Making eggplant wine is actually not complicated. You only need to prepare some eggplant, prepared stuffing and about 250 grams of flour, and the raw materials are ready. First, cut the eggplant into round pieces with a thickness of about 1 cm, then cut the round pieces in half, and then brew the prepared stuffing into the eggplant. The eggplant is almost soaked. However, you can't cook it yet. Another important step is to add the right amount of water and salt to the flour to make it paste, wrap a layer of paste on the outside of the eggplant, and then cook it in the oil pan. It is very important to master the temperature. If the firepower is too strong, fry the eggplant, and if the firepower is insufficient, don't fry the eggplant. Therefore, the mastery of the temperature is the key to delicious or not.
Wait patiently until the eggplant turns golden, and then you can cook! The fried eggplant is golden yellow and gives off a strong fragrance. Take a gentle bite, ah! Crispy outside and soft inside, plus the smell of pork, it's really delicious!
Oval eggplant is not only delicious, but also beautiful in appearance, and it is the top grade in cooking. Eggplant wine can be said to be a delicious food for all ages and is deeply loved by everyone. Friend, if you come to my hometown as a guest, this delicious eggplant brew will definitely make you full of praise and linger.
Guangdong snacks-Steamed rice rolls
Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous foods. Most mature practices in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which can be divided into fermented and non-fermented products when steamed to maturity; Powder food, with rice and flour as raw materials, is mostly cooked. There are many kinds of porridge, the names of which mostly depend on the materials used, and some are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. Except eggs and milk, most of the materials used are roots, stems, stems, flowers, fruits and nuts of plants. Omnivorous food, which does not belong to the above categories, is named after miscellaneous materials and is famous for its low price and diverse tastes.
My favorite food is steamed rice rolls. Soft and smooth, sweet in color, not fat or greasy. Steamed rice rolls is a rice product, also called Bra steamed rice rolls. Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technique of steaming sausage powder. Its rice rolls is "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage.
Kebab is not only a street-style fast food, but also a delicious food that can be served to guests. Authentic kebabs are as brown and shiny as roast whole sheep. They are slightly spicy and delicious, not greasy or tender, and the meat is fresh and delicious. The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific roasting method. For kebabs, first remove the meat and cut it into thin slices. It is best to have thin and fat slices. Then put them together and put them on the iron drill one by one. In the past, the drills used to make mutton skewers were all wood drills cut from red willow strips. Now, this primitive wood brazing is not easy to see. After putting the meat, put it evenly and densely on the trough-shaped iron barbecue oven burning anthracite, spread refined salt, cumin and Chili noodles while baking with a fan, and turn it up and down for a few minutes to serve. Xinjiang cold noodles with sesame sauce
Xinjiang cold noodles, also known as yellow noodles, are named after their yellowish colors. Uygur language is called "Serike Axi", which belongs to summer snacks. There is a main raw material in noodles called Peng Hui, which comes from "Stinky Artemisia" in Gobi. When making cold noodles: first, mix the noodles with light salt water and alkaline soil water, add lime water, and pull while adding it until the dough is soft, smooth and tense.
hot water for washing face
Powder soup is a snack of Hui people in Xinjiang. Powder soup should be made of pure soybean starch into powder blocks, and then cut the big powder blocks into small pieces. Chop fresh lamb chops into small pieces, pour them into a frying spoon, add salt, pepper powder and soy sauce, and add broth. Stew the meat with a small torch. Add bean jelly and cabbage to stew. Add onion, spinach, red pepper, vinegar, pepper, water fungus, etc. Boil and serve. Pasta with noodle soup is called oil. Oil fragrance is made of oil, water, alkali and flour, made into cakes and fried into F? Tired? Suitable frame of Paphiopedilum papyrifera/p >
Hand Lamian Noodles
Xinjiang people like to eat mixed noodles and fried noodles, both of which are inseparable from noodles. The key to making silver bars is to mix noodles, and the key to mixing noodles is to put a proper amount of salt. Noodles should be thoroughly rubbed and baked. Put the noodles on the chopping board, coat them with clear oil and cover them with a wet cloth. Pull it in and cut it into strips with a knife. The chef in the restaurant is a big puller, and a good chef can pull more than ten kilograms at a time. Families usually pull one, and one can reach several meters. Hand-shredded mutton
Chop the lamb chops into large pieces, put them in a pot and cook them until they are half cooked, skim off the floating foam and take them out. Put the meat on a plate, put onion slices, sprinkle with a little salt and steam it in a cage. Boil the soup, add chopped green onion, pepper, pepper and salt, adjust the taste and pour it on the meat.
