韭菜滋味长

Taste of Leks

清明时节,村外各家各户的小菜园里,韭菜、菠菜、苔白、油菜,深绿浅绿,郁郁茵茵。我家门前开了一小块菜地,半铺炕大小,栽了三四十墩韭菜,正肥嫩。一拾眼,看见母亲正蹲在地头割韭菜呢,离地头还有七八步,鲜嫩的头刀韭菜的香气已弥漫过来。北方第一菜生为北方人,没吃过韭菜的,少而又少。说韭菜是中国北方黄河流域的“菜王”.绝非夸张。早在夏商时期,就有了文字上的记载:“正月圈有韭”。历经五千年世事浮沉,韭菜,始终受人喜爱,尤其为黄河流域的人民所喜爱,称之为“北方第一菜”不为过。各地都有着自己地域的优良品种,说起来,各擅胜场。辽宁的海城出产一种名优韭菜,叫感王韭菜。

As vegetables are all seasonal,few of them can be available from spring to winter. Among them the leeks serve people's appetite for the longest duration.In Jiaodong Peninsula,a gust of spring breeze wakes up the leeks.The first round of the tender leeks in the wild fields in Laiyang and Haiyang go on market as early as the Spring Equinox.Sometimes they can be available by the 2nd day of the 2nd lunar month.By that time the hearts of the cabbages have not turned dry or bolted.Shred the cabbage,stir-fry around-15-centimeter little leeks with shredded pork and make multilayer steamed bread for dinner,you will enjoy the best taste of the leeks.