Looking at the post-80s writer Liu Ting's ** collection "What is the most anxious thing in life is what to eat", the book mentions "what to eat for breakfast", "what to eat for lunch" and "what to eat for dinner". Liu Ting starts from the most basic need to "eat" and extends the picture of urban life.
For ordinary people, eating can be said to be people's biggest philosophy of life, and the most basic and routine socialization is carried out at the dinner table. "It is our hearts that are hungry, and our stomachs that are sorrowful. So this is not a book about choice difficulties, it is still essentially about how we deal with life. It is not difficult to find that between the various articles in the book, the plots involve and intersect with each other, and together they spread out the daily picture, and people who are in the city or wandering or working hard can find their own shadows in the book.
Eating can be said to be people's greatest philosophy of lifeOne day I chatted with friends and talked about the "three foods" of eating: the first is who to eat with; The second is to eat in **; The third is what to eat. More concise in English: whom-where-what. These three pay attention to the order of each person, and from different orders, you can get a glimpse of different lives.
Whom-where-whatHuman genes evolved in the fight against hunger, but in the past 260 years since the Industrial Revolution, productivity has increased dramatically, and human beings have produced far more food than the body needs, and genes cannot adapt, so overnutrition has become the source of today's 90 diseases. So eating one or two meals less is more good than harm, and if none of the above three are bad, I'd rather be hungry, otherwise I'm just eating like an animal to live. But why is my order whom-where-what? Most people put what first.
Human genes evolved in the fight against hungerI believe that eating and drinking is the common pleasure of human beings, and who we eat with is the crown of pleasure. Eating with interesting and thoughtful people, coarse tea and light rice are also happy; Eating with people you don't like (which happens every day) is painful no matter what delicacies you eat.
If you think of eating with someone you hate, you'll agree that I put who I eat with at the top of my list. As for the order of second and third, there may be a big difference. Many of my friends would retort to me, "Eating at a food stall, as long as it's delicious, it's fun to eat with good friends", and some friends even suggested that I delete where. As long as you have a good whom and what, where doesn't matter, let alone come second.
The first thing I would like to correct is that where is not simply defined by star rating or decoration. The definition of where includes scenery, memories, service, etc. For example, where you and your lover have a first date, a table and a chair can bring you many good memories. For example, some food stalls, the proprietress is always so enthusiastic about you, and they are full of style, you will also think it is a good place.
Where is not simply defined in terms of star rating or decorationFor the author, the order of the criteria for the merits of where is service, hygiene, scenery, location, and memory.
There are thousands of restaurants in Gyeonggi, and I often eat no more than 10 of them, just because I am familiar with the chefs and waiters, the service is better and more friendly, and the hygiene is reliable. The hygiene of the restaurant must not be seen on the surface, but must be tested by practice. Even in a star-rated hotel, if you always change restaurants, you will inevitably come across places that make you diarrhea. Of course, my favorite place to eat is always home.
But what I eat is ranked third, and I may mean that if I post on the Internet, I will probably drown in the spittle of netizens. What is definitely the first choice for diners. How many people have traveled all over the world for food, and how many people are willing to wait in line for hours for 30 minutes of food. When I was younger, what I ate was absolutely the most important. But as I get older, I don't queue up for a bowl of so-called delicious braised pork rice or beef noodles, I don't fly to a foreign country to find food, and I don't accept a meal from someone I don't like for food. I don't even want to drive more than an hour to eat the food that everyone is so good about. A friend told me how delicious the star anise fish was at that restaurant in Hokkaido, and I just listened to it.
How many people have traveled all over the world for foodOf course, I want to state that sorting is a very personal thing, and this sorting itself is a projection of different personalities and experiences, and my ranking is purely my personal preference, and many friends put what to eat first, and I fully understand. But I believe that many friends who are over 50 years old will slowly accept my ranking.
Sort of eatingA month ago, the author traveled to Jilin, and climbed Changbai Mountain to enjoy the beautiful scenery of Tianchi after visiting the relics of Changchun Manzhou.
