Yes, all the year round, each has its own joy. However, for me, "joy" means a home and a restaurant, and that is "happy restaurant".
(1) The restaurant is home.
July 2, 20 10, when I was away. On that day, the owner of Huanxi Restaurant issued the opening post, which was different from other clubs' posts full of flowers, blessings and auspicious words. This opening post of Happy Restaurant is as simple as three words and an ellipsis: "Opening ..."
Three words, so simple and so complicated, are like raising your hand lightly inadvertently, and you will wave away your distractions and pick up the wine bowl. What is in the bowl is the eternity of poetry and the wonderful words. An ellipsis ends a sentence, but it opens a legend that will never end. From then on, all the restaurant people will interpret their stories in the Happy Restaurant, and every page and poem is destined to be engraved with a beautiful stroke.
Different from other societies, Happy Restaurant has shown a sense of leisure and indifference from the beginning. People here have abandoned the heart of fame, just want to lie in the shade of a pine tree or a willow tree, sleep in the shade of every place, and shake off the poetry of idleness at will. If you don't believe me, you can read the congratulatory letters sent by friends in Happy Restaurant for the establishment of the club. Not a unified salute. There is no such pleasantries as "Congratulations on the club getting better and better", and every message seems so elegant. The little mermaid said in heaven, "Congratulations! Drink it. No, what wine? White can't do it, red wine can do it, and you can get drunk, haha "; Kang Zhu said wrongly, "Xiao Er, serve wine! The guest has arrived "; He laughed and jumped and said, "Hey, come on. Guest officer, please enjoy your meal, and let me know if you need anything "; Canglang said, "A bowl of bean juice, two oil cakes, and eat with shredded pickles"; Zhu said, "Well, I want a bowl of wonton first, and then a bowl of wine, ok?" Judging from this posture, people who don't know thought it was really a street shop. At this time, people in the story also rushed to shout and entertain an endless stream of guests. Sometimes they introduce good wine: "excellent Maotai, 18-year-old daughter red, charming plum wine", and sometimes they express helplessness: "Alas … there is no wine, only wine! Hey hey ... "; Sometimes invite friends to call friends: "Lonely, where's your girlfriend? Let's have a drink together. "Even Su Li Gudu, who has always been strict, is bold and unrestrained at this time, shouting," Congratulations! Is 70 degrees for nothing? Sift an altar and cut three Jin of good beef! Hurry up! Don't be afraid not to pay for drinks! "
I dare say that this kind of open exultation is absolutely beyond the imagination of other societies. Just like the cool rain in July, it is bold and unrestrained, washing away people's shyness and reserve. Everyone is like Guan Yu in Hua Xiong who was killed with warm wine, or Zhang Fei who drank Dangyang Bridge. Oh, yes, this metaphor is not appropriate. The inner world of restaurant people is bold and exquisite, and there is a kind of exquisite literary thought jumping in the body. Therefore, it is more appropriate to compare it to the open-minded Su Dongpo and the rough Xin Qiji.
The opening remarks of the restaurant are unrestrained, and the rapid development momentum of the restaurant is also amazing. After Baby Naughty published the first article on July 2nd, 20 10, which was also the first masterpiece "Immature as White", the restaurant continued to produce masterpieces. Even on July 7th, five days later, the first masterpiece of the club was born, that is, You Wei's "A Life Journey, a Song Journey". From the birth of the club to the completion of the transformation from boutique to boutique, it only took less than a week, so fast that no one can match. Happy restaurant is like a dragon boat with a bowl of wine in the bow, courageously marching in the stormy waves, trying to compete with the majestic waves to see who can really become the legendary swordsman.
Unfortunately, I wasn't there at that time. I joined Jiangshan on 20 12, and at that time, I gradually got to know Happy Restaurant. I can only understand how people in restaurants laugh at Lin Quan and scold Fang Qiu from scattered posts.
Jiangshan now encourages everyone to establish more characteristic societies. Happy Restaurant is the most characteristic society in China in my opinion. Other clubs often use their brains in style when determining their own special events. Some clubs only send poems, some clubs only send essays, some clubs mainly send micro-movie scripts, and only restaurants only send fine works. This is a real boutique club.
