Is there a book dedicated to chatting about all kinds of food in the South China Sea? Let the foodie Xiaobian feel the food from all over the world without leaving home, so that Xiaobian can absorb a handful of spiritual food. The answer is: of course there is!
Xiaobian introduces a book to you today: Mr. Liang Shiqiu's "Yashe Talks About Eating".
<h1>Reasons for recommendation:</h1>
"Yashe Talks About Eating" is a complete compilation of Liang Shiqiu's american texts that have made countless readers salivate, which can be described as a book of self-cultivation for foodies, and it is also an excellent choice for literature lovers and foodies.
Liang Shiqiu's writing is elegant, humorous and interesting, often quoting from the side, and it is natural to come with it, "the brilliant pole returns to plainness". "Yashe Talks about Eating" is a collection of essay works by Liang Shiqiu, the first edition contains 57 articles, each of which is titled after the name of a food, the articles are exquisite, full of leisure and leisure, and often read with mouth and mouth.
The book is a showcase of Mr. Liang Shiqiu's talents in food: ham, vinegared fish, roast lamb, pickles, soup buns, croquettes... There are both housekeeper dishes in restaurants and restaurants, and home-cooked dishes of ordinary people, a pot of hot wine, two or three friends, or a solo drink on the shadow, all of which are extremely well written. Liang Shiqiu's "eating" is not only the taste on the tip of the tongue, the simple text records those warm years, the words are scattered between the lines of the fireworks in the world, and the tastes of the old Beiping seem to pass through time, with nostalgia and reminiscence.
"The king takes the people as heaven, and the people take food as heaven." The food end is an important item in the art of living, and it cannot be taken lightly. Liang Shiqiu has insight into the variety of life, the writing is witty and flashing, the humor is funny, the humor is humorous, the various foods are written alive, it is very interesting to read, and it can taste life in the "feast" of food.
The new revision divides the book into two parts: "Yashe Talks About Eating" and "Talking About Eating and Picking Up". "Yashe Talks About Eating" completely includes all the contents of the first edition of "Yashe Talks about Eating"; "Talking about Eating and Picking Up" collects 39 articles on eating that were not included in the first edition of "Yashe Talks about Eating", and these two parts are combined to form an extremely complete "Yashe Talk about Eating".
Mr. Liang Shiqiu was born in Beijing, perhaps it is a blessing, countless snacks can always make people so excited, but also walked around most of China, but whenever you see snacks in Beijing, it is always mouth-watering, often like waiting for adults to buy it, or listening to the sound of the kitchen waiting for the idea of sniffing your fingers when serving the table.
Hey, this is probably what Liang Shiqiu said in "Yashe Talks About Eating": "The throat is like a hungry insect scratching and itching, so I have to dry my throat and spit." And when the fragrant food caught in his hand, three bites and two bites, sometimes it was into the stomach, and then slowly searched for the aftertaste that was still in the mouth with the tip of his tongue, and even kissed his fingers again, the result was that it became more and more hungry.
Mr. Liang's family is a foodie, not only can eat, understand to eat, but also eat. If you have seen "Yashe Talks about Eating", you can definitely smell the fragrance of the hungry people from between the lines. Can't help but admire Mr. Liang's fine observation, which is also his interest, and carefully described in words, the small prose is fresh and vulgar, the words are pearlescent, so that you can enjoy pure spiritual pleasure in reading.
On the early snack, Mr. Liang listed such as: bean juice, enemas, gluten, sheep's head meat, tofu brain, old tofu, soup noodle dumplings, fried tofu, wontons, roast cake oil ghost, noodle tea, pea yellow, hot kidney beans, rotten broad beans, iron broad beans, dried sweet peas, tofu shredded, bean residue cake, children's cake, rice root, cheese, (steamed, boiled, baked) white potato, old corn, zongzi, Lantern, "love nest", cut cake, diamond horn, "old chicken head", pear cake, "climbing cake", cold powder, donkey meat, "tea soup", fried peanut kernels, sour plum soup, sugar gourd... ... We have all heard of it, looking at the names, the streets and alleys of Beijing, the bits and pieces of childhood, and the search after growing up jump out in a bunch, and the cover cannot be covered. It's just that a lot of delicious food is not easy to find in the city now, not that there is no need to sell, but it takes time to walk around.
