"Eating and Getting Old" Author: Chen Xiaoqing Publisher: Wenhui Publishing House

Introduction · · · · · ·
【Editor's recommendation】

The ultimate meaning of food is to achieve physical and psychological happiness. This kind of happiness is very subjective. Sometimes it is related to the food itself, and sometimes it is related to life experience. The satisfaction you get from eating home-cooked meals may not necessarily be obtained from eating bird's nest, abalone, and shark's fin. - Chen Xiaoqing

★A story about searching for flavors on the tongue by Chen Xiaoqing, the chief director of "Flavorful Origins", a sincere work that is written from the heart.

- With the phenomenal documentaries "A Bite of China" and "Flavorful Origins", Chen Xiaoqing created a new category of food documentaries, and he is also affectionately called "the national hungry dad". A person whose eyes light up at the sight of food and who searches the streets and alleys for the best taste in the world can always make your food more delicious.

★Life is full of flavors, and the aftertaste determines success or failure. A collection of essays that thoroughly understand life.

-A collection of life stories centered around food, with life experiences as the warp and the understanding and attitude towards food as the weft, spanning the life of a foodie. "Food carries memories and bears witness to the years. When we explore food, we are actually searching for ourselves."

-The "happy breeder" beside the dinner table, the smell of fireworks in the small dirty restaurant, the private dietary preferences that only the closest relatives understand, what to eat and how to eat are not as important as who to eat with, the most delicious thing is always people.

★“To protect our appetite is to protect our lives.” Everyone can find belonging in “eating”.

- "In the depths of the night, behind the tall buildings, there is always a tireless little restaurant waiting for us. This kind of fluke mentality sometimes even has some meaning of faith."

-"I work overtime at night and go home in the dark. I always hang out here, chat with Jiang Sir, and listen to him scolding people. The shop is very simple, but every time I come here, I feel that life is very real."

★A journey of searching for flavors between hometown and the world, "national food partner" Chen Xiaoqing will take you to eat something delicious.

- Feel the breath of the city at the vegetable market, eat a steamed bun with a smile on your face, go to a noodle shop that costs "10 yuan per person" and debate with the boss about the thickness of Liuzhou rice noodles, and struggle with the perfect way to eat pea noodles. The more you know about daily food, the more confident you can be as a street vendor, and in the air filled with the smell of sour bamboo shoots, convey the philosophy of delicious food in the world - "Delicious food is not a niche, it is hidden in most people's three meals a day."

★Recommended by Luo Yonghao with the preface!

- "This book, at its usual high standard, tells the theme that Chen Xiaoqing is best at and that we can never get enough of: good food and good dishes are our land and our people. People who love to eat are always the best people."

- "If you are a fan of Teacher Chen Xiaoqing like me, you must not miss this sincere work that is written with all your heart and soul." - Luo Yonghao

【Celebrity Recommendation】

Political scientists and economists are saying that the next big downturn in human society is coming. If they are wrong (after all, they often are), we can go find delicious food after reading this book and continue to live a passionate life; if they are right, let these warm and fragrant words comfort us through this difficult period. - Luo Yonghao

I always think that Chen Xiaoqing's food articles are better than the food documentaries he directed, because for various reasons it is difficult for him to make a documentary completely according to his own wishes, but he can control the articles at will. Although he lets his imagination run wild, they are still authentic and original. It turns out that Chen Xiaoqing can be more talented! - Bai Yansong

Chen Xiaoqing is a gourmet I trust.

Yes, the most delicious thing is people. Xiaoqing is not only a person who loves to eat, but also a person who can make any dinner party delicious. From this perspective, Xiaoqing is the most delicious person. - Feng Tang

There are ways to eat and drink, and there is a way to write with style. Everyone has his own style in his writing, and you can't deny it. When it comes to writing about food, some people are domineering, some are angry, some are silly, and some are sour. Chen Xiaoqing's style is down-to-earth style. Chen Xiaoqing's down-to-earth style did not come out of the ground and then be caught by him when he bent over, but brewed in the dantian, accumulated at the root of the tongue, and released at the tip of the tongue, going backwards into the soil, the surface, and the hearts of the people. ——Shen Hongfei

【Content Introduction】

The story of searching for flavors on the tip of your tongue by Chen Xiaoqing, the chief director of "Flavorful Origins".

A collection of essays that thoroughly understands life, a sincere work that reveals one's heart and soul.

From traveling far away at the age of seventeen to going to school in Beijing, to accidentally becoming a food documentary director, and later becoming a nationally famous foodie, every stage of my long life has memories related to food.

When I was young, the delicious food was the 60-cent jar of glutinous rice, the neighbor's watermelon sauce, and the Xiaoxian mutton soup that blistered my mouth when I first went to a restaurant. These are the things called homesickness that are engraved in my genes. The memory of a migrant worker in Beijing is the Yanji cold noodles on Fuyou Street when he is sad, the 24-hour Mahua in the cold night, and the days when everyone had a handful of skewers of meat, drank industrial beer, and talked about Wittgenstein.

Food connects hometown and the world. Everyone can find belonging in "eating". Food is not a niche, it is hidden in most people's three meals a day. In the final analysis, there is no essential difference between Uncle Jules's oysters and the shredded radish meatballs in front of his father's sickbed - what you eat is the best.