I have seven or eight short articles about food for you, I hope you can use them.
"Delicious Xiao Long Bao"
I often hear people say that Xiao Long Bao is delicious, but I have never tasted it and don't know what it tastes like. This afternoon, my parents took me to the Xiaolongbaozi shop to open my eyes and satisfy my taste. I finally got what I wanted that day. Each xiaolongbao was white, with thin skin, and there seemed to be a bag of juice inside. The xiaolongbao was small and exquisite, shaped like a pagoda, translucent and strong, crystal clear yellow, and there was a burst of aroma on the top of the pagoda. The wind blows everywhere and the shape is similar to a steamed bun. No wonder it is called Xiao Long Bao. There are usually ten Xiao Long Bao in a basket, and each one is round and round like a small snowball, but there is an uneven place on it. Even before it came up, I was intoxicated by the aroma. Like drunk. I really want to eat the whole steamed dumplings in one bite. A basket of steamed dumplings arrived, and I sat on a chair. The steamed steamed dumplings gave off a faint fragrance. As soon as I smelled this aroma, I couldn't help but eat it. As soon as he picked up a "little chubby" and stuffed it into his mouth, he started to resist. My stomach was growling with hunger at this time, and I wanted to open my mouth wider and swallow four small steamed buns in one go. So I picked up the steamed dumplings carefully with chopsticks. After taking a small bite, the juice rushed towards my mouth like an army of thousands of horses. I dipped it in a little vinegar and put it in my mouth. The meat filling was loose and soft. As soon as I chewed it, the meat loosened up. It was so delicious. My mother said: "You should dip some vinegar in the dumplings before eating them." , gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat. The delicious essence of Xiao Long Bao is in the soup. I eat it the way my mother did. The soup is fresh, the skin is thin, and the meat is tender. It's so delicious. Sure enough, I won't forget it until I eat it. The meat is very rich and delicious. I still wanted to eat after eating, so I pestered my mother to buy another one. When the aunt brought it over with a smile, how could I let it go? Zhu praised: "Beautiful! It's so delicious. "In the blink of an eye, I was wiped out again. I touched my bulging belly, licked my lips, and had no more fun. How about it, are you excited? It's better to take action than to eat the Xiao Long Bao from your hometown!
"Fried Stinky Tofu"
This is a unique local snack in Jiangnan in winter
When I was young, I would run to the street as soon as school was over. Of course, this is. When you have a few dollars in your pocket, you can smell the aroma of fried stinky tofu when you walk through the alley and cross the bridge. The person who sells fried stinky tofu is a thin old man with completely white eyebrows and beard. Always pick a load, which is actually a wooden box. The front box contains stinky tofu, soy sauce, chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks inserted in it, and the back box is placed. With a small coal stove and a pot, the old man always stood on the corner of the street, concentrating on frying stinky tofu. He never heard his shouts, but there were always many diners looking for him. Come smelling the aroma, stand in a circle in front of his little load. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes very special. It becomes golden and fragrant, and is coated with a layer of soy sauce or chili sauce (his chili sauce is homemade, bright red, fragrant and comforting), yellow, yellow and red, and really beautiful. Take a bite carefully (because it is very hot). ), yellow on the outside and tender on the inside, spicy and stimulating. At this time, you are no longer eating but rolling your tongue to swallow it.
The old man always only fry a few pieces at a time and finish them. A few pieces are sold for a few pieces, so everyone who is waiting eats it alone, and the other people eat the fried stinky tofu. Most of the people eating fried stinky tofu are women and children. It is really strange, as Jiangnan women do not eat spicy food. Yes, but as soon as they get to this load, they all become "hot girls". The chili sauce is smeared with a thick layer and they still need to be smeared. At this time, the woman no longer cares about being polite, and eats until her lips are red, her eyes are full of tears, and she is sweating. The old man just kept saying: It’s so spicy, don’t eat too much. After all, he didn’t stop him.
