Chapter 14 traditional stomach

I once heard fashion model Qu Ying say: My stomach is very earthy, I am not used to Western food, and I like to eat Hunan food with the flavor of my hometown - I am addicted to spicy food, and often have "small pimples" on my face, which causes trouble for filming and photogenic , but no regrets.I also thought of another Hunanese, Mao Zedong, in addition to his deep love for chili, he also loved to eat braised pork all his life (so braised pork became famous).The leader has a good appetite and is also full of Chinese characteristics.It is said that when he was young, he often ate fried stinky tofu from Huogong Palace in Changsha. Big characters - "Supreme instruction: The stinky tofu in Huogong Palace is still delicious." This allusion was told to me by gourmet Wang Zengqi.This shows that the great man also has a normal heart.

There are several restaurants in Beijing that specialize in Maojia cuisine, all of which hang portraits and pictures of Chairman Mao.We dined under the watchful eye of our leader, which felt sacred.Moreover, Hunan cuisine is indeed easy to whet your appetite and increase your appetite—the white rice is steamed in a clay bowl, exuding the unique fragrance of grains.Although I am not from Hunan, I also fell in love with Hunan cuisine - it is also spicy, and Hunan seems to be more authentic than Hubei, Sichuan, and Yunnan-Guizhou.I can only guess like this: the most authentic pepper in Hunan?People from Sichuan claim to be "not afraid of spicy food", people from Yunnan claim to be "not afraid of spicy food", and people from Hunan claim to be the best at eating spicy food - "not afraid of spicy food".It's really interesting.Chinese food culture also has various regional characteristics.The so-called major cuisines are actually too generalized.

As a person, I am compatible with the diets of all places (including many ethnic minority areas), but I seem to be resistant to Western food.Picking up a heavy knife and fork will cause you to lose your appetite—far less convenient than using chopsticks.It is estimated that martial arts masters are also very taboo to switch to unfamiliar weapons.This is not entirely due to the prejudice of formalism. The content of Western food (including raw materials, condiments, and cooking methods) also has a little gap with my taste—in the final analysis, perhaps it is a cultural gap.I always feel that waving a knife and fork is suspected of going to war. It doesn't look like a serious meal, but a small military parade.What's more, the bloodshot tender steak and sashimi on the plate always give me the impression of "semi-finished products", and I don't dare to eat - I can't wait to ask the chef to take them away, or process them into "twice-cooked pork".Especially when traveling to Russia, I even ate half a month of ham sausage, red cabbage soup, and toast (including the "roasted beef with potatoes" criticized by Chairman Mao), and I suspected that my stomach was numb.I dream of eating a bowl of white rice with spicy chicken.Only then did I realize: Chinese food is really delicious, and Chinese food culture is the richest and most wonderful.The Chinese are the most delicious.No wonder the Chinese can make a fortune by opening restaurants overseas.So far I don’t like Western food, and I even keep a respectful distance from McDonald’s and KFC—please don’t say that I am behind the times and the world.I admit, I have a very rustic stomach, a very conservative stomach, and a very classical stomach.Who told me that Chinese food can't get enough of me?Perhaps, the stomach is the same as people, with nationality, race, dialect or belief, and has its own tradition.Chinese people have their own stomachs.China has its own God of Cookery.I have never been ashamed of my stomach.I will always be proud of the God of Cookery of my nation.