#What do you think is the best food in the world##读 [Wang Zengqi]##汪曾祺 #
<h1 class="pgc-h-arrow-right" > sorted out the information about food in Wang Lao's books in my mobile phone sticky notes, searched for the word "radish", and actually appeared 19 copywriters, and I only read part of the articles of the old man. </h1>
Radish is native to China, so China is the best. There are spring radishes, summer radishes, autumn radishes, and four autumn radishes, all year round. Can be eaten raw, cooked, and pickled. The radish benefits from Chinese is also great.
< h1 class="pgc-h-arrow-right" > share some of Wang Lao's excerpts on "radish" with all "Wang fans" and fellow travelers</h1>
Turnips in Beijing
[Large pickled radish, small sauce radish,
Dried scallops and radish, soup]
Beijingers are easy to satisfy, and their material requirements for life are not high. If you have a nest, you will be satisfied. Big pickled radish, just fine. Little sauce radish, then what else to say.
Beijingers stir-fry radish strips, which is a home-cooked meal. Or stir-fry in sauce.
Taiwanese female writer Chen Yizhen (I know her in the United States) came to Beijing and asked me to cook her a meal by name. I made her a few dishes. One is scallop roasted turnips. I know that there are no "Yanghua radishes" in Taiwan (only white radish).
Those few days were when the Beijing radishes were the most full and tender. I was amazed that I ate this dish: it tasted so sweet!
Beijing's water radish is also good, but it is advisable to add less sugar. Beijingers sliced with water radish and lamb soup, the taste is fresh and light
Sweet radish in the heart is a Beijing specialty. In the winter of 1948, when I arrived in Beijing, in the streets and alleys, every time I heard a shout: "Oh one turnip, sai pear come - spicy to change..." The voice is loud and far away.
It seems that those who do small business in Beijing must have a good voice. Selling "radish sai pear", the radishes are selected one by one, with a flick of the finger, dangdang; a knife cut down, clicking.
There used to be turnip silk cake made by outsiders on Donghuamen Avenue in Beijing, and the business was excellent
Turnips from Zhangjiakou
[Suitable for raw eating]
不用刀，用棒子打它一家伙，“捧打萝卜”嘛。 With a click, the radish cracked. Radish is full of aroma and tastes sweet, crisp and crisp. What we plant is the beauty of the heart.
The water and soil of Zhangjiakou seem to be particularly suitable for crops such as turnips, and the blue is basketball-sized, and the knotty white (cabbage) resembles a small copper pot. Radishes are juicy, non-inflammatory, not spicy.
I worked in Shalingzi, Zhangjiakou, and once participated in the harvest of sweet radish. Zhangjiakou soil is suitable for turnips, and the beauty of the heart is very large. When harvesting turnips, you can eat them casually. The agricultural worker who collected the turnip with me picked up a turnip, looked at it, and threw it into the pile. One look, this is good, thrown to the ground, rattled, cracked into several petals, "Okay! So he took a piece and nibbled it on it.
Sweet, crisp, juicy, hard to name. They said: "Eat turnips, pay attention to eating 'sticks to beat turnips'."
Zhangjiakou's white radish is also very large. I have participated in the layout of the Zhangjiakou Regional Agricultural Exhibition, and the white radish sent to the exhibition is very large. White radish has ivory white and dew eight points. Eight points of dew is eight points of exposing the soil surface, and the skin of the exposed soil surface is pale green.
High-post turnips
[Cold mixed radish shredded, suitable for raw eating,
Radish shredded with jellyfish skin, oil mound]
Red-skinned small water radish, it is also very good to eat raw (there are turnips I do not eat fruit), my hometown is called "poplar radish", because poplar trees are sold when they bloom. After those few days I was old. Small carrots smell fragrant.
Yanghua radish is a small water radish in Beijing. Because it was sold when Yang Hua flew, my hometown was called". The name is very seasonal. Under the house of a tea shop in the street not far from my house, there is an older woman who sets up a small stall selling cheap snacks for children.
When yanghua radish comes down, sell radish. Handfuls of turnips are stacked one by one. From time to time she sprinkled a little water with a cooking broom, and the radish was always bright red. Give her a copper plate, and she cut three or four radishes with a knife. Radish is extremely crisp and tender, sweet and rich in moisture.
I haven't eaten such delicious turnips since I left home. Or maybe I haven't eaten such delicious turnips since I grew up. When I was a child, I ate the best food.
