Qifengchi

First, shredded mutton and buckwheat soup.

I like eating, and I can't just eat and drink wherever I go.

I came to Chongli for a month and basically mastered what is delicious here. Chongli mutton is authentic, fresh and cheap. Shops along the street sell beef and mutton next to each other.

Give which piece you want to pull, no matter that part, it's the same price. Fresh tenderloin is only a catty in 28 yuan. I bought one at a time and weighed it, which was less than three catties. Go home and cut it into small pieces and share it in the refrigerator.

When I came to Chongli, I bought a box of buckwheat noodles in Yonghui Supermarket in Zhangjiakou, a bag of two.

The local Chinese cabbage has a single variety, but it tastes slightly sweet.

I bought mutton and had breakfast at home. Get up in the morning, put cold water in the spoon, put buckwheat in the water and heat it at the same time. After the buckwheat noodles are boiled, cook two pieces, take out the buckwheat noodles and put them in a bowl. Then brush the spoon, put the sesame oil, put the minced onion and garlic in the spoon, stir-fry the shredded mutton in the spoon, put the soy sauce to make the mutton tender, then stir-fry the shredded cabbage in the spoon, stir-fry the cabbage leaves, and put the salt in a bowl and stir-fry the buckwheat noodle soup evenly. The buckwheat noodle mutton soup made in this way is not only delicious, but also fresh and tender.

This kind of breakfast is not only affordable, but also nutritious and healthy. Worshippers and tourists might as well give it a try.

Second, stir-fry soybean sprouts

Chongli people like to eat well-made bean sprouts, and all the vegetable and fruit shops along the street have well-made bean sprouts. I don't know exactly how worshippers eat. After coming to Chongli, I buy soybean sprouts for two or three yuan every time I buy food. Chongli selling vegetables has its own characteristics. Bean sprouts are soaked in water, so are tofu. I don't think the purpose of selling like this is to increase weight, but it may be the habit of admirers.

Germinated soybean sprouts have higher nutritional value and richer nutrition than germinated soybean sprouts.

I tried many ways to eat specially. I wonder if worshippers eat like this?

First, wash the bean sprouts and control the moisture, and cut some diced carrots, peppers and pork belly for later use.

Then brush the spoon clean, put sesame oil, stir-fry onion, ginger, garlic and pepper, stir-fry pork belly, add soy sauce, add water, and stew bean sprouts in the spoon until the soup is not covered with bean sprouts. When the bean sprouts are ripe, add a little salt, then put the diced carrots and peppers into the spoon and turn them over to get the spoon.

This dish is nutritious, affordable, spicy and refreshing, with bright color and eye-catching appearance. It is the best side dish.

Three. Wo Wo, your face.

Chongli's oily noodles, Wo Wo, are delicious. This kind of food is absolutely necessary. When I came to Chongli, Zhu Yueping, a famous local novelist, invited friends from the district to accompany me to drink.

The sun in worship will soon set. Maybe the mountain blocked the light, and the hotel lights were on before six o'clock.

We came to a famous farmhouse restaurant in the north of the city and sat down in a room in the basement.

Zhu Yueping first ordered Wo Wo, the special oil surface of Chongli. Dishes are secondary.

After a short time, several drawers of steamed oat noodles were served on the table. Bowls of salt water were also brought up. What is the composition of the halogen in the small bowl? I do not see any at all. I heard it's diced mushrooms and tomatoes and eggs. I put a nest of oatmeal in it and dipped it in salt water to taste it. The nest of oat flour is soft and delicate, smooth and slightly sweet, and has a unique taste. There is room for aftertaste.

After tasting Wo Wo with oil noodles, I was thinking about a question: Why didn't such a good local food be made? The key is the cultural gap. I have told many restaurant owners that as a farmhouse restaurant, I have to cook by myself every day and cook dishes I don't want to eat every day. This is what customers like to eat Big fish, big meat, delicious food and seafood. Customers in the city are tired of eating. No matter how good you do, you are not as good as the chef in the city.

