My hometown is in Kunshan, Jiangsu Province. When it comes to Kunshan, you may know that the hairy crabs of Yangcheng Lake are the most famous there, so please come with me!
Let's get to know the hairy crab of Yangcheng Lake first! Its body is oval, there are eight legs, legs on the claw fine, pointed, above the long golden yellow hairs, and a pair of pincers that will "bite" people, walking differently, is "horizontal" walking; its eyes are small, like two The eyes are small, like two black grains of rice, gently touch will shrink in; its abdomen is white, like a big fan, triangular is a male crab, round is a female crab; the most interesting thing is its two lips, drink water when one and one, will also spit out a string of pearl-like blisters it!
Next, to turn this rampant hairy crab into our mouth food it! In order not to fall off the feet of the hairy crabs, so we have to use the rope to the hairy crabs feet one by one are tied up, just also full of energy, teeth and claws of the hairy crabs, but now like a criticized schoolchild, shrinking hands and head down. Then put into the steamer with water, through the transparent lid, we see the original blue shells of hairy crabs gradually turned red, and the smell also floated out of the steamer.
Finally, we can enjoy this delicious meal. Peel off the small shell on the belly of the hairy crab, and then peel off the hard shell on the back, revealing the fresh and tender crab roe, take a bite, in the mouth, fat, oily, will be your lips "sticky". Crab meat in the mouth is not only fresh, but also a little sweet, if dipped in some vinegar with ginger, it is not to mention how delicious it is!
2. Help me write an essay on Yangcheng snacks in Yangcheng County, Jincheng City, Shanxi Province. I'm not sure if you're going to be able to do that. Not less than 500 wordsMention of "miscellaneous cuts", in my county Yangcheng can be said to be a household name, women and children know; spring, summer, fall and winter, cold and summer, especially every morning, you can see a street, or an alley, a stall, surrounded by a group of people, in addition to sitting on simple tables and stools, and next to the squatting or standing, the mouth of a person with a number two bowl, and the mouth of a person, the mouth, the mouth of a person with a number two bowl. Put the second bowl, a fragrant look like gourmets, can really be described as a scene in Yangcheng.
But the origin of the word "miscellaneous cuts" is unknown. Simply from the meaning of the word to understand, the word easy to read, because this food, is a mixture of meat and vegetarian raw materials in the inside, there are pigs, sheep and cows under the water, blood treatment made of finished products, as well as white carrots, winter melon, bean curd and other vegetables in the inside, but also soup soup, very easy to eat, the word probably so from the miscellaneous right.
But this "cut" word, but I do not know which word, originally someone wrote the word "food" plus a variety of words, but I looked up, the dictionary is not, see some people use "cut" instead of, today I can only use it to pretend. However, I think there is some reason for this character to be used instead. Isn't it true that those meat items are made by cutting them off piece by piece with a sharp knife?
Especially in the winter morning, eat a bowl is fragrant and spicy, fill the stomach, and warm the body, it is really called pain. Because of this, before eating "miscellaneous cuts", mostly in the winter, but now people eat all year round, and, before eating mostly in the morning, and now people eat at noon, in the Fengqiao market, there is a special open "miscellaneous cuts" store, eat people also quite a lot.
At the end of the day, there is a shop that specializes in "miscellaneous cuts" in the Fengqiao market.
And cattle "miscellaneous cuts" it, put is already stewed beef thin strip, with most of the blood clot is pig blood. In the summer, because the sheep "motsunabe" easy to heat, and the second type of "motsunabe" can be eaten outside of the winter.
However, the cost of the first type of sheep "miscellaneous cuts" may be a little higher, however, some shrewd businessmen are looking at the long-term interests, rather than quality service to obtain the favor of many people. In Yangcheng, due to engage in the "miscellaneous cut" business of many people, and a year income is not expensive, a bowl of two yuan price, but a day but sold to nearly a hundred bowls, half the profit, a day income of nearly a hundred dollars, a year, down, on the 30,000 yuan.
This is called a small profit. Talking about the "miscellaneous cut" flavor, may be in line with the taste of Yangcheng people, in addition to the main raw materials, spices, garlic, oil chili and coriander, of course, salt, monosodium glutamate (MSG), soy sauce, vinegar, it is indispensable.
With the accelerated pace of life, eat "miscellaneous cuts" more and more people, look at the school near the "miscellaneous cuts" store, most of the students are eating. But eat different, some want chili, some want radish, some want vermicelli, in short, some need to put more, some need to put less, some need to not put, the shopkeeper will be based on the individual's good and bad to ask to each person.
