Chongqing has a mouth-watering and insatiable snack-hot and sour powder. Although it is not a delicious dish, you will be deeply impressed by its color, fragrance and taste after eating it.

I shuttled back and forth five blocks, and there was no room in the hot and sour powder shop. I thought to myself: this hot and sour powder is too popular! Although I think so, I still won't give up. Finally, I decided to "search" carefully on the last street. Finally, I found that there was one last vacancy in a shop. I immediately rushed over and said to the master in the shop, "A bowl of hot and sour powder." The master immediately reached out and said, "Good!" I witnessed the whole process of making hot and sour noodles: grab a proper amount of noodles, put them in a bamboo spoon, and then put them in the machine. It doesn't take a few minutes for fans to get acquainted. Pour the vermicelli into a bowl, then scoop a spoonful of spicy oil into the bowl, add peanuts and coriander. ...................................................................................................................................................

Looking at this bowl of tempting food, I ignored the willy-nilly and directly picked it up with chopsticks and put it in my mouth. Who knows, I shouted "Ah!" It's really embarrassing to spit out all those fans, because they are very hot. I think I will never forget the eyes that people in this shop gave me in my life. So, I used a new tactic-chew slowly. This time, I carefully put them in my mouth and tasted them carefully. The taste is still a little sweet, and it is really "full of blessings." I put another one in my mouth. This hot and sour powder really has a special flavor. Hot and sour, sour and sweet, it's really memorable.

It is a great pity to come to Chongqing without eating hot and sour powder.

The composition of food is 450 words.

My hometown is in Ningxia, where most people are Hui, so the dishes in my hometown are mainly Hui. It brings together the essence of Hui diet and advocates halal and truth. Pay special attention to hygiene and highlight the word "clean" everywhere. Hui people's food, Hui people, do not eat animals that Hui people think are unclean, such as pigs, dogs, donkeys, cats, rats, etc., and do not eat the blood of dead animals. The selected meat must be slaughtered and chanted in the name of God. The quality of slaughtered cattle, sheep and chickens is guaranteed. Most snacks in Ningxia are mainly beef and mutton, with a wide variety and unique flavor. Mainly include: hand-grabbed mutton, sweet and sour Yellow River carp, pigeon fish, steamed mutton and miscellaneous sheep.

Hui people's pasta is also very particular. Crispy and delicious, golden in color. Mutton bread in soup, lamb Lamian Noodles and noodle soup jiaozi are all delicious, nutritious and unique.

Hui people usually drink a bowl of tea after eating the staple food. This covered bowl tea is not an ordinary big bowl tea, but a special small cup, which contains eight kinds of raw materials such as green tea, rock sugar, red dates, longan, raisins, medlar, walnut kernels and sesame seeds. The aroma of tea is rich and memorable.

How's it going? Be greedy! Come to my hometown Ningxia sometime, and you will be satisfied.

The composition of food is 450 words.

Baoshan has beautiful scenery, pleasant scenery and colorful snacks. Among the street snacks in Baoshan, Xiacun bean powder is most famous for its unique flavor, complete seasonings, excellent workmanship and exquisite knife work.

Xiacun is located in the northern suburb of Baoshan. Grandma told me that more than half of the farmers in Xiacun, a small village, are "bean flour family" and are old-fashioned "bean flour professional villages". Nowadays, there are many ways to get rich. Although some "bean flour households" left their own bean flour to find other businesses, hundreds of households still inherited their ancestral businesses, both farming and business, and appeared in the streets every once in a while. "Bean powder households" have their own customers and "sites". Although selling soybean flour can't make a fortune, their lives are thriving.

The delicacy of Xiacun bean powder comes from its unique production method. Authentic Xiacun bean powder is made of local old varieties of dried peas, which are ground and peeled, soaked in water, mixed with water and ground into paste, filtered, boiled into paste, and finally placed in a wooden rectangular tray with a thickness of about 2 cm, cooled and solidified into bean powder. This refined soybean powder is bright yellow, tender and elastic. In addition, watching baking powder is also a pleasure. The seller holds a thin knife in the shape of a willow leaf in his right hand and a piece of bean powder the size of a matchbox in his left hand. His wrist is extremely flexible, just like a meteor chasing the moon. The knife draws an arc-shaped white line in the air, which only dazzles you. The delineated vermicelli strips are thin enough to wrap chopsticks, uniform in length and thickness, and do not adhere to each other, which is enough to show the seller's exquisite knife skills. Put the cut vermicelli into a white porcelain bowl, as if the cute little yellow croaker was swimming, which was really beautiful. The most exquisite condiments of Xiacun bean powder are: red pepper oil, orange sesame oil, shredded pepper oil, green coriander, milky white garlic paste, black soy sauce, brown rice vinegar and so on. Each seasoning is packed in a bottle, and put it away before eating, more or less according to your own preferences. Mix the ingredients and you can eat. When a bowl of colorful and fragrant bean powder is presented to you, it will definitely make your mouth water. Take a bite, the elasticity and freshness of bean powder, and the sour, fragrant and spicy taste slowly moisten every taste bud, which will definitely make you unforgettable. Baoshan people in other places often feel homesick because they think of the bean powder in their hometown. It is not surprising that Shimomura bean powder is delicious and appetizing, and it is cheap, so it is delicious.

