Indulge in landscapes and gourmet food

Text/Yang Changqun (Ruofeng)

Indulge in mountains and rivers while walking, and enjoy food and mountains and rivers when they stop. Ceremony, look at the beauty of heaven and earth, and appreciate the eternal meaning of sweetness and fatness. Saturday, May 15th, sunny with a few clouds. In the morning, I transferred to bus No. 304 at Qingdadong Station and met the big donkey-headed and chaotic brother of the zero-point team and the beauty Vicky of the bamboo pole team. At 8:05 a.m., more than 80 members of the bamboo pole team set off from Liuqinghe, passed through Ma'anzi, Jishikou, Yandianguo and Luanlunkou to Yuelong Peak, and from Yuelong Peak via the upper reaches of Jialian River and Tiandi Chunhe to The clear river flows. Have lunch in the upper reaches of the Jialian River and taste several dishes cooked by Tutu, the head waiter of the imperial dining room.

I stayed at the meeting place for a few more minutes to pick up several teammates who were late. At nine o'clock in the morning, we rushed to the mouth of the Jialian River in the northeast corner of Ma'anzi Reservoir and rested for about 10 minutes. It took 1 hour and 10 minutes to get from the mouth of the reservoir to Jishikou. Wait at Jishikou for about 15 minutes. It will gradually feel damp and cool, so put on some clothes. From Jishikou, go up the mountain road on the left side and cross several mountain ridges and stone streams to get to Yandianguo. The team of more than 80 people separated a few hundred meters apart, led by the bamboo pole brother, escorted by Lingnan style (Mo Yan), riding horses to watch the sea (Ruofeng), and closing the team among green mountains and green waters.

At dangerous points on the road, Lingnan Style helped pick up and hold the children along the way. Several team members and I, including a child, walked at the end of the group. At 11:52 a.m., we arrived at the cigarette pot. After staying at Yandianguo for a few minutes, we rushed to Yuelong Peak via Luanlunkou. It takes 20 minutes to go from the pot to the mess. Once when I was hiking up a mountain to talk nonsense, I walked quickly ahead of myself, which took me 10 minutes. It takes 5 minutes to reach Yuelong Peak and stay for about 5 minutes. Encountered fellow mountain friends such as Zuo Tianya and Second Senior Brother from the Sharp Sword Squadron. After walking for half an hour from Yuelong Peak to the lunch spot in the upper reaches of the Jialian River, more than 20 of our team members formed two adjacent dining circles.

Tutu, the head waiter of the Royal Kitchen of the China Culinary Society, shows off her superb cooking skills. Tutu is tall and agile, cooking Sichuan pepper and black sesame minced pork, angelica beef noodles, braised sweet and sour pork ribs, cola chicken wings, tempura shrimp, tempura kidney beans, and tempura eggplant. Tutu listed out the recipes in advance and prepared the main ingredients, auxiliary ingredients, seasonings, etc., and many people helped carry them up the mountain. Tutu was the chef, and Yinghaihai and Yueguang helped cook. Xiaoxiao Muyu brought a large bag of Pipa shrimps and cooked two large pots, a pot of clams, and two pots of noodles. The treasure box cooked a pot of clams, a pot of vegetable soup, and various ready-made side dishes. A lunch box of wontons was delivered to the adjacent lunch circle, and a lunch box of Pipa shrimps was delivered here.

The first dish Tutu made was Sichuan cuisine, minced pork with Sichuan pepper and black sesame seeds. Divide it into several cups and saucers in a large pot. Enjoy it. It is spicy and crispy, with a crispy and numb aroma. Red and black grains, layers of spicy flavor, I love it. The second course is the staple food, angelica beef noodles, angelica ginger slices, etc. After the beef is stewed, freshly hand-rolled noodles are cooked in two large pots. The third course is Cantonese cuisine, braised sweet and sour pork ribs, bright red and mouth-watering. The fourth course is also a Cantonese dish, Coke Chicken Wings, which look like they are braised with green onion and ginger in a pan. The Coke is added. Compared with the sweet and sour pork ribs with beer, one is more magnificent and the other more beautiful. The fifth course is a Japanese dish, tempura shrimp dish. Mix raw shrimp, kidney bean segments, and eggplant cubes with tempura seasoning, and fry them softly in slow-fire orchid cooking oil. When the tempura shrimp dish came out of the pot, I was already full. I tasted it a little and felt that the shrimp and dish had a delicate fragrance.

During lunch, we were in the river valley, with dappled shade trees, and the stream water cooled the beer. We drank several cans of Tsingtao beer and several cans of Lao beer together. During lunch, more than 10 teammates, including Lingnan Style, Lanmei, Yasi, and Dangdang, came one after another from the dining area not far away. The treasure box carried a watermelon, which was soaked in the mountain stream. The skin was green and red, and the flesh was sweet. Afterwards, I made coffee and tea. After picnicking and resting for about 3 hours, we evacuated the lunch valley at 4:20 pm and arrived at Tiandi Chunhe 15 minutes later. Stay at Tiandi Chunhe for about 7 minutes, take a shortcut for 12 minutes and arrive at the place where Ziqi Donglai comes. When she met a little cat, Vicky took out the lunch box and put the sausage in front of the kitten. It took nearly an hour to travel from Ziqidong to Liuqing River via Ma'anzi Reservoir. Liuqinghe Beach, the setting sun is lingering, the clouds are brilliant, and it feels like a mountain and sea feeling.

In early summer, it’s time for wild walks, wild sightseeing, picnics, and wild thoughts. The wildness of Jishikou is there, the wildness of the tobacco pot is there, the wildness of Yuelong Peak is there, the wildness of delicious food and indulgence is there. I recall that when the ancients were offering sacrifices to the gods, they sprinkled the wine on the thatch so that the gods could smell the aroma of the wine. I think that when the gods smell the aroma of wine, it may be a communication between souls.

During the days when I was walking in the wild mountains and rivers, I also had a glass of spiritual wine, strong or light, with an enchanting aroma. However, the story of the past is already far away. The dragons and horses of time travel between the vegetation and mountains and rivers. Once they are indulging in love, then they are in love again. The wildness comes and the wildness goes, the wild color and the wild sky are empty.

2010/05/15 Qingdao

(The pictures with dates are all taken by the author with a card camera)