Guizhou cuisine
VicentaLakin
I talked to a friend yesterday. He was bored. I'm sorry that my years of graduation have been a waste of nothing. Words are endless and bitter. She was sad to see her friends around with a car and a wife and children, and she was still empty. Friends and I are the same age as me, working in a private enterprise, working nine to five days a day, taking a double break, travelling out occasionally, sunbathing, food photographs, weekends, either at home or with a few friends, leading a life that looks like a small sum. Many times, we envy those who succeed, who are held and admired by many. Under the radiant rings of light, the eyes of countless envy and admiration are focused. Just as the table can only be enjoyed by a few, ordinary foods such as cabbage and tofu are overshadowed. Many of these so-called successes can only lead us to retreat and envy. Like my friend, in his 20s, he wanted to be famous. She had forgotten, however, that life required time and experience, and how the wealth accumulated over the decades by those who had succeeded could have imagined that they could be acquired overnight. Every age group has its own problems and hardships. In their teens, they flourish, but they lack experience; in their 40s and 50s, they are mature and wise, but they only recall the old youth. At that stage, neither the regret nor the bitterness of the past nor the fear of the future. Everything is now, live now. No one's life is a smooth one, as if every dish on the table was not a mountain. The best food gets tired of eating long enough. And no one's life is always so loud, and life is more ordinary and ordinary, just like radish and cabbage. Today's character, Tofu, is a common dish. There is no glamorous appearance, there is no special processing, there is nothing to eat but its taste, and there is a feeling of calm. The gold, the white, the white, the white, the fragrance, and the taste. It is like a moment of quiet and peaceful monologue in our hearts when the night is dark。
