Spring is coming, the rape flowers are yellow, and it is the season to eat wild vegetables again.
Modern urbanites may be a little unfamiliar with wild vegetables, after all, everyone lives in high-rise buildingsUsually there is little opportunity to "know more about the names of birds, beasts, plants and trees".And now life is betterI often eat oily. Therefore, when it comes to eating wild vegetables, the reaction of ordinary people is: wild vegetables, ** wild vegetables, green belts? And then sigh, the cycle of the four seasons: Ah, spring is coming!
Spring field, taken in Xinjin Baodun
Although it is still a little cold these days, spring has indeed arrived. As soon as the sting arrived, the variety of wild vegetables also increasedYou don't have to go to the green belt, you don't have to go to the countrysideThere are more than 30 kinds of wild vegetables that can be eaten in the city. This is a benefit for modern people, it allows people to return to nature and clean up their intestines, which is really a multi-task.
Zhou Zuoren said in "Wild Vegetables in the Hometown" that before and after the Qingming Festival, "some people—about the people who preserve the ancient style—used yellow flowers and wheat fruits as offerings." The article was written in 1924. It shows that a hundred years ago, eating wild vegetables was a slightly retro behavior. Today, eating wild vegetables has been given a new meaning, that is, "welcoming spring" and "maintaining health". Each item is full of modern people's sense of ritual.
Then, Xiaodu will take everyone to taste the "taste of spring" - the wild vegetable soup pot of the spring ploughing wild vegetable restaurant.
In the spring ploughing wild vegetable restaurant, you can eat more than 30 kinds of wild vegetables.
This store is located on Huayang Binhe Road, facing the Fuhe River, and the spring flowers are blooming. The main form of the dish is the soup pot. In a copper pot, there are 12 kinds of beans as a base, including black beans, kidney beans, red beans, kidney beans, etc.; Beef bone soup is used to cook all kinds of meat dishes, Xichang pig's trotters, local chicken, pork ribs, beef, beef offal, etc.; On the edge of the pot is a circle of "hot kang", which can be used to pancakes and bake pork belly. Of course, the most important protagonist: wild vegetables, is always on standby, just throw it into the pot and blanch it.
The soup pot can actually be "cleared to the end", but in view of the heavy taste of the Sichuan people, it is still equipped with dipping sauces, which are two kinds: red oil and roasted pepper. This combination is really very thoughtful, taking into account the ways of eating in various places.
The soup is of course fresh. The waiter suggested that the soup be drunk first. The soup is very full of ingredientsA bowl of soup has at least half a bowl of meat and beans, and there is a feeling of drinking eight-treasure porridge, but salty. In addition, there are ingredients such as corn, tomatoes, potato sticks, carrots, etc.
When the soup is drunk, the wild vegetable cake is arranged - the waiter scoops the wild vegetable paste onto the "hot kang".Like the cornmeal of the chicken in the pot, it will be cooked in a while. The wild vegetable cake has a faint sweetness and a soft taste, so you can eat a few in one go, and you don't feel top. As for grilled pork belly, it's just a regular performance, just a side dish.
For meat dishes, praise should be given to beef and offal. Not only is the portion sufficient, the more you fish, the more you have it, but also very fresh, especially the tripe, the Q bomb is chewy. The local chicken is also good, although I can't be sure if it's earthy, but at least it has a "chicken flavor" (some people think that the chicken in a fast food restaurant tastes like eating cardboard).
The Xichang pig's trotters with high hopes have an average taste, not as soft as the mother's hoof. Doesn't seem too new? Some diners have identified: This is a preserved pig's trotters, smoked. No wonder. It depends on personal preference, some people like lap-mei, some people like fresh. However, since it is a "spring flavor", it may be better to pair it with fresh ingredients.
Here it isDrinking soup and eating meat are all appetizers, and after three rounds of soup, the main dish is finally opened- A dazzling array of wild vegetables. A five-storey shelf, braving fresh and air-conditioning, is full of wild vegetables for you to choose.
I guarantee that there is no one who can recognize 3 kinds of wild vegetables, but I have not found it, and there is no one who can recognize 5 kinds of wild vegetables. If I were the boss, I would do a quiz with a prize, recognize 3 kinds of wild vegetables for discounts, and recognize 5 kinds of wild vegetables for free, it shouldn't be a loss-making business.
Suddenly spotted a familiar face:The tip of the pea, in an inconspicuous corner, seems to be at the bottom of the chain of contempt, and no one caresSince you have come to the Wild Vegetable Grand View Garden, you will naturally not eat pea tips. We chose a total of 8 kinds of wild vegetables: ice cabbage, mint, gray cabbage, bitter chrysanthemum, four seasons red, sea cauliflower, longevity cabbage, and noodle vegetables.
