Zhao Jing, Cai Mulan
The richest meal of the year is Chinese New Year's Eve rice, chicken, duck and fish meat are indispensable. When you think of the New Year's New Year, which is full of mountain treasures and seafood, big fish and big meat, it is inevitable that you will feel greasy. Sometimes a simple vegetable is very popular with everyone and is swept away as soon as it is served. Seasonal vegetables with their own characteristics in various parts of the country not only represent a party of water and soil, but also contain the character and culture of a place.
Jiangsu: Fragrant greens
Every year around New Year's Day, the authentic recipes of the people of Jiangsu are indispensable to a dish that can be called "vegetarian coffee". It is fragrant greens, a rare vegetable variety with local traditional characteristics in Wujiang, which has been cultivated for more than 100 years. Wujiang fragrant green vegetable type flat collapse, vegetable leaves wrinkled, but after frying, it is fragrant, soft and delicious.
Fragrant greens have a common name "skinny eight pounds", because its size is much larger than other short-legged vegetables and named, exaggerated, that is, "the thinnest also weighs eight pounds". With its fragrant fragrance and soft texture, it flew into the homes of ordinary people in Wujiang. The old Wujiang people all said that the creamed cabbage is the best to eat, if you use it to burn a bacon rice, mixed with lard and soy sauce, I am afraid that it is fragrant to the extent that the children next door come to knock on the door to beg for food. Speaking of which, the fragrant greens grown on the shores of Taihu Lake are the most authentic, because the fragrant greens love the "small silt" and unique climatic conditions on the banks of taihu Lake, so the unique Wujiang produced fragrant greens have the most fragrant taste and are unmatched in other regions. The aunts in Wujiang District always have fragrant vegetables on the purchase list, which can be stewed or fried at home, or made into dumpling filling, which is extremely delicious.
On the afternoon of January 19th, a tasting of Wujiang fragrant green dishes with the theme of "'Xiang' about Wujiang and seeing 'Qing' heart" was held at Wujiang Hotel. At the event site, agricultural experts, catering institutions, gastronomic experts and public representatives formed a tasting team to taste and evaluate the fine cabbages of 8 high-quality cabbage scale planting bases in Wujiang District from the three dimensions of the heaviest single plant, the best quality and the best taste.
In fact, Wujiang Lake is dense, fertile and fertile, rich in agricultural resources, Taihu Hairy Crab, Taihu Lake Sanbai, Water Eight Immortals and other famous. The local government held a special event for "one dish", which shows the special significance of fragrant green vegetables to Wujiang.
It is understood that the local cabbage planting base in Wujiang is actively promoting the deep processing of fragrant greens, promoting the integration of fragrant greens and popular science tours, and actively developing cultural and creative products with the theme of fragrant greens. It can be seen that a dish is not only a dish, but also a cultural IP.
Guangdong: Kale
When friends in the north were still stupid enough to distinguish between kale and cabbage, Cantonese people had already eaten kale out of flowers. Kale is native to Guangdong, China, and has a long history of cultivation. It is also interesting about its pronunciation variation, as kale is pronounced in the 5th edition of the Modern Chinese Dictionary as [gài lán], which is the same as its Cantonese pronunciation. But in life, everyone is only accustomed to pronouncing the "介" under the cursive prefix, and over time, even the dictionary has changed its pronunciation to: [jiè lán].
Kale is an indispensable green leafy dish on the table of the people in Guangdong. For kale, Cantonese people are already handy at cooking. Stir-fried or incandescent, it is full of sweetness when eaten. When stir-frying kale, you can put some sugar and cooking wine, sugar can cover up its bitter taste, and cooking wine can play a role in adding flavor. Kale is refreshing but not hard, crisp but not tough. Even Su Shi once used "kale like mushrooms, crisp and beautiful teeth and cheeks." "To describe the crispness of kale.
