There are many dishes that I like to eat, including sweet and sour pork ribs, Guijiang fish, seaweed and egg drop soup, stuffed tofu and so on. But if you ask me what my favorite dish is, I will answer without hesitation: "Stuffed eggplant!"
Making stuffed eggplant is actually not complicated. You only need to prepare a few eggplants, prepared stuffed heart, and about 250 grams of flour, and the raw materials are ready. First cut the eggplant into round pieces about 1 cm thick, then cut the round piece in half, and then stuff the prepared stuffing into the eggplant. The stuffed eggplant is almost ready. However, you can’t put it in the pot yet. There is another important step, which is to add some water and an appropriate amount of salt to the flour to make a paste. Coat the stuffed eggplant with a layer of flour batter, and then put it in the pot. The control of heat is crucial. If the firepower is too strong, the stuffed eggplant will be fried. If the firepower is not enough, the stuffed eggplant will not be cooked. Therefore, the control of heat is the key to whether it is delicious or not.
Wait patiently until the stuffed eggplant turns golden brown, and then you can take it out of the pot! The fried stuffed eggplant is golden brown and exudes a strong fragrance. Take a bite gently, ah! Crispy on the outside and soft on the inside, plus the fragrance of pork, it’s so delicious!
The oval-shaped stuffed eggplant is not only delicious, but also beautiful in appearance. It is the best in fried dishes. Stuffed eggplant can be said to be a delicacy suitable for all ages and loved by everyone. Friends, if you come to my hometown as a guest, this delicious stuffed eggplant will surely make you full of praise and linger over it.
Guangdong Snacks - Steamed Rice Roll
Guangdong snacks are of Lingnan flavor and mostly originate from the folk. Most of them have been passed down and become traditional famous foods. The mature methods of Guangdong snacks are mostly steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, which are fried snacks, using rice, noodles and grains as raw materials, with different flavors; cakes, which are made of rice, Mainly noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented; flour and flour foods use rice and noodles as raw materials, and are mostly cooked. Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor and characteristics of the porridge; desserts refer to various sweet snack varieties, excluding noodles and cakes, with ingredients other than eggs, In addition to milk, most of them are roots, stems, stalks, flowers, fruits, kernels, etc. of plants; omnivores include anyone who does not fall into the above categories. They are named because they use a variety of ingredients. They are famous for their low prices and diverse flavors. .
My favorite thing to eat is steamed rice rolls. It is soft and smooth, white in color, sweet and fragrant, not fat or greasy. Steamed rice roll is a kind of rice product, also called steamed rice roll. Take Guangzhou's most famous "Yinji" rice rolls as an example: This store is located on Wenchang Road and specializes in soy sauce beef rice rolls, which is famous for its thin, tough, fragrant and smooth rice rolls. In the early days of liberation, it was run by Wu Yin. She was taught by a famous teacher and learned the technical skills of steaming rice rolls. The rice rolls are "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as roll rice noodles and pig rice rolls (because they resemble pig intestines), were created by Pantang Hexian Hall during the Anti-Japanese War and are now available in snack shops, teahouses, restaurants, and hotels. It steams the rice milk into thin sheets one by one in a special multi-layer steamer or on cloth, then puts meat, fish fillets, shrimps, etc. on them, steams them, rolls them into long strips, and cuts them into plates. Those with the above raw materials are called beef intestines, pork intestines, fish fillet intestines and dried shrimp (kernel) intestines; those without fillings are called vegetarian intestines; those with sugar added to the rice milk are called sweet sausages.
Kebabs are not only a street-style fast food, but also a delicious dish that can be served to entertain guests. The authentic skewered meat is as bright as the roasted whole lamb. The taste is slightly spicy and fragrant, not greasy or tangy, and the meat is tender and delicious. The materials used are not as strict as roasting whole lamb. The difference between the two lies in the size of the roasting scale and the specific method. To make skewered barbecue, first remove the clean meat and cut it into thin slices. It is best if each slice is lean and fat. Then match them with fat and thin ones, and put them on the iron drill one by one. In the past, the skewers used for making skewered barbecue were wooden skewers cut from thin strips of red willow. Today, this original wooden dowel is not easy to see. After the meat is threaded, place them evenly and densely on the trough-shaped iron barbecue stove burning anthracite coal. Bake while fanning, sprinkle with refined salt, cumin and chili powder, and bake up and down for a few minutes. edible. Xinjiang Cold Noodles
Xinjiang Cold Noodles are also called yellow noodles, named after their yellow color. They are called "Sereke Axi" in Uyghur and are a summer snack. One of the main ingredients in the noodles is Penghui, which comes from the "stinky basil" in the Gobi. When making cold noodles: first knead the dough with light salt water and alkaline water, add flenghui water, and knead the dough until it is soft, smooth and stretchy.
