? It's time 1987, and a group of junior high school students came to Qidong Health School in Jiangsu with their dreams to study in a technical secondary school (at that time, the students enrolled in the technical secondary school were the best among junior high school students, and their scores were much higher than those in ordinary high schools).
? At that time, there was only one day off every week, and the school food was not satisfactory, and the oil and water were pitiful. My poor stomach has always wanted to find some snacks to fill her stomach in the county (at that time, it could only be snacks and the like, and there was no money to sit in a restaurant), so every weekend, we went out in twos and threes to find food. Once, when we were crossing the street, we came across this food in a food stall on the west side of the park.
? Well, having said that, we haven't got to the point yet. Let's start with radish cake. Shred white radish, add chopped green onion, sea salt and monosodium glutamate, mix well, add water to flour to make batter, put oil in the pot and heat. Spoon a spoonful of batter into a tin-coated mold, then add seasoned shredded radish, cover with a little batter, and put it into an oil pan. After a while, the radish cake will be set, and it will automatically float to the oil surface, with golden appearance and attractive aroma, so it can be cooked!
?
We always can't wait to pick it up and eat it, while blowing (scalding) and feeding it to our mouths. That incense, Quanjude in Beijing, Donglaishun, Du Yi, Daohuaju in Suzhou, and Louwailou in Hangzhou (these are all terms that I learned later) are not worth mentioning. At that time, this radish cake was delicious in our eyes. Eat a few (in fact, you usually buy two, one for ten cents. At that time, the living expenses were limited, so it was necessary to calculate the expenses. This is that even if you run into a sumptuous meal at the weekend, the beauty in your heart is still unforgettable. Now that living conditions are good, I can't eat radish cake anymore.
After talking for so long, I am still immersed in the beauty of radish cake. You may delay, but time will not. When I am old, I just like memories.
Let's talk about fried steamed bread. Steamed buns, whether meat buns, vegetable buns or soup dumplings, seem to be called steamed buns all over the country, but Qidong people call them steamed buns (I wonder if Shanghainese call them that). I don't know what they call real steamed bread.
? Let's call it steamed bread. Meat steamed bread (really pork, what a wonderful thing pork was in those days) is wrapped, placed in a pot, arranged one by one, and then put some oil, water, cover the pot and medium heat. This must be precisely controlled. When the water is gone, the bottom of the steamed bread turns yellow and the oil is sizzling, and it lives. Open the lid and sprinkle it while it is hot. I bought one or two (twenty cents each) wrapped in paper and ate while walking and watching the city scenery. Oh, it's beautiful. My stomach is greatly satisfied.
? In a blink of an eye, the sun was setting, and we hummed Northwest Wind (popular at that time, such as Loess Plateau and Hometown in Love) and walked back to school at a brisk pace, looking forward to the arrival of the next weekend.
? It's almost thirty years since I left my alma mater. As I grow older, I miss my alma mater more and more, the food there, my classmates and our class teacher!