1. In October, crab roe slowly becomes like salted egg yolk. If you bite it down, it will really be full of oil, and you will be extremely satisfied with eating crab roe. Then in late October, the weather is getting colder, and you will start eating male crabs. At this time, the crab roe is not very full, but you can already feel the stickiness of crab roe. Later, when the northwest wind rises,

2. Pigs are full of meat, but there are only two essences: pine board and plum blossom. In ancient times, it was called "Forbidden" and was only for the royal family. The meat of pig's neck should be grilled. Six taels of gold, one knife for me. I took a bite at midnight in Bangkok, leaving the last moral integrity of the human soul. Su Dongpo said: tasting one cup on the neck is like chewing two claws before frost. However, the most delicious crab is not two claws. The essence is in the seminal vesicle of the male crab, and the essence is in the ovary of the female crab.

3. Toona sinensis buds in spring, pinch the most tender little buds, garlic pounded by a small stone mortar, and tender tofu that has not been marinated. Mix them and eat them up before serving. Toona sinensis buds in spring, pinch the most tender little buds, garlic pounded out by a small stone mortar, and tender tofu that has not been marinated. Mix them and eat them up before serving. There is also a layer of condensed fat under the scale of shad in autumn. It is said that fireworks will go to Yangzhou in March, but I think Jiangnan should only go in autumn, just to eat this bite.

4. In the early morning, rice congee gurgled in the small milk pot, which was smooth and soft. Melt a piece of butter in a small pan and spread a golden egg cake; In the middle of the night, after moving the bricks for a day, use a large iron pot without putting oil. When it is hot, pour in almonds, walnuts, cashews, hazelnuts and the like, stir fry constantly, stir fry a little, and serve it with a glass of red wine. A mouthful of liquor first entered the throat, and the spicy alcohol just rushed up. Immediately, it was pressed with a mouthful of pork belly burnt with thick oil red sauce. river of no return, a loud roar; A few wisps of tea are still in your mouth, and when the tea is not hot but not cold, you should have a transparent, crystal-clear red bean cake, and you will miss it, you know, you know. Maybe this is the time for good food. .

5. The last piece in the clay pot rice is a crispy rice crust soaked in oil. Don't stick too tightly to the bottom of the pot. If it is too tight, it won't come out, and shoveling for a long time may break the pot. It's too loose to prove that the heat hasn't arrived, and it's still a little soft and burnt; A crispy rice crust with insufficient oil is not fragrant enough and easy to burn, while a crispy rice crust with too much oil is boring. After shoveling for a long time, I thought there was no rice crust. When I was enjoying it? Suddenly! I found a small piece and I could dig out a little rice crust!

6. Peel the sea shrimp, fry the head and skin of the shrimp in oil to red oil, add a little sugar, stir-fry until deep red, order a little seafood soy sauce, a little oyster sauce, add water and boil the soup until it is concentrated, filter out the dregs, and then take out the pan to cook the wavy noodles, beat a poached egg, take a big bowl, make noodles base, put poached eggs, put shrimps, and put them on. Deep spoon, a few noodles, covered with egg liquid, add a shrimp and soak in some fresh soup. At the entrance, dopamine exploded wildly.

7. A plate of sheep tail oil and a plate of hand-cut fresh mutton. Put the sheep tail oil in the pot first, and cook it until it is coiled. Chopsticks hold a complete mutton slice, and when it is in the pot, it will be taken out. Just baked sesame seed cake, cut in the middle. The sesame seeds on the crust are fragrant and unrestrained. Sheep tail oil and mutton slices are tightly clamped together, dipped in the smooth sesame sauce, stuffed into sesame seed cake, sprinkled with chopped green onion at the mouth of the cake, and poured with a spoon.

8. Coke with ice ballast is the kind of coke that freezes to the point where the soft ice particles are just suspended. The ice is cool and crisp. The French fries that have just come out of the pot are tender on the outside, and the crispy skin has salty salt. Once bitten, it is soft meat. Just scalded lotus root slices, not too old and crunchy. Just baked eggplant, crispy skin, soft and tender meat. Lick the hand of the person who just finished eating potato chips. After eating the old meat slices, the first sip of Weiyi (Chongqing hot pot must be drunk! ) Wang Zengqi's Gaoyou salted duck eggs, double yellow, with a bowl of rice congee. Shen Jialu's Old Taste of Shanghai. There is an article called "Stealing lard residue". "I dare say that anyone who has eaten lard residue in childhood will drool when he sees the word lard residue in middle age.

9. For me, the most unforgettable taste is never what fish, shrimp, meat and crabs I ate in today's affluent life, but the amazing ordinary delicious food in the era of material shortage. When I was a child, my family was poor. Although I didn't have enough to eat, I really couldn't eat anything good. Summer was fine, and there were plenty of vegetables and fruits. Although there was no meat, at least I managed enough vegetables. The winter in the northeast is cold and long, but the shrewd housewife has already prepared radish, cabbage and potatoes for the winter, as well as pickled sauerkraut and various pickles, so the winter is not difficult. The most difficult thing is the spring, when the winter vegetables have already been eaten, and the summer vegetables have not yet come down. The sauce and pickled pickles made in the first year will go bad even if they are not eaten, because the weather turns hot. At this time, it was a hard time for every household. At that time, almost every household was steamed bread with white rice, and the mouth had no taste.

At that time, thanks to a few ducks at home, we began to lay eggs when the weather got warmer. Every 3 mothers saved enough, they led our two sisters to wash the duck eggs and then put them into the vat of salt water spices with pencils. My sister and I count the days every day, and my mother said that we can eat them in one month. The salted duck eggs marinated by mother are not salty, and the yolk is oily, and the taste is dense without lumps. The trick is the salt content of this brine. Mother said that the salted duck eggs on the market are marinated with strong salt, and it takes at least one week from the bottom of the tank to the oil. However, such duck eggs are extremely salty and can't be eaten at all, and the yolk is oily, but the egg heart is hard and the taste is not soft enough. The mother's salt water is extremely low, so it takes a long time to wait. My mother said that if you are patient in everything, the result will be good.