Let's meet Yangcheng Lake hairy crabs first! Its body is oval, with eight legs, thin and sharp claws on its legs, a golden Mao Mao on it, and a pair of big pliers that can "bite". It walks differently, "walking sideways"; Its eyes are very small, like two black rice grains, which will retract when touched lightly; Its abdomen is white, like a big fan, triangular is male crab, round is female crab; The most interesting thing is that when it drinks water, its two lips open and close, and it will spit out a string of pearl-like blisters!
Then, let's turn this crazy hairy crab into our delicious food! In order not to make the feet of hairy crabs fall off, we have to tie them one by one with ropes. The hairy crabs, who were just full of pride and bared their teeth, are now shrinking their hands and bowing their heads like criticized primary school students. Then put it in a steamer with water. Through the transparent cover, you can see that the original blue shell of hairy crabs gradually turns red and the fragrance floats out of the steamer.
Finally, we can enjoy this delicious meal. Peel off the small shell on the belly of the hairy crab, and then peel off the hard shell on the back to reveal the tender crab yellow. A bite into your mouth will "stick" your lips. Crab meat is not only fresh in your mouth, but also a little sweet. If you dip it in Jiang Mo vinegar, let alone how delicious it is!
2. Help write a composition about Yangcheng snacks in Yangcheng County, Jincheng City, Shanxi Province. Thank you. Not less than 500 words to mention "miscellaneous cutting" is a household name in Yangcheng County, Shanxi Province, and is well known to women and children; In spring, summer, autumn and winter, when the weather is cold, especially in the morning, you can see a street, or an alley, or a stall, surrounded by a group of people. Besides people sitting on simple tables and stools, there are also people sitting or standing next to them, with the No.2 bowl on their lips. All of them look like gluttons. It's really a sight of Yangcheng.
However, the source of the word "miscellaneous cutting" is not known. From the word meaning alone, miscellaneous words are easy to read, because this way of eating is a mixture of vegetarian dishes, finished products made of pigs, sheep and cattle and vegetables such as white radish, white gourd and beans. The soup is very watery and easy to eat, so miscellaneous words probably come from this.
But I don't know what the word "cut" is. Originally, someone wrote the word "food" with a word beside it, but I looked it up and it was not in the dictionary. Seeing someone use "cut" instead, I have to pretend today. However, I think it makes sense to change this word. Aren't all those meats cut off one by one with sharp knives? In Yangcheng, "miscellaneous cutting" can be divided into two categories, one is "miscellaneous cutting" of sheep and the other is "miscellaneous cutting" of cattle. It seems that the former is more authentic, and it is made of mutton tripe, sheep blood and mutton soup.
Especially in the winter morning, eating a bowl is fragrant and spicy, which fills the stomach and warms the body. It was really enjoyable. Because of this, people used to eat "chop chop" in winter, but now they eat it all year round. And most of them used to eat in the morning, but now some people eat at noon. In Qiao Feng market, there is a shop that specializes in "chop chop", and many people eat it.
As for the "miscellaneous cutting" of cattle, stewed beef strips are put in, and most of the blood clots used are pig blood. In summer, because sheep "miscellaneous cut" is easy to get angry, you can eat the second kind of "miscellaneous cut" outside in winter.
But the cost of the first kind of sheep "miscellaneous cutting" may be higher. However, some smart businesses pay more attention to long-term interests and prefer to win the favor of many citizens with high-quality services. In Yangcheng, there are many people engaged in "miscellaneous cutting" business, and their annual income is also high. A bowl costs two yuan, but it sells nearly a hundred bowls a day, with a profit of 50%. The daily income is nearly 100 yuan, and the annual income is 30 thousand.
This is called small profits but quick turnover. Speaking of the taste of "miscellaneous cutting", it may be in line with the taste of Yangcheng people. In addition to the main raw materials, garlic, oil pepper and coriander are essential condiments. Of course, salt, monosodium glutamate, soy sauce and vinegar are also essential.
With the accelerated pace of life, more and more people are eating "miscellaneous cuts". Look at the "miscellaneous" shops near the school, most of which are eaten by students. But the food is different, some want Chili, some want radish, and some want vermicelli. In short, some need to put more, some need to put less, and some don't. The shopkeeper will ask everyone according to their personal likes and dislikes.
