"This cured lettuce bun, in the past, the most authentic use of glass lettuce, a large pine tree, large and thin leaves, green color. After picking and washing a petal, soak it in gray manganese oxygen water mixed with cold water, and use a towel to absorb the water droplets on the leaves one by one. ”

Jiang Hongyi recalled: "I remember when I was a child, the whole family sat down in turn, and ate the bag immediately. When wrapping, everyone also put a dish in front of them, first put the leaves on the plate, spread a layer of hoisin sauce, and then spread the hot rice. ”

"Add clam filling, you can also add shredded radish and boiled dace floss, and then surround the leaf edges and eat it with both hands. ”

"There is a dish called Taishi He Flower Finch, every year the Grass Bird is made, and the hawker carries a large cage of fresh and tender Grass Bird along the door to sell. Marinate the farrow, stuff a piece of duck liver sausage in the cavity of the bird, wrap it with a small piece of lard fat, and fry it in the van to make it crispy. ”

"When you bite into it, the finch brain bursts open in the mouth, plump and sweet, even if it is only a little bit, it makes people have an endless aftertaste!"

"The meat is tender and juicy, and you can eat it with the bones. Nowadays, the flower finch is becoming scarcer and rarer, and it has become a rare and protected animal, and this delicacy can only become a legend!"

"There is also this Liyunzi fried rice, I heard my grandmother say that when the ancestors were alive, the chef at home made this dish, and when he ate it, he said: The egg is too tender, the oil is too much, and then stir-fry a plate. ”

"Who knew that the chef was too nervous and overkill, and the second time he brought it up, he overfried it, and Tai Shigong said: This time it's too old, come again!"

"The third time I barely passed, the rice was dyed red by Liyunzi, sprinkled with green onions, and the egg yolk and green onion mixed with the red of Liyunzi, colorful. ”

"This fried rice is fragrant when it is hot, but if it is slightly cooled and the rice becomes slightly hard before eating, it will bring out the sandy texture and umami of Liyunzi. ”

Johnson listened to it with relish, this is the true meaning of food, the so-called Liyunzi, its real body is the spring of the cockroach, that is, the eggs laid by the cockroach.

A small crab in the stream of Shunde County, a very rare ingredient. The folk saying is that the cockroach is used to running rampant, occasionally when going straight, the two front chelates together, one step at a time, kowtowing, swaying, very interesting, just like the ancients saluted, so it is called Liyun, it gives birth to eggs, it is called Liyunzi.

Every year, it is only made after the sting and before the Qingming Festival, so it is also called the spring water gift cloud. The raw Liyunzi is black-brown, after repeated filtering and cleaning, it will turn into a gorgeous red color when cooked over high heat, bright as a bright glow, and it integrates the salty, fresh, sweet, and flavorful aquatic products, and has a very fine particle chewing feeling, but it is not rough and difficult to swallow.

The shelf life is very short, and it should be eaten immediately once it is taken out, not overnight. Now there is a refrigerator that can be stored for a few more days, but it should not be long, and the color and taste will change after a few days.

This rare ingredient can only be used for fried rice here......

I can't help but sigh: poverty limits imagination!

Jiang Hongyi stood up and said, "I'll go and stare at the last two, Dragon Tiger Fight and Five Snake Soup, you rinse your mouth with chrysanthemum tea, wait!"

Waiting for the old man to leave, Johnson felt that he stood up, loosened his belt, good guy, he had eaten. Rinse your mouth well with chrysanthemums, and look forward to the last two superb.

