China News Service, Beijing, July 23 (Reporter Shangguanyun) When talking about food, which dishes do you think of?
Recently, the Chinese version of the new book "Land of Fish and Rice" by British writer Fuxia Dunlop met with readers.
This work records many Jiangnan cuisine recipes and also records the food culture behind it.
Book cover of "Land of Fish and Rice".
Image courtesy of publisher
Fuxia Dunlop is from Oxford, England.
In the 1990s, when she came to China to travel, a friend asked her to eat authentic Sichuan cuisine. It was this meal that affected her life trajectory.
Fuxia even spent 3 months studying professional culinary skills at Sichuan Culinary College, and later wrote a book about her love of Chinese cuisine, such as "Sichuan Cuisine".
Her journey to the south of the Yangtze River began more than 10 years ago. The first stop was to Yangzhou, the historic gastronomic capital, and she was quickly fascinated by the local customs and the beautiful Huaiyang cuisine.
In the next few years, she visited ancient cities such as Hangzhou, Suzhou, Ningbo and Shaoxing before returning to Shanghai.
During this period, she visited roadside stalls and old houses of wealthy merchants, wandering in various back kitchens.
She followed the local chefs and farmers to fish for shrimps, crabs and shellfish out of rivers and lakes, dig bamboo shoots and wild vegetables in the field in the village, record stories, learn dishes, and taste the delicacy of the world.
Fuxia has collected many years of observations and explorations of Jiangnan’s food culture in one volume: from the history of Jiangnan cuisine to the local culture, from eating habits and culinary characteristics to food applause, not only visits famous chefs, gathers many delicacies, but also hangs on In the countryside and fields, folk and simple farm dishes and street snacks are collected.
There are dried salted fish hanging in the ancient city of Yangzhou, Jiangsu.
Image courtesy of publisher
Lion head, sweet-scented lotus root with sweet-scented osmanthus, Sixi roasted bran, Xihu vinegar fish, crystal meat, vegetarian eel, pickled fresh...More than 150 classic recipes, 108 standing ingredients, 24 cooking techniques Placed in food culture and history.
Speaking of this book, Fuxia hopes that it will allow readers to appreciate the characteristics of Jiangnan region and its dishes, "This is a rich and diverse Jiangnan. It is far from possible to show the cuisine here incisively and vividly with a single book. However, I I hope that the recipes and stories that I have collected and written down can at least open a door to this extraordinary place of food for you."
She mentioned in "The Land of Fish and Rice" that Jiangnan cuisine is known for its exquisite elegance and indifferent balance. The cooks emphasize the original flavor of the ingredients and will not over-season to grab the limelight.
Many locals feel that Jiangnan cuisine has reached a perfect balance, is particularly healthy, and very friendly, which can attract diners from all directions.
According to reports, the process of writing "The Land of Fish and Rice" is based on ancient books and research materials, and each dish has its origin story.
For example, braised pork in brown sauce is also called Cimu Cai. According to legend, it was made by a son whose mother was looking forward to returning from the imperial examination. Legend has it that the first stewed pork with dried plums was produced in the Ming Dynasty and was invented by the famous painter Xu Wei when he was in poverty. Law……
In this way, Fuxia dialogues with the local rich food history and memory, looking for the urban history and humanities behind the food. She integrates recipes, stories, customs and customs into this "Journey to the South of the Yangtze River".
A delicacy included in "Land of Fish and Rice": Longjing Shrimp.
Image courtesy of publisher
Previously, the recommended preface of "Sichuan Cuisine" "Fuxia to the East, Sichuan Cuisine to the West" mentioned that food is a way to know the world.
Finding common cognition in food is the most convenient way to enhance communication and eliminate misunderstandings among people, ethnic groups and ethnic groups.
We need Chinese food messengers like Fuxia to walk between Eastern and Western cultures, let the world know China better, and let Chinese people know their own culture and their three meals a day in the world.
Fuxia said: "I am interested in all Chinese cuisines. Chinese cuisine is something I can never learn in my life." She eagerly said, "I want more Westerners to respect and appreciate Chinese food culture and become Chinese. The'missionary' of gourmet food."
Regarding the publication of "Land of Fish and Rice", she said that this is a gourmet journey to re-understand Chinese products and humanities. It is a look back on those ancient stories and traditional dishes, and it will also become an exploration into the future.
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