"Sichuan Fly House on the Bite of the Tongue" is a paperback book written by Wu Hong and published by CITIC Publishing Group. The book price: 49.80 yuan, the number of pages: 2015-11, I have carefully compiled the article Some readers’ comments after reading, I hope it will be helpful to everyone.

Thoughts after reading "Sichuan Fly Restaurant on the Bite of the Tongue" (1): Big articles in small restaurants

The name "Fly Restaurant" seems to only exist in Sichuan, but even if it is the first time People who hear this name can easily understand that it is the same kind of restaurant. It is the kind of small restaurant on the street and alley. The decoration is not exquisite, the hygiene is relatively poor, there is no class, and no one will sit in it to care about taste. Although it looks like this, the taste is different. This kind of small restaurants generally don't have many varieties, not enough innovation, and they don't ask people to do publicity and promotion. They can survive and have their own "fans" entirely because of their "taste". This is their true skill!

Personally, I also prefer small restaurants with special features. Soon I will want to go out to satisfy my craving. What I think of is not Western food, Korean food, or a hotel where the waiters are waiting for me, but a small restaurant. Which restaurant's siomai is delicious, which restaurant's fried noodles are delicious, which restaurant's boiled fish is the most enjoyable? I know these all in my heart! Whether you are on a business trip or traveling, as long as you have the opportunity, you will look for places with the strongest market atmosphere. You can often eat great special snacks. Whenever this happens, not only your taste buds, but also your heart will feel satisfied. And proud!

Sichuan has been known as the "Land of Abundance" since ancient times. What moves me most is not the cute giant pandas or the many beautiful scenery like Jiuzhaigou, but the delicious Sichuan flavor. . "Sichuan Fly Restaurants on the Bite of the Tongue" records the signature delicacies of 40 Sichuan Fly Restaurants. Looking at the photos of delicious colors, flavors, and the author's introduction to the cooking methods, processes, ingredients, and descriptions of the wonderful taste experience, It makes people salivate. In addition, this book also comes with a list of the top 50 fly restaurants in Chengdu. It can be said to be a super menu tailor-made for foodies. It is also like a gourmet secret book. If "delicious eaters" also have their own world, Presumably this book will also cause a bloody storm and attract everyone to fight for it.

Things are rare and expensive, and vice versa. In Sichuan, where the streets are full of delicacies, if you want to be "expensive" to the point of being exclusive, you must have uniqueness and taste! I have to say that the author is very dedicated and well-qualified in choosing a restaurant. He not only visited large and small fly restaurants, but also recorded the life of experiencing fly restaurants over the years. Food is the most important thing for the people, which shows how important "eating" is. Readers can see not only which restaurant's sausage is delicious, which restaurant's hot pot is unique, which restaurant's dishes you can never get tired of eating, but also more The most important thing is to experience the happy foraging experience of the author and his friends, which generates the impulse and yearning to enjoy Sichuan city life. This is the taste of the fly restaurant and the charm of the fly restaurant!

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After reading "Sichuan Fly Restaurant on the Bite of the Tongue" (2): The characteristics of the fly restaurant are equally exciting

Give A definition of a foodie: A gluttonous person means that he will just stay at home, eat but not work, and will not make money to support his family. wrong! The foodie I want to talk to you about is a person who likes to eat all kinds of food. He is a tasteful food lover, gourmet, and gourmet. This is not surprising. In fact, there is such a foodie around me. Every time we talk together, he can always name a few unique restaurants and several distinctive dishes, which will drive you crazy and make you want to Don’t try it. But I’m really not a foodie. If you ask me where to find delicious food, you will be disappointed.