As the saying goes, food is the most important thing for the people, and every place has its own unique local specialties. There are many famous snacks in Zhongshan, my hometown, such as almond cakes, fried rice cakes and zongzi. Among them, the "Banshutou" fish cake in Haizhou is the best and most famous.
Haizhou fish cake is bright in color, fragrant and delicious, which makes people never tire of eating it. Fish cake looks like "yellow skin". Take a bite, the fish is very elastic, and the delicious fish with chives is really seamless and perfect. The skin on the outer layer of fish cake is the best, and it tastes very refreshing.
Haizhou fish cake is not only bright and delicious, but also has many shapes.
Haizhou fish cake is round in shape and good with Chili; Has a flat courtyard shape; If we want to make more different shapes, we can make them into stars, squares, rectangles and hearts. The above shapes are not available in the fish cake shop, but I developed them myself. )
The practice of Haizhou fish cake seems simple, but it actually involves a lot of knowledge and skills. First, we have to cut the fish into pieces with a sharp knife, chop the meat into pieces, and then beat the fish with a stick or hand. Then we slice some onions and sprinkle them in the fish. Then we boil the pot, put some peanut oil in it, and when the pot is hot, frame the fish with a round box. If it's too fast, it's too fishy. It's not delicious if it's too ripe. Just fry it for about 3 to 4 minutes. But when the fish balls are rounded in front, they are rounded. And spicy fish cakes! He opened his mouth with a pepper, then dug out his cub and put the fish cake in it to fry. In this way, the fish cake is ready, full of color, flavor and taste.
When eating spicy fish cakes, many people like to eat them bite by bite, but I am different. I just like to separate those peppers from the fish cake, and eat the fish cake first, and then eat the peppers, because then we can see whether the peppers are hot or not. Once, my father bought a lot of fish cakes and Chili fish cakes. Because there were so many people at that time, I couldn't tell the difference between Chili and fish cakes, so I had to eat them one by one.
Friends, do you want to eat fish cake? If you want to invite me to my hometown, I will definitely make you delicious and authentic Haizhou fish cakes, so that you can wander back and forth about my hometown fish cakes.
Plain noodle soup
Yangchun noodles have a nice name and a noble appearance. In fact, it is the favorite pasta of Jiangnan people, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks the waiter to deliver lunch, which is Yangchun noodles. It can be seen that Yangchun noodles belong to the patent of working people. As for why you chose the name Yangchun Baixue, it may be antonym, but I am sure that the person who takes this name is by no means Xialiba.
More than twenty years ago, my uncle's family seemed to like to eat Yangchun noodles. Every Sunday, my uncle will definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodles. My two cousins are in high spirits, but I don't like them very much There is nothing on Yangchun noodles except some chopped green onion. It's bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least there is meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are all over, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to eat with my uncle's family every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. I don't have to tell him every time I come, and it will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy voice. Whenever this time, I look at the sunny face in front of me and pull a long face.
Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people rushed to drink soup. I don't think my uncles eat this kind of noodles. But anyway, I'm not interested in Yangchun noodles. I lost my appetite as early as twenty years ago.
A light cake
Guangbing is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he 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 make light cakes. There are chefs who make light cakes everywhere. The chopping board and stove are props. The light cake master rolled up his sleeves high, mashed the dough with alkaline water and salt water, then divided it into one dose, and slapped it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Waiting, soon, the fragrance floated out of the furnace. It's estimated that it's almost time. The light cake master shoveled it neatly with a small shovel, and the brown light cake jumped out.
