Wen Yiming put down his chopsticks and said calmly: "But when it comes to Wuhu, I like local snacks the most. They are all kinds of flavors, colors, fragrances and tastes. No matter which season you come here, you will have a surprise."

"In early spring February, you can choose which one is better to fry the browned spring rolls in a pan, with shredded celery, bean paste, and duck blood tofu stuffing."

"In summer, there are white flasks. Those who sell jelly use a small copper powder plank. Scrape them lightly on the jelly that is as white as snow and as smooth as fat for a few weeks. Some thin white vermicelli with noodles poured out from the colander. Put them in a bowl and put them in a plate, pour them with soy sauce, rice vinegar, sesame oil, water chili pepper, garlic juice, shrimp soup, etc., and a hint of coolness in my heart will be seen."

"In autumn, there is dark purple lotus root porridge cooked from a copper pot, and old duck soup that satisfys craving and moistens the cravings. In a white porcelain bowl, there is a plump duck legs, with vermicelli and several stems of watery green vegetables under it."

"In winter, there are more varieties, egg cakes, beef noodles, thin-skinned wontons, pot stickers with duck blood soup, and smooth and sweet red bean paste... The most affectionate thing is of course, sitting in the streets and alleys in the cold night, sucking vigorously against a bowl of wine-making Lantern Festival, a warm feeling of lingering in the heart and cheeks."

"Okay!" Chef Su clapped his hands and said excitedly: "Discustomers are really gourmets, Su admires them!"

After saying that, I served the third dish, which was red and white, and it turned out to be fried lotus root meatballs. I smelled Yiming and moved my nose slightly, and said with a smile: "Flower-scented lotus root?"

Chef Su nodded secretly and introduced: "Where is the Qingyi River, Gufeng River and Zifu River in our hometown, there are many fish, shrimps, and lotus roots. Where can we pick lotus in the south of the Yangtze River? Of course, it is the place where my hometown is!"

"The clear pond, the lotus leaves in the fields, the green covers are green, and the red clothes are flying. The dense lotus leaves spread from near to far to connect the sky and the earth. The wind turns the leaves and the white waves on the back, forming a clear and blue world."

"After the Great Heat, the lotus flowers bloom, pick the lotus root like a baby's arm. We call the lotus root, white and tender, watery, crispy and crispy, the meat is tender and sweet, and there is no trace of residue at all in the mouth, which is comparable to the best fresh pears."

"When winter is approaching, the lotus leaves are gone, and the lotus pond is dried up, fish and shrimp are caught, and the fat lotus roots are dug up. Various special lotus dishes are convenient for the table to appear on the dining table: fried lotus root shreds with red pepper, oil lotus root hooves, braised lotus root, and steamed glutinous rice. At most, the lotus root meatballs are fried before the New Year."

I put it in my mouth and left a fragrance. I commented: "Fried lotus root balls have the mellow fragrance of lotus root, and it is smooth in the mouth because of the lotus root. In the lotus root paste, the fried lotus root balls are crispy and compact, with a slightly brown and slightly browned, and the lips and cheeks are particularly refreshing after eating."

Everyone tasted it separately, and it turned out that the flavor was unique. Chef Su delivered the fourth dish, which seemed to arouse Ma Dingxiang's infinite sigh, recalling: "Salty duck steamed glutinous rice. In my childhood memory, every winter, the wax goods hanging under the eaves of every household are smoked by the warm sunshine during the day, and are dried and frozen at night, and even the color is so refreshing and strong."

"When the sunset is setting, my grandmother smiled and scooped out a new millet from a millet jar. She put the glutinous rice into the pond and jumped onto the water. After draining it, wait for it to inhale 20 to 30% of the water and add water to the pot. Do not put too much water. It can be submerged with the rice about one fingernail deep."

"As a child, I turned to the stove to light a pot, boil the rice soup, and see that the water was dry, and took out a hole with chopsticks in the center of the pot and poured water until the hole was flat. Grandma spread the dark red salted duck cut into diced squares on the rice in the pot, covered the pot with tight lid, and told me to continue the heat and then cook. Until the heat in the pot steams, boil it in low heat for five or six minutes, and then simmer it in the rice pot for seven or eight minutes."

