"Autumn wind wants to see the real flavor". After the "bitter summer", the autumn wind rises, and the foolish desire to move "paste the autumn fat". Rough north, long winds. Jiangnan Wenwan, water spirit, many protagonists in "Water Eight Fresh" floated in this world. That mouthful of "fresh", into the stomach, refreshing the heart.
<h1 class= "pgc-h-arrow-right" > autumn wind wants to see the real flavor</h1>
The autumn wind is seductive, and it is impossible to avoid the "thoughts of the perch". The "Biography of Zhang Han in the Book of Jin" says: "Han saw the autumn wind rising, and nai si Wuzhong lettuce, lettuce soup, and perch. Zhang Han was a native of Wujiang, bordered by Taihu Lake to the northwest of the Wujiang River and "Fenhu Lake" (now known as "Fenhu Lake") in the southeast. Zhang Han's tomb is on the shore of the Fen Lake (the tomb site was in the Luxu Xin Pagoda, destroyed in the mid-1960s). The lake produces "purple-bearded crabs", one large and one small, as a spear-holding charge.
<h1 class= "pgc-h-arrow-right" > Taihu crab</h1>
"Autumn winds, crab feet itch." Blue-backed white-bellied yellow hairy golden claw, that is not far away Yangcheng Lake hairy crab, in fact, Taihu Lake crab why not? The "gate" can intercept space, but it cannot stop the "Tao" of the same vein.
Cocoon, russet white also. Autumn white is dripped with "dew", which is exceptionally moist. No need to take care of it, the white stir-fried meat shredded, refreshing and tender; fried small river shrimp, fresh and sharp; when the sauce was steamed, it had a different local taste.
Russet white
Lettuce
Lettuce, a dish that ripples in the water, the leaves are round and green, and the fields are like copper tin. The young sprouts of lettuce during the "Qingming" season, such as spring tea, are rare; after the "frost falls", they are like white fish, which are listed in large quantities. As long as you don't lose the opportunity, the autumn lettuce is equally delicious, pure and slippery. Lettuce is a "tasteless taste", and when the "soup" is mixed, it is very flavorful. The ancients described it as "slightly like fish marrow crab fat, and light and clear is far better".
It is commonly known as chicken head rice. The leaves and stems are thorny, the picking is not easy, and the hand peeling is also hard. "Peeling off the small courtyard", in the ancient town of Tongli, reflecting the "slow time", you can still see such a scene. Freshly peeled chicken head rice, like a lotus core, or like a mini powder ball, stir-fried with ling and lotus, can be described as "seeking the same qi"; soup or made into a soup, with the fate without losing its true color.
Chicken head rice
Taro
The taro in the Mid-Autumn Festival is the most attractive, those small taro, shaved peeled, porcelain white, exquisite and lovely, cooked with green edamame beans, one green and two white, glutinous and fresh, in addition to salt, really do not need to be accompanied by other spices, the flavor is true to home.
The taste precipitates, becomes a memory, and pulls nostalgia, such as endless wisps. The so-called "life is precious and suitable", sometimes, is just a rapids to retreat "back to the west". Human fireworks, adjust the five tastes.
<h1 class="pgc-h-arrow-right" > Wujiang water perch is fat</h1>
Whether it is vegetables or aquatic products, those who get "seasonal" are "seasonal". "When the autumn wind rises and the scenery is good, the Wujiang river water is fat." Destined, that perch travels through the millennium and dreams of migrating in the river and the sea. "Jiang" is the Wusong River (abbreviated as "WuJiang", from which the Wujiang District is named), and also referred to as "Songjiang" (in ancient poetry, Changjian is referred to as "Songjiang"). Wujiang is a water town of Zeguo, when standing on the bridge head of the "weeping rainbow autumn color full of southeast", looking out, the white water is vast. The sea bass travels to and from the rivers and seas, which is truly "like a fish in the water"; while fishing is a steep increase in risk and needs to be "haunted by storms".
