Wang Zengqi Essay on Food Classics Wang Zengqi Food Essay 2

1. There are some things that I don't eat in the first place, but I get used to eating them. That is, there is no qualitative thing about taste. There are some things that you can skip eating yourself, but don't object to others eating them.

Don't think that whoever eats what you don't eat is unreasonable. A person's taste should be a little wider and a little more varied. It's the same for food, it's the same for culture or whatever.

Wang Zengqi talks about eating".

2. Those with hair do not eat dusters, those with legs do not eat benches, large meat does not eat dead people, and small meat does not eat flies. Wang Zengqi talks about eating".

3. Food in all directions, but a bowl of fireworks in the world.

"Food in the Four Directions".

4. Once the sea was difficult to water, and the salted duck eggs in other places.

I really don't like it. - Slow Cooking Life

5. I really want to drink a bowl of pickles.

Soup, I miss the snow back home. - Pickled Mushroom Soup

"Food from Hometown".

"Pickles and Mushroom Soup" has feelings.

Holding his head in his hand, he looked at others writing in a hurry, first, I made it difficult. I hurriedly took out a book and hurriedly read it, hoping that God would give me the most inspiration.

When I opened the book, I accidentally turned to this article, and my curiosity drove me into the world of Wang Zengqi's "pickled vegetable soup". After reading the article, I seem to understand a little bit of the author's inner thoughts. I used to have no appetite for pickle soup, and even a little hateful, I couldn't understand why our family drank pickle soup on a snowy day, until a few years ago, when I went to my teacher's house to pay New Year's greetings, my wife made a plate of stir-fried pork slices for me.

Maybe it's been a long time, and I have added my feelings to the soup, and then I bought it to eat around the Spring Festival.

In fact, the author has not eaten ci mushroom for thirty or forty years, and he does not want to. I don't think it's delicious, I don't want to eat it, I just think about the "taste" of it. This taste is not the taste of the mushroom itself, but the feeling of nostalgia for eating it in the snow before, which makes it memorable and unforgettable.

It was the only food that could accompany him through his childhood. Now that my life is better, I don't eat this mushroom soup often, and I have an indescribable feeling when I eat it once in a while.

In the end, the author's wish is also simple. It misses the snow of its hometown and longs for a bowl of pickled vegetable soup. Writing this, the softest and most fragile homesick string in my heart is also touched.

I stopped my pen and looked at the darkness outside the classroom, and if I looked closely, I could see one or two stars that were not too bright, and a moon that was still bright. I heard my sister say that when you feel lonely and homesick when you are alone in a foreign country, look at the moon and tell the moon what you want to say to your family, and it will help you convey it to your relatives. But.

Hello everyone, readers and friends can call me Ah Lu, I like to read some books that describe ancient food and costumes, and the purpose of publishing the text is to share with you some food that touches my taste buds and heart.

But Ah Lu thinks that the most delicious food often comes from the writer's pen, food and beauty are the same, the real touching places are often beyond reality, a sentence of hibiscus such as a face and willow like eyebrows, how not to cry about this, write all the beautiful and beautiful mood, only those writers who have profound skills in choosing words and sentences, can turn the ordinary into extraordinary, write the moving places of ordinary food, Ah Lu thinks that his writing power is not good, so I plan to start from the articles of well-known foodie writers from ancient to modern times, From their words, we can dig out some of the market delicacies hidden in the dust of history.

Sugar is an indispensable ingredient in our daily life, but sugar and sugar are not the same, each sugar has its own sugar, ordinary sesame candy, peanut candy qualifications are mediocre, not popular with young people, can only be dusty on the shelves of the supermarket, sugar that can occupy a place in the fiercely competitive market, has its own unique strengths, and the sugar is one of the best.

Candy is a literati saying, and if it is changed to a vernacular, it is a candy blower. Don't underestimate this technology, the craftsmen of the elderly can make the saccharification, pour it into a mold, and make it into a variety of sizes of Fu Lu Shou Samsung, God of Wealth, and Kirin Delivery. Two feet tall, five inches short, vivid lines, clear eyebrows.

You can also add color to the sugar, it is estimated that it is food coloring and the like, without molds, blow out all kinds of melons and fruits, peaches, pears, apples, bergamots, egg-sized fragrant white apricots, coral-like red cherries. All of them are chubby, large, well-proportioned, and brightly colored. The best thing to look at is the pumpkin:

The golden melon, the turquoise pedicle, and a pale yellow melon flower bloomed, which were bought by the high-ranking family as the decoration of the room.

The most sold is the sugar rabbit, the white sugar is boiled with maltose, cut into shuttle-shaped pieces, the two ends are cut with a reamer, and one end is nested under the abdomen, which is the foot; At one end are the ears. Pinch under the ear, it is a rabbit face, and two horse feed beans are embedded on both sides, and a rabbit is made. Today's craftsmen are probably no match for them.

By the way, Ah Lu is currently collecting books on ancient food, and there are suitable books that you can recommend me to read ( -