The Lantern Festival is just around the corner, and I suddenly remembered the sentence that adults told me when I was a child: "Don't cry when you eat sticky food."

Who doesn't want to be happy and round? When I grow up, I find that it's not that simple. However, no matter how hard it is, it can't be difficult with food; Nothing can stop people's yearning for food when they stay at home.

The deeper meaning of this sentence is more aptly expounded by Mr. Shen Hongfei: "It is immoral to have no food on a holiday, just like having no husband and wife on the wedding night."

So, what should we eat for the Lantern Festival? I thought that as soon as the Lantern Festival lights up, the world will be full of sticky food parties.

You should eat Yuanxiao first. Speaking of Yuanxiao, southerners think it's glutinous rice balls, but Yuanxiao in the north doesn't think so: although they look very similar, Yuanxiao plays deep inside, showing an uninhibited rock and roll style.

The dumplings in the south are made by rubbing, while the Yuanxiao in the north is stuffed with stuffing and soaked, and then rolled out in glutinous rice flour. From the perspective of Yan value, the south is delicate and smooth, while the north is rough and rebellious ... The Lantern Festival in the north is crying in this era of fighting for Yan value.

However, there is drop-dead gorgeous in the north. The Yuanxiao, which comes out from other people, is rich in soup and pays attention to "the original soup is the original food". Since ancient times, the Yuanxiao in northern China can still be fried and cooked ... The glutinous rice balls in the south bowed their heads embarrassedly.

The dumpling in the south suddenly tore his skirt, and Yuanxiao in the north was surprised to find that his breasts were full of stuffing such as nuts, black sesame seeds, red bean paste, fresh meat, deep-fried shepherd's purse and shredded radish ... Yuanxiao was silent.

If you don't study when you are young, you will lose if you quarrel with others all the time.

in the Ming dynasty, Liu ruoyu wrote "the history of the Ming palace? It is recorded in Fire Collection: In the court of Ming Dynasty, on the 15th day of the first month, "Yuanxiao was eaten, and its preparation method was to use glutinous rice flour, with walnut kernel, sugar and rose as stuffing, and to roll it into water, which was as big as walnut". Yuanxiao also has such wonderful fillings, so why should we be ashamed?

In fact, Yuanxiao glutinous rice balls are almost the same, and they are all heroes in the food industry.

Tuanzi is a cousin of Tangyuan, but it looks a little different. The dumplings in the south of the Yangtze River give people a round feeling. After being boiled, they all seem to be soft and afraid of their wives. In fact, they have never seen dumplings in the south.

My mother is from Wujin, Changzhou, where they eat dumplings for the Lantern Festival. This dumpling looks a bit like a wowotou with a wide bottom and a narrow top. It feels hard and has a proud head held high. How hard is the dumplings? It can be used to hit people, and it can be wrapped up on the head.

However, boiled and eaten, it is soft and sticky. The best thing is that my brother likes a kind of "eating", which is cooked together in soaked rice and eaten with soup and water. That is a pleasure and comfort.

The dumplings are stuffed with bean paste and vegetables and meat. My favorite is the shredded radish stuffed with meat and oil residue. I bite a hole to reveal the golden filling, which is very fragrant and attractive. The combination of scraping oil and fragrant oil residue of shredded radish is so wonderful that the hair dances and the soul is out of body.

Lin Jinlan, a Wenzhou-born writer, once wrote: "Southerners have lived in the north for decades, and even their children have been brought up, and even the Chinese New Year does not include jiaozi. My family is one of them, but there is one thing in my family. The first thing in the New Year's Eve is fried rice cakes. "

Don't think this is Mr. Lin Jinlan's personal hobby. In fact, this is a long-standing national hobby. Isn't there a saying that the world is full of sticky food parties!

The rice cake originated in the pre-Qin Dynasty, and it has been more than 2, years old. In Zhou Li, his "Hukou Book" reads: "Bake the bait and powder"; In the Han dynasty, it was officially known as "cake"; It was not until the Tang Dynasty that the custom of "eating Yuliang cake on the fifteenth day of the first month" appeared for the first time in Luoyang (see Yunxian Miscellanies).

rice cakes are also vicious people who eat all the north and south of the river. It is said that Suzhou has the most varieties. According to Gu Tieqing's Qing Jia Lu, "Millet flour and sugar are cakes, and the day is' rice cakes'. There is a difference between yellow and white. Large diameter and square shape, commonly known as' square cake'; For the ingot type, it is called' cake ingot' ... it is narrow and long, commonly known as' strip cake'; Those who are slightly wider are called' half cakes'. "

Don't think that southerners won't fry rice cakes without frying rice balls. Suzhou has a custom of frying rice cakes. "Wuzhong Zhuzhi Ci" says: "Slice the rice cake into short strips, and fry it in blue oil to make it tender and yellow. Every year, the wind is hard to swing, and it is strange that Wu Niang has less waist. "

I have written before that when I go to Suzhou, I must visit Huang Tianyuan in Qianjie, and I must eat sweet-scented osmanthus or rose-flavored rice cakes, which are oily and sticky, and rice smells like rose and lard, which won my heart. After eating, I waved my sleeves and left, but I still couldn't move my thick waist.

People in China are crazy about eating cakes. How can you finish an article?

For example, there are "Flower-folded Goose Cake" and "Zi Long Cake" in The Book of Food; There is a "Crystal Dragon Wind Cake" in the "Shaowei Banquet Food List"; There are "stars all over the sky", "mixed bread", "cut belly with flowers" and "big and small Hongqiao" in Qing Yi Lu. There are also honey cakes, chestnut cakes, wheat cakes, flower cakes, sesame cakes and milk cakes in Dream of China in Tokyo and Old Stories in Wulin. Yuan Mei's "Suiyuan Food List" also includes "fat cake", "snow cake", "soft fragrant cake", "passion cake", "green cake" and "chicken bean cake" and so on ...

God, I can't say that this crazy cake has hurt my waist with saliva.

If you think about it, you should say it, not for greedy people, but for inheritance. Otherwise, future generations will ask what delicious food we have eaten. We can only talk about Shaxian snacks, Lanzhou Lamian Noodles and braised chicken rice. Aren't we ashamed of our ancestors?

no corner. That is, "no falling clip" is a sticky food similar to zongzi. According to the Ming Dynasty Zhu Quan's Book of the Immortal Mystery, "The 15th day of the first month is called Shang Yuan, the birthday of heavenly god blesses the people ...... it is worshipped with glutinous rice round and without falling corners. Children get together and eat under the lamp, which is called celebrating Shangyuan. "

face lamp. It is a lamp made of flour. During the Xianfeng period, Chengcheng County Records in Shanxi Province recorded: "On the 15th day of the first month ... steamed buckwheat noodles as lamps, filled with oil and burned with lamps, and ate them the next morning."

Due to the limitation of space, let's introduce two kinds. At this moment, if you count your fingers, there will be a fine bar.

Every time I write an article, someone will stand up and say that eating like this is unhealthy and eating like that is not good, which is the main reason of ETC-automatic wrangling. This time, someone will definitely stand up and say, "Eating too much sticky food is bad and indigestible".

Here, I'll give you a general knowledge in advance: sticky food is mostly made of glutinous rice, which is actually not difficult to digest. Compared with rice, glutinous rice is easier to digest. Another discussion on acid regurgitation if the stomach is not good.

Amylopectin is the main ingredient in glutinous rice, and amylose is the main ingredient in rice. Amylopectin is digested more efficiently than amylose. The so-called "indigestion" is because sticky food is so delicious that you unconsciously eat too much.

Sticky food means that I don't carry this pot!

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