在快節(jié)奏時(shí)代,樂清雁蕩山的連愛丹(阿連)堅(jiān)守傳統(tǒng),用“笨功夫”慢煮青草糊。她三月播種、十月收割晾曬青草,從留種到儲(chǔ)存親力親為。其手藝源于外婆,經(jīng)母親傳承,她又在傳統(tǒng)技法上改良口感,創(chuàng)新四季吃法。熬制時(shí),她淘洗、柴火慢熬、精細(xì)過濾,還創(chuàng)新加入石斛花等。阿連以市集擺攤?cè)谌敕沁z圈,雖申請(qǐng)非遺未成功,但更堅(jiān)定傳承決心,想讓更多人了解這份匠心與溫情。
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