1. "Story of Seasonal Vegetables"
"Every time the seasons change, there will be erased memories, and all I do is record them with the pen in my hand. The gifts of these spring trees: the sunflowers growing silently in the ruins, the gourds among the leaves under the shelves, the potatoes in the story, the taste on the tongue after the rain, and the cabbage stewed on the tile road. "This is what the beginning of "Seasonal Vegetable Stories" says.
The author Amon recorded short stories about vegetables in easy-to-understand, funny and warm sentences. In addition to introducing the basic origin and differentiation process of vegetables, the book also introduces the humanistic allusions, cooking methods and natural history memories corresponding to vegetables, making the image of ordinary vegetables in our lives vivid and fresh. This collection of vegetables in daily life wants to remind us that the vegetables that are indispensable for three meals in daily life have interesting life experiences and anecdotes. They are the strangers we are most familiar with.
“We try to be natural listeners, listen to nature’s small words in a way that we think we can carry, and build interesting stories from these numerous words. These stories are even a mixture of fragments. We can all record the short stories about human and natural emotions and make nature notes that everyone can read."
One by one, perhaps this is what Amon wanted to say through "Short Stories on Seasonal Vegetables". of all.
2. "Records of Rice Drunkenness"
Most of the works "Records of Rice Drunkness" are derived from "Past Stories by the Grotto" written by He Caitou Blog, which faithfully records the author's tireless efforts to raise food since the reform and opening up. My own experience.
“Cooking is a good way to relax. You can wander between the chopping boards, the fire is off, you can think about nothing, and there is no time to think about anything. I focus on the perfect image of braised eggplant in my heart. The hands move closer and closer, without any distractions. The world outside the window is full of white clouds and dogs, but in the small space of the kitchen, I am the absolute king. "He Caitou said.
He Caitou is not a famous chef, nor is he a so-called gourmet. But in this anthology, the description of food goes beyond the food itself and focuses more on the emotions between food and humans. Therefore, it is not so much a food review as it is a foodie’s personal reflections expressing his feelings and praising food. The sincere emotions and passionate writing about food in the book have gone far beyond eating, a basic human physiological activity, to reach Deep in life, there is a fire of desire burning.
"He Caitou's fifteen "Records of Rice Drunkenness" contain more meals but less drunkenness, more gluttons but less meals, more drippings but less coquettishness, more plots but less descriptions of the taste buds that heal the soul.
3. "Late Night Canteen Series"
"After get off work, there is always a place waiting for you. When you are full and your heart is warm, please continue to work hard tomorrow!" This is The most heartwarming and healing urban food story passed down by millions of readers in Japan, Taiwan and South Korea.
“You can always taste the most extraordinary flavors of life in the most ordinary food. "The editor-in-chief of "A Bite of China" Chen Xiaoqing specifically recommended this book. Taiwanese writers such as Zhang Dachun, Ma Jiahui, Wu Nianzhen, Ouyang Yingji, and Tsai Kangyong also praised it.
Once, the cartoonist Abe Yoro I heard a song on a certain CD, and the interlude said "a fried skewers shop open from midnight", which became the starting point of the story of "Midnight Diner"
A fierce look on his face. People have a soft heart, the female singer who is never popular has a bad fate, the vicious-mouthed seaweed controls the love of her daughter, the cold-looking AV actor also has a heart knot that cannot be solved, why is the fat girl determined to be thin? Losing weight and getting fatter... These warm and touching urban stories are all staged in a canteen that is open from late at night in the alleys of a metropolitan area. Each story is accompanied by simple and delicious home-cooked dishes, which are sometimes warm and sometimes sad. The fragrance is also filled with the most simple human touch, which always makes people cry.
Gandalf in "The Hobbit" once said: "I believe that the one who can defeat the darkness is not the strong. Magic, but the little things and tiny acts of love in life. ""Midnight Diner" brings people surprises, perhaps because we, who have never had any presumptions about the happiness that comes from late at night, feel the warmth and love in loneliness. Eight recommended books that heal the taste buds of the soul. After reading and viewing.
4. "Wang Zengqi Talks about Eating"
How does Wang Zengqi, known as "China's last true literati", present the purest foodie spirit in the cleanest writing style?
Wang Zengqi likes to recall his time at Southwest Associated University, saying that most college students love to eat and have a strong appetite. They ate all the money they had, whether it was duck eggs, roast chicken, roast duck in his hometown, or restaurants from various places he ate in college.
If it’s all about eating, what’s the point of a cookbook? Wang Zengqi explained the experience of eating, the atmosphere of eating, and the origin of the food in a clear and practical way. Real and delicate language expresses infinite enthusiasm for life and elegant charm. He is the person who brings the appetite and elegant literature closest.
A true foodie literati only presents the most primitive aspects of food in his works. The beauty and simplicity of Wang Zengqi's writing are directly inherited from his teacher Shen Congwen. When he writes about food, he is not reserved and hides his true nature as a foodie.
5. "A Year in Provence"
"Wearing socks has become a distant memory for us. The watch has been lying in the drawer for a long time. I I found that based on the position of the tree shadows in the courtyard, I could roughly estimate the time. But as for what day it was, I couldn’t remember it, and it didn’t matter anyway. I felt like I was about to become a courtyard with no desires or desires. "It's a vegetable." - This is the true feeling of the British Peter Mayer when he abandoned the glitz of London and came to Provence: leisurely and quiet and even forgetting the time.
