山西繁峙：千年古法烘焙“乡愁味道”|软萌小仙自慰喷白浆
中新网忻州10月6日电 题：山西繁峙：千年古法烘焙“乡愁味道”
作者 杨静 钟昱星
中秋前夕，山西省忻州市繁峙县华岩村的月饼工坊热气蒸腾。67岁的村民梁国斌守着土法吊炉，炉中火苗跳动，刚出炉的月饼金黄酥脆，甜香与麦香交织。揉面、包馅、压模、烘烤……延续千年的古法技艺正鲜活迎接中秋。
“烤月饼一定要掌握好火候，火要匀，这样顾客吃着才香，有特产的味道……”梁国斌一边翻动烤盘中的月饼一边介绍。
繁峙月饼源于金元时期，千年古法传承至今。面粉、鸡蛋、红糖、胡麻油等原料配比精准，馅料手工翻炒研磨，包好馅的面团需放入特制烤盘，正反高温烤制20分钟。成品外酥内甜、醇香不腻，兼具易消化、耐保存的特点，是当地中秋走亲访友的佳品。
在繁峙县村落中散落着众多坚守古法的月饼工坊，虽规模不大，却传承了传统饮食文化。从选料的严苛到和面的力道，从包馅的技巧到烘焙的火候，每道工序恪守古法精髓，村民们用双手锁住当地人的味觉记忆与文化情感。
如今，年轻一代接过了传承的接力棒。“学做古法月饼不只是学门手艺。”一位年轻传承人表示，起初跟着老师傅学选料、揉面时，只觉得步骤繁琐，直到慢慢从繁琐的选料、揉面中领悟到老配方的精准是对食材的尊重，火候的把控是祖辈的坚守。
在当地，年轻人们以创新激活古法：现代包装设计赋予传统“新颜值”，短视频记录让香气跨越屏幕，使繁峙月饼走出地方……年轻人们既让家乡味被更多人品尝，也让古法技艺在传承中“活”起来，让更多人在品尝中感受到了跨越时光的乡愁与匠心。(完)
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