清晨的都勻石板街，竹制蒸籠在高壓蒸汽上發(fā)出“噗噗”聲響，木甑里騰起的白霧裹挾著米香，漸漸漫過(guò)青瓦屋檐。不過(guò)一分鐘，圓潤(rùn)的米糕便從木筒中脫模而出——這便是承載著黔南百年記憶的沖沖糕。

On the early morning stone-paved streets of Duyun, bamboo steamers hiss atop high-pressure steam. White mist rises from wooden molds, carrying the aroma of rice as it gradually spills over the blue-tiled eaves. Within barely a minute, plump rice cakes emerge from the wooden cylinders. This is the Chongchonggao, a century-old culinary memory of Qiannan.

沖沖糕源于貴州省黔南布依族苗族自治州獨(dú)山縣，迄今已逾百年歷史。它以當(dāng)?shù)囟i米與糯米為主料，經(jīng)浸泡、磨漿、揉粉等工序，置入棕木制成的腰鼓形蒸籠，以蒸氣穿透米粉，沖熟成糕。剛出籠的米糕裹上現(xiàn)舂的花生碎、黃豆粉與紅糖，入口軟糯彈牙，米香醇厚。

Originating from Dushan County, Qiannan Bouyei and Miao Autonomous Prefecture, Guizhou Province, Chongchonggao boasts a history spanning over a hundred years. Made primarily from local indica rice and glutinous rice, it undergoes soaking, grinding into slurry, and kneading before being placed into hourglass-shaped palm-wood steamers. 

 

據(jù)《黔南飲食口述史》記載，1944年文學(xué)家郭沫若途經(jīng)都勻時(shí)，連食三塊沖沖糕，贊其“糯而不黏，甜而不齁，樸中見(jiàn)真味?！?/p>

According to History of Qiannan Cuisine, when Guo Moruo passed through Duyun in 1944, he ate three pieces of Chongchonggao in a row, praising it as: "Glutinous yet not sticky, sweet but not cloying—a simple, authentic taste."

這道始于清末街頭的小食，早年是馬幫商旅的干糧，因“糕”與“高”同音，趕考學(xué)子臨行前必食一塊，盼學(xué)業(yè)“步步高升”；農(nóng)人插秧時(shí)互贈(zèng)米糕，道農(nóng)事“芝麻開(kāi)花節(jié)節(jié)高”。

This street snack, dating back to the late Qing Dynasty, initially served as dry rations for horse-caravan traders. Due to the homophony of "糕" (gao, cake) and "高" (gao, "high" or "rise"), it became imbued with meaningful cultural symbolism.

貴州日?qǐng)?bào)天眼新聞?dòng)浾?/strong>

李鈺 鄧冰

編輯 高鑫

二審 陳大煒 張瀚文

三審 許邵庭