Hometown de taste zhi wonton

In Yanshi, wonton is not only a kind of food, but also rises to the height of a ceremony.

I am not exaggerating. Relatives and friends are walking around, and sometimes they can't think of any names, so they use this as an excuse to go to my house to eat wonton. There's another one. After the wedding reception, many relatives and friends will be invited to dinner the next day. The name of the meal is eating wonton.

Long ago, jiaozi was known only in words or images. With the development of the times and the deepening of communication, I finally got familiar with the way and taste of this food, and gradually got to know the culture of jiaozi.

One of them is Chuan Shu: delicious but not as delicious as jiaozi. Jiaozi is really delicious. The stuffing is juicy and delicious because it is sealed, but I prefer wonton because I am used to it.

Northerners attach as much importance to jiaozi as Yanshi people do to wonton. They often hear that they will eat jiaozi on the solstice in winter and jiaozi on the 30th ... It seems that they will eat jiaozi on holidays, which is similar to Yanshi in this respect. On holidays, everyone says they want to eat wonton. Northerners love eating jiaozi so much, but I don't think I've heard that they regard eating wonton as a formal ritual title like Yanshi people, which shows how much Yanshi people love eating.

In the past, the living conditions were poor, and wonton could not be eaten if you wanted. To eat wonton on holidays, there must be a big festival. Now food is abundant, condiments are complete, and cooking methods are diversified ... wonton is no longer a rarity. When it enters the table of ordinary people, it can be divided into several bowls.

In the Lantern Festival, besides jiaozi, wonton is also essential. It is the most traditional practice in our city to "pick" some fresh shepherd's purse with a kitchen knife, chop a little pork and mushrooms into stuffing, and then knock in two eggs to stir.

I still remember that I used to take wheat to a small shop on the street to change flour, and then I watched the boss "roll the skin" in the shop, sprinkled some dry flour on the surface of the skin to prevent it from sticking, neatly stacked more than a dozen layers, and cut it into an isosceles trapezoid slightly larger than the palm of my hand with a knife. The skin is much thinner and softer than the dumpling skin.

At that time, from the time when the wonton was wrapped to the time when the wonton was served, the saliva in my mouth was always full, and I didn't know how many times I had to swallow it.

Today, it is not as greedy as before. But it still has some attraction. Usually I don't eat staple food after drinking, but when wonton comes up, I can always eat a big bowl, and wonton never likes to add any seasoning, especially when I make it myself. Original flavor is the most authentic hometown flavor.

Of course, another ingredient is indispensable for Yuanxiao, glutinous rice balls. I thought it was stuffed with shepherd's purse, too, but when I bit it open, I found it was stuffed with radish. I'm so happy. My mother knows my taste. The same stuffing, with different ingredients, has completely different effects. For example, steamed buns stuffed with sesame seeds, jiaozi stuffed with Chinese cabbage, pancake fruit stuffed with leeks, and sliced meat ... Of course, meat is needed.

Convenient transportation has brought me to many places and tasted the local flavor. It's just that this bowl of wonton from Yanshi is deeply rooted in my heart, and my love for it has never been weak.

This is the so-called hometown flavor, right? !

Jiuzhou wenfang zone 3