Wen Yiming put down his chopsticks and said indifferently: "But when it comes to Wuhu, I like local snacks the most, it is really a variety of tastes, thousands of styles, color, fragrance, taste are all exquisite, no matter which season you come here will have a surprise." ”

"In early spring and February, you don't know which one to choose, the crisp spring rolls fried in a frying pan, the celery shredded meat filling, the bean paste filling and the duck blood tofu filling. ”

"In the summer, there is a white shaved powder, and the seller of the cold powder uses a small copper powder planer, and scrapes it lightly for a few weeks on the white as snow, slippery as a fat refining powder, and some thin white noodles gush out of the colander, put it into a bowl, pour soy sauce, rice vinegar, sesame oil, water chili, garlic juice, shrimp soup, etc., and the bottom of the heart is cool at a glance. ”

"In autumn, there is dark purple lotus root porridge cooked in a copper pot, and there is a hungry and moist duck soup, and in a white porcelain bowl is a plump duck leg, underneath which is padded with vermicelli and several stems of watery green vegetables. ”

"In winter, there are more variety, such as omelets, beef noodles, thin-skinned ravioli, potstickers with duck blood soup, and smooth and sweet red bean paste...... The most affectionate, of course, is to sit in the shelter of the streets and alleys on a cold night, facing a bowl of wine and making Lantern Festival, sucking vigorously, and a warm face lingers on the bottom of my heart and cheeks. ”

"Okay!" Chef Su clapped his hands and said excitedly: "Your guest is really a gourmet, Su admires it!"

After finishing speaking, the third dish was served, red and white, it was actually fried lotus root balls, and his nose moved slightly, and he smiled: "Flower lotus?"

Chef Su nodded secretly and introduced: "In our hometown, there is a polder area surrounded by the Qingyi River, Gufeng River and Zifu River, and there are many fish and shrimp and water chestnut lotus. Of course, it's my hometown!"

"Clear clear water pond, Tiantian lotus leaves, green cover turned blue, red clothes flying clothes. The dense lotus leaves spread out from near to far to connect the sky to the ground, and the wind turns the leaves and the white waves surge, forming a clear and blue world. ”

"After the heat of the lotus, when the lotus blooms, pick up the lotus root like a baby's arm, we call the flower fragrant lotus, white and tender, watery, crisp and crispy, the meat is tender and sweet, and the entrance is without a trace of dregs, which is comparable to the best fresh pear. ”

"And when the winter wax year is approaching, the lotus leaves are exhausted, the lotus pond is drained, the fish and shrimp are caught, and the fat and rich lotus root is dug up. All kinds of special lotus root dishes are easy to present on the table: fried lotus root with red pepper, oil lotus root hooves, stewed lotus root, glutinous rice steamed lotus root, and the most is fried lotus root balls before the Chinese New Year. ”

Wen Yiming put it in his mouth, his mouth was full of fragrance, and he commented: "The fried lotus root balls have the mellow flavor of the lotus root itself, and the entrance is smooth because of the starch. Accompanied by minced meat in the lotus root mud, the fried lotus root balls are crispy and compact, slightly browned in the green brown, and the lips and cheeks are particularly refreshing after eating. ”

Everyone tasted it separately, and sure enough, the flavor was unique, and Chef Su sent the fourth dish, which seemed to arouse Ma Dingxiang's infinite sigh, and recalled: "Salted duck steamed glutinous rice, in my childhood memory, at the end of each winter wax year, the waxed goods hanging under the eaves of every household are smoked by the warm sun during the day, and the flavor is dried and frozen by the wind at night, and even the color is so hearty and intense." ”

"When the sunset is near the mountain birds and the birds, my grandmother smiled and scooped out the newly milled shell, crystal round like pearl-like glutinous rice from a millet jar, let me take the pond water to jump on the washing, drain, wait for it to inhale two or three percent of the water, add water to the pot, the water can not be too much, and the rice can be submerged about a fingernail deep. ”

"When I was a child, I turned to the stove and lit a pot, boiled the pot and raised the rice soup, saw that the water was slightly dry, took out a hole in the center of the pot with chopsticks, and poured water until the hole was flat. Grandma spread the dark red salted duck cut into cubes on top of the rice in the pot, covered the pot tightly, and told me to continue the fire and cook it again. Until the pot is steaming, change the heat to low and cook for five or six minutes, and then simmer for seven or eight minutes. ”

Ma Dingxiang closed his eyes, immersed in his memories, and muttered to himself: "At this time, the house is full of salted duck fragrant, and when the lid of the pot is lifted, the salted duck is crimson, and the glutinous rice that absorbs the oil juice is full and snow-white under the reflection of the kerosene light...... Before you even enter your mouth, the strong fragrance will already make your mouth water. ”

When he opened his eyes, the corners of his eyes were slightly moist and said: "Salted duck steamed glutinous rice, the drier the rice, the better, the shiny, hot glutinous rice inhales the mellow and fresh flavor of salted duck, making you eat once unforgettable!"

