197 Chatting with Shen Hongfei on "Gastronomic Writing"
Shen Hongfei recalls: Back then, his "Gastronomic Writing" column attracted such questions from readers. Serious reporting came first, and casual talk about food and drink came after; this "unserious" job later became his signature. In "Gastronomic Writing" (Xieshi Zhuyi), "writing" comes first, and "food" comes second. In this episode of Leftover Talk, we invited the renowned Shen Hongfei for a chat. Master Shen understands food but is reluctant to act as a judge for others' palates. "Authenticity" is often just someone's first bite in childhood; Michelin can help find restaurants, but whether you enjoy the meal is up to you. After writing about food and drink for so many years, what he still cares about is his own experience, and how to write about these experiences in an interesting way.
Original Chinese title & description
197 与沈宏非闲聊“写食主义”
沈宏非回忆：当年“写食主义”专栏曾招来这样的读者质问。严肃报道在前面，吃喝闲话在后面，这份“不务正业”的差事，后来倒成了他的招牌。“写食主义”，“写”在前，“食”在后。本期《边角聊》，请来了大名鼎鼎的沈宏非一同闲聊。沈爷懂吃，却不大乐意替别人的舌头当裁判。“正宗”常常只是某个人童年的第一口，米其林可以帮忙找馆子，但吃得开不开心，还得自己说了算。写了这么多年吃喝，他在意的仍是自己的经验，以及怎么把这些经验写得有趣。
Participation credit “本期参与者”：沙青青（微信公众号：13号埋立地、小红书：Sha-13号埋立地）。
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