Who is the chef Master Ma in episode 27, who knows

Reasoning using the 5why method.

The key point is that the detective jumps into the sea at the end, and from here, is it suicide? It shouldn't be suicide, because it's not necessary, it's painful to drift in the sea for a long time and then drown, so you should want to run away with a glimmer of hope.

Why run away? Because of the fear of **.

There are 3 people left, why are you afraid of ** from 2 to 1? It can be deduced that ** is not one person, but the remaining 2 are.

So why don't 2 people just do it? It can be seen from the previous words that ** is to save himself, that is, he wants to fake the scene where he was killed, so he hid his limbs and head or something. Then you have to kill the detective under specific circumstances and cut off a certain part (it should be half of the body, so that you can spell out another corpse that is missing half of the body to impersonate yourself), and there can be no accidents, so you can't do it directly, but you want to take advantage of his unpreparedness, but the detective found clues and ran away first.

So, ** is the remaining 2 people.

The chef's grandfather is Yi Yin.

Yi Yin (1649 BC - 1549 BC), Yi surname, name Zhi. Born in Yishui (now Yichuan, Henan) at the end of the Xia Dynasty [according to expert research, he should have been born in Kongsang Village, Qi County, Kaifeng, Henan]. Because its mother lives above the water, it is based on Yi.

A famous politician and thinker in the early years of the Shang Dynasty, he was one of the earliest known Taoist figures and the ancestor of Chinese cooking.

Yi Yin's experience of becoming a chef and slaughtering from historical records can be known that Yi Yin was a slave first, and when he was a child, he was fostered in a family of cooks, where he was able to learn the art of cooking, and when he grew up, he became a master of cooking. And from cooking to the way of governing the country, talking about soup and taste, he became a wise man and sage in the mind of Shang Tang, and was appointed as a minister, which had a great influence. There are also many words that use Yi Yin as a metaphor for a skilled chef.

In the Spring and Autumn Period, the state of Wu was specialized.

Because he once learned the art of roasting fish by Taihu Lake, later generations regarded him as the "ancestor of cooks", and the residents of the city often went to burn incense to pay tribute in the old days. Nowadays, the famous dish "sweet and sour fish" in Suzhou and Hangzhou is the abbreviation or common name of "sweet and sour Yellow River carp", which is "whole fish" and "whole fish fire". inheritance and representation, and its inventor is the person who taught to specialize in making fish, the famous chef Taihe Gong or Taihu Gong in the Spring and Autumn Period).

Later generations to commemorate Zhuanzhu, build a trumpet-shaped small tower, the tower in a house, located in Wuxi City Lou Lane, according to legend is the Youli tomb of Lu for his burial. In the old days, the residents of the city often went to burn incense and pay respects. It was demolished in 1966.

There is Zhuzhu Lane in the west of Suzhou City, which is an alley close to the inner city river and the city wall, with Kinmen in the south and Changmen in the north. According to legend, it was named because the tomb was here. Later, the area around Zhuzhu Lane gradually developed into a place where the jade carving industry was concentrated, so the name of Zhuzhu Lane was also falsely rumored to be "Piercing Bead Lane".

Tao Wentai's "A Brief History of Chinese Cooking" contains: The originator of cooking - "the first professional chef" is Peng Zu. Peng Zu's hometown is Pengcheng, now Xuzhou, which is one of the birthplaces of Chinese cooking.

Qu Yuan - Tianwen Chapter" contains: Peng Zu "Holding Ding", "Good at Spooning" and "Peng Keng Pheasant Chang He Feast, Love Longevity Forever, Husband He Long". Peng Zu offered Emperor Yao with the "pheasant soup" that was delicious and delicious and could prolong life and heal the disease, and was sealed in the Great Peng Kingdom (now Xuzhou).

The name of Xuzhou is Pengcheng, which originates from Pengzu. Xuzhou is an important town in northern Jiangsu, and it is also the economic, political and cultural center at the junction of Sulu, Henan and Anhui provinces; The transportation is convenient, "Wuyoutong Street", since Peng Zu built the town, a long history of 5,000 years, the place records the outstanding people, the heavenly room is beautiful, and has experienced the ingenuity of the chef; Under the influence of many factors such as politics, economy, culture and tableware, a unique style has gradually formed; The flavor of the dishes is mainly fresh, and the five flavors are accumulated, and they are good at burning, roasting, frying, steaming, stir-frying, etc., and have the flavor of Taoism, government, people, villages and food therapy, so that the dishes of Gupengcheng - the flavor of Xuhai today are known as one of the four major flavors of Jiangsu. The mild climate and abundant resources provide thousands of high-quality raw materials for cooking.

In addition to the commonly used pigs, cattle, sheep, vegetables and fruits, fresh rivers and lakes, there are also unique green pheasants, four-hole carp, Yunlong Lake whitebait, tribute hawthorn cake, leeks in late autumn, and black fish in Suining; Pixian's dried moss, soft-shelled turtle, wild imbial, ginkgo; Dog meat from Pei County, yam, burdock, aloe vera from Feng County and seafood from Lianyungang: prawns, barracuda scales, sand fish ......and all kinds of snail shells, etc., are the best raw materials for Xu Haicai.

King Zhan is the ancestor of Chinese chefs, who has gone through two dynasties and left behind heirlooms such as Yingshan slippery meat, golden rooster announcing, and scallion pancakes, which have endured for thousands of years. Master Yu Yibin, a veteran registered Chinese cooking master, has continuously improved and developed on the basis of the traditional Yingshan Slippery Meat, and has launched an upgraded version of Yingshan Slippery Meat: Yingshan Three Slippery Meat!

The chef's grandfather is Yi Yin.

God is not partial. Closed a door. will open a window for you.

If you learn technology, young people can learn to cook, now Sichuan cuisine is the first of China's eight major cuisines, the first major cuisine, learn Sichuan cuisine, you can find a job when you go to the first place, and now the catering industry is short of chefs, very good, and the salary is also high.

In the old days, people called chefs "man", "cook", "cabinetman", etc., and they were people who took cooking as their profession and cooking dishes as their main job. In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly.

The teacher in the kitchen, the master in the kitchen, there is too much knowledge of this craft, tailors, carpenters, bricklayers, blacksmiths, ......There are only a few people who can be called teachers! Martial artist, dart master, designer, military advisor, teacher, chef ,......All are professions that require long-term learning to acquire competency.

Because the first: the cabinetmaker is cooking, and the place where the cook is called the cupboard, choose the first word second: because every professional has a division behind him, such as an engineer and a hairdresser, so the combination of the two is called a cabinetmaker.