This kind of light cake is hard and yellow, and it is hard to bite. Without good teeth and tenacious fighting spirit, it can't cope, but once it reaches its mouth, it smells more and more fragrant and always wants to take the second one away. A light cake is chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Maybe this is their relationship with Qi Jiguang. Cake alone is cheap, a penny. At that time, I often visited the light cake stove, bought one or two pieces and chewed them all the way to school.
In winter, the light cake master is happier, keeping the stove warm, but in summer he is bitter, shirtless or sweating, and the sweat drips on the stove. I dare not buy it, because there must be the sweat of the pastry chef.
Some time ago, I mentioned the light cakes in Fujian's "hometown". They all said that they were delicious and good for teeth. Chewing regularly is definitely better than "white arrow" and "green arrow". But I don't know if there is one now. I haven't eaten for years. I hope I can see this kind of light cake oven on a street corner in Fuzhou.
Taro fruit
Taro fruit is one of the breakfasts in Fuzhou, also called triangle cake. It is said that areca taro is cooked, peeled and ground into paste, and then mixed with rice flour and kneaded. Then, cut into triangles, fry in oil pan until both sides are brown, and take out. When eating, wrap the lower end of taro fruit with a piece of paper (because it is very oily), and take a bite from a corner. It is tender outside (the inner color is gray) and has a fragrant smell of taro. Mmm, it's delicious.
Taro fried stalls can also be seen everywhere. Every morning, you can see stalls in the streets and lanes, filled with smoke and full of fragrance. People who buy taro are holding bowls or carrying small bamboo baskets, waiting for taro to come out of the pot. Often fry a pot and buy a pot. But some of them can't buy the rest. It doesn't matter for an hour or two. They still taste delicious. Unlike fried dough sticks, they soon became chewy old dough sticks after landing. Therefore, the stall owners who sell taro fruits are very complacent. Sometimes it's 90 o'clock in the morning, and they haven't closed their stalls yet, slowly guarding a few unsold taro fruits. They know that there are always hungry people who will seek incense and go away.
Fuzhou citizens usually use a bowl of pot stickers and a taro fruit to solve the breakfast problem, which is delicious and practical. After eating, they are full and go to work. This revolution is too dynamic to say.
Guobianhu
I once chatted with my office colleagues and said that the pot paste in Fuzhou was delicious. They asked in unison: What is a fried dumpling? These guys who eat invincible hands all over the world on weekdays have something they don't know. I proudly began to introduce Fuzhou snacks-fried dumpling to them.
Many places in Fuzhou and even Fujian have pot-side paste, which I have never seen elsewhere. The reason why it is not produced may be because there is no condiment called "shrimp oil" elsewhere, and the pot-side paste will not become pot-side paste without shrimp oil.
The making of pot stickers is very complicated. First, the rice should be washed and soaked for several hours, and then ground into paste for later use. Take a big pot, cook a pot of soup, add shrimp, dried bamboo shoots, mushrooms, onions, garlic and celery to the soup, and finally add a few spoonfuls of shrimp essential oil. This thick soup is ready. This is not over, the first step of the Long March. Pour out the soup and put it in another container. When the water boils to 70% heat, spread peanut oil evenly around the pot, then pour a bowl of rice paste around the pot and cover it. After three minutes, when the rice slurry at the side of the pot is rolled up, shovel it into the clear water with a spatula, then add the clear water, and repeat the above behavior. After the last watering for the fourth time, add thick soup and auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot and keep it warm with a small fire to sell.
In short, this is a cyclical process, and it can't be done without patience. Therefore, ordinary families don't make pot paste, so they want to eat it and buy it on the street. Restaurants and stalls in the streets and lanes of Fuzhou are all bought and very cheap. The paste on the side of the pot has a special flavor, and the seafood flavor is very strong. Every piece of rice paste is rolled and white, like a tube of onion, which is very refreshing. With yellow shrimp, dried mushrooms, mushrooms and green onions and garlic. Bright colors, appetizing.
