Another literary saying is: in this world, only love and food can live up to it.

It can be seen that eating is the most important thing in life, which can satisfy the taste buds, fill the stomach and effectively heal the mood.

Therefore, food documentaries and variety shows have been very popular in recent years, such as China on the Tip of the Tongue, Flavor Man, Breakfast China, Taste of Laoguang and so on. , has always been at the top of Douban. These delicious films show the audience the profoundness of Chinese cuisine by telling cooking methods and connecting with human stories, and have won full praise.

However, when it comes to eating, Mr. Liang Shiqiu, a big cultural coffee, has a lot of experience. Mr. Liang is a famous writer and scholar in China, 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 in Tsinghua, he once set an amazing record, eating 12 steamed stuffed buns and 3 bowls of miso noodles.

Mr. Liang can not only eat, but also eat. In his eyes, food is not only a demand for food, but also a love for life. He wrote countless articles about eating in his life, and Ya She Tan Eating is a collection of gourmet essays.

Chen Xiaoqing, the director of China on the Tip of the Tongue and Flavor Man, once said in an interview: "When I was in college, I came to Beijing from my hometown in Anhui, and I was immediately fascinated by Liang Shiqiu's Ya She Tan Chi. Gourmet has already surpassed its own concept in the writer's pen, and it is the representative of cultural heritage. Later, I joined the work and got a meager salary. I deliberately tasted the delicious food that can be found in "Ya She Tan Chi". "

It can be seen that this book has a deep influence on him.

When you open the book, the first thing that attracts people is the catalogue, roast mutton, abalone, curry chicken, steamed duck liver with bad sauce, hibiscus chicken slices, fried meatballs, tile fish and fried wonton. Is it a feeling of ordering from the menu in a restaurant?

In fact, these dishes are the title of every article. To say that Liang Lao is really powerful enough, just using the title can make people flow out a long string of water.

There are 93 articles in "Ya She Tan Chi". In Mr. Wang's pen, there is no distinction between high and low food.

No matter the delicacies such as "bear's paw", "abalone" and "shark's fin", or the ordinary street snacks such as "soup packets", "biscuits", "bean juice" and "scallion cakes", Mr. Wang can write them with great interest, and even the humble pickles are in his pen.

Liang is a natural gourmet who knows how to eat and likes to study cooking methods. He tells many delicious food practices in his book. For example, this "hibiscus chicken slice": take chicken breast, cut it finely and chop it into mud. Then stir it with egg white, stir it into a whole, and spread it in a warm oil pan without dregs. Slices should be large and thin, thin but not broken, cooked but not burnt. Put the tender bean sprouts into the pot and count the stems, and take their green color as an ornament. Sprinkle a few drops of chicken oil, and it will be wonderful.

There is also the scallion cake that we often eat. In my husband's eyes, it is also the standard version: more layers, more onions, but not too much oil. You can use fat cubes, but you should put less. If you want more layers, you should roll the noodles thin, roll them twice, and then add onions. Chopped green onion should be thin, with nine points white and one point green. Sprinkle salt evenly. There should be less oil in the pot, more heat in the pot and less fire. After turning over, stand up with the cake in 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 vivid. I don't know if you have the impulse to start work after reading it. Anyway, I can't wait to try them.

Chen Xiaoqing said: "There is a password in food, and this password is culture."

Mr. Wang is knowledgeable and well-informed. His poems and allusions add a bit of literati interest to ordinary food, especially those interesting stories, such as pistachios.

For example, in the article "Chestnuts", he teased the poet Xu Zhimo: Xu Zhimo told me that he would go to Guangxi every autumn and eat a bowl of boiled chestnuts, which was considered a great enjoyment. One year he went, and the osmanthus was completely destroyed by the rain. He wrote a poem "These days are not easy".

When writing about Tianjin Goubuli steamed stuffed bun with a lot of soup, Mr. Wang told a joke: two strangers ate steamed stuffed bun at the same table, and one of them bit it down, and the soup in the steamed stuffed bun jumped directly to the opposite side, spraying flowers all over the face of the opposite guest. The one who caused the accident didn't realize it and was still eating. He couldn't stand the coffin, so he quickly twisted a hot towel and sent it there. The guests across the street are very calm. Xu said, "Don't worry, he still has two steamed buns to eat."

There are many humorous stories like this in the book. It's really interesting to read.

Although it is all about eating from beginning to end, the beauty of this book is that it starts from "eating" but goes far beyond "eating". The culture behind the food and Mr. Wang's "homesickness" are all worth savoring.

Fireworks on earth can touch the hearts of wanderers most.

Mr. Wang has been away from home for many years, and he is full of deep thoughts about people and things in his hometown, especially about the delicious food in Beiping.

When he was young, he wrote about going to a restaurant with his father, about fish balls and walnut cheese made by his mother, and about tasting local specialties with friends. Between the lines, he is remembering his parents, his friends and the life in old Beijing. There is a faint melancholy in the seemingly leisurely words, which is Mr. Wang's "homesickness" and the taste of his infinite nostalgia for the past.

Actually, we are not like this. No matter where we are, the food in our hometown can always make us forget it. Sometimes a familiar smell can activate the memories buried in our hearts. People who cook and eat together are the source of memories, either happy or sad. We have to admit that food has a magic power that can take us back to the past.

Food seems to have nothing to do with life, in fact, they have a point of convergence, and Mr. Liang can easily find it.

This unique food book shows not only a rich food river and lake, but also the embodiment of Mr. Wang's life realm. Even a bowl of radish soup can be associated with the truth of making a fuss.

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

Following my husband's simple and warm words, I immersed myself in the world of delicious food and found that eating and drinking is a happy thing in a plain life.

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