在山上,找一块干净的土,往下掏一尺取一捻放在嘴里尝,品不出什么味道。用李时珍的笔法,可写为“土性平、无味、生育万物”。我尝这捻土,心想土里到底有什么,让甘草那么甜,让黄连那么苦?土里一定百味聚集,不同的庄稼、植物从其中提取了不同的味道。生嚼高粱米,微甜有一点涩。嚼玉米,甜。嚼青草干脆的甜。高粱玉米的秸秆都甜,玉米的秸秆略带一点点臊味。生茄子甜,黄瓜清香。西瓜香瓜不用说了,甜是它们的本职工作。树上结的苹 In the mountains, find a piece of clean soil, dig a foot down to take a twist in your mouth to taste, taste no taste. With Li Shizhen’s writing, can be written as “earthy flat, tasteless, birth of all things ”. I try this twisting soil, I wonder what the earth in the end, so licorice so sweet, so Coptis so hard? The soil must gather together, different crops, plants extracted from the different flavors. Chewing sorghum rice, slightly sweet little bitter. Chewing corn, sweet. Chewing grass simply sweet. Sorghum corn straw are sweet, corn straw slightly a little taste. Raw eggplant sweet, cucumber fragrance. Needless to say watermelon melon, sweet is their own work. Apple tree knot