Today I would like to share with you a foodie who wrote a book called "Sichuan Fly Restaurant on the Bite of the Tongue". His name is Wu Hong. First of all, I want to talk about two concepts with you. One is on the tip of the tongue. Everyone is familiar with "A Bite of China", which specializes in introducing delicacies from various parts of China. Through the delicacies of different regions, it also introduces the living habits and natural culture of people in different regions. There are also ingredients with Chinese characteristics and a series of food-related elements that constitute the unique temperament of Chinese cuisine, allowing you to understand the exquisiteness and long history of Chinese food culture. It is precisely because of this that a tongue tip body was born, which shows how much everyone likes this show. The so-called fly restaurants are naturally small restaurants on the corners of some city streets. The food inside may not be the most delicious, but it must have a special taste. Its environment may not satisfy you, but the boss must be the kindest, the food prices must be the cheapest, and the chefs must be the hardest working. Of course, the most conscious people here must be the three-three-five-five people. The scene of big people eating heartily, and even talking loudly and laughing without any scruples is the charm of the Fly Restaurant. Chengdu people have carried it forward. They like to call small restaurants with good taste but poor environment "fly restaurants". The fly restaurant is as small as mosquitoes and flies scattered around, and the shop is definitely old, dilapidated, and simple. However, no matter how deep the alley is or how small the storefront is, Sichuan people can just like flies, chase the smell and find these places without advertising. A small shop that never advertises.

Although the Fly Restaurant is small, it is quite a sight to see elites driving BMWs and Mercedes-Benzes, wearing suits and leather boots, and workers wearing coarse cloth vests sitting in the same corner, sitting at tattered tables and chairs and enjoying delicious food together.

This book introduces us to fly restaurants scattered in Sichuan, such as Mingting Restaurant in Caojia Lane, Fenjin Xiaoyuanba Earthen Bowl Cuisine, Mojia Beef Restaurant on Baijia South Street, and some foodies. We share the signature dishes of these restaurants with their enduring and nostalgic taste. In fact, I have always wanted to be able to attract people wearing suits and driving Mercedes-Benz, and rob for delicious food with those so-called bottom people, without even being afraid of losing their own value. It is not easy. We must know that there are no ordinary people. Why do people think that people wearing suits and ties should go to expensive hotels and eat delicacies instead of gathering in the streets and alleys to eat cheap food? It can be seen that we ourselves I have divided myself into different levels. As for food, no matter what the environment here is, what attracts everyone is the taste, that unforgettable taste.

Everyone must have their own opinions about eating. I'm the same. I don't like some of the dishes introduced in this book. The author also said that people who go to these places to eat are not all there for one specialty. Maybe you don't like this one. , but you will definitely be fascinated by another one, and there is always one that will make you linger. This reminds me of the siomai I ate at a small restaurant with a guise when I was a kid. It was the first time I ate siomai. Thinking about it now, I’m still drooling because I ate it in many other restaurants later. I don’t even think the shaomai is that delicious. I think maybe times have changed, or maybe I don’t have the same state of mind as I did back then. But if I could find the same feeling now, I would definitely be very excited. This is the mentality of a foodie. .

I can’t write anymore, I’m a little hungry. Now that I think about it, I can't always read books like this. After reading it, the money in my pocket will jump out. What a joke! Don't be surprised!

Thoughts after reading "Sichuan Fly Restaurant on the Bite of the Tongue" (Part 3): The freshness of raw food

I remember when I watched "If You Are the One" a few years ago, there was a chubby man The guest's wish is to find a girl with whom he can eat all kinds of delicious food and stay with him for a lifetime. This wish is so simple and lovely, and so happy. I believe every "delicious person" has this feeling. The happiest thing is having someone to eat delicious food with you, and the saddest thing is eating wonderful food but not knowing who to share it with.

Wu Hong is a happy "delicious person". He can always find a group of like-minded "delicious eaters" to eat and have fun with, whether they are friends in life or on the Internet. Well, it doesn’t matter how we met, what’s important is that we all have a sincere heart to look for delicious food and countless experienced and precise taste buds. Wu Hong introduced forty delicious dishes in "Sichuan Fly Restaurant on the Bite of the Tongue", as well as the stories related to these dishes in our memory. Between the words and pictures, we saw the white rising mist and heard the laughter. The sound of shouting and cursing was accompanied by the spicy scent of Sichuan. Regardless of whether these small restaurants are famous or not, they will definitely become more famous after being mentioned in this book. I hope these fly restaurants can always maintain the atmosphere of ordinary market fireworks, satisfy the appetites of local elderly people, and also allow us outsiders to have the opportunity to visit Sichuan one day and satisfy our cravings.

