Chapter 20 food in nanjing

Re-reading the essays written by Mr. Zhu Ziqing and Yu Pingbo on the same topic, I know that they are "after eating a plate of shredded tofu and two pancakes in the vegetable shop, they walked crookedly to the painting boat moored in front of the Confucius Temple." I can't help but miss Nanjing's food. Nanjing people are not tired of dried shredded tofu. Almost every restaurant sells it, but it is the most authentic in the Confucius Temple area.In the quaint tea house, listening to the wind, looking at the water, and chewing the soft dried shredded silk is indeed a special experience.Most of the dried shredded silk is boiled in chicken soup and served in a clean white porcelain bowl, which has the texture of warm and fragrant nephrite jade.Shopkeepers who know how to do business should choose a small bowl that can be held in a full grip, and the dried shredded rice inside is only enough to pick a chopstick - not for the sake of saving money, but for you to taste this bite carefully, with endless aftertaste.Snacks are snacks after all, and they must not be treated as meals—that would be tantamount to forcing the embroiderer lady to be a nanny doing rough work.

Just this one bite is enough to make you suffocate for half a minute. Nanjing people love to eat biscuits.There are roughly two types of biscuits: short biscuits and ordinary biscuits.The latter can be eaten with fried dough sticks or dipped in sesame oil.I don't know which kind Zhu Ziqing and Yu Pingbo ate. The salted salted salted duck can be called the most local characteristic.The word "board" is used very well, and it can quite describe the texture of this pickled product.Now, there are not many people who like salted duck, and salted duck is more popular—more tender.There are stalls selling salted duck everywhere in the streets and alleys.The family wants to drink, which is very convenient. Just go to the door and cut half a salted duck.

Salted salted duck was very famous in the Ming and Qing Dynasties. Could it be that the taste of the ancients was stronger than that of today?In fact, it was not so salty at that time (in Nanjing dialect, "deadly salty, dead salty, kill the salt seller"), on the one hand, it is convenient for long-term preservation, and on the other hand, it is also for eating-a duck The legs are enough for you to take two bowls of rice.Now, salted duck is mainly served as a side dish. There are also "four pieces of duck", which are marinated with duck wings and duck feet.It's a little hard to chew, but because it's the "live meat" of the moving part-it's very chewy.

Dried duck gizzards are a must.Some Nanjing girls are so greedy that they even eat thinly sliced ​​dried duck gizzards as a snack—more aftertaste than plum.Ma Xiangxing, an old halal shop, is also good at cooking duck pancreas, and has an attractive name: "beauty liver".It is said that Wang Jingwei loved this dish the most when he was in Nanjing. Nanjing people seem to have a predestined relationship with ducks.There are so many tricks to eat the duck.Even among the many snacks, duck blood vermicelli soup occupies the dominant position.Duck blood is more delicate and soft than pig blood, and it melts in your mouth.

Let's talk about vegetables.There is a vegetable in Nanjing that is absolutely unavailable elsewhere.It's called artemisia.It is an aquatic plant, mainly produced in Jiangxinzhou (a sandbar in the Yangtze River).Every spring, Nanjing people enjoy eating reed wormwood. Even though its price is more expensive than meat, they still can't bear to give up this thing because of their distress.Stir-fried dried stinky tofu with Artemisia annua, the taste is simply indescribable.Still can't describe it.If you haven't eaten it, it means you have no good taste. Now, some provinces and cities around Nanjing are affected by this, and they often rush to buy truck after truck.The vegetable farmers in Jiangxinzhou have made a fortune.But for some reason, it has not yet entered the northern market - probably because even if it is transported by air, it cannot keep it fresh.It is more difficult to transplant (this is a unique plant in the lower reaches of the Yangtze River, very delicate, picky about water and soil).It caused me to be lovesick for this vegetable in my hometown in Beijing.

There is also a kind of wild vegetable called chrysanthemum brain (very strange name).Slightly bitter in the fragrance, detoxification and detoxification.In summer, make a pot of chrysanthemum brain egg soup, the soup is all green.Nor has it spread abroad.It is said that only southerners love the faint herbal smell.Just like Beijing soybean juice, non-locals are not used to drinking it.I can't get over it.Does it prove that although I have moved to the north for more than ten years, I am still from Nanjing in essence.