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人这一生,这里的每一段文字

2019-09-21 作者:现代文学   |   浏览(135)

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style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; MAX-WIDTH: 100%; COLOR: rgb(0,122,170); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px"> style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 18px; MAX-WIDTH: 100%; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA君越GIN: 0px; PADDING-帕杰罗IGHT: 0px">同学相聚,一杯清茶、贰次握手、一阵惊叹,自由自在、无拘无缚,彼此间未有高低贵贱、没有买好、没有两面派做作、未有勾心斗角,有的只是心灵与心灵共鸣的触动。时间能够更动大家的样子,却无可奈何转移咱们同学之间的天真情谊,那浓浓的情谊就好像汩汩暖流在大家的心间流淌。尽管大家为生存而奔波,为工作而无暇,但大家理解,咱们祖祖辈辈是同班。无论时间如何改换,不改变的是我们永世纯真的同室情!

池莉

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 行书; COLOEnclave: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MATiggoGIN: 0px; PADDING-RAV4IGHT: 0px">花桥桥头,在此以前有一点家奶粉店,我刻钟候在这里吃过花桥奶粉,从此一辈子也尚无忘掉过。吃的事物,淮安别的倒也罢了,米粉但是一绝。因为驻马店水质好,榨洗出来的婴儿米粉,又细滑又软塌塌,很有嚼头。江门奶粉花样多:元汤奶粉、冒热米糊,还某些的马肉米糊,各有韵味,一把炸黄豆撒在热火队莹白的配方奶上,色香味俱全。自个儿重临黄冈,三餐都处处去找米粉吃,一吃三四碗,那是乡愁引起原始性的饥渴,填不饱的。作者在《花桥荣记》里写了无数有关驻马店奶粉的故事,大约也是“止渴思梅”吧。外面包车型客车人都交口称誉江苏的“过桥米线”,那是说外行话,大约他们都没尝过正宗邢台客官。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">—— style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 大篆, SimSun; WHITE-SPACE: pre-wrap; PADDING-BOTTOM: 0px; TEXT-ALIGN: right; PADDING-TOP: 0px; PADDING-LEFT: 0px; MALacrosseGIN: 0px; LINE-HEIGHT: 23px; PADDING-WranglerIGHT: 0px">节选自 白先勇(Pai Hsien-yung)《少小离家老大回—笔者的寻根记》

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 燕书, SimSun; COLO奔驰G级: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MALacrosseGIN: 0px; PADDING-RubiconIGHT: 0px">乌冬面配鸡蛋特其拉酒;锅盖面配清干红;鸡丝面加一头面窝配鸡蛋白酒;樱花面加一根油条再配清劲酒;那是苏州人围绕乌冬面包车型地铁种种绝妙的配置。不是纽伦堡人吃葱油抻面也随意吃不出好来,美味的吃食也是环肥燕瘦的。莱比锡人为吃到一口正宗葱油挂面配一碗红酒,能够跑十分远的路。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">—— style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; WHITE-SPACE: pre-wrap; PADDING-BOTTOM: 0px; TEXT-ALIGN: right; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; LINE-HEIGHT: 23px; PADDING-RIGHT: 0px">节选自 池莉《她的城》

| 北京·烤鸭 |

贾平凹

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 小篆; COLO揽胜: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA途达GIN: 0px; PADDING-WranglerIGHT: 0px">北平烤鸭,名闻中外。在北平不叫烤鸭,叫烧鸭,或烧鸭子,在口语中加一子字。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 小篆, SimSun; COLOCRUISER: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARubiconGIN: 0px; PADDING-TucsonIGHT: 0px">《北平风俗杂咏》严辰《忆京都词》十一首,第五首云:

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 草书, SimSun; COLO本田CR-V: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA奇骏GIN: 0px; PADDING-KoleosIGHT: 0px">忆京都·填鸭冠寰中

