Water chestnut and chicken head rice are produced in spring, hemp duck eggs are made in summer, hairy crabs and crayfish are made in autumn, and then bald butter and pine flower eggs are produced.

Every year when it is crab mating season, they will swim to the junction of brackish and fresh water to breed, because crabs swim in a line against the current in the direction of the sea, so as long as your crab pot is aimed at the first one, all the crabs after will follow.

As the saying goes, nine females and ten males, when the osmanthus blooms is a good time to eat female crabs, and so the osmanthus falls and the chrysanthemums bloom, the male crabs reach the most mature state, and they will be delicious until the end of December.

Scoop up some crab seedlings and check them, the belly is very white, and the crab intestines inside are clear, indicating that the food is good and the body is strong. Especially their crayfish, which are even bigger and have a lot of prawn brains, so fresh that they can be eaten directly after boiling in plain water.

You must know that in the capital, lobsters are basically extinct this season, and even if there are one or two companies doing it, they only dare to make spicy to cover up its shortcomings that are not fresh enough.

I heard that this is a hanging lake, completely unpolluted waters, after seeing it with my own eyes, I always feel that the water is not as clear as I imagined, Sister Biandan said that because there are crabs walking at the bottom of the lake, it is like a hundred people running on the playground will bring dust, and the water for raising crabs can not be too deep, so it seems turbid, when they stop moving, the lake water will return to clear.

I fished a few by hand, they are not the legendary long legs, they are two circles bigger than the crabs in Yangcheng Lake!

During this visit to the three major lakes area, Johnson's deepest feeling is that there is little difference in the taste of good crabs, Yangcheng Lake is a fresh and sweet taste, the fishy smell is heavy, the sweetness of Taihu Lake, and the crabs in Gaoyou Lake are big, and the crab paste is plump and sweet, which is my favorite.

But for ordinary people, even if you are given a crab, you can't eat where it comes from, so there is no need to be superstitious about Yangcheng Lake, as long as it is a science of good water quality and breeding, the taste of crabs can not be wrong, after all, Yangcheng Lake is not a sacred lake, and there are crabs that are not well raised and have a bad taste.

Due to the uncertainty of natural conditions, the taste of wild crabs is not necessarily better than that of captivity, because the food in the lake area cannot keep up with the nutritional needs of crab growth, but with wild signs, the price will be coaxed up.

The raw materials are good, and the craftsmanship is also very important. Steam for 20 minutes and simmer for 10 minutes on high heat can lock in the nutrients and umami, and the crab meat will be sweeter.

When I came to Changshu, mushroom, the first time I saw this word, I naturally pronounced it as tan, and later I learned that this word was pronounced xun. Unlike Yangzhou people, who love to eat xiaolongbao, the local people's favorite morning tea is this bowl of noodles that can't be read.

In the water town of the south of the Yangtze River, it has long been accustomed to eating morning tea in a small bridge and flowing water and a green environment. But what is a little surprising is that there is not only morning tea here, but more like a small market. Shoe shine, shoulder pinching, fortune telling......

And the most are the hawkers carrying baskets of lychees and bayberry. Walking through the crowd of people eating morning tea, I will ask you a few words at will, whether to buy it or not, follow the fate.

Sitting in the old noodle restaurant in Wangyue Tower, the noodles and cooking methods of the mushroom oil noodles themselves are not unusual, and the reason why they are famous far and wide is all due to its toppings. The toppings here are also different from the toppings in the north because of the double toppings.

The first is mushroom oil. The mushroom is a wild mushroom, while the pine mushroom is a specialty of Yushan Mountain in Changshu. According to the guys of the old noodle restaurant in Wangyuelou, in fact, the mushrooms here are almost exactly the same as the famous chicken fir mushrooms in Yunnan, which are also fungi, all of which grow in the rainy season, and the oil produced is also delicious, which can be called a delicacy in the world.

The only difference is that the mushroom is symbiotic with termites, while the mushroom is symbiotic with the pine tree. The pine mushrooms of Yushan are attached to the roots of the pine trees, and many mushrooms will grow in spring and autumn, especially after rain.

A bowl of noodles filled with toppings is placed in front of you, and the unique aroma of mushroom oil comes to your face. The fragrance of mushroom oil noodles is delicate and smooth, like a fairy, sometimes wafting past the tip of your nose, sometimes hiding in the breeze, attracting you to come closer.

Gently pick up a little noodles, put them to your mouth, and enter your mouth, the unique aroma of mushrooms fills the whole mouth under the heat of the noodles, and the tongue tastes the strongest umami fragrance, as if the taste buds open the door to a new world.

It's no wonder that mushroom noodles climbed to the top of the top with only a spoonful of vegetable oil.

If you think that mushroom oil noodles are all there is to it, you are very wrong!

A second topping is topped with a variety of seasonal vegetables, fish and shrimp. Raw fried pork ribs, eel silk, fried fish, toon......

These toppings will be announced by customers when they order, and they will be added after pouring mushroom oil. Come all over again, fill a big table, and it's enjoyable to watch.

I was full and had nothing to inquire about, and I was surprised to find that the legendary Shajiabang was actually here?

Thousands of egrets, mergansers, black-cheeked and white-cheeked individuals rest on the reeds, hunt against the water, or soar in the sky. Slowly moving through the waterway in a small boat, at this moment, as if we were different, the birds were fascinated by this strange object and the animals on board that kept watching them.

The body gradually entered the depths of the reeds with the shaking of the boat, and the boat lady introduced that there are actually many reeds here, not reeds. The easiest way to distinguish between the reeds and the reeds is that the upper part of the stalk has branches, while the reeds do not.

But whether it is reed or reed, it can play a role in purifying water quality and regulating the microclimate. Sitting on the boat, the eyes are full of green, and the occasional breeze blows, and the original heat has long disappeared.

Deep in the reeds, there is also a hidden old street. The city gate tower is very distinctive, full of creepers paint the city tower green, and the original city wall can hardly be seen, and the sense of age is full.

The streets are full of old wooden pillars to build street corridors, strings of red lanterns are hung under the corridors, streets, alleys, wharves, river ports, corridors, and shops under various guises: blacksmiths, Bogufang, printing and cloth workshops, chicken shops, Diaojia restaurants, and tea houses. It is the season of acacia flowers, and several tall acacia trees have pink and white fans, adding a lot of color to the old street.

On a hot summer day, Ah Qingsao's Chunlai teahouse had just sat down, and the waiter poured warm reed root tea for everyone. Reed root tea is made from reed root, mint, rock sugar, etc., and also adds carrots, pears, etc., which is a powerful tool for relieving the heat in summer, and the warm tea will not irritate the stomach.

The root of the reed is the raw material of the reed root tea, during the anti-Japanese struggle, the reeds are densely covered, forming a natural barrier to cover the wounded and sick of the New Fourth Army, and the reed root is a Chinese medicinal material for the wounded and sick to heal and recuperate.

The classics sounded in my ears: build up the seven-star stove, and boil the three rivers in the copper kettle. Set up the table of eight immortals and entertain the sixteen parties. All the people who come are guests, and they all rely on their mouths. When we meet, we laugh and don't think about it later.

As soon as the person leaves, the tea is cold.

What's not thorough?