Some time ago, on the morning when the senior college started to register, I hurried to register, passing by Wenchang vegetable market, and I inadvertently saw someone selling pears. Because I was in a hurry, I glanced at them, didn't buy them, and when I came back, I looked for them again, and they disappeared, which was a little regrettable and lost ...

Time always passed inadvertently. It had been so many years since I was in a trance, and it was sour, sweet, bitter and bitter in my memory. When I suddenly look back, I think of the youthful time when I was a child. Those years are like the taste of this pear, sour, sweet and a little astringent ... < P > Natural changes, year after year, make you have no time to aftertaste, and then usher in the autumn of one year. The ripples of the years seem to be waiting for the ending of a story, which makes people can't help but be presumptuous, take out their experiences and think back.

Tanglizi brought endless happiness and taste bud enjoyment to my childhood. Now I miss that childhood because I was carefree, didn't know the taste, didn't have to blame, didn't break my heart for others, and didn't know the hardships in the world.

Tangli pear, also known as Duli pear and Tangli pear, is a variety of pear, mostly wild. It matures and comes into the market in August-September of the lunar calendar. Whether eaten raw or cooked, it has a unique taste, which is unforgettable. It is sour and astringent when eaten raw, and it is a little sweet at the entrance, but after that, it can't be opened, and it is very astringent. When cooked, it is sour, sweet and refreshing. So I remember it clearly and deeply. Now I know that this kind of wild fruit not only has many ways of eating and high nutritional value, but also has the effect of treating cough, diarrhea, food retention and other diseases, as well as promoting blood circulation, protecting the heart, reducing fatigue, enhancing myocardial capacity and lowering blood pressure.

Sometimes, I can't help but dig out the long thoughts that I once buried in the depths of my memory and the world of mortals. In one memory after another, I will seep out the long-accumulated affection. Suddenly, someone has loved me. Looking back on the mountains and rivers, it is autumn. The reason why this kind of wild fruit called Tanglizi is impressive is that when I was a child, it was rare and rarely eaten. Every autumn, my grandmother, aunt and uncle all brought the fruits planted at home to the city for us to eat, such as pears, chestnuts, small chestnuts, grapes, etc. At that time, the grapes were very small, ripe, sweet and sour, and delicious, unlike some grapes now. I don't have a deep impression on other fruits because they are all delicious and sweet. Only this pear is sour and astringent, which is delicious for children. In addition, when I didn't eat it at ordinary times, I was greedy and grabbed it when I saw something to eat. I didn't know I had to cook it for the first time, so I grabbed it when I saw it, and rushed to pick it up and send it to my mouth. As a result, my mouth was so astringent that I quickly spat it out. The taste was really bitter. I thought I would never eat this kind of food again, and I would never be so greedy, but I couldn't help but forget the astringent scene when I met something delicious in the future. After all, there were too few good things like fruits at that time.

This kind of pear is a kind of wild fruit, which is also called "pear seed" in rural areas. It is not a pear, but it looks like a pear, but it is much smaller than a pear. It is not as sweet and watery as a pear when eaten raw, and it is delicious. Its taste is sour and astringent, which makes people almost unable to open their eyes, mainly because the newly picked pear tastes quite sour. In the past, we used to use plant ash or rice to remove astringency, but now we rarely burn grass. We can only put it in rice and put ripening things to remove astringency. I don't know if there are any other new ways to remove astringency. After a few days of storage, the pears will not taste sour when picked up. This way of removing astringency is a bit similar to that of persimmon. Most of the pears are cooked and eaten, that is, clean the fresh pears, pour them into the pot, add water, boil them for about 5 minutes, remove the astringency inside, remove them to dry the surface moisture, and then pour in rice vinegar. If they are too sour, you can add some cold water and soak them for 1 day before eating them. At this time, the pears have a different taste. Take one and put it in your mouth. Although it tastes a little astringent when it is just imported, it is slowly. You will feel a sweet and sour aftertaste, a refreshing and pleasant taste, and a feeling that Liuan flowers are suddenly enlightened, and slowly melt into it. It is sweet and sour, delicious and crisp, and it is simply a delicious food on earth, which makes people drool and can't stop eating ...

