I feel that the food in China displayed on the tip of my tongue is local food. In a stream on the Yunnan-Guizhou Plateau, from people in their 70s to children under 10, they took pains to open every stone at the bottom of the stream, just to seek a magical delicacy. The rice fish was eviscerated, neatly placed on the stove and smoked overnight with a weak charcoal fire. Now it needs the help of air and wind to dry and ferment, which will jointly create a special flavor. Glutinous rice is covered by mycelium, and various enzymes produced by mold will hydrolyze starch into sugar, and finally get a refreshing sweet and sour taste. Stuff the fragrant rice mixed with salt and pepper into the fish belly. Rice fish can be eaten directly or steamed or fried. No matter which method you use, you can't hide the charming sweetness and sourness created by pickled fish and glutinous rice.

In Quanzhou, Fujian, Taiwan Province Province and even among Chinese in Southeast Asia, this taste is called ancient morning taste. Teenagers boil into white hair, and their hometown has changed, but all kinds of old tastes last forever. There is a famous specialty in the sand by the beach in the luxury village. Their appearance is not amazing, but almost all of them are exported overseas-sandy radishes-with water content close to 90%, and the entrance is wet, tender and smooth without fiber feeling.

Pork is eight points fat and two points thin, cut into inches with the best skin and cooked with mushrooms, oysters and shrimp skins. The meat is full, the radish is fragrant, and the rice is full. This is the radish rice that Quanzhou people can't stop, a simple and rich staple food. Half-length travel has brought a wealth of family businesses, full of children and grandchildren. In the final analysis, the footsteps, starting point and end point of a person's life are where his home is. This is the belief that China people have persisted for thousands of years. It is simple but powerful. ?

There are even more extreme examples of heat in Cantonese cuisine. Bangbangbao, the pursuit of fresh dishes, fierce and urgent work, try to shorten the cooking time. Not only that, the chef also needs to adjust the firepower and the timing of "grabbing" the casserole according to the distance between the dining table and the stove. Cooking continues during the running. If this is a play, only when the curtain is opened, that is, at the moment of enjoyment, will the food be perfectly presented. In Chinese, the word "temperature" is not limited to the kitchen, but can be used to evaluate the cultivation of life and the realm of people. ?