Chapter 39 Chapter 39 Eating in Yiling

In September, the sweet-scented osmanthus in Yiling blooms, and the wind in Xiling Gorge is fragrant. A round of moon rises from the mouth of the gorge, and the clear brilliance of osmanthus fills the gorge.Sitting on the dam of the Erjiang River in Yiling, the river boat below the dam crushes the water and the moon and sails upstream. Occasionally, the whistle is blown, high and low, and the coolness of September brushes against the face, and the broken moon floats on the river. Tulang babbled. The siren sounded, and the soup in the pot boiled.Boiled silver carp, with a layer of red oil, served with a thin circle of lotus root slices, the boiling soup is only spicy, less numb than Sichuan flavor, it is the style of Yiling, original juice, salty and fresh, partial Spicy, you will eat it, the carp meat is delicate, tender, and plump, and the small taste of pond fish is gone.There are not many thorns when eating river carp. It is served with a plate of finely cut green radish seedlings. The feeling is elongated and elongated, like a winding and mighty gorge.The four present here are all gentlemen, the painter Yiyun and his cousin, Chairman Xu and Secretary-General Xiao of the Photographers Association, it's okay to drink too much but eat too much.The open-air seats in Pinjiang, the lights of Sanxia Hotel opposite vaguely outline the faces of eaters, and listen to them talking about Xiajiang while eating. It is a dreamlike Xiajiang, stones, water, people and years.

Yiling is Yichang.During the Spring and Autumn Period and the Warring States Period, it was Chuxisai. In the early Western Han Dynasty, it was established as a county and named Yiling County.In the thirteenth year of Yongzheng in the Qing Dynasty (1735), the name of the mansion was Yichang.Yichang is connected to the Three Gorges in the west, reaches Bashu upstream, and reaches Ninghu downstream. It is the "gateway of the Three Gorges" and the boundary between the middle and upper reaches of the Yangtze River.Now Yichang City has a total area of ​​21,084 square kilometers and a population of 3.89 million.I just thought, in the past, the Three Gorges was dangerous and sailing was difficult. When the Shangshui boat arrived here, I just rested and recuperated by the beach at the mouth of Xiling Gorge, drank some wine, ate some delicious food, and gained enough strength. Going to the Three Gorges, and you don’t know whether you will die or not, so eating extravagantly is a must.The boats coming down from the upper reaches of the Three Gorges passed through the dangerous Three Gorges safely. There is no lamb between people and boats, so who doesn’t stop by the open beach, eat and drink for a day or two, and sail eastward?Ahead is the middle and lower reaches of the Yangtze River, where the water is slowly leveling.

Eating boiled carp in Xiling Gorge, I am a little regretful that there is no sound of apes on both sides of the strait. The years without the sound of apes will be a little empty, and now it is going to flood Baidi City again. Damn Fengdu City. Let's live and govern with the creatures in the water and the water ghosts.After eating boiled carp, go to Taozhu Road on the second day to eat braised fat sausage.Taozhu Road is the gourmet street in Yiling, find a seat at the most popular restaurant Guan Ma.Mr. Xu, who went with Yiyun and his lord, was from a military background. He has the straight-faced attitude of a soldier, but he does not have the smoking and drinking habits of a citizen.Eat stewed lotus root soup, braised fatty intestines, shredded beef with pickled peppers and dry-stir-fried green beans.It was discovered that Yiling people are good at eating fat intestines, and they are all on the table. The oil is red and fragrant, and Yiyun has been traveling overseas for many years, but he can't forget it.This fat sausage has been stewed fiercely, and then boiled in red oil. It is thick and tender, crisp and elastic, with a long aftertaste, which can be chewed or swallowed.In the dining room, Mr. Xu said, the fat intestines are so clean!It reminds me of the years in the geological team. At that time, I often ate fat intestines with a little bran. The years are long, like a channel flowing through life.

