【Winter Bowls】A Plate of Dumplings, Warmth Year After Year

更显山野本味的，是晋北一带的莜面饺子。用莜面做皮，裹的多是土豆丝、酸菜、苦菜这些寻常物。蒸熟后皮子灰扑扑的，却格外筋道，嚼起来是莜面特有的粗粝香气。老一辈人喜欢浇一勺用胡麻油炝过的麻麻花，或是蘸着腌菜汤吃，朴素之中，是黄土高原生活本真的味道。

Even closer to the wild, rustic essence are Oat Dumplings from northern Shanxi. Oat flour forms the wrapper, enveloping common ingredients like shredded potatoes, pickled cabbage, or bitter herbs. After steaming, the skins appear dull gray but are remarkably chewy, carrying the coarse, grainy aroma unique to oats. Older folks like to pour a spoonful of wild chive flowers sizzled in flaxseed oil or dip them in pickled vegetable brine—a simplicity that holds the true flavor of life on the Loess Plateau.

一锅水沸，饺子浮起。捞一盘上桌，配一碟醋，剥几瓣蒜。热腾腾的蒸汽模糊了窗户，也柔化了冬日的凛冽。大人常说“饺子就酒，越过越有”，吃下去的是滋味，也是寻常人家对日子的朴素期盼。

A pot of water boils, the dumplings float to the surface. Scoop out a plate, serve with a dish of vinegar, peel a few cloves of garlic. The steaming heat fogs the windows, softening the harshness of winter. Elders often say, “Dumplings with wine, life gets finer with time.” What is eaten is not just flavor but the simple hopes of ordinary households for days to come.

山西的冬天冷得扎实，人心却暖得具体。那一盘盘不同模样的饺子，包的不仅是馅，是手艺，也是一方水土养出来的人，对时节、对团聚、对生活，那份始终如一的郑重与温情。

Winter in Shanxi is solidly cold, yet people’s hearts are concretely warm. Those plates of dumplings, each in its own form, wrap not only fillings and skill but also the consistent solemnity and tenderness that people, nurtured by this land, hold toward the seasons, toward reunion, toward life itself.

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来源：中华网综合整理

Source: Comprehensive collation by sx.china.com