From the day of her birth, she carefully kept her secret. It was not until the arrival of Peter Meyer with his wife and pet dog that the veil of the unique life in Provence for a long time was gradually unveiled.
"A book that will be loved by all those who like beautiful sunshine, food and leisurely life", someone said of "A Year in Provence".
Peach, asparagus, spinach, eggplant, pepper, tomato, aioli, steamed fish, olive salad, pelican, tuna, lettuce and potato slices mixed with hard-boiled egg, fresh feta cheese. ..."The duck is served: the duck meat is cut into long strips, arranged in a fan shape, and poured with oily sauce - this new type of dish cannot be seen elsewhere. It is dipped in thick black gravy and served with wild wild gravy. Mushrooms, we ate whole breasts and whole duck legs. Eight recommended books to heal the taste buds of the soul. Eight recommended books to heal the taste buds of the soul. These simple and evocative foods are described in Mel's calm and concise way. The lingering aroma makes people swallow their saliva.
However, Provence is not always sunny and sunny all year round. During the days covered by ice and snow, the valley is lonely and lonely. People's activities are limited to drinking and bragging in the neighbor's bar. Most people can tolerate such boredom and loneliness. Is it? Or only people who understand food, life and life can endure it.
6. "Four Seasons Bento"
The book "Four Seasons Bento" is full of the author Shinobu Yoshii's simple and warm memories of food, "Making bento is a part of life. Bento To me, it is not only a meal in a box, but also a memory link between me and my mother, grandmother, and husband, which constitutes a small but important part of my life."
Take you through it. In the four seasons of spring, summer, autumn and winter, healthy ingredients rotate with the seasons, making the bento full of vitality and color. Feel the surprises in between when making the bento. It feels like standing at the door of the kitchen watching Yoshii telling stories with a smile while he is busy. The simple and warm text not only brings touching feelings, but also makes people reflect on their own lifestyle and the subtle relationship with their family, arousing the screams of readers who love life.
There is a particularly moving story about Piggy and Bacon in the book. The farmer shot a black pig and cured it with spices and salt to make his own bacon. Although these piglets were usually fed by Shinobu Yoshii and developed feelings for her, she was not saddened by killing them to make bacon. Shinobu Yoshii believes that appreciating the taste of bacon, absorbing its nutrients, and living well are the ways to embrace the life of rural piglets. In this process, we are actually thinking about the relationship between food and life, the world and ourselves.
"Four Seasons Bento" contains a powerful core of cognitive logic under the shell of perceptual power, which is a rare feature of this book.
7. "Chinese Tofu"
What is the favorite food of Lin Haiyin, the writer who wrote the classic "Old Things in the South of the City"?
"There are Chinese people Tofu is available everywhere, and it is suitable for cooking with soups, meat and vegetables; it can be bitter, spicy, sour or sweet, as you like." Lin Haiyin wrote in his first "Ode to Tofu".
This is a comprehensive introduction to tofu. In addition to a simple tofu menu, it also includes essays, textual research, proverbs, poems, legends, interviews, etc. about tofu. Writers from different places have gone to great lengths to write about them. The tofu in my heart makes this book not only practical as a menu, but also of literary significance. It is a "Chinese tofu" with thoughts and emotions.
Book reviewer Dun Cunlei commented, "Lin Haiyin is in Taiwan and compiled this book. The author comes from various sources, but there is only one from the mainland. However, when we read it, we can always feel the emotions of the vast mainland. Radiating by blood, just look at some titles, such as "A Pound of Tofu in East Lu", "Rednecks in the Northeast Eating Tofu", "Tofu in the Southwest", etc. You can get a glimpse of Lin Haiyin's idea of ??being a drunkard in the past in China, and use tofu as an entry point. It's really appropriate. From the textual research article tracing the invention of tofu by Liu An, the king of Huainan in the second century BC, to the emotional article about the tofu delicacies cooked by his mother in his hometown, to the detailed tofu recipe that mentions the noodles, it can really be called "tofu". "The world is white", Chinese feelings are in it. Eight recommended books to heal the taste buds of the soul. Reviews and reviews
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The book "Chinese Tofu" contains the past life of tofu Later generations and the world of mortals also include Doufu’s thoughts and emotions. More importantly, this also creates the most direct little photo of “China”.
8. "Yashe Talks about Eating"
Perhaps many people are familiar with Mr. Liang Qiushi's "Yashe Sketch", "the most gorgeous tends to be dull", but they must not miss Liang Qiushi's "Yashe Essay". The teacher's "Yashe Talks about Eating".
Some people think that the ultimate state of eating is "greedy", but Liang Shiqiu is greedy in an elegant and quiet way. He said, "Greetings focus on the quality of food, and what needs to be satisfied most is taste... Greedy is based on physiology The requirements can also develop into a taste that is close to art.
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The eating in Mr. Liang’s writings has been refined and cast. It is about the taste memory of eating and drinking. The word "greedy" is derived from Tang Lusun's "Chinese Eating", but it is not like the style of the Tang Dynasty, such as pickles, soup dumplings, and sesame cakes. , fried dough sticks, and even McDonald's. With the erudition and elegance of a literati diner, he brings the scene of eating out of the restaurant and living room, and brings the mysterious cooking skills out of the kitchen. At the same time, he writes cultural anecdotes caused by food. Often Shuo seeks the source of the raw materials and seeks explanations in "Compendium of Materia Medica"
Mr. Liang's evaluation of common people's snacks or delicacies only relies on the tongue of "God creates people". It turns out that all he needs is sincerity. , treating eating with a normal heart is a kind of elegance.