【Winter Bowls】Warm Pot of Huozifan at Night

To eat Huozifan, it should be paired with something substantial. On a winter morning, alongside a freshly steamed sweet potato or a cornmeal steamed bun, with old salted vegetable shreds or homemade pickled mustard greens, each mouthful of thick porridge and coarse grain is savory, refreshing, and spreads warmth from the throat all the way to the stomach. Returning home at night, if a bowl of Huozifan kept warm on the stove is waiting, the chill of the day seems to melt away in that simple warmth, and the mind settles into peace.

这饭没有名字上的花哨，也无做法上的玄妙，却藏着山西人家过日子的智慧：不浪费一点土地的生养，不辜负一季冬藏的丰足，将最平常的食材，和和气气地熬成一锅温饱、安宁与满足。

This dish carries no fancy name nor mysterious technique, yet it holds the wisdom of how Shanxi families live: never wasting what the land provides, never taking for granted the abundance of winter stores, harmoniously simmering the most ordinary ingredients into a pot of nourishment, comfort, and contentment.

寒冬漫漫，灯火可亲。一锅和子饭在灶上咕嘟着，蒸汽模糊了窗上的霜花。一碗一碗盛出来的，不只是饭，是土地无声的馈赠，是屋檐下守候的暖意，是山西人心里那口吹不凉、熄不灭的烟火气。

The winter cold is long, but the lamplight is welcoming. A pot of Huozifan bubbles on the stove, steam blurring the frost patterns on the window. What is ladled out bowl by bowl is not just food—it is the land’s quiet offering, the warmth waiting under the eaves, the hearth-fire in Shanxi people’s hearts that no wind can chill nor extinguish.

（图源网络侵删）

(The image source is from the internet. If infringement, it will be deleted.)

来源：中华网综合整理

Source: Comprehensive collation by sx.china.com