"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.

Ling Yuxin likes elegance the most, drank a sip of soup, and couldn't help answering: "The night rain cuts spring leeks, and the yellow sorghum in the new cooking room is the ultimate 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. ”

Wen Yiming couldn't help but secretly sigh to himself, this kind of pretending to be forced is only Ling Yuxin to say it, so it is not boring! Miao people rely on the mountains to eat the mountains, self-sufficient, although this place is not as prosperous as the city, it can be quiet and serene, and it is a paradise on earth.

"Haha, Qingming snail, race old goose!" Another dish was served, and Ah Feng said excitedly: "Grandpa, 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. Daddy Diao also smiled: "Yes, Grandpa hasn't eaten the snail soup you made for a long time!"

"Hey, I'm old!" Ah Gong 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 craftsmanship sir!"

"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. ”

Wen Yiming smiled and waved his hand: "If you want to talk about this dish, I 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 ......."

Everyone laughed and continued: "Only when you suck just right, let the snail head into your mouth, gently cut off the second half of the tooth tip, wrap the tip of the tongue and suck it, and the whole snail meat will gently slide out with the delicious soup." ”

"If you can't suck it, you can use the chopsticks to push the snail meat in, and when it is loose, you can suck it again. I've seen someone eat the whole plate of snails with a pair of chopsticks, which is refreshing and refreshing, and there is no need to touch the snails with their hands, which is also a technical job. ”

"Some people on the Internet joke that eating snails is like kissing their mouths, and people who eat a lot of snails will not be bad at mouth. What's even more evil, it is said that if the master who eats the soup snail snails, if he wants to spit it out hard, the snail shell can be nailed to the door board, just like the invisible unique secret weapon in martial arts novels!"

"I remember when I was in college, I would choose a food stall on the street on a hot summer night, and my friends would pool their money, fry a few plates of snails, and order a few bottles of cold beer. ”

"Especially when I was unlucky enough to encounter a bad luck bomb, when I was talking or listening, I sucked hard here, and I ...... It's like a punch in my throat and eyes, and it really stinks to the bottom of my stomach!"

"Hahaha...... What a humorous gentleman!"

Ah Gonghuai laughed, picked up the snail lion, put it in his mouth and sucked it, and said with a face full of enjoyment: "We are different here, we drink clear mountain springs, eat mountain soil, and to put it mildly, even the is fragrant!"

After hearing this, even Ling Yuxin couldn't help laughing, and Diao Lao Dad continued: "March snails and new leeks in March are like good mood and good weather, fresh and beautiful, and you can imagine. It's just that this snail meat is not so easy to wash, it is often mixed with some scales, tail intestines and grass clippings, it is best to wash it in rice washing water, rice washing water to remove the smell and stickiness, and can make the snail meat tender. ”

"Fellow travelers!" Wen Yiming clapped his hands and said happily: "Speaking of leeks, I immediately think of the words of the gourmand Mr. Wang Zengqi: the text is elegant and clean, less carved ornaments, such as new leeks at the beginning of spring, and late autumn with a similar taste." ”

"There is a way to be a leek in spring, and Chinese cabbage in late autumn is the most delicious. Even Zheng Banqiao himself said: The spring leek garden is cut at any time, and it is so pleasant to taste the morning leek while chanting poetry and painting!"

"The hero sees the same thing!" Ah Gong slapped his thigh and said, "Mr. happened to say what I thought, the next dish is fried river shrimp with leeks!"

A plate of green and white dishes is served, and the leeks are tender and green, as if they are full of irrepressible spring color. Paired with snow-white and clear mountain river shrimp, it is elegant and beautiful, and it makes people appetize.

Ah Gong introduced: "Leeks are like orchids, and they like to be moisturized by water, so leeks must grow in the furrows by the clear spring in the mountains, so that they are fresh and tender." ”

"In early spring and February, leeks grow three leaves, and if they do not have five leaves, they can cut their heads and cut leeks. Cutting leeks is not like cutting people's heads, after cutting leeks, water and fertilizer, and then cover with some plant ash, and soon sprout. Therefore, the leeks were cut long, and they were cut long, and stubble after stubble, and the ground was full of new green. ”

"Leeks are fresh and fragrant to eat tender, Wang oil and hot fire to keep fresh, must wait for the oil in the pot to burn hot smoke before the pot, it is best to let the dish with a little water droplets, hot oil meets water, stinging, spray on a layer of oil film, the green onion is tender and green leeks unique to the fresh fragrance, make people salivate. If the fire is insufficient, the stir-fry time is too long, the oil is less, or the salt is put in early and the water is more, the taste will be greatly reduced. ”

The second plate of fried snails with leeks is served on the table, and the snail meat shaped like glue is first stir-fried with oil and ingredients, and then fried with spring leeks. Served in the blue and white porcelain plate, the green leeks, almost black snail meat dotted, like cattle and sheep scattered in the field, people like appreciating a painting of the customs of the water town in the south of the Yangtze River.

Smell a song and put it in your mouth, as if it was a fresh and pleasant morning, the dew drops are dreamily crystal jumping, strolling in the vegetable field by the small bridge and flowing water. Squatting down and pinching the flower stalk that has just budded with his hand, the leeks that have bloomed, like delicate and chic small white flowers, are held up by the slender flower stalks of the slim waist, like a little girl looking up with a well-behaved and beautiful face.

Ling Yuxin couldn't help but sigh: "If you say that the poem praising leeks, the most worthy of recitation is probably Du Mu's sentence of cutting spring leeks in the night rain and yellow sorghum in the new cooking room, right?"

"Tasting poems and papers, feeling the world, a night of spring rain rests, the smart water droplets are still hanging on the tips of grass blades, the fresh spring leeks have just been cut from the vegetable garden, and the newly obtained yellow sorghum rice has been stewed in the pot, and it is hot and fragrant. ”

"The freshness of the spring leek, coupled with the ardent friendship of the old friends and old friends, makes the infinite comfort obtained by the great poet of the troubled times enough to penetrate the smoke and clouds of thousands of years of history and come directly to us. ”

Ah Feng lowered his head, just buried his head in eating, listened to other people's talk, and couldn't even insert a word!

"Isn't it just a meal? Do you want to be so elegant? Leeks and snails are everywhere, and the ancients are really idle eggs, which is also worth writing a poem?"

looked up at the way others were talking happily, and shook his head secretly: "Hey, is this the so-called literary fan?"