More than forty years ago, that mouth-watering bowl of red meat was boiled

That mouth-watering bowl of red meat boiled buns

White to diligent

In the mid-1970s, rural life was quite poor, public officials only had 4 taels of cooking oil per month, and farmers had even less cooking oil, only a few drops of cottonseed oil in a small iron spoon each time they were stir-fried, placed on the wood fire in a pot cage to fry stir-fry vegetables, and sometimes even fried vegetables with soy sauce or simply boiled vegetables with water and salt, known as "boiling vegetables", "stews", and rarely saw oil and water let alone eat meat in a year. I remember once the family made a meal of so-called "meat noodles" that were slightly fishy, in fact, there were not a few pieces of meat, the whole family just scooped a bowl of rice, and the strong brother climbed on the head of the pot, sat on the lid of the pot and said: "No one is allowed to eat, the pot is all mine!" All of a sudden, the whole family couldn't help but laugh, and it was also rumored as a joke by the whole village.

To say that compared with now, the price of goods at that time was indeed not high, seven cents per bowl of vegetarian noodles two or two grain stamps, each bowl of meat noodles one dime two two grain stamps, but where do rural people have food stamps? Besides, most families are overdraft households, "Sheep Village" (a working day is worth 9 cents a box of "Sheep" brand cigarettes), "Baocheng Village" (a working day is worth a dime and nine cents a box of "Baocheng" brand cigarettes) abound, and it is impossible to spend extra money outside. Of course, there are also advantages, eating grain and eating vegetables are all divided by the production team, and at the end of the year, it is decided whether it is a surplus money household or an overdraft household, and the big pot of socialist rice is egalitarianism, and it is necessary to ensure that everyone has food to eat, and there is no need to worry about who will starve to death. Listening to the adults say that the red meat steamed bun in the state-run canteen of the newly built town is very delicious, eight or nine years old I just haven't eaten, I thought about it, I tried my best to find a way to raise money, and vowed to invite a few small partners to eat a beautiful meal.

My way to raise money is actually very simple, that is, to pick up "rags" and turn waste into treasure. What old shoes rotten socks, toothpaste skin, rotten shoe soles, cow bones and pig bones, all collected, hard to get the results of a small dung cage, so I called my uncle's uncle's two little brothers who were half a year older than me, ready to go to town to "give my mouth a birthday." At that time, folk popular folk songs like this: "Lamb is sticky, beef is stubborn, pork is good, we have no money." "It means that pork is delicious, but ordinary people can't afford it." At that time, everything was supplied by ticket, and the peasants raised pigs, but they could not slaughter themselves, they had to be handed over to the supply and marketing cooperatives, and the state issued a few pounds of meat tickets, with which they could buy meat. Red meat boiled bun is pork soup boiled bun, only so called red meat, that is, the big meat is cooked after smearing honey to make the color bright, but also because the lean meat has more color dark red, so it is called, that is, today's streets and alleys in the old Shaanxi signature food "three fresh boiled buns". At that time, people liked to eat fat meat because of the lack of oil and water in their stomachs, thinking that the fat meat was fragrant, but as an ordinary person, they were as happy to be able to eat lean meat as they were in the New Year. The price of red meat boiled steamed bun at that time was two cents and five cents a soup, the steamed bun was a white ji cake played in the canteen, five cents two two grain coupons, and a meal required at least two buns, that is, three cents and five cents and four or two grain coupons. I don't have food stamps, but I have steamed buns at home, just steamed buns instead of burnt cakes. It doesn't matter, what we want is the taste of the red broth, what kind of bun is not a problem.

