Selected essays by Wang Zengqi: Leek flower

The Five Dynasties Yang Ning style is a transitional figure between Yan Liu Ou chu of the Tang Dynasty and Su Huang Mi Cai of the Song Dynasty. I like his words a lot. Especially "Leek Flower Post". Not only is the writing good, but the article is also very stylish. The text is not long, but it is recorded as follows: Sleeping during the day, starving even more, suddenly meng JianHan, and molesting pan food. When a leaf announces the beginning of autumn, it is the beginning of the leek flower. Helping its fat (zhù tone column) is really a precious shame. After filling the abdomen, the muscle is incised. Sincerely, Chen Xie, Fu Wei Jiancha, respectful.

What excites me about the July 11th condensation form is:

1. The leek flower is found in the Fati, which is the first time, and perhaps the only time. This post is named "Leek Flower", and the text is complete, the whole text can be read, and it is most intimate to read in today's human language. I read little, and I feel that leeks are seen in "literary works", which is also the first time. Although such a thing as leek flowers is extremely common, it is extremely flavorful and should appear in literary works.

Second, Yang Ningshi was the elder of the Liang, Tang, Jin, Han, and Friday dynasties, and the official to the prince Taibao was a "high-ranking official", but he received a little leek flower from a friend, but he was so grateful that he wrote a letter in a serious way (Yang Ningshi wrote a lot of cursive, and Huang Gu said: "Who knows Luoyang Yang Fengzi, the next pen will go to WuSilan", "Leek Flower Thesis" is Xingkai), which makes us think that this Taibao is not far from the common people in terms of taste. At that time, the gifts between relatives and friends were nothing more than leek flowers. Today, I'm afraid, it won't work.

Third, this leek flower does not know how to make, is it stir-fried, or pickled? But it looks like it was eaten with lamb. "Fattening him up?", "?" It is a five-month-old lamb, and what Yang Ningshi eats may not really be a five-month-old lamb, just because "Shi Xiaoya Logging" has "both fat?" I borrowed it. But eating leeks with lamb is certain. Beijing now eats shabu lamb, without leek flowers, or thinks that this method comes from Mongolia or the Hui people in the western region, which was already available in China for five generations. Yang Ningshi is a native of Shaanxi, eating lamb dipped in leek flowers, and the cover began in the northwestern provinces of China.

Beijing's leek flowers are pickled and ground, with juice. In addition to being an indispensable spice for eating shabu lamb, it is also possible to eat it as a pickle alone, boiling a pot of shrimp and rice skin Cabbage, accompanied by a plate of leek flowers, or stinky tofu, or brine shrimp sauce, on the nest, paste cakes, in Beijing's small households, is a good meal. In the past, I studied drama in the class and gave food to eat, but there was no dish. Leek flowers, green pepper paste, soy sauce, take boiling water in a large wooden barrel, this is the dish. Leek flowers are very cheap, take an empty bowl, go to the oil and salt shop, three cents, five cents, the salesman can take a spoon and scoop you half a spoon. Now they are changed to glass bottles, do not sell zero, a bottle to more than a dollar, very expensive.

In the past, rich people had their own pickled leek flowers, and treated leeks with sand fruits and Beijing white pears as broken ones, which was very exquisite.

The leek flowers in Yunnan are different from those in the north. Kunming leek flower and Qujing leek flower are different. Kunming leek flowers are pickled in sauce with a lot of spicy seeds. Qujing leek flowers are white, but made of leeks and extremely finely cut, air-dried silk with pickled, very fragrant, the taste is not very salty and there is a faint sweetness that cannot be said. Qujing leek flowers are packed in a light white clay pot like a tea tube. Whoever arrives in Qujing must bring a few cans to give away. I often think that Qujing leek flowers are the "divine products" in Chinese pickles.

My hometown does not know how to pickle the leek flowers to eat, but when the leeks are still bone- and have not yet opened, together with the tender herbs that can be pinched, cut into inches, add lean pork, fried to eat, this is the "seasonal dish", after those few days, the vegetables are old, they can't eat. Make shrimp cakes, with stir-fried leek bone duoer substrate, beautiful.