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Li Xiaolin Cover news reporter Huang Xiaoqing
Playing sticks, greeting the Mid-Autumn Festival. During the Mid-Autumn Festival, there is a custom of eating rice dumplings in various parts of Neijiang, which means that the whole family is harmonious and united. At the reunion dinner, a dish of rice dumplings dipped in white sugar can best comfort the wanderer's homesick stomach, and the sweetness of the rice dumplings also means the sweetness of life.
In the period leading up to the Mid-Autumn Festival, rice dumplings have appeared in various farmers' markets, and the most popular among them is handmade rice dumplings.
"Come and come, handmade rice dumplings, fragrant and sticky, dentures must be ripped off..." After 7 a.m. on September 19, at a vegetable market on Shengli Road in Dongxing District, Neijiang City, at a stall specializing in handmade rice dumplings, stall owner Deng Yongchao's humorous shouts sounded, and customers who came to buy rice dumplings were endless. He would make the freshly beaten rice dumplings into hot sugar-wrapped rice dumplings, sticks, and rice dumplings, and before 10 a.m., his rice dumplings were sold out.
These days, Deng Yongchao's family gets up early every day in the dark, extremely busy, making traditional handmade rice dumplings. From snow-white glutinous rice to fragrant rice, it takes several steps such as dipping, panning, draining, steaming, and scooping. "To beat the rice, you need to soak the glutinous rice the night before, get up at 3 o'clock the next morning, drain the glutinous rice, and pour it into the wooden dumplings to steam for more than 30 minutes."
When it was dark, they scooped the steamed glutinous rice out of the pot and hurried to the stalls in the wet market. Immediately after, the hot glutinous rice is poured into the stone nest and the glutinous rice is scooped with a bamboo pole, a process called "beating the sticky rice". It was not laborious at first, but as the glutinous rice was scooped up, the stickiness grew larger and more laborious. Playing sticky sticks is both physical and technical work, and it is necessary to be "fast and accurate" in order to beat the sticky sticks softly.
"To beat the rice dumplings, you have to hit them along the side wall of the nest and hit them in the middle." Deng Yongchao said while shrugging, "Glutinous rice has a strong stickiness, and the bamboo pole is like being sucked by an iron absorbing stone, without a certain strength and speed, it really can't be pulled out." ”
Deng Yongchao struggled to scoop down the bamboo pole, and then pulled it out vigorously, repeating it over and over again. After many beatings, the glutinous rice was gradually tamed, becoming softer and softer, and finally became a glutinous rice ball. When the glutinous rice balls are beaten until the rice grains are completely missing, they can be directly supported by bamboo poles, and the sticks are beaten.
The reporter bought a little sugar-wrapped hot rice dumplings, and couldn't wait to take a bite, the fragrance of glutinous rice filled the mouth and nose, mixed with white sugar granules that had not yet completely melted, fragrant and sweet.
Deng Yongchao's family has been making rice dumplings for more than ten years. Every year, from before the Mid-Autumn Festival to the National Day, he would play rice dumplings in front of stalls and where he lived. He hopes that the rice dumplings made through traditional methods will allow people to taste the taste of rice dumplings in childhood and feel the charm of the traditional Mid-Autumn Festival.
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