A Bite of Chongqing, Four kinds of Taste in Four Seasons (I)
2014-05-09
Whether we like or not, with the development of modern technology, human has increasingly drifted apart from nature, and the supply of many ingredients also shaken off the shackles of seasons. However, in Chongqing, some characteristics of ingredients are still belonging to a season of spring, summer, autumn, winter. Wisdom people there are still observing the changes of four seasons through different ingredients and create all kinds of delicious food.
This current issue <A Bite of Chongqing> is looking for the unique charm of ingredients of one season in the natural changing of seasons. The tips that fresh ingredients changed into food from collection, production to the storage are contained in the gratitude and reverence of people in Chongqing to Ba Shan Shu Shui.
Spring - Sprout of bamboo brings the recovery of taste buds
After brewing for the whole winter, along with life-giving spring rain, bamboo and cedar begin to sprout.
There are more than 1000 species of bamboo in the world, but Fang Zhu is unique to China. There are 100000 mu of bamboo in Nanchuan district where there is at an altitude of 1000 meters to 2200 meters. Every year in March to May, bamboo quickly goes out of the ground. Acute household in the mountain is loyal customers of bamboo.
The classical practice of bamboo is braised preserved meat. Peel the bamboo, cut into section, use boiling water to wash, stew to 70 percent, add bamboo and boil the water, then switch to slow fire to cook.
Cold bamboo is the practice that best describe the bamboo. First cut it into slices, after put into the boiling water, before the disappearance of hot-gas, add spring onion, garlic, chili oil, pepper noodles, sugar, vinegar and other spices.
Summer - Cool world of cold vegetables
The diet of people in Chongqing is famous for spicy food, but in summer, cold vegetables without firework or meat bring coo world on the dining table to the effect of heat-clearing and relieve inflammation or internal heat.
Every summer, a drought tolerance of wild purslane is everywhere in Xiushan’s mountain and road. Wu Xinggang takes a mile walking to the outskirts collect it every day.
Purslane tastes slightly acidic and can clear heat and relieve inflammation or internal heat. Remove old roots and stems from fresh purslane, put it into the boiling water until cooked, drain the water, add a little seasoning and mix well, then it will be a common food on the table in summer of Hmong.
Keeping pace with purslane, mashed garlic balsam pear is also a popular dish.
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