[Prose] Jialing flavor (chapter 2) ‖ Jiahai

Jialing flavor (outer chapter 2)

Jiahai

The air in the Jialing District of Nanchong, the four seasons, the traditional deliciousness, and it has been circulating for a long time. Whenever the Nanchong Jialing is mentioned, it is reminiscent of the deliciousness of the region, the taste of Jialing, which is difficult to give up.

one

There are many stalls selling pot helmets on the side of the roadside in Longjing Town, Jialing. The stall owner first made the pot helmet, and then cut the pot helmet in half. Then open the furnace cover, light up the coal balls below, and place a few sesame cakes on the side of the stove with bright fire. It can be released in less than one minute. A simple roasted noodle cake was completely clean. Put the pot helmet into the mouth, it feels a little dry, but it is very strong to chew, crispy and delicious, and the taste is extremely suitable.

Nanchong Jialing's snacks have a lot of snacks, and there are many varieties. The pot helmets of Nanchong Jialing Dragons are simple and simple, with different styles and taste, which makes people mouth salivating. Longxun pot helmets reflect the charming local style, and it is also an excellent testimony of Nanchong Jialing.

two

Jinfeng Baijiu is a well -known brand in Nanchong Jialing, and its quality has been fully recognized by the public.

Jinfeng Baijiu was named after Jinji Gully and Phoenix Mountain. Jinfeng Field is also known as Liuxi Temple. In the first year of Kaiyue of the Tang Dynasty (681), the county town was built here, named Liuxi County. The long historical heritage has bred the rich and diverse culture of Jinfeng Town, and the wine culture has emerged on the basis of this. Jinfeng Baijiu has been produced from self -brewed to the workshop -style production to a well -known. After more than 200 years of history, it has been deposited for more than 200 years.

Jinfeng Baijiu was originally brewed in the unknown small workshop in the country, and later explored innovation and improvement. After the founding of the People's Republic of China, Nanchong County Jinfeng Winery was formed. After the reform and opening up, the Jinfeng Baijiu reached the prosperous period, and the state -owned Jinfeng White Winery restructured, and the masters of the Jinfeng Liquor technology had independent portals. Jinfeng Old Factory's roasted winemaker, wine tasting, and miscellaneous workers were reorganized. The registered plant is called the Century Jinfeng White Winery in Jialing District, Nanchong. In order to adapt to the development of the enterprise and let the products go to the city, under the care of the Jialing District Party Committee and the District Government, in 2004, it established a base at Erlong Village, Wenfeng Town, which is beautiful. Nanchong's villagers in foreign workers have brought Jinfeng and white wine to Beijing, Shenzhen, Shanghai and other places as their hometown wines.

three

Datong hot jelly is a snack that has passed down from Datong people in Jialing District and even the Jialing West Road.

According to rumors, Zhang Xianzhong ruled the late Sichuan period. The soldiers defeated through Datong and met a person with a surname Chen and asked him to cook in 15 minutes. Cruelly, pour pea flour into the hot water in the pot in the pot, and then add some common seasonings such as pepper, salt, ginger, garlic, etc., and then put it on the table. Lian claimed to praise: "Datong hot jelly is delicious! It's delicious!". Since then, Chase hot jelly has spread. After hundreds of years of the continuous improvement of Datong hot jelly, it has gradually become a local snack in Jialing, Nanchong.

Datong hot jelly uses pea as raw materials, supplemented by bacon, oil, rice tofu, peanuts, soybeans, celery, onion, garlic, big head, dried radish, winter vegetables, pepper noodles, pepper noodles, monosodium glutamate, etc. Seasoning is a condiment, which is processed. The production process of Datong hot jelly is simple: first soak the pea and swell, grind it into soy milk, then filter the residue, dedenate the powder, boil the powder with water until cooked, and then add the seasoning.

There are complex seasonings is an important reason why Datong hot jelly is very distinctive. Datong hot jelly rely on seasonings, otherwise the taste will be bad. Datong hot jelly tastes soft, its taste is fragrant, nutritious, and easy to digest.

The name "Hot Jelly" is often eaten while it is hot. Although it is hot, it does not feel hot in the mouth, and it will not burn my mouth and my throat. The taste is comfortable and clear. After eating Datong hot jelly, people will have a lot of taste buds, and their hearts are refreshed.

