I love the aroma of rice

I love the aroma of rice

Chen Sujin

A few days ago, I went to a rice field where the early rice was about to ripen, and looked at the rice field that could not be seen at a glance, in the breeze after the autumn, in the gentle light of the sunset, the rice ears had become more and more yellow, and I was overjoyed in my heart, and I was about to eat this year's new rice.

In the state farm in Panjin, where I grew up, in addition to the villages and roads, in addition to the necessary buildings such as farm department organs, schools, hospitals, supply and marketing cooperatives, and agricultural machinery stations, all you can see is the endless green rice fields from spring to autumn, as well as the upper and lower gutters that supply water to the rice fields, and the forest belt around the rice fields, where rice is mainly produced, once a year, and rice is grown on saline and alkali land.

When we were young, we remember growing rice without those fertilizers and pesticides, but all farm manure. Rice seedlings are people wearing black rubber boots and some people are barefoot in the muddy water bending down next to the water surface little by little into the soil, crazy growth in the rice field barnyard grass, people against the scorching sun, bent over the muddy water to pull out little by little, golden rice waves herald a good harvest in sight, harvesting rice is people wearing stars and wearing the moon with a sickle and sickle cut out, and then bundle by bundle yard, dried, to the end of autumn and early winter, bundle by bundle from all sides of the field to the courtyard of the concentration, When threshing, people stand in a row, the division of labor is clear, often have to work until midnight, it is already a temperature of more than twenty degrees below zero, but people are working hot in the bright lights of the yard, steaming, no one is lazy, if you do not work hard, you will freeze your heart early instead of simply overwhelmed...

In the memory of that kind of spring ploughing and autumn harvest, don't look at our young age, and we have nothing to do with that kind of agricultural work. From the second grade of elementary school, the school will take a busy agricultural holiday in the spring to let the students return to their respective production teams to participate in the "Rice Planting Battle", and the slogan "Resolutely do not plant June seedlings" is there. Supporting seedlings, pulling grass, cutting rice, carrying rice, and shedding grain, the school organizes students to participate in everything, and resolutely praises those students who are active and effective in their labor. Thus, from the smaller we have a concept deeply rooted in the heart: labor, is glorious.

After all kinds of fatigue and fatigue, through the wind and the sun, after the autumn rain and cold wind, you think, what kind of inseparable feelings will we have for this rice that is full of all the hard work? Later, every time I read Li Sheng's "Mercy Farmer", I held a kind of piety that many people did not understand for the verse "Who knows the plate of Chinese food, the grains are hard"! I cherish every grain of rice!

Having made short stays in Shanxi, Shaanxi, and Gansu, everyone else has chosen to eat a variety of local pasta dishes, and I, while thinking about the sweetness of panjin rice thousands of miles away, try to eat the local hard and dull rice that is hard to eat. Remembering the box lunch I had eaten on the plane before, the slender rice, some hard, some hair "chai", always felt the soft glutinous rice of panjin rice. One year in the countryside of Changsha, Hunan, I watched the locals planting the second crop of rice, and I heard the locals say that they felt that the rice they planted was quite fragrant, and invited us to taste their rice. When I went to the test field of rice in Sanya, Hainan, there were many varieties, and the rice brought by the rice brought by the panjin was cooked separately, or I could tell which rice was made of panjin rice at once. Some people say that Taiwan's rice is more delicious, when I had the opportunity to go to Taiwan, my companions were thinking of finding the famous "pineapple crisp", I, raw to taste the rice in the local restaurant, I, I want to compare, is the rice in Panjin delicious or the rice here better?

