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在貴州的美食版圖中，素粉以其獨(dú)特的風(fēng)味和悠久的歷史，成為貴州人日常生活中不可或缺的一部分。無論是清晨的早餐，還是午間的簡餐，一碗熱氣騰騰的素粉，總能帶來滿滿的滿足感。

 

In the culinary map of Guizhou, Su Fen has become an indispensable part of daily life for Guizhou people, known for its unique flavor and long history. Whether it's a breakfast in the early morning or a simple lunch in the afternoon, a steaming bowl of Su Fen always brings a deep sense of satisfaction.

 

素粉，又稱“滑粉”，其歷史可追溯至明代旅行家徐霞客的《黔游日記》，其中提到：“抵南崖，崖下有賣粉為餉者，以鹽少許易餐之?！边@表明早在明代，貴州地區(qū)就已有米粉的存在。到了1942年，貴陽文通書局出版的《貴陽市指南》詳細(xì)描述了酸粉的制作方法，自那時起，素粉已深入民間，成為大眾喜愛的美食。

 

Su Fen, also known as "滑粉" (smooth vermicelli), has a history that can be traced back to the Ming Dynasty in the travel diaries of the famous Chinese explorer Xu Xiake. In his Qian You Ri Ji (Travel Diaries of Xu Xiake), he wrote: "Arriving at Nanya, there were vendors selling noodles with a small amount of salt as a meal replacement." This indicates that rice vermicelli already existed in Guizhou as early as the Ming Dynasty. In 1942, the Guiyang City Guide published by Wenton Bookstore detailed the method of making Su Fen, marking the time when it became deeply embedded in the local culture and a beloved dish among the people.

 

傳統(tǒng)的貴陽老素粉以酸粉為主料，搭配油辣椒、油炸花生、蔥、姜、蒜、黑大頭菜、泡酸蘿卜等佐料。酸粉的制作過程繁復(fù)：將大米磨成漿，蒸制成固體后手工揉制，再用機(jī)器壓成圓絲狀的粉條。食用時，將粉條在開水中燙熱，加入各式調(diào)料，拌勻即可?？此坪唵蔚拇钆洌瑓s能呈現(xiàn)出豐富的口感層次，酸、辣、香、脆交織，令人回味無窮。

 

Traditional Guiyang Su Fen primarily uses sour noodles as its main ingredient, accompanied by oil chili, fried peanuts, green onions, ginger, garlic, black radish, pickled turnips, and other seasonings. The process of making sour noodles is intricate: rice is ground into a paste, steamed into a solid, hand-kneaded, then machine-pressed into round noodle-like strands. To serve, the noodles are blanched in boiling water, and various condiments are mixed in. Though the ingredients appear simple, the resulting dish delivers rich layers of taste, with a balance of sour, spicy, fragrant, and crunchy elements that leave a lingering aftertaste.

 

清晨街頭的炊煙升騰，巷尾小店的鍋碗碰撞......一碗素粉，是貴州人的記憶的紐帶，也是家的味道。

 

In the early morning, the smoke rises from street food stalls, and the clinking of bowls and pots echoes in the alleys... A bowl of Su Fen is not just a dish; it is a connection to Guizhou people's memories and the taste of home.

貴州日報天眼新聞記者 李鈺

編輯 朱紫蒨

二審 龐博 陳大煒

三審 許邵庭