不时不食！雁来蕈！
对于食物溧阳人向来讲究“不时不食”秋深了，冬日的脚步近了这个时节大家把目光定格在了山林之间宜南山区的野生山珍雁来蕈成为了溧阳人餐桌上的珍品
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菌中王子秋风送爽，大雁南飞
正是食用这种蕈菇的时节
因此得名“雁来蕈”
溧阳人食用雁来蕈至少有2000年的历史了
这种长得不起眼的菌类有着自己的生长原则环境要阴凉干净，土要松软又有厚厚的松针堆积可以有鸟语花香，不能有人声鼎沸http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_jpg%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7UMtaMicWxSNRcG2O4mVKWHT9L3yuT7NS4g9HrMvTjxwUtl8Qvk7gVDA%2F640%3Fwx_fmt%3Djpeg寒露时，松花无声落地雁来蕈在某个夜晚撑开小伞静静接纳细如尘埃的松花粉在松针间舒展身体松花和松针正是雁来蕈奇香
和鲜味的来源http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_jpg%2FU4pSjbSUcDgT4Hk7kH7EGXfLvobNseJXpnVNVAUFmf4OKibiaicFzibiah9kYAzDdFfeojQ2qEr3aibNiaBPibPBibOexUA%2F640%3Fwx_fmt%3Djpeg
民间一直有“此物当推天下第一美味”之称宋代陈仁玉所著的世界第一部专门研究食用菌类的《菌谱》着重笔墨赞它“凡物松出无不可爱”
东坡先生晚年买田阳羡时
对雁来蕈的评价是“绝佳”
这道“菌中另类”口感柔韧
带着山林和松针的清香更有比肩鸡肉的鲜嫩
除去味道鲜美之外它还具有益肠胃、理气化痰等药用价值http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_gif%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7PfxutWa5K3Lw8ic3RYDGbFp3kemtZtDLrUKhIMrpQEmtibYzqicuichYfg%2F640%3Fwx_fmt%3Dgif
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当美味山珍与懂吃食的溧阳人相遇
外表平平无奇的雁来蕈就像孤独的隐士默默生长、修行一旦与独具慧眼的人类相遇它们的魅力瞬间爆发
成为味觉的王者http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_jpg%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7DXibrzsq8YC8hCvbsBNDok7z6QdjhHFGp7hegnrKF6lvoHXOI1AABxw%2F640%3Fwx_fmt%3Djpeg
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雁来蕈烧豆腐http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_png%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7bicp89pbnibrDgUtTrAEwPiatLk3csBEBovtQSHrEmR4EJzib6cFGEeicNw%2F640%3Fwx_fmt%3Dpng
用“鲜掉眉毛”来形容雁来蕈做成的菜，再合适不过。雁来蕈和豆腐炖作一锅，蕈子在舌尖爆出吸饱的汁水，颇有些嚼劲意趣，汤汁浓郁鲜美，豆腐滚烫可爱，鲜味一下子就会打开，浓郁的汁水，惊艳的口感让干饭的精神都要抖擞几分。http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_jpg%2FwvuSSXmCvBxndJXfRs1b7tXznn4ULf4rxL7CyxJJEnIibccdJ3ic3PPRjRP2DRariaEIE934oMaJFfnJKGehyh1sw%2F640%3Fwx_fmt%3Djpeg
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酱汁蕈http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_png%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7bicp89pbnibrDgUtTrAEwPiatLk3csBEBovtQSHrEmR4EJzib6cFGEeicNw%2F640%3Fwx_fmt%3Dpng
雁来蕈的做法很多，除了爆炒烧蒸煮外，还能熬成酱汁蕈。溧阳山里人传统的做法是用上好的酱油熬制，熬制后的雁来蕈，色泽乌黑透红，异香扑鼻，鲜美无比，既可佐餐直接吃，也可作为配菜，能够每年享用这天下第一的美味，的确是溧阳山里人修来的福分。http://tmhapp.lytmh.com.cn/core/attachment/attachment/img?url=https%3A%2F%2Fmmbiz.qpic.cn%2Fmmbiz_jpg%2FU4pSjbSUcDiaVCBsmRCsN2C7GRsAVa3k7xKRZ2B8cxIYhYK0YDiaWCSwHicJ4XdyrHqgrJJXibicic8HEOAhB7GTl0ibA%2F640%3Fwx_fmt%3Djpeg
一碗热气腾腾的雁来蕈完美呈现了秋日地脉里隐藏的生命力透鲜的舌尖记忆早已住进了溧阳人的乡愁里炊烟起去尝上一口鲜美的雁来蕈吧~
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