国人口袋鼓起来后,接着鼓起来的就是肚皮了。源远流长的中华饮食,热气腾腾地成了一种“文化”。各系大菜重出江湖,挥勺舞筷,或川或粤或鲁或陕,插一杆酒肉扑鼻的大旗,掀起一场群菜并立,诸酒争雄的热闹景象。在这些“集团军”、“大部队”之后,不知不觉中,活跃起了一支“土八路”、“游击队”,那就是各色地方风味小吃,且有日渐壮大,分庭抗礼之势。在此之外,颇具特色的“怀旧一族”悄然兴起,独树一帜,如苦菜、包谷面、高粱粥。如果说各系大菜像小说,风味食品像散文,那么怀旧食品则像一首隽永的小诗。 After the pockets of Chinese people got up, the bellied up was the belly. The long history of Chinese food, steam has become a “culture.” The Department of large dishes back to the lakes, waving spoon and chopsticks, or Sichuan or Guangdong or Shandong or Shaanxi, insert a bar of flesh and blood fluttering banner, set off a group of vegetables and legislation, the war scene of the colorful wine. After these “army groups” and “major units,” they unconsciously played an active part in “Eighth Route Army” and “guerrillas.” They were all kinds of local-style snacks and were increasingly able to stand up against each other. In addition, the distinctive “nostalgic family” quietly rise, unique, such as bitter herbs, corn bread, sorghum porridge. If the Department of big dishes like novels, food flavor like prose, then nostalgic food is like a meaningful poem.