The Mountain Breeze Carries the Fragrance of Potatoes and Taro: a Foodie's Diary of Foraging

A light-hearted food essay. Show your outlook on life and values ​​through descriptions of childhood, work, and ancient Chinese poetry and food. Let me, who has lost the nature of tourism for the great rivers, mountains and humanities, rekindle my desire for food tourism. Tell yourself that going out for a walk is also very exciting and tempting from the perspective of food. I happened to go to Nanjing two days ago. If you have free time, take a walk on Zhujiang Road at night. In the small alley, there are quaint little shops opened by the residents downstairs. After observing 3-4 restaurants, I found that noodle shops account for more than half. This half of the noodle shops are divided into skin belly noodles and duck blood vermicelli soup. I have never tried skin belly noodles, so I chose one to try it. The noodles are machine-made and are similar to Hangzhou's scallion oil noodles. The difference is the pork skin. The pork skin is shallow fried and then soaked in the noodle soup. Add some spicy pepper to make it full. The soup will flow in your mouth after taking a bite. It has a unique taste. What matters is how well the soup base is prepared. I'm not a gourmet, so I don't mind eating this dish, it's very fresh. In addition to skin belly noodles, there are also sweet and salty noodles, which are available in hotels, noodle shops, and roadside stalls. They are also popular local delicacies. I love sweet food, so I ordered a sweet cake that is slightly larger than the Suzhou mooncake. It is yellow and burnt, like a fattened version of the Jinhua shortcake. With one bite, the Thousand Layers are so thin and crispy that they fall into pieces in your mouth. Most of the inside is hollow, with a few black sesame and white sugar fillings at the bottom. The sweetness is just right. When I got home, I described it to my grandma and she was really greedy. Tiansu is relatively tall, and for a girl, at most half of it is enough. There is also a local shop specializing in brown sugar fermented rice balls, and in the morning, I had sweet Nanjing braised noodles in the hotel for the first time in my life. The taste was very strange and strange. Not recommended for those who don't like sweet food. I think Nanjing people really love sweetness. The above is based on the inspiration expressed in this book.

Although I read half of it, I was very moved and wanted to comment on it. I admire people who know how to eat and write about food. Maybe because of my gluttony, I always stay a little longer on vivid descriptions of food. I first read Wang Zengqi's writing about eating. After watching "Duck Eggs at Dragon Boat Festival", I started to develop a hobby for more food. Behind the food is more about the chef's knowledge and research on the dishes, the taste and preference of a region, and the cultural life and daily fragments of most people. Because I like to eat, I started I have more expectations for the world, and hope to go to more places and try more different delicacies. The author's descriptions are very vivid. Although I have not been to some places, I can still feel the aroma and appearance of the delicacies there, which makes me yearn for it. Especially when I saw that part of Sichuan, I was very moved and felt like crying. As a Sichuanese, as the author said, "I want to be a Sichuanese forever", I love this area and its delicious food.

The book not only records the food characteristics of various places, but also shares the cooking methods and interesting stories related to it. Just like "The Story of Food in the World" that I read before, the love for food is also conveyed through words. Moreover, the author's description of the food is very delicate, making me feel like I can taste the delicious food. For example, the cross-bridge rice noodles and cloud leg mooncakes he described made me, a housewife, want to try them!

The descriptions in this book are more realistic and interesting.