Living in Chong Gift Food Chapter 14 2019-10-08

Live in Chongli Food Chapter 14

Qifengchi

1. Shredded mutton and buckwheat soup

I like to eat taste, no matter what The place, food and drink must not be improvised.

After coming to Chongli for a month, I have a basic grasp of what delicious food is available here. The mutton in Chongli is very authentic, fresh and tender, and the price is cheap. Shops along the street sell beef and mutton one after another.

We will give you which piece you want, and the price will be the same regardless of the position. Fresh and tender tenderloin only costs 28 yuan a pound. I bought one at a time, and the weight was less than three pounds. Cut it into small pieces when you get home, put it in the refrigerator and eat it slowly.

I came to Chongli and bought a box of buckwheat noodles at Zhangjiakou Yonghui Supermarket, a bag weighing two taels.

There are only a few varieties of local Chinese cabbage. I can’t name the specific variety, but it tastes slightly sweet.

After buying the mutton, I ate breakfast at home. Get up in the morning, put cold water in a spoon, put the buckwheat into the water, and heat it at the same time. When the buckwheat noodles are boiling, boil for two, take out the buckwheat noodles and put them in a bowl. Then clean the spoon, add sesame oil, put the chopped onions and garlic into the spoon, and after frying until fragrant, put the mutton shreds into the spoon and stir-fry, add dark soy sauce to make the mutton tender, and then add the chopped cabbage Put the shredded shreds into a spoon and stir-fry, stir-fry the cabbage leaves, add salt, put it in a bowl, and stir evenly with the buckwheat noodle soup. The buckwheat noodle and mutton soup made in this way is not only delicious, but the mutton is tender, and the buckwheat noodles are soft, smooth and delicate. , unique taste.

This kind of breakfast is not only affordable, but also nutritious and healthy. Chongli people and tourists may wish to try it.

2. Stir-fried soybean sprouts

Chongli people love to eat fermented soybean sprouts. All the vegetable and fruit shops on the street have fermented soybean sprouts. What are the specifics of Chongli people? Eat, I don’t know. After coming to Chongli, every time I buy food, I buy two or three yuan of soybean sprouts. Chongli sells vegetables with special features. Soybean sprouts are soaked in water, and tofu is also soaked in water. I don’t think the purpose of selling it this way is to increase the weight. It may be a habit of Chongli people.

The sprouted soybean sprouts have higher nutritional value and are richer in nutrients than those that have not sprouted.

As for how to eat it, I have tried many methods. I wonder if people in Chongli also eat this way.

First, wash the soybean sprouts and drain them, cut some diced carrots, diced peppers, and diced pork belly, set aside.

Then clean the spoon, put in sesame oil, fry onion, ginger, garlic and chili until fragrant, add pork belly and stir-fry, add dark soy sauce, add water, put the soybean sprouts in the spoon and stew, the soup should cover the soybean sprouts. When the soybean sprouts are cooked, add a little salt, then put the diced carrots and peppers into the spoon, turn it over and take it out of the spoon.

The characteristics of this dish are nutritious, affordable, spicy and refreshing taste, beautiful color and eye-catching appearance. It’s the best side dish to go with wine.

3. Oatmeal Wowo

Chongli’s Oatmeal Wowo is delicious. This delicacy is definitely a must-have in Chongli. When I came to Chongli, the famous local novelist Zhu Yueping asked friends from the district to drink with me.

The sun sets very quickly in Chongli. Maybe it’s because the mountains block the light. Before six o’clock, all the lights in the hotel are on.

We came to a famous farm restaurant in the north of the city and sat down in a room in the basement.

Zhu Yueping first ordered Chongli’s specialty oatmeal noodles. The dishes are secondary.

Not long after, several drawers of steamed oatmeal noodles were served to the dining table. Several bowls of stew were also served. I can’t see what ingredients the stew in the small bowl is made of, but I heard it’s made of diced meat, mushrooms, tomatoes and eggs. I picked up a piece of oatmeal noodles and dipped it in the marinade to taste. The oatmeal noodles were soft, delicate, smooth and slightly sweet, with a unique taste. There is room for aftertaste.

