"Tangpi" is a kind of hospitality snack that farmers in southern Jiangxi often eat. Every autumn and early winter, Hakka women will take a break to make soup skin. Soup skin is a kind of cake made of rice pulp, which is made by pouring pure rice pulp on a bamboo dustpan, scalding the skin until it is half dry, and then heating it in fried sand until it is cooked. The entrance is crisp, elastic after cooling, and has a unique flavor. It is a delicious snack for Hakka people to entertain guests and eat by themselves. There are two kinds of soup skin, one is shredded soup skin, which is twisted into a ball a little; The other is soup skin slices, which can be used for sand frying and deep frying, and are very crisp. Nowadays, Hakkas sell soup-skin cakes as breakfast, shred steamed soup-skin cakes, and add spices such as garlic, pepper, soy sauce, ginger and salt. They are very delicious. The process of making soup skin is very complicated and tiring, so Hakka women usually help each other. Soak rice in water for a day and a night the day before, then grind it into rice slurry with a stone mill, add seasonings such as onion, garlic and ginger, mix well, pour it into a small bamboo dustpan, then steam it on boiling water in a pot (not directly put it into water) and pick it up in a short time. Repeatedly, steamed into a thin rice cake again and again, it became an edible soup cake. To make shredded soup skin, cut it into shreds with a good knife; Wrap it up and dry it. If it is made into soup skin slices, it will be dried on bamboo poles first, and then cut into slices with scissors. Both shredded pork soup skin and sliced soup skin are delicious and unique to Hakka people.

When "scalding skin" entered the daily life of the Hakkas in Dingnan, there is no textual research. It's just that as far as I can remember, my family, like all Dingnan people, eats "scalding skin" every year or even every day. Every year before the Spring Festival, or before the wedding ceremony, they have to take a day or two to complete a major event. Making "soup skin" What we eat now is called "water soup skin", and the dried soup is called "soup skin bone", which has a long storage time. In the next year, frying, frying and boiling all exist in different forms. It is the best snack in childhood, and it is also necessary to entertain friends and relatives.

"Scalping" is a kind of feeling and intimacy for us Dingnan people. It is the kind of happiness when a whole family made "soup skin" together as a child. Although the production of soup skin has gradually improved from manual to machine, my favorite food is the kind made by my mother herself, and I can't forget it ~ ~ ~ Everyone in Dingnan knows what I said.