Zhang Zhenmei on Eating

Author: Zhang Zhenmei
Publisher:
Publishing Date: 2006-10-01
Features: This collection of "home-style stir-fries" by the master of Chinese culinary culture, "rdquo; is a feast for the eyes, nose, and palate. The dishes and local delicacies featured in the book are accompanied by exceptional language and insights. The entire book speaks of "food," yet it always reflects the profound "culture" that lingers in one's memory.
Black (Writer): I have known Zhang Zhenmei for many years. In his early years, he worked as an apprentice in a restaurant and later engaged in culinary teaching and theoretical research with outstanding professional skills. Over the decades, he has remained steadfast and dedicated to his studies, constantly innovating. Particularly in his research on the aesthetics of taste, he has achieved pioneering results, making him a leading figure in the study of taste aesthetics theory in China.
Liu Guangwei (President of "Eastern Culinary" Magazine): Mr. Zhang Zhenmei has dedicated decades to culinary work and the study of Chinese culinary culture, possessing solid professional expertise and extensive practical experience in the field. His macro academic perspective and courage in theoretical innovation, as well as his pioneering exploration of taste aesthetics theory in the 1980s, have had a positive impact on the culinary culture community.
Certification Statement by the Master of Chinese Culinary Culture (China Food Culture Research Association): There is a lot of writing about food in newspapers, and it never gets old. Chinese people love to eat, and I think it is something to be proud of, as it is a basic art of life. Like flower arrangement and interior decoration, not everyone can do it well, yet both are relatively minor matters in comparison. "Food is the foundation of life," but looking at the refinement of things like steamed buns and deep-fried dough sticks, one realizes that "food" is not just about filling one's stomach.
Eileen Chang (Lion's Head Meatballs, Stinky Tofu), the Eight Great Culinary Schools, and regional snacks—all can be discussed. Sour, sweet, bitter, spicy, and savory, the six flavors of home-style stir-fries leave one thoroughly satisfied. True delicacies have nothing to do with the level of economic development, nothing to do with the civilization of a region, and nothing to do with the expense of ingredients. True delicacies are found in roadside small shops, in the countryside, and they are all unique. Those unadorned, natural flavors are the true essence of life.
This collection of "home-style stir-fries" by the master of Chinese culinary culture, "rdquo; is a feast for the eyes, nose, and palate. I hope every reader can find inspiration within it, gain enlightenment through comparison, and ultimately acquire the wisdom of eating. This book includes 88 essays by Mr. Zhang Zhenmei, the master of Chinese culinary culture, on the topic of food. These works have been widely shared online and have received rave reviews from readers. They are now being published for the first time, and we hope to win the hearts of all food enthusiasts.