After tasting the oatmeal noodles, I was thinking about a question, such a good local delicacy, why is it not done well? The key is the cultural gap. I have told many restaurant owners that as a farm restaurant, you have to cook the food you eat every day and the food you don’t want to eat every day. This is the food that customers like to eat. The customers in the city are tired of eating big fish, big meat, delicacies from the mountains and the sea. No matter how good you are, it’s still not as good as the chefs in the city.

But the bosses wouldn’t listen. If Chongli’s oatmeal noodles are cooked well, I think customers will definitely like it.

You might as well try my suggestion. The stew should be thicker, not soupy and watery, and the utensils should be particular. Put the prepared stew into tasteful utensils. You don’t need to eat it, but you will have an appetite just by looking at it.

The marinade made in this way will definitely improve the grade of oatmeal noodles.

IV. Tofu in Chongli

After coming to Chongli, I found that people in Chongli love to eat tofu. Walking on the street, you can see Chongli people carrying tofu everywhere.

The vegetable shops in Chongli are located one by one on the street. Go inside and take a look, you will see milky white tofu soaked in water in a white plastic box. Chongli's tofu is sold regardless of the pound or piece. Rectangular tofu costs three yuan a piece. Cut it into two pieces and it becomes a square shape. Each piece sells for one dollar and a half. The clear, cold and clean Chongli water makes Chongli people proud to say that our water is mountain spring water. Very clean, very sweet, just like Nongfu Spring, a little sweet. What Chongli people said is really not an exaggeration. I also felt it when I came to Chongli. Needless to say, the air here is blue sky and white clouds every day. Then there's water. Chongli water is clear, transparent, clean and sweet. It does not add bleaching powder or any disinfectant and is safe to drink directly.

As the saying goes, the key to good tofu is good water. No wonder, after ordering the tofu in Chongli, it needs to be soaked in water.

Seeing that Chongli people buy tofu every day, I have not asked them how they eat it. I think Chongli people who don’t care about luxury and are simple and kind will never make any new twists on ordinary tofu.

Chinese cabbage boiled with tofu may be a favorite of Chongli people, because the Chongli people carrying tofu are also carrying a Chinese cabbage.

Chongli people can eat Chinese cabbage and tofu for several lifetimes without getting tired of it.

Because it is ordinary tofu that has raised generations of simple Chongli people, to this day, tofu is still the essence of life and the root of life for Chongli people.

5. Chongli Hand-made Noodles

Chongli’s Shangpin Hand-made Noodles Restaurant is very famous. It is packed with customers every day, and most of the people who come here to eat noodles are ski enthusiasts from Beijing and Tianjin. Although the hand-made noodles here cost ten yuan a bowl, the customers sitting at the table waiting for their order to be called are still very patient.

Shangpin’s hand-made noodles are indeed hand-made. The snow-white noodles are as thin and white as silk. When cooked in a pot, they will not become batter and will become more elastic. It tastes smooth and chewy. There are six kinds of brine for the soup, including ordinary tomato and egg brine, pickled mustard and shredded pork, garlic sprouts and diced meat, fungus and egg, beans, meat and egg, and mushroom meat. These marinades are served in six stainless steel rectangular boxes, and guests can order whatever they want. The stew is very thin and there are very few ingredients in the stew.

I heard from local elders that Chongli’s hand-made noodles have a long history and can be traced back thousands of years. According to historical records, noodle soup was not called soup at first, but was called cake. At the beginning, it is actually a dough soup. The mixed dough is torn into pieces in your hands and cooked in the pot. Soup cake is also called boiled cake. According to "Qi Min Yao Shu": First, knead the strips to the thickness of chopsticks, cut them into one-foot-long sections, and soak them in water on a plate. Then rub it on the side of the pot until it is as thin as a leek leaf, then boil it in water.

The noodles we eat today were called soup cakes in ancient times. According to Ma Yongqing's "Lazy Zhenzi" of the Song Dynasty: "Soup cakes are today's longevity noodles." "Guisi Cumulative Manuscript" of the Qing Dynasty records: "Noodles are called cut noodles, called ramen noodles, called plain noodles, called dried noodles, called soup noodles, also called plain cakes. It is also called Shui Yin Noodles. "The soup cakes are cut on the table with a knife and no longer held by hands, so they are called no support. The soup cakes need to be boiled in water, so they are called Shui Yin Cake, and they are also called water cakes. The soup cake is as white as jade, so it is also called soup jade. Soup cakes originated in the Han Dynasty and have a history of more than 2,000 years. During the Song and Yuan Dynasties, there were more and more noodle making methods. There were more than ten famous noodles on the market in the Northern Song Dynasty, including plain noodles, pork noodles, large noodles and Tongpi cooked noodles. Braised noodles. During the Ming and Qing Dynasties, varieties such as stretched noodles and knife-shaped noodles appeared.

