Text / Wuyuan Woman Photography / Billy
"The light rain brings new flowers, and a thunder begins to startle the sting." With the arrival of the sting, the nourishment of the spring rain, the spring thunder sprouts, and the recovery of all things, the real spring begins with the sting.
With the sound of spring thunder, all things grow together. On the fields, in the tea fields, in the bamboo groves, and by the ditches... fresh mugwort, wild buckwheat, malan, mountain fern... and unknown wild vegetables, all stretched themselves out and crawled out of the soil sleepily. come out. The great calligrapher Huang Tingjian of the Northern Song Dynasty, who studied under the great writer Su Dongpo, may have been influenced by his versatile gourmet teacher. He seemed to be a complete foodie. In his "Ode to Bamboo", "Only bamboo shoots give birth to yellow calf horns. The fern buds are beginning to grow. Try to find wild vegetables to cook fragrant rice. It’s February in the south of the Yangtze River.” The wild vegetables are described in such cute ways.
In the spring of Wuyuan, there are blue sky and white clouds, beautiful mountains and clear waters, pink walls and black tiles, pink willows and bright purples, attracting bees and butterflies. In the most beautiful season, in the most beautiful countryside, what kind of feeling would it be like to meet a table of authentic food?
Qingming Kueh is probably the "Internet celebrity food" that Wuyuan people are proud of. They think that they can beat that Internet celebrity by a few blocks. Although Qingming Kueh is a snack inherited from the ancient Cold Food Festival and is far from exclusive to Wuyuan, guests from all over the country who come to Wuyuan to visit will know the popularity of Wuyuan Qingming Kueh as long as they do enough "homework" online in advance. What I admire the most is the Qing Ming Kueh in Jiangwan . During the season when artemisia annua, sage and bamboo shoots grow wildly, people mix sage, diced bamboo shoots, diced tofu, diced bacon or fire-roasted pork intestines into stuffings, boil the washed artemisia annua in alkaline water, indica rice flour , Knead glutinous rice flour and artemisia annua in a ratio of 1:1:1, wrap it into a dumpling shape, and then deftly press it with your fingers into a twist-like texture.
Wild buckwheat
Wild mugwort
Xie, in Wuyuan dialect, is called "wild buckwheat", similar to leeks and garlic, with a rich fragrance and a slightly bitter taste. Artemisia annua, commonly called wormwood by Wuyuan people, exudes an alluring fragrance. After consulting some books, I learned that moxa can be divided into several types: Artemisia annua, Artemisia capsinum, Artemisia annua and mugwort. Mugwort is the "Duanyang mugwort" that people put on their doors during the Dragon Boat Festival. Although they are close relatives, they have different pharmacological and medicinal properties. , especially Duanyang Ai, is quite different. There are also some villages that use sage grass instead of artemisia annua to knead dough. sage grass is called myotis in the "Compendium of Materia Medica". The Longshan people in Wuyuan call it "fruit flower", which is a kind of flower in the fields. There are small yellow flowers, leaves like mouse ears, and grass with hairy white hair. Whether it is Artemisia annua or Sagewort, each has its own merits in pharmacology.
Mountain fern and Water fern
"Spring breeze fertilizes wild ferns, and morning rain moistens garden vegetables." Water fern and mountain fern can be said to be a pair of "dragon and phoenix" in the bracken family. One grows on the hillside, and the other is born in the water. Ditchside. Wuyuan is located in a mountainous area. You can rely on the mountains to eat fresh and tender bracken. After boiling the water, add shredded bacon and red pepper shreds to the pan. Whether it is mountain fern or water fern, it is an indescribable delicacy. "Guests come here to pick ferns and try new cooking." Braised fern with bacon. Cut the fern into half-centimeter-long pieces, mix in indica rice flour and a small amount of salt, wrap the bacon in rice flour, spread it flat on the fern and cook it. , is a "unique" in Wuyuan, and it is also a treasure for hospitality.