At that time, my father gave me 50 cents a month, and at least half of the money was donated to stinky tofu. A piece of stinky tofu cost a penny. After eating one piece, I could rest in peace for the day.
Sometimes I overspend without planning, so I restrain myself from running there, for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally sneaked in front of the old man's load, the old man would always see everything, as if he found out that I didn't have half a penny in my pocket, and would fry the crispest and tenderest piece for me with a smile. . I'm sorry to eat for nothing. When my father sends the money next month, I will return it to him immediately. The old man will accept it, but he will definitely fry an extra piece of stinky tofu for me.
I have never eaten such delicious fried stinky tofu since I left that Jiangnan town for more than 20 years (although I have eaten fried stinky tofu in other Jiangnan cities, but the taste always seems to be the same). It's a little worse). It always appears in my dreams, along with that thin old man with a white beard and white eyebrows whose name I don’t even know.
"Meat and Bone Porridge"
I have only eaten meat and bone porridge once.
It was a Sunday morning in the south of the Yangtze River. My always frugal aunt suddenly proposed to take me to eat meat and bone porridge. I was flattered and followed her closely, fearing that she would suddenly change her mind.
Follow the bluestone road, pass through the bustling vegetable market, and turn into an alley. I saw white mist coming from a small shop in the distance, and heard the sound of an iron spoon hitting the edge of a pot. My aunt led me into this shop, which was already packed. Everyone was drinking this thing called meat and bone porridge, as if it was really delicious.
The proprietress led us into the kitchen next to the inner room and said apologetically: "Just eat here." The proprietress is a woman in her 40s, with ear-length hair and a black hairpin that she meticulously wears. Tuck it behind your ear. I was afraid that my aunt would run away, so I quickly took matters into my own hands and said, "Okay, okay." As a result, my aunt rolled her eyes. "Okay, let's have a bowl of meat and bone porridge." The proprietress picked up the big iron spoon with one hand and opened the lid of the large pot with the other hand. Suddenly a heat wave swept over the meat and bones, and the aroma of the meat porridge hit the nostrils. She stirred the pot with a large iron spoon, filled a large bowl of porridge and handed it to me. This bowl of porridge is off-white, the rice has been cooked until it loses its original shape, and there are a few small pieces of meat and bones dotted on the surface of the porridge. I tasted it carefully, and yes, it was fragrant, glutinous, and sticky. There’s really no need to “eat”, just drink. I just stood next to the big stove, holding a big bowl, and drank the meat and bone porridge for the first time in my life. In the end, he gnawed those few meat bones clean like a puppy. That bowl of porridge cost my aunt 5 cents.
Later, my aunt told me that cooking meat bones is very troublesome. First, cook the meat bones (bones with some meat attached) for a few hours, then wash out the new rice and put it in before cooking. Don't burn it, the key is to control the heat and simmer it slowly. Finally add salt and MSG. Therefore, most families do not make meat and bone porridge, which is time-consuming and labor-intensive and does not require drinking. She also warned me not to eat too much meat and bone porridge on the street, because some bosses put the bones that customers have eaten into the pot again to save money. I don’t know if what she said is true or false. Anyway, I have never eaten meat and bone porridge since then, not because I was afraid of being unhygienic, but because I didn’t have enough money in my pocket to distribute it.
However, I still often go to that meat and bone porridge shop, mainly because I want to see how they deal with the finished bones. But the lady boss seemed to understand my intention and always greeted me with a smile: "Little girl, come and have a bowl." Then I ran away.
"Yangchun Noodles"
Yangchun Noodles have a nice name and look very noble. In fact, they are the most popular popular noodles among the people in Jiangnan, which are the cheapest and therefore the most satisfying to spend money on. In "Morning in Shanghai", the capitalist Xu Yide pretends to be poor in order to avoid the public-private partnership and asks the boy to deliver lunch to him. It can be seen that Yangchun noodles are the exclusive property 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 Yang Chun noodles. Every Sunday, my uncle would take the whole family to a noodle shop in town to eat Yang Chun 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 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 serve Yang Chun noodles quickly without any instructions. Then, my 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.
