When you wander outside for a long time, you will feel homesick. Not only do I miss the green mountains and green waters of my hometown, but I also miss the simple folks in my hometown, and even more, I miss the unique and delicious food in my hometown.

The stomach has memory. Whatever you like to eat when you are young, you will also like to eat when you are old. What my stomach remembers is the fragrant sausage smell from my hometown.

When it comes to sausages, I suddenly realize that I haven’t eaten sausages from my hometown for more than ten years. Although time flies by like water, the taste of sausage is still deeply engraved in my taste buds.

In the twelfth lunar month of winter, the weather turns colder and the flavor of the New Year becomes stronger. It is a good time for the hometown to kill New Year pigs in preparation for the New Year. In the remote mountainous areas of Yunnan, killing the New Year pig is a must-do event at the end of each year. Tufai pig is not only a must-have ingredient for the Chinese New Year, but also a nutritional reserve for the whole family in the coming year. Therefore, killing the New Year pig has become the most important and fun thing in the twelfth lunar month of winter. The elders will choose an auspicious day to invite relatives and friends to gather together and send "Second Senior Brother" to the Paradise. On the day of pig killing, every household will make meat enema.

The preparation of meat enema is extremely simple. Wash the fresh pig intestines, then cut into seven parts lean and three parts fat, and mix with dried chili powder, pepper powder, rapeseed oil, and powder. Add salt, some vinegar and soy sauce, stir thoroughly, leave it aside for a few minutes and then pour it into the washed large intestine.

Enema is a technical job. If you are inexperienced, your intestines may be easily ruptured. The intestines filled by experienced hands are not only full but also beautiful. Wash the filled intestines and hang them up to dry naturally.

Under the sunshine and wind of the twelfth lunar month, the water in the meat sausage gradually evaporates. As time goes by, the sausage gradually turns from soft to hard, and it can be eaten in about two weeks.

Timing is also very critical. If eaten too early, the taste will be bad; if eaten too late, the taste will be bad. Nature is always so delicate and will never give back delicious food to people before time passes.

When I was a child, my favorite thing to eat was fried rice with eggs and sausage. Add a few drops of sesame oil, cut the sausage into thin slices, pour it into the pot and stir-fry, then add two eggs, add cold rice, and stir-fry until the rice is crumbly. Ready to serve when golden brown. The fried rice at this time is coated with egg yolk on the outside and fragrant on the inside. It tastes fragrant and refreshing.

Sausage can also be used to make egg soup, steamed and eaten, boiled or fried with some vegetarian dishes. There are many ways to eat it.

When I was a kid, a few slices of sausage would make a satisfying meal. Simple and rugged beauty, endless aftertaste of fragrance. When I grew up, I left my hometown where I was born and raised and went to a strange city. I will never have the chance to eat the sausages from my hometown again, but the taste of the sausages will remain in the memory of my stomach forever.

More than ten years ago, I came to my second hometown, Sichuan. This is a beautiful and rich place. The products are rich and the food is popular. There is a saying in China's food circle: "Food in China, taste in Sichuan." Indeed, there are countless delicacies in Sichuan, and any farm dish is a delicacy. Although Sichuan cuisine is mainly spicy, it is not as spicy as the spicy food in Guizhou. Sichuan flavor is spicy, spicy and soft, thick and fine. Sometimes it tastes like a glass of wine with a slightly astringent taste. It tastes strong when you drink it, but sweet after eating it.

Sichuan cuisine is famous all over the world, but what I like is not its spiciness. On the contrary, I like the simple and natural flavor of Sichuan cuisine.

After eating a lot of dishes and tasting a lot of flavors, I finally realized that the most unforgettable ones were the bean curd rice and the blood rice. A bowl of bean curd rice is enough to make me salivate, and a bowl of Xuewang can also make me have endless aftertaste.

There are many bean curd rice restaurants in Chengdu, but the most unforgettable one for me is the tofu curd rice in Dalin Town. A bowl of bean curd is fragrant, white and tender, the soup is slightly yellow, and the fragrance is overflowing. Pair it with a bowl of rice and a dish of water for dipping, and you have a delicious meal. The silky bean curd melts in your mouth, just like snowflakes that disappear after caressing the earth.

The blood of Sencha is also unique in my memory, just like Dalin's beancurd is unparalleled in the world.

The taste of Suxuewang is stronger than that of Douhua, so it should be eaten with seasonings. The original Su Xue Wang tastes not as good as the one with added seasonings. Chengdu people are as picky about food as the emperor's requirements for the imperial dining room. Every ingredient is extremely particular, and every link has strict requirements. Even such carefully cooked food may not be able to satisfy the Chengdu people who love to enjoy delicious food. Therefore, Chengdu locals say that delicious snacks must be very delicious. Anyone who has eaten Dalin Tofu Rice and Sencha Xuewang will be full of praise for it.

In my eyes, real food comes from the folk, from the lowest level of human fireworks. Although it won’t be on the table of high-end dining tables, for me it is my stomach’s favorite taste.

After more than ten years in Sichuan, Chengdu has become my second hometown. Now, once again embarking on a journey to a distant place, the bean curd rice in my hometown has become an indelible taste in my memory. Like sausage, it is deeply engraved in the memory of the stomach.