Those rural gradually disappearing food, how much do you know?

My side is the rural areas of Qinghai Datong, my family mostly eat more noodles, there are many kinds of noodles.

For example: the nail sheet of noodles - the size of the sheet of noodles is as thin as a nail cover, divided into soup noodles and fried sheet of noodles, I am a foodie like to eat fried sheet of noodles.

inch inch noodles - wide inch long 3 ~ 5 cm or so and like to eat vegetables with the pot to do soup noodles to eat, light taste is the old man's favorite.

Home-made ramen - the noodles should be kneaded fine, hand-pulled long thin strip with the bashfulness of eating together is simply delicious.

The vegetable dumplings

There are many kinds of gourmet food that are disappearing in the countryside, such as sweet potato noodle nests, noodles, vegetable dumplings, acacia bitter tired and so on. The author of the seventy years later, childhood held the tail of the difficult times. Eaten the staple food is not enough vegetables to make up the meal, such as bitter tired, vegetable dumplings. In the past is to fill the stomach, and now said to be green food.

Today, let's talk about vegetable dumplings, also known as yellow steam. Vegetable dumplings are usually days do not call to eat, also can not afford to eat, only to the New Year when you can eat the food, unlike the white bread now eat with the side. When I was a child, that is, at the end of the 1970s and early 1980s, the standard of living was not high, and basically solved the problem of subsistence. New Year's Eve white bread steamed very little, steamed the most is the vegetable dumplings. There are two kinds of flour used for steaming vegetable dumplings, one is corn flour and the other is millet flour (sticky flour). Both are yellow noodles, so the vegetable dumplings are also called yellow steam. Dumplings inside the filling is very rich, there are vermicelli, dry-fried beans, white radish, radish, radish, radish Yingzi, tofu, etc. Mixed together, fried in oil, plus seasonings, pepper, anise five-spice powder, crushed salt, sesame salt, and so on. Mix well and the flavor will come out. After mixing the cornmeal or kibble, the dough is wrapped into a long round shape, and then pressed on the board to form the shape. Steamed dumplings are made over a ground fire, a wood-burning fire, with corn cobs and dead tree branches as fuel. The steamer uses an old-fashioned heavy-duty cage drawer, into which the dumplings are placed evenly, and the head of the cage is covered and the steam is started. Generally to the stove fire to fill the firewood is a child to complete, on the gas after steaming half an hour, adults will look at the horseshoe table to count the time, generally steamed to more than twenty minutes, cornmeal, corn flour aroma mixed with a variety of ecological vegetables with the smell of drilling your nostrils out of the cage drawer only. Thirty minutes of the kind of arrival, eager to open the cage drawer, take it out while it is still hot. When it cools down a bit, you can break open the vegetable dumplings with your hands. The yellow dough, stuffed with three colors of red, green and white, smells good and looks beautiful. A bite down, half of the vegetable dumplings are gone, with the passage of time vegetable dumplings gradually away from our table.

When it comes to the disappearing cuisine in the countryside, we will think of the past.

Since I was a child living in the countryside, is a 60, I remember when I was a child because life is more difficult, three meals a day are not enough to eat.

At that age, I didn't catch up with the starvation, and caught up with eating groundnuts and carrots all the time.

In general, the first meal to eat steamed groundnut, the next meal to eat boiled groundnut, plus some carrots.

Steaming a pot of dried groundnut noodle nest, is for the work of brothers and sisters to eat, like I just went to school children can not eat.

The deepest memory is also the most nostalgic is that one day I came home from school, my mother is sitting next to the stove, a large handful of burning firewood to steam the groundnut, I was next to the hungry cry, my mother used a bowl to put in a handful of wheat flour with a skin, pour a little bit of water to mix with a quick in the bowl, stirred into a large noodle stick, put on a wood fire to bake.

Roasted into a charred outside, inside the fragrant, yellow stick, eat especially delicious, that full of smell in the house, not to mention how good it smells.

Now I think of it, full of memories, still drooling.

Those rural gradually disappearing cuisine, I know a lot, this is my memory in the most profound, but also the most can not forget a cuisine, really disappeared.

Zhanghu Town, Nanping City, Fujian Province, is located in the middle of the Minjiang River, is located in the southernmost tip of northern Fujian, the market town is in the combination of Gutian, Youxi, Nanping, Minqing four counties and cities. It is also the largest market town in the middle reaches of the Min River. Zhanghu town has obvious regional advantages, rich in natural resources, is located in the combination of mountains and the sea, surrounded by mountains on all sides, Minjiang River from the north of the town from west to east across.

