"Is this book delicious?"
The only person who can ask this question is a 3-year-old child, who is probably left. We know that "there are thousands of bells in the book, there is a golden house in the book, and there is a beautiful jade in the book." "And when he was a child, he preferred to find food in books.
What is the taste of the iftar rice that Sun Wukong gave to the Tang monks? Is it the pot of incense; seeing Lin Chong drinking cold wine and eating beef in the mountain temple, he imagines what the beef is doing; when he sees Kong Yiji's fennel beans, he thinks of it; when he reads the oysters in "My Uncle Yule", he imagines its taste; even "Yu Qian Rice" is very mouthy.
His name is Zhang Jiawei, born in Wuxi, a freelance writer, author of "Masterpieces and Masterpieces", "Love Story" and so on. In his "Is This Book Delicious", he leads readers to "eat the Three Kingdoms", "Eat the Journey to the West", "Eat water margin" and "Eat dream of the Red Chamber".
"Is this book delicious?"
Reading this book, people can't help but wonder whether the author is a foodie in Wenqing or a Wenqing in foodies. Reading Journey to the West with his train of thought, what you can remember is not three dozen white bone essences, not the true and false Monkey King, but rotten simmered taro mixed with sugar, white radish vinegar pouring, jade crumb rice, steamed cake sugar cake, bamboo shoot fungus.
We might even wonder, "Did I read a fake Journey to the West?" Why don't I have any of these delicacies? ”
In this book, we can also understand the side of Haruki Murakami as a foodie through the perspective of the author Zhang Jiawei, what Mr. Lu Xun likes to eat, what Jin Yong's heroes eat, and Mo Yan and his meat.
Similar to "Is This Book Delicious", there is also "Pan Jinlian's Dumplings". Some people commented that "Jin Ping Mei" is a treasure trove of China's urban culture, so diet is one of the keys to open it. This key may be hidden in "Pan Jinlian's Dumplings".
"Pan Jinlian's Dumplings"
"Scooped a pot of water, shaved the pig's first hoof clean, and used only a long stick of wood to install in the stove, with a large bowl of oil sauce, and fennel ingredients, mixed to a halt, up and down the tin guzi buckled. In less than two hours, a shiny, fragrant, five-flavored braised pork head with full skin and de-meat can come out of the pot. The slices were served on an ice plate, and the ginger and garlic plates were sent to Li Bottle's room, and the three beauties actually ate a whole pig's head with wine. ”
This is a description of braised pig's head in "Golden Plum Bottle", do you want to try it yourself after reading it? It can eat at least two bowls of rice. This is the unique perspective of Li Shu, the author of "Pan Jinlian's Dumplings". Chen Xiaoqing, the general director of "China on the Tip of the Tongue", recommended the book: "Li Shu interpreted "Golden Plum Bottle", brushed away lust, only brought a meal up, through the interesting examination of various home-cooked small dishes and delicious food, and built a picture of ancient Chinese life with a unique perspective. ”
There are far more than two books that use literary works as recipes. The dishes in "The Novel Table: Accompanying Fiction Lovers into the Kitchen" seem to be richer. It is called a feast for literary lovers, not just because it contains parts of the 50 classic novels, but because it records the contents of the table in these 50 classic novels.
The Novel Table: Accompanying Fiction Lovers into the Kitchen
The charming and seductive drinks of Lolita, the Madeleine cake in "Remembrance of the Watery Years", the extravagant Jazz Age feast in "The Great Gatsby", the unforgettable eating habits in "One Hundred Years of Solitude", the sandwiches that keep appearing in "The Girl with the Dragon Tattoo"...
Each of these 50 classic novels has a story that readers will never forget. The author of "The Table of Fiction" has selected the delicacies in them and creatively made them gather in the form of exquisite photographic works through time and space and reappear in the photos. The tiny elements mentioned in each novel are carefully added and placed by the author for the reader to revisit the classics.
If the first three books are just "food menus" or "food maps", then this "Feast of the Red Chamber" can be called a cultivation manual for high-level foodies.
Feast of the Red Chamber
"Dream of the Red Chamber" In the four seasons of the Grand View Garden, what are you eating? What do Jia Baoyu, Lin Daiyu, Shi Xiangyun and other characters in the Red Chamber like to eat? The Feast of the Red Chamber has much more to explore than that. The author said: "Not only to let the reader know what these characters in the Red Chamber like to eat, but also to let the kitchen novices, they can also make it at home." ”
That's right, there are 20 dishes in the Grand View Garden of "Dream of the Red Chamber", and novices can also make them at home. According to the season, they are divided into four chapters: spring, summer, autumn and winter, and the 20 dishes have the provenance of "Dream of the Red Chamber", and tell the scene of eating, the source of ingredients and the cooking method.
The whole book uses more than 100 color pictures to record in detail where each dish is purchased, where to buy, how to handle the ingredients, from the cooking process to the whole process of serving the table, hand-in-hand teaching, very strong operability. It revives ancient recipes and gives us another reason to read Dream of the Red Chamber.
Classic literary works, whenever they are read, always make people immersed in the scene, close their eyes and enter the story, blow the wind blown by the protagonist, drench the rain that the protagonist has showered, experience the experience they have had, feel the feelings they have had. Now, at least one thing can become a reality: eat the food they've eaten.