Hearing this, my colleagues' throats moved. Then discuss, when you can go to Fujian on business, you must try this fried dumpling. I would like to add that in Fujian, pot stickers are used as snacks for breakfast and after meals, not as meals. Maybe it's because it's not full. When we think of those local snacks that are sweet, everyone says: The people in Fujian are really happy.
Yes, the people in Fujian are really happy.
wonton
I don't think there are any snacks so popular and varied as wonton. Wonton is called flat meat in Fujian; In Sichuan, it is called wonton soup; It is called wonton in Guangxi, Yunnan; Only in Jiangnan is it called wonton.
The content is similar, but the form is somewhat different. Fujian wonton pays attention to freshness, and adding shrimp oil is a major feature. When I was a child, I was always paid for wonton by my mother who liked wonton. What you buy is experience. I know the wonton in the street is too thick, and I have to fill it with boiling water after eating it. The wonton at the end of the street tastes good, but the skin is not meat; The best one is a "wild" shop a few blocks away. It is called wild because it won't open if it is opened, as if it is entirely up to the owner's interest. The wonton in this house is the most authentic. Every wonton is white and transparent, with a little red meat filling looming in the middle and a few chopped green onion, just like a pool of white lotus in autumn water. Wonton in Fujian is generally frugal. A stick is inserted into minced meat and turned over on the skin of wonton, and a wonton is ready. Often a plate of minced meat can fix the wonton that you want to sell in a day. People who eat wonton are usually girls. They can slowly tilt their orchid fingers, carefully scoop up wonton with a small spoon and send it to the small mouth of cherry, regardless of gains and losses. Therefore, compared with other snacks, Fujian wonton is more feminine.
Sichuan wonton is different and full of masculinity. First of all, there is no soup, and second, it is too spicy to forget. That year, I went to Chengdu for investigation and paid a special visit to "Chaoshou". Who knows, a few dry jiaozi-shaped wonton were served with a layer of red pepper oil on them. With my spicy knowledge, I swallowed this bowl of "fried hands" with difficulty. As a result, I can't remember whether it tastes other than spicy.
Wonton is the most common snack in Jiangnan area. There are two kinds of wonton here: big wonton and small wonton. There are many fillings in big wonton, including fresh meat and vegetables, but it is not as thick as jiaozi in the north. Jiangnan people always refuse to do jiaozi style like northerners, and always want to keep the tradition of wonton, no matter how big it is, the true colors of Xiaojiabiyu will not change. Jiangnan Big Wonton is an enlarged small Wonton, which looks like a nun's hat. The soup is full, and most people will feel full after eating a bowl.
Authentic Jiangnan wonton is the most Jiangnan cultural flavor. The skin is so delicate that you can see the pattern in the bowl when you stick it on it. Really as thin as cicada. The meat should be lean, carefully processed and without residue. After the wonton is cooked, the skin is glittering and translucent, "white inside and red inside, different from each other", like a beautiful white butterfly. At this time, the attention will not be eating. But now there are not many such small wonton, and people who cook and eat seem to have lost this delicate mood. Instead, the streets are full of all kinds of popular wonton. Simply wrap it, don't even roll the skin after eating, buy ready-made ones.
When I was studying in the north, I missed wonton (from Jiangnan, Fujian) and gnashed my teeth. The students in the north disagreed and said, what's delicious about that? Clear soup and thin water are not as good as our northern jiaozi.
Yes, be realistic and eat northern jiaozi; If you want to be slim, eat Jiangnan wonton.
Lamb Kebabs
It's strange that I never eat mutton, but I always accept mutton skewers.
The first time I ate mutton kebabs was in Beijing. That day, I came out of the Beijing Library and went to the vicinity of Baishiqiao, where there was a restaurant and a food stall. First, I bought imitation food Wowotou and ate sour water. After complaining about the appetite of Empress Dowager Cixi, I stood in front of the kebab booth. I didn't want to eat it at first, but I was really attracted by the delicious taste.
