In a way, it is too easy to be a critic. We have a risk close to zero, stand at the top, put the workers and their contributions in the pen and judge at will. We prefer negative comments, because both authors and readers can be happy, but critics must face a piece of advice. In the vast world, a trivial little creature may not be as humble as the critics, on the contrary, it has extraordinary significance. Critics sometimes encounter thorny problems. Last night, I personally experienced a new thing. An unparalleled delicacy came from an unexpected hand. In all fairness, that dinner and its chef posed a subversive challenge to my food concept and made me start to re-examine myself. They completely shook my mind. There was a strong prejudice against some chefs before. I once publicly despised and criticized chef Gustav's famous saying that "everyone can cook", and now I really understand what he means. Not everyone can be a great artist, but great artists can come from any corner. No matter how humble, the status is no less than that of the chef in the chef's restaurant. Our food critics think that they are undoubtedly the most outstanding chefs in France. I'll go to the chef's restaurant right away and order two more dishes to savor.