After reading Liang Shiqiu's prose, 1 Liang Shiqiu is really good at talking. No matter how small sesame seeds are, through his strokes, a large pool of water trickles out, full of twists and turns, full of charm. Mr. Liang is elegant and calm, a typical gentleman, standing on the shore with a cane and a pipe in his mouth, smiling and peeping at the music. Liang Prose: Trivial. There is no storyline, all by knowledge, the trivial things in daily life, ancient and modern, Chinese and foreign, are pieced together into words, like floral dots on a floral skirt, which are miscellaneous but not chaotic and shake off the beauty. When he first started writing, he felt like a dragon in the clouds, erratic. On the contrary, there is no axe mark in making up stories, and it is clever enough to twist your hands. He did whatever he wanted, up and down for 8 thousand miles and 5 thousand years, bravado and quarrelling, and talked for thousands of miles without a few trivial things, which was very clever and got an electric shock. Any trivial matter, as long as it falls into Liang's pen, will evolve into a long and nutritious article. Because of the clutter, readers are always refreshing and enjoy it, and they can't wait to read it all at once. Liang's writing seems free and easy. Without Liang's profound knowledge of Manabu Nakanishi, he couldn't learn anything at home, which is necessary. Some people are ineffective, and as a result, they fall into verbosity and secularity.
At least in my opinion, prose reached Liang Shiqiu's hand and set off another milestone. There seems to be nothing that can't be entered into the text. If you don't believe me, open Liang's four episodes of Essays on Elegant Rooms, just like a grocery store, where all the messy goods are. Angry, dirty, snoring, obesity, bathing and haircut are all trivial things in life, and they are also the themes of his excellent works. What he saw and heard was put into the bottom of the pen, which is an old Shanghai proverb: all the dishes are picked in the basket, which is the skill of a high chef. After his finishing touch, the dragonfly died, which can not but be attributed to his erudition and alertness. Liang pays attention to the taste of life. He can always find its flashing interest in the most ordinary things in life, and then he turns his pen, talks and laughs, flashes his wit from time to time, and can't help but make a few jokes and make people laugh. He is humorous but not vulgar and funny, which is the characteristic of his article.
His articles are based on very secular materials, and everyone has this experience. Once the highlights are pointed out, they naturally resonate widely. Humorous writing, elegant taste, concise writing, brilliant literary talent and vivid writing have won readers' attention. Liang Wen's success lies in trivial things being written elegantly.
Liang Shiqiu is also a great scholar. He was the first person to translate the complete works of Shakespeare into Chinese. The Far East English-Chinese Dictionary edited by him is an indispensable reference dictionary for China scholars to study western culture. But he never loses his schoolbag when he writes, and there is no acid in his headscarf. The Chinese and foreign etiquette quotations he often got at his fingertips were put in a pile of vulgar things, which restored the original secularity and simplicity of the quotations and enriched the knowledge content of the articles. They are condiments, not vinegar, and are more readable. At present, some writers only read a few quotations, and even saw a few ancient poems in advertisements, so they can't wait to accept their "poor works" in an attempt to embellish the long history of articles and show the poverty of an ordinary person-Long Hao. An altar of rice wine with a good aftertaste turned into vinegar, and the original wine flavor was spilled.
After reading Liang Shiqiu's prose and the article "Treat a Guest", I was deeply touched. We China people seem to like asking for trouble, and the troublesome and frustrating "trick" of treating guests is like addiction. Once you get married and start a business, you can't stop for a lifetime after you invite your first guest. You must treat anyone, big or small. Whether it's to repay a debt of gratitude, show off, make friends or simply invite friends and relatives to get together at home, it's all a reason to treat. It's really tiring to treat. I've experienced it myself. Every Spring Festival, my mother always has a headache for treating guests. The first annoyance is who to invite. New Year's Eve-I invited my relatives (there is no doubt about it, so it won't be too much trouble), and I was bored in the next few days. Which friends can't be invited and which friends must be invited. Usually the guests that must be invited include those who have helped us within one year or invited us before. This is probably a debt of gratitude. Of course, the real troubles don't stop there. The treat is of course a meal, so the most important thing is the menu, that is, what to eat. Don't eat too casually, otherwise it will look too shabby and lose face; Don't eat too casually, or your wallet will break a big hole. Chicken, duck and fish must be available, not less (these are "basic"). Vegetarian dishes are usually decorated, and no one wants to eat them at all (it's like an extra "free" gift) Then there are abalone belly wings (this is the "gimmick" of the whole meal). Generally, you only eat one or two at a time, for two reasons. One is expensive, and the other is that cooking at home is really not delicious. The menu is drawn up, but also from the major supermarkets, food markets to buy back, not very laborious but very laborious.
Finally, it depends on the improvisation of the day, because many dishes are not often cooked on weekdays, and the taste is good. Only after serving the table can the guests know from the expression on everyone's face. If the taste is good and the guests are smiling, the "chef" will naturally be relieved; But if the guests frown, the "chef" wants a hole in the ground to get into. Finally, all the guests left, and the host still had things to do: a lot of oily and dirty dishes to wash; Clean up the scraps of paper in a place (the worst thing is that you can't sweep the floor during the New Year, and the garbage in a place can only be picked up by hand and wiped with a cloth). Sometimes guests have a "bad appetite" and leftovers become the next day's lunch. Therefore, as Mr. Liang Shiqiu said, "One day is restless, waiting for you." It is really troublesome to treat.