After getting this book, my colleague and I read it together. I read the text and she read the pictures. She pointed to the picture of the dish and asked, what is this? What is that? I hesitated for a while, it was probably this, oops, or it seemed like that, oops, the author didn’t mark it under the picture, Chenconcubine really didn’t match the number. The Fly Restaurant is heavy on flavor but not on presentation. To outsiders like me, some of the dishes are just red oil soup and there is nothing else in them. But it didn't matter if I didn't get the number right. She continued to look at the pictures and I continued to read the words. I could actually see the greedy people coming out, so I started to think about asking for leave to go to Sichuan. If you really can make the trip, even if you don’t bring skin care products, cosmetics, or beautiful clothes, you must bring this book with you.

When talking about Sichuan, what comes to mind is spicy and delicious. It is a delicious place. The locals call this authentic small restaurant Fly Restaurant. The author analyzes the origin of this name in detail in the postscript. In fact, there are many delicious cities in China with many fly restaurants, but they are called by different names. For example, in Wuhan, there are countless delicious places. People in Sichuan call people who love food "Haochizui", while people in Wuhan affectionately call people who love eating "Haochiguo". In Wuhan, it is easy to make money and lose money by doing catering. If a restaurant is delicious, it is not uncommon to queue up for an hour at the door every day. It is also common for people to make a special trip from Hankou to Wuchang just for a meal. The restaurant next door is terrible. I'm sorry. From opening to closing, it only took a few months. A bustling family and a deserted family attract flies. The reality is such a naked slap in the face, and the delicious foodies are just so serious.

In my opinion, a city full of "delicious people" is a vivid and vivid city. You can laugh at her for not being refined enough, you can say that she is too market-oriented, you can despise her for not being glamorous enough, but you cannot deny that she is full of vitality. Life is supposed to be fresh and fresh. If you can't feast in the steaming fragrance and can't give your body the most basic comfort, then there's no point in living.

Thoughts after reading "The Sichuan Fly Restaurant on the Bite of the Tongue" (4): A must-read in Chengdu

Although food books have become a genre of literature like detective novels, the writing method is very rigid But I still want to buy this book for a long time.

Nothing else. After all, I am here, hearing and seeing, and seeing friendly people. It is not impossible to find out what I am doing by following the pictures. Although I am not a food lover, I probably just look and watch. Just full (not in a derogatory sense).

I heard the term "fly restaurant" from Turtle. I didn't know it before. Sichuan people are very ashamed to know the Sichuan dialect from their classmates in Hebei.

I have read more than half of the book. The author’s writing style is very casual. It is about daily life, short words, and interesting food, food, and taste. I have been to many of these stores, and I only discovered them after locating them on the map. Turns out I’ve been there.

As far as my personal experience is concerned, even though the author has written so many articles, the taste is actually the same. There is really not much difference in the taste of Sichuan flavor.

Mr. Wu Hong was a publisher at Sichuan Literature and Art Publishing House. Unfortunately, he died young. What happened a while ago (2017.06) had something to do with eating. It’s not that I don’t have a good reputation, but Wu The husband himself said in the book: "Having been in the hospital, I know how painful it is to be in poor health. It's all caused by delicious food, so naturally I don't dare to be careless."

"Sichuan Fly Restaurant on the Tip of the Tongue" Thoughts after reading (5): A guide to eating and drinking in small Sichuan restaurants

A guide to eating and drinking in small Sichuan restaurants

Read "Sichuan Fly Restaurant on the Bite of the Tongue"/by Yanbo Haomiao 1980

When you look at the title of the book, you must be confused by the word "fly". Liushahe explains in the preface: The word "fly" in the book is a joke from Chengdu people. It occupies its own place and does not let you disparage it, which is also wise. The author Wu Hongxuan's Fly Restaurant is an old red pot restaurant. It has a narrow shop, dirty floor, greasy table tops, excellent dishes, low prices and good taste. This is the theme of this book.

Bean jelly, fat intestines, hoof soup, bean soup and rice, maocai, Shaxian snacks, farm dishes, mutton soup, chicken soup and private dishes, etc. I don’t know why, these dishes are stained with Sichuan’s Just two words make people drool and make them greedy.