But the bosses wouldn't listen. If Chongli's oil cotton Wo Wo is well prepared, I think it will definitely attract customers to like it.

Try my suggestion, the brine should be thicker, not soup and water, and the utensils should be exquisite. Put the marinated brine into a tasteful vessel, you don't need to eat it, and you will have an appetite at first sight.

The bittern produced by this method will definitely improve the quality of oat noodle.

Fourth, worship tofu.

After coming to Chongli, I found that Chongli people love tofu. Walking in the street, I saw worshippers with tofu in their hands everywhere.

Chongli's vegetable shops face the street, one after another. Go in and have a look. Milk-white tofu is soaked in a white plastic box. Chongli's tofu is sold by the piece, regardless of the catty. Rectangular tofu is three yuan a piece. Cut it into two pieces and it will become a square. One and a half dollars each. The clear, cold and clean water of the worship ceremony is what the worshippers proudly said. The water here is mountain spring. Clean and sweet, just like Nongfu Spring. This is not an exaggeration. I felt it when I came to Chongli. Needless to say, the air here is blue sky and white clouds every day. Then there is water. Chongli's water is clear, transparent, clean and sweet, and it is safe to drink directly without bleaching powder or disinfectant.

As the saying goes, the key to good tofu is good water. No wonder Chongli's tofu is ready, and it still needs to be soaked in water.

Seeing that worshippers buy tofu every day, I haven't asked them how they eat it. I don't think a luxurious and simple worshipper will do anything new on ordinary tofu.

Boiling tofu with cabbage may be the favorite of Chongli people, because Chongli people who carry tofu also carry a cabbage.

Chinese cabbage and tofu are cooked together, and people who worship Li will never be too tired of eating them for life.

Because ordinary tofu has bred generations of simple worshippers, tofu is still an indispensable life and root of life for worshippers today.

Verb (abbreviation of verb) Chongli handmade noodles

Chongli's Shangpin Handmade Noodles Hall is very famous. Every day, customers are full, and most of the people who come here to eat noodles are skiers in Beijing and Tianjin. Although the handmade noodles here cost ten yuan a bowl, the guests sitting at the table waiting for the call are still very patient.

Shangpin's handmade noodles are really handmade. Snow-white noodles, somersaults as white as silk, are cooked in a pot, not batter, but more somersaults. The taste is smooth and chewy. There are six kinds of gravy in the soup, the common ones are tomato and egg gravy, pickled mustard tuber shredded pork, diced garlic, fungus and egg gravy, and bean mushroom gravy. These brines are packed in six stainless steel rectangular boxes, and guests can eat whatever they want. Brine is very thin, and there are few ingredients in brine.

According to the local old man, Chongli's handmade noodles have a long history, which can be traced back to thousands of years ago. According to historical records, noodle soup was not called soup at first, but called cake. It was actually noodle soup at first. Tear the dough into pieces in your hand and cook it in the pot. Soup cake is also called boiled cake. According to Qi Yaomin's Book, first, knead the long strips into chopsticks, cut them into one-foot-long sections, put them on a plate and soak them in water. Then rub it on the edge of the pot until it is as thin as leek leaves, and put it in water to boil.

The noodles we eat today were called soup cakes in ancient times. According to Ma Yongqing's Lazy True Son in the Song Dynasty, "The soup cake is now a longevity noodle." "Gui Si Cun Draft" in Qing Dynasty records: "Noodles are called Daoxiao Noodles, Lamian Noodles, vegetarian noodles, dried noodles, noodle soup, vegetarian cakes and water noodles." Because the soup cake is cut on the table with a knife, it is no longer supported by hands, so it is called not supported. Soup cakes need to be boiled in water, so they are called water-induced cakes, also called water cakes. The color of soup cake is as white as jade, so it is also called soup jade. Soup cakes originated in the Han Dynasty and have a history of more than 2,000 years. During the Song and Yuan Dynasties, there were more and more methods to make noodles. In the Northern Song Dynasty, there were more than ten kinds of famous noodles on the market, including plain noodles, meat noodles, large noodles and emblem noodles cooked with tung skin. In the Ming and Qing Dynasties, Lamian Noodles, Daoxiao Noodles and other varieties appeared.

