Comments on the Classic Chuanfei Restaurant on the Tip of the Tongue 10 _ Classic Comments _ Classic Comments

Sichuan Fly Restaurant on the Tip of the Tongue is a paperback book written by Wu Hong and published by CITIC Publishing Group. The price of this book is 49.80 yuan, and the pages are 20 15- 1 1. The article gives some readers' comments carefully, hoping to help everyone.

Reflection on Sichuan flies restaurant on the tip of the tongue (1): there are big articles in the small restaurant.

The name "fly restaurant" seems to exist only in Sichuan, but even people who hear this name for the first time can easily understand its closeness, that is, the small restaurant on the corner, which is not well decorated, embarrassed about hygiene, and has no grade, and no one will sit inside and talk about the taste. Although it looks like this, it tastes different. This kind of small restaurant generally has few varieties and is not innovative enough, so it will not invite people to promote it. You can stay and have your own "fans", which depends entirely on "taste". This is real skill!

Personally, I prefer small restaurants with characteristics, and I will want to go outside to relieve my hunger in a short time. I don't think of western food or Korean food, nor the hotel where the waiter serves in full name, but the small restaurant. We all know which steamed dumplings are delicious, which fried noodles are delicious and which boiled fish is the most enjoyable! No matter whether you are on business or traveling, whenever you have the opportunity, you will look for places with the strongest market atmosphere and often eat great specialty snacks. At this time, not only the taste buds, but also a sense of satisfaction and pride in my heart!

Sichuan has been known as "the land of abundance" since ancient times. What impressed me the most was not the lovely giant panda, nor many beautiful scenery like Jiuzhai, but the delicious Sichuan flavor. Sichuan Fly Restaurant on the Tip of the Tongue recorded the signature food of 40 Sichuan fly restaurants. Looking at colorful and delicious photos, coupled with the author's introduction of practices, procedures and materials and superb taste experience, people can't help laughing. In addition, this book is accompanied by a list of the top 50 fly restaurants in Chengdu. It can be described as a super menu tailored for foodies, and it is also like a food cheats. If there are rivers and lakes in the "delicious mouth", this book will definitely attract a burst of blood and attract everyone's competition.

Things are rare, and vice versa. In Sichuan, where the streets are full of delicious food, if you want to be "expensive" to monopolize, you must have characteristics and taste! I have to say that the author is very dedicated and quite standard when choosing a restaurant. He not only traveled all over the fly restaurant, but also recorded the life of the fly restaurant for many years. Food is the most important thing for the people, so it is very important to eat. Readers can not only see which fat sausages are delicious, which hot pots have characteristics, and which dishes are never tired of eating, but also see the happy foraging experience of authors and friends, thus generating the impulse and yearning to enjoy life in Sichuan. This is the taste and charm of the fly restaurant!

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Reflection on Sichuan flies restaurant on the tip of the tongue (2): The characteristics of flies restaurant are equally wonderful.

Give a definition to foodie: greedy people just stay at home, eat without working, and don't make money to supplement their families. No! The foodies I want to tell you are all people who like to eat all kinds of food, tasteful food lovers, gourmets and gourmets. This is not surprising. In fact, there is such a foodie around me. Every time we talk together, he can always name a few distinctive restaurants and dishes that drive you crazy and you have to try. But I'm really not a foodie. If you ask me where there is delicious food, you will be disappointed.

Today, I share a foodie with you. He wrote a book called Sichuan Fly Restaurant on the Tip of the Tongue. His name is Wu Hong. First of all, I want to tell you two concepts, one is on the tip of the tongue. Everyone is familiar with "China on the Tip of the Tongue", which introduces the delicacies from all over China. Through the delicious food in different regions, it also introduces the living habits and natural culture of people in different regions. There are also ingredients with China characteristics and a series of elements related to food, which constitute the unique temperament of China cuisine, and let you know the exquisiteness and long history of China's food culture. Just like this, the tip of the tongue will be born, which shows how much you like this program. The so-called fly restaurant is naturally a small restaurant in the corner of some city streets. The food inside is not necessarily the best, but it must have a special taste. Its environment may not satisfy you, but the boss must be the kindest, the price of vegetables must be the cheapest and the chef must be the hardest. Of course, the most conscious people here must be the 3355 people. They eat a lot and even talk loudly and laugh without restraint. This is the charm of the fly restaurant. Chengdu people carry forward and like to call small restaurants with good taste but poor environment a fly restaurant. The fly restaurant is as small as mosquitoes and flies, and the shop is definitely old enough, broken enough and humble enough. However, no matter how deep the alley of the fly restaurant is and how small the front is, Sichuanese can follow the taste like flies to find these small shops without advertisements and publicity. Although the fly restaurant is small, it drives a BMW Mercedes-Benz. The elite in suits and thick vests sit in a corner, next to the dilapidated tables and chairs, and taste delicious food together. This is also a miracle.

