Liang Shiqiu, originally from Hangzhou County, Zhejiang Province, was born in Beijing. The scientific name is Liang Zhihua, and the word is Qiushi. At one time, Qiulang and Zijia were used as pen names. The following is Liang Shiqiu's classic prose about eating that I brought to you for your appreciation.

Liang Shiqiu's classic prose about eating: Caibao

Chinese cabbage in North China is a must. The yellow buds in Shandong are sold in the south of the Yangtze River. I have a family living in Harbin, where the land is bitter and cold, and vegetables are hard to get. Every cloudy year, Qian people bring a few Chinese cabbages, and they get a treasure. In Beiping, cabbages are available all year round. In early winter, there are vendors pushing cars and carts of cabbages selling along the street. Ordinary people buy cars and leave them for the winter. Summer is the best season for Chinese cabbage, and there are too many ways to eat it, such as frying shredded Chinese cabbage, burning Chinese cabbage with chestnuts, boiling Chinese cabbage and pickled Chinese cabbage. But what I admire most is the vegetable bag.

Take a Chinese cabbage, choose the fatter one, peel it layer by layer, and only one cabbage is left at the end. Half of each leaf is arc-shaped, and the lower half of the cabbage is cut off as appropriate. Wash the curved vegetable leaves for later use. Prepare a few things:

First, a small bowl of garlic mixed with sauce.

second, stir-fry a plate of bean curd. Ma tofu is the residue left by mung bean vermicelli. After fermentation, it is slightly sour and grayish green. It's hard to get elsewhere. It is best to fry with sheep tail oil, and it is better to add a handful of green beans. Fried like a pool of rotten mud.

third, cut a small belly and dice a plate. The small belly is made of pig urine soaked with pig blood powder, and it is pink, with a lot of pine nuts, which has a special fragrance. Sauce elbow shop is for sale.

fourth, stir-fry tofu floss. Stir-fry tofu into crumbs, like fried pigeon floss, and add a lot of chopped green onion when taking out the pot.

5. Stir-fry shredded Chinese cabbage until it's rotten.

take a bowl of hot rice, and put a small bowl of rice in a big bowl. Wipe the garlic sauce on the inside of the vegetable leaves, and wipe it evenly. Mix sesame bean curd, small belly, tofu floss and shredded Chinese cabbage together in the rice bowl, and mix well. Take out a part of this bowl of rice, put it in a vegetable leaf, wrap it up, and bite it with both hands. After eating one, eat another, and your face and hands are covered with vegetable juice and rice grains, which is dripping with joy.

according to a flag bearer, this is a Manchu way of eating, and it was taken out along the way to wrap the leftovers and eat them. But this method is wonderful. I have entertained guests with this for several times, and they are all full of praise.

Liang Shiqiu's classic prose about eating: Xi Shi Tongue

In 1936, Yu Dafu wrote an article "eat drink man woman in Fuzhou", noting that Xi Shi Tongue said:

I don't know if it refers to mussel meat, which is white and tender in color, crisp and fresh in taste, and cooked properly in chicken soup, which is really round.

The case "Min Xiao Ji" is a note made by Zhou Lianggong during his official visit to Min Yuan in the early Qing Dynasty. Xi Shi's tongue belongs to shellfish, which is as small as a clam and long as a clam, not a clam. Produced in shallow sea sediment, it is a sand clam. Its shell is about 15 centimeters long, and it is long oval. The water pipe is long and white, and it often protrudes out of the shell, and its shape is like a tongue, hence the name Xishi Tongue.

people who have just arrived in Fujian province, when they taste Xishi Tongue, it's delicious. In fact, Xishi Tongue is not limited to Fujian Province. As far as I know, from Jingu Qingdao to Fujian and Taiwan, it is produced in shallow seas.

Qing Zhang Dao? Tianjin miscellaneous notes? Record a poem praising Xi Shi's tongue:

When the lights are turned on,

Put a cup on it and pour out the golden field,

When the sun shines, Xi Shi's tongue will be full, and

It will live up to the Tianjin drum.

I can't remember him well, but it can also be seen that his interest is not shallow.

The first time I ate Xishi Tongue was in Shunxing Loudian, Qingdao. There was a big bowl of clear soup with a sharp layer of white stuff floating on it. At first, I didn't know what it was. My master said it was Xishi Tongue, and it felt smooth and soft in my mouth. After trying it, it really deserved its reputation, but I felt that Xishi was too abrupt. The soup is applied to the west, and the cover only takes its tongue-shaped water pipe part. If Yu Dafu calls it? Round clam meat? It shows that the whole software of Xi Shi tongue is put into the kettle. At present, the Xi Shi tongue cooked by Taiwan Province Seafood Store is the whole piece of software served on the table. Compared with the tongue, the difference between fine and coarse can't be calculated in the road. Yu's reputation is Xi Shi's tongue? Color, flavor and shape? The whole tongue of Xi Shi is indecent, isn't it worthy of its name?

Liang Shiqiu's classic prose about eating: pickles

I was in the rear with Lao Xiang during the Anti-Japanese War, and I teased him and said: Is there any famous product in Baoding prefecture? He said:? Of course there is. Baoding house, three treasures, iron ball, pickles, spring is not old. ? He also said that if he had the opportunity in the future, he would definitely give me a treasure to show me. When he returned home after the victory of the Anti-Japanese War, he really kept his promise. He came to see me from Baoding and brought a pair of iron balls (things that the old people in the north like to rub in their hands) and a pickled vegetable, which he could not bring because it was not the season. Not to mention the iron ball, I didn't dare to underestimate the pickled vegetables at first, and the famous resort should be considerable. The oil-paper basket is simple, but everything is not what it looks like. When I opened it, it turned out to be assorted pickles, including radishes, cucumbers, peanuts and almonds. I pinch a piece and put it in my mouth. Wow, it's better than the big pickled radish in Peiping. Coffin board? Still salty!

the beauty of pickles in Beiping is that they are not too salty and not too sweet. Liu Biju, a grain store, is particularly appealing because the plaque was written by Yan Song (the three Chinese characters are really well written). How many people went all the way to buy his pickles? My personal experience is that fame is really hard to match. There is also a sauce garden in Tiemen, which is famous and nothing special. However, Tianyishun, opposite the goldfish hutong market, is close to my home and fresh.

Although there are many varieties of pickles, sweet pickled radish should be the authentic one that you can never get tired of eating. This kind of radish, slender and beautiful, is just right for making pickles. The radish in other places is too wet and the texture is not solid enough, so the sauce is not crisp enough to chew. It can be seen that all famous products depend on craftsmanship, but materials are more important. Manna, like a snail, is crisp and delicious, which is not found anywhere else.

there are two kinds of pickles, which are especially suitable for cooking ingredients. One is fried diced pheasant with pickled cucumber. Around the Spring Festival, game is on the market, pheasants (pheasants) are the most popular, and the long colored tail is very beautiful. Dice the pheasant breast, add the pickled cucumber pieces and stir-fry with fire. Add a lot of onion pieces when you are coming out of the pot, pour sesame oil and mix well. Stir-fried chicken is white and tender, and pickled cucumber tastes salty and sweet, which is an indispensable part of new year's dishes and should be eaten cold. It's cold in the north, stir-fry a big pot, and it won't last long.

The other one is fried winter bamboo shoots with cabbage sauce. This is a hot fry. The cabbage in the north is white and tender. Sauced cabbage fresh from the sauce jar, chopped and fried with winter bamboo shoots, has a unique flavor, which is completely different from fried bamboo shoots with mustard, shepherd's purse and winter mushrooms.

Japanese pickles are too salty and sweet for me to take.

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