The deep cultural deposits here, has always been the four counties in Minzhong cultural and economic center and the main traffic, is Fuzhou, southeast Fujian developed areas to the north of Fujian mainland radiation backyard. Zhanghu due to the land by the Minjiang River. For a long time, the townspeople in the market town have been mainly engaged in fishing or living by water transportation, and gradually formed their own fishing and farming culture. Therefore, in the process of inheriting the Min cuisine, it slowly formed its own unique local dishes, as well as the food culture with the characteristics of eastern Fujian. The dishes of Zhanghu have been inherited for thousands of years and have formed a food value based on the local famous local specialties and suitable for the long-term life by the riverside and cultivation of the land. At present, the Yanshi of Zhanghu is divided into three parts. Before the Yanshi, small dishes are mainly served to appetize the appetite through snacks. The first half of the banquet is mainly based on staple food, aiming to fill up the stomach first, which is also what the people of Zhanghu often say: seven minutes full and three minutes drunk. The second half of the table is mainly to match the wine dishes, mainly so that the guests can be happy to come, return with pleasure, which can best reflect the host's warmth and hospitality.

In the long-term practice of Zhanghu's cuisine has formed a sweet-based, sour and spicy as a supplement to the nutritional strength of a wine, two sour, three sweet, four soft for the characteristics of the Zhanghu food culture.　　One wine: pure grain brewed rice wine. It is mainly made of glutinous rice, spring water and red others. And the wine must be consumed after three years of summer, commonly known as "old wine". After three years, the color of old wine is light green, clear and transparent, and the aroma of the wine is pure. As the saying goes, if you don't have two or three pots, you don't dare to go to Zhanghu! This shows the depth of the wine culture in our hometown, and also the bold and straightforward character of our folks. Two sour (bad vegetables beef tendon, sour and spicy goby)

Bad vegetables beef tendon. This dish mainly utilizes the local bad vegetables plus the beef tendon to become a special dish. In order to take the main material to choose the best bad vegetables, must be frosted the year before the mustard and soaked bad vegetables as ingredients, so that the use of bad vegetables trace elements can make the softening of beef tendons, so that the natural sour flavor penetration, so that the beef tendons tough but not hard, chewy.

Hot and sour goby. This dish is one of the more famous dishes on the Zhanghu table, using good dried goby, soaked in water, until soft, cut into slices, with hot and sour and toppings. This dish has a very good taste and is the best dish at the banquet of the townspeople. Three sweets (popping pine balls. Zhanghu fried cake, sticky rice patties)

Popping pine balls, this dish is only in the invitation to the honored guests only people, the production process is more complex, the materials used to pay attention to. Mainly take the local groundnut flour, rock sugar and lard. This dish is characterized by tough outside and loose inside, sweet but not greasy, melt in the mouth. Legend has it that this dish is used to test Zhanghu's son-in-law on the local customs whether or not to understand, if a bite, soft powder foam will be splashed out, and become a laughing stock.

Zhanghu fried cake, this dish is Zhanghu banquet must be on a dish, the production of fire and frying techniques are very delicate. Mainly Zhanghu local groundnut flour-based, with good lard and rock sugar. The cake should be laid flat on a bamboo plaque to dry until it is completely cool, then cut into prisms and arranged in the shape of a pagoda, symbolizing a step-by-step promotion. The people of Zhanghu also commonly call it "Liangcao". This sweet food is crystal clear, oily, not greasy, full of toughness. Not only do the locals love to eat, but it is also a must-have food for outsiders who come to Zhanghu.

Glutinous rice patties; this dish is a metaphor for the harvest, to celebrate the next year's bumper crop, very local characteristics of the cuisine. The pure glutinous rice is steamed and steamed through, pounded by hand, pounded into toughness, plus black sesame, sugar and various beans ground into the powder wrapped. A plate of sweet and chewy sweets is then served. Four Soft (Farmer's Tofu, Camphor Lake Taro Mushroom, Steamed Potato Dumplings, and Fresh Vegetable Dumplings)

Farmer's Tofu. Tofu is a must-have food for festivals in Zhanghu, and it is also an indispensable food in Zhanghu's banquets. This dish is Zhanghu ridge planted soybean-based, to use Zhanghu well water, and must be handmade tofu as raw materials, to fresh tofu through the water to boil until the appearance of holes that is, broken by hand for the block, plus dried goods (mushrooms, dried scallops, etc.) for boiling. The more it is boiled, the more it expands. This cooked out of the tofu aroma, excellent taste, and a nutritious peasant dishes, is Zhanghu Lake banquet and home cooking.

