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Extraction code: 1234 Title: State Banquet and Family Banquet
Author: Wang Xuanyi
Douban score: 7.2
Press: CITIC Publishing Group
Publication year: 20 18- 1 1
Page number: 184
Content introduction:
Family banquet used to be the most emotional memory of taste, but also a collective memory that can't be returned. It is a unique landscape of China's traditional life aesthetics.
In this book, Wang Xuanyi, a well-known female writer in Taiwan Province, who was born in Jiangsu and Zhejiang, takes the family story of her mother's careful cooking and hospitality as the starting point, and recalls being surrounded by the kitchen dining room when she was a child, and her eyes followed a lively, fashionable, enthusiastic and cheerful housewife, and she recorded one touching food memory after another-quickly and carefully escorting an ice cream bucket home and eating a soft core with a pestle.
This is a time story about home, and it is also a rebirth of the traditional catering culture with great human touch, and the family recipes recorded in detail in the book outline and inherit the style of the older generation of Jiangsu and Zhejiang cuisine more delicately.
This book is accompanied by an exquisite special volume "Family Banquet", which presents the five dishes of Xuanyi, a famous dish reprinted by Zhan Hongzhi, the son-in-law of the Wang family, in full color. He traveled all over Taipei's three major markets, bought the ingredients designated by Wang Qi Xuanyi, made them repeatedly, and asked relatives and friends to identify them ... This precious cookbook not only has the flavor of Jiangsu and Zhejiang handed down by the Wangs, but also adds the flavor created by Taiwan Province's son-in-law after he went deep into other countries' cultures and cultivated his feelings.
About the author:
Wang Xuanyi (1955-20 15) is a writer and recorder of traditional food culture after Zhejiang aristocratic family. Graduated from Chinese Department of Soochow University, and worked as editor of Times Weekly. After leaving the media, he took up writing. 1990 began to publish his works, and won the literature prize of Taiwan Province United Daily News for two consecutive years.
With the background of Jiangsu and Zhejiang families, Wang Xuanyi has cultivated keen taste buds since childhood, so he was invited to be a restaurant consultant and write a food column. In 2003, she published her mother's essay "State Banquet" in China Times, Taiwan Province Province, which aroused widespread repercussions.
After the publication of this book, Wang Xuanyi was called a "gourmet writer" because of his meticulous description of dishes, touching memory of his mother and the taste of family banquets. Adhering to the belief that "cooking is not enough", she began to study the cooking methods of local cuisines, and opened another creative road of her own-the creation of drinking meals. His works include essays "Delicious Walking" and "Restaurant".