Delicious

Author: Che Qianzi
Publisher:
Publish Date: 2004-01-01
Features: "Delicious" depicts the evolution of flavors through time, classic regional delicacies, the art of dim sum, culinary rituals during festivals, and the joy of writing about food in five chapters titled "Taste in the Classics," "Mythical Delicacies," "Dim Sum as Art," "Poetry in Rituals," and "Nostalgic Culture." The writing is meticulous, and the illustrations are distinctive, featuring detailed sketches of ancient imperial feasts and street snacks. The distant scenes evoke a sense of mystery, while the close-ups bring nostalgia. As you expand your palate to embrace delicious foods, the joy of chewing travels from your mouth to your heart. In that moment when scent, taste, and memory reunite, you realize that taste has always been awake, constantly calling the wandering heart back home. Instantly, every nerve and sense is activated—waves of tenderness ripple through your heart, and warmth surges in your eyes. As your tongue unfolds and flavors dissolve, quietly savoring the simplicity and gentleness of life itself—birds singing in the quiet mountains, the faint fragrance of gardenias drifting in the air, the endless tendrils of nostalgia, and separations that never leave a trace.
Some say Chinese culture is a food culture, while Western culture is a culture of romance between men and women. Though this is an old topic, the idea still holds some truth. It’s not that we lack romance or that the West lacks food culture; French cuisine, for example, surpasses ours in its meticulousness. A renowned contemporary chef in France considers even the temperature of the plate when serving a dish—sometimes placing it in the refrigerator for a brief moment. This practice, I believe, dates back to the Ming and Qing dynasties. Though its origins are older, it has seeped into our blood, becoming almost imperceptible in daily life. After all, tradition refers more to the customs and habits of the dynasties closest to us. Without going too far back, I’m certain later dynasties did not pay as much attention to food as we do today.
The "Du Fu Fish" in Sichuan cuisine is undoubtedly a fabrication, but it still captures the essence of the era—minimal flavor. If the fish happens to be fresh, enjoy its freshness. In the Song Dynasty, dining was still quite simple. Even a gourmet like Su Dongpo had little to say beyond, "More fire, less water." The legend of "" (hot pot lamb) is tied to Genghis Khan, but the seasonings were far less refined than today’s. Before the Ming and Qing dynasties, people ate "prepared" food, with "seasoning" not yet reaching the level of art. In other words, people invested far more effort in food since the Ming and Qing periods. The Ming and Qing marked a change. The Republic of China marked another. And today, too, is a period of change—reviving tradition while striving for innovation. For example, the traditional Suzhou dish "Rock Sugar Crayfish" may no longer appeal to many today. Taste must evolve with the times. If you understand a particular era, you can roughly deduce its culinary preferences.