Why do so many people nowadays prefer to eat a big pot of rice cooked on a rural wood-burning stove?

The fire of the wood-fired pot is fierce. The stir-fried dishes are fragrant. The wood-fired cooker stove is bigger. You can put more vegetables and fry them. The liquefied gas stove's too small. Stir fry a little more vegetables, it can't be tossed open! More importantly, firewood stoves save money! There is firewood everywhere in the countryside! The last thing is that cooking with a wood stove carries a bit of rustic emotion.

Wood-fired, I think is China's oldest kitchen tradition, 60, 70, and more recently, 80 years later, have a unique affection for wood-fired meals. China's population initially grew up when it was 60, after 70, we after 80 followed closely, parents work when I was a child, their own cooking at home, with firewood, firewood, burning fire has become a must have feelings. Nowadays, a variety of household appliances, natural gas stove prevalent, to find this emotion, can only go to the remote some of the countryside, or some nostalgic restaurant, but the flavor of firewood rice, still let people miss, because this is the familiar flavor of many of us as children.

Secondly, the wood-fired meals are really better than the family's natural gas stove to do out of the delicious, why is it good, it should be the flame of the degree of inclusiveness of the ordinary household natural gas stoves, in fact, the main ignition point on the bottom of the pot in a part of the place, and the wood-fired stoves flame of the inclusiveness of the magnitude of the great, from the bottom of the pot has been to the pot side are surrounded by the external flame, the Chinese people cooking pay attention to is the fire, the fire will always be an important link, if you fire, the fire is always a very important part. If you reach the fire, sometimes almost craft can be close to perfection, this should be foreigners can not understand.

So, the firewood rice is delicious, mainly lies in our feelings, in the quality of life increasingly improve the modern life, we gradually like this holding the phone era, we gradually lost the books, lost themselves, but in the heart of the deepest, we are still nostalgic for that time when the parents work back for their parents to do that bowl of rice.

The wood-fired rice? First, it has a backbone, for example, my family of five people eating noodles my mother called me to eat, they are eating still rolling it, the more you eat the last thicker and more fragrant, rice is more fragrant and potpourri it, steaming out of the steamed buns is also fragrant and pot coke, that time the population of the pot is big to do the rice is also more that it must be firewood also burned a lot of it. The ash in the bottom of the pot can not be extinguished, there is strength, no matter what to do with the rice are delicious.