In Datongchang Town and nearby towns, hot jelly is a necessary dish on the dining table of ordinary people. But the most famous is the hot jelly at the entrance of Renmin North Street in Datong Town, which is affordable and realistic. A pot of hot jelly came to the table. In a sigh of praise, people can enjoy this food.

Entering Renmin North Street in Datong Town, there are all kinds of hot pot restaurants, Chinese restaurants, and soup restaurants. The street is a street that looks very ordinary. When I walked down the street, a scent came, and the air was full of good food. The Datong hot jelly in the boss Dujiang can definitely conquer the most tricky stomach in the world. The shop owner Du Jiang is a savvy and capable industry elite who has been engaged in the catering industry for many years. This human temperament is bold, fast -moving, and very friendly, just like the hot jelly he sold, full of enthusiasm. Every time I go there, the diners return with satisfaction and happy heart. Even though you taste the world's food, but after eating Datong hot jelly, this food will enjoy your taste with your taste buds, and the street view in front of you will definitely arouse your good mood.

Nowadays, many people in the south city of the south will drive to Chase Street. Several people have to go to a pot of hot jelly and eat very hi. As a snack, Datong hot jelly is a bit famous in Jialing to Nanchong and Northeast Sichuan, attracting visitors from other places. Four

Rice tofu is the traditional local cuisine of Nanchong Jialing. At the end of the year, the housewives of Jialing were tofu in addition to smoking bacon. In the past, rice tofu was one thing that measured the housewives to dry or not.

The process of making rice tofu is not complicated, and the raw materials do not need a lot. As long as there are rice and plant ash, it is enough, simple and easy. First crush the rice with milling, then burn the grass grass into grass and gray, soak the rice noodles in the ash for a while, then put the soaked rice noodles in a large pot into a ball, then pat it into a bar with your hand, put it with your hand, put it with your hand, and use your hand to form a bar. Put the bar in the steamer and steam it with high heat, steam it before eating. You can also put the steamed rice tofu in the sun and dry it in the sun.

In the morning, Jialing's housewives got up early, scooped a pot of meters, cleaned the mill cleaning, and then pushed. The housewives put the rice in the hole in the center of the mill, and the rice noodles sprinkled down around the flying mill. Before being shot into pieces, steam the rice slurry, then scoop it into the bowl, and then stir it with homemade oil and spicy, mix with green onions and salt, and eat hot rice tofu. After the hot rice tofu is eaten, steam the rice pulp and make it into one -shaped rice tofu. This is the finished product, and there is another food.

The best way to eat rice tofu is to mix celery with rice tofu. Cut rice tofu into thin pieces, the thinner the better. Boil the piece of rice tofu into a pot in the pot, then mix it with celery. After frying, the taste is tender and delicious. In the past, rice tofu stir -fried celery dishes often appeared on the table of the people of Jialing naturally, enduring. Now, this dish has also been a banquet as a dish, and was called by the eaters.

There is also a method of eating rice tofu that has always been accepted and spread by the people of the Jialing, that is, soak rice tofu in salt water used in pickles, soak for about a year and a half, and then remove them into pieces. Cook with noodles with noodles. After cooking, eat with noodles. It tastes sour and durable. Especially in the cold winter lunar month, the guests came, and a bowl of sour rice tofu noodles could not help but boil a bowl of sour rice tofu noodles. Sour rice tofu cooking noodles make people appetite, warm, and sometimes sweaty, and the taste is incredible.

To walk relatives, you have to give gifts. Gifts are usually noodles, eggs, bacon, and an essential thing is rice tofu. At the end of the year, almost every household in Jialing had to make rice tofu, and housewives were often busy. When you meet, adults of children always ask: "Have you made rice tofu at home? How much did rice tofu be hit?" You can show the enthusiasm and richness of the gift giver by relatives to send rice tofu.

Nowadays, there are few people in the countryside of Jialing to make rice tofu, and rice tofu has become a memory. However, there are rice tofu in the city of Jialing, which is made of machine. At the dining table, people in Jialing can also eat dishes such as rice tofu mixing celery, but they are very rare. Fortunately, Jialing Rice Tofu has not disappeared from the dining table, and it still becomes the food of the Jialing people. A tofu tofu always lingers with a strong nostalgia, and it is long for a long time.

