Barrel steamed cakes don't talk by the fire.

The so-called "smell of childhood" and "smell of grandma" may be considered as a memory related to taste buds, and can also be understood as an indelible nostalgia and nostalgia. With the rapid advancement of urbanization, old houses and old streets are gradually disappearing, and many "childhood smells" are becoming unique and remain in memory. However, in Minhang, there are still adherents who follow the craftsmanship handed down and burn the most authentic Minhang flavor. Each season has its own unique flavor. For people who have lived in this land for generations, such a small bite makes time go back.

The reason for not making steamed cakes in barrels on a hot day is simple. First, the kitchen is too hot to wait for people. Second, the raw materials are only rice, glutinous rice and sugar, and no preservatives are added. It is easy to deteriorate at high temperature. "Barrel steamed cakes are made by their own private houses. On weekdays, her husband Luo and her parents-in-law run them.

Farmers' traditional firewood stoves can be regarded as one of the secrets of "steamed cakes in younger brothers' barrels". Without the firepower of the stoves, it is naturally difficult to steam through this five-layer and more than ten kilograms of barrel cakes. It's just that not many people keep the stove in good condition. Like all craftsmen, Song Aihua has his own "attention head". She said seriously, "in the kitchen, you can't steam cakes in front of the bucket and make irresponsible remarks." You can't ask whether the unformed rice noodles will flow down, how the cake tastes, when it will be steamed, and so on. "If you ask, the cake is either not cooked, steamed or not shaped." Song Aihua's mother-in-law affirmed this statement. She said that in the past, curious children asked such things, and adults would let him "eat his head off."