When cooking mutton in Jiangnan, you don’t have to use cinnamon and pepper, or other strong aromas. At most, add some coriander and green garlic and chew it in your mouth. It has a natural fresh flavor that is not as strong as mutton in the north. It is not as strong as mutton in the north, and it is strong in smell. It cannot be concealed by heavy ingredients. The most common mutton in the north is red stewed mutton, which is cooked just right. Scoop it into a huge bowl, drizzle with red mutton oil, and then sprinkle with minced coriander, garlic, pepper, and chili oil. It tastes smooth and oily. To give it a little outstanding example, mutton cooked in the north is really extravagant and lacks charm; while when we eat mutton in Jiangnan, we can eat the taste buds of romance and romance. That kind of feeling is very pleasant, just like a woman who knows you, warm, continuous and tranquil and tactful.

Yijiang Town by Qingyi River is located in the land post road and Huishang Water Transportation Center, restaurants and brothels stand together, food and beauty are shared with each other, dance pavilions and towers, and music and singing at night. "There are mostly peach blossom water in front of the door, and it is unwilling to flow before the spring is deep", and there is naturally a bit more charming in the customs and customs. In the early years, there was a folk song "Qingyi River water is clear and clear, and the girl and sister-in-law on the Qingyi River cannot tell the difference", which originally expressed an ambiguous meaning, but it can also be seen from the side,

With the legacy of the flowing wind and the nourishment of the clear Qingyi River, the young women here have a delicate and beautiful complexion. "The people around the trunk are like the moon, and the white wrists are condensed in the snow; don't return home before you are old, you must be heartbroken!" Du Mu lingers here back then, leaving a sad story behind the deep love, and wrote the song "Nanling Road": "The surface of the Nanling water is floating, the wind is tight and the clouds are light and it is about to turn into autumn; it is the lonely place where the guest's heart is lonely, whose red sleeves are on the river tower?"

The "Three Old Lady Lady Lady's Lady" in Yijiang Town was famous more than 20 years ago. It is a real delicious food that belongs only to that piece of land and only in winter. On days when the frost, sunshine or rain and snow are drifting, whether you walk on the old street, new street, or the market on the embankment, there is a scent of cooked mutton. On the stove of those shops, a large pot of mutton with mutton bones is filled with the rich fragrance and water vapor of milky broth. The pot next to it is filled with mutton, mutton blood, mutton offals, and fine green onion ginger and coriander placed in bowls.

Just look at the brand of "Three Old Lady Lady" hanging outside the store, and even if you walk in and pick up a clean table and sit down, mutton soup, mutton noodles, mutton vermicelli, mutton hotpot, and you can choose, the store will immediately prepare it and serve it to make you feast. Lamb is aphrodisiac, and on the cold winter lunar month, many people are so cold that they stomp their feet. After drinking a bowl of mutton soup, they leave with their arms open. How does a bowl of mutton soup taste? The soup base is very important, and many shops have the unique skills to make soup base.

Seeing the chef's quick movements, he picked up a long spoon to pick up the fresh belly shreds, lung slices, and pork liver in the basin. He blanched three times in the rolled soup base. After putting it in the bowl, add chopped green onion, coriander, MSG, and white pepper, pour a spoonful of hot soup base and add mutton offal. When the customer comes to serve the soup, the store sends another Pingquan sesame cake. The lamb soup is accompanied by sesame cake. The lamb soup is mellow and fresh but not odorful. The sesame cake is fragrant, soft and crispy, and chewy. The two are perfect.

"Three Old Lady Lady Lady" is well-cooked. The scent of the scent can reach the peak of your taste experience at once, and is a real local delicacy. It is said that at the beginning of the reform and opening up, the three allied old ladies jointly created the "unique secret". In order to protect the "intellectual property rights", the three old ladies all passed on their daughter-in-law but not their daughter, which is very mysterious. The selection of ingredients for "Three Old Lady Lady Lady" is extremely particular.

The sheep slaughtered are all local goats raised freely on the beautiful Qingyi River embankment. One place raises the other. The green grass on the embankment, which is often combed with light breeze and drizzle, has sufficient nutrients and no pollution. In addition, free range, the sheep are in a wide range of activities, and they run up and down all day long, with high dissolved oxygen in the body, and their muscles are full and bright red. It is also the first-year-old sheep who just raised weight in autumn, which is not as good as adults and has not been familiar with romantic affairs, so they are much weaker in their slutty aura.

Such sheep are slaughtered when they are brought. After being cooked on secret recipes and specific heat, the meat is cut quite a bit, the lean meat is crispy but not rotten, extremely palatable, and has no teeth inlaid. The skin is fat but not greasy, especially smooth and warm, the soup is strong and the taste is thick, and the aroma is rich and fragrant... In local terms, it is fresh to the root of the stomach!