Chinese toon
Malantou
Speaking of wild vegetables, we have to mention a multi-functional "wild vegetable companion" - eggs. On the dining table in Wuyuan, there are scrambled eggs with wild buckwheat, scrambled eggs with Chinese toon, scrambled eggs with malan, scrambled eggs with duck and board celery, scrambled eggs with ground mushrooms... These scrambled eggs with wild vegetables do not require high knife skills. The leafy vegetables only need to be cut. Crush it, stir it with the egg liquid, and stir-fry in the oil pan. Of course, don’t forget to drink Naoshui with Toon, Malan and Duck Banqin.
Oh, by the way, there is also bacon, which can also be paired with wild vegetables. Stir-fried bamboo shoots with bacon, stir-fried bamboo shoots with bacon, stir-fried water celery with bacon, stir-fried water fern with bacon, stir-fried mountain fern with bacon. Who can be calm about the temptation of bacon?
Watercress
Purslane
Most wild vegetables have a strong smell and a special taste that is "indescribable". Houttuynia cordata , also called Zheergen in Sichuan and Guizhou areas, has a sour swill smell mixed with the fishy smell of water and grass. Maybe this is the origin of the name "stinky pig tea" in Wuyuan? Purslane, I have only known it as "sour amaranth" since I was a child. Its sour taste can reduce the concentration of cholesterol in the blood and improve the elasticity of the blood vessel walls of the human body. Traditionally, Wuyuan people like to make "stinky pig tea" and "sour amaranth". Cut the tender leaves and young stems of Houttuynia cordata into fine pieces, stir-fry in a pot, pour in the stock, add seasonings, stir with one hand, sprinkle with indica rice flour with the other, cook for a while and then scoop it into a plate. The method of pasting purslane is the same as that of pasting Houttuynia cordata, so I won’t go into details one by one.
In addition to frying and mashing, the malan, Houttuynia cordata and purslane are mixed together. After boiling the water, minced garlic, sesame oil, crushed pepper and salt are added. It makes people like it so much that it "can't stop" and can't put it down. ".
Myotis
Bamboo shoots
People often say that eating more "bitter" food in spring will help your health. Most of the wild vegetables in spring can clear away heat and detoxify, dispel fire and lower blood pressure, cool blood and remove dryness, nourish the spleen and liver, reduce inflammation and remove dampness. Nowadays, it is strongly advocated to eat some bitter dishes appropriately. Baijiangcao, also known as bitter vegetable, is called "bitter" by Wuyuan people. Although it tastes bitter, it is still very popular. After soaking in Naoshui, squeeze out the water and chop it into small pieces. If you like spicy food, you can add some chili pepper and make the original juice. The original vegetarian stir-fry is the most delicious wild vegetable. The crisp and tender bitter bamboo shoots are cooked in boiling water, sliced or shredded, rinsed in cold water for two or three days, and can be fried with bacon or leeks. Although it is a "bitter" dish, it is the most popular appetizer on the table.
Bitter wild vegetables include not only soybean grass and bitter bamboo shoots. Do you still remember the text " Digging Shepherd's Purse " by the female writer Zhang Jie in previous Chinese books? "Carrying the basket, I ran towards the vast fields with light steps. The tender shepherd's purse waved their green palms in the breeze." Nowadays, everyone likes to eat shepherd's purse on the dining table of Wuyuan people. This is not because Poverty and hunger. I don’t know why people in Wuyuan call shepherd’s purse “circle vegetable” or “day lily”. In Wuyuan, where “no meat is not steamed, no vegetable is not paste”, generally speaking, shepherd’s purse is still used for steaming. Wash and cut the shepherd’s purse. Crush it into pieces, mix in an appropriate amount of rice flour and salt, and fastidious people will also add salty lard or diced bacon, and spread it on the rice in the rice cooker. After steaming, pour cooked lard on it, and the oil will be smooth and shiny. The aroma is delicious.
Traditional Chinese medicine believes that medicine and food come from the same source. As far as I know, these wild vegetables are all traditional Chinese medicine. Most of these wild vegetables can be found in the "Cai Department" and "Cao Department" of "Compendium of Materia Medica" written by Li Shizhen.
In spring, have an affair with Wuyuan, and have a heart-pounding love with wild vegetables. Even if it is only once in your life, you will not be lonely on this journey, and it will hit the depths of your soul.
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