When did Chongli's handmade noodles originate? I have no textual research. I care about his noodles and brine. I come to Chongli and often taste the handmade noodles and brine of Shangpin.

Chongli does not produce wheat, and Shangpin's flour is the first-class refined flour imported from other places, so the rolling surface is not only tumbling, but also as thin as silk, cooked in one pot, without batter, and there are many somersaults. The taste is smooth and the somersault is biting. In the morning, I came to Shangpin and asked for a bowl of handmade noodles. I ordered a spoonful of diced mushrooms and mixed them evenly. Then I ate two cloves of garlic, which was delicious. By noon, I still didn't feel hungry.

Some people say that a bowl of handmade noodles 10 is too expensive. If you stand in front of the counter and see the old man bending over to cook noodles in the kitchen window, you will think that all the noodles sold here are rolled by him. Seeing his bent posture, you will think that ten yuan for a bowl of handmade noodles is not expensive.

Worship people who love to eat meat.

There are many meat shops in Chongli, just like vegetable and fruit shops, one next to the other. In a small county with less than 50,000 people, the sales volume of pork far exceeds that of my city.

Chongli pork is good, with thick fat and less lean meat. Fat to three inches thick, looks very fragrant.

Chongli pigs are all fed with grains instead of feed, and they are kept in captivity for a long time, so pork smells good. On the second day of Chongli, I couldn't resist the temptation, so I bought a few pounds, cut them inch by inch at home, fried them with white sugar and stewed them slowly. After more than an hour, the meat in the pot changed, the skin shrank in and the fat came out. There is a strong smell of pork in the house. Chongli's pork is delicious. After eating one piece, I don't want to eat the second piece. It's really fragrant, greasy and oily. I stewed a big bowl of meat, and I haven't finished it for a month. There are a few pieces left. If it weren't for the help of Chongli's friends, this bowl of meat would have to be eaten in summer.

Chongli people love to eat pork. When they were walking in the street, they saw worshippers with tofu and bean sprouts in one hand and pork in the other. According to the local people, they have money but no money to satisfy their daily desires. This is a worship ceremony in the past. Worship ceremonies are not what they used to be. It is called the Winter Olympics. There are many tourists here, and there are many foreign cars running on the street. Although the passenger flow is large, the price of meat has not risen, and fresh pork is only eleven yuan a catty.

It's hard to say why admirers love meat, but one thing is that admirers are not greedy.

The dietary habit of worshippers is to eat two meals a day. Cook rice, oat noodle, oat noodle fish and brine at eight o'clock in the morning. The locals are talking about stewed tofu and Chinese cabbage.

I'm not sure whether this big meal is breakfast or lunch. After ten o'clock, the worshippers ate and drank enough and left home. They like to gather in crowded places. In front of the supermarket, on the roadside, worshippers played poker around the terrazzo chopping board prepared by the government, and more than a dozen people were playing poker. There were hundreds of onlookers. It's past noon, and people still don't leave. They played until the sun went down.

By five o'clock in the afternoon, people were scattered and the people in the street gradually became scarce. The worshippers have gone home for dinner, and the dinner must be inseparable from tofu and stewed cabbage.

Seven, fried noodles with dried beans.

The local dishes in Chongli Socialist Farmhouse are delicious. After coming to Chongli, a friend invited me to drink in the evening, and we rode a tricycle to the farm yard.

Chongli's taxis are very special, and the streets are full of red and rich three-wheeled motorcycles.

