家乡的米沫也就是外地人说的豆沫,是用小米面磨成的咸粥,除了米面,里面还放花生、芝麻、豆腐皮、大茴、菠菜、粉条……抿一口,米沫的汤汁便在舌尖上萦绕、盘旋、逗留很久,直到品出了甜味,再慢吞吞将它们从口中滑到胃里。也就是说,我在很小的时候就知道有一种美味,是用来品的,而不是用来吃的。喝米沫就像红酒绕舌,绕了才知道内里蕴藏着品不完的味道,绕了才能将米沫咸中带甜的滋味给绕出来,否则就等于白喝了。其实我是一个急性子,但在 My hometown of rice foam that is outsiders say the foam is millet millet flour into the salty porridge, in addition to rice, which also put peanuts, sesame seeds, tofu skin, fennel, spinach, vermicelli ... ... a mouthful of rice foam The soup is lingering on the tongue, circling, and staying long until sweetness is obtained and then slowly slipped from the mouth into the stomach. That is to say, when I was young, I knew that there was a delicacy that was used for food, not for food. Drink rice foam is like wine around the tongue, around only to know the inside of the hidden endless taste of the product, around in order to be sweet and salty taste of rice foam around, otherwise it is equal to the white drink. Actually I am an acute child, but I am