Do you remember anything that made you feel the most youthful?

What makes me feel the flavor of the year is zongzi. In my hometown, zongzi is called Gu Zongzi or Huang, and Bao Zongzi is called Bao Gu Zongzi or!

Many netizens will say, isn't making zongzi the Dragon Boat Festival? In my hometown, there are several solar terms to make zongzi a year. These solar terms include the Dragon Boat Festival, July 14th and the winter solstice of the lunar calendar. The above solar terms usually don't include zongzi, but every household must include zongzi on New Year's Day! In our hometown, jiaozi is made of a kind of leaves called bamboo. We all call them leaves.

Every year, before the north wind blows, you must pick the leaves back, because these leaves will crack after being swept by the north wind, which will affect Bao jiaozi, so you must pick them back before the north wind blows. After picking them, we should bundle them into piles, then hang them in a cool place, let them dry naturally in the cool place, and don't let the sun directly expose them. We have leaves, and then we have to prepare strips for making zongzi. The most commonly used is the ancient music leaf, whose thorns are serrated on both sides.

After picking the leaves of ancient music, we carefully cut off the thorns on both sides of the leaves, then tore them into finger-wide strips, then tied the torn leaves into handfuls and put them in a cool place to dry slowly! A few days before making zongzi, we will put the leaves and strips in the pot and cook them again. After cooking, we will take them out and bleach them in a bigger bucket. After bleaching for two days, we take them out again, cut off both ends of the leaves and wash them one by one. After washing, we will continue to bleach! We always make zongzi on New Year's Day. We don't know when it was handed down or what it says. Perhaps this day is the most leisure day for people, because on the first day of the New Year's Day, villagers don't do farm work!

On New Year's Day, we will have lunch early, prepare the leaves, ribbons, sticky rice and stuffing needed for making zongzi, and then start making zongzi. I like to use pork belly as stuffing, cut it into pieces with thick fingers, mix with white sesame seeds, and put two pieces of meat in the middle when making zongzi. This cooked zongzi is the best! It takes at least three hours to cook the wrapped zongzi in the pot of the firewood stove. When cooking zongzi, it smells almost all over the house. We often add firewood!

So, what makes me feel the best is zongzi. Don't pack zongzi and eat zongzi in the New Year, I feel that I am not in the New Year!

Home is in the north, specifically Tianjin. When I was a child, my grandmother began to steam several pots of big steamed buns before the New Year's Eve dinner. Every time I see shiny steamed buns and steam-infected windows, it means that a year is coming.

In my opinion, this is the happiest moment of the year. From time to time, there are all kinds of smells floating in the kitchen, such as steamed bread, stewed meat, ribs and boiled fish ... Grandma always says that these should be kept for the New Year, but every time she cooks a pot, she will secretly clip me a few pieces to relieve her craving. Today's children may not understand how delicious it is for a post-70 s person to eat pork stew as a child. Therefore, in my impression, when drawer after drawer of glistening steamed bread and various smells in the kitchen appear at the same time, it is the most fulfilling time of middle age in a year. Every time grandma comes out of the kitchen, she brings me a few ribs or a small bowl of stew, and when she is cold and jealous at the kitchen door, the feeling of happiness seems to be tangible, and I still remember it today.

What makes me feel the flavor of the year most is that the family watches the Spring Festival Gala chat while wrapping jiaozi!