壮乡“舂粑糍” 乡愁年味浓
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Glutinous rice cakes for Spring Festival
编者按：南乡镇位于广西贺州市八步区的最南部，是一个聚居着两万多壮族同胞的美丽乡镇，素有“桂东香格里拉”之美誉。多年来，白糍粑就是南乡壮族节日和喜庆中不可缺少的一种食品。每年除夕前数日，壮乡家家户户就开始张罗做白糍粑了。首先，他们将上好的糯米淘洗干净，放在桶里用山泉水浸透；然后，放进木桶里用柴火蒸熟；其后，把蒸熟的糯米饭放入事先洗干净的石臼中，由年轻力壮家庭成员用木杵趁热时不停地反复均匀舂击，直至糯米饭舂烂成型；最后，把舂好的糯米团放置在事先洗干净并涂上蜂蜡或茶油的桌板上，眼疾手巧的壮家妇女们就开始大显身手了。她们把舂好的糯米团用手捏揉成约一公分厚、饭碗大小的大圆饼，或是用手直接搓成块，搓成丸，一个个油光滑亮、大小均匀让人垂涎欲滴的壮乡白糍粑就做好了！若将糍粑包上花生碎、芝麻、红糖等各种馅料，或油煎，或水煮，风味更加独特鲜美。
Editor's note: In south China's Guangxi Zhuang Autonomous Region, it is a local custom to serve Ciba, a kind of glutinous rice cake, during traditional festivals, family reunions, weddings and celebrations. Ciba, cooked in the style of Nanxiang Town, are extremely tasty and the preparation process is complicated, including the selection of high-grade glutinous rice, washing it in a pan or basket, soaking it thoroughly in water, putting it into a wooden pot to be steamed, pounding it with mortars and pestles into a sticky glutinous rice dough, and kneading the dough into square, round or ball-shaped cakes. Once all these steps have been completed, it's time to cook. Peanut chunks, sesame seeds, brown sugar and other seasonings can all be added to the cakes before they are deep-fried or steamed for a sweet and delicious signature taste.
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广西贺州市八步区南乡镇，壮族同胞做糍粑迎接即将到来的春节。“舂粑糍”习俗在该乡已有数百年的历史，一般在除夕前几天进行。壮语的“粑糍”即为糍粑，也叫白糍、水浸糍，主要以上等糯米为原料，经过淘洗、浸透、蒸熟、舂打、揉捻、成型等多道工序，是当地壮胞每年必做的过年食品。[中国网图片库 黄旭胡 摄] |
![广西贺州市八步区南乡镇，壮族同胞做糍粑迎接即将到来的春节。“舂粑糍”习俗在该乡已有数百年的历史，一般在除夕前几天进行。壮语的“粑糍”即为糍粑，也叫白糍、水浸糍，主要以上等糯米为原料，经过淘洗、浸透、蒸熟、舂打、揉捻、成型等多道工序，是当地壮胞每年必做的过年食品。[中国网图片库 黄旭胡 摄]](http://images.china.cn/attachement/jpg/site1007/20160127/d43d7e14d47318126d2d27.jpg "广西贺州市八步区南乡镇，壮族同胞做糍粑迎接即将到来的春节。“舂粑糍”习俗在该乡已有数百年的历史，一般在除夕前几天进行。壮语的“粑糍”即为糍粑，也叫白糍、水浸糍，主要以上等糯米为原料，经过淘洗、浸透、蒸熟、舂打、揉捻、成型等多道工序，是当地壮胞每年必做的过年食品。[中国网图片库 黄旭胡 摄]")
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