The writer Wang Zengqi's text describing the food in his hometown is suitable for pairing with "China on the Tip of the Tongue", "Human Flavor" or "Late Night Canteen".
Fried rice and crumbs, recalling the poverty of the hometown and the turbulent period of that period, the duck eggs of the Dragon Boat Festival, the articles in the textbook are very kind to read, pickles and mushroom soup, drink a bowl of pickle mushroom soup, miss the snow of the hometown, tiger shark, angso fish, stingray, snails, clams, are all characteristic hometown aquatic products, wild ducks, quail, doves, quail (duò), hometown birds and poultry, artemisia, goji berries, lettuce, purslane, vegetables in the hometown. There are so many hometown delicacies and ingredients in an article, which shows Wang Zengqi's emphasis on "eating". The "godfather" of foodies not only teaches you how to eat, but also deeply understands the culture of food.
Wang Zengqi, born on March 5, 1920 in Gaoyou, Jiangsu Province, I like to call him a contemporary Chinese writer and gourmet, other titles can be put aside for the time being!
Fried rice and crumbs Hours to read the "Itabashi Family Letter": "When the weather is cold and frozen, poor relatives and friends come to the door, first brew a large bowl of fried rice to send to the hand, accompanied by a small plate of sauce and ginger, the most warm old and poor utensils", I feel very kind. Zheng Banqiao is a Xinghua person, my hometown is Gaoyou, and the atmosphere is similar. Such feelings are not easy for people in other places to understand. Fried rice is available everywhere, but many places have made fried rice candy. It's very cheap food. The child bought it and chewed it. Sichuan has "fried rice candy boiling water", the station dock has to sell, that is soaked to eat. But Sichuan's fried rice candy seems to be made by professional workshops, unlike ours. We also have fried rice candy there, cut into rectangular pieces like elsewhere. There are also those that are rolled into round balls, called "joy groups". That's what it's done in the workshop, too. But the usual fried rice is unsweetened and "bulk"; and it is not made in the workshop, it is fried at home. Saying that it is fried at home, in fact, someone was invited to fry. Stir-fried rice also requires some craftsmanship, and not everyone knows it. In the winter, probably after the winter solstice, someone carried a large sieve, held a shovel with a long handle, and walked down the streets and alleys, which is fried rice. Sometimes he brought an assistant, mostly a half-grown child, to help him burn the fire. Please come to the house, manage a meal, give a few dollars, fry for a day. Or two buckets, or half a stone; like our family with a large population, we have to fry one stone of glutinous rice at a time. Stir-fried rice is all fried once a year, and there are no bits and pieces. After this season, I can't find any more fried rice. As soon as the rice is fried, it makes people feel that it is almost the New Year. The jar containing the fried rice is fixed, and this jar is called "fried rice jar" and is not used for any other purpose. The stuff of scooping fried rice is also fixed, and most people use a cigarette can. My grandmother used a "grapefruit shell". Grapefruit ,—— we have grapefruit is rare, open a hole in the top, pull out the inside, and then stuff the rice bran, air dry, it becomes a hard shell bowl-like thing. She used this grapefruit shell for a lifetime. My father had a very strange friend named Zhang Zhongtao. He was very knowledgeable and once taught me to read Xiang Yu Benji. He had thin land, did not cure his livelihood, and studied the I Ching at home all day, counting the gua. He counted with yarrow. He was the only one in the whole city who used yarrow to calculate the fortunes. It is said that he had a few strokes of genius. One family lost a gold ring, suspected to have been stolen by a maid. The maid was wronged and came to ask Mr. Zhang to calculate it. Mr. Zhang calculated, said that the ring was not lost, and it was on the lid of the fried rice altar at your house. One look, sure enough. When I was young, I didn't quite believe that how could the calculation be so accurate, how could it be calculated on the lid of the fried rice altar? However, his trigram shows one thing, that is, we have fried rice jars there almost every family. Fried rice is really not anything delicious. Home preparation, but take it as convenient. Take a dip in boiling water and eat it right away. When there is nothing to eat, make a bowl and substitute for morning and evening tea. Ordinary guests come, make a bowl, it is also a snack. Zheng Banqiao said that "poor relatives and friends come to the door, first brew a large bowl of fried rice to send to the hands", which is also