1. Eating at Home in the Republic of China

Eating at Home in the Republic of China is Ermao's latest record of old country customs about food. It is written from food to food, from food to life, celebrity's food taste, food allusion connotation, affectionate relationship between people and food, long history, and unchanging life atmosphere. In the author's opinion, eating and drinking is by no means a trivial matter in life-in the Republic of China, Cixi's stewed duck took off its duck skin and swam to Yuan Shikai's table; In the Republic of China, Hu Shi used the sauce of Dongxinglou to explode the tender and smooth sauce of diced duck, which made Lu Xun's talent all his life. In the Republic of China, Tan Yankai's ancestral temple shark fin flew brightly and smoothly over Nanjing; In the Republic of China, Zhang Daqian used the heat of love to soft-fry the 18-year-old lady with crispy fingers ... This is the eating of an era.

The book compares these famous people in the Republic of China as food writers. Whether it is a book or a column, he tells a large number of literary and historical stories with food, and sometimes even has notes, which makes his food articles look different, with both cultural connotations and stories. He believes that the highest level and realm of dishes is the high integration with culture, which is also his understanding of the relationship between food and culture.

2. Mother's Firewood Stove

3. Jiangshan in a Bowl.