I don't know when the restaurant started to establish its own boutique route, but I know that the people in the story made an announcement in the community as early as September of 20 1 1, saying that the restaurant had its own strict standards for publishing articles, so there were many rejections, but it was definitely not unreasonable. If anyone can't accept rejection, they shouldn't contribute, let alone ask questions after rejection. This passage was later written into the submission notice by Happy Restaurant. I saw it when I first opened the submission link of Happy Restaurant. To be honest, it was a great shock to me at that time. Although I didn't enter Jiangshan for a long time at that time, I also knew the behavior style of most clubs in Jiangshan. Some clubs try to attract people. In order to encourage members to post more articles, the merits and demerits of articles are rarely taken into account, but restaurants are different. It is really unique that they should take the initiative to keep people away.
The restaurant is not just talking, it's true. In the restaurant, there is even a rule that if it is not exquisite, it will be rejected. It is a real boutique route. On August 20 12, the story was publicized, showing that by the 24th of that month, the number of articles published by the restaurant was 46, and the number of articles rejected was 33. The amount of rejection and publication is almost one to one, and the amazing amount of rejection is really amazing.
The restaurant refused so many times that naturally not everyone could bear it. Therefore, some people left quietly and went to other clubs after being rejected several times in a row. But the restaurant has always looked at them calmly and never stopped. This practice of the restaurant has gradually made it less lively. The original scene of Shan Ye, where people drink freely, was buried in the frost again and again, and gradually faded away in the past years. However, I feel that it is only a superficial phenomenon. People who really love restaurants will never leave. They still stick to the pure land of literature in the restaurant, drinking the gentleness and serenity when they first met. If the article is published, it is certainly gratifying. If they are rejected, they will never get angry. They will think about their revision direction in the rejection and vote for the next better article. Perhaps it is precisely because of the company of such a group of persistent wine lovers that the restaurant has not closed down, but has shown its unique charm. According to the screenshot of the people in the story from June 9th, 2002 to June 9th, 2065438, Happy Restaurant has actually created a miracle, with three articles with their own characteristics on one page. Yes, there are not many articles published in the restaurant, but the articles published must be excellent and peerless.
The restaurant is home, the home of all diners. No matter where you are, no matter what your fate is, when you think of it, you will feel a kind of warmth in your heart. In a happy restaurant, it is natural to drown your sorrows by drinking, and to paint the scenery with three points of drunkenness; Just like drinking the bright moon alone, quietly listening to the hazy morning bell and dusk drum of the ancient temple; It's like borrowing Qiao Feng's wine, rocking a boat on a lake that is lost in the night and watching the bright moon set in the west. ...
(2) restaurant editor
July 2, 20 15, this day, I am looking forward to it. Because, on this day, Happy Restaurant will be five years old. In the past five years, the restaurant has experienced many ups and downs, but the brown bamboo building hidden in the depths of the mountains still stands, it is still there!
If it is hard to say in the last five years, it is naturally the restaurant editor. If it weren't for their persistence and dependence, how could the restaurant still stand proudly in the country? Actually, restaurant editors are very ordinary. However, just like the signatures of people in stories, "ordinary people have ordinary stories", so they all have their own unique stories.
When we talk about restaurants, we naturally talk about the people in the president's story. At first, I always thought that this man must be a "overbearing president" or something just for the words he wrote in the submission instructions. However, with the deepening of contact, I realized that restaurant owners also have their own loveliness.