Pink soup
Pink soup is a snack of the Hui people in Xinjiang. To make noodle soup, pure soy starch must first be used to make noodle cubes, and then the large noodle cubes should be cut into small pieces. Chop the fresh lamb rib meat into small pieces, pour it into a frying spoon, add salt, pepper powder, soy sauce, sauté until dry, and add broth. Bring to a boil and simmer over low heat until the meat is tender. Add jelly and cabbage and stew briefly. Add onions, spinach, red pepper, vinegar, pepper, water-cured fungus, etc., bring to a boil and serve. The pasta eaten with the noodle soup is called Youxiang. Youxiang is made by mixing oil, water and alkali with flour, making it into a cake shape, and frying it. p>
Xinjiang people like to eat noodles and fried noodles, both of which are inseparable from La Tiaozi. The key to making noodles is to add the right amount of salt. The dough needs to be kneaded thoroughly and evenly chewed. Place the noodles on a chopping board, apply clear oil on them, and cover with a damp cloth. Pull it in and cut it into strips with a knife, making it thinner and thinner.
The chefs in the restaurant are very good at pulling, and a good chef can pull more than ten kilograms at a time. Households generally use single pulls, and one can reach several meters. Hand-caught mutton
First chop the mutton rib meat into large pieces, cook it half-cooked and remove the foam. Place the meat pieces on a plate, sprinkle onion slices with a little salt, and steam until tender. Bring the soup to a boil, add minced onions, minced chili peppers, pepper and salt, season well and pour over the meat.
As the saying goes: Food is the most important thing for people, and every place has its own unique local specialties. In my hometown of Zhongshan, there are many famous snacks, such as almond cakes, fried rice cakes, and rice dumplings. ```Among them, the most delicious and famous one is Haizhou "Rong Shutou" fish cakes.
Haizhou fish cakes are bright in color, fragrant and extremely delicious, and the taste is delicious. I never get tired of eating it. The fried fish cakes all look like "yellow skin". When you bite into it, the fish meat is very elastic. The fragrant fish meat and the chives are really a perfect combination. It's perfect. The outer skin of fish cakes is the most delicious, and it is very refreshing to eat.
Haizhou fish cakes are not only bright in color, flavor and delicious, but also come in many shapes.
The shapes of Haizhou fish cakes include round ones with chili peppers; there are flat courtyard shapes; if we want to make more various shapes, we can make them into star shapes, squares, rectangles, and heart shapes. ``````Note (the above shapes are not available in fish cake shops, they are the shapes I developed myself)
The making of Haizhou fish cakes seems very simple, but in fact there are A lot of knowledge and skills are involved. We first need to use a sharp knife to cut the fish into pieces. Chop the pieces of meat into minced meat, and then use a wooden stick or hands to beat the fish meat. Take a few green onions, cut them into pieces, and sprinkle them into the fish. Open the pot again, put a small amount of peanut oil in it, and after the pot is hot, use round frames to frame the fish into a round shape, and then put in the following In the word "pot", the heat is also very particular. If it is too fast, it will be too fishy. If it is too cooked, it will not taste good, so just fry it for about 3 to 4 minutes. The method for the fish balls is the same, just make it Just round ones are enough. As for the chili fish cakes! Just use a chili pepper to open the mouth, dig out its cubs, stuff the fish cakes inside, and fry. In this way, the fish cakes are ready, and they are colorful and fragrant. , all kinds of flavors.
