Please introduce the titles of books about the delicacies of various provinces and regions in China. Thank you very much. . .

1. "Ya She Talks about Eating" (Tibetan)

Author: Liang Shiqiu

Recommended words:

The taste of elegant people is profound To, the most humanistic work of drinking and pecking.

Content introduction:

This book is a selected collection of Liang Shiqiu's representative prose "Elegant House" series. Liang Shiqiu laughed at himself for being greedy, and wrote countless articles about food throughout his life. These articles contain strong feelings about his hometown and are classic works by famous writers on food. Liang Shiqiu, a master of prose of a generation, left us not only the taste on the tip of the tongue, but also the taste of history, human feelings, hometown and memory.

2. "Gourmet" (Collection)

Author: Lu Wenfu

Recommendation:

This book brings together various characters over the course of four Ten years of life have been focused on the theme of "eating", and the title of "gourmet" has become popular.

Introduction:

The novel cleverly knits together the ups and downs of Gao Xiaoting, a simple and upright revolutionary cadre, and Zhu Ziye, a capitalist who has been addicted to eating and drinking all his life for more than 40 years. , uses a variety of narrative techniques to bring together the forty-year lives of various characters on the theme of "eating". The protagonist Zhu Ziye's delicious invariance just reveals the variability of history. His ups and downs reflect the changes of the times and changes in people's values. It has rich historical content and profound ideological connotation. The author uses Suzhou's customs, garden scenery, famous dishes, historical monuments, etc. to create a unique landscape, forming the unique mood, artistic conception and charm of the work. In addition, the smooth use of Wu dialect adds a strong local color to the work.

3. "Eating the Lord" (Tibetan)

Author: Wang Dunhuang

Recommendation:

Follow the practice of this book, You can also become an "eater".

Introduction:

In Beijing, many people are called "eaters." "Children" are not chefs. They have a set of "credes". Once you understand this set of "credes", you will know the uniqueness of "Children". To introduce the "eating masters", we have to talk about their various details on how to purchase, how to cook and how to eat. Most of the dishes introduced in this book do not use any precious ingredients. Some are home-cooked dishes in old Beijing that are rare to see today, and some are unique after being improved by "eating masters". They are even more memorable for those who taste them. Newspapers and periodicals have repeatedly recommended it, but it is the only one in the huge capital city. The good news is that the author can teach you all the essentials of making these dishes. If you follow the practice, you can also become an "eater".

4. "Zhitang Talks about Eating" (Tibetan)

Author: Zhou Zuoren

Recommended words:

It is also good to talk about eating , whether you listen to talk about eating, the important thing is not the eating, but the temperament and demeanor when talking about eating, that is, when dealing with real life.

Introduction:

“In addition to the daily necessities, we must also have some useless games and enjoyments, so that life can be interesting. We watch the sunset and the autumn river, Looking at flowers, listening to the rain, smelling the fragrance, drinking wine that doesn’t satisfy your thirst, and eating snacks that don’t satisfy you are all necessary in life—although they are useless decorations, and the more refined they are, the better. “It’s the same meal. , rice porridge, wine, different people can taste different tastes and think of different things. Zhou Zuoren's food articles restore the real Zhou Zuoren: playful, cheerful, nostalgic, silent at heart, and casual in his words. This is due to his inseparable affection for his hometown and his attitude towards a peaceful and far-reaching life. He calmly broke out of the bustling city, and then turned around and walked into the alleys of urban life.

5. "Wang Zengqi Talks about Eating" (Tibetan)

Author: Wang Zengqi

Recommendation:

The ultimate temptation for gourmets, in In the Chinese literary world, Wang Zengqi is recognized as the last elegant and unique literati gourmet among contemporary celebrities.

Content introduction:

What’s the fun of a recipe book if you can’t just talk about eating? Wang Zengqi explains the origin of the feeling and atmosphere of eating so clearly. , set off just right. He uses true and delicate language to express his infinite enthusiasm for life and elegant charm. He is the person who brings the appetite and elegant literature closest to each other.

6. "Lao Tao Man Bi" (Tibetan)

Author: Zhao Heng

Recommendation:

It uses a plain tone It focuses on all aspects related to diet, but it does not elevate the taste of food and drink into the essence of culture.