For foodies who love spicy food, this book is absolutely irresistible. Just the title of the book has already defeated me. Please forgive the name of the book! The title of the book is chosen well so that it will catch people's attention at a glance and they can tell clearly what the content of the book is about. This book can be used as a food guide and map. Wherever you go to eat and what signature dish you order, the past and present life of the dish are clearly displayed. But as a tourist, it is difficult to eat all the restaurants introduced in the book without a few months. This is the tragedy of not being a local.

I am no stranger to Sichuan. I go back to Chongqing for two or three weeks every year. I always take three or four days to go to Sichuan for a few days. The scenic spots and historical sites + delicious food are must-visit and must-eat. As soon as you get off the train, you will smell the strong smell of hot pot butter. Eating in Sichuan is an atmosphere that is everywhere and inescapable. Friends will always ask me if Sichuan is fun, and my reply must be: it’s delicious. I also take a lot of food photos when I travel, and even write food blogs, but they are all on the superficial level of "delicious" and "want to eat again". For foodies, don’t talk nonsense. It’s good to think about taking a photo when the food is served. If you don’t eat it directly, you’re lucky.

My main concern in this book is the food in the book. I don’t care so much about how well the author writes. However, the author is known as a "good eater" and has eaten all over the most representative fly restaurants in Sichuan. This whole body exudes the spicy smell. This article, this picture, this emotion, this experience are all derived from "eating".

Personally, I feel that writing about food is very "satisfactory" because many people have never tasted it and want to eat it; many people have not been able to eat it, but they really want to eat it. So I won people by writing articles, and I took advantage of the right time, place, and people.

For those who love spicy food, Sichuan is simply a paradise for foodies. As long as you are not afraid of gaining weight and your stomach is empty, you can satisfy your mouth's desire to eat without spending a lot of money.

The author Wu Hong’s articles will not give people the feeling of superficial food introduction. Reading his articles, you can understand his status as a senior foodie, and there is absolutely no exaggeration. He has definitely eaten at various local small restaurants not just once or twice, but many times. He even knows the history of the restaurant and is more willing to chat with the store owners and ask for cooking tips and secret recipes. Even if the store owner is reserved, it makes you feel like he has an idea of ??what the ingredients are.

At the same time, the author will also popularize the idioms and common sayings of Sichuan cuisine, such as: fresh pepper jump, the key is the word jump, jump means diving, which is the name in Zigong area, such as diving pickles, Chengdu calls bath pickles, It means that the pickling time does not take long, usually just overnight, which can keep the vegetables fresh and crisp.

There are many overlapping words in Sichuan dialect, which are difficult to express in writing. This is inevitable when the author popularizes Sichuan cuisine, so the author's language organization ability can be reflected in the book. For example: the old Sichuan jingle "The porridge is dry and the rice is vast, the fat and lean meat are crunchy". Mangmang is rice, and Gaga is the collective name for meat. This is what Sichuan people used to say to children in the old days.

Eat Mangmang and eat quack. When the children hear that there is quack to eat, they will definitely be happy, and the adults will be happy too. The two characters "Mang" and "Ga" are pronounced in Chinese. The correct way to write them is definitely not like this. Ask me how to write them, and I don't know.

This phenomenon of not being able to write the words after hearing the pronunciation of the dialect occurs in that province, and most people can understand it. The key point lies in the author's ability to explain, and the explanations in the book are absolutely fine.

For tourists like me who come from out of town, Sichuan people are very enthusiastic. If you need to ask for directions, they will be very enthusiastic and give you directions. But I think Sichuan dialect is equivalent to a foreign language. Although they are very good and try their best to speak "Trump", unfortunately I still can't understand it. It's really sad. In addition to enthusiasm, it is also shown in sincerity. They will not bully customers by listening to your accent, increase the price of food or use less ingredients. Even if it is difficult to communicate, as long as you follow the pictures and text instructions, you will be served whatever dishes they serve. What dish. When it comes to food, Sichuan people really can’t be more serious and particular about it. I’m sure you can eat in Sichuan.

