在老家的饭店吃饭。一道菜上来,服务员报菜名:红烧水牛肉。牛肉常吃,但水牛肉却比较稀罕,市场上流行的牛肉,都是黄牛主打的菜牛屠宰所得。这次吃的,据说是正宗的兴化水牛肉,粗粗的纤维,醇厚的香味,既筋道,又不粘牙,酥嫩爽口。但吃了两块,我搁下了筷子。我想起了小时候吃过的一次“水牛肉”。生产队的一头白雌牛死了,是在耕田的时候倒在水田里,被人抬上来后就再也没有能站立起来。后来,杀猪的正业爷爷给它剥皮,然后把牛肉一块块割下来,一个生产队 Eat in your home restaurant. A dish up, the waiter reported dish name: braised buffalo. Beef often eat, but buffalo meat is relatively rare, the popular beef on the market, are the main beef cattle slaughter income. This time to eat, is said to be authentic Xinghua buffalo, thick fibers, mellow flavor, both tendons, but also non-stick teeth, crisp and refreshing. But when I ate two, I put down the chopsticks. I remembered a child eaten “buffalo ”. A white cow in the production team died, fell to the paddy field while farming, and was never able to stand up after it was carried. Later, the real grandfather killing pigs to peel it, and then cut a piece of beef, a production team