I have not verified the origin of Chongli’s hand-made noodles. What I care about is his noodles and marinade. When I come to Chongli, I often taste Shangpin’s hand-made noodles and braised noodles.

Chongli does not produce wheat, and Shangpin’s flour is imported from other places. Therefore, the noodles rolled out are not only somersault, but also as thin and white as silk. When cooked in a pot, there is no batter and more somersaults. . It tastes smooth and has a chewy texture. In the morning, I went to Shangpin to have a bowl of hand-made noodles, a spoonful of mushroom diced pork stew, stir evenly, and two cloves of garlic. It was delicious. By noon, I still didn’t feel hungry.

Some people say that Chongli’s hand-made noodles cost ten yuan a bowl, which is too expensive. If you stand at the counter and see the old man bending over to cook noodles in the kitchen window, you will think that the bowls of noodles sold here are all rolled by him. When you see his stooped posture, you will feel that ten yuan for a bowl of hand-made noodles is not expensive.

6. Chongli people love to eat meat

There are many butcher shops in Chongli, just like vegetable and fruit shops, one after another. In a small county with less than 50,000 people, the sales volume of pork far exceeds that of my city.

Chongli pork is good, with thick fat and less lean meat. The fat is three inches thick, and it feels very fragrant when you look at it.

The pigs in Chongli are fed grain instead of feed, and they are kept in captivity for a long time, so the pork is very fragrant. On the second day after coming to Chongli, I really couldn’t resist the temptation, so I bought a few kilograms, cut them into inch-sized pieces at home, stir-fried them with sugar, and simmered them over low heat. After more than an hour, the meat in the pot changed and the skin shrank. Get in and the fat comes out. The whole house was filled with the strong aroma of pork. Chongli pork is so delicious. After eating one piece, I didn't want to eat the second piece. It was really fragrant, greasy, and oily. I stewed a large bowl of meat, and I haven’t finished it in a month. I still have a few pieces left. If my friends in Chongli hadn’t helped me, I would have had to eat that bowl of meat until summer.

Chongli people love to eat pork. I saw Chongli people walking on the street, carrying tofu and bean sprouts in one hand and pork in the other. I heard from the locals that people who have money but no money can satisfy their craving every day. This refers to worshiping rituals in the past. Today's Chongli is not what it used to be, and the Winter Olympics has already caused a stir. There are many tourists here, and there are many foreign cars running on the streets. Although the customer flow has increased, the price of meat has not increased. Fresh pork only costs 11 yuan per pound.

Why Chongli people love to eat meat is hard to say, but one thing is that Chongli people are not greedy.

The eating habits of Chongli people are to eat two meals a day. I get up at eight o'clock in the morning and start making meals, oatmeal noodles, oatmeal fish, and meat must be included in the stew. The main dish that the locals call is tofu stewed with meat and Chinese cabbage.

I am not sure whether this sumptuous meal is breakfast or lunch. After ten o'clock, Chongli people have eaten and drank enough and walked out of their homes. They like to gather in crowded places. In front of supermarkets and on the roadside, Chongli people gather around the terrazzo piers made by the government. Poker, dozens of people playing poker, hundreds of people watching. It was past noon, but people still stayed. They played until the sun turned west.

At five o'clock in the afternoon, all the people had dispersed and the streets gradually became sparse. Chongli people had already gone home for dinner, which must be tofu, cabbage and meat stew.

7. Stir-fried vermicelli with dried beans

The local dishes in the socialist farmhouses in Chongli are very delicious. After coming to Chongli, a few friends invited me to drink in the evening and we took a tricycle. Went to the farmhouse.

The taxis in Chongli are very special. There are red Fulu three-wheeled motorcycles running all over the streets.

