Eat with me

Author: Hong Pimu
Publisher:
Publish Date: 2004-01-01
Features: When writers write about food, they are bound to be brilliant; when scholars discuss food, they must cite classical references. Hong Pimu, who excels in both writing and scholarship, is also well-versed in Chinese medicine. Therefore, his writing occasionally touches on the therapeutic effects of food, health preservation, and other practical aspects. The book is divided into six main parts: Local Specialties, World Cuisine, Vegetables and Fruits, Tea, Wine, Noodles, and Snacks, Seasonal Food Customs, and Random Thoughts on Food.
"Like the tide pushing forward," modern medicine is advancing by leaps and bounds. What is right today may be wrong tomorrow, and what is wrong today may be right tomorrow. Faced with the ever-changing and contradictory advice, it is better to let things take their course—eat what you want and avoid what you don’t want—rather than trying to adapt to every change. Letting things take their course and adapting to change is indeed a good approach.
In recent years, there has been an overcorrection, where people avoid fatty meats to prevent cardiovascular diseases, only to suffer the torment of watching a delicious braised pork stew go untouched. It’s truly a living hell.