From my understanding of Jiangshan, the president in the story is very different in many ways. First of all, he is diligent. Although the presidents of many societies also serve as editors, they rarely really edit articles, but only do administrative work such as recommending articles. Some of them can hardly even see their appearance, but the people in the story are different. I know that he is very busy at work and has a lot of things at home, but he still insists on being an editor, which is one of the main forces of editors and should be regarded as one of the few presidents of Jiangshan. Secondly, he has a strong human touch. In order to celebrate his birthday, he carefully made a post, which was not much to say but very warm. I couldn't help sighing when I saw those lovely pictures on the post. Is this really the picture chosen by the short and fat man in the story? Third, it is not unreasonable to say that the people in the story are overbearing. On may 20 1 1, an author posted many times in the happy restaurant. The articles he sent were all articles he had sent in the system or other societies before, but he reissued them after changing the title. To this end, the person in the story issued a notice banning this person, and said that he would return all the articles of this author, including excellent articles, and would no longer accept this person's contribution. All societies hate people who repeatedly plagiarize articles, but no one is more strict than the people in the story. At most, they just shut out the repeated articles and keep other articles, but the people in the story are different. Even the fine products are shut out and completely banned. On the surface, it seems unreasonable for him to do so, but in fact it is not. This is the courage and determination that a president should have. The reason for this story is simple. The author's behavior wastes the editor's time and destroys the editors' love for words. Fourth, the people in the story are generous and have inherited the generous hospitality of the drinkers. Now, he almost puts all the fine products sent by the restaurant at the top of the travel list, so that people all over the country can enjoy these good articles. Such a heroic boss is unique in Jiangshan.
Except for the people in the story, all the editors in the restaurant are twins. This is no exaggeration. The editors of the restaurant are all experts in writing articles. Don't forget the rule that only fine products are distributed in restaurants. If the editor of the restaurant can't tell the good from the bad, how can it be possible to distribute only fine articles? Of course, sometimes holes will be made, and excellent articles will be rejected, or published articles cannot be refined. However, this situation is still relatively rare. The restaurant adheres to the concept of quality first and quantity first, and is quite meticulous in reviewing manuscripts.
After talking about the president, it's time to talk about other editors in the restaurant. I am a little excited and want to shout out his name, Shanquan. Since he became the editor of the restaurant, Brother Shanquan has been conscientious and meticulous, giving up a lot of rest time to edit articles. He is probably the editor who edits the most articles in Happy Bistro. Whether he has just recovered from illness or just returned from a business trip, he always turns on the computer at the first time to see if there are any articles to edit. His editor has a unique vision, just like the people in the story, he never avoids talking about the shortcomings of the article. He always expresses his views on the article to the author in a tone of discussion, and finally politely asks the author not to take it amiss. He is not only an excellent editor, but also an excellent author. He was born in a mountain village on the border of Yunnan, and inherited the simple and frank character of Yi family members. His writing reveals an original ecological style of slash-and-burn cultivation. As early as March 20 1 1, he was awarded the title of peerless master because of his unique writing style. In fact, I should have a lot to say about Shanquan, but when I really want to write, I feel that my weak writing style can't write the Excellence of Shanquan at all. I remember writing an article specially for Shanquan a long time ago, praising his editing skills, his writing skills, his fascination with restaurants and his concern for literary friends. However, I know that what I wrote is not as good as one tenth or one percent of what he did. Shanquan, a man standing upright under Leng Yue, devoted himself to writing all his life. Accompanied by the ringing of horses in the mountains, he disappeared into the deep valley of years, indifferent to fame and fortune. He poured out his words and feelings in the dancing moonlight and gentle mountain breeze.
Lanting is an editor who has deep contact with me except the mountain spring and the people in the story. With her, the forum in the restaurant is much more lively. What impressed me the most was that she actually wrote an editor's note in the form of a doggerel, condensing a novel into a poem. When I saw it, I couldn't help being surprised. Meanwhile, Lan Ting is an editor who has a lot of interaction with me in Happy Restaurant. Although I have some contacts with the people in the story and Shanquan, everyone just stays on the basis of replying to messages and posts, but Lanting is different. Everyone has heard of ordering songs. Have you ever heard of short messages? Lanting once ordered my article. At that time, I was keen on writing articles on appreciation of classical poetry. After editing my appreciation article, we met. We understand. What is the relationship between acquaintances? Orchid Orchid Pavilion said that she likes Bai Juyi's Pipa Orchid and Song of Eternal Sorrow, and hopes to see my appreciation article on Song of Eternal Sorrow. We were already very familiar at that time. She called me "Nannan" and I called her "Tingting". Since she liked it, I naturally tried to write, so there was a later, and this endless sadness continued. Now that I think about it, it was really an interesting past.
