古往今来,写吃的文章林林总总,可谓多矣,有些还成了经典。不要说《红楼梦》《金瓶梅》里有关烹饪的出色描绘,也不要说苏东坡《菜羹赋》《老饕赋》的脍炙人口;前些年,贾平凹为晚报专栏写了《陕西小吃小识录》系列,每一则都短而有味,刊出后也产生了轰动效应。他写的是大西北的人情世俗,而号称“陆苏州”的陆文夫,笔下的茶馆、酒 Since ancient times, writing articles erupting, can be described as more men, and some have become a classic. Do not say “Dream of Red Mansions” “Golden Lotus” in the excellent description of cooking, not to mention Su Dongpo “Cai Fu” “old gluttonous Fu” popular; a few years ago, Jia Pingwa for the evening column wrote a “Shaanxi snack experience series” , Each one short and sour, also produced a sensational effect after it appeared. He wrote the worldly customs of the Northwest, while Lu Wenfu, known as “Lu Suzhou,” wrote teahouse and wine