What's dad's uncle's name? I'm from the south, a vegetable in the south.

▲ In the eyes of southerners, beef noodles must be eaten with two dishes. Photography/whale tail vision, picture/worm creativity

-Wind, scenery and words-

Qingming comes home

Did your mother ask you to eat vegetables?

As a southerner, I have repeatedly said to the owners of northern restaurants all over the country with luck:

"Let's have another green vegetable!"

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This is what I expected in my heart.

Photography /seven 184 pictures/ideas of worms

Looking at those slightly confused eyes, the Lanzhou brothers set out a plate of fried lilies, the Xinjiang guy asked me if I wanted to eat fried cabbage, and the Beijing brothers even recommended green beans, broccoli and Chinese cabbage ... The Northeast brother gave me a popular science sentence: "You don't call it a green vegetable, it's called a green leaf vegetable!"

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The food served is like this.

▲ Figure 1: celery and lily, photography/Wu Xuewen; Figure 2: Dry-pot Chinese cabbage, photography/Weiya; Figure 3: Boss, a blue flower, photography/thatched cottage photography studio; Figure 4: Northeast sauerkraut, photography/Dongli. Figure 4 comes from bugs and ideas.

Even in the vast southern region, the definition of "green vegetables" is quite different-

In the eyes of residents in Baoyou District, Shanghai Green is the most typical. People in Guangdong and Guangxi prefer cabbage and kale, while people in Yunnan are keen on bitter vegetables. Wuhan people recognized Hongshan Flower Town as the best in the world, and Chengdu people listed "peas, red vines, radishes and vines" on the spot. ...

▲ Obviously, Sichuanese fouled and ate green vegetables to sell Meng. Photography /Fiona _ Xuetu/Tuchong Creativity

In the eyes of northerners, "green vegetables" are almost equal to all vegetables, regardless of lettuce, spinach, broccoli, eggplant, radish and green beans; But for southerners, the laurel of green vegetables belongs only to those green stems and leaves that are "proud of vegetables".

Different southern regions have their own "vegetable confidence".

People in Shanghai, Jiangsu, Zhejiang and Shanghai have always been "fundamentalists" of green vegetables.

Don't say that cabbage, beans and broccoli are not green vegetables, even spinach, lettuce and oily wheat vegetables should be hesitated. In Jiangsu, Zhejiang and Shanghai, the standard green vegetable template belongs to Shanghai Green. In addition, Chinese cabbage, small green vegetables, baby vegetables and chicken hair vegetables also belong to the category of green vegetables.

▲ Turquoise leaves and milky stalks are fat and big, and they are beautiful Shanghai green. Figure/vision china

The summer in the south of the Yangtze River is hot and dreary, and only a dish of vegetables at the finale can announce the successful conclusion of the banquet. The most refreshing and simple way is to add nothing but water, salt and vegetables. A bowl can dispel the hot air all day and soothe every "Jiangnan stomach".

More common is stir-frying. Cooking is delicious, there is no secret, as long as there is more oil. Wang Huo is wide in oil. Stir-fry the pan quickly. The food hasn't tasted back yet. The crisp bright green is still maintained, but the body is already on the plate.

▲ Vegetables should be fried with wok gas while keeping oily green. Photography/Sea of Clouds/Picture Worm Creativity

The chef is in a good mood and will add some rotten skin or mushrooms. Tofu is a specialty of Fuyang, Zhejiang, and it is famous in Zhejiang, Shanghai and Jiangsu. The skin of tofu is tender, smooth and as thin as cicada's wings, which just matches the crisp and refreshing feeling of green vegetables. Mushrooms, too, are tender and fragrant, just making up for the dullness of vegetables.

▲ Fried Hangzhou cabbage with rotten skin. Figure/vision china

In the areas of Hangjiahu and Ningshao, which are famous for their thick oil and red sauce, green vegetables can't escape the fate of being black and ugly-"copying green vegetables with sauce" is a practice with Wu characteristics.

"Kao" is a dialect of Wu dialect, which can replace the meaning of burning, boiling and frying. Stir-fry vegetables in oil pan, add bean paste and boiling water, turn to low heat and cook for a few minutes until the vegetables are soft and discolored, then take them out of the pan. Such "Kao" vegetables are soft and rotten, and the color is yellow and black. It is absolutely impossible to say that they are beautiful, so they are rarely seen on the dining tables of restaurants and city people. Only when you go to a local rural family or a local restaurant can you eat it occasionally.

▲ Sauté ed rapeseed with mushrooms, but you can't see the elements at all. Photography /User _5d5937b2 Pictures/Tumbler Creativity

Although it doesn't sell well, the sweetness of bean paste forced into the dish can actually make ordinary vegetables taste delicious. Abandoning the sweetness and crispness of vegetables, we must cook them in a dark and ugly pot with sauce, which can be regarded as the vegetable Versailles of Jiangnan people.

Chinese cabbage can best represent the wishes of Cantonese people. People in Fujian and Guangdong eat green vegetables, which are lighter than those in Jiangnan, but more fragrant, fresher and more creative.

In southern Fujian, people love to eat lard and lard residue, and the local dialect calls the oil residue "barbecued pork rice". Stir-fried pork with lard is the follow-up of the picnic instruction "cooking vegetarian dishes with meat oil" Even if there is only one bowl of vegetables, you can eat two bowls of rice.

▲ Fried heart with lard residue can best explain the concept of "fried vegetarian dishes with meat oil". Photography/Yang Da Wen Tu/Tu Chong Creativity

In Guangdong, among all kinds of "green vegetables" recognized by the old people, such as lettuce, baby cabbage, chicken feathers, kale, etc., the Chinese cabbage is a well-deserved king.

