Wen | Jin Jiasan

How wild is spring in Northeast China?

Then how cold winter is in the northeast, how wild spring is in the northeast!

this wild field is by no means a wild field, but also a wild field of spring.

Northeasters love spring from the bottom of their hearts. After a cold winter, the land in Northeast China has ushered in a warm spring. People are walking in the spring when everything is born, and the provocative spring breeze blows into their hearts ...

Bing Ling Hua, the messenger of spring in Northeast China.

Before the ice and snow have melted, the ice flower has quietly bloomed.

I remember when I was a child, every early spring, my friends and I searched for the golden floret in the snow and ice. The spring breeze was slow, and the ice flowers were swaying and blooming in the wind ...

For us Northeasters, the scenery in spring is beautiful, but what makes us even more obsessed is the delicious food in spring.

in the northeast, all the delicious food in spring comes from the gift of nature.

This delicious food has been waiting for a year. If you miss it, you will have to wait for 365 days.

today, let's talk about the spring food in the northeast and appreciate how wild spring is in the northeast.

The old woman, sauce dish, is the one who gets rid of fire the most.

if you find people squatting on the ground in groups of three or five, or alone, poking around with a knife in the spring in the northeast, please don't doubt that they are not clearing mines or playing wild.

They're digging up the old woman ...

The old woman, whose scientific name is dandelion.

as soon as you talk about dandelion, you will understand immediately! Yes, it's the dandelion that flutters all over the sky with a breath.

well, we northeast people like to eat it in spring!

Of course, we are eating the tender buds of the old woman, and the best time to eat them is when the flowers and bones have not yet grown.

You must dip your wife in the sauce. If it's served with garlic, it will taste by going up one flight of stairs.

In front of the old woman, all cucumbers, scallions and radishes are younger brothers, which is out of the question.

old woman, this kind of wild vegetable is the best way to get rid of fire.

Especially in the early years, the northeast people ate vegetables and meat stored in winter for a whole winter, and their anger was strong. In the spring, they ate this bitter and sweet woman, clearing away the liver and improving their eyesight, and their intuition and anger disappeared completely, making them feel at ease.

Three Musketeers of Fern Wild Vegetables: Pteridium aquilinum, Hericium erinaceus, and Huangguaxiang.

In spring in Northeast China, fern wild vegetables are definitely the representative of local flavor.

Mr. Yuan Mei, a literary gourmet in the Qing Dynasty, wrote in the miscellaneous menu of Suiyuan Food List: "You should not cherish bracken, you must remove all branches and leaves, take straight roots, wash and simmer, and then simmer with chicken soup. Those who must buy Kanto are fat. "

It seems that in the Qing Dynasty, the taste of Pteridium aquilinum in Northeast China was already famous.

Pteridium aquilinum, which is fat and tender, is the best. When it grows old, it has a tough skin, which makes it boring to eat.

Hericium erinaceus is mainly produced in Changbai Mountain in Northeast China. Its plants are divided into two colors: green and purple. It is named after its dark brown leaves, which resemble the monkey legs.

Hericium erinaceus is rich in nutrition, and has the effects of clearing away heat and toxic materials, tonifying deficiency and dredging collaterals.

I remember when I was a child, whenever I had a stomachache, my mother cooked a plate of Hericium erinaceus in the kitchen, which was quite delicious. As for its efficacy, it is still unknown.

Huangguaxiang, also known as Cantonese food.

According to legend, in the early years, Huangguaxiang was purchased in large quantities by Guangdong merchants, so it was called Guangdong cuisine in Northeast China.

Huangguaxiang, though a fern wild vegetable, has a faint scent similar to that of cucumber.

this dish can be stir-fried, or it can be chopped into stuffed buns. When you take a bite, your mouth is full of the smell of spring and mountains, and you can't help but have an appetite.

the wild fragrance of Artemisia scoparia is refreshing ...

Artemisia scoparia bud, the tender bud of Artemisia scoparia, is a kind of flavor wild vegetable that can only be eaten in spring.

According to Compendium of Materia Medica, Artemisia scoparia has the effects of strengthening the spleen and stomach, nourishing the liver and gallbladder, diminishing inflammation and removing fire, and clearing away heat and toxic materials.

There are many ways to eat Artemisia ordosica buds, such as stir-frying, stewing fish and meat, or cold salad. It is also a wonderful product if it is used to make wonton.

The Artemisia scoparia bud in early spring, with strong Artemisia scoparia fragrance, is a wild fragrance that is hard to find in ordinary vegetables.

