Tongcheng culture has been famous in the world since the Qing Dynasty, but there has always been a saying that "Tongcheng is famous and Zongyang is a man", and nine times out of ten, the masters of Tongcheng literature school are from Zongyang. This place was set in Zongyang County in the Western Han Dynasty, renamed Tongan in Sui Dynasty, and Tongcheng in Tang Dynasty. In 1949, it was divided into two parts, namely Tongcheng and Tonglu. In 1955, Tonglu County was renamed Zongyang County when it resumed the Western Han Dynasty, and it was renamed Hudong County briefly. It seems that Chinese people like geographical separation and renaming, which has been a hobby for thousands of years. The geographical division and renaming made it impossible to split and change the birthplace of the masters, so they all belonged to Tongcheng, the county name of their glorious period. If you want to change it earlier and work harder, maybe it will be Zongyang Literature School in history.

if you have culture, you should have good food. Both literature and food need time to accumulate, not to say that there is something. They are all filtered in the spicy taste, and they are trying to figure out what is bad and what is fine. Both literary thinking and food art need a little more patience and inspiration.

time can erase things most, and it has its own essence to support the long-term survival. In the simple scouring day after day, there are always a few exquisite things that are more energetic with time. Stay here for two years, and you will know that Zongyang has delicious food. Although it is scattered in the countryside, the reputation is weak, and the samples are old-fashioned, but you can't help but give a thumbs up and praise those samples made by authentic masters.

I've eaten "tofu fruit" from all over the world, and some places are called "strips". I cut tofu into squares, fried it like fruit, and cut it into rectangles like a long strip, named after the shape. Or a place called Xiangpu Town under Zongyang County has a good taste, soft and chewy, with a light fragrance of vegetable oil and tofu. This place has always called it "rot". Originally cooked tofu was fried. Isn't it more appropriate to call it "cooked rot"? It happened that the name was named after the word "life". Isn't it like the name of the literary school, which originally belonged to Zongyang but remained named Tongcheng? Simply, it is ripe and partial to being "raw" and angry? A place with culture makes such a small thing very profound.

The burning method is extremely simple. Cut it in half, add a few pieces of pork belly, and order "there's a stir of red in the quiet stove" if it is poetic and interesting. A pot of wine will be rotted in one furnace, and the wine will be dry after eating.

Xiangpu's farmer is still an old-fashioned practice. A long wooden stick is supported on a wooden frame, and a heavy object is added at the other end to tightly compact the tender tofu, which saves no time. The chewing strength depends on this pressure, and if it is pressed 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 pan and fry it. The oil should be seasonal vegetable oil, and the heat should be properly controlled. Keep turning it with a long shovel, so as not to sink the pan and fry it, and the whole pan will become golden yellow, so that the fire can be reduced and the pan can be cooked quickly. The subtlety of pressing and frying is not only a word of mouth, but also a message. It is not a fine person who can't make this delicate taste.

The chef in the canteen is a shop owner. He said that the frying and rotting all depend on the experience of the chef, and only those two restaurants cook delicious food. During the Chinese New Year, there was a long queue in front of the two houses, and each person only bought two Jin. Some busybodies in the county put raw rot on the internet for sale, and even sold it to Shenzhen in the south, Zhejiang in the east and Shandong in the north. A family can only make 8 Jin a day at most, and the quantity is high and the quality is poor. I'm afraid that online sellers will lose their reputation by shoddy goods. Once the canteen master stole a little lazy and didn't buy those two authentic raw rot. The guests who have come to eat are actually very talkative. Why is the taste far worse than last time?

at breakfast, a plate of celery buds was fried and dried, and I ate it to the bottom of the plate. I was embarrassed to say that this celery bud was really fragrant, but the master said it was the dried tofu. Tanggou Hujia dry tea in Zongyang is famous for its hundred years' history. It can be folded in half without cracking, and torn with lines. A hundred years of history has no taste, and if you still want to eat it in your mouth, it will make history overflow with fragrance. There are people from that town in the unit. They envy that only his family can make it, and the formula will not be spread abroad. They only know that there are more than a dozen kinds of ingredients such as chicken juice, star anise, cinnamon, licorice, fennel, osmanthus, sugar and monosodium glutamate, which have been passed on to their families. In the 198 s, more than 3 years ago, his family was a million households. During the Spring Festival, local people have to make a reservation if they want to buy it. There are such strong sellers these days. Locals also do it, and the elastic chewiness is either hard or soft, just like the skin of the 18-year-old girl, who was too tender at 16 and ran into the hard at 2. Life is only a short period of wonderful youth, and wonderful food is only a little attractive. It doesn't smell much fragrance. Eating and eating, the continuous fragrance enters the brain from the tongue, directing chopsticks to make you sweep the floor politely. Just like the prose of Tongcheng school masters, oh, no, the prose of Zongyang literati is general (I'm afraid you are angry! ), reading, reading, words and sentences are appropriate, Mandarin is full of gas, and my head is full of happiness.

My classmate gave me a carton of dried noodles, and my wife dutifully gave my old father half a carton, and the rest was put aside for more than half a month. One day, I drank two meals in a can of chicken soup, but it was a pity that the residual soup was discarded. My wife grabbed two noodles that were also abandoned, put them in, and boiled them hastily, each with a bowl, huh? Why is this soup thicker and sweeter than before? The dried noodles are in the throat, smooth and soft, and the taste is stirred with great care. I didn't have time to evaluate the dried noodles, so I asked for advice shamelessly: I gave your father so many dried noodles, but it's a pity to get some back if I can't eat them. Delicious people are really immoral!

This vermicelli is from Yangwan ancient town in Zongyang. In the old days, this place was the center of the market trade in the surrounding areas and the water transport terminal. The once-lined wineshops and craftsmen's shops were in ruins, and the 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 has a sweet aftertaste. After autumn, the old masters will mix noodles and wire rods, and put the noodles in the courtyard to absorb the taste of the sun. The dough is mixed in a big earthen jar, the flour, water and salt should be mixed accurately, stirred by hand, and the dough is still stored in the jar. After slightly fermenting, it is placed on a long wooden table, sprinkled with bottom powder, pulled out into thick strips, kneaded into strips that can be held in one hand, and then slightly fermented. After putting it aside for a while, knead it into noodles as thick as a 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 by hand slightly. After that, under the natural gravity of the round stick, it was gradually pulled thinner and longer, allowing the sun to dry naturally. Hanging in rows on a wooden frame more than one person's height, like a jade screen, if you happen to meet girls watching you curiously watching their noodles, you will immediately think of the young lady in the drama who is looking up at young people behind the curtain screen. And when you see this white-faced red aunt, it's not just a taste, everything will feel better. Presumably, the masters of Tongcheng School saw this scene, and even more, the smooth white jade-like vermicelli slipped comfortably through the stomach and intestines, catching pens with chopsticks, and writing continuously, laying out the paper like vermicelli, which was just the soup with noodles on the chest. Nowadays, the small craft is getting bigger and bigger, and it has its own name called "Jingchun" brand Yangwan vermicelli, which has been made into a feature film of the year, and it has also been on Taobao, with a daily output of 5, Jin.

It's hard to find the former residences of Tongcheng school masters, but their cemeteries can be found in the vicinity of these towns, and some experts from 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. If you go to worship in the coming year, read an essay and put on a piece of rotten, fragrant dried noodles, how can you be sincere? How elegant is it?