Chinese
I have a unique love for persimmons.
Love its color like fire,
Love its simple shape,
Love its sweet and sweet,
Considerable, edible, can be accompanied by fragrant tea.
In the Tang Dynasty Duan Chengshi's "Youyang Miscellaneous Tricks",
There are seven persimmons:
"One long life, two more yin, three no bird's nest,
Four insect-free beetles, five frost leaves can be played,
Six Harvest, seven fallen leaves are fat and slippery, can be pro book".
Round a lantern,
Grow in front of the house, grow behind the house,
Growing in countless mountains and ridges,
It also grew up in us,
With a hopeful heart.
In mid-October, the persimmons begin to ripen one after another, from autumn to early winter.
When everything is withering, there will always be a moment, or glimpse or break into a persimmon forest, and the flakes of fire are so red that it is difficult for people to ignore.
Usually at this time, the leaves on the tree have fallen out, leaving only the branches, as vigorous and powerful as ink paintings, stretching freely. Each persimmon, like a lantern, dots the branches and also dots the slaughter of autumn and winter.
At this time, if you take a picture with the sky as the background, how to layout it is a beautiful picture, because the lively and jubilant red will never be outdated.
No wonder, even when Mr. Lao She lived in the courtyard in Beijing, he did not forget to plant two persimmon trees, and also named the yard "Dan Persimmon Courtyard", which was thick in the summer and full of yellow persimmons in the autumn.
"Persimmon" sounds the same as "thing", carrying good wishes, so that every time people see it, they must always silently recite a sentence in their hearts: Persimmon ruyi.
There are many kinds of sweetness, such as the sweetness of cake, the pure sweetness of sugar cane, the strong sweetness of chocolate, the sweetness of tea soup, each of which has a specific love group.
But there is a kind of sweetness, but it has captured the hearts of men, women and children across the country - the sweetness of persimmons.
From the elderly to the children who are learning to speak, from middle-aged men to girls who have just worked, every autumn and winter, they have to think about buying a few persimmons and tasting them with their families.
Fat persimmons, held in the hand cold and cold, before eating, to bite through, and then suck on a mouthful, the juice mixed with crisp seeds into the mouth, chew twice, full of sweet mouth.
Reading that Chen Zhongzhong wrote about the taste of eating persimmons, "When eating, one hand pinched the handle, the other hand gently pinched the thin skin, one tear and one peeled, the thin skin was conveniently and completely removed, revealing a bright red and bright red gravy, soft as egg yolk, but it did not flow, swallowed into the mouth, silkless and seedless, with a wisp of honey fragrance." ”
It's like a ceremony of autumn and winter, eat a bite of persimmons, and admit in your heart: Winter, really coming.
If fresh persimmons are the taste of late autumn and early winter, then persimmon cakes are really solid, and they belong only to the taste of winter.
If you have the opportunity to go to the northeast, on a cold day, both sides of the road are full of winter goods, which is very spectacular, and the most conspicuous of them is the persimmon cake.
Persimmon cakes usually have a layer of white frost on the outside, which is a fructose coagulant that oozes out when the water evaporates when the causal meat is dried, also called persimmon cream. Dark red persimmon skin, dyed with a layer of white, like a touch of red stepping on the snow, in an instant, amazing time.
Persimmon cake can be ornamental, can be accompanied by tea, undisguised sweetness, and the sweetness of tea is interesting, tea can dissolve persimmon grease, persimmon can help tea aroma.
Such a graceful thing,
It is the most timely refreshment in winter,
Three or five friends, sitting around the stove,
Half a pot of hot tea, a plate of persimmon cakes.
There's nothing warmer than that.