I wanted to have a long sleep on Sunday, but I was suddenly awakened by a familiar trumpet sound downstairs: "Fresh Chinese cabbage and green onions …" I felt very kind and couldn't help but subconsciously ask my wife if she wanted to go down and buy some autumn vegetables. My wife said it doesn't matter if I buy it or not. Anyway, I didn't eat much, and in the end I was much worse. I think fresh vegetables can be eaten in the northeast all year round, so it is very convenient to go out and have a supermarket. However, at this time, I will naturally think of the "good life" when Chinese cabbage stewed tofu, green onions and cornmeal cakes.

As the saying goes, "White dew is frost". In our Panjin knot, as long as the Millennium is over, the weather will turn cold. Early in the morning, walking in the street, you will feel that the autumn wind has become steep, and the chill on your face has made people feel a little uncomfortable. Trees along the street speed up the frequency of falling leaves. Whenever a gust of wind blows, those helpless residual leaves are like butterflies who have lost their lives, bid farewell to the tree sadly, and then float helplessly to the ground in an arc. At this time, people who lived in the northeast knew that it was the season to store autumn vegetables-there were no vegetables out of season at that time, and they had to store a lot of autumn vegetables to meet the vitamin demand, so as to spend the long winter, otherwise they would have no rice to eat.

Our family lives in the old Panshan county, which is a semi-bungalow (there were few buildings in the city at that time). We have a small yard of more than ten square meters, and we plant some vegetables every year. Of course, we must have cabbage and green onions, but this is far from meeting the needs of winter. Every time the cabbage is finished in late autumn, every family should dig a vegetable cellar in the yard, and then buy autumn vegetables, sauerkraut and pickled vegetables. In the most fashionable words at that time, it was called "digging deep holes to save grain against hunger" This "person" is of course ourselves.

Buying autumn vegetables is an important event at home, because autumn vegetables are supplied by ticket, so you should number them and buy them at the designated place. One or two days a year, people who go to work and go to school can ask for leave on this land, and then the whole family will go into battle to welcome autumn vegetables-the so-called autumn vegetables are Chinese cabbage, green onions, radishes and potatoes. Unloading our autumn vegetables from the truck, each of our children happily ran with their parents and pulled them home with trolleys. Every yard is piled like a hill, but Chinese cabbage is the most. This scene is definitely a unique scenery. The air is filled with the clear fragrance of Chinese cabbage and green onions, which is really spectacular. At home, my mother is busy wearing gloves and cutting vegetables quickly with a big knife: Chinese cabbage should be stripped of rotten leaves and mud roots, and some uniform sizes should be selected to pickle sauerkraut. It's troublesome to cut off radishes, especially mustard bumps, and peel each root. After the autumn vegetables are processed, those cabbages and green onions will have to be dried in the yard for a few days before they can be put into the vegetable cellar.

The most exquisite is cabbage. Its leaves are thin, pericardium, conical, storage-resistant, sweet, crisp and tender. Whether cooking or stuffing, it is "top grade"-it should be said that Chinese cabbage is a home-cooked dish of our people. At that time, my father worked alone in a family of six with a monthly salary of more than 40 yuan. It is impossible to eat fish every day in normal days. So my mother always uses different methods to make Chinese cabbage with different patterns. That Chinese cabbage has a good temper and can get along with anyone, with more oil or less. If it really doesn't work, peel a cabbage heart, cut it into filaments, and put some oil, salt, sauce and vinegar on it, which is still very enjoyable. What kind of potato chips stir-fried cabbage carrots stir-fried cabbage vinegar cabbage spicy cabbage and so on. If the guests come home to waste more, cut a few pieces of pork belly and grab a handful of vermicelli, the simple "delicious" pot will become more vivid and vivid, and the simple tea will become delicious.

Don't think this kind of Chinese cabbage is the most common vegetable. In fact, there are many "allusions" in its past lives-Chinese cabbage was called "fermented grains" in ancient times, and "leeks in early spring and fermented grains in late autumn" was recorded in the Book of Nanqi. The ancients thought it was similar to pine, so they added a grass head to the word "pine" to name it. It can be seen that although Chinese cabbage was born at the grassroots level, it was naive and pure, and it seemed like a kindred spirit with Mei Lan and Zhu Ju. Throughout the ages, not only the people in Northeast China are convinced of the value of Chinese cabbage, but even Renye Fang regards Chinese cabbage as a first-class green vegetable, while in Hong Kong, Macao and Southeast Asia, Chinese cabbage is regarded as a treasure. Otherwise, the so-called singers George Lam, Samuel Hui, Miriam Yeung and Zhang Zhicheng would not sing such sour words as "salted fish and cabbage are delicious".

