The reason why I want to write such a book list is because two days ago the fine reading gentleman saw a paragraph on the Internet:

High school encountered a great frustration, the heart of a moment of thought, went to the kitchen and opened the gas canisters want to commit suicide ...... open after sitting in the kitchen and waiting, they know that the gas concentration to a certain The gas concentration has to reach a certain level before you can die, so you skipped around the kitchen and saw my mom's steamed groundnut from the night before, and ate a piece of it by hand.

Ma'am! It was too sweet! The cold groundnut was so good! So after huffing and puffing and eating several pieces, I found another packet of squash and went back to the living room to watch TV after turning off the gas.

So, there's no big deal in life, just eat something good and you'll be fine.

As the saying goes, "Food is the only thing that matters". In addition to solving the problem of people's hunger and giving people a delicious taste, there is also a kind of humanistic care in the food, which makes people intoxicated. The "Pork Poem", which has been handed down to this day, reflects this view:

Huangzhou good pork, the price is as low as dirt.

The rich won't eat it, the poor don't know how to cook it.

Slow fire, little water, when the fire is enough, it is beautiful.

It's a good idea to get up every day and make a bowl of it, so you don't have to worry about filling up your own home.

Here's what you need to know about the cultural genes in those classic food books!

1

Late Night Dining

Soybean rating: 9.0 13062 reviews

Author introduction|

Abe Yutaka is a well-known Japanese manga artist. This urban manga full of pulsating warmth has healed the hearts of countless readers. The book was twice adapted into a TV series of the same name, winning unanimous praise and recommendation from the audience. Currently, the cumulative sales of the entire series of Late Night Diner have exceeded ten million copies in Japan, Taiwan, and South Korea, and the stories here are still unfolding.

Synopsis|

"Late Night Diner" tells the story of a small restaurant. The menu here is only one kind of pork miso soup set, but the owner can make various dishes according to the customer's request using the available ingredients ......

Recommendation |

Simple food with warm and touching daily stories makes you can't put the book down once you pick it up. Late night cafeteria, suitable for a person in the dead of night slowly flipping through. Chen Xiaoqing, the chief editor and director of Tongue Tip of China, was moved to recommend it!

This series also has "Late Night Dining 02", "Late Night Dining 12", "Late Night Dining 10", "Late Night Dining 03", "Late Night Dining 05", etc., Douban rating is almost in 9 points or more, it is a worthy of each eating goods to read a good book.

2

YaShe Talks About EatingDouban Rating: 8.8 3630 Comments

Author's Introduction

Liang Shiquiqiu, the 20th century Chinese world in the world of prose - the generation of the master. Mr. Liang's family was very rich when he was a child, but he was only delicious to eat, and he loved the commonplace fritters and dumplings, just as his prose was so gorgeous that it became bland, and he used his words to create a strand of cultural memory about eating. As a cultural "foodie", he also appeared in other cultural celebrities in the food articles are very high.　

Content Summary|

Talking about Eating in Yasha showcases Mr. Liang Shiqiu's lifetime achievements in food culture. From the barbecue meat in the famous pavilion of Zheng Yang Lou, the pot-roasted chicken in Dong Xing Lou, and the tile fish in Hou De Fu to the home-style fried oil ghosts, sesame sauce biscuits, and dumplings, etc., the book is full of sound, color, and taste.

Reason for Recommendation|

Liang Shiqiu, a self-deprecating glutton, wrote countless articles about food during his life, which are included in this book. These articles have a strong local flavor, but more than that, they let readers feel the mouth-watering food of various places in the text, which is a classic work of the celebrity talking about food.

3

Five Flavors Douban Rating: 8.8 2021 reviews

Author Introduction|

Wang Zengqi, a present and contemporary writer, often writes novels in prose, writing about the sights and sounds of his hometown, and the people and customs of his hometown, which is rich in local characteristics. His works are sparse and dignified, bland and bizarre, with a lively and light flavor, and a clear and elegant style.

Content Summary|

Wang Zengqi is neither a dignitary nor a rich merchant, so what he eats and enjoys are mostly local flavors and folk snacks. He talks about radish and bean curd, and leek flower and hand-held meat, all of which are narrated in a relaxed and leisurely manner; and the people who read them have a good taste of it, and their mouths are filled with the aroma of it.

Reason for Recommendation|

Jin Yong once said that the mainland's "best writers with a mouth full of Chinese flavor are Wang Zengqi and Deng Youmei". Wang Zengqi's appetite for food is famous in literary history, not only because he can eat, but also because he can write about food. In this book, Wang Zengqi makes the feeling of eating, the atmosphere of eating, and the origin of how to talk about the head of the story, and emphasizes it appropriately, and expresses the infinite passion for life and the elegant flavor with real and delicate language. It can be said that he is the most recent person to pull the appetite and elegant literature.