When eating chili fish cakes, many people like to eat them in several bites, but I am different. I like to separate the chili peppers and fish cakes first. Eat fish cakes and then eat chili peppers, because you can tell whether the chili peppers are spicy or not. Once, my dad bought a lot of fish cakes and chili fish cakes, because there were too many people at that time, and I couldn't mix the chili peppers with them so disgustingly. The fish cakes were separated, so I had to eat them one bite at a time. When I took the first bite, it was so spicy that my tongue could barely feel anything and tears came to my eyes. From then on, I changed my name to Chili Fish Cake --- -"Eating till I burst into tears"
Friends, do you want to eat fish cakes? If you want to invite me to my hometown as a guest, I will definitely give you delicious and authentic Haizhou fish cakes. Let you indulge in the fish cakes from my hometown.
Yangchun Noodles
Yangchun Noodles have a nice name and look very noble. In fact, they are the cheapest and most popular food among the people in Jiangnan. A popular noodle dish that makes you feel comfortable spending money. In "Morning in Shanghai", the capitalist Xu Yide pretends to be poor in order to avoid the public-private partnership and asks the waiter to deliver the Yangchun noodles for lunch. It can be seen that the Yangchun noodles are the patent of the working people. As for the reason for choosing such a Yangchun Baixue name, it may be because of its opposite meaning, but I am sure that the person who chose this name is definitely not a lower-income person.
More than twenty years ago, my uncle’s family seemed to particularly like Yangchun noodles. Every Sunday, my uncle would take the whole family to a noodle shop in town to eat Yangchun noodles. The two cousins ??were very happy, but I didn't like it very much. There is nothing else except some chopped green onions sprinkled on the Yangchun noodles. They are smooth and tasteless at all. After the first bite, you don’t want to take the second bite. Every time I couldn't finish a bowl of Yangchun noodles, I always reminded my uncle in a subtle way that it would be better to eat wontons, which at least still taste like meat. But my uncle resolutely refused, saying that wontons were too expensive and he didn’t eat them often. For the same dime, you could eat Yangchun noodles to your heart’s content, but you could only stuff your teeth with wontons. The gap between my uncle's teeth is so big. I don’t like eating, but I have to accompany my uncle and his family to eat every Sunday because it is their holiday and they have been waiting for this day for six days. Everyone in the noodle shop in town knows my uncle, and every time he comes, he will quickly serve Yang Chun noodles without asking for instructions. Then, the uncle and his family will start working hard and make happy noises. Whenever this happens, I look at the sunny face in front of me with a sad face.
Lu Wenfu specifically mentioned Yangchun noodles in "Gourmet", saying that the first pot of Yangchun noodles is the most refreshing and delicious. Therefore, many people rush to eat the soup early. I think my uncles definitely don’t eat this kind of Yangchun noodles. But no matter what, I have no interest in Yangchun Noodles anymore. My appetite disappeared more than 20 years ago.
Guangbing
Guangbing is a snack in Fuzhou. It is said that it came here to commemorate Qi Jiguang. In short, it has a certain relationship with this national hero.
When I was a child, I always liked to stand in front of the tall barrel stove and watch the master making cakes. There are chefs who make light cakes everywhere, and a chopping board and a stove are all the props.
The bakery chef rolled up his sleeves high, smashed the dough with alkaline water and salt water, and then divided it into pieces. He patted it left and right with his hands, and a small round cake came out. Poke a small hole in the middle with a bamboo stick and stick it against the inner wall of the barrel stove. Wait, after a while, the fragrance will float out of the stove. It was estimated that it was almost done, so the bakery chef gave it a quick shovel with a small shovel, and the browned cake popped out.
This light cake is hard and yellow, and it takes a lot of effort to bite it. Without good teeth and a tenacious fighting spirit, it is impossible to deal with it, but once it enters the mouth, it becomes more chewy and fragrant. Chewing, I always end up eating one piece and wanting to take away the second piece. The light cake is chewy and can be stored well. It can be stored for ten and a half months without any problem. It is perseverant and has a very national spirit. Maybe this is its relationship with Qi Jiguang. Guangbing was very cheap, costing a penny a piece. At that time, I often visited Guangbing Stove, bought one or two pieces, and chewed them all the way to school.
In the winter, the bakery chef is relatively happy, guarding the stove to keep warm, but in the summer, he is miserable. He is still sweating profusely when he is shirtless, and the sweat drips on the stove. I didn’t dare to buy it, because there must be the hard work of the cake maker in the cake.