My classmate is also a southerner and doesn't eat mutton, but I admire his spirit of daring to think and do. He bought three strings first, and then said, "I'll eat first." He took a careful bite, rolled his eyes, and then accelerated the frequency. I stared at his upturned mouth and asked, "Hey, don't worry, is it delicious?" He ate three strings in one breath, then touched his stomach and said with satisfaction, "It's silly not to eat." Take out your money quickly and grab one in each hand. Bite this string down, bite that string down, it is really delicious, fat but not greasy, full of burnt fragrance, and there is a unique, unspeakable strange smell (later I heard from my classmates in Xinjiang that it is the smell of cumin). We just eat while walking, eat and buy on the spot. There are mutton kebabs everywhere anyway. Even if we are full, we will smell like sheep. We can't eat any more. If you eat again, you will become a grassland herder.
Originally, I thought mutton kebabs were so delicious, but my classmates in Xinjiang said: What kind of mutton kebabs is that? What is really delicious is the mutton skewers in Xinjiang, which is the hometown of mutton skewers. It's the first time I envy Xinjiang people so much, and I really think Xinjiang is a good place.
We have no chance to go to Xinjiang, so let's treat Beijing kebabs as Xinjiang's.
After returning to the south, I have seen mutton kebabs, but they are not only small in appearance, but also completely different in taste. If the kebabs in Beijing are imitation famous brands, then the kebabs in the south are fake and shoddy. There are exceptions. On a business trip to Nanjing, I found a long-lost mutton string in Xinjiekou. The taste and appearance are the same as those in Beijing. Once again, I stood on the street in Nanjing, chewing rudely. As long as you go to Nanjing in the future, you must try your best to sneak into Xinjiekou to play.
But I am always unwilling. I always encourage my boss when I have nothing to do: "Let's go to Urumqi to open a reader and author association, too?"
Pita Bread Soaked in Lamb Soup
With the bottom of mutton kebabs, it seems that you have the courage to go to Xi 'an to eat mutton buns.
I have seen the heroic terracotta warriors and horses, touched Yang Guifei's bath, evaded the pursuit of small traders, eaten strawberries just picked from the fields, and of course climbed the Big Wild Goose Pagoda and the ancient bell tower. Next, it's time to taste Xi snacks.
The most representative snacks in Xi are Chinese hamburger and mutton bread in soup. However, I didn't even look at the meat pie. The big cake was stuffed with a large piece of fat, and the fat was dripping. Although the owner of the meat loaf said it was delicious, I just couldn't eat it. I am not afraid of being fat, but I have never eaten fat since I was a child. Chinese hamburger has been given up, but mutton bread in soup must be eaten.
So I went to look for it. Tired of visiting the Drum Tower, I sat down at a stall. After sitting down, I found an old man across the street absorbed in his work: breaking a hard steamed bread into particles. He broke off slowly and intently, and the falling powder was stuck in his mouth with his little finger. What is he doing? Is it bad mouth? Just thinking about it, I saw the old man pour the broken products into a sea bowl full of thick soup, and the bowl of thick soup suddenly turned into a bowl of paste. The old man finished the bowl of paste with relish, stood up, wiped the residue on his beard, and had a big meal loudly, his face brimming with happiness. Suddenly I seemed to understand something, so I quickly found a buddy and asked, "What is that?" "Mutton paomo." God, this muddleheaded thing is the famous mutton bread in soup? When I was young, I hated putting steamed bread in soup. It's too soft to reach and tastes tasteless. No matter how delicious steamed bread is, no matter how delicious soup is, it's all mud.
So unfortunately, the biggest gain in Xi 'an was to buy a bunch of folk handicrafts, but it was blank when I ate them.
After reading "Shaanxi Snacks" written by Jia Pingwa, I spent a lot of pen and ink to describe the wonderful mutton buns, but I was still not provoked by him. This is rare in the history of reading books about eating.
North Korea cold noodles with sesame sauce
When I first arrived in the northeast, I was surprised to see authentic Koreans and Korean characters for the first time. It's not surprising that I watched too much later. Then I began to wonder how to learn more about Korean national culture, such as their food culture, and more specifically, how to eat all the Korean snack bars around the school.
