Author:Zhan Aiyu Source: "Three Qingmei"
Jiangxi countryside tour, encounter food. Perhaps you are already familiar with morning tea, especially Guangdong morning tea, a variety of dim sum, the most exquisite food culture. In The port town of Yiyang in Shangrao, Jiangxi, there is a custom of "playing tea", using ingredients stored in the spring to make special snacks and entertain distinguished guests, showing the most simple local customs.
In early autumn, Fang Zhimin's hometown, Rao Yiyang in Jiangxi, was full of harvest joy. In Shangfang Village, Yiyang Port Town, ripe rice ears, smiling and bending over; bamboo forests are verdant and the autumn breeze is refreshing. The countryside surrounded by fields and green forests, like a dream home, is particularly beautiful.
The homestead, the dining table at the door, was already full of guests, and it turned out to be a "tea fight". The "tea" here is not the ordinary meaning of "brewing tea, boiling tea, and beating tea", so what is the meaning? It is different from Cantonese morning tea, is designed for entertaining guests, generally for guests, please eat snacks, drink tea.
"Tea", divided into two periods, between breakfast and Lunch in the morning, about 10 o'clock, 3 to 4 pm, divided into morning tea and afternoon tea. The dim sum on the table has special delicacies such as green fluffy kway teow, hemp zi kway, lantern kway teow, kway teow slices, etc., drinking tea, eating dim sum, and entertaining distinguished guests.
And these snacks are not made in a moment, but prepared a day, a few days, or a longer time in advance. For example, the tea snack - "koji", made of rice, cut into slices, dried, fried, crispy and delicious, has become a very popular local dim sum.
And qingpeng kun, also known as Qingming kun, as the name suggests, is also eaten in the spring. The Qingpeng in the Qingming Dynasty is tender and fragrant, and the main food for making Qingpeng is it. The result is green and green, fragrant.
Autumn, how can you eat the taste of spring? Smart people, the spring canopy is dried and preserved, and it is prepared for different seasons. In autumn, although the color turns brown, it still has the aroma of spring.
Lanterns, also using green puffs as one of the ingredients, are kneaded by hand into the shape of ancient "lamps", filled with small dishes, steamed with fire, and become another dim sum for "tea". That little lamp lit up the light of rural hospitality.
It takes about 3 to 4 hours to make hemp. Villagers said they began steaming glutinous rice in the morning, then put it into a stone mortar and beat it vigorously, and it took two or three people to take over. Not only does the beating of hemp and rice need to be cooperated, but other snacks are also made by villagers helping each other.
Unlike other places, the hemp-seeded koeh here is very large, and the green fluffy kun is the same. One is about 3 to 4 times larger than the average one. A tourist said that eating one for each thing has been eaten very much. The villagers said that the big point meant hospitality. Simple villagers, hospitable. In addition to dim sum, tea is also made by the villagers themselves, such as dried pumpkin and dried eggplant. The wide variety of cuisines will make guests unforgettable.
When did "tea" originate? According to locals, Yiyang is the hometown of Chen Kangbo, the prime minister of the Southern Song Dynasty, "playing tea", and I don't know when it began, but when the prime minister returned to his hometown, the villagers welcomed him home in this solemn way.
Yiyang, Jiangxi, the hometown of Chen Kangbo, the prime minister of the Southern Song Dynasty, and Fang Zhimin, the author of "Lovely China" and a revolutionary martyr, people here live a life of peace and contentment. If the morning tea and afternoon tea in the city are leisure life, then the "tea" of the port is the enthusiasm of the countryside! Hospitable Yiyang "tea", do you want to come to feast?