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 黑体, SimSun; COLOEnclave: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MASportageGIN: 0px; PADDING-CR-VIGHT: 0px">烂煮登盘肥且美,

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 燕书, SimSun; COLO途观: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA奥迪Q7GIN: 0px; PADDING-宝马X5IGHT: 0px">加之炮烙制尤工。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 钟鼓文, SimSun; COLO牧马人: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MACR-VGIN: 0px; PADDING-酷威IGHT: 0px">此间亦有呼名鸭,

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 钟鼓文, SimSun; COLOEscort: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA福特ExplorerGIN: 0px; PADDING-奔驰G级IGHT: 0px">骨瘦如柴空打杀。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 金鼎文, SimSun; COLOEscort: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MAQashqaiGIN: 0px; PADDING-帕杰罗IGHT: 0px">严辰是浙人,对于北平填鸭之倾倒,可谓情见乎词。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 草书, SimSun; COLOPAJERO: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA奥德赛GIN: 0px; PADDING-LacrosseIGHT: 0px">北平苦旱,不是产鸭盛地,唯一墙之隔之通州得运河之便,渠塘交错,特宜畜鸭。佳种皆蛋青,野鸭花鸭则非上选。鸭自通州运到北平,仍需施以填肥手续。以大麦及其余饲料揉搓成圆条状,较一般香肠热狗为粗,长约四寸许。通州的鸭子师傅抓过五头鸭来,夹在两脚间,使不得动,用手掰开鸭嘴,以粗长的一根根的食料蘸着水硬行塞入。鸭子要叫都叫不出声,唯有眨巴眼的份儿。塞进口中之后,用手牢牢地往下捋鸭的脖子,硬把那一根根的东西挤送到鸭的胃里。填进几根之后,眼瞧着再填就要撑破肚皮,那才甩手,把鸭关进一间漫无天日的小棚子里。几十百只鸭关在共同,像沙甸鱼,绝无活动余地,只是尽量给予水喝。那样关了若干天,每十一日扯出来填,非肥不可,故名“填鸭”。一来鸭子品种好,二来师傅本领高,所以填鸭为北平所独有。抗日战争时代在后方有一家餐饮店施行填鸭,四成死去,没死的虽非骨瘦如柴,也并不相当的胖,那是本人亲眼看到的。鸭绝对要肥,肥才嫩。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; MAX-WIDTH: 100%; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px"> style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 黑体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA安德拉GIN: 0px; PADDING-QX56IGHT: 0px">北平烧鸭,除了特别卖鸭的旅舍如全聚德之外,是由低价坊(即酱肘子铺)出售的。在酒家里亦可吃烧鸭,比方在福全馆宴客,就可以叫左边周围的一家低价坊送了过来。自从宣外的老实惠坊关张以往,要以东城的金鱼类胡同口的宝华春为青出于蓝,楼下门市,楼上小楼一角最是吃烧鸭的好地点。在家里,打二个电话,宝华春就能够派二个小利巴,用保温的铅铁桶送来二只才出炉的烧鸭,油淋淋的,烫手热的。附带着她还带来蒸莲茎饼葱酱之类。他在席旁小桌受骗众片鸭,本领不错,讲究片得薄,每一片有皮有油有肉,随后一盘瘦肉,最终是鸭头鸭尖,马到成功。主人欢腾,赏钱两吊,小利巴心满意足称谢而去。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 大篆, SimSun; COLOLAND: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA翼虎GIN: 0px; PADDING-福睿斯IGHT: 0px">所谓一鸭三吃,那是广告噱头。在北平吃烧鸭,照例有一碗滴出来的油,有一副鸭架装。鸭油能够蒸蛋羹,鸭架装能够熬白菜,也足以煮汤打卤。馆子里的鸭架装熬黄芽菜,或许是优先煮好的大锅茶,稀汤寡水,索然寡味。会吃的人要把方方面面包车型大巴架装带回家里去煮。这一锅汤,如若加口蘑(不是香菌,不是冬菇)打卤,卤上再加一勺炸花椒油,吃炒粉,其味之美天下无双。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 黑体, SimSun; COLOEnclave: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA本田CR-VGIN: 0px; PADDING-帕杰罗IGHT: 0px">——节选自 梁秋郎《雅舍谈吃》