Gu is also an excellent editor of the restaurant. Her editor's note is unique and delicate. Although she hasn't edited for about a year, I believe all the restaurant people will never forget her. The person in the story once said in the post that Gulai Restaurant was a beautiful misunderstanding. At that time, because Yoshiko rejected the manuscript, she was not convinced, so she went to the people in the story to reason. Who knows, she became the editor of the restaurant and never left. In her post, she blamed the people in the story: "You didn't come back until midnight and knew it was my birthday. You lied to me that you read the article, and then you posted this post for me in a short time." Seeing this, my nose suddenly became sour. What a warm scene. It was really touching. I received my birthday wishes and a surprise at the last minute of that day. No wonder Gu said that he would keep his heart in the restaurant now and in the future.
In fact, there are many good editors in the restaurant, such as Dancing with Laughter, Idle Clouds, Her, Mermaid in Heaven and so on. They have either stayed in the restaurant or are still staying in the restaurant, and their careful editing has added luster to Happy Restaurant.
(3) the author of the restaurant
June 2, 20 10, that day, I came. After being deeply shocked by the excellent record of Happy Restaurant, I clicked on the submission link of the restaurant, so I was surprised to see the wonderful prompt "If you can't accept the rejection, please don't submit". With the idea of challenge, I submitted my first article "Four Seasons Botanical Garden" in Happy Restaurant. This article has been published successfully. To my surprise, the editors at that time not only carefully wrote the editor's notes, but even made minor changes to the article, dividing it into several small parts, and adding the subtitle "Spring flowers are brilliant, summer shade is cool, Qiu Si philosophy, winter thinking about life" respectively, which made the article appear distinct and played the role of making the finishing point. It was such a small move that I suddenly had a good impression on the restaurant, so I decided that I would also contribute.
That night, I threw an article "Wonderful Due to Mistakes" to Happy Restaurant. However, I am not so lucky this time. On the same day, I received a rejection letter from the person in the story, saying that the structure was not clear enough and the organization was not clear enough. In this way, I received two notes from Feng Fei, an employment letter and a rejection letter from the person in the story in the same day.
I must admit that at that time, I was a self-reliant person, but I was short-sighted. When I received the rejection letter, I was very angry and said, you don't want such a good article, so what do you want? No wonder your happy restaurant can't post an article for several days, because all the articles have been rejected by you. Well, since I don't want it, I won't come at all. I went out to play as soon as I turned off the computer. However, when walking on the road, I was blown by a cool breeze, and my mind gradually became clear. Everything the people in the story said in the rejection letter is lingering in my heart. After careful consideration, I think he is right. The person in the story said: "Since it is an essay, if I write it, I will definitely write the embarrassment of forgetting words first, analyze its reasons and give examples. Then clearly explain that there are several ways to solve forgetting words, and give examples. " This passage is like a wake-up call for me, which makes me awake. He not only told me why this article was not good enough, but also specifically put forward how to revise it. So, as I walked, I pondered the method of reviewing. Five days later, the new and upgraded version of Wonderful Mistakes was officially released. I once again threw it into the Happy Restaurant, and the article once again "fell into" the hands of the people in the story. This time, he did not reject the manuscript, but praised it, calling it "a wonderful essay." I feel guilty when I hear such praise, because I know that I made it "wonderful" according to the tips of the people in the story. It can be said that the editor of Happy Restaurant taught me what a real article is. Since then, I have understood that there is a world behind me, and I am no longer narcissistic. I always write articles with a learning attitude.
From that day on, I fell in love with the restaurant, but until now, I still dare not pretend to be a restaurant person. Maybe I'm just a passer-by. When I have nothing to do, I will come to the restaurant to visit my old friends, get to know the poets and drunkards, and make my talent and bright moon Hui Qi after a drink. I will write two articles at random for my friends to comment on. When you are tired, just lie on the counter and sleep for a while. When I want to leave, I will wave.
