《吃主儿》内容简介
在北京，有不少人被称之为“吃主儿”。什么人算“吃主儿”呢？“吃主儿”不是厨师，他们有一套“信条”。您了解了这套“信条”，您就知道了“吃主儿”的独特之处。
文物专家王世襄先生以及他家的两位老家人就是“吃主儿”，作者在这里讲述的就是他们的故事。
介绍“吃主儿”，就不能不讲他们怎么采购、怎么做、怎么吃的种种讲究。本书介绍的这些菜肴大多没用什么名贵原料，有些是老北京的家常菜而今天难得一见的，有些是经“吃主儿”改良而与众不同的，更有令有缘品尝者念念不忘、报刊文字屡屡推介却是偌大京城只此一家的。可喜的是，对这些菜的制作精要，作者可谓倾囊相授。如果您跟着实践，您也可以成为“吃主儿”。
从本书中还能了解当年老北京的风情和旗人的生活侧面。但是，它首先是让“馋人”过瘾的书，尤其是倾心烹饪之道且有心得的读者。
作者简介
王敦煌，王世襄之子，著有《吃主儿》《吃主儿二编》。
"Eat the master" content introduction
In Beijing, there are many people who are called "eaters". Who is a "eater"? "Eaters" are not cooks, they have a "creed." When you understand this set of "creeds", you know the uniqueness of "eating master".
Mr. Wang Shixiang, a cultural relic expert, and two old members of his family are the "eaters", and what the author tells here is their story.
To introduce the "eaters", we cannot fail to talk about how they purchase, how they make, and how they eat. Most of these dishes introduced in this book do not use any precious raw materials, some are old Beijing's home dishes and today's rare, some are improved by the "eaters" and are different, and more have the taste of the fate of the taste, newspapers and newspapers repeatedly recommend it is the only one in the big city. Fortunately, the author can be said to teach the essentials of the production of these dishes. If you follow the practice, you too can become a "eater."
From this book, you can also understand the customs of the old Beijing and the life side of the banner people. But, above all, it is an enjoyable book for "greedy" readers, especially those who are interested in cooking and have experience in it.
About the author
Wang Dunhuang, the son of Wang Shixiang, is the author of Eating Master Er and Eating Master Er II.
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