A giant of Chinese literature, his taste buds also have a story!
Lu Xun, an unshakable superstar in the history of modern Chinese literature, is known as the "soul of the nation". However, in addition to his outstanding literary and intellectual achievements, Lu Xun was also a unique "food blogger" and a real "foodie". In Beijing, Guangzhou, Shanghai and other places, countless legendary stories related to food have been left behind.
From 1912 to 1926, Lu Xun not only served as a public servant in the Ministry of Education, but also served in Peking University, Beijing Normal University, Beijing Women's Normal University and other universities. The salary is not low, and life is colorful. Lu Xun is well versed in the art of enjoying life, and has patronized more than 100 restaurants in Beijing, among which "Guangheju" has become his favorite.
Guangheju is known as the first of Beijing's "Eight Great Residences" and is famous for its unique "three non-sticks". This osmanthus egg is made of egg yolk, starch, sugar, water, etc., neither like cake nor soup, "one non-stick spoon, two non-stick plates, three non-sticky teeth" when entering, refreshing and delicious, soft and tender, deeply loved by Lu Xun.
Although fried kidney flower is a home-cooked dish, the preparation of Guangheju is unique. It must be cooked in two pots at the same time, one pot heats lard and peanut oil at the same time, the other pot boils water, blanches the waist flower ** oil stir-fry, and then adds green garlic seedlings and fungus, ten miles of fragrance, delicious. This unique fried waist flower made Lu Xun full of praise and lingered.
In addition to Guangheju, Lu Xun also frequented the "Hutchison" noodle shop, "Haitian Chun" two meat shops and other common delicacies, showing his unique taste for all kinds of food.
From January to September 1927, Lu Xun served as the head of the literature department of Sun Yat-sen University in Guangzhou, and in just eight months, he visited as many as 25 restaurants and completely immersed himself in the sea of Guangzhou cuisine. Among them, the "steamed dace with tempeh" at the "Miao Qi Xiang Li Kee" restaurant has become his favorite.
This dish uses Yangjiang tempeh and local dace, Yangjiang tempeh is fragrant and delicious, and the dace is steamed after matching it, which is very sweet and delicious, and is favored by Lu Xun.
In addition, Lu Xun also likes to taste Guangzhou's characteristic "fried ice cream" in the "Ann Paradise" or "Meiliquan" ice room, which makes Lu Xun have endless aftertastes with its unique taste and cool taste.
From September 1927 until his death in 1936, Lu Xun lived largely in Shanghai, the peak of his literary creation and prestige. There are many kinds of food in Shanghai, and Lu Xun often entertained his friends and left many good stories about food.
One of Lu Xun's favorite restaurants is Zhiweiguan, which specializes in Hangzhou's famous dishes such as Dongpo pork, Huaji and West Lake vinegar fish. Every time friends visited, Lu Xun did not hesitate to invite them to taste the food here.
Once, he also invited several Japanese friends to go with him, and these Japanese friends praised them greatly, and even publicized them in Japan after returning to China, so that he learned that Weiguan became famous in Japan. Until the 80s, Japanese gourmets still came to look for the dishes that Lu Xun tasted back then.
One of Lu Xun's favorite dishes is "grilled monkey head", but this does not refer to the monkey's head, but to the lion's mane mushroom. Cao Jinghua satisfied Lu Xun's preference, and specially brought a huge lion's mane mushroom from his hometown in Henan to him, which made Lu Xun excited, and even invited friends to taste it together.
Lu Xun not only loves food, but also has a soft spot for snacks. When he writes, he often puts a few snacks next to him and writes while eating. According to the different topics of writing, he chooses snacks with different flavors, such as sweet when writing prose, salty when writing, and spicy when writing essays.
This Lu Xun is not only a giant in the field of literature, but also a hedonist in life. He is well versed in the taste of life, and with his words and taste buds, he has left an indelible mark on the history of modern Chinese literature.
Lu Xun's fusion of food culture and literary creation shows a multi-faceted literary giant, who not only envy and hatred in words and sweep away thousands of armies, but also becomes a life expert who loves food and knows how to enjoy it in life. This multi-dimensional attitude towards life makes Lu Xun more vivid and full in the minds of readers.
First of all, the article shows Lu Xun's unique taste and hobby of food. From Beijing to Guangzhou to Shanghai, Lu Xun has left good stories related to food everywhere. His penchant for osmanthus eggs and fried kidney flowers at Guangheju, as well as his penchant for steamed dace with tempeh at Miao Qi Xiang Li Kee in Guangzhou, reflect his unique taste for food. These details not only make Lu Xun, a literary giant, more intimate, but also outline an image of a reader who knows how to taste life with his taste buds.
Secondly, the article mentions Lu Xun's life in different cities, combining him with local cuisine. During his time in Beijing, his rich life and his enthusiasm for restaurants such as "Guangheju" showed a Lu Xun who was full of life interest. In Guangzhou, his obsession with local food shows us that he has a keen sense of novelty. Finally, Shanghai's concept of knowledge and taste became a place for Lu Xun to entertain friends, showing his insistence on the quality of life during the peak of literature.
The detailed descriptions in the article, such as the production process of "three non-stick" and fried kidney flowers, as well as the specific dishes of restaurants in various places, make the reader feel as if they are at the table of that era. This description is not only mouth-watering, but also makes people feel Lu Xun's profound experience of food. The ** interspersed in the text provides readers with an intuitive feeling and enhances the readability of the article.
In addition, the article also revealed Lu Xun's preference for snacks and his Xi of using snacks to regulate his mood when writing. This kind of small luck and spice in life makes people see Lu Xun's humor and unique insights into life. These detailed descriptions made Lu Xun from a serious literary giant to more approachable.
Overall, this article vividly outlines Lu Xun's pursuit and love of food in life, allowing readers to understand this literary giant more comprehensively. Through the window of food, Lu Xun's image has become more three-dimensional, and people can't help but want to explore the true side of this "national soul" in life.
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