Some time ago, I mentioned light cakes to my fellow Fujianese. They all said that they are delicious and good for teeth. Chewing them regularly is definitely better than "white arrows" and "green arrows". But I don’t know if it is still available now. I haven’t eaten it in many years. Hopefully, this light cake oven can still be seen on a street corner in Fuzhou.
Taro fruit
Taro fruit is one of Fuzhou’s breakfasts, also known as triangular cake. It is said to be made by boiling betel nut taro, peeling it and grinding it into a paste, then mixing it with rice flour and kneading it. Then, cut it into triangular shapes, put it in a frying pan and fry until both sides are browned, then remove from the pan. When eating, wrap the lower end of the taro fruit with a piece of paper (because it is very oily), use one corner as a breakthrough point, and take a bite. It will be charred on the outside and tender on the inside (grayish white on the inside), and there will be a fragrance of taro. Well, it tastes good. Awesome.
Fried taro fruit stalls are also everywhere. Early every morning, you can see stalls set up in the streets and alleys. The smoke is filled and the aroma is overflowing. People buying taro fruit are holding bowls or Carrying a small bamboo basket, waiting for the taro fruits to come out of the pot. Often one pot is bought as soon as one pot is fried. But there are also some leftovers that you can't finish buying. It doesn't matter if you leave them for an hour or two. They still taste very fragrant. They are not like fried dough sticks, which become old dough sticks that you can't chew soon after landing. Therefore, the stall owners selling taro fruits are very proud. Sometimes it is ninety o'clock in the morning and they are still not closing the stall, and they are slowly guarding the few pieces of taro fruits that have not yet been sold. They know that there will always be people who are prone to hunger and will leave in search of the fragrance.
Fuzhou citizens usually have breakfast with a bowl of hot pot paste and a taro fruit. It is both delicious and practical. After eating, they go to work feeling full, which shows their revolutionary energy. There is no way to tell.
Guobianbao
Once when I was discussing food with my colleagues in the office, I said that in terms of food, the Guobianbao in Fuzhou is the most delicious. They asked in unison: What is pot edge paste? These guys who are usually the most invincible in the world actually have something they don't know about. I proudly began to introduce them to Fuzhou snacks - pot edge paste.
Pot side paste is available in many places in Fuzhou and even Fujian, but I have never seen it in other places. The reason why it is not produced may be that there is no condiment called "shrimp oil" in other places, and If you don't add shrimp oil to the pan side paste, it won't be the pan side paste.
The preparation of pot-side paste is very complicated. You need to wash the rice and soak it for several hours, and then grind it into a paste for later use. Set up a large pot, boil a pot of soup, add dried shrimps, dried razor clams, mushrooms, onions, garlic, celery, and finally a few spoons of essential shrimp oil to make a thick soup. This is not over yet, it is the first step in the long march. Pour out the soup and put it into another dish. Add some water and heat it until it is 70% hot. Spread peanut oil evenly around the pot, then scoop a bowl of rice paste and pour it around the pot and cover it. After three minutes, when you see the rice milk curling up at the edge of the pot, use a spatula to scoop it into the water, add more water, and repeat the above behavior. When the last, fourth time of pouring is finished, add a portion of thick soup, and add auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot, keep it warm over low heat, and prepare it for sale.
In short, this is an iterative process, and it cannot be done without patience. Therefore, most families do not make pan-fried paste, and if they want to eat it, they go to the street to buy it. You can buy it in restaurants and stalls in the streets and alleys of Fuzhou, and it's very cheap. The rice paste on the side of the pot has a special taste, with a strong seafood flavor. Each piece of rice paste is rolled up and white, like a tube of green onions. It is very refreshing. It is also paired with yellow shrimps, dried razor clams, black mushrooms, and green green onions. Garlic is bright in color and appetizing.
Upon hearing this, the throats of my colleagues moved. Then we discussed that when we can go to Fujian for a business trip, we must try this pot-side paste. I added that in Fujian, pot noodles are served as breakfast and after-dinner snacks, and are not regarded as a main meal. Maybe it is because they don’t care whether they are full or not. Thinking about the local varieties of snacks that are so sweet and cloying, everyone says: Fujian people are really happy.
