What’s my father’s uncle’s name? I’m from the south, and the vegetables from the south are
-Fengwujunyu-
Going home during the Qingming Festival
Did your mother tell you to eat vegetables?
As a southerner, I have said to the bosses of northern restaurants in various places with a sense of luck countless times:
"Let's have some more green vegetables!"
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This is what I expected in my heart
Photography/seven184 Pictures/Picture Chong·Creativity
Looking into those slightly confused little eyes After that, the Lanzhou brothers brought out a plate of stir-fried lilies. The Xinjiang guy asked me if I wanted to eat naan and stir-fried cabbage. The Beijing guy even recommended green beans, broccoli, and Chinese cabbage... The Northeast guy also gave me some popular science. Dun: "That's not called green vegetables, that's called green leafy vegetables!"
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But the dish that was served looked like this
▲ Picture 1 : Celery lily, Photography/Wu Xuewen; Picture 2: Dry pot cabbage, Photography/Weiya; Picture 3: A broccoli for the boss, Photography/Cao Fang Fang Photography Studio; Picture 4: Pickled cabbage from the Northeast, Photography/dongli . Figure 4 comes from Tuchong·Creativity
Even in the vast southern region, the definition of "green vegetables" is completely different -
In the eyes of residents in the free shipping area, the most typical one is Shanghai Green, people in Guangdong and Guangdong prefer cabbage and kale, people in Yunnan are keen on eating bitter vegetables, people in Wuhan recognize that Hongshan sprouts are the best in the world, and people in Chengdu cutely listed "peas, red potatoes, radish, tassels, "Tengteng vegetables"...
▲ Apparently the Sichuan people are guilty of being cute when eating green vegetables. Photography/Fiona_Xue Pictures/Tu Chong·Creativity
In the eyes of northerners, “green vegetables” are roughly equivalent to all vegetables, no matter if they are lettuce, spinach, broccoli, eggplant, radish, or green beans; but For southerners, the crown of green vegetables only belongs to a group of "green vegetables" with green stems, green leaves, and green bodies.
Different southern regions have their own “vegetable confidence.”
Shanghai Qing, the spring on the dining table in Jiangsu, Zhejiang and Shanghai. People from the postal area have always been "fundamentalists" about green vegetables.
Don’t say that cabbage, beans, and broccoli cannot be considered green vegetables. Even spinach, lettuce, and lettuce should be eaten with a little hesitation. In Jiangsu, Zhejiang and Shanghai, the standard green vegetable template is Shanghai Qing. In addition, pak choi, pak choi, baby cabbage, chicken feather cabbage... are also included in the category of green vegetables.
▲ The green leaves and fat and large milky white stems are the beautiful Shanghai green. Picture/Visual China
The summer in Jiangnan is hot and depressing. Only the final plate of green vegetables can declare the successful end of the banquet. The most refreshing and simple method is to make vegetable soup without adding anything except water, salt and vegetables. One bowl can dispel the heat of the whole day and soothe every "Jiangnan stomach".
The more common one is stir-fried. There is no secret to making delicious stir-fried vegetables, all you need is plenty of oil and plenty of heat. Turn on high heat and add oil, stir-fry quickly and take it out of the pan. Before the vegetables have recovered, they are still crispy and bright green, but their bodies are already on the plate.
▲ The green vegetables should be stir-fried to produce the wok gas while maintaining a oily green color. Photography/The Long Road to the Sea of ??Clouds Pictures/Picture Chong·Creativity
If the cook in charge is in a good mood, he will also add some bean curd skin or shiitake mushrooms. Fuyang, Zhejiang, specializes in bean curd skin, which is quite famous in Zhejiang, Shanghai and Jiangsu.