Fish are happy in the fragrance of rice.

I like to see thousands of waves of rice, and fish and rice are rich in flowers and flowers. Looking far away at the fields in my hometown, the contiguous golden rice waves with the wind, the water flows along the ridges and ditches of rice fields, and the rice fish in the field chase and play. Hometown people are busy in the rice fields, laughter resounds through the fields, and the whole field presents a beautiful harvest.

Every year after transplanting rice seedlings in June of the lunar calendar, villagers in Dehong Prefecture of Yunnan Province, my hometown, began to raise fry in rice fields, with local carp and tilapia as the main species. Fish are interdependent with rice in the growth process. Rice fields provide weeds, insects and rice flowers for fish to eat, and fish can remove weeds and pests for rice fields. Therefore, in this place where rice and fish are born, the rice quality is high and the fish are fragrant, tender and fat.

when the rice is golden and ripe, it is the best time to catch and taste the rice fish. With the fragrance of rice, every family began to catch fish in their own rice fields. When catching fish, the water in the field is drained first, and huge fish show their green-brown backs in the rice fields. Men, women and children roll up trouser legs and go down to the rice fields, and the fat rice fish can be captured alive directly with their hands. Everyone's face is filled with the joy of harvest. The glistening rice fish struggled and jumped in the bamboo basket, and became a shiny "one-pot porridge", which was dazzling.

rice flower fish combines the delicious taste of fish, the fragrance of rice flowers and the natural flavor of the countryside, and can be cooked, fried, stewed and stewed. Different cooking methods have their own unique flavors. If it is fresh-cooked, clean the rice fish just caught from the rice field, add dried pickles, onions, ginger, garlic, coriander, millet spicy and salt, put it in a soup pot and cook for a while, so that the cooked rice fish is tender and smooth, and the soup is delicious and fragrant. If it's coriander, first roast the rice fish with red charcoal until it's tender in the outside, crisp and fragrant, then put it into a mortar, add the golden cover, fragrant willow, cocklebur root, coriander, garlic, millet spicy and salt, gently mash it with a wooden pestle, and fully blend the seasoning with the rice fish. If you cook sour and spicy rice fish, dry the treated rice fish, fry it in an oil pan until it is golden, then add ginger, onion, garlic and other condiments, stew it in cold water, and cook until the color is slightly yellow and the meat and bones are crisp. Before taking out of the pan, collect the juice with sour and spicy flavor. Hold a piece of fish with chopsticks and chew it slowly in your mouth. It is crisp and delicious, slightly sweet and sour, and leaves a fragrance on your teeth and cheeks after eating.

there is also a local special way to eat, which is called "land, sea and air". "Sea" is a rice fish with delicious meat, and "land" is brown rice, which is an unopened flower ear growing on a brown rice bag tree. "Empty" is a bee pupa with high protein and low fat, and its flavor is crisp and tender. The cooking method is to clean the three raw materials, add seasonings such as pepper, onion and coriander, and then add clear soup to cook together. A few minutes later, a plate of finished products "sea, land and air" appeared in front of us: at first glance, it was fragrant green, Chili red, brown wrapped in yellow, and fish fillets white; Second, the fish is fresh, the bee is fragrant, the pepper is hemp, and the pepper is spicy; Third, eat, the fish is tender, the brown bag is crisp, and the bees are smooth; Four drinks, the soup is delicious, bitter in acid, sweet in bitterness, fragrant in freshness and long aftertaste.

"Rice blossoms shine on autumn scenery, and fish flatter autumn vegetables". In this way, the rice fish marched in the taste buds of autumn with different postures and golden melody all the way. It entrusts the wanderer with his nostalgia for the country, his reluctance to give up his home and his thoughts for his loved ones. This is also the taste of hometown.