There is an old Chinese saying that "the people take food as the sky".
Eating has always been a top priority. Although life is not just about eating, dressing, and sleeping. But a man who has eaten a full stomach is always happier than hungry.
Zhang Ailing claims to be a layman, and even her name is "vulgar". "But the useful people in the world are often laymen. I am willing to keep my impatient name, to serve myself as a warning, to try to get rid of the habit of the average literate person to chew on words, and to find the actual life in the wood, rice, oil, salt, soap, water, and the sun. ("Must Also Be Righteous")
Her "Talking about Eating and Painting Bread to Fill Hunger" written in a thousand words is a portrayal of this attitude towards life. In the text, she tells the delicious food she has tasted and heard in a joyful tone, which is full of fun, making the reader salivate and have a big appetite.
In fact, her snacks, pastries, are mostly ordinary and common in the market. But just as her usual style of writing, behind these common foods, there is a kind of reckless and wild thing, which is where Zhang Ailing is thick.
Next, let's go with Zhang Ailing's painting cake to fill your hunger, if you happen to be hungry.
* Boss Chang Bread Tchakalian
"Not far from my school, there is a Russian bakery in Mega Park, Tchakalian, one of the various small breads is particularly small, hemispherical, with a little puff pastry on the top and a half-inch wide cross holder embedded in the bottom, which is probably harder in the face, and has a little cheese in it, slightly salty, and eaten with bread that is not very sweet, delicate and delicious."
* Lao Da Chang Minced Pancake Pierogie
"Lao Da Chang also has a kind of meat pie pancake called pierogie, which is old golden yellow and weak in the shape of a cloth bag. I didn't buy it because it was fried and not easy to digest. Many years later, I went to a Turkish family in Japan to eat, and I ate their homemade Pyro, which was very good. ”
* Sticky turn
"My aunt once wanted to eat "sticky turn", which was the green grain of wheat brought from the field, which was not yet ripe. I am too grainless to imagine, only think of "Qinghe", one of Wang Anshi's new policies... In a pot of boiling water, the pot full of small green dots swirled sharply - hence the name "sticky (pick?). Year after year?) turn", and there is a fragrance when eaten. ”
* "Scone" at The Blue Bird Cafe Hong Kong
"There is a Blue Bird Café near the Star Ferry Pier in Central, Hong Kong, and every time I went to the city when I entered the university, I went to buy half a dozen "scone", a kind of triangular flat bread - derived from the mid-english schoonbrot, the second word is omitted, meaning exquisite bread... This "Sikong" is indeed worthy of the name, finer than the cake, the flour particles are smaller, and the food is more "noodle", but it is light and not sweet. ”
* Sausage rolls at Shanghai Feida Cafe
"Once, when I was looking at the window on the street of Toronto, I suddenly saw a sausage roll that had been missing for a long time—there was no sausage, just a small puff pastry stuffed meat—and I couldn't help but think of when I was a child, my father took me to the Feida Café to buy small cakes, and told me to pick my own, and he always bought sausage rolls. Nostalgic for a moment, I bought four small paper bags soaked in oil and placed them on the customs counter, and the customs officer looked reluctant, especially because I had bought nothing else and had no taxes to pay. ”
* "Devonshire Cream"
A small grocery store at the intersection near my apartment had "Devonshire Cream", a specialty of the South West England, so thick that it could not be poured, scooped and added to the coffee with a teaspoon, and even the coffee powder became a brand-name coffee. ”
* German bread at The Cheesetree Cafe Shanghai
"In Shanghai, next door to our house is the newly moved Cheeselin Cafe in Tianjin during the war, making bread at dawn every day, pulling up the alarm of smell, a breath of incense bursting through the air, there is a long wind, and it is the softest alarm clock, as if it is not the right time, white wakes people up, like annoying spring colors make people helpless. With this "Fang" neighbor, it is really a kind of harassment. ”
* Seafood noodles in Hangzhou Louwailou
"Before leaving the mainland, because I wanted to write a novel with west lakes, I still went there when I was a child, and I needed to go to see it again, so I joined the sightseeing group run by the China Travel Agency, and the travel agency handled the road on behalf of me, so as not to have to apply for it myself." In Hangzhou, the tour guide arranged for everyone to eat crab noodles outside the building. At that time, this old restaurant was not "facing the public" like a restaurant in Shanghai, and the price of dishes was depressed and cut corners was deteriorated. His crab noodles are indeed delicious..."
