Do you remember the most unforgettable taste? What was the situation then?

# Memories # The most unforgettable smell for me is the smell of stewed hairtail coming from every kitchen during the Chinese New Year, which still often appears in my mind. Braised hairtail seems to be nothing now. In the past, it was not eaten at all in Beijing, and hairtail was only sold on holidays and Chinese New Year. Every family has a clever trick to stew hairtail. At this time, you will smell all kinds of hairtail.

A: unforgettable fried rice cake.

1, 1970 during the spring festival, the "chairman Mao's ideological propaganda team" staged model operas day and night.

In the middle of the second day of junior high school, after the performance, I was so hungry that everyone went to the "orphan" Chen family to fry rice cakes (there were many others, so I didn't dare to disturb them).

3. Everyone gathered around the stove, then dimmed the faint light of the "oil lamp" and ate simple rice cakes.

The hut is very warm. He Quan saw that I had finished eating, so he stretched out his sleeve and said, "Rub it on this ..."

5, that simple and honest move is really touching, what a simple young man (I heard that the family is "hungry" in difficult times)

We are now living in a very happy era, and we can basically buy any food we want. However, in the early 1980 s, it was the time when materials were scarce. Even if you have money, you can't buy the food you want.

When I was in primary school, every time I passed by my neighbor's house (southerner) and the smell of fried hairtail wafted over, I couldn't help smacking my mouth and looking forward to the New Year, and then I could eat delicious hairtail.

On the eve of the Spring Festival, my mother was busy cooking for the whole family at night, and my sister washed the hairtail and cut it into pieces. Mother sprinkled seasoning, wrapped in batter and fried in oil pan. When it was seven ripe, she fished it out of the oil pan and waited for further processing. I've been greedy for a long time, so when my mother wasn't looking, I secretly took a paragraph to relieve my greed. That's not enough! The delicious hairtail finally satisfied my long-awaited taste buds.

Time flies, although 50 years have passed. But at that time, the smell of hairtail was deeply engraved in my mind, and the attractive taste made me unforgettable.

Of course, everything we used to eat was accompanied by wine, but unfortunately we don't have it now.

Experienced the ups and downs of life and tasted the delicious food on earth. What I will never forget is not the taste of life, nor the natural delicacy, but the taste of mountains and rivers as a child.

As soon as we entered the twelfth lunar month, the hometown folks who had been tired for a year began to prepare for the New Year. Eating Laba porridge is a must, and making Laba porridge has started since the seventh day. Self-produced yellow glutinous rice, with sweet potato, jujube, kidney bean and pumpkin, put it in a large iron pot and add water, and cook it slowly. On the afternoon of the seventh day, there was an attractive and fragrant millet mixed with sweet porridge of potatoes, dates and pumpkins in the small mountain village. Delicious and sweet, it makes your mouth water when you think about it. Cooked Laba porridge should be stewed in a large iron pot for one night. Laba opened the pot in the morning, and the whole family put it in a bowl and began to smell the sweet fragrance. When they turned the bowl, they ate hot sticky red Laba porridge. I remember, I especially like porridge and porridge scooped from the bottom of the iron pot. After eating porridge, stick the pancakes with a spatula. It tastes a little burnt, crispy and delicious, and it is not inferior to the millet crispy rice sold in the market.

After eating Laba porridge, I began to kill pigs. At that time, every family raised pigs and fed them with swill, bran and pig grass for at least one year. As soon as Laba was over, pigs in the small mountain village began to howl. The whole street smells of boiled pork. What is that smell? Imagine feeding natural pig grass and swill for a year and not feeding the current synthetic feed at all. A native black-haired pig can't kill 100 Jin of meat after a year. What is the smell of being killed into a three-inch square piece of meat, boiled with sweet deep well water, local natural pepper aniseed and self-produced onion, ginger and garlic? The oil used when burning meat is pig's own suet. You don't need white sugar or brown sugar when coloring. Instead, you peel off the soft persimmons from the local trees, rub them on the meat, and then burn them in the oil pan into purple. Think about what it smells like. The oil used in cooking is not the walnut and pepper seed oil we harvested ourselves, but the new lard. What's the smell of cooked meat?