Zhanghu taro mushrooms: this dish is smooth and delicate, mainly farmers in the long-term labor, in order to enrich their own table, local materials, taro and groundnut flour kneaded, made of mushroom-shaped food.

Clearly boiled potato segment. Potatoes grown in the soil and water of Zhanghu have a very different taste from those grown elsewhere. This dish must be made from potato grown in the local area and boiled with the water of Zhanghu Lake to make the potato sweet and savory, with the characteristic of fragrant and powdery in the mouth. It is called "earth ginseng" by local people. It has the function of replenishing qi and condensing the spirit.

Fat Choy Meatballs: This dish is mainly based on camphor lake tofu, scallions and pork, stirred into a paste, pinched into balls, wrapped in fat choy, take this dish is mainly a good wish of the locals to the guests, implying that the development of the good.

Peasants are the world's hardworking people, especially living in that era of famine, sometimes because of a full meal and trance. The mountains and rivers are different, the customs are different, the world is different, the meal is different, and the southerners also have a unique cuisine.

In those days of trance, how could we talk about food? The first thing you need to do is to get a full meal, and in any case, the bitter people also have a bitter sweet. In those days, the farmers who had just become the head of the household, although not as big as the pot rice era so belly, but life is still relatively poor. Therefore, cassava dumplings were a popular food in the countryside at that time. Tapioca is a kind of potato grain, after drying and flattening the potato flour, it can be processed into various kinds of gourmet food. Tapioca dumplings are simple to make, as long as the tapioca flour with the right amount of water, mix evenly, to the steamer on the steamer, and then kneaded into a dumpling, wrapped in meat filling, or peanut sugar filling, it becomes a thick and fragrant tapioca dumplings. Tapioca flour can also be used for fermentation to make wine, and the steamed tapioca wine was the bitter wine that rural people liked to get drunk on at that time. There are many kinds of food in the countryside, before we common cassava nest, corn nest, steamed glutinous grain, corn sugar, peanut sugar, sorghum sugar, etc. These food gradually disappeared from the farmers' table.

With the improvement of people's living standards and the accelerated pace of life, the rural population to the towns and cities to gather, many of the rural food is disappearing.

My hometown is in Yiyang, Hunan Province.

My hometown is Yiyang, Hunan province, and one of the best dishes in the summer, a ring of tea, is gradually disappearing. The tea is a cool drink used to relieve summer heat and fatigue during the summer season in rural areas, and the special heat and toxin removal of the tea is rumored to be a record of the "Three Kingdoms Biography".

90 years ago, the Yiyang countryside, every family has the habit of beating tea all year round. The first thing you need to do is to get your hands on some of the most popular products and services in the world. The new year and festival, a bowl of tea, lively and lively. Big day, a bowl of tea, and beautiful ...... every time I go back to my hometown, just parked the car, aunts will yell to drink tea. White porcelain bowl with milky white tea, smell, tea and sesame peanut fragrance, immediately feel refreshed, drink a mouthful of tea and sesame peanut highly integrated pure aroma of silk into the button, plus the camellia seed wood made of tea stick in hundreds of times in the process of ringing into the tea in the ring of the special tea tree soft and strong, but also a kind of refreshing freshness. After a drink, chewing the beans in the tea spray, full of flavor, all the way to the tiredness of the bumpy labor immediately dissipated.

Nowadays, the ring tea is seldom used to ring the bowl of tea stick, directly in the juicer in a few minutes to complete.

This gradually disappearing rural delicacies, I y miss and regret. This year's summer back to his hometown, specially asked a good friend for me to visit a set of authentic tea tools to bring back home to Changsha, very happy

Mention of lard, I believe that many people will think of lard residue, I have to say that this is really a very fragrant and very tasty food, childhood in order to eat lard residue I do not know how many beatings.

I remember when I was six or seven years old, my parents went to work in the field and sent me to the countryside to my grandmother, then lard is the cooking oil necessary for every household, with lard fried dishes is very fragrant, but with the development of the times, fewer and fewer people will get their own lard, but directly buy barrels of vegetable oil. If you are a child in the countryside should know that lard is bought fat pork and then fried in the pot, belonging to the animal oil. After frying out, the leftover squeezed dried stuff is called lard residue, rural families will leave the lard residue, made into dishes, some will be fried with chili peppers or edamame, and some will be mixed with sugar to eat, crunchy texture.

For lard residue, I believe that most people will make, because it is not difficult to make, but it is because of such a lard residue is to let a lot of people talk about, because some people feel that such lard residue, although it is very delicious to eat, but it is for our body is not any good, it is because of such a lard residue inside the fat is too much, although it is after refining, but it is not good. Too much, although it is refined, but the fat inside is still relatively more than the usual meat to a lot, then often eat it will cause our body obesity, of course, there is no benefit.

