Pianguan eats red pickles.

The partial eclipse of red pickles mentioned here is a minority dish, a side dish, and not a real food. But when it comes to red pickles, people who are partial to customs will quietly swallow their saliva, and it is no exaggeration to "watch red pickles produce saliva."

For people who are partial to food, red pickles are really called vegetables. It is a special side dish, although it belongs to pickles, but the fine products have a fresh and sweet taste, which can not only be eaten, but also be eaten as snacks for women and children. Therefore, the delicious standard of red pickles is: dry eating is not salty, and the next meal is not light.

In Pianguan, red pickles are like cigarettes in men's pockets and candy in girls' bags. You can share it with your friends, or you can give it to anyone around you to bring us closer.

Red pickles are indispensable in people's diet, and sour rice is the best companion. Sour rice is a red pickle, which is exactly what Yu's Son of the Owner described in The Loser: "Adding one point is too long, and subtracting one point is too short; The powder is too white and Zhu Shi is too red. " Red pickles and sour rice match just right. They are indispensable and irreplaceable. Eating sour rice, no red pickles, lack of fragrance and soul.

After the Spring Festival every year, on the 15th day of the first month, the annual flavor of China people will stop here and start a busy New Year. However, the taste of the year, which is partial to human feelings, will gradually fade after February 2. February 2 is a different place, a time node for working and busy farming.

After February 2, the weather in northwest Shanxi gradually turned sunny and warm, with warm sunshine, dry weather and little rain, and the farmland has not been completely thawed. However, the pickled sauerkraut at home last autumn was about to leave the altar during this leisure time, so I removed the excess water by hand and hung the pickled sauerkraut on the plaque. When the spring breeze blew, it dried up in three to five days. Then, put the dried sauerkraut into a pot, wash away the dust stuck on it during the drying process, remove the water control, and steam it in a pot. Steam the firewood slowly for two or three hours until the vegetables turn dark red and the shredded vegetables become soft. After taking out of the pot, dry it in the shade or air-dry, and then put it back in the altar. This kind of red pickles will not go bad after being stored for several years, and it is also convenient to hold when eating. Take it out directly when eating, or soak it in boiling water. How to eat it is a perfect match for sour rice.

Every year from February 2 to early summer, the air in Pianguan streets will smell the special fragrance of red pickles. When I was a child, on the way home from school, my friends and I would follow the smell of red pickles all the way. We will scratch the wall from time to time and probe to see if there are red pickles hanging in other people's yards. Sometimes we even want our host to hand us a knot to solve our little greedy bug. More often, we are scared by the barking of dogs in the yard or the shouts of owners, and then we stick our heads out of the high courtyard wall and laugh all the way.

Until I was an adult, I occasionally walked alone in the alley, and the smell of red pickles filled the spring breeze. I couldn't help swallowing while walking, so fascinated that I didn't even notice the acquaintances when I was a child.

The taste of red pickles is overbearing, even if it is not "thyme", it can be said to be "pervasive". When storing red pickles, if they are not sealed in jars, but only put in plastic bags, even if you put them on several layers, their special fragrance will be unscrupulously emitted through the layers of plastic bags, so that you can't hide the secrets you carry. Now sealed boxes can be seen everywhere, and it is no longer a problem to lock the overbearing taste of red pickles. Even if you take them with you, you don't have to worry about others looking at you. This magical storage weapon carries the homesickness of people who are partial to themselves and travels far and wide.

Nowadays, there are many kinds of meat, eggs and vegetables on people's dining tables, and white flour rice is a common occurrence. However, red pickles are sour rice, which is a classic food that never tires of eating. It is still the adjustment of enriching life and the satisfaction beyond food and clothing.

A handful of red pickles, a couple of confidants, is leisure after a meal, but also the continuation and sublimation of friendship. Red pickles and sour rice, in this way, in the fireworks atmosphere day after day, inherit the food culture of the partial people and nourish the three meals and four seasons of the partial people.

Nowadays, many people who are partial to customs have lived in other places for many years because of their study and work. Every time they leave home, they carry red pickles in their bags more or less. I don't know whether the red pickles passed the customs security check and crossed the ocean to a foreign country, but I believe that this delicious food must have traveled all over the country by plane, high-speed rail and long-distance bus, soothing the homesickness of wanderers in foreign countries.

From home to a foreign land, there is always someone who will make you worry, and there is always a smell lingering on the tip of your nose. As time goes by, the aftertaste becomes longer and stronger ... Maybe one day, in the express package you are looking forward to, there will be red pickles from your hometown, carrying greetings from your loved ones. When you are homesick, it will send you care and make you cry.

No matter where you are, no matter how long you have been away from home, there is always a line that affects your feelings invisibly. Red pickles are like this thread, which is the first memory of food and the eternal hometown complex of people. ...

(Reprinted from Xinzhou Daily)