The mutton in the south of the Yangtze River does not have to use cinnamon pepper and other big aromas when cooking, at most add a little coriander and green garlic, the entrance is chewed slowly and swallowed, there is a continuous natural umami, not as grassy as the mutton in the north, the smell is strong, and the non-heavy material can not be concealed. In the north, there is a lot of red stewed mutton, which is cooked just right, scooped into a huge bowl, poured with red mutton fat, and then sprinkled with minced coriander, garlic, peppercorns, and chili oil, and it tastes full of oil. To make an analogy, the mutton cooked in the north is really more than enough, and the style is insufficient, while eating mutton in our south of the Yangtze River can eat the taste buds on the wind and snow, that kind of feeling is secretly happy, just like a woman who knows you, warm and knowledgeable.

Yijiang Town, on the edge of the Qingyi River, because it is located in the land post road and Huishang water transport in the year, the restaurant and the Qinglou stand side by side, the food is fragrant with the beautiful Yuan, the dance pavilion is on the platform, and the sheng song is at night. "There are mostly peach blossoms in front of the door, and they refuse to flow before the spring is deep", and the customs are naturally a little more charming. In the early years, there was a folk song "The water of the Qingyi River is clear and clear, and the girls and sisters-in-law of the Qingyi River can't tell the difference", which originally expressed an ambiguous meaning, but it can also be known from the side that due to the charm of the flowing wind and the moisturization of the clear Qingyi River, the young women here are extraordinarily delicate, beautiful and charming. "The people on the border are like the moon, and the wrists are condensed with double snow; the old man does not return to his hometown, and he must break his intestines when he returns to his hometown!" Du Mu lingered here in the past, and it was the sad rhyme left in the depths of his love that he wrote the poem "In the Nanling Road": "The water surface of Nanling is long, the wind is tight and the clouds are light and autumn;

The "Three Old Lady Mutton" in Yijiang Town became famous more than 20 years ago. It's a real delicacy that only belongs to that ground and is only available in winter. On days when the frosty sun or rain and snow are drifting, whether you walk in the old street, the new street or the bazaar on the embankment, there is a pungent aroma of cooked mutton permeating. On the stoves of those shops, a large pot of boiling lamb bones is filled with the aroma and moisture of milky broth, and the pots and bowls on the sides are filled with boiled mutton, lamb blood, haggis, and finely chopped shallots, turmeric and coriander in bowls.

Just see that there is a sign of "Three Old Ladies Mutton" hanging outside the door of the store, just go in and pick a clean table to sit down, mutton soup, haggis, mutton noodles, mutton vermicelli, mutton hot pot, let you choose, the store will immediately prepare it and serve it to you to eat. Mutton aphrodisiac for warmth, in the cold winter wax moon day, many people are so cold that they stomp their feet, but after drinking a bowl of mutton soup, they go away with open arms. How does a bowl of haggis soup taste, the soup base is very important, and many restaurants have the skill of making the soup base.

Watching the chef's quick movements, he picked up the long spoon and scooped up the fresh belly shreds, lung slices, and pork liver in the basin, scalded them three times in the boiling soup base, added chopped green onions, coriander, monosodium glutamate, and white pepper after entering the bowl, and then poured a spoonful of hot soup base, added haggis, and the store sent a Hiraizumi baked cake when the guests came to serve the soup. Haggis soup with baked cakes, the haggis soup is mellow, fresh but not fat, and the baked cakes are soft and crunchy, chewy, and the two are a perfect match.

"Three Old Lady Mutton" is well cooked, and the compelling flavor can reach the peak of your taste experience at once, and it is a real local delicacy. It is said that at the beginning of the reform and opening up, the three allied old ladies jointly created a "unique secret", in order to protect "intellectual property rights", the three old ladies all passed on their daughters-in-law but not daughters, which is very mysterious. The selection of "Three Old Lady Mutton" is extremely particular.

The sheep slaughtered are all local goats raised on the beautiful Qingyi River embankment. One side of the water and soil to raise a sheep, often through the breeze and drizzle combing on the embankment on the green grass, nutrients sufficient, no pollution, plus free range, sheep activity place is broad, all day long running up and down, the body dissolved oxygen is high, the muscles are full and bright red;

Such a sheep, brought to slaughter, by the secret recipe ingredients and specific heat cooking, the meat cut is quite small, the lean meat is crispy but not rotten, extremely palatable, and not incalculated at all, the fat with skin is fat but not greasy, particularly smooth and fragrant and warm, the soup is thick and thick, and the aroma is ...... In local terms, it is fresh to the root of the stomach!

Over the years, every winter wax, half fine and half fat, cut and burned, the ingredients are put together, and sometimes some thick frozen soup with white clotted fat is packed in food bags. When eating, just put it in the hot pot and reburn it, and add some green, red and white coriander, spinach, red pepper, green garlic, or winter bamboo shoots, shiitake mushrooms, tofu, and vermicelli according to your favorite taste.