This book introduces us to flying restaurants scattered in Sichuan, such as the Mingting Hotel in Caojiaxiang, the pottery bowl in Endeavour Courtyard, and the Mojia Beef Restaurant in Baijia South Street. And share the signature dishes of these restaurants with some foodies, which are enduring and memorable. In fact, I've always wanted to attract some people who are wearing suits and driving cars. It's not easy to grab food with those so-called bottom people, and I don't even have to worry about losing my worth. You know, people are not third-class. Why do people think that people wearing suits and ties should go out to expensive restaurants and eat delicious food instead of gathering in the street to eat cheap food? It can be seen that we have scored ourselves. For food, no matter what your environment is, what attracts everyone is the taste, the unforgettable taste.

Everyone must have different views on food. Me too. I don't like some dishes introduced in this book. The author also said that not all people who go to these places for dinner go for a special purpose. Maybe you don't like this one, but you are bound to be fascinated by another one, and one of them will make you linger. This reminds me of eating steamed dumplings in a disguised small restaurant when I was a child. It was my first time to eat steamed dumplings. My mouth is watering when I think about it now, because I ate a lot of steamed dumplings in my shop later and felt it was not delicious. I think maybe the times have changed, or maybe I was not in the mood at that time, but if I can get my feelings back now, I will be very excited. This is the mentality of eating goods.

I can't write anymore. I'm a little hungry. Now I don't think I can always read this kind of book. After reading them, the money in my pocket jumped out. Just kidding! No wonder!

Reflection on Chuanfei Restaurant on the Tip of the Tongue (Ⅲ): Lively and wanton.

I remember when I watched If You Are the One a few years ago, there was a chubby male guest whose wish was to find a girl who could eat all the delicious food in the world with him and spend the rest of his life with him. This wish is simple and lovely, and happiness is a mess. I believe that every "delicious guy" has this feeling. The happiest thing is to have someone to eat delicious food with you. The saddest thing is to eat good food, but don't know who to share it with.

Wu Hong is a happy "tasty mouth". Whether he is a friend in life or a friend on the internet, he can always find a group of like-minded "delicious mouths" to eat and have fun with. It doesn't matter how you know each other. What is important is that everyone has a sincere heart to find food and countless battle-hardened accurate taste buds. Wu Hong introduced 40 delicacies and stories related to them in Sichuan Fly Restaurant on the Tip of the Tongue. We saw the fog with white smoke, heard the laughter and smelled the spicy Sichuan incense. Whether these small restaurants are famous or not, they will become more famous after the book is published. I hope these fly restaurants can always keep the fireworks of ordinary people, keep the appetite of the local elderly, and give us foreigners a chance to visit Sichuan one day to relieve our greed.

When I got the book, I read it with my colleagues. I read the words and she reads the pictures. She pointed to the picture of the dish and asked, what is this? What is that? I hesitated, probably this, alas, seems to be that again, alas, the author didn't mark it at the bottom of the picture, and the male and female servants really didn't check the number. Fly restaurants pay more attention to taste than shape. For a foreigner like me, some dishes are really just red oil soup. But it doesn't matter if it doesn't match the number. She continued to look at the pictures and I continued to look at the words. In fact, when I saw the greedy worm coming out, I began to consider taking time off to play in Sichuan. If you can, even if you don't bring skin care products, cosmetics and beautiful clothes, you must bring this book.

When it comes to Sichuan, it is associated with spicy food. This is a delicious place. The local people call a small restaurant with authentic taste a fly restaurant, and the author analyzes the origin of this name in detail in the postscript. In fact, there are many delicious cities and fly restaurants in China, but their names are different. For example, there are countless delicious foods in Wuhan. Sichuanese call people who love to eat "delicious mouths", while Wuhan people call them "delicious guys" affectionately. In Wuhan, cooking is easy to make money and lose money. It's not unusual for a family to be delicious. It is not uncommon to wait in line at the door for an hour every day. It is common to make a special trip from Hankou to Wuchang just to have a meal. The house next door smells terrible. Sorry, it's only one month from opening to closing. A crowded, a deserted, to attract flies, the reality is so naked, delicious guy is so serious.