Looking at so many students eating, I think, from Yangcheng out of the college students, most of them are with the "miscellaneous cuts" have a very deep affinity. Of course, we think back to our fathers and mothers in the days of schooling in the days of not enough to eat, "miscellaneous cuts" for them is simply a luxury, we have to cherish the present happiness, and for the society's continuous progress and growth of their own, to be a useful to the community, to do a good for the society of the people.
Haha!!!
3. 600 Words on Shanxi CuisineStone Cake of Shanxi Cuisine
"Stone Cake" is a kind of flavorful food popular in Fenyang. It not only has the characteristics of crispy and salty, rich in nutrition, easy to digest, resistant to storage, etc., but also because of its unique production methods and loved by people. It is named because the cake embryo is placed on the top of the hot stones, so it is made. Stone cake has obvious ancient stone cooking heritage. The Yellow River human fire has experienced a long historical process. The emergence of stone cooking method, it should be said with human grain, wheat and other grain food consumption has a certain relationship. Planting grains for food began in the period of Shennong. Shennong's is a sage in the Yellow River ancestors, that is, the legendary Yandi, is one of the ancestors of the Yellow River nation, he was the first to create agricultural production, teaching people to eat grain. Baihu Tong" cloud; "the ancient people are eating meat of animals, to Shennong, the people are many, not enough animals, so Shennong due to the time of the day, divided into the benefits of the land, the system of Lailu, teaching people to work." However, the grain food, not on the fire directly on the barbecue, the ancestors invented the "stone burnt grain" method. The ancient history of the test" cloud: "Shennong called when the people eat grain, release rice plus burnt on the stone and eat". About "burnt grain on the stone", other canonical books are also contained in the "Records of Rites - Rites of Passage" has "its burnt millet split intestines. Dirty respect and cup drink burnt millet, to millet added to the burnt stone on top of the burnt, burnt so that cooked." The "arm analyzes the intestinal meat processed on top of the burning stone and cooked." This method is to burn the stone hot, the grain directly on the stone and cooked. This is mainly the use of stone heat transfer slow, slow heat dissipation, the characteristics of a more uniform heat distribution, in order to achieve the purpose of controlling the fire. This method has been used for later generations, the Tang Dynasty, there is a "stone griddle cake" system, the Ming and Qing Dynasty called the "natural cake". This ancient cooking method is still widely popular in Fenyang. Fenyang stone cakes have two kinds of white flour and bean flour, the latter is generally for home consumption. Due to the different tastes of people, white flour cakes are divided into stuffed stone cakes, sugar stone cakes and general stone cakes. The main ingredients are white flour, sesame oil, yeast (the ratio of 1 kg of white flour, sesame oil 0.2 kg, 0.1 kg of yeast), lye, such as the production of soybean-flour stone cake is best to put some fried hemp, pepper water, salt. The system of filling, it is brown sugar filling. General stone cake: 1. in the production of the day before the first adjusted yeast; 2. splash oil lye: hemp oil poured into a ceramic pot, according to the proportion (0.2 kg of hemp oil, add two wine cups of lye) will be added to the lye juice, stirring well, then poured into the boiled water, and then stirred. 3. will be oil lye water cooled down before being poured into the flour (if oil lye is not enough to use, can be used to replace the cool boiled water). Stir well with your hands to form a cotton wool, when the noodles and good, soft and hard similar to the degree of dry cake. After the noodles and good, put the ten minutes, and then make. Before making, the first stone washed, poured into the sand griddle, rub some oil, (to prevent the stone sticking to the cake) and then repeatedly stirring, so that the stone rises evenly. When making, first pull a piece of dough, knead it repeatedly, so that it looks smooth. Then, knead the dough and shape it into a circle. Spread the hot stones around the griddle, leaving a thin layer in the center, place the round cake embryo on it, and then cover the surrounding stones on it. Generally about 15 can be made per kilogram of flour. Filling stone cake: 1. Beforehand will be mixed with brown sugar filling, put some sesame seeds, and fried white flour and cooked sesame oil mixed evenly. 2. Production and wrapping moon cake method is similar, but the filling is only half of the moon cake filling, the rest of the same with the previous method, but need to prevent the outflow of sugar. And sugar Shi Zi Cake: 1. and before the sugar dissolved in boiling water; 2. oil and alkaline water should be reduced as appropriate; 3. and the noodles should be the first oil and alkaline water, and then add sugar to dissolve the juice; 4. other production and the same as before. Soybean flour stone cake: 1. beforehand the hemp seeds fried yellow, be careful to prevent frying; 2. salt dissolved in boiling water as a liquid, and then injected into the pepper water; 3. and noodles, first injected into the oil and alkaline water, and then add the salt juice water, mixing, and then repeatedly kneaded; 4. production and barbecue method with the same as before. This method of branding food, although ancient, however, due to baking and branding heat transfer uniformity, not easy to scorch and can be cooked through, eat up the salty and crispy into the aroma, very tasty. Now, the value of the stone cake times longer, has become a gift for people to visit friends and relatives children's birthdays.
