"Good Book Recommendation" Tan Qianwen: Reading "Fascinous and Pepper" on the tip of the tongue

Tan Qianwen: Reading "Fascinous and Pepper" Travel on the tip of the tongue of the tongue

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Do you think that eating preserved eggs is a try to get courage? Do you think that people who eat chicken heart, duck head, and pig large intestine are warriors? For every Chinese, it is obvious that these are ordinary foods. Although they are good and evil, they will not easily use courage to eat something. As far as she was working on Cambridge and working in London, when she first entered Sichuan, her anxiety and panic of food became her biggest challenge.

From the "omnivorous animals" from hate preserved eggs to the rapidly romantic, the author learns in Sichuan, eats in Sichuan, and learns Chinese dialects in Sichuan dialects. The enthusiasm of cooking food has become a cognition of culture behind food. From the perspective of an international student, Chengdu in the 1990s, describing the process of "exotic guests" in the delicate expression of food taste to become "hometown"; from the perspective of British people, the change of the new century, the red oil of Sichuan cuisine Wake up the taste buds, mobilize lips and tongue, sweet caressing and kiss taste, dried fried peppers discharge, sweet and sour comfort, and nourishing the soup, experience the "harmony" of the balance of Chinese culture. She is not only appreciating the taste of the tip of the tongue, but also compares the same differences between Sichuan cuisine and different cuisines; she is not only trying to figure out the skills of cooking, but also to study the "law" and "Tao" above the "technique"; After experiencing the etiquette of catering, we are also thinking about the role of food in Chinese social social networking.

From the trek of Sichuan cuisine to the spicy of Hunan cuisine, the regional changes make Fuxia perceive the differences between Sichuan and Chongqing culture and red culture, and the passage she perceives is still food. She objectively describes the matter about Chairman Mao. Mao Jiacai, she used the regrets and time -honored changes in Chinese catering with the rationality of foreigners. She also used the perspective of Sichuan people to present the red spicy flavor of Hunan cuisine.

From the prosperous neighborhood to the simple gear, "in China, do you know how to eat and eat well, often representing or not understanding life." From the folklores to the exquisite royal meals, some people get the true meaning of life and the taste of life in the simple human fireworks; and some people are "imprisoned in a" grave "with abundant property.

Can "fish and bear's paw" be both? She thinks about the relationship between life, environmental protection, and appetite in food. Wildlife has become the meat of the cutting board. Is the nutritional value better or the face effect of the word "rare"? "Eating and drinking is the core of Chinese social relations. Make friends and business partners with expensive dishes, which can not only show your respect and enthusiasm, but also incorporate each other into a common relationship network, which may last for decades." Zhang Dayong sometimes lives not only to be human, but also in the world and accidents. In the author's pen, what is very rare is that she did not limit her eyes to China. She also compared the "Westerners chattering endlessly and falling into the Chinese people to eat rare animals (especially shark fins), but did not look back on her eating habits." Question: "Westerners condemn Chinese people to eat shark fins, because they don't want to eat at all. But will we give up sushi, tuna sandwiches and cheap burgers for the environment?" The luxurious farmhouse, as well as the so -called "countryside" that wasted in dinner and dirty, dirty boys in Tulou Village, the bowl of water, and the old man holding a thin flesh and thinner in the hands of the old man. Pork ribs are thought -provoking "one thousand people have one thousand Hamlet" under comparison.

When the deliciousness of "crab" is linked to food safety, how should we have delicious dishes and safety and health in the era of fishmarks? When the table is full of fate, how can we balance the taste of the banquet social and food? When Western foreign culture and technology are coming, all kinds of diseases make the "disease entering from the mouth", and the traditional wisdom contained in food seems to be dispersed on the seemingly rich dining table with the tide of the times.

Fu Xia, a "Only by getting to China, thousands of miles away from the old soil, and almost completely in the past, can you do what you really want to do -the chef. Only when cutting vegetables, kneading or seasoning in the kitchen, Although the British who can feel the complete self "did not complain about it, at least to some extent, we can go from the perspective of food to experience different food culture and historical stories from different regions; Starting from the perspective of food, go to the real problems and contradictions behind the food; start from the details of the food, think about those profound problems and profound truths that seem to be far and near.

"Fish fins and peppercorns" are actually "fish and bear's paw", which is a difficult method that is difficult to win.

Tan Qianwen: Member of the Political and Law Group of Chang'an Street Reading Club

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