Fruits are born in all seasons, such as: three white large watermelon, toad crisp, croissant honey, old man's music, duck pear, small white pear, xiao pear, sugar pear, rotten sour pear, sand fruit, apple, tiger car, apricot, peach, plum, mountain red, persimmon, black date, gaga date, tiger eye big sour date, water chestnut, begonia, grape, lotus, lotus, lotus, cherry, mulberry, betel... Invincible, all along the door to sell. Now the fruit still has to buy, can see only are stringed seedlings, no original taste, and then there is Chinese medicine health care to pay attention to food supplements, eat fruit or eat seasonal, otherwise it will eat out of the disease. Some fruits are estimated to be eaten in the countryside or in the mountains, such as mulberry, and the new plants in the city are some so-called evergreen trees, foreign hybrids, and it is not easy to eat. When I was young, I often held a pole alone to beat dates and walnuts, and the children in the same courtyard picked up, sometimes smashed into the head and squeaked, or climbed the tree to pick mulberries and elm money, and then the big guys divided and ate it, hehe, infinite fun.
Mr. Liang seems to have studied eating fish very well, and in the fourth volume he says", "Fish I want", "Fried fish is simple to say, but it can actually test the chef's skill in making oil." So that the oil should understand the difference between boiling oil, hot oil and warm oil. Sometimes to make a dish, you have to change the temperature of the oil. Fry the fish in lard, which is good in color and color, and easy to burn with vegetable oil. The fish is cut into two sides, one of which is cut obliquely and vertically on the surface without cutting. Fried in hot oil, no need to wrap the batter, can be wrapped in powder, fried until slightly yellowish, the fish cracks piece by piece, it looks fascinating. Sprinkle with pepper salt and serve. ”
This in our impression is mostly fried small striped fish or small yellow croaker, which probably comes from the custom, but also at that time live fish is rare, many of them are eaten when they grow up. Mr. Liang also wrote a lot: fried live fish, vinegared fish, two-made fish, tile fish, yellow fish, shark fin, abalone, raw fried eel shreds, sea cucumber, Buddha jumping wall, crab, braised clams, dried scallops, Xi Shi tongue. Most of us have eaten, and many will do it, but to vividly describe it in words like Mr. Liang, we don't have that skill, but I don't know if Mr. Liang has eaten it.
The best food is still caught at the water's edge, a small alcohol stove, a small round pot, from the side of the mountain to hit some spring water, set on the fire, the fish only simply remove the scales, chamber, put into the pot will also flutter, and then put some pre-brought ginger and shallots, wait until the soup is white, order some salt, suck a bite, a word "fresh"! Oh, it is estimated that Mr. Liang saw this we wrote, and he will definitely prepare the guy to run to go fishing.
Soup buns
For meat, Mr. Liang also has a lot of experience, "wine and meat through the intestines", the next sentence is definitely delicious to remember. Not only the delicious nostalgia, but also the exquisite skill of the master, are wonderfully rendered through pen and ink. "Whether it is the upper brain, cucumber strips, three forks, large fat slices, all cut thinly, the master of the meat is close to the counter to perform his knife technique, a piece of meat covered with a piece of cloth, one hand pressing the meat and the other hand cutting, the knife method is neat." Eating is to pay attention to the enjoyment of the atmosphere and process, which is the most important for the gourmet Liang Shiqiu, so in the prose can often see a large section of detailed description, "three or five groups around a table, raise one leg on the stool, while grilling while drinking and eating and laughing, this is the standard grilled meat posture." There is also the essay "Bean Juice": "The magic of bean juice, a sour, sour with a strange smell." Second, in the hot, can only suck and suck the drink, can not be poured. Three in the spicy of the pickles, the tip of the tongue is numb. The hotter the drink, the hotter the drink, and finally the sweat. ”
Old Beijing sugar gourd
Food will become its own research object, the earliest interested in Liang Shiqiu's "Yashe Talk about Eating", began to consciously move closer to this aspect. When I came to Beijing from my hometown in Anhui province when I was in college, I was immediately fascinated by Liang Shiqiu's "Yashe Talk about Eating". Food has long transcended its own concept in the writer's pen, and it is a representative of cultural heritage. Later, when I joined the work and paid a small salary, I went to taste the delicacies that I could find in "Yashe Talk about Eating".
—Chen Xiaoqing, general director of "China on the Tip of the Tongue"
Mr. Liang Shiqiu did write a lot of Beijing snacks. Friends living in Beijing may feel more profoundly! When the taste is strong, I miss my hometown, and even if I can never see it again, it is a place and a taste that can never be forgotten. It's almost the Mid-Autumn Festival, and Xiaobian immediately thought of going home for a reunion, eating a reunion dinner, and missing the taste of his hometown. Welcome to Xinhua Wenxuan Yibin to buy books
Old Beijing sour plum soup