4. My favorite Jincheng food essayFrom home out, on the broad straight Zechou Road, the road vehicles endless, on both sides of the road stands a high-rise, roadside tall lush sycamore in the hot summer for pedestrians to bring shade. Whenever the night falls, the various colors of neon lights will be the road into a luminous Milky Way.
From west to east all the way to the district, the solemn municipal building in front of a motionless guards stand guard, lifelike street statues striking, bustling market full of a variety of fresh fruits and vegetables. In the stadium, people are doing sports with vigor, everywhere is a thriving scene. Further on, there is a beautiful park, where many old people go for morning exercise, walk the birds and breathe the fresh morning air. After dinner people and their families go to the lake for a walk, children play games on the grass, the beautiful environment gives people a good mood. But I heard my father say, just over ten years ago, this is still just a suburb, a barren, in this short period of ten years, there is such a big change and development, all this comes from the endless wisdom of the people of Jincheng and unremitting struggle.
The new city so, the old city is also old and new. People's Square has been renovated, glowing new luster, the biggest change is the Huanghua Street area, a few years ago, where there is still full of dirty and messy alleys, and now no longer see the slightest trace of the years left behind. The former dilapidated bungalows were demolished, replaced by a new bright residential buildings, the street has become wide and bright a lot.
People's lives are also changing, a variety of goods in the store, a wide range of people on the table in the four seasons of the vegetables can be eaten at any time, on the street everywhere in the barber store, photo studio, laundromat, supermarkets for people's lives to provide a great deal of convenience. Swimming view, movie theater for people to provide rest, entertainment places. In addition, Jincheng City has developed many tourist areas, such as Mount Jue, the Imperial Palace and other places, which attract many tourists from all over the country. During the holidays, families travel together to see the beautiful mountains and rivers, visit famous places of interest, climb mountains and row boats, which is really enjoyable.
Even today, our city of Jincheng is constantly under construction, more skyscrapers rise, more trees, grass embellished with our homes, people's lives are more and more affluent, people's faces are more and more happy smile. Jincheng's tomorrow will be even better. Each of us is like a grass, a tree, a brick and a tile in Jincheng, which is our home. Our bright future is the brilliant tomorrow of Jincheng.
5. Write an essay on Shanxi flavor snacksAs a local Shanxi people, today I will introduce you to our Shanxi famous food - knife-shaved noodles.
Speaking of Shanxi knife-shaved noodles, I believe that I have heard of a lot of friends, eaten a lot of people, but I know that the knife-shaved noodles may not be too many people who know the origin of the knife-shaved noodles. According to legend, after the establishment of the Yuan Dynasty, in order to prevent the "Han" rebel uprising, the ruler of the ten families with a kitchen knife, cooking in turn to use.
Tracking traceability Taiyuan TV reporter medicine boy: one day at noon, an old woman will stick, sorghum flour and dough, let the old man take the knife. (Insert screen) The results of the knife was taken by others, the old man had to return, on the way home, the foot was a piece of thin tin touched, he picked up and put in his pocket.
After returning home, the pot was boiling, and the whole family waited for the knife to cut noodles to eat. But the knife did not come back, the old man suddenly remembered the iron in his pocket, took it out and said: use this to cut noodles to eat it! The old lady was a little angry and complained to the old man, saying, "You are just kidding! In our Shanxi dialect, kan is the meaning of blowing up.
As a result, this Kan reminded the old man, he picked up the iron and ran to the stone outside to grind a few times, and then put the dough on a wooden board, the left hand up, the right hand holding the iron, stood by the pot of boiling water, "chop" noodles, cooked and fished into a bowl, poured with marinade, everyone tasted, tasted pretty good, and so this way of chopping noodles on! So this method of chopping noodles spread. After many reforms it became the current Shanxi knife-shaved noodles.
