Famous writer Wang Zengqi's classic food prose: Li Zi There are many literati from ancient times to the present who are good at gourmet food.

Zhang Dai in the late Ming Dynasty, Yuan Mei in the Qing Dynasty; Lu Wenfu today.

If you like good food and are good at doing things, this is the gentleman.

Mr. Wang Zengqi is not only famous for his writing, but also a good cook. He is truly capable of doing anything.

The following is a recommendation for Wang Zengqi’s classic prose on food for your enjoyment.

The shape of the chestnut is very strange, like a little hedgehog.

Li has a dou, and there are long hard thorns on the outside of the dou, which are very thorny.

The chestnuts grew in a circle in the bucket, one by one, very united.

One of them is flat and is called navel chestnut.

The taste of navel chestnuts is no different from other chestnuts.

Most nuts have a protective layer on the outside, pine nuts have scales, and walnuts and ginkgo have bitter skins, which are probably grown to deal with squirrels.

Freshly picked raw chestnuts are delicious, crisp and tender, but the chestnut shell is very difficult to peel, especially the inner skin.

Put the chestnuts in a bamboo basket, hang them in a ventilated place and blow them for a few days, and they will become "wind chestnuts".

The chestnut meat is slightly wrinkled and soft, and tastes more delicate and tough.

It's not like eating raw chestnuts, which will leave your mouth full of bits, and it's sweeter.

Jia Baoyu was angry about something. Xiren interrupted him and said, "I want to eat Fenglizi."

You get it for me.

?A basket of chestnuts hangs under the eaves of Yihongyuan.

When Feng Lizi enters "A Dream of Red Mansions", his status becomes high and he becomes elegant.

What is the origin of these chestnuts? Was it sent by Jia Rong? Was it sent by Grandma Liu? Or was it Baoyu who bought it outside? I don’t know, the book didn’t explain it.

Chestnuts are more commonly eaten cooked.

My hometown didn't originally roast chestnuts, they just roasted them in the fire.

In winter, build a copper brazier and throw a few chestnuts into the red charcoal fire. After a while, a ripe chestnut with a cracked shell pops out. Grab it, pour it back and forth in your hand, blow on it repeatedly to cool it, and peel it.

In the mouth, it is extremely sweet, which is a joy on a snowy day.

But be careful when roasting chestnuts, as you may injure your eyes if you don't do it right.

Roasted chestnuts are also found in foreign countries. In the West, there is a fable of "taking chestnuts from the fire". These chestnuts are probably roasted.

For Beijing’s sugar-roasted chestnuts, in the past it was important that the chestnuts must be produced in good towns.

Liangxiang chestnuts are relatively small and have thin shells. After being fried, they will all crack. If you pinch them gently, the shells will break, and the inner skin will fall off if you rub them. There is no way to protect the skin.

It is said that Liangxiang chestnuts were originally eaten as tribute by the Queen Mother of the West (many delicious foods in the north are said to have been paid tribute to the Queen Mother of the West).

Beijing’s sugar-roasted chestnuts actually do not contain sugar, but Kunming’s sugar-roasted chestnuts do contain sugar.

Kunming chestnuts are big, and the big pots for frying the chestnuts are set up outside the shop. They are fried with coarse sand as big as corns and beans, and a bowl of sugar water is poured into the pot from time to time.

The shell of Kunming roasted chestnuts is sticky, and your hands will be covered with sugar juice after eating them, so you must wash your hands.

The chestnut meat is soaked in sugar juice and very sweet.

Roasted chestnuts existed in the Song Dynasty.

The "chestnuts" mentioned in the notes, I think they are roasted chestnuts.

There was a man named Li He'er in Bianjing, who was famous for Li.

During the Southern Song Dynasty, an envoy (I forgot his name) was on a mission. Someone blocked the road and offered a bag of chestnuts, namely Li He'er from Bianjing.

A bag of chestnuts expresses the thoughts of the motherland, which is also very touching.

Japanese people love to eat chestnuts, but it turns out that there are no Chinese roasted chestnuts in Japan.

One year I met a Japanese businessman at a symposium at the Canton Fair. He came to buy chestnuts (he comes every year).

He once opened a roasted chestnut shop in Tianjin. After returning to China, he still sold roasted chestnuts. The signboard of the roasted chestnut shop he opened in Tianjin was also brought to Japan and has been hanging in the roasted chestnut shop in Tokyo.

He is now rich, thanks to China's roasted chestnuts.

Small wine shops in Beijing used to sell boiled chestnuts.

Cut the chestnuts into small slits with a knife, add water, add pepper and aniseed and cook thoroughly. It is an excellent drink.

No longer available for sale.

Chestnuts can be used for cooking.

Chestnut chicken is a famous dish and easy to make. Cut the chicken into pieces, peel the chestnuts, add green onions, ginger, and soy sauce. Add water to submerge the chicken pieces. After the chicken pieces are cooked, add sugar and simmer over low heat for twenty minutes.

The chicken's beard is that of a young rooster back then, and the chestnut beard is intact.

Chestnuts can also be added to Luohanzhai.

My father once simmered chestnuts with sugar and added sweet-scented osmanthus, which was very delicious.

There used to be a shop selling Western-style cakes and iced snacks in Dong'an Market in Beijing, which sold creamy chestnut powder.

Chestnut flour topped with cream is delicious.

Of course, the price is very expensive.

This shop is gone now.

The main ingredient of yokan is chestnut noodles.

Yokan is a Japanese word. It is actually just moist chestnut flour pressed into a rectangular cake. It has nothing to do with sheep.

There is a shortage of food in the mountainous areas of Hebei. There are many chestnut trees in the mountains, so the villagers use chestnuts as a substitute for food.

Chestnuts are delicious when eaten as snacks, but eating them as grain may not feel good in the stomach.