When I was a child, I often had a packed bun (dry pork) in my hometown refrigerator in Beitou. During the holidays, whenever I put a mustard green chicken or sausage pork ribs soup, just add a few pieces, and the soup felt like the Tamsui River sudd...
When I was a child, I often had a packed bun (dry pork) in my hometown refrigerator in Beitou. During the holidays, whenever I put a mustard green chicken or sausage pork ribs soup, just add a few pieces, and the soup felt like the Tamsui River suddenly accelerated into the sea, causing a full smell.
The dried bean is called the Jiang bean (大) column in ancient times. "Jiang bean" refers to the fan bean. The Jiang bean is the closed shell of the fan bean. Why are it often written as "大"? Because "大" is beautiful jade, used to describe the bean bean in Jiang bean. However, the raw dried beans are not easy to preserve in the age when there is no refrigeration facility. They are mostly made into dry goods and soaked in water or wine before use to add freshness to the color of the vegetables, and are ranked one of the "Eight Treasures of the Sea".
Zhu Shijie, a teaching professor in Fengshan County, Taiwan Prefecture, Qianlong, said in his 1765 "Xi Shi Shi Tong in Taiwan, but there are no river pillars." However, Taiwanese people knew how to enjoy imported dry beans as early as the late Qing Dynasty. Lin Yuru, a researcher at the Taiwan History Institute of China Research Institute, investigated that after Taiwan opened Hong Kong in 1860, with the support of exports of high-priced tea leaves, camphor trees, sugar, etc., the economic power has increased. High-quality imported marine products such as dry fish, seaweed, fish, etc., and the rich in Taiwan did not take any action.
Taiwan's dry beans are mainly imported from Hokkaido, Japan. It is commonly known as "Sailing Bean". There are also dry beans from the United States, Canada, Russia and other places, with different sizes and particles.
Dry beans are expensive. In recent years, artificially remade "combined beans" have also appeared on the market. The main component is still fan bean columns. They are made of mold repression from too small size, broken or processed remaining edges. For bonding and shaping, artificial additives must be added, and even mixed filling with fish and flower twigs. When choosing to buy, in addition to paying attention to the instructions on the goods and packaging, each size and appearance of the combination beans are almost exactly the same as the appearance, which is also a indicator.
The delicious dried beans attracted food and food. Mao Zheng, a native of Wu Yue of the Five Dynasties, wrote the "Shui Clan's Greeting Book", and regarded the Jiang Zhuang as the "Yuzhu Immortal Lord". Song Su Zhu wrote in "First Eating Lychees on April 11": "It's like hearing about Jiang Zhuang chopping jade pillars, and he likes puffer fish to cook fat belly." He also notes: "I think that lychees have thick and high flavors, and there is no comparison in the fruit, but the Jiang Zhuang and puffer fish are close to each other." When Su University eats lychees, he also thinks of dried beans and puffer fish, which is actually "eat the bowl inside and look outside the bowl" for the gourmet.
Su Dongpo also wrote an article "Jiang Zhuji", "Bird's surname is Jiang, his name is Wuzhu, his name is Zimei, and his name is Zimei, who was first born in the South China Sea." "Alas for Wuzhu, he is kind to a beautiful man! Just like him, he is a treasure on the table, his flavor is calm, although there are some people who are not as good as the dragon's liver and marrow. Once the time comes, he will be honest and honest, and everyone will cover their noses and pass it over. Those who are wise and considerate of scholars should also put them under the savages. A scholar must be careful when he comes from the scene, and he is sad! "
Jiang Zhu is a talented and virtuous man. If he becomes a treasure at a banquet, his flavor is beautiful. If he appears at an inappropriate time and loses his nature, others will throw him away. He must be cautious when reading people advance and retreat! Su Dongpo's talent and ambitions are all the best in history, but his career is not smooth. He was visited three times, embracing people's aspirations to things, using things to express his aspirations, and expressing his own experience.
There was also Duan's food on the other side of the Taiwan Straits. Zhu Zhenfan said that in 1924, his father Sun Zhongshan invited Duan Qirui to Tianjin to discuss national affairs. Zhang Zuolin had a high-standard and vocational banquet for a famous chef. Mr. Zhongshan specially admired the "Qingwu Rou Dried Beads" and praised it for its lightness and deliciousness. Du Ziyan, a chef in Sun Zhongshan, specially learned this delicious food and handed down this dish when he was hired to take charge of the restaurant in Taipei Ponglik Restaurant in the early days of Taiwan's Guanghui. However, Hong Kong gourmet Tsai also called his handmade dishes "Sui Rou stewed dried beans". It seems that the heroes have the same views, and it is not necessarily the ancestral master.
With the change of times and transportation, the most familiar thing for many people may no longer be dry goods, but Japanese cuisine or fresh dried beans with iron plates.
Taki Akiyama, who was once the Imperial Court of Japan, said that it is difficult to be able to eat fresh food. In terms of geographical environment, you must live near the place of origin or convenient transportation, and from social conditions, you must live in a peaceful and stable environment.
We are so lucky to eat raw and dry food from dry goods. However, the mellow flavor of dried goods such as dry goods and fish in the sun, sea, time and other conditions is incomparable and replaceable.
The same is true for life. Each stage has its own flavor, it depends on whether you know how to taste it.
