The broken ear root is not a snack, but it is the best companion of Guizhou cuisine. Flexing the index, blindly bending the roots of the ears, how much delicious it is. If I don't write about it, I can't get through it.

Let me tell you an old story, which shows how much the locals love the roots of broken ears. There is a famous noodle restaurant on Wenhua Road in Guiyang that has been closed for many years. It used to be open all night. More than a decade ago, it worked long nights at work and often went there to eat midnight snacks at two or three in the morning. This shop has a special feature, that is, there is always a large basin of broken ears mixed with free food, which is chewy and very popular. According to the cloud, in the past, it was only prepared as a seasoning for marinated vegetables. After a while, the root of the broken ear was completely fished, so I simply mixed it with a certain amount to meet the needs of the people.

the root of the broken ear is usually eaten cold, but it is also one of the indispensable ingredients for people in Guizhou to dip in water. Tofu fruit, tofu balls and even potato rakes, hot dishes, glutinous rice, baked steamed bread, fried stinky tofu, etc., all rely on the roots of broken ears to complicate their taste and enrich their bite.

It can almost be said that it must be his one-man show to play the leading role. If you don't play the leading role, it will still steal the show.

everything comes from the unique taste and mouthfeel of the root of the broken ear. As far as I know, there are only three provinces and cities in Sichuan, Chongqing and Guizhou, which have a special liking for Houttuynia cordata Thunb. The difference is that Sichuan and Chongqing eat its leaves, while Guizhou people eat its roots.

There are many names of Crotalaria pinnata, which is commonly used by people in Guizhou today. As far as I know, there are also people who write "lateral ear root", "ear root selection", "Zeer root" and even "pig nose arch", and their ancient name is "Ji" (pronounced as jí).

Liushahe, a native of Sichuan, once wrote a textual research on the ancient name of Houttuynia cordata Thunb., The article said, "The root of Houttuynia cordata Thunb. is also called Ji 'er Root. It can be inferred that Houttuynia cordata was named Yun in ancient times. The word "Yan" below the cursive prefix indicates both sound and meaning. Shi Mai, The Book of Songs:' Carry a fight, carry a bow and arrow.' Mao chuan said,' hey, get together.' This grass was born by gathering, so the ancients named it Yan, and adding a grass head is not elegant! "

The old man went on to say that Ji Ergen has another name.

according to Bao shan, an Anhui native, the "POTAMOGETON POTAMOGETON" says: "An algae. Shui Bo, Shengbeitang. The stem is as thick as a thick line and three or four feet long. The leaves are shaped like willow leaves, long and narrow, like cotyledons. The root is as thick as a hairpin and white. It tastes slightly salty. Sex is slightly cold. "

The Herbal Medicine for Disaster Relief says that the leaves of Zizania latifolia are long and narrow like willow leaves, hence the name "Liuye Zizania latifolia". Take the stems and leaves, connect the tender roots, choose and wash them, adjust the food with oil and salt, or add less rice to cook porridge. "