我很幸运,年纪轻轻就走过挺多地方,尝过许多地方的美食。湖南本地的各类菜式自不必说,草原上的手抓羊肉、岭南地方的烧味、西北面食、台湾小吃,还有寿司、泰国菜、印度的馕蘸咖喱等等,都是我钟情的食物。读汪曾祺先生的《老味道》,勾起了我对这些食物味道的回忆,还引起了我对书中食物滋味的遐想。《老味道》是讲饮食文化的一本书,说得直白些就是讲吃的——吃什么、怎么吃、在哪吃云云。 I am very fortunate to have walked through quite young places and tasted the delicacies in many places. Needless to say, all kinds of local dishes in Hunan, hand-picked lamb on the prairie, siu mei in the Lingnan area, northwest pasta, Taiwanese snacks, sushi, Thai food, Indian dipped curry and so on are all my favorites food. Reading Mr. Wang Zengqi’s “old taste” brought me memories of the taste of these foods and caused my reverie about the taste of food in the book. “Old flavor” is a book about food culture, to put it bluntly is to eat - what to eat, how to eat, where to eat.