Food is a way to experience happiness. It seems to have a magic power and can bring happiness to people. The happiness brought by food comes not only from the food itself, but also from who and where to eat, which is also the source of happiness for a gourmet experience. For China families with strong family traditions, the definition of happiness is actually not grand, it is included in a meal shared with their families.

Zhang grew up in a traditional China chef's family, and he has deep affection and understanding for China cooking. Therefore, she created a unique cookbook!

The book introduces the experience of the author's father who started from scratch in France, worked as an apprentice in the Chinese restaurant of the author's grandfather, met his mother, and finally co-founded his own Chinese restaurant.

While introducing the cooking characteristics, ingredients, utensils and making methods of Chinese food, the book also presents readers with 40 private recipes collected from different family members of the author. These recipes are rich in variety and are all classic Chinese dishes, covering meat, poultry, seafood, vegetables, pasta, desserts and so on. , with fresh illustrations carefully hand-painted by the author, reflects the deep connection between traditional families and food in China.

0 1.

In the banquet in China, the selection of ingredients, cooking, ingredients and even the dining environment all reflect a fine word. At the same time, with the improvement of material living standards, China people have regarded essence as a sign of attaching importance to and respecting guests. Food should not only be delicious, but also meet the requirements of beauty.

Confucius said: You never tire of fine food, and you never tire of fine food. This reflects the ancient people's awareness of food refinement. As a cultural spirit, this exquisite consciousness is more and more widely and deeply infiltrated and implemented in the whole diet activities.

The meaning of food is not only to make people full, but more importantly, to be accepted and loved by more people. In the spring and autumn period, Yan said that it was like thick soup, and the fish was cooked with fire, water and salt, and the salary was the same.

Take the dish of crab powder and lion head as an example. It is a very distinctive food in China and has a very long history. Many foreigners can't help thinking of lions when they see this name. They will also wonder how China people are so bold and dare to eat such food. They dare not order when they see it. In fact, this lion's head is a meatball, which is a little bigger than ordinary meatballs. Cut 60% fat meat and 40% lean meat with onion, ginger, eggs and other ingredients into minced meat, and make a fist-sized meatball, which is as beautiful as a lion's head, steamed and braised, fat but not greasy. The poet of the Song Dynasty said, "The only cup with two crabs is Yangzhou Crane." .

Braised pork is a famous popular dish, which belongs to hot dishes. It takes pork belly as the main material, and it is best to make it with fat and thin pork belly. The meat is fat and thin, sweet and soft, and melts in the mouth. "Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't know how to cook. Slow fire, less water, beautiful when the fire is enough. Come and play a bowl early every day, it's all your own control. " From Su Dongpo's poem "Eat Pork", we can easily see that Mr. Su Lao not only "comes early every day and cooks a bowl of delicious food", but also knows how to cook braised pork "slowly, lacks water and looks good when the heat is enough"!

02.

At the traditional banquet in China, everyone sits around the round table to entertain guests. First, an atmosphere of unity, courtesy and common interest is created in form. Delicious food is placed in the center, and people toast and cook with each other, which is very lively, in line with the general mentality of our national reunion. People in China often use this kind of banquet to strengthen the relationship between relatives and friends.

I remember "China on the Tip of the Tongue" once said: "No matter how far you go, only the taste of hometown is familiar and stubborn in people's hearts, just like a taste positioning system, one end is locked in a different place thousands of miles away, and the other end is always tied to the hometown deep in memory." As Teacher Cai Lan said, "Sometimes, what we eat is not a kind of food, but a kind of habit and homesickness."

This book is divided into two parts. The first part mainly tells the brief history of parents' family and their experiences of meeting, falling in love, getting married and having children and starting a business together in the French Chinese restaurant where the author's grandfather is located. The second part: mainly introduces the cooking characteristics, ingredients, utensils, making methods of Chinese food, as well as the classic dishes in Chinese restaurants.

Everyone who travels abroad, including people at home, will feel the taste of hometown through the dining table of a China family, which is a unique taste. The stronger the flavor, the deeper and longer the affection.