Cai Lan may just be a gourmet. He knows how to make food delicious and what is good. However, this book is limited to the Malay region of Singapore. Most of them will say how authentic my taste was when I was a child, but now there are no practices that have been handed down from slow work to fine work. If I focus on healthy eating blindly, the taste will be wrong. Therefore, the history of taste can be traced back to the author's childhood at most. It's not that deep, and it's not interesting. It is possible to make a TV program with pictures. Read a book, Hainan chicken rice is probably popular, and this Hainan chicken rice, we probably can't eat the authentic one.
The taste of the world is still the taste of home. When reading a book, it is really an ordinary dish with an ordinary taste. My life is also very fresh in it, which always brings back some memories. Listen to Mr. Wang tell the story behind the taste, and you will have the inside story. So I sighed, so it was like this.
For example, five flavors, sweet in the south, salty in the north and spicy in the east, probably. I have been away from home for a long time, and I don't know my taste preference. It seems that I can get used to everything. But when you see stinky tofu, you will think of the fried stinky tofu that you liked when you were a child, and you are often not allowed to eat it. What is different from Jiangsu and Zhejiang is the dark stinky tofu in Changsha, and I don't remember the shouts of peddling along the street. During the undergraduate course, Changsha stinky tofu appeared in the food stall at the school gate at night, which was very gratifying. Unfortunately, the audience was small, and then it disappeared. When I saw the bean curd again, I remembered my aunt who brought it to me when I was a child. Bean curd is especially delicious. When I go back in the middle of the year, I will bring a can occasionally. Take out a piece when eating, pour sesame oil on it, and have breakfast with rice porridge.
Once upon a time, I read: "It is not easy to be exposed." . The dew of the Ming Dynasty is still falling. When will people come back after they die? "I think it should be a small, fresh and delicate green plant. Then Mr. Wang told us that the bulb of onion is called "onion head". What is green onion? It used to be hot and sour rice on the table. Taste preference is always out of touch with local culture. If you ask suddenly, you may not be able to say that you are ugly. After being reminded, you even have to claim that you are endless. I went to the countryside and left home for a long time. I seem to have forgotten it, but it is deeply rooted.
Besides, today, the diversity of choices has been greatly enriched. When I was a child, I was picky about food and didn't like green leafy vegetables. In the past, there was only one green leafy vegetable on the dining table, Chinese cabbage, which we called Shanghai Green. When I went to college, I suddenly found that lettuce was delicious. Last time I went home, I suddenly thought of this question when I was eating lettuce, so I asked, "I didn't seem to have this when I was a child, did I?" I was told, "No, it's from Guangdong." Therefore, I feel a little wronged for being picky about food when I was a child. There were only a few varieties. Now that life is good, you should dig out your food skillfully. Occasionally I see leafy vegetables that I can't name at the dinner table. Later, I learned that they are wild vegetables that no one has eaten before, but now they are sought after.
Mr. Wang said that he hoped that young people would accumulate more knowledge about life. Poetry can be learned from the names of plants, plants, insects and fish. Occasionally reading poems, words and ancient prose, I don't know what animals and plants are mentioned in it, and often give me some beautiful imagination. In fact, once explained clearly, many of them are common and known. Make food and put it on the table, but there are no romantic stories.
Eating is often inseparable from large and small festivals. For example, there are all kinds of new year's goods at the end of the year, such as zongzi on the Dragon Boat Festival and moon cakes on the Mid-Autumn Festival ... When I was a child, my aunt had an iron bucket with a height of one meter and a small diameter and a large underground, which was specially used to hold new year's goods. As the Spring Festival approaches, it is full of: twist, prickly heat, all kinds of fruits (all kinds of sweets without names). I went back once a few years ago, and the iron drum was still there, even with these foods. I haven't eaten for many years, and some things are no longer only available in the New Year, and I have lost a lot of freshness.