Chinese painting Songjiang four gill perch
The perch is delicious, but there are many opinions about what it looks like. The reason is that the current is diverted, and the former "jianghu" is no longer there. So that the good deeds repeatedly render the "Songjiang four-cheeked perch", almost mythical. Even Zhang Guan, Li Dai, mistook "pond bass" (also known as "perch") as "four-cheeked perch", and directly linked the "Songjiang" in the suburbs of Shanghai to the "Songjiang" in ancient poetry. The "Matsue Four-cheeked Perch" is said to be real, and it is placed in the palm of the hand, looking like a "baby fish". In contrast, the pond bass, also known as the "perch", is obviously similar, and it is not known whether there is a cause or not. One thing is for sure, the pond fish is the fattest in spring, and when the rape blossoms are in bloom, a "pond fish stew egg" is so rare that you lose your eyebrows. The gills of the pond fish, called "watercress" by super diners, put soup and dance ballet on the tip of the tongue, stunning.
Egg stew with pond fish
There is always a reason for the appendix, but it is far-fetched and unreliable. The perch is not the same thing as the "perch" and the so-called "four-cheeked perch". The Southern Song Dynasty poet Yang Wanli's poem "Songjiang Perch" is proof of this: "Before the perch comes out of the reed leaves of the perch, there is no money on the weeping rainbow pavilion." How short the jade ruler was bought, the silver shuttle was cast straight and round. The white matter black chapter is three or four points, and the fine scales are huge and the mouth is a pair of fresh. The autumn wind wants to see the real flavor, but the spring wind has changed. This poem handed out a number of real hammers: First, the perch came out of the Wujiang River. Wujiang is also known as "Perch Township", and there is the first long bridge in Jiangnan, "Weeping Rainbow Bridge", and the "Weeping Rainbow Pavilion" is built on the bridge. Zhang Han's tomb is in Luxu, "surrounded by spring water and a reed", there is no lack of "reed leaves"; second, the perch is precious, and it is difficult to find a fish in the autumn wind; third, the perch can grow larger, and the shape characteristics are "white matter black chapter" and "fine scale giant mouth".
Rainbow Bridge
Today, Wujiang has successfully cultivated the "Taihu Lake Flower Perch", which completely confirms the "Songjiang Perch" written by the ancient poet. The 2005 Taihu Fish Chronicle lists the entry "Chinese flower perch", which describes it as follows: "The body is elongated and lateral, and the dorsal ventral margin is rounded and blunt"; "the mouth is large, the end is positioned, it is oblique, and the lower jaw is longer than the upper jaw"; "the body is scaled and neatly arranged"; "It often inhabits the brackish water area of the estuary and swims into the lakes of the Tongjiang River for food." Occasionally caught in Taihu Lake."
<h1 class="pgc-h-arrow-right" > Qiu Shi to go flashy style is real</h1>
"But love the beauty of the sea bass." Steamed sea bass "pristine". In August this year, I was in a "farmhouse" along the Fuchun River and saw a person marked as "wild white bass" in the pond tank. Careful observation, specially recorded as follows: "About thirty centimeters long, weighing about a pound." The body is narrow and long, with thin and glowing scales and round spots. Kind of like mandarin fish, with a large mouth with fine scales. Steamed, the meat is delicate, firm and extremely delicious. It seems that this "white perch" is also "flower perch", at least can be regarded as a kind of flower perch.
<h1 class="pgc-h-arrow-right" > Taihu perch</h1>
Back in Wujiang, I asked the old fishermen of Taihu Lake for advice, and got the answer, "flower perch" is commonly known as "perch", fleshy, flower spots are like mandarin fish, mandarin fish is the fattest in spring (there is a poem "peach blossom flowing water mandarin fish fat"), and sea bass is the most delicious in autumn. It is a coincidence that in the middle of September, the Qidu "Old Town Source" restaurant received a wild flower perch from Taihu Lake, the fish color is bright, the fish body is smooth, and the hands are held up, which is really beautiful. This sea bass is forty or fifty centimeters long and weighs more than two pounds. This is called "Seven Star Perch", "Star" is the round spot on the surface of the body of the perch, "Seven Star Perch" is also known as "Flower Perch". As for "sea bass", that is "seafood", another matter.
"The thought of the perch", the floating surface is the "perch", the enjoyment of the mouth and belly; the accumulation of which is the "thought", culture and life. The left "fish" and the right "sheep" echo from north to south, and naturally write a "fresh" word. Sticking to the autumn wind or playing the autumn wind, all are windy. Autumn real to go flashy, style to real taste.