Take a taxi in Chongli, as long as you don't get out of Chongli, it's five yuan. The red three-wheeled motorcycle "Fulu" arrived at the courtyard of the socialist farm within a few minutes of striking a fire.

When I entered the restaurant, I sat down to order. My friend ordered fried vermicelli with dried bean curd, pork intestines hot pot, fried shrimps and other dishes. The staple food is Wo Wo with oil noodles. While drinking, my friend introduced fried dried bean vermicelli. This dish is the most famous local dish and the favorite dish of Chongli people.

Let me have a look at the dishes when they are served. Green dried bean shreds are served with potato vermicelli soaked in soy sauce, and decorated with green leeks and red meat pieces. The appearance is smooth and bright, and bright red linseed oil is floating on the plate. I tasted it while it was hot, and there was a strong smell of dried vegetables and sunshine in the bean curd somersault. Potato vermicelli is smooth and chewy, and it is soaked with the fragrance of sesame oil. Braised pork with purple slices is fragrant but not greasy. This dish tastes good, and it does have unique local characteristics and food culture.

Otherwise, worshippers love this dish because it is really delicious. If you drink with this dish, it is better to stimulate your appetite with it. I'm a little tired of drinking with it, so I'd better eat it.

Eight, Chongli cuisine

There is a big dish called pork stewed vermicelli in the northeast, and there is also a big dish called pork boiled vermicelli in Chongli. It's similar to pork stewed vermicelli in Northeast China, but the difference between stew and cooking is the same.

Chongli's pork boiled fans do have the local characteristics and flavor of Chongli. First of all, there is a difference between ingredients and northeast pork stewed vermicelli. Chongli's pork is pork belly and pink is potato vermicelli. Practice, cut the pork belly into triangular thin skin, without peeling. The purpose is to reduce the production of lean meat. Put chopped pork belly in a wok and stir-fry with onion, ginger and garlic, and add a little soy sauce to improve the taste. Then, put the potato vermicelli in the pot for a few minutes, add salt and a little sugar to refresh and remove the fishy smell. Garnish with Chili oil and coriander after cooking.

The characteristics of this dish are that the meat is not greasy, the vermicelli is smooth and tumbling, and the meat is full of flavor. This is an excellent dish for the next meal.

After coming to Chongli, I went to Chongli's famous socialist farmhouse and tasted this local dish. It feels good, not only with strong local characteristics, but also with a long food culture.

As the saying goes, the real culture is among the people. For hundreds of years, even thousands of years, people who sacrifice ceremonies have continued this way of eating handed down by their ancestors. In fact, this ordinary traditional way of eating is the food culture of worshipping ceremony.

Nine, Chongli one pot out

There is a famous dish in the northeast, which is called "Farmer One Pot End". In a large iron pot, the fat pork pieces are stewed with dried beancurd, dried eggplant, potato pieces and tender corn, and a circle of tortillas is stuck on the pot. The pot is stewed with delicious food, the meat is rotten, the dried vegetables are rotten, and the tortillas are ripe. When the lid was lifted, the house was filled with a large pot of delicious food.

What the northeast people like best is the one-pot cooking of farmers. Of course, farmers' one-pot cooking has also become a specialty of the Northeast.

Chongli also has a farmer's pot, which is basically the same as that of farmers in Northeast China. Maybe Chongli's pot came from the northeast. However, Chongli's one-pot cooking has added many new connotations, and the variety of dishes is richer than that in Northeast China. Pork with thick fat is stewed with snow-white wide vermicelli, dried bean curd, Chinese cabbage, frozen tofu, corn and potatoes. There are also carp, grass carp and catfish. There are fresh tofu and potato vermicelli, sauerkraut and dried bean curd in the pot. It tastes unique and delicious. I ate it in Chongli for a year, but I couldn't finish it. There are many kinds of cakes pasted on the side of the large iron pot, including oat flour, corn flour, buckwheat flour, millet flour and so on. When the vegetables are ripe, so is the cake. When the lid is lifted, the fragrance in the farmer's pot and the tempted greedy insects will be emitted. After coming to Chongli, I tasted different kinds of pots in several small farmhouses in Chongli, and I felt that each had its own taste and unique taste.

