Lu Xun's status and influence in the history of modern and contemporary Chinese literature are unmatched by no one, and he is revered as the "national soul".
In fact, in addition to being a great writer and thinker, Lu Xun is also a "food blogger" and a full "foodie", leaving many stories related to food in Beijing, Guangzhou, Shanghai and other places.
From 1912 to 1926, Lu Xun lived in Beijing, and in addition to holding public office in the Ministry of Education, he also worked in Peking University, Beijing Normal University, Beijing Women's Normal University and other schools, with a salary that was not low.
During his time in Beijing, Lu Xun knew how to enjoy life, and once patronized more than a hundred Beijing restaurants, of which "Guangheju" was the most loved by Lu Xun.
Guangheju is known as the first of Beijing's "eight major residences", and its name is very loud, especially a "three non-stick" and a fried waist flower, Lu Xun drools every time he mentions it.
The so-called "three non-stick", also known as osmanthus egg, is made of egg yolk, starch, sugar, water and other processed things, neither like cake nor soup, when entering, one non-stick spoon, two non-stick plates, three non-stick teeth, so the name "three non-stick", refreshing and delicious, soft and tender left fragrant, so quite favored by Lu Xun.
Stir-fried loin flowers are home-cooked, but the practice of Guangheju is very different, you must use two pots to cook at the same time, one pot will be lard and peanut oil at the same time, a pot boiling water, first boil the waist flowers again, wait until the oil temperature rises, then go down to the waist flower stir-fry, and then add some garlic seedlings, fungus, ten miles of fragrant, delicious, let Lu Xun praise, lingering.
In addition, like the "Hutchison" noodle shop and the "Haitianchun" two meat shops, although they are ordinary cuisines, they have a different flavor, and Lu Xun is also their regular customer.
From January to September 1927, Lu Xun came to Guangzhou as the head of the Literature Department of Sun Yat-sen University, although it was only a short period of 8 months, But Lu Xun went to as many as 25 restaurants, which shows that Guangzhou's cuisine has indeed conquered Lu Xun's taste buds.
"Miaoqi Xiangliji" hotel has a "tempeh steamed mud carp", Lu Xun tasted it, praised, and has since become a repeat customer.
The tempeh used in this dish is Yangjiang tempeh, the mud carp used is the local pond of the mud carp, Yangjiang tempeh is a must in Guangdong, the soy sauce is fragrant, fresh and delicious, and the mud carp is a local product, nothing unusual, but with the Yangjiang tempeh together, after steaming, the taste is fresh and sweet, so it is deeply loved by Lu Xun.
In addition, Lu Xun would also go to the "AnYuan Garden" or "Mei Li Quan" ice room to taste ice cream, can't imagine? Lu Xun was also quite fashionable.
This ice cream is not the ice cream style we see today, but the local "fried ice cream", a few snowballs stacked on the plate, covered with red bean paste or a few pieces of fruit, after the entrance, you can first taste the caramelized crispness of the cake crust, and then the coolness of the ice cream.
Imagine that Lu Xun was eating "fried ice cream" and writing a fountain of thoughts, which was comparable to the scene when people today order a cup of coffee at Starbucks and write on a laptop.
In September 1927, Lu Xun went to Shanghai, and until his death in 1936, he basically lived in Shanghai. This period was the peak of Lu Xun's creation, but also the peak of his prestige, coupled with the fact that there were many delicacies in Shanghai, Lu Xun often feasted on friends and left a lot of stories about food.
Lu Xun's favorite restaurant, called ZhiweiGuan, specializes in Making Famous Dishes in Hangzhou such as Dongpo Meat, Flower Chicken, West Lake Vinegar Fish, etc., which is very suitable for Lu Xun's taste, and every time friends go, Lu Xun will invite them to feast.
Once, Lu Xun invited several Japanese friends to go with him, and after these people ate, they were also greatly appreciated, and after returning to China, they publicized it everywhere, so that the popularity of Zhiweiguan in Japan was very high.
Until the 1980s, some Japanese gourmets came to Zhiweiguan specifically to order the dishes that Lu Xun ate when he invited guests.
Lu Xun's favorite dish is "grilled monkey head", don't think it is the monkey's head, in fact, it is the monkey's head mushroom.
The famous translator Cao Jinghua knew lu xun's preference, so he specially brought him a very large lion's head mushroom from his hometown in Henan, which made Lu Xun very excited, and specially invited several friends to taste it together.
Lu Xun not only likes to eat these delicacies, but also likes snacks very much, usually when writing, he will put a few snacks on the side, write while eating, and even choose different snacks according to the different themes of writing, such as writing prose to eat sweet, writing novels to eat salty, writing essays to eat spicy.
I have to say that Lu Xun really knows how to enjoy life!
In fact, this is a real Lu Xun, in literary creation, Lu Xun is jealous and hateful, the pen is like a knife, sweeping through thousands of armies, invincible, but in life, he is also a life master, loves food, and knows how to enjoy life.
Such a Lu Xun is a complete Lu Xun. #民国才子有哪些 #
(References: "Fragments of the Republic of China", "Republic of China Eater", "Xinmin Evening News", "China Business Daily")