人们对吃的追求是永无休止的,标新立异是饮食业的一大主题和发展动力。正是如此,吃的世界才出现千姿百态、品种各异的美味佳肴。食异之风,古而有之,唐刘询《岭表录异》记录了岭南少数民族的食异之风,甚至吃牛胃中的草粪,令人惊讶。明《五杂俎》一书记载了闽人吃蚂蚁、蚯蚓、蛤蟆,至今还觉得新鲜。其实,当今流行的食野菜、虫菜、花菜等也是一种食异的表现。异者,与众不同有新意也。笔者认为,只要对人们的健康有益,对丰富生活有益,对提高烹饪技术有益,这样的食异是值得提倡的。但是,追求“异”是有原则要遵循的:一是不要追求“奇异”,怀着一种不健 People’s pursuit of food is endless, unconventional is a major theme of the catering industry and development momentum. It is so, eating the world appeared in different poses and with different varieties, different delicacies. Food unusual wind, ancient and sometimes, Tang Liu inquiry “Ridge Table Sapphire” recorded the ethos of ethnic minorities in Lingnan, and even eating grass manure in the stomach, astonishing. Ming “Five Zai” a book records of Fujian eat ants, earthworms, toad, still feel fresh. In fact, today’s popular edible wild herbs, insect pests, cauliflower is also a food-like performance. Different people, different have new ideas too. The author believes that as long as beneficial to people’s health, good for enriching life and improving cooking skills, such a difference is worth advocating. However, the pursuit of “differences” is a principle to be followed: First, do not pursue “singularity”, with a lack of health