Everyone chatted while drinking, and soon the meal was served, Jin Sanye pointed to a plate of green appetizers and said, "Please try it and see how the leaves of the Tsubaki tree taste here?"

"Every winter goes to spring, the cuckoo is singing, the spring water is thawed, and the countryside is full of spring and moving. Ah Gong pointed to the distant mountains and said: "The mountains in the distance are ethereal and distant, and the branches of toons in the forest are beginning to sprout. ”

"As soon as the spring breeze blows on March or 5, those bent buds scramble out of the purple-brown velvet layer, stretch the young leaves, and look at the trees from afar under the water-filled sunlight, like a red flame. The girls and children in our Miao village can pick up the bamboo pole and the top fork and start beating the tsubaki. ”

Su Yuan picked up the green and tender Tsubaki leaves, put them in his mouth, the fragrance was fragrant, sweet and delicious, and he said with satisfaction: "I remember that Mr. Wang Zengqi once commented on Tsubaki leaves, the so-called entrance of a basket, three springs are unforgettable!"

"The rushing fresh air of the toon head is the most cool and deflective, which makes people feel happy physically and mentally. Wash the toon head and put boiling water on it, chop it and mix it with tofu cold, pour some small sesame oil, don't wait to raise the chopsticks, the moving color and fragrance have already floated into the mouth from the bottom of the eyes. It's refreshing to look and speak!"

Speaking of this, he recalled Su Yuan's childhood memories and said emotionally: "There is an old saying in our hometown, before the rain, after the rain. Tsubaki is very particular about the season. The so-called Tsubaki head before the rain is tender and silkless, and after the rain, the Tsubaki head has wooden branches. ”

"In our hometown, we only hit the side branches and the buds and leaves that are slanted out from the side, and do not touch the strong Tsubaki at the top of the main branch. I couldn't finish eating the tsubaki for a while, so my grandmother dried and pickled it, put it in the absorbent jar and sealed it, no matter how long it was opened, it was so fragrant that it didn't even change much in color. ”

"I still remember when I was a child, my grandmother would cut the toon heads into thin strips and mix them with the fried yellow egg skin, stack them in a white porcelain plate, pour boiled rapeseed oil, and serve them on a whole plate with bright yellow between green and light red. ”

"Don't talk about eating, just watching, it's more eye-catching. Take a bite of such a toon head and let the fresh air spread slowly in your mouth, and it feels like holding spring in your mouth and enjoying it little by little......"

One sentence evokes everyone's memories of childhood, and said with a smile: "Mountain people use toon head as shallots and coriander to improve freshness and remove fishy smell, such as boiling fresh fish soup, sprinkling some toon leaves, after eating fish, the taste, and then you can drink two large bowls in a row." ”

"Miao people leave their hometowns and go out, and among the dry food they bring, there are toon buns, also called pantangled buns, eating such buns, and not forgetting their homeland for thousands of miles. ”

Su Yuan smiled and nodded: "Speaking of toons, many people like to push Taihe toons to the extreme. What is the so-called purple oil toon, black oil toon, red toon and green toon, and the quality of purple oil toon is the most. ”

Legend has it that the Tang Dynasty purple oil chun had specialized in making tribute, every time before and after the valley rain, the fast horse on the post road is the best purple oil chun buds, day and night non-stop galloping Chang'an. It's really a red dust concubine laughing, no one knows that it's a toon!"

"I don't know what kind of toon is in my hometown, I just know that it's all red leaves and shiny stems. Legend has it that it was dyed by the blood of the cuckoo's cry, because the cuckoo always likes to stop on the high toon branches and cry long, spreading the news of spring. ”

Su Yuan remembered: "In short, in my heart, the most beautiful thing is the taste of my hometown!"

"Well said!"

can see the other party's true feelings, and praised: "Mr. feelings make the old man moved, hometown is a safe haven for us." No matter the storm outside, as long as you go home, there will always be your own dishes and chopsticks on the dinner table!"

Serve a steaming large iron pot, the aroma is overflowing, and it is appetizing. Ah Gong scooped up a bowl with a big spoon and introduced: "Needless to say, the wild boar hunted in the mountains has a slightly rough meat, but it is full of strength, and it has a unique flavor with wild vegetables in the mountains." ”

"Aparagus...... Cover bamboo shoots...... booting, and ...... Thorn Rose?"

Su Yuan's nose moved slightly, and the fragrance of various herbs hit, and he sighed: "It is worthy of being a citizen of the mountains, where is this a pot of vegetables?