"Knife-shaved noodles" noodles! The pasta chef: choose the noodle to be fine need to be in the fine powder water and noodle ratio is generally a catty noodle three two water water temperature is the four seasons of water winter warm summer cool spring and autumn temperature live when the noodle into a spike and then kneaded together pay attention to the water can not be added more and also can not be added all at once after the living is to pay attention to the basin of light face light hand light and then take the wet towel to cover it molasses half an hour to continue to knead why to use a wet towel to cover it so as to prevent it from drying out and molasses fast it in the molasses process to absorb the moisture. When it's finished, it's kneaded again until there are no air holes in the middle of the noodle when it's cut, then it's ready. This way, the noodles will be smooth, delicious and won't break easily when you cook them. Now the noodles live well, to do authentic knife-shaved noodles, the choice of knife is a key.
Knife-shaved noodles knife is different from the usual cut Lai's knife, but a special curved knife. The dough is to control the direction of the noodles if there's no dough the noodles will fall to the back when cutting with the dough in the way the noodles will fly straight into the pot with the dough this is the most commonly used knife the knife is used to cut the noodles one after another one after another one after another the noodles are in the shape of a willow leaf the noodles are in the shape of a three-pronged blade it has two sides but three cuts it's the origin of the idiom "three cuts with two sides" what kind of knife is this one also needs to use a board to cut the noodles it's a hook knife also known as the board noodle because it's the most commonly used knife it's the hook knife because it's the most commonly used knife This knife is also known as the board because this knife cuts out the noodles to be longer, so it is supported on the board to show its advantage This is a knife out of two noodles double hook knife faster than the hook knife looks more mysterious cutting a knife out of two noodles If eating knife-shaved noodles is a mouthful, then watching knife-shaved noodles is undoubtedly a feast for the eyes.
Cutting knife-shaved noodles, a piece of a piece, as if the meteor catching the moon, in the air to draw a road arc white line, the noodles fall into the soup pot, soup roll surface turn, but also as if the silver fish playing in the water, it is very good to see. There is a poem that describes it like this: "A leaf falls into the pot, a leaf floats, a leaf away from the face and out of the knife, silverfish fall into the water and turn the white waves, willow leaves ride the wind down the treetops."
Masterful chef, can cut more than a hundred knives per minute, the length of each noodle slice, exactly six inches. Reporter on the spot: when a bowl of hot knife-shaved noodles up, decide whether the bowl of noodles is delicious the most critical is the marinade.
The marinade is also called "harmonization" or "topping", on to the chicken, duck, fish and meat, down to the oil, salt, soy sauce and vinegar can be into the material, so there is "the same noodle a hundred kinds of food" said. Even if you eat the same halo every day, you can guarantee that you will not be the same for three months -------.
6. write food essay 450 words"ah, fragrant ......" from time to time to come to the site of the tourists came a few exclamations, the annual food festival opened the prelude, and this is the place - - food street. -Food Street.
In the evening, we came to the food street, colorful flags fluttering, the smell curls, a sea of people, laughter. The food was laid out on the tables and it was mouth-watering.
Beijing duck, Japanese cuisine, lamb kebabs, deep Lu fish balls, ice candy gourds ...... in short, countless. Mom dead hold me, afraid of me getting lost, that's for sure, because the crowd is crowded, I had a hard time embracing the front.
Huh? Then how so many people? I went to realize that it is in the sale of lamb kebabs, mom holding oh, and again, squeezed in, the beach masters while examining the lamb kebabs, while singing and dancing. Look at a handful of steaming lamb Sichuan was grilled, look at other people a handful of buy away lamb Sichuan, my mouth watered down three thousand feet, not attention to begging mom to buy a handful of this day, mom finally mercy, to buy me a string, tasting the earth's delicacies, fresh to my tongue are falling off! I and my mom came to Wuhan stinky tofu beach side, written above this "the world's first stink" five not words, not bad, I smelled a pungent stench.
Mom said: "Why don't we both, to taste this, it is said that stinky tofu is rich in plant lactobacilli, has a very good regulation of the intestinal tract and the key to the stomach effect! When I heard that, I realized that stinky tofu is also nutritious, so I agreed. I tasted, the flavor is really fragrant, do not care to wipe the greasy mouth, just eat with gusto.
To this day, it is still memorable.
This is the first time I've ever seen a person with the same name, and I've never seen one.
