Eating makes you old

【Editor's Recommendation】
The ultimate meaning of food lies in achieving both physical and psychological well-being. This sense of well-being is highly subjective, sometimes linked to the food itself, sometimes to life experiences. The satisfaction you get from eating home-cooked meals isn't necessarily achieved with bird's nest, abalone, or shark's fin. — Chen Xiaoqing ★ A culinary exploration by Chen Xiaoqing, the director of "A Bite of China," a heartfelt and heartfelt work.
With phenomenal documentaries like "A Bite of China" and "Flavorful Origins," Chen Xiaoqing pioneered the food documentary genre and is affectionately known as the "National Hungry Dad." A man whose eyes light up at the sight of food, scouring the streets and alleys for the finest flavors, can always make your meals more palatable.
Life is full of flavors, and the aftertaste determines victory or defeat. A collection of essays that thoroughly understand life.
A collection of life stories centered around food, threaded by life experiences and interwoven with understandings and attitudes toward food, spanning the life of a foodie. "Food carries memories and bears witness to the passage of time. When we explore food, we are actually discovering ourselves."
-The "happy breeder" at the dinner table, the smell of fireworks in the small, dirty restaurant, and the private dietary preferences that only the closest relatives understand. What you eat and how you eat are not as important as who you eat with. The most delicious thing is always people.
★“To protect our appetite is to protect our lives.” Everyone can find belonging in “eating”.
- "Deep in the night, behind the tall buildings, there is always a tireless little restaurant waiting for us. This sense of luck sometimes even has a sense of faith."
-"After working overtime at night and returning home in the dark, I always hang out here, chatting with Jiang Sir and listening to him scold people. The shop is very simple, but every time I come here, I feel that life is extremely real."
★A journey of searching for flavors between hometown and the world, "national food partner" Chen Xiaoqing will take you to eat something delicious.
Feel the city's breath at the wet market, enjoy a steamed bun from a smiling face, debate the thickness of Liuzhou rice noodles with the owner at a "10 yuan per person" noodle shop, and agonize over the perfect way to prepare pea noodles. The more you understand everyday food, the more confident you'll be as a street vendor. In the air saturated with the aroma of sour bamboo shoots, share the culinary philosophy of "the best of flavors is in the world"—"gourmet food isn't a niche pursuit; it's embedded in the daily meals of most people."
★Recommended with a preface by Luo Yonghao!
"This book, at its usual high standard, addresses a theme that Chen Xiaoqing excels at and that we can never get enough of: good food, good cuisine, our land, our people. Those who love to eat are always the best people."
"If you're a fan of Chen Xiaoqing like me, don't miss this heartfelt and sincere book." - Luo Yonghao [Celebrity Recommendation]
Political scientists and economists are saying that the next big downward cycle of human society is coming. If they are wrong (after all, they are often wrong), we can finish reading this book and go out to find delicious food and continue to live passionately; if they are right, then let these warm and fragrant words comfort us through these difficult times. - Luo Yonghao I have always felt that Chen Xiaoqing's food articles are better than the food documentaries he directed, because for various reasons it is difficult for him to make a documentary completely according to his own wishes, but he can control the articles at will, and although he lets his imagination run wild, they are authentic and original. It turns out that Chen Xiaoqing can be more talented! - Bai Yansong

Chen Xiaoqing is a gourmet I trust. — Cai Lan

Yes, the most delicious thing is people. Xiaoqing is not only a person who loves to eat, but also a person who can make any dinner party delicious. From this perspective, Xiaoqing is the most delicious person. - Feng Tang

There's a way to eat and drink, and a way to write with energy. Everyone's writing has their own unique energy, and you can't deny it. When it comes to writing about food, some exude dominance, some spit out savagery, some are downright silly, and some are downright sour. Chen Xiaoqing's energy is earthy. Chen Xiaoqing's earthy energy doesn't just emerge from the ground and be caught by him with a simple bend. Instead, it brews in his dantian, thickens at the root of his tongue, and emanates from the tip of his tongue, penetrating backwards into the soil, the surface, and the hearts of the people. —Shen Hongfei [Introduction]
The story of searching for flavors on the tip of your tongue by Chen Xiaoqing, the chief director of "Flavorful Origins".
A collection of essays that thoroughly understands life, a sincere work that reveals one's birthmarks from the heart.
From traveling far away at the age of seventeen to going to school in Beijing, to accidentally becoming a food documentary director, and later becoming a nationally famous foodie, every stage of my life has memories related to food.
When I was young, the best things to eat were 60-cent jar stickers, my neighbor's watermelon jam, and the Xiaoxian mutton soup that blistered my mouth the first time I ate out. These are the things called homesickness etched into our genes. A migrant worker's memories of Beijing are of the Yanji cold noodles on Fuyou Street during difficult times, the 24-hour Mahua on cold nights, and the days when everyone held a handful of skewers, drank industrial beer, and talked about Wittgenstein.
Food connects home and the world. Everyone can find a sense of belonging in eating. Gourmet food isn't a niche pursuit; it's part of most people's daily diet. Ultimately, there's no essential difference between Uncle Jules's oysters and the shredded radish meatballs served by my father's sickbed—what you eat is the best.

2024-01-01

文汇出版社

New Classic Culture

298

9787549641895