Personally, a city full of "gourmets" is a vivid and distinctive city. You can laugh at her lack of exquisiteness and say that she is too ordinary. You can dislike her lack of charm, but you can't deny her vitality. Life should be full of vitality. If you can't eat and drink in the aroma transpiration, and you can't give your body the most basic comfort, how can you talk about life?

Reflection on Chuanfei Restaurant on the Tip of the Tongue (4): A must-see place in Chengdu.

Although the food book has become a genre literature similar to detective novels, and its writing style is also very solid, I still want to buy this book for a long time.

Without it, after all, what I have seen and heard here is friendly, and it is not impossible to follow the map. Although I am not a food lover, I guess I will be full (not derogatory) just by looking.

I heard the tortoise say "fly restaurant", which I didn't know before. Sichuanese are very ashamed to learn Sichuanese from their classmates in Hebei.

After reading more than half of the book, the author wrote casually, that is, daily life is very short, chatting about home, eating friends, vegetables and eating Balabala. I've been to many of these stores, and I didn't find myself there until the map was located.

Personally, I feel that although the author has written so many articles, they all taste the same, and Sichuan flavor is not much different.

Mr Wu Hong is the publisher of Sichuan Literature and Art Publishing House. Unfortunately, he died young. What happened a while ago (20 17.06) has something to do with eating. It's not that I have a bad mouth, but Mr. Wu himself said in the book: "I have lived in a hospital and know how bitter my body is." They are all annoying, and naturally they dare not manage. "

Reflection on Chuanfei Restaurant on the tip of the tongue (5): A guide to eating and drinking in a small Sichuan restaurant

Sichuan cuisine restaurant catering raiders

Reading Chuanfei Restaurant on the Tip of the Tongue/Yanbo 1980

The title of this book must be confused by the word "fly" at first glance. Liushahe explained in the preface: the word "fly" in the book is a joke of Chengdu people, and it is also wise to occupy your own position and not let you derogate. Wu Hongxuan's fly restaurant and old red jar restaurant are narrow, dirty on the ground, greasy on the table, fine dishes, low price and good taste. This is the theme of this book.

Bean jelly, pork intestines, hoof flower soup, bean soup rice, maocai, Shaxian snack, farm food, mutton soup, chicken soup, private kitchen, etc. I don't know why, these dishes are all stained with the word Sichuan, which makes people drool.

For foodies who love spicy food, this book is absolutely irresistible The title alone stumped me. Please forgive the existence of the title party! If you choose a good title, you can see what is written in the book at a glance. This book can be used as a food guide and map. Where to eat and what special dishes to order are clearly displayed in previous lives. But as a tourist, it is difficult to finish the restaurant introduced in the book in a few months. This is the sadness of not being local.

I am no stranger to Sichuan. I go back to Chongqing for two or three weeks every year, and I always take three or four days to go to Sichuan for a few days. Places of interest and delicacies are a must. When you get off the train, you will smell the thick fragrance of hot pot butter. Eating in Sichuan is an atmosphere, and you can't escape anywhere. Friends will ask me if Sichuan is fun, and my answer must be: delicious. When traveling, I will also take back many food photos and even more food blogs, but they are all floating on the surface of "delicious" and "want to eat again". Don't talk nonsense about eating goods. It's good to take a picture first when the food is served. If you don't eat directly, you are lucky.

My main concern in this book is the delicious food in the book, rather than how the author writes it. However, the author claimed to be a "delicious mouth" and ate all the most representative fly restaurants in Sichuan. This whole body exudes the spicy taste of * * *, and this one, this picture, this emotion and this experience are all "eaten".

Personally, writing food is "light" because many people have never eaten it and want to eat it; Many people can't eat it and want to eat it. So people who write articles take advantage of the right time, the right place and the right people.

As a person who loves spicy food, Sichuan is simply a paradise for eating goods. As long as you are not afraid of getting fat and your stomach is empty, you don't need to spend a lot of Qian Qian to satisfy your appetite.

Wu Hong's article will not give people the feeling of superficial food introduction. Reading his article will make you understand that he is a veteran foodie, and it is no exaggeration. For the local small restaurants to eat and drink, he has definitely eaten more than once or twice, but many times. He even knows the historical origin of this restaurant, and he is more willing to talk with the store and ask for tips and secret recipes. Even if the store has reservations, it will make you feel that he can understand what the ingredients are.

