Original link: https://macin.org/2023/03/20/zun-yi-zao-shi/
I have been to Zunyi since I was a child. At that time, I followed my mother and experienced the soft sleeper of the train for the first time. Children have a natural interest in closed spaces such as in the closet and under the bed, so I still remember the feeling of living in such a small box-like room for the first time. Climbing up the iron ladder to the bunk, there is a small light bulb on the head of the bed. Compared with the hard sleeper, the waist can be straightened. At that time, I thought, when can the family travel on the soft sleeper, and we will be in a relatively closed room together Here, how interesting it should be.
Later, when I grew up, the family often traveled together, but never traveled together by train. Because I often settle the accounts, it is the most cost-effective to travel with 3 or 4 people, so this is not a dream defeated by reality~
When I was a child, my impression of Zunyi was Moutai. After I started studying, my impression was the Zunyi meeting place. I came to Zunyi 7 or 8 times, but I didn’t get to know the city well once, and I was ashamed.
Sacrificing the precious sleep time of contemporary young people, getting up at 6:30, just to see the early morning of Zunyi City. There are long queues of glutinous rice in Chengdu and Chongqing, and there is a family within a few steps of its origin in Guizhou. Zheergen, kimchi, peanuts, yams, and crispy whistle are all classic contents. Take out the steamed hot and glutinous rice with a rice spoon, spread it into a cake shape with your hands, and put various side dishes in it. Knead again, and a big hot glutinous rice dumpling is out of the oven. Most of the people on the road who buy breakfast in the morning, and the migrant workers who get up early on weekends like me are also the main force of glutinous rice.
The last few times I came to Zunyi, I went to the new district. Now every city looks more and more similar. I thought that Zunyi had become what I saw. Later, I found out that its old city is still more than 20 years old. It is the same as the city I remembered years ago, with the architectural style of the 80s, the narrow streets, and the sunrise when I was 7 years old that no longer exists.
In addition to having breakfast early in the morning, I also want to visit the vegetable market. There are all kinds of “precious peppers” in the dry goods area. It is worthy of being a city that is building a dried pepper trading center. At first glance, the dried potato chips look like lilies. I don’t know how to eat them. Can you share with your Guizhou friends in the comment area? ?
As the intangible cultural heritage of the city, there are not only the well-known “Ding’s Crispy Whistle” inside and outside the province, but also unknown street shops, just like the small noodle shops in the hearts of Chongqing people, not the most famous ones in the hearts of locals like. Whole-fat, half-fat and half-lean, whole-lean, diced, sliced, pork greasy by high-temperature hot oil are placed in pots in the glass window, whether it is with noodles or Rice, it’s all extra CP.
I have eaten Guizhou small tofu many times, and saw all kinds of interesting soy products in the vegetable market. There is also the “zǎ” that I always thought was magical but didn’t understand. Finally, under the introduction of the enthusiastic stall owner, I learned that there are red zǎ and green zǎ. They are steamed with rice, noodles and chili, and then let them cool and fry. . The locals eat it as a small pickle. In my impression, we only mix it together when making zǎrou (豆肉).
The spring market couldn’t be more wonderful. The tender green vegetables exude the fragrance of the earth, and the mushrooms are lying in their respective baskets, so cute. The boss saw me taking pictures, and quickly tidied up the stalls. Parents look nervous before going on TV.
Rows of kimchi packed in transparent plastic jars are really mouth-watering. In addition to the pickled radish, pickled ginger, and pickled peppers that are common in Southwest China, I also found pickled garlic sprouts and pickled cabbage heads in the Zunyi market. If you have a chance, you must try it, but unfortunately you can’t enjoy it with the ulcers on your mouth. Sharing a novelty food, it’s hard to say whether it’s a dessert or something. The glutinous rice dumpling is wrapped in red envelopes or green pickled peppers. I asked the stall owner and said it was deep-fried, but I don’t know what it tastes like.
In Zunyi City, a tributary of the Wujiang River named Xiangjiang passes through the city. The river is calm and the water quality is clear. Morning joggers and friendly Akita dogs complement each other. The sound of hawking has already begun on the side of the road, and the smoke from cooking houses has gradually engulfed the city.
At dusk, the night gradually diffused, and friends in twos and threes gathered at the midsummer night market, and the city boiled again. I don’t know why, although I don’t drink alcohol at all, but I like to watch people singing and drinking in street stalls, especially young people toasting to the future with high spirits, which reminds me of the sound of broken dreams and the sound of broken glass So similar.
The evening breeze in spring is too gentle, even if I am a passerby with a hasty expression, it does not affect my broken hair. The night market is noisy, the noise and the sound of attracting customers are mixed with the clinking of pots and pans. There are a lot of delicacies, but I have an unreal experience. The narrow alley is full of people, most of them are locals. Walking through the boiling voices, the short 100-meter Laosha Alley walks out of the vicissitudes of life.
In the morning and evening of Zunyi, I saw a lot of trivial red dust. The more people there are, the less clear it will be. When there is only one person, it is more suitable to observe the world clearly.
This article is reproduced from: https://macin.org/2023/03/20/zun-yi-zao-shi/
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