Wang Zengqi is definitely a strange man in the literary world. Young people know that he may have the egg yolk coming out because of Duck Eggs at Dragon Boat Festival, so they know that there are such good things as salted duck eggs in Gaoyou.

When others watch Beijing Opera, they are all laughing people, commenting on the plot, or criticizing some costumes and scenes. He thinks of the bean juice when he watches Jin Yu Nu.

He wrote an essay called Bean Juice, in which an old friend from Beijing took him to dinner and asked him if he dared to eat bean juice.

So he immediately declared that I am a person who "doesn't eat dusters with hair, stools with legs, dead people with big meat and flies with small meat". Presumably, he picked this sentence from a common saying, but it has a playful taste of a literate person.

Wang Zengqi is also a writer, such as The Commandment and Shajiabang. If you are engaged in modern and contemporary research, you can't escape him. However, judging from his life interest, he still prefers to cook and eat vegetables, which is like a Cantonese. However, what he often likes to mention in his prose is that a writer comes to him specially and then asks him to cook by name.

In an essay called Dried Silk, he used the whole ending paragraph to write about the fact that Nie Hualing, a writer, and her foreign husband came to Beijing to have dinner at his house. In the essay, he also wrote proudly:

The word "incisively and vividly" must be 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. Wang Zengqi seems to be a cook 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, and I didn't know what mandarin fish was at first, so he explained that mandarin fish is a croaker. Now I suddenly understood that when I was a child, my sister-in-law used to cook flat fish with scallion oil for me, but the flat fish was full of thorns except for the periphery of the stomach and back. There was only the fish in brown flower. At that time, there were basically only big thorns, so it was very enjoyable to eat, so I later fell in love with the fish in scallion oil.

Wang Zengqi also said, "Mandarin fish is very delicious. Among the fish, I thought it was mandarin fish ","mandarin fish has fewer thorns, thick meat and garlic cloves. " The meat is fine, tender and fresh. Steaming, dry burning, sweet and sour, and making squirrel fish are all wonderful. "

The so-called squirrel fish is that the flesh of the fish is cut into petals, wrapped in powder, fried in an oil pan, fished out, poured with tomato sauce, and sprinkled with pine nuts. This dish is often served at wine parties. The so-called Sweet and Sour Mandarin Fish, osmanthus fish is another name for mandarin fish.

when Wang Zengqi talks about food, he will never forget meat.

He wrote an article called "The Carnivore is not contemptuous" to vindicate the meat eater, and when it mentioned that Hangzhou was Dongpo meat, it was said in ancient times that Dongpo meat was white pork cooked in soy sauce, and it was difficult to go out at once. In fact, Dongpo meat was very particular. Wang Zengqi said in the article:

This can be regarded as the true meaning of Dongpo meat. Although I don't like meat, like Dongpo meat, I like to eat lean meat, because Dongpo meat is cooked in a big pot for a long time, every day, all the time, and it is very sweet with wine and seasoning. You have to eat well in advance. You can't just eat when you want to go to a restaurant. You have to ask if you have it. When eating, they are sold in pieces. When chopsticks touch the lean meat that has been dyed red by the sauce, the meat will fall off, and even the sweet sauce can be eaten with a bowl of rice.

The most interesting thing about Wang Zengqi was when he talked about painting potatoes. At that time, he laughed at himself and was sent to Guyuan to paint potato maps. He felt that he was exiled to the military platform, and he was far away from his family. There were also very few people who talked frankly in the article. He could only face potatoes every day, big and small, delicious and unpalatable. First, collect varieties, and then draw them one by one. The article says:

"After drawing a potato, I will roast it in cow dung fire and eat it. There are probably not many people in the country who have eaten so many kinds of potatoes like me! "

He was so happy when he was sent abroad to paint potatoes in such a desolate place. He ate potatoes and had a variety of dishes, and described the variety of potatoes. Finally, he left with some potato pieces, which shows that he is a real gourmet.