In the autumnal equinox, "Good Taste Know the Season" share the bumper harvest feast with you

Summer retreats and autumn is cool, and the white light nights are both long. By the time of the autumnal equinox, the rice ears are full of fragrance. In the autumnal equinox season, the colorful harvest pictures began slowly on the land of Shenzhou, and the joy of bumper harvest on the faces of the farmers. "Red Flower Lang · Good Fasse" takes you to share the joy of bumper harvest.

Grain of Tianfu

Spring planting a grain of millet and 10,000 pieces of autumn. Under the blue sky and white clouds, the golden rice ears hung heavyly on the rice rod, blew the breeze, and brought a golden wave. "Shili Xizhi Cooked rice incense", located in Yongfeng Village, Sichuan, south of Chengdu Plain, is a scene of a good harvest.

Yongfeng villager Wang Yuanwei also started his own harvest. Once the peasant eats day by day, rice harvest is harvested by hand, but now it is completely different. In the vertical and horizontal, the roar of mechanical roar replaced the busy people in the past. After a process of process, full particles piled into mountain piles, waiting for removing the rice shells, turning into white rice, and appearing in people's bowls.

In Dandan County, which is fifty miles away from Yongfeng Village, there is a new adventure in the harvest rice. Let's witness this adventure with Honghualang.

Rice and glutinous rice met. Under the combination of stone mills, they gradually merged and became sticky rice slurry. Under the wrap of corn leaves, after 30 minutes of cooking, the fragrant frozen rake came out. From ancient times to the present, the way of eating rice is not a hundred thousand, and the Chinese have also had a soft spot for this white rice.

Feast of Peacock Township

"Once the autumn equinox arrives, so common rice." At this time, Yunnan's Xishuang version of Na Gaisa also matured one after another. The Yuzhuang family is a glutinous rice, also known as Jiangmi, one of the staple foods commonly used by the Dai family. In order to celebrate the bumper harvest of the year, Yuzhuang decided to make a table -flavored feast -the peacock feast came to work.

The peacock is a symbol of auspiciousness in the Dai people. The peacock banquet is the highest -level symbol of the Dai people. The Peacock Banquet is often their highest -level guest feast.

Use Yunnan's specialty raw materials -bacteria, worms, flowers, bamboo, and fruits. After various cooking, more than ten dishes set up on the banana leaves. A tip peacock head is the finishing touch. Yuzhuang made this feast with his son, pineapple rice, Erhai grilled chicken, citrona grilled fish ... A Da Da family food exudes a delicious aroma under the original cooking.

The family made a harvest into a food and put it on the dining table. In this hometown of peacocks, feel a bumper harvest with Honghualang.

Hanyuan's "Gongci"

Sichuan cuisine is famous for spicy, and this "hemp" cannot lack peppercorns. Hanyuan County, Sichuan Province is the hometown of peppercorns. It has been cultivated for more than 2,000 years, and it is also known as "tribute peppers". The pepper forests of the mountains are all over the clusters of red beads with full granules.

At this time, the bumper period of peppercorns. The couple of Li Mei and his wife cooperated together in the busy season and picked their hard -working fruits. One year's high yield is the answer sheet of Li Mei's land, and it is also a comfortable life of many pepper farmers.

Use this fresh pepper, with the smooth tofu and the delicious Guizhou fish, make a Mapo tofu and tribute fish, and then go to a cup of Honghua Lang to share the delicious harvest with the family.

Every harvest is the result of the hard work of farmers. They make the harvest into food and enjoy it at the tip of the tongue. All the hard work is worth it at this moment. Harvest, it is on the tip of the rice ears, in the peacock banquet, on the pepper tree. Kuragi, the world.

"Good Taste Knowing the Season" is a bumper feast, and talks together happily.

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Source: Sichuan Observation Feng Qingqing Li Maoqing (Internship)

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