Start making tofu after killing pigs. At that time, every family would make tofu, and soybeans were harvested in their own fields. According to the population of the family, at least a pot of brine tofu was made. Everyone spends a lot of time making tofu. The smell of boiling water splashing soybean milk and the smell of processed tofu are all over the village. Brine tofu is yellow in white, and the taste of boiling, stewing and frying is really attractive.

Shanxiang people eat sticky food, and after making tofu, they start frying oil cloth bags and rice cakes. Rice cakes and oil bags are made of yellow sticky rice flour produced locally. The rice cake is steamed first, then fried. After the oil bag needs to be fermented, it is directly molded into a frying pan. The oils used are walnut oil and pepper seed oil, which are the only local vegetable oils used for frying food. Walnut oil is fragrant, and the fried things have pepper foam, which is not easy to use. But according to experienced people, adding a little brown sugar after boiling will not blister. The sticky yellow wheat fried and fermented with pure walnut oil and pepper oil floats in the village, which is another strong smell of oil smoke.

The steamed buns will be the end of the year. The wheat distributed by the production team and the fine flour milled in the village are first made into dough, which is fermented in the big helmets of every household and on the kang, and then the hardworking housewives, led by their daughters-in-law, knead the dough together and form it together. Molded buns include jujube buns, dough buns and flower buns. After waking up, the shaped steamed bread is placed on a grate made of sorghum stalks and placed on a large iron pot, and firewood is burned for steaming. Steamed air comes out of the kitchen doors and windows, floating out of the yard of one household, sending the fragrance of steamed bread to the cold sky.

Setting off firecrackers and writing couplets are essential items in the Spring Festival in Shanxiang. As soon as firecrackers entered the twelfth lunar month, they rang until the end of the month. The smell of gunpowder after fireworks and firecrackers is a condiment for the Chinese New Year. The Spring Festival couplets were posted on the 30th. At that time, Spring Festival couplets were not sold, but were written by local people who could write calligraphy. Red paper and black characters, emitting a faint ink fragrance.

In the first month, people eat and drink, visit relatives and friends, dance yangko and turn lanterns, and sing opera on stilts, which is very lively and enjoyable. That kind of joy is the joy from the heart. There are few people in the countryside now, so fireworks and firecrackers are not allowed and recreational activities are not organized. It is impossible to organize activities without money. Some people also dance, but most of them are retirees who come back from the city, playing pop music, dancing square dance and street dance to keep fit. The printed Spring Festival couplets are all bought and have no ink smell. In fact, in the twelfth lunar month in rural areas, the taste is much less than in the past, especially since pigs are no longer raised, the original attractive meat flavor is even less. Nowadays, people in rural areas feel that the New Year is as tasteless as in the city. In fact, if you think about it carefully, is it just the taste of the year?

In the 1970s, when I was in the Sixth Production Team of Hongwei Brigade of Gaocheng Commune in Ruichang County, Jiangxi Province, we were 1 1 young men and women who came from Shanghai to settle in the queue. The production team vacated a warehouse, which is a tile-roofed house with mud brick walls, and divided it into six rooms for us to live in, live collectively and participate in the production team's labor together.

The production team set aside a piece of land on the hillside behind the house as our vegetable field, and arranged an old farmer to guide us to grow all kinds of vegetables in the vegetable field all the year round to supply and solve the problem of eating vegetables for our educated youth.

One day, a female educated youth went to the vegetable field to pick vegetables. Suddenly, she saw a black shadow passing through the vegetable field. She fled in fright, blanched, and shouted all the way that she had met a big snake in the vegetable field. The production team found an experienced snake catcher to help us catch snakes and kill pests. Before long, he followed the snake's crawling track and found the snake hole. He dug the hole, used the frog as bait, drew the snake out of the hole and caught it. The snake's feet are 2.5 meters long and its arms are as thick as hands. After he killed the snake, he stripped its skin and internal organs. Let's cook snake meat and taste the game in the mountains.