To send the rags of a dung cage to the scrap collection station of the supply and marketing cooperative in the town seven miles away is indeed embarrassing to me, because I am so weak that I can't lift the cage and I can't walk a few steps before I am exhausted and breathless. Fortunately, my aunt's nephew, a cousin who was several years older than me, was just about to return from my aunt's house, and his home was not far from the town, so he saw that I couldn't move the cage, so he took the initiative to help me lift the cage. After reaching the entrance of his village, he handed the cage to the three of us and slowly moved it to the town. On the way, I also met an alumnus from a neighboring village who was two grades higher than me, who was very good after listening to my "eating" plan, and asked me to lend him a steamed bun when the time came, so that he could also taste the red meat boiled bun. I was going to promise to lend him a bun, but another little cousin told me that Liu Bei lent him Jingzhou and only borrowed it and did not repay it, so I said to the alumni, how many of us, there is no extra bun to lend you. He was very unhappy after hearing this, and only called me a "stingy ghost".

At that time, the streets of the new town were very narrow, and only two large trucks could be used to meet. Most of the residents of The West Slope Dongguan and South Street North Street are facade houses but are not used as shops, generally only a few door panels are removed for people to enter and exit, and the others are not opened. The high wooden building on the street façade of the lattice window ledge shows the vicissitudes of the ancient town, there are a few tea sellers in front of the door on the small square table put a few glasses, in the cup first drop a few drops of tea temptation, and then pour some boiling water into it, immediately become a pleasant color of the "tea water", two to pay a cup for passers-by to quench their thirst; and some put some saccharin in the boiling water, plus red, red, green and green food pigments, each sweet water cup is covered with a small square glass, shield the wind and dust, four cents a cup of peddling, seducing us to spit directly. The supply and marketing cooperative's waste collection stands at the south end of the town's street, the door faces west, and there are mountains of "broken" goods stacked in different categories, and the stale atmosphere is coming. The man in charge of weighing was a young man from our neighboring village, who looked white and clean, dressed well, and was very dedicated in terms of behavior. He pointed out at a glance that I would put the cage away and sort things apart, and it was estimated that I would never abandon the principle of giving me a few pounds more and a few more dollars because I was a small township party in a neighboring village, because I was so tired that I was breathlessly "broken" in all kinds of "broken", and only got four cents and five cents. I muttered "Why did you get so much money"? But my heart was excited, this is more than the new year's money I earned in the New Year, I suddenly had the feeling of a rich man, and two small cousins jumped with two small cousins to the only state-run canteen in the town that opened east of the northwest corner gate of the shizi, although it was a cloudy day, there was no trace of sunshine, we still happily sang the cheerful song of "Spring breeze, sunshine, red soldiers, get up early", and met another little friend who was about the same age as me, who was the eldest nephew of my eldest brother-in-law.

After we sat down together at a table in the canteen, I had no intention of watching the "supreme instruction" on the wall of the canteen, what industrial science Daqing, agricultural science Dazhai, commercial science nineteen grain stores have nothing to do with me, to solve the "abdominal emptiness" is the most important, from early to eleven or twelve o'clock has not eaten. I hurried to the front desk to buy tickets, then took a large old bowl, asked them to divide and divide the four steamed buns I had brought from home into pieces, and then carefully handed the bowls to the counter that was about the same height as me, and quietly waited with them for the arrival of the delicious food, so that I could feast. Time passed really slowly, our saliva in the mouth secreted a lot of have been swallowed into the stomach, and did not see the waiter to bring out our boiled steamed buns, we all smelled the aroma of red meat boiled buns, and heard the stove master Fu sounded the sound of scraping the boiled buns, that is, did not see the waiter put the rice out of the end, the hungry worms in the stomach crawled vigorously, straight to the mouth to strive.

Finally, Shanshan, a white-hatd and white-clad maid, appeared in our field of vision, and she smiled and held the plate, and there were two large old bowls in it, and at first I thought she had made a mistake and gave us someone else's service, and she said yes, it was all our red meat boiled buns. It turned out that due to our bread, the master fu added more soup to us and made a "drag"!