to say that it is convenient and simpler than the next bowl of noodles. Fried rice is not enough to eat. A big bowl, in fact, there are not many things. We eat pickled fried rice there, usually grab a handful of white sugar, as Itabashi said, "a small dish with sauce ginger", there are also, less. I'm older now, and if someone asks me to eat stir-fried rice, I'd rather have a small plate of ginger ,—— preferably a few drops of sesame oil, which is a bit interesting. There's also a way to eat it, fry two tender poached eggs in lard – we call them "egg shreds" there, grab a handful of fried rice and eat them together. This kind of food can only be eaten by "habitual babies". If anyone always gives their children this kind of food, there will be discussion in the neighborhood. We also have a food that can be rushed there, called "burnt crumbs". Grinding the pot into crumbs is scorched crumbs. There we were, we ate rice, and there were pots and pans for each meal. The rice is scooped out, the pot is scorched over low heat, it is lifted out, rolled into a roll, and stored. The pot is not bad, not dirty, not moldy. Save up a certain amount, grind it with a small stone, and put it up. Crumbs are also like fried rice, which can be eaten by flushing with boiling water. The crumbs are mixed into a paste, a bit like the fried noodles in the north, but they are refreshing than the fried noodles. Our family there prepares fried rice and crumbs, in addition to convenience, there is another layer of meaning, which is emergency. When it is not possible to cook normally, it can be used to fill the hunger. This is a bit like the ancient marching "rice". One year, I can't remember what year it was, but I was still young and still in elementary school, and the party army (the National Revolutionary Army) and the coalition army (Sun Chuanfang's army) started a war in our county, and many people hid in the Red Cross. I don't know what kind of belief, everyone thinks that the Red Cross is no one's army can enter, and it is safe to enter the Red Cross. The Red Cross is located in the Lianyang Temple, which is a Taoist temple. Our family took a little luggage into the Lianyang Temple. The grandmother commanded, with special care, to bring a pot of fried rice and a pot of burnt crumbs. I am extremely interested in this kind of unconventional life. At night, climbing upstairs to Lü Zu and watching the fire of the guns and artillery of the two armies in the northeast burst out of nowhere, I felt a little nervous and funny. Many people live together and can't cook rice, so we spent the night making fried rice and scorching crumbs. Without a bed, I put together a few Futons for Taoist chanting and slept on them for the night. It was a romantic night I spent as a kid. The next day, it was all right, and everyone went home. Fried rice and crumbs are related to poverty and chronic turmoil in my hometown.
Duck eggs for the Dragon Boat Festival In the Dragon Boat Festival in my hometown, many customs are the same as in other places. Tie a hundred ropes. The five-colored silk thread is twisted into a small rope and tied to the wrist. The silk thread is discolored, and when washing the face, it is wet, and the wrist is printed with red and green. Make incense horns. Silk threads are wrapped into small rice dumplings, which are filled with incense noodles, strung one by one, and hung on the hook. Paste five poisons. The red paper was cut into five poisons and pasted on the threshold. Stickers. This charm was sent from the City God Temple. The old Taoist priest of the City God Temple is still my name Gan Dad, who sends small Taoists to send charms every year before the Dragon Boat Festival, and there are two small paper fans. The charm was sent and pasted on the lintel of the hall. A foot long yellow and blue strip of paper, on which some inexplicable Dao dao is drawn with a Zhu pen, can this ward off evil spirits? Drink male yellow wine. Draw a king character on the child's forehead with wine and male yellow, which is found in many places. There is a custom that nowhere else: yellow smoke. Yellow smoke is a cannon battle as large as the northern Ma Leizi, but it is not filled with gunpowder, but with male yellow. After lighting it, it did not make a sound, but a yellow smoke came out, which could be smoked for a while. He threw the lit yellow cigarette under the cupboard and said that he could smoke five poisons. Children lit yellow smoke and often wrote tiger characters on the wall of the board with one end of it. Writing yellow smoke tiger character strokes can not be broken, so our children there will write cursive "a tiger". There is also a custom that the lunch of the Dragon Boat Festival should eat "twelve reds", that is, twelve red dishes. I only remember fried red amaranth, fried