Shi Huai cuisine originated from Japanese temples and has a history of more than 450 years. According to an old Japanese legend, "Shi Huai" comes from the Zen monk "Shi Wen". Monks who practice Zen only eat breakfast and lunch. In the afternoon, he often feels hungry, so he makes a fire to cook stones and holds warm stones in his arms to keep warm, so as to eliminate the feeling of fasting. Later, he developed to eat less and played the role of "Shi Wen" to prevent hunger and cold, so "Shi Huai" became a lamp to eliminate the feeling of fasting. Later, due to the influence of the tea ceremony, in order to achieve a pleasant experience of drinking tea, people often eat some simple dishes before drinking tea, and then they derive Shi Huai Cai, which is the essence of Shi Huai Cai. Later, Shi Huai Cai inherited the original simple and light spirit of pursuing the essence of food, and developed a set of exquisite dining rules, which were full of Zen and breath from utensils to dishes.

A new generation of creative Shi Huai continues the original cooking spirit, but it breaks the traditional style of Shi Huai. First of all, traditionally, there must be seven appetizers (seven complicated side dishes), bowls (dishes with soup by hand), sashimi, Yang (stir-fried), boiling, roasting and eating (rice or soup). In the past, there must be a new genre. Then, in cooking, we also broke away from the traditional Japanese seasoning and added European cooking styles, such as the European spice hyssop, which can be used to flavor sea urchin mud and beef and scallop sauce. Italian liquor can be added with plum sauce or loquat to make a delicious side dish; Even directly seasoned with Italian red wine vinegar, showing a new trend of combining Europe and Japan.

In addition, many foods are only anti-hunger, and their original intention is primitive, but there will be unexpected gains. There are also some examples. The first program of National Geographic talked about the frozen tofu in Emei Mountain, which was very impressive. The top of Mount Emei is less than 4000 meters, and the nearest mountain road detours 50 kilometers. Going up and down mountains in ancient times was extremely time-consuming and laborious. In the snowy days in winter, my own frozen tofu has become one of the main dishes, and its taste has become a must in the world. There is also tofu in Tianfu, Sichuan, and the tofu in Chengdu is comparable to other places. This is a natural state, which goes a step further than a vegetarian diet that imitates meat. But after all, food is limited, and it is so harsh on nature and history.

Shi Huai cuisine starts with offering Zen refreshments, giving full play to the characteristics of Japanese cuisine, and giving full play to the ability to get close to nature while enjoying humanistic cuisine. Raw food should be fresh naturally, and the time and preservation of materials, the parts and methods of materials will be very hard; And raw food itself has become a strict standard for fresh consideration. The ancestors said that food is also the highest realm of the Vietnamese word "fresh"; Very reasonable. Cooked food naturally accounts for a large proportion. Among the cooking tools, the selection of various stones is the most interesting, and some iron plates are also used, but the iron plates are generally padded with plant leaves to avoid direct contact with the iron plates. All kinds of loading tools are also pottery handicrafts, which are very simple and simple, generally clumsy but soft arcs, and have a heavy and practical feeling in your hand. The environment is really like listening to Zen, just like the dark and simple decoration of tableware, without any luxury, and the lighting is low-key and decent. However, the dishes do not hide their brilliance. From the color matching of salad to the cutting of lobster, each of the eight dishes will be colorful and eye-catching, which is a rare visual enjoyment. Coupled with the light and suitable fragrance of cooked food, it really achieves "good color and fragrance". Of course, raw food means "no color and fragrance", because the key lies in the taste of sashimi ~ ~ The most interesting thing is that after eating a set of dinner in Shi Huai, I still can't forget the original intention of listening to Zen in hunger, so I will be full in seven or eight minutes, but I won't be too full. This will refresh you, maybe. It is said that in the most authentic Huaishi, different flowers and plants will be planted in four seasons, with different decorations and lights, and the dishes will be supplemented by self-grown flowers and plants. It's really hard to get attention. Food shouldn't be self-made ~ ~ and it's not just overeating of food itself … but should be integrated with nature as much as possible. This, perhaps, is the highest realm of solving food.

Many Japanese believe that to taste real traditional Japanese food, only by going to the old shops in Kyoto and enjoying the beautiful courtyards can it be called authentic. The elegant "teacup stone" cuisine that absorbs the tea ceremony culture embodies the beauty of Japanese food culture. In addition to materials, Shi Huai cuisine pursues the beauty of the space created by utensils, chairs, gardens, hanging shafts and vases, and combines skilled technology to create what the Japanese call "the essence of Japanese cuisine-Chahuaishi cuisine".

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