China 3 on the Tip of the Tongue was originally my most anticipated program during the Spring Festival. I didn't expect the quality of this film to drop so much.

Douban score has dropped to 4.0. How bad is this score? Let's just say that among all the movies shown in the Spring Festival, the lowest score is only 4.7.

Watching TV is like eating. It's really hard to make you happy and tell you that you have no food.

Fortunately, I still have books, so I can drool over the food.

The following eight books about food are all highly recommended by me. The only advice is never to read them at night.

Because it is too easy to evoke the bug of your gluttony, then you can only be in a dilemma, either scratching your heart and enduring the fire, or rushing into the kitchen to cook noodles with guilt.

The author of this set of books is Mr. Wang, a famous cultural relic expert. In my mind, Mr. Wang Shixiang is a very good person. He should be one of the most "fun-loving" intellectuals in the Republic of China. From piano, chess, calligraphy and painting, appreciation of cultural relics, to the training of crickets, pigeons and eagles and the training of dogs, he is all excellent.

Mr. Wang Shixiang is also a great gourmet. His craft is famous all over Beijing, and even several legendary stories are circulated.

Mr Wang Shi Xiang likes delicious food and cooking. Sometimes friends invite him to show his cooking skills at home. He brought his own main course, ingredients, yellow wine and soy sauce. It is said that the most exaggerated time is simply pushing the square table with a bicycle.

It is said that several friends once got together and each cooked a dish. Mr. Wang brought a bundle of green onions and made a "green onion stew". As a result, this dish of green onions has become the most popular dish.

This is a collection of Mr. Wang's works, most of which are his "play" experience. The part about diet is especially wonderful. Mr. Wang can eat, cook and write, so you can smell the fragrance through the paper.

This "Golden Ash Heap" is not only a cookbook, but also an elegant encyclopedia. Every part will make you feel fresh and interesting to read. I remember the first time I read this book was on a summer night in college. I want to flip through two books and go to bed. When I read them, I didn't expect to be fascinated. I read one article at a time, unconsciously reading all night.

This book is very attractive.

By the way, the legendary stewed onion was also practiced in the book. If you are interested, you might as well find it and learn to do it.

The author of this book, Mr. Wang Dunhuang, is the son of Mr. Wang. Since I was a child, I have inherited my family roots, so I can eat, cook and write like Mr. Wang, which makes this book particularly wonderful.

The so-called "master eater" is a Beijing dialect, which refers to people who love food and are good at cooking. Compared with "gourmets", "Gourmet" has a stronger smell of smoke. This book includes Mr. Wang Shixiang who wrote "Four Great Eaters". The author recorded their cooking skills and their interest in life.

This book is written in the same Beijing dialect. When you read it, it seems that the author is chatting with you. He counted the dishes in his memory one by one, from simple miso noodles to big dishes in the banquet, and told hundreds of dishes. Behind every story, there is an attitude of being a teacher.

Later, the sequel to this book was published, entitled "Master Gourmet II".

I don't drool as much when I read the first book. It's not that I didn't write well, but that the second book is mainly about vegetables and fruits, Tai Su.

The first two novels, China on the Tip of the Tongue, touched people because they not only described delicious food, but also described the relationship between nature, time and people.

People who love food often have an obsession with eating according to time and local conditions. One side of this country has different cuisines from other places, some of which cannot be missed for the time being.

This book "Jingweier" introduces the food that people eat at the table in 49 cities in Beijing all year round. The catalogue arrangement consists of four chapters, starting with spring cakes in beginning of spring and ending in jiaozi on New Year's Eve. When food is associated with a day, there will be an extra temperature.

Mr. Liang Shiqiu is a famous essayist. His writing style is plain and elegant, and there is often humor between the lines. He laughed at himself for being greedy. It is said that when he was studying in Tsinghua University, he once set a record of eating twelve steamed buns and three bowls of Zhajiang Noodles in one meal, and he was an out-and-out foodie.

Mr. Liang Shiqiu wrote countless essays about eating in his life. His articles are both elegant and popular. He can not only study when China people began to eat bear's paw from the Book of Rites, but also write down the embarrassment of eating fried meatballs with his hands when he was a child. There is only one heart between elegance and vulgarity, and that is the love of eating. His description of food is often short, but he can write all the colors, tastes and fragrances, even the production process and background in a few sentences, and he can write it accurately.

I haven't finished reading the book Ya She Tan Chi, because as long as I read two or three articles, my stomach will inevitably start screaming and my saliva will come out. I have to eat something to curb these greedy insects. Everyone says, "You gain three pounds every holiday". In fact, if you can finish reading this book, you must gain three pounds.

Mr. Wang Zengqi is also good at eating and writing about food. The story of Mr. Wang Shixiang stewing onions mentioned earlier was written by Mr. Wang Zengqi and published in the newspaper.

This "Five Flavors" includes Mr. Wang Zengqi's articles about eating. He is good at describing not only the color, smell and taste of food, but also the eating habits of diners. He often reveals a cold humor in his description by comparing people's attitudes with those of food, which makes you smile after reading.

From Mr. Wang Zengqi's writing, we can also see that he is a person who loves cooking, so the dishes he writes are often home-cooked, and he can't help but introduce you to various cooking techniques he has developed in his books. This book is also a guide to kitchen cooking.

Cai Lan's writing about food is more technical, simple and direct. Unlike Liang Shiqiu and Wang Zengqi, these words contain thoughts about old friends and old places. But it's also interesting to watch him comment on the food around the world.

The author of this book, Mr. Gu Cunyan, may not be well-known, but this book is extremely beautiful and excellent.

There is a word "Qing" in this book. The author grew up in northern Jiangsu, and his hometown is surrounded by mountains and rivers. Therefore, the food he remembers is also a fresh commodity along the river or in the mountains.

When watching China on the Tip of the Tongue, I prefer the scene between mountains and rivers. Although the frying in the city is exquisite, the ingredients close to nature fascinate us even more.