1. I always look at my grandmother's busy figure, watching those duck tongues, duck feet and chicken feet change under her hand until they are put into the stew pot. I always lie by the stove, sniffing and smelling the more and more fragrant halogen. The advantage of staying by is that when the stew is ready, grandma always picks up a piece of duck's paw, puts it on her mouth and blows gently, and then puts it in my mouth: "Have you tasted it, greedy boy?"
2. Today, everyone has come to Qingyang, and we can't help but introduce our Qingyang cuisine. Qingyang's food culture has a long history, including lamb in Huanxian, sugar cake in Zhenyuan, sugar doughnuts in Heshui and Zhengning tofu, as well as buckwheat noodles, fried lobster sauce, pig blood enema, ran noodles, potato Bula, hemp buns, stir-fried dumplings, sorghum rolls, bean jelly, soft oats, earthen warm pots and so on. Moreover, Qingyang snacks won the title of "Gansu Famous Banquet" with their unique local flavor at the first food festival in Gansu, China.
3. When Wenzhou is mentioned, it is mostly associated with the electric appliance capital and the myth of wealth. Under the aura of rapid economic development, the clear Oujiang River probably contains all the happy memories of children's childhood, as well as the smell of braised fish and dried fish that reverberates in the alley, and will still be blown up with the wind, which constitutes all my thoughts about homesickness.
4. I'll tell you some vegetables. I don't know if you like them. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat the oil in the pan, stir-fry the shredded potatoes and peppers, and add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.
5. Then eating noodles is also very particular. Handmade noodles are usually served in separate bowls of soup and noodles. When eating noodles, you put the noodles in the soup bowl with chopsticks before eating. When eating noodles, they are thin and long, soft and tough, clear and spicy, and spicy with a fragrance. As someone once commented: "A bowl of Qingyang noodles with minced meat, eaten in the mouth, is better than a living fairy". Nowadays, Qingyang noodles with minced meat have become fashionable pasta for breakfast in urban and rural restaurants and an indispensable delicacy in people's lives.
6. Following the crowd, we came to the Mongolian barbecue area. This place is really interesting! The smoke curled up, and the waiters wore all kinds of Mongolian costumes and danced while barbecuing. They were very happy. Watching, I can't help but twist my body and jump up. There is so much meat here, including beef, mutton, horse meat and even camel meat! I've never eaten camel meat. I don't know what it tastes like. I really want to have a taste!
7. Grandma's specialty is to make a pot-stewed platter, which is also indispensable for wedding banquets in Jiangsu and Zhejiang provinces. Every time I go with my grandmother to help with the kitchen, my grandmother always brings her secret halogen pot, and my task is to hold this small blue crock and follow it proudly, just as I am also the most indispensable chef in the wedding banquet. Maybe it was at that time that I planted my childhood dream of becoming a chef.
8. Just then, Miss Li asked me what kind of meat I wanted, and I said camel meat without hesitation. So the teacher ordered eight strings for me. Looking at the string of camel meat roasted by the red fire, it made a straight noise and a burst of meat fragrance, and my saliva could not help flowing for three thousands of feet. One minute, two minutes, three minutes … finally cooked, when the teacher handed me the meat. I don't care. I bite when I open my mouth. "Hey, it's hot!" I couldn't care less about scalding, so I heaved a sigh and continued to eat. One string, two strings, three strings … I didn't taste it until the fifth string: so sour!