Food is a way to experience happiness. It seems to have a magic power, which can bring happiness to people. The happiness brought by food comes not only from the food itself, but also from who and where to eat it, which is also the source of happiness for a gourmet experience. For China families with strong family traditions, the definition of happiness is actually not grand, it is included in a meal shared with their families.

Zhang grew up in a traditional China chef's family, and he has deep affection and understanding for China cooking. Therefore, she created a unique cookbook!

The book introduces the experience that the author's father started from scratch in France, worked as an apprentice in the Chinese restaurant of the author's grandfather, and met his mother until he co-founded his own Chinese restaurant.

This book not only introduces the cooking characteristics, ingredients, utensils and making methods of Chinese food, but also presents readers with 40 private recipes collected from different family members of the author. These recipes are rich in variety and are all classic Chinese dishes, covering meat, poultry, seafood, vegetables, pasta, desserts and so on. , with fresh illustrations carefully hand-painted by the author, reflects the deep connection between traditional family and food in China.

0 1.

In China's banquet, the selection of materials, cooking, ingredients and even the dining environment all reflect a fine word. At the same time, with the improvement of material living standards, China people have regarded "essence" as a sign of attaching importance to and respecting guests. Food should not only be delicious, but also meet the requirements of beauty.

Confucius said: food is not tired of essence, and food is not tired of detail. This reflects the ancient people's awareness of food refinement. As a cultural spirit, this exquisite consciousness is more and more widely and deeply infiltrated and implemented in the whole diet activities.

The meaning of food is not only to make people full, but more importantly, to be accepted and loved by more people. In the Spring and Autumn Period, Yan said that it was like thick soup, and the fish was cooked with fire, water and salt, and the salary was the same, and the husband and the husband were mixed and tasted the same.

Take the lion head with crab powder as an example. It is a very distinctive food in China with a long history. Many foreigners can't help thinking of lions when they see this name. They will also wonder how China people are so bold and dare to eat such food. They dare not order when they see it. In fact, this lion's head is a meatball, which is a little bigger than ordinary meatballs. Cut 60% fat meat and 40% lean meat into minced meat with onion, ginger, eggs and other ingredients, and make a fist-sized meatball, which is as beautiful as a lion's head, steamed and stewed, fat but not greasy. The poet of the Song Dynasty said: "But one cup with two crabs, there are Yangzhou cranes in the world." .

Braised pork is a famous popular dish, which belongs to hot dishes. It takes pork belly as the main raw material, and it is best to make it with fat and thin pork belly. The meat is fat and thin, sweet and soft, and melts in the mouth. "Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't understand cooking. Slow fire, less water, and full firepower, it's beautiful. Come and play a bowl early every day, and you will be full of control. " From Su Dongpo's poem Eat Pork, it is not difficult to see that Mr. Su Lao not only "comes to cook a bowl of delicious food early every day", but also knows how to cook braised pork "slowly catches fire, lacks water and looks beautiful when there is enough heat"!

02.

At the traditional banquet in China, everyone sits around the round table banquet, which first creates an atmosphere of unity, courtesy and common interest in form. Delicious food is placed in the center, and people toast and cook with each other, which is very lively, which is in line with the general mentality of our national reunion. People in China often use this kind of banquet to strengthen the relationship between relatives and friends.

I remember China on the Tip of the Tongue once said, "No matter how far you go, only the taste of hometown is familiar and stubborn in people's hearts, just like a taste positioning system, one end is locked in a different place thousands of miles away, and the other end is always connected with the hometown in the depths of memory." As teacher Cai Lan said, "Sometimes, what we eat is not a kind of food, but a habit and a kind of homesickness."

This book is divided into two parts. The first part mainly tells the brief family history of parents and their experiences of meeting, falling in love, getting married and having children and starting a business together in the French Chinese restaurant where the author's grandfather is located. The second part: It mainly introduces the cooking characteristics, ingredients, utensils and making methods of Chinese food, as well as the classic dishes of Chinese restaurants.

Everyone who travels abroad, including people at home, will feel the taste of hometown through the dining table of China family, which is a unique taste. The stronger the flavor, the deeper and longer the feelings.