shrimp in oil, salted duck eggs, and the rest can't be remembered, I can't count. Maybe the twelve reds are just a name, not necessarily twelve. However, the lunch dishes are all red, which I am not mistaken, and there must be amaranth, shrimp, and duck eggs. These three things, in my hometown, are not expensive, and most people can afford to eat. My hometown is a water town. Out of the duck. The Gaoyou cannabis duck is a famous duck species. There are many ducks, and there are many duck eggs. Gaoyou people are also good at pickling duck eggs. Gaoyou salted duck eggs became famous. I am in southern Jiangsu and Zhejiang, whenever someone asks me about my place of origin, after answering, the other party will be awe-inspiring: "Oh! You guys have salted duck eggs out there! "Pickled duck eggs are also sold in shops selling pickled wax, and they must be specially marked with a note: "Gaoyou salted eggs." Gaoyou also produced double yellow duck eggs. Duck eggs elsewhere occasionally have double yellow, but they are not as much as Gaoyou and can be exported in batches. There is nothing special about the taste of double yellow duck eggs. It's not a duck egg yet! Just after cutting, the two round yellows inside are amazing. I am not very happy that foreigners praise gaoyou duck eggs, as if we have duck eggs in our poor place! However, Gaoyou's salted duck eggs are indeed good, I have walked a lot of places, and there are many duck eggs eaten, but they cannot be compared with those in my hometown! Once the sea was shipwrecked as water, and the salty duck eggs in other places, I really couldn't look at it. Yuan Ming's "Suiyuan Menu • Small Menu" has a "pickled egg" article. Yuan Zicai, this person I don't like, his "Food List" good dishes of the practice is heard, he himself will not cook. However, after reading the article "Pickled Eggs", I felt very kind, and "with honor". The text is not long, and the record is as follows: Pickled eggs are better than Gaoyou, the color is fine and oily, and Gao Wenduangong likes to eat it the most. During the meal, first clip to honor the guests, put on the plate. It is always advisable to cut open the shell, and use both yellow and white; do not save yellow to white, so that the taste is incomplete and the oil is scattered. Gaoyou salted eggs are characterized by their fine quality and oily quality. The protein is soft and tender, not like the hair shafts and powders elsewhere, and the entrance is like chewing lime. The amount of oil is especially unattractive. The way to eat duck eggs, as Yuan Zicai said, with the shell cut open, is a way, that is the way to entertain guests during the banquet. Usually eaten, it is usually eaten by knocking out the "empty head" and digging with chopsticks. As soon as the chopsticks head went down, the red oil came out. The yolk of Gaoyou salted egg is red. There is a famous dish in northern Jiangsu called "cinnabar tofu", which is tofu fried with Gaoyou duck egg yolk. The salted duck egg I ate in Beijing, the yolk is light yellow, what is this salted duck egg! During the Dragon Boat Festival, our children there hang "duck egg strings". On the first day, my aunt or sister tied the knot with colored silk threads. In the early morning of the Dragon Boat Festival, the duck eggs are cooked, and the children themselves choose one, what is there to pick from the duck eggs! Yes! One should pick a light green shell. Duck eggshells are available in both white and pale blue. Second, pick a good shape. Don't say that duck eggs are all the same, but looking closely is different. Some look stupid, some are handsome. Pick it up, put it in a loop, and hang it on the buttons of the placket. What's so nice about that? However, it is a beloved ornament of a child. The duck egg was hung for more than half a day, and when the child was happy, he took out the duck egg in the egg and ate it. The duck eggs of the Dragon Boat Festival, newly pickled, only a little salty taste, can also be eaten with white mouth. Children are very careful to eat duck eggs, except to knock out the empty head and not to break the eggshell. The egg yolk protein was eaten, the duck egg was washed with water, and the fireflies were caught at night, packed in the eggshell, and the empty place was pasted with a thin layer. Fireflies flash in the duck eggshell, very beautiful! When I was a child reading the story of the sac fluorescent snow, I felt that che Yin of the Eastern Jin Dynasty used the training sac to hold dozens of fireflies, and after reading the book, it was better to use duck egg shells to pack fireflies. But is it okay to read a book illuminated by fireflies and read it overnight until dawn? Che Yin read the handwritten scroll, the characters are large, if you read the current new number five, it is probably not OK.
