Influenced by several generations of gourmets, Chen Xiaoqing tasted from the catalog to see how delicious this book is

As the saying goes: Food is the most important thing for people.

Another more literary statement is: In this world, only love and food cannot be let down.

It can be seen that eating is the top priority in life. It can not only satisfy the taste buds and fill the stomach, but also effectively heal the mood.

For this reason, food documentaries and variety shows have become very popular in recent years, such as "A Bite of China", "Flavor of the World", "Breakfast in China", "Old People", which are always on the high-scoring list of Douban. "The Taste of Guangzhou" and so on. These rice-drinking movies tell the production methods of food and connect them with human stories, showing the breadth and depth of Chinese food in front of the audience, and have received full praise.

However, when it comes to eating, Mr. Liang Shiqiu, a famous cultural figure, has quite a lot of experience. Mr. Liang is a famous writer and scholar who has made great achievements in prose and translation. At the same time, he is also a senior gourmet. As early as when he was studying at Tsinghua University, he set a jaw-dropping record of eating one meal. 12 steamed buns, 3 bowls of noodles.

Mr. Liang is not only good at eating, he also knows how to eat. In his eyes, food is not only a necessity to satisfy his hunger, but also a passion for life. He wrote countless articles about food throughout his life, and "Yashe Talks about Food" is a collection of food essays.

Chen Xiaoqing, the chief director of "A Bite of China" and "The Flavor of the World" once said in an interview: "I came to Beijing from my hometown in Anhui when I was in college, and I was immediately attracted by Liang Shiqiu's I was fascinated by "Ya She Talks about Eating". Food has already transcended its own concept in the writer's writing, and it has become a representative of cultural heritage. Later, when I started working and with a meager salary, I dedicated myself to writing "Ya She Talks about Food". "She Talks About Eating" writes that she has tasted all the delicacies that can be found now. "

It can be seen that this book has a profound impact on him.

When you open the book, the first thing that attracts your attention is the table of contents. Roast mutton, abalone, curry chicken, steamed duck liver with fermented rice, hibiscus chicken slices, croquettes, tile fish, fried wontons, are you sure there are some? How does it feel when ordering food from a menu in a restaurant?

Actually, these dish names are the titles of every article. To say that Mr. Liang is really awesome, just using the title can make people drool.

There are 93 articles in "Yashe Talking about Food". In Mr.'s writing, there is no distinction between high and low food.

Whether it is delicacies such as "bear's paw", "abalone" and "shark's fin", or "soup dumplings", "shaobing", "wotou", "bean juice" and "scallion pancake" Ordinary street snacks can be described by Mr. Wang in a lively and interesting way. Even the humble pickles are supremely delicious in Mr. Wang’s writings, which can be called the literal version of “China on the Tip of the Tongue.”

Mr. Liang is a natural gourmet who knows how to eat and also likes to study cooking methods. He has described many delicious recipes in the book. For example, this "Hibiscus Chicken Slice": Take the chicken breast, chop it finely, and make it puree. Then stir it with the egg whites until it is integrated and there is no residue. Put it into a warm oil pan and spread it into a sheet. The slices should be large and thin, thin but not broken, cooked but not burnt. When the pot is boiling, add a few stems of young bean sprouts and use the green color as decoration. Sprinkling a few drops of chicken fat on it is also very good.

The scallion pancakes we often eat also have a standard version in my husband’s eyes: more layers, more scallions, but not too much oil. You can use diced fat, but use less. If you want more layers, roll the dough thinly, roll it twice more and add green onions. The chopped green onions should be thin, with nine parts white and one part green. Sprinkle salt evenly. There should be less oil in the pot, the pot should be hot and the fire should be low. After baking, hold the cake upright with both hands and poke it on the chopping board a few times to loosen the layers of the cake.

These vivid and exquisite descriptions are very picturesque. I wonder if you will have the urge to do it after reading it. Anyway, I can’t wait to try it.

Chen Xiaoqing said: "Food has its own code, and this code is culture."

Mr. is knowledgeable and well-informed, and the poems and allusions he picks at his fingertips add to the ordinary delicacies. A bit of literati elegance, especially the interesting little stories, like pistachios.

For example, in the article "Chestnuts", he ridiculed the poet Xu Zhimo: Xu Zhimo told me that he would visit Guangxi every autumn and eat a bowl of boiled chestnuts, which he considered a great enjoyment. One year he went there, and the sweet-scented osmanthus was completely destroyed by the rain. He was moved and wrote a poem "It's not easy to live these days."

When I wrote about Tianjin Goubuli steamed buns with a lot of soup, my husband told a joke: two strangers were eating steamed buns at the same table, and one of them took a bite, and the soup in the steamed buns was directly He rushed to the opposite side and sprayed the guest opposite him all over his face. The person who caused the accident didn't notice it and was still eating hard with his head down. The hostess couldn't stand it anymore, so he quickly twisted out a hot hand towel and sent it over. The guest opposite was very calm, and Xu said: "I'm not busy, he still has two buns that he hasn't finished eating."

There are many humorous stories like this in the book, which is really a joy to read.

Although it talks about eating from beginning to end, the wonderful thing about this book is that it starts with "eating" but goes far beyond "eating". The culture behind the food and Mr. "Nostalgia" is more worthy of savoring.

The fireworks in the world are the most soothing to a wanderer’s heart.

Mr. Xiang has been away from home for many years, and he misses the people and things in his hometown deeply, especially the Peking cuisine.

When he was young, he wrote about going to various restaurants with his father, about the fish balls and walnut cheese made by his mother, and about tasting special delicacies from various places with his friends. Every line in the words is reminiscing about his parents, missing friends, and revisiting things. There is a touch of melancholy lingering in the seemingly leisurely words about life in old Beijing. This is Mr.'s "homesickness" and "nostalgia" and his infinite nostalgia for the past.

In fact, we are not like this. No matter where we are, the food of our hometown can always make us unforgettable. Sometimes a familiar taste can activate the memories buried in the heart. Those who cook, together Everyone who eats is a source of memories, whether they are happy or sad. We have to admit that food has the magic to take us back to the past.

Food and life may seem unrelated, but they actually have a common point, and Mr. Liang found it easily.

This unique food book not only shows a rich food scene, but also reflects Mr. Wang’s life realm. Even a bowl of carrot soup can make him think of the reason for making a fuss.

It can be seen that in his eyes, food is not just food, but also an elegant art, which contains his insight and appreciation of life.

Following Mr.’s simple and warm words, I immersed myself in the world of food and discovered that having enough food and drink is a happy thing in ordinary life.

It can be said that all the flavors of life are contained in books.