The Spring Festival is remembered as "boom-boom-boom". In the gorgeous night sky with red fireworks, the Spring Festival comes quietly and goes quietly.

In addition to the rush of carrying handbags on the shoulders and walking through the streets, the themes of joy and reunion are also condensed and blurred in the rush.

As the busy year comes to an end, I once wanted to have a heart-to-heart talk with my relatives and friends between the end of the year and the beginning of the year, to talk about successes and failures, joys and sorrows, and it would be best to have a romantic conversation among old wine and smoke.

However, I suddenly realized that I was naive and inappropriate.

Now that the pace of life is accelerating, who can still be so calm and leisurely?

Everything revolves around career, status, and income.

It's only been two or three days, but I haven't felt the warmth of reunion yet, and a new round of work rush has begun again.

It seems that the Spring Festival has not started yet, but it is really over.

Watching the Spring Festival of 2007 fade away, I simply admired, envied, and envied Zhu Bajie’s close contact with ginseng fruits at Wuguanzhuang.

It’s gone before you eat it, but you actually eat it.

How come that feeling is so appropriate!

Therefore, I borrowed the words of others to summarize the development trend of the Spring Festival in recent years: the shells (gifts) are getting bigger and bigger, and the actual goods are getting smaller and smaller; there are more and more tricks (fireworks), and the atmosphere is getting lighter and lighter;

The efficiency (New Year greetings) is getting higher and higher, and the exchanges are getting less and less... Faced with the rapid changes in social lifestyles, I felt a little lost and confused for a moment, so I tried to reverse the course of history like a mantis trying to stop a cart, and started from the depths of my memory.

Looking for some happy fragments of the Spring Festival everywhere, the following text was grandly published: The sweet memory of cutting sugar After the Little New Year (the 24th of the twelfth lunar month), the wind is getting tighter day by day, and in the biting cold, you lazily

Get up, lazily wash up, then lazily warm up by the fire, read books and watch TV.

Suddenly one day, a pot of mushy rice comes into view.

Faced with a breakfast that "looks like rice and porridge, neither rice nor porridge", before you could complain, you said to your mother, "It's the Chinese New Year, so I'm cutting candies today" and you choked back.

"The sky is huge and the New Year is the biggest." In order to celebrate the New Year, eating a bad meal is simply not a sacrifice!

Everyone thinks so.

The sky gradually darkened, and the rice that had been fighting all day long in the iron pot was finally about to reach nirvana. It was dancing with excitement to realize the separation of starch and sucrose.

After a few more hours, and if the weather is clear, there may even be star-studded sunlight, the sugar-shaped sugar congealed from the large pot of rice is finally completed.

Looking at the sticky product in the small half pot, take a spoon and stir it gently, and the dark black sugar will form a vortex.

Lift the spoon and the sugar hangs down evenly like thousands of thin sheets.

At that time, those who were making sweets and watching those who were making sweets would take a deep breath and smile knowingly.

Next, they sit around the stove and wait for the sugar cutter to arrive.

On the black and white screen, the scenes of leading horses and carrying burdens kept switching between Jiang Dawei's majestic singing, but the master was still coming.

Slowly, the upper and lower eyelids of the people sitting around the stove began to fight, and among them was my glorious image.

Of course, there is also the added bonus of letting the halazi flow down and drip into the ashes.

I don't know when, a "dong dong" knock on the door suddenly sounded.

When we saw the sugar cutter arriving with the filter crooked in his mouth, we who were still groggy just now were perked up and started to get busy immediately.

"Chi la", amidst the dancing fireworks, a large bundle of bean sprouts quickly scattered in front of the stove and was stuffed into the bottom of the pot one after another.

Different from the sadness of "cooking the beans and burning the beans, and the beans weeping in the cauldron", this time the beans are full of the fearless and heroic spirit of "burning my handful, sweetening thousands of homes", and quite heroic.

The pot quickly heated up, and as spoon-shaped sugar was poured in, the birth of the first plate of homemade local sugar began quickly.

A small amount of fried, dustpan frozen rice was poured into the pot, mixed with preheated sugar, and flew up and down under the command of the sugar cutter's spatula.

A few years later, when I saw the barbecue performers dancing at a food festival, I realized that they were completely different but had the same purpose.

"Put the pot on," at the command, we hurriedly moved the chopping board and placed the tofu frame on it.

"Bang! Bang! Bang!" The most labor-intensive process begins: using a sugar mallet to tamp the loose frozen rice, making it chewy and tough.

After finishing this item, I saw the master quickly lifting up the tofu box with a handle, but the tamped frozen rice cubes were not damaged.

Then cut the candy into pieces, which is the most skillful "turning the big into small".

We watched the master's performance, each of us showing expressions of wonder and admiration.

In about a quarter of an hour, the first candy bar was completed.

Then came the second, third, sesame, sweet potato... After putting all the candies into large and small jars, it was already midnight.

Unfortunately, there was no such thing as "tired yet happy" at that time, which is a pity.

The sound of firecrackers seduces “Firecrackers bid farewell to the old year and welcome the new year with their crackle.