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Book Review

one scoop of food and one scoop of drink.

The oil, rice, salt, sauce, vinegar tea that is commonly seen has an unusual taste under Pang Zhen's pen. For example, a piece of tofu can be salty and wet with tears on grandma's back when she is worried about being late for school, or it can be sweet after learning that the teacher is still buying tofu in front of the tofu stall. The experience of eating a shad is like a rich journey. When I was a child, I ate fried rice with soy sauce and eggs. After decades, the familiar taste never dissipated. There is also a mouthful of yellow peach, and proper happiness is the joy of grafting and blending a generation of suffering, tempering and compassion.

To my surprise, the delicious cake cone on the tip of the tongue is also called "five tigers to catch sheep", because you need to use five fingers to catch it when eating the cake cone. It turns out that "starting a cake" and "starting a house" have the same expectation, because starting a house means building a house, and the sound of starting a cake is the same. Building a house means building it higher!

Also, the choice of restaurants and the timing of paying bills during blind date need to be measured, and there are hidden "hidden rules" in the purchase and sharing of snacks in the office. Going out for dinner with friends or going home to reunite with relatives, meeting everyday or meeting after a long separation, as children and parents, they have different expectations for food, even different tastes.

at this time, the delicious food has gone beyond the simple food itself: it is not only used for wrapping the stomach, but also to relieve the worry of lovesickness; It is not only a bridge to connect others, but also a channel to accept yourself. The process of exploring delicious food has become a journey of entering people and occasions, bringing in age and experience, integrating knowledge, humanities and current mood.

Sometimes affectionate and sometimes sensitive, Pang Zhen recorded all kinds of delicious food in Taizhou, our hometown, with her delicate or atmospheric brushwork. Her words are like a gentle and firm hand, pulling me all the way, taking me back to my hometown in Taizhou, to my hometown and hometown deep in my memory.

Two years ago, I went abroad to teach in Europe. I traveled to more than a dozen countries during the holidays, walked through 5 or 6 different towns or cities, and ate all kinds of delicious food. Budapest is as rich as the new york Cafe in the Imperial Palace, the beer and elbow in the Royal Beer House in Munich, the authentic paella in Barcelona, the breakfast coffee and fried dough sticks in Madrid, the sausage and sauerkraut in the fairy tale town of Nuremberg, the French dinner that is expensive and painful on Christmas Eve in Paris, the red rabbit meat in Malta, the family dinner of the proprietress of the cellar hole hotel in Capadocia, the emotional restaurant that almost passed by in CK town in Czech Republic, and the western-style restaurants all over the streets in Italy ... Every trip always starts with local beautiful food.

Order a few side dishes and drink a few mouthfuls of hot soup. Even if the taste is mediocre, I am still satisfied.

In the small island country where I work, there is a supermarket run by China people, where you can buy rice noodles. Every once in a while, I always fry a plate of rice noodles for myself, and I can taste my favorite rooftop taste every time I eat it!

No wonder Mr. Cai Lan said that what we eat is not food, but a habit and homesickness.

it turns out that this is "my hometown is where the taste is safe".

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Pang Zhen's book has been published and put on the shelves. The students who were silent for most of the time came alive again. Some students immediately placed an order, some students planned the author's signing ceremony, and some students thought of having a fun with the delicious food in the book.

it's like a bright light is turned on at the scene, which instantly illuminates the torrent of vitality.

I like Pang Zhen's full and calm attitude towards life. I feel envious when I think that she is so determined to keep her passion and love, and she has brought gains and strength to others while achieving herself.

Thank Pang Zhen with a sentence from Marquez, the author of One Hundred Years of Solitude. Thank her for letting me know with Taste of Taizhou, "Life is not the day we live, but the day we remember."

May we live an ideal good life in this life!