在一个速食时代,我有时想起慢美食。比如,从前我会经常看到一个人,面前摊一碟花生米、一盘五味干丝,坐在那儿,细嚼慢品,能够消磨大半天的光阴。五味干丝,是一刀一刀切出来的。将豆腐干先平削成薄片,再切成细丝,除了刀工,还要极具耐心;临了用沸水浸泡,去除豆腥味,冷开水轻漂,肉丝、鸡丝、笋丝、姜丝、肴肉丝,淋酱、麻油,拌香菜,滑嫩爽口。那个人,坐在天井里的一棵枇杷树下,明净的青花瓷小碗中盛着清冽的酒,他就这么不紧不慢,慢慢地呷,细细地品,在酒的芳香中,打发悠 In a fast food age, I sometimes think of slow food. For example, in the past I would often see a man in front of a dish of peanuts, a dish of five-flavored dried silk, sitting there, chewing a slow product, to spend most of the day. Five flavor dry silk, is a knife-cut out. The tofu Xianping first cut into thin slices, and then cut into filaments, in addition to knives, but also very patient; Pro with soaked in boiling water to remove the beany flavor, cold water dripping, pork, chicken, bamboo shoots, ginger Silk, pork dishes, pour sauce, sesame oil, mix coriander, smooth and refreshing. That person, sitting in the courtyard of a loquat tree in the courtyard, the clear blue and white porcelain bowl filled with clear wine, he was so slow, slowly, carefully, in the wine’s fragrance, Send hairy