Yes, the people of Fujian are so happy.
Wontons
I think there is probably no snack as popular and with as many names as wontons.
Wonton is called Bianrou in Fujian, Chaoshou in Sichuan, wonton in Yunnan and Guangxi, and wonton only in Jiangnan.
The content is similar, but the form is slightly different. Fujian's wontons focus on freshness, and adding shrimp oil is a major feature of it. When I was a child, my mother, who loved wontons, was always buying wontons. She bought them again and again, and she bought experience. I know that the wontons in the street restaurant are too strong, so I have to pour boiling water after eating. The wontons in the restaurant at the end of the street taste good, but only the skin is visible, but the meat is not visible. The best one is the "wild wonton restaurant" across a few streets. "The shop is said to be wild because it is sometimes open and sometimes not open, as if it all depends on the owner's interest. The wontons at this restaurant are plentiful and taste the most authentic. Each wonton is white and translucent, with a bit of red meat filling looming in the middle. Coupled with a few chopped green onions, it looks like white lotus in a pond of autumn water. Fujian's wontons are generally very frugal. Just put a small wooden stick on the meat paste and flip it over the wonton skin, and one wonton is completed. Often a plate of meat paste can handle the wontons sold in a day. Those who eat wontons are usually girls. They can slowly raise their orchid fingers and use a small spoon to carefully scoop up the wontons and put them into the cherry mouth without worrying about gains and losses. Therefore, compared to other snacks, Fujian wontons are more feminine.
Sichuan wontons have a distinct personality and a masculine flavor. The first major feature is that there is no soup, and the second major feature is that it is so spicy that it is unforgettable. That year I went to Chengdu for research and made a special trip to visit the "Chaoshou". Unexpectedly, what was served was a few dry and firm dumpling-shaped wontons, with a layer of red chili oil poured on them. Relying on my ability to eat spicy food, I struggled to swallow this bowl of "chaoshou". As a result, besides being spicy, I can’t remember if it tastes like anything else.
Wonton is the most common snack in the Jiangnan area. The wontons here are divided into two types: large wontons and small wontons. Large wontons are filled with more fillings, including fresh meat and vegetables, but they are not as thick-skinned and filling as the dumplings in the north. People in Jiangnan are always unwilling to make dumplings in the style of the people in the north. They always want to maintain the same style. Even if the tradition of wonton is a little bigger, the true character of Xiaojiabiyu remains unchanged. Jiangnan Big Wontons are enlarged small wontons that look like a nun's hat. They have a lot of soup and enough soup. Most people will feel seventy full after just one bowl.
The authentic Jiangnan wontons have the most Jiangnan cultural flavor. The skin is carefully rolled, and the pattern in the bowl can be seen when it is pressed against the bowl. It is really as thin as a cicada. The meat should be lean and processed delicately without any residue. After the wontons are cooked, the skin will be crystal clear and stretched, "white and rosy, unique", like beautiful white butterflies. At this time, the focus will not be on eating. However, there are not many such small wontons nowadays, and both the people who make them and those who eat them seem to have lost this exquisite mood. Instead, there are popular small wontons that can be found all over the street. They can be simply wrapped and done. You don’t even need to roll out the skin, just buy them ready-made.
When I was studying in the north, I missed wontons (from Jiangnan in Fujian) so much that I gritted my teeth. The student from the north was very disapproving and said, what’s so delicious about that? The clear soup with less water is not as solid as our northern dumplings.
Yes, if you want to be solid, eat northern dumplings; if you want to be slim, eat Jiangnan wontons.
Mutton Skewers
It’s strange, I never eat mutton, but I always like mutton skewers.
The first time I ate mutton skewers was in Beijing. That day, I checked out information from the Beijing Library and turned to the area near Baishi Bridge, where there were restaurants and food stalls. First I bought the imitation dietary supplement Wowotou, which made me feel sour. After complaining about how the Empress Dowager Cixi had such an appetite, I stood in front of a kebab stall. I didn't want to eat it, but I was attracted by the fragrant smell.
