中秋前夕,我又不禁想起和“战友们”在青海玉树援建的种种经历。我们三上雪域高原,经过三年苦战,圆满完成援建任务。回忆那段经历,酸甜苦辣咸五味杂陈。其中,在援建人员的心中挥之不去的,是那“住总的味道。”做饭的难度在北京做一顿饭可能不算什么,但在玉树高原做饭,那就相当费劲费时了。由于缺氧,气压低,都会对热源的效力产生影响,液化气火苗泛黄,火的燃烧值低。刚刚到达玉树时,做过几次馒头、面条,效果不是很好。馒头外边熟了,芯不熟,发粘,面条也是如此,口感差,煮 On the eve of Mid-Autumn Festival, I can not help but think of the experiences of “comrades-in-arms” building in Yushu, Qinghai Province. After we worked hard for three years on snowy plateau, we successfully completed the reconstruction task. Memories of that experience, sweet and sour salty flavor mixed. Among them, lingering in the hearts of aid workers is that “to live the overall taste.” "The difficulty of cooking a meal in Beijing may be nothing, but in the Yushu plateau cooking, it is quite It takes time and effort. Due to lack of oxygen, low pressure, will have an impact on the effectiveness of the heat source, liquefied gas flames yellowing, low fire value of the fire. Just arrived in Yushu, done a few times bread, noodles, the effect is not very good. Cooked bread outside, unfamiliar, sticky, noodles, too, taste bad, cook