Speaking of "Bichen" (some Hakka towns are called "Bichi"), everyone is familiar with it, right?

Yes, it is an essential condiment for dishes such as fish sashimi, fried field snails, white-cut goose dipping sauce, and more.

When talking about mint, the first thing that Hakka young people think of is "mint candy". In fact, "Bichen" is a kind of mint, also known as native mint.

Speaking of this, do you feel like you have gained more knowledge?

Mint, also known as: fish herb, blood coriander, dog meat scent, round-leaf spearmint, spearmint, etc., is a perennial herb, up to 60-70 cm tall, with the whole plant sparsely covered with short hairs.

The underground rhizomes spread, the stems are four-branched, slender, upright or oblique, slightly branched.

Single leaves opposite; oval or egg-shaped oblong, the length of the leaves can be 3 to 10 cm, the edges are serrated, both sides are sparsely covered with short hairs, the base is nearly heart-shaped or blunt; sessile or nearly sessile

.

The spike is terminal, and the florets are arranged in a whorl on the flower axis, and the sequence length can reach 5 to 10 meters; the calyx is 5-toothed and covered with short hairs; the corolla is 4-lobed, white or light red; there are 4 stamens, and the filaments extend out of the corolla.

;Ovary 4-cleft.

Small nuts are ovoid in shape and have a smooth surface.

Flowering period is July.

.........The pleasant aroma and unique taste of "Bi Chen" are loved by Hakka men, women and children, and are unforgettable.

It is rarely cultivated specifically and is generally collected in the mountains and fields. Individual families will plant a few plants in flower pots or courtyards for their own use.

Medicinal value... Mint has a pungent taste, cool nature, and is non-toxic. It has been used for medicinal purposes since ancient times. According to the "Compendium of Materia Medica": "It drives wind, dissipates heat, stops bleeding, and reduces swelling and poison."

Treats acne, red eyes, relapsing fever, nasal congestion, general numbness, sores, nosebleeds, colds and colds in children. "It is mainly used to dispel wind and heat and reduce swelling and toxins.

Cure colds, stomach pain, epistaxis, red eyes, boils and heat boils.

① "Classification of Herbal Properties": "Remove wind, improve eyesight, disperse phlegm, clear Qi." ② "Sichuan Traditional Chinese Medicine": "Strengthen the stomach and relieve vomiting. Treat gastric pain; external application for chapped feet." ③"Guizhou Medicine"

"Catalogue of Plants": "Drives wind, dissipates heat, stops bleeding, and reduces swelling and poison. Treats boils, red eyes, relapsing fever, nasal congestion, general numbness, sores and boils in children, nosebleeds, colds and colds." Usage and dosage Oral administration: decoction,

1 to 3 yuan (0.5 to 1 tael for fresh products).

External use: boil in water, fumigate and wash or grind into powder and apply.

Recipe to treat gastric pain: 2 liang of fish herb, 1 liang of fennel (whole plant), half a pound of fish and loach skewers.

Take it with boiled water.

("Chongqing Herbal Medicine" "Bichen" VS Jin Buhui. Jin Buhui is a name in Meizhou and Chaoshan areas. Its original name is basil, a Chinese herbal medicine! It can be harvested all year round. The herb grows wild in moist places and is also cultivated. The leaves are alternate, thin and broad.

Triangular, round, shield-like, 10-15 cm long, 14-20 cm wide, blunt apex with a small convex tip, unobvious shallow wavy edges, pale underneath, 9 palm-shaped veins, 5 directional veins

Front, 4 back; young leaves have red veins, and when broken, red juice oozes out; the petiole is 20 to 30 cm long. It is dioecious, and the inflorescences are axillary and compound. Many people refer to Jinbuhuan as "Bichen".

"Mixed as a kind of plant! Because Jinbuhuai is similar to "Bichen" in appearance and aroma. Identification method: The edges of "Bichen" leaves are serrated, and there is a layer of short hair attached to the surface, which makes it feel plush.

How to eat? 1. Ginger/dust duck... Fenchen (Chen) duck: It is a Hakka flavor food. It uses 2-2.5 pounds of duck as raw material. The duck is cooked first and then cooked.

Cut it into small pieces and put it in a small pot, add an appropriate amount of vinegar, young ginger, powdered Chen (a kind of green grass) and other ingredients, and then hold the small pot and keep stirring until the aroma of the powder overflows.

Aged duck tastes spicy and sour, helps digestion and is delicious. It is a local flavor used by Hakka people in mountainous areas to entertain relatives and friends. When I saw the picture, my mouth watered.