Pickle mushroom soup As soon as it snows, our family drinks pickle soup, I don't know what the reason is. Is it because you can't buy greens on snow days? That's not necessarily true. Unless there is three days of heavy snowfall, the vegetable sellers can't go out, otherwise they will always sell vegetables on the market. It's probably just a habit. When I woke up in the morning and saw the snowflakes, I knew: it was pickle soup at noon today! Pickles are pickled with greens. In the past, we did not grow cabbage there, and occasionally sold it, called "yellow sprouts", which were shipped from other places and were very expensive. Generally, yellow sprouts stir-fried shredded meat is a superior dish. Usually, all I eat are greens, which are like rapeseed, but much taller. In autumn, pickles, at this time the greens are fat. Buy the green vegetables in a carton, wash them, dry the water and gas, and get out of the tank. One layer of vegetables, one layer of salt, yard solid, that is. Eat as you go, and you can eat until the following spring. The new pickles that have been pickled for four or five days are delicious, not salty, fine, tender, crisp, sweet, and incomparable. Pickle soup is chopped and boiled with pickles. By the time it snowed, the pickles were already very salty and sour, and the color of the pickle soup was dark green. People who are not accustomed to eating are not easy to cause appetite. Pickle soup is sometimes added to the mushroom slices, that is, pickle mushroom soup. Or called a mushroom pickle soup, you can. When I was a child, I really didn't have a good feeling for Ibaraki mushrooms. This stuff has a bitter taste. In the twenty years of the Republic of China, there was a great flood in our hometown, and the yield of various crops was reduced, but only the mushrooms were harvested. I ate a lot of ci mushrooms that year, and I didn't go to the mouth of the ci mushrooms, which was really unpalatable. I left my hometown at the age of nineteen, drifted around, and hadn't eaten the mushrooms for thirty or forty years, and I didn't want to. A few years ago, a few days after the Spring Festival, I went to Teacher Shen Congwen's house to visit the New Year, he left me to eat, and his mother Zhang Zhaohe fried a plate of mushroom meat slices. Mr. Shen ate two slices of ci mushrooms and said, "This is good!" Gebi potatoes taller. I admit it to him. Eating vegetables pays attention to the level of "grid", and this language is the language of Teacher Shen. He is "qualified" about everything, including mushrooms and potatoes. Because of the long absence, I have feelings for Atsushi mushrooms. A few years ago, Beijing's wet markets sold mushrooms around the Spring Festival. I saw that it was necessary to buy a little back and add meat to fry. The family doesn't like to eat very much. All the mushrooms are "wrapped up" by me alone. Northerners don't recognize mushrooms. When I buy mushrooms, someone always asks me, "What is this?" "—" Ci Mushroom. "What is ci mushroom?" That's not a good answer. In Beijing, the mushrooms are sold very expensive, and the price is similar to that of tomatoes and pheasant neck leeks from "Dongzi Goods" (produced in greenhouses). I would love to drink a bowl of pickle mushroom soup. I miss the snow in my hometown.
Tiger sharks, angfish, stingrays, snails, clams Suzhou people are particularly heavy pond fish. Shanghainese people are also, when they mention pond fish, their eyebrows fly and dance. What kind of fish is pond snakehead? I've been yearning for a long time. When I went to Suzhou, I wanted to try pond fish, but I couldn't do it. Later I knew: pond fish is tiger head shark, whoops! Pond fish are also known as tubu fish. "Suiyuan Food List": "Hangzhou takes the native fish as the top product, and the Jinling people are cheap, and their eyes are tigers and snakes, and they can laugh." "The tiger head snake is the tiger head shark." This fish is not good-looking, and it is a bit fierce. It is purple-brown with fine black spots, a large, bone-like head, and fins like butterfly wings. This kind of fish is also a cheap fish in our place, and it is not allowed to sit on the table. Suzhou people make pond fish with stir-fry, pepper and salt. The usual way to eat in our hometown is soup with vinegar and pepper. Tiger head shark soup, the fish meat is very tender, loose but not scattered, the soup taste is extremely fresh, appetizing. The appearance of the fish is also very strange, the head is