Comments on "Eating in a Elegant Room" 1 CCTV broadcasts "China on the Tip of the Tongue". I feel moved after watching every episode. When I was still unfinished, I went to the study to dig out Mr. Liang Shiqiu's "Talking about Elegant Room Food" to learn new things and constantly seek comfort from Mr. Liang's quips.
I like Mr. Liang Shiqiu's works very much. His works are gentle and humorous. Mr. Liang kept writing all his life and wrote a lot. * * * left more than 20 million words, and he built a great cultural monument with his life. He translated all Shakespeare's plays and three volumes of poems with more than one million words. /kloc-A History of English Literature with a word of 0: 00000 has been translated into a selection of English literature with a word of 0: 00000. Translated 124 volumes of Who's Who in the World. More than 30 English-Chinese dictionaries and dozens of English textbooks have been compiled. Among them, essays on elegant houses and talking about eating by elegant houses are especially praised today. Mr. Liang's essays are all brilliant and people can't put them down. In "The Greedy House", Mr. Liang not only wrote all kinds of delicious food he had tasted, but also made a big fuss about street snacks, and wrote the joy of life in the ordinary. His "crispy rice" and "bean juice" are both civilian foods. Even an ordinary scallion cake can be tasted by my husband, which makes me envious. The article is different in expression and length. Mr. Liang's article is like a dish; People who eat big meals are full of words, which is a grand view; Hundreds of essays, such as pickles, melons and vegetables, taste long, and so on. Good appetite, good appetite, how can the article not be wonderful? "Chan, pay attention to the quality of food, the most need to meet is the taste, a stranger in heaven, put a tongue in his mouth, there are countless taste buds on the tongue, how can you not be greedy? Greed, based on physiological requirements, can also develop into an interest close to art. "Such a high evaluation really makes gourmets all over the world find a reason to eat; How can such an article not make people feel fragrant?
There is always homesickness in Mr. Wang's articles. "Ham, eggs, bread and butter are certainly a good standard breakfast, but I only accept this custom when I have to." What I miss in my heart is the sesame oil stick. "There are many people who share my hobbies, and I am traveling overseas and obsessed with the rate of local products."
"Roasted Mutton", "Bean Juice" and "Fried Belly" are all about delicious food, but what lingers in the text is a deep homesickness that can't be solved. He wrote in the book: "My friend is from Shandong and likes to eat scallion cakes. However, my wife is from Jiangsu and Zhejiang. Never have onions and garlic at home. When I am a guest at my husband's house, I want a plate of green onions and a few home-made cakes, so I can eat freely. This meal is the most pleasant. "
My father is from Shaanxi. After working and living in Henan for more than 30 years, he still doesn't change his accent. I like spaghetti, too. Whistle noodles, vermicelli, belt noodles, cold rice noodles, music and lazy hemp food. Mentioned that each kind has a deep homesickness in it. Whenever I show my skills and make all kinds of noodles, people will say, "Your grandmother made this for me, and it's delicious." As long as I go back to my hometown, I will definitely eat the taste of these home-cooked dishes all day. I would never go to an old friend's hometown for a party, just a bowl of noodles. When I was a child, I was puzzled and asked my father, "Why is the emblem noodle, but you don't like it?" Father replied: "I didn't eat it when I was a child. The taste in my memory is homesickness." Yes, people are homesick, and they often miss the familiar smells in their memories, so as to deepen their memories of their hometown and comfort their homesickness by repeating the same or similar smells.
A strong smell is home. In this world, aestheticism and homesickness deserve to be forgiven a hundred thousand times. Behind these plain languages, there is Mr. Liang Shiqiu's little understanding of life; Insight into ordinary life; Humor flashes in difficulties; Let me follow my husband's heart; Taste bitterness and enjoy life in light meditation.
Thoughts on reading "Ya She Tan Chi" II. The first reading of Mr. Liang Shiqiu's article is in the textbook. A part of extracurricular reading. When it comes to eating New Year's Eve, a drawer full of Redmi and chowder is full of people's rosy faces. Remember the cauldron of stew and chicken, the dancing fan, and the wooden table covered with tarpaulin. It is the cold wind in the north, and the dust raised directly blows to the corner.
I went to Beijing once last year. I went in the midsummer when cicadas were singing. I take the book Elegant Room with me and read it when I am tired. One day, I caught the subway and went to the Forbidden City. I was so tired that I kept eating a big piece of salty soda cake. I swallowed it like a cow chewing a peony, but I was still weak. I saw a small shop with old furnishings but spotless. The proprietress was very kind and gave me a bowl of sour plum soup, which was delicious and fragrant, with a few slices of lemon in it. It was delicious. I leaned against the door, imitating Mr. Liang's appearance, half squinting, holding a bowl in one hand and holding my head in the other, sipping and drinking, and the hot sun shone on me, which was very comfortable! I have drunk a lot of sour plum soup, both sweet and sour, a bottle of more than ten dollars and a cup of San Qian. In the tavern, in the corner of the streets, it is not as good as the sour plum soup in the Forbidden City, the sunshine and rain are precipitated, and the ice is sweet.