Guangdong cabbage is moss extracted from green vegetables, similar to Wuhan cabbage. It's just that Guangdong flowering Chinese cabbage is widely produced in southern regions with warm climate, such as Guangdong and Guangxi, and its growth cycle is short, and it can harvest 9- 10 crops a year, so Cantonese people can enjoy this delicious food all year round.

▲ Guangdong cabbage. Photography/Magic Shadow Ranger/Figure Worm Creativity

People in Guangfu eat green vegetables, which fully reflects the simplicity of the road. Boiling shredded pork is a common cooking technique in Cantonese cuisine. Add some oil and salt to boiling water, blanch the dish until it is just raw, and then pour seasonings such as soy sauce and sugar on it, and a simple boiled dish is ready. Lettuce in oyster sauce is similar to Chinese cabbage. After the vegetables are cooked in water, pour in oyster sauce. This is obviously the best way to keep the crispness and sweetness of the dishes.

Shang Tang is also a typical Cantonese dish. Soup is different from broth and thick soup. Clear color and delicious taste. It is just a way to keep vegetables fresh without increasing the burden. Spinach, baby cabbage and amaranth can all be served with soup, and Chinese cabbage is no exception. With preserved eggs, salted duck eggs, western ham and other side dishes, the original sweet and crisp Chinese cabbage has more flavor.

▲ The most typical thing is to serve doll dishes. Photography /lihua0 122 Pictures/Picture Worms Creativity

People in Guangfu especially like to eat Cai Tong. Lettuce is Ipomoea aquatica, with green color and hollow stems. It tastes slippery and sticky. Although cooking is the most refreshing and suitable of all vegetables, it is too lonely to cook all the time. Guangdong people's brains are wide open and spinach is fried with fermented bean curd.

▲ Garlic spinach. Photography/cross-border uncle map/map worm creativity

Salty and delicious fermented milk will be hung on the leaves and stems of spinach, which only adds some flavor to the original humble vegetables.

Wuhan people: Hongshan cuisine is the best in the world! In early spring, a friend from Wuhan visited, holding a big gift box in his hand and opening it. Isn't it the vegetable cabbage that Jiangnan people often eat? Is it worthwhile to send it all this way? The friend proudly said:

"This is not an ordinary vegetable, but a Hongshan vegetable garden!"

Hongshan Caitai (tái) is the elder sister of Wuhan Vegetable Festival. Hongshan Caitai and Chinese cabbage are close relatives, but after years of artificial cultivation and domestication, today's Hongshan Caitai has a purple color and a crisp texture.

▲ Hongshan Caitai. Photography /kenpqyp.dfic map/figure worm creativity

Every year in June 5438+ 10, frost flowers bloom in China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China. The most precious cabbage in Wuhan is mainly produced in a small area around Baotong Temple in Hongshan, which is really not metaphysics. Someone tried to move the Chinese flowering cabbage to other places to plant it, but it couldn't be planted.

It is best to fry the bud with lard and bacon, add a little dried red pepper, and the bud is crisp and juicy. No wonder Su Dongpo is willing to go to Baotong Temple three times for this bud!

▲ Bacon fried cauliflower. Photography /kenpqyp.dfic map/figure worm creativity

Pea bumps are the sharp hearts of Sichuanese. Apart from the seasonal vegetables such as Shanghai cuisine and mustard, Sichuan cuisine has a more "advanced" and "tender" gourmet vegetable: rolled radish sprouts, red vines, pumpkin vines and pea bumps.

▲ Stir-fry sweet potato tips. Photography/Abortion and Autumn Pictures/Turtles Creativity

In fact, whether it is "bumpy" or "rattan", it is the leaves of root vegetables such as sweet potatoes and pumpkins. Every year when the season comes, the leaves of these root vegetables begin to become crisp and delicious. Sichuanese pinch the tender part and use it for cooking and cold salad. It tastes wonderful.

Among them, the most cherished vegetable is pea, which grows in the heart of Sichuan people.

▲ Peas in Sichuan. Photography /Fiona _ Xuetu/Tuchong Creativity

Pea is precious not only because it is only listed in the twelfth lunar month, but also because it is the softest part of pea stems and leaves. Dianer vividly describes the trembling care of the sharpest pea.

Sichuanese who are good at cooking will naturally not waste precious peas, whether they are used for cooking, making noodles or making soup. Stir-fried peas with garlic, stir-fried peas with bacon, stir-fried peas with clear soup and hot pot, Dandan Noodles with peas, and so on.

▲ Sprinkle a few peas on the small noodles, absolutely! Photography/Tangtang amorous feelings map/figure worm creativity

Especially on the Chinese New Year dinner table, peas can't be missing. Crispy meat and peas on the hot pot table meet in the New Year's finale soup. Crispy meat tastes thick and oily, and peas are fresh and crisp. Without this bowl of "pea crisp broth", Sichuanese would probably think that there is a corner missing from the dinner table of this New Year's Eve. Therefore, it is no exaggeration to say that peas are the softest and freshest idea of Sichuan people in winter.

▲ Of course, in Sichuan, hot pot is naturally essential. Photography/Xiong Ke

In fact, he is not only from Sichuan. Vegetables are all ingredients that grow on the tip of southerners' hearts. They are the deep feelings that are on their lips and written between their eyebrows, and they also soothe their homesickness when they are in the north.

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Text | Yi Tian