而今,生活由穷变富,故乡已没有人因为青黄不接而食冷蒸了,至多把它作为一种应时佳品来品尝。时令到了初夏,我又想起了故乡的时令小吃——冷蒸。冷蒸,自古有之,在清代的《邗江三百吟》中是这样记载的:冷蒸,大麦初熟,磨成小条,蒸之,名冷蒸,以其热蒸而冷食也,并有诗曰:“四月初收大麦仁,箫声吹罢卖饧人,青青满贮筠篮里,好伴含桃共荐新。”冷蒸的制作比较繁杂。首先必须选好麦穗,麦的 Nowadays, life has changed from poor to rich, and no one in the hometown has been cold and steamy because of being indifferent. At most, it should be tasted as an appropriate product. Seasonal early summer, I remembered the hometown of seasonal snacks - cold steam. Cold steam, since ancient times, in the Qing Dynasty, “Three hundred Yin Jiang” is recorded in this way: cold steaming, barley first-mover, ground into strips, steamed, cold steamed, with its hot steamed and cold food also, And the poem said: “Early April harvest barley kernel, Xiao sound blows blows salesman, young full storage Yun basket, good with peach new recommendation.” "Cold steaming more complicated. Must first select the wheat ear, wheat