It’s the throwaway lines that offer some of the most arresting moments in Invitation to a Banquet, Fuchsia Dunlop’s love letter to several millennia of Chinese gastronomy. That she once cooked 350 duck tongues for a banquet — in Oxford, of all places; that she had her first taste of fermented camel’s milk at a Kazakh circumcision party in Urumqi; or that Yi Yin, the master chef in the service of Duke Huan, the 7th century BC ruler of the State of Qi (in present day Shandong), was said to possess a perfect palate, but was also said to have made his son into soup to please the boss.
在扶霞•邓洛普(Fuchsia Dunlop)写给几千年manbetx3.0 美食的情书“Invitation to a Banquet”（宴请）中，一些最不经意提到的内容最吸引人。比如，她曾在牛津——一个你意想不到的地方——为一次宴会烹饪了350条鸭舌；她还在乌鲁木齐的哈萨克族割礼仪式上第一次尝到了发酵骆驼奶；还有公元前7世纪齐国（今山东）国君齐桓公的御厨易牙据说拥有完美味觉，但也据说他为了取悦齐桓公把自己的儿子做成了肉汤。