#聚光创作大赛#
In Shanxi, my name is Yam Egg; In Shandong, my name is Didan; In Yunnan-Guichuan, my name is artichoke; In Guangzhou, my name is Potato Boy; In Chaoshan, my name is Dutch Potato; In Northeast and North China, my name is Tudou...... Actually, I also have a big name - potato.
Don't look at my name, in reality, there are many places to be proud of. Why? Of course, because it's delicious.
However, I have made my home all over the country, where is my best taste?
Dingxi, Gansu
It's nice and delicious
This is my home in Dingxi, Gansu Province, didn't you expect it? In the remote northwest, there are also large tracts of terraced rice fields.
Dingxi Rice Terraces
This is a dryland terrace cascading on the Loess Plateau. Since the 70s of the last century, Dingxi began to build terraces. Nowadays, most of the areas suitable for cultivation are terraced, and I live in terraced fields like staves.
This is what my flowering looks like ↑↑↑
This is what it looks like with a large bloom ↑↑↑
Did it subvert your imagination again? I didn't expect me to have such a beautiful side like a lump of dirt, right? Actually, flowers are flowers, I am me, and when the flowers on the ground are gone, I am almost mature in the ground.
Why do I grow so well in Dingxi? It is located at the confluence of the Loess Plateau, the Qinghai-Tibet Plateau and the West Qinling Mountains, with a large temperature difference between day and night, and plenty of sunlight.
Potatoes freshly pulled out of the soil
The locals in Dingxi are also particularly partial to me, and they have a saying: Dingxi has three treasures, potatoes, potatoes, and potatoes. Those who understand will know that these three things are all me, which shows my status in the minds of Dingxi people.
In Dingxi, I would be made into a dough – slowly stirred with piping hot water and potato flour to form a paste. The ingredients must be boiled with garlic, leeks, oil and spicy seeds, and then accompanied by balsamic vinegar.
Stir the dough
It will also be made into artichoke rubbing - rubbed into shreds, then added with salt, pepper and other ingredients, and corn flour before steaming. The taste is soft and the more you chew, the more fragrant it becomes.
Potato rubbing
There is also the Dingxi wide noodles made by me, which is not only the spicy and hot "Dinghaishen Needle", but also made into the flowing juice wide noodles that detonated the northwest food industry.
Wide powder
Ulanqab, Inner Mongolia
There are potatoes that can be eaten raw
When you think of Ulanqab, located in the middle of the Inner Mongolia Autonomous Region, you might first think of a spectacular scene like the following.
Ulan Hatta Volcano Geopark
That's right, the Ulan Hada Volcano Geopark, which has been so popular in recent years, is in the territory of Ulan Hada Sumu, Chahar's Right Wing Rear Banner, Ulanqab City.
The volcano has brought a magnificent landscape to Ulanqab and a special element to my growth – selenium. Coupled with high yield and good quality, in 2009, the China Food Industry Association officially named Ulanqab as the "Potato Capital of China".
Ulanqab also has three treasures: noodles, yams, and sheepskin jackets, and this yam is actually me.
A dish made with noodles
Why did I thrive in Ulanqab? It is not because of the large temperature difference between day and night, the long sunshine hours, and the fertile and loose sandy soil, which makes it an internationally recognized golden latitude for potato growing.
Mr. Wang Zengqi, a gourmet, once mentioned in his article that potatoes can be eaten raw, but he did not mention the origin. Nowadays in Ulanqab, you can find these potatoes.
Potatoes that can be eaten raw
This kind of potato that can be eaten raw has a very low starch content, is crunchy in the mouth, slightly sweet, and has a bit of a fruity cucumber flavor, which is especially suitable for salads.
As a veritable potato capital, Ulanqab can be regarded as eating me out of flowers. Yam fish is the most distinctive food here. However, there is no yam or fish in it, but it is made of potatoes and noodles, steamed and eaten with mutton soup or mushroom soup.
Noodles fish
There is also a potato yogurt cake made with me and milk as the main ingredients, which is also a special dish that should not be missed here.
Qujing, Yunnan
The red earth breeds colorful potatoes
When it comes to the red land of Yunnan, you may immediately think of Dongchuan, in fact, the red land located in Huize County, Qujing City, Yunnan Province is also famous, and my brother Colorful Potatoes live here.
Aizawa Red Land
Compared with ordinary potatoes, colorful potatoes will be smaller. It looks unremarkable, but when you cut it, you will find that its cross-section resembles a blooming purple rose, with distinct layers of color.
