For people born on the shores of Poyang Lake, no matter how many years they have been stranded in a foreign country, in addition to feeling a sense of guilt for their family ties and their indelible concern and attachment to the landscape of their hometown, the delicacies of their hometown will always be in their hearts.

When it comes to eating, I am afraid that every Duchang traveler can’t help but think of the rice dumplings in his hometown, his mother’s old stone mill, and a bunch of sisters making dumplings around a ball of rice flour during the holidays or birthdays.

Lively scene.

When a person leaves his homeland, under the sky of a foreigner, he can change his local accent and blend into the local people.

Since childhood, it has gradually become accustomed to the mother's bowl of tea and rice, and it can no longer fall in love with the delicacies and snacks of foreign lands.

My wife is from Cantonese and she always says that I am so delicate and picky about food.

Just as she has been accustomed to Hakka-style delicacies since she was a child, but I can't taste her relish. This is the hometown complex that everyone gradually develops and the hobby that is difficult to change since childhood.

I love the food in my hometown. Whether it’s boiled fish with bean ginseng or fragrant braised pork, I can’t forget it. However, my favorite is the rice dumplings from my hometown.

It has been rippling in my heart. Every time during the festival, it is like a stone thrown into my heart, causing ripples and making me want to stop.

As long as I can remember, my lips have gradually fallen in love with it. After many years, rice dumplings are still haunting me in my dreams.

Rice dumplings are not a staple food in daily life like flour dumplings. They are only made during festivals and festive days. They are a luxury food shared with relatives and friends.

The process is complicated and the workmanship is fine. If any link is not mastered well, it will affect people's taste.

Thinking about it after decades in a foreign land, there are only a handful of times when I can catch up with eating dumplings from my hometown.

The memorable days of eating rice dumplings can only be traced back to my childhood.

Rice dumplings, commonly known as rice cake, dumpling cake, but we prefer to call it fried rice cake.

As the name suggests, it is of course related to its workmanship.

Generally, good late rice is washed and then spread out in a grate basket to dry. After a few hours, it is fried in a pot until it is two or three times cooked.

Grind on grate.

Of course, the finer the grinding, the better.

Put the ground rice flour in a large basin, mix it with boiling water and knead it until it is no longer sticky to your hands.

In this way, the reconciled rice noodles will have a certain degree of toughness, and the steamed rice dumplings will not crack easily.

Then roll it into a ball and start making dumplings.

Of course, you also need to prepare various dumpling fillings, usually vegetables, tofu and meat.

When making dumplings, press the first to third teeth on the sticky part of the dumplings, so that when people eat rice dumplings, they can identify what kind of filling is in the dumplings according to their preferences. Everyone can choose what they like.

, the people in the house full of food were happy.

Rice flour is not as sticky as flour. When kneading the dumpling wrappers, use a few fingers to pinch it. It is necessary to grasp its strength and knead it evenly. People who are not skilled at first can easily mess up the dumpling wrappers.

Broken, you have to pinch it again.

Well-wrapped rice dumplings look crystal clear and even in size.

If the rice dumplings are kneaded unevenly, the texture of the steamed rice dumplings will be much worse.

When I was a child, I would make rice dumplings at home and my mother would put them in the pot to steam them. I would always lie on the stove and stare at the steam coming out of the pot lid. I knew the dumplings were ready. My mother opened the pot lid and steamed them.

Looking at the jade-white and plump rice dumplings neatly arranged there, I was already salivating.

After the rice dumplings are steamed, my mother will first put a bowl in front of the stove to worship the Kitchen God.

According to my mother, you cannot neglect the Kitchen God, otherwise you will offend him and deliberately make it difficult for the stove to burn.

After offering sacrifices to the Kitchen God, we started eating rice dumplings. People rushed to pick their favorite stuffed dumplings in the basin, holding them in their hands and eagerly biting into them. The tender skin and spicy vegetable fillings made the rice dumplings salivate.

This kind of culinary enjoyment is something I will never forget.

During the festival, every household would lay out several liters of rice and buckets of rice to make rice dumplings, and spend several hours grinding them on a stone mill. The whole process of making rice dumplings is a labor-intensive task, and usually

At different times, the aunt and sister-in-law from next door come to my house to help, and I come to your house to help, chatting and laughing happily.

Try something from this place, eat something from that place, no one will be stingy or care about how many rice dumplings you eat.

If there was a family that didn't have dumplings, my mother would fill up a bowl and ask us to carry it over. At that time, the clan members were very harmonious.

After the dumplings are made, everyone disperses them, and the rest will be kept for eating tomorrow and the day after tomorrow. Rice dumplings generally do not deteriorate easily and are easy to store.

In addition to keeping it for a few days, the original storage method is for my mother to put the rice dumplings in a porcelain jar and seal them for ten and a half days before taking them out to eat. However, the skin of the dumplings is not as soft as when they were freshly baked, and the taste is naturally worse.

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The most ceremonious way to make rice dumplings is of course to make them for a hundred days for a baby. The owner has to grind several buckets of rice or even more than a load. More than a dozen women work together all night to make rice dumplings, steaming them while making them. The next day relatives and friends come to celebrate.

Needless to say, eating rice dumplings is a must. When they go back, each guest will take away a red handkerchief to wrap rice dumplings as a token of gratitude from the host.

There is a custom in our local area that a few days before a child turns 100, adults will make dumplings from a hundred families of rice. This indicates that the child who grew up eating a hundred families of rice will be easy to raise and will grow up in good health and peace.

If you meet an acquaintance, you will enthusiastically give him a liter of rice. Others will just give you a small plate.