The Best Taste in the World -- Thoughts on Reading "Wang Zengqi's Reader for Primary School Students"
It was winter vacation and the Spring Festival was approaching. The sun shone through the glass window in front of the hall. I sat leisurely in a chair, slowly tasted the Pupil Wang Zengqi Reader while eating nuts and fruits. The room was also filled with the smell of rice dumplings leaves floating from the kitchen. With a hard sniff, I could smell the taste of bacon hanging under the eaves.
I like reading Mr. Wang's articles very much. They are simple and full of life. Especially when he talks about food, I think he is more than a writer as a gourmet. Eaters like me have a special liking for Five Flavors, the fifth part of the Reader. Or because Gaoyou and Hangzhou belong to the south of the Yangtze River, the dishes in the books are common. Reading them, we can mobilize our sense of sight, taste and smell, and present them in the air like VR Braised Vegetable and Mushroom Soup
"Radish originated in China, so it is the best in China. There are spring radish, summer radish, autumn radish, and four autumn radish all the year round. They can be eaten raw, boiled, and pickled." Such ordinary food can make women writers in Taipei praise it endlessly and surprise them with food. Why? The answer is to match the time. Timeliness is to pay attention to the coordination with solar terms, which is the perfect harmony between man and nature; Matching is to pay attention to the perfect match between things, take its advantages, complement its own shortcomings, and stew fish and sheep to make it fresh, which is the embodiment of the idea of harmony without uniformity in diet. Shooting turnips, boiling turnips in sheep soup, radish chop soup, beef stewed turnips, different combinations have been carefully cooked, leading food to go beyond itself to a more delicious state. It is not only the perfect state of dishes, but also the ideal state that Chinese people pursue in dealing with people and even in managing the country and the world. Harmony can adjust the taste of the world.
"A special dried bean curd, which is large and square, is sliced into thin pieces with a thin blade fast knife, and then cut into thin threads, which is called dried silk. It stresses that one piece of dried bean curd should be 16 pieces, and cut into thin pieces like horsetail, and one piece of dried bean curd is continuous. Pieces turn into pieces and then into silk, which seems to be a simple shape change. In fact, it contains the use of tools and the inheritance of technology. Western chefs have different knives for each action; Chinese chefs, on the other hand, use a knife to chop, chop, slice, slice, and cut. They use superb skills and perform countless knife techniques. You can use your opponent's sabre as well as you can. In this way, you can turn corruption into magic. Compared with dried shredded bean curd, there is another famous dish, Wensi Tofu, which is more likely to test knife skills. Cutting tofu into thin shreds is like a fantasy to ordinary people. The swords and swords in the gourmet Jianghu are cultivated in the years of hidden skills and fame. Every moment of delicious food is passed down from generation to generation by the chef's skills. It is not only Tang poetry, Song poetry, Kunqu opera, Beijing Opera that inherits Chinese culture, but also chefs who are great writers of civilization. They are not only inheritors of skills, but also adherents of skills. Skill is the flavor of others.
"It's really good. I've traveled a lot and eaten a lot of duck eggs, but I can't compare it with those in my hometown! It's difficult for me to find salted duck eggs in other places." Gaoyou salted duck eggs are really famous in Jiangsu and Zhejiang, but there are few people like Wang Lao. One is enough for me, and many are salty. Wang Laozhi loves salted duck eggs because they are the product of his hometown, such as "I really want to drink a bowl of pickled vegetables and mushroom soup. I miss the snow of my hometown". Salted duck eggs or pickled vegetables and mushroom soup, the world's delicious food is actually the taste of home! No matter how far you go, in your mind, only the taste of hometown is familiar and stubborn. It is like a taste positioning system, one end locked in a remote place thousands of miles away, and the other end is always tied to the hometown in the deep memory. No matter where we are, there is always a smell that reminds us to know where tomorrow is going and not forget where yesterday came from. Home is the best taste in the world!
I was immersed in the delicious food in the book. A mixture of zong leaves, bacon and chestnuts penetrated my nose and my heart. Grandma handed me a zong stuffed with just cooked bacon and chestnuts, and said, "Last year you said it was delicious after eating it, and this year I wrapped some for you to eat while it was hot."
The best taste in the world!