For a foodie like me, I have all kinds of sighs in my heart. I really want to marry in Sichuan in my next life. It would be great if Taobao could offer express delivery and free shipping. It would be perfect!

Thursday, November 19, 2015

If any reprint is authorized, please contact the author or [email protected].

Thoughts after reading "Sichuan Fly Restaurant on the Bite of the Tongue" (6): Behind the Weird Name

I read Lu Wenfu's "Gourmet" some time ago and saw him analyze the characteristics of Suzhou cuisine in detail The structure, every step is meticulous, and you can't help but get interested in the food. Especially when I saw what he wrote -----The things in the world are often not as good as those who can cook them, and those who can burn them are not as good as those who can eat them, I developed a unique emotion towards food. No matter what, every time I read a text about food, I always feel trivial and bland. I guess this is the unique taste of life. At the end of the meal, a hint of sweetness soothes my throat. The same is true for this book by Wu Hong. I was attracted by the weird title - "Sichuan Fly Restaurant on the Bite of the Tongue". I have to say that the author Wu Hong really walked out of a steaming canteen. The characters that come out.

Like a child, he is full of freshness about every meal, remembers their names, and takes beautiful photos. In the book, he does not mention how to cook the food, but he details it delicately. Write your own taste, each has its own taste and temper. This is the food in the fly restaurant. The fly restaurant has poor sanitary conditions and no exquisite decoration, but the food tastes great. In the preface, gourmet Yuan Tingdong has revealed the reason for this phenomenon. It is largely because the cooks have feelings and intentions for the food. They will analyze the tastes of the eaters and make continuous progress to improve their skills. Such a plot will not produce a moving story, so there is no dramatic plot about food in the book. The author only records the foraging life of himself and his friends, which is actually hidden in every detail, taking place in the fly house.

To fully admit that there is no story in the book, I deny it. For example, before eating Huanghou hot pot, Teacher Zuo, the owner of the hot pot restaurant, will ask the author and his group whether "there are old people or children among the eaters." When asked about the reason, Teacher Zuo explained, "If there are old people and children, I would make the flavor lighter... The elderly generally want to eat lighter food, and the children should not eat too strong flavors. Young people are like It needs to be more flavorful, and it won’t be satisfying if it’s too light.” These incidents are actually stories. Only after chefs understand the taste and health of diners can they better present food to them. This is the quality a chef should have, and the bowl of water or a simple meal they present is also their intention. Such a move is so close to people's hearts that it would be difficult for a fly restaurant not to be popular!

The author also doesn’t like restaurants selling stories. I guess the reason is: the restaurant is responsible for providing delicious food to the diners, and the diners only need to eat, so that the taste of the food they eat is authentic and trustworthy. Once you have feelings, the taste of food will also change. The taste of food will also spontaneously "go bad". Don't add stories or feelings to it, but restore its original taste. This is the way for food and taste buds to get along. We eaters need to give our taste buds space, and we need to understand and get close to the chef's mind. In this way, no matter how crowded the restaurant is, the whole process of eating will be comfortable and happy.

Of course, the author Wu Hong knows the fly restaurant so well, and he also knows the eaters very well. He knows that "Chengdu people have the most picky tastes. When making catering, they must constantly innovate and improve dishes. Fresh and unique food is what Chengdu people pursue." Therefore, they, the eaters, also find the process of foraging interesting. As long as everyone wants to eat well, they will drive there no matter how far it is and whether they know the way or not. Once you fall in love with a food, eat it every chance you get. Even after so many years, I still remember the food I ate.

After reading too much about the delicacies in the Fly Restaurant in the book, I deeply understand why eaters love delicacies. It is not that they cannot control their taste buds, but that their clear eyes stay on When it comes to food, treat boring daily life this way.

Thoughts after reading "The Sichuan Fly House on the Bite of the Tongue" (7): A delicious response

After seeing the title of the book, I immediately noticed the two words Sichuan and the Fly House. word. I just can’t stop talking about Sichuan food.

