When others watch Beijing Opera, they are all laughing people, commenting on the plot or criticizing certain costumes and scenes. When he watches Anger Today, he will think of bean juice.
He wrote an essay called Bean Juice, saying that an old friend from Beijing took him to dinner and asked him if he dared to eat bean juice.
So he immediately declared: I am a person who "doesn't eat a hairy duster, a stool with legs, a dead man with big meat, and a fly with small meat". Presumably, he picked this sentence from a common saying, but it has a playful taste of a cultured person.
Wang Zengqi is also a writer, such as The Commandment and Shajiabang. If you are engaged in modern and contemporary research, you can never escape him. However, judging from his interest in life, he still prefers cooking and eating vegetables, like a Cantonese. But what he often likes to mention in his prose is that a writer came to see him specially and then asked him to cook by name.
In an article called Dried Silk, he used a whole paragraph at the end to write about Nie Hualing, a family writer, and her foreign husband who came to Beijing for dinner at his home. He also proudly wrote:
Presumably, "incisively and vividly" is enough to show Wang Zengqi's pride. Unexpectedly, Wang Zengqi went on to say that he knew that Nie Hualing was from Hubei, but he often lived abroad, so he could not eat authentic Huaiyang cuisine. He cooked dried silk himself to amuse her hometown. Wang Zengqi seems to be a chef who is being interviewed by a food column, and his pride is beyond words.
Wang Zengqi is a native of Jiangsu, so he has a soft spot for seafood.
He wrote an article called mandarin fish. I didn't know what mandarin fish was at first, so I explained that mandarin fish is a kind of flower fish. Now I suddenly understand that when I was a child, my sister-in-law once cooked flat fish for me with scallion oil, but the flat fish had no thorns except the periphery of the stomach and back. Only the fish in the brown flowers. At that time, there were basically only big thorns, which were very enjoyable to eat, so I fell in love with scallion fish later.
Wang Zengqi also said: "Mandarin fish is delicious. Among the fish, I thought it was Siniperca chuatsi ","Siniperca chuatsi has few thorns, thick meat and garlic cloves. " The meat is tender and fresh. Steaming, dry-cooking, sweet and sour, and making squirrel fish are all wonderful. "
The so-called squirrel fish is to cut the fish's flesh into petals, coat it with powder, fry it in an oil pan, take it out, pour it with tomato sauce and sprinkle pine nuts. This dish is often served at banquets. The so-called sweet and sour mandarin fish, mandarin fish is another name for mandarin fish.
When Wang Zengqi talks about food, he will never forget meat.
He has an article called "Carnivores Don't Suffer" to excuse meat eaters. When it comes to Hangzhou, it is Dongpo Meat. In ancient times, Dongpo meat was cooked with white meat and soy sauce, so he couldn't see the door at once. In fact, Dongpo meat is still very particular. Wang Zengqi said in the article:
This is the true meaning of Dongpo meat. Although I don't like meat, I like Dongpo meat and lean meat, because Dongpo meat is cooked in a big pot for a long time, every day, all the time, and it is sweet with wine and seasoning. You have to eat well in advance. You can't just go to a restaurant and eat. You have to ask if there is. When eating, they are all sold piece by piece. Chopsticks touch the lean meat that has been dyed red by the sauce, and the meat will fall off. Even the sweet sauce can be served with a bowl of rice.
One of the most interesting things about Wang Zengqi was when he talked about painting potatoes. At that time, he laughed at himself and was sent to Guyuan to draw a potato map. He felt that he was exiled to the military platform. He is far away from his family. In the article, few people are outspoken. He can only face potatoes every day, big and small, delicious or not. Collect varieties first, and then draw one by one. The article says:
"After painting a potato piece, I will put it on the cow dung fire and then eat it. Probably few people in the country have eaten so many kinds of potatoes like me! "
He was so happy to be sent to such a desolate place to paint potatoes. He ate potatoes in a fancy way, talked about the varieties of potatoes, and finally left with some potato pieces, which shows that he is a real gourmet.