Sa Beining, Cai Ming, and Li Jingze ate a local delicacy in Baoding, Hebei Province, and brought out one word: bitterness
Bitter and tired, in Hebei, Shijiazhuang to Baoding, this place, whether it is in the mountains or in the plains, there is such a local food that speaks this sound.
For many years, just like beans not being served on the table, this bitter and tired food is not something to entertain
For many years, just like beans are not on the table, this bitter and tired food is not a thing to entertain guests, coarse grains are finely made, and with the pasting of cakes becoming the favor of ordinary people, this kind of food has become a delicacy that has become a delicacy.
That's right, it is the most simple food on the stove of the tired Zhuang Huoren, and it does not require any complicated procedures, a few spoonfuls of cornmeal, a handful of ordinary vegetable leaves, no vegetable leaves, shredded radish can also be cooked, the water surface vegetable leaves are stirred, steaming is a staple food, pay attention to pounding garlic to make a garlic juice, boiling a chili, and count the situation on the stove more calmly. It can be said that it is the most improvised poor food for the bitter and tired croppers.
In that year, Nie Shuai's "Leaf Instruction" was issued under such circumstances that the Eighth Route Army went deep into the Jinchaji and Fuping areas to get the common people to learn from it, and had the "hard" food cost to deal with the enemy, and did not compete with the common people in the war and famine for food resources. Therefore, today's "bitter and tiring" meals are not just the bitter and tiring livelihood of ordinary people.
Judging from its convenience, it should be the most common and common northern food than northern noodles
But it is only bitter and tiring commensurate, and it is too simple, from the convenience of its so popular, it should be the most common and ordinary northern food than the northern baked noodles, but Shijiazhuang in Baoding, Hebei Province (Yanbei area, Shuozhou, Shanxi, the folk should also have this way of eating) took it to make it into the room.
This kind of sloppy food that was more calm back then, now that I think about it, I don't have the slightest nostalgia, and now I inherit this ancient practice of not being on the table, and the fine work in it, the color and fragrance, have already been 108,000 miles away from that year.
Baoding pushes hard and tired, I think the thinking is more right, better than pushing the noodles.
Baoding pushes hard and tired, I think the thinking is more right, better than pushing the noodles. Baoding should take the historical origin of this kind of food with some geographical and local heritage as the main line, dig deep into why the people inherit its production to today, and extend it to a more meaningful and more economically creative humanistic economic construction, not just stay at just a "bitter and tired" shallow level of protection.