flattened and wide, a bit like catfish, no scales, yellow skin, with light black irregular spots. There is no dorsal fin, and there is a very hard sharp bone spur on the back. Picking up the bone spur with his hand, it made a small, loud sound. How this sound came from, I have never understood. This fish is named after this sound. What its scientific name is, only to ask the ichthyology experts. This kind of fish is not very large, seven or eight inches long, even if it is rare. This fish is also very cheap, and even the countrymen look down on it. One of my relatives was in the countryside, saw the Angss fish, bought some, and the farmers laughed at him: "What do you buy this fish for!" "The fish is actually very tasty. The fish is also usually a soup. Tiger shark is vinegar soup, Ang scab fish without vinegar, soup as white as milk, is the so-called "milk soup". The fish is also very delicate, and the two pieces of garlic cloves on the gills are thumb-sized, which is very delicious. One year, a fish shop in Beijing shipped some fish from nowhere, and no one cared. Customers don't know what kind of fish it is. A fish seller knew, "This is Angsa." "I saw it, was so happy, bought a dozen or so. Go home and do it, full is not the same thing! Ang tsuk wants to eat live (tiger sharks are also killed alive). Long-distance transfer, and in the cold storage for some days, the meat hardened, the umami taste was lost, there was no meaning at all! The name of my hometown is 螯, and the claw is the name of the Yangzhou people. I saw flower clams in Dalian, and I thought it was a clam, it wasn't. The shapes are very similar, and the entrances are all different. The flesh of the clams is thick and hard, and it cannot be bitten. The quarry is extremely soft and delicate. The claws seem to be produced in fresh water, but they taste like seafood. It's a bit like oyster yellow, but it's refreshing than oyster yellow and thicker than clams and cockles. The pellets can be sautéed, roasted tofu, or cooked with bacon. Grilled black cabbage (Jiangnan people call it collapsed bitter vegetables), the flavor is excellent. The black cabbage is plucked by frost, especially beautiful. I haven't eaten quarries for forty-five years. The shell is slightly triangular, firm, white as fine porcelain, and there are arc-shaped spots of various colors, some light purple, some dark red, some ochre, ink blue, very good-looking. The family bought the shellfish, dug out the meat, we went from a pile of shells to choose, picked the good ones, washed them and kept them to play. The hinge part of the shell has two protruding sharp beaks, grinding the sharp beaks on the rough stone, and in a short while two small round holes are ground out, which are blown in the mouth, whimpering, and have a fine vibrato, like the wind blowing window paper. Snails are everywhere. Our hometown Qingming eats snails, which can be seen. Cook the snails with five spices, distribute them to the children, one person and a half bowls, and eat them by themselves with bamboo sticks, and the children eat the snails, and shoot the shells of the snails on the roof with a small bamboo bow, and the clicking sound is loud. In the summer of "leak detection", the bricklayer always has to sweep down a number of snail shells. This small bow is used for no other purpose, it is called a snail bow, and I have a more detailed description of the snail bow in the novel "Dai Dong Craftsman". Clams are the smallest shellfish I've ever seen, the size of a melon seed. Clams are sold by peeling off their shells. There are many clam shells piled up near the people who peel clams, like a grave. Clams stir-fried leeks, very under the rice. This kind of thing is very cheap, a gift for small households. There was a year to repair the canal embankment. According to the regulations of the project, there was a section of the embankment that should be paved with gravel, and the contractor embezzled the money and laid a shell of clam shells on the embankment. The commissioner who came to check on the collection sat in the car, looked out, a piece of white flowers, and smoked a cigar, and even said: "Very good!" Very good! ” My hometown is rich in aquatic products. Among the most valuable fish are bream, white fish (especially heavy mouth white), and mandarin fish (that is, mandarin fish), which is called "bream, white, and catfish". Shrimp include green shrimp and white shrimp. Crab extreme fat. With no characteristics, so it is not enough.
