Chapter 34 Chapter 34

I went to Qizhou on a rainy day in spring. The rain cooled the river and dampened the lake. The vegetation on the field held up shiny leaves, the singing of birds was clean and soft, and the oily green celery was fragrant on the marshes by the lake.Qiqin grows in early spring, which is a good time to visit Qizhou, because it is a profound mistake not to eat Qicai when you go to Qizhou. Qicai should now be said to be the celery of Qizhou, which is different from the celery in other places. Qiqi has no main stem, the root is huge, and it is a mass of white stems. The branches and leaves grow from the white stems. The branches are slender and have a strong celery spice.The pre-Qin book "Lu's Spring and Autumn Annals" contains an article saying: "The beauty of vegetables is the celery of Yunmeng."Zhiqian Tiao explained: "Yunmeng, Chudi also, Chu has Qizhou, Qixian". "Taiping Huanyu Ji" records: "Qichun is named after the abundant Qicai in the water."Contains: "Celery grows seedlings in February".According to the above reasoning, Qicai is born in spring, so Qichun was born, and the current Qizhou Town is under the jurisdiction of Qichun County (see "Li Shizhen and Qizhou", written by Song Guangrui, Wuhan Publishing House).

I came to see Dongchang Street in Qizhou, which is a world-famous doctor’s street, 500 meters east of Changjie. In the spring of 2002, there were already 57 doctors.Qizhou has produced literati since ancient times, so it also has good food. The host, Mr. Xu Dong, a native of Qizhou, personally handles the shovel and directs the purchase and production of various wine and vegetables.Qiqin is naturally the first signature dish. Choose Qiqin with short branches, small white stems and huge stems, cut into inch lengths, cut fragrant dried shreds, lean meat shreds, and dried red pepper shreds. , Stir-fried for a while, the celery is green and crisp, and it can be cooked immediately, and can be served with some Laoganma bean paste.

Sauce-flavored pork shreds, bean-flavored dried shreds, slightly sweet and slightly spicy, stir-fried with spicy and crispy celery, it tastes green and tender, with some meaty and bean flavors that linger Thin winding, reciprocating circulation, fresh and leisurely, only at this time, will a thought come to my heart: this is the real celery. Qiqin can also be fried alone, with some shredded ginger, minced garlic, tempeh and some chili powder, the color of fried Qiqi is fresh and pleasing to the eye, its aroma is lush and leisurely, and its taste is spicy and decisive!There is a saying in ancient books: Qi, a kind of vanilla [akindofgragranther], also known as Chu Kui, Mallow and Miscarp.As for its medicinal function, it goes without saying, it is for the benefit of both yin and yang.The hometown of Li Shizhen, a great pharmacist in the Ming Dynasty in China, is Qizhou Town. On the bank of Yuhu Lake, there is Li Shizhen's tomb. Now it has been built into Li Shizhen Memorial Hall. The medicinal plant garden is lush and garlanded.