Five Flavors: 32 Essays on Eating by Wang Zengqi is a book published by Shandong Pictorial Publishing House in 25. The author is Wang Zengqi. This book mainly includes 32 essays by Wang Zengqi on eating. The following is my five-taste reading comments collected by Wang Zengqi. Welcome to read for reference. I hope it will be helpful. Chapter 1: Wang Zengqi's thoughts on five tastes

A person's tastes should be mixed.

If I have learned anything from Five Flavors, I should start with this sentence.

Five Flavors is a birthday present, probably because I am a foodie.

I still read slowly. It took me a month to finish reading, but it is already the fastest book I have read. First, because this book is not thick, the whole article is only about 2 pages. Second, because this book is really interesting, it records many interesting diets all over the country, and some of them also introduce detailed practices.

There is an article about Tricholoma. To remove sediment, Tricholoma must be repeatedly beaten with chopsticks and rubbed by hands, and the sediment will be embedded in the meat of Tricholoma. This is exactly what I saw in China on the Tip of the Tongue.

Coincidentally, when I searched online for the recurring Menu with the Garden, I saw the version recommended by Chen Xiaoqing. I thought, maybe he has read Wang Lao's book, too.

Yuan Mei, a great genius who just wrote "Eating Menu with the Garden", has not been recognized by Wang Lao as a "foodie" because Yuan Mei can eat, but he can't cook it himself.

Similarly, there is Su Dongpo. In Wang Lao's opinion, Su Dongpo just likes to eat pork. In addition, people in the Song Dynasty had a dull diet, so Su Dongpo probably didn't eat much delicious food.

The book "Five Flavors" is mainly about eating, but it should be classified as a literary work. Wang Lao's writing is natural, not ostentatious, but a natural expression of emotion, which makes people feel dull but interesting to read.

In Food in Hometown, fried rice, pickles and salted duck eggs are simple foods, but they are all foods that Wang Lao used to eat when he was a child, which is full of his strong homesickness.

I used to eat fried rice when I was a child. At that time, every household would fry some and seal them in jars. According to Wang Lao, fried rice is not a staple food, but an emergency food. When I was hungry, it was just not time to eat, so I used that old-fashioned enamel cup to put half a cup, brewed it with boiling water, and added some brown sugar. Now that I think about it, the sweet taste will linger on the tip of my tongue.

There's a passage in Fish I Want:

In 1938, I ate dry-fried fish in Huai 'an. Live mandarin fish, weighing three Jin, is fried in a large oil pan with a flower knife. The skin is crisp and the fish is white and tender. It is delicious when dipped in pepper and salt. I ate with my uncle Wang Lansheng and my cousin Dong Shoushen. Both Wang Lansheng and Dong Shoushen have passed away for many years.

There are only a few words about mandarin fish and my cousin's brother-in-law, but reading it makes me sigh and feel that life is no longer there. It can be seen that the deepest feelings often only need the simplest words to tell.

This article was written by Wang Laojiu in two years. It makes me sad to think that Wang Lao died in 1997.

Let's talk about the beginning:

Wang Lao said that a person's taste is better, his ears are better, and he can understand several dialects. It doesn't matter if the taste is monotonous and the ear sound is almost poor. The most important thing is to have a wider interest in life.

The taste is a little mixed, because we will inevitably go to some different places, and if we are not used to the food there, we will be in trouble. For example, in Inner Mongolia, the whole sheep is put into a big pot, boiled in clear water for 3 minutes, and then cut the meat with a knife. People who experience life with Wang Lao can't get used to it, but Wang Lao can enjoy it. I am also longing for it when I read this.

my taste should be mixed.

I heard from the foreign teacher at school yesterday that he can cook chicken curry chicken curry. I suddenly thought of what I ate in Bangladesh.

I don't know how to cook this dish. It's probably chicken nuggets cooked and covered with a thick curry. My colleagues were a little uncomfortable, but I ate quite sweetly.

When I was working in Changsha, the company managed meals, but it wasn't delicious. Many colleagues chose take-out. I don't care much about it. I eat a big bowl at a time. Some colleagues said that they felt particularly appetizing when they saw me eating.

