Chun Lai Beats Artemisia selengensis
Release time:
2023-05-11
Artemisia selengensis is a unique herbaceous plant that grows on the bank of the southern Anhui River and is also the love of people in their hometown. A pure fried bacon with artemisia selengensis and a plate of fresh and refreshing fried artemisia selengensis are essential seasonal delicacies for restaurants and families. whenever foreign guests visit, we will strongly recommend this delicacy to highlight the flavor of our hometown.
I have long planned to pick wild Artemisia selengensis in person, so one weekend, I asked a few experienced colleagues to "fight" Artemisia selengensis together. Along the way to the river, there were bumpy mud roads. After walking for about one kilometer, I found a large area of lush wild plants not far from the side of the road. The stems and leaves looked like Artemisia quinoa. I couldn't help but stop, thinking, since it can be harvested here, why continue to walk such a lousy road to the riverside? Besides, if it is really Artemisia selengensis, how come it is so luxuriant and no one picks it? I was not sure, and I sniffed a few of them. It did smell a bit like Artemisia selengensis, but it seemed that there was something different, so I pulled a handful and showed it to my colleagues. Colleagues looked at the "Artemisia selengensis" in my hand and smiled: "This is bitter artemisia, not delicious, astringent." Then how exactly should Artemisia selengensis be distinguished? Colleagues explained: "It's very simple, the reddish stem of wild Artemisia selengensis is the main feature, and the stem of Artemisia selengensis in the greenhouse is very fat, long, and green, very shiny, which can be seen at a glance." Well, I 've never picked Artemisia selengensis before. I really made a fool of myself. This is the taste of "no distinction between grains.
finally came to the river, the winter wilderness has shown a large area of green, along the river bank to the distance. There are not many people who play the artemisia, scattered in the green. Colleagues said that it is the best time to fight Artemisia seleniae today. After the rain, there are few people, and Artemisia seleniae growing from cracks on the ground can easily be pulled out by roots. Having said that, I am really a layman. I still can't figure out what is the most suitable for eating and what should be paid attention to when "fighting. Looking at my clumsy appearance, my colleague enthusiastically taught me some basic common sense in her opinion. For example, the green leaves are the new ones, and the best ones are the ones that grow in the cracks, and the tender roots can be eaten. With her experience, I finally found the feeling, so everyone chose one direction and acted separately. Each person took a plastic bag and enjoyed the spring sunshine while picking wild vegetables. It was really pleasant. Unconsciously, everyone picked a big bag of tender, raw Artemisia selengensis.
On the return trip, looking at the mud on my feet and the hair blown by the river wind, I really felt close contact with nature. In recent years, these wild vegetables, which grow naturally in the mountains, have been more and more infatuated with people. Perhaps, this can be regarded as a return to nature mentality of human beings. (Song Danlin)
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