青花瓷盘里卧着对半剖开的紫茄，蒸腾的热气将茄肉熏出半透明的玉色，蒜蓉如初雪般覆在绵软的茄瓤上。

银匙轻压时，琥珀色的豉油便顺着茄肉的沟壑流淌，与金黄的蒜粒在凹陷处汇成鲜香的溪流。

葱花碎如翡翠星子撒落其间，蒸鱼豉油的醇香裹着蒜香升腾，恍若江南梅雨季里，老灶头飘出的第一缕晨炊。

当筷子挑起时，茄肉便如丝绸般层层剥落，挂着晶亮的油珠，在舌尖化作云朵般的清甜。

In a blue and white porcelain plate lay half cut purple eggplants. The steaming heat smoked the flesh of the eggplants into a semi transparent jade color, and garlic paste covered the soft eggplants like first snow.

When lightly pressed with a silver spoon, the amber colored soy sauce flows along the grooves of the eggplant flesh, merging with the golden garlic grains in the depression to form a fresh and fragrant stream.

The chopped scallions scattered among them like jade stars, and the mellow aroma of steamed fish and soy sauce wrapped in garlic rose, like the first ray of morning cooking wafting from the old stove in the rainy season of Jiangnan.

When chopsticks are lifted, the eggplant flesh peels off layer by layer like silk, hanging with shiny oil droplets, turning into a cloud like sweetness on the tip of the tongue.