The bakery chef is relatively happy in winter, guarding the stove to keep warm, but in summer it is hard, and 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 "fellows" in Fujian. 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.
"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, would always buy wontons. She bought them again and again, and gained 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.
In the Jiangnan area, wontons are the most common snack. 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 same style as 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 will not change. 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.
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" is very 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 courage 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 thought 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 returning to the south, I also saw mutton skewers, but not only did they look stingy, but the taste was completely different. If the mutton skewers in Beijing are imitations of famous brands, then the mutton skewers 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 to enjoy myself.
But I am always unwilling to accept it. 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"
With mutton skewers at the bottom, I felt bold when I went to Xi'an to eat mutton steamed buns.
I have seen the majestic Terracotta Warriors and Horses, touched Concubine Yang’s bathing pool, escaped the pursuit of small businessmen and hawkers, ate freshly picked strawberries from 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 cake, 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.
After reading Jia Pingwa’s article about Shaanxi snacks, 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 Platycodon, the representative product of Korean kimchi. After tasting platycodon, I gained confidence in Korean snacks.
That day, it was minus 18 degrees, 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 at 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 am 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 be 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.
The wheat was about to ripen, and I passed by a small town in the south when I was out. I was lucky enough to eat in a restaurant a delicacy that has been imprinted on my brain since I was a child - Nian Nian Zhuan'er. Eating this long-lost delicacy, the deep desire for it from back then couldn't help but reappear in my heart. It was during my childhood, when the country was in trouble, and the rural people lived a life without enough to eat. People tried their best to eat everything that could be eaten. Even the old elm tree in front of the door was not spared. People stripped the bark of the tree and used it as food. Despite this, it is still difficult to solve the problem of hunger. Mother couldn't bear for us to starve, so she made a wish early on: to make grinding wheels for us. We are all happy from the bottom of our hearts. Wait and hope! Finally one day, my mother said that the wheat in the field was edible and asked us to follow her to pull the wheat in the field. The wheat in the field is not very ripe yet, and this is the best time to do the grinding. Under the guidance of my mother, I specially select the wheat that can be used. The wheat used for milling is particularly strict. It won't work if it's too young, because the wheat pulp hasn't solidified yet; it won't work if it's old, because the wheat will be too dry when it's ripe. You must choose wheat that is mature but not dry, green and plump, and has a certain hardness. My mother couldn't bear to pluck more, because it would be our family's food ration. By the time we got home with two sheaves of wheat, we were so tired that we couldn't stand up straight. In fact, the work is light, but people are so hungry that they have no strength. In order to eat this delicious food, we had to insist on making it with our mother.
We first pinch off the wheat ears one by one, then put them into a pot to simmer until they are cooked, and then pinch the simmered wheat ears into grains. Before all the processes were over, I couldn't bear the hunger and put a handful of wheat grains into my mouth. After my mother's repeated persuasion, I didn't eat more. After all the wheat ears were gathered into grains, my mother took the wheat grains to her family's stone mill (at that time, almost every household in the countryside had a stone mill). Lift up the upper fan of the stone mill, place a rose copper coin on the navel, and then put the stone mill in place. We poured the cleaned wheat grains onto the millstone and inserted a tangerine pole into the grinding eye. Together with our mother, we pushed and pulled around the grinding path. Because there were copper coins between the two millstones, and there was a certain gap between the millstones, it took less effort to push than to grind the flour. Even so, we still tried our best. The wheat grains on the millstone continued to fall, and small rolls of dough continued to fall around the millstone. They were not too long, just like broken matchsticks.
We all had sweat on our faces, but we were in a good mood, because we would have enough food to eat soon, and it was good food. Our sweat beads continued to increase, and the small rolls around the millstone were piled up in a haphazard manner. When all the wheat grains on the millstone disappeared, we stopped panting.