Don't eat stir-fried dishes when you go to Chongli, because the chefs here are very ordinary, and eating local dishes in Chongli is very delicious, especially when farmers in Chongli cook in one pot, which is the real taste of Chongli.

Yangxiezi in the old county

Chongli is a small place with few people. In a small county with less than 30,000 people, there are many pork shops and mutton shops. The butcher shop on the street is next to it. All the mutton sold here is killed now. The price of mutton, regardless of location, is 28 a catty.

Chongli is rich in sheep. The sheep here are free-range and eat grass, so the mutton sold must be fresh and tender.

There are many mutton shops and hot pot restaurants in Chongli. Old brand instant-boiled mutton restaurant, old county town sheep scorpion hot pot, Inner Mongolia roast whole sheep, grassland red hot pot, one after another, the business is very prosperous.

After going to Chongli, I like to eat hot pot. After I came to Chongli, the locals said that I would go to Chongli instead of cooking. If I want to eat, I will eat Chongli's big dishes. Braised pork, vermicelli and dried bean curd stew, or eat hot pot. Chongli's hot pot is the purest, second only to Donglaishun hot pot.

There are two kinds of instant-boiled mutton in Chongli, one is frozen mutton roll, and the other is freshly killed. Thirty-one frozen plates and sixty-one fresh plates.

Frozen mutton has been rinsed several times, and it feels fresh and tender. The meat I rinse is white and tender. It's really purer than my hot pot meat.

Chongli hotpot is simple. Not as exquisite as a big city. But one thing, the leek flowers here are pure, the color is green, the taste is pure, that is, the taste is salty, which is a major feature of Chongli.

Sheep scorpion hot pot, the old county seat of Chongli, is also very distinctive, which is different from other places.

A big copper pot, sitting on the gas stove of the round table, with stewed sheep scorpion in it, soon rolled away. After that, you can eat mutton slices, lamb chops, wide vermicelli, and various vegetables.

After drinking, the staple food is very simple, mainly oat noodles, and pieces of burnt hand-pulled soup.

Put these noodles and slices of soup in a boiling pot. Choose which one to eat. The oat noodle soup cooked by Yangxiezi soup stock is delicious.

Walking out of the hot pot restaurant, there is still a strong smell of washing sheep and scorpions.

Eleven, sesame oil spread eggs

Although Chongli is small, in addition to good air and water, pork and mutton, a local product here, are also famous. Pork is fat and fragrant, and no feed is given. The mutton is fresh and tender, and it is all free-range and stocked. The quality and nutritional value of eggs here are basically the same whether they are free-range or caged. It's just the price difference.

After Chongli tasted braised pork, braised mutton, meat stew and Wo Wo, I felt that Chongli still had a lot of delicious food to taste.

Lee worshippers eat linseed oil. It is said that linseed oil has many nutritional values and health care functions, and it has a good curative effect on many people with diseases.

I have been eating linseed oil when I was in Tangshan, but the linseed oil sold in Tangshan supermarket is not only expensive, but also the cooking fumes are particularly pungent.

After coming to Chongli, I ate the sesame oil here and felt different from Tangshan's. Chongli's fried flax tastes particularly fragrant, and the smoke emitted is also fragrant, not spicy at all. The dishes fried with sesame oil are fragrant but not greasy.

In Chongli, I found that the eggs laid by sesame oil are the most fragrant and delicious, and the eggs laid are brown and tender. I usually drink and don't want to go out to buy food. I took some eggs out of the refrigerator, beat them in a bowl, stir them evenly, and put a proper amount of linseed oil in the frying spoon. When the oil is hot, put them in the frying spoon, turn the frying spoon and spread the eggs evenly. When the bottom is brown, pry the egg open with a shovel, turn the frying spoon over, and then spread this side. When the bottom is brown, slowly put it on a plate and eat it while it is hot. Taste, taste and feeling are just different from other oil-spread eggs.