There are countless poems of impromptu praise for Chinese cabbage by literati in past dynasties. Ceng Yun Su Dongpo: "Leucorrhea lamb and finless porpoise unearthed." He can actually taste more delicious food from Chinese cabbage than mutton and bear's paw. He is really a foodie. Fan Chengda, a contemporary of Lao Su, also loves to eat Chinese cabbage: "It tastes like honey lotus root and is fatter; Zhumen wine and meat have no taste, and only make ordinary dishes. "In the Qing Dynasty, some people regarded Chinese cabbage as" the crown of all vegetables, surpassing all vegetables. "The famous painter Qi Baishi has a freehand painting of Chinese cabbage. The inscription reads: "Peony is the king of flowers, litchi is the first fruit, and cabbage is the king of vegetables. Why not? " Since then, the reputation of "King of Cuisine" has spread like wildfire.

In real life, although the value of Chinese cabbage has never been as noble as that of sea cucumber, abalone and hairy crab, its historical position has never been lower, right? Without the "Pearl Jade White Jade Soup" made of rotten cabbage and tofu, I'm afraid there would be no Daming Mountain of Zhu Yuanzhang, and there would be no later Tang Bohu, Simon Pan Qingjinlian and Chen Yuanyuan, Li Zicheng. According to legend, Empress Dowager Cixi always relied on Chinese cabbage soup to maintain her life when she was seriously ill. Do you think if she doesn't have deep feelings for Chinese cabbage, how can there be jade cabbage after Galeries Lafayette dies? ..... Well, don't talk nonsense. Not long ago, I went to a friend's house of a painter. He drew a traditional Chinese painting, which was about Chinese cabbage with two leaning trees. Needless to say, the level and skills of painting, just the words "people should not have this color, scholars should not have this taste" written above, is enough to make people taste for a long time and feel deeply. It is still popular to carve jade into cabbages, green leaves and rich dishes. It seems to be true. There must be a line engraved below: Get rich every day. "Hundred treasures" is the homonym of Chinese cabbage, which means making money, making money and gathering money. Chinese cabbage has been entrusted with infinite good wishes, symbolizing preciousness and good luck.

Let's talk about green onions. People in northeast China just love to eat green onions, three meals a day, spring, summer, autumn and winter, and there must always be a onion and a sauce on the table. Look-wash the green onions and drip them on the dining table. White and strong, with lush green leaves and some graceful temperament, it is absolutely appetizing. Dip green onions in sauce oil and take a bite, which is refreshing and enjoyable.

It is not difficult for my father to drink two drinks at ordinary times and have no food at home. He always coaxed me to pull a few green onions in the yard, then chewed a whole bowl of soy sauce, chewed a green onion with sauce oil a few times, and took a sip of sorghum. My father's face is very comfortable With my father's capacity for liquor, I don't know whether it is spicy wine or scallion. After a while, my father was sweating all over his face and drank a red tide. Let me tell you another interesting story. I remember doing general affairs in the factory office when I first went to work. The sister of a beautiful colleague is born with bright eyes and white teeth and slightly dark skin. Everyone gave her a nickname called Black Peony. Strange to say, black peony loves to eat green onions, almost to the point where there is no onion and no rice. Later, during her pregnancy, she was even more addicted to onions, and she didn't want anything delicious, only greedy for onions. I take onions to work every day. When I am free at work, I sit down and munch, while eating, I hiss with heat. Onions, leaves from white to green, were destroyed in the blink of an eye. When she is no longer addicted to onions, you can watch it again. The eyes are moist, powdery and slightly sweaty, which is very beautiful. According to Black Peony, her mother-in-law was unhappy when she saw that she loved green onions so much, saying that the sour and spicy girl must give me a little girl film. Hehe, I don't know if it's coincidence or something, but the black peony really gave birth to a girl. Do you think this is for eating green onions?

Happy life, simple happiness. There is a saying that you can learn to be casual all your life, and simple food can satisfy you. Today's life is good and rich in material things. There is nothing you can't eat, buy or expect. But there is no way, the taste of Chinese cabbage and green onions has long been stored in our northeast genes, and we can't forget it if we want to.