Er Mao's food essay is a masterpiece of a poet and a chef, so it is very different from ordinary outsiders. From "Mom's Firewood Stove" to "Eating House in the Republic of China", it's as if he has made a leap from Jianghu cuisine to government cuisine. What he has changed is not just the recipes, nor the techniques such as adding oil and vinegar; it is a deep dive into the history, In the lingering fragrance of Panxiang Bojiu, find a new way to interpret history.

An era has passed far away. After the wine stalls and lamps are lit, the fragrant clothes and shadows on the temples turn into smoke and dust everywhere.

And in the midst of such pervasive secular dust, we nostalgic gluttons can still smell the lingering fragrance in this world that has long been changing cups...

—— Wild husband