Perhaps, most people who have written in restaurants have had situations similar to mine. At first, everyone was shocked by the success of the restaurant, absolutely shocked, and could not help but want to post in the restaurant. The follow-up story may have the same surprise and frustration as me after being rejected.
There are so many people who have written articles in the restaurant that I can't collect them all. I can only choose a few authors who impress me.
Su Xin, as I said, I used to regard her as my challenge. I knew her as early as in the league. At that time, she used to write three articles a day, which amazed me. After joining the restaurant and becoming a restaurant editor, her posting speed slowed down, but her quality improved continuously. In a short time, excellent works emerged one after another. Four of her five masterpieces were actually delivered in a restaurant. With such a high level of writing ability, it seems that I can only match it. What moved me most about Su Xin's article is that she is good at describing trivial things in daily life in easy-to-understand language. She described the story of rice, oil, salt, sauce, vinegar and tea with exquisite brushwork, and wrote the warmth and troubles of home from those trivial things. Without rich life accumulation, it is impossible to write such a wonderful article. Su Xin wrote ordinary but not dull affection from the little things of those parents. Whether it is "Love in Clothes" or "Other Happiness", people are amazed. Some of her articles are about military wives. She described their dedication with her own pen and showed how they supported their families with weak bodies. I was a little envious of Su Xin before, but gradually, I only have respect in my heart, and it is impossible for me to hold it in her arms.
Maybe everyone will wonder, there are so many authors in the restaurant, why should I choose him? In fact, among all the works of "Sending glistening flowers in a rainy night", only one was sent in a restaurant. However, in spite of this, I still deeply remembered the name for his persistence. In fact, I have seen his articles in the restaurant more than once, but for various reasons, those articles have not been refined, so according to the regulations of the restaurant, they were finally rejected. However, unlike some authors, he did not leave after being rejected, but published articles again and again, and finally succeeded in publishing for 56 years. Very touching and good article, writing like a person. The author showed me what the real "persistence" is with his own practical actions. To tell you the truth, I really hope to see his words again. His words are very emotional. He never uses flowery words to decorate his articles. He put his heart into it. I believe that every excellent article has its own brilliance, but every rejected article actually has its own story. If you are free, why not come to the restaurant for a drink?
So far, there are countless authors coming and going in the restaurant. However, some people left the restaurant, while others came to the restaurant. For example, Liu Yue, a new friend who joined Jiangshan on March 26th, 2005, has made many articles in the restaurant and is a master of fine works. I have only one thing to say to my friend, and that is: "Since I'm here, don't go, okay?"
Of course, I also see that there are not many writers and published articles in restaurants now. In the past, sometimes I could send a few articles a day, but now sometimes I only send one article a few days, but so what? Although there are not many articles in the restaurant, each one is a masterpiece carefully cared for by the author. There are at least people in the restaurant, but they all abandoned fame and fortune. I believe that they, like me, post in restaurants, not to highlight their names, not to leave their names on the list of literary tours, but just to "appreciate strange articles and analyze doubts" with friends.
Speaking of restaurants, what do you think of? In Du Mu's eyes, the restaurant is a gentle town of "cold water and sand in a smoke cage". Qinhuai River is as delicate as fat, and the paddle sound is even Wan Li, gentle and charming; In William Wang's eyes, the restaurant is a glass of "luminous grape wine", bidding farewell to relatives with a kind of courage to let life bloom in the frontier, bold and unrestrained; The restaurant in Wang Wei's eyes, in the place where the guest house is green and willow, sends his best friend out of the world of mortals with a little drunkenness and becomes attached to it.
Yes, everyone has their own restaurant in mind. However, for me, there is only one word to describe a restaurant, and that is "Happy", yes, "Happy Restaurant".
From then on, never give up, because of you, there is no more pain and sorrow in life, only a touch of joy in words. Happy restaurant, I am no longer your passerby, I am your hometown, go back to the happy restaurant and go home.