Chapter 4 Rice Fragrant Wuchang

The dry rice stewed from Wuchang rice has the same feeling as autumn, clear and soft, full of mature fragrance.The history of eating rice has been very long. However, after eating rice, I wanted to see the place where the rice was grown. Only after eating Wuchang rice did hair grow. Life is long and short, especially when you are young. It is like taking a high-speed train. When you wake up, the starting place is already thousands of miles away.Thinking of the platform, the people who used to talk and laugh with are all gone, nothing can be redeemed, life is a one-way line, and there are no traces on that track, love or hate, it is like the appearance or disappearance of seasons .

I vaguely remember that when I first arrived in Beijing, I always missed the rice in Tounanxiang. The southern rice has long grains and is porcelain white. The steamed rice is grainy. The grainy feeling when swallowing is very refreshing. The stickiness of rice is especially unacceptable. Most of the rice in the Beijing rice market is dominated by Tianjin and Northeast rice.One day, I finally found a rice shop that had southern rice. I found out after I bought Panjin rice. I asked about the price of rice. It was cheaper than northeast rice. I asked if it was southern rice. The owner of the rice shop said yes. , After being convinced, I was overjoyed, and finally had the opportunity to eat southern rice that can be steamed and puffed.However, the boss added another sentence: Don't buy this rice, this rice is rough, I come here to sell food for migrant workers, and the southern migrant workers on the construction site over there like to eat this rice.I didn’t know how to answer Boss Mi’s words. I stood for a while, thinking about how to buy some southern rice, and the boss seemed to be thinking about it. At the end, I said, don’t buy it. Smell, my throat hurts after eating brown rice.

I left with a little regret and indescribable melancholy, my southern rice, the pleasure of swallowing my grains, and at that moment I felt that I was betraying the south.Forget it, after all, we have to face the rice in the Northeast. These crystal grains are indeed flexible and fragrant. If I have been eating it since childhood, I will definitely like it.However, I vaguely remembered that when I was in the geological team, my former colleague and book friend Liu Xinquan returned to his hometown Dalian one year, but he carried ten catties of rice back, and it is said that he was divided into several families.As for Mi, it’s a bit messy, like in Su Tong’s novel, Mi is life, is it a happy life or a life of living?

The Wuchang is in Heilongjiang. In that place, Harbin’s "Youth Friends" magazine once invited me to go hunting in the tiger forest in Heilongjiang. In the snowy day in the Northeast, in the forest sea and snow field, I crossed the forest sea like a Yangtze River to drive out tigers and leopards. childhood dream.But in the end it didn't happen, and the reason why it didn't happen was that I wanted to sell more manuscripts that winter.My... my dream of a literary master!A few years ago, I ate Dongfu rice from Heilongjiang. This rice is definitely not ordinary. It can be called contemporary tribute rice. For Zhongnanhai.For this rice, I stayed at my friend Li Tusheng's house and cooked a pot of dry rice. For this rice, I bought salted radish at the market. I thought that eating good rice would be best served with sticks of pickled vegetables and salted radish.Dongfu rice has three layers. The outer layer is soft, the middle layer is flexible, and the core layer is flexible and firm.Later, I asked someone to ask for Dongfu rice, but I didn't take it. It may be that people don't regard Dongfu rice as expensive, so I brought a catty of Shifeng Longjing, wrapped in three layers of yellow paper.

I didn’t eat Dongfu rice again, so I was concerned. One day I bought rice at Baliqiao rice market. I said I wanted the best one. There were so many kinds of rice. It was difficult to choose. The best was also the most expensive, so I bought five. When Jin Wuchang rice comes back, when it is steamed, it emits a strange fragrance, which is more fragrant than the previous rice, as if in an autumn valley, the mature fragrance permeates, the warm sun shines, and there is a clear stream flowing leisurely.Added a bowl of white and transparent Wuchang rice, the outer layer of the rice has a shiny layer of oil, or rice oil, after chewing, each grain of rice is an elastic body, there is no layering, and the chewing gradually The aroma of the rice came out, and the aroma of the rice changed from thick to light and back to sweet after chewing. After eating a bowl of Wuchang rice, I forgot the dish, thinking that the dish was a plate of oily smoke from the world, and the rice brought people to the fairyland.I really want to go to Wuchang, to see the seedlings and rice fields.