Tripe, laughing dates, salty dogs, sugar does not shake, oil horns, cutters, ......The "old taste" in the memory of Humen people, how long have you not eaten it?
On January 10, the 7th Traditional Food Festival of Nanzha Community held on the basketball court of Xiangshan Park in Humen, Dongguan, featured all kinds of Humen local food.
Before the start of the event, the "chefs" of eight groups in the Nanzha community came to the event site early to work for the food festival. Freshly baked traditional snacks are served on long tables waiting to be served.
In the afternoon, the event officially began. There are 13 traditional snacks on each table, namely tea fruit from the Yuantou group, oil horn and sugar ring from the Baxingfang group, peanut porridge and bamboo cane grass root water from the Sanjiang group, tripe from the Nanchongkou group, laughing dates and pine cakes from the Xitou group, salty gouli, goose intestines and powder slices from the Chongyuan group, sugar and knives from the Xincun group and cutters from the Pinggang group.
Everyone sat together, while tasting traditional food, while cooking home, the scene was full of laughter.
The villagers of the South Gate Branch of the Hong Kong Humen Association also came back from Hong Kong to participate in this traditional food festival. "I haven't eaten these traditional snacks for decades, but this time I can eat them, and I feel like they are still the taste of my childhood. ”
It is reported that the event was hosted by the Nanzha Community Residents' Committee. The traditional food festival is the characteristic of the Nanzha community, and the characteristic of this food festival is to let each village group create their own special food, such as laughing dates, tea fruits, tripe, etc., to mobilize the enthusiasm of more people, pass on the traditional food culture from generation to generation, and through everyone to taste the food together, the relationship between the community and neighbors is more harmonious, and build a harmonious and happy Nanzha.
Text and photo: Reporter Wang Junwei, correspondent Zhang Yonghong, Wang Jingxin.