The history of winemaking on the mainland can be described as long-standing, dating back more than 4,000 years. In the era of closed information of the ancients, fine wine has become a topic of conversation among the upper class and dignitaries.
Some scholars speculate that winemaking technology was accompanied by the rise of animal husbandry, when humans realized that fermenting fruits and grains could produce delicious wine.
In the inscriptions of the Yin Shang oracle bone and the Zhou Dynasty, there are a large number of records about fine wine. This fully reflects the important position of wine in the early Central Plains civilization.
Not only that, but in the ancient poetry and prose of the mainland, wine is everywhere. The rolling heroism of "you don't see the water of the Yellow River coming from the sky", and the free and easy seclusion of "the wind is rushing and the sky is high and the ape is howling" are all related to the beautiful wine.
It can be seen that in China's long-standing food culture, fine wine can be said to be unique and deeply marked by this nation. Many literati and writers even expressed their feelings through wine, and praised them through the ages.
Wine is endowed with poetry and distant breath by them.
Accompaniment to wine and side dishes is an indispensable part of the banquet. The older generation, as low-level workers, will not be stingy to use their brains even when the material conditions are the most scarce, and use simple ingredients to make delicious dishes.
This is not only a reflection of their creativity and wisdom, but also a manifestation of the people's optimistic and resilient character.
They will make the fried peanuts crispy and delicious, and use inconspicuous parts such as pork face, pork knuckle and pig trotters to make a dish full of dishes. These seemingly ordinary meat and vegetarian dishes have been revitalized under the skillful hands of the older generation, turning decay into magic.
In their eyes, there is no ingredient that is not worth trying, and there is no food that is not worth inheriting and carrying forward.
Pickled mustard greens and boiled soybeans are refreshing accompaniments that not only support the dining table, but also support the crumbling spiritual pillars of the drunkards. The older generation is like a magician in the kitchen, who can conjure up a lot of snacks that suit their tastes and sense of the season, and accompany them through one difficult year after another.
When it comes to lard, it is difficult for young people nowadays to have an intuitive concept. It is like a shining pearl on the dining table, crystal clear and coveted. The older generation still remembers how satisfying and luxurious it was to eat a meal of lard bibimbap when they were children.
Due to the scarcity of materials at that time, every household was reluctant to fry food, and the supply of oils and fats was even scarce. They were ecstatic to have a lunch cooked in lard.
The fragrant lard rice, the crispy and soft pork lard residue, is simply a catalyst for the taste buds, which can arouse the infinite reverie of the old drunkards for deliciousness.
It can be seen that in that era of scarcity, the status of lard bibimbap was so high that it was regarded as a luxurious delicacy. It is like a golden bridge, connecting the older generation's vision of a better life in food, and also achieving the unshakable status of this classic dish on the wine table.
Speaking of pork head meat, people nowadays may not know much about it. It's like a small gem, it's crystal clear and priceless. In the memory of the older generation, the status of pig's head meat is extraordinary.
This dish is extremely small in size and contains the ultimate deliciousness. The taste is delicate, fragrant and soft, and every trace of gravy is full of flavor. Even discerning foodies are fascinated by it.
In the years of material scarcity, the pig's head meat was like a warm candle flame, lighting up the faint memories of the older generation.
However, time has passed, and this small and delicate dish has become difficult to show up at the table. It is quietly hidden in the long river of memories of the older generation, like a glorious grain of sand, exuding the glory of the past.
People reminisce about it, and they are thrilled by the glorious history it has long been fascinated by, and once again they find the satisfaction they find.
Speaking of fried peanuts, today's young people will definitely appreciate its crispiness and deliciousness. But in the era of scarcity of the older generation, it can be called an "Internet celebrity" on the wine table.
Even now, even after flipping through the phone, it still lives on the menu of the hotel, playing the role of a classic that will never go out of style.
The reason why fried peanuts have become the favorite of alcoholics across time and space is because of its unique chewy taste. Crispy and sweet, full of fragrance.
Paired with the sourness of lime, it is simply the perfect experience for the taste buds. As the alcohol burns the palate, this little dish will satisfy them in no time.
The size of a plate of peanuts has the magic to hold up a whole table of delicious food and wine. The peanuts at the banquet are like a bouquet of flowers that never wither, maintaining the alcoholic's unremitting pursuit of a better life in food.
Whenever the wine is fluttering and the index finger is moving, this dish of exquisite snacks that explode "popular" is absolutely indispensable.
In the memory of the older generation, boiled soybeans can be described as the existence of a feather. It is like an unpretentious little lamp on the dining table, illuminating the cold and bitter years of drunkards.
A pot of simple soybeans can warm the hearts of the whole table.
