Pu'er, those unfailing bacteria
Release time:
2020-07-22
Pu'er, those unfailing fungi
from the first time I set foot on the land of Yunnan, I have forged an indissoluble bond with her. It was the beginning of the summer of 2010 . I traveled to Lijiang with a few friends. The physical and mental pleasure of just a few days made me feel very happy. Whenever I was free, I went around Yunnan every three to five times. After retirement, I have become a real new Pu 'er person. Whenever summer comes, I will escape from the ", which is brushed by friends, lying in bed with braised soy sauce, adding a mat with teppanyaki, steamed after getting out of bed, barbecued when going out, boiled in swimming pool, fried on the way back, and returned to Jinhua, the hometown of " , come to this comfortable and cool Chinese tea city - Pu'er.
Choosing Pu'er is not only because of the world-famous Pu'er tea, but also because of its unique climate and rich natural ecological ingredients. "cherry red flowers are not withered, rhododendron is in bud, the season is divided into four seasons, Pu 'er is four seasons, Pu 'er is four spring " , "China's climate looks at Yunnan, Yunnan's climate looks at Pu 'er " , which is the local people's praise for Pu 'er's climate. As for the original ecological ingredients, there is also a saying of "eating flowers in spring, bacteria in summer, fruits in autumn and roots in winter " . Every year from 7 to 9 , with the rain moistening, wild mushrooms with small umbrellas break out of the wild mountains shrouded in clouds in Yunnan. For people living in Yunnan, a gluttonous feast on the tip of the tongue begins.
At the end of last month, I came to Pu 'er again. Before I could sit down, I was invited by my friends who had worked and lived in Pu 'er for many years to have dinner together to taste all kinds of wild fungi - , which cannot be missed this season.
During dinner time, my good friend arrived as promised, picked me up, drove out of the city and drove up a mountain road. The road is getting narrower and narrower, the houses on both sides are old, but there are more and more cars. If it is not for friends to lead the way, I really doubt whether there is a way ahead. After seven turns and eight turns, the car drove to a slightly spacious place and stopped at every opportunity between all kinds of vehicles, large and small, - . There was a farmyard on the hillside with the sign of "Wa Zhen Wild Vegetable Restaurant " hanging. It was our trip and the final destination of these more and more cars.
came into the courtyard and saw baskets of colorful and different kinds of bacteria in the courtyard, some of which were thin and long and tied into handfuls. Some are thick, uniform and strong. Some are short and flat, with flat heads and flat brains. Some clusters look like blooming flowers. Some are bright red and bright. Some are as yellow as chicken oil and shiny as oil. Some ghosts are white, black and blue; some are rustic and ugly. Some are like white fat but wearing red hats ......
friends took us to their seats and disappeared. After a while, they brought tableware and tea. It turns out that the waiters here have no time to serve tea to the guests, and all the guests have to do it themselves. The way of serving food is really scary, because if you don't order food at all, you have to grab - . everyone is around the food window and stir-fry any food. as long as you look at it, you can grab whatever you want and eat, and everyone is happy, as if you don't have to pay for it. In particular, the red mushroom stewed chicken is a must for every table. But to be honest, we really don't care about what other fungi are. In this situation, it's good to be able to grab it. My good friend and I spent a long time, finally grabbed five different dishes, then sat down to eat. The taste of all kinds of fungi has its own characteristics. A sip of red mushroom soup can conquer your taste buds, which is really appetizing.
friend's driver is a local. I heard him say that his fungus is freshly cooked from the mountain, and it is delicious no matter how it is made. When it comes to fungus, his pride is beyond words, what chicken fir fungus, boletus, red fungus, green head fungus, chicken oil fungus, milk paste fungus ...... like a few treasures, listen to me in the clouds. No matter what it is, I took a chopstick from the dish in front of me and brought it to my mouth. I felt full of fragrance and delicate taste. I asked the driver to learn that this is a green head fungus, which is the most common one after the rain in the mountains of Yunnan. It is named after the grass-like color. The dark plate is porcini, with a faint flavor of sauce in the mouth. The teacher said that boletus is thick and big in meat, affordable in price, and the method is the simplest. It is delicious to stir-fry casually. Red Mushroom is best identified. The cover is red and the soup is red. When it is served on the table, it is fragrant and sweet and silky.
Eating fungus has always been a dangerous and happy thing. It is reported that there are deaths from fungus poisoning every year in Yunnan. However, even so, Yunnan people are still unwilling to give up this delicious food given by heaven. "Mountain has no edge and heaven and earth to join with fungus " is the life creed of Yunnan people. The reason for this is that the wild fungus is so delicious, especially the delicious smell of rice on the fungus. I really can't describe it in words. I couldn't help drying two large bowls when I didn't eat dinner, until my stomach was too full to eat. As the saying goes, "eat 300 fungus on and become a Yunnan person " . As a native of Yunnan, how can you not eat bacteria? When you arrive in Yunnan Province, how can you not eat bacteria?
As night falls, you walk on your way home after eating and drinking, and the cool wind blows across your face. Really, if you don't spend your summer in Pu'er, Yunnan, then you are wasting a year's precious time, because you miss the cool weather and the delicious fungus! (Xiang Shunjiao)
More information
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2020
07-31
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2020
07-31
General Manager Yu Jianhong to Yunnan Peak to Guide Work
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2020
07-30
General Manager Yu Jianhong to Yunnan Peak to Guide Work
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2020
07-31
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2020
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General Manager Yu Jianhong to Yunnan Peak to Guide Work
On August 23, Yu Jianhong, general manager of the group company, went to Yunnan Jianfeng cement company for investigation and guidance, and put forward requirements for the key work in the last few months of this year. At the peak of Yunnan Province, Yu Jianhong went deep into the production site to learn more about the current production and operation situation, and convened the middle-level and above management backbones to have in-depth exchanges and discussions with everyone on the problems existing in work efficiency changes, personnel stability, current production and management after the implementation of post optimization and re-organization. Since the beginning of this year, Yunnan's peak production and sales volume, profits and various technological and technical indicators have been relatively ideal. The kiln output in April has also reached the best level since it was put into production. The development and maintenance of the market, the environmental management of the factory area, and the professional quality and mental state of cadres and workers have also been greatly improved. While fully affirming the above achievements, Yu Jianhong pointed out that as the homogenization of the cement market becomes more and more serious, the market changes faster and faster. If we can't recognize the situation and seize the opportunity, enterprises will face more and more problems. In this case, the management backbone should give full play to the role of the backbone, quickly change the management concept, and strive to improve the competitiveness of enterprises. In view of the focus of work in the last four months of this year, Yu Jianhong put forward the following requirements for Yunnan Jianfeng: break the inherent concept of post functions and responsibilities, set up posts and organizational structures around logistics, people flow and capital flow, and cultivate and forge a team that can fight well. To further implement the training of job skills and quality, managers should take the lead in strengthening their own learning and formulate annual, monthly and weekly training plans, through the combination of internal and external training, theory and practice.
2020
07-31