At the same time, the author will also popularize idioms and proverbs of Sichuan cuisine. For example, the key is jumping, and jumping is diving, which is the name of Zigong area. For example, diving kimchi is called bathing kimchi in Chengdu, which means that kimchi is not long, and it is usually only put overnight to keep vegetables tender and crisp.

Many reduplicated words in Sichuan dialect are difficult to express in the text, which is inevitable when the author promotes Sichuan cuisine, so the author's language organization ability can be reflected in the book. For example, the old saying in old Sichuan, "porridge and dried rice are boundless, and fat meat and lean meat are born." Boundless is rice, quack is the floorboard of meat. It's what Sichuanese used to say to their children. Children will be very happy after eating Gaga, and adults will be very happy. The words "mang" and "ga" are phonetic symbols, and the correct writing is definitely not like this. How to write them? Ask me, I don't know.

This phenomenon that you can't write words by listening to dialect sounds appears in that provincial capital and most people can understand it. The key lies in the author's reading ability, and the reading in this book is completely ok.

For foreign tourists like me, Sichuanese are particularly enthusiastic. If there is a need to ask for directions, they will definitely give you directions enthusiastically. But in my opinion, Sichuan dialect is equivalent to a foreign language. Although they are excellent, they try their best to say "Trump", but unfortunately I still don't understand. It is really a very sad thing. Besides enthusiasm, they are also sincere. They won't listen to your accent to bully customers, raise the price of vegetables or put less materials. Even if communication is difficult, as long as they follow the pictures and words, they will serve you whatever they serve. Sichuanese really don't pay attention to food any more. Eating in Sichuan is true or false.

I have a lot of sighs about this foodie. I really want to marry in Sichuan in my next life. If only Taobao could express the parcel!

Thursday, 2015165438+10/9

If authorized to reprint, please contact the author or [email protected].

Sichuan flies restaurant on the tip of the tongue (6): behind the strange name

Some time ago, I watched the Gourmet by Lu, and saw his detailed analysis of the structure of Jiangsu cuisine. No matter how detailed each step was, I couldn't help being interested in food. Especially after reading what he wrote-things in the world are often not as good as blowing, things that can be cooked are not as good as eating, and they have a unique feeling about food. Anyway, every time I see words about food, I always feel trivial and dull. Presumably this is the unique taste of life. At the end, a little sweetness moistened my throat. The same is true of Wu Hong's books. I was attracted by that strange title-"Chuanfei Restaurant on the tip of my tongue". I have to say that the author Wu Hongshi is a figure who walked out of the steaming canteen.

Like a child, he is full of freshness for every meal, remembers their names and takes beautiful photos. In the book, he did not mention the way of food, but wrote his own tastes in detail, each with its own taste and temper. This is the food in the fly restaurant. The sanitary conditions of the fly restaurant are poor and the decoration is not exquisite, but the food tastes excellent. Gourmet Yuan Tingdong has revealed the reasons for this phenomenon in his preface, largely because people who cook have feelings and intentions for food. They will analyze the tastes of people who eat, make continuous progress and improve their skills. Such a plot will not produce a touching story, so there is no dramatic plot about food in the book. The author only recorded his foraging life with his friends, but it was actually hidden in the drip room and happened in the fly restaurant.

To fully admit that there is no story in the book, I also deny it. For example, before eating the queen's hot pot, the owner of the hot pot restaurant, Mr. Zuo, will ask the author and his party if there are any old people and children among the people who eat it. Asked about the reason, Teacher Zuo explained: "If there are old people and children, I will adjust the flavor to be lighter ..... Old people usually eat lighter, but children can't eat too much flavor. Young people just want to taste heavier, and eating alone is not enough. " These events are actually stories. Only by knowing the taste and health of consumers can chefs present food better, which is the quality that chefs should have, and a bowl of water or a simple meal they present is also their heart. Such behavior is hard to be close to people's hearts, and it is hard to be unpopular in a fly restaurant!

The author doesn't like restaurants to sell stories either. I guess the reason is that restaurants are responsible for providing delicious food to people who eat, and people who eat only eat, so the taste of food is authentic. Once you have feelings, the taste of food will also change. The taste of food will also spontaneously "deteriorate". Don't add stories and feelings to it, restore its original taste. This is how food and taste buds get along. We need to give our taste buds space to understand and approach the chef's mind. In this way, no matter how crowded the fly restaurant is, the whole process of eating will be very comfortable and happy.

