Xiao Fei ate two fragrant Huangcancan Huangshan baked cakes, felt much more comfortable, refreshed, and said to me happily: "It seems that the temptation of this food, the gluttony on the tip of the tongue, has been the same throughout the ages, our China is really a country that likes to eat, the ancients, and the present people love to eat the same, but as a senior foodie, even a small bag of instant noodles I can eat with relish. Happy, pleasing to the eye, the heart is surging, the blood is boiling, so there is a deep feeling, I feel that eating is a particularly wonderful, particularly pleasing thing, because each dish is different, the posture is thousands, unique, each dish brings the taste buds The feeling is also very different, each has its own merits, when the colorful, colorful, colorful, all kinds of beautiful and delicious food surging in front of you, it is really like a handsome guy and a beautiful woman's sense of sight, strong attack, unstoppable, in fact, in our modern society, the pressure is very great, many people do not hesitate to think about it, and resolutely drive the crane westWhen they are troubled in their hearts, they are discouraged, and when all their thoughts are discouraged, if they think of good food, maybe they will not look for that point of no return, which is a pity, because they are not foodies at all, they have not experienced the beauty of food, the beauty of life, and the hope of tomorrow, in fact, when you see countless delicacies, even if your heart is cold in winter, your heart will be full of spring-like warmth, beauty, yearning, longing and hope, I feel that as long as I live, there are beautiful things, no matter what the future is, as long as I hold on to it and work hard, tomorrow will be better, and I will never give up lightly for a foodie, because I still want to eat the next meal. Therefore, food is unexpected, breathtaking magic, and according to scientific research, food does have the effect of reducing stress and healing, so people especially like to eat and drink when they are sad and depressed, and they also like to eat food when they are exhausted. So it makes sense to talk well and eat well. As the saying goes, the people live on food. For us, food is not only a stuff for us, but also represents an attitude to life. For people who love life, enjoying good food is indispensable in my life.

Food is a constant source of relaxation and pleasure. The desire for food is actually due to our deep passion for life, and people who love food must love life. When we feast, gobble, gluttonous food, our heart is light, a relaxed, comfortable and happy, inadvertently unloaded all the burden and heaviness, as well as all sorts, complicated and trivial things, forget the chaos and noise of the outside world for the time being, to the tired body and mind take a small vacation, when all kinds of delicacies into the mouth, stimulate the taste buds at that moment, you will feel a steady stream of happiness continue to flow into the depths of the heart. Food enriches our lives and achieves our lives, food is poetry, food is painting, food is song, there are thousands of styles, outstanding style, incomparable, food is the image color paper that expresses a better way of life. Food also represents the cultural connotation and spiritual hope of our nation. I remember that I saw a particularly beautiful text in modern society, and I still remember that the unknown author wrote - every time I enjoy the food I cooked, I get not only physical comfort, but also a deep psychological pleasure. I think this is the meaning of food, after all, the current social development is changing with each passing day, not "in the past, time was very slow, the carriage and horses were very slow, and a lifetime was only enough to love one person, but a sitting on the ground and traveling 80,000 miles a day, surveying the sky and seeing a thousand from afar" years, everyone has their own ideals and pursuits, busy and bustling, there are a lot of irritability abused by life, fatigue after coping with complicated work and perfunctory interpersonal relationships. Food is like the easiest way to shake hands with the world, combining life and ideals appropriately, allowing us to retain the fragments and warmth of time, and resist the dull passing years. It's really well written, so the food is also the most free, as you like, let you choose your favorite flavors, sweet and sour, spicy and spicy, five flavors and miscellaneous, you can eat high-end meals in the pavilions, you can eat ordinary snacks in the streets and alleys, in the feelings and memories of the tongue and taste buds, you will find their moving and attractive, that part of the surprise, that part of the surprise, not only simply with happiness and beauty can be described, that is the memory of suddenly looking back, that is the light of waiting, that is the expectation of anticipation, that is the heartbeat of the heart, that is the heart of the heart to look back——。 “

Xiao Fei is affectionate, relishing, and still talking about food, as if talking about a twenty-eight beauty, as if talking about a pink beauty, I was gobbling up Huangshan baked cakes, while nodding and approving.

