陽(yang)原黃糕是河北(bei)省張(zhang)家(jia)口市(shi)陽(yang)原縣的(de)特(te)產。陽(yang)原人極愛吃(chi)糕,奉為主食,是天(tian)(tian)天(tian)(tian)過年、頓頓登高的(de)意(yi)思。每(mei)天(tian)(tian)在食堂里或農(nong)家(jia)吃(chi)飯(fan),每(mei)人桌前必有一盤黃澄澄的(de)糕,大家(jia)一起談笑風生,吃(chi)得津津有味。
黃糕(gao)是用黍子去(qu)皮(俗稱黃米)后磨成(cheng)(cheng)面粉做成(cheng)(cheng)的(de)。 陽(yang)原的(de)土地(di)大概極(ji)適合(he)種植谷(gu)黍類的(de)作物,產量(liang)、質量(liang)均屬(shu)上乘。黍子做成(cheng)(cheng)的(de)糕(gao)雖然(ran)質硬(ying)不(bu)好消(xiao)化,但卻(que)耐饑抗(kang)餓。有(you)農(nong)諺(yan)曰“三十里莜(you)面四十里糕(gao)”,當地(di)的(de)農(nong)民基本上把它作為口糧,因此(ci)幾乎天(tian)(tian)天(tian)(tian)吃糕(gao)也(ye)就不(bu)奇怪(guai)了,而且糕(gao)還是招(zhao)待客(ke)人的(de)首選食品,你(ni)如果第一(yi)次到陽(yang)原縣(xian)農(nong)家作客(ke),吃飯(fan)時主人一(yi)定會給(gei)你(ni)端(duan)上一(yi)盤香噴噴的(de)糕(gao)來。
普(pu)通農家(jia)做糕(gao)(gao)的(de)(de)方法比較(jiao)簡單,做糕(gao)(gao)時需(xu)用溫(wen)水(shui)和面(mian)(mian)(mian)(mian)(mian),由于面(mian)(mian)(mian)(mian)(mian)本身的(de)(de)水(shui)分較(jiao)大(da),水(shui)放的(de)(de)不要(yao)太多(duo),收得(de)住面(mian)(mian)(mian)(mian)(mian)即可。然(ran)后(hou)將(jiang)面(mian)(mian)(mian)(mian)(mian)散開來放在(zai)(zai)(zai)籠屜上(shang),旺火蒸大(da)約十五分鐘出(chu)鍋,盛在(zai)(zai)(zai)一(yi)個大(da)盆里,開始揉(rou)面(mian)(mian)(mian)(mian)(mian),又(you)叫“揣(chuai)糕(gao)(gao)”。趁(chen)熱開始來回揉(rou)面(mian)(mian)(mian)(mian)(mian),同時要(yao)用拳面(mian)(mian)(mian)(mian)(mian)使勁(jing)地壓(ya)面(mian)(mian)(mian)(mian)(mian)。面(mian)(mian)(mian)(mian)(mian)很(hen)(hen)燙,取一(yi)碗涼開水(shui),把手(shou)放在(zai)(zai)(zai)涼水(shui)里浸(jin)一(yi)下,要(yao)不斷地浸(jin),揣(chuai)好(hao)的(de)(de)糕(gao)(gao)極富有(you)光澤且很(hen)(hen)有(you)彈性,最后(hou)在(zai)(zai)(zai)表面(mian)(mian)(mian)(mian)(mian)抹一(yi)層麻油(you),就可以吃(chi)(chi)(chi)了。吃(chi)(chi)(chi)時用鏟子鏟一(yi)塊,和著萊(lai)一(yi)起吃(chi)(chi)(chi),最好(hao)是普(pu)通人(ren)(ren)家(jia)湯多(duo)的(de)(de)大(da)燴菜。城市(shi)人(ren)(ren)也(ye)常吃(chi)(chi)(chi)糕(gao)(gao),只是比較(jiao)奢侈(chi)繁瑣,多(duo)用油(you)炸,而且要(yao)在(zai)(zai)(zai)里面(mian)(mian)(mian)(mian)(mian)包紅(hong)糖(tang)或(huo)豆餡兒。吃(chi)(chi)(chi)包糖(tang)糕(gao)(gao)時,又(you)燙又(you)甜的(de)(de)糖(tang)汁順嘴(zui)角往下流,再伸(shen)出(chu)舌頭四(si)下一(yi)轉,將(jiang)嘴(zui)唇上(shang)的(de)(de)糖(tang)汁兒舔干凈,滿口流香。