Because Fujian cuisine itself was relatively light at that time, and Lu Xun liked salty and spicy dishes at that time, he was not used to Fujian cuisine. You should know that southern cuisine itself is very different from northern cuisine. Lu Xun was partial to northern cuisine at that time and naturally could not adapt to southern cuisine. Besides living in Beijing for a long time, Lu Xun stayed in Shanghai for many years. You should know that Lu Xun spent the last time in his life in Shanghai, and there are many delicious foods in Shanghai. In the process of writing a diary, Lu Xun once recorded these Shanghai delicacies. 1927, Lu Xun arrived in Shanghai from Guangzhou. At that time, these literati came to a restaurant, which mainly served Sichuan cuisine and Huaiyang cuisine. Because the chef in this restaurant is very skilled, every dish is delicious and the price is very cheap. Originally, I just ate a meal by chance, but it made Lu Xun and others unforgettable for a long time, and I often came to this restaurant for dinner in the future. Lu Xun has been wandering in other places for many years and rarely returns to his hometown, so he always misses the dishes in his hometown very much. There are few opportunities to eat Shaoxing food in Shanghai. Lu Xun often goes to the restaurant that specializes in hangzhou dishes after he knows it. At that time, the most famous restaurant in hangzhou dishes was Zhiwei Restaurant. At that time, Lu Xun went to Zhiweiguan eight times, from which we can see his reaction to hometown food at that time. 1926, Lu Xun was invited to teach at Xiamen University. But he didn't live in Xiamen for long. From his diary after he left Xiamen, we can see that he was actually very dissatisfied with the food in Fujian. Because Fujian cuisine is characterized by meat fragrance and fragrance, the overall taste is light. At that time, Lu Xun was used to eating food in the north, and naturally he could not adapt to Fujian cuisine. Lu Xun was very fond of salty and spicy food. During his teaching in Xiamen University, he could only eat Chili and soy sauce every day because he was not used to local food.