Looking at so many students eating, I feel that Otawa's "miscellaneous cutting" has a deep fate for college students who go out from Yangcheng. Of course, when we recall the days when our parents were starving at school, "miscellaneous cutting" was simply an extravagant hope for them. We should cherish our present happiness, grow ourselves for the continuous progress of society and be a useful person to society.
Ha ha! ! .
3. Shanxi food composition 600 words Shanxi food stone cake
"Stone cake" is a unique food in Fenyang. It is not only crisp and salty, nutritious and easy to digest and store, but also deeply loved by people because of its unique production method. Because the cake embryo is made on a hot stone, it is named. Stone cakes have an obvious legacy of ancient stone cooking. The Yellow River has experienced a long historical process of human use of fire. The emergence of stone cooking method should be said to have a certain relationship with human consumption of grain, wheat and other granular foods. Growing grain for food began in Shennong period. Shennong is a sage among the ancestors of the Yellow River, the legendary Emperor Yan, and one of the ancestors of the Yellow River nation. He started agricultural production and taught people to eat grains. "White Tiger Biography" cloud; "People in ancient times ate animals and animals. As for Shennong, there are many people and there are not enough livestock, so Shennong makes land and teaches people to work out of the benefits of time and land. " But food is not suitable for direct barbecue on fire. Our ancestors invented the method of "burning grain on stone". Textual research on ancient history says: "Shennong told the people to eat grain, release rice and burn it on stones." As for "burning the valley on the stone", there are many records in other ancient books, such as Li Yun. Drink the burnt millet in a cup, add it to the burnt stone and let it cook. ""the sausage meat is cooked on a burnt stone. "This method is to heat the stone and cook food directly on the stone. This mainly uses the characteristics of slow heat transfer, slow heat dissipation and uniform heat distribution of stone to achieve the purpose of controlling temperature. This method has been used by later generations. There was a "stone cake" system in the Tang Dynasty, which was called "natural cake" in the Ming and Qing Dynasties. This ancient cooking method is still widely popular in Fenyang. Fenyang stone cake has two kinds of white flour and bean flour, the latter is generally eaten by oneself. Because of people's different eating habits, white flour cakes are divided into stuffing stone cakes, sugar stone cakes and ordinary stone cakes. The main raw materials are white flour, sesame oil, yeast (the ratio is white flour 1 kg, sesame oil 0.2 kg, yeast 0. 1 kg) and alkaline flour. For example, it is best to put some fried pockmarked seeds, pepper water and salt in the bean flour pebble cake. The stuffing is made of brown sugar. General pebble cake: 1. Prepare yeast the day before production; 2. Pour oil and alkali: pour sesame oil into a porcelain basin, add alkali juice (0.2kg sesame oil, add two small wine cups alkali juice) in proportion, stir evenly, then pour boiling water and stir again. 3. Cool the oil and alkali water before pouring the flour (if the oil and alkali water is not enough, cold water can be used instead). When you rub the dough into a cotton wadding shape by hand, stir the dough evenly, and the hardness is similar to that of a dry cake. After the noodles are mixed, let them stand for ten minutes before cooking. Before making, wash the stone, pour in sand, rub some oil (to prevent the stone from sticking to the bread) and then stir it repeatedly to make the stone heated evenly. When making, first grab a piece of dough and knead it repeatedly to make it look smooth. Then, knead the dough into round pancakes. Spread the hot stones around the seeds, leaving a thin layer in the middle, put the round cake embryo on it, and then cover the stones around. Generally, you can make about 15 pieces per kilogram of noodles. Filled pebble cake: 1. Mix the brown sugar stuffing in advance, add some sesame seeds, and mix well with the fried white flour and cooked sesame oil. 2. The making method is the same as the mooncake wrapping method, but the filling is only half of the mooncake filling, and the rest is the same as the previous method, but the sugar juice should be prevented from flowing out. And sugar pebble cake: 1. Dissolve sugar with boiling water before; 2. Oil and alkaline water should be reduced as appropriate; 3. When kneading dough, you should first use alkaline water and then add sugar to dissolve the juice; 4. Other productions are the same as before. Bean powder pebble cake: 1. Stir-fry pockmarked seeds in advance and pay attention to prevent burning; 2. Dissolve salt into liquid with boiling water, and then inject pepper water; 3. When kneading dough, first inject oil and alkaline water, then add salt juice, mix well and knead dough repeatedly; 4. Make the same barbecue method. Although this method of baking food is ancient, it is not easy to burn because of uniform heat transfer and can be cooked thoroughly. It tastes salty, crisp and delicious. Nowadays, the pebble cake has doubled in value and has become a birthday gift for people visiting relatives and friends and children.
