"As soon as I opened the lid, I was scalded by the gushing steam. Do you want to say, Abo, are you trolling me?" The first dish that Yang Shuangzi formally learned when he was a child was frying fish, which many people shunned. As the eldest girl in the intergenerational upbringing, after her grandmother fell ill, her uncle and aunt began to teach her how to cook, who was a junior at the time. "They all said it was easy, but I really don't think it's easy!" Yang The twins laughed and said that they had also learned about the yam melon chicken at the time, "Auntie said that it is to boil the chicken, add the yam melon and cook together." Look!" Yang Shuangzi, who has loved to eat since childhood and will spend a lot of effort on food, may place importance on food from family origins. His father was a baker who could make many Han cakes and pastries, and Yang Shuangzi also worked and studied part-time and left home as an apprentice baker since the age of fifteen. Yang Shuangzi's first work in the Japanese era, "The Season of Flowers," uses flowers as the title and family stories as the main axis,and mentions many festivals. "When you mention festivals, there must be food." During the process, I discovered that "some things were there a hundred years ago, or are completely unheard of now." Surprised, Yang Shuangzi wanted to write a book titled food, "Taiwanese traditional banquets consist of 12 dishes, which are just right to match the beginnings and turns of the story,"
so the background of "Taiwan Voyage" during the Japanese Occupation Next, using the railway travel and food, weaving the friendship between the Kyushu writer Aoyama Qianhezi and the Taiwanese translator Wang Qianhe, who are more than friends, but limited by the identity of the colonizer and the colonized, full of ambiguous and contradictory friendship. "It wasn't like water-sprayed turkey rice back then," Yang Shuangzi, who lives in the west, mainly uses motorcycles as a means of transportation, but one day she saw the train "Puyuma", which she thought was only available in the east, whizzing by, "I thought at that time, why would I watch it near my house? Pricing Are you there?" Yang Shuangzi's interest in railways developed from her curiosity about life observation. Compared with railway fans who chase the history of trains, she prefers to experience the daily life along the railways. "I'm an amateur railway fan," Yang Shuangzi said that he liked "Railway Bento Journey", the main point of traveling around Japan by train and tasting the railway bento, which has also become the backbone of "Taiwan Odyssey", "Then let them Take the train and experience delicious food along the way!” The background of "Taiwan Odyssey" is set in the Japanese era, and the food experience of the protagonists needs to be considered reasonable.
"At that time, water-sprayed turkey rice was not popular." In "Sashimi", in addition to Japanese-style sashimi, the protagonists also tasted the special food "Kin" in Chiayi. "In the days when refrigerators were not popular, people would use salt to preserve food to extend the shelf life. 'Lin' was pickled until the original shape of the food was almost disintegrating." Yang Shuangzi himself has never had the chance to eat 'in', "Currently 'in' 』Probably only in some small fishing ports." "I often say that space can preserve history, and food actually preserves traces of history." Another article, "Maji Soup", is full of Yang Shuangzi's childhood memories. "I used to plant sweet hemp in my hometown around this season. After picking it, the adults would knead the leaves into a kind of dumpling to remove the bitterness, and said that only if you can knead this can you get married." "I want to say that my dad will Knead, let him get married!" The thickened texture of the Ma Yi soup comes from the juice secreted by the sweet hemp during the rubbing process, "Every time we see someone adding Taibai powder to the Ma Yi soup, we say it's a demon. Crooked way!" With the sweet potato and occasionally dried fish, the mozzarella soup, Yang Shuangzi can eat a bowl of Gong's delicacies with rice.