No matter where we go, in addition to our loved ones who are on our minds, there is one thing that we will always miss inadvertently, and that is the food in our hometown.

The place where I was born is a small county in the south, where most of the people are Hakka. The county includes many townships and villages, with a wide range of languages ??and complex foods. Later, the food culture became more centralized, and our city also had its own food that could represent itself.

Qingliang: It is a sweet soup cooked with lily, white fungus, lotus seeds, wolfberry, barley, peanuts, red dates and rock sugar. After cooling, I put it in a lunch box and froze it. This may be my earliest memory of delicious food. It is refreshing and delicious. In summer, you can take a sip of the soup with ice residue, which is really refreshing from your mouth to your heart. The ingredients usually include lily, tremella, lotus seeds, red dates, barley, wolfberry, etc., which are refreshing, cooling, heat-removing and damp-eating. It has a good effect of strengthening the spleen and replenishing qi, clearing away heat and moisturizing the lungs, and is suitable for both young and old.

Now I can make this myself. I will also add some oatmeal to it. In summer, I will make a pot and put it in the refrigerator for my family to eat as a dessert. Be sure to cook it with raw peanuts, because raw peanuts have a special aroma when cooked, and they taste crispy and chewy.

Dustpan board

It is a kind of delicacy made by grinding japonica rice into powder and then steaming it in a pot. It is usually filled with bean sprouts or beans, and some green onions are sprinkled on top. Oil. It is somewhat similar to Cantonese rice rolls, but tastes better than rice rolls.

Pair a dustpan board with radish bone soup or fried tofu and large bone soup, which is simply the first choice for breakfast.

Actually, this is already a simplified version of a dustpan board. In the early years, after a good harvest, mothers would make this when they had time. They were rolled into large tubes, a bit like how spring rolls are wrapped, with various kinds of stuffing inside. Grow side dishes such as rice noodles with shiitake mushrooms and minced meat or shredded radish. Eat one or two and you can manage a meal.

Fried cake

This is a kind of fried cake made of glutinous rice, soybeans, and water, ground into a milky form, and then fried with garlic sprouts and bean sprouts. Deep fried and crispy. When I was a kid, my mother would only cook it for us during festivals or after the autumn harvest. The food at that time was very precious and was the source of our school fees. So most of it was sold after the harvest, leaving only enough for us to eat for a year. , so this kind of snack, which is now readily available, was the food we were craving for at that time.

When I was in No. 1 Middle School, every time after school on Saturdays and Sundays, I would definitely buy one when I passed by the gymnasium. It costs 5 cents each, and you can share one with your tablemate. You can eat while walking, and even help each other wipe the oily corners of each other’s mouths after eating.

Rabbit leaf board:

Made of a kind of Pulsatilla leaves. In many places, it is called Qingming Kueh because the leaves are the tenderest during the Qingming Festival, so they have no bitter taste when picked at that time, and they cannot be eaten until they bloom.

I particularly like the grassy aroma it tastes like.

My eldest aunt is the best at making this. Every time my grandma makes it, it is not delicious. My eldest aunt knows many ways, including steaming, boiling and frying. Every time she made it, she would bring a bowl to my house, and I would eat most of it. I heard that eating this is good for hair and will make your hair black. Pregnant women can also eat more. It's just the old man's statement, and there is no concrete basis for it.

Taro buns

Made from fresh taro seeds, steamed and then peeled, mixed with cornstarch and stirred into a dough, filled with various fillings, which can then be steamed or eaten. Cook and eat. The aroma of fresh taro fills your nostrils. It's so slippery in your mouth that you can't stop taking one mouthful.

獍粑

This is available in many places, but the names are different. That is to put the steamed glutinous rice into a stone mortar and beat it repeatedly with a mallet until the glutinous rice in the stone mortar is beaten into a paste. Then knead it into a ball and add peanut powder, sesame seeds and sugar. It tastes full of the aroma of rice mixed with the sweetness of peanuts and sugar. It is soft, smooth, sweet and delicious. It is a special healing food.

Huang rice noodles

Nowadays, many places directly use alkali to make it, which is completely different from the previous taste. I remember when I was a kid, I had to make this rice board and cut down a wild fruit tree on the mountain. After cutting it back and drying it, my mother would burn it, then collect the burned ashes, filter them repeatedly with water, and leave the gray water to soak the glutinous rice

I remember when I was a child, there were only two stone mortars in the village. Every July 14th, the Bodhisattva Day, the village will make glutinous rice snacks to entertain guests. Everyone lined up to play glutinous rice cakes and yellow rice cakes. The young and strong ones took turns to help beat the rice cakes, and the women helped to turn over the rice cakes. It was very lively.

After the yellow rice is beaten, you can stick it with sugar and eat it directly, or you can cool it and harden it before frying it. It has a natural taste of grass ash and the aroma of trees, which is missing when making it directly with alkali. smell.

Sugar dates:

It is a kind of rice cracker that is mixed with glutinous rice and sugar water and fried. When I was a child, every Chinese New Year came and every household was busy frying candied dates. The freshly fried candied dates were sweet and soft, and I could eat seven or eight of them at once. The adults would make a lot of candied dates, and I could still eat them until March and April. . Put a few candied dates into the steamed rice every time. When the rice is ready, you can also eat sweet and soft candied dates. I feel so happy. Later, when people's lives improved, they began to beautify the candied dates. Some would put fillings inside, and some would sprinkle sesame seeds on the outside to make them more delicious and beautiful.

Purple sweet potato buns

Actually, it should be said to be purple yam buns, because now everyone thinks purple sweet potatoes are purple sweet potatoes.

Very few people make this purple yam bag because the yam is sticky and difficult to handle. When I was a kid, my mother-in-law next door was a gourmet expert. Everything she cooked was delicious. There was almost nothing she couldn't make. I also learned how to make this yam bun from her. Use a spoon to scrape the yam into puree, mix in the rice flour, a little ginger, and garlic leaves, then scoop them one by one into the oil and fry them. It's ready to eat when the surface is golden. I can eat 10 at a time by myself, no exaggeration at all. It's crispy on the outside and soft on the inside, with a hint of garlic and ginger. It's really delicious.

Beef tendon balls:

Many people have only eaten beef balls. Compared with beef balls, beef tendon balls have an extra word "sugar". It is made from beef with ribs and beaten by hand. Each one tastes very chewy, and the beef tendon ball soup with some chopped celery is simply delicious. One winter in high school, I would drink a bowl of 2-yuan beef tendon ball soup almost every night after self-study. On a cold winter night, drinking the warm soup and chewing the elastic meatballs made my glasses blurry with the heat. Can't stop.

Fish plate

I have forgotten the specific method. When I was a child, I watched my grandfather debone the fish and puree it directly, then add egg white and a little flour and steam it. Fishy. Nowadays, few people make it by themselves. They are all made by machines. It is also an indispensable delicacy at the dining table.

Huyang Steamed Chicken

I don’t know how to do this process. I asked my brother for advice. It is said that it must be a year old chicken. Just rub salt and chicken essence, marinate and add it to taste. Steam. This is a famous dish that can be eaten as soon as it is served because it is so delicious. It is also a must-have delicacy for a banquet.

There are also many, many delicacies, such as beef soup, soy sauce noodles, mixed noodles, meat clips, egg and water chestnut cakes, etc., and I will share them later.