There are a lot of words about food in newspapers and periodicals, and there is never too much.

Chinese people eat delicious food, which I think is something to be proud of because it is the most basic art of living.

Many people know Zhang Ailing, and many articles write about Zhang Ailing, her pride, her romance, and her talent.

The editor has also read some of Ms. Zhang Ailing's works. In one of her articles, "Talk about Eating and Drawing Pancakes to Satisfy Hungry," the editor found that she also has unique insights into food. Today, the editor will take you to take a look.

Roasted duck soup: The duck soup is clear and fragrant, the meat is crispy and fresh, and it has remarkable health-preserving effects.

What Zhang Ailing wrote should be that the duck is roasted and then made into soup, and the taste is not reduced.

However, there is another way to eat duck in Nanjing: Nanjing salted duck.

The original text is as follows: Have you ever seen roast duck soup since coming to the South? Buy ready-made roast duck soup. The soup is clear and delicious.

The roasted duck is very small, and I don’t know if it’s breast-fed duck or if it’s shrunk during the grilling process. The pores on the ocher-yellow wrinkled skin are enlarged, and goose bumps stand out, forming a pattern of small squares.

The skin is especially delicious. The whole thing is like a roast duck that has been washed away from fat, slimmed down and purified.

People from the north are good at eating duck, and Peking duck is just one example.

Sausage rolls (small puff pastry tubes stuffed with meat) are such exquisite delicacies that the editor reminds me of egg skin meat rolls? However, what Zhang Ailing describes is crispy skin.

But this is the Shanghai flavor that Zhang Ailing has missed for decades, and its taste can be imagined.

The original text is as follows: Once I was looking at a window display on the street in Toronto and suddenly saw a long-lost sausage roll? In fact, there was no sausage, just a small puff pastry tube stuffed with meat? I couldn’t help but think of my father taking me to Feida Cafe to buy it when I was a child.

Small cakes, he asked me to pick them myself, and he always bought sausage rolls.

Square German Bread For Ms. Zhang, who has settled in Los Angeles for many years, bread should be a food she often encounters.

I have to say that this kind of bread, which is crispy on the outside and soft on the inside, has a firm texture, is also my favorite.

The original text is as follows: The crust is quite thick and crispy, and the center is slightly moist. It is the best of ordinary breads, and it is different from the soft pillow bread in the United States that has added preservatives.

My first aunt said you can skip the butter and eat it for free.

There is only one kind of German brown bread common in the United States (westphalianrye), which is also square and very heavy, only three or four inches long per pound.

Chinese Fat Ham It seems that Zhang Ailing and the editor have the same view. China’s Jinhua ham, Yunnan ham and other high-quality hams are still better than hams from Western countries.

The original text is as follows: But obviously the West has never solved the problem of fatty ham. They only rely on cutting it very thin and cutting off the fibers of the fat, but they still often spit out the residue.

It's nothing like diced Chinese fat ham. It's steamed as transparent as dark yellow crystals, but still chewy and doesn't melt in your mouth. Perhaps it's the most important part of the ham.

The last dish of Japanese tofu is relatively bland, but it is indeed very Japanese style, elegant and simple, highlighting the original flavor.

However, the editor feels that this dish is still too bland. Maybe it’s because I have a strong mouth.

The original text is as follows: In a Japanese restaurant in San Francisco, I saw a plate of white and flat tofu, about five inches long and three inches wide, just like raw tofu, and there was no hot pot to put it in.

I scooped up a portion with a spoon and ate it.

If it has been blanched in salted water, it will still be bland, but it will have a fresh smell and be thicker than soft tofu.

In the end, I ate the whole piece by myself.

Zhang Ailing is indeed one of the four most talented women in the Republic of China. Even her sentences describing food are full of aura.

The food described in this issue comes from all over the world, and the editor shows you the flavors of different regions.