Traveling all over the world, enjoying the charm of Japan, South Korea, Southeast Asia

Author: Zhang Jianxiong
Publisher:
Publish Date: 2005-08-01
Features: Jianxiong's brother and sister's "greedy travel," and the "China" section alone has exceeded their horizons. Adding to it are the endless food stories from Europe, America, Japan, and South Korea, "wondering at the world's marvels" is the basic perception of modern people when it comes to drinking and eating. — (Hong Kong) Lam Hon-chi, Editor-in-Chief of Hong Kong's Xinhua Daily, renowned critic Tang Lulu was a connoisseur of traditional Chinese cuisine. Zhang Jianxiong embraces both Chinese and foreign cultures in his readings. When reading Zhang Jianxiong's "greedy travel," what we care about is not the flavors within, but the realm triggered by his words. Realm is one aspect of culture, and it is also the reason why Zhang Jianxiong's "eating" writings stand out from the ordinary. — (Hong Kong) Lau Sze-ming, Dean of the School of Arts at Lingnan University, renowned writer In general, eating, drinking, and having fun are all consumption. Zhang is one of the few who can write about it. Ouyang Xiu's "Record ofWine Pavilion" says: "When drunk, he shares the joy; when sober, he describes it in writing—that is the magistrate." — (Hong Kong) Zhan Delong, renowned critic and writer
When it comes to cravings, the author is even more obsessed with cravings than Gao Yang, who was always seen with two tubes in his nostrils in "Eat Your Way Around the World." We have calculated his records of cravings over the years and found that besides the North and South Poles and "Black" Africa, he hasn’t "eaten" anything. Everywhere in the world, the dishes served in kitchens—fried, boiled, stir-fried, stewed, braised, steamed, braised, smoked, scalded, simmered, marinated, stewed, slow-cooked, cooked—you name it, he has tried it. Of course, there are also the various delicacies made from sashimi. Japan, South Korea, and Southeast Asia are absolutely not to be missed. With his firsthand experiences of traveling to Japan, South Korea, and Southeast Asia, the author focuses on food beyond just sightseeing, offering a unique flavor. Yet, bringing out the local customs, human nature, and the ups and downs of the world is like a wild horse leaping across the sky, impossible to trace. This is thanks to Mr. Zhang’s innocent heart and vast knowledge. Even the most ordinary scenes and foods are extraordinary in his eyes and mouth, let alone places and foods that locals themselves regret not having visited or tasted.
As ordinary people, we should follow Mr. Zhang’s footsteps and first take a divine journey through his book, then be tempted by his allure. Without experiencing it firsthand, it remains just an outsider’s perspective from the book.