Over the years, every winter, half refined and half fat, cook, cook, put all the ingredients, and sometimes use food bags to pack some thick frozen soup with white cream. When eating, just put it in a hot pot and cook it again, and add some green, red and white coriander, spinach, red pepper, green garlic, or winter bamboo shoots, mushrooms, tofu, and vermicelli. After the soup is dried, add water, but the taste is mellow and delicious.

In the severe winter, the river was shallow and the sand was white. Three or five friends sat around a corner of a small shop. Two small red mud stoves were brought up by the daughter of the shop with the willow waist and peach blossom color. A pot of mutton, a pot of mixed meat, and a bunch of lively fresh and unique hot dishes. Charcoal stars flew, red light overflowed, and fog rose...

After drinking for several rounds, I was excited; the mutton was warm, and I went straight to the wonderful state, my face became more enthusiastic and hotter, and I took off a few layers of clothes. That time, I drank high and couldn't control myself, so I asked the shop to write the paper and pen to write Spring Festival couplets, and wrote two lines of crooked couplets as they flew.

Heroes do not ask where they are, and some dishes are unknown, but they may bring you unexpected enjoyment. From the gorgeous food and color in "Jin Ping Mei" to the large bowl of drinking and eating meat in "Water Margin", all of them are the world of martial arts. The joy of the mouth, without the taste of the world, cannot be considered perfect.

Some delicacies are hard to come by. At the junction of Tongxu District, the mountainous area of ​​southern Anhui, it is a small town next to National Highway 218. More than ten years ago, a famous food "old duck soup soaked crumbs" emerged. Many people accidentally enjoyed this kind of delicious food that was quite marvelous when they passed by here.

Of course, this is the rivers and lakes in the south. There are mountains and waters here, the forests are beautiful and the natural environment is pleasant. A duck commonly known as "Tile Gray Hemp" is produced in the local area. It has a thin neck and a flat back, neither fat nor thin, and has a slightly skinny charm. Generally, it is used for two and a half pounds of second-year-old female ducks. After being slaughtered, hair faded, and cleaned up, put them in a large pot, roll them up over high heat, remove the floating foam, then add onion, ginger and other seasonings, and simmer them thoroughly with tree firewood. However, the salt must be placed in the middle. If the salt is put early, the duck meat will be stiff and its taste will be difficult to come out.

The stewed old duck is served in a large tiled bowl. The soup is as clear as water, with green green onions and a thin layer of yellow and bright oil flowers. Drink it into your mouth. The fresh and mellow taste is soft and soft, and it penetrates into the depths of your taste. The duck meat is dark red, the shredded meat is delicate, crispy but not rotten, and you can remove the bones with one stroke of chopsticks, so you don’t need to chew it. The crust is a locally produced small, slender and crystal rice produced by the firewood stove. It is browned and bright, fragrant and fragrant. It is eaten dry and crispy, and it is very attractive to the mouth. If you put it into the old duck soup, you will absorb the freshness of the soup, which is crispy and fragrant, and it is crispy and melty when you put it in the mouth. In the saying goes, it is "not to put the ears and scrape it"!

In midsummer or autumn, the old duck soup in Jieshan is the most attractive. Especially in the evening when the sun sets in the west, the dining tables drinking the old duck soup are arranged in a row outside the house, or under the shadow of a thick tree, and many cars are parked by the roadside. The tiles and bowls are large, and the food utensils are very simple and simple. When visitors - whether you drive a BMW, take a tricycle, or jump out of a truck, they will tremble and pick up a table and sit down. The wind is full of water and the south is tuned, which is much more interesting than those restaurant private rooms called air-conditioned elegant seats, which are actually stuffed cans.

Duck is a cool nature. This old duck soup is good for strengthening the stomach and relieving heat, clearing heat and promoting salivation, and promoting diuresis. It is very suitable for people with heat and heat in the body, and is a flavorful snack for diet therapy and nourishing. I think it would be of great significance to introduce the Astragalus Lao Duck Soup, Angelica Lao Duck Soup, and wolfberry Lao Duck Soup, which can expand the connotation, build a good brand, and compile a new version of "Sunflower Book".

The pursuit of the joy of mouth is not necessarily the kind of people who are greedy and tuberculosis. In fact, on winter nights, I drove a car to Jieshan with three or five friends, and ordered a bowl of steaming old duck soup, and then let the restaurant stir-fry a few dishes for wine, and give it a bunch of pot crumbs. The house was warm, and I first drank a bowl of hot soup and drank it. The coldness disappeared, and then slowly tasted the delicious food that chopsticks could hold. Who said it was not a state of mind? Life is a five-flavor bottle, and I don’t have the chance to eat more; the ordinary taste or some bitter and sour helplessness is always hard to drive away in my mouth. In this way, freshness is the best state of life. Just like when we hold the old blue and white bowl with our hands, sucked our mouths, and walked along the edge of the bowl to drink the oil flowers on the soup noodles, although it was not elegant, it was very close to the origin of delicious food.
Chapter completed!