When tasting the fish Ming Chu Wei Jiangnan April bamboo shoot PuQing, the sea is wrong when there is little sound. The jade bone is thin in the rhinoceros horn, and the plain scale plate reflects the crystal. The official ship was carried only to the recommendation, and the fishing net was covered and did not care about the levy. On this day, I tasted new emotions, and the savage parsley was exposed to life.
Anchovies
<h1>1</h1>
Shiyu, that is, anchovies, taiyi along the river more (Qing Dynasty "Haiqu Collection"), together with knifefish, pufferfish and called "Yangtze River Three Fresh".
Among them, anchovies are particularly delicious in taste, and were once regarded as treasures in the water and a tribute thing.
As the old saying goes, "It's better to eat a bite of anchovy than a basket of grass carp." ”
Every year in April, anchovies enter the fishing season, and people taste anchovies as a seasonal event.
Xiangxian Zheng Banqiao also wrote at the right time: "Jiangnan fresh bamboo shoots take advantage of the anchovy, rotten boiling spring wind in early March."
<h1>2</h1>
Taizhou anchovy in the Ming Dynasty has become a precious and seasonal freshman. According to the "Wanliye Compilation":
"Its most urgent ice is the fresh plums, pipa, fresh bamboo shoots, anchovies and other things of the food supervisor." However, the taste may still be a little late, but the fresh anchovy will enter the Xiaoling Tomb on May 15, start the boat, and limit the arrival in Beijing at the end of June... His ship marched day and night, and the ice was easy to change, and it was as urgent as a spark",
There is also a poem cloud "June anchovies with snow cold, three thousand rivers road to Chang'an".
This document says three things:
First, anchovies pay special attention to freshness, and hang up the net to die;
Second, anchovies became the royal tribute at that time,
Third, the road to transport anchovies is difficult,
Like the tribute lychee, it is said that "the wind and dust ride in the daytime, and the ice and snow protect the river on the hot day".
<h1>3</h1>
Chu Wei (1457-1513), also known as Jingfu, was a native of Taizhou. Lian Zhong Xie Yuan, Hui Yuan, the temple test second class first.
Throughout his life, he was a clean and honest official, and he was tired of serving as a left attendant (三品) in the Nanjing official department. After his death, Emperor Mingshizong gave him the title of "Wen Yi" (文懿) and posthumously presented him with the title of Shangshu (尚書) and was honored for a while.
The praise for the hometown anchovies can be felt in the meticulous depiction of the reservoir.
Every April in Jiangnan, bamboo shoots and calamus burrow small heads out of the dirt, which is beautiful and pleasant.
Seafood (Yellow Sea), Jiangxian (Yangtze River), Huxian (Qinhu), and Riverfood (Lixiahe) have appeared.
In Taizhou in the Ming Dynasty, these four kinds of times were rarely available.
Eating fish is one of the most common ways to eat.
Qinhu Lake eight fresh
<h1>4</h1>
There is no question of grammar in the whole poem. The poet uses literary language to compare the appearance of chopsticks and anchovy jade bones to slender rhino horns; the white fish scales placed on the plate are compared to bright crystals, which are really bright and moving, and people are reluctant to eat.
After admiring its appearance, the next thing you should write about how delicious the anchovy tastes.
For example, the lyricist He Zhu wrote: bitter bamboo shoots anchovy township tastes beautiful, dream Jiangnan.
The taste of anchovies makes wanderers in distant places miss them all the time.
It is also said that although the taste is beautiful, there are too many fish bones.
For example, Zhang Ailing said that there are three major regrets in life: the anchovy is prickly, the begonia is fragranceless, and "The Red Chamber" is not finished.
It can be seen that there is no perfect thing in the world.
However, Chu Wei did not write it this way.
He turned to writing about the tyranny of the official family and the difficult livelihood of the fishermen.
Storage
<h1>5</h1>
Chu Wei has a deep personal feeling for his hometown, he has been filial to his mother all his life, loves his work, and has left many moving legends in the mouths of the local people.
This time I tasted anchovies, but the mood was very different from the past.
The anchovies that become tributes leave the fishermen in the depths of the water and are very uneasy.
Neck link, the poet uses "official ship to carry" to "fishing net cover", "only charge" to "regardless of levy", indicating the opposing position of the official and the people on the issue of anchovies.
The official family does not care about the livelihood of the fishermen, but only blindly praises and flatters, which is really hateful.
In the tail link, the poet said that the taste of anchovy is not delicious, but feels sorry for the anchovy that the people have worked so hard to catch.
Why?
Because as an official, I feel guilty for not being able to solve the livelihood problems of fishermen, which is the main theme of this poem.
<h1>6</h1>
Many years later, the civilian poet Wu Jiaji wrote about anchovies from the perspective of the salt people, which was another taste:
Playing anchovies, twilight. The front fish has gone to the back of the fish thin, scratching the old black head of the white official. The trafficker He Zeng had to buy it secretly, and the xu disciples competed with each other on both sides of the strait. Centaur sales are not counted, but the umami is there. The people who know the night is poor! The lights of the pavilion are heavy. The mountain head eats the cane Quinoa, and looks at Yan Wu with a candle dragon.
Whether a poem is good or not depends not only on the beauty of the battle, but also on the pattern and weather behind the language, that is, whether the thought is deep or not.
If it is just a blind description of the delicious taste of anchovy, it is not meaningful.
Nowadays, anchovies are almost extinct, and the ancient poem "Anchovies do not come to the river", unfortunately fulfilled.
People can only quietly reminisce about the grand honor of anchovy "scale first" in April.
-Author-
About author:Yan Yong, Master of Arts, specializes in the collation and research of Tang and Song poetry, member of Jiangsu Writers Association, and the third batch of students of the National Young Writers Class. He has published a collection of literature and history, "Taizhou History: The City by the Salt River", and the collection of essays "Reading And Travel". More than 200 articles have been published. Columnist of Taizhou Evening News, columnist of Tang poetry and Song poetry (tcgsc8).