1) Put the longan close to your mouth, and when you pinch the epidermis with your hand, the longan will slip into your mouth with a splash. When you bite it gently, your mouth will be filled with fresh juice, which is sweet, delicious and refreshing.

2) Chinese cabbage, brown rice with green salt, and chrysanthemum tea with earthenware water.

3) the aftertaste is endless, and the mouth melts.

4) The Yangtze River around the country knows the beauty of fish, and the bamboo trees connect the mountains to feel the fragrance of bamboo shoots.

5) when this fish was served, we were all intoxicated by the strong smell of fish. I couldn't help taking a deep breath. It smells good!

6) The green bamboo shoots greeted the boat and the red fish came in for nothing.

7) The fat and crisp spoons of perch are delicious, and (Mai Qiao) the new cooked oil tastes like cakes. Since ancient times, people have been light and rich, and they have returned to their hometowns.

8) Nostalgia is the yearning for taste. No matter how many years a person has been wandering outside, even if his accent has changed, he still has infinite ideas about the food in his hometown.

9) Eating is a kind of happiness, and taste is a kind of interest.

11) First, put a piece of tofu, then add some soup, and then some fragrant and delicious fish. It is tender and tender, oily but not greasy, with spicy taste in acid, which is memorable, and its lips and teeth are fragrant. This pickled fish is really delicious!

11) In Shu people, your celery sprouts, and mixed dove meat makes it.

12) Watermelon is full of treasures. Watermelon peel is fried as a dish, and the pulp can quench thirst and clear fire. Watermelon seeds can also be fried and eaten in leisure time. Watermelon is not full of treasures.

13) At present, delicious food can always be thoughtful, or greedy and charming, observing before eating, thinking during eating and appreciating after tasting.

14) Yangzhou fresh bamboo shoots take advantage of shad to cook the spring breeze in early March.

15) I took a water bottle and poured boiling water into the teacup. Suddenly, Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful.

16) The jackal waved his double knives from left to right, and the golden plate flew high with snow. Xuzhou's bald tail is not enough to remember, and Hanyin's head is far away. The fatness of the bream is the first, and it is both full of fun and bleak.

17) There are 311 lychees a day, so I don't hesitate to be a Lingnan person.

18) When I visited Tang 'an for the first time, I cooked Coix seed, and I carved Hu Mei. It was as big as amaranth and white as jade, and it was slippery and fragrant all over the house.

19) in a short time, a large pot of pickled fish was robbed by our family. Although the taste is not authentic in the restaurant, it may be because I cooked it myself. I enjoyed this meal very much!

21) The triangular black forest is cost-effective, sweet but not greasy; Talami Sue is put in a small cup. Although the amount is a little less, it tastes better. Green tea cake is fresh and sweet, and its lips and teeth are fragrant; The floss bread is soft and delicious, and there are more floss.