Life is Short, Have Another Bowl
About This Novel
A collection of food essays by 20 cultural masters of the 20th century. After reading a book, you become half a gourmet. Feng Zikai's rice wine, Tang Lusun's hot meatballs, Wang Shixiang's braised mandarin fish, Wang Zengqi's salted duck eggs, Liang Shiqiu's sour plum soup, Zhang Henshui's barbecue, Zhou Zuoren's bitter tea, Su Qing's braised eel, Jin Xingyao's shrimp dumplings, Zhu Ziqing's white water tofu... Listen to the master introduce the delicacies he has tasted and tell the stories behind the delicacies. The last emperor's uncle taught the chef how to cook? Chiang Kai-shek loved wonton stalls? Is Laba porridge salty or sweet? Who is the ancestor of Japanese yokan? ... Gain knowledge with relish, learn to cook the master's private dishes, and pick up the taste of the past that seems to have been forgotten but will never be forgotten. If you feel tired and lonely, you might as well turn a page of a book, sip a cup of tea, or drink a bowl of porridge. The fireworks in the world are the most soothing to mortal hearts.
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