4

Sushi no KamiDouban Score: 8.6 39 Comments

Author's Introduction

Jiro Ono, owner of "Sukiyabashi Jiro," was born in Tenryu, Shizuoka. At the age of nine, he went to work at the Kirin Ryokan, and since then he has been on the path of a life without a kitchen knife. At the age of 26, Ono gave up his job as a chef in Hamamatsu and traveled to Tokyo to become a professional sushi chef.

Content Summary|

This book is the ultimate "Edo-style sushi guidebook," featuring a complete collection of sushi, cocktails, and side dishes made throughout the year by Jiro Ono, one of the leading sushi chefs of our time. Not only does Jiro Ono show us his beautiful and delicate techniques, but he also reveals the secrets of his famous restaurant's delicious dishes without reservation. Readers can enjoy a marvelous visual feast with every turn of the page.

Reason for Recommendation|

This book has not received many reviews, but those who have eaten Jiro Ono's sushi have said that it is "sushi worth waiting for in a lifetime. It is said that Jiro Ono's small store has only 10 seats and sells only one dish: sushi, which takes an average of 15 minutes to eat, and that the average price per person starts at 30,000 yen, with reservations required a month in advance. But even so, it gets a steady stream of visitors, and I'm afraid the only way to know why is to read the book.

The book has also been read before, and those who want to take a look at it can click here to read about a restaurant you'll want to visit once in your life.

5

The big carrot and the hard-to-pick avocadoSoybean rating: 8.1 3717 reviews

Author's biography |

Haruki Murakami is a famous Japanese writer. Born in 1949, he began writing at the age of 29, and his works have been widely acclaimed.

About the Author|

The Big Radish and the Hard-to-Pick Avocado is a collection of 52 funny essays by Haruki Murakami, accompanied by 52 beautiful illustrations by the artist Ayumu Ohashi, in which Murakami writes in humorous language about the mood of vegetables, strange stories about the big radish, the superpower of picking out a good avocado, the sensation of kissing a seal... Murakami's humorously written stories about vegetable moods, the superpower of picking out a good avocado, and the feeling of kissing a seal ... are a variety of interesting topics, and have been described as "Japan's best oolong tea".

Reason for Recommendation|

If you've read Murakami's writing often, you'd think this book would be like his novels, which are humorous with a hint of sadness and bitterness. But the Murakami reflected in this book will completely overturn your impression. The book tells the trivial things of life, with the cartoon of Ohashi Ayumi, narrated, seems to have a fresh wind blowing.

6

Walking and Eating Pickled CarrotsDouban Score: 8.1 1370 ratings

Author's Introduction|

Meiou Kawatari is a Japanese stage designer who was born in Kobe in 1930, and made his name in 1954 as a stage designer, and has been active in the fields of theater, opera, ballet, musicals, and television since then. He has received numerous awards, including the "Kii Kuniya Theater", "Yamadori Music", "Art Festival Excellence", and "Hyogo Prefectural Culture". He has received many awards, such as "Kii Kuniya Drama", "Yamadori Music", "Art Festival Excellence", and "Hyogo Prefectural Culture".

About

This book is a travel essay written by Kawatomo Sueo in the 1980s for Asahi Shimbun's Weekly Asahi.

Reasons for Recommendation|

The author's meticulous descriptions are mouth-watering, and the stories he tells of several ordinary villages bear witness to the diligence of the Japanese people and the rural life of Japan in the 1980s, while the report on pickled radishes overseas written at the behest of Kawaguchi's friend also gives a vague sense of the nostalgia of Japanese immigrants.

7

Anthropologist in the KitchenDouban Score: 8.0 4801 ratings

Author Bio|

Chuang Zuyi, a graduate of the Department of English at Taiwan's National Taiwan Normal University, an M.A. in anthropology from Columbia University, and a Ph.D. candidate in anthropology at the University of Washington, Seattle, decided to put down her Ph.D. dissertation in 2006 and enrolled in Cambridge School of Culinary Arts, Massachusetts, U.S.A., where she is a culinary student. Culinary Arts School in Cambridge, Massachusetts. After graduation, she moved to Hong Kong with her husband and started her career as a kitchen apprentice in a large hotel. In her spare time, she runs a blog called "The Anthropologist in the Kitchen", where she shares her culinary experiences and insights from the professional kitchen.

Content Summary|

The author of this book goes from the academy to the kitchen, sharing with us the secrets behind the professional kitchen, as well as discovering the vast fields in the kitchen, and writing about the faces of all people through the art of food, color and aroma. This is not only a book documenting the life of cooking school and catering, but also a life sketch with anthropological ideas.

Recommendation|

This is a light and interesting investigative note that makes you want to read it in one sitting. When I read the part where she would run to the kitchen in the middle of the night to knead the bread recipe she was interested in, I felt the same feeling of "yes, I'm the same way" in my heart! This book is also recommended by authors such as Leung Man Tao, Choi Chu Yee, Han Liang Yi, and Ye Yilan.

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