In addition to raw chewing, Yanghua radish can also be mixed with shredded radish. Thin slices of radish, then cut into thin strips, add soy sauce, vinegar and sesame oil and mix slightly, sprinkle a little garlic, very appetizing. The child's singing: At the beginning of man,
Nasal drag;
Fried rice in oil,
Stir the radish
Fried rice with a little green onion is considered a delicacy in the countryside, so it is very fragrant to mix with shredded radish.
Shredded radish is mixed with finely cut jellyfish skin, which is served in my hometown, and it is also a cold dish with dried cabbage, brine shrimp and pine blossom eggs.
Radish is an important ingredient in pickles. In our area, almost every family has to pickle dried radish. Dried pickled radish is a red-skinned round radish. When cutting turnips, the whole family works together. The child cuts the radish, thinks this must be very sweet, taste a clove, sweet, just put it aside, eat it yourself.
Cut the turnips for a day, and every child has a lot in their stomachs. After the dried radish is salted, it must be spread on the reed mat, and after the water is dried, it is put into the tank, pressed tightly, sealed, and eaten after one or two months. We said that the apprentice in the store (student's intention) should "eat three years of dried radish rice", which means that there is less oil and water. The apprentice is less than three years and one day, dissatisfied with the teacher, eating must be conscious, chopsticks can not be extended into the meat dish.
The sauce garden in Yangzhou sells radish heads, which are pickled by sweet noodle sauce and have a very good taste. Kids love to eat, half of it also because of its playful shape, round, slightly larger than a pigeon egg. There is nothing in this northern land, neither Tianyuan nor Liubiju.
The "oil pier" is ,—— white iron into a shallow mold, poured into thin noodles, filled with radish shreds, and fried in oil.
Taizhou radish
In our hometown, there is a kind of carrot with a heart, as thick as a yellow wine cup, which can be three or four inches long, the outer skin is dark purple red, and the flesh inside has radial purple red stripes, purple and white.
If it is cut horizontally, just like the betel nut slices in Chinese medicine (all cut straight when sold), the line is through, the color is extremely dark, so it is called wearing heart red. Sell the pickle of carrots with hearts, and sell them with sweet potatoes (sweet potatoes), and the sweet potatoes are cut into thick slices. It's all eaten raw.
Purple radish is not large, as big as a coat button, flat and round, the skin color is purple. It is said that it is dyed with five times the seed. It doesn't seem to be the true color, because it fades, eats, and the lips and flesh of the teeth are also purple and purple. The flesh inside is tender and white.
This radish is not locally produced, but is produced in Taizhou. Every year at the end of autumn, there are Taizhou people who come to sell purple radish, all women, carrying a wicker basket, shouting along the street: "Purple luo one by one!" ”
Radish from Huai'an
The first time I ate green radish in Huai'an. I once borrowed a semester at Huai'an Middle School, and on Sunday, I bought seven or eight green radishes, a bunch of peanuts, and a few classmates to eat a full meal.
Later, I went to Tianjin to eat green radish, and I thought that Huai'an green radish was better than Tianjin. About the first time you eat something, it's always the best
Turnips in Tianjin
Eating turnips in Tianjin is a common practice. In the early 1950s, when I went to Tianjin, the father of a classmate invited us to Tianhuajing to listen to music. In front of the seats, there was a long case, full of teapots, tea bowls, melon seeds, peanuts, rice plates, and several large plates of green radish cut into thin slices.
Listen to the "stuff" eating turnips, this wind is not found anywhere else. Tianjin proverb: "After eating radish and drinking hot tea, I was so angry that the doctor crawled all over the street." "Eating turnips and drinking tea, this wind is also not found anywhere else."
Turnips from Hunan
[Pickled radish]
Hunan mulberry plant sells pickled radish. A few steps away, there is a stall selling pickled radish. Cut the radish into large pieces, soak them in a wide-mouth glass bottle, give Mao a handful of money and eat it as you go. There are also pickled radish sellers on the side of mount Emei Road, and one side is coated with a layer of thin sauce.
Sichuan radish
[Beef stew, pickled radish]
Sichuan people use white radish to stew beef, very good.
Sichuan kimchi can be brewed with any radish, carrot, white radish
<h1 class="pgc-h-arrow-right" > I am Margaret, live up to every delicacy, like friends to collect it, by the way a thumbs up to a concern support, thank you [shy] [shy].</h1>