In the past two years, there have been more places to come and go. Every time I go to a place, I must taste the local special food.

When eating big steamed buns in Shandong, the steamed buns in the north are not as soft as those in the south. They feel a little heavy when held in the hand, and they are chewy when chewed, and their noodles are more fragrant than those in the south.

I went to Henan to eat bucket chicken, but I'm not sure how to do it. I only know that bucket chicken is round and round when cooked, so it's called bucket chicken. Chicken is firm and tough, and chewed with skin. It is salty and crisp, and the more you chew it, the more fragrant it becomes. When I came home, I specially brought one for my parents, but they didn't like it very much, saying that the meat was too tight, and they put it in an ingenious pot to cook it, and it wouldn't rot after a long time of cooking.

I ate beggar chicken and Dongpo meat in Hangzhou. Dongpo meat is ok, but beggar chicken is not as good as it is rumored. I wonder if it is not authentic. I went to Kaifeng to eat soup packets, and the taste was really good, but it was not as full of soup as I saw on TV. Probably the kind on TV is a little more upscale.

What appears most in Wang Lao's works should be all kinds of food in Kunming, which should be the reason why he studied in The National SouthWest Associated University. Crossing the bridge rice noodles, steaming pot chicken, all kinds of mushrooms and fruits are described most comprehensively. I once passed through Kunming, and I only ate rice noodles at the airport once, which is a pity.

It's just that I can't eat the Kunming food written by Wang Lao. As he said, the original steamed chicken only used authentic Wuding Zhuang chicken, but now it is more popular to use all kinds of chicken, but it is not beautiful to lose some purity.

I can't hear better, but I admire Wang Han. He can not only understand, but also speak, which is amazing.

Of course, it doesn't matter if the ear sounds are different at all. The most important thing is to have a wider interest in life, which is consistent with Mr. Meng Shi's interest in Talking about Beauty. Try all kinds of things, and if you find something different, you will have more taste of life.

After reading this book, I was a little disappointed that I didn't see the description of Hunan cuisine, and it was not correct to mention it several times. For example, most rice noodles in Hunan are wide and flat. Hunan rice noodles are round and wide, and rice noodles vary from place to place.

it is not surprising that this is limited by the author's own life experience. However, as Mencius said, it is better to believe in books than to have no books.

In short, be more interested in life. Chapter 2: Reflections on Wang Zengqi's Five Flavors

I haven't read many books by Wang Zengqi. I read this book "Five Flavors" from my wife's "dowry". At first reading, it's like drinking light tea. There is a sense of self-satisfaction in reading the world between the lines, and it is full of wisdom that time has staggered through vicissitudes.

Just like opening the home page, it is "Kwai Kuo". At the beginning, it quotes "The Tenth Five-Year Military Conscription". "The poem is plain and true, and there is no passion for grabbing land, but it is sad and shocking." Like talking about his own article. This article "Kwai Qiu" was written from Han Yuefu to Qi Min Yao Shu. From the Book of Songs to Jiaqing Wu Qijun's Textual Research on Plant Names and Facts; From Inner Mongolia, Shanxi and Beijing to Jiangxi and Hunan; From diet writing to creation; Finally, it is meaningful to put forward:

"First, I hope that young people can accumulate more knowledge about life ... Being interested in plants, insects and fish shows that they also have a wide range of interests in people."

"Second, I advise you not to be too narrow-minded. You should try everything ... Many things, if you eat them at first, will taste bad."

These words are about diet, and the implication is creation. The implication is that they are directed at people's hearts, human nature and life.

the author said so and did the same. The whole book is only over 1 pages, but it is all about ancient and modern China and foreign countries; Jiangnan Saibei, mountains and rivers, like a few treasures; All kinds of delicacies, home-cooked side dishes, exotic customs and customs are described, as if watching an encyclopedia of eating, and as if watching a drama of laughing and cursing the ups and downs.

five flavors are like tea, which is worthy of refinement. You can't finish reading it once, just like writing that grandpa drinks tea, "Drink slowly, take a sip and have a aftertaste."

most people who love food love life. This sentence is perfectly interpreted in Wang Zengqi. In fact, the taste of many foods is not important. What is important is the memories contained in them, the feelings at that time and the faint sadness in the long years, and the calmness and indifference derived from it.