"Hahaha, I really can't hide anything from Mr.!"

Ah Gonghuai laughed and said: "Our ancestors have relied on the mountains to eat the mountains for generations, all of them are gifts from the mountains, at that time we went into the mountains to dig Chinese herbs, and often ate yellow essence, shou wu, lily, and poria cocos casually. Eating these sweet and glutinous things that nourish qi and blood is mostly to satisfy hunger, and it is not at all a popular medicinal diet and food supplement. ”

"This is Tianmendong, Tianmendong, the half-human-high clump of green and green figures in the deep mountain bamboo forest. Whenever spring and February, such as the arrow-shaped tender stem will jump out of the surface, to be the ruler to pinch off the long time, like a green hosta, the entrance is tender and crisp, the kind of slippery and greasy umami, there is the feeling of eating winter bamboo shoots and flat tips. ”

"The bamboo shoot itself is tasteless, only the thickness of a little finger, and when the green shell is peeled off, it is watery and has a fresh luster of white spirits. There is also the common booting in Yeling, pull it out of the leaf sheath, pinch off the old shoots, and fry with the spring snail and ham slices, black, white, red and green, the wonderful thing is that the meat flavor is thick and mellow and long, the vegetarian taste is clear and light and far sweet, the taste is layered, just like going back and forth to the red dust pure land, the downtown valley. ”

"As for the roots of the thatch, they are as bright as white jade silk, pure and sweet, and they are alive and alive, and the mothers in the village will stew the old hen to make up for their bodies. ”

"As for the thorn roses...... "Ah Gong said with a smile: "In early spring, February and March, wild roses are drawn out of tender stems from old stems or underground roots, up to the thickness of bamboo chopsticks, and the color is green and dark red.

Emi Yanagi likes elegance the most, and when she took a sip of soup, she couldn't help but answer: "The night rain cuts spring leeks, and the yellow sorghum in the new cooking room is the ultimate in catering pursued by Qingliu Yashi in ancient times." Searching for wild vegetables, medicinal food and health care, and eating a mood have become the mainstream of today's food culture. ”

"There is an old saying: learn to wear in three lifetimes, and learn to eat in five lifetimes. Whenever I think of the ancient adage of not getting tired of eating and not eating properly, I feel that the teachings of the sages are too rigid and boring, and a little nerdy!"

"Drink the dew of Magnolia, and eat the fall of autumn chrysanthemum. As long as it is non-toxic and has no strange smell, flowers, plants, stems, leaves and leaves can be eaten. In fact, all the delicious food in the world, the ingredients have nothing to do with whether they are precious or not, it all depends on the mood and artistic conception. ”

Su Yuan couldn't help but sigh to himself, relying on the mountains to eat the mountains, self-sufficient, although it is not as prosperous as the city, it can be quiet and serene, and it is a paradise in the world.

"Haha, Qingming snail, race old goose!" Another dish was served, and he said excitedly: "I haven't eaten this delicacy for a long time!"

A big bowl of snail soup in front of me, with dots of green leeks floating on it, simple and elegant. waved his hand and said helplessly: "When I was young, I was not tired of going up the mountain every day, but now I have to work hard to cook, otherwise I will definitely cook myself, please try my craft!"

"Sir, don't dislike this kind of small snails, all of them are picked in the clear spring in the mountains, clean and sweet, and the snails are great tonic during the Qingming Festival, and the taste is delicious. At this time, the snail has just woken up from hibernation, less muddy, and the kind of tight and tender snail meat tastes really good. ”

Su Yuan smiled and waved his hand: "If you want to talk about this dish, I will feel it at the end!"

"On the streets of the city, there are often vendors selling spiced snails, usually pushing a cart and boiling a coal stove, and the stove is stacked with a large steel pot, which is hot and fragrant, and the red pepper and black cinnamon are mixed in it, which is better than the bright advertisement. ”

As he spoke, he picked up the snail and said, "It is best to suck and eat the snail, so that the snail meat and juice in the snail shell are sucked into the mouth at the same time, and the taste is particularly plump and moist." Although it is convenient to pick a toothpick, the taste is much worse. ”

"The back shell of the snail should be cut off, and the two ends can be ventilated to suck it. Sucking snails is the same as swallowing melon seeds, it is a technical job, you can't suck it hard, and if you suck it violently, you will suck the feces and intestines in your ass into your mouth! That taste ......."

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