After reading a famous book, you must have a lot to share. Why don't you write a post-reading note? So how to write a post-reading feeling to be more infectious? The following is a sample essay on reading Ya She Tan Chi, which I compiled for you, hoping to help you. 1

CCTV broadcasted China on the Tip of the Tongue. After watching each episode, I felt moved. When I was still unfinished, I went to the study to dig out Mr. Liang Shiqiu's "Ya She Tan Chi", so that I could learn new things and constantly seek comfort from Mr. Liang's wonderful words.

I like Mr. Liang Shiqiu's works very much. His works are gentle, elegant and funny. Mr. Liang has been writing incessantly all his life, and his writings are rich. * * * has left more than 21 million words of writing, and what he built with his life is a great cultural monument. He translated all Shakespeare's plays and three volumes of poems with more than one million words. The History of English Literature, written in one million words, has translated 1.2 million words of Selected English Literature. Translated one hundred and twenty-four volumes of "World Who's Who". More than 31 English-Chinese dictionaries and dozens of English textbooks have been compiled. Among them, the collection of essays "Essays by Elegant Houses" and "Talking about Eating by Elegant Houses" are especially praised by people today. Mr. Liang's essays are all brilliant, which makes people fondle them. In "Ya She Tan Chi", Mr. Liang not only writes about all kinds of delicacies he has tasted, but also makes a big fuss about street snacks and writes about the fun of life in the ordinary. His "crispy rice" and "bean juice" are all civilian foods, even an ordinary scallion cake, and my husband can taste it, which makes me envious. The article has different expressions and different lengths. Mr. Liang's article is just like a plate of dishes; Those who have a big meal are full of words, which is a grand view; There are hundreds of essays, such as pickles and melon dishes, which have a long taste, and so on. With a good appetite and a good appetite, how can the article not be wonderful? "Chan, focus on the quality of food, the most need to meet is taste, a stranger in heaven, put a tongue in his mouth, there are countless taste buds on the tongue, how can you not be greedy? Greed, based on physiological requirements, can also develop into an interest close to art. " Such a high opinion really makes the gourmets in the world find a reason to eat; How can you read such an article without making people feel fragrant?

Mr. Wang's articles always contain homesickness. "Ham, eggs, bread and butter are certainly good as a standard breakfast, but I only accepted this unusual custom when I had to. What I miss in my heart is still the fried dough sticks with sesame seeds. "There are quite a few people who share my hobbies, and I travel overseas, and I am obsessed with the rate of local products."

"roasted mutton", "bean juice" and "fried belly" are written about food, but what haunts the text is a deep homesickness that can't be solved. In his book, he wrote: "My friend is from Shandong, and likes to eat pancakes with scallions. However, my wife is from Jiangsu and Zhejiang. It is absolutely impossible to serve raw onions and garlic at home. When I am a guest at my husband's house, I just want a plate of scallions and a few home-cooked cakes, so I can eat them freely, and this meal is the most agreeable."

My father is from Shaanxi. After working and living in Henan for more than 31 years, he still doesn't change his accent. I also like pasta very much. Whistle noodles, starch noodles, belt noodles, cold rice noodles, hele, lazy hemp food. Mention each kind has a strong nostalgia in it. Whenever I show my skills and make various kinds of noodles, I will be told, "Your grandmother made this for me, and it's delicious." As long as I go back to my hometown, I will definitely eat these home-cooked flavors all day. I will never go to an old friend's hometown party to invite a banquet, just ask for a bowl of noodles. When I was a child, I was ignorant and asked my father, "Why is Huimian Noodles noodles, but you don't like them?" My father replied, "I haven't eaten it when I was a child, and the taste in my memory is homesick." Yes, people are homesick, and often miss the familiar taste in their memory, so as to deepen their memory of their hometown and comfort their homesickness by repeating the same or similar taste.

when the taste is strong, it is home. In this world, aestheticism and homesickness deserve to be forgiven a hundred thousand times. Behind these plain languages, there is Mr. Liang Shiqiu's little understanding of life; Insight into life in the ordinary; Flashing humor in difficulties; Let me follow my husband's heart; Taste bitter taste and enjoy life in light meditation. Reflections on reading "Ya She Tan Chi" 2

Remember that the first reading of Mr. Liang Shiqiu's article was in the textbook. A section in extracurricular reading. When it comes to eating for the New Year's reunion, a large drawer of Redmi and chowder is full of people's ruddy faces. Remember the cauldron of stew and chicken, the dancing fans, and the wooden table covered with tarpaulin. It's the cold wind in the north, and the dust and sand raised directly scrape the corner.

I visited Beijing once last year, when cicadas were buzzing in midsummer. I took the book Yashe with me and read it when I was tired. One day, I took the subway to the Forbidden City, and I was so tired that I didn't stop. I ate a lot of salty soda cakes, and I swallowed them all like a cow chewing peony, but I was still weak. I saw a small shop with old furnishings but spotless. The proprietress was kind and gave me a bowl of sour plum soup, which was fragrant and fragrant, with a few slices of lemon, which was very delicious. I leaned against the door, learning to look like Mr. Liang, half squinting, holding the bowl in one hand and supporting my head in the other, sipping and drinking, and the scorching sun shone on me, which was very comfortable! I have drunk a lot of sour plum soup, both sweet and bitter, with a bottle of more than ten dollars and a cup of San Qian. In big pubs and corners of streets and alleys, it is not as good as the sour plum soup in the Forbidden City, which is deposited by sunshine and rain, and the ice is sweet.

