Chapter 16 Familiar as Wang Yuyan, born as Mu Wanqing

In every era, there are rich and idle people, who are full of fat in their stomachs, thinking about returning to nature, drinking clean water and eating raw food, just like Jia Baoyu's father who has nothing to do and sings about returning to farming and leisure.In the movie "Party A and Party B", Boss Niu eats too much good food and expects to go to the countryside to eat stick noodles and steamed buns every day. He is bitter for freshness. After three months of clear soup with little water, he suddenly becomes a carnivore and eats all the chicken in the village.Therefore, 90% of returning to nature is to eat enough to eat, and it will stop after a few days of starvation.But looking back, raw food in clear water is really not a bad thing.Take the girl in Jin Yong's works as a metaphor, cooked food is like Wang Yuyan, gentle and upright; raw food is like Mu Wanqing, sharp and pungent, but bright and moving.

When it comes to eating raw, the most familiar thing is vegetable salad.The old people complain that foreigners are uncivilized and eat grass like cattle and horses.In fact, cold dishes and the like in our country have existed since ancient times.Mix lettuce, soy sauce coriander, and sesame sauce with shredded radish, which is actually an indigenous vegetable salad.Li Yang Guo was entertained by Gongsun Lue to eat love flowers in the Valley of Unrequited Love. In fact, raw peanuts and grasses can be eaten as long as they are confirmed to be non-toxic, similar to eating vegetables.Vegetables are fine to eat as long as they are cut thinly and washed.The upper classes in old Beijing ate melons, fruits, pears and peaches, and the working people ate radishes.The so-called radish and pears are spicy, juicy and white, very delicious.

The taste of raw vegetable and fruit salad is attractive, not to mention the data concept of how to maintain nutrition, in fact, the main reason is that the taste is moist, fresh and crisp.In terms of taste, the radish is sweet and slightly spicy; the fragrant menu is polarized, those who love it will not stop chewing, and those who hate it will avoid it like snakes and scorpions; A vegetable in the backyard of a mysterious witch. Therefore, some half-baked practices not only keep the lively and bright food when it is raw, but also domesticate its sharp and pungent side.For example, if you go to Guangdong for afternoon tea, you can eat other pastries slowly, but you can’t procrastinate when eating porridge, otherwise the "Zha Liang" (Guangdong rolls fried dough sticks with rice rolls, called fried rice rolls, from now on ), tripe slices, fish fillets, etc., are too old to be scalded.My personal preference is to eat the porridge with an open flame while it is hot. The ingredients have just been scalded by the porridge, and you can almost feel the sound of squeaking and jumping feet, so the taste is good.Others include beef nest egg porridge. The porridge is similar to a sizzling fried egg. A puddle of egg liquid floats translucently on the porridge, and wisps of egg whites are melting into silk.Eating it at this time will not be too fishy, ​​and you can eat thick eggs in a semi-liquid state, which tastes delicious and pleasant.

The practice of raw food, as well as pickled.Drunken snails from the south of the Yangtze River are an example. They have the aroma of wine but are not heated. They are best served with wine and porridge.The only downside is that after all, the fermented rice, salted wine and the like have lost their original taste, but the taste is still fresh. One step ahead of Cantonese porridge and fish porridge is of course the world-renowned sashimi.In the early years of Japan, "sashimi" was used to describe sashimi, which means finely sliced ​​meat.Fuchai, the king of Wu, is rumored to have invented fish meat, and sashimi was rolled in hot water and eaten. It can be seen that this gentleman is not only blessed with a beautiful beauty, but also has a good taste.

The beauty of sashimi is that salmon, sea bream, and tuna are special fish for sashimi. When they are cooked, the meat is very thick and quite unpalatable.It is no different from famous fish such as perch and mandarin fish, which are praised in ancient Chinese poems for cooking soup.It can be seen that fish statues for sashimi are not suitable for women with make-up.Compared with river fish, sea fish has salt in its body, and its flesh is thick and firm. It is young and healthy, but if it is cooked, it will become old.The good thing about eating fish sashimi is that it is natural and casual. You can adjust the thickness of the soy sauce with self-adjusting mustard puree. The fish itself is fresh and natural, and it couldn't be clearer.Hemingway Santiago described raw fish having a fresh and sweet taste after being chewed more.From the salty and spicy taste of soy sauce and mustard at the beginning to the sweetness later, the life force contained in a mouthful of raw fish is delicious and delicious, and it can be captured at the bottom of the tongue.Du Fu's poem said, "The snow is falling silently and finely, and the bones have been chopped and green onions. I am persuading the young man with a plump belly, and the old man with a soft cooking fragrance." It seems to be talking about fish meat, although I am not sure whether this is today's sashimi Sashimi.In addition to sea fish sashimi, famous specialties such as burdock, seaweed, and radish are all suitable for eating raw.Of course, talking about sashimi with Europeans who are experienced in eating seafood is a bit tricky.Aristocrats had been eating raw oysters hundreds of years ago. By the 19th century, the bourgeoisie on cruise ships could afford to have a taste of the "taste of the sea".The fishy and fresh wonderful taste of shellfish has a sinful and natural allure, and the preferences are polarized.

As for non-fish meat, it was only heard before.In the Song Dynasty, in addition to eating fish, there were many slices of meat such as mutton and pork.Fan Kuai went to the Hongmen Banquet to eat raw pork legs in front of Xiang Yu, I can only imagine.But recently I did hear that some people in Mongolia cut raw beef very thin and dipped it in sauce, which is a bit like the raw mutton sprinkled with salt flowers in the Beijing legend.I think the stomach can accept half-baked barbecue, probably about the same?Instead, in a northeast restaurant in Shanghai, I ate a blind vegetable roll.The outside is raw bracken, rolled into a string of many filaments, and eaten with sweet noodle sauce.When I ate it, there were shreds in my mouth, and the taste was bright, but the more I thought about it, the more wrong it became. I asked the boss before going out, and the boss replied that it was raw fish shreds, raw pork strips, etc.Thinking about it this way, although it is slender, at least I have eaten pork raw.

Among the meat, the steak is the first to bear the brunt of half-baked delicacies.Now when I eat steak in restaurants, I often see friends who emphasize medium-rare or even bloody, but they are completely unaccustomed to it.Without him, I am afraid that I will be underestimated by everyone who "doesn't seem to be a steak veteran".In fact, although the low-cooked steak is raw, it is soft on the one hand, and has the sharp juicy feeling of raw beef on the other hand, which is quite touching.If you go to the northwest such as Ningxia and Xi'an, you can often eat roast lamb cheeks, etc., and they are often roasted half-baked without waiting for your order.The meat is as tender as a shellfish, creamy and fragrant, like Mu Wanqing, who is naturally pungent and slapping, making people painful and sweet, but it makes you feel more interesting than the fully-cooked cooked mutton, which is as beautiful as Wang Yuyan but warm and tasteless many.