Sincerely taste classic prose

This is a small town on the ancient post road in Guangdong and Hunan. Since the Ming and Qing Dynasties, it has been a prosperous commercial port. Walking into the ancient town of Northeast China, mottled stone ancient streets, countless ancient shops and the gurgling Xixi River are all telling the long history and heavy culture of the ancient town. The impact and collision between the Central Plains culture and Lingnan culture, and the exchange and gathering of merchants from the north and the south have formed a rich food culture in the ancient town. Bacon is one of the most representative traditional foods in the ancient town. For thousands of years, this kind of food, which is condensed by nature, time, tradition and sincerity, has gradually become the food culture of the ancient town.

Lao Huang is a wanderer in an ancient town. After graduating from junior high school, he left his hometown and drifted for more than 30 years. Now he has settled in Shenzhen with his family. As he grew older, his homesickness became stronger and stronger. Many times, he will think of the long slate street in his hometown, the gurgling Xixi River, and the hometown flavor that has always left him endless aftertaste. For him, this is the life and memory preserved in the years.

We accompanied Lao Huang into a restaurant in town called Fumanlou. The owner of the restaurant is called Dong. According to the people in the town, Adong is good at making bacon!

Adong has lived in the ancient town for more than 30 years. Like many people in the town, this man who came out of the mountain liked to eat bacon since he was a child and learned to cook bacon since he was a child. With the accumulation of years, bacon has become a complex in his heart. At the age of 20, he finally had his own bacon workshop. He made high-quality bacon with his sincerity so that he could taste it and share it with others.

In the early winter morning, when the first ray of sunshine shone on the Xixi River, people in the town began a busy day. On this day, while the weather is fine, Adong will cook 200 Jin of sausages, 20 cured ducks, 20 cured chickens, 20 cured pig feet, 100 preserved eggs and 10 cured dogs. The traditional flavor of northeast bacon is air-dried, which requires high weather. Outside Shiban Ancient Street is Xixi River with a long history. The river wind blows from the north of Hexi, and the ancient town in the northeast is on the tuyere. The unique climate environment provides natural advantages for the northeast people to make bacon.

Northeasters have been cooking bacon for nearly 500 years. Pickling with spirits, salt and sugar is actually very common, but the traditional production technology is quite particular. At first light, Adong moved the ingredients pickled in the evening to the bright and spacious workshop and began his busy work. Adong pays attention to excellent material selection, fine production, high quality and good quality, and is meticulous in every process of pickling, mixing, brewing and drying. From Adong's attentive eyes when cooking bacon, we read a kind of confidence and sincerity!

Cooked bacon hung on the ceiling, and the north wind blew and swayed gently. Adong said that the goods were made by an old customer in Foshan. This customer has been ordering his goods for more than ten years. In this weather, bacon can be air-dried and delivered within one month.

The howling north wind blows, and the winter in northern Guangdong is cold. Adong ordered a hot pot and let us taste a table of bacon. The room was filled with thick fragrance and smiling faces. In people's minds, the desire to taste new things is eternal, but after a long time, they get used to eating. This pickled and air-dried taste may be more attractive than fresh. The longer the years, the stronger the taste. At this time, we sat by the hot pot, ate delicious bacon, shared the joy of the harvest of workers, and produced a kind of sincerity, a kind of enthusiasm and a kind of culture. This feeling warms us in the cold winter, making people feel that winter is spring in an instant! But Lao Huang showed deep homesickness buried in his heart for decades!

Farewell to Adong, Lao Huang led us to walk on the long slate street and stroll by the gurgling Xixi River. The afternoon sunshine is still warm, just like our hearts at this time, and we see the dawn of hope in this affectionate land!