祖籍天津的我从小受到父亲影响,偏爱鱼、虾、蟹之类的海鲜。每到虾、蟹甩子上市之际,这些时令海鲜总是家中餐桌上的必备之物。记忆中一直有个印象是父亲偏爱重口味的煎、炒、烹、炸,母亲则喜欢清蒸、白灼。因为母亲是南方人,跟着外祖母从小养成了江浙一带的口味。每当双方争执是红烧还是清炖的时候,我成了唯一裁判,而我对清淡口味情有独钟。人们常说口味是从小养成的,永远忘不掉的是妈妈的味道。有了儿子后,我也沿袭了母亲做饭的手 My ancestral home, Tianjin, was influenced by my father since childhood, preferring seafood such as fish, shrimp and crab. Every time a shrimp or crab is brought onto the market, these seasonal seafood is always an essential ingredient at the Chinese table. The memory has always had the impression that his father prefers heavy-flavored fried, fried, cooked and fried, while her mother likes to steamed and boiled. Because the mother is a southerner, followed by foreign grandmother to develop the taste of Jiangsu and Zhejiang. Whenever the dispute between the two sides was braised or stewed, I became the sole judge, and I had a soft spot for the light taste. People often say that the taste is developed from childhood, will never forget is the taste of mother. With my son, I also followed the mother’s hand cooking