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这几天看了
《舌尖上的中国》系列纪录片之第二集“主食的故事”中介绍山西晋南
襄汾的面食时,钩起了我浓浓的思乡之情,好怀念小时候,大大的碗,香香的面。
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现在快到家里小麦收割的时候了,回想起小时候,拿把镰刀,跟在大人的屁股后面下地收割小麦,晚上在碾场躺在高高的麦堆上看着石碾子一圈一圈在厚厚的麦秸上滚来滚去,满满的全是沁人心脾的麦香。
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山西人对面食有种特殊的情节,在外游子总是抱怨外面的面不如家里的地道,正宗,归结一点,外面的面不如妈妈的味道!对于山西人,面粉的意思是红面,
白面,莜面,
荞面……面条的意思是拉面,
刀削面,剔尖,包皮面,手擀面,焖面,
河捞面……面食的意思是面条,馒头,花卷,包子,饺子,糖包,猫耳朵,莜面栲栳栳,灌肠,托叶子……对于山西人,面条得是手工的,焖面得是铁锅的,饺子皮得是手擀的,栲栳栳得是蘸着杂酱的,这不是偏执,只是如果不这么做,那就不是家乡的味道了。
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山西人的性格如同面一样,温厚而淳朴,慢热而踏实。对于山西人,醋是舌头尖上的回味,面是心尖尖上的宝贝。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b21bb051f81986186ea873eb41ed2e738ad4e6f6?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
说了这么多,山西的美食真的特别好吃,欢迎大家来品尝。
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