Food is not only the enjoyment of taste buds, but also a memory, a taste miss and an emotion. Always hidden in the right season, in fact, eating these foods is a kind of happiness, and tasting them is also a kind of interest, which always reminds people of the deep memory: the embroidered curtain at the head of the Biwa Building, the green creek outside the Chilan Bridge, the windless willows and the flowers everywhere; Autumn leaves don't fall in love, things are different, people don't remember knowing each other when they meet, and the years are ruthless and vicissitudes ...

Some stories, except memories, no one will stay; Some things, except yourself, no one will understand. When I think of it, I will always remember my grandmother's knowing smile when I ate that pear, and that warmth lingers in my eyes and eyebrows … this is the warmth and aestheticism of family.

Sometimes food is not special. The reason why an ordinary thing goes deep into the bone marrow is because the people and things related to it are deep in the heart, just like the song "Tangli Fried Snow", which sings the story of a young girl

blending fresh Tangli fruits with her friends into the snow on the branches last year, making wine and having fun together, and the little girl's cautious attitude of cherishing friendship, a bowl of Tangli fried snow, It melted the half-life snow of two people ...

I remember that when I first started to work more than 3 years ago, an aunt in the factory would use this pear to make wine. She did some small business at home while working. Her family lived near the old Chengdong Primary School in Lujiang, and she sold some snacks made by herself to earn some money to support her family. At that time, the salesroom basically worked for half a day, which facilitated her business. She was a chatty person. Every day at work, I always bring some homemade snacks from her family to give us a taste, such as this small pear. I don't know how she adds some seasonings. In short, the taste of the pear she cooked is absolutely delicious, which is much better than that cooked by my grandmother and mother. Perhaps it is a conservative point in doing business. Some recipes are kept secret, and many people ask her for the secret recipe in vain, and the taste of the wine brewed by her pear is also wonderful. She just briefly introduced how to brew it. She used a proper amount of pear seeds, plus rice wine brewed in the countryside, and finally put a proper amount of rock sugar. After soaking for a period of time, it became a delicious pear fruit wine, and the trick in the middle was no longer introduced. Many years later, I went to Nanjing to accompany my daughter to take the exam and met her near Gulou Hospital. At this time, because of her poor health due to a stroke, she lived in Nanjing, where her youngest son worked. Things changed for many years, and it was often short. Only then did I know that she had experienced many things. The death of her youngest daughter and the change of her eldest daughter's marriage had a great impact on her, resulting in a stroke. Now she lives with her youngest son who works in Gulou Hospital, which is convenient for treating her illness and taking care of her. At that time, I asked her this trick in a chat. She said that it was brewed with snow water stored last year. I have never tried this trick. I don't know if it works. Maybe it is true, because there are many ways of making wine in ancient poems. In the middle of winter, fine snow on the branches is taken and boiled in a pear. After cooking, it is supplemented with brewing materials, buried under a tree, and taken out next winter. This wine has a nice name: Tangli. There has been such a scene in A Dream of Red Mansions, where little sisters drink pears and fry snow together, and recite poems against each other. Under the eaves of flowers and algae, * * * will fry pears and snow, but after all, they will cross the crane shadow in the cold pond, and Leng Yue will bury the soul of flowers, which is all attributed to the blandness of a porridge and a meal ... It is said that this wine can cure a long cough, but it can't cure Daiyu. After all, it will take a long time to fade away the fragrance. The fragrance dies, and it dies ...

Autumn is like life. When life has gone through the splendor of youth and the precipitation of years, it has the beauty of maturity. Tangli, a special fruit in autumn, and Tangli fried snow, a special wine, are all a kind of precipitation of years, but they are a little lonely and sad by the halo of time ... < P > Just like my life, there is a trace of bitterness in the sweet and sour. I have gone through hardships, crossed many roads and seen many scenery. Because it is not easy to understand, I cherish the people and things before, and understand the value of family ties and the innocence of friendship. Be kind to yourself and the people around you, and you can live well. Even if you can't define yourself by living in a certain way, it's good to be casual and happy. I also hope that every yesterday, today and tomorrow will be happy in the future, and no matter how disturbed the outside world is, you will remain calm ...

In the mundane fireworks, I would like to have a long time to read, to be happy in the four seasons, and to go all out to live a light life. Learn to appreciate every process in life, know how to accept the imperfect maturity and growth of life, and have warmth in your heart. Even if the years are late, there are still so many beautiful things.

Eating flowers in autumn is the most warm love letter for writing fireworks on earth. You have to have expectation and hope to live, and you will have energy to live.