This collection of essays was first printed in August 20 18 and published by China Textile Publishing House. The publishing house also rearranged Mr. Liang Shiqiu's prose collection and produced a series of excellent prose collections. This book is salty and light, and the light taste is just one of them. The cover of the whole book is red, and the title and waist are white. The binding is very simple, but I like the watercolor painting on the white waist very much. It's simple. It's just that such a long title always feels too casual, and there is nothing chic and emotional when talking about food.
After reading this book with a cup of tea, Mr. Liang Shiqiu recounted his eating habits in that era, but he suddenly found that no matter which era, only food would not change color. The lion's head, chicken curry and rice with eight treasures mentioned by Mr. Liang can still be enjoyed at today's dinner table.
This book is divided into five parts.
The first part, simple taste, is pure happiness. According to records, there is an article about breakfast snacks in the north, which is very interesting. The book says that the beauty of bean juice is that it is sour and smelly, so you can only sip it, not gulp it. Although I have been to Beijing many times, I have never known such a thing. Although the description in the book is not beautiful, I can't help but want to try it. For food, only after tasting can I understand its taste. Just like durian, some people think it stinks and some people think it smells good. I am a person who thinks durian smells good. I remember one time when I went to the supermarket, I smelled a smell of fruit coming from a distance. I walked away to find the fragrance, only to find that my aunt in the supermarket was cutting durian for a customer. People who don't like durian cover their noses and leave quickly with a frown. Just me, standing by. Finally, I also bought a small box. I am always curious that people say durian smells like something under the quilt, so before I eat it, I take out a small piece and smell it under my nose. Alas, the smell of things under the covers immediately ran into my nose, and I felt something was wrong before I ate them. I managed to put it in my mouth, but I couldn't swallow it at the thought of the smell just now. Even so, when I cut durian in the supermarket, I will stay a little longer. Although I can't eat it, it's delicious to smell it.
The second part is to taste the world, including all kinds of ingredients used in making food. What impressed me most was the article about sea cucumber. Every time I see black sea cucumbers covered with thorns, especially those that are open, I feel that biting into my mouth must be like eating mollusks. After people's imagination is too rich, they will always miss something beautiful. Although Mr. Liang Shiqiu also thinks that sea cucumber is not good-looking, he elaborated on the different ways of eating sea cucumber, braised and cold. Mr. Liang started with cold sea cucumber, cut it into filaments and put it in the refrigerator for later use, then prepared soy sauce, vinegar, sesame oil, diluted sesame paste and garlic, and poured these ingredients on sea cucumber and mixed them evenly when eating. This is cool, fragrant and very refreshing. Seeing this, I'm going downstairs to buy ingredients.
Part III: Gourmets are not necessarily gluttonous. Gluttony is a beast in ancient legends of China and a symbol of greed. In the preface of this book, Mr. Wang mentioned that Nero, the Roman tyrant, tore off a thick and strong chicken leg at a grand banquet and held it up and chewed it like no one was watching. You can see at a glance that this is derogatory. It suddenly occurred to me that when the buffet was just emerging n years ago, most guests had a table full of food, and whether their stomachs could bear it or not, they were afraid that they would suffer. I think I used to be like this. I went in flat and came out flat. I feel sick to my stomach, and I can understand the taste of food. What a glutton.
In this part, there is an article about green clam, which is a famous dish in Shandong restaurant in Beiping. It is first scalded in boiling water, then cracked and sprinkled with cooking wine Jiang Mo pepper, which can be used as a table wine for wine. Seeing this dish, I can't help thinking of my grandfather. I remember that a guest sent me a can of unknown shellfish soaked in wine before. Every time my grandfather eats, he will take some out of the jar, gently break the shell and suck it, and the meat will enter my mouth. Every time I see my grandfather eating it, I am greedy and want to try it, but as soon as I eat it, I feel stinky and spit it out immediately, so being rejected by my grandfather is a waste of delicious food. I have always enjoyed watching my grandfather eat. I always feel that everything he eats is like enjoying the delicious food on the earth.
The fourth part, the four sides eat food, but a bowl of fireworks. This part should be the bear's paw in the eight treasures. This kind of food is hard to eat for ordinary people like me, but it is also a pleasure to look at the taste of bear's paw introduced in the book and imagine it for yourself.
The fifth part, diet and literature, mainly includes the contents of Mr. Wang's cooking for other countries, which is also the summary of the book.
If you are a food lover, this book is worth reading. It's not very gorgeous, but simply tells your husband's daily life. As Mr. Wang said: "Real food is just the enjoyment of general color and fragrance, and there is no need for evil spirits to search for rare things."