Of course, the author Wu Hong knows the fly restaurant very well, and he also knows the diners very well. He knows that "Chengdu people are the most critical, and it is the pursuit of Chengdu people to constantly innovate and improve their dishes when cooking." So these eaters, the process of foraging, also look very interesting. As long as everyone wants to eat well, no matter how far it is and whether they know the way or not, they will drive there. Once you fall in love with a certain food, seize every opportunity to find it. After so many years, I still remember the food I ate.

After reading too many delicious foods in fly restaurants, I deeply understand why foodies love to eat delicious food. It's not that they can't control their taste buds, but that their clear eyes stay on food and treat boring daily life in this way.

Sichuan Fly Restaurant on the Tip of the Tongue (7): Delicious Echo

After seeing the title of the book, I immediately noticed the words Sichuan and Feiwu. I can't stop talking about food in Sichuan.

When I went to Chengdu for the first time, I still remember the candied fruit near Du Fu Caotang in Chengdu, the sad bean jelly, the snacks in Shaocheng next to Wenshuyuan, the nameless fat sausage noodles in front of Kuanzhai Lane, and the vegetarian meal in Qingyang Palace. Every time someone asks me how to get to Chengdu, I try my best to persuade: go quickly, the sooner you go, the better! Really, Chengdu people are famous for their life and understanding of food.

13 During the Spring Festival, I volunteered in Yangshuo. I met a pair of Chengdu mother and daughter who were traveling in Guangxi and almost broke their waist when chatting with them. One of the daughters took part in the melon seeds competition held by the supermarket in front of her house and won the first prize of the fastest melon seeds competition in Sichuan Province. Later, it seems to be defeated by Guizhou people. They also told me that every time fruits and vegetables last season, supermarkets often hold strawberry eating competitions, watermelon eating competitions, kiwi eating competitions and so on. I was stunned by this strange competition, because I was ignorant and knowledgeable.

The funniest thing is that after I asked the delicious flies restaurant in Chengdu, they told me that there was a small shop on Chunxi Road or somewhere, and the business was super good. Once they went to eat, they saw someone standing near the table, some dressed up beautifully, some in suits and ties, and some in rags. They stood quietly at the table. As soon as the guests left, they rushed forward to eat leftovers. What the hell is this? My eyes and I were stunned at that time. My poor mother gave me a pair of small eyes when she gave birth to me, otherwise my eyes would definitely come out of the box. We had a heated discussion about why these people did this, but we had no idea and had to go to bed angrily. Later, we always wanted to ask the insider, but we never got a chance. I remember they also said that business was so good that every year the proprietress took her employees abroad at public expense, 12 years, and went to Maldives! We all seem to have expressed envy and hatred for this, and said at a distance, please ask the proprietress to accept me as a waiter.

Therefore, in my impression, Chengdu people have always been living gourmets. After reading this book by the author Wu Hong, I got to know more about the fly restaurants that are unknown to ordinary people in Chengdu and even near Chengdu. This book can be regarded as an atlas of food, but more importantly, it introduces the characteristics of various fly restaurants and the author's friendship with food in series in these restaurants

As Yuan Tingdong, a gourmet, said, a real gourmet should "know the taste" and know that what is difficult to describe in words is only the comprehensive beauty of eyes, nose, tongue and taste, and then get the message. Some people may think that only five-star Michelin hotels with high-rise buildings can have this supreme beauty. But this book only talks about those secular fly houses that seem to be off the table. Sichuan local language is rich in simple modal particles. Every time I see something like "important", I can't help but think of those Sichuanese who are short, pithy and delicious. In the author's eyes, the owners of these small flying restaurants generally struggle for survival, and they must do their best to study delicious food to retain customers. So although the restaurants are small and delicious, there are many.

For most of us ordinary people, it may be difficult to eat the so-called five-star hotel all our lives. But most of our lives are dealing with these ordinary fly houses. It's delicious, and the boss can eat it as soon as he eats it, without too much comment from others. The eyes of the public are discerning, especially Chengdu diners. As one of the gourmets, these restaurants written by the author have been silently judged by everyone.

I can't help drooling over the hot and sour powder of fat sausage, braised maocai, Jiangyou fat sausage, Luo chicken and tofu skin mentioned in the book. It is really difficult for people to watch these foods thousands of miles away on a cold winter night. It is said that the high-speed train from Xi to Chengdu will be opened soon, just four hours. You can go to Chengdu for a big meal on weekends, and then you must eat all the restaurants mentioned in the book. By the way, at the end of the book, the top 50 flies in Chengdu are even listed intimately. It can only be said that Chengdu people are really good at living.