I like

I like it a lot.

I like my hometown of the red cricket. Wash the tender red crickets, put them in the fire stove, cover it with ash, cook with fire, take a bite, and full of fragrant mouth. Boiling sweet potatoes often become a childhood nutritional product for children. Hongyu has boarded the public dining table and on the international stage.

I like the plum trees in my hometown. As soon as spring, the mountains and the mountains are full of flowers, layers of layers, and the stars are nice. In the summer, the star -like plums on the trees hung on the treetops, and seduced our children to drool. The plum can sell money. It is a small income of the farmhouse.

I like rice tofu in my hometown. I like to eat rice tofu and mix celery, eat sour rice tofu to boil noodles, hot air, warm and comfortable.

I like the stonemith in my hometown. They worked hard for many years, and the sip of "Hey Hey" attracted me deeply. They were not afraid of the spirit of suffering, and they caused me to learn strong, patience and persistence in the storms of years.

I like Chinese New Year. By the Spring Festival, bacon fragrance. Put the Spring Festival couplet, eat reunion rice, set off firecrackers, watch the Spring Festival Gala ..... witness the coming of the New Year and feel the breath of spring.

I like to catch fish. I went to the creek in the mountain village to catch the fish. When I rose, I used bamboo crickets to pick up fish, and porcelain porcelain pots were used in the farmland. Then cook a bowl of fresh fish soup. The aroma of the room was sprayed.

I like to exercise. Playing basketball, running, riding a bicycle, more exercise, good health, life is motivated and easier. Exercise is the secret of longevity. Exercise is so good!

I like my students. In the long years, since the day I participated, I deeply loved the profession of teachers and students who loved me. I used them as children and had a strong love.

I like to work in a small town. The town is not large, and it is located on the Liccori Ridge in Longxuan, with a very high location and a bird's eye view of the endless paddy fields and guts. There are no streams, no ponds, no stone arch bridges, and no whals. The town, like me, simple but not simple, calmly revealing a aura. The town is not publicity, it is very thick. It seems that there is a kind of feelings in the inside, as if they are waiting again, and it seems to be remembering the beauty of the water. I like to travel. I have left my figure all over the motherland and the South China Sea. I like water, the sea, the famous mountains, and the Dawa. But I know that I am just a passerby, such as duckweed in the water, destined to wandering in my life. Everyone can find beauty, but first of all, we must clean up the heart and calm down in order to see the scenery and understand.

I like spring. Spring is the first season, and what it has always given me is always a proposition to enjoy the endless life movement. What is more important in spring is a season full of hope and restart. In this season, I do my best to throw all the misfortunes and triblings in the past, and give life a new meaning.

I like summer. Summer is not as vibrant as spring days, and it is not as fruitful as autumn, and it is not as desolate in winter. Summer in the summer silently in the spring and autumn seasons, giving people hope, quietly spreading love.

I like autumn. The artistic conception in autumn cannot be depicted in language, and it is also unable to draw by painters with brushes. The artistic conception in autumn can only be appreciated with the heart and feels with the eyes. Autumn is also a starting.

I like winter. Although there are no birds in spring in winter, there is no spectacular lightning thunder in summer, and there is no attractive fruit in autumn, but it has the implicit beauty of nature. Winter is beautiful and quiet. When winter comes, people have a strange feeling.

I like to drink tea. Put a cup of fragrant campaign, Ren silk fragrance is diluted, precipitated thoughts, and experience life. Let it be fragrant and moist, and make it super dusty. Tea tasting, tastes the flavor of the four seasons, and has a wonderful life.

I like writing. Time hurriedly flowed, and I was in a blink of an eye. It is quite difficult to publish from newspapers and magazines in newspapers and magazines from the first composition to now. The hobbies and desire for literature make me grow; my dream of literature makes me bravely move forward!

I like food, I like to walk, I also like ...

Source: Sichuan Provincial Local House Work Office

Author: Jia Hai (member of the Chinese Prose Society, a member of the Sichuan Writers Association, a first -level Chinese -level Chinese -level Chinese -level Chinese -level Chinese -level Chinese -level Teacher in Jialing District, Nanchong City. "That Sea")

Picture: Fang Zhi Sichuan

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