At this time, Wang Gongzi glanced at the diners next door, and asked curiously, interrupting the conversation between me and Xiaofei, he said: "Boss, I see that your tofu seems to have a little problem, it seems to have some fluffy wisps of white hair, this, can you eat this, how to see how they eat with relish, it really makes people feel a little strange." Just now I saw the merchant walking on the street, also picking dry firewood on one end, and this fluffy tofu on the other, pouring sesame oil, drizzling chili paste, and chatting while eating in the oil pot. ”

The shopkeeper smiled and said: "Guest officer, you don't know this, this is our famous Huizhou edamame tofu here, also called moldy tofu, a traditional famous dish in Huizhou, our Huizhou edamame tofu is named because there is a layer of white fluff on the surface, this hair is made by fermentation and mildew, so it is also called moldy tofu." During the fermentation process, the tofu undergoes a strange reaction, and the taste is more delicious than that of ordinary tofu. The main method is to cut the tofu into pieces, carry out the fermentation process, make it grow inch white hair, and then fry it in oil until it is slightly charred on both sides, and then braised it. It's both delicious and flavorful. Huizhou people who have lived in other places for a long time, when they talk about edamame tofu, they will arouse a strong sense of homesickness. The ingredients and preparation of edamame tofu are very exquisite. It is made of high-quality soybeans that are as clear as jade, and the tofu is required to be clear as snow, the knife is cut like jade, and it does not overflow when it falls to the ground, and after the tofu is prepared, it should be cut into small pieces according to the standard of 12 cm long, 6 cm wide and 3 cm thick, and placed in a cool and dry place to let it ferment. According to the length and color of the fluff, edamame tofu can be divided into four types: tiger fur, mouse fur, rabbit fur, and cotton fur. The traditional cooking method is to fry edamame tofu in a pan until both sides are browned, then add condiments to simmer and coat with a layer of hot sauce after the aroma overflows. The common ones are braised edamame, fried edamame, fire-roasted edamame, steamed edamame, etc., and each dish is a high-quality dish that makes people unforgettable. "We asked for a copy in unison, and the colorful and colorful dishes that we called before also came up one after another, and we couldn't wait to gobble up the feast.

Xiao Fei whispered to me while eating with relish: "In fact, the legend clearly said that it was invented by Zhu Yuanzhang, but I didn't expect it to be there now, it's really embarrassing, it's really outside, there are two stories in it, one is that a defeat in Huizhou, fled to Xiuning, hungry in the belly, ordered the entourage to look for food everywhere, and a retinue searched for a few pieces of tofu hidden here by the fleeing people in the haystack, but it has been fermented and long-haired, because there is nothing else, the entourage had to put this tofu on the charcoal fire and roast it for Zhu Yuanzhang to eat." Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the army chef to make edamame tofu to reward the three armies, and the edamame tofu was handed down in Huizhou. The second legend says that Zhu Yuanzhang worked as a hard laborer in a rich man's house when he was a child, herding cattle during the day, and grinding and making tofu for the rich man at night with the long-term workers. Later, he was dismissed by the rich man and lived a life of begging on the streets, without food. Those long-term workers were very sympathetic to Zhu Yuanzhang, and every day they stole food and fresh tofu and hid them in the haystack, and Zhu Yuanzhang quietly ate them. Once, Zhu Yuanzhang went to beg in other places, and did not return for a few days, and when he came back, he found that there was a layer of white hair on the tofu, but he was hungry, so he had to fry it and eat it. After Zhu Yuanzhang became the commander of the anti-Yuan rebel army, he led an army of 100,000 to pass through Huizhou at one time, and ordered the cook to take local stream water to make edamame tofu to reward the three armies. Since then, fried edamame tofu has quickly spread in Huizhou and has become a delicious traditional delicacy. I was a little tired of listening, so I just ate all kinds of delicacies silently, and it was difficult to pay attention to him, Xiao Fei said embarrassedly, "I'm a person, I talk a lot when I have something delicious." "Hurry up and eat with us.

