Wang Zengqi is definitely a strange person in the literary world. Young people may know him because of "Duck Eggs at the Dragon Boat Festival", where the yolk will flow out when the egg is squeaked, so they know that there are such good things as salted duck eggs in Gaoyou.

When others watch Peking Opera, they are all laughing, commenting on the plot, or criticizing some costumes, scenes, etc. But it was better for him to watch "The Golden Jade Slave", and he actually missed Douzhi.

He has a prose called "Douzhier", in which he said that an old friend from Beijing took him to dinner and asked him if he dared to eat douzhi.

So he immediately said: I am a person who "does not eat dusters for hairy people, does not eat stools for legged people, does not eat dead people for big meat, and does not eat flies for small meat". He must have taken this sentence from a common saying somewhere, but it doesn't have the playful flavor of a cultured person.

Wang Zengqi is also a writer, with works such as "Initiation" and "Shajiabang". If you are engaged in modern and contemporary research, you will never escape him. But in terms of his life interests, he still prefers cooking and eating. In this way, he looks like a Cantonese. However, what he often likes to mention in his prose is that a certain writer came to him specially and asked him to cook for him.

In an essay called "Gran Silk", he used the entire last paragraph to write about the writer Nie Hualing and her foreign husband coming to Beijing to have a meal at his house. In the article, he was quite emotional. He wrote proudly:

The four words "excellently" must be enough to show Wang Zengqi's pride. Unexpectedly, Wang Zengqi continued to say that he knew that Nie Hualing was from Hubei, but he often stayed in She was abroad, so she couldn't eat authentic Huaiyang cuisine, so she made her own boiled dried silk noodles in order to arouse her nostalgia for her homeland. Wang Zengqi here seems to be a chef being interviewed by a food column, and his pride is beyond words.

Wang Zengqi is from Jiangsu, so he has a special liking for river delicacies.

He had an article called "Mandarin Fish". I didn't know what Mandarin Fish was at first, so he explained that Mandarin Fish is Mandarin Fish. Now I understood it all at once. When I was a child, At my great-aunt's house, she often made me flat fish with onion oil, but except for the belly and the outer part of the back, the flat fish had no bones. Only croaker fish, at that time basically only had big spines, so it was very enjoyable to eat, so I later fell in love with croaker fish with scallion oil.

Wang Zengqi also said, "Mandarin fish is very delicious. Among the fish, I think the most delicious is mandarin fish." "Mandarin fish has few bones, thick meat, and garlic clove meat. The meat is thin and tender. , fresh. Steamed, dry-roasted, sweet and sour, or made into squirrel fish, all are delicious. "

The so-called squirrel fish is cut into petals, wrapped in flour and fried in oil. , take it out and pour it with tomato sauce and sprinkle with pine nuts. This dish is often served at banquets. The so-called squirrel mandarin fish and mandarin fish are another name for mandarin fish.

When Wang Zengqi discusses food, he will not forget meat.

He has an article called "Meat Eaters Are Not Despicable", which is to rectify the name of meat eaters, and when it mentions Hangzhou, it refers to Dongpo Pork. In ancient times, it was said that Dongpo Pork is white pork boiled in soy sauce. I can’t tell the truth, but Dongpo meat is actually very particular. Wang Zengqi said in the article:

This can be said to be the true meaning of Dongpo meat. Although I don't like to eat meat, I like to eat lean meat like Dongpo pork, because Dongpo pork is cooked in a big pot for a long time. It is cooked every day, all the time, and wine and seasonings are added. Extremely sweet. You have to prepare the food in advance. You can't just eat what you want when you arrive at the restaurant. You have to ask if it is available. When eating, it is sold in pieces. As soon as the chopsticks touch the lean meat part that has been dyed red by the sauce, the meat will fall off, and even the sweet sauce can be eaten with a bowl of white rice.

The most interesting thing about Wang Zengqi was when he talked about his painting of potatoes. At that time, he laughed at himself for being sent to Guyuan to paint a map of potatoes. He felt that he was being exiled to the military station and that he was far away from his family. In the article, he also spoke frankly about his heart. There are very few people, so we can only face potatoes every day, big and small, delicious and unpalatable. First, I collected varieties, and then painted them one by one. The article said:

"After painting a potato cube, I roasted it in the cow dung fire and then ate it. People all over the country ate it like me. There are probably not many people who have so many varieties of potatoes!”

He was sent to such a desolate place and could still be so happy, and he even managed to eat potatoes in various ways, describing the potato varieties like a treasure trove. When I finally left, I had to take some potato chips back with me, which shows that I am a real gourmet.