After more than half an hour was finally served, Jiang Hongyi personally served it, wiped his hands and said: "Dragon and tiger fighting is also a famous dish in the snake meal, also known as leopard and fox stewed three snakes, mainly poisonous snakes, with cobra, krait and king cobra, the locals call rice shovel head, golden foot belt and mountain wind." It is made with old cats and hens simmered, and it is a great supplement. ”

"Take the snake as the dragon, take the raccoon dog as the tiger, take the chicken as the phoenix, carefully cook and put it on the plate, its shape is like a dragon pan, the tiger jumps, and the wind dances. ”

"The golden dragon is entangled, the tiger roars, the phoenix spreads its wings, and the red, red, green and green condiments are embellished, just like a living work of art, which is amazing. ”

Scooped out a glass of wine from the glass bottle and said with a smile: "The freshness of the snake, the tenderness of the raccoon dog, and the beauty of the chicken are mixed in one dish, making this plate of vigorous food rely on fresh words to subdue Yangcheng diners." Paired with snake gall wine, drink and taste at the same time, this life is in vain!"

Johnson stood up, took it with both hands, rinsed his mouth again, picked up his chopsticks, and put them in his mouth......

Indescribable beauty!

Seeing that Johnson was full of enjoyment, Jiang Hongyi laughed heartily, pointed to the last dish, and introduced: "The five snake soup of our Jiang Taishi family can be said to be unique in its exquisiteness. The snakes are krait, krait, cobra, water snake, and cobra. ”

"After soaking or steaming the snake, tear it into very fine shredded meat, add shredded chicken, shredded civet meat, shredded abalone, shredded belly, shiitake mushroom, fungus, corn starch, and chrysanthemum to make snake soup. ”

"All the ingredients require extremely meticulous knife skills in order to maximize the umami of the ingredients. A bowl of snake soup can be said to be a collection of various ingredients. ”

"Every ingredient loses itself and releases itself at the same time. There are thousands of threads in a bowl of soup, and the scooping is continuous, and the entrance can turn a thousand times. ”

"At that time, the government hired four Kao all year round, two of which specialized in planting chrysanthemums, and most of the snake soup was self-planted chrysanthemum. There is another kind of strange chrysanthemum called crane dancing in the sky, which resembles a chrysanthemum and is slightly translucent in the white, which is a rare boutique. ”

When it was time to use it, the maid plucked the big chrysanthemum, put it upside down in a large pot of water, shook it in the water with the flower handle, removed the insects and dust in the flower, and then cut it out with scissors one by one. After entering the dish, it is as pure and soft as snow, and its fragrance is light and does not disperse. ”

SC Johnson straightened up, his face was serious, he took a deep breath and tasted it formally. Put it in your mouth, close your eyes, and for a long time, she muttered to herself: "What sublimates the deliciousness of the five snake soup to the highest peak is the thin crisp and lemon leaf shreds sprinkled at the end, which can be called the finishing touch!"

"The lemony fragrance and the characteristic bitterness of the leaves not only play a role in removing fish, but also add a touch of freshness to the mellow snake soup. ”

"Hahaha, that's a good point!" the old man laughed and said with relief: "Picking lemon leaves is particular, the young leaves are not flavorful enough, the old leaves are too hard, you must pick the leaves that are not old or tender, tear off the leaf veins and fold them in half, roll them into small tubes, that is, cut and use, cut them as fine as silk, so as to make the fragrance fresher." ”

"Thin and crispy without ambiguity, thin the dough, sprinkle it with flour, roll it up with a stick, and then pull the stick out to thin the dough roll. The dough roll is spread out, rolled thin, then powdered, rolled up, thinned, rolled out until the dough is thin enough, then cut into small pieces of olive kernels, and fried in the oil pan, which is very delicious. ”

Johnson took another bite and savored it carefully: "It stands to reason that the extremely light snake soup and the fried thin crispy should be extremely incompatible, but after putting the thin crispy snake soup, it will produce a new feeling." ”

"The crispiness and oily aroma are good for the mood and appetite, and it's even more delicious when covered with snake soup. At the same time, because it is only soaked before serving, it has not yet completely integrated with the soup, so it will not destroy the original light taste. It's like eating porridge with fritters to produce a great and delicious experience. ”

The old man looked up to the sky and laughed, good boy, there are you!

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