Inadvertently, Xiao Er passed on another dish and sent it to us, and the presentation was particularly unique. Most of its raw materials are used in farmhouse native vegetables, which are put into a large iron pot layer by layer, boiled over high heat, and served to the table steamingly. I was wondering if I didn't order this dish, the diners not far away next to me said that we came first why we haven't served this dish, how did they serve it, Xiao Er only found that there was a mistake in the hurry, the wrong one, so in our big disappointment, the fragrant dish was brought to another table, we were busy calling the boss to ask the name of the dish, the owner said that this is called a mille-feuille pot, is a delicious dish in the mountainous area of Qimen, under normal circumstances, the top layer is braised pork slices, huge and fat, oily but not greasy, surrounded by neatly arranged meat balls, and there is fried tofu below, air-dried game, fresh and tender bamboo shoots, a variety of wild vegetables, usually the bottom is dried vegetables mixed with rice noodles, oily and thick. Eat a layer, expose a layer, each layer is different, each layer has its own flavor, both novel and flavorful, and the ingredients are sufficient, it is not only a dish, but also can be eaten as a meal. Naturally, we couldn't bear the strong curiosity and ordered one, which is really memorable and endless.

Xiao Fei suddenly said: "By the way, the shopkeeper asked us for two jars of good wine, good wine and good meat, both of which are indispensable, I was hungry just now and completely forgot about it." The shopkeeper also patted his head and said embarrassedly: "I'm sorry, I patronized the food to the guests, and forgot to recommend fine wine, this Wucheng rice wine in Huangshan is good." Using our high-quality glutinous rice and water, the wine is pure, sweet and mellow, soft and glutinous. After a while, Xiao Er came up with two jars full of wine, we couldn't wait to open it, it was really fragrant, intoxicating, and the life of drinking and eating meat while making people feel beautiful and complementing each other.

Then we asked for Tunxi drunken crab, which the store said was a traditional dish. Jiangsu and Zhejiang businessmen compete to sell, small jar packaging, is a good gift for relatives and friends. The production process is very cumbersome, first select 4 fat live crabs, first put them in the living water and soak them for two or three days, let them spit out the sediment, and then wash and drain the water; then put the wok on a low fire, put in salt and peppercorns, wait for the salt to fry hot, when the peppercorns are fried dry, pour it on the board, crush it with a rolling pin, make pepper and salt, wash the ginger and garlic, pat the ginger loose, the garlic is scattered, set aside; take the crab and lift the umbilical cover, squeeze out the dirt at the bottom of the umbilicus, put in the pepper salt, then close the umbilical cover, break off the tip of the crab claw, pierce the crab body from the umbilical cover, nail the umbilical cover, inconvenient for it to open, and then put the crab in the altar, the mouth of the altar is stuck with two small bamboo pieces in the cross, press the crab body, do not make it moveFinally, put the rock sugar in the soy sauce to heat and boil, pour it into the jar after cooling, then enter the Huizhou sealed jar wine, ginger pieces, garlic, and finally pour in the sorghum wine, tie the mouth of the altar tightly with oil paper, and after a week of drunkenness, you can open the altar and eat. After we opened the crab that had been brewed over time, we saw that the color was green and slightly yellow, the meat was fresh and tender, the wine was rich in aroma, and slightly sweet, which really lived up to its name.