Some people may ask, why not put salt? I feel that salt tastes different from no salt. Without salt, it is original and pure natural taste. With salt, the quality and nutritional value of sesame oil eggs will be destroyed. I once heard Liu Lao, a Chinese doctor, say that eggs coated with sesame oil and eaten while they are hot can cure cough.

Twelve, pork fried flowers

Cauliflower, scientific name cauliflower, also known as cauliflower. Cauliflower is a cruciferous vegetable and a variety of cabbage. Cauliflower is rich in vitamin B and vitamin C. Cauliflower is tender, nutritious and delicious. Cauliflower has been included in people's anti-cancer recipes by nutritionists all over the world. Broccoli contains trace elements, which can resist oxidation and cancer. Long-term consumption can reduce the incidence of breast cancer, rectal cancer and gastric cancer.

Cauliflower is one of the foods containing the most flavonoids. In addition to preventing infection, flavonoids are the best vascular cleaners, which can prevent cholesterol oxidation and platelet coagulation, thus reducing the risk of heart disease and stroke. Some people's skin will turn black and blue once they are hit and hurt a little, because they lack vitamin K. The best way to supplement is to eat more cauliflower. Eating more cauliflower will also strengthen the blood vessel wall and make it difficult to rupture. Cauliflower is rich in vitamin C, which can enhance the detoxification ability of the liver, improve the body's immunity and prevent colds and scurvy.

Cauliflower can be used to stir-fry bacon, mushrooms, ducks, fresh mushrooms, cauliflower balls, cauliflower scrambled eggs, shrimp rings, dried laver, crabs and pork belly.

After I came to Chongli, my local friends told me not to order cooking in Chongli's restaurant, but to order local dishes. If you order boiled cabbage with cream, the chef here not only can't cook it, but has never even heard of it.

One day at noon, I went to the local restaurant to eat, and the waiter brought me the menu. I randomly ordered the local pork belly fried flowers.

Stir-fried pork belly is an economical cooking in local restaurants.

Before long, the waiter brought pork belly and fried flowers. Let me have a look at the dishes first. The size of cauliflower knife is uniform, and the thickness of pork belly is standardized.

Pork belly is two inches thick, and the slices are red and white. The food is fried by the most primitive frying method in China. Pork belly is fried without starch, in order to keep the original flavor of the meat. The fried meat is cooked, rotten and fragrant. At the same time, you can experience the cooking skills of local chefs.

After the cook fry the pan with garlic slices, stir-fry the meat slices with a spoon and add soy sauce. When the meat is cooked, add cauliflower, stir fry and add salt. The cauliflower should not be rotten when cooked, but crisp.

I tasted cauliflower first. It was crisp. I put another piece of meat in it. This meat tastes delicious, without any miscellaneous flavor. I quickly picked up my rice bowl, fried pork belly and ate rice.

After a while, I killed a bowl of rice, cauliflower and pork belly.

Thirteen. Laotang yangxiezi

I went for a ride in Tianlu in the morning, and ran 50 kilometers in the direction of Zhangbei after leaving the white flag. The car began to climb to a height close to the white clouds on the winding road. The sudden sharp turn, the downward sprint of the big loop and then climbing to Genting made my heart pull up. When the bus arrived at Tana Valley, I looked down with the wind, and there were deep terraces below. We don't want to go back, because it's terrible to go back, and we don't want to make the same mistake again. We had to go down the slope and go home in the direction of worship.

Under Tianlu is Lujiaying Village, and to the south is Shi Yao Kiln. The car began to jump up and down the mountain road again. I am worried again. The car slid down the mountain and finally saw Shiyaozi Township. The 242 provincial highway walked for one kilometer and arrived at Chongli.

