“Each of the guests always tastes eight treasures, not the smell of the mountains. When will you go to see the new one?" This is the poem written by the great painter, Wu Chang-suk, who also wrote the poem on the " Bamboo Chart " . The winter season was mainly in Jiangxi and in Jiang Zhe. Because it was excavated before it had been excavated, so its flesh was fresh, brittle and tender, and it was certainly not comparable in other seasons! The old saying, "Golden Jade, in the kitchen!" says it. For most old Suzhou, it's winter. It's the time when winter comes to the market, when it's used to make a plate of snacks for people who drink at home. It's not so good! It's so powerful, it can cook and make soup! And it's a very good diet, and any food that joins the winter cooking will soon increase its beauty. I've been working very hard today to help my mom get her old cuisine. It's made of sour vegetables made by my mother-in-law, with scrawny pork, a little bit more oil in the pot, a little bit more fried, a little sugar, a little salt, and a little food for humans
From the beginning of memory to the beginning of the fall and the beginning of the winter, the sour beet starts at home. And after about 40 days of fermentation, you can get food. How can we leave the sour in the winter of the Northeast? It's just that when you're a child, you can't eat sour, you can't eat sour. Living conditions have gradually improved, and there are plenty of meat in the home for sour dishes, but the flowers are fatter and the family does not like them. So my sour sauce became the main character. A big northeast sour dish with four pounds of bone, a small fire slowly stewed, and the fragrance of meat began to fill the kitchen. If you're warmed up in a stone pot, you can eat from the beginning to the end. Drinking super sour sour soup, cuddled with thick flesh on the bones that are almost to be decomposed, with salty and spicy garlic sauce on top of the nostrils, with tiny sweatballs all warm and relaxed. Bringing this big bone stew to the table for the New Year's dinner, it's only very old for the Northeast. Red dust, fire in the world, only good food and love, and let us laugh and warm our stomachs during the holidays...
More than 10 years away from home, it is often said, “Every time a good holiday is a good time” and, as age grows, there is a growing desire for home and family. It's food, it's emotional. It's my father's hand teaching me. It's my friend from the north, who only takes it to Guangzhou, eats it in his mouth, warms it up, wants it home, and it's a home-smelling, simple feeling that I'll never forget。
