About the author

Wang Zengqi was born in Gaoyou, Jiangsu Province on March 5, 1920. He died on May 16, 1997 due to ineffective treatment of illness at the age of 77. He is a representative of the Beijing School of contemporary Chinese writers, essayists, and dramatists. He is known as "a lyrical humanitarian, China's last pure literati, and China's last scholar-official." In 1939, he was admitted to the Southwest Associated University and became Shen Congwen. Mr.'s proud disciple. He suffered many hardships during the Cultural Revolution, but he was open-minded and cheerful. Those hardships were also a joy of life in his writings.

About this book

The book I have in my hand is "The Taste of the World" by Mr. Wang Zengqi. It was published by Tianjin People's Publishing House in 2014 and was printed for the fifth time in 2017. The book has 1.3 million words. , *** is divided into four chapters, they are: 1. The foundation of survival must be food. 2. Meat eaters are not contemptuous. 3. The most important thing is to pay attention to food and drink. 4. Eat things from all directions and understand your mind and nature.

This book contains all Mr. Wang Zengqi’s words about food. Mr. Wang's writing is simple yet elegant, and plain yet profound.

In my spare time, I read this book "Taste of the World" and follow my husband to enjoy the delicious food of the world. Every time I open the book and read it, I will always make people salivate and want to stop.

He is meticulous about everything, especially his diet

The food he writes about are all very inconspicuous ingredients in life, but he uses simple writing methods to write very particular things. practice.

For example, in the article "Tofu", the teacher introduced more than a dozen ways to make tofu: tofu with toon, tofu with shallots, tiger skin tofu, hometown tofu, Wensi monk tofu, mapo tofu, tomato Fried tofu, casserole fish head tofu, Wang tofu, snowflake tofu.

When introducing toon mixed with tofu, Mr. Wang wrote: "Toon mixed with tofu is the top-grade tofu. The tender toon head, the buds and leaves are not yet stretched, the color is purple-red, and the aroma is tangy. Boil the stems and leaves until they turn green, take them out, rub them with fine salt, wait for them to cool, cut them into pieces, mix them with the tofu, add a few drops of sesame oil into your mouth, and remember the spring.”

< p> I think that the so-called words are fragrant, and this should probably be the case. How can you not read such delicacies that are full of color and flavor, and such beautiful and elegant words that make your mouth full of deliciousness?

In the article "Meat Eaters Are Not Contemptuous", the teacher introduced thirteen meat-related dishes. Lion's head, Zhenjiang trotters, fermented bean curd, pickled fresh pork, Dongpo pork, roasted pork with dried vegetables, roasted yellow croaker, ham, bacon, meat with sand, taro meat, white meat hot pot, roast suckling pig.

I learned the name of the lion head dish when I was watching the TV series "Xilaile the Miracle Doctor". I always feel that the so-called lion head is just a meatball when it grows up.

The lion head painted by Wang Zengqi is far more attractive than the meatballs I made. No wonder Xilaile loves eating the braised lion head from the opposite restaurant. Of course, Xilaile had a hidden reason for eating the lion's head.

Regardless of Xilaile, let’s first take a look at how Mr. Wang Zengqi makes a lion’s head:

The pork is half fat and half thin. If you like to eat fat, you can also make half fat and half thin. "Chop finely and roughly", such as the size of pomegranate rice (minced meat minced by a meat grinder will not work), mince the water chestnuts, mix with the minced meat, roll into balls as big as tangerines with your hands, fry briefly in an oil pan, until outside Form a thin shell, take it out, put it into a pot of water, add soy sauce and sugar, cook over low heat until the flavor is translucent, collect the soup and put it into a large deep-flavored plate.

I love eating meatballs, so after reading Mr.’s words, I tried to make a plate. Because there were no water chestnuts and my cooking skills were not very good, I couldn’t make the taste as Mr. wrote, but It is a joy to enjoy the process of making a delicious food based on words.

"It is not advisable to take things for granted, especially when it comes to food. Many Chinese dishes use raw materials that are not eye-catching at first, but after Yifan pays attention to them, they become the best in the world."

Mr. Wang’s writings are not full of gorgeous words, but they always give people a deep and profound feeling. He is meticulous about everything, especially his diet.

