If you have culture, you must have good food. Literature and food need time to accumulate, not to say that there is something. They are all filtered in the spicy taste, trying to figure out what is bad and what is good. Both literary thinking and gourmet art need a little more patience and inspiration.
Time can erase things best, and it can also retain a long-term essence to support them. In the simple scouring day after day, there are always a few exquisite things that become more energetic with the passage of time. Stay here for two years, and you will know that there is delicious food in Zongyang. Although scattered in the countryside, the reputation is weak, and the samples are old-fashioned, you can't help but give a thumbs up and praise the samples made by authentic masters.
I have eaten "tofu fruit" from all over the world, and some places are called "strips". I cut tofu into cubes, fried it like fruit, and cut it into rectangles like strips, named after the shape. Or the next place in Zongyang County called Xiangpu Town tastes good, soft and chewy, with a faint smell of vegetable oil and tofu. This place has always called it "rot". The tofu that was cooked was fired. Isn't it more appropriate to call it "ripe rot"? It happened that the name was named after the word "fate". Isn't it just like the name of a literary school, which originally belonged to Zongyang but still takes Tongcheng as its name? Simply put, you are more angry when you are ripe? A place with culture has made such a small matter very profound.
The burning method is extremely simple. Cut it in half, add a few pieces of pork belly, and then order a poetic "quiet stove with a little red". A pot of wine is rotten in one furnace, and customers are too greedy to eat all the wine.
Sumo farmers still do it the old way. A long stick is supported on the wooden frame, and the other end is weighted to press the tender tofu tightly, which is not time-saving. The intensity of chewing depends on this pressure. If it is short, it will be soft. But it can't be delayed, and it will be hard if it is pressed for a long time. Cut the pressed tofu into pieces and strips. Another important link is to put it in a large iron pot and fry it. The oil should be seasonal vegetable oil, and the temperature should be properly controlled. Keep turning with a long shovel, so as not to sink the pot and fry it, and the whole pot will turn golden yellow, which can reduce the firepower and cook it quickly. The subtlety of pressure bombing is not only word of mouth, but also information. What can't make this exquisite taste is not a boutique.
The master of the canteen is a shopkeeper. He said that both frying and rotting are the experience of the master, and both restaurants are delicious. During the Chinese New Year, there was a long queue in front of the two houses, and each bought only two Jin. Some busybodies in the county sell raw rot online, even to Shenzhen in the south, Zhejiang in the east and Shandong in the north. A family can only produce 800 A Jin days at most, and the quantity is too large and the quality is poor. I'm afraid that online sellers will lose their credibility because of shoddy goods. Once the canteen master stole a little lazy and didn't buy those two authentic raw rot. The guests who come to dinner are actually very talkative. Why is the taste far worse than last time?
At breakfast, a plate of celery buds was fried dry, and I ate until the bottom of the plate was exposed I am embarrassed to say that this celery bud is really fragrant. The master said it was dried bean curd. Tanggou Hu Jia dry tea in Zongyang county is famous for its century-old history. Can be folded in half without cracking, and torn with thread. A hundred years of history has no taste. If you still want to eat it in your mouth, it will make history full of fragrance. There are people from that town in the unit. They envy that only his family can make it, and the formula will not spread abroad. They only know that there are more than a dozen ingredients such as chicken juice, star anise, cinnamon, licorice, fennel, osmanthus fragrans, sugar, monosodium glutamate, etc., which have been passed down to their homes. More than 30 years ago, in the 1980s, his family was a million households. During the Spring Festival, locals have to make reservations if they want to buy. There are such strong sellers these days. Locals also do it, and the elastic chewiness is hard or soft, just like the skin of a girl of 18 years old. 16 years old is too tender, and it hits hard at the age of 20. Life is only a short and beautiful youth, and good food has only a little attraction. It doesn't smell good. Eating and eating, a steady stream of fragrance enters the brain from the tongue, commanding chopsticks to make you sweep the floor politely. Just like the prose of Tongcheng school master, oh, no, the prose of Zongyang literati is general (I'm afraid you will be angry! ), reading, reading, choosing words and making sentences appropriately, full of anger in Mandarin, full of happiness.
The classmate sent a box of dried noodles, and the wife dutifully gave the old father half a box, and the rest was left for more than half a month. One day, I drank two meals with a can of chicken soup, but unfortunately the residual soup was discarded. My wife grabbed two noodles that were also discarded, put them in and cooked them hastily, each with a bowl, huh? Why is this soup thicker and sweeter than before? The dried noodles enter the throat, smooth and soft, and the taste is stirred very carefully. I didn't have time to evaluate dried noodles, so I shamelessly asked for advice: I sent so many dried noodles to your father, but it's a pity to take them back after eating them. Delicious people are really immoral!
This vermicelli comes from the ancient town of Yangwan in Zongyang. In the past, this place was the market and trade center and water transport terminal in the surrounding area. Once row upon row of pubs and artisan shops were a mess, and traditional handmade noodles are still flowing today. Compared with the handmade noodles in the surrounding counties, the entrance of Yangwan dried noodles is soft and the aftertaste is sweet. After autumn, the masters will mix noodles with wire and put them in the yard to absorb the smell of sunshine. Stir the dough in a big crock. Mix the flour, water and salt accurately. Stir by hand. The dough is still stored in the crock. After a little fermentation, put it on a long wooden table, sprinkle with base powder, pull out thick strips, knead them into strips that can be held in one hand, and then ferment them a little. After putting it for a while, knead it into noodles the thickness of your little finger, hang it on a high wooden shelf, drop a round stick with the same length at the bend below the noodles, and stretch it slightly by hand. After that, under the natural gravity of the round stick, it is gradually pulled thinner and longer, allowing the sun to dry naturally. Hanging in rows on a wooden frame more than one person high, like a jade screen, if you happen to meet girls looking at you curiously, you will immediately think of the young lady looking up at the young people behind the curtain screen. And when you see this blushing aunt, it's not just a smell, everything will get better. Presumably, the masters of Tongcheng School also saw this scene. What's more, the smooth and white vermicelli slipped comfortably through the stomach, grabbed the pen with chopsticks, kept writing, spread out vermicelli-like paper, and the chest was nothing but soup. Nowadays, the small craft is getting bigger and bigger, and I have my own name called "Jingchun" brand Yangwan vermicelli, which was made into a feature film of that year and also went to Taobao, with a daily output of 5,000 Jin.
The former residences of Tongcheng school masters are hard to find, but their cemeteries can be found near these towns, and some experts in Beijing have come to check and confirm them. Their articles are circulating, and the simple food they once owned is also circulating in the countryside. I don't know if it is in this ordinary fine and simple right place that the profound and long-standing cultural heritage of Tongzong has been nurtured. How can you be sincere if you go to worship next year, read an essay and put on a piece of rotten dried noodles? How elegant is it?