Wild ducks, quails, spotted doves, quails We used to have a lot of wild ducks there. Water town, wild ducks naturally more. In autumn and winter, the sky sometimes "passes" wild ducks, a large black patch, and the sound of their wings can be heard on the ground, whistling, as if blowing a strong wind. Wild ducks are shot at gunback (wild duck meat often has very fine iron sand, so be careful when eating), but the people who beat wild ducks do not come to the city to sell them. There are special stalls for selling wild ducks. Sometimes fish sellers also sell wild ducks, turning over a wooden pot to feed fish, wild ducks are placed on the bottom of the basin one-on-one, and selling wild ducks is not weighed, they are sold one-on-one. Wild ducks have a certain weight. Depending on the size of the component, there are certain names, such as "pair of ducks" and "eight ducks". Which one carries as much weight, I can't remember now. Selling wild ducks is hairy. Wild ducks can be removed on the spot, and plucking wild duck feathers cannot be scalded with boiling water. The skin of the wild duck is thin, and when it is hot, the skin is broken. Dry pull. The mallard sells a duck in a sack, one with the duck in one hand, the other with the hair, and in a few moments. --------------------------------------- Valet plucking, no extra charge, only that little duck feather is sold. - Wild duck feathers are valuable. Wild duck is usually eaten by cutting into pieces and braising them. The stew is probably okay, I haven't eaten it. The characteristics of wild duck meat are: thin, crisp, unlike domestic ducks, which are always old. Wild duck roast pickles are our home cooking there. The pickles inside are especially the delicacies that accompany the porridge. Now we have very few wild ducks there. A few years ago, I returned to my hometown once, and occasionally, it sold very expensive. The reason is said to be because the county has done a comprehensive and comprehensive treatment of water conservancy in various townships, and in the past, there were fewer water swingers and deserted beaches, and wild ducks had nowhere to live. Moreover, the wild ducks used to eat the grains left in the field after the harvest, but now the harvest is very clean, the grains are returned to the warehouse, and the wild ducks have nothing to eat and do not come. Quail is netted. We have fewer people who eat quail there, because this thing is only sent by relatives in the countryside and is not sold in the market. Most of the quail is eaten with spiced brine. There are also fried with oil. Quails can fight, but we don't have the ethos of fighting quails there. I've seen hunters fight doves, when I was in junior high school. After lunch, I went to play in the field behind the school. There are small rivers in the field, wild roses, golden yellow artemisia flowers, pale ears (the ears have small hooks that can be hung on the pants, we call it "ten thousand hooks"), and there are reeds that are only ear-pumping. In a grove of trees, I found a hunter. We had very few hunters there, I had never seen a hunter, but as soon as I saw him, I knew: he was a hunter. This hunter gave me a very fierce impression. He was dressed in black, but underneath were bright red leggings. He's skinny. His eyes were dark and cold. He was holding a gun. What's he doing? A spotted dove flew over the woods. He was chasing the spotted dove. The dove has clearly found the hunter. It wants to escape. The dove flew to the north, landed in the tree, and the hunter went north step by step. The dove flew south in a hurry, the hunter raised his head to look at it, the dove settled, and the hunter went south step by step, very calm. It was a silent, yet very tense, persistent contest. Spotted doves fly back and forth, hunters walk back and forth. I wondered why the dove didn't fly out of the woods. After several such back-and-forths, the spotted dove panicked, it flew unsteadily, crooked and upside down, losing its original uniform rhythm. Suddenly, the ,—— gunshot sounded, and the dove fell in response. The hunter walked over, picked up the dove, looked at it, and put it in a hunting bag. His eyes were dark and cold. In my novel "Yi Bing", I mentioned that wang er's smoked stall sells a wild game called "crane" in the spring. I haven't seen anything like a crane anywhere else. Many people don't recognize the word "crane." Most dictionaries do not receive it. There is this word in the Cihai, pronounced duò (pronounced zhua). Zhua is closer to our pronunciation, but we are pronounced there, and this can only be marked with the International Phonetic Alphabet. Even if marked by the International Phonetic Alphabet, northerners who do not know the "short and urgent collection" cannot read it. The "Crane" note in "Cihai" notes that the cloud "see the dove", as if to think that "鵽" means "鵽鸠". And in the "Dove" strip bet cloud: "Bird name." Pheasant genus. i.e. 'Sand Chicken'. "That's not right. I've seen and eaten sand chicken. Inner Mongolia and Zhangjiakou have more sand chickens. "Erya Shi Bird" Guo Pu note: "Out of the northern desert land", not bad. It is also occasionally sold in Beijing in winter. The mouth of the sand chicken is short and red, and the legs are also short. Our birds there are water birds with long beaks and long legs. The taste of the crane is very different from the taste of sand chicken. The sand chicken is coarse and slightly sour; the meat is extremely fine and very fragrant. I have never eaten any game in my life that is more fragrant than a crane.
