One: Meat Ghost
The common name of cinnamon is "chewing gum" that my generation is very familiar with. There are always small vendors selling baskets at the entrance of the primary school. In their bamboo baskets, cinnamon rolled into a tube is rich and cheap. You can buy one for a penny or two, put it in your pocket, and break a small piece into your mouth from time to time. It tastes a little spicy, but it's extremely cool. In that barren era, cinnamon was the first choice for children and played a leading role in snacks. Today, if I see cinnamon in the seasoning, I can't help chewing a piece. That spicy and cool taste is exactly what I felt when I was a child. ...
Modern research shows that cinnamon does have bactericidal effect, which helps to deal with oral bacteria and prevent bad breath. Now there are chewing gums with cinnamon added. In this way, childhood snacks are still very scientific. It's just that children now will never eat cinnamon again, and they don't even know what cinnamon is.
Two: Liang Jiang
The galangal seen in Bawei is sliced, hard and rough. From the drawing, Alpinia officinarum is cylindrical, with many knots of roots, which are different from the ginger eaten on weekdays. Not only that, but also there are similarities and differences in taste and function. It seems that Alpinia officinarum is the second spice, which is mainly used as medicine for stomach cold, pain, vomiting, indigestion, hernia and other diseases. According to legend, when Liu Bang and Xiang Yu were fighting for the title, they contracted diseases and long-term treatment was ineffective. After drinking good ginger tea, they recovered. Later, Liu Bang appointed Liang Jiang as a tribute.
Although everyone has a word of ginger, ginger seems to be much more powerful. As the saying goes, "Ginger is still old and spicy"-it means that the older people get, the more slippery they are, and the deeper they get. After all, there are more bridges than young people. How can I not be "spicy"? But there are also "non-spicy" ones, such as sugar ginger slices, which are spicy and sweet, sweet and spicy, appetizing and refreshing, and can be regarded as a unique leisure food.
Three: white matter:
Angelica dahurica, as one of the eight flavors, seems a little blasphemous. Among the eight flavors, Angelica dahurica, like Chun Xue, is quite aristocratic. Because more than 2,000 years ago, Angelica dahurica exuded a fragrance in Qu Zi's Lisao: "Take the root of wood to knot the sorrow and penetrate the pistil of Ficus pumila"; "Hu Jiang left and monarch, threading thought Pei";
Angelica dahurica is often planted in gardens because of its unique properties. If you cover it with sleeves, it will be very fragrant. Since ancient times, "Confucius wears angelica dahurica, Qu Yuan hangs Eupatorium adenophorum and Cao Cao hides" to symbolize its incorruptibility and praise future generations for following suit. Vanilla celebrities, "proud of their poems and books", have their own good integrity and tolerance. This should be the original intention of angelica dahurica and other spices.
China's literati and incense seem to have reached the point where they are inseparable and close as lovers: playing the piano and burning incense, and enjoying tea and incense; Clothes need incense, and they are fragrant and warm; What about reading? More importantly, "adding fragrance to tea". But I've been thinking: can I still read that book with Yucha around me?
Four: Ding Xiang:
Lilacs look lovely, like a tiny nail, so they are named after their rich fragrance. Lilac is native to China, and its main varieties are white lilac and lilac. Cloves are divided into male and female cloves. Buds are "cloves" and ripe fruits are "female cloves". In addition, clove is not only a spice, but also a good Chinese herbal medicine.
But when it comes to lilacs, it is always associated with autumn wind and autumn rain, and "a girl as sad as lilacs". It is said that Li Jing of the Southern Tang Dynasty was the first person to associate lilacs with sadness in the rain. In the poem "Huanxisha", he has a sentence: "The bluebird doesn't spread the news outside the cloud, and the lilacs are sad in the rain." Modern poet Dai Wangshu's Rain Lane seems to inherit this melancholy. He hopes to meet a girl as sad as lilac, and imagine that she has the same color, the same fragrance, the same sadness and the same hesitation in the rain. This hazy and profound aesthetic feeling touched countless people.
But I can't see the sadness of lilacs. In my eyes, Lilac is like a free and innocent little girl, spending her cardamom years freely. She is so casual, lively and unrestrained that she doesn't know what sadness is. Although I don't understand, innocent flowers always marry sadness, and a small clove is afraid of being "overwhelmed and sentimental."
Fortunately, cloves don't understand amorous feelings and smell as good as ever.
Five: cardamom:
There is a poem in the Tang Dynasty poet Du Mu's "Farewell": "The flowers are more than thirteen, and the cardamom is in the first two months." From then on, the word "cardamom" became poetic, and was later praised as the beautiful youth of women. In the old society, cardamom refers to a thirteen-year-old girl. This is a period when she is about to enter adolescence. Youth, shyness and amorous feelings are like buds that are about to break ground.
Among the eight flavors, cardamom is flavored with fruit. Out of curiosity and mystery about cardamom, I went to see cardamom specially. It was as charming as ever, and it was just right to describe a thirteen-year-old girl. However, it is also worrying that the delicate weather is unbearable and the autumn wind will fall to the British.
A careful search of my cardamom years and related past events turned out to be a blank in my mind: without charm, without budding youth, I don't even understand shyness. Because in that era of "revolution is riots", the word cardamom was too gentle and disgusting, which made people sick, and it was natural to abandon it. Who wants to compare with cardamom?
Six: dried tangerine peel:
Dried orange peel. Dried tangerine peel, precious in the old words, the older the better. Chenpi, which is more than 100 years old, is even more expensive than gold. It is a treasure.
Everyone likes oranges. Unexpectedly, their skins can be used as medicine, and they also provide delicious snacks for people: Fritillaria cirrhosa, Glycyrrhiza, Jiuzhi, Pei-Mui Chan, Chenpi, Plum, etc ... If there is no Chenpi, it is really a blessing in the mouth. Among the eight flavors, tangerine peel is added, which tastes good and tastes better. Because it is a "beautiful tree after the emperor": "horizontal but not flowing" and "Shu can't leave prostitution", it has a strong and high-spirited solar term. Even if it is torn to pieces, the taste will not change.