1.

There is a magazine called Time Out in London, England, which has a long history and is published all over the world.

It will introduce some local art, literature, fashion and restaurants, which can be regarded as a famous life and culture publication.

once, this magazine published a video of eating soup-filled steamed buns in a local Chinese restaurant in London.

The video not only introduces the history and practice of soup-filling steamed buns, but also demonstrates how to eat them.

The staff of the magazine poked the soup-filling steamed buns with chopsticks, so that all the soup in them flowed out.

The magazine posted this video on its Facebook page, and was moved and proud of its act of squeezing soup.

Unexpectedly, this small move has angered many people in China. Everyone said they couldn't watch it anymore.

Everyone left messages at the bottom of the video: Don't you know that the essence of soup-filling bag is in this soup ...

Our traditional food is not for you to be so cool!

To eat this kind of steamed stuffed bun, you should put them in your mouth and drink the juice, together with pork and vinegar, which is its charm.

don't experience our culture in your way, and don't know what is good and bad, what is respect and what is disrespect!

through the screen, I can feel the mood that everyone is going to run away in minutes.

Many people will think that such a trivial matter is not worth getting angry, and there is no need to rise to the cultural level. But as a serious foodie, it is the greatest respect for food to feel the essence of eating seriously and carefully, isn't it?

For exquisite foodies, the way of eating is as important as food, which deserves to be treated in an artistic way.

2.

There are many interesting people in Jin Yong's works, but I especially like Hong Qigong, a beggar with nine fingers.

He is a great hero with high kung fu and natural personality, but what makes him most brilliant is his obsession and hobby for food.

he said that when he thought about eating, he forgot everything.

once, for greed, he missed a big event. He made a determined effort and cut off his finger with a knife. It's so forgiving, but the greedy sex can't be changed.

When he first met Huang Rong, Guo Jing, Huang Rong cooked several good dishes for him, such as "Who listens to plum blossoms in Yu Di" and "Good Soup", and he was so happy that he handed the eighteen palms of the dragon down to Guo Jing.

He is not only a glutton, but also knows the ropes. Huang Rong's two extremely complicated soups, once tasted by seven people, can tell the ingredients so closely that even Huang Rong praised him as the top eater.

When he saw that Guo Jing couldn't tell the difference between Huang Rong's good dishes, he just ate and drank, and he couldn't help sighing and said, "It's a pity that cows chew peony."

At the top of Huashan Mountain, he used a big cock as bait, caught many centipedes, boiled the centipedes with snow water, and then poured the centipedes' flesh as white as prawns in an oil pan and fried it. Soon, a delicious meal was born.

He said don't drink alcohol when eating centipedes, otherwise it will spoil the delicacy of centipedes.

He invited Yang Guo to eat with him. Yang Guo couldn't resist it, but he was afraid, so he planned to swallow a few of them without chewing them. As a result, the Seven Duke saw through it and said that this way of eating was not a hero but a rogue, so that Yang Guo could taste the unique delicious food in this world.

As for eating, Hong Qigong can be said to have done it as a great career of his graduation. He not only loves eating, but also knows how to eat. For a chef, such a person is a real bosom friend. For all food materials, being eaten by people like Qigong is the way to realize the greatest value.

both food and chefs need someone who understands them.

3.

When an American student named Jennifer L. Scott went to France as an exchange student, she learned a lot about the art of French women's life and their taste in fashion. She wrote all this down and published a book called "What she learned from a Parisian lady".

She was surprised at the seriousness of her host family in eating this food. She even called it an elegant home. Elegant home is absolutely full of respect for food when dining. In a clean and simple restaurant, they wear exquisite clothes and use the most exquisite tableware at home to enjoy the carefully cooked staple food and dessert in turn.

Once, Jennifer and Mrs. Elegance cooked a strawberry jam pie dessert in the kitchen. Mrs. Elegance asked Jennifer to put strawberries on the jam pie in rows. When Jennifer finished this task and waited for the next instruction from Mrs. Elegance, Mrs. Elegance showed a frightened expression. She told Jennifer, "You must arrange strawberries artistically and symmetrically, so that they can be evenly spread all over the plate and accurately."

Jennifer took another look at the strawberries that she had randomly and disorganized, and she couldn't help feeling a little ashamed.

It's not just the elegant wife family. Jennifer found that in France, almost no one eats in a hurry. Walking while eating will be a very uncivilized thing for the French. They advocate that when eating, they should concentrate on nothing, and the dining process should be civilized and elegant, and the food should be respected.

Jennifer said that every time she didn't pay enough attention to food, she would adopt a "delicacy strategy" and imagine how she should treat food, whether to put them into her mouth unconsciously and check her mobile phone, or to carefully hold a knife and fork, fold a napkin and taste it carefully. Obviously, your attitude towards food will directly affect its taste and quality.

people who really know how to eat and respect food will treat food with a pious attitude, so the feeling that food gives back to TA's taste buds, and the wonderful feeling that TA can get through eating is by no means what people who treat food rashly can get. This value is a win-win situation for both the food and the diners themselves.

4.

Su Shi was a great litterateur in the Song Dynasty, who made great achievements in poetry, ci, prose, books and paintings. He, his father Su Xun and his brother Su Zhe are famous for their literature, and they are known as the "Three Sus" in the world, and they are one of the eight masters in the Tang and Song Dynasties. In poetry, he and Huang Tingjian are also called "Su Huang"; In poetry, he and Xin Qiji are also called "Su Xin"; In prose, he and Ouyang Xiu are also called "Ousu".

But these glittering titles are only a part of his life. What attracts Su Shi most is his interest in life.

He once wrote an ode to pork, and the full text is as follows:

This is the origin of the famous Dongpo meat. Su Shi's practice of writing Dongpo meat has been named Dongpo Jushi, and Su Dongpo's name has been passed down through the ages. Until the modern age of nearly a thousand years, Dongpo meat is still one of the traditional delicacies of our Chinese nation. From this we can see that he is not only a great writer, but also an excellent gourmet.

but that's not the most rare thing. Su Shi invented Dongpo Meat after he was demoted to Huangzhou. At that time, he first went through a big test of life and death, and then he was demoted, which can be said to be depressed politically. However, the embarrassing living conditions and embarrassing situation did not make him unhappy, but inspired his fighting spirit to have fun in hardships.

when he couldn't afford mutton and beef, he found pork with a price as low as mud and invented a unique way to eat it. This persistence in food and optimism about life constructed his philosophy of life.

stew slowly and carefully, and when the fire is full, he will be beautiful, and a piece of Dongpo meat will reflect an attitude towards life and a taste of life. What food needs is not only to appreciate its bole, but also a little patience and care.

Eating is not only a way to satisfy the taste buds, but also an attitude towards eating can better reflect the attitude towards life. So I admire those who take eating seriously, know how to eat, and can have fun from it.