as the saying goes, food is the most important thing for the people.

another literary saying is: in this world, only love and food can live up to it.

It can be seen that eating is the top priority in life, which can not only satisfy the taste buds, fill the stomach, but also effectively heal the mood.

As a result, food documentaries and variety shows have been very popular in recent years, such as China on the Tip of the Tongue, Flavor Man, Breakfast China, Taste of Laoguang, etc., which have always been on the top list of Douban. These delicious films have shown the profoundness of Chinese food to the audience by telling the cooking methods and connecting with human stories, and gained full praise.

however, when it comes to eating, Mr. Liang Shiqiu, a big cultural coffee maker, has a lot of experience. Mr. Liang is a famous writer and scholar, who has made great achievements in prose and translation. At the same time, he is also a veteran gourmet. As early as when he was studying in Tsinghua University, he once set an amazing record, eating 12 steamed buns and 3 bowls of Zhajiang Noodles at one meal.

Mr. Liang not only can eat, but also knows how to eat. In his eyes, food is not only a need for food, but also a love for life. He wrote countless articles about eating in his life, and Ya She Tan Eating is a collection of gourmet essays.

Chen Xiaoqing, the general director of China on the Tip of the Tongue and Flavor Man, once said in an interview: "When I was in college, I came to Beijing from my hometown in Anhui, and I was immediately fascinated by Liang Shiqiu's Elegant Room Talking about Eating. Gourmet has already surpassed its own concept in the writer's pen, and it is a representative of cultural heritage. Later, I joined the work and took a meager salary. I specially went to taste the food that I can find now in "Yashe Talking about Eating". "

It can be seen that this book has a profound influence on him.

when you open the book, the first thing that attracts people is the catalogue, such as roasted mutton, abalone, curry chicken, steamed duck liver with bad sauce, sliced hibiscus chicken, fried meatballs, tiled fish and fried wonton. Do you feel like ordering from the menu in a restaurant?

In fact, these dishes are the titles of every article. To say that Mr. Liang is really powerful enough, just using the title can make people shed a long string of water.

There are 93 articles in "Ya She Tan Eating". In Mr.' s pen, there is no distinction between high and low food.

Whether it's such rare delicacies as bear's paw, abalone and shark's fin, or such ordinary street snacks as "soup buns", "baked wheat cakes", "steamed corn buns", "bean juice" and "scallion cakes", they can all be written by Mr. Wang with great interest, even the humble pickles.

Liang is always a natural gourmet. He knows how to eat and likes to study cooking methods. In his book, he tells many delicious food practices. For example, this "hibiscus chicken slice": take chicken breast, cut it finely and chop it into mud. Then stir it with egg whites, stir it into a whole, and spread it into a sheet in a warm oil pan without dregs. The slices should be large and thin, thin but not broken, cooked but not burnt. Add tender bean sprouts to the pot and count the stems, and take its green color as an ornament. If you sprinkle a few drops of chicken oil, it will be wonderful.

There is also the scallion cake that we often eat. In Mr. Wang's eyes, there is also a standard version: more layers, more onions, but not too much oil. You can use diced fat, but you should put less. If you want more layers, you should roll the noodles thin, roll them twice and add onions. The chopped green onion should be thin, with nine points white and one point green. Sprinkle salt evenly. There should be less oil in the pot, and the pot should be hot and the fire should be small. After flipping, stand up with the cake in both hands and poke it on the chopping board a few times to loosen the layers of the cake.

These vivid and exquisite descriptions are very graphic. I don't know if you have the impulse to start work after reading them. Anyway, I can't wait to try them.

Chen Xiaoqing said, "There is a password in the food, and this password is culture."

Mr. Wang is knowledgeable and well-informed, and his poems and allusions add a bit of literati interest to ordinary food, especially those interesting short stories, such as pistachios.

For example, in the article "Chestnuts", he teased the poet Xu Zhimo: Xu Zhimo told me that he would visit Guangxi every autumn and eat a bowl of boiled chestnuts, which he thought was a great enjoyment. One year he went, and the osmanthus was completely destroyed by the rain. He wrote a poem "It's not easy to live these days".

When it comes to Tianjin Goubuli steamed stuffed bun, Mr. Wang told a joke: two strangers were eating steamed stuffed bun at the same table, and one of them bit it down, and the soup in the steamed stuffed bun soared directly to the opposite side, spraying the opposite guest with flowers all over his face. The one who caused the accident didn't realize it, and he was still bowing his head and eating. Unable to stand the coffin, he quickly twisted a hot towel and sent it over. The guest opposite was very calm. Xu said, "No hurry, he still has two steamed buns to finish."

humorous stories like this are everywhere in the book. It's really fun to read.

Although it is about eating from beginning to end, the beauty of this book lies in that it begins with eating but goes far beyond it. The culture behind the food and Mr. Wang's homesickness are more worth savoring.

the fireworks in the world are the most soothing to the wanderer.

Mr. Wang has been away from home for many years, and he is full of deep thoughts about the people and things in his hometown, especially the food with Beiping flavor.

when he was young, he followed his father to restaurants of all sizes, wrote about fish balls and walnut cheese made by his mother, and wrote about tasting local specialties with friends. Between the lines, he was thinking about his parents, friends and the life in old Beijing. There was a faint melancholy in the seemingly leisurely words, which belonged to his husband's "homesickness" and "homesickness", and it was the taste of his infinite nostalgia for the past.

In fact, we are not like this. No matter where we are, hometown food can always make us forget it. Sometimes a familiar taste can activate the memories buried in our hearts. Those who cook and eat together are the source of memories, either happy or sad. We have to admit that food has a magic power to take us back to the past.

Food and life seem to have nothing to do, but they actually have a point of convergence, and Mr. Liang found it easily.

This unique food book shows not only a rich food river and lake, but also the embodiment of Mr. Wang's life realm. Even a bowl of radish soup can be associated with the truth of making a fuss.

It can be seen that food is not only food in his eyes, but also an elegant art, which contains his insight and appreciation of life.

I immersed myself in the food world with my husband's simple and warm words, and found that it was a happy thing to have enough to eat and drink.

It can be said that all the flavors in life are contained in books.