To be honest, this trip to Suji Ancient Town was to run to a man and a cow. According to historical records, Suji Ancient Town, which was formed around the Sui Dynasty, was originally called Osmanthus Field, with a long history of about 1400 years. Legend has it that a hermit surnamed Su Mingji lived here and got his name, and another reason is the legend that "Su Dongpo came here to inspect". But I believe more in the latter, because this place is not far from the old home of Meishan in Dongpo, Suzi has the habit of wandering the mountains and rivers to send love to the landscape, as for the inspection of Sangzi near the land, I am afraid it is not his own wishes, a Suzi is not a Shu official, no responsibility to check the people's livelihood; Second, SuZi is close to the people, and is more willing to love the people's livelihood and care for the people as a citizen; Third, Dongpo is also a gourmet, since Ding Worries returned to Shu to guard the funeral, there are always some scattered leisure days, I heard that there is stilted beef in the osmanthus field, and there are invited by fans of the government and the public, and I can't help but be interested in going, eating a lot, and returning with wine and food. In a nutshell, Suzi is extremely likely to go to the Osmanthus Field, and it is even more likely to have fun with the people. Therefore, it is not very reasonable for Su Ji to say that it is not reasonable, from the name of the Osmanthus Flower Farm to the change of su ji's name, to a greater extent, it should reflect the deep respect of the people of Li Min for the old lady Su who is in charge of the state and the zhi ji of the country, and it is also the deep expectation of the world Cangsheng for the court officials to govern the government with a sense of justice and benevolence.
Su Dongpo is delicious, and it is expected that his old man is more interested in the story behind the stilted beef. The first time I heard the name of this dish, I also thought it was very strange, so I subjectively assumed the meaning of stilted feet, that is, slaughtering cattle, waiting for the cow to die and warped, and then cooking and eating it, so it is called stilted beef. I heard the waiter in the old shop say that SuJi is rich in beef, and there are a number of beef shops scattered in the countryside of the market. The people can only squat in the roadside wild shop, step on the horizontal wood under the table, bend over backwards, make stilt-like prostrations to swallow beef and broth, wait for a big meal or a large bowl to drink soup, then stomp up erlang's legs, shy belly, raise sweat brain shell or full burp or teeth or smoke tobacco leaves or punch shells... In short, it is the comfort and ease after a full meal. Therefore, the stilt foot is the foot of the stilted person, and the stilt is still the foot of the common people, which is also Su Dongpo's favorite foot, why may he not go? The original beef should also be beef lumps or slices of beef, and the production cannot be as delicate as it is today. At that time, the local poor people were only fed and hungry, and as for the delicate gastronomic name of stilted beef, it must have been the product of development and refinement a few years later. The waiter said that the stilted beef is actually a kind of beef soup, which I think can reflect the hardships and hardships of the early people's life in the Osmanthus Flower Farm area. Who wouldn't want to eat beef and always serve it to soup? The lack of materials makes it difficult for villagers to eat the right amount of beef, so they can only use beef bone and beef skin beef hundred leaf beef tendon beef brisket to boil soup in the water. Later, life got better, or boiled soup to boil out of experience, and then it became innovative and exquisite. It is said that the ingredients of this soup are very exquisite, and there are many kinds of precious Chinese medicinal herbs, which can be said to be of great benefit to the body after drinking. In the Leshan area, it can be said that every household has the habit of drinking stilt-foot beef soup.
Authentic stilted beef method is still more complicated, we can not see, what we see is that the waiter brought three large pots of ignition, which contained boiled beef bone broth, after the fire was boiled, the waiter would put slices of beef or beef pieces into different parts of the three pots, until the faded beef slices fluttered up in the pot, until the radish greens were put into the pot, and when the green onions and coriander were sprinkled into the pot and fluttered up, we competed for the ground to eat. Beef is eaten fresh and tender and smooth slag, you can also eat it dipped in sea pepper, spicy and hot, sweat beads straight up; Beef stock is refreshing and delicious, not greasy, drink two bowls, sweat DC, until the food and drink is so smooth, it is really amazing! After eating cool, there is really a feeling of playing on the feet.
It is easy to play with feet and feet, but it is not easy for the people who have always cared about feet and feet. Su Shi's life was bumpy, all over the country, no matter whether it was good times or bad times, he always stood on the side of the stilted people, bittersweet and happy, and the misfortunes and blessings were connected. This is evidenced by his poem, "Though I am poor and inferior to man, I will be one of the people." "The rain is downwind, and the people are not hungry and cold." "The Lord shelters the people and the king, and Lotte knows that I have no worries." It can be said that these verses clearly and highly reflect Mrs. Su's sense of being close to the people, and are also the eternal background of Su Shi's personality thoughts! At night, the breeze falls asleep, the bright moon leads the way, Su Zi invites, swim together on the flooded stone bridge in the Emei River, and watch the people's joy and exchanges, not very fast! 2022/06/23
*About the author: Wang Jianjun, pen name Shi Fogou, teacher of Jintang Middle School in Sichuan Province, member of Chengdu Writers Association, deputy secretary-general of Jintang County Writers Association and chairman of Jintang Middle School Writers Association Branch, editor-in-chief of Jintang Chinese Art Magazine. He loves poetry writing, and has published more than 100 poems in newspapers and magazines such as West China Metropolis Daily, Chengdu Daily, Sunset Xia, Southwest Literature, Mianyang Daily, etc., and more than a dozen poems have participated in provincial, municipal and county-level essays and won awards. Determined to educate and educate people all over the world, books and texts enlighten wisdom and benefit life.