茶湯(tang)作為包(bao)(bao)頭東河(he)區已有百余年歷史(shi)的特色小吃,已被列入包(bao)(bao)頭市非物(wu)質(zhi)文化遺產名(ming)錄(lu)。相傳茶湯(tang)源于明代,因用熱水(shui)沖食,如(ru)沏茶一(yi)般,故名(ming)茶湯(tang)。
舀幾(ji)勺小米(mi)粉,澆些溫水略(lve)加攪拌,然后一(yi)(yi)手(shou)操壺,一(yi)(yi)手(shou)托碗(wan),“哧溜”一(yi)(yi)聲,細長的(de)龍嘴兒里(li)沖出(chu)一(yi)(yi)股清凌(ling)(ling)凌(ling)(ling)的(de)開水,碗(wan)里(li)頓時泛起(qi)一(yi)(yi)層細小的(de)泡沫,調出(chu)一(yi)(yi)碗(wan)不(bu)稠不(bu)稀的(de)茶湯來(lai),往沖好的(de)茶湯里(li)捏一(yi)(yi)把(ba)紅(hong)糖, 一(yi)(yi)碗(wan)熱氣(qi)騰(teng)騰(teng)的(de)茶湯便沖成了。經過一(yi)(yi)百多(duo)年(nian)的(de)傳(chuan)承和經營,茶湯成為(wei)包頭(tou)東河(he)區民眾(zhong)喜愛的(de)風味小吃。
沖茶(cha)湯時(shi)要(yao)先將(jiang)黃米放(fang)入(ru)碗(wan)(wan)(wan)內(nei),用(yong)(yong)(yong)熱(re)(re)水調(diao)勻(yun),然后用(yong)(yong)(yong)特(te)制(zhi)(zhi)大(da)銅壺(hu)里的(de)開水沖入(ru)碗(wan)(wan)(wan)內(nei),將(jiang)其(qi)沖熟,撒(sa)上紅糖,一碗(wan)(wan)(wan)熱(re)(re)氣騰騰的(de)茶(cha)湯便可以(yi)享用(yong)(yong)(yong)了。制(zhi)(zhi)作(zuo)過程說起來容易(yi),做起來難(nan)。沖茶(cha)湯要(yao)技(ji)術,茶(cha)湯原料也很講究。它要(yao)用(yong)(yong)(yong)糜子面(mian)放(fang)碗(wan)(wan)(wan)內(nei),用(yong)(yong)(yong)熱(re)(re)水調(diao)勻(yun),然后用(yong)(yong)(yong)銅壺(hu)的(de)開水沖入(ru)碗(wan)(wan)(wan)內(nei)沖熟,撒(sa)上一層紅糖,中間(jian)放(fang)一撮白糖。它的(de)質量要(yao)求是,沖得的(de)茶(cha)湯把(ba)碗(wan)(wan)(wan)反過來朝下,立即(ji)下墜(zhui),掛(gua)在碗(wan)(wan)(wan)邊,用(yong)(yong)(yong)手拍動,松軟抖動,不能從碗(wan)(wan)(wan)內(nei)掉下。