Back to the topic, "Ya She Tan Chi" describes all kinds of delicious food in Beiping in the old years, each with its own characteristics, contaminated with the rural style of the northern country, which makes people memorable. There are several good places to cook delicious food in the book, such as Dongxinglou, Zhimeizhai and Yuhuatai. My favorite is roast duck, which is often called Beijing roast duck. Slice thin, skin warm, a big roll of shredded cucumber with onion, a bowl of black sauce, duck with oily skin, put two pieces on the skin and wrap a big bundle of onion in juice. Those old restaurants are either lost in history or have been completely transformed, even if the street is right, they can't be found. I have eaten Quanjude, and I feel the same way.
Liang Shiqiu's writing is as light as water, and every rich or refreshing food is slowly expounded in his memory. What I like better is that he blends homesickness together and makes him feel kind and catchy when reading.
I kind of want to go back to Beijing in the old year.
Reflections on "Ya She Tan Eating" 3 How many people have fallen under the skirt of "delicious food" in the splendid culture of China for 5,000 years. Scholars are more willing.
Most of the books in Talking about Eating in Elegant Rooms are signature dishes and snacks that Mr. Liang ate in old Beijing. The style of writing is natural and kind, as if they were all hand-picked by themselves, without affectation, rather than prose. Although he is not like a gourmet who knows a lot about food, he is more of a literati's perception of life.
Most of his writings are also home-cooked dishes in old Beijing, such as steamed buns, ham, curry chicken, vinegar fish and fish balls. He also wrote about drinking, drinking tea and carnation milk, as if the older generation were talking to you. Looking at the catalogue is like looking at a hearty meal, and I can't help but move my index finger.
After reading Sliced Chicken with Lotus Seeds, you will be attracted by the slowness of peeling garlic, onions and shrimps in restaurants. When you read that waiter with Shandong accent said, "Sir Zhong! Don't mention shrimp, shrimp don't believe in incense. " Waiters and diners are attracted by this painting. Then I started to roll up my sleeves and wanted to try the delicious miscellaneous sauce noodles with four-color vegetables, shredded cucumber, shredded radish and celery. If you take a bite, will you also eat red and hearty?
Mr. Liang Shiqiu said: "Although diet is a great desire of human beings and everyone in the world has the same taste, cooking can only reach the artistic realm when the economic conditions are sufficient. In the case of hunger, there is no recipe. Only in the state of disparity between the rich and the poor, social stability and leisure life can cooking have special development. " So the difference with Mr. Liang is that the book Fat Meat tells more about a generation. In that era of hunger, it was not easy to eat, let alone eat meat. And through a piece of greasy food that most modern people give up, through history, when sad or happy memories come one after another, what kind of contradictory mood should it be? Listening to the talented people in today's literary world talk about that memory with hunger, I can't help but be touched. Although both books are about eating, the historical version of fat meat is more painful, and Yashetan eats more mourning for daily food. Although some mistakes are not subtle, what is rare is an old man's deep affection for his homeland.
Shouting from a distance, delicious, lingering cuff fragrance. I have already turned into a gust of wind and fell asleep quietly. The book writes: "Cooking skills can be taught, but the really unique secret is not everyone's ability. A chef starts as an apprentice, from peeling onions and garlic to cooking. He has been in contact with the kitchen for thousands of years and should be good at it. However, few people can understand it. Although establishing a diet is a path, it depends on talent. Famous chefs are rare and famous as a play. Once faded, the work becomes Guangling San. "
Exquisite skills highlight the anecdotes of life in old Beijing. The attitude of the older generation towards life is like catching a glimpse of a white-bearded grandfather standing by and saying, "Only food and ideals can't be lost."
Although some places and customs in old Beijing have disappeared with the changes of the times, if you walk through those ancient ordinary alleys, familiar memories will flock to you and drown you. Mr. Liang is a man of temperament, and even wrote about his favorite food: "Every piece of chaos is wrapped very smartly, thin and straight, like a white cloth hat of a Catholic nun." I don't like Japanese sashimi, but I think it is soft and sticky, not a taste, but I am full of praise for the "sashimi" outside the West Lake Building. Such a true-natured old gentleman makes us miss what he likes, and is dumped by words that are sometimes joyful, sometimes nagging and sometimes sentimental.
Why? I think it is more appropriate to use Zhang Ailing's words. She said: "The cake made is far less than the cake being made. The essence of cake lies in the burnt smell when baking. Constantly remembering, constantly baking, with the fragrance of memories and nostalgia, is the essence of eating. "
Beijing's past, mixed with the fragrance of food, is still full of charm. He once laughed at himself for not forgetting poetry and wine all his life. Isn't the writing elegant and free and easy very poetic?
Zhang ailing's nostalgic smoke rising from the hearth; Zhu Yingchun recorded the story of a group of people in the hunger era; What Liang Qiushi wrote is nothing more than his deep attachment to his native land. The touching part of the word "Yashe" is the tracing back to the past. People who know life know the taste of food.