Tuesday, May 21 Clear
Baizhang Ridge stretches across the land of southern Shonan, and is by no means a lonely and nameless mountain. During the Liberation Revolution, the 13th Division of the 5th Red Army fought a blockade battle at Baizhangling on its way from Yanshou to civilization. This admirable mountain stands forever on the top of Lingnan. Because of its perennial green mountains, green trees, green bamboo rows, strange peaks and rocks, and good natural ecology, it is favored by hikers.
In the valley, clear spring stone flows upstream. The mountain spring flows all the way north, flowing mightily to the civilized reservoir not far away. With water, there is the Chu River, and the children of the Yao family on both sides of the river have a source of survival for generations. Along the banks of the Chu River, rice paddies, land, and everything grow. In the upper reaches of the Chu River, the fertile fields of the sandbar are rich in life nutrients. For example, small fish and insects in rice fields and abundant algae are natural feed silos for ducks and geese. Since ancient times, sandbar people have liked to raise chickens, ducks and geese and other poultry that go to the fields, and also feed pigs and cattle.
Every year after spring, the villagers pick up the lamps to select the eggs and start hatching the duck seedlings. Ducks swim and peck in the Chu River and play in the pond. During early rice, ducklings walk through the rice paddies and peck at moths, earthworms, small fish and shrimp. The autumn harvest season is the perfect time for ducks to ripen. In the fields, there are hearty delicacies everywhere. In winter, duck farmers drive flocks of ducks into the fields, shouting loudly every morning. And the echo of the mountains is more like a country love song, which is pleasant.
Whether it is Shazhou Village or Xiushui Village, when there are four hours and eight festivals, or there are visitors at home, eating ducks and making ducks has become a custom that has been passed down to this day in this magical land of the Red Revolution. Sandbar people eat duck, there are not many tricks. Chestnut boiling, green pepper stir-frying, dried red pepper noodles stir-frying, and then developed to today's stir-fried duck with ginger, has become a delicacy chased by diners.
The sandbar has good water and soil, and the natural products are abundant. Located deep in the mountains, the peppers, ginger, perilla, green onions and garlic grown here are all of the best quality. These are the prerequisites for stir-frying a duck, whose unique food contributes to the unique flavor of the local diet.
The sandbar is rich in hemp ducks, which are not large, about two or three catties. The sandbar people killed ducks and still retain unique methods. The ducks are fed some old family wine before being slaughtered. Boil water to remove the hair, and then use straw or firewood to dust the fluster. The skin of the duck dusted out in this way retains its unique grass burnt aroma. It also locks in moisture, making the duck meat more earthy and firm.
I saw that the duck meat was cut in half, cut into small strips, and then chopped, preferably with the width of the little finger. Stir-fry the duck in a dry pan for about five minutes, drain and remove the juice. Wash the pot and heat it over high heat. Pour in Baizhangling tea oil or sandbar rapeseed oil, stir-fry the ginger cubes until fragrant, add dried chili pieces and stir-fry until fragrant. Stir-fry the drained duck meat, pour in 20 grams of rice wine, continue stir-frying for 5 minutes, add a handful of ginger, cover the pot and simmer for about 10 minutes to collect the juice. Add a handful of garlic and stir-fry a handful of ginger. At this time, add salt, 𐐢 oil, light soy sauce two spoons, old soy sauce one spoonful, stir-fry for about five minutes. Add the garlic seedlings, put a spoonful of pepper, a little chicken essence, stir-fry and stir-fry well.
Nowadays, the sandbar red tourism tropics have moved sandbar catering to the world. The village restaurants are full of the smell of duck meat. Shazhou baby ginger duck, chewy and fragrant. After eating, visitors can make tea in the small courtyard of the store, around the stove. In the evening, you can watch the sky full of colorful sky, at night you can watch the stars and moon accompanied, listen to the water of the Chu River, birds and insects. While eating dried fruits from the sandbank, drinking tea, watching the moon, and pulling home food, it is happy.
At present, the history of Shazhou Village is undergoing a sea change. The village has attracted more and more attention from the outside world, and tourists have come here from all over the world to feel the spiritual baptism and revolutionary feelings in the war years. Only food allows people to return to the alternative gifts that nature and ecology have given to this magical land.
(Author: Tan Xuri Food Columnist)