The crisp sound of the kitchen board and the porcelain bowl colliding rippled in the hot air. I always think of my grandmother's wrinkled hands, as she sliced the cucumber into thin slices like cicada wings, and drizzled the amber liquid down the walls of the glass bowl as she poured it with aged vinegar.

Cold dishes carry the dietary wisdom of Chinese, which can not only awaken the taste buds of the hot summer, but also dissolve the meat around the hearth in winter, this healing power through the four seasons, just like the philosophy of life hidden in the fireworks.

Beef salad

Mix lotus root slices

Cold potato chips

Stir the pork liver

Chilled cucumbers

Duck gizzards

Pickled peppers in glass jars glow with a warm yellow glow, sun-dried star anise slumbering in the spice compartment, these ordinary objects are skillfully lit into gustatory wonders at some point.

The essence of coleslaw is never in the complicated process, but in the reverence for the original taste of the ingredients.

When minced garlic and balsamic vinegar meet in a porcelain bowl, when the hot oil drenches out the sizzling fireworks, we finally understand that the so-called homely taste is nothing more than the magic of mixing ordinary days with light.

Proofread by Zhuang Wu