这道菜 我是结合了爷爷做的芥菜，把儿时的记忆烤蒜变成了炸蒜，融入了进去，配上虾米的淡鲜回甘，一盘清鲜咸香，脆嫩的芥菜、软润的木耳、酥香的炸蒜、鲜醇的虾米，层层相融。吃进嘴里的，是儿时灶台的温暖烟火，是对太爷绵长的思念，更是回归本真、贴近自然的质朴情怀。
儿时家乡的田埂上，大芥菜迎着清风肆意生长，雨后枯木间藏着软糯的木耳，太爷总爱用最简单的方式做菜。不重重油、不添繁杂调料，清而最让我念念不忘的，是灶台下烤得焦香绵软的大蒜。趁着灶台余温，把整颗蒜埋进灶灰里，慢慢煨烤，不多时，辛辣褪去，只剩软糯绵密、焦香四溢。夹一筷子脆嫩清鲜的大芥菜，就一口温热沙糯的烤蒜，没有奢华食材，没有复杂技法，只有最纯粹的烟 长大后离家奔波，尝遍各式浓油重味，才愈发怀念这份质朴。如今复刻这道家常小菜，依旧少油清炒、极简烹饪，少加工、少浪费，以最天然的做法，践行低碳环保，敬畏自然馈赠。

A plate of freshness embodies two aspects: one is the original intention to get close to the wilderness and protect nature, and the other is the lingering longing for distant relatives hidden in the simple smoke and fire. It doesn't need to be ornate or exaggerated, just like this simple ingredient and taste, simple and pure, natural and lasting, sending a care in the smoke and fire, and keeping a piece of authenticity in daily life.