My mother used a broom to gently sweep the small rolls around the millstone, then raised the upper fan of the stone mill and carefully cleaned the two millstones. Then we followed our mother to the upper floor. house. I was in such a hurry that I didn't even bother to see what ingredients my mother had prepared (maybe some garlic juice or something, there was no such thing as good quality in those days), and I ate it hungrily. The feeling was really better than Have a French meal!
Time flies so fast, this unforgettable childhood has become a thing of the past in a blink of an eye. With the improvement of people's living standards and the advancement of science and technology, various traditional famous foods and famous foreign foods have also been put on people's dining tables. People can taste the delicacies of the world comfortably after work, but for me, the most unforgettable thing is eating the Nian Nian Zhuaner made with my mother. This kind of mood is probably unprecedented in the world today. Passed.
I hope that all people will never feel the way I do, and that all people can taste the delicacies of this world with a peaceful mind - Nian Nian Zhuan'er!
"Duck Blood Vermicelli Soup"
Duck blood vermicelli soup is a famous snack here. The duck blood vermicelli soup tastes good and looks good. The crystal vermicelli is soaked in In the beige soup, strips of red duck blood are accompanied by yellow oil fruits, green coriander, brown duck liver, and white duck intestines scattered among them. It is really eye-catching! Duck blood vermicelli soup is very simple to make. : When guests come, grab a handful of washed vermicelli and put it into a bamboo colander, sway it back and forth in the hot soup, and blanch it for a minute or two. Pour the hot vermicelli into a bowl, and then take out some duck. Blood and oil fruits, add soup water, sprinkle with prepared cooked duck intestines, duck liver, and coriander. If you like spicy food, you can also pour a spoonful of red spicy oil, and you will have a bowl of duck blood vermicelli soup with full color, fragrance and flavor. Eating duck blood vermicelli soup is also very interesting. When eating vermicelli, I like to eat it one by one. After finding the "head" of the vermicelli, I suck it into my mouth with a "sh" sound. It is so smooth and refreshing! When eating avocado, duck liver, and duck blood, I would first lick the "coarse" flavor with my tongue, and then chew it carefully to taste the "fine" flavor. One day, I was eating duck blood and vermicelli soup. , because I sucked the vermicelli too hard, the soup splashed all over my face, which made me miserable. From then on, I gave the duck blood vermicelli soup another name-"Lehuahua"o
"Yangcheng Lake" Hairy crabs》
Yangcheng Lake hairy crabs are our famous specialty. Not only Suzhou people love to eat it, but also people all over the country love to eat it.
One day, a guest came to the house, and my mother bought ten hairy crabs from outside. After buying them back, my mother put the hairy crabs into the water and soaked them for a while. During this time, I lay down by the pool and looked at them quietly. They were dark gray, with two big pincers and eight little feet. Its two large pincers were waving vigorously, as if they were going to have a fierce battle with me.
When the cooking started, my mother first put the water in the pot and boiled it for 9 to 10 minutes. After the water boiled, my mother put them into the pot one by one. Gradually, their color changed from dark to dark. The gray turned into light yellow, and from light yellow to deep red. After cooking for a while, it was completely cooked. My mother opened the lid of the pot, and a burst of fragrance hit my nostrils. I swallowed hard, and then my mother put them on the plate. A plate of hairy crabs with attractive color and good taste was presented in front of me.
My mother put the plate on the table. I couldn’t wait to grab one and ate it with relish. I first pulled off the two large pliers and eight little feet, bit it back and forth, and then sucked it, and the white and tender crab meat slipped into my mouth. The meat in the large tongs is so delicate and smooth that it melts in your mouth. Then I opened the crab lid, and the crab inside was golden. As soon as I sucked it, the crab roe came into my mouth. It was so delicious! Finally, I split the crab into two pieces and chewed them carefully. . . . . .
The Yangcheng Lake hairy crabs taste so delicious! It makes people have endless aftertaste and praise after eating it. It’s a well-deserved Suzhou specialty!