Remembering the class teacher of the middle school, a young scholar from Shenyang, she said that when she returned to her home in Shenyang during the winter vacation, she would carry fifty pounds of "Fengjin" rice back. Her mother brought rice at the unit with a dry rice made of panjin's "Fengjin" rice, which made her colleagues envious enough, and her mother said that she could eat a bowl of panjin rice without cooking, oily. I remember when my grandmother was alive, she remembered that in the mid-1970s in the compound of my aunt's house, she cooked porridge in the summer evening, using rice taken from Panjin, and the rice soup was clear green, and the rice was also a little green! Bungalow, open window cooking, wafting out of the fragrance is far away, often there will be neighbors ask me where my grandmother came from the rice is so fragrant? Every time my grandmother told people loudly, my son had brought rice from the farm in Panjin...

Since childhood, although we have lived in the main rice-producing areas, we still do not have so much rice to enjoy. The harvested rice must be handed over to the grain depot in a unified manner, and the water conservancy grain on the farm must be approved. And my family's commodity grain households take the grain books and go to the grain station to buy grain according to the amount supplied. My family still eats cornmeal a lot. Cornmeal cake, cornmeal porridge, in the eyes of many people today is a good thing for health, but in that year, eat this every day, and there is no serious side food, no oil and water, put aside today, if you blindly maintain health, it is estimated that many people will fall behind, right? At that time, breakfast and lunch do not think about rice, every day dinner will be rice porridge, I cook when smelling, I hope it is cooked soon, cooked, just look forward to dad on the spot off work, look forward to mom early from the team back, the family is in order, dinner can start eating. I ate several bowls, propped up, and wanted to eat... And my classmates, in school, you break a small piece, I grab a small piece, it is a classmate from home to bring rice in a large iron pot in the stove to boil rice and dry rice at the bottom of the pot "Gagaer", really fragrant! Now, not only me, but many people still miss the rice "Quack" of that year. Even now that there is a "Gaga" food brand, many people will say, this is comparable!

Today, rice and white noodles are open and eaten casually. If you eat in the unit canteen or eat in the hotel outside, many people still choose to make dumplings, flower rolls, steamed buns, and a variety of cakes, as well as those snacks that look good and feel good, and I still love rice, rice made of panjin rice, if I eat a small bowl of rice, how do I feel that I am not full when I eat it?

It is my favorite Panjin rice, which has been approved as a national geographical indication product in 2003. Then in 2007, it was listed as a well-known trademark in China, becoming the original grain rice for the 2008 Beijing Olympic Games that attracted worldwide attention. Twelve years ago, it was awarded the "Most Comprehensive Well-known Trademark of Liaoning Province" in the market value assessment of China's well-known trademark enterprises in Liaoning Province. In September 2012, Panjin City was awarded the "Ecological Rice Town" by the China Grain Industry Association. Now, not only can you see well-packaged Panjin rice in supermarkets in Beijing and Shanghai, but also, in Europe, there are already supermarkets where Panjin exports rice...

A friend in Beijing ate panjin rice, in addition to praising its deliciousness, she said I don't understand that southern China was the first to produce rice, because the remnants of rice seeds were excavated from the Hemudu site seven thousand years ago.

I am not a rice expert, and I cannot tell the theory of those experts in the "Water Manuscript Research Institute", that every season a year, enough sunlight, salt-washed saline land, and unique water and soil are all closely related to the sweetness of this plate of golden rice? And what my Beijing friends don't know, in Panjin, rice cultivation has also exceeded a hundred years. There were Korean immigrants who planted rice in the low-lying areas here, Zhang Xueliang's "Yingtian Company" dug ditches and dug ditches here to plant rice, there were Japanese "pioneer groups" who enslaved the locals here to set up tun jian to plant rice, there were Kuomintang who snatched the land for this kind of rice, after liberation, the state reclaimed rice here, the Jianguoying farm planted rice, and more than 140,000 intellectuals and people who took the "May Seventh" road worked together to plant rice, and the state built a "rice research institute" here to further study and improve rice cultivation.

Here, every plant of rice inherits yesterday, today, and countless futures! Every plant of rice, between heaven and earth, grows toward the sun!

If you want to eat more flavorful Panjin rice, come to Panjin, because not only is the rice good, but it is also accompanied by local alkali-containing water! I will also put a leaf of reeds before the Dragon Boat Festival!