Yiling is now a district in Yichang, and the increase or decrease of the administrative organization will not change the taste of life of one party. I also found that the flavor of Yiling is somewhat beyond my imagination. This place is the core area of ​​Bachu culture. Its food is similar to Chu culture. Local steamed dishes such as Mianyang three steamed, powder steamed, and clear steamed are slightly different, and they are not the source of the Sichuan flavor of Bashu.The traditional food here is hot and sour. Braised anchovy with hot and sour Pixian bean paste, braised duck cubes in braised sauce, and braised shredded beef with pickled peppers are the essence of Yiling cuisine.Next, I went to Taoxiu Street alone. This time I ate at Sister Cai’s stall, hot and sour twisted fish.This fish is also a river fish, with a pointed head, a big belly, a wide back, and a thin tail, which is very streamlined.The twisted fish has fine spines, the meat is tender, and has shiny fibers. Use the tip of the chopsticks to pick up the meat and eat it with the sauce. It is hot and sour, fresh and salty, and gradually penetrates the taste buds.I ate two mahua fish, about a catty, and drank a glass of rice wine.Another famous dish on Taozhu Road is Baicha Fat Fish.Fat fish is river fish, similar to catfish, with yellow complexion, leisurely and thick, fat and tender meat, full of waxy, melts in the mouth. Yiling is most famous for the fat fish produced in the area from Huyatan to Nanjinguan, and the price is quoted in Yiling. 60 yuan a catty.Of course, if you really want to eat, you can negotiate a little price.Fat fish and fat meat are steamed at the same time, so it is called clear steamed fat fish, which is also a famous dish in Yiling.

With the previous discoveries, I know that Yilingding still has delicious food deep in it. At night, I turn out from the back door of Gezhouba Hotel, turn right to the tenth intersection on the left, and there is a hot pot street, small tables, wide and low chair, sit down.There are all kinds of hot pots, each of which is 10 yuan, drinks are not included, and meals are full.I ordered a fat sausage hot pot from Liu's Fat Sausage Dry Pot King, and it was delicious.There is a light bulb hanging above the head, and a moon hanging above the head. The wind in Yiling is cool and gentle, as if the Three Gorges is rushing all the way, and I am already a little tired. Sweat.After careful inspection, this hot pot is a red clay small charcoal stove hot pot, which can be compared with Taoxiu Street. Now there are still red clay small charcoal stoves, with ruddy fat intestines boiling on the pot. As the night deepens and the streets are quiet, my heart When some melancholy arises, I concentrate on eating. After a while, I sweat profusely after eating, and bean beads fall down on my forehead.

Generally speaking, only historical cities have rich food.Eating and leisure are closely related to cultural sources.Yiling is of course a famous historical city.According to the research, the "Changyang people" in the early years were active here 100,000 or 200,000 years ago. Seven or eight thousand years ago, the ancestors lived here. , the beauty Wang Zhaojun, and the scholar Yang Shoujing were all born here.Apart from food, Yiling people have three leisure activities: one is to watch fish, the other is to play root carving, and the third is to accumulate strange stones.The strange stones of the Three Gorges are famous all over the world, but they have not seen them up close, and they have not touched the charm of the rocks.When I first went to Sanyou Cave and Xialaoxi, I saw many animal and plant fossils. These fossils are on the stone steps, and walking on the stone steps of the fossils is indeed a very luxurious walk.When I went to the flower and bird stone market, I opened my eyes. Stones can grow in this way and in that way. Forty million years ago, the ancient Mediterranean uplifted, and finally the Qinghai-Tibet Plateau, the roof of the world, formed the source of the Three Rivers. , the Yangtze River trickles down from Geladandong Snow Mountain to the unstoppable torrential water of the Three Gorges.The Three Gorges is also a masterpiece of nature's uncanny workmanship in the orogenic movement 40 million years ago.And to put it bluntly, everything is water, the water of life.

It is true that stones are not edible, but it does not prevent eaters from admiring the stones while eating. The Three Gorges Stones are as famous as the Three Treasures of Yiling (painted pottery, bonsai, tangerine), Sister Gui goose egg orange, Yi black tea, and Xiakou fatty fish. That's enough. Watching stones and drinking wine, thinking about the 6 billion years of the earth, how many vicissitudes and billions of vicissitudes has it undergone?What kind of candle does it want to illuminate us and guide us on the road of gourmet food? There are talented people from generation to generation.Yiling not only has a gourmet street, but also has restaurants serving delicacies.I ate Qingjiang carp and Yiling drunken shrimp at the Shanye restaurant in Yiling. I think Qingjiang carp is especially worth eating. Of course, I must not let Qingjiang carp hear this, otherwise they will scold me, because this sentence may disturb They live in tranquil water.The water of the Qingjiang River is as transparent as gemstones.Qingjiang carp, as usual, has fine meat, white and transparent, sweet and elegant, and is a fairy among fishes.If you go to Yiling, you must go to Shanye Restaurant. When you look at Yiling, you always think of the mountains, water and people there. The gorge is really a place that people can't give up.If I want to go to Yiling again, I should stay for a long time, walk along the cliffs of the river gorge, and feel the delicious food in Yiling. It is a treasure under the moonlight, and it will last in the years of life, just like the winding and long streets of Yiling , If the Huangbai River and the Juzhang River flow long, if the Yangtze River is mighty for thousands of miles, listen to the wind of the Xiajiang River, and you will not get lost on the road of delicious food.