去年第５期的《四川烹饪》首篇即载出了吴茂华的文章《粗茶淡饭布衣家》。文中吴女士叙述了她同她的先生流沙河游历北京等地，遍尝北方各大城市的名菜，可是他们“还是禁不住要想起家里的红苕稀饭下泡菜，以及豆瓣鱼、回锅肉、青菜……”她又写道：“物质营养与精神食粮都要又 Last year, No. 5 “Sichuan cuisine,” the first one that contains Wu Maohua’s article “crude tea”. In the article, Ms. Wu described her and her husband, Liu Shahe, who traveled to Beijing and other places to visit famous dishes in major cities in the north. However, they still could not help but think of the kimchi under the family’s red clam porridge, as well as Douban fish, twice-cooked pork and green vegetables. “She wrote again:” Both physical and spiritual food needs to be done again