Back to the topic, Ya She Tan Chi describes all kinds of food in Beiping in the old year, all of which have their own characteristics, and they have stained the rural customs of the northern country, which makes people memorable. There are several good places for cooking food in the book, such as Dongxinglou, Zhimeizhai, Yuhuatai, etc. The favorite is the roast duck, which is often said to be Beijing roast duck. The slices are thin, with a warm and warm skin, a large roll of shredded onion and cucumber, a bowl of black sauce, duck with oil and oily skin, and two pieces are placed on the skin, with a large bundle of onions wrapped and dipped in juice. Those old restaurants are either lost in history or have changed their appearance, even if the streets are right, they can't be found. I have eaten Quanjude, and I feel the same way about it.

Liang Shiqiu's writing style is as light as water. Every rich or refreshing food is slowly expounded in his memory. What I like better is that he melts his homesickness together, which makes him feel cordial and catchy.

I kind of want to go back to Beijing in the old year. 3

After reading Ya She Tan Chi, how many people fell under the skirt of' gourmet' in the splendid culture of China for 5,111 years. Scholars are even more willing.

Most of the books in "Talking about Eating in Elegant Rooms" are the signature dishes and snacks that Mr. Liang has eaten in old Beijing. The style of writing is natural and cordial, as if they were all hand-picked, without affectation, rather than prose. Although he is not like a gourmet who knows a lot about food, he is more of a literati's perception of life.

Most of his writings are home-cooked dishes in old Beijing, such as steamed buns, ham, curry chicken, vinegar fish and fish balls. He also writes about drinking, drinking tea and carnation milk, which is kind as if the older generation were chatting with you. Looking at the catalogue is like looking at a rich meal, so you can't help but move your index finger.

When you read "Sliced Chicken with Hibiscus", you will be attracted by the coolness of peeling garlic, onions and shrimps in restaurants. When you read the waiter who speaks Shandong dialect, he said, "Sir Zhong! Don't mention the shrimp, but the shrimp don't believe in incense. "The waiter and the diners are attracted by the picture. Then I started to roll up my sleeves and wanted to try the delicious miscellaneous sauce noodles with four colors of pinch vegetables, shredded cucumber, radish tassels and celery. If you take a bite, will you also eat red and hearty?

Mr. Liang Shiqiu said: "Although diet is a great desire of human beings, everyone in the world has the same taste, but cooking can reach the artistic realm only if it has sufficient economic conditions. In the case of being hungry, there is no recipe. Only in the state of disparity between the rich and the poor, social stability and leisure life can cooking have special development. " Therefore, the difference between Zhu Yingchun and Mr. Liang is that the book Fat Meat tells more about a generation. In that era full of hunger, it was not easy to eat, let alone meat. And through a piece of greasy food that most modern people give up, through history, when sad or happy memories come one after another, what contradictory feelings should it be? Listening to the talented people in today's literary world talking about that memory with hunger can't help but be touched. Although the two books are both about eating, Fat Meat is more painful in the historical version, and Ya She Tan Eating is more about mourning for daily food. Although some of the mistakes are not subtle, what is rare is an old man's deep affection for his homeland.

the distant shouting, the delicious fragrance and the lingering faint fragrance of cuffs. I have already turned into a wind and quietly fell asleep. The book wrote: "Cooking skills can be taught, but the truly unique secret is not everyone's ability. When a cook starts as an apprentice, from peeling onions and garlic to cooking, he should be good at it if he has been exposed to it for thousands of years in the kitchen. However, it is rare for everyone to understand it. Although building a diet is a path, it depends on talent. Famous chefs are rare, and they are as famous as drama. Once they fade, their works will become Guangling San. "

Exquisite skills highlight the anecdotes of life in old Beijing. The older generation's attitude towards life is like catching a glimpse of a white-bearded grandfather standing beside him and saying, "Only delicious food and ideals can't be thrown away."

Although some places and customs in old Beijing have disappeared with the changes of the times, if you walk through those old ordinary lanes again, familiar memories will rush in and drown you out. Mr. Liang is a man of temperament, and even wrote about his favorite food: "Every chaos is wrapped in a very smart way, and the thin leather is tall and straight, like a white cloth hat of a Catholic nun." I don't like Japanese sashimi, but I think it's soft and sticky, not a taste, but I'm full of praise for the "raw fish" outside the West Lake building. Such a true-natured old gentleman makes us nostalgic, nostalgic for his "hands-on, feet-on, feet-on" favorite things, and dumped by words that are sometimes joyful, sometimes nagging, and sometimes sentimental.

I think it is more appropriate to use Zhang Ailing's words. She said: "The cake made is far less than the cake being made. The essence of the cake lies in the burnt fragrance during baking. Constantly recalling, constantly baking, with the fragrance of memory and nostalgia, is the essence of eating. "

Beijing's past is still full of flavor when mixed with the fragrance of food. He once laughed at himself for failing to forget poetry and wine all his life. Isn't it poetic that the words are elegant and free and easy?

the smoke rising from Zhang ailing's nostalgic hearth; What Zhu Yingchun recorded was the story of a group of people in the era of hunger; What Liang Qiushi wrote was nothing but a deep attachment to his native land. And the touching part of the words "Yashe" is the tracing back to the past. People who know life know the taste of food.