A speech about food!

China has a long history, and its cooking art is world-famous. Chinese food is attractive for its color, fragrance, taste and shape. For a long time, due to the different natural environment, culture and customs in different regions, Chinese cuisine has formed local cuisines with different flavors. As a local flavor, Beijing's cooking is a collection of different local flavors. Northern cuisine is mainly Shandong cuisine, which is good at cooking seafood. Sichuan chefs like to put dry and fresh peppers in their cooking. Sichuan cuisine is famous for its spicy and spicy spices. Cantonese cuisine has a wide range of materials, and they pay attention to freshness and crispness. Huaiyang cuisine pays attention to the original flavor, especially oily but not greasy, light and delicious. Tan Jiacai is salty and sweet, as the saying goes, "the south is sweet and the north is salty", but Tan Jiacai takes both into consideration. China people eat concept. Or more popularly: eating culture. This makes the diet problem social (even artistic), not just a physical activity. The Japanese are full all day,

It is also refined into a kind of tea ceremony close to philosophy, which means seeking truth in the cool breeze and bright moon and flower arranging utensils. China people are even more remarkable. They regard three meals a day as their conscientious homework and tirelessly pursue that amazing artistic effect. "It's delicious!" This is a popular expression of praise for beauty. Therefore, gourmets are as pious as painters or sculptors, and their experience of beauty is even more comprehensive: color, fragrance and taste-even hidden tongues are mobilized and become tools for appreciation. When a big dish is put on the table in an orderly way, it is like opening the curtain of an art product, and one or two heartfelt cheers can be heard from time to time-of course, this is what the chef hiding in the background expects. The guests toasted each other as if they were holding a small ribbon-cutting ceremony. Then they did their jobs and waved chopsticks frequently. Jin Shengtan's comments on Water Margin and Zhi Yanzhai's comments on A Dream of Red Mansions are nothing more than that: add some eyebrows to the text. Whether it is cold dishes or cooking, they will eventually stand the "cynicism" of chopsticks. In China, the launching of every banquet is shrouded in a warm atmosphere like the launching of a new boat. Every diner is a skilled old sailor, or in other words, a potential judge. No wonder restaurant owners are good at observing guests' faces. You can tell the chef's level by looking at the guest's face. The highest state of China culture is the word "happiness". This is also a favorite Chinese character in China. And eating is the best foil for this kind of happiness. Cheerful, the host will naturally be satisfied. The traditional wedding banquet was brought to the extreme by the Manchu-Han banquet in Qing Dynasty. From its name, we can feel the meaning of "national unity" and "strong alliance". Authentic Manchu-Han banquet will be eaten for three days and nights, and tea and vegetables will not be repeated. This is a carnival with China characteristics: a Mara song of food culture! Eating is the most daily ceremony and the most intensive festival in China. Westerners who believe in virtue are used to drawing a cross on their chest before eating, shouting "God bless" and thanking God for the bread and salt. Most people in China are atheists, but when they drink, they feel like masters of their own house. A full meal (better if you can hold a poem) is the closest freedom to them. It can be seen that this nation lacks religious sense, but it has a strong artistic atmosphere. In my imagination, gourmets are folk artists with ancient traditions. Western food reflects the shadow of private ownership. They manage their own dishes in their own way-using knives and forks to facilitate the division of interests. Chinese food embodies the simplest meaning of producer. China people sit around the dining table and inherit the genes of the primitive clan commune. Everyone eats meat and drinks, and everyone has a piece of the action. It is difficult to break the tradition of pot rice. Fortunately, the dining table in China is also the most cohesive place, and the desperate wind of sharing weal and woe is quite popular. China people have an illusion that all people in the world are brothers and sisters, and all people in the world are family. After all, this virtual feeling greatly increased their appetite. Therefore, when people in China eat, they are also eating the environment, atmosphere and even interpersonal relationships. Talk and eat, eat and listen. This is a kind of eating beyond eating. I have always thought that China people's food is the most emotional and human. China people have four major cuisines and eight flavors. Sichuan cuisine, Guangdong cuisine, Hunan cuisine, Qilu cuisine, Huaiyang cuisine, Northeast cuisine and even Shanghai local cuisine ... seem to be separated by warlords. But in my eyes, it's more like an art school. Qilu cuisine from the hometown of saints is classical. The lingering Huaiyang cuisine belongs to romanticism. If spicy Hunan cuisine is critical realism, spicy Sichuan cuisine is magical realism-a pepper is sometimes more powerful than a shell, which fully mobilizes our tongue's imagination. Of course, it can also be transformed in other ways: Shanghai cuisine belongs to the graceful school of the morning breeze and the waning moon on the bank of the willow, while Northeast cuisine is equivalent to going to the east of the Yangtze River and washing away the unrestrained school of romantic figures through the ages ... I wonder if there has been a title of gourmet in western society except politicians, thinkers, artists and militarists? In China, gourmets are almost a tradition. Although it has always been similar to "leisure", it is also quite enviable. In European civilization, gourmets were absent for a period of time, just as the explorers they admired were imported from China after modern times. But privately, I think that a gourmet is also an explorer who stays at home-"parents are here, and they don't travel far", so China people have to indulge in another adventure, that is, curiosity about food. Gourmets use recipes instead of maps, cups instead of compasses, and chopsticks instead of paddles to sail in their own taste and enjoy unlimited scenery. This kind of adventurous psychology is fully displayed on the puffer fish problem. The puffer fish is equivalent to the "forbidden fruit" in China's food culture-a fatal temptation-and its delicacy is exaggerated because of its mystery and danger. Instead of shrinking, gourmets are eager for it. I'm afraid even Adam and Eve who have failed in their duties will feel sorry for themselves.