The bean powder in my hometown is not only delicious, but also has many ways to eat it, such as eating it directly, frying it, cooking it … and eating whatever you want. But I think it's best to eat directly. It trembled in my hand, like a peeled boiled egg. It tastes more delicate and moist in my mouth. If you suck it with your mouth, the fragrance of peas will diffuse between your lips and teeth, giving you a unique flavor. Although bean flour is a snack, it also has the function of health care and beauty. Peas are sweet in taste, flat in nature, and have the function of supplementing the middle energizer. Xiacun vinegar tastes sweet and sour, has the effects of clearing away heat, drying dampness and moistening skin, and is refreshing after eating. Hypertensive patients and people with strong liver fire are often jealous, and can also lower blood pressure and calm the liver. Therefore, the traditional name of eating village bean powder has become the favorite of hometown people.

Nowadays, bean flour, an authentic hometown snack, has become a famous specialty in Baoshan, and it has been angrily served to local hotels and restaurants, which has been praised by diners all over the world. My favorite friend, welcome you to my hometown and have a taste of my hometown's flavor snack-Xiacun bean powder.

The composition of food is 450 words.

Not long ago, I tasted "Yang Zhi Gan Lu" at menstruation's house, which always made me forget it. So I pestered my mother and forced her to do it for me. No way, she had to give up what she was doing and help to find a way to make Yangzhi Ganlu.

When I entered the computer, attractive pictures came into view. I can't wait to taste this delicious food again, so I quickly read the introduction on the right: mango: 500g grapefruit: 200g sago: 100g coconut milk: 500ml sugar: 50g. After the investigation, my mother and I quickly prepared what we needed and got ready to start work.

In order to improve efficiency, mother cooks sago and makes mango coconut milk; Peel the mango, remove the core, cut half the pulp into small squares of 1 cm, peel the grapefruit, take out the pulp, break it up and wrap it on me for later use. Mother put sago in the pot and stirred it from time to time. After cooking, the original white sago became transparent and beautiful! We filter out sago with a sieve and wash it in running water to remove sticky gum. At this time, sago is transparent and round. After that, we pour coconut juice into sago, add mango and grapefruit pulp, and then stir. Finally put it in the refrigerator for 30 minutes.

It's time. I took out the "Yang Zhi Gan Lu" and it looked delicious. I wonder how it tastes. Have a taste, well, it's really good!

This is the first time we have cooked delicious food, and it is also a happy ending. I believe that in the days to come, we will make more delicious food!

The composition of food is 450 words.

My favorite snack, of course, is Wuxi steamed buns. Its delicacy is enough to be called the first food in Jiangnan. Tell you, steamed stuffed bun is a famous snack in Wuxi!

The appearance of steamed bread is very special. It's like a small pagoda, a flower in bud, and a cute fat doll. It has many stripes on its head, which is very interesting. The steamed bread that just came out of the cage is still steaming, with a drop of water on it. They really look like little fat people who just came out of the bathhouse and sweated! If you carefully observe the steamed bread, you will find that the dough wrapped in the stuffing is as thin as yarn and looks transparent, and you can also see the beige soup and the red meat stuffing inside!

Actually, it's not difficult to make steamed buns. Just keep squeezing and kneading the dough with a rolling pin to make the dough thin, then put the dough on the palm of your left hand, hold it around with your right hand, squeeze it up slowly, and rotate it slowly with your left hand. Remember, you must make the unique stripes on the side of steamed bread! Then steam the steamed bread in a steamer. After 20 minutes, a cage of steamed stuffed buns with all colors and flavors will be ready, and we can enjoy them beautifully.

Remember, when eating steamed stuffed bun, you should gently pick it up with chopsticks, otherwise all the soup inside will flow out, and you will not taste the essence of steamed stuffed bun-the delicious soup. Many people will first gently bite a small hole in the steamed stuffed bun, then slowly suck the soup into their mouths, and then eat all the belt meat. I'm a little different. First, I bite a hole, slowly suck the delicious soup, and then take out the meat inside and eat it slowly. Finally, I dipped the thin skin in vinegar and ate it carefully, savoring the delicious soup and stuffing while eating.

The taste of steamed stuffed bun is really wonderful. After eating it, it seems that there is still a taste of sweet soup in my mouth! It would be a pity if you don't try Wuxi steamed buns when traveling to Wuxi! Because steamed buns are steamed and like budding flowers, they indicate hope and progress every day, so I gave them a different name: "Shengshi".