One weekend last summer. I was going to visit an old friend's shop, which is specially designed for notebooks, near Xiwenmiaoping. Xiwenmiaoping retains the only "Taoist Temple Ancient and Modern" archway after the "Wenxi Fire" in Changsha. Although it is close to the bustling and noisy Changsha landmark business districts such as Huangxing South Road Pedestrian Street and Pozi Street, few people come here. Some friends who have lived in Changsha for nearly ten years have probably never been here.
Carrying a camera, shuttling through the alley. According to the new national policies and guidelines, the city will no longer be demolished and built, but historical blocks such as Taiping Street, Chaozong Street and Xiwenmiaoping will be organically updated, messy wires will be removed and walls will be repainted. The alley is narrow and clean.
On the weekend, I didn't make an appointment with my old friends in advance, and my notebook notes were not opened. Simply, just wander around the alley. Sweep Tangjiawan Lane, Douchi Garden Lane and Xiwenmiaoping Lane, and turn into an alley where cars can't pass. The road sign says Shijing Lane. More than 20 meters, is the dessert shop in Yang Ya.
There is only one facade in the store, which is very low in height and always feels like a utility room. Signboard on the facade, written in white on a red background, and written with a brush: "Yang dia sweet wine". Especially the traditional craft, which is produced and sold by itself, is the only one without semicolons.
I can't help pushing the door open. That's so cool. There are only five or six tables in the shop, but they are clean and tidy. The menu posted on the wall is also very simple, including egg drop liqueur, glutinous rice balls liqueur, small bowl of liqueur and so on. Prices range from 5 yuan to 15 yuan.
There are more than a dozen guests in the shop. I sat down in the corner of the table and ordered a small bowl of liqueur. A small pottery bowl is filled with brewed liqueur. There is a small hole in the middle of the round liqueur. Gently knock on the sweet wine, a spoonful of entrance, sweet and sour ice cool, sweet to the throat. Less than two minutes, finish eating and call it a day. At this point, I understand that the unit price of this small shop is not high, but the transaction rate is high.
So why is there a small hole in the middle of liqueur?
When I saw the picture, my daughter, who was almost eight years old, also asked this question nearby. So, I asked "network scientists" that yeast is facultative anaerobic bacteria. Digging holes in the middle of glutinous rice can make more air and water, strengthen aerobic respiration of yeast and increase the number of yeast.
I wanted to pack one, but my boss said it was too hot. If it is far away, packing is not recommended.
After paying attention to media reports, I learned that Yang Youliang was the founder of Yang Huan sweet wine. The sweet wine he brewed is authentic and sweet, which has attracted generations of Changsha people to linger. Yang Huan's sweet wine, from steamed rice to fermentation and then out of the cellar, has inherited the original heart. Children in Yang Huan also quit their original jobs and went back to Changsha to learn skills and help their fathers manage the family business together.
Thanks to this small place, not facing the street, hiding in Shijing Lane. Adhering to the traditional old crafts, we mainlanders can have the opportunity to stroll into such a small space with a unique hole in the sky in the hustle and bustle of material desires. Sit down quietly and taste a bowl of authentic Changsha-style snacks that has been passed down for a hundred years.