I simmered a small pot of radish and beef brisket, put my head in a bowl, lay down on the bowl and smelled it, the pervasive heat hit my glasses, I took off my glasses, scooped a little with a wooden spoon, and slowly entered, it was a little hot, smacking Bazui, it turned out to be a strange fragrance. There are no precious seasonings and nourishing herbs in the soup, only radish, beef brisket, water and salt. It is simple, refreshing, and delicious. It is probably because it has been boiled for a long time. Boiled for a long time is a very interesting word. It is the same in dishes and in life. For a few years, life was more difficult, always hitting a wall, and crying in the middle of the night. I asked my father: "Why do I work so hard, but there is no harvest? Isn't there a harvest for every effort?" My father replied: "If you boil for a long time, you will always reap." In the cold wind of the twelfth lunar month, although it is hard to jump up in the spring, even if it is a minute or a second away from the scorching summer, the wheat ears will not be able to emit golden light in the sun. After a short time of boiling, there is still a little heat, the wheat ears will not bow, the beef brisket soup will not be delicious, and things will not be successful. The road is simple, cooking seems to be a porridge and a soup, but it contains thousands of worlds, isn't it? When it comes to understanding the way of life from food, there is one person I have to mention, that is Wang Zengqi. In his "Talking about Eating", the text is clear and eloquent. The ups and downs of life are lingering on the tongue, and the love for life is also vivid on the paper. The secular fireworks and the elegant rhyme of the piano are in harmony without being swayed.

Wang Zengqi said that the fried spinach in Kunming is very delicious. why? The oil is great, the fire is even, and the taste is very delicious. He and Cai Lan have the same views on eating, and admire the "vegetarian dishes and meat dishes" mentioned in Yuan Mei's "Suiyuan Food List". This is about using meaty ingredients to add richness to vegetarian dishes, and to tap the unique style of simple food. It is like fried bacon with Artemisia annua, and the wild Artemisia annua is a bit green and hard to eat, but when cooking, adding a little bit of bacon to borrow the flavor will make a big difference, and you can taste the harmony of Artemisia. fresh. The real "vegetarian dishes and meat dishes" actually come from Chaozhou cuisine. It is said that during the reign of Emperor Kangxi in the Qing Dynasty, Chaozhou Kaiyuan Temple held a chef cooking competition, and all the chefs who participated in the competition were the chefs in charge of cooking in temples in Chaoshan. content. "Eight Treasures Vegetarian Cuisine" is a traditional Chaozhou vegetarian dish. It is made of eight vegan ingredients, including lotus seeds, shiitake mushrooms, straw mushrooms, winter bamboo shoots, nostoc, cabbage, rot branches and chestnuts. There is a chef from Biefeng Temple in Yixi, who is very smart, and also knows how to cook vegetarian dishes with meat, that is, these eight kinds of vegetarian dishes must be stewed with meat, meat and vegetables are combined, and the taste can be rich. However, this competition was held in a Buddhist temple, and meat ingredients such as spare ribs and old hens must not be brought into the temple.