When I was a child, my family was in the countryside. I ate two or three bowls of rice every meal, and I wanted to eat some crispy rice. Some children are sweet-mouthed, and they will beg adults to say, "Give a crispy rice a sweet mouth!" " "Adults will scrape the rice in the pot, leaving the rice crust stuck in the pot, scratching the afterfire under the stove, or adding a slight fire, and the rice crust will naturally peel off when heated, so that we can eat crispy rice crust. When cooking, if a few slices of bacon are steamed on the rice head and the meat oil flows into the rice crust, the rice crust will be crispy, crispy and slightly salty, which will be more delicious. It is tempting to put it in front of your nose and smell it a few times.

In the past, urban and rural residents were very poor, and crispy rice was generally not allowed to eat casually. Often, the rice crust is accumulated, dried and collected, and it is reserved for hunger when the spring drought is tight. Therefore, some families along the Yangtze River in Anhui Province and in southern Anhui Province are not allowed to eat crispy rice when eating. They call rice with crispy rice a "backer" and regard it as a "backer" to resist famine.

The crispy rice can be used not only as snacks and food, but also to make many dishes. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he ate a meal in a small restaurant. He ate marinade boiled with shrimp, shredded chicken and chicken soup and poured it on the wok on the spot. Suddenly, I heard the loud frying sound and rich aroma. When I tasted it, I felt crispy and delicious, so I asked what it was. The host smiled and said, "This is called thunder on the ground." Gan Long blurted out: "This dish is the best in the world." Since then, "the best dish in the world" has become a traditional dish preserved in many places. Now rice crust has been widely used in cooking, such as mushroom rice crust, squid rice crust, sea cucumber rice crust, scallop rice crust and fish belly rice crust. The food industry has also made a big fuss about crispy rice, processing different shapes of packaged crispy rice in Fiona Fang, which is ready to use.

The origin of crispy rice should be in Anhui. On June 4th, 1994, Beijing Evening News published the article "Addiction to addiction" written by Mr. Li Zhiwen, arguing that addiction to addiction was originally a word with local color in Anhui dialect. Yao Yongpu, the late literary master of Tongcheng School, wrote "Essays on Old News", in which Wang Zhiyi's words and deeds "Wang Family Army" are described as follows:

Li and Gong of Taihu Lake are both officials, and they all have a cheap name. At that time, it was called Wang Baicai and Li Guoba. Guoba, Anhui dialect, means cooking rice at the bottom of the pot. Accordingly, the "rice crust" in modern Chinese evolved from the "rice crust" in Anhui dialect; "Ba" is not a simplified word for "Ba", for example, it is not simplified to "Ba". While tasting crispy rosin crispy rice crust, we can also see Anhui people's small contribution to national cuisine and thesaurus by investigating its origin. Chen Yi was a young official in the Jin Dynasty. He is very filial. His mother likes rice crust very much, so he puts it in his pocket every time he cooks, and gives it to his mother when it is full. Once, he was busy delivering, and several sacks came down a day. Then there was a war and their army was defeated. They have no food. They are hungry and see stars. Chen Yi suddenly remembered those rice-crust meals. They wolfed down their food. In a few days, wait for the arrival of reinforcements.

Therefore, this story tells us: 1, be filial. Some people may say that it was just an accident, but it is undeniable that Chen Yi did store rice crust with his pure filial piety before the war. Therefore, it can be seen that whether this is God's kindness to him or not, Chen Yi's pure filial piety is irreplaceable. We should form the good habit of cherishing food from childhood. No matter what kind of living environment you live in, always remember that you may lend a helping hand when necessary. Every grain is hard-won, and it was planted by farmers who worked hard under the scorching sun and braved the heavy rain. Every grain is the painstaking efforts of farmers, who work hard day and night every day. There is such a poem: it is noon when weeding, and sweat drips down the soil. Who knows that every grain of Chinese food is hard? Therefore, we should cherish food. If everyone wastes food, then this country wastes countless foods. So I'm here to appeal to you: Don't forget to cherish food, not only for yourself, but also for the benefit of the country.