小成成和我对吴宇森炒蛋不敢恭维。

《李纯恩大食游》一行来到北京，拜访在京工作的大导演吴宇森，吴当即在摄制组人员面前露两手，来了一个蛋炒豆角和蒸鲈鱼。

周日翡翠台播出的《李纯恩大食游》是最近两个固定收看的节目，另一个是每周三晚播出的《Cheese Slice》。

10年后在银屏上见香港著名记者和专栏作家李纯恩，发觉跟当年《锵锵三人行》一样，容颜未改，依旧皮光肉滑，一缕银色刘海遮住额头。

“豆角多了，切得太大，所以吴不得不用水煮，再用蛋炒，原本应是鸡蛋外包豆角，变成了豆角缝里粘鸡蛋。”我说。

进而总结，炒菜主次一定要分清，豆角不超过5根，切成薄片，用油爆。鸡蛋3个，温火炒，包围豆角。

“鲈鱼用鱼露，且把酱汁一起与鱼蒸煮，会不会带出更多腥味？”小成成说。

进而总结，蒸鱼定要抹干血水，蒸时只需放姜两片，时间刚好后，倒清水气，再大肆配置酱料薄薄浇淋一层即可。

再说Cheese，喜欢《李纯恩大食游》跟他轻松博学的主持风格有关，《Cheese slices》也如是。一中年老外为了一片小cheese，游历欧洲，“脑海里浮现阿尔卑斯山蹦跳的羊群”，如此诗意形容奶酪入口之感。

很多年前，为应对一次英语考试，搜集了大量资料，当时想如果考官问“What’s your favorite food?”，我该如何作答？

今找回当年拼凑的答案，鱼蛋(fish ball)依然是最爱。

I adore fish balls very much. I often bought fish balls in 7-11 and C-Store. Actually, this used to be an afternoon snack for me back home. I think fish balls are part of Guangdong cuisine culture like Dim Sum. The most popular one being spicy curry fish ball sold by street snack vendors in Beijing Road.

It’s funny to see groups of people holding a stick of spicy fish balls on one hand, sweating and gasping for air from the heat of the curry sauce, and trying not get the dripping sauce on their shoes.

For most Asian countries, fish balls are very common ingredient that can be found in everyday cooking. In Guangdong, fish balls are mostly used as toppings to noodle-based or soup-based dishes. Fish balls are very versatile and I often keep a packet of two of frozen fish balls in my fridge. I love cooking fish balls dishes.