When I was taking a walk with my colleagues after dinner on Friday, the conversation suddenly came up with spicy soup.

?I haven’t been to many cities. I only had the best spicy spicy soup I’ve ever tasted in Xi’an.

I miss spicy soup and Xi’an.

?When I was a child, I don’t know if it was because the adults took my brother to Xi’an for fun but didn’t take me with them, which left an inexplicable shadow deep in my heart.

Before I was 30 years old, I stubbornly harbored a deep dislike for the city of Xi'an (of course, now I fully realize how paranoid and ignorant I was back then).

After practicing yoga at home today, I simply dug out the strategy book from the bookshelf that I bought when I went on a business trip to Xi'an in August 2013. I looked back at Xi'an and took out the original photos to reflect on it.

It was summer, and there was a project in Xi'an that needed support. I was on a business trip for a month. Fortunately, it was also a rare month when I didn't work overtime.

Almost every night, if time permits, I will chase corners of this city within a short distance. On weekends, I will wander around many corners of this city at will, savoring this profound city.

Recommended in the book is Lao Sun's Spicy Meatball Soup, which contains beef and mutton, gluten, shredded kelp, peanuts, coriander, minced ginger, mustard, pepper and other ingredients.

I've had it many times in Xi'an, but it's not this one, but it tastes great!

As a native of Jin Dynasty, steamed buns have been indispensable for breakfast and dinner since childhood.

When I lived on campus in high school, my favorite food in the cafeteria that I can still recall is steamed buns with vegetables.

For a round bun, use a knife to cut a slit in the middle. First, pour minced meat soup to taste. Then choose the vegetables to add according to your personal taste, including shredded potatoes, shredded carrots, shredded kelp, and shredded tofu.

Since I entered college and have been wandering outside for so many years, I can have a bite of steamed buns and vegetables for breakfast. The happiness and satisfaction I feel are indescribable.

And in Xi'an, between my residence and work place, I actually encountered similar steamed buns and vegetables.

When I was very young, in the late 1980s, our local area had a very unique breakfast - Camellia oleifera. Parents took their children to have breakfast. I have a vague impression that every meal was Camellia oleifera.

Its standard configuration is as follows: an open bowl, a spoonful of boiled soybeans at the bottom of the bowl, a pot-bellied teapot wrapped in blue cloth filled with oil tea, fried salty twists, broken into pieces and placed

Add the oil tea, stir, scrape the edge of the bowl one mouthful at a time and start drinking, it's so delicious!

Unfortunately, for some unknown reason, those breakfast shops were banned, and I have never found such a taste again.

Later, my mother also made oil tea, fried white noodles with seasonings, and then boiled it with hot water and kept stirring.

But it's not the same flavor as when I was a kid.

What's amazing is that in Xi'an, in Huimin Street, I actually found it and tasted it like when I was a child.

I have to sigh, this is a magical world, and I am grateful for this luck and happiness.

I miss the hot spicy soup and all the delicious food and beautiful scenery in Xi'an. I want to go there again.

Well, let’s add one more thing to my dream list and slowly experience Xi’an again.