Ration supplies, primarily consisting of rice and flour, were the main source of food for the villagers. Since the quality and quantity of rice were unstable, flour-based foods were more common. Every household would make noodles, dumplings, scallion pancakes, shumai, and fried leek dumplings. These dishes with starch, vegetables and meat made simple yet balanced meals. Sometimes, the residents would even get creative and add homegrown ingredients like white Epiphyllum and Chinese toon leaves to scrambled eggs, tofu salads or soups.
Mini China on the Table
During Lunar New Year, the villagers would enjoy a more sumptuous feast, with braised pork balls in brown sauce, spiced corned eggs, braised pork knuckle, chicken, seafood, mixed vegetables and pearl meatballs. Before Dongzhi (the Winter Solstice), families would work together to marinate meat and stuff sausages. Mothers from different households would exchange their signature dishes. As a result, each household’s table would be filled with home-cooked dishes from various Chinese provinces, just like recreating a Mini China on the table. One special dish was stir-fry vegetables, with ten vegetarian ingredients in it, offering a refreshing and appetizing contrast to the other meaty dishes. Some warm-hearted mothers would also invite single soldiers to join their family meals, showing a strong sense of hospitality.