Taking a taxi in Chongli costs five yuan as long as you don’t leave Chongli. The red Fulu three-wheeled motorcycle started driving for a few minutes before arriving at the small socialist farmyard.

Went into the restaurant and sat down to order. My friend ordered several dishes such as stir-fried vermicelli with dried beans, pork intestine hot pot, and stir-fried small sea shrimps. The staple food is oatmeal noodles. While drinking, a friend introduced me to stir-fried vermicelli with dried beans. This dish is the most famous local dish and a favorite dish of Chongli people.

When the dish was served, I took a look at its appearance. Green dried shredded beans were paired with red potato vermicelli soaked in soy sauce, garnished with green chives and red meat cubes. The appearance is smooth and bright, and there is bright red flax oil floating in the plate. I tasted it while it was hot, and the dried beans contained a strong flavor of dried vegetables and sun-dried beans. The potato vermicelli is smooth and chewy, and the vermicelli is soaked in sesame oil and has a refreshing fragrance. The purple-red inch braised pork is fragrant but not greasy. This dish tastes very good and has unique local characteristics and food culture taste.

Otherwise, people in Chongli would love to eat this dish, because it is really good. If you use this dish to drink wine, it is better to use it to eat and stimulate your appetite. Drinking with it will make it a little greasy, so why not use it to drink wine? Even better with meals.

8. Chongli Dishes

There is a major dish in Northeast China called Pork Stewed Vermicelli, and there is also a Chongli Dishes called Pork Stewed Vermicelli. It is similar to the pork stewed vermicelli in Northeast China. The only difference is the wording of stew and boil, but the concept is the same.

Chongli’s pork vermicelli noodles indeed have the local characteristics and flavor of Chongli. First of all, the ingredients are different from Northeast Pork Stewed Vermicelli. The pork in Chongli is pork belly and the pink ones are potato vermicelli. To make it, cut the pork belly into thin triangles without peeling it. The purpose is to reduce lean meat. Stir-fry the sliced ??pork belly with onion, ginger and garlic. After it becomes fragrant, add a little soy sauce to enhance the flavor. Then, put the potato vermicelli into the pot and simmer for a few minutes, add a little salt and sugar to enhance the freshness and remove the fishy smell. After serving, add chili oil and garnish with coriander.

The characteristics of this dish are that the meat is fragrant but not greasy, the vermicelli is smooth and round, and the meat is full of flavor. It's a great dish to go with a meal.

After coming to Chongli, I went to a famous socialist farmhouse in Chongli to taste this local dish. I thought it tasted good. It not only had strong local characteristics, but also had a long history of food culture.

As the saying goes, where the soil and water support the people, the real culture lies among the people. For hundreds of years, or even thousands of years, Chongli people have continued this way of eating handed down from their ancestors. In fact, this ordinary and traditional eating way of Chongli people is the food culture of Chongli.

9. Chongli Dishes Made in One Pot

There is a famous dish in the Northeast, which is called "Chongli Dishes Made in One Pot". In a large iron pot, fat and thick pork cubes are stewed with wide vermicelli, dried beans, dried eggplant, potato cubes, tender corn, and a circle of corn flour pancakes stuck to the edge of the pot. The pot was simmering for days with a fragrant aroma. The meat was stewed, the dried vegetables were rotten, and the corn flour pancakes were ripe. When the lid of the pot was opened, the whole house was filled with the strong aroma of the pot.

The favorite food of Northeastern people is the one-pot dish from the farm. Of course, the one-pot dish from the farm has become a specialty dish of the Northeastern people.

There is also a one-pot dish made by farmers in Chongli. Its cooking method is basically the same as that of one-pot dishes made by farmers in Northeast China. Perhaps Chongli Yi Guo Chu came from the Northeast. However, Chongli's one-pot dish has added a lot of new connotations, and the variety of dishes is richer than that of Northeast China. Fatty pork stewed with snow-white wide vermicelli, dried beans, Chinese cabbage, frozen tofu, corn, potatoes and so on. There are also carp, grass carp, and catfish served in one pot, with fresh tofu, potato vermicelli, sauerkraut, dried beans, etc. in the pot. It tastes unique and delicious. In Chongli, I couldn't finish eating the same pot of food from the farm for a year. There are more varieties of pancakes stuck on the side of the big iron pot, including Chongli oatmeal, cornmeal, buckwheat and millet flour pancakes. The vegetables are cooked, and so are the pancakes. When you open the lid of the pot, the aroma from the farm pot will tempt the gluttons to come out. After I came to Chongli, I tasted different types of Yi Guo Chu in several farmhouses in Chongli, and I felt that each had its own taste and unique taste.

