Everyone must know that the famous Su Shi was a veritable "foodie". He once wrote a poem called "Cold Utensils", praising Huaian's famous snack - tea dumplings.

Tea dumplings are a famous snack in Huai'an. They have been served at state banquets and served as tributes. This week, my dad and I were lucky enough to go to a century-old shop to taste it. When we arrived at the shop, after communicating with the boss, the boss agreed to let us watch the whole process of making chasou. I stared intently, for fear of missing any step. The method seems very simple: I saw the chef holding a basin of flour, and the flour was like a naughty child bumping around. But with his superb skills, the flour became a ball of dough that was neither thin nor thick, and then , he "kneaded the dough into a long strip with his delicate hands" and rolled the dough into a long strip. It was a very simple step, but he did it for nearly half an hour. A ball of dough suddenly turned into long noodles hundreds of meters long, and each section was uniform in thickness. He plated these noodles in circles in the basin, like ripples on the water, spreading out in circles, each plate was good. Just apply a layer of glittering sesame oil on each layer, and the noodles sparkle in my eyes as if they were gilded. Then, I saw the chef heating up the large pot filled with oil, pulling out the head of the noodles, "It's not important to sleep in the spring when the night comes, crushing the gold wrapped around the beautiful woman's arms", and wrapped the noodles around his hand with lightning speed. Make ten rounds, cut off, stretch out, put the "arm-wrapped gold" on the chopsticks, put it in the oil pan, fry it for five seconds, then twist it with two chopsticks and pull it out, and slowly "fry the oil until it becomes tender and deep yellow". Circles of golden and crispy tea dumplings came out of the oven. Just when I was salivating, a large plate of fragrant tea dumplings was finally placed in front of my eyes. I gently picked up a roll and sprinkled it with tea. It looks like a twist, and looks like it is wrapped with gold wire. There are about thirty strands. It looks golden and crispy, oily but not greasy. When it is accidentally placed under the sun, it turns out to be transparent and amber-like. , the crystal clear look is really endearing. So I started eating without saying a word, and with a "click" sound, the tea dumplings spread out, crispy and fragrant, filling my mouth with saliva. The first thing that touched my taste buds was a salty aroma, which melted in my mouth and only appeared after I swallowed it. A burst of sweetness, really unforgettable! I think it’s no wonder so many people come here to taste such attractive food.

The small tea dumplings exude the taste of home, just as China on the Tip of the Tongue says: Chinese food inherits the taste of hometown, arousing everyone’s taste buds and hometown in their hearts, tea dumplings It’s tea dumplings, and Huai’an is Huai’an. Only tea dumplings and Huai’an are together can it truly be called Huai’an tea dumplings.

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