What to drink with? This is a university question. Peanuts are the most common, but I think it's the most drab and unimaginative appetizer, and I'd rather eat peanuts "for nothing".

What I object to is just eating ready-made peanuts. Occasionally I see whole fresh ground peanuts in the vegetable market, buy a pound or two, cook and peel them with salt, sugar, five spice and garlic, and it is another matter.

Homemade braised beef, of course, is an excellent appetizer, but it takes too much time. If you have time to prepare, there are really many tricks: fried small yellow croaker, steamed goose with taro, duck tongue with sauce...the list goes on. The appetizers that spend money and time, always feel that they are not friendly enough.

The foreign sailors who drink at the stalls of Temple Street can drink with a little salt in their palms and enjoy it. My father's friend Mr. Huang used a handful of winter vegetables when he had no money, soaked them in boiling water and dried them for two cups, which was better than the delicacies of mountains and seas.

Yue Hua and I, in a small hotel in Chiba, Japan, were looking for something to drink in the middle of the night, but there was nowhere to look. There was only a dried salted radish left. We had to cut it open without a knife. For an unforgettable event.

When three or five confidants meet, sometimes it is more fun to meet by chance than to meet, bring out wine, and eat what you want, and you are extremely happy. There is often a can of fish sauce mustard galls soaked in the house, which is perfect for drinking.

As for the ready-made stuff, I like the salted duck kidneys sold in Nanhuo stores, thinly sliced, not hard at all, crispy and fragrant. Otherwise, Japan's bottled sea urchin mixed with caviar or jellyfish, South Korea's gold pickles and soy sauce garlic, Italian raw ham and honeydew melon, Thailand's chili shrimp paste, and the most convenient one is Ningbo's yellow mud snail, which are better than potato chips. The film is much smarter.

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The appetizers I learned from my two uncles recently are the most perfect ones, so you might as well try them. That is, when the weather is cold, pour a small cup of Maotai, light the fire, take a squid, tear it into thin shreds, bake it on the fire to slightly char, and slowly chew out the fragrance. It is suitable for any wine.

Put a small stove on the table, put a piece of shabby roof tiles on it, buy a pound of cockles, brush them with a toothbrush, and then soak them in salt water for two or three hours to let them spit out the old mud. Finally, put one in a leisurely way, roast it on a low fire, and with a "boo" sound, the shell is opened, and the fresh meat inside is fat and sweet, eat it, and then have another sip of old wine, you and I will chat until dawn.

What to drink with? This is a university question. Peanuts are the most common, but I think it's the most drab and unimaginative appetizer, and I'd rather eat peanuts "for nothing".

What I object to is just eating ready-made peanuts. Occasionally I see whole fresh ground peanuts in the vegetable market, buy a pound or two, cook and peel them with salt, sugar, five spice and garlic, and it is another matter.

Homemade braised beef, of course, is an excellent appetizer, but it takes too much time. If you have time to prepare, there are really many tricks: fried small yellow croaker, steamed goose with taro, duck tongue with sauce...the list goes on. The appetizers that spend money and time, always feel that they are not friendly enough.

The foreign sailors who drink at the stalls of Temple Street can drink with a little salt in their palms and enjoy it. My father's friend Mr. Huang used a handful of winter vegetables when he had no money, soaked them in boiling water and dried them for two cups, which was better than the delicacies of mountains and seas.

Yue Hua and I, in a small hotel in Chiba, Japan, were looking for something to drink in the middle of the night, but there was nowhere to look. There was only a dried salted radish left. We had to cut it open without a knife. For an unforgettable event.

When three or five confidants meet, sometimes it is more fun to meet by chance than to meet, bring out wine, and eat what you want, and you are extremely happy. There is often a can of fish sauce mustard galls soaked in the house, which is perfect for drinking.

As for the ready-made stuff, I like the salted duck kidneys sold in Nanhuo stores, thinly sliced, not hard at all, crispy and fragrant. Otherwise, Japan's bottled sea urchin mixed with caviar or jellyfish, South Korea's gold pickles and soy sauce garlic, Italian raw ham and honeydew melon, Thailand's chili shrimp paste, and the most convenient one is Ningbo's yellow mud snail, which are better than potato chips. The film is much smarter.

 XXXXXX

The appetizers I learned from my two uncles recently are the most perfect ones, so you might as well try them. That is, when the weather is cold, pour a small cup of Maotai, light the fire, take a squid, tear it into thin shreds, bake it on the fire to slightly char, and slowly chew out the fragrance. It is suitable for any wine.

Put a small stove on the table, put a piece of shabby roof tiles on it, buy a pound of cockles, brush them with a toothbrush, and then soak them in salt water for two or three hours to let them spit out the old mud. Finally, put one in a leisurely way, roast it on a low fire, and with a "boo" sound, the shell is opened, and the fresh meat inside is fat and sweet, eat it, and then have another sip of old wine, you and I will chat until dawn.