Bring a large pot of water to a boil, add beans, peppercorns and salt, and then add the beans to slowly boil, and a home-cooked dish is thus cast. At the banquet, this simple peasant dish shines brightly, supporting the crumbling table layout.
The mellow aroma of soybeans, the slight spiciness, and the strength of liquor make people feel more and more energetic when they eat it, and they have a lot of regrets.
It can be seen that in that era of material scarcity, simple and simple home-cooked food undertook a task that could not be underestimated. They not only fill their stomachs, but also dispel the chill with warmth, and support the hope and confidence of the older generation for the future.
How many drunkards rely on a pot of boiled soybeans to survive difficult drinking nights.
Speaking of coriander, I'm afraid many people's first reaction is mixed. But in the eyes of the older generation, this polarized leafy green vegetable is an existence that every household will grow.
Not only that, but it also often makes guest appearances at the wine table and takes on the task of serving up hangovers and meals.
In fact, the verdant coriander has the miraculous effect of clearing heat and rejuvenating the body, and sobering up the wine. The older generation found that when they had a hangover and a splitting headache the next day, they served a plate of cold salad with coriander, and the symptoms of headache and brain swelling would be greatly reduced.
This is mainly due to the efficacy of ergoline and vitamin U in coriander.
It can be seen that in the era when the older generation was full of grass and trees, their amazing survival wisdom and ingenious use of nature were beyond the reach of future generations. A plate of fragrant cold coriander is a rare sobering medicine for old drunkards, and it also makes this humble green vegetable shine again on the table.
In today's time-shifted exchange, eggs and duck eggs have become a must-have cheap protein for every family. But in the memory of the older generation, they are scarce goodies, extravagant delicacies.
In particular, salted duck eggs are reluctant to swallow whole.
As a result, the older generation invented a special way to eat - cotton thread salted duck eggs. This delicate and dense chewing egg eating technique not only perfectly prolongs the process of enjoying and the taste experience, but also greatly exerts the maximum utility of scarce resources.
An egg can be shared by more than a dozen people, and everyone can taste it.
This simple and unpretentious way of eating reflects the thrift and intelligence of the older generation. In an environment of scarcity, they can always turn on the ultimate survival wisdom, and turn decay into magic.
It is this optimistic and enterprising national temperament that has made the older generation shine in the wind and rain with a resilient life.
Today's dining table is full of all kinds of late-night snacks. But in the scarcity of memories of the older generation, trying to fill their stomachs as much as possible is the top priority. As a result, drunkards unleashed their infinite creativity and made creative accompaniments such as pegs dipped in soy sauce and stir-fried pebbles.
By dipping the nails in soy sauce and tasting the faint rust flavor, the hungry will be able to stop their salivation a little. And throwing pebbles into hot oil, chewing crackling stones, and fantasizing about tasting a little bit of fish and shrimp, can also deceive the torture of hunger.
Xi modern people may not be able to imagine that this unexpected combination of ingredients is a survival performance of the older generation who want to limit their appetite.
In today's society, these ancient ways of eating may not be sustainable. But they are a record of the whimsical ideas of the older generation who are creative and turn the trap into a disaster. This is a spiritual portrayal of the Chinese people seeking survival and struggling to progress in any difficult environment, and it is worthy of eternal admiration and Xi by future generations.
When it comes to pickling, it may be difficult for young people nowadays to have a real feeling, let alone pickle mustard greens by hand. But the older generation knows this kind of artisanal activity very well – they prepare pots and marinades in advance during the pickling season, waiting for the fresh cabbage to ferment in the jar.
Pickling not only preserves vegetables to the greatest extent, but older generations also find that pickled sauerkraut has a unique flavor. The sour and appetizing taste is a perfect match with liquor.
Many old drunkards recall how they peeled a clove of sour mustard greens while drinking, and they still can't get enough of it.
However, old-fashioned practices like pickled mustard greens have been lost in this fast-paced era. Instead, it is a convenient and quick bagged sauerkraut, which unfortunately loses a bit of flavor and feelings.
We remember the handicraft spirit of the older generation, and we also hope that these ancient skills can be passed on and carried forward.
Looking at the variety of dining tables now, the abundance of food changes reflects the ever-changing prosperity of society. But there's also a hint of melancholy behind it – those once classic delicacies are fading away little by little.
Bibimbap, boiled soybeans, and coriander salad used to be a homely and indispensable presence in the memories of the older generation. In many cases, it is these simple diets that support their swaying figures in the wind and rain.
These seemingly ordinary dishes carry the love and hope of an entire generation for life.
Looking back on those glorious years now, I can't help but feel a lot of emotion. We are glad that the older generation has used their diligence and wisdom to carry forward the food culture of this land.
At the same time, we must also maintain a warm and positive attitude, pass on the food and beautiful emotions, so that the young people of WAKE can also experience this long-term warmth.