Do you know what "eating advocate" is?

In Beijing, many people are called "eaters". Who is a "master eater"? Eaters are not chefs, they have a set of "creeds". When you understand this set of "creeds", you will know the uniqueness of "eaters".

It seems that all gourmets can be called "eaters", and they are among the best. Not really, because a "master eater" must have three things, that is, he can buy, cook, eat and be indispensable.

A master eater is called a master eater because he is not willing to listen to hearsay, to follow others' advice and to be preconceived. "Eat a master", pay attention not to spoil things. Every day, when cooking, there is no habit of throwing away the meat skin, bones, chicken feet and duck wings, the gold inside the chicken and duck, the watermelon seeds, pumpkin seeds and peeled orange peel left by eating watermelons and pumpkins. You must try your best to use it. If you don't need it for a while, you should keep it properly for a rainy day.

Eating Master: Bible and realm of eating: Bao Kun

Eating is one of the great cultural contents of our Chinese nation. The stable farming life gave our ancestors enough time and stable space to study the living art. The emperors and nobles, who hold most of the wealth, have sufficient strength to let their minions write food ceremonies to improve the necessary content of their own power life. The mythical "Man-Han Banquet" has broken away from the feeling of opening your mouth and put on the colorful clothes and aura of power imagination.

"Eating" has become a totem and worship and a cultural imagination for the people and descendants of the emperor. "Eating" nourishes the moist face of Chinese culture for thousands of years: "Eating" supports our endless cultural vitality. Today's "eating" is evidence of the people's prosperous and happy life, and it is also the reason for the beginning of corruption. Germans have always had a joke about China people's "eating", that is, "We Germans eat to live, and China people live to eat". These gossips are about the meaning of "eating" to us. But in fact, those "eating" are the enjoyment consumption of idle people and nobles. For the masses who drive cars to sell pulp, "eating" is actually to live. The poor people's "eating" can prolong their lives. If the "eating" of the poor is also fun, then the biggest difference between them and the "eating" of the rich is that they can smell the fragrance of grass roots. The "eating" of the poor has the wisdom and art of the poor, because their "eating" is created by themselves, not enjoyed by the chef in the restaurant. Therefore, their "eating" is a real life activity.

In fact, Wang Dunhuang's family does not belong to the pure lower class, but it is by no means a noble family, but an intellectual family in between. It is precisely because of this that Wang Dunhuang's recipes from childhood have both the grassroots nature of the people and the all-round vision of China and foreign countries. From the poor people's miso noodles and jiaozi stuffed with dried spinach to the rich people's steamed white eel and the Western-style prawns, Wang Dunhuang has not only eaten them, but also participated in the production. Or because of this unique family and social identity, diet can have cultural characteristics and significance. In such a family, "eating" is often a ritual, which forms a subtle interactive relationship with cultural festivals, social interaction and cultural memory. Wang Dunhuang described these "eating" processes wonderfully, and many details were exquisite and classic, full of interest in life. Like a father and son riding a bike to pick mushrooms in the wild, and looking for experts in folk mushroom picking; For example, the description of each part of the crab and the analysis of the process when eating crabs are very literary and unforgettable.