Grass sprouts, unique to Jianshui, similar to Jiangsu, Zhejiang, and catfish, are the shoots of tall aquatic plants that grow in the shallows. In the early morning of midsummer, see the grass sprouts that grow wildly, and can run more than ten centimeters in a few hours, and in the afternoon, the bud farmers have to step on the fertile paddy fields full of loaches, rice shrimp, river mussels, and wild crucian carp, and sink step by step among the tall aquatic plants, and cut off the roots and white tender stems.

There are guys waiting to receive the goods, peel off the skin, expose the buds that are so tender that you can't see the pore level, beat them into thin slices, the fresh juice is almost dripping down from the incision, and they are directly put into the hot soup. This bowl of fish carrying herons is the real cross-bridge rice noodles.

Whether the fresh grass sprouts are refrigerated or frozen, the tenderness is so fragile that it is fleeting, and it cannot be walked for a hundred kilometers. In addition to pouring rice noodles, cold salad, charcoal grilling, blanching, stir-frying, the four seasons are always accompanied.

Nearby is the Dai Jingpo Autonomous Prefecture, where ethnic minorities live together, and there are many ethnic groups such as Dai, Jingpo, Han, Susu, Achang and Deang.

All the local ingredients and utensils are taken from the depths of the rich and mysterious mountains. Beef ganba, kneaded wild vegetables, cold eggs mixed with wild vegetables and chili peppers, ghost chicken, all kinds of green beans, fishy vegetables, water chestnut vegetables, the witty Jingpo people, grab the things moving on the mountains and make meat, collect the green things to make vegetables, which is on a par with Guangdong.

It's just one side of the water and soil, one side of the taste, raising one side of the people, the green leaf banquet of the Jingpo nationality seems to be very different from Cantonese cuisine, sour, bitter and spicy is the main tone of the taste here, the beef ganba is slightly spicy, the ghost chicken is sandwiched with the sour of small lime, each dish has its own flavor, with the breath of nature.

Wrapped in vegetables and rice, are freshly picked banana leaves, filled with water and wine, is a simple small bamboo tube, so the gift of nature to the extreme, only the hard-working and simple Jingpo people.

Another way to open it is to grab it directly with your hands, spread it on the plantain leaves, roll up your sleeves, and eat it out of control. Rice, which is abundant in the southern subtropical monsoon climate, is soft and sticky, with a glutinous rice taste, and the rice alone makes people have a great appetite.

The special feature is actually a bowl of black beef sa skimming, which is known as the most nostalgic taste in the hearts of every Dai people. The bitter sausage of the freshly killed beef is boiled in water, the meat puree, fresh leeks and fennel, accompanied by bitter water, tripe, vermicelli and slices of meat, are dipped and eaten in this way.

When you enter it, there is a magical bitter taste, fishy smell, along with salty and spicy tastes, the five flavors are mixed, and after eating a few more bites, it is addictive and feels good.

Then there is the thin bean flour on the "tip of the tongue 3", the Internet celebrity snacks all over the streets and alleys, Johnson didn't care much, after really sitting down to eat a bowl, the best white peas were ground into a pulp, boiled until they were thin and just right, the color was bright, drizzled with chili oil, accompanied by emerald green coriander, light yellow ginger juice or brine rotten water, the bean fragrance was fragrant, and the heat was appetizing and refreshing and full of bean fragrance, amazing, full of praise.

Wine and rice are full, taste a bowl of sour tea, light a fire pit, bake the pottery tea pot with tea leaves in the fire pit, boil a tube of water with a bamboo tube, with the natural breath of bamboo, make a pot of tea, the entrance is slightly sour, and then sweet, quench thirst, and entertain guests from afar.

Just in time for the Menao Song Festival, the grandest and grandest traditional festival of the year. At this time, the whole Jingpo ethnic group celebrates, tens of thousands of people gather in the singing and dancing arena to start a carnival of singing and dancing, the main road of the dance field at this time will be crowded with vehicles, and the school will also begin to be closed, leaving time for children to dance to their heart's content.

Tens of thousands of people gathered in the arcade to the sound of local music, dressed up, silver bubbles and sabers glittering in the sun. Facing Shidon, the elders recited scripture incantations, using this ancient code to communicate with heaven and earth, to talk to the gods, and pray for good weather and peace in all things.

