“Yangzhou good, tea club guests can be invited. Adding a thousand silk pile of fine wisps, cooked copper cigarette bag lying long seedlings, boiled wine crystal delicacies.”
I still remember Mr. Ye Shengtao once wrote, a snowy night drinking with friends, chewing on thin slices of snow roots, suddenly nostalgic for his hometown.
Such a mood, at first glance some pretentious, as if people always flirt with those who see the leaves fall will be sad spring and autumn. However, when you are really far away from your hometown, you will understand the deep longing from the heart.
May you know my choked ravings and stop laughing at the madness.
I just miss the Food of my hometown.
I miss Pingqiao bean curd Soup, pine nut corn, I miss knife fish wontons, crab dumplings.
These traditional dishes of Jiangsu are as fresh as freshly picked pods in my memory.
Huaiyang cuisine itself is synonymous with refinement. Let’s talk about one famous dish – Big Boiled Shredded Dry Silk. It is a refreshing and nutritious dish that looks simple, but the beauty of its flavor has traditionally been pushed as a beautiful dish on the table, and can be said to be the Family dish in Huaiyang cuisine. It is said to have originated in Yangzhou, or Nanjing, but this is no longer important to me, or to the people of Jiangsu who are wandering in a foreign country.
Although mostly vegetarian, its freshness is so delicious that it often makes self-proclaimed gourmets salivate.
The most important thing is the knife work, i.e. the degree of fineness of the “shred”. An experienced chef can cut a piece of dried white into 18 pieces, and the shreds are not only neat and uniform, but also not thicker than a matchstick.
And its ingredients, it seems, are equally elaborate. The other eight shreds in the “nine shreds soup” presented by Yangzhou officials during Qianlong’s visit to Jiangnan in the Qing Dynasty refer to shreds of ham, bamboo shoots, silverfish, fungus, mushrooms, nori, egg skin, chicken, and sometimes shreds of sea cucumber, dried vermicelli or bird’s nest. And because the taste of dried bean curd itself is very thin, in order to taste, it is necessary to borrow the taste of fresh and mellow chicken sauce, the fresh flavor of a variety of spices after cooking, compounded into the dried bean curd shreds, eat a refreshing appetite, unusually precious and beautiful, people never get tired of eating.
Such a food is so personal and so sincere. When at Home, eat it often do not feel cherished, every Time I go home on vacation can not enjoy every day, feast, and even worry about not chewing to every drop of the freshness, and thus some fear.
Whenever you think of it, it’s a different taste in your heart. I think of the warm moon, the starry sky that is rarely hazy, the intoxicating night in my hometown, Zhou Bongyan’s words, and my daughter’s red.
It seems to be a bit off-topic to write here. One weekend, I could no longer resist, and found a restaurant that had the banner of “Huaiyang Cuisine”, and this dish was clearly written on the menu. I was so happy that I couldn’t wait to order it. The color of the shredded pork was as bright as ever, but between the chopsticks, I just frowned and said nothing.
I couldn’t eat that freshness anymore.
This is not seafood, river food or river food, but why does it taste so different? Is it true that food also carries the temperature of the hometown, the mark of the hometown?
I don’t understand.
The legendary return to the roots of the fallen leaves, it turns out that the most longed for, is only, Ulva perch thoughts.
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