Don’t eat stir-fry dishes when you go to Chongli, because the cooking skills of the chefs here are very average. It is very tasteful to eat the local dishes of Chongli, especially the one-pot dishes from Chongli farmers, that’s what Chongli is. Real taste.

10. Sheep and Scorpion in Jiuxian County

Chongli is a small place with few people. In a small county with less than 30,000 people, there are many pork and mutton shops. The butcher shops on the street are next to each other. The mutton sold here is all freshly killed. The price of mutton, regardless of part, is 28 per pound.

Chongli is rich in sheep. The sheep here are free-range and grow up eating grass, so the mutton sold must be fresh and tender.

There are many mutton shops and hotpot restaurants in Chongli. Lao Laing Shabu Shabu Restaurant, Jiuxian Sheep and Scorpion Hot Pot, Inner Mongolia Roast Whole Lamb, and Grassland Red Hot Pot are all located next to each other, and their business is very prosperous.

After I came to Chongli, I liked to eat hot pot. After I came to Chongli, the locals said, don’t eat stir-fries in Chongli. If you want to eat, eat Chongli’s big dishes. Stewed vermicelli with meat, stewed tofu with dried beans, or just eat hot pot. Chongli’s hotpot is the purest, no less popular than Donglaishun hotpot.

There are two types of mutton-shabu-shabu in Chongli, one is frozen mutton rolls, and the other is freshly slaughtered.

Thirty-one plates were frozen and sixty-one plates were fresh.

I have rinsed frozen mutton several times and found the mutton to be fresh and tender. The cooked meat is white and tender. It is indeed purer than the hot pot meat at my place.

The ingredients for Chongli hot pot are simple. Not as particular as big cities. But one thing is that the chive flowers here are pure, green in color, and taste pure, but they taste salty. Saltyness is a major characteristic of Chongli.

Chongli Jiu County Sheep and Scorpion Hot Pot is also very unique, and the way of eating it is different from other places.

A large copper pot sat on the gas stove in the round table, with stewed sheep and scorpions in it. It didn't take long for it to boil away. Afterwards, you can add mutton slices, mutton louvers, wide vermicelli, and various vegetables.

After finishing the wine, the main food was simple, mainly oatmeal noodles, and there were also fire-cooked and hand-stretched slices of soup.

Put these oatmeal noodles and sliced ??soup in a boiling pot, choose which one to eat. The oatmeal noodle soup cooked with old sheep and scorpion soup is very delicious.

When I walked out of the hot pot restaurant, I was still smelling of the strong smell of lamb-boiled scorpions.

11. Eggs at a sesame oil stall

Although Chongli is small, in addition to the good air and water, the local specialties of pork and mutton here are also famous. Pork is fat and fragrant, so no feed is required. The mutton is fresh and tender, and it was raised on free-range grass. The eggs here, whether free-range or chickens raised in cages, have basically the same quality and nutritional value. The only difference is the price.

After tasting braised pork, braised mutton, braised meat with local vegetables, and oatmeal noodles in Chongli, I feel that there are still many delicacies in Chongli that I have not tasted.

People in Chongli eat sesame oil. It is said that sesame oil has many nutritional values ??and health care effects, and it has very good curative effects on many people with diseases.

I have been eating sesame oil when I was in Tangshan. However, the sesame oil sold in Tangshan supermarkets is not only very expensive, but also the fumes from cooking are very choking and spicy.

After coming to Chongli, I ate the sesame oil here and felt it was different from the one in Tangshan. Chongli's sesame oil is very fragrant when fried, and the smoke is also fragrant and does not burn your throat at all. Dishes stir-fried with sesame oil are fragrant and not greasy.