Nauba and Naushuang, wearing a hornbill crown, the crown is surrounded by wild boar tusks, and there are peacock feathers or pheasant feathers inserted in the back, leading tens of thousands of people, stepping on the same drum beat, stepping on the same rhythm, shuttling in the dance field, at this moment the hearts of thousands of Jingpo people are gathered together, this shocking scene, unforgettable memories for a lifetime.

I once ate Ling Na's Hundred Flowers Banquet, and when I came here, I realized what it means to have people outside the sky!

Compared with the petty fights such as acacia rice and peach blossom maw, Yunnan people eat flowers in earnest. More than 300 kinds of edible flowers are absolutely unforgettable.

According to the locals, there are three levels, the first is the entry level. Eating is the fragrance of the flower itself, which is the easiest to make people fall in love at first sight. Jasmine, locust flowers, jade lotus, gorse, all fall into this category. The cooking method must be simple, the petals are delicate, and if they are overprocessed, they will lose their soul.

Eggs are a universal match for this type of flowers, especially jasmine scrambled eggs, spend a few dollars to buy one or two, beat the eggs into the oil pan, pour jasmine before the pot, and retain the fragrance of the flowers to the greatest extent.

Of course, entry-level flowers, most of which are relatively thin, are usually difficult to become the protagonist, especially gorse, which has a weak taste in itself, is more likely to become a vassal of eggs, becoming the same and difficult to be distinctive.

With SC Johnson's taste, entry-level flowers are eaten fresh and seasonal, and what can really be addictive must be tried into the class. Flowers no longer rely on their appearance and fragrance to attract diners, but have to engage in a real battle with teeth and teeth, conquering taste buds with personality.

If you want your tongue to like the flowers of this hexagram, you should not take the preliminary work lightly, such as pomegranate flowers, tangli pear flowers, walnut flowers, bitter thorn flowers, plantain flowers, palm bag flowers, etc., all with a certain degree of bitterness, before cooking, you need to spend two or three days soaking, blanching, before you can eat.

If the entry-level flowers are gentle and elegant girls, then when it comes to the advanced class, they are little girls with personalities, you have to show some patience and wait for their edges and corners to be smoothed out by time little by little.

It is precisely because of the baptism of time that when some flowers are placed in front of them, they have long been gone. Without the guidance of the locals, outsiders will inevitably be confused - if it looks like this, it can also be called a flower?

Walnut flower, with a flower name but no flower shape, eats the flower column in the flower bud, can be cold dressed, fried bacon, there is the fragrance of herbaceous plants.

Pomegranate flowers, eaten are receptacles with the heart of the flower removed, and after soaking, they can only be identified from the shape. Stir-fried with chili peppers for a crispy texture.

The plantain flower is larger, the grater is edible, and it has no taste in itself, but whether it is fried, steamed, or baked, it is deeply loved by the Dai family.

Tang pear blossoms have the strongest bitter taste, and the vendors in the market will help you deal with them in advance and soak them in water. Take it home and wash it, vegetarian stir-fried or fried pork slices are good choices.

In Johnson's view, compared with the entry-level smelling fragrance, the flowers of the advanced class are eating fragrant. The flower body has a more skeleton feeling, and it can withstand the rotation of bacon, pepper and tempeh, and there is more room to play.

For locals, the fragrance of jasmine may not be as good as the bitter aftertaste of palm flowers.

According to the laws of deliciousness in the food world, the risk factor is directly proportional to the degree of deliciousness. Fugu and Jianshui are all perfect proofs of this law. Taro belongs to the Araceae family, and most of the species in this family are poisonous. The taro tubers that I usually eat will feel a little numb if I don't handle it well, but compared to the power of taro flowers, it can only be regarded as a small thing.

The center of the taro flower is wrapped in a yellow flower tip, so it's easy to ignore it if you don't pay attention. Although it is to eat flowers, before cooking, you must remove the heart of the flowers, even if only a little residue is left, your numb throat may not be able to speak.

The real master is like to challenge the limit, tear off the skin of the flower stem, cut it into small pieces, blanch it with eggplant and bean paste and fry it in oil, and finally steam it in the pot for more than ten minutes, in order to minimize the numbness.

After more than ten minutes, the taro blossom and the eggplant are both soft and glutinous, and the unique fragrance of the taro blossom also makes this dish an artifact for Yunnan people.

reminds me of what Cai Lan said: A woman must have a personality to be cute.

Flowers are not, the more dangerous they are, the more tempting they are. was poisoned by taro flowers in an instant, even though he knew that he would be numbed to his throat, he still couldn't help but think about eating it again.