Stir fried bacon with Artemisia

Artemisia sinensis fried bacon is a famous specialty dish in Jiangxi. It is one of the top ten leeks. Its main ingredient is Artemisia argyi, which is produced along the coast of Poyang Lake. Artemisia selengensis itself is the common water grass of Poyang Lake. This dish was first invented by fishermen living in the lake of Poyang. Because of its special water and grass fragrance after cooking, it was slowly introduced into the dining table of Nanchang people. The salty and soft bacon is more and more fragrant with the unique aroma of the sage. Artemisia sinensis, such as green ribbon, bright green, bacon gold red and white, yellow and green, the appetite is increasing. In 2008, the fried braised bacon was selected as the "Olympic Menu".

In Nanchang City, Jiangxi Province, there is a famous household dish - sautéed scallions. Therefore, the flavor of the dish is unique. In Nanchang, whether it is in the ordinary citizen's house or on the dining table of the large and small hotels, it is full of fragrance. Because the wild Artemisia selengensis grows in the spring of China's largest freshwater lake, Poyang Lake, and Nanchang people like it, the Artemisia selengensis has the saying of "the grass of Poyang Lake and the treasure of Nanchang City". It is rumored that the appearance and circulation of this dish has a story with the founding emperor of the Ming Dynasty, Zhu Yuanzhang. At the end of the Yuan Dynasty, Zhu Yuanzhang and Chen Youliang fought in Poyang Lake for more than 10 years. On one occasion, Zhu Yuanzhang was surrounded by Chen Youliang, who was surrounded by Kangshan Caozhou in Yugan County on the shore of Poyang Lake for 15 days. The contact with the periphery was cut off, and the vegetables brought by the ship were all finished. Zhu Yuanzhang also did not taste the taste of green vegetables for eight or nine days, and the military situation was urgent, resulting in cracked lips and no appetite. Anxious to get his husband to turn around on the bow. When he was troubled, he pulled up the water grass by the lake and was about to throw it into the lake. He suddenly found that the grass was fresh and tender, and he washed it in the lake and chewed it in his mouth. He did not expect this grass to have a share. The scent of chrysanthemum, and there is no sense of numbness, confirm that this grass is non-toxic and can be eaten. The husband collected a hand, washed it up, cut it into inches, and cut a piece of bacon skin left on the boat into a strip, and one of them was fried, sprinkled with chili powder, the dish was not out of the pot, and the whole boat was fragrant. After Zhu Yuanzhang ate, his appetite increased and he continued to praise it. Zhu Yuanzhang asked what is this? The husband replied to the grass in the lake, not knowing his name. Zhu Yuanzhang named the grass "Artemisia scoparia". Later, this dish was introduced to the people and gradually became a delicious dish for the people of the Lake District. The people in the lake area used the boat to transport the grass to Nanchang, which was deeply loved by Nanchang people. After continuous improvement, the ingredients such as leeks and sautéed bacon were finally added to the table of Nanchang people. Artemisia is a perennial herb, and its roots are extremely strong and fertile. It contains a variety of trace elements that can be directly absorbed by the body, such as iron, zinc, calcium, cellulose, aromatic fats, etc., which have the effects of rheumatism, spleen and stomach, phlegm, and digestion. Nowadays, through scientific cultivation, Nanchang has a list of Artemisia annua in the whole year. Foreign guests come to Nanchang. Under the recommendation of the host, the Metropolis will go to the restaurant to order the famous dish of the founding emperor Zhu Yuanzhang, the fried meat of the wormwood. Foreign visitors to Nanchang do not taste the "sautéed bacon", it is like going to Beijing to not taste Quanjude's "Beijing Roast Duck", to Tianjin not to taste "dogs don't care buns", to Xi'an not to taste "mutton buns", leaving only