Last night, I cooked pork ribs and winter melon soup, and my husband put some mung beans in it. I have never eaten like this before, so I asked? Does it taste good？ The husband said,? You wait! ? Sure enough, the salty mung bean that absorbed the essence of ribs and thick ingredients tasted particularly fragrant. My husband drank two bowls in a row, feeling satisfied. It smells like my childhood in here. ? The son asked inexplicably:? What was the smell of your childhood? The husband patted his son on the head. When I was a child, your grandmother liked to cook this kind of meal best, but she seldom stewed ribs. She just boiled melon and mung beans, stewed them into salt, and then ordered noodles. When the beans were eaten in her mouth, I answered? Smells good all over your heart? , the husband said,? how do you know I laughed:? That's a sentence from Song Xuemeng's Liu Yeer, isn't it apt? In fact, I understand that the fragrance left on my husband's taste buds is just a nostalgia for the taste of home when I was a child.

In fact, everyone's taste buds have memories of their own family. Mom's bean fish, dad's spicy chicken, grandma's glutinous rice, steamed Sophora japonica flowers, and steamed corn dumplings cooked in firewood pots, roasted sweet potatoes and roasted corn buried in the hearth? All bear the most wonderful memories on the tip of the tongue. That's why some newly married daughters often can't get used to her husband's family's food. No matter how they eat it, the first thing to do when they return to their parents' home is to have a big meal first, as if they were not allowed to eat enough at their husband's family.

My deepest memories of my family are my father's Daoxiao Noodles and my mother's fried buns. My father stayed in the army. Maybe at that time, the army often ate Daoxiao Noodles, so my father liked to make Daoxiao Noodles for us. Now that I think about it, the Daoxiao Noodles made by my father is not very good, unlike the chicken soup used as the base material in restaurants now, which is cooked in a casserole with chicken nuggets, bean skin and kelp silk. My father simply baked a few pieces of meat and added some vegetables, but the surface was not cut very well, and some were thick and hard. But that's what I miss most when I go out to school. Every time I go home on holiday, I yell for a meal in Daoxiao Noodles first. Father always said happily,? Ok, I'm just preparing it for Anni. ? At that time, I could always snore and drink two bowls, and I couldn't eat dinner. As for my mother, in fact, she is not good at cooking, but the small oil buns she baked are crisp on the outside and soft on the inside, golden and shiny, with a fragrant smell, which can't be eaten at any breakfast stall.

What Fangcheng people miss most when they go abroad is Huimian Noodles in their hometown. Really, Huimian Noodles in other places is nothing like that. I heard that Huimian Noodles from other places is dubbed? Fangcheng Huimian Noodles? Signs, but also can't make the authentic taste. Huimian Noodles Pavilion, which is a little famous in Fangcheng, is full of people when it comes to eating. On such a chilly winter day, I made an appointment with my friends to go to the Huimian Noodles Pavilion. Generally, I reported my meal first. It turned out to be "Two Liang? Three Liang? Four Liang? Yes, now all changed to? Small bowl? Medium bowl? Big bowl? If you like mutton, add a sentence? Made with meat? Then, buy some fires on the fire stall (there are fire stalls outside the Huimian Noodles Pavilion), chat while eating, and wait. You can also visit the master's cooking process near the operation room, just like the master at the helm is performing an artistic performance. I saw the master lift the palm-sized noodles with his hands, open his arms, stroke them, throw them, turn his arms up and down and left and right, and the long noodles are dancing in his arms, which is dazzling and can only be heard? Hey? As soon as it makes a noise, it becomes a piece of noodles as wide as a finger and as thin as paper. The eyes are full before the meal arrives. Can't help screaming? What's wrong with ours? At this time, I heard the master loudly "OK? , Huimian Noodles is in a kind of what we call here? Huimian Noodles Bowl? The sea bowl was served hot. Bright and shiny dough, rich and fragrant base soup, green leaves, fresh and crisp mutton piled on it, and red Chili oil. If you like to eat garlic cloves, call a few bottles of beer, add a few side dishes, and talk about it while eating. After a while, you will eat heartily and enjoy yourself. ? Those who sit up and make noise? , is the joy of eating Huimian Noodles.

I didn't like mutton since I was a child, and I couldn't stand its smell. Eating Huimian Noodles is just picking a few slices and vegetables. In my husband's words, it completely discarded the essence of Huimian Noodles. But if you go to other places occasionally, see? Fangcheng Huimian Noodles? Brand, mouth or suddenly poured out of the taste of hometown, could not help but spit on Tianjin's latent overflow.

Author: Chen Ping

WeChat official account: Hongluoshan Academy.