Jiangxi cuisine
VicentaLakin
Mom picks up some gravy every year with the wild quinoa that I dug up and tastes particularly juicy. And now that we're digging wild vegetables, it's true. Quinoa and Quinoa have the highest combination of all vegetables and bacon. As long as Mom puts a plate of Quinoa on the table, she's always the first to be wiped out. As a necessity, the axle is also welcome. The salty fragrance is cut with thin little ding, and a piece is made of gold and yellow, fragrances of flesh and oil, and with a green and green quinoa. The meat can grow more and more fragrance from the Quinoa artery. Take a piece of meat, salty and soft, and chew a little bit, and bring up some quinoa, and it's soft and fresh. The last bite, the fragrance of the lips, is particularly popular. Impressed as a child to dig wild Quinocorns, about three months around the time of the festival are days in which you can eat wild Quinones, which is shorter and somewhat similar to spring tea. In the second half of April, the Quinoons will no longer be thin, as the saying goes, “February, Marchwood”. Since February, Quinoa have been eating Quinoa, which is coarse and fertilized, but is still a rare meal compared to the anti-season vegetables on the table during springtime, and until the first half of the month of dawn, the Quinoa Quinoa have come out of the ground. I wonder if it's addictive to eating wild Quinocorns, but if you don't eat it in a few days, there's a strong appetite. The wild Quinoen Quinoa root is coarse and carries some dirt. Equinoxen roots seem to have more starch composition than quinoa trachea, a more poignant taste, and a slight fragrance of fish grass, which I think is the reason for addiction, otherwise a taste can be so unsuspecting; it can be edible. When summer comes, the Quinones produced in the shed will be on the market, and the taste will be far from that of the wild Quinones. Every time Mom plans very well, when Quinoa is old, and the family meat is finished, it'll be a year before she eats it. Perhaps that is the long wait of such expectations, and the food is made even more ingrained by memories, expectations and waiting。
