《君幸食》内容简介

　　扶霞这一次，选择站在历史的长河里，穿越丝路和长城，给中国传统烹饪智慧找到全球性参照和现代性诠释，眼界开阔、考据精深。——陈晓卿

　　中餐到底是什么？

　　从麻婆豆腐、东坡肉、一品锅、醉蟹，到小笼包、刀削面、罗宋汤、慈母菜。

　　从《礼记》《诗经》《本草纲目》《随园食单》，到晏子、屈原、苏轼、袁枚。

　　在扶霞看来，中餐是技法，也是哲学；是治愈身心的良药，也是文明与荒蛮的分界。

　　中餐是世界上最受欢迎的美食，也是人们最不了解的烹饪传统。

　　三十年来，扶霞在世界各地品尝美食，与当地的食材商、厨师和美食家交流，在典籍和食肆中体味中餐的独韵。无论是稻米与大豆的重要渊源、舶来原料的美味诱惑还是佛教素食的悠久历史，你都能在扶霞的观察中读到中餐传统的独有智慧，回应时代的提问和挑战。

　　中餐是简单的，也是复杂的。

　　如果中餐有世界观，一定是食物在灶火、天地、庖厨和餐桌间往复流转。这一次，扶霞以一如既往的幽默笔触、前所未有的精彩视角，从三十道菜出发来谈论中餐的起源、食材、技法乃至思想，仿若一场宴请、一段旅程、一次告白。

　　作者简介

　　著名美食作家，毕业于剑桥大学学习英国文学。研究中国烹饪及中国饮食文化三十年，著有《鱼翅与花椒》《寻味东西》等多部作品，并于《金融时报》《纽约客》《美食杂志》《四川烹饪》等报刊杂志上发表大量文章。她的美食著作曾荣获多项大奖，其中包括四次有“饮食世界奥斯卡”之称的詹姆斯•比尔德烹饪写作大奖（TheJamesBeardAwards）。《鱼翅与花椒》简体中文版推出至今，已畅销二十万册，斩获多个奖项。

　　

"Jun Xing Food" content introduction

This time, Fuchsia chose to stand in the long river of history, crossing the Silk Road and the Great Wall, to find a global reference and modern interpretation of traditional Chinese cooking wisdom, with a broad vision and profound research. -- Chen Xiaoqing

What exactly is Chinese food?

From mapo tofu, Dongpo meat, a pot, drunk crab, to Xiaolongbao, sliced noodles, borscht, mother dishes.

From "the Book of Rites", "The Book of Songs", "Compendium of Materia Medica", "with the garden food list", to Yan Zi, Qu Yuan, Su Shi, Yuan Mei.

For Fuchsia, Chinese food is both a technique and a philosophy; It is a good medicine to heal the body and mind, and it is also the boundary between civilization and barbarism.

Chinese food is one of the most popular cuisines in the world and one of the least understood culinary traditions.

For three decades, Fuchsia has been tasting food around the world, interacting with local ingredients, chefs and foodies, and tasting the unique flavor of Chinese food in classics and restaurants. Whether it is the important roots of rice and soybeans, the delicious allure of imported ingredients or the long history of Buddhist vegetarianism, you will find the unique wisdom of the Chinese tradition in Fuchsia's observations, responding to the questions and challenges of The Times.

Chinese food is simple and complex.

If Chinese food has a world view, it must be food moving back and forth between the stove, the earth, the kitchen and the table. This time, Fuchsia talks about the origin, ingredients, techniques and even ideas of Chinese food from 30 dishes with her usual humorous touch and unprecedented wonderful perspective, just like a banquet, a journey and a confession.

About the author

Famous food writer, graduated from Cambridge University to study English literature. He has been studying Chinese cuisine and Chinese food culture for 30 years, and has written many works such as "Shark's Fin and Sichuan Pepper", "Finding Something", and published a large number of articles in newspapers and magazines such as "Financial Times", "New Yorker", "Food Magazine" and "Sichuan Cuisine". She has won several awards for her food writings, including four JamesBeardAwards for Culinary Writing, the "Oscars of the food world." Since its release, the simplified Chinese version of Shark's Fin and Sichuan Pepper has sold 200,000 copies and won many awards.