Xu is because he enjoyed the roast sheep rack arranged by the Taoist priest on the snowy mountain, which is extremely delicious, so he returned to the city to taste Northeast cuisine without leaving any memory of taste buds.
I enjoyed the roast lamb rack arranged by the Taoist priestThe next stop was to Heilongjiang further north, and finally ate Northeast cuisine in Harbin, and it was in the must-visit time-honored "Guxiang Hotel", and I occasionally met old friends I hadn't seen for many years, which really made me happy.
With a history of more than 70 years, Guxiang Hotel was originally founded by Cheng Ziyang in 1947 and located in the "Guxiangtun" that has existed since the Kangxi period. In the 50s of the last century, Guxiangtun was merged into the "Daoli District", and the Guxiang Hotel was also changed to a state-owned enterprise, which was quite large. In the 90s, the hotel was closed due to the demolition of the original site, and the apprentices in the store were scattered, among which there was a chef named Zhao Ji, because he remembered the glorious years of the past, so in 2001, he re-hung the signboard of "Guxiang Hotel", and passed down the classic dishes of the Northeast of the old store one by one and carried it forward.
Guxiang Hotel has a history of more than 70 yearsThe temperature outside the restaurant is nearly minus 30 degrees, and those who are so cold that their faces are purple don't think that they can eat a hot soup after taking a seat. This is the Northeast, pay attention to heroic, Harbin is also known as the "Ice City", to warm up, the kitchen immediately gives you a big pot to fry out the "three fresh".
The so-called "three fresh" is not seafood, but potatoes, eggplants, and green peppers. The first two are cut with a hob, and the latter is cut in a triangle, which is huge and large, and is first dipped in dry starch and fried, so that the outside is bright and the inside is cooked but not soaked in oil. Stir-fry the sauce, stir-fry the garlic, add oyster sauce, dark soy sauce, salt, sugar, hook a thickening, and slightly drizzle on top of the three freshness. The three freshness are crisp and glutinous, and the dry body is very delicious.
The Great Northeast "Three Fresh" is then served with another iconic dish, "Pot Wrapped Meat". Slice the pork tenderloin, dip it in the white powder slurry with high viscosity, put it into a medium and high temperature oil pan, fry it at the beginning to lock the juice, re-fry it to make it crispy on the outside and tender on the inside, and then pour it into the sauce and fry it quickly, and spread some shredded radish and green onion on top. As with Di San Xian, the amount of sauce should not be too much; The difference is to add sugar with white vinegar, or lemon juice, and go the appetizing sweet and sour route.
There are two more dishes, one is "pig killing dish" and the other is "iron pot stew", and the true colors of the Northeast countryside are undoubtedly revealed.
"Pig killing dish" was originally a New Year's dish in Northeast China, and now it has become a signature specialty. A large iron pot is served on the table, and there are three must-haves stewed in it: pork belly, blood sausage, and sauerkraut. Among them, the blood sausage is the most special, pouring pig blood and deodorized garlic paste into the casing, which is solidified and smooth after hot stewing, and melts in the mouth, with a slightly bitter aftertaste.
The pot of "iron pot stew" is smaller, generally stewed fat carp or grass carp (i.e. grass carp), with pepper cooking wine coriander to promote the spicy main flavor, with smooth tofu, Chinese cabbage, vermicelli, very "rice", no wonder many colleagues in Beijing WeChat reminder should not be missed. After eating it in one meal, the overall impression of Northeast cuisine is that the seasoning is just right, and there is no big sweetness and saltiness, which is easy to eat. At the end of the dessert, I walked out of the restaurant, bought a "Modern popsicle" nearby, and happily ate it with "old acquaintances from other places" in the cold night.
"Pig killing dish" is a New Year's dish in Northeast ChinaAlthough many people think that the "three fresh" in the Northeast is earthy and lacks the atmosphere of famous restaurants, it satisfies the author's "three food" elements. Exhilaration!
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