鱼翅与花椒 8.3分
读书笔记 第五章 刃上神功
闻夕felicity

二十一岁生日的时候,父母送了我一整套赛巴迪精致锻造刀具。但那段日子,回到伦敦的家,我很少用到这生日礼物。而那把四川手工菜刀变成我在厨房里必不可少的工具,像个护身法宝。我是在成都一个街市上买到它的,价格也就相当于两三英镑,而我已经用了很多年。我了解这把菜刀的宽度和重量,知晓把手的形状,熟悉碳钢刀片青灰的色调。我喜欢握刀在手,感觉那种踏实的轻盈;把手掌放在刀面上,贴近胸口。这把刀让我感觉自己无所不能。这是手艺人的工具,用途广泛、无比迷人。这把刀是专属于我的啊,需要我悉心的照料,要时时拿去磨刀石上打磨,要细细地涂油,免得生锈。 进行烹饪展示或者在别人家做饭时,我也喜欢带上这把菜刀:用布包裹起来,塞在我的手提袋里。我带着这把菜刀,在伦敦地铁中来往多次,还经常走过这座城市治安比较差的地段,而且是深夜。站在空旷无人的地铁站台等车,或者在迷宫般的隧道里摸索前进时,这刀都给我一种私密而甜美的愉悦。我心想着,要是有人真的蠢到要打劫,会发生什么呢?“我们是先切牛舌片还是先切骨牌片?”我可能会这样问面前的强盗,刀片在夜色中闪着寒光。

My parents gave me a set of fully-forged Sabatier kitchen knives for my twenty-first birthday, but these days, back home in London, I rarely use them. My hand-made Sichuanese knife has become my indispensable cooking tool; it’s like a talisman. I bought it in a street market in Chengdu, for the equivalent of a couple of pounds, and I’ve been using it for years. I know its breadth and its heaviness, the exact shape of its handle, the pewter tones of its carbon-steel blade. I like to hold it in my hand, to feel its lightness and its weight, to place my palm on the flat of its blade, to hold it close to my chest. It makes me feel capable, it’s a craftman’s tool, dazzling in its multiplicity of uses. And it needs looking after, this knife of mine, honing on the whetstone, oiling to keep it from rust. When I’m doing cooking demonstrations or making dinner at other people’s homes I like to take it with me, wrapped in a cloth and stashed in my handbag. Many times I’ve travelled on the London Underground with my cleaver, or walked through a dangerous part of the city, late at night. As I wait on deserted station platforms, or make my way through a maze of tunnels, it gives me a sweet, secret pleasure to imagine what might happen if someone were fool enough to try to mug me. ‘Shall we start with ox-tongue slices, or dominoes?’ I might ask my assailant, blade gleaming in the half-light.

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