My hometown is Huai 'an, Jiangsu, the hometown of the great man Zhou Enlai. With a splendid culture of 5,000 years, it is a national historical and cultural city and is known as the "magnificent first state in Southeast China". Huaiyang cuisine originated here and is one of the eight major cuisines in China. In Huaiyang cuisine, there is an amazing vegetable-Pu cuisine.
"General cuisine" and the food culture in my hometown have a long history. As early as the Western Han Dynasty, Mei Cheng, a master of Hanfu in Huai 'an, wrote in his "Seven Hair": "Thin cows and thin vegetables are bamboo shoots." The poem of Guda in the Ming Dynasty said: "When you think of the tenderness of Pu Cai, you think of the carp smell on a plate." Duan, a poet in the Tang Dynasty, once praised the poem "Spring Cuisine" and said, "Spring cuisine is as good as my taste, regardless of its weight."
The word "Pu" is interpreted in Ci Hai as: "The name of aquatic plants can be used as mats and tender pu can be eaten." Poetry, Elegance and Hanyi:' What is its dimension?' Also known as "cattail". "This may be because my hometown people call Pu Cai Pu Sun. Pu Cai is a local product of my hometown. It grows in a lake pond in Huai 'an. Looking from a distance, the leaves of Pu Cai are endless, full of spring, like a magnificent scene painted by a painter. Pugen, which was fished out of the mud in the lake pond, took off its coat and was as white as jade.
In my hometown, whenever people taste sweet Pu Cai, they will think of Liang Hongyu, the heroine of Huai 'an in Song Dynasty. When Liang Hongyu and her husband, General Han Shizhong, were fighting against nomadic people in Huai 'an, they were surrounded by the enemy and cut off food and grass. She took the lead in digging Pugen, fed on this tender Pugen, and saved the soldiers who participated in the war. Since then, ordinary dishes have become popular in my hometown and have been called "anti-golden dishes" by hometown folks.
The history and culture of my hometown have been passed down from generation to generation, and Pu cuisine is a unique "local product" in my hometown. Spring and summer are the harvest seasons of Typha latifolia, and autumn and winter are the most precious seasons of Typha latifolia. For many years, Pu Cai can always be seen in hotels in my hometown, in street snack bars or on the dining tables of ordinary people. After careful cooking, Pu Cai has been able to make various dishes, such as stewed Pu Cai in chicken soup and steamed Pu Cai. Because of the high value of Pu Cai in my hometown, there are often some fake Pu Cai from other places flowing into the market, but people will know the authenticity when they taste it, because Pu Cai in my hometown always has a unique fragrance, which is delicious and tender. In recent years, with the reform and opening up in our hometown, Chinese and foreign guests come to visit and play in our hometown in an endless stream, and hospitable hometown people always offer the best general dishes to entertain them. Once, Japanese friends were full of praise after tasting Pu Cai, but the word "Pu Cai" was difficult to translate and was translated into "Pugen similar to bamboo shoots". Later, Pu Cai was called "the best bamboo shoot in the world" by Japanese friends.
The general dishes in my hometown are world-famous.
Q:
I want snacks. It's a crab soup bag or something.