Chapter 86 Home Soup

Jiangsu people are very good at making soup, and they are not inferior to Cantonese in this respect.Cantonese people drink soup, which belongs to the pre-dinner program. Each person drinks a cup of nourishing hot soup first, and then drinks and eats—the effect of soup is equivalent to a western aperitif.In my hometown of Jiangsu, soup is usually served after meals. If a banquet does not have a pot of soup at the end, it seems that there is a lack of a stage show.This shows the importance of soup: it is a perfect ending to every meal.When the soup is served, it means that the dishes are all served-not only a silent ceremony, but also often set off a high lake.People who drink soup are all flushed.

The common ones are rib soup and hoof soup.All the meat and bones are selected, and the stew is so thick that the soup is so thick that it seems to stick to the upper and lower lips of the drinker.If you are afraid of being greasy, you can put a few heads of pickles to adjust the taste.When you drink it, you will find that the vegetable root stewed in the soup is more delicious than the meat-it absorbs all the essence.Gods love to drink such hot soup.Every year when I go back to my hometown to visit relatives during the Spring Festival, my uncle’s family always prepares such a big pot of soup for me.The vegetable roots are pickled by my aunt. According to her, ready-made ones are sold in stores now, but they are not as good as those made by the common people. Of course, my aunt always picks out the best green vegetables one by one, washes them with coarse The salt soaks in heirloom clay pots - ready to eat three months after sealing.Cut off the head of the vegetable and stew the soup, and the vegetable leaves will not be wasted. After being chopped, it is served cold with sesame oil-as a side dish when drinking porridge.The vegetable root soup in winter is stewed on the coal stove for heating, which is much more effective than the slow fire of the gas stove.Eating and adding more—the aunt kept uncovering the pot.The soup in the mouth is always hot, like the temperature of nostalgia.The smell of meat and vegetables is all over the room.There is an ancient book called, I don’t know if it says that people who can chew vegetable roots are smart (can’t remember).I thought of it while drinking the vegetable root soup from my hometown.

Not to mention the chicken soup.Jiangsu people like to use old hens when stewing chicken soup.The stewed chicken soup is covered with a layer of butter.After drinking it, I felt that my intestines and stomach were lubricated like a well-run machine.When stewing this soup, put a few black fungus or mushrooms to absorb the oil.After the soup was finished, the flesh and bones of the whole chicken were still there.You can tear off the overcooked chicken one by one, pile it into a plate of boiled chicken, and eat it with soy sauce with a few drops of sesame oil. People in Jiangsu don't have many ways to make fish soup.Generally only crucian carp soup is made.In previous difficult times, it was mainly reserved for mothers to eat - it has the effect of promoting lactation.Now men, women and children love to drink.Crucian carp soup is best stewed in an iron pot, and the soup is as white as milk.Crucian carp is thorny, and the picked pieces of meat are placed in a vinegar bowl with minced ginger, and you can taste the taste of crabs—the meat is so delicate and delicious.

The soup in my hometown is too much to list, so I had to omit it.The last soup I want to talk about is definitely a Jiangsu specialty: clam and salty meat soup.In the season of mussel production, dig out the fat mussel meat from the shell, wash and cut into pieces, add diced bacon and simmer for three hours, a pot of soup with both the freshness of the mussel and the flavor of ham is complete .The taste of this soup is not easy to describe in words.You will know if you have a chance to drink once in Jiangsu.I have traveled all over the world and visited all kinds of delicacies, and I still believe that this is "the best soup in the world"-it is second to none in terms of deliciousness.It is most appropriate to use the words of the old family to sum it up: drink a sip of mussel soup, it is so fresh that your jaw will drop.

Soup from home!It still nourishes me, a wanderer from afar, in my memory.I am like a stranded fish missing the rippling pond—imagining the soup in my hometown one by one...