What is the dish that impressed you the most?

I have eaten the most impressive dish, which is the most common dish on the table of farmers in northeast Sichuan. Elbow. The elbow is made of large pieces of pork belly, about 15cm in length and width, cut into a square about 2cm in horizontal direction, and boiled with salt until it turns white. Boiled water and elbow are two indispensable dishes in eight bowls of seats in northern Sichuan in the 1960 s and 1970 s In 1960s and 1970s, the rural areas of China were still very poor in material resources, and pork was supplied by meat stamps. At that time, seats and tables were fixed. The elbows I ate at the dinner table were all elbows in shape and color, but I couldn't feel the meat in my mouth. I didn't know it was wax gourd until I tasted it. It was a substitute. Now more than forty years, this dish has been deeply implanted in my mind. This dish also witnessed the prosperous history of China. If you cook this dish with wax gourd today, it will definitely be welcomed by the public, because eating too much big fish and meat is good for your health.

Thirty-five years ago, my family's living conditions in the countryside were very poor. My parents went to other places to do business, and only my elderly grandfather accompanied me. In the depths of my memory, what my grandfather cooked for me most was noodle soup, and I don't know if it is a dish. The dishes at that time were mainly Chinese cabbage, potatoes and radishes. Occasionally I can see some meat stars, once a month. Grandpa's brand noodle soup is made of shredded cabbage. Put some potato chips in a wok and boil them in water. Grandpa's pimples are especially even and delicious. Let me remember it particularly deeply. So much so that I inherited my grandfather's craft, and all kinds of noodle soup I made were delicious, which was deeply loved by my family.

Thank you. Life was hard when I was a child, and I couldn't eat anything delicious at ordinary times. Only when I entertain my relatives and friends can I taste fresh and delicious meals.

I remember once, a cadre who went to the countryside came to my house to cook. My mother got up early in the morning to cook. I saw that she put some meat in the pot for a while, and then put oil, salt, sauce, pepper, aniseed and so on. Add some cabbage and potatoes and start cooking. When it was almost cooked, we put some vermicelli and tofu on it, which made our brothers drool. However, after the cadres went to the countryside, my mother drove us all away. Finally, when people finished eating, we flocked into the house. My mother divided the leftovers for us to eat. I ate them slowly with chopsticks for fear of eating them all.

Later, I learned that it was called braised vegetables, which made me remember all the time and I never felt the taste of it again.

Grandma's noodle soup! But you can't eat now !

Fuzhou is the birthplace of Fujian cuisine, and every household will steam rice cakes during the Spring Festival. In Fuzhou's rice cake series, there is a kind of meatballs. The main ingredients are white taro shreds and rice pulp ground from Pucheng rice. After adding brown sugar, they are steamed with two layers of gauze. Where is the meat? Well, put it together with the red jujube slices on the noodles, just a few pieces of fat, which is basic. It's a little white. You won't see it if you don't take it seriously.

Actually, this meatball tastes quite good. For children, this kind of cake, which has just come out of the cage, is hot, delicious, sweet and waxy, and has an appetite. You can eat it in one breath. Generally, it can be sliced and fried like rice cakes, which is another flavor. When friends from other places come to Fuzhou, I will also introduce them to try this authentic Fuzhou snack near Sanfangqixiang, which is generally full of praise. Dessert before meals will greatly increase appetite.

Why is this thing called meatballs? Most people have misunderstood. Fish balls know what ghost meatballs are!

Because I want to be a cultural person, I have to find a way to understand the unclear issues, right? I asked a lot of old people, but I couldn't say anything. They just said it was also called Mu Jing meatballs.

I won't give up and keep thinking.

One day, I woke up from my sleep, my mind was empty, and suddenly a flash of lightning emitted smoke. You are poor when you pat your head.

In the past, people didn't have much meat to eat, such as rice paste and taro. Brown sugar is not worth much. Put a few pieces of meat on the flour, which is the cheapest fat. When the meat melts, it is spread all over the cake. Everyone has tasted this kind of meat, which is called meatball. Everyone is happy, and the wisdom of the poor is reflected in this bit by bit. Just like a big pot of tomato and egg soup, there is only one egg; Air-dried meat is hung on the beam and rubbed on the face to comfort the cramped stomach during the New Year, even if you have eaten meat.

This pattern can be seen in many dishes in China, such as steamed pork with flour in Huaiyang cuisine, steamed pork belly with taro in Hakka cuisine, and stinky fish covered junk food in Huizhou cuisine, all of which are a little meat and a lot of vegetarian dishes. It's just that they all have the characteristics of matching meat and vegetables. Foreigners will boast that China paid attention to healthy eating in ancient times, but these are actually the products of poverty.