Although the lard slag is delicious, but also to eat in moderation, because if eaten in moderation, for our body is still a very good help, especially in the winter in moderation to eat some fried words, you can let our body quickly intake of some heat, then we naturally I also feel that their bodies are warm, then the lard slag and vegetables with the words fried together, naturally, to solve his greasy greasy fat. Solve the problem of his greasy grease, because we then put the lard residue and vegetables together fried when you do not need to put cooking oil, this is also a very perfect solution, you think it is not?

With the development of modern life, some handmade gourmet food in the countryside gradually disappeared, once delicious, slowly become a memory of the old days. What are the disappearing dishes in the countryside?

1, handmade fried rice cakes

In our local rural areas, the eighties and nineties, especially prevalent in the fried rice cakes, when the New Year, almost all will do dozens of pounds or even hundreds of pounds of fried rice cakes for their own to eat and entertain guests.

This kind of fried rice cake is made of boiled rice, fried, and then beaten into rice flour, with boiled brown sugar or sugar, sprinkled with peanuts and sesame seeds, made into rice cakes, put on the charcoal fire to bake dry the excess water, it is the fragrant handmade fried rice cakes.

Nowadays, with the improvement of living conditions, as well as modern food production, rural handmade fried rice crackers have been few people to do, many people have not eaten for many years and have not seen them.

2, deep-fried sugar ring

Deep-fried sugar ring is also our local rural New Year's handmade homemade food, with glutinous rice flour and brown sugar, to make a specific shape, put into a frying pan deep-fried into. Like fried rice cakes, it was a favorite dish in the countryside in the 1980s and 1990s. Nowadays, deep-fried sugar rings are gradually disappearing in the countryside.

3, hand-beaten patties

Once upon a time, hand-beaten patties were a must-have New Year's treat for many grandmothers. Traditional rural gift exchange, mochi is the main event in the gift. Nowadays, the handmade patties have almost disappeared from the countryside, and the lively scene of handmade patties has become a memory.

In short, in addition to the above mentioned traditional handmade food gradually disappeared, with the development of modern life, the rural areas of other traditional food is also slowly fade out of people's lives. Those old traditions are becoming the past, the delicious memories in people's hearts.

In my memory, there are a lot of delicious food in my hometown, but the one that impresses me and is rarely seen now is the rotten radish.

I remember when I was a child, my mother in the radish on the market, buy some size mixed mass of radish home, poured into a wooden bucket; add water, with a large pot of stove with the ash hollowing out the ash wooden crawler back and forth to pull out, wash off the radish on the soil; and then wash with water, cool and dry; and then loaded into a clean clay pot, add cold salt water, clay pots mouth laying a few layers of thick through the sun-dried He leaf to the neck, and finally sealed with cement paste mouth, and then will be clean and dry. Cement paste to seal the mouth, and then put the pot in a cool, dry place.

I don't know how long the pot has been there, but it seems to be a few months. Mother used scissors to pick the sealing cement, and then the mouth of the neck of the hee leaves away, and then reached into the altar many times to pull out what seemed to be a pale white transparent, a little hard to be crushed radish into the ceramic bowl; to be full of ceramic bowls, and then put hee leaves into the ceramic pot, covering the radish, the cement block to re-seal the mouth for the next time to take.

When cooking rice, put the heap of rotten radish into the pot rack, drizzle some sesame oil, add the pot ring, cover the pot with a lid, and start the fire to cook rice. As the pot steams up, the unique smell of rotten radish, coupled with the aroma of sesame oil, drilled into the nostrils of the people, into the human intestines and stomach, so that people eat mynah greatly increased, mouth watering, eager to taste some.

Open the lid of the pot, the steam dispersal thinning, wrapped in a cloth with the end of the soup is still squeezing the eyes of the rotten radish, the leftover bowl of rice or pot of rice inside the pot of yellow-orange potpourri, dripping some radish soup, clamped up into the mouth that is melting, with the unique and indescribable delicious radish, a mouthful of rice with soup or potpourri, the taste, and now that I think about it, that is really a kind of unable to use words to express the blessings of the mouth!

Nowadays, a variety of food such as rue, people enjoy the food in addition to homemade at home, it is on the hotel, restaurant tasting, but I still have a love for rotten radish. Although it belongs to the cheap people eat dishes, but in my opinion, it is the most simple delicious food! Only my mother's craft of making rotten radish is difficult for me to copy!