When it comes to New Year's flavor, many people think of dumplings for the first time, and I, a Distant Xinjiang Hanzi, miss the Most Nian Flavor is a bowl of hot soup slices, noodles and lamb pilaf.
When it comes to eating, when I was young, like many parents of Jackie Chan, when my parents found that their children were not only ordinary compared to children of the same age, but the most prominent specialty was actually in the delicious mouth, they shook their heads and labeled me as "a foodie". At that time, when I was young, even if I felt a little disappointment from my parents behind the word "foodie", I would not go to my heart, and I still followed my heart when I saw food, I couldn't move my way, and my eyes lit up. My father is a civil servant, my mother is a high school teacher, the family's economic conditions are acceptable, saying that I am a "foodie" does not mean that I eat in order to fill my stomach, that is, I am really hungry, good (four voices) to eat.
People's taste memories are the longest – from the age of four to the end of old age. When I was a child, my mother's cooking was really fragrant, and I couldn't eat enough. When I graduated from high school and left Xinjiang to live a collective life in a different place, the food of my hometown, the craftsmanship of my mother, I can't eat, smell, or find it, and I can't do it myself, the emotions of that moment are like a wisp of artemisia grass growing on my heart socket, stirring the sense of taste, so that I can experience the most primitive taste of human beings, from the taste of appetite.
Someone once said that the meals made by mothers, no matter what the taste, are the most delicious food for children. In 2012, the first time I left home to spend the Spring Festival alone, Chinese New Year's Eve night every family was reunited, my cat brushed the drama in the company dormitory, while missing the soup slices made by my mother. Because of the subtlety of the ancestors, I would rather nibble on dry bread and make noodles, "I want to eat the soup slices made by my mother" This is too pretentious, not my style, how can I not say.
My mother is not a chef, but the food she cooks is unique in my heart, especially after adulthood, in life when I am less and more with my parents, eating a bite of my mother's meal is not only a full stomach, but also a special ritual in life. In 2014, my parents made a down payment for me to buy a second-hand small house, and on the day of the end of the house, in the narrow kitchen, my mother, who came to accompany me to do the formalities for buying a house, made a pot of hot soup slices, and when I threw away my arms and purred and gulped after eating two large bowls, I was comfortable and solid, and I had my own nest.
I have been away from home and my parents for a long time, and as a foodie, I have figured it out that for animals that eat the weak and the strong, "eating" is only a living instinct. In the history of human evolution, eating is not only to survive with strength, but also to have memories, thoughts, stories, and emotions. A bowl of soup soup water slices, cold winter full of warmth, tomatoes in the mutton soup has melted, potato pieces of radish diced or put some of the best Bari Kun mushrooms in this red soup has a Western style, and then floated a few pieces of spinach leaves or coriander, that piece of hand-pulled shiny slippery noodles in the background of various nutritional athletes are particularly appetizing.
One side nurtures the other, and the other side has a common habit and becomes the culture of the other. One side eats out the culture of one side. Tang slices are home-cooked meals that people in Xinjiang will make, but there is no local popularity in Xinjiang. I was surprised by the regional nature. Ponder carefully: the use of mutton soup is the inheritance of Islamic nomadic peoples, tomato soup is the preference of Christian peoples, potatoes, radish, green vegetable leaves are the main dishes of the Central Plains people in Hexi, noodles are the staple food of the northwestern people, the history of the integration of more than thousands of ethnic groups in Xinjiang in the western region, the north and south of the Tianshan Mountains as a channel connecting Europe and Asia, divided into points and unions, endless life, harmony and strife, migration and settlement, thousands of years of vicissitudes and cultural tastes have a taste in this bowl of soup slices.
If I must choose a good brother for the soup slice, then I will vote for the noodles. When I came home from school at noon when I was a child, my mother would always ask me, what do you want to eat at noon? Soup slices or noodles? The delicacies between Bo Zhong often make me tangled and hindered in my choice. Eat a plate of noodles at noon, and in the afternoon, you will not be tired after running, jumping and jumping physical education classes that consume physical strength. The beautiful Xinjiang region is vast and sparsely populated, and the uninhabited Gobi Desert within a radius of 500 kilometers abounds. If you travel to Xinjiang and drive a trek, you can only eat a plate of sturdy strips to cross the vast Gobi without hunger. Restaurants selling strips have an unwritten rule, free noodles, which is unique in Xinjiang and is not available in other parts of the country.
I've seen Uyghur lads and noodles, and the precision of the process, the effort, and the holy spirit of waking up noodles are beyond the reach of noodle lovers in any area. There are more than a dozen dishes mixed with the strips, according to personal preferences, a plate of strips slender, vigorous, slippery, eat sincerely, chew the taste, eat a bowl of hot and fragrant noodle soup, burp a full, really refreshing. By the way, I would like to share a secret with you officials: Xinjiang noodles are salty brine and noodles, while lanzhou ramen noodles that are prevalent throughout the country are boron gray water and noodles, the former is greener and healthier.
If many delicacies in Xinjiang debut in groups, they must have a place for lamb pilaf. Mother's pilaf, red carrot shreds intertwined in white and shiny rice grains, carrot white rice grains are soaked with vigorous oil, on top of which are placed large fragrant, soft lamb, looking at it makes people drool. Pilaf is a divided meal system, one plate for each person, and one small spoon for each person. Plenty of carrots and onions (in Xinjiang, onions are called Piyazi. Xinjiang's famous dish - spicy red skin "skin", that is, onion) and lamb with stir-fried and rice stewed, nutritional value fully gushing, mellow and creamy taste, unique and simple method, full of exotic style and unique food culture.
People's sense of taste not only has memories, but also the power of emotions. From three meals a day to the reunion dinner Chinese New Year's Eve the Spring Festival, under the care of my parents, food accompanied me to grow up, and the child who was regarded as a foodie at that time was also a parent, Huafa was born early. With the passage of time, the use of the word "foodie" has also changed from teasing "gorgeous turn" to representing the ability to taste food and the positive energy of obsessing with food. The torrent of time rushes forward, 2021, answer the call, the New Year on the spot. No matter how the world changes, the only thing that hasn't changed is the taste of my mother's cuisine – soup slices, noodles with pulled noodles and lamb pilaf.