Shu Qiao, a playful girl born in 1980s, has a meal experience that is envied by her peers. In her view, simple cooking like sweeping the floor and washing clothes has now become a daunting burden for many young people. The public's enthusiasm for food and the attitude of enjoying food make gourmets a tight and popular business. ...

Born in a delicious family

Our family are all authentic delicious molecules. From the beginning of grandpa's story, we have been inheriting the gene of love to eat. Grandfather is a comprador of Shanghai Customs. His family is well-off, living a foreign life, with two cooks, Chinese food and western food. When I was a child, I often listened to my family chanting, which store did Grandpa like to eat sausage rolls best, and which store only drank Luo Songtang? He likes western food and leads a very unique life. Grandparents also lived an elegant life in their early years. Grandpa is a professor of public health at Shanghai Medical University, and grandma is an "artistic young woman" who loves painting and poetry. In my childhood impression, every morning at breakfast, my grandfather would take out a Zhang Xiaoge napkin and spread it on a big table, just like a European banquet, and start eating western food. The dining table is big enough for sleeping, and I will lie on it to enjoy the cool in summer. There are more than a dozen sauces on the table, such as pork liver sauce, chicken liver sauce, duck liver sauce and jam, and there are many kinds of butter. Grandma is a woman who doesn't do housework, but she cooks carefully to satisfy the appetite of the whole family. Grandma doesn't like the maid touching her kitchen, but prefers to cook by herself. Grandma, who loves spending money, pays attention to life taste. Although she cooks, she is not tired of having three meals a day. She said, "The worst thing about cooking is resentment, and the worst thing about being a woman is being an dissatisfied wife."

Although grandparents are very particular about life, they are not the kind of aristocratic attitude that is picky everywhere. When they lose their original living conditions, they will try their best to find substitutes and be sincere in cooking and eating. When I was a child, my grandfather used an old hand-cranked ice cream machine to make me dessert, and my grandmother wrapped jiaozi with leeks and glutinous rice. I raised a few chickens and rabbits to improve my food, but I couldn't bear to kill them because I had feelings for them. Finally, my grandmother gave it to her relatives. For people who like to eat, cooking is the simplest thing in the world, similar to sweeping the floor and washing clothes, but more creative. When I was in primary school, I tasted steamed fish, braised pork and apple rolls in the cave while adults were not at home. I think it's natural. Up to now, I have not deliberately regarded cooking as an art, which adds a lot of unapproachable feelings. Now my father always looks forward to my return to my home in Shanghai. He will make his own mustard chicken wings and red curry grilled hairtail for me to eat. Although I can't say it's delicious, I like such emotional food very much.

Fully respect food.

/kloc-I ate Japanese food in Shanghai for the first time at the age of 0/4 and liked it very much. At that time, there were guests at home, and we went to a five-star hotel to eat the best Japanese food. A meal cost more than 10 thousand yuan, and I like raw fish and fruit tea very much. When I was a sophomore, I went to Japan to study abroad. Scholarships are very generous. I only have100,000 yen for meals a month, so I can taste delicious food everywhere. Food information in Japan is very developed, and the food guide is very detailed. I will also follow my friends in France and India to eat the most authentic restaurants they think. I especially appreciate the Japanese attitude of respecting food. The chefs are very dedicated. They dressed themselves neatly in the restaurant, asked the diners with concern whether they were delicious or not, and paid special attention to the opinions of foreign diners. They will try their best to meet the requirements outside the menu.

Speaking of writing columns, I used to write articles about medical history in Shanghai for a week, all of which were interesting medical knowledge. For example, when it comes to women's makeup from the history of tuberculosis, some women deliberately make themselves look like they have tuberculosis. The appearance of plague has a lot to do with women's love of wearing fur. Women don't have mink, so they use rat skin instead. I associate medical knowledge with fashion and personal feelings. Drugs and food have the same origin. Later, the food editor of Oriental Morning Post invited me to write an article, and I agreed. I don't use routines to write about food, but I feel from my heart, just like writing about a "friend" in a food kingdom. My book "People and Food are Equal" expresses my attitude towards diet. People should not do things that are sorry for food, and should not abuse food, such as eating monkey brains and cat meat. I also object to the condescending picky eaters. I also said in the article "Snackers" that picky is a relatively low-level appreciation stage, and eating has never been a way to show identity. Only when you are used to eating delicious food in childhood, will you not deliberately pursue delicious food and cultivate your taste in adulthood. Only those who come out of picky eaters will grow into friendly and unpretentious real foodies, because they must be more tolerant and considerate.

It is a very accidental thing to say that I write a chef's diary. I started blogging in 2002. I usually write columns for money, and blogs can write what I like. After I got married and lived in Beijing, my father started reading my blog and got another way to contact me. I told him that I often cooked at home, and he was very interested, so I simply wrote my own recipes, which was a very personal thing at that time. I didn't expect so many people to watch it later. For example, I introduced the practice of Chaozhou Chili frying double meatballs. In my diary, I said, "Pangpang likes to eat meatballs, but she can only eat them in hot pot. The chef thought there was such a trick in Chaozhou cuisine, so he tried it. Buy cuttlefish balls and shrimp balls and boil them in white water. Of course, don't cook it too long. Pay attention to keep them elastic. Take it out and cut each meatball in half, which makes it look better and easier to eat. After that, it's easy. Cut a handful of shallots, dig a spoonful of Lee Kum Kee's lobster sauce, put shallots, dried peppers and lobster sauce in a wok, stir-fry with oil, and then pour in meatballs and stir-fry. When every meatball is covered with lobster sauce, you're done. It tastes hotter and more fragrant than meatballs in hot pot! " Cook for my husband and friends every Monday, once a week, for grandma's sake, don't make a fuss about cooking. Nowadays, young people in Chinese mainland are passionate about food, but many people don't like cooking, and think cooking is an arduous task.

Some people began to eat expensive and fierce things with the wind after their economic conditions improved. For example, killing animals cruelly and taking eating as a show-off right. I always remember a scene in a Japanese drama in which a girl ordered a cake for her wedding, but the groom never showed up. Finally, the chef took a beautiful cake and sat on the stairs with the sad girl, insisting on eating the cake in one bite, because "a good cake is for people." This is respect for food. I think good food will bring back warm memories.

It seems that he has suddenly become a so-called gourmet, writing columns for the media and planning food movies and TV dramas. Although I like eating since I was a child, I didn't expect it to become my career. It is a good thing for me to tell others how grateful I am for food. At present, some TV cooking programs are very high-end, all of which are China Rana with shark's fin and bird's nest. This is a cosmetic thing, not our daily life, and it will not remind you of life. For me, people and food are equal, and cooking food is a very comfortable, intimate and relaxing thing. ■