An architect of food on the train

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People today demand more from their diets than before, and more is required from chefs these days. Aboard the T109 train from Beijing to Shanghai is a chef who creates beautiful vegetable carvings to enhance passengers' dining experience.

His hands can turn a radish into a rose, carrots into crane birds. Watermelon is also one of his carving material. For a moment, you'd think you are at a five-star restaurant.

His name is Wang Jinliang. He started working in December 1978. For more than 40 years, he went through eras of using coals, gas and the electromagnetic cooker, and grew from a cook to head chef, and then the manager of the dining car on the train.

Now, he's an administrative leader of the train. It is difficult to see him show his cooking skills in the kitchen, but when he feels like it, he will create and carve beautiful food sculptures.

A chef making artwork on cantaloupe. /VCG Photo

“Carving on the train should not only be exquisite, but also fast.” Wang smiles whenever he talks about the craft he loves. “But my eyes are spent now. And my movement is getting slow.”

He has a passion of creating dishes that visually whet travelers' appetites then satisfy them with taste and color.

"The everyday train meals are still my main job and the responsibilities of all chefs on the train. The carving is more like the icing on the cake."

This year, Wang turns 60 years old and plans to retire from his craft.

(With input from Xinhua)