Chapter 8 Section 8 Longping Yam Stewed Salted Duck

In the north and south of the Yangtze River, in winter and spring on both sides of the strait, ordinary people like to sit around the pot, all kinds of things are boiling in the soup pot, puffing, puffing, holding chopsticks and spoons, stirring the heat of ordinary time, it feels like a stew is warming the day .However, small red mud charcoal stoves are no longer seen, electric pot alcohol stoves are appearing in turn, and copper hot pots are also aristocratic.With the roughness of the mind today, there is no choice of stewing utensils, but to see the beauty of the stew, smell its fragrance, eat its meat, and drink its soup. This kind of realistic food concept is rampant.

Longping yam stewed salted duck is always steaming hot in my memory of running around, especially in the cold and hungry wind, it has been so warm for many years.The cured meat soup is as thick as my Yongshi dialect, and the yam powder is as hard as the exclamation in the dialect. How many years have flowed and rinsed away, like the rose-colored sunset at dusk and the golden haystack like a giant tower beside the red bullpen, permeating the rural village for a long time fragrant.It was last winter, I saw people from Qizhou selling small palm-shaped yams. The seller placed them in front of a large water basin, stared at passers-by, and peddled them.I just bought two catties of yam and one salted duck at the crossroads. I stewed it in a pot at the home of Mr. Xu Dong from Qizhou, drank some white wine, and sweated profusely.

The name of the yam is yam, and the name of the Tang Dynasty is pre-preservation, and it is taboo to change the yam medicine.In the Song Dynasty, Song Shenzong tabooed potatoes and changed to yams.The name of yam is potato, "Jingshan looks at Shaoze in the north, and its grass is full of yam." It contains: "In April, the seedlings spread, with purple stems and green leaves, and the leaves have three tips. They bloom into spikes in May and June, and are light red. "On the way to Bolian Nunnery in Qizhou, I saw yams climbing on water bamboo poles. The stems and leaves are exquisite and artistic.The vines of yam also bear fruit, its skin is yellowish-yellow, and the flesh is white. It tastes sweet and creamy when cooked, and tastes the same as the stem.Contains: Yam has eyesight and eyesight, light body, no hunger, prolong life.Cure mainly head and face wandering wind, dizziness, lowering breath, relieving lumbago, treating asthenia, filling the five internal organs, and eliminating restlessness and heat.In addition, it supplements the five labors and seven injuries, opens the pores of the heart, strengthens the muscles and bones, cures the discharge of essence and forgetfulness, nourishes the kidney qi, strengthens the spleen and stomach, and moisturizes the complexion.

Yam is produced in Qichun, Wuxue (Guangji) and Huangmei at the southern foot of the Dabie Mountains, but authentic yam comes from Longping, Wuxue.Wuxue (Guangji) has grown yams for more than 300 years. Kangxi Dingwei (1667 A.D.) "Guangji County Chronicles" records: "Yams are found in Longping and Wuxue." Longping yam is a famous Chinese herbal medicine in the country. However, Longping is actually a yam distribution center. Xie Zhengrong, a native of Wuxue Meichuan Intersection, a special-grade teacher at Huanggang Middle School, and one of the contributors to "The Dictionary of Chinese Characters" (Hubei Dictionary Publishing House), believes that the medicinal properties of yams grown in wetlands along the river are not good. , Longping is the distribution center of yam.Mr. Xie Zhengrong said that when he was a child, he collected Vitex twigs and water bamboo sticks and sold them to yam growers to raise tuition fees. The only brackets for climbing yam vines were Vitex twigs and water bamboo sticks. Climb and die.

There are three varieties of Longping yam: flat-rooted, palm-shaped; tuberous, horseshoe-shaped; long-rooted, stick-shaped.The first two are the best, but if you like crisp and tender things, you can eat the third one. It is crisp, tender and fresh, sweet and refreshing.My personal favorite is the horseshoe-shaped yam. It seems to grow hard, as if it has gone through the ups and downs of the world and the injustices in the vegetable world, but it is sincere and kind, and it does not change its true colors.The salted duck at the intersection is also a floor duck, but the most famous salted duck is Nanan, Jianou, Nanjing and Jianchang salted duck.Nan'an was first produced in Fangwutang, Nan'an Prefecture, North Chief Secretary of Jiangxi Province in the Ming Dynasty. It has a history of more than 500 years. It won the Silver Medal of Panama World Exposition in 1921, and is known as the four famous brands together with Fujian Jianou, Jiangsu Nanjing and Sichuan Jianchang salted duck.Junction salted duck is similar to Nan'an salted duck, with the same appearance: flat body, round outer peach, ribs with splayed ribs, and semicircular tail.Cut the salted duck into pieces and stew it with yam to make a soup. It tastes better when it is about to rotten, with a chewy feeling. Tasting the cured meat quietly overflowing from the meat fiber is like reading a quilt wandering in the countryside. Pickled years.