Wen Mango Jun Grandpa
On summer nights, the river pond is quiet.
The crayfish that sting in the mud hole of the stream quietly crawl out of the burrowing and hide under the dense water grass. Sideways curling is the posture in which they complete their metamorphosis, metamorphosis, the tearing of the body and the shell. The pain was severe, the crayfish neither groaned nor wailed, and its genes did not evolve to give it the ability to relieve pain by shouting. After several silent struggles, the hard shell finally shedd.
The crayfish after the "armor removal" loses the shield shell protection, and is soft and fragile. At this moment, it was like a soldier who had taken off his battle robes in the midst of a dangerous sword, and in order to avoid killing, the belligerent crayfish timidly hid in the grass thorns. Time passed minute by minute in the scorching wait, and after twelve hours of suffering, the crayfish re-draped and stopped, its claws held high into the fight.
Crayfish are afraid of the pain of molting, but how can growth and reproduction leave the metamorphosis? The crayfish has a short life, molting and growing, and when it completes the eleventh difficult molt in danger, it has the ability to continue the race, but what awaits it is not the warm female shrimp, but the ruthless bamboo cage and shrimp net.
Shrimp, arthropods that live in the water. It is a large group of more than 2,000 species of crustacean subphylum, enough for shrimp biologists to study for life. Their lower abdomen is lined with neatly aligned thin feet, paddling backwards like struggling wood pulp, and arthropods jumping on their backs can be seen everywhere in the blue ocean or turquoise rivers and lakes.
The dragon, a mythical animal of ancient Chinese legend, has a supreme position in the Chinese nation. The Zhongyuan people call themselves "descendants of the dragon", but Chinese regard the dragon as sacred.
Crayfish, its scientific name is far less "more Chinese", "small" is different from the lobster giant hidden deep in the sea. Although crayfish also wear lobster laurels and lobster armor, similar shells are still difficult to hide their humble origins. Crayfish is not a canonical biological name, but it is given the title of "dragon", which is a blasphemy against the face of the dragon. The origin of the name of the crayfish is inextricably linked to the Jianghan Plain. In the early years, when the arthropods of the ochre claw appeared in the Harbor Lake of the Jianghan Plain, it was so strange in the eyes of the Jianghan farmers who were well versed in fish and shrimp. Where it originated, of course, is unknown. Inlanders rarely see the sea, but can take marine life for granted. As a result, unfamiliar cognition confused the shrimp and crabs in the river pond with marine life, and only the name of the "dragon" that originated in China could appear on the alien species. Can we understand that it is a fake "dragon"?
Ke's original crayfish, Jiang Han Yunyun sentient beings have never heard of it. Protocrayfish is the uncompromising biological name of the so-called crayfish. The foreign name revealed the identity of its imported product, and even felt the viciousness of its teeth and claws.
In fact, crayfish are not related to real lobsters. Lobsters are precious treasures that swim in the ocean, colorful, hard shells, and weigh up to ten pounds. The original crayfish inhabit the rice fields of Xigou and are cluttered in food, and even eat the same kind, the heaviest is less than 100 grams. Lobster lifespan can reach more than 100 years, protocellfish natural lifespan of less than two years, the difference between the two cloud mud.
As the years passed, the name of the crayfish was inherited by convention. The protocrayfish from North America, crowned with the name of China's most honorable "dragon", should be its most successful metamorphosis from North America to Asia, and its birth gate has been completely revised.
Qianjiang, located in the hinterland of the Jianghan Plain.
The small town of Qianjiang, north of the babbling Han River, south of the Taotao Yangtze River, the beautiful Dongjing River moisturized Yusi, in this fertile land, fish, shrimp lotus root rice is her richest product. Qianjiang, the authentic land of fish and rice.
When we went down 1,000 meters in the Qianjiang crayfish habitat, a different world appeared in front of us. There is a thick black crude oil flowing in the rock fissures, and the rock salt reserves are as high as 790 billion tons. It turned out that the precious mineral resources were sunken under the ancient clouds and dreams, and the land of fish and rice was pregnant with the vast Jianghan oil field. 150,000 oil people from the north of the South China Sea gathered in Qianjiang Guanghua, "I am looking for oil for the motherland, where there is oil, it is my home." Jianghan Oilfield has evolved into a new type of oil city. Guanghua, a corner of the northwestern Qianjiang River, is no longer a dialect area where the southwestern official dialect dominates the world.
