"" translates to "Eat in the mortal world"

Author: Zhu Zhenfan
Publisher:
Publish Date: 2006-01-01
Features: This book was met with rave reviews upon its release in Taiwan. As its title suggests, it presents a new concept, "New Commoner Culinary Culture." The ingredients featured range from high-end delicacies like shark fin and bird's nest to everyday items such as chicken, duck, crab, and mushrooms, with a special emphasis on humble yet beloved dishes like "cat ears" and stir-fried dough strips from our memories. Through the author's genuine appreciation and heartfelt writing, these ordinary foods are elevated to a profound culinary realm—where "seeing a mountain is seeing a mountain, and seeing water is seeing water." Additionally, the book explores the creation of the exquisite Red Chamber Feast, discusses the evolution of kitchen tools as essential tools for culinary mastery, and delves into the fascinating stories of ancient and modern celebratory banquets. It is deeply rooted in culinary culture. Readers will not only experience a profound sense of food enjoyment but also gain intellectual pleasure from cultural reading, effortlessly completing their culinary culture credits—truly a delightful achievement in life.