Artemisia annua, goji berries, lettuce, purslane The novel "The Chronicle of Da Nao": "In the early spring, when the water was warm, a lot of purple-red reed buds and gray-green artemisia sprouted on the sandbar, and soon it was a green. I added a note at the bottom of the page: "Artemisia annua is a weed that grows at the water's edge, as thick as a pen tube, with knots, with narrow and long leaflets, born two inches high, called 'Artemisia annua', and stir-fried with meat is extremely fragrant." I didn't know how to write it when I was a child, and then I happened to read a book and learned it. The word is pronounced "Lü". I had a classmate in elementary school, surnamed Lu, and we gave him a nickname, called "Artemisia Annua"(Artemisia annua's family opened a sugar factory, and after graduating from primary school, he did not go to school, and we saw him sitting in the sugar mill as a small boss, which was very funny). But I looked up a few dictionaries, and "蒌" all sounded "lou", and I was a little confused. "Lou", "Lu" a sound of the turn. Many characters from "Lou" are pronounced "Lü", such as "repeatedly", "wisps", "pants"... This originally did not matter, reading "Lou" and reading "Lu" had little to do with it. But the dictionary says that Artemisia annua is a kind of artemisia, that is, artemisia alba, but I am a little dismissive. Artemisia and Artemisia in my novels are actually irrelevant. Read Su Dongpo's poem "Evening View of Huichongchun River": "Three or two branches of peach blossoms outside the bamboo, the spring river plumbing duck prophet." Artemisia annua is full of short reed buds, which is when the puffer fish wants to go up. "This artemisia annua is born at the water's edge, accompanied by reed buds, and is clearly the artemisia annua that my hometown eats, not white artemisia. Or "artemisia alba" is not a kind of artemisia, it is not known. I hope that a liberal gentleman who understands poetry, botany, and eating has taught me. The "extremely fragrant" mentioned in the commentary on my novel is very unspecific. The sense of smell and taste is difficult to compare and cannot be specific. In the past, people thought that lychees tasted like soft dates, but they were really out of touch. What I call "fragrant" is that when I eat, I feel the smell of the newly rising spring water when I eat it. This is the truth, not a pretense. Goji berries are everywhere. After flowering, they bear small oblong berries, that is, goji berries. We call it "dog tits" and it's quite similar in shape. The local goji berries are not medicinal, probably not as good as those produced in Ningxia. Goji berries are perennials. In the spring, young leaves emerge, namely goji berries. Goji berries are easy to pick. Occasionally, girls from the countryside near the city picked it and put it in a bamboo basket and shouted: "Come on the goji berries!" "Goji berries can be fried in oil and salt; or blanched in boiling water, chopped, add sesame oil, soy sauce, vinegar, and cold to eat." That taste can only be said to be "extremely fragrant". Eat goji berries in spring, and the clouds can clear the fire, just like the northerners eat lettuce. "March 3rd, Cauliflower Race Peony". As the saying goes, if the cauliflower is placed on the stove on the day, the ants do not go to the pot. Beijing also occasionally sells cabbage. The market sells plants grown in the garden, with large white stems and leaves, lighter color than wilder ones, and no aroma. In the farmer's market, there are old ladies from the south who pick wild ones to sell, but they are too thin and thin, like a mess of hair, and after cooking, they are forced to tie their mouths. It's not as good as the wild taste of the south. Jiangnan people are accustomed to wrapping spring rolls with cabbage and wrapping wontons, which is very good. Our hometown has used to wrap spring rolls, there is no wonton to wrap,—— and there is no "vegetable meat ravioli" in our hometown. It is usually a cold mix. Blanch the cabbage and chop it, cut it into fine cubes, add the dried shrimp and mix together. This dish can be served as a cold dish at the banquet. The cold mixed cabbage on the banquet is made into a minaret by hand and pushed down before eating. Purslane is rarely eaten now. In ancient times, this was a very important vegetable. Amaranth is divided into amaranth and horse amaranth. Amaranth is now amaranth, and amaranth is purslane. Our grandmother picked the tender purslane every summer to dry and made stuffed buns for the New Year. She ate long fasts, and she was the only one who ate this bun. I sometimes take one from her plate and dip it in sesame oil to eat, which is quite fragrant. Purslane has a slight sour taste. Purslane flowers, and the petals are like a small sac. We sometimes catch a dumb man who knows,—— knows that he should be able to call, catch a dumb man, how disappointing! So I picked two purslane petals to cover its eyes,—— purslane petals to know that the eyes are just right, as soon as you give up, you will desperately fly high, until you can't see! In the past three years of natural disasters, I have eaten a lot of purslane in Shalingzi, Zhangjiakou. At that time, it was a treasure!