The following is "choose the good one and remember it".
Ice cabbage. At first, I wanted to replace it, but the waiter recommended it, so I gave it a try. Sure enough,As the name suggests, the dish is cold and very tasty, she is honest and does not deceive.
Encyclopedia says that there are a large number of vesicular cells on the leaves and stems of ice cabbage, which are filled with liquid, and when exposed to sunlight, they resemble ice crystals, hence the name "ice cabbage". It is rich in inositol, which can promote fat metabolism and has the best effect. Ice cabbage is an alias, the scientific name is "Ice Leaf Day Flower", such a beautiful name.
Ice cabbage. Salicyl. A kind of wild vegetable from Lugu Lake, also known as water-based poplar. The first time I knew it, it was the name of a plant when it was used as a noun. In May every year, small white flowers float like clouds in Lugu Lake, which is the famous wonder of Lugu Lake, "water-based poplar".
After getting out of the pot, the salicyl flowers floated in the pot, the color turned yellow, and the flowers were gone, and even the buds did not open (it seems a little cruel). The taste is similar to daylily, but it is more crisp and tender, especially the flower part, which is delicious.
Salicyl flowers are red in all seasons. The only dish that is not green. It's just that I choose it because it's beautiful. The leaves and stems are purplish-red, resembling blood-skinned cabbage, but more wide-stretched than blood-skinned cabbage. Its charm is in the appearance, the taste is decent, a bit like green vegetables, but the oxalic acid is more and slightly astringent. Four seasons red, like a relative of Han cuisine, dyed the whole pot of soup red, which looks quite festive.
Four seasons red. Bitter chrysanthemum. It is commonly found in Western salads. The taste is slightly bitter, but it is mixed with cherry tomatoes and salad dressing to hide some bitterness. ButCooked alone in a soup pot, it feels hard to swallow, and this is the only dish I can taste without a taste. It is said to be native to southern Europe and was first introduced and cultivated in China, the medical school in Nanjing.
Bitter chrysanthemum. The wild vegetables in the store are eaten in soup. I asked the boss if there was any artemisia (also known as artemisia), she didn't seem to have seen it, and quickly found that it was a rhizome wild vegetable, and then fell into confusion: how to cook this soup? I said, you can stir-fry, the reeds are fried fragrant and dry, or fried alone, they are delicious, the roots are elastic, crispy, tender and smooth.
Artemisia is full of short reed buds, which is the time when the puffer fish wants to eat. "Visible,Artemisia annua and puffer fish have been the best things since ancient times. Artemisia reeds are mostly found near water, especially in the southern part of the Yangtze River. Always wanted to ask,Why hasn't Sichuan introduced such a delicious dish? Could it be the reason for "orange born Huainan"?
After eating, the eyes are full of green, and the names of the dishes are becoming more and more confused. Many dishes look similar and have several aliases, making them even more difficult to identify when they are cooked. However, at least recognize one fact:Although some of these dishes have a strange taste and some have a mediocre taste, they are all oily and refreshing, healthy and healthy. As the saying goes, the taste of the world is pure joy.
Curious, these wild vegetables' **? The boss saidMost of them are shipped from Yunnan and Xichang, and Chengdu can only meet the needs of four or five kinds of wild vegetables. As for the daily menu, it is not fixed and will change depending on the season. "What about winter? "In winter, there are also winter cabbages, and there are flowers to eat. ”
At the beginning, when the boss was traveling, he happened to eat this wild vegetable soup pot, and he thought it was good, and his acne, constipation and other chronic diseases also improved, so he came back and opened a wild vegetable restaurant. Now, she wakes up early every day and runs through several nearby vegetable markets to see what is fresh and good.
There are a few elderly people in their seventies and eighties who often send some wild vegetables to the restaurant. "They are fine, they sell dozens of dollars a day, and it is still okay for the elderly. ”
After eating this meal, I ** an app to identify plants, and I patted the wild grass and wildflowers on the side of the road to see if I could eat it. If I continue like this, I'm about to become a botanist.
Spring ploughing wild vegetable restaurant (Huayang store).
GF]1F4CD[ GF] No. 139, Section 1, Huayang Binhe Road
Business hours: 10:00-21:00
Per capita: 75 yuan.
Edit丨rain
Image source丨rain
contacts
Find Xiaodu
WeChat***丨you Chengdu**No丨Sina Weibo丨app
You Chengdu Mini Program丨You Presence Mini Program丨you Chengdu Douyin.
Today's headlines丨 a live broadcast.
Collaboration adds***
youchengdudu
Welcome to share the little capital with more friends