In Chongli, I found that eggs spread with sesame oil are the most fragrant and delicious. The eggs are browned, tender and fragrant. I usually drink alcohol and don’t want to go out to buy groceries. I take out a few eggs from the refrigerator, beat them in a bowl, mix them evenly, do not add salt, and put an appropriate amount of sesame oil in the frying spoon. When the oil is hot, put the eggs in the frying spoon. Turn the spoon to spread the eggs evenly. When the bottom surface is browned, use a spatula to rub the edges to pry open the eggs, flip with a frying spoon, and spread this side again. When the bottom surface is also browned, slowly put it on the plate and eat it while it is hot. The taste, taste and feeling are different from other eggs cooked in oil.

Some people may ask, why not add salt. I feel like it tastes different with salt and without salt. Without salt, it will have an original and natural taste. Adding salt will destroy the quality and nutritional value of the sesame oil stall eggs. I once heard Dr. Liu Peiran, a veteran doctor, say that eggs spread with sesame oil and eaten while hot can cure coughs.

12. Stir-fried cauliflower with pork

Cauliflower, scientific name is cauliflower, also known as cauliflower. Cauliflower is a cruciferous vegetable, a variant of cabbage. Cauliflower is rich in vitamins B and C. Cauliflower is fresh and tender, rich in nutrients and delicious in flavor. Cauliflower has been included in people's anti-cancer diet by nutritionists from various countries. Cauliflower contains antioxidant and anti-cancer trace elements. Long-term consumption can reduce the incidence of breast cancer, rectal cancer, gastric cancer and other cancers.

Cauliflower is one of the foods that contains the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaners, preventing cholesterol from oxidizing and preventing platelets from clumping, thus reducing heart disease and stroke. danger. Some people's skin will turn blue and purple upon minor collisions and injuries. This is due to the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower. Eating more cauliflower will also strengthen the blood vessel walls and make them less likely to rupture. The rich vitamin C content enables cauliflower to enhance the detoxification ability of the liver, improve the body's immunity, and prevent the occurrence of colds and scurvy.

You can use cauliflower to make stir-fried cauliflower with bacon, stir-fried cauliflower with mushrooms, stir-fried cauliflower with duck meat, stir-fried cauliflower with fresh mushrooms, stuffed cauliflower meatballs, stir-fried cauliflower with eggs, stir-fried cauliflower with shrimp rings, roasted cauliflower with dried shrimps, and roasted cauliflower with crab roe. and stir-fried cauliflower with pork belly.

After coming to Chongli, local friends told me that when visiting a restaurant in Chongli, don’t order stir-fry dishes. If you order dishes, order local dishes. If you order braised cabbage with butter, the chef here not only doesn’t know how to cook it, but has even heard of it.

One day I went to a local restaurant for lunch. The waiter brought me the menu, and I randomly ordered local pork belly and stir-fried cauliflower.

Stir-fried pork belly and cauliflower is an economical and affordable stir-fry dish in local restaurants.

After a while, the waiter brought pork belly and stir-fried cauliflower. I first looked at the appearance of the dishes. The cauliflower was evenly sized and the length of the pork belly was cut into standard thicknesses.

The pork belly is two inches thick, with red and white slices. The vegetables are stir-fried using the most primitive Chinese stir-frying method. The pork belly is stir-fried raw without catching the starch, in order to maintain the original flavor of the meat. The fried meat is cooked, rotten and fragrant. At the same time, you can experience the skills of local chefs in cooking.

After the chef stirs the pot with garlic slices, put the meat slices in a spoon and stir-fry, add dark soy sauce, after the meat is cooked, add cauliflower, stir-fry, add salt, stir-fry the cauliflower and do not let it rot. The crispness of the cauliflower.

I tasted the cauliflower first and it was crisp. I picked up another piece of meat. The meat tasted very fragrant without any unpleasant smell. I quickly picked up the rice bowl, stir-fried the pork belly with cauliflower, and ate the rice.

After a while, I had to finish a bowl of rice, pork belly and pork belly.

Climb close to the height of the white clouds. The sudden sharp turn, the big loop of sprinting down and then climbing to the top of the clouds made my heart clench. When the car arrived at Tana Valley, I faced the wind and looked down. At the bottom of the mountain were very deep terraces. We don’t want to go back because it’s terrible to go back and we don’t want to repeat it again. We had no choice but to go down the slope and head home in the direction of Chongli.

