People who live here will never get tired of exquisite food and meticulous food. They are "crisp, sweet, fragrant, bitter, sweet, fresh, salty, spicy, brown, soft …" while enjoying a leisurely life.

Wandering wanderers always turn their taste into homesickness. Even though the accent has changed, I am still infinitely attached to the taste of my hometown. In the depths of the "mixed feelings" time, it is full of unforgettable homesickness.

1. Crispy and sweet, the best solution to inner itching.

There are 1000 Yixing people, and there are 1000 kinds of taste perceptions of Yixing.

But maybe she is an exception. Everyone here has a touch of "sweetness" in their taste memory.

This piece of sugar, shaped like white jade and soft as cotton, is sweet and intertwined with teeth, and the sugar bone in the middle remains between teeth, which is delicious. It takes three days to make a piece of candy, from preparation, mashing to juicing.

Stir-fried peeled sesame seeds are mixed with cooked flour, mixed with white sugar, broken and stirred evenly. After the sesame oil and flour are fully bonded, they are repeatedly sieved to make soft and delicate "bread crumbs". Boil the red gluten maltose with low fire, and keep stirring to make it sticky.

When making sugar, the master closed the door, sprinkled a thick layer of bread crumbs on the long wooden box and took out a fist-sized maltose, which is the "bone" of crisp sugar. Rub the sugar bone on the bread crumbs and roll it flat. The sugar bone wrapped in bread crumbs is slowly unfolded, then folded in half, and then rolled flat. ...

After repeating this for many times, the sugar bones were kneaded into strips and folded into dozens of layers, each as thin as paper and only two centimeters thick.

The shaped sugar cube lies on the wooden box like a long pink dragon. Rectangular sugar is broken into small pieces about one centimeter thick, and then it can enter the "packaging" link. Carefully wrap it in translucent glutinous rice paper, then arrange two pieces side by side and wrap it in apricot white paper bag. This matchbox-sized square is what you will see.

But whether sugar is good or not, you won't know until you eat it When you peel off the sticky rice paper carefully, you will laugh until your nose is blue and your eyes are white. When your nose, tongue tip, heart and spleen are filled with crisp sweetness, there will always be a heartfelt joy.

2. suffering? Give me a big bowl!

The first impression of black rice is that it is dark and bitter, served on a plate and turned blue and purple in the sun.

Just out of the pot, the black rice is full of ink luster, crystal clear and dark, like black pearls, fragrant and mouth-watering. But if you can't wait to put on a chopstick and eat it, then you really "suffer".

The head of black rice grass is flat and bitter, and it is usually eaten with white sugar. This makes the taste soft and smooth, bitter and sweet, and it feels bitter and sweet when chewed carefully, with rich layers and endless aftertaste.

Eating black rice in spring not only symbolizes the beginning of sowing fields and seedlings, but also prays for people's health. This family can make black rice, which is vulgar and elegant; It is an ancient tradition and a vivid present; It is the most common civilian snack, and it also hides the most simple and profound emotional memory of Yixing people.

The essence of good food lies not in complicated procedures, but in meticulous care. Simple and natural, it constitutes a delicious and healthy flavor, which is not only delicious, but also a home-cooked dish.

Only moon cakes are sweeter than moonlight.

The moon cake with scallion oil is wrapped in pastry, which is crisp and mellow.

Holding it in one hand and picking it up in the other, greedily admiring the beauty it presents after being bitten open: more than a dozen layers of crispy epidermis, from the golden outer layer to goose yellow, apricot yellow, khaki yellow, orange yellow, light yellow, fading layer by layer, and finally reaching extremely thin white ... wrapped in layers, there is a green heart in the middle.

Take another bite. The smell of onion, crispy skin and mellow crisp fragrance linger between the tip of the tongue and teeth, which makes people extremely happy. This is our first time to eat moon cakes with scallion oil in Xiang Yang-at first glance, the appearance is not amazing, but the fine products are beautiful.

From material selection, primary processing, stuffing wiping, skin making, noodle making, noodle making and stuffing filling to molding, stamping and packaging, the food is unique and traditional.

Melon seeds, walnuts, pine nuts, orange cakes and pumpkin seeds are mixed with sesame seeds, decorated with red and green silk, and then wrapped in a piece of high-quality ham. The ever-changing taste of fragrant, crisp, sweet, salty, loose, tough, crisp and waxy is all in your mouth.

The rich sense of satisfaction brought by the rich taste makes people go back to the childhood when their mother stuffed moon cakes into your hands.

Every Mid-Autumn Festival, pastry shops in Gui Jing need to work all night to make moon cakes, and their neighbors will also help. A round and solid moon cake is actually made by several people through different processes. This process just fits its shape and artistic conception-reunion.

4. Dried beancurd is "idle" and salty.

In the early years, Yixing people used to drink morning wine, warm a glass of yellow rice wine and take a few pieces of dried beans to kill their leisure time and wake up their busy life.

"The size is even as a silver dollar", "the color is bright and dark brown, and the texture is firm and tough", "the thickness is even, salty but not astringent, sweet but not greasy, and fragrant but not greasy".

Different from other special snacks in Yixing, He Qiao dried beancurd has a wide audience-whether in northern Xinjiang or southern China, whether in spring, snowy days or in Xialiba, He Qiao dried beancurd can be called Xian Yi, old and young in Xian Yi because of its unforgettable taste.

Even the noble Empress Dowager Cixi, who lived a luxurious life and tasted the most delicious food at that time, was satisfied by this small piece of dried bean curd, which was used to mix into a side dish, build a bowl of rice porridge and eat well.

5. Pig woman, the peak of taste.

Pig girl, more commonly called "old sow", is even slightly derogatory in interpersonal communication, but if you go to Gaocheng, you will find a completely different pig girl.

Sows are usually raised to give birth in exchange for household use. When the sow gives birth to about 10 litter, the fat is exhausted and cannot be regenerated, and the meat quality becomes foul-smelling firewood, which is difficult to swallow, so pork will always be inferior meat.

But when materials are scarce, it is not easy for ordinary people to eat, let alone eat meat. Jiangnan people's wisdom of pursuing perfection in diet shines at this time. /kloc-More than 0/30 years ago, a farmer named Chen in taoyuan village, Gaocheng Town tried a variety of ingredients and constantly improved his methods. Finally, he cooked a pot of delicious food from what people thought was "waste".

Colorful, delicious and chewy pigs and women are cool to eat, only feel crispy; If heated, it will make a louder rustling sound when chewing.

It is said that when Emperor Qianlong went down to the south of the Yangtze River and passed by, he accidentally ate it, and his taste buds suddenly trembled-such an extraordinary smell is really delicious! He even claimed that it was delicious, and with a stroke of a pen, he wrote the royal plaque "High Spilled Meat" for the Chen family butcher shop-this is the envy of people who have tasted delicious food all over the world.

Yixing people still keep the tradition of eating pig and old woman's meat in the endless stream of novel foods today. They will cut a piece in the lively reunion dinner on New Year's Day and the leisure time when they don't want to cook on weekdays-this is an affirmation from the simplicity of the people.

It is said that many old Yixing people who are rooted in foreign countries are obsessed with this bite of pork. The more geographical and typical, the taste memory can best arouse people's sense of closeness to their hometown.

Maybe people are far away from Yixing, but the taste is very close, and the taste buds are full of homesickness.