Like the article Wild Vegetables in My Hometown with the same name as Zhou Zuoren, "Lycium barbarum has rain on its head, and so does the girl's voice." "My hometown was originally a poor place, and there were many famines ... It is common to sell children and girls ... Now the water conservancy has been greatly improved ... the tragic scene no longer exists ... I am glad for my hometown." The pure heart of boxing has nothing to do with romance or years.

When he wrote about three years of natural disasters, he gave Huang Yongyu homemade mushroom beans. "Yongyu's son Heiman ate them and wrote in his diary:' Soybean is not delicious, but Uncle Wang can make it delicious. Uncle Wang is great!'" ",the smugness between the lines makes people laugh but not without respect-three years of suffering left such a warm memory, which requires a broad mind to do it! I think.

There is also a joke about children in the book, which says that the mung bean cake in Beijing is not delicious without oil, but he bought a box because he was not suitable for eating oil for a while because of cholecystitis. His grandson "loved it very much and ate several pieces at once", which he found incomprehensible. In the article "Chasing Smell", he said that American friends treated him to smelly cheese, thinking that he couldn't eat it. "I can even eat stinky tofu in Wang Zhihe in chunks, and I still care about stinky cheese! I'll show you how to treat the old lady! "

On the back cover of "Five Flavors", a passage written by the editor is added, which contains a sentence: "Reading the article is like seeing the person, what a lovely old man!" I quite agree with this sentence, but unfortunately there are no photos in the book, and I don't know this old face. It was not until a coincidence that I read the Collected Works of Wang Zengqi-Prose Volume by Jiangsu Literature and Art Publishing House, in which there was a photo of Wang Lao and his little granddaughter at the "strange slope" in Shenyang-the old man was holding his granddaughter in his left hand, and his right hand was carrying a round summer cool hat with edges, frowning slightly and looking at the camera with a twinkle in his brow-indeed, there was some old urchin demeanor.

Over the years, I have experienced some bitter and sweet situations in life, and the more I find out how valuable the truth and plainness in Five Flavors are. I also tried to imitate Wang Lao's practice, coding Malantou into a "pagoda" on the plate and then pouring sesame oil and balsamic vinegar. Unfortunately, the "pagoda" was always unsuccessful, so there was nothing I could do. Chapter 3: Comments on Wang Zengqi's Five Flavors

What a good Wang Zengqi is. He is so famous for all kinds of delicious food in China that he can easily pick it up and talk about it in Kan Kan, which makes the younger generation have to admire him! Sweet, sour, spicy and salty, the old man, with his profound life experience, put all kinds of delicious food in front of us, which made my mouth water.

gourmets can't write their food in words in such a flowing way; The writer can't show the delicious food easily with his words. Only Wang Zengqi. Five flavors, there are no delicacies and feasts, but all kinds of snacks and famous dishes from all over the country are enough. Similarly, Wang Zengqi's writing has no flowery words and flamboyant style, but only fresh, simple, cordial and sincere feelings. Such approachable words make me feel the kindness of the old man.

plain but interesting words are created by a plain but interesting life. Such is the life of old people. Gaoyou in Jiangsu and Zhejiang, a water town in Jiangnan. Life in the water town is always so carefree and exudes a fresh pastoral atmosphere. Of course, it is not enough to have reality, and life also has "five flavors". After the Anti-Japanese War and Wenger, the old man tried his best to be "sweet, sour, bitter and salty" in life, and his words were more simple and more interesting. I don't want to tell the old people that the most stinking thing in America is called "cheese". It is a classic to translate it into "piss me off". There is also "down with Chinese cabbage doctrine", which also makes people laugh. Easy-going words make me feel that it is not writing an article, but that people are chatting and teasing.

The old man has been walking for many years. For so many years, the old man has not been forgotten. Respect for Wang Lao needs no reason. If we really want to find one, it is the "five flavors" life of the elderly.