辽宁
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腊月初八的晨光，总裹着一缕绵长的粥香漫进寻常巷陌。砂锅内，大米的温润、小米的绵密与红枣的甜糯相融，红豆、莲子、桂圆、花生在文火中慢慢舒展，将岁月的醇厚熬煮成一碗浓情。老辈人说，这碗粥要慢炖才够味，就像日子要沉淀才安稳。盛一碗温热的腊八粥，入口是食材交织的鲜香，入胃是驱散寒意的暖意，也藏着“过了腊八就是年”的期盼。案头的腊八蒜泛着浅绿，窗外的风添了几分年味，一碗粥的光阴，便把岁末的温柔与团圆，都装进了寻常烟火里。
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