* Germany's "Black Grove Ham"
Germany's "Grove Ham" is darker red, more fragrant than the average Danish canned ham. But obviously the West has never solved the problem of fat ham, only by cutting thin, cutting off the fiber of the fat meat, but also often have to spit out the slag. Which is like a Chinese fat ham diced, steamed like a dark yellow crystal, but still has the strength, and does not melt in the mouth. ”
* Italian ham
"This supermarket also sells cooked food, labeled Yugoslav, Romanian, German, Italian ham, Amignya (in modern times, Soviet Russia, Iran, Turkey) sausages, etc., and some garlic and pepper bacon without English translations. The only benefit of Romanian ham is that it is light, and the color is also as light as white cut meat. ”
* sauerkraut (German sour cabbage)
"The German sausage in the Romanian store is so sour that I remembered buying a bottle of Polish sausage, dipped in vinegar, rinsed under the tap to eat, and still very sour. Germany and Poland were originally neighbors. It also reminds me of mr. Yu Guangzhong's article "Nordic Travel", the strange sour fish fillets in a restaurant in Dusedov. The most representative German dish is also the sourerkraut (sour cabbage). ”
* Hungarian dish "goulash"
"The blue Danube river flows into Hungary, and the farmers on both sides of the river eat lunch, it is a black bread, a small pot of spicy simmered vegetables, and the famous Hungarian dish "goulash" vegetable cured beef veal - just spicy. ”
* Kosher bread
The kosher bread matso are like soda biscuits and are more flexible, with crucian carp (herring) and creamcheese (creamcheese) to make sandwiches, and foreigners are also regarded as delicacies. Without "ma rub", it is also good to use ordinary bread. ”
* Arabic bread
"Arabic bread is available in this shop, and it is also under the influence of Islam. Stacks of pancakes are packed in cellophane bags, and each sheet of cake is covered with small charred black dots, resembling flapjacks in northern China. Bake for two minutes after turning off the heat in the highest oven, and it tastes like flapjacks, and you can roll scrambled eggs and bean sprouts and stir-fried shredded meat. ”
* Old tofu
"When I was in San Francisco, I lived not far from Chinatown, and sometimes I would take a walk to buy some sour old tofu — there was no tender tofu."
* Amaranth of "Verdure Phi"
"During the season when amaranth is on the market, I always hold a bowl of amaranth with black oil and purple red and dark green silk, and the fat white garlic cloves inside are dyed light pink. Crossing the street in the light of day, like holding a pot of common unknown Western potted plants, small pink flowers, speckled dark red moss green with the same serrated edges of the large pointed leaves, vermilion away from the cape, but this flower is not fragrant, there is no hot amaranth fragrance. "
* "White and flat" Japanese tofu
"At a Japanese restaurant in San Francisco, I saw a plate of white and flat tofu, about five inches long and three inches wide, like raw tofu, and there was no hot pot to put in. I scooped a corner with a spoon and ate it. If it is boiled with salt boiling water, it is still light, but it has a fresh breath and is thicker than tender tofu. As a result, I ate the whole piece by myself. ”
* Italian dumplings
"In the Italian quarter of San Francisco, a friend took me to buy a box of vegetable meat stuffed Dumplings, a calm street, a three- or four-story house with gray and white ocean shells, and a shop called RavioliFactory ("Italian Dumpling Factory"). There was a small paper cup to pour the juice, but I boiled it in the pot and ate it, and baked it without adding the juice. The dish is verdant and fragrant, like a cabbage dumpling, but smaller. "
* Cabbage dumplings
* Pecan pie in the American South
"Pecanpie is made of lard, so it tastes like a date cake, and when steamed and roasted, it's more like that. Once upon a time, there was an old mother in our family who would make it. In the past 30 years, Shanghai has opened a "imitation (royal) meal" restaurant, there are small nests and date cakes, but the mold of jujube cakes is smaller, so the walnut filling is too small, and the date paste in the flour is not enough, too plated. "
* Toad crisp
"My mother used to have relatives bring her toad crisps, and she was always very happy. It was a kind of half-hollow shortbread, slightly sweet, almost the size of a palm, nearly fat and short trapezoid, on which sesame seeds were sprinkled on a mossy green base, and the green shade was an Impressionist portrait of a frog. "
* Grass donkey cake
"One day our tenant's maid bought a piece of cake and put it on a lacquered tablecloth on the kitchen table. Cut off on a large round pancake a foot wide, but not a pancake, more than an inch high, and perhaps slightly sprinkled with sesame seeds on it, obviously not fried in the pan like fried rice cakes, it will not be "fried oven cake". Can't think of a word anymore, unless it's "dry"? In fact, the "dry furnace" does not work at all, and the stove is not dry? ”