4. My favorite Jincheng food composition came out from home and walked on the wide and straight Zezhou Road. The road is full of traffic, and tall buildings stand on both sides of the road. The tall and lush phoenix trees on the roadside bring shade to pedestrians in hot summer. As night falls, all kinds of neon lights merge the road into a luminous galaxy.
Walking all the way from west to east, there are motionless guards in front of the solemn municipal building, vivid statues in the center of the street are eye-catching, and the bustling vegetable market is filled with all kinds of fresh fruits and vegetables. People are doing sports in the gym, and there are thriving scenes everywhere. Further on, there is a beautiful park. Every morning, many old people do morning exercises here, walk the birds and breathe the fresh air in the morning. After dinner, people and their families go for a walk by the lake, and the children play games on the grass. The beautiful environment gives people a good mood. But according to my father, just over a decade ago, it was just a suburb and deserted. In this short period of more than ten years, such great changes and developments have come from the infinite wisdom and unremitting struggle of Jincheng people.
The new city is like this, and the old city is completely new. After the transformation, the People's Square glowed with new brilliance. The biggest change is in Huanghua Street. A few years ago, it was still full of messy alleys, but now there are no traces left by the years. In the past, dilapidated bungalows were demolished and replaced by new and bright residential buildings, and the streets became wider and brighter.
People's lives are also changing. There are all kinds of goods in the shop, and vegetables can be eaten all year round. Barber shops, photo studios, laundries and supermarkets can be seen everywhere in the street, which provides great convenience for people's lives. The concept of swimming and cinema provide places for people to rest and entertain. In addition, Jincheng has developed many tourist areas, such as Jueshan and the Forbidden City, attracting many tourists from all over the country. On holidays, the whole family go out together, see beautiful mountains and rivers, historical sites in You Mingsheng, climb mountains and go boating, which is really enjoyable.
Even today, our Jincheng is still under construction. More high-rise buildings have sprung up, more trees and grasslands are dotted with our homes, people's lives are getting richer and richer, and people's smiles are getting more and more cheerful. Tomorrow in Jincheng will be better. Each of us is like a grass, a tree, a brick and a tile in Jincheng. This is our home. Our bright future is Jincheng's brilliant tomorrow.
5. Write a composition about Shanxi snacks. As a native of Shanxi, today I will introduce Daoxiao Noodles, a famous food in Shanxi.
Speaking of Daoxiao Noodles, I believe many friends have heard and eaten a lot, but not many people know the origin of Daoxiao Noodles. According to legend, after the establishment of the Yuan Dynasty, in order to prevent the "Han people" from rebelling and revolting, the rulers stipulated that ten families should use a kitchen knife and take turns to use it when cooking.
Tracing back to Taiyuan TV reporter's nursery rhyme: At noon one day, an old woman made dough with sticks and sorghum flour and let the old man take the knife. As a result, the knife was taken away by others, so the old man had to return it. On the way home, his foot was touched by a thin piece of iron. He picked it up and put it in his arms.
After returning home, the pot kept ringing, and the family waited for Daoxiao Noodles. But the knife didn't come back, and the old man suddenly remembered the iron sheet in his arms, so he took it out and said, Use this to cut noodles and eat! The old woman was a little angry and blamed the old man and said, You talk nonsense! In our Shanxi dialect, Kan means bragging.
As a result, this hurdle reminded the old man that he picked up the iron piece and ran outside to grind it on the stone several times. Then he put the dough on a board, holding the iron piece in his left hand, and stood by the boiling pot to "cut" the noodles. After cooking, he fished it into a bowl and poured it with marinade. Everyone tasted it, and it tasted good, so this method of cutting noodles spread widely. After many reforms, it became the present Daoxiao Noodles.
