Bambusa, a specialty of Enping, is considered a wild vegetable unique to the Enping area, and it is said that only the Enping area can grow it alive.
However, this statement is actually inaccurate. Leucaena leucocephala, away from the land of Enping can still be grown alive. I can grow it on the balcony of my home in the city, and some of my friends in the Chaoshan area also said that they can grow cambium in their hometowns, and it is still grown as a hedge because it is thorny all over.
Leucaena leucocephala, as the name suggests, is a Cantonese word meaning "thorny". This small wild vegetable, growing in the ravine, has thorns between the branches and joints, and the thorns are in the shape of curved hooks. To savor cuspidata, avoid the thorns and eat only the leaves.
While Leucaena leucocephala is the most tender at the time of the Qingming Festival, and even the spines are easy to chew, it is still important to be careful when eating it, and it is always best to eat it with care.
Leucaena leucocephala not only has a lot of thorns, which makes it hard to eat, but also has a bitter taste, which is not like the bitterness of bitter gourd, but is a kind of pure bitterness. If a foreigner tries it for the first time, he or she will feel the bitter taste in the mouth, which is really hard to swallow, and it is also hard for people to like it.
Although outsiders are resistant to the taste of cuspidata, Enping people are happy with cuspidata. The people of Enping have pioneered a variety of ways to eat cambambium.
The common ways of eating cambium are stir-frying with garlic, black beans and fat meat, making soup with pork liver, lean meat, eggs and cambium, and stewing with crucian carp.
The people of Epping think that anchovy cambogia soup is the most delicious, and the freshness of crucian carp will sublimate the bitterness of cambogia, so you can drink it with only the flavor of cambogia and no bitterness.
Enping people love Leucaena because it is recorded in the Compendium of Materia Medica that Leucaena solves all kinds of poisons. It has the effect of clearing away heat and detoxification, quenching heat and thirst, quenching tobacco and alcohol, preventing cold and flu, and combating fatigue.
Because of its many benefits, nowadays, there is also the sun-dried Leucaena leucocephala in water, which has been developed as "Leucaena leucocephala tea" and is sold far and wide. The most amazing thing is that Leucaena is combined with Xinhui Chenpi and Enping baklava to make Leucaena baklava. The sweetness and bitterness of Leucaena and the flavor of Chenpi make the taste even more special.
Enping baklava is a famous snack in Enping, with unique sticky fragrance, crispy outer skin, soft texture, and various flavors, which even Cailan praised.
The practice of bambusa baklava is that the glutinous rice flour is fermented in a clay jar for nearly a week, sprinkled with bambusa powder, kneaded into a dough, which takes on a grassy green color, and then baked on a traditional charcoal oven.
The first bite of the bambusa baklava is not as greasy as traditional baklava, but it is bitter. Although the inside will be added with Xinhui Chenpi and sugar, but there is no way to cover up the bitter flavor.
Although Enping people believe that the taste of Leucaena is not bitter, but sweet, the aftertaste is even more fragrant and sweet. Leucaena burnetii is a special sensation of sweetness and coolness that is maximized when the bitterness of Leucaena burnetii collides with the sweetness of Chenpi.
After taking a bite, the whole mouth is bitter, even licking the lips with the tongue is bitter. It was really unpleasant. So much so that it took a Sensational Chicken Thigh to keep the bitterness down.
For the specialties of Enping like Leucaena leucocephala baklava, if you go to Enping, you can try all kinds of food with Leucaena leucocephala and see if you can accept it. Perhaps, after getting used to it, you will also like this special bitter for sweet flavor taste.
Day 271 of the No Precepts Academy