酸辣小味道 赶走困与湿

In the alpine limestone mountains of Ruyuan, Lechang and other places,

there has always been a habit of eating acid in spring to wake up the "spring sleepiness" and eating spicy food to fight against humidity. Sour taro lotus, hot and sour snail pot and fried salted river fish are popular spring dishes among locals.

Fresh pepper Mountain Stream Fish Baby:

One at a time, no bonesNorthern Guangdong is mountainous, a clear stream flowing in the mountains, far away from the industrial pollution of the environment makes the stream become a variety of miscellaneous fish growth paradise.

Because of their growing environment, the small fish that grow in these streams are only about the size of two adult fingers. But such a small mountain stream fish, is countless city diners, especially good wine after the object. Because of the small size of the mountain stream fish can be a mouthful, even meat and bone can easily chew, "eat fish do not spit bones". Although these mountain stream fish are very tasty, they are also slightly different from each other. Experienced mountaineers say that the colder the stream or fast-flowing water, the better the taste of fish caught.

The mountain people often remove the gills, squeeze out the intestines and dirt of the caught mountain stream fish, and then wash them and prepare them for cooking. Most of them do not need to be scaled. Marinate the cleaned mountain stream fish with pepper, white wine and salt for 15 minutes. Meanwhile, chop up a handful of fresh chilies and set aside. The marinated baby fish is "rolled" in tapioca or sweet potato flour, which is common in mountains, so that the fish body is evenly coated with a thin layer of powder. After the peanut oil is cooked in the pot, the fish baby is put into the hot oil fire and quickly fried until the surface is golden, then remove and drain the oil. While the fish is still hot, quickly stir in the chopped chilli and sesame seeds and serve.

The fried Shanxi fish baby is a delightful golden brown with bright red pepper. With a small fish in the mouth, the taste is crisp on the outside and tender on the inside. In bursts of spicy flavor, the fish more chew more fresh, with a stock of pond fish and river fish do not have the mountain sweet. This way of making fresh pepper mountain stream fish, the most suitable for drinking, but also many women and children as a snack, while watching TV while munch mountain stream fish, enjoy.

Stir-fried Sour Taro:

Hakka kimchi made from taro stalks

Taro is one of the most common crops in Shaoguan. Taro grows in the ground and is delicious. Taro stalks grow in the ground and become a delicacy in the hands of the Hakka people.

Experienced farmers choose taro stalks that are usually small, tender and plump. Zhang Xiaotong, who lives in Meihua Town, Lechang City, told reporters that people usually pickle taro stalks, immerse them completely in rice washing water, add a little ginger, green and red pepper, garlic and seal them. Then they can be enjoyed after resting on the top of the jar with a heavy weight for at least a week.

When leafy vegetables are green, people often grab a handful of wet sour jac from a marinade jar in the corner of the house, and stir fry the sour jac in a hot pot of lard to burst the garlic and chili rings. It's already salty and sour, so there's no need to add condiments.

A dish of fried sour taro with sour and cool flavor is very next to the meal, eat into the mouth sour crisp, refreshing appetizer. A Hakka specialty, it is a common breakfast dish on local tables and is best served with white porridge. At dinner time, sour taro is often braised, cooked and fried with fish and meat, making meat dishes taste more delicious.

Hot and Sour Perilla Rice Snail Pot:

Sweep away the spring drowsiness with fragrance

The spring breeze blows, and when the new green begins to spread wantonly in the wilderness of northern Guangdong, the temperature begins to rise gradually. In the noon high temperature moment, warm atmosphere began to wake up a group of a group of winter "sleeping" field snails. In a stream mountain stream, canal pond, began to emerge away from a whole winter snail figure. One of the most popular Hakka dishes, the hot and sour Perilla rice snail Pot is not a delicacy, but it is a hard day's work during the spring farming season.

When a rice snail pot was served, the refreshing Perilla fragrance hit first. A field snail with juice and meat inhaled into the mouth, full of elastic snail meat shuttle between the teeth, strong fragrance, fresh, spicy, sour burst at the same time in the mouth. After sipping a few snails and sweating, the tiresome dampness and drowsiness of spring were suddenly swept away.