? My hometown, Wuhai, is located in the west of Inner Mongolia. It is a modern industrial new city established in the Gobi desert in the northwest in the early 1970s, and it is also an immigrant city. Builders from all corners of the country gathered here. While building the city, they brought food from their hometown. The most lively street in this city is the dining street, where there are Sichuan cuisine, Hunan cuisine, Shandong cuisine and other major cuisines, as well as authentic snacks from all over the country. This far and wide food has created a small town that eats delicious food. Under the high standards and strict requirements of foodies, major restaurants are striving for perfection, continuous improvement and vigorous development.

? In fact, in Wuhai, everything you eat is imported, but it is no ordinary craft to make imported goods exceed the place of origin. Among them, I think the most prominent is not the big dish, but the snack-Sepi.

? Niangpi is the most common snack in northwest China. Produced in Shaanxi, Bameng and many places outside the northwest. Appellations vary according to regional dialects and appellations. Some places are called cold rice noodles, and some places are called rice noodles. There are sesame sauce cold rice noodles, Shaanxi cold rice noodles and northwest fermented rice noodles. They are all twin brothers. Although it is the same food, it is slightly different from the way it is eaten and tastes very different.

? Although the stuffing skin is an ordinary snack, the process of making it is unusual. Flour should be made of fiber, kneaded into hard dough with water, and then kneaded repeatedly in clear water. After washing, there are two kinds of things in the basin, white batter and sticky gluten. The flour paste is precipitated overnight, and then steamed in iron snails for 8- 10 minutes, which is the fermented skin. Gluten is also steamed and sliced, which is the best companion for making skin. The most technical test is soup, which is the secret skill of each family. Whose soup is fragrant, whose stuffing is naturally delicious. When the soup is ready, we need to mix all kinds of small ingredients together, such as soy sauce, mustard juice, balsamic vinegar juice, garlic juice, sesame oil, Chili oil and so on. And there are more than ten kinds. Finally, cut the stuffing into strips, put them into a pot, add various juices in turn, add gluten blocks, shredded cucumber and other accessories, stir well, pour them into a bowl, sprinkle some coriander powder, and a bowl of mouth-watering stuffing is ready. The rotten skin on the table is glittering and translucent in Huang Liang, as bright as jade, fresh and attractive. The entrance is delicate and smooth, hot and sour and flexible, and delicious. I can't help but make people have an appetite and keep eating. This smell is addictive. If you can't eat it for a few days, the bird will fade out of your mouth and you won't be able to fill the gap in your stomach.

? Over the years, I have been to the producing area of stuffed skin and other cities. Wherever I go, I will quickly ask my relatives and friends where I can sell stuffing. When I got a direction, I couldn't wait to find it and savor it with joy, but when I came back, I was disappointed again. Some are thin and hard, the taste is rough and difficult to swallow, and the soup is light and greasy. Some of them are thick and soft, and they have no skin tendons, so they are completely refreshing. Soup is more sour and spicy, but it is not fresh or fragrant. Countless times I came back disappointed on a whim. There are many places to go, and I think of Mr. Wang Zengqi's Duck Eggs in Dragon Boat Festival. "Although there are many duck eggs, they are not as good as those in my hometown! In the past, it was difficult for the sea to be water. I really despised salted duck eggs in other places. " This duck egg turned into stuffing skin, completely covering up my mood at that moment.

Wuhai's stuffed skin is gradually famous for its delicious taste. This classmate and his wife are separated. His wife told them to bring two bowls of Wuhai stuffed skin with them every weekend. Before boarding the train, the students went to the store seriously, cut the stuffed rubber bands into bags and repackaged the soup. Carefully protected all the way home, the fragrance overflowed all over the house, and the deep friendship between husband and wife was deeply mixed in the stuffed skin. I went to Xi 'an to see my friends, and my friends showed me all the famous foods, but unfortunately, the bean jelly here is not as delicious as Wuhai's. I went to my brother's house in Beijing, and there were freshly mixed stuffing skins in the supermarket. I bought it and tasted it. I shook my head with my tongue: "This thing can only be used as a cold dish." My nephew in elementary school asked me, "Aunt, do you want to be a meal?" I said, "Yes, you can eat from your aunt's hometown." Unspeakably lingering fragrance, long aftertaste. You must have a big bowl and eat enough to fully understand what is delicious.