Night falls, and the lights come on. The huge shop sign of the braised prawn in oil shines under the neon lights, and it is so dazzling. At the beginning of the door of the crayfish shop, "Emperor, King, Palace, and Hall are the chinese characters that must be used after the "shrimp", and it will choose one according to the likes and dislikes of the shopkeeper. The choice of bold Chinese characters, like the splendid golden glow, comes from it, adding a bit of prestige.
In the 1990s, the Qianjiang River ditch was full of protocrayfish that swept away omnivorous shrimp. Omnivorous food is to choose no food, and everything is eaten by Kerry. Of course, at that time, its unlimited business opportunities did not show the slightest hint.
Shrimp is the most abundant product in Jingchu waters, no wonder some people say that the Jianghan Plain is a paradise for freshwater fish, shrimp and crabs. Ke Shi, a foreign object wrapped in a fighting red shell, seems to have no newcomer's reservedness. It sneaks across the field and even on the road with wheels swirling, traveling freely in the style of the jianghu boss, uninhibited, and wanton, making it multiply at geometric speed. Can it be eaten?
Someone caught the original crayfish of Keshi and sold it cheaply in the provincial city of Wuhan, and the term of the marketing made it "crayfish", and the small corresponded to the large, "it is the baby crayfish of the lobster", and the seller explained warmly with imagination. In big cities, there are always people of insight who dare to be the first. At that time, the wild soil of Keshi was long, and the muddy water stained the claws of Keshi, and they swept the dirt on Keshi's abdomen with a brush, and they could not be pinned by its double claws. Live steaming is a way of eating to vent anger on Klein. In the steamer, the dying Keshi poured into each other, and under the boiling, the color of the Keshi became red, arousing people's appetite. Throw away the huge shrimp head that is inedible, pull out the dirty shrimp intestines from the tail, and dip the shrimp tail meat in red oil, hmmm, really delicious!
The northern boy who came to the Jianghan Plain because of oil opened a simple restaurant in the Guanghua Wuqi drilling family area, and in the name of May Seven, it was named After Five Seven, as for the meaning of Five Seven, the driller naturally understood that it was related to oil, and others knew it or not, and it was not yet known. Oil workers travel from north to south, the field drilling work is arduous, and the Five or Seven Small Pavilion is a familiar place for them to gather for wine tasting at leisure.
The original crawfish of Keshi is domineering, and where the derrick drills roar, the original crayfish of Keshi is within reach, just like when the northern wilderness was reclaimed, "the rod beats the roe deer scoop fish". Although there is no "pheasant flying into the rice cooker", lobsters often crawl to the stove. Since the people of Wuhan dare to be the first, what are the oil workers afraid of? Steaming is too elegant, it is better to stew a pot with a head and tail, stew, that is, cover the pot and simmer over low heat.
Delicious taste is always obtained by chance, and Krishna is certainly no exception.
The spices are covered with the fishy skin of Ke's, the thick oil red sauce is mixed with the coarse grain of the original crayfish of Ke's, stewed in oil and water, wuqi Xiaoguan uses a traditional northern style cooking technique, blending the spicy flavor of Jingchu, and the oil braised prawns of the north-south marriage have been born since then.
The spread of oil-braised prawns is widespread, and the number of diners is crowded, especially the red storm that swept through China. Oil stewing has achieved the beauty of the unification of the world.
In the vast land of China, the eight major cuisines interpret different knife work, fire, taste, and regional differences in the same ingredients. Yes, the distinctive characteristics of unique ingenuity can interpret all kinds of tastes. Hubei, the land of fish and rice, Haina Baichuan, Ecai or today's Chu cuisine has not entered the eight major cuisines evaluated in the Qing Dynasty, which is a deficiency in the chest of the Echu people.
In China, there is no high degree of unity in the cooking methods of eating, and the taste is undisguised to show the southern region and the north, but the advent of the oil-braised prawns has subverted the world of the kitchen stove.
The source and special environment of the braised prawns in oil blend the moderate style that can be accepted by diners in the north and south, what should it taste like? The smell of Echu does not seem to be very pronounced. What about it? Delicious is the last word. As a result, from the northern tip of China to the south, the oil-braised prawns are faithfully reproduced and passed down by the chefs. Little has changed in more than twenty years. It originates from Hubei, originates from Jingchu, its flavor is familiar to us, it is the new favorite of thousands of Chu cuisine.
The taste of the braised prawns in oil is among the Bozhong, who in the kitchen world is willing to be mediocre? Breaking the unity of the world is none other than me. The ambitious Ku people decided to depose the oil braising process, so the original crayfish of Keshi was improved and restructured countless times, garlic prawns, cumin prawns, spiced brine shrimp you sang I appeared, the five flavors of harmony made innovation emerge, but in the end it was short-lived, and the status of "oil stewing" was never shaken by the new generation.