On the Dragon Boat Festival, my aunt's dumplings are very small, without stuffing, and very tight. Peel it off and dip it in sugar. It's delicious. After the college entrance examination, it was the eve of Dragon Boat Festival, and my aunt was making zongzi. I took two and took them away, but I was divided by the one who didn't leave. I still remember. I haven't eaten for a long time. Our house is very strange. We don't cook dumplings on the Lantern Festival, make zongzi on the Dragon Boat Festival and eat moon cakes on the Mid-Autumn Festival ... It was not until we went to college that we knew we wanted to eat jiaozi in the winter in the north of Japan. ...
There are many lakes in my hometown, and there are many aquaculture and fisheries. My family doesn't eat enough fish and freshwater fish every day all year round. Sticky fish, Mr. Wang said that this kind of fish is also looked down upon by the country people. It is the most food on our table. We call it yellow croaker, and wild stickleback is also very expensive. Steamed powder to eat, topped with vinegar, the fish is fresh and tender. It's appetizing to eat spicy food with chopped pepper and wild pepper. Followed by snakehead, which we call Cai Yu. There is a strange taste in my memory, sweet and spicy. When I was a child, my mother learned it from others. It was very popular with us. The grilled fish, which was all the rage in the past two years, has this strange taste. I went to Yangzhou a few years ago and saw long fish noodles. I don't know why. On the table, it turned out to be an eel. We call it eel. This stout eel has no bones. The experienced fishmonger fixed the eel head on a nail, cut it open, and the knife brushed the bones from top to bottom and left. Then cut into shreds to make shredded eel like fried meat with green pepper. It tastes delicious. Fine eel, you can put the live fish directly into the oil pan, cover the pan, and then fry it hot and spicy. This is the so-called pan eel. When eating, hold your head with chopsticks, bite off the meat under your head and pull it in half. This practice is rare now.
Mr. Wang said: In the past, my hometown people ate wild vegetables mainly for famine, but now they eat wild vegetables for taste.
Red cabbage is called Brassica in my hometown. Hongshan red cabbage moss in Wuhan is the most famous. It is eaten when it is cold in winter. The flowers of red cabbage moss are very similar to rape flowers. When it blooms, it is too old to eat. It is said that it can also be used to extract oil. In my hometown, every field is planted with red cabbage moss, so I pick one before dinner. Stir-fried or hot and sour is good, only eat it when it is cold.
Another cold weather is Artemisia selengensis, which peels off layers of leaves, leaving only slender tender stems. According to Compendium of Materia Medica, Artemisia selengensis is sweet and nontoxic, and is mainly used to treat five evils, spleen cold and dampness, tonify the middle energizer and invigorate qi, promote hair growth, make people healthy, alert and awake, and prevent aging. The taste is fragrant, the meat is crisp and tender, and some people don't like its smell. Fried bacon with Artemisia selengensis is also a good dish for Chinese New Year.
Early summer is the season to eat lotus roots. It is said that lotus roots will develop into lotus roots when they are young and mature. Going to school in other places is the easiest way to pass by. In the past year or two, I can slowly see its shadow.
These seasonal foods are particularly popular, and they make this year full of expectations. When they appeared on the dining table for the first time in a year, people suddenly understood that it was summer, but winter was already deep. ...
Cai Lan's book and Wang Zengqi's Smell on Earth have one thing in common, that is, they are all hungry and want to have a full meal. But Mr. Wang's book has some other things, such as the daily taste and the story behind the saying, so it has more fun and a little effect of spreading common sense.
As Mr. Wang said: I hope young people can accumulate more knowledge about life. It is not uncommon to see flowers, plants, trees and flowers every day and eat leaves, stems and roots that you don't fully know. For example, myself, not to mention the flowers and plants in literary works. I happened to know a book these two days, which was written by Pan Fujun published by the Commercial Press. It's about plants in China's classical literature. I just started reading it, and it's also very interesting. Eating is the foundation of the people. How can we not know more about plants, insects and fish when we eat food?