Sichuan cuisine
VicentaLakin
This is the harvest season, the early winter. Crops such as rice, peanuts, soybeans, potatoes and potatoes in the village had been tanned into the barn. It's time for the fish in the pond in the village. The annual fishing is a job in which all villagers are involved. Early in the morning, the villagers opened the pond ' s water, as winter was a dry season, and soon after, fish jumped by the pond, less water and more and more fish and shrimp jumped, and the villagers went to the pond to catch shrimp and fish, until the pond was completely dry, and began to touch the snails, rivers, mud and so on. All of the fish and shrimp scavengers recovered from the pond were concentrated in the tan, and the village chief divided the fish into buckets, and each house must have boiled the fish that night, or burned the fish red, or scavengered the fish ... It is said that after the pond ' s water dried up, after a winter ' s drying up, in May-June of the following year, the fish from the deep mountain flowed into the pond and the water was filled with fish, shrimp seedlings, every 10 and a half months, covered the cut grass with a corner of the pond as shrimp feed. The water is clear, the feed is grass, and the fish in the pond feed for about a few months a year, but the fish that is burned out is particularly beautiful. Some small fish don't affect my mother's cooking. She cut down a little bit of fish meat, mixed it up with starch, knocked it into a tart, made it into a soy sauce, salt, ginger, wine, etc., added to the fish tablet, and then made a pot every time, making two bowls of fish, eating it that night, freezing the fish the next day on hot rice, freezing the fish and making it taste like a good meal. There was not much new technology for fish farming, the water was clear, the fish grew up with water and water, so it was beautiful and comfortable, but now there are places where fish, fish feed, hormones, medicines, water quality are worrying. Let's take advantage of this beautiful event of trust and tell you of this simple, pure food story that we once enjoyed green, which is now getting farther away from us。
VicentaLakin
"East Slop" is Zhejiang's specialty, and there are many versions of it. The Eastern Slop was first made in Huangzhou, but the dish had no name at that time. It's called "East Slop", when he goes to Hangzhou to be a guard. When the West Lake had been flooded with grass, he had organized a private labour force to remove the grass, and had made it into an alley, which had restored its image. The people of Hangzhou had heard that he loved red meat, so that a number of people came to the door to deliver pork, he had taken pork, cut it into large pieces, made it tasteful and wine, made it into red meat, and distributed it to local workers in West Lake. When you ate it, you praised it for its fragrance and fatty, and then people named it “East Slate”. It's been going on...
