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Excerpt code: new york University Title: Eating goods in the Republic of China
Author: Ermao
Douban score: 6.8
Press: Century Wenjing/Shanghai People's Publishing House
Publication year: 20 14-2
Page count: 228
Content introduction:
China on the Tip of the Tongue, a food consultant, poet and chef, tells the story of "Eating in an Era".
Ye Fu, Kong Ergou, Liu Chun, Fengxin, Li Jian, Bird and Mou Sen sincerely recommend it.
Since ancient times, a large part of food has been promoted by celebrities, literati and the people, especially in the Republic of China. Eating, drinking and having fun is by no means a trivial matter in life. This is an era of splendid food, which directly affects the current "food map". The author brushed away the dust of the legendary ancient law skills, stirred up almost lost food poetically, and fragrant the most delicious customs of the Republic of China.
"Home Cooking in the Republic of China" records the customs of food in the old country, from food to food, from food to life, the taste of famous people's food, the allusions of food, the deep affection between people and food, a long history and a constant living atmosphere. In the author's opinion, eating and drinking is by no means a trivial matter in life-during the Republic of China, Cixi's braised duck took off its skin and swam to Yuan Shikai's dining table; During the Republic of China, Hu Shi used the sauce of Dongxinglou to explode the tender sauce of diced duck, which made Lu Xun a lifelong talent. During the Republic of China, Tan's ancestral shark fin flew brightly and smoothly over Nanjing. During the period of the Republic of China, Zhang Daqian used the heat of love to blow up the 18-year-old lady with crisp fingers. ...
Ermao's food essay is the masterpiece of a poet and a chef, so it is different from ordinary outsiders. From "Mother's Firewood Stove" to "Eating at Home in the Republic of China", he seems to have jumped from Jianghu cuisine to luxury cuisine, and the transformation is not only a recipe, but also a way to embellish it. It is in the depth of history, in the aftertaste of thin wine, to find a new way to interpret history.
An era has gone, and after the lights are turned off, the smell of clothes has turned into smoke all over the sky. In such a pervasive vulgar dust, we nostalgic gluttons can still smell the residual drunkenness and fragrance in this world that has been introduced through innovation. ...
Ye Fu
About the author:
Ermao is a food consultant for China on the Tip of the Tongue and a food columnist for New Weekly and China Business News.
Chongqing Youyang, formerly known as Mou, 1960, was one of the representative poets of Mango School in 1980s. There is a restaurant called "Salt in the World", and there are books such as "A Bowl of Rivers and Mountains" and "Mother's Firewood Stove".