To tell the truth, our red meat boiled bun is very unauthentic, the main thing is that the steamed bread is not half-haired noodles, the steamed bread is boiled and steamed, I take the steamed bun mixed with corn flour and wheat flour, and the proportion of cornmeal is very large, once you enter the pot to see the soup, it is a mess, the bun is not formed at all, and it can't be chopsticks. Nevertheless, looking at the two large bowls of fragrant braised pork boiled buns, we were still excited to the extreme, did not have the heart to appreciate what color and fragrance, directly around the bowl along the edge of your bite I opened a bite to eat, the older cousin did not forget to maintain order, intentionally let me eat more steamed paste, sandwich more pieces of meat. After eating the first bowl and then eating the second bowl, the boiled steamed bun is really fragrant, there are elephant skins, balls, vermicelli, tofu, yellow flower vegetables, black fungus, onions and ginger Yuansui, and even more I will never forget the color and flavor of the big slices of meat ... Especially the oily soup, we took turns to drink it one by one, it was simply beautiful and leisurely, like a god drunk.

The two old bowls of boiled steamed buns will soon be in full swing under our division and encroachment, but we feel very addicted, if there are two bowls of red meat boiled steamed buns and someone orders us to eat and drink, we will all feel no difficulty, and we will all say in unison, "Please rest assured chief, we promise to resolutely complete the task"! It's a pity that no one has given us such a task. I almost wanted to lick the soup residue at the bottom of the bowl, and then I remembered that I forgot to mix the oil and sprinkle the spicy seeds when eating the boiled steamed buns, and my little cousin regretted that he had not stolen two steamed buns from the house. It is estimated that our eating appearance must be quite ugly, and the waiters and other customers in the canteen are pointing at the few small ones who are slightly better than Hanako at our table, and they smile and lean forward.

Later, a small cousin told the cousins about this matter, they were envious of the DC saliva, directly praised a few of us will enjoy, praised me generously, "eat a jump can not forget to give a few buddies two legs", really enough buddies! Somehow this matter let our homeroom teacher Bai know, when I was in the third grade of primary school, he added salt and vinegar one day, painted a colorful voice of the students to narrate this "lace news" to adjust the classroom atmosphere, causing everyone to laugh at the same time and salivating long, laughing at me and envying my little cousin to get my "warm invitation to eat a big dinner", as a class leader, my shameful face suddenly went from red cheeks to ear roots. Hence the nickname "Soup Bubble Bun".

More than 20 years later, in the late 1990s, I returned to my hometown as a director of a credit union, and at this time the newly built town was no longer what it used to be, with high-rise buildings, wide streets, merchants, restaurants and restaurants waving in the wind, and glittering signboards. The old man in the neighboring village who used to write invoices at the scrap collection station was also honored to be the director of the township supply and marketing cooperative for many years, and in order to contact the feelings between the units, he invited me to eat at the old land of the state-run canteen and the Jinshazhou Hotel contracted by his family at the moment. He said that he was absolutely fair on the scale and would not withhold the township party, many times it was for everyone to give up two pounds, and he later heard about a few of us eating a bowl of boiled steamed buns, so today I was specially invited to taste the red meat boiled buns in his restaurant. To say that at this time the red meat boiled bun whether it is the ingredients, ingredients, color, and even the sanitary environment are much better than that year, looking more colorful than before, smelling is also mellow and fresh and rich, even the waiter is more youthful than the beautiful eyes of the year, maybe it is more than a few glasses of wine, maybe it is a good thing to eat more, always feel that the red meat boiled bun at this time Although it is still "mellow and refreshing, the color is pleasant", but always feel that there is a lack of something to refresh the mind, absolutely can not eat the soul-destroying taste of the year.

Decades have passed, and I have eaten all the north-south meals, Chinese and Western famous points, but I always feel that the bowl of red meat boiled buns in my childhood is the real delicacy, and every time I think of it, I can't help but salivate out.

"Strange Wind Literature and Art"

Organizer: Golden Spike Literary Society

Editor-in-chief: Wang Xinjing Yang Xingang

Main Creator: Bai Laiqin Yifan Yang Chongde Light Fog Wang Anzhi Su Yindong Bi Qiong Kong Fanyong Bai Chunye Finish Yan Huihui

Editors: Shan Lianqiang, Zhu Jing, Teng Yue, Zhao Shuguang, Xu Ranran, Hao Changliang, Cui Jihao

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The content of this article is published by the author of One Point and does not represent the position of Qilu One Point.

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