Talk about the significance of a hometown dish.

Sweet and late cabbage heart-the sweetest dedication of a mother to her children.

As the saying goes, "When the solstice of winter comes, cabbage is sweet." Every winter, I always think of the late cabbage in my mother's garden.

Late Chinese cabbage after frosting is a rare vegetable in rural areas. In rural areas, people always say, "It's better not to eat meat for three years than to be green for one day." I'm talking about the cabbage heart in the later period, which can be said to be full of treasures. The biggest feature is that the food is fresh and tender, crisp and sweet, and the flavor is unique.

Late cabbage heart always spreads in people's pots and pans, and people love its simplicity. The "green" in "I haven't seen you for three days, and sparks are flying in my throat" refers to the late flowering Chinese cabbage, which is cooked quickly, chewed crisp, sweet and residue-free, which is beyond the reach of ordinary flowering Chinese cabbage. There are many ways to eat late cabbage, which can be cooked and fried, and can also be served with fried pork slices, pork liver, chicken offal and fish floss. Some people use stalks to slice fried bacon, which is also delicious.

Colorful evening dishes in restaurants are the favorite of many city people. Whether it's fried garlic, boiled water or porridge, it always attracts diners' attention. Fried bacon, steamed gold, silver and garlic, and salted water are the most vivid interpretations of dishes, which make people memorable after tasting. Even if it is fried with simple lard, it is fat and sweet. The green leaves and golden oil stars in the blue-and-white bowl have a pleasing feeling. Sun-dried dried dried vegetables are excellent soup materials, which are sweet and fragrant, and have the effects of clearing away heat and detoxifying.

Two days ago, I went back to my hometown in the countryside and learned that my favorite mother had cut several fat and tall late-flowering Chinese cabbages from the vegetable garden and asked me to take them home to eat. In the cold winter, eating the cabbage heart specially fried by my mother for me and looking at my mother's white hair, my heart is both painful and sweet. For decades, my mother's late cabbage heart not only taught me to be a man, but also made me feel my mother's selfless love and late sweet cabbage heart, which is the sweetest dedication of my mother to my children.