Chinese cooking technology is extensive and profound, and the vocabulary used for cooking is extremely rich, including frying, boiling, braised, deep-fried, steaming, stewing, baking, stir-frying, roasting, stewing, braising, grilling... If you are willing to continue counting, you can probably

Count at least a hundred words.

China's nostalgia culture is unmatched by any other nation. In childhood, the taste memories carved on the tip of the tongue often evoke the nostalgia that is not easily noticed by travelers abroad.

I have lived in Finland for a long time, a country that ranks second on the list of boring food. Needless to say, I miss the taste of my hometown.

Even though I am a lazy person who is not very good at cooking, in order to satisfy my appetite, I still cook often and cook some hometown dishes to comfort my thoughts.

Yesterday, I made mutton noodles with soup. As soon as I took out the pot, I remembered my mother's voice: Bake (bei, remove the sound) some Sichuan peppercorns, and the aroma will come out.

This voice suddenly took me back to my childhood.

I am a native of Shijiazhuang and speak the authentic Shijiazhuang dialect.

And this almost forgotten old Shijiazhuang dialect, covered by Mandarin, hides delicacies, ancient sayings, cultural confrontation and integration, and sometimes people’s way of thinking and life attitudes for thousands of years.

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Today I will write down some dialects unique to Shijiazhuang kitchens.

Shh, it means burning with the heat of fire or steam.

In Shijiazhuang dialect, yam means sweet potato and sweet potato.

The beach in the Hutuo River Basin in Shijiazhuang is a good place to grow sweet potatoes. The sand is soft and the sunshine lasts long. The sweet potatoes grown are sweet and glutinous and delicious, and are especially suitable for grilling.

The winters when I was a kid seemed colder than now.

Several little monkeys in the family like to keep warm on the kang head of grandma's house. Connected to the kang is a low-lying basin-shaped stove about half a meter in diameter. The coal fire is in the middle depression, but the surrounding stove walls are the most beautiful.

Good place.

On winter days when the snow was falling outside, grandma would often serve us a pot of yam with a washbasin with a hole in it for venting our anger.

We children waited for half a day without feeling anxious, playing games or doing homework, until wisps of sweet fragrance floated out from the holes in the washbasin, passed through the nostrils, and reached the spleen and stomach.

Now that grandma is gone, the kangtou in my hometown disappeared a long time ago. Roasted sweet potatoes are still one of my favorite foods. Every time I go back to China, no matter what season, I will definitely buy roasted sweet potatoes from the roadside stalls.

It is the closest to the taste of childhood. The fragrance contains many snowy winter days, a long idle time in childhood, and endless memories of grandma.

Shushing can soothe the soul because it has warmth.

Distillation is the second heating process of food.

People in Shijiazhuang steam the dumplings that have not been eaten for the first time in a steamer, which is called distilled dumplings.

Shijiazhuang is located at the junction of the three cultural circles of Yan, Zhao, and Jin, so it is also culturally influenced by the interactive influence of these three cultural circles.

Shanxi distilled rice has been around for thousands of years and often appears on the banquets at weddings and funerals in Shanxi. It is a delicacy that can only be made after being heated a second time.

I'm not sure if distilled dumplings have anything to do with distilled rice.

I want to write about dumplings, not because they are delicious, but because there is a concern called "knot" in dumplings.

Tie your thoughts into a knot and remember the other end of your thoughts firmly. That must be the longest caring concern. People in Shijiazhuang call this kind of deep-rooted concern "knot".

The thing that "knew" us the most was my grandma. She made dumplings every year. As a kind of reheated food, it became a direct projection of this longing in life.

When I was a child and there was a general lack of material resources, my family would often eat dumplings during the first month of the year. That was because every year when we went to my grandma’s house, she would give us a basket full of food while pushing us, and the most popular thing among them was dumplings.

As the saying goes, nothing tastes better than dumplings.

As a mother, she is afraid that her daughter will not be able to eat dumplings at her husband's house. Even if she does, the taste will not be familiar, so she must take advantage of this rare opportunity to visit relatives and stuff some dumplings, and then stuff some more... We will see later

She couldn't see the tearful eyes, the little feet under the broken steps, or the crutch that led her to the entrance of the village to look around. She could only see the dumplings one after another on the dining table.

The distilled dumplings taste average, not fresh, and don't look good.

I think of it all the time today simply because of the growing "knot".

祥 is a cooking method in which food is dry-roasted on top of the stove.

In the late 1970s and early 1980s, there was really not much delicious food to be found in the rural areas of the North China Plain. It was one of the largest wheat producing areas in the country, so wheat flour was the main ingredient for people in the hometown.

Although you cannot change the carbohydrate composition, it is good to change the pattern and taste.

In addition to the conventional methods of pancakes, steaming steamed buns, rolling noodles, mixing pimple soup, and spreading salty dishes, steaming steamed bun slices is also one of my favorite ways to eat it.

It's still a basin-shaped stove. There are two thinner stoves on top. The steamed bun slices are gently spread on the stove. In less than ten minutes, the buns begin to dry. After the surface turns slightly yellow, they become crispy.

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The originally noisy steamed bun slices immediately changed into a different texture after simple fermentation. Even without salt and pepper or any seasoning, it was still a good enjoyment.