China News Agency, Nanjing, February 5th, title: Taiwanese girls' "taste" of the mainland year
China News Agency reporter Zhong Sheng
Eating pancakes in Shandong, visiting Gansu to taste milk and egg fermented glutinous rice, visiting the ancient city of Xi'an, and tasting pork buns with cured sauce and biangbiang noodles... Taiwanese girl Di An had a "satisfying" Spring Festival.
Diane is from Yilan, Taiwan. Since she was a child, she loved watching mainland TV dramas. With her parents' permission, she came to Jiangsu to study and live alone in her freshman year of high school. Now she is a student of Nanjing Normal University.
This year's Spring Festival, Diane did not return to Taiwan to reunite with her family, but chose to stay in the mainland to taste a different "taste" of the New Year from Taiwan.
"I have a very good friend from mainland China. I spent New Year's Eve in her hometown of Zibo, Shandong Province this year." In Shandong, what impressed Dai An most was not the famous Shandong dishes such as Jiuzhuan Fat Sausage and Scallion Roasted Sea Cucumber, but the ordinary Pancakes, steamed buns.
Di An told a reporter from China News Agency that his grandfather was from Qingdao, Shandong, and his grandfather was from Zoucheng, Shandong.
"Even in Taiwan, the old people still retain the eating habits of their hometown. When I was young, I often saw them eating pancakes and steamed buns. This time I went to Shandong, and I heard that the people around me had the same accent as my grandfather and grandpa. I tasted the same taste as when I was a child. The same pasta. I can’t help thinking: This is the accent, this is the nostalgia, and this is the hometown of our ancestors.”
On the morning of the third day of the first lunar month, the two girls packed their bags and drove to Dunhuang, Gansu to play.
Scrambled eggs with yuqian, fermented glutinous rice with milk eggs, stewed donkey meat, beef patties with shallots, and a glass of Dunhuang's special apricot skin water.
Along the way, great rivers and mountains together with various local specialties melted into Dian's taste buds.
"It's all something I haven't eaten before, and I'm not used to it at first, but the more I eat, the better I get."
When passing through no man's land, the two girls were in trouble for a while due to vehicle failure and no signal.
Fortunately, I met a kind self-driving traveler and called for help to help the two get out of trouble.
"The driver who came to the rescue brought local twists and steamed buns with garlic and peanut butter. They also have a very special taste."
"Why should the Qiang flute complain about the willows, the spring breeze does not pass through the Yumen Pass?"
Roaming in the desert, the poems he had recited naturally came to Diane's heart.
Wandering in the Mogao Grottoes, admiring the beauty of traditional Chinese culture from murals and sculptures, "When I saw the murals of 'Flying', I was so moved that I even cried."
After the tour in Gansu, Di An, who was still unsatisfied, proposed to visit the ancient capital of Xi'an.
Binzhou imperial noodles, oil-splashed noodles, steamed buns with tofu stewed vegetables, steamed buns with meat, etc. were "checked in" by Dai An one by one.
What Di An is most looking forward to is visiting the Mausoleum of Qin Shihuang.
She said: "When I was a child, the terracotta warriors and horses were exhibited in Taiwan. At that time, I saw only a few of them. Now that there are so many terracotta warriors and horses in front of me, I am shocked. I have a feeling of being connected with traditional Chinese culture in my heart."
The winter vacation is coming to an end, and Diane's "shopping and eating" trip in mainland China is coming to an end.
She is busy sharing the harvest of this trip with her friends in Taiwan on social platforms and sorting out the strategy, "When I have friends from Taiwan next time, I can act as a tour guide myself. Take them to 'taste' the mainland together." (End )