In the commentary of my novel, it is said that the fragrance is very vague, and the sense of smell and taste is hard to compare with the specific method. The taste of litchi in the past is like soft dates, which is really different. I said that the fragrance is sitting by the river and smelling the newly rising spring water when I am ready to eat. This is the truth, not the myth.

Lycium barbarum L. grows round and pulpy everywhere, that is, Lycium barbarum L. We call it dog milk, which is quite similar in shape to local Lycium barbarum L. It is probably not well produced in Ningxia. Lycium barbarum L. is a perennial plant with tender leaves in spring, that is, the head of Lycium barbarum L. is easy to collect occasionally, and it is also near the city. The country girl picked it and put it in a bamboo basket to sell it. The head of Lycium barbarum L. can be fried with oil and salt or blanched with sesame oil, soy sauce and vinegar. The taste can also be said to be very fragrant.
On March 3 rd, the shepherd’s purse flower race peony is said to be a day when the shepherd’s purse flower sets the stove, but the ants don’t go to the pot.
Beijing also occasionally sells shepherd’s purse in the vegetable market. The white leaves in the garden are wild in color and light in fragrance. The old lady in the south chooses the wild to sell, but it is too thin and messy. After being cooked, it is always tough to tie her mouth and never taste wild in the south.
Jiangnan people are used to wrapping spring rolls with shepherd’s purse. Wonton is very good. Our hometown comes to wrap spring rolls with wonton. There is no food in our hometown. Wonton is usually cold shepherd’s purse, cooked, chopped, dried tea, finely diced and mixed with shrimp. This dish can be served as a banquet. The cold shepherd’s purse is hand-picked into a steeple to eat and push down.
Portulaca oleracea is rarely eaten in ancient times. This is a very important vegetable and amaranth. Amaranth is now amaranth and amaranth is Portulaca oleracea. Every time our grandmother picks plump and tender Portulaca oleracea in summer and dries it in the New Year, she eats this kind of bag in Changzhai. When she eats it alone, she takes a fragrant Portulaca oleracea from her plate and eats it with sesame oil. It is slightly sour.
A small bag of portulaca oleracea petals when we caught a dumb cicada, it would be disappointing to catch a dumb cicada, so we picked two portulaca oleracea petals to cover its eyes. Once the portulaca oleracea petals covered its eyes, we let go of it and flew as high as we could until it was out of sight.
After three years of natural disasters, I ate a lot of purslane in Shaling, Zhangjiakou, which was a treasure at that time.
Hometown potherb
Shepherd’s purse is a wild vegetable, but it can be eaten in my hometown. In our place, the head of the banquet is usually a cold dish, which is set before the guests sit. Usually, ham, eggs, preserved eggs, chicken, sauce, duck, fried shrimp or choking shrimp are shipped from outside to our place. If salted duck eggs are not produced there, they will be two seasonal cold dishes in spring, namely, Beijing Xiaoshui radish, shredded shepherd’s purse, mixed with jellyfish and leeks.
Shepherd’s shepherd’s purse is mostly cold fried shepherd’s purse. Few people eat shepherd’s purse, which can be wrapped in spring rolls and dumplings. Jiangnan people wrap wonton in shepherd’s purse, which is called meat wonton. We don’t have shepherd’s purse wonton. The wonton sold in our noodle shop is pure meat wonton, that is, Jiangnan said that small wonton is not big wonton. I have eaten this famous dish, jade egg custard, in a soup bowl in Beijing.
Gouqi Tou can be heard selling gouqi Tou in the spring morning, especially after a light rain. Most of the gouqi Tou are sold by girls in nearby villages. It is very fragile and can be sold far away. Gouqi Tou is placed in a bamboo basket. A long round bamboo basket called Yuanbao Basket with rain girl’s voice also carries rain. Gouqi Tou is not worth much money and never weighs a few dollars. They can pour the basket to you. Girls don’t treat it as a sale. Just sell a little money for a bottle of comb oil.
It doesn’t matter if you pick it yourself. You can pick a bunch of Lycium barbarum in a short time. My little playground is called Heaven and Earth altar. The walls around the altar are full of this stuff. Lycium barbarum bears a lot of little red flowers in summer and autumn. We called it dog milk when we were young, because it is very similar to dog milk.
Gouqi tou is also cold and fragrant, which seems to be better than shepherd’s purse.
In the early spring, there were a lot of purple reed buds and gray green Artemisia selengensis, and soon it was green.
I added a note on the page that Artemisia selengensis is born in the water’s edge, and the weeds are thick and thick, and the narrow leaves are born two inches high. It is called Artemisia selengensis, and the meat is fried and eaten very fragrant. Artemisia selengensis dictionaries all note the sound of Artemisia selengensis, that is, Artemisia selengensis is not Artemisia selengensis, but it is a kind of water plant.
I have occasionally eaten Artemisia selengensis in other places, but I have never eaten it since I left home at the age of 19. I miss my hometown people very much. Last year, my brother and sister asked them to bring a plastic bag of Artemisia selengensis to Beijing on business. When I was delayed by the road, it was covered. I picked some that were not too bad, and it was still a little interesting to fry a plate.
Portulaca oleracea was very common in China in ancient times. Later, I didn’t know how to eat people less. My grandmother picked some portulaca oleracea every summer and dried it for the New Year. Ordinary people in my hometown usually don’t pack it for the New Year, but they pack their own family members to steam a plate of hospitality. Ordinary family women don’t pack it. The master in the shop prepared noodles and cooked them at home for one afternoon, which is enough for the month. My grandmother ate her portulaca oleracea. She has tasted a portulaca oleracea. It tastes sour and delicious.