After more than six hours in the sky, we all felt hungry when we arrived at Chongli. I hope there is an old Tang Yangxiezi hotpot restaurant at the intersection. We went in, and several private rooms in the hotel were very simple. There was a table of people drinking and a pile of bones left over from eating sheep and scorpions. After we sat down, the waiter brought the menu. I ordered a catty of sheep scorpion, a catty of sheep tail bone and a catty of sheep neck, and several dishes. After a while, the pot was boiling. We fished out the sheep scorpion from the boiling pot and chewed it. Sheep scorpion meat is very tender and delicious. Deep red mutton, a little braised mutton. Meat has no fishy smell, and sheep tail meat is fat but not greasy. The sheep's neck is also very tender. The three of us ate two bottles of wine, four catties of sheep neck, scorpions, sheep tail bone, several plates of vegetables and a curtain of noodles, and killed them all.

After eating and drinking enough, I went home, lay in bed, and looked at the scenery taken by my mobile phone. I feel that the scenery is charming and steep, and the sky is blue and the clouds are white, as if the clouds are walking on the heaven.

Fourteen, cold Cimicifuga

I know that many vegetables in China are herbs, but many herbs in China are also vegetables. Such as purslane, plantain seed, dandelion and so on. They are all famous herbs in China.

There is a wild vegetable growing in the ravine of Chongli Baiqi Township, and the locals call it Xima. What is its scientific name? The worshippers who sell vegetables don't know what this is called. After looking up a lot of information, I realized that the scientific name of Cimicifuga mentioned by Chongli people is Cimicifuga. Its aliases include Cimicifuga Zhou (Classic), Cimicifuga Cimicifuga (Other Records), Cimicifuga Jigu (Tao Hongjing), Cimicifuga Muzi (Compendium) and Cimicifuga Cimicifuga (Medical Note). Indications: rising yang, rash, detoxification. Treat seasonal epidemic, headache, cold and heat, sore throat, aphtha and rash; Sedimentation of qi, chronic diarrhea and dysentery, proctoptosis, female collapse, leucorrhea, uterine prolapse; Carbuncle, swelling and sore poison.

Chongli people eat Cimicifuga with potato chips dipped in oat noodle fish, which is said to be delicious. How delicious is it? I have never tasted it.

Miss Li, an old Chinese doctor in Baiqi Township Health Center, gave me a bag of dried Cimicifuga after the Spring Festival. The old man said: Cimicifuga makes stuffing and cold salad is delicious.

Chongli's friend Xiao Wang gave me a bag of fresh Cimicifuga this morning. After I got it, I put it in the pool to clean it. I feel my hand pricked and it hurts. Besides, it seems that the whole hand has been stabbed a lot. At this moment, I suddenly remembered what Mr. Li had said. When washing Cimicifuga, don't wash it by hand. Wash with chopsticks, because there are many thorns on Cimicifuga, and it hurts to prick your hand.

I cleaned Cimicifuga with chopsticks and picked weeds in vegetables while washing. Take it out after washing. After the water is boiled, blanch it with boiling water, then soak it in cold water, then control the moisture, cut it into inches, add salt, minced garlic, sesame oil and a little vinegar and mix well.

Chongli people call Cimicifuga sprouts bitter vegetables. It is said that the pharmacological action of Cimicifuga sprouts is much higher than that of Cimicifuga leaves. Otherwise, it is so expensive. Cimicifuga sprouts sold by Chongli are very expensive, more than 20 yuan per catty.

Cimicifuga sprouts are best eaten cold. Blanch with boiling water after washing, and then soak in cold water. Control moisture, cut into inches, and mix well with salt and sesame oil. The taste is bitter, with a hint of sweetness after aftertaste.

Cimicifuga leaves are not bitter, and they taste light and smooth, a little mixed with the taste of amaranth.

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