The more people grow up, the more they miss childhood food. People think that the most delicious food is definitely not expensive delicacies. It is often with childhood memories. It may be bought for 5 cents. If it has a secret formula, it is time. What we love to eat is the nostalgic taste. Some of it can't be bought with no amount of money now. I have a food list in my heart, and I can smell their fragrance one by one in my imagination, which makes my mouth water.

1. Poached eggs

This is a nutritious breakfast, which will appear at the dinner table on the morning of the final exam. It is specially cooked by my mother. Two eggs, with brown sugar and fermented grains, and glutinous rice flour Baba, are easier to eat. If you hold a bowl full, the eggs will be warm and fragrant, and the glutinous rice will be smooth and the fermented grains will be sweet and moist. This is the encouragement from my mother. Poached eggs with mash rank first in my food list.

second, Sichuan style pork

this is my father's specialty, the only meat dish he can cook, and a rare first-class dish in my middle school. Every one or two weeks, my father will weigh a piece of fat pork, brush it, cook it in a pot until it is half-cooked, pick up slices, and then fry it. At this time, the seasoning at home is very rich, such as douban, pepper, pepper, star anise, kaempferia kaempferia, bean sprouts, garlic seedlings, rice wine, onion, ginger and garlic, which add up to a big bowl. My father will. Full of weight, when served on the table, the aroma of meat exudes irresistible temptation, indicating its unquestionable central position on this table. At this time, waiting for dinner is a torment. The strong aroma forces me to secretly pick up a piece and put it in my mouth, which is full of meat. Every piece of meat combines the essence of more than a dozen seasonings, which is very satisfying. This is a super meal, which is addictive and has long been a landmark dish for improving food at home. Dad's secret Sichuan style pork ranks second in my food list.

three, bowls and bowls

One morning when I was four years old, my grandmother took me to visit another mother-in-law's house. I called her Grandma Nine. In the cold winter, the morning mist lingered in the mountains, knocking on Grandma Nine's door, and I felt the fragrance of the courtyard. I saw that the steamer in the courtyard was steaming, and the bowls and bowls they steamed just came out. Today, I must have guests coming. Snow-white, steamed in a bowl, and put it upside down on white gauze, which is exactly the shape of a bowl. Thick sweet breath with a faint smell of wine came to my face, which woke up my lazy stomach in the morning. My grandmother took me out of the yard after greeting them a few times, and my host family didn't say anything to stay, which made me feel disappointed. Perhaps in that poor age when materials were scarce, this kind of hospitality was too precious to be eaten casually in that small village living in the mountains. However, the elusive bowl bowl bowl, its name and appearance are deeply imprinted in my mind, occupying a very important position in my childhood memory and becoming a delicious food that I have missed for many years. Nine grandma's bowls and bowls are among the top three in my food list because they are beyond my reach.

Fourth, white zongzi

Zongzi has a strong festive atmosphere. Eating Zongzi is a special treatment during the Dragon Boat Festival. The family abides by the traditional custom, and Zongzi is bound to be wrapped during the Dragon Boat Festival. Dumplings are made from the shell leaves of bamboo shoots of Phyllostachys pubescens, which have been preserved at home for several years. These leaves are thick and flexible, and can be used repeatedly. They naturally give off light zongzi fragrance with age. Mother skillfully wrapped it into a bucket, put it into the good glutinous rice soaked and dried, pounded it evenly with chopsticks, tied it tightly, put it in the pot for a few hours, took it out and soaked it in cold water, filled it with a big bucket, and changed the water once a day. We will have zongzi to eat in the next week or two. Sometimes when I come back from school at noon, I peel off a zongzi to get hungry, carefully untie it and peel off its dark green coat. Its snow-white body rolls into my bowl, showing three horns formed by binding, which is firm and powerful, proudly stylish. Steamed glutinous rice with a faint fragrance of rice dumpling clothes, put chopsticks in the middle of rice dumplings, pour a spoonful of boiled sticky brown sugar on it, pick up chopsticks and dip them in brown sugar to eat. I like to eat from the biggest corner first, and then eat rice dumplings after eating three corners. It is sweet and delicious. In that rainy season, cool rice dumplings are still the best products to relieve summer heat. There are many kinds of zongzi in the market now, such as bacon, bean paste, red dates and so on, but I always feel that there is no white zongzi dipped in brown sugar without any stuffing. In my mind, only it can be called the original Dragon Boat Festival Zongzi, which has a supreme position that other zongzi can't reach, so it occupies a place in my food list.

In fact, everyone has a food list in their heart. It is a delicious food that you can "remember" and won't forget with time. It is a delicious food that you can "miss". It comes from the depths of memory, draws on your unique experience, adds the secret formula of time, and understands their taste, so you will understand your family, realize their preciousness and realize your life.