My classmate is also from the south and doesn’t eat mutton, but I admire his spirit of daring to think and do things. He first bought three skewers, and then said with a look of death, "I'll eat and see first." He took a bite carefully, rolled his eyes, and then increased the frequency. I stared at his big mouth that was moving up and down, and asked directly: "Hey, don't worry about eating, is it delicious or not?" He finished three skewers in one go with "Hmm," and then he touched his belly and said with satisfaction. : "It would be silly not to eat it." He quickly took out his money, grabbed a handful with each hand, and took a bite of this skewer and a bite of that skewer. It was really delicious, fat but not greasy, full of caramel aroma, and there was also a unique one that said no There was a strange smell coming out (later I heard from my classmates in Xinjiang that it smelled like cumin). We just walked and ate like this, and when we were done, we bought some more on the spot, since there are mutton skewers stalls everywhere. We ate until we were full and the food smelled like mutton. We couldn't eat it anymore. If we continued to eat it, we would have to become grassland herdsmen.
I originally thought that mutton skewers were so delicious, but my classmates from Xinjiang said: What kind of mutton skewers are they? What’s really delicious is our Xinjiang mutton skewers, which is the hometown of mutton skewers. For the first time, I envied the people of Xinjiang so much and truly felt that Xinjiang is a good place.
We don’t have the chance to go to Xinjiang, so let’s just treat Beijing’s mutton skewers as Xinjiang’s.
After I returned to the south, I also saw mutton kebabs, but not only did they look stingy, but the taste was completely different. If the mutton kebabs in Beijing are imitations of famous brands, then the mutton kebabs in the south are fake. . There are exceptions. Once on a business trip to Nanjing, I found long-lost mutton skewers in Xinjiekou. The taste and appearance were the same as those in Beijing.
Once again, I stood on the streets of Nanjing and started chewing without regard for politeness. Whenever I go to Nanjing from now on, I will try my best to sneak away to Xinjiekou for fun.
But I am always unwilling to give in. No matter what happens, I will always encourage the boss: "Let's go to Urumqi to hold a readers' and writers' association?"
Mutton Steamed Bun
< p> With mutton skewers at the bottom, I felt bold when I went to Xi'an to eat mutton steamed buns.I saw the majestic Terracotta Warriors and Horses, touched Yang Guifei’s bathing pool, escaped the pursuit of small businessmen and hawkers, ate freshly picked strawberries in the fields, and of course climbed the Big Wild Goose Pagoda and the ancient bell tower. , then it’s time to taste Xi’an snacks.
The most representative snacks in Xi'an are Roujiamo and mutton steamed buns. However, I didn't even look at the Roujiamo. It was a big fat piece of meat stuffed into a big pancake, and the fat was coming out. Even though the owner of the Roujiamo said it was delicious, I just couldn't eat it. It’s not that I’m afraid of getting fat, it’s that I haven’t eaten fat since I was a child. I gave up the Roujiamo, but I must eat the mutton steamed bun.
So I went to find it. I walked around the ancient building and when I got tired, I sat down at a small stall. After sitting down, I realized that an old man opposite was concentrating on his work: breaking a hard piece of steamed bun into particles. He broke it off with concentration and leisurely, and put the fallen powder into his mouth with his little finger. What is he doing? Do you have bad teeth? Just as I was thinking about it, I saw the old man pouring the chopped product into a large bowl filled with thick soup. The bowl of thick soup suddenly turned into a bowl of paste. The old man drank the bowl of paste with great gusto, stood up, wiped the residue on his beard, took a loud smack, and his face was full of happiness. Suddenly I seemed to understand something, so I quickly called the waiter and asked: "What is that?" "Mutton steamed buns." God, is this stupid thing the famous mutton steamed buns? When I was little, I hated putting steamed buns in soup. They were too soft, had no texture or taste, and no matter how delicious the steamed buns were, the soup would be muddied.
So, unfortunately, the biggest gain in Xi'an was to buy a bunch of folk handicrafts, but when it came to food, there was nothing.
I read Jia Pingwa’s article about Shaanxi snacks, in which he spent a lot of words describing the wonderfulness of mutton steamed buns, but I still wasn’t incited by him to the point where my mouth watered. This is rare in my history of reading books about eating.
