Swordsman Ling Yan The Three Musketeers
Title picture: Datang
Is pain the most unforgettable perception? In fact, I think this needs to be discussed. At this time, the comrades who screamed during training may roll their eyes at me. But if I say that taste is the most missed thing, I believe most people will not object. Zhang Ailing There is a classic sentence in "Lust, Caution" that is regarded as a guideline by countless young people, "The way to a man's heart is through his stomach." She is a girl, so she wrote it this way, but actually it would not be a bad idea to change it to "to the human heart through the stomach." Stomach and taste have the same pronunciation. Taste comes first before it reaches the stomach, and only when it reaches the stomach can it be said that there is taste. This is a universal and wonderful feeling.
Rough people like me don’t know how to appreciate. What is delicious and what is good? My evaluation will always be in two words - delicious. What do the dumplings made by your mother taste like? It’s delicious; what does the street vendor pushing a cart taste like in my hometown? It’s delicious; what does the hot pot of rice in the army taste like? Delicious...I'm not a glutton, but every time it's time to eat, I always feel like there's a grand event to go to. Of course I can't not eat, and it's even worse if I don't eat well. Over time, all foods have their merits in my opinion.
As a layman, there are also benefits of being layman. Growing up, I was not very picky about food. I would eat whatever my mother served on the table; I would go wherever my friends gave me a reservation. The weight is increasing steadily and the state of mind is getting calmer.
In the past two years, there have been more and more food documentaries and bloggers, and I started to feel a little bit spoiled. Watching the store tour video on Station B, I learned that there are so many adjectives for evaluating food. The food itself has differences in color, seasoning, aroma, presentation, and ingredients. The techniques and craftsmanship of different chefs can also be tasted differently. The dining environment, service attitude, and even the price can all affect the evaluation of a dish. Looking at the canteen food on the plate, I thought that it was a good balance of meat and vegetables and a balance of oil and salt, but the most important thing was: "Yeah! It's free, and it's the best in the world!"
The parents of my comrades sometimes come to the station to bring some food to their comrades. Every time they see how hungry we are, they invite us to taste the taste of our hometown. What impressed me the most was the fennel-filled dumplings made by my aunt. As a southerner, I have never tasted fennel-filled food since I was a child. The last time I had an impression of fennel was in a textbook. Kong Yiji ordered a plate of " fennel beans ". I took the chopsticks and put them in my mouth, not daring to eat too fast, which would appear to be rude, but the strong fragrance made me swallow faster, so I had to be careful. After I finished eating, I quickly gave a thumbs up and praised the dumplings, so that my aunt invited me to eat another one.
Taste in the world is pure joy, try the spring dish of Polygonum antlerum and artemisia bamboo shoots. As you get older, you no longer feel that you need to stimulate your taste buds to awaken your appetite. Those bland flavors have become the main theme of the dinner table, which is delicious and healthy. On the other hand, I feel that the meal itself is not as important as the people who eat with it. The Chinese are invited to sit down and talk. It’s just a matter of having an extra pair of chopsticks, but when the guests sit down and toast and chat, both the host and the guest will definitely realize that it’s not just a pair of chopsticks, but a pair of close friends, close relatives, and good brothers who are closely related to each other.
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