Food is the most important thing for people. No one can survive without food. No one can live without food. Food also brings fun to our ordinary days. This fun gives us the energy to live, and we radiate this fun to warm us.

Others, the warmth of this firework makes generations of us feel the meaning of living.

The contemporary writer Mr. Wang Zengqi uses his pen to describe the smell of fireworks in ordinary days.

Wang Zengqi (1920 - 1997) was born in Gaoyou, Jiangsu Province. He was a contemporary Chinese writer, essayist and dramatist. He studied at the Department of Chinese Literature at Southwest Associated University and studied under Shen Congwen.

Mr. Jin Yong praised Wang Zengqi as a writer who is full of Chinese flavor.

The essay collection "Five Flavors" contains 38 articles by Mr. Wang about eating, all of which are about food. Today I will share my thoughts after reading one of them, "Tofu".

"Tofu", this article mainly writes about how to eat tofu.

How to eat tofu: cold salad, northerners mix toon with tofu, southerners mix with preserved egg, and hometown Gaoyou’s salted duck eggs mix with tofu.

Burning tofu is divided into frying and burning, and burning without frying.

The fried "Tiger Skin Tofu", the imaginary "Wensi Monk Tofu", the leader in grilled tofu "Ma Po Tofu", and the hometown "Wang Tofu".

How to eat bean curd from Leshan, Sichuan and bean curd from Beijing.

From Suzhou’s dried tofu to Huaiyang’s famous dish of boiled dried tofu.

It talked about the stinky tofu in Wuhan, Changsha, and Kunming, the moldy tofu in Tunxi, Anhui, the bean curd in Jiangxi, Guilin, Yunnan, and Guangdong, and the louver knots of Shanghainese. Finally, the article ended with how to eat tofu skin.

Among the 38 food essays, the author writes in great detail how to eat many foods.

For example, write about the "Wang Tofu" in my hometown.

This text describes the shape of "Wang Tofu" and the specific production. As I read the text, the operation picture appeared in front of my eyes. I saw the oil floating in the bowl, scooped it up with a spoon and ate it. After reading this, I couldn't help but salivate under my tongue.

If the author hadn't personally tasted it or made it himself, he probably wouldn't have been able to write about it.

After reading Mr. Wang's 38 essays, I have the following feelings.

First, Mr. Wang's articles are plain and simple, and the language is eloquent, as if talking about daily life, and full of care.

There is no special pursuit of profound thoughts, no gorgeous rhetoric, no romantic sensationalism, but it makes people salivate when reading it.

Is this the charm of words or the charm of food?

I think food itself is attractive, but if words cannot express the charm of food, how can I read it with a mouth full of flavor?

Second, writing about food can broaden your mind. For a tofu, write it from south to north, from east to west. It seems rambling. Now you can eat tofu mixed with green onions in Beijing, now you can have Mapo tofu in Sichuan, now you can have Wang Doufu in Gaoyou, and now you can have tofu in Gaoyou.

Changsha's stinky tofu, etc., but these are tied by the thread of tofu and do not depart from the theme of tofu.

It is true that the form is dispersed but the spirit remains.

Third, this article reminds me that people often talk about pursuing "poetry and distance", but in fact, the ups and downs of daily life are the foundation for our pursuit of poetry and distance, and discover the truth and beauty in daily life.

Expressing it in words can make our ordinary days full of beauty and poetry, and let us understand that daily life is also full of fun. Perhaps this is the practical meaning that life gives to writing.