Walking, unknowingly, walked to a small beach called "Indian flying cakes" next to the stall owner can be called "martial arts masters" have a good martial arts, stall owner bar flour on the iron plate, fast and soft up, and then skillfully and easily thrown! up, look at us dazzled, the cake on the top and bottom of the left and right folded up, with the fire test for a while, eat into the mouth on the sweet and savory ...... I left the food court with a full load of joy.
7. write food essay 500 words得好 "民以食为天"，我对这句话非常赞成。 I can call myself a "Little Gourmet" because I know a lot about food. I can rattle off hundreds of names of dishes alone. Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... In so many sweet and savory food, the most favorite, is the mountain city of Chongqing's Mapo tofu.
Mapo tofu not only tastes spicy and fragrant and colorful. Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red hot sauce made of "clothes", looks like a red hot red piece, like a burning red flame, the middle is also interspersed with some of the crispy meat foam, green Green onion scattered on the plate, just like a piece of green leaves, dipped in spicy sauce of tofu into a blooming red flowers, in the green leaves under the background seems particularly striking. From time to time, from the plate exudes a burst of tantalizing aroma, really mouth-watering!
It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water heat "body", and then fish them out, a moment in the use of the Then, cut the meat into very small pieces and let them "jump" into the hot water to warm up. Next, cut the meat into very small pieces and crisp them in vegetable oil. Then, to the pot into the appropriate oil, turn on the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the diced tofu, coupled with an appropriate amount of cornstarch, flopped a few times, and then add the appropriate amount of salt, soybean paste, soybean sauce, a little bit of wine, and finally with a small fire slowly burned for two minutes in the pan when adding a little monosodium glutamate, this colorful and fragrant full of Mapo Tofu on the! The first thing you need to do is to make sure that you have the right ingredients for the right dish!
Eating Mapo Tofu is also very delicate. When you eat, first clip on a piece of tofu, more dip some plate of spicy sauce, gently put it into the mouth slowly chewing, eat up, numb, spicy, this flavor a mouth full of any corner. When I eat, I like to lick the spicy sauce on the tofu first, and then the spicy sauce's numbness and spiciness "swoops" into my mouth, and then I eat the tofu, and then the tender tofu passes through my mouth, smooth and refreshing, and this way of eating, I eat Ma Po Tofu's distinctive flavor. If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.
How about, heard my introduction to the Ma Po Tofu has a certain understanding of it. Is it considered a delicious dish?
The first thing you need to do is to make sure that you have a good understanding of what you're doing.
When I was a kid, I would run to the street as soon as I got out of school, but of course, this was when I had a few dollars in my pocket. Through the alley, over the bridge, you can smell the smell of fried stinky tofu. The person who ran the fried tofu business was a thin old man with white eyebrows and beard, and he always carried a stretcher, which was actually a box made of wood, with stinky tofu, soy sauce, chili sauce, and a stack of small plates in the front box, as well as a canning jar with a few pairs of chopsticks inserted into it. In the back a box rested a small coal stove and a pot.
The old man always stood on the corner of the street, concentrating on deep-frying stinky tofu. I never heard him yell, but there were always a lot of diners who came looking for the scent and stood in a circle in front of his small stretcher. His stinky tofu is very distinctive. At first glance, it looks dark and unchanged from other stinky tofu, but as soon as it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and when it is coated with a layer of soy sauce or chili sauce (his chili sauce is homemade and red, spicy and comforting), it is yellowish-red, which is very beautiful. Carefully bite into a mouthful (because it is very hot), outside the yellow inside white, outside the crispy inside tender, spicy ***, at this time has not been in the eating but the tongue playing a roll to swallow.
The old man is always only a few pieces of deep-fried, fried several pieces to sell a few pieces, so wait for the people are a food, other people **** peer attention. Eat fried stinky tofu is mostly women and children, it is really strange, Jiangnan women are not spicy, but a stretcher to the front of this have become "hot girls", chili sauce coated with a thick layer of coating, women at this time, no matter what Sven, and ate straight to the lips red, snot and tears, hot and sweaty. The old man just couldn't stop saying: spicy stick, do not eat a lot of grams. Said to say, he did not go to block. So, the old man's chili sauce every day to consume a bottle.
At that time, my father gave me 50 cents a month, at least half of the money is contributed to the stinky tofu. A piece of stinky tofu cost a penny, and after eating a piece, the day could only be quiet. Sometimes I didn't plan to overspend, so I restrained myself from running there for fear of growing hooks in my eyes. However, at times like that, if I accidentally slipped in front of the old man's stretcher, the old man would always see everything, as if realizing that I didn't have half a penny in my pocket, and would smile and fry the crunchiest and most tender piece and give it to me to eat.
