Red bean sea is called red bean soup red bean popsicle, Beijing is called red bean porridge red bean popsicle, and my hometown is called red rice bean, which can be mixed with rice and steamed into rice.

The biggest way for red bean paste is to make red bean paste. The red bean paste in the north is not peeled, but the bean paste is boiled. The filling of fried cake is all like this. The coarse bean paste is filtered and peeled into fine sand. The north is called Chengsha, and the south is called washing sand to make moon cakes. Sweet dumplings are inseparable from red bean paste, so it is appropriate to fill them. Our family eats glutinous dumplings early on New Year’s Day. Washing sand is mixed with a lot of lard and steamed once a day in the rice cooker. The sand color is purple and black. Our family dumplings are very big. I can eat two or three because of one bite of oil.
Sichuan cuisine with meat in sand is fat, thin and less with skin, buttocks and shoulders. Boil it for six or seven times, fish it for a little while, then cut it into two or three thick slices. The two pieces of meat skin are not cut through, and steamed in a sand washing cage. This dish is sweet with sugar.
The fat meat has been degreased, but it doesn’t taste greasy, but you can’t eat more. I can have two slices. My son can cook meat with sand, which is very successful every time.
May 13, 1999
cowpea
When I was a child, I hated eating cowpea. The taste of two layers of skin was dull. When I was old in Beijing, I thought cowpea was also good. The taste of eating people was variable. Compared with when I was a child, I didn’t eat pig lungs. I felt that bubble capsules were uncomfortable to chew. When I was old, I felt that lung heads were delicious and suitable for old people’s teeth
Cut tender cowpea into inches, blanch with light salt, marinate with salt water, remove salt water, good soy sauce, Zhenjiang vinegar, ginger and garlic, mix with a few drops of sesame oil, and stir-fry with wine.
There seems to be no cowpea sauce elsewhere in pickles in Hebei Province, and there is no Baoding sauce in pickles in Tianyuan, South Yangzhou. Cowpea is a root sauce, which is very crisp and tender and extremely salty. The pickles in Hebei Province are not very salty.
The skin of cowpea rice is bright and clean, light green, with a pale purple blush. This is the color of cowpea red in porcelain. I have seen a small pomegranate bottle with cowpea red, which is bright and lovely. China people are very good at porcelain glaze, and they are named old frock sesame paste. The tea powder is very rare.
May 17, 1999
Dried silk
Nanjing Zhenjiang Yangzhou Gaoyou Huai ‘an Dugan silk originated in Yangzhou, which I think is the representative of Huaiyang Lai. Many recipes are recorded, but in fact, this is not dried vegetables, rice or tea.
People in Yangzhou are used to eating morning tea. It is said that people in Yangzhou have a bag of water early and a bag of water late. The bag of water is a bath. The bag of water is tea. Many teahouses in various counties are famous for drinking tea. This is like drinking tea in Guangdong. However, the Guangdong teahouse was asked by the staff to push the cart to buy a bag. The fingers of the tea drinkers asked for the Yangzhou teahouse to be ordered by the guests at one time. The bags were moved one after another. It is necessary to steam now. It is necessary to wait for some time. Generally, most teahouses need a dried silk to eat dried silk while drinking tea, which can also
A special dried bean curd with a large square thin blade is sliced and then cut into filaments. This is the dried bean curd. Pay attention to a piece of dried bean curd. Sixteen pieces of shredded thin ponytail are needed. At first, the dried bean curd looks like dried silk. After being scalded in a water pot, it is drained and piled up in a bowl in a pagoda shape. It can be poured with sesame oil and good soy sauce vinegar. In the past, the bowl for holding dried bean curd was a white blue-and-white bowl with a slightly higher belly, so that the dried bean curd can be mixed well. Now it is an ordinary big bowl. My father often takes a bag of spiced peanuts to A little perm, a perm, and a different taste. This is probably because his dried hair smells fragrant, and his dried hair is delicious. Drinking half a cup of tea is very beautiful. Yangzhou people love to drink tea, and each piece of Longjing fragrant tablets is packed in a pot and soaked in the same pot. Finally, it is good that oolong tea and Longjing are not mixed together.
I don’t know when to cook dried silk. Put dried silk into the pot, shredded ham and shredded chicken to taste, and the table won’t spoil the taste. You can also add shredded winter mushrooms and shredded winter bamboo shoots in the winter bamboo shoot season. If you want to cook dried silk pure, you may wish to be strong, but you can’t put crabs, clams, oysters and clams in it. That’s a presumptuous way to eat dried silk.
Beijing is not suitable for cutting dried bean curd, and even white bean curd is loose in texture and easy to break. It is necessary to cut the dried bean curd slices in Gaobeidian instead of Yangzhou, but it has become a reserved program for my occasional family dinner.
Nie Hualing, a Chinese-American woman, and her husband Paul Angel came to Beijing and asked me to have a meal at my house. I cooked several dishes for her personally. I forgot to remember that a bowl of boiled dried silk was eaten to the fullest. Finally, I took the bowl and drank all the rest of the soup. Hualing was a Hubei native who had eaten boiled dried silk when she was young, but it was not easy to eat it in the United States. However, it seems that Huaiyang Pavilion rarely cooked this dish to tease her hometown. My boiled dried silk also felt good. It was dried scallops. I said before hanging the soup.
September 7, 1999
I want fish.
lithosporic
The first time I ate grouper was in an overseas Chinese restaurant in Haiphong, Vietnam, in 1947. The eating method was very unique. At the same time, a large plate of raw mint leaves was braised. I took a bite of grouper and chewed a few mint leaves like my neighbor’s method. This mint can remove the residual fish taste in my mouth, and then the fish taste is always new when I eat the second bite. This kind of eating in France seems to be less popular with Vietnamese overseas Chinese restaurants. This kind of collocation cover is influenced by Vietnamese.
Epinephelus erythema and green spot, that is, gray mouse spot, is especially valuable and steamed best.
mandarin fish
But the stone spot is comparable to the freshwater fish, which is called mandarin fish. It’s almost like Zhang Zhi’s fisherman’s word "Egret flying peach blossom water mandarin fish fertilizer". It’s worth ten times as much as the title. My hometown is a water town that produces fish, and the three famous fish are mandarin fish, that is, mandarin fish. The word "Xu Wenchang" should be an ancient tapestry with yellow and black spots, but many people don’t know the restaurant menu now. Customers will not know what this word is.
In 1938, I ate dried fried fish and live mandarin fish in Huai ‘an. The fish weighed three kilograms and was fried in a large oil pan with a flower knife. The crispy fish was white and tender and dipped in pepper and salt. It was wonderful. I ate together with my uncle Wang Lansheng, my cousin Dong Shoushen. Wang Lansheng and Dong Shoushen have been dead for many years.
Shad swordfish
These are all river fish.
The shad is now sold for more than 200 yuan a catty, and it has become a back door gift to eat people. People in buy buy don’t eat it.
Swordfish meat is extremely fine but prickly. Jin Shengtan’s taste of swordfish bones is a life hate. It is easy for people who can’t eat swordfish to get stuck. Zhenjiang people cook swordfish and filter out fine thorns to make noodle soup, which means that swordfish noodles are beautiful.