A small face with a knife! Pastry: The ratio of flour to flour is generally one catty. The water temperature has four distinct seasons: warm in winter and cool in summer, and warm in spring and autumn. When you are alive, you should first beat the noodles into ears and then knead them together. Be careful not to add too much water, and you can't add it all at once. Then cover it with a wet towel for half an hour and continue to knead. Why did you cover them with a wet towel? In order not to let them dry and bake quickly, they are baking. After absorbing water, cut the noodles and knead until there is no air hole in the middle. The noodles cut in this way are smooth and delicate, and are not easy to break when cooked. Reporter's scene: As the saying goes, if you want to do something well, you must sharpen your tools first. Since the face is alive, the choice of knife is the key to make a real knife facet.
The knife with small face is different from the ordinary knife from the car, but a special arc knife. Daoxiao Noodles's Knife Pastor (Illustration) This knife is a noodle cutter. It's the most primitive knife. This is a family knife. This is the most commonly used one. This is a hook knife. This section is longer and thinner. Now it has developed into a double hook knife. Why does the dough stick to this knife? Sticking dough is to control the direction of the surface. If there is no dough, the noodles will fall off when cutting. With this dough, the cut noodles will fly directly to the pot along the dough. This is the most commonly used knife. When cutting, the cut surface is triangular with willow leaves. It has two sides, but there is an idiom "three knives", which comes from it. What is this knife? It's also called a hook knife when cutting. Because this kind of knife cuts a long surface, it can only be supported on the board to show its advantages. This is a double-hook knife, which cuts both sides across the board. It looks more mysterious than a hook knife. If it is enough to eat small noodles, then it is undoubtedly enough to look at small noodles.
Cut out Daoxiao Noodles, piece by piece, like a meteor chasing the moon, draw a curved white line in the air, and the noodles fall into the soup pot, and the soup rolls, looking like whitebait splashing. There is a poem that says, "One leaf falls into the pot and floats, while the other leaves surface to make a knife. Whitebait falls into the water and turns into white waves, and willow leaves ride under the treetops. "
A clever chef can cut 100 knives per minute, and the length of each noodle is exactly six inches. Reporter's scene: When a bowl of hot Daoxiao Noodles is served, the most important thing to decide whether this bowl of noodles is delicious is the marinade.
Marinated sauce is also called "blending" or "topping", which can be used from chicken, duck and fish to oil, salt, sauce and vinegar, so there is a saying that "all kinds of eating methods are eaten on the same side". Even if you eat the same brine every day, you can guarantee that three months will be different.
6. Write a 450-word composition about food: "Ah, it smells good ..." Visitors here hear several exclamations from time to time, and the annual food festival has begun. This is the food street.
At ten o'clock in the evening, we came to the food street, with colorful flags fluttering, fragrant waves, a sea of people, laughter and laughter. Delicious food is also on the table, which makes people drool.
Beijing roast duck, Japanese food, mutton skewers, fried fish balls, sugar-coated haws ... in short, there are countless. My mother hugged me tightly for fear that I would get lost. Of course, I managed to get to the front because of the crowd.
Huh? Then why are there so many people? I didn't know it was selling mutton skewers until I went there. My mother held it and squeezed it in. The beach owner sang and danced while tasting mutton kebabs. Look at a steaming mutton kebab being roasted, and others buy it one by one. I drooled three times and begged my mother to buy one without paying attention. On this day, my mother was finally merciful and bought me a bunch to taste the delicious food on earth. I almost dropped my tongue! My mother and I came to the stinky tofu beach in Wuhan, where the words "smelly in the world" were written. Yes, I smell a pungent smell.
Mom said, "Why don't you try this with me? It is said that stinky tofu is rich in plant lactic acid bacteria, which has a good effect on conditioning the intestine and bonding the stomach! " As soon as I heard it, I knew that stinky tofu also has nutrition, so I agreed. I tasted it and it was really delicious. I don't bother to wipe my greasy mouth either. I just eat with relish.
It is still fresh in my memory. With fewer people, it is much more convenient for us to move.
