My daughter learned an English song called "Spider on the Water Pipe" in kindergarten. The lyrics to the effect is that there was a spider climbing on the water pipe. It rained, and it fell off the water pipe. The rain stopped, and the water pipe dried., the spider climbed onto the water pipe again. After singing, she asked in confusion,"Mom, why did the Spider in the water pipe turn into a Pig when it fell?"<br /><br />*********<br /><br /> Hawthorn is a good thing. It can appease and digestion, especially eliminate meat stagnation. It can also prevent and treat cardiovascular diseases. It can dilate blood vessels, increase coronary blood flow, improve heart vitality, stimulate the central nervous system, lower blood pressure and cholesterol., soften blood vessels, and diuretic and sedative effects. Eating hawthorn products often by the elderly can enhance appetite, improve sleep, maintain the constant level of calcium in bones and blood, prevent atherosclerosis, and prolong life.
Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people will buy dark plum trees and cook them themselves (they can also use red bayberry instead of dark plum trees), put some sugar in it to remove the acid, and drink it after cooling it. Vendors also do this small business. There used to be old people outside Hadmen who often held ice cups (two small copper bowls) in their hands to make a noise to attract attention and sell them while walking. Source Sour plum soup has been a good summer drink in ancient times. In the Qing Dynasty, the imperial dining room was improved into a royal drink, such as the so-called "Shigong Plum Jian". Because of its effects of removing heat and cooling, relieving heartache, eliminating phlegm and relieving cough, dispelling epidemic diseases, and promoting saliva and quenching thirst, it was praised as "the royal plum soup made by the Qing Dynasty" and was later introduced to the people, so in the streets and alleys, at the door of dried and fresh fruit shops, vendors selling sour plum soup can be seen everywhere. A crescent halberd (indicating that it is cooked at night) is placed on the stall, and a sign that says "Iced Hot Water Sour Plum Soup" is hung. The stall owner held a pair of small bronze bowls and knocked them from time to time to make a clank sound. Road People's Congress is hopeful that Mei has quenched her thirst and feels cool when she hears it. After eating a bowl, the heat completely disappears. At that time, the operators of sour plum soup not only sold them on the streets and set up stalls to sell them, but also had many shops mainly focusing on sour plum soup. For example, the "Qiu Family" on Tianqiao, the "Luyuzhai" on Xidan Pailou, the "Yuyuanzhai" on Mending Street in Dong 'an, and the "Jiulong Zhai" outside Qianmen are all famous. Currently, only the "Xinyuanzhai" on the south of Liulichang Road at that time remains. <br />Our country has had sour plum soup long ago. The "Tugong Plum Jian" recorded in ancient books is one of the oldest sour plum soup. The "marinated plum water" mentioned in "Old Things in Wulin" of the Southern Song Dynasty is also a cool drink similar to sour plum soup. The sour plum soup we are drinking now is a refreshing drink made by the imperial dining room of the Qing Dynasty for the emperor to cool off and quench their thirst, and was later spread to the people. It was 150 years earlier than the soda introduced to our country from Western Europe.
When I was a child, there were too many foods that I couldn't accept or even hated, but when I grew up, many of them became today's great love. It's really wonderful. Like braised pork was once a thing that made me change when I looked at it. I forgot when and why I learned to cook this dish, and then slowly fell in love with it. Although low-fat foods are popular nowadays and healthy diets are emphasized, the cold winter is definitely a good excuse to eat big chunks of meat, allowing yourself to indulge occasionally and use the flavor to dominate. <br />Maybe many people are loyal fans of braised pork like me, and the practices of each family are different. From the high heat of the pressure cooker to the slow simmering of the casserole, the traditional spice version, the simple red dregs version, to the fashionable tea-scented version, or adding thousands of slices, seaweed, tofu, etc. I have tried no less than ten practices myself.