Shrimp fields, tables, diners build a supper lake for crayfish.
In China at night, the business of braised prawns in oil is booming. In the hot summer, the galaxy is deep and starry, thousands of diners gather in the night sky, outdoor sitting around the big cow drink, the voice of the people boiling and sweeping the floor, in fact, supper wants this kind of uninhibited style, not so much to taste the food, but also to say that social interaction is more appropriate.
Braised prawns in oil are blazing hot in the air, cooking on the street, and rarely having a back kitchen. In front of the stove, the diesel stove burst out an urgent whistling sound, the blue flame burned the iron pot, and the sweaty chef waved the spoon and stir-fried, and his expression was full of dedication. Under the oil, a raging fire burst out of the pot, and the oil mist rose to fill the night sky, perhaps, which is exactly the flavor of the world we need.
Jingchu is famous for its abundant production of fish and shrimp, and the skinny and exquisite river shrimp are secretly born at the bottom of the food chain. River shrimp lifelong fear under the chase of the fish, trained in the rapid swimming and bow back bounce skills, endless you escape from me to chase super strong movement, so that the small river shrimp throughout the body delicious. Wine-stained live shrimp is not uncommon. Shrimp and crabs are really not rare.
The history of the original crayfish of Ke's original crayfish settled in the Jianghan Plain is very short. Although alien species have few natural enemies, Krishna does not have a chance to flood. The five flavors of Chinese cooking give Keshi endless deliciousness. Natural growth has long been unable to satisfy the stomach sac of thousands of hungry people. Farming crayfish has made a huge aquatic market in the Jianghan Plain.
Crayfish do not choose water sources, food clutter grows rapidly, from seedlings to adult shrimp market only two months. The rapid growth has improved the commodity attributes of crayfish, and many high value-added values of breeding, trafficking and cooking are interlinked, so why not enjoy it? People are no longer satisfied with the existing waters, the barren ditch and wild stream have been turned into shrimp ponds, and supply and demand are still tense. So the shrimp and rice are continuously planted, the shrimp and rice are used together, and on the banks of the Dongjing River, under the endless rice fields and ears of grain, symbiotic crayfish with red shells and sharp claws.
The crayfish are eventually highly productive. Deep processing is the road to the development of aquatic food industry. Vacuum packaging, high temperature sterilization, and bright color packaging make cooked crayfish worth a lot of money to sell across the ocean. Cooked in a Chinese style, crayfish turn decay into magic and return to the United States, France and Great Britain. Delicious, must be the world with this cool heat.
The day after the establishment of summer, the heat did not rise, but receded from the heat before the summer. Driving straight east from Jingzhou and moving vertically with thousands of heavy trucks, this is a rare road condition, and she interprets the aspirations of people who resume work and production.
After 70 kilometers, the Qianjiang River will be reached, and the "Chinese Lobster City" towering next to the highway will come into view. Under the longitude and latitude of 112° and 30° north latitude, 200,000 acres of shrimp fields are full of countless crayfish. The small city has become a distribution center for lobster farming, processing and catering in China.
For more than 20 years, lobster or crayfish have provided thousands of farmers with abundant food and clothing, and crayfish have led to great economic development, and the original crayfish of Keshi has been replaced by "Qianjiang lobster". In 2013, "Qianjiang Lobster" implemented the National Geographic Protection of Agricultural Products, and this shining golden signboard laid the position of "Qianjiang Lobster" as the hegemon of the jianghu.
Located in the northwest corner of the Qianjiang River, Guanghua is the base camp of the Jianghan Oilfield. Despite the underground crude oil rolling, the ground is still lush. If it were not for the kowtow machine of the chess piece, it would be difficult to associate the fertile fields with underground oil. The well-known first pot of oil-braised prawns in Zhongyuan came from the family courtyard of the "May Seventh" oil production team. The once unknown oil braised shrimp is now famous, and its birthplace arch hangs high, showing the world the authentic origin of the oil braised prawn.
Five seven, it is so remote from the county seat, it is located in the oil well surrounded, it does not have the characteristics of a bustling commercial port, but people still drive to find the taste, why? For the sake of the lingering origin complex in the heart.
We believe that with the complete victory in the fight against the epidemic, the boiling scene of crayfish stewed in dine-in oil will surely reappear in the rivers and lakes.
We look forward to the raucous lobster rivers.
(Some of the pictures in this article are taken from the genuine photo library of today's headlines)