I'm much into very simple and "direct" cook recently. It means less cooking time, or less comprehensive cooking methods, or less fancy add-ons, or less smoke or splash, or all of these.
So there are more minutes(if not hours) I can save to enjoy few pages of book, pick a new music, catch a view in my garden in this beautiful spring, and enjoy the dish with more appreciation on season's and original flavors.
最简单的滋味， 也就是最应季新鲜的食材，简单的烹调，很少的调味。一切从简，反而吃出一种满足。
Lamb Boiled in Herb Broth, with Ginger, Black Vinegar and Soy Sauce Dip.
上好的羊肉片薄，滚过白卤。沾陈醋，酱，和姜丝。既无油也无盐，鲜美无比。
I like to find out how thin strings of ginger balance the flavor in a strong sauce. The ginger itself become a pickle by any chance. One or two ginger on top of a thin sliced lamb makes an amazing Zen look, taste wonderful as well.
这种平凡中的用心，比较让人心神平静，可以在一点也不复杂的过程中享受到过日子的小幸福。
就是陈皮，花椒，八角和姜。沸过一阵子，房间里也湿润香气起来。
What goes well with it? Rice wine ---- a "bowl" of it :)
上一大盏米酿清酒。因为这一份羊片片肉浓而味淡。 清酒甜且顺，似乎比一般配羊的葡萄酒来得更柔和贴心一些。
极简的鸡汤。连最钟情的人参淮山枸杞一并免去。其实肉都不吃了，就饮一碗清鸡汁，多少伤的元气，似乎就一点点扳回来。
After so many of tries, I still like the oil-salt-sesame broccoli. Always reach the perfect texture and softness.
平日里花椰菜赶时间就微波，西式就蒸，配蒜配肉添酱加味。似乎还是油盐单炒的口感最安适。正正好的脆与软。撒一些芝麻，哄孩子也够了。
How many times we have green beans with soy sauce, fried, bacon, mix with other veg or cook them till a bit yellowish? Perfect boiling time, cool with ice water, all we have here are green beans, olive oil and Fleur de Sel.
就是这样的菜，只要火候好，盐好，最简单，最清新。又有豆的甜。
Garlic is magic touch. But what kid of "shape" you put into the dish makes a big impact on flavor. For all my stir-fry dish, or Asian cooking, I love to smash them. Even I use a santoku rather than the cleaver like all pro chef does in Asia.
说道大蒜，真是不可小觑的小兵立大功。我依旧不能吃它，但它与油慢慢相煎散发的香气，似乎中西菜式都一并适宜呢。不过话说回来，全蒜，切片，拍烂，剁茸，压泥做出来的口味还很是不同的哦。
青菜要美味，就是菜蔬新鲜，刚刚半熟，爽脆脆的，生生的咬在嘴里。要一出水，就过了。
How simple and clean to broil fishes! Huge trout make all Wows and OooLaLas.
烤肥美的海鳟鱼。我不是十分适应国内现在流行的烤鱼，一大盆子油油的味重的大杂烩，吃不出鱼的鲜美。这样海盐粗磨胡椒橄榄油柠檬烤出的鱼，让人更有幸福感吧。
My meat eaters never get tired on my rib dishes. Sweet and soy sauce short ribs. For potato lovers, it could be very unexpected to find them in here but believe me, it goes well.
无锡排骨收汁的时候添一个孩子们欢喜的土豆。烧是省事的，因为控制好火，大可以靠在一边看书听音乐。而这一道菜，总是在他们一推门回到家时就闻见浓香啦。
Why not mix some lard and soy sauce into premium sushi rice?! Best classic taste pass down generations.
好品质的新米，带有田野的滋味。我们近期喜欢上寿司米。快速的淘洗，正正好的水，用最好型号的电饭锅，粒粒剔透，就是白饭也能吃出甜甜的满足。何况有什么比猪油酱油拌饭来得更经典！香得一整饭锅都一扫光。大人会心虚，小孩儿天天恨不能连着吃。
Noodle bowl could be simple and dilish. Make milky pork bone soup base, with hand-made noodles, a bit oil pepper & white pepper, it becomes a very satisfying bowl.
一碗猪骨浓汤面。看着素，吃起来很是浓郁。
Chicken, Spinach, and seaweed ramen noodle.
鸡肉拉面。这就相反，有肉，吃来倒清淡得很。
For fix-your-own night, this is an option to minimum cooking, while spend all time to wrap, and share all good memories on vacation, ocean and sushi masters we know of.
自己的手卷和寿司饭。多么健康无油烟的一餐。配Miso soup 和几碟小酱菜就好了。
To pop them in oven then eat hot and fresh right away. So sweet and buttery smell all over the kitchen.
这种不用发面的又香又快又不扎实的小玩意，很让我心仪。吃将开来空空的，又不滞，又不腻。
A little dessert won't hurt. Top with Rice Ball with a bit of brown sugar. The running sesame center makes all cheerful.
与其生姜红糖水的熬煮，汤圆已够甜了。白水煮好，洒一点点红糖在上面，就够提味。