The first time a person traveled was Chengdu. I was fascinated by the sugar-oiled fruits and sad jelly near Du Fu Thatched Cottage in Chengdu, the Shaocheng snacks next to Wenshu Monastery, the nameless fat sausage noodles in front of Kuanzhai Alley, and the Qingyang Palace. After eating the vegetarian meal, I still remember it fresh and cannot forget it. Whenever someone asks me how it is to go to Chengdu, I try my best to advise: Go quickly, the earlier you go, the better the food will be! Really, Chengdu people are famous for their knowledge of life and food.

I was working as a volunteer in Yangshuo during the Spring Festival of 2013. I met a mother and daughter from Chengdu who came to Guangxi to travel. When chatting with them, I almost broke my waist laughing. One of the daughters participated in a melon seed eating competition held in the supermarket near her home and won the fastest time in the melon seed eating competition in Sichuan Province. Later, she seemed to be defeated by someone from Guizhou. They also told me that every time fruits and vegetables are in season, supermarkets often hold strawberry eating competitions, watermelon eating competitions, kiwi eating competitions, etc. Being ignorant and poorly informed, I was shocked by this strange competition. Stunned for a moment.

The funniest thing is that after I asked about the delicious fly houses in Chengdu, they told me that there was a small shop somewhere on Chunxi Road that was doing very well. One time when they went to eat, they saw There were all kinds of people standing near the table. Some were well-dressed, some were in suits, and some were in rags. They stood silently beside the tables of diners. Once the guests had finished eating and left the table, they immediately rushed forward to eat. Leftovers! What the hell is this? My eyes and I were shocked at the time. Fortunately, my mother gave me a pair of small eyes when she gave birth to me, otherwise my eyes would have popped out of the frame. We had a heated discussion about why these people did this but had no clue at all, so we could only fall asleep in disbelief. Later, we kept trying to ask the insiders, but never had the chance. I remember they also said that the business of that company was so good that every year the proprietress took her employees to travel abroad at public expense. In 2012, she went to the Maldives! We all seemed to express envy and hatred for this, and said to the boss lady from afar that she would please hire me as a waiter.

Therefore, in my impression, Chengdu people have always been gourmets who know how to live. Reading this book by Wu Hong made me understand more about the fly houses in Chengdu and even nearby areas that are unknown to ordinary people. This book can be regarded as an atlas introducing delicious food, but more importantly, it is for everyone. An introduction to the characteristics of a fly restaurant and the author's friendship for food that connects these restaurants.

As gourmet Yuan Tingdong said, a real gourmet must "know taste". What he knows is difficult to describe in words. It can only be seen with the eyes, smelled by the nose, tasted by the tongue, tasted, and then understood by the heart. Some people may think that only high-end Michelin five-star hotels can have this kind of supreme beauty. But this book is about those mundane things that don’t seem to be on the big stage. It is plain and simple but rich in the modal particles of the local Sichuan language. Every time I see words like "Yao De", I can't help but think of those Sichuan people who are short and sharp and cook delicious food. In the author's eyes, the owners of these small fly restaurants usually struggle for survival and must do their best to come up with delicious food to retain customers. Therefore, although the restaurant is small, it has a lot of delicious food.

For most of us ordinary people, it may be difficult to stay in a so-called five-star hotel throughout our lives. But in our lives, we mostly deal with these ordinary fly houses. Whether they taste good or not depends on whether the boss pays attention to them. They can be eaten as soon as they are eaten, without the need for too many comments from others. The public's vision is sharp, and Chengdu's foodies are even more so. As a gourmet among them, the restaurants written by the author have been silently judged by everyone.

As for the hot and sour sausage noodles, braised vegetables, maocai, Jiangyou fat intestines, Luo chicken, and tofu skin mentioned in the book, my mouth watered when I saw them. It was so cold in the winter. Seeing these delicacies thousands of miles away at night is really a sight to behold. It is said that the high-speed train from Xi'an to Chengdu will be opened soon. It will only take four hours by then. You can go to Chengdu for a big meal on weekends. You must try every restaurant mentioned in the book. By the way, at the end of the book, the top 50 fly houses in Chengdu are thoughtfully listed. I can only say that Chengdu people are really good at living.