Ma Dingxiang closed his eyes, immersed in his memories, and murmured to himself: "At this time, the house is full of salty duck fragrance. When the lid of the pot is opened, the salty duck is dark red. The glutinous rice that absorbs oily juice is full and white under the kerosene light... Before you can get in, the strong fragrance has already made you salivate."

When I opened my eyes, the corners of my eyes were slightly wet and said, "Salty duck steamed glutinous rice. The dryer the rice, the better it is. It is shiny. The hot glutinous rice sucks the mellow fragrance of the salted duck, which will make you unforgettable for a lifetime after you have eaten it!"

Not only Ma Dingxiang, but even Ling Junsheng was infected, as if it evoked childhood memories, and couldn't help but sigh. The second elder was over 70 years old, so he was naturally the easiest to fall into memories and unable to extricate himself.

Chef Su quietly served the fifth dish, Ling Tiancheng's eyes lit up and he whispered: "It's actually a bad fish? I like it!"

This sentence brings the two elders back to reality. Chef Su introduced: "In the twelfth lunar month of my hometown, every household will not only pickle and hang the carrots outside the house to smoke and dry them, but of course, they must also use wine gravy to put on a jar of fish. When we entertain guests during the Spring Festival, a rich and mellow flavor dish will appear on the table."

Wen Yiming suddenly remembered something and said, "When it comes to fermented glutinous rice, I have eaten another delicacy, the pig intestine. Because the pig intestine itself produces oil, it is particularly plump and soft. Every time at the dinner table during the Spring Festival, when my mother takes out a bowl of red pig intestines with white crumbs from the steaming rice pot, you can put it in your mouth and pick it up a piece, be careful not to bite your tongue off!"

Everyone laughed. The sorrow just now was wiped out and the atmosphere became more and more harmonious. Chef Su's level is not low. Not only does the dishes taste delicious, but they can also represent the flavor of their hometown. The taste is elegant, which is most suitable for the taste and health of the two elderly people.

Finally, Chef Su delivered a large bottle of light green wine. As soon as he opened the lid, Wen Yiming looked slightly shocked and said curiously: "Plum wine!"

"In the yellow plum season, every family is raining, and the grass and ponds are everywhere. At this time, the plums hanging on the branches, swaying in the wind, began to turn from green to yellow, and the taste also changed from green to sweet and sour, just in the season of drizzle in the south of the Yangtze River."

"The plums that are rich in the east and west mountains of the lakeside of my hometown are the most famous for their glory and blessings. There is a saying that Deng Wei's plum blossoms are the best in the world. According to legend, the sea of ​​fragrance comes from this. When it rains, it is called the yellow plum sky or the yellow plum rain. If you walk under the plum trees by chance, the fragrance of the plum blossoms will soak the mood in the rainy season and bring people a little pleasure."

Chef Su filled everyone with a big cup, and sniffed it on Yiming. It was plump and refreshing, full of juice, as if it was bitten in one bite, and the sour and sweet smell would flow into the heart.

He sighed: "This wine is compatible with the tenderness and tenderness of the fruit wine and the refreshing and strong distilled wine. The two styles are combined, and the slightly sour and sweet reveal an extra mellow texture. Because the plum juice penetrates into the wine, and the effect of saccharification, the wine is a bit sticky in the mouth, with a long aftertaste, and has a bit of the lingering and clear charm of my daughter's house."

Ling Tiancheng’s favorite wine, and he rarely tasted such an elegant thing. Aftertaste: “Jiangnan plums are not good fruits, but they are good raw materials for candied green plums, creamy plums, tangerine peel plums, licorice plums, etc., and can also be made into sour plum juice. Jiangnan women like to eat candied plums, so they are all a bit affectionate and charming sweet and sour, which is really attractive…”

Everyone burst into laughter. Ling Junsheng glared at his son and scolded, "It's desirable? What are your bad thoughts?"

"Don't dare! Don't dare!"

Ling Tiancheng quickly shook his head and begged for mercy, "I am talking about wine, not a woman!"

This meal was pleasant, especially the last plum wine, which can best resolve greasy things, refreshing and endless aftertaste.

After the banquet, you will naturally be able to taste the fragrance. The fragrance of meditation makes Ma Dingxiang intoxicated and obsessed with it, and can't extricate himself for a long time.
Chapter completed!