Tail teeth at the end of the year, reunion dinner. Busy for a year, each has his own income. Everyone has given birth to a second child recently. When asked what is the most difficult thing for me this month, I replied: cooking.

Although my wife prepared the moon meal before giving birth to the baby, it was still insufficient in practice, sometimes it tasted bad and there were many complaints. At this time, a male colleague said that he had been cooking at home since he got married. He said that cooking, like eating, is a kind of enjoyment.

At first, I didn't understand. Recently, when reading this book-"Life is short, let's have another bowl"-I found that it is normal to eat, love to eat, enjoy eating and enjoy eating. On the contrary, people like me who have no requirements for food are different.

One advantage of this book is that it brings together all the delicious foods written by modern literati. Those serious writers talk about "eating" but have a glib tongue. Sweet in the south, salty in the north, spicy in the east and sour in the west, and the food from all corners of the country gathered together, and I couldn't help but admire this book. These writers are really masters of "carrying goods".

Perhaps the most famous is Wang Zengqi. Many people are familiar with his food titles, such as Gaoyou salted duck eggs. In addition, there are many titles, such as Yangzhou dried silk, such as shepherd's purse mixed with spinach and radish. Although Wang Lang once said that what his father wrote was more delicious than what he made, it can be seen from Wang Lao's articles that he is keen to explore different flavors, whether north or south or east, sweet and sour, spicy and smelly, and he is willing to try. He said: people who cook generally eat less and are willing to watch others eat. To some extent, people who are willing to cook for others are generally not selfish. Indeed, it makes sense.

In the "eating" of these writers, we can also see that one side nourishes the other. No place in the world has the best food, but different regions have different habits. China has a vast territory, a large climate span, diverse components and different habits. Food from all over the world is even more "fairy fighting", which is difficult to distinguish. Even if it is a "Manchu-Han banquet", all the major cuisines are the same table, and no one has separated them since ancient times.

The north is cold and addicted to "big meat", but they eat in different ways. For example, Wang Lao's "hand-grabbed meat" and "shellfish meat" are tender and bloody, so it is estimated that they are not locals, and ordinary people can never enjoy them. Southerners like "freshness", such as fish and seafood, Buddha jumping wall in Fuzhou mentioned by Mr. Liang Shiqiu, hairy crabs in Yangcheng Lake or crabs in the south, and oyster houses (mostly oysters) that Yu Dafu ate in Fuzhou. These things are really fresh, otherwise, over time, they will become "rotten fish and shrimp", which is really not ordinary, let alone can't eat any more; Beijing bean juice (Wang Zengqi) with local characteristics, as well as a series of wild vegetables with bitter memories, such as shepherd's purse and shepherd's purse, are not on the table, but they have a special flavor.

After reading these works, on the one hand, I feel that the charm of food is so great that almost every writer has works about food; On the one hand, I also feel the power of words. Ordinary home cooking can be so delicious in the writer's pen, which makes my mouth water.

In addition, the binding of this book is also very distinctive. The light spine binding, exquisite illustrations and wonderful sentences removed from the text are also a rare good book for book lovers who love books.