| 桂林·米粉 |

梁实秋

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 钟鼓文, SimSun; COLOOdyssey: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA奥迪TTSGIN: 0px; PADDING-途胜IGHT: 0px">骨,羊骨,全羊骨,置清澈的凉水锅里温火炖煮,两时后起浮沫,撇之遗净。放旧调味品袋提味,下肉块,换新调味品袋加味。以肉板加强加盖。后,武火烧溢,嘭嘭作响,再后,小火炖之,人可熄灯入梦。一觉醒来,满屋醇香,起看肉烂汤浓,其色如奶。此羖肉制法。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 陶文, SimSun; COLOENVISION: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MAHavalGIN: 0px; PADDING-PRADOIGHT: 0px">五分四面粉,10%酵面。拌和,搅匀,揉到。做馍胚二两一个,若[左食右乇][左食右乇]状,[左食右乇]边起棱。下鏊烘烤,可舒缓温酒,酒未热,则开鏊,取之平放手心,在上骚骚,手心则影响发痒,此馍饼制法。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 大篆, SimSun; COLOWrangler: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA奥迪Q3GIN: 0px; PADDING-OdysseyIGHT: 0px">食客,出钱并不是饭来张口,净手掰馍,碎如蜂[左月右上夭下韭]。一是感受手工业艺之趣,二是会朋友谈论艺术术文化叙家常拉生意,馍掰怎样,大、小、粗、细,足可知食者性子;烹饪师按其馍形,分口汤、干泡、水围城、单走诸法烹制,且以馍定汤,以汤调味料,武殷切煮,适时装碗。烹饪十年,身在操作室,便知每一进餐人音容相貌,妙绝比柳庄麻衣相师有过之而无比不上。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 钟鼓文, SimSun; COLO陆风X8: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA宝马X3GIN: 0px; PADDING-HavalIGHT: 0px">哈博罗内五味巷有一翁,龟年七十。二十年前起,每天来餐三次,馍掰碎后守候烹饪,又买三馍掰碎,食过一碗,将掰碎的馍带回。明天,将碎馍烹饪,又买新馍掰。如此每每,不曾中断。临终,死于掰馍时,家里人将碎馍放头侧入棺。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">—— style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 黑体, SimSun; WHITE-SPACE: pre-wrap; PADDING-BOTTOM: 0px; TEXT-ALIGN: right; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA中华VGIN: 0px; LINE-HEIGHT: 23px; PADDING-QX56IGHT: 0px">节选自 贾平娃《舌尖上的东北》

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| 陕西·牛肉泡馍 |

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 大篆, SimSun; COLO奇骏: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-KoleosIGHT: 0px">作者的诞生地是水乡。出鸭。高邮大麻鸭是人人皆知的鸭种。鸭多,鸭蛋也多。高邮人也专长腌鸭蛋。高邮咸鸭蛋于是出了名。自身在浙东、山西,每逢有人问起笔者的祖籍,回答今后,对方就能够毕恭毕敬:“哦!你们这里出咸鸭蛋!”东京的卖腌腊的小卖部里也卖咸鸭蛋,必用纸条非常标注:“高邮咸蛋”。高邮还出双黄鸭蛋。别处鸭蛋也偶有双黄的,但比不上高邮的多,能够成批出口。双黄鸭蛋味道实在无特意处。还不正是个鸭蛋!只是切开之后,里面圆圆的七个黄,使人惊喜不已。作者对外省人称道高邮鸭蛋,是相当小快乐的,好像我们那穷地点就出鸭蛋似的!可是高邮的咸鸭蛋,确实是好,笔者走的地方重重,所食鸭蛋多矣,但和自己故乡的一心不可能对照!曾经沧海难为水,他乡咸鸭蛋,笔者实在瞧不上。袁枚的《随园食单•小菜单》有“腌蛋”一条。袁子才这厮本身不欣赏,他的《食单》好些菜的做法是听来的,他和煦并不会做菜。但是《腌蛋》这一条我看后却认为很临近,何况“与有荣焉”。文十分长,录如下:

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; MAX-WIDTH: 100%; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px"> style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 黑体, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MACR-VGIN: 0px; PADDING-途睿欧IGHT: 0px">腌蛋以高邮为佳,颜色细而油多,高文端公最喜食之。席间,先夹取以敬客,放盘中。总宜切开带壳,黄白兼用;不可存黄去白,使味不全,油亦失散。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; MAX-WIDTH: 100%; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px"> style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 陶文, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MAHighlanderGIN: 0px; PADDING-奥迪Q5IGHT: 0px">高邮咸蛋的性状是质细而油多。蛋白软乎乎,不似别处的发干、发粉,入口如嚼石灰。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; MAX-WIDTH: 100%; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px"> style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 金鼎文, SimSun; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MASportageGIN: 0px; PADDING-奥德赛IGHT: 0px">油多尤为别处所比不上。鸭蛋的吃法,如袁子才所说,带壳切开,是一种,那是席间待客的办法。平时食用,一般都以敲破“空头”用筷子挖着吃。筷子头一扎下去,吱——红油就冒出来了。高邮咸蛋的黄是通红的。湘北有一道名菜,叫做“朱砂水豆腐”,正是用高邮鸭紫罗兰色炒的水豆腐。小编在香港市吃的咸鸭蛋,浅绿灰是浅暗红的,那叫什么咸鸭蛋呢!

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">—— style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分百; FONT-FAMILY: 行草, SimSun; WHITE-SPACE: pre-wrap; PADDING-BOTTOM: 0px; TEXT-ALIGN: right; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA讴歌MDXGIN: 0px; LINE-HEIGHT: 23px; PADDING-WranglerIGHT: 0px">节选自 汪曾祺《家乡的龙舟节》

白先勇

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style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 甲骨文, SimSun; COLOPRADO: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MA大切诺基GIN: 0px; PADDING-冠道IGHT: 0px">伯尔尼的春笋,大的如小儿般大,烧起来一只笋便够一大锅。烧的法子,如油焖笋之类依然非常的细气些人家煮的,普通家里常喜欢把笋切好,弃去老根头,然后烧起大铁镬来,先炒盐,盐炒焦了再把笋放下去,一面用镬铲搅,搅了些时锅中便有汤了(因为笋是特其余,含有水分多)。于是盖好锅盖,小火烧,直等到笋干缩了,水分将吸取尽,始行盛行,叫做“盐烤笋”,看起来上面有一层白食用盐,但也并不是太咸,吃时能够用上好芝麻油蘸着吃,真是怪可口的。

style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 100%; FONT-FAMILY: 宋体, SimSun; COLOR: rgb(0,0,0); PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; PADDING-RIGHT: 0px">—— style="BOX-SIZING: border-box !important; WORD-WRAP: break-word !important; FONT-SIZE: 14px; MAX-WIDTH: 百分之百; FONT-FAMILY: 宋体, SimSun; WHITE-SPACE: pre-wrap; PADDING-BOTTOM: 0px; TEXT-ALIGN: right; PADDING-TOP: 0px; PADDING-LEFT: 0px; MACR-VGIN: 0px; LINE-HEIGHT: 23px; PADDING-KoleosIGHT: 0px">节选自 苏青《谈路易斯维尔人的吃》

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苏青

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**
| 高邮·鸭蛋 |**


编者按:无论品尝过些微美味的吃食,最爱的照旧那家乡味道,阅读作家笔下的热土小吃,去体会那淡淡的乡愁。

汪曾祺

|宁波·盐烤笋|

| 武汉·热干面 |

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