Chapter 34 The taste of life that cannot be learned, the taste that can be eaten

——Reading the series of books on ancient Qing raw food The day I got it was a spring afternoon, and while I was hanging out, I received a call from Gu Qingsheng, who said that I happened to meet a friend from the publishing house near my residence, and we could have dinner together at night. When I heard this, my appetite Suddenly he was hoisted up.In terms of eating, this man is undoubtedly the best partner, but he spends most of his time eating various delicacies in various places, or steaming some ancient dishes that ordinary people cannot eat at home alone, and then knocking On the computer keyboard, a masterpiece full of color and fragrance is released, which makes people feel anxious, because even if they eat ten meals a day, they still can’t taste the flavors he wrote.

When he returned to the door of his house, he saw Gu Qingsheng wandering out from the opposite alley, followed by a handsome man and a beautiful woman, both holding dozens of books in their hands.The number of times I met Gu Qingsheng can be counted on one's fingers, every time at the dinner table, the first time is the most memorable, it was at his residence in Tongzhou, because several friends did not believe that Gu Qingsheng could really cook, Curiously, I ran to his house, and it turned out that just a Gushi grilled fish head was amazing. Both Luchen MM and Ten Years of Firewood wrote articles recording that experience and posted it on Guantian, which also caused "eating and drinking are not related to the sky". God" a dispute.The next two times were also in the gatherings of netizens. I remember that as long as Gu Qingsheng was sitting next to Gu Qingsheng, few people would be anorexic.

That time we entered the Zhaoyang Hunan restaurant in front of my house. Taking advantage of the time before the dishes were served, we took the new book that still exuded the fragrance of ink. The masterpiece of green dust and chopping firewood was prefaced before the catalog. I can’t help but say that it is not accurate to say that Gu Qingsheng is currently living in Beijing. I always feel that he actually lives on the Internet. Where did I go and what good food did I eat? I can always find traces on the Internet. I remember Gu Qingsheng once asked me if I thought about what changes the Internet will bring to people in a few years, and asked myself He said that there would be obstacles in the future for those who surf the Internet and those who don't, and those who use forums and those who don't, because they are basically different language systems, and he didn't think of any far-reaching changes.In fact, after the book delivery this time, several books he published, such as , , "Food Lovesickest" and so on, simply sent me the address of the online version through QQ, and I haven't seen the paper.

I had a copy of "Left Roast and Right Stew Soup" in my hand before, and together with several other books, a food series has been formed. In the book, you can see the ancient Qing Dynasty traveling from east to west, from north to south, and from all over the world, appraising the food from all over the world. , from Guanzhong’s noodles and mutton steamed buns to Hangzhou’s steamed kung fu restaurant to Lingnan’s fresh and fresh gourmet routes to the hidden gourmet center of Beijing, the scope of its activities is wide, and the amount of tasting content is astonishing and astonishing. I am envious, I don’t have the burden of wealth, I don’t have the hardship of “work unit”, I can walk as soon as I lift my legs, I can eat whatever I want, I can shake my folding fan lightly, and I can walk leisurely.Life in Beijing is described by him in a few words as "the days of living in Beijing, many evenings are composed of going to restaurants and restaurants, reading life from dishes, and swaying poetry in wine and tea". This kind of life state is leisurely and rich.

Reading Gu Qingsheng's article, one would feel that this is a sensitive and meticulous person, which doesn't seem to match his appearance. The tall, burly and unkempt image seems to be somewhat reckless, but the article depicts wheat in detail The fragrance of the zongzi is like the sun in the west, and the soft rice dumplings are like the fragrance of spring muscle. They have the natural sensitivity that is necessary for a writer. I secretly speculate that this aspect is determined by his personality characteristics, and it may also have a lot to do with his experience.Gu Qingsheng wrote many times about his life in the geological team. It seems to be a long experience of living in the mountains. It is lonely and deserted, and it is also the experience closest to nature. Food is a great joy.Later, Gu Qingsheng was known for his fierce words. I don’t know why his writing style has changed drastically now, and he is immersed in food, culture, tea and wine. Occasionally there are words like this in the article: "A good life always has N kinds of flavors to taste, and N kinds of brands of fine wine to choose from. Just like politicians talk about democracy and freedom, dictatorship with only rice and pickles is not right. It can satisfy people's various tastes...", in his writing, everything comes down to the most mundane word "eating".But who knows how far and how close the most mundane life is to the highest pursuit.

I remember that the dishes that Gu Qingsheng ordered that day included dry pot tea tree mushrooms and fragrant chicken. I had never thought that there was anything delicious in that restaurant before, but the dishes he ordered were full of fragrance and left a lingering fragrance in my mouth. Every time I ordered the reserved dishes, I would think of Gu Qingsheng, and think of where he was eating, but he really couldn't learn his life.I think that only Gu Qingsheng can make the special Gu’s Roasted Fish Head, and only Gu Qingsheng can write such a series of food books. This kind of life and state of mind, and this kind of writing are patents that cannot be imitated.