Qingshan's "I have never had anything to gain", I hope you will gain something!

I really like Qingshan’s book "Have Never Been". I got it and read it quickly.

The book tells the stories of four people, a chef who runs a private restaurant; a photographer who returned to his hometown to settle down, took pictures of some ancient items in his hometown and wrote some words on the pictures with a brush; a young man Lama; and an old man who has been with the guqin all his life. Corresponding to four titles: Gathering Flowers to Make Spring, Returning to Hometown, Crossing the Dream Sea of ??Reincarnation, Plain Qin, Ancient Music, and Light Flavor.

Qingshan wrote in his preface: Although these people are completely different in age, identity, experience, and life, they also have vague similarities. Compared with many people's enthusiasm and inability to control the era they live in, they make decisions about the limits of their own options.

Everyone’s words, deeds, and state of life are affecting changes in the world. Closely related, integrated into one body, never separated. You can learn and appreciate the meaning of qualities such as calmness, straightforwardness, determination, and introspection, and gain the value of thinking, communicating, giving, and sharing.

The writing in the whole book is simple, concise and close to people's hearts. I think this is probably the embodiment of advanced writing skills.

The chef's story talks about many private cooking methods. The ingredients are common and easily available, such as soy sauce pork: choose pork belly with moderate fatness and leanness, and cut it into strips three to five centimeters long. Do not wash, air-dry briefly, and add sauce. The sauce is: light soy sauce, dark soy sauce, ginger, scallions, and strong white wine. Twelve hours after the meat is marinated, take it out and dry it for a day. Keep refrigerated when the weather is hot. Wash it briefly before eating and steam it whole or slice it.

Qingshan also specifically asked him for advice on how to make three simple home-cooked dishes: sweet and sour hairtail, pickled radish, and kimchi. Everyone can give it a try.

Some of the cooking ideas are inspiring, too.

He not only cooks, but also draws. He said that there are similarities between cooking and painting. Mastering the pattern will produce a form and a consciousness. The pattern is all-encompassing. Look at the two cherries on the plate. They are in this position. Cooking also involves mastering standards, combinations, quantity of dishes, heat, proportions, etc. I particularly noticed that he mentioned the quantity of food, and also remembered that the food in a large restaurant is always an oversized plate with exquisite, small portions of food. At first glance, I think it is beautiful, but it is a little missing, but after eating it, it actually It's just right, not too full, and you can truly appreciate the beauty of it.

There is also a practical problem that people who cook all year round must face - killing animals. He also gave a different point of view than usual.

"Food has a natural life. When people end it and let its life reach the final perfection, it is also a kind of praise. For example, I made a shrimp dish that tasted amazing and everyone lingered over it. This is worth it. Otherwise it will be very resentful.

Qingshan also said that his words reminded her of a book about a Mexican wizard who was hungry in the desert. For other things, catch a rabbit and prepare to eat it. The master tells his disciples that before eating, you must sincerely thank the rabbit and promise it that when you die, you will also turn your body into fertilizer. Nurturing other lives

“Being a chef involves killing. One year during the Chinese New Year, I didn’t use the knife on the first day of the Lunar New Year, but on the second day of the Lunar New Year, I killed two chickens without letting anyone help me. If it is a sin, bear it yourself. When cooking fish, I always choose the best fish so that it tastes delicious. Treat it with your own heart and know that you are wholeheartedly aware of it, which is also a kind of spiritual relief.

It also reminded me of Baoyu's words in the scene in "A Dream of Red Mansions" where Qingwen tore off her fan. Earlier, Qingwen accidentally broke the fan buttocks. Baoxin was annoyed with her for not caring about the future, but later asked her to Taking the fruit to eat, Qingwen smiled and said: "I was so panicked that I even broke my fan. How can I get rid of the fruit? If there is another fight, it would be even worse." Baoyu said with a smile: "You can fight if you like." , these things are just for people's use, you like it, I like it, each has a different temperament. For example, the fan is originally for fanning. You can make it if you want to, but you can't take it out on it when you are angry. Cups and plates are meant to hold things. If you like the sound, you can smash it intentionally. Just don't take it out on him when you are angry. This is a beloved object. "Although Baoyu is a precious object. Mr. Zhou Ruchang also commented on the young master's tone here: Even though Baoyu said this, after all, it is a noble prince's kiss. As the saying goes, finished things cannot be damaged. There is no reason to destroy them at will. But I feel that if there is no preconception of destroying and destroying things at will, Baoyu's statement is quite acceptable to me.

I love to grow flowers, but my home has a north balcony. The sun only shines for three or four months a year. The flowers and plants I plant can only grow luxuriantly from April to August. It’s very sad for autumn and winter. , I also often blame myself for whether this is too much of a waste to those plants. According to Baoyu and the chef’s point of view, as long as I treat them seriously, handle them carefully, appreciate every budding and jointing of them, and carefully appreciate every flower belt. The joy it gives me can be considered as my love for flowers.

Here are some of the things I am grateful for from Cook’s Story!

The other three stories will not be told in detail one by one. Anyone who is interested can find the book and read it.

As Qingshan Ru said, I hope you will gain something from the book.

The illustration photos in the book are also very interesting. I took some for everyone to enjoy.