Mountain flour paste is what Linhai people call bad soup.

Mountain flour paste is a traditional snack in Taizhou. Every year, other places eat Lantern Festival during the Lantern Festival, but Taizhou eats mountain flour paste.

According to tradition, Taizhou people eat salty mountain flour paste on the fourteenth day of the first lunar month and sweet mountain flour paste on the fifteenth day of the first lunar month.

On the fourteenth day of the first lunar month every year, after watching the lanterns, people go home and eat delicious mountain starch paste.

This delicacy has two flavors, one salty and one sweet. Vegetables, ham, and seafood can be added to the salty flavor... red dates, raisins, and glutinous rice balls can be added to the sweet flavor... From ancient times to the present, salty parties and people who support salty taste

Sweet fans who support sweetness have been arguing endlessly, but I think the sweet potato paste and salty mountain flour paste are still slightly better.

I loved eating sweet mountain flour paste when I was a child, and my mother would always make sweet mountain flour paste. The soup made with sweet potato flour is sweet and has a smooth texture. The small balls inside are glutinous and very soft.

, I just feel a little tired after eating too much.

The salty mountain flour paste is delicious and smooth, like drinking a bowl of delicious soup, very filling.

It is said that the origin of mountain flour paste is during the period of Qi Jiguang. There were always pirates invading the coastal area of ??Taizhou. Qi Jiguang resolutely resisted the enemy. The people did not know how to repay him. They originally wanted to reward the soldiers with good wine, but Qi Jiguang had strict requirements on the soldiers.

The soldiers were not allowed to drink, so shanfen paste was produced.

This year’s Lantern Festival, my mother started busy at home early in the morning. I watched her make mountain flour paste. She prepared the gravy for thickening the gravy early in the morning, added brown sugar to the pot, then added various sweet ingredients, and finally poured

After entering the juice, the original brown sugar water suddenly acquires texture and becomes like a paste, with a translucent feeling of lotus root powder. My mother's secret is added on top: osmanthus sugar.

Take a sip first. It's really sweet but not greasy. Coupled with the fragrance of osmanthus, there is no reason to lose weight after the first sip.

I just drank two big bowls of it. I loved the mountain flour paste so much, and I felt sad when I thought I could only eat it once a year.