Portulaca oleracea is both north and south. I lived in ganjiakou, Beijing, which is close to Yuyuantan. There are many portulaca oleracea in Yuyuantan. People in Beijing call Ma Amaranth and eat vegetables. They seldom raise birds and feed thrush. It is said that thrush can clear fire after eating it. Will thrush still fire?
The first time I drank water shield soup was in April 1948, outside the West Lake Building in Hangzhou. Before that, I had never eaten water shield and had never seen it in my hometown. However, most people in Qin Shaoyou did not know about water shield, but Gaoyou came to write a poem about water shield. The last sentence was Zeju Beili Elk Qin Shaoyou, who lived in Gaoyou at that time, gave it to Su Dongpo, a native product of Gaoyou. Gaoyou has not yet.
At that time, there was a Sanqu writer in my hometown, Wang Pan Wang Pan word Hung-chien, Sanqu in the West Building, Yuefu in the West Building, Wang Pan, who was famous for Sanqu at that time. Chen Da, a well-known Sanqu master, said that the West Building of Nanqu was still a painter Gaoyou. Now, there is another saying: Wang Xilou married his daughter and painted more silver and less Wang Xilou, especially wrote wild recipes and wild vegetables. Among them, I know white drum nails dandelion, Pu ‘er root, Malantou Artemisia annua, that is, wormwood, gouqi It’s very desirable for my sister Malantou to get married at the back door, but in my hometown, few people eat gray strips. Every word should be called gray vegetables. My hometown didn’t eat gray vegetables for the first time. It was in a Shandong province that I dipped in thin noodles and steamed them, and the garlic was rotten. Later, I taught in Kunhuangtupo No.1 Middle School without salary. We often took gray vegetables off and fried them. In Beijing, I also picked gray vegetables and fried them. I once found that there were many foreign ministers on the wall of Diaoyutai State Guesthouse. Some doormen packed in bags found that they came over and asked you what you were doing. Maybe I was burying a time bomb. I brought him the gray vegetables in my bag and showed them to him. He didn’t say anything. The gray vegetables were salty. I like this taste. Not only have I never eaten, but I have never even heard of Yan Lai’s sesame oil burning.
The pictures of wild cookbooks are samples of this kind of wild vegetables. Simply speaking, this kind of wild vegetables is a poem and a similar ballad after eating it in the growing season. Xiaolefu uses the title to play the role of wild vegetables and write about people’s sufferings.
Eye vegetable
I look forward to spring, Huai Bu Gu, and I still look forward to Qiu Lai.
Cat ears
Cats’ ears listen to my songs. This year, floods hurt Tian He’s granary, rats abandon their nests, cats are happy, cats are willing to endure.
Jiangqi
Picking vegetables by the green river, the daughter crying, the father and mother dying, and my sister watching the house while she is ripe.
Artemisia annua
Embrace mother wormwood and firmly untie lacquer glue. Didn’t you see that you sold a passenger ship yesterday and cried and refused to let go?
My hometown is a poor place, and there are many disasters, mainly floods. It is common for me to see that water conservancy has been greatly improved since I was a child, and no one died in the catastrophic flood last year. Thinking of this, I feel gratified that the tragic scene written by Wang Xilou is no longer there. In the past, people in my hometown ate wild vegetables mainly for the sake of famine, but now it is a new taste to eat wild vegetables in my hometown.
April 14th, 1999
Eating beans and drinking water lent idle pen
pea
I sell smoked roasted seeds and nuts stalls in Beishikou. I write a novel. I can buy fried peas at the second stall. Twenty pieces of fried peas can be bought for ten copper coins. I can buy a small bag and sprinkle a little salt. I will eat it all the way home and walk to the door.
Not far from my home, I often sell several pairs of peanut candy beside the pond. The peeled peanuts are still white and evenly spread in the oil-smeared white slate. The rock sugar is boiled and poured evenly on the peanuts when it is cold. This kind of peanut candy is crystal clear and cut into large pieces in a glass box. I want to buy a piece of rock sugar. It’s very crisp and peanuts are very fragrant. We sell bean curd there. Unlike Beijing, where we pour a little soy sauce and vinegar, add a drop of sesame oil, and tie a money chopsticks in an oil pot. It’s really a drop in a bowl. Drop, but add a lot of scraps. Shrimp, chopped green onion, mashed garlic, pickled mustard tuber, and minced celery. We don’t have celery, celery, or celery. I smell very celery. I think this way, bean curd is refreshing and refreshing. It’s better than Beijing’s sticky mutton stew. Selling sugar, pea porridge, fragrant rice and peas are cooked together in a copper pot, and then adding a spoonful of foreign sugar and white sugar. Drinking a bowl of celery in Liuyin summer is not bad. I have been away from home for more than 50 years. I still remember the smell of pea porridge
The most famous thing about eating peas in Beijing is pea yellow. In fact, the method is very simple. Peas are boiled, peeled and clarified, and a small amount of white sugar is added to flatten and cut into 5-inch and 3-inch long squares, and then cut into small squares with a knife. It is said that this is a court snack, which used to be sold very cheaply in small restaurants. Now it is sold very expensive in big restaurants like Fangshan.