Nowadays, Mu Jing meatballs are very famous. It can be said that if you haven't tasted Mu Jing meatballs when you go to Sanfang Qixiang, you will come for nothing.

Sweet and sour fillet, sweet and sour, suitable for all ages.

The special meal with rice is perfect!

A plate of fat!

Another memory killing: I was about 5 years old that year, and I don't know how I remember it so clearly!

During the busy farming season, my parents are busy harvesting wheat in the fields. Huang Cancan is a beautiful place, and I helped to pick up the ears of wheat, but it wasn't from my own field. My uncle fell down on his way home, or the field wasn't cleaned up after harvesting.

At that time, the standard of wheat cutting was: one person took a sickle, a straw hat and a pair of sleeves. My mother feels very kind dressed like this. There is a long braid hanging behind her, and her hot red face has two big dimples when she smiles.

The standard of picking wheat: a sickle, a bag filled with urea, two belts tied on it and slung over your shoulders, which is quite fashionable now!

Grandma also came to my house to help, and brought a big piece of pork when she came, which was very fat! I'm so happy! Grandma's hairstyle is a typical rural woman's hairstyle in the past (called around). Wearing a dark blue coat, I forgot whether the button was buttoned from the left or the right, and I kept it in my heart. Grandma always looks affable! She picked up the sickle and cut it one by one. She is very skilled and not to be outdone in front of her daughter-in-law.

At noon, the sun is getting stronger and stronger, and they are tired and thirsty. I decided to let my father go home to cook, and I was very happy, because I knew that my father was a good cook, and his heart was very thin, and his cooking was very delicate, unlike my mother, as long as it was done well, it was too careless!

Life was tense at that time. Father went home to steam the rice, dug some potatoes in his garden, made a plate of potato stew, and specially made a plate of white meat with fat. At that time, only Bao jiaozi would buy soy sauce at home, so both dishes were cooked for nothing. Because there is no soy sauce, it is not called braise in soy sauce! Potatoes are especially powdery and dry, and both mom and grandma complain that there are too few potatoes, which is beyond description! But I don't understand why dad cooked a plate of fat by himself. And no one has eaten. After dinner, I ate all the food I brought. My mother looked at me and smiled while washing the pot. Everyone had a good time! I have no time to rest after lunch, so I will continue to harvest wheat and continue to struggle!

When I was a child, I was fat in vain, without meat and unhappy! Mom likes watching me eat, so the more I eat, the happier she will be, which leads me to be as tough and fat as ever!

A bowl of fat pork

When I was still studying, I came home during the winter vacation and happened to kill pigs at home. After a semester without clear soup, the desire for fish and meat in my heart is unimaginable. "I can eat a cow." It sounds like a joke, but at that time, it was definitely an unshakable ambition.

The title of killing pig dishes in my hometown is straightforward, that is, "eat meat." It is a basic etiquette to kill a pig and invite friends and relatives to eat around all the year round. At the banquet, the most conspicuous thing is the clear soup cooked with salt, which is glistening. In an era when oil and salt are still scarce, its influence is no less than any delicious food today.

My mother asked me what I wanted to eat, and I told her that I just wanted a bowl of fat pork. So my mother used a big porcelain bowl to fill me with soup and meat. There is no need to add rice and spices, and of course there is no drink other than wine. I ate this bowl of fat pork with my mouth full, and my satisfaction at that time exceeded everything. It's just, it's just stagflation caused by greasy stomach, not ordinary discomfort. My stomach is full of oil, and I can't vomit if I want to. The whole person is dizzy, like drinking too much tea. Because this gluttony, after nearly half a year, is simply daunting, talk about it. I thought at that time, I'm afraid I'll never want to eat meat again.

Now, a normal diet is not difficult. But you still have to eat enough of what you like in your bones. For example, Mapo tofu will not be used as a common dish for a long time. When I think about it, I think Mapo tofu is delicious. It's just that it was years ago.

Once I saw an elm forest when I was walking around the corner, and I peeled the bark off a twig on a whim. After returning home, stew with elm bark and pork belly for 30 minutes. It has no taste, like an old tendon, and it can chew something like paste. It tastes good. I wonder if it is harmful to human body. Not recommended.

The most profound food is the taste of the past. Now life has improved, logistics is also very convenient, goods are widely circulated all over the country, and ingredients are available everywhere. However, the cooked food has no previous taste, and the childhood food is delicious and authentic. Now the dishes are exquisite, but they don't have the taste before. I wonder if I'm right?