酸粥

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广西烟火 | 百年酸粥解千愁
Guang Xi Ri Bao· 2025-06-15 03:07
Core Viewpoint - The article highlights the cultural significance and unique preparation of "sour porridge" (酸粥) in Ningming, showcasing its historical roots and contemporary culinary adaptations that resonate with both locals and visitors [5][6][9]. Group 1: Historical Context - Sour porridge, also known as "酸糟粥" or "竹什" in the local Zhuang language, has a storied origin linked to a historical event during the Ming Dynasty when locals adapted fermented rice into a dish due to unexpected circumstances [6][7]. - The dish became a staple during the 1950s and 1960s when resources were scarce, serving as a vital source of sustenance for families [6]. Group 2: Cultural Significance - Sour porridge is deeply embedded in the local culture, symbolizing resilience and community, as families would gather to enjoy its unique flavor despite challenging times [6][9]. - The preparation of sour porridge involves a traditional method of fermentation that is passed down through generations, emphasizing the importance of heritage and family stories [5][7]. Group 3: Culinary Adaptation - Modern chefs are innovating traditional sour porridge recipes, incorporating contemporary cooking techniques while maintaining the essence of the dish, as seen in the preparation of sour porridge with pig stomach [8]. - The popularity of sour porridge has surged among younger generations, who refer to it playfully as "Zhuang ethnic dark cuisine," indicating a growing appreciation for local flavors [8]. Group 4: Economic Impact - Local restaurants report high demand for sour porridge dishes, with an average monthly sale of over 2,000 servings, particularly during holidays when tourists seek authentic local cuisine [8].