Colorful potatoes
Foodies say that natural ingredients often only require the most modest cooking methods, and colorful potatoes are no exception. Cook over high heat, then simmer over low heat, and when the water in the pot is dry and you can smell the potatoes, remove the open flame and bake for one or two minutes. The colorful potatoes that come out of this way do not fade and are not deformed, and when eating, you only need to dip a little green pepper and parsley into water, crispy, soft, fragrant, and scattered taste, which will definitely make you unable to stop.
Roast ripe colorful potatoes
Zhangjiakou, Hebei
Mr. Wang Zengqi once painted "Chinese Potato Atlas" here
In my eyes, Mr. Wang is not only a writer, but also a famous gourmet, and his essay "Potato" is about me. In that year, in order to draw "Chinese Potato Atlas", he came to Guyuan, Zhangjiakou.
Guyuan Luanhe
At that time, Guyuan, which is 1,400 meters above sea level, concentrated potato varieties from all over the country, and the potato research station was located here, and many provinces and cities drove here every year to transfer seeds. Today, it is also the home of the country's famous potatoes.
Farmers harvest potatoes in the field
Guyuan has a very distinctive potato method, it is estimated that you may not have eaten: noodles and potato starch and noodles, potatoes diced, leeks cut into small pieces, add meat filling, seasoning and filling, wrapped out of the potato noodles dumplings are steamed on the drawer, and they have a unique taste to eat.
Dumplings
Sichuan cloth tow
The hometown of the black artichoke
In Butuo County, Liangshan, Sichuan, I have a relatively long Yi name "Yayou A Niannian", which translates to black artichoke.
Butuo is very different from the places mentioned above, it is located in the transition zone from the Hengduan Mountains to the Sichuan Basin and the Yunnan-Guizhou Plateau, with dense rivers and mountains, with an average altitude of about 2,400 meters.
It is located in the Le'an wetland in Butuo County
It is the second largest plateau peat swamp wetland in Sichuan
The picture is from the special issue of "China National Geographic" in Liangshan Prefecture, Sichuan
However, it is this kind of living environment in the alpine mountains that makes my life very nourishing, although I am a little smaller, but the purple skin and the purple ring on the inside are definitely my trademark.
Butuo Wu artichoke
Boiled in water, peeled off the purple skin, dipped in chili flour and salt, the spicy taste mixed with the soft and glutinous texture will definitely conquer your taste buds.
Spicy cloth tow artichoke. Photography / Heavy rain
Enshi, Hubei
Authentic Southern Small Potato
Enshi Tujia and Miao Autonomous Prefecture, located in the southwest of Hubei Province, has a deep connection with me – the Southern China Potato Research Center is located here. In addition, Enshi is known as the "selenium capital of China", and the small potatoes produced here are naturally selenium-rich potatoes.
Yes, you read that right, I'm here to call Enshi Little Potato.
One of the symbols of Enshi Grand Canyon - bamboo shoots in the sky
Compared with the big potatoes in the north, I am much more delicate in Enshi, the size of a small table tennis ball, and the big one is the size of an egg, which is just the right size for making "kang" potatoes. It is a halfway between pan-frying and deep-frying, and when it comes out of the pan, it is sprinkled with sesame seeds and chopped green onions, and it tastes like it is roasted and sweet.
Kang potatoes
The local people in Enshi used to use the oil kang small potatoes squeezed with sumac seeds, which tasted more fragrant and crispy, but because many people are allergic to sumac, they basically no longer use lacquer oil to cook.
Enshi small potatoes also have a special practice - after boiling and drying, the finished product is called "artichoke fruit", when eating and bacon, bacon and pork ribs stewed, the artichoke fruit that absorbs the gravy will become particularly Q elastic and fragrant.
Sweet potato fruit
In China
Make the most wonderful staple food
Today, I can eat in China, thanks to the indigenous people who lived in the Andes Mountains of South America in 200 BC, who discovered me at high altitude and in a barren environment.
Vascarán National Park, a World Natural Heritage Site in Peru
It lives on the Cordillera Blanca mountain in the middle of the Andes
However, it was not until the 16th century that I was brought to Europe by the Spanish colonizers, but I was not welcome because I was not good-looking and was dug out of the soil. It was the Queen Louis XVI of France who put my flower on her head and led a wave of fashion.
Pharmacist Pamontier
Potato plants are shown to King Louis XVI and the Queen
I came to China during the Wanli period of the Ming Dynasty, and unlike many countries in Europe and the United States that use me as a staple food, the Chinese seem to prefer me as a dish, just like tomatoes, eggplants, and peppers, which are also Solanaceae.
It looks so different from potatoes, but it belongs to the Solanaceae family
However, with my super adaptability to the environment and high yield, it is definitely not a dream to change the low-key and unpretentious personality, and realize the "staple food".
I don't know what form I'll be served to the table at that time. No matter, as long as you like me, it's fine.