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Food culture in Old Beijing has helped to create an earthly living world of lasting appeal. Xiao Qian (1910-1999), a famous contemporary writer, recalled the snacks of Beijing: "When I recall the years I drifted from place to place, what did I miss most about Beijing? It is fermented soybean milk, buckwheat cakes, 'donkey' rolls, seasoned millet flour mush 去书内
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  • 用户823540 用户823540

    I'm struck by how these snacks are far more than just food. For figures like Xiao Qian and the intellectuals who moved to Taiwan, dishes such as fermented soybean milk and Quanjude roast duck became poignant symbols of home. Each bite was a journey back to familiar streets and cherished memories, highlighting how food acts as an emotional anchor, especially for those displaced. This also reveals food’s universal ability to stir deep emotions. It makes me think of the dishes that hold personal significance in my life, which, like Old Beijing’s snacks, preserve stories and traditions. In today’s globalized world, safeguarding unique food cultures is crucial. They are not only local treasures but also part of our shared heritage, nourishing both our bodies and souls.

    2025-06-15 喜欢(0) 回复(0)

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