上海有些小资的饭店都会在少而精的菜肴旁缀上黄瓜或者是浸过色素的红萝卜。小时候的我竟傻傻地专挑这些吃,不能吃的则当做花戴在头上,现在想起,免不了对童年的怀念。家中惟独我是极爱吃而不爱动手做的——几乎所有的吃货都具备这一点。作为一个在上海长大的人,不得不深深地感叹上海作为国际大都市可以吃到的各国菜肴之多。生的肉在我们的祖先猿人时已经开始具备食用的价值——当然我并不是讽刺那些喜好吃刺身(日本的一种传统食物)的人。鱼是最经典的刺身原料,像比目鱼啊鲷鱼啊还有三文鱼金枪鱼什么的。最近贝类以及牛 Some petty-bourgeois restaurants in Shanghai either cucumber or dipped carrots next to the less-refined dishes. When I was little, I went so far as to specially devise these kinds of food to be innocent, when I could not eat it, I used to wear flowers on my head. Now I think of it, I will never miss my childhood. At home alone, I love it very much, but I do not like to do it - almost all food and drink have this. As a man who grew up in Shanghai, he has to deeply lament the large number of dishes that Shanghai can eat as a cosmopolitan city. Raw meat has begun to be edible when it comes to our ancestors - certainly I’m not satirizing people who like sashimi, a traditional Japanese food. Fish is the most classic sashimi raw materials, such as halibut ah snapper ah there salmon tuna or something. Recently shellfish and cattle