So, I first went to the kimchi stall for a reconnaissance, became friends with the Korean grandmother who bought kimchi, and asked, "What does Dolaji mean?" The Korean old lady is really as kind as the old lady in the surprise. She not only patiently answered my questions about kindergarten level, but also recommended me to buy the representative work of kimchi-Platycodon grandiflorum. I have tasted platycodon grandiflorum and have confidence in Korean snacks.
It was MINUS 18 that day, and it was already a gray world outside the house. When you come out of the bathhouse, your hair will soon freeze into sticks. I don't feel cold, just thirsty. I looked everywhere for water, and later found the cover of "Korean Cold Noodles" fluttering in the wind. Cold noodles? Just to quench my thirst. It's already a wedding, and everyone is holding sea bowls and filling their stomachs with cold noodles, which is very comfortable. So I ordered a bowl, too. When it was served, I felt as if something was wrong. The bright red noodle soup is very quiet. Of course, noodles lurk at the bottom of the soup, but this soup seems to have just come out of tap water and smells like bleach. Doubt turned into doubt. I am really thirsty. I will drink it whether I like it or not. As a result, my thirst was relieved, but all the residual temperature in my body was taken away. Run all the way back to the dormitory, cover the hot water bottle, pour boiling water, and it takes a long time to melt the ice in your stomach.
I made a fatal mistake. Northeasters and southerners are different from each other. They can eat frozen pears and popsicles in the ice and snow, because they have a strong stomach that has been exercised since childhood. So they can eat cold noodles wrapped in big cotton-padded jackets, and I can only wear short sleeves.
However, I still have no courage to taste Korean cold noodles anymore. Even at the thought of these four words, my stomach began to get cold.
Don't blame North Korea for being cold-faced, blame yourself.
Red-Cooked Chicken, Daokou Style
I am ashamed to say that I have been studying abroad for several years, and most of my attention is spent on eating. The reasons are as follows: First, the boring meals in the school cafeteria often make them hungry; The second is caused by nature. "Food is the most important thing for the people", and I am no exception.
So, shortly after I arrived in Changchun, I found that "Daokou Roast Chicken" was quite distinctive and was busy visiting it myself. Sure enough, the roast chicken in the window is plump and tender, Huang Cancan is warm and fragrant, and the people who buy it line up in a long line, which further confirms the roast chicken's reputation. In the next three years, as long as there is some money in my wallet, I will rush to the roast chicken shop and buy half a chicken if I can't afford a whole one. Buy chicken offal (chicken liver, eggs, etc. It's cheap and delicious, and it's the favorite thing for poor students. The joy of walking with a small bag of roast chicken is beyond words, only how wonderful it is to live at that moment. At this time, if you overcome dyslexia, no matter how thick the brick is, you can "chew" it down effortlessly. This is the power of "crossing the roast chicken" Sometimes, people's appetite is much more important than their brains. In other words, even matter can sometimes rudely overcome spirit.
Every time the female compatriots in the dormitory celebrate their birthdays, they will buy a "cross roast chicken" for everyone without exception. After the chicken is served, often before the plastic bag is opened, everyone has already picked up the guy and is eager to try. The delicious, hot roast chicken was so tender that even the bones were crisp, and a piece of chicken slipped into the stomach before it could stay on the tongue. At this time, brothers and sisters often find the fragrance and come uninvited. When they say "Happy Birthday", they will sit down and munch. At that time, brothers and sisters wanted to do things, or conversely, begged us to do things, all of which were out of the box: a roast chicken at the intersection.
Three years in Changchun can be said to be spent in the fragrance of "Daokou roast chicken". Although we can't eat it often, the fragrance wafting from the roast chicken shop not far from school every day makes our reading life interesting. )
When I was about to graduate, I was told that there was a pie shop specializing in making meat pies, which was too good to mention. Unfortunately, there is no chance. Otherwise, there will be something delicious for me to eat.