Leaving that small town in the south of the Yangtze River for more than twenty years, I have never eaten that delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, but the flavor always seems to be a little worse). It always appeared in my dreams, and together with it, there was that skinny old man with a white beard and white eyebrows whose name I didn't even know.
9. write Shanxi snacks essay ~ urgentsorghum noodles fish fish, this is the Xinzhou area countryside people coarse grain fine do a daily food. In recent years, some hotels, restaurants, capture the folk, will develop into a hospitality inside and outside the flavor of tourists food. Sorghum noodle fish fish is ordinary sorghum after panning and boiling bleaching and drying, grinding into noodles, with boiling water and good, artificial rubbed. Seeing the women of Xinzhou's farms rubbing fish fish, can be said to be a kind of artistic enjoyment. The practice is in the face of the case at each end of five pieces of large like garlic cloves of the surface of the lumps, and then with the palms of the two hands to press and rub, from far and near, gradually close together, the view of the 10 fish under the hands of the fish from short to long, convergence into a piece. Rolled into the fish fish is generally sorghum rice thick and thin, disk up and put together the length of the same, uniform thickness. Sorghum flour fish fish steamed, with lamb or tomato soup seasoning, refreshing and sharp, unique flavor.
10. essay on writing foodwheat will be ripe, go out and pass by a small town in the south, fortunate enough to eat in the hotel from childhood branded in the brain of the food - milling turner. Eating this long-lost food, the year the kind of deep desire for it can not help but reappear in the mind. It was my childhood, is the country's difficult times, rural people live a life of food is not full. People try to do everything possible, the things that can enter the net eat, even the old elm tree in front of the door can not be spared, people stripped the bark, as the mouth food. Nevertheless, it is still difficult to solve the hunger emergency. Mother could not bear to see us starve, early wish: give us to do grinding mill turn child. We were all happy from the bottom of our hearts. We waited and waited! Finally, one day, my mother said that the wheat in the field was ready to be eaten, and asked us to follow her to the field to pull out the wheat. The wheat in the field was not yet very ripe, and this was the best time to do the grinding. My mother instructed us to select the wheat that could be used. The wheat used to make the mills was especially strict: young wheat was not good enough because the wheat's pulp had not yet solidified; old wheat was not good enough because the grain would be too dry when it was ripe. Must choose those both ripe and not dry, the wheat grain green and full and has a certain hardness of the wheat. Mother couldn't afford to pull more, because it would be our family's food. By the time we returned home with two bundles of wheat, we were too tired to stand up straight. In fact, the work was slight, only the people had lost their strength from hunger. In order to be able to eat this delicacy, we had to hold on and do it with our mother.
We first pinched off the ears of wheat one by one, and then put it into the pot to smother, and then the smothered ears of wheat handfuls into grains. I couldn't wait for the end of the process to put a handful of grains in my mouth, but my mother persuaded me not to eat more. When the ears of wheat were all gathered into grains, my mother brought the grains of wheat to the family stone mill (at that time, almost every family in the countryside had a stone mill). She lifted up the upper fan of the stone mill, put a copper coin on the umbilicus of the mill, and put the mill in place. Pouring the cleaned wheat grains onto the mill, and inserting a broomcorn millet pole into the eye of the mill, several of us joined our mother in pushing and pulling, and circled around the mill. Because of the two mill in the middle of the copper cushion, grinding fan has a certain gap between, so push up than grinding some effort, even so, we still exhausted the whole body.
We were all sweating, but we were in a good mood, for we would soon have a full meal, and a good one at that. As our sweat beads increased, small rolls of flour piled up around the mill, and we stopped only when all the grains of wheat were gone from the mill.
Mother with a broom gently swept clean around the millboard small flour rolls, and lifted the upper fan of the stone mill, carefully cleaned the two millboards, which we followed the mother to the upper room. Waiting for the anxious me, also do not care to see what mother prepared what accessories (may be some garlic juice or something, that year did not have a good talk about it), devouring eat up, the feeling is really better than eating a French meal!
Time flies, this unforgettable childhood has become a thing of the past. With the improvement of people's living standards and the progress of science and technology, a variety of traditional food and foreign famous food on the table of the people. People can work in the spare time, in a comfortable mood to taste the earth's delicious, but for me, the most unforgettable or eat and mother a piece of the mill mill turn child, this mood I am afraid that the world today has not had.
May all people never feel the same way again, and may all people be able to savor the delicacies of this world with a quiet mind!