Not only Ma Dingxiang, but even Ling Junsheng was also infected, as if evoking childhood memories, and couldn't help but sigh. Second, old age is too old, and it is naturally the easiest to fall into memories and be unable to extricate themselves.

Chef Su quietly served the fifth dish, Ling Tiancheng's eyes lit up, and he said softly, "It's actually a bad fish?"

This sentence brought the second elder back to reality, and Chef Su introduced: "In the wax moon of my hometown, in addition to pickling and hanging the preserved goods outside the house, of course, it is indispensable to use sake lees to make a jar of fish, and when the Spring Festival is entertained, there will be an extra rich and mellow flavor dish on the table." ”

Wen Yiming suddenly remembered something: "Speaking of mash, I once ate another delicacy, bad pig intestines. Because the large intestine of the pig produces oil by itself, it is exceptionally soft and plump. At the dinner table during the Spring Festival, when my mother brought out a bowl of red pig intestines sticking to the white dregs from the rice steaming pot, you stretched out your chopsticks and put a piece in your mouth, be careful not to bite off your tongue!"

Everyone laughed, the sorrow just now was swept away, the atmosphere became more and more harmonious, Chef Su's level is not low, not only the dishes are delicious, but also represent the flavor of the hometown, the taste is elegant, and it is most suitable for the taste and health of the two old people.

In the end, Chef Su sent a large bottle full of light cyan wine, and as soon as he opened the lid, he was slightly shocked when he heard Yiming, and said curiously: "Plum wine!"

"In the Huangmei season, it rains at home, and the grass pond is full of frogs. At this time, the plums hanging on the branches and swaying in the wind begin to turn from green to yellow, and the taste also changes from green to sweet and sour, which coincides with the season of lingering drizzle in the south of the Yangtze River. ”

"Plum that is abundant in the mountains of the east and west of the lake in my hometown, is the most famous for Guangfu Deng Wei, there is Deng Wei plum blossom in the world, and it is said that the sea of fragrant snow comes from this. Every time it rains, it is called Huangmei Tian or Yellow Plum Rain, and if you walk under the plum tree by chance, perhaps the fragrance of the plum will soak the mood in the rainy season and bring people a little pleasure. ”

Chef Su filled everyone with a large glass, smelled it and drank it, it was plump and refreshing, full of juice, as if a bite would bring the sweet and sour taste to the bottom of my heart.

He sighed: "This wine is compatible with the gentleness of fruit wine and the hearty intensity of distilled spirit, the two styles are blended together, and the slight sweetness and sourness reveal an extraordinarily mellow texture." Because the plum juice penetrates into the wine, coupled with the saccharification effect, the wine is a little viscous in the mouth, with a long aftertaste, and a bit of the daughter's curling rhyme. ”

Ling Tiancheng likes wine the most, it is rare to taste such an elegant thing, and the aftertaste: "Jiangnan plum is not a good fruit for the entrance, but it is a good raw material for candied fruit, which can be made into candied green plum, cream plum, tangerine peel plum, licorice plum, etc., and can also be made into sour plum juice." Jiangnan women like to eat candied plums, so they are all a little charming and sweet, which is really yearning......"

Everyone burst into laughter, Ling Junsheng glared at his son, and scolded with a smile: "It's desirable?

"Don't dare!

Ling Tiancheng hurriedly shook his head and begged for mercy: "A slip of the tongue, a slip of the tongue, I'm talking about wine, not a woman!"

The meal is pleasant, especially the plum wine at the end, which is the best way to dissolve the greasy things, which is refreshing and has an endless aftertaste.

After the banquet, it is natural to taste the incense, and the meditation incense makes Ma Dingxiang fascinated, addicted to it, and unable to extricate himself for a long time.

Before leaving, Ma Dingxiang pulled Wen Yiming and said respectfully: "Mr. has to move to the humble house, the old man is waiting for your arrival!"