Huanxi Sha·Dry rain and slanting wind make the dawn cold. Drizzle and slanting wind make the dawn cold. The light smoke and sparse willows make the beach beautiful.

The journey into Huaiqingluo is gradually long.

Snow foam and milk flowers float on the afternoon cup, and polygonum antler and artemisia bamboo shoots are served on the spring plate.

The taste of the world is pure joy.

On December 24, the seventh year of Yuanfeng, Su Shi, who was transferred to Ruzhou, took a small turn and went to Sizhou (today's Si County, Anhui) to visit his friend Liu Shuqian. The two visited Nanshan together.

On the morning of the mountain climbing day, the sky was a little gloomy, and the sharp northwest wind blew the raindrops between the sky and the earth. The two couldn't help but worry about the next journey.

But after being separated for a long time, the two old friends gritted their teeth and decided to walk together. Fortunately, the clouds soon cleared and the fog dispersed, and the warm sunshine penetrated the mist and sprinkled on the river beach during the dry season in winter, reflecting the sparkling waves.

Climbing up Nanshan Mountain and looking into the distance, the clear Luoshui River merges into the slightly turbid Huaihe River, gradually moving away to the east.

The two old friends sat opposite each other in the pavilion, admiring the scenery of the vast plains and the mountains in the early spring. Let the warmer breeze blow, they laid out a few small plates of freshly picked wild vegetables, boiled water to make tea, and chatted with each other.

At this moment, the poet's heart is warm and happy. Even though he is still on the road to relegation and his future is still bleak, the taste of these side dishes is actually a bit better than Huangzhou pork. It can be said to be the best taste in the world.

The "Polygonum antler" mentioned in the word refers to the young shoots of Polygonum vulgaris.

Polygonum, commonly known as Polygonum, is mainly distributed in temperate zones and is a common weed in southern my country.

Polygonum appears in ancient literature very early. "Huainan Zitai Clan Instructions" says: "Polygonum grows in rows, and the pot has a dike. It is used to weigh the fuel and cook, and to cook with several meters. It can cure the small ones, but not the big ones.

. ” Describes a person who is too shrewd and has no idea of ??the overall situation and can only do small things.

There are many types of Polygonum. In ancient times, Polygonum was used for food. Most of it was Water Polygonum. It often grew by streams or in humid places. Because Polygonum had a pungent taste, it was mostly used for seasoning in ancient times.

"Compendium of Materia Medica" records: "Polygonum leaves are pungent, warm, and non-toxic." In fact, the most important thing about Polygonum in ancient times was its medicinal value. It has the functions of promoting dampness and stagnation, killing insects and relieving itching, and can also be used to treat bacillary dysentery.

, enteritis, rheumatic pain and other diseases.

Polygonum: Polygonaceae, Polygonum is an annual herbaceous plant, 20 to 80 cm tall.

The stems are reddish-purple, multi-branched, the leaves are lanceolate or oval-lanceolate, and have a spicy taste.

In my hometown, this plant is called "Polygonum". When I was a kid, my family raised pigs and the vegetables they grew were not enough to feed the pigs, so I cut some Polygonum and mixed it in, but not too much and it needed to be cooked because it was too irritating.

There are two main ways to eat polygonum: one is to cook it as a seasoning with other dishes to obtain the spicy taste.

"Book of Rites" records: "When cooking chickens, dolphins, fish, and turtles, polygonum is eaten in their bellies, and when cooking with soup, polygonum must also be cut." This shows the importance of polygonum as a pungent seasoning at that time.

Another way to eat it is Su Dongpo style, which is back to nature. You pick fresh Polygonum buds, blanch them in boiling water and eat them cold.

In ancient times, the "Five Pungent Plate" was eaten on New Year's Day. It is recorded in "Compendium of Materia Medica": "On New Year's Day and the beginning of spring, a mixture of onions, garlic, leeks, Polygonum, mustard and pungent and tender vegetables is eaten to symbolize welcoming the new year. It is called the Five

"Xinpan." Our Dongpo lay people should eat dishes like Wuxinpan.