Content introduction:

This book is Mr. Zhao Heng’s masterpiece on food culture, and it is the first book about food culture. There are only forty-eight chapters in the book, written in line-drawing style, about food, food, scenery, people, and historical anecdotes. They are kind, natural and elegant, revealing the author's nostalgia for exquisite culture. The writing style is light and subtle, the writing is plain and dignified, and it has a "Cantonese" style.

7. "Tang Lusun talks about eating" (Tibetan)

Author: Tang Lusun

Recommended words:

The first Chinese person to talk about eating "Food Notes".

Introduction:

Food is the most important thing for the people. Eating is culture, knowledge and art.

Mr. Tang Lusun, who calls himself "The Greedy Man", traveled all over the country and tasted Chinese delicacies. This book is a collection of his "eating culture" and "eating art". The author is not only fond of food, but he can also eat it. Whether it is the remains of a gorgeous banquet in a big restaurant or the snacks from a roadside stall in a night market, he can taste the essence and eat the essence. In addition to delicacies from various mainland provinces, this book also contains Taiwanese local flavors, which will make people salivate after reading them. The theme of this book is about eating. Tang Lusun wrote down his own eating experience truly and concisely. Delicious delicacies from the north and south, as well as various waterways, are all found in Tang Lusun's writing. What's even more rare is that the author also recorded the ingredients and cooking methods of many delicacies. , providing extremely precious information for inheriting and carrying forward our traditional food culture.

8. "Words Help Taste" (To be collected)

Author: Fei Xiaotong

Recommended words:

Follow human beings The scholar Fei Xiaotong traveled all over China and ate all over China.

Introduction:

Mr. Fei Xiaotong is a famous sociologist and anthropologist in my country. He has dedicated his life to sociological theories and methods, urban and rural sociology, ethnic sociology, etc. This book will share with you his experience of tasting delicious food during his visits to various places: Longsheng kiwi fruit, Yancheng lotus root meatballs, phoenix mushrooms from his hometown, Qinhuai snacks... Let you understand the life of this academic master one side.

9. "Big Belly Can Hold" (Tibetan)

Author: Lu Yaodong

Recommendation:

Gourmet Lu Yaodong: "I He is a glutton, often carrying a mouthful on his shoulders, walking east, west, north and south, just looking for food."

Introduction:

Professor Lu Yaodong teaches a course on the history of Chinese food culture at the university. , deeply welcomed by students. He is also a person who knows the taste. He often visits various places and tastes different flavors of food. He also hopes to connect the recipes with what he has learned. Through historical investigation and literary strokes, he will explain the seven things that open the door: oil, salt, and firewood. The trivial details of food, rice, sauce, vinegar, and tea are connected with social and cultural changes, taking it to a higher level and opening up new areas for Chinese food culture. This book is a collection of some food articles published by Lu Yaodong in the past, most of which are essays about food exploration. The author went to Beijing, went to the south of the Yangtze River, traveled to Guanzhong, entered the Central Plains, and returned to Taipei. It can be said that he visited all kinds of delicious food. Sometimes he "came to Dexing Pavilion" and sometimes "the roots of vegetables in Fuchun Garden are fragrant." "Yes, it makes readers laugh and move their index fingers. What is even more valuable is that the author integrates this experience with history and literature. In the words of "Feasting on a Feast", he talks about the food of the historical city and talks about the food and poetry.

10. "The First Sin of Taste" (Tibetan)

Author: Liang Wendao

Recommended words:

From "Know From "a food-savvy molecule" to a "food-savvy molecule", Liang Wendao finally opens his mouth to talk about food; from "a feast for the mouth" to an "eye-opener", Liang Wendao, a "layman", brings readers unusually sharp insights.

Introduction:

In Western cultural tradition, "Gluttony" is listed as the first of the seven deadly sins. When eating becomes an overindulgent desire for humans, all other sins and sins will follow. In Liang Wendao's writings, eating and drinking are not just about satisfying appetite, but also a slice of human social civilization. It is inextricably linked to music, nation, education, erotica and even good and evil. Tradition fades away, hustle and bustle rises, taste becomes a means of showing off, and gluttons turn into gourmets—human beings were expelled from the Garden of Eden because of gluttony, bearing original sin, but created another paradise for themselves.