To tell the truth, it was the first time for me and most other educated youths in Shanghai to eat snake meat. When cooking, we only put a little oil and salt and a few slices of ginger. The cooked snake meat was delicious, and everyone ate a bowl together, as well as the thick white soup like milk. Later, I also ate the cultured snake meat again, but I never tasted the delicious wild snake meat in my memory again.

This scene is deeply engraved in my mind and I will never forget it. What I can't forget is the unparalleled delicacy and unique game of snake meat. I can't help thinking of the time when I went to the countryside to farm. What I won't forget is the local life in the countryside; Never forget the respectable and amiable villagers; An educated youth companion who never forgets to live together; I will never forget the life experience of jumping the queue for ten years!

Uncle smoked dry cigarettes. Several old people his age who smoked dry cigarettes praised his tobacco leaves for their delicious taste. See if he can smoke that incense. I'll take it.

I came over and took a sip ... I went down ... I didn't go down or come out. It's like a mass of Chili noodles and mustard, stuck in my throat. When I returned to that tone, tears had already reached my nose. Look at the pipe rod thrown on the ground and the tree sliver in uncle's hand. Run.

The impact and memory of food on taste buds are some lifelong memories, not necessarily delicacies, but also plain tea and rice. Huizhou, my hometown, is fragrant all year round. It can be said that there are all kinds of natural ingredients on both sides of Songshan Mountain, rivers and lakes, which make Huizhou Hakka famous all over the world. But what I can't forget most in my life is the most common and common home-cooked dish, steamed eggs cooked by my mother, which makes readers laugh. Although it's a simple steamed egg, it's impossible for me, a culinary expert, to copy it, maybe all over the world. When I was a child, I lived in rural mountainous areas. My father plays erhu in the county troupe. He often goes to the countryside and works as a literary and art worker in the village. I can't go home for a few days in a year. My mother, my two little sisters and I were really poor at that time. I remember when the system was just put down! Eat clean rice once every three days, and turn potatoes and taro as the staple food. I dare not think about meat. Even eating lard once is delicious. This is no joke. The fact is that mice cry when they don't have enough food. My father told me to plant a few acres of cigarettes at the beginning of the year, raise a cow and two pigs, and then go out by bike with a bag on my back. Tobacco harvest can be exchanged for food. That year, there was a once-in-a-century flood in Huizhou. The smoke was washed away, and so were the cows. The pigsty was destroyed and a pig was crushed to death. The only way for this pig to live is my home, green mountains and green waters, and suddenly it has become a wasteland. Before the bridge was broken, there were many mountains and it became a waterfall. This is a natural disaster. When the water receded, my mother and I went to fetch water and firewood. Once, my mother lifted a big pine tree, and I lifted my tail with all my strength. When I put down my shoulder, I let it go one, two, three, but my mother let it go. The impact was so great that I lost consciousness on the spot. My mother cried with me, and I stopped checking water and firewood. I quickly went to find a barefoot doctor. After three papers and no donkey, my mother is going to cook fried eggs and put the vegetable egg liquid on the stove without steaming. How can you eat the eggs raw while they are still steaming? Decades later, are you still telling this story? I also wonder why it is so delicious. What is the reason? It took more than ten years as a chef to understand the truth. Because the egg liquid is next to the stove, the stove cooks pigs to eat, and the residual heat makes the egg liquid mature slowly, fresh and refreshing, beyond words.

The most unforgettable thing is the braised pork rice I ate in college. Fat but not greasy, it melts in the mouth. The color is rosy, the aroma is overflowing and the aftertaste is endless. Just think about it and be happy.

When I was a child, my mother fried dried Philippine taro! ! Put some shrimp skin! ! ! Egg skin! ! ! You must have never eaten it! !