Below Tianlu is the small village of Lujiaying, and running to the south is Shiyaozi. Cars start to jump up and down the dirt road in the mountains again. Worried again. The car slid down the mountain and finally saw Shiyaozi Township. After walking up the 242 provincial road for a kilometer, we arrived at Chongli.

This Pilgrim drive took more than six hours, and we made a full circle. When we arrived in Chongli, we all felt hungry. There is a Lao Tang Sheep and Scorpion Hotpot restaurant at the intersection of Hope. We went in. The few private rooms in the hotel were very simple. There was also a table of people drinking wine, and there were piles of leftover sheep and scorpion bones on the table. After we sat down, the waiter brought us the menu. I ordered one pound of lamb scorpion, two pounds of lamb tail bones, one pound of lamb neck, and several plates of vegetables. It didn't take long before the pot started boiling. We fished out the sheep scorpion from the boiling pot and started to nibble on it. The lamb and scorpion meat is very fresh and tender, and the taste is also very delicious. The deep red mutton tastes like braised mutton. The meat doesn't have any smell, and the lamb tail meat is fatter but not greasy. The mutton neck meat was also very tender. The three of us had two bottles of wine and ate four pounds of mutton neck, mutton scorpions, mutton tail bones, a few plates of vegetables and a bed of oats noodles, all of which were eaten.

After eating and drinking, I returned home, lay on the bed, and looked at the scenery of the sky road captured by my mobile phone. I felt that the scenery was charming and steep, with blue sky and white clouds, as if the clouds were walking on the sky road.

14. Cold Cimicifuga

I know that many vegetables in China are herbs, but many herbs in China are also vegetables. For example: purslane, plantain, dandelion, dandelion, etc. are all herbs well known to Chinese people.

A kind of wild vegetable grows in the valley of Baiqi Township, Chongli. The locals call it Xima. What is its scientific name? The vegetable seller in Chongli didn't know what it was called. I checked a lot of information and found out that the scientific name of the Xi Ma that Chongli people call Cimicifuga. Its aliases are also called Zhou cohosh ("Ben Jing"), Zhou cohosh ("Bielu"), chicken bone cohosh (Tao Hongjing), grimace cohosh ("Compendium"), green cohosh ("Medical Notes") 》). Functions: Indications: promoting yang, releasing, clearing rash, and detoxifying. During treatment, Qi epidemic diseases include headache with cold and heat, sore throat, aphthous ulcers, and opaque macules; depression of Qi, chronic diarrhea and dysentery, anal prolapse, vaginal collapse, vaginal discharge, and prolapse of the uterus in women; carbuncle and sores.

Chongli people eat cohosh with potato chips and dipped in oatmeal fish, which is said to be delicious. How delicious it is, I have never tasted it.

Mr. Li, an old Chinese medicine doctor at Baiqi Township Health Center, gave me a bag of dried cohosh after the Spring Festival. The old man said: cohosh is delicious when used as stuffing and cold salad.

This morning my friend Xiao Wang from Chongli gave me a bag of fresh cohosh. After I got it home, I washed it in the sink. I felt my hand was pricked and it hurt. Moreover, it seemed that the whole hand was pricked by many thorns. At this time, I suddenly remembered what Mr. Li said. When washing cohosh, never wash it with your hands. Use chopsticks to wash it, because there are many thorns on the cohosh and it will hurt your hands.

I washed the cohosh with chopsticks, picking out weeds in the vegetables while washing. Wash and remove. After the water boils, blanch it in boiling water, then soak it in cold water, then control the water, cut it into inch-long sections, add salt, minced garlic, sesame oil, a little vinegar and mix evenly.

Chongli people call Cimicifuga buds bitter vegetables. It is said that the pharmacological effects of Cimicifuga buds are much higher than that of Cimicifuga leaves. Or why it is sold so expensively. The Cimicifuga buds sold in Chongli are very expensive, costing more than 20 yuan per catty.

It is best to eat Cimicifuga sprouts cold. After washing, blanch it in boiling water and then soak it in cold water. Control the moisture, cut into inch sections, and serve cold with salt and sesame oil. It tastes bitter and has a slightly sweet aftertaste.

Cimicifuga leaves are not bitter and taste light and smooth, a bit like amaranth.

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