Chapter 115 Afterword Enjoy the food

Recently, literary friends often talk to me about the publication of my food books and discuss food culture.In fact, this topic is a long story. Since 2003, I have used the opportunities of business trips, tourism, and family visits to taste food from all over the world. I have eaten all over the country for more than ten years. I have tasted thousands of snacks and dishes. , I seldom record it quietly, and there are hundreds of notes in my spare time, mostly scattered in newspapers and periodicals, meeting readers in the form of columns, special editions, and special topics, and publishing more articles in travel and catering newspapers.With the help of his friend Ma Deng from the same village, he was finally released to the world in the form of a book.

Eating is an extremely complex issue. It is not only the enjoyment of taste by the taster, but also the operation of many nerve tissues of the taster. A very simple eating is fully explained, which involves chewing, chewing, tearing, swallowing and tasting. wait for action.For the delicacies recorded from all over the world, I want to preserve their characteristics and spread their production methods, so as not to be overwhelmed by time, to regret and recall for future generations.I search for food, pay attention to digging out folk ingredients, look for excellent and healthy cooking methods and techniques, dig deep into its cultural connotation, and look for its meaning and value of existence.

I am a person who is used to idleness. I hate those cumbersome etiquettes and well-regulated terms. I often study anecdotes about eating, drinking and having fun. Shallow Yin, this kind of cultural elucidation has accumulated knowledge and accomplishment.Long-term food tasting has formed the habit of paying attention to local delicacies. Every time I go to a place, I pay close attention to local famous snacks, brand dishes, local specialties, etc., and try my best to taste and taste.Over the past ten years, I have made many literary friends, met diners, learned about food resources in various places, and experienced the taste of food on the spot by taking the plane, and finally got something.

For more than ten years, I have been in the state of traveling and eating. I have eaten many delicacies, but I have encountered and touched them by chance. I have tasted and experienced contact, and I have been unable to investigate its details and historical origins.I go deep into the origin of food because I feel the local customs, folk customs, human geography, soil, climate, sunlight, water and other factors, and understand its historical origin and development process and the role it plays in promoting this food. Through a comprehensive understanding of people and things and the process of forming the heyday, understand the cultural taste and living habits of this delicacy through tasting, feel its essence, add my unique taste method and taste recognition ability, and understand each delicacy Make subtle distinctions and appreciations, form your own words, identify and distinguish the ingredients and ingredients, cooking methods, techniques, and the medicinal properties and nutritional components of the main ingredients, and then record them in a document, dedicated to diners and foodies all over the world.

I always hold a belief in recording food - the contribution of the people all over the country, the taste of the people in the world, introducing the best delicacy and special food I have eaten to readers and friends, let them understand and taste those food through my words, and then Look for opportunities to experience, taste, and feel locally. In the process of tasting food all over the country, I found a very strange phenomenon, that is, many of the strange foods I have eaten are only popular in a small area or rarely popular, and it is difficult to eat.The local people don’t pay attention to its existence and are used to it; the local catering enterprises also turn a blind eye to it, and no one has ever thought of digging and packaging this dish; the chef focuses on revising the classic dish, adding too many modern elements and food junk ingredients, making it A delicacy that was originally loved by everyone is made in four ways, and it is called innovation.There are countless new and innovative dishes in the eight major cuisines of our country and those that have not entered the mainstream. In fact, they are all unhealthy, unnutritious, and green garbage dishes, but they appear in restaurants openly, and diners do not refuse.Local food and restaurant food have been seriously out of touch, and have become their own positions and camps, and foodies cannot choose between the two.

After thinking about it, I decided to record the delicacies I tasted.I pay attention to excavating the cultural heritage of each local dish, make reasonable improvements, adapt to urban diners and facilitate the development of chefs, recommend it to chefs and restaurants that respect culture, and the restaurant recommends it to diners, so as to retain the taste and taste for human beings, and also for the city. People bring deliciousness.In the past few years, I have been doing food promotion and packaging part-time. I not only recommend the appearance of the food, but also promote the culture and humanities of the place of origin, so as to achieve the function of promoting the culture of the place of origin.I have been looking for an excellent way to promote the food I have discovered to the whole country and the world, introducing local food to Chinese people, so as to spread the world and spread the way of eating, which is now.

China is rich in food resources. I have tasted thousands of kinds, and I am still trying to taste them. I will write more food books to complete my mission of tasting food.