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# 毛辣果的臭酸锅

北京护国寺有豆汁。 贵州毛辣果有臭酸和虾酸。 \
都是人间……地上不可多得之物。\
豆汁的酸有种馊味。但是喝了却解暑。 \
虾酸锅一进屋就是扑鼻的臭鳜鱼味道，而且更为浓郁。合肥的臭鳜鱼臭了两天，这个臭了两个星期吧。大概如此。而臭酸大概应该持续了月余。虾酸锅可以用牛肉，而臭酸锅只能猪肉，这也有点差别。\
来贵阳吃美食有种挑战。这个门槛大概就是贵州美食都走不出贵州的原因。心理，习惯，天时，地利，人和。\
进门了的时候三点了，不需要排队，但是也坐了好多桌了。隔壁听口音也是来挑战的。满满一锅，已经所剩无几，说明味道还是不错的。\
索性就点了最臭的一锅。来的时候犹如长沙臭豆腐一样奔放热烈，入口却不再觉得臭，而是奇怪的香。据说这道臭是剩菜发酵所得，也就难怪，可能是混合了岁月的精华了吧。更有意思的是，越是加热，臭味蒸发越快，酸味才开始显现。有点东北回锅菜的意味。种种混合，臭鱼烂虾，更彰显人生百味，与无聊中一点一滴透露着你不经意的回忆。这一刻想起了谁？想起了哪一段时间？哪一个地点？\
好的美食，从来是走不出产地的。因为这里有独特的人，独特的事，独特的地貌，独特的天气，独特那个你我，自己独特的此时此刻。风来，味道百转千回。

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