Most of the time, people like a thing, is the emotional attachment, not the thing itself, this may also be a difficult disease. Qingxiao push the window, the mountains are dim, near the cloud is gray white, cage in the eaves, the green leaves are not obvious, intermittent, like waves of cold water swing open in the forest. After reading the sutra, I stood in the porch and saw that two black tea flowers in the courtyard were already decaying. The black bricks on the ground were wet and thin, and I thought that there was not much rain last night. Walking slowly along the wall to the room, I saw a few peonies in the distance, still looking very spiritual. I think it is because of the shade of the laurel tree next to me that I was able to avoid the ravages of wind and rain. Temple on the three simple meals, in the morning almost are porridge, kimchi, steamed bread. The vegetables in porridge are seasonal vegetables, what is put into what, not necessarily leaf vegetables, such as winter is commonly used radish, cut into very shredded radish diced, boiled out color and rice as white, do not eat carefully may also think is white porridge. The most or winter vegetable porridge, eat in the morning is this. The term "winter cold dish" seems to have only been heard in Sichuan. When talking about this dish with friends from other provinces, most of them would be confused. Later, it was found in Qing people's Wu Qijun's Research on Plant Names:

"Dong Quai, the best quality in this book, was the master of 100 dishes. Jiangxi and Hunan are all kinds of it. Hunan is also called Kwai Dish, also called winter cold dish." I didn't know Hunan people also called it. In the lingering taste of vegetables in my memory, there are winter vegetables. Its recipe is very simple, is to cook porridge, no oil, but a little salt. Originally white rice, dyed the green juice of vegetable leaves, a pot of rice becomes green, and sometimes it is simply made into soup, the soup color is green and quiet. Occasionally put some tender tofu on the temple cooking cold winter dishes, at this time to put some clear oil, for Taoist, this dish is a fairy product, than any delicacies are rare. When I was a child, I picked winter cold vegetables, because they are not the main vegetables, planting not much, are planted in a very narrow piece of soil, the vegetables grow not high, the leaves like flat small fan, flower like spread, look carefully, it will be found that its white flowers, long at the junction of the stem and leaves, stick tightly. I remember that at that time, my uncle and his sons had been separated, but the big cousin's house was built next to the old house. There were two main rooms in the middle, with the kitchen on both sides and the courtyard in front. Once, I chose winter cold vegetables in the yard with my sister-in-law. At that time, I was still a child. I didn't have much patience and didn't know how to do things. The leaves of Winter cold vegetables are tender and smooth, but the stems are very old. You usually eat only the leaves and tender vegetable stalks. Sister-in-law choose dishes when the fingertip gently slides across the leaf surface, a le, the young leaves come out. If you remove the skin from the stalks, you will find some sticky juice inside. Maybe because of this, you will feel smooth. It seems that winter cold vegetables at that time to grow higher, when you always left some long vegetable stalks, they were boiled together into porridge. Nowadays, we also plant winter cold vegetables in Daoguan, which grow very low, but Van Gao is old and can only eat leaves. My mother is also very fond of winter vegetables boiled porridge. Although she has settled in Lingnan for nearly 20 years, her food preference has not changed much. When I was a sophomore, she asked someone to bring the seeds of winter vegetables from her hometown and asked a nearby farmer to plant them for her, thinking that in this way she could have the same taste as her hometown. When the vegetables grew up, the farmer sent them to her, only to find the same way, but the taste was completely different. In the middle of Sichuan, the climate is humid, and the vegetables planted are wet enough, while the light in the south of the Lingnan is too much. The vegetables planted from the same seeds are obviously not so tender. In my mother's words, they taste "coarse and boast", and there is a layer of hairy thorns outside.