It was a harsh winter, the river was shallow and white, and three or five friends sat in a corner of a small shop in the town. Two small red clay stoves that roared suddenly were served by the shopkeeper's daughter with the peach blossom color of the willow waist, a pot of mutton, a pot of chops, and a bunch of live-colored fresh water and chic hot vegetables......

After a few rounds of wine, the words are excited, the mutton is warm, and it goes straight to the wonderful place, and the face is warmer and hotter, and he takes off a few layers of clothes. That time, I was drunk high, and I couldn't control myself, so I talked directly to the pen and paper that the store was going to write the Spring Festival couplets, and wrote two lines of crooked couplets.

Heroes don't ask where they come from, and some chefs are unknown, but they may bring you unexpected enjoyment. From the gorgeous food in "Golden Vase Plum" to the big bowl of drinking wine and eating meat in "Water Margin", there are all rivers and lakes. The pleasure of the mouth, without the taste of the rivers and lakes, cannot be considered perfect.

Some delicacies are inherently available but not sought. In the southern Anhui Mountains with the junction of the Wei District of the Gelin Boundary Mountain, is a small town on the side of the 218 National Highway, more than 10 years ago the rise of a famous food "duck soup bubble pot", many people are playing here when passing by, in the inadvertently enjoy this kind of food with the flavor of the rivers and lakes.

This is, of course, the rivers and lakes of the south. There are mountains and rivers here in the Boundary Mountain, the forests are beautiful and the water is clear, and the natural environment is pleasant. The local production is a kind of duck commonly known as "tile gray hemp", with a thin neck and flat back, not fat or thin, and a slightly bony charm. Generally, the selection is about two and a half catties of two-year-old female ducks, after slaughtering, dehairing, disemboweling and cleaning up, put into the cauldron first with high heat to roll it again, remove the foam, and then put in the onion knot, ginger and other seasonings, with the tree firewood to simmer thoroughly. It's just that the salt must be put in the middle, the salt is put early, the duck meat is stiff, and its taste is stagnant and difficult to come out.

The simmered duck is served in a large clay bowl, the soup is as clear as water, and there are green onions and a thin layer of yellow bright oil flowers floating on it. The duck meat is dark red, the shredded meat is delicate, crispy but not rotten, and the chopsticks can be removed from the bones with a flick, so you don't need to chew on your teeth. Guoba, is a kind of slender and crystalline small rice produced locally through the firewood stove kang out, burnt yellow and bright, fragrant and fragrant, dry to eat, the entrance is crispy, extremely appetizing;

In the middle of summer or in dry autumn, the duck soup in Jieshan is the most attractive. Especially in the evening when the red sun is setting in the west, the tables for drinking duck soup are set up outside the house in a row, or under the shadow of the thick canopy of trees, and many cars are parked on the side of the road. The bowl is large, and the utensils are very simple and simple. Visitors – whether you're driving a BMW, a tricycle, or jumping off a big truck, just pick a table and sit down. The wind and water are rising, and the south and the north are adjusted, which is much more interesting than those private rooms of restaurants called air-conditioned seats that are actually stuffy cans.

Duck is cool, this kind of old duck soup strengthens the stomach and relieves heat, clears away heat and generates Jin, diuretic, is very suitable for people who have heat in the body and is on fire to eat, and is a flavor snack that is nourishing for food therapy. I think that if we can launch astragalus duck soup, angelica duck soup, and wolfberry duck soup that are based on nourishing the qi and nourishing the blood and kidneys, expand the connotation, do a good job in the brand, and compile a new version of the "Sunflower Treasure Book", it will be a great achievement.

The pursuit of pleasure in the appetite is not necessarily a case of gluttony. In fact, on a winter night, I drove to Jieshan with three or five friends, ordered a bowl of steaming duck soup, and then asked the store to fry a few dishes with wine, and sent a bunch of pots. The room is warm, first come to a bowl of hot soup and drink it, the cold air disappears, and then slowly taste the delicious taste that can be caught by chopsticks, who says that it is not a realm? Life is a five-flavor bottle, and if you want to eat, you can't eat more; ordinary taste or some bitter and sour helplessness is always difficult to drive away in the mouth. In this way, freshness is also the best state of life. Just like when we hold the old-fashioned blue and white bowl in both hands, puff our mouths, and slide the edge of the bowl to drink the oil flowers on the noodle soup, although it is not elegant, it is very Jianghu, and it is also the closest to the origin of food.

I once heard someone say that it is called "eating meat in the first half of your life, and becoming a monk in the second half of your life", but I still can't figure out exactly what it means. But I remembered what Liang Shiqiu once said: A drink and a peck, is it predetermined......