Korean Cold Noodles
When I first arrived in the Northeast, I was surprised when I saw authentic Korean people and Korean characters for the first time. Later, after seeing more, I became accustomed to it. Then I began to think about how to have a deeper understanding of Korean national culture, such as their food culture, and more specifically, how to eat at the Korean snack bars around the school.
So, I first went to the Korean kimchi stall to do some reconnaissance, got close to the Korean aunt who bought the kimchi, and asked: "What does Daolaji mean?" The Korean aunt really looked like "Surprise Attack" The old lady in "" is so kind. Not only did she patiently answer my kindergarten-level questions, but she also recommended that I buy the representative Korean kimchi - Platycodon. After tasting platycodon, I gained confidence in Korean snacks.
That day, it was minus 18°, and the world outside the house was already gray and white. When I came out of the bathhouse, my hair was frozen into sticks. I didn't feel cold, just thirsty. I looked around for a place with water, and later I found a sign of "Korean cold noodles" fluttering in the wind. Cold noodles? Just enough to quench your thirst. Plunging in, there were already a lot of people inside, and everyone was holding a big bowl and filling their stomachs with cold noodles. It looked very comfortable. So I also asked for a bowl. After it was served, I felt something was wrong. There were no ripples on the bright red noodle soup, and of course the noodles were lurking in the bottom of the soup. However, the soup looked as if it had just come out of the tap. Not to mention, it also smelled of bleaching powder. Doubt is doubtful, I am really too thirsty, I don’t care, just drink before talking. As a result, my thirst was quenched, but all the remaining warmth in my body was taken away. I ran all the way back to the dormitory, holding a hot water bottle and pouring boiling water. It took a long time to melt the ice lump in my stomach.
I made a fatal mistake. Northeasterners and southerners are inherently different. They can eat frozen pears and popsicles in the ice and snow because they have strong stomachs that have been trained since childhood. So they can eat cold noodles wrapped in big cotton-padded jackets, but I can only wear short sleeves.
However, I still don’t have the courage to taste Korean cold noodles again. Even thinking of these four words makes my stomach feel cold.
I don’t blame Korean cold noodles, I can only blame myself.
Daokou Roast Chicken
I feel ashamed to say that I have been studying abroad for several years and most of my attention was spent on eating. The reasons are: first, the boring food in the school cafeteria makes me always hungry; second, it is due to nature. "Food is the first priority for people", and I am certainly no exception.
So, not long after arriving in Changchun, I found out that "Daokou Roast Chicken" was quite unique, so I hurriedly went to inspect it in person. Sure enough, the roast chicken displayed in the window was tender, golden, hot, and exuded a charming aroma. People lined up to buy the roast chicken, which further confirmed that the reputation of this roast chicken was well-deserved.
In the next three years, as long as I had some money in my wallet, I would rush to deliver it to a roast chicken shop. If I couldn't afford a whole chicken, I would buy half a chicken; It tastes very good and is the most popular thing among poor students). The joy of walking with a small bag of roast chicken is indescribable. I just feel how wonderful life is at that moment. If you go to study Shuguan at this time, you can "gnaw" down the thick "brick" effortlessly. This is the power of "Daokou Roast Chicken". Sometimes, people's appetite is much more important than their brains. In other words, even material can sometimes unceremoniously defeat the spirit.
Whenever the female compatriots in the dormitory celebrate their birthdays, they all have to buy "Daokou Roast Chicken" to feast on everyone. After the chicken is on the table, often before the plastic bag is opened, everyone is already eager to fuck it. The fragrant and hot roast chicken was tender and without residue, even the bones were crispy. A piece of chicken slipped into the stomach before it could even linger on the tongue. At this time, brothers and sisters often come uninvited in search of the fragrance, say "Happy Birthday", sit down and start chewing. At that time, when we asked our brothers and sisters to do something, or in turn they asked us to do something, the price was always the same: a Daokou roast chicken.
The three years in Changchun can be said to have been spent with the aroma of "Daokou roast chicken". (Although we can’t eat it often, the aroma that comes from a roast chicken restaurant not far from the school every day makes our study life more interesting.)
Graduation students At that time, someone told me that there was a big cake shop specializing in meat-stuffed flatbreads, which were too delicious to mention. It's a pity that there is no chance. Otherwise, now there will be something delicious for me to savor.