Remy: I always believe that with hard work and a little luck, it's only a matter of time before I'm discovered! Remy: I always believe that hard work and a little luck can bring success. It's only a matter of time before my talent is discovered. -Jiang Ge: That's what happened. You cannot change nature. Remy: Change is natural, Dad. The part that we can influence. It started when we decided. Mi Da: This is a world ruled by the strong, and you can't change the laws of nature. Remy: Change is the law of nature. We can influence some things. The difficult thing is to change our ideas. -[Narrating the freeze frame of himself being chased in a Paris gourmet restaurant] Remy: This is me. I think it's obvious that I need to rethink my life. I can't help myself. I ... I like good food, okay? And ... delicious food is ... mice are hard to find! Jiang Ge: If you weren't so picky, it shouldn't be hard to find! Remy: I don't want to eat garbage, Dad! Tell the story that he was chased in a fancy restaurant in Paris. ) Remy: This is me. I think I need to rethink my life. There's really no way. I ... I like delicious food, you know? And ... delicious food ... is hard to find for mice. Mi Dad: It won't be difficult, as long as you're not so picky! Remy: Dad, I don't want to eat garbage! -Remy: (observing what Emile eats) What is that? Emil: I really don't know. Remy: You don't know ... are you eating? Emil: You know, once you overcome the vomiting reflex, all possibilities will appear. Remy: That's what I said. Remy: (observing what Emile eats) What is this? Amy: I don't know. Remy: You didn't know you were still eating? Amy: You know, once you try to overcome the reflex of vomiting, you can eat anything. Remy: That's what I said. -Linguini: You are obsessed with spices! Xiao Kuan: You are full of amazing fantasies about the use of condiments. Skinner: Welcome to hell! Skinner: Welcome to hell! -.-Colette: He called it his "Little Chef". Colette: Yes. Jiang Ge: Food is fuel. If you are too picky about what you put in the tank, your engine will fail. Now shut up and eat your bag. Mi Da: Food is fuel. If you are so picky about what you put in your stomach, your energy will soon run out. So now shut up and eat your garbage. -Remy: Yes, everyone can be a chef. This does not mean that everyone has the right to be a chef. I know it sounds crazy, but ... the truth sometimes sounds. But that doesn't mean it's not true. Xiao Kuan: I know it's incredible, but sometimes the truth is incredible, but the fact is the fact, and this is the truth. -critical work is easy. We take little risk, but we enjoy a higher status than those who provide us with works and sellers. In many ways, the work of a critic is very easy. We take almost no risks, but we have great strength. People must present themselves and their works for our comments. We are frugal in negative criticism, and writing and reading are very interesting. We like to find fault, because readers and authors are full of fun. But the painful fact that we critics have to face is that in the general pattern of things, ordinary garbage is more meaningful than the criticism of our design. But we critics have to face an embarrassing fact, in terms of value-our comments may not be as good as those trivial things we criticize! However, sometimes critics do take some risks, that is, discovering and defending new things. However, sometimes critics have to take risks to explore and defend new things! The world is often harsh on new talents, new creations and new things that need human support. Last night, I experienced something new, an exotic food from a very unexpected place. Last night, I had a brand-new experience, a wonderful dish-from an unexpected source! It is a serious lie to say that this kind of meat and its maker have challenged my preconceptions. They completely shocked me. If this dish and its creator challenge my subversive concept! That's too subtle. They completely shocked me! In the past, I never concealed my cooking skills: everyone can cook. I have publicly laughed at the famous saying of gourmets before-"Cooking is not difficult"! But I realized that only now did I really understand what he meant. But I find that now I finally understand what he means. Not everyone can be a great artist, but great artists can come from anywhere. Not everyone can be a great artist, but great artists may come from any corner. It is hard to imagine a more humble origin than the genius who cooks in Gusteau's restaurant now. In the opinion of this critic, he is no less than the excellent chef in France. It is unthinkable that a genius who cooks in a gourmet restaurant today comes from a humble background. According to this critic, he is the best chef in France. I'll be back at Gourmet's soon, eager for more. I will come to the gourmet restaurant again soon! Satisfy my appetite.