Old Meiyun is the predecessor of Meiyun, and the former is the continuation of the latter.
It is said that Lao Meiyun is located in the coastal hilly area, next to a hill. Hard-working Meiyun people plant plum trees on one side of the mountain. Winter goes and spring comes, and flowers bloom. On the mountain, plum trees are in full bloom. From a distance, it looks like a piece of gauze. In the distance, the boundary between plum blossom and ultramarine seems to be mixed together, like wisps of light smoke; Nearby, reddish plum blossoms are gorgeous, like sunset glow. It is said that flowers occupied a mountain at that time, reflecting half the sky over the village. The sweet taste mixed in the air has become a beautiful taste that lingers in the memory of generations of Meiyun people.
Later, the reservoir was built, and the old plum cloud and its diffuse plum tree sank to the bottom. Meiyun people had to leave their hometown and cross the ocean several times. Now Meiyun Island is here.
Now, I am alone on the spring tree in Weibei, and you are on each side of the sun, sunset and sky in the southeast, and you can only miss. Meiyun people are on the other side of the sea, looking at the direction of the old Meiyun on land.
In the process of migration, Meiyun people still follow the tradition handed down by their ancestors and are meticulous. When the green bamboo plums first came down, people pickled a jar of salted plums in a glass jar. Under the joint action of time and salt, the original delicate crimson turned into dark brown, and the original refreshing taste quietly changed in a long time. Meiyun people believe that it is not the pot of salt that gives plum a good taste, but an altar of fermented homesickness.
Meiyun people love to eat, so Meiyun people are born cooks.
They never let outsiders touch greasy iron pots. After all, the grease on China's wok is proof of the chef's game with him. An iron pot needs to be tamed, and it has to be run-in since it was a pig iron casting pot. Every cooking is a duel until the two sides have a tacit understanding. Stir fry and stew. The oil is not washed, and the years have accumulated a deep friendship between people and pots.
It is precisely because of this talent that Meiyun people are endowed with, so Meiyun people never remember recipe techniques specifically when cooking, but remember the taste of food. The whole body is reddish with eastern star spots, and the chess pieces are placed on a very thin plate. Pour a spoonful of orange soup with a silvery iron spoon, which is as colorful as the sunset; The meat of different parts of cattle is cut into pieces and cooked separately according to its characteristics. The surface texture of the sliced meat is wonderful, like a beautiful river and mountains. The big pot under the steamer for steaming fish is cooking the newly harvested rice that year. Rice fragrance is dotted with fish, which are soaked in porridge. A bowl of porridge and a fish is both a respect for the sea where Meiyun people live and a respect for the land where Meiyun people live.
Even if it's just a bowl of porridge, Meiyun people can embody wisdom.
Take out the old salted plum soaked for more than eight years, smash it with a mallet, take out the stone and add it to the porridge. Chop up the green mint leaves, pat them a few times to make juice, sprinkle them in the porridge bowl and season with sugar. In the hot summer on the island, this is a bowl of porridge that can open people's appetite. Scald a piece of pigskin until it is half cooked, remove it from boiling water, and scrape off the internal grease with a spoon. Fresh and tender chicken is chopped on the pigskin with a knife. After all, chicken is thin and easy to be soaked by the smell of chopping boards after a long time. Add it to the casserole and cook it. After the pot, add chopped green onion, so that a bowl of porridge is made, and the taste of minced chicken is clear and unobtrusive.
Because of this, Aauto Quicker food has never been seen in Meiyun's menu. After all, the tongues and stomachs of people here are spoiled by Meiyun's kung fu cooking for a long time. Aauto's faster cooking after two or three times can't really soothe the homesickness of Meiyun people. A hometown dish, you have to taste it slowly, in order to melt into the homesickness that belongs only to your hometown. Only when you are homesick will you have a good taste that lasts forever.
Meiyun people all understand this truth. Like those dark brown old salted plums in transparent glass bottles that have existed for decades.
That's the smell of Meiyun, called homesickness.