Q版-南宁老友粉

#晚餐•2020年5月9日# 今天开始读John McQuaid的 Tasty: The Art and Science of What We Eat，这又艺术又科学的，还是普利策奖获得者写的书，有文化的吃货怎么能错过。读到 “Recipes distill entire cultures down to a single sensation. Flavor is one of a very few things that make day-to-day existence not just survivable but constantly enjoyable ”，我决定拿出我的宝藏酸笋，搞碗粉嗦。

2020-05-09