I eat Artemisia ordosica bud, which is my favorite home-cooked dish and used to stew potatoes.

Stewed potatoes with wormwood buds are dense, and the wormwood buds are spicy and appetizing. The two match and complement each other, especially when the stew is used to mix rice, which is called a fragrant smell.

the thorn bud is the king of delicacies in northeast spring.

thorn bud, also called thorn bud, is the bud of Aralia elata in spring.

this kind of wild vegetables, regardless of nutrition or price, is the leader in the field of wild vegetables in northeast spring, no doubt.

thorn bud is a kind of wild vegetable with the same origin of medicine and food. It is rich in game and has a mellow and sweet taste. It is known as the "king of wild vegetables" in Northeast China, and it is also an important specialty of local exports to earn foreign exchange.

The tender thorn buds are rich in vitamins and minerals, and have the effects of removing dampness and promoting blood circulation, calming the nerves and expelling wind, nourishing yin and invigorating qi, strengthening bones and muscles, invigorating stomach and diuresis, and can be used for rheumatoid arthritis, impotence, diabetes, etc.

the higher the quality of the ingredients, the simpler the cooking method, and so is the consumption of tender shoots.

after scalding the tender buds with boiling water, they can be directly used as sauce dish (the northeast people are especially willing to leave their books in sauce dish), or they can spread eggs on the tender buds.

The method is similar to that of spreading eggs with Toona sinensis, but the taste is quite different.

Kaijiang fish, the most wild "biting spring".

In winter in Northeast China, rivers are frozen for thousands of miles. In spring, when the ice and snow melt, it ushered in the river opening period. At this time, the ice layer broke and moved down along the water flow, forming ice rows on the river surface, and the mighty ice rows flowed down the river. This is Kaijiang.

With the breaking of the ice, all the fish who have been wronged for a winter are awakened.

Due to the hunger in the whole winter, the fat in Kaijiang fish has disappeared completely, and the intestines are also extremely clean.

At this time, the meat quality of Kaijiang fish becomes tight, the taste is delicious and abnormal, and it can shed eyebrows ...

Kaijiang fish is best to use a large pot of firewood, and it is impossible for a small pot on the gas stove to get out of the way.

As the saying goes, fish in the river, laying hens, sleeping in a cage, and having a second wife are the four fragrances of life. It can be seen that the delicious flavor of Kaijiang fish is of great significance to the northeast people.

in the northeast, eating Kaijiang fish is only about twenty days in April of a year. If you miss this season, you can only wait for another year.

If you miss these 21 days, Kaijiang fish will absorb the polluted air, and the fish will lose its spirituality, and there will be no such delicious taste, so many fish will disappear ...

If you step on the tail of spring, you can eat a delicious mushroom.

It coincides with May and June every year, when the weather gets warmer and there is plenty of rain, and it's time for the northeast people to eat Pleurotus citrinopileatus.

Pleurotus citrinopileatus, also known as Jade Emperor Mushroom, is a scientific name.

Pleurotus citrinopileatus is beautiful in appearance, golden in color, delicate in posture and rich in nutrition, among which the content of protein is as high as 42.%, which is about twice that of eggs. It also contains eight essential amino acids, such as lysine, threonine and phenylalanine, which have the effects of lowering blood pressure, cholesterol and tumor, and can improve symptoms such as kidney deficiency, impotence, cardiovascular diseases and obesity.

Pleurotus citrinopileatus tastes delicious, especially the wild Pleurotus citrinopileatus has a strong smell of Shan Ye.

It's not easy to pick Pleurotus eryngii, because this mushroom is tender and delicate, so remember to handle it with care, otherwise it will easily break into slag.

Pleurotus citrinopileatus tastes delicious, and it is so rare that it makes people chew their tongues.

in order to enjoy the delicious taste of Pleurotus citrinopileatus, this mushroom must not be blanched. After washing, it can be torn by hand and directly put into the pot, and the soup can be stewed and stir-fried.

Of course, if you can chop up the mushroom and wrap it in jiaozi, the delicate taste and delicious taste will make people want to stop.

Spring in the northeast is wild and precious.

Spring grows in summer, autumn harvests in winter, and the climate in Northeast China has four distinct seasons.

Spring comes in the northeast, and everything is born. Life on the black land cherishes this precious spring, and it grows wildly, but it also breeds a mouth-watering flavor.

in the spring in the northeast, the wild is full of flavor!

# Northeast Wild Vegetables # # Northeast Cuisine # # Wild Vegetables # # Kaijiang Fish # # Powdy #