Without food and beautiful scenery, the journey and life are difficult to call complete, if you have the opportunity, it is best not to miss it. In the green landscape and ordinary alleys of "shopping and eating Guizhou", there is a Guizhou that can be seen, met, smelled and eaten waiting for you.
When you see the hunger in your eyes, it's time to go.
During the Spring Festival, I ate several meals at my mother's house, and my daughter loved to eat fried mushrooms, so she prepared them every time, the color was golden, and the food was crispy and inexplicable, which was indeed a quite characteristic side dish.
Like konjac, the mushroom belongs to the same Materia Medica of the Tiannanxing family, and the "Compendium of Materia Medica" is contained, but the writing method is slightly different, written as "Ci Mushroom", also known as "Shugu, Shuiping, Heji, Baidi Chestnut." Miao name scissor grass, arrow grass. Bitter, sweet, slightly cold, non-toxic. Postpartum blood is stuffy, the clothes are not down, and the stones are drenched."
I have a few friends who love to talk about ci mushrooms in the circle of friends, one is Wenqing Li brother who fried spicy chicken, he wrote: "Ci mushrooms. Born at the water's edge of the field, the roots are nearly spherical, the stems are upright, the leaves are like scissors, the flowers are white, exquisite and exquisite, and quite windy. After the early frost in autumn, the stems and leaves fade yellow, and the bulbs expand and ripe, which is the time of harvest. Ci mushroom is rich in starch, but its starch particles are not as delicate as potatoes, chew up slightly sandy, slightly bitter and sweet taste; its cool nature, can reduce heat and cool blood and scatter sores. Stir-fried meat with mushrooms, oily chili peppers, very good taste. When Wang Zengqi was young, his hometown was flooded, and the yield of many crops was sharply reduced, but the harvest of mushrooms was better than before, so he ate too much and was injured. Bluntly unpalatable. Twenty years later, wandering away from home, nostalgic for the food of his hometown, ci mushrooms are not to be discussed. But his teacher, Shen Congwen, praised the mushrooms with 'grid' and liked to eat fried meat with mushrooms. I like it too, hahahahaha. ”
Stir-fried meat with mushrooms
The two allusions mentioned by his brother deserve a little introduction. Mr. Wang Zengqi said in the article "Food in hometown" -
When I was a child, I really didn't have a good feeling for Ibaraki mushrooms. This stuff has a bitter taste. In the twenty years of the Republic of China, there was a great flood in our hometown, and the yield of various crops was reduced, but only the mushrooms were harvested. I ate a lot of ci mushrooms that year, and I didn't go to the mouth of the ci mushrooms, which was really unpalatable.
I left my hometown at the age of nineteen, drifted around, and hadn't eaten the mushrooms for thirty or forty years, and I didn't want to. A few years ago, a few days after the Spring Festival, I went to Teacher Shen Congwen's house to visit the New Year, he left me to eat, and his mother Zhang Zhaohe fried a plate of mushroom meat slices. Mr. Shen ate two slices of ci mushrooms and said, "This is good!" The 'grid' is higher than the potato. I admit it to him. Eating vegetables pays attention to the level of "grid", and this language is the language of Teacher Shen. He is "qualified" about everything, including mushrooms and potatoes.
……
Northerners don't recognize mushrooms. When I buy mushrooms, someone always asks me, "What is this?" "—" Ci Mushroom. "What is ci mushroom?" That's not a good answer.
In Beijing, the mushrooms are sold very expensive, and the price is similar to that of tomatoes and pheasant neck leeks from "Dongzi Goods" (produced in greenhouses).
I would love to drink a bowl of pickle mushroom soup.
I miss the snow in my hometown.
What a good text. Even because of this, there is also a funny thing to do, Gengzi Jixia, actually had the opportunity to go to Gaoyou on a business trip, participate in a commemorative activity related to Mr. Wang's "centenary birthday", love Qi people, read Qi Wen, taste Qi cuisine, and get to know Mr. Wang Lang, the eldest son of Mr. Wang Lang. At the end of the year, the Guiyang Confucius Xuetang Cultural Communication Center where I worked held a series of activities of "100 Years of Wang Zengqi" and reunited with Teacher Wang Lang. During this period, we specially arranged a dinner party, which was solemnly named "Wang's Family Banquet".
Gaoyou writer Wang Shuxing is a person with a heart, he not only created "Qi cuisine" in the local area, that is, "Wang Zengqi cuisine", there is a look, tasteful restoration of the food mentioned by Mr. Wang in the article, both Gaoyou flavor, but also some of Wang's original home cooking, I can not forget after eating, so I discussed with him, specially brought some raw materials from Gaoyou, cooked by him to guide the chef, presented in the dinner. Among them, there are pu bao meat, double yellow salted duck eggs, golden fish fillets, dried scallops, wang tofu and the above-mentioned pickle mushroom soup.
Pickle mushroom soup
I had more eyes and asked the hotel to fry a plate of small ci mushrooms, next to the pickle ci mushroom soup, so that Mr. Wang Zengqi's children and guests could compare and taste it. You know, this kind of small mushroom, which is only the size of peanut rice, is almost a unique category in Guizhou, which is not much the same as the large mushroom eaten in the southeast, and it seems that the aroma is even better. In Mr. Shen's words, the "grid" is higher.
At the end, I recently read Chen Changyan's "Interview Book of the Water City Hall", which is a copy of the Qing Guangxu Dynasty, a ten-volume copy of the Guizhou Provincial Library in 1966 according to the banknotes of the Shanghai Library. The "products" of the "Food Gate" in volume 4 also talk about the ci mushroom, and its text is as follows: "Ci Shu, the second year of Tongzhi, is born in the wild fields, and can dig three or two liters a day, and the hungry people live on it, and its name is Ci, and it is not slanderous."
It can be confirmed that the mushroom that Mr. Wang's article talked about can save the famine is indeed a true story that has been used everywhere.
Author: Zhou Zhijiang