Have a wide range of tastes and hobbies

Mr. Wang Zengqi likes to study diet, and he especially "likes to read books about diet." He often takes advantage of other people's shopping time to go to the vegetable market and come up with recipes while browsing.

“Look at what is available in the market and think about it before you can match it with some dishes.”

In the market, “look at the raw chicken, duck, fresh fish and vegetables” , green cucumbers, red peppers, bustling and crowded, making people feel a sense of joy in life."

Mr.'s food tastes are very broad. In his own words, "what a joy." Eat them all.” Because of this, I encountered deliberate embarrassment from my friends.

My husband originally didn’t eat bitter melon. In my husband's hometown, bitter melons are not called bitter melons, but called scorpion grapes. They are not meant for eating, but "picked when ripe and put on a plate to watch and play with."

When I was at the Southwest Associated University Because the teacher said, "There is nothing I don't want to eat," a classmate invited him to eat "cold bitter melon, fried bitter melon, and bitter melon soup." The teacher was not angry, gritted his teeth, and ate them all.

In the article "Food and Literature", the husband told a woman who bought beef but didn't know how to make beef, "Told a lot about how to cook beef, from stewed, braised, curry beef, Until Guangdong's oyster sauce beef, Sichuan's boiled beef, dry-stirred shredded beef..."

My hometown is also rich in beef, the world-famous white yak beef. I eat beef all year round, usually boiled or stir-fried. I have never eaten beef in so many different ways as my husband does.

After reading Mr.’s words, I was very moved by his interest in life.

Mr. likes to travel and has traveled all over the country. He is also very familiar with local languages. He saw several American women in Suzhou who spoke Suzhou dialect and admired them very much. But when he was enjoying watching Kunqu Opera, the actress sitting next to him couldn't understand it and kept asking, "What did he say?" This made him speechless.

The teacher believes: "It is best for a literary and artistic worker, a writer, or an actor to have a more mixed taste, trying everything from soybean juice in Beijing to dragon lice in Guangdong; his ear tone should be better and he can understand more. Several dialects, Sichuan dialect, Suzhou dialect, Yangzhou dialect. Otherwise, it will be a loss."

The teacher also believes: "It doesn't matter if your taste is a bit monotonous or your ear tone is a bit different, the most important thing is your interest in life. Be broader.”

That’s how I thought about writing. In the era of big data, self-media writing is quietly emerging, and some traditional writing has been impacted. Some people quickly accepted the writing form of self-media and have already made a lot of money in the trend of self-media, while some people are always unable to adapt to the dazzling self-media and stubbornly walk on the silent road of traditional media.

We must bravely accept everything that is acceptable, such as eating bitter melon, even if it is pushed to the head, it still feels delicious.

The teacher also talked about several issues in literary creation based on bitter melon:

First of all, bitter melon is a dish, and no one has any reason to exclude bitter melon from the five flavors. Mr. "I hope that critics and writers, especially old writers, will have more mixed tastes and not be partial to eclipses. Don't easily deny or reject works that you are not used to."

Secondly, bitter melon is an "unripe and tender fruit" It is used as a vegetable and the ripe fruit pulp can be eaten raw." "For a work, you can also have different opinions. You can explore its philosophical implications and trace its aesthetic pursuits."

Finally, for bitter melon, you can call it a melon or a gourd, as long as It is edible. Therefore, a literary work "can be regarded as realism or modernism. As long as it is really a work, the work is a work."

In fact, whether it is a literary and artistic work or a person's behavior, Or when it comes to eating habits, we cannot have a narrow vision or a single taste.

Broaden your tastes, broaden your hobbies, narrow your temper, and enlarge your layout. Only then will life have the opportunity to get more wonderful things.

Every taste of the world is here

In an era when traditional literature is seriously impacted by new media literature, holding a copy of Mr. Wang Zengqi’s prose and enjoying his personal details The fragrance and deliciousness of daily life extracted from trivial themes will give people a sense of coolness and tranquility. Reading Mr.'s words is like chatting with a senior old man. The full flavor and joy of life will bring us peace of mind.

A better way to remember Wang Zengqi is to read his words. In your spare time, please pick up this book "The Taste of the World" and savor it slowly. All kinds of tastes of life are in it.