Walking, unconsciously, I came to a small beach called "Indian Flying Cake". The stall owner is good at martial arts and can be called a "Wulin master". The stall owner put the flour on the iron plate, softened it quickly, and then threw it skillfully and easily. We are dazzled. The pie was folded in half up and down, left and right, and baked for a while. It was sweet and delicious in my mouth. ...
7. Write a 500-word composition about food. I quite agree with this sentence. I can call myself a "little gourmet" because I have a good understanding of food. I can name hundreds of dishes just by name. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful. The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves. From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool!
The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use. Next, cut the meat into small pieces and crisp it with vegetable oil. Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot.
Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once. I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye.
8. Write a composition about food. 500 words of fried stinky tofu.
This is the unique local snacks in Jiangnan in winter.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu. The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.
The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a bite carefully (because it's very hot). It's yellow on the outside and white on the inside, crisp on the outside and tender on the inside. It's hot and spicy. At this time, instead of eating, I rolled my tongue and swallowed.
Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears were mixed, and they were hot and sweaty. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it So the old man consumes a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend. I will restrain myself from running there for fear of long hooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
9. Write about the composition of Shanxi snacks ~ Chicken sorghum noodle fish is a daily food made of coarse grains by rural people in Xinzhou area. In recent years, some hotels and restaurants use folk customs to develop them into flavor foods to entertain domestic and foreign tourists. Sorghum fish is made from ordinary sorghum by washing, cooking, bleaching, drying, grinding into flour, blending with boiling water and rubbing by hand. It is an artistic enjoyment to watch Xinzhou peasant women rub fish. The method is to put five pieces of pimples as big as garlic cloves at both ends of the noodle table, and then knead them with two palms, from far to near, and gradually get closer, so that the 10 fish under the table becomes longer from short to long, and becomes one. Crunchy fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is uniform. After the sorghum noodle fish is steamed, it is served with mutton or tomato soup, which is refreshing and delicious.
10. Here comes the composition about writing delicious food. I went out and passed a small town in the south. I was lucky enough to eat the delicious food printed in my mind since I was a child in the restaurant. Eating this long-lost food, the deep longing for it in those days can not help but reappear in my heart. It was my childhood, a hard time in the countryside, and the rural people lived a life without food. People tried their best to eat everything they could, even the old elm tree in front of the door was not spared. People peel off the bark and use it as food in their mouths. Nevertheless, it is still difficult to solve the problem of hunger. Mom couldn't bear to let us starve, so she made a wish early: run us over. We are all sincerely happy. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not yet fully mature, which is the best time to grind it. Under the guidance of my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict and tender, because the pulp of wheat has not solidified; Not even when you are old, because the wheat is too dry when it is ripe. Be sure to choose those mature, not completely dried, green and full-bodied wheat with a certain hardness. Mother can't bear to part with Dora, because it will be our family's meal. When we came home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.
First pinch off the ears of wheat one by one, then stew them in a pot and pinch them into grains. I couldn't help being hungry before all the processes were finished, so I stuffed a handful of wheat into my mouth. After my mother's repeated persuasion, I stopped eating. When all the ears of wheat were ground into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the washed wheat grains on the millstone, insert an orange stalk on the millstone, and we push and pull together with our mother and turn around the millstone. Because there are copper coins between the two millstones and there is a certain gap between the millstones, it takes less effort to push them than to grind them. Even so, we tried our best. Wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.
Our faces are sweaty, but we are in a good mood, because we will be full soon and it is good food. We are sweating more and more, and the small papers around the millstone are piled up at random. When all the wheat grains on the millstone are finished, we won't breathe.
Mother gently swept the small papers around the millstones with a broom, lifted the upper fan of the stone mill and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see clearly what auxiliary materials my mother had prepared (maybe some garlic juice or something, and there was nothing delicious in those days) that I wolfed it down. That feeling is really better than eating a French dinner!
Time flies, and this unforgettable childhood has become the past. With the improvement of people's living standards and the progress of science and technology, various traditional and foreign famous foods have also been put on the table of ordinary people's homes. People can enjoy delicious food in their spare time, but for me, the most unforgettable thing is to eat the mill made with my mother, which is probably unprecedented in today's world.
May all people no longer feel like me, and may all people grind, turn and taste the delicious food in this world with a quiet heart!