Going to the countryside

The so-called: people eat for the sky! From drilling wood for fire to farming and the era of science and technology, the traditional food culture is disappearing silently while it is diversified. In order to alleviate the deterioration of this phenomenon, Qingma Xinghe Three Rural Practice Team responded to the call of the country and held high the banner of protecting intangible cultural heritage to visit Chaoshan. The team members shuttled through the streets and lanes. Under the guidance of the local neighborhood, the team members of Qingma Xinghe found an important traditional Chaoshan food-"seven kinds of soup"

Seven kinds of soup, also known as seven kinds of vegetables or Qibao soup, are made from different kinds of vegetables, such as mustard, thick soup, celery, garlic, spring vegetables, leeks, kale and so on. , and contains "new (celery) spring hair (garlic) Dacai (cabbage), long (leek) and everyone (cabbage).

According to the origin of the seven kinds of soup mentioned by the local old people, an official was framed by traitors and villains in the Song Dynasty. As a result, he was demoted to Jiangnan by the emperor. On the seventh day of the first month, the official came to a desolate Rongjiang River. After being exiled, he was hungry, thirsty and dizzy. I picked some wild vegetables on the ground and stewed them into soup. After eating, he suddenly felt full of strength. Later, officials returned to Beijing. I remember that the life-saving food was seven kinds of wild vegetables. So, let the family cook a dish on the seventh day of the first month, and finally it becomes "seven kinds of soup".

During the visit, the amiable Aunt Huang met by the team members can appreciate the elegance of the traditional cuisine "Seven Soups". Under the leadership of Aunt Huang, the first thing to do is to cut the refreshing white powder skin of Q bomb into large pieces and boil it in the pot. Boil until translucent, then take out clear water and let it cool, then put it in a pot, add a little edible seasoning and white flour with the same proportion 1: 1 according to personal taste habits, then mix and knead, and poke it with a spatula until it is kneaded into dough. Then knead the dough into a fist-sized dough. Then it is rubbed into an oval shape and put into a special mold for extrusion molding. Then shake the dough out of the mold and put the water in the steamer until it is cooked. Next is the soul of this delicious food. Wash and dry vegetables such as mustard, Euryale ferox, celery, garlic, spring vegetables, leeks and kale. Then cut the whole steamed dough into strips. Vegetables, on the other hand, pay great attention to the way of holding knives, and cut vegetables into small pieces at a 45-degree angle. Finally, put them into the pot and add the source of life until they boil.

With the guidance and help of my aunt, this long-awaited Chaoshan traditional food has been completed. Its taste is extremely delicious, the food is smooth and delicious, the vermicelli is delicious, and the soup is thick and fragrant.

Through this investigation and practice, the members of Qingma Xinghe Three Rural Practice Team have a new understanding of traditional crafts and Chaoshan cuisine. We believe that we should follow closely the leadership and call of the producers of China * * * to protect the intangible cultural heritage and promote the traditional culture of China!