We ate these delicious dishes, ten salty and nine flavorful, drinking wine, but eating too much, still feel a little thirsty, everyone invariably looked at the soup, called the boss to introduce, he highly recommended Zhonghe soup, said that this Zhonghe soup is an authentic Qimen famous dish, Qimen people every time they buy a banquet, are indispensable to neutralize the soup, and it is the first dish on the table. The boss said that Zhonghe was originally called Zhonghe. The Zhonghe River is a river that originates in Qimen and flows into Poyang County, Jiangxi, with a river flowing from Wuyuan to the east and a river flowing from Zhide to the west. The East River, the West River, and the Middle River converge in the upper reaches of Poyang Lake and flow into Poyang Lake together. The water flow of the east and west rivers is turbid, but the middle river is crystal clear, and is rich in small shrimp, and its taste is particularly delicious. According to legend, when a poet was an official in Boyang, the government office was on the shore of Poyang Lake. He saw that the water quality of the river was clear and flowed from his hometown, so he often came to the river to raft in his spare time. He is fond of tofu, once when he was cooking tofu blocks on the boat, he lacked condiments, and saw that there were a lot of small shrimp in the river, so he fished some and boiled them in the pot at the same time as the tofu. In the future, every time he cooked tofu, he would go to Zhonghe to fish for dried shrimp as condiments, and he also named this dish "Zhonghe soup", and brought his preparation method back to his hometown. Gradually, as soon as it spread ten, ten to hundred, Zhonghe soup spread throughout Qimen and became an indispensable delicacy at banquets. There are more and more ingredients, and the taste is getting better and better. Because of the same sound as river and harmony, Zhonghe soup was slowly changed to neutralization soup, which means to neutralize a variety of deliciousness. And on the Hui recipe, it has become a very popular Hui dish among customers. Moreover, the preparation method of neutralizing soup is fine, and the ingredients are exquisite, first of all, we must choose good white tofu, carefully cut it into tofu pieces the size of rice grains, and boil it in water to filter out the water to remove the beany smell. Then cut the appropriate amount of winter bamboo shoots, shiitake mushrooms, lean meat, etc. into small pieces, put them in tofu, add water, boil over high heat, and add lard, green onions, garlic, pepper, salt, monosodium glutamate and other condiments. We asked for a big bowl, after coming up, we saw the milky white neutralization soup pleasing to the eye, faintly saw the soup white diced tofu, pink diced ham, black diced shiitake mushrooms, green green onions and other colors, so colorful and colorful, really hooking people's mouthwater, arousing people's appetite, its taste is particularly delicious, people never get tired of eating. With such a full range of colors and flavors, each of us couldn't help but drink three bowls, and we still felt that our business was still unfinished.

Hu Jiaojiao ate happily, her eyebrows danced, her lips were red and her teeth were white, she stretched out her hand to look at the menu, and then opened her cherry mouth and said with a smile: "This fish bite sheep dish is a bit strange, people are confused, confused, what does it mean, but it is a fresh word together, is it very delicious and delicious, it sounds intuitive." ”

The shopkeeper said with a smile: "This fish bites the sheep is a traditional dish with the characteristics of our Xiao County, which means that the mutton is put into the belly of the fish and then sealed and cooked. Back then, when Confucius traveled around the world, he propagated his political ideas, ran into walls everywhere, and even got out of the situation of running out of food. His pupils begged for a small piece of mutton and a few small fish, but because they were so hungry that they had to cook the mutton and the small fish together. Unexpectedly, the mutton fish stew soup is very delicious. Legend has it that the sage created the word Xian, which is coordinated by the words fish and sheep, and the fish bite sheep cooked by the fish and sheep is also called fresh stew, which has also been passed down to this day. Of course, there is also a legend that a farmer in Huizhou Mansion took four sheep to cross the Lianjiang River by ferry, because the cabin was small and crowded, he accidentally squeezed an adult ram into the river, the sheep could not swim, and struggled in the river for a while before sinking into the deep water. Because the sheep sank into the water, many fish were brought in, and when the sheep sank to the bottom, the fish swarmed, and you fought for the land and the mutton. Because they have eaten too much, they are dizzy one by one. It just so happened that a fisherman nearby was passing by in a small fishing boat, and when he saw so many fish scurrying on the water, he was so surprised that he couldn't help but withdraw his net. To his surprise, the fish did not bounce as usual, but stayed in the net one by one, and when the fisherman had brought the net ashore and brought it home, he felt that the fish were particularly heavy today, so he cut the belly of a fish with a knife, and saw that it was full of mutton. The fishermen are a novelty. Then he washed the fish, sealed the knife edge, and boiled it with the broken head of the lamb in the belly. As a result, the fish that is cooked is crispy and rotten, not fishy or fatty, and the soup is delicious and has a special flavor. After the news broke, some local gourmets also tried to cook such a dish, and sure enough, the flavor was extraordinary, and since then, the locals have named the dish "fish bites sheep". Over time, it has become a famous dish in Hui cuisine, which cannot be missed. We were busy ordering this dish again, and before we knew it, the dishes were all on board, and we were dazzled, dizzying, and dazzled, and we couldn't wait to eat with the diners around us, relishing, gobbling, and feasting.