In addition to stir-frying and white-seared, one of the favorite methods of major Cantonese-style tea restaurants is kale stir-fried beef. This practice is not only rich in taste, but also nutritious. Kale provides the body with a wealth of vitamins, minerals and plant-derived proteins, while beef is replenished with fats, proteins and trace elements of animal origin at the right time. No wonder Guangdong people have traveled all over the world, and they have always thought of this mouth in their hometown.
Jiangxi: Artemisia
"A few grasses in Poyang Lake, Nanchang people regard as treasures." This grass refers to Artemisia. Artemisia li is a wild aquatic plant in Poyang Lake, which is emerald green and fragrant. Eating one bite is like eating the whole spring into the stomach. This plant is extremely seasonal, and February and March are the most tender and crisp time of artemisia. Everyone may have heard Su Shi's famous poem: "Three or two branches of peach blossoms outside the bamboo, the spring river plumbing duck prophet." But do you know that the latter sentence is: "Artemisia annua is full of short reed buds, which is exactly when the puffer fish wants to go up." "The artemisia annua is what we call artemisia.
If you ask me to say what specialties Jiangxi has, then Li Artemisia stir-fried bacon must be on the list. After Li Artemisia is fried, there is a special fragrance of water and grass, which is especially loved by the people of Jiangxi. Every year near the New Year, Jiangxi people will cured bacon and sausages at home. Home-cured bacon is served with dried peppers, and Artemisia annua selects only the tip of the buds, mixes them together and stir-frys them, adding a bowl of rice until the rice is fragrant. Artemisia li is fresh, bacon is thick, one meat and one vegetarian, no one steals the limelight of anyone, complement each other perfectly.
Shanghai: Tower cuisine
Tower vegetable is a winter seasonal vegetable unique to Shanghai and the surrounding areas. The area around Jiangsu, Zhejiang, and Shanghai is called "tower dish", and Beijingers also call it chrysanthemum dish. Shanghainese are accustomed to calling pagoda dishes "pagoda bitter vegetables", and the harmonic pronunciation is "de-bitter vegetables". Eating tower dishes during the Spring Festival is to please the mouth, which means that in the coming year, you can get rid of your troubles and everything will go smoothly.
The tower rape oil is green and green, and the vegetable leaves are stacked on top of each other, resembling a pagoda, and like a dark green chrysanthemum, one by one in the winter vegetable farm, which is particularly eye-catching. It has a unique flavor and a slight bitterness, and Shanghainese usually sprinkle a handful of sugar when cooking this dish. Pagoda vegetables have the effects of clearing heat, detoxifying, cooling blood, lowering blood pressure, and adjusting appetizers. In today's developed cultivation technology, anti-seasonal vegetables can be seen everywhere, but the tower vegetable is still an indispensable dish on the table of every household in Shanghai with its unparalleled status as a winter seasonal vegetable. Southern New Year generally to eat rice cakes, meaning "high every year", may wish to Chinese New Year's Eve table to a very southern characteristics of the tower vegetables fried rice cake, simple to do, the nutritional value is also very high.
Northeast: Chinese cabbage
The winter hoarding culture of northeasterners once shocked friends in the south. Some people have concluded that the sign of winter in the northeast does not start from snow, but from the hoarding of cabbage. When winter comes, the balcony of a friend in the north is not embarrassed to say anything about the whole cabbage. It can be said that Chinese cabbage is the life dish of northeasterners. The grandfathers and aunts were transported hundreds of pounds to the house, busy like an emotionless hoarding machine.
Southern friends buy cabbage one by one, and northern friends buy by ton. There are reasons for tradition and customs: in the past, the economy was not developed, the north had a long winter, it was impossible to grow fresh vegetables, the transportation was not as convenient as it is now, and vegetables could not achieve stable supply, so people in the northeast often hoarded a lot of cabbage as a winter vegetable volume; plus chinese cabbage cooking methods are more, but also more antifreeze, can be stored as ingredients for wintering. Stews, pickled sauerkraut, pickles or vegetable leaves wrapped in meat and rice are all a must. As the saying goes, a hundred vegetables are not as good as cabbage, and the status of Chinese cabbage in the hearts of northeast people can be seen.
Editor-in-Charge: Li Shuping