Delicious steamed bread
People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste like. This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and feast my eyes. I finally got what I wanted that day. Steamed bread with white beard and thin skin seems to have a bag of juice inside. They are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, and the fragrance at the top of the pagoda overflows with the wind, shaped like steamed bread. No wonder they are called steamed buns. Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated by the fragrance before it came up. I can't wait to swallow the whole steamed bread in one gulp. A cage of steamed bread was brought up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down. Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. At the moment, my stomach is so hungry that I want to open my mouth and swallow four steamed buns in one gulp. So I carefully picked up the steamed bread with chopsticks, because I took a small bite and the juice ran into my mouth like a large group of people. I dipped it in a little vinegar and put it in my mouth. The meat is soft. As soon as I chewed it, its meat suddenly became baggy and delicious. My mother said, "To eat steamed buns, you should lick some vinegar first, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. Sure enough, I don't know if I won't eat steamed stuffed bun for a while, and I won't forget it once I eat it. I wolfed it down. Its meat is very full, and it is fresh, thick and salty in one bite, which makes you want to eat it. So I pestered my mother to buy another guest. How can I let it go when my aunt brings it with a smile? I ate it one after another, leaving a fragrance in my mouth and a fragrance in my mouth. I couldn't help but admire: "Beauty! It's really delicious. " Blink of an eye and wiped out, touched the bulging belly, added a mouth, and the rest were not completed. How's it going? Are you excited? It's better to go west to east and eat steamed buns in my hometown!
Fried fermented tofu
This is the unique local snacks in Jiangnan in winter.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The package is actually a wooden box. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a pile of small plates, as well as a canned bottle and several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street, absorbed in frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but once it is put into the pot and taken out, it will become golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a careful bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating, but rolling your tongue and swallowing.
Old people always fry only a few pieces at a time, and fry a few pieces for a few pieces, so all the people waiting for them eat them and others pay attention together. Most people who eat fried stinky tofu are women and children. It's really strange that Jiangnan women don't eat spicy food, but under this burden, they all become "spicy girls". They must be coated with a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed and hot sweat dripped. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it. Therefore, the elderly consume a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, so I will refrain from running there to avoid fishhooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, just as he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. I'm sorry to eat for free. When my father sends me money next month, I will return it to him immediately, and the old man will accept it, but I must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
Pork bone porridge
I've only eaten meat and bone porridge once.
It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way for fear that she would suddenly change her mind.
Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt took me into the shop, which was full. Everyone is sipping this meat and bone porridge as if it were really delicious.
The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 40-year-old woman with ear-length hair, carefully pinned behind her ear with a black hairpin. I was afraid that my aunt would run away in cold war, so I quickly put forward my own opinion and said, "Yes, yes." As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones. I tasted it carefully, well, it was fragrant and sticky. You really don't need to "eat", just drink. I just stood by the big stove, holding a big bowl, and hula hula drank the meat and bone porridge for the first time in my life. Finally, I chewed those bones like a puppy. That bowl of porridge cost my aunt 5 cents.
Later, my aunt told me that cook the meat and Bones were very troublesome. First, meat bones (bones connected with some meat) should be boiled for several hours, and then new rice should be washed and put in before cooking. You can't cook coke, the key is to master the heat and slow down the fire. Finally, add salt and monosodium glutamate. Therefore, it is time-consuming and laborious for ordinary families not to make meat and bone porridge and not to drink it. She also warned me not to eat more meat and bone porridge in the street, because some bosses would put the bones eaten by guests back in the pot to save money. I don't know whether what she said is true or not. Anyway, I haven't eaten meat and bone porridge since then, not because I'm afraid of unsanitary, but because I don't have enough money in my pocket to distribute.
However, I often go to that meat and bone porridge shop, mainly to see how they handle the finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and eat a bowl." Then I ran away.
Plain noodle soup
Yangchun noodles have a nice name and a noble appearance. As a matter of fact, it is the most popular pasta in the south of the Yangtze River, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide asked the waiter to deliver lunch, that is, Yangchun noodles, in order to escape public-private partnership and pretend to be poor. 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.
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 is 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 best to eat wonton, at least with meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are full, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to accompany my uncle's family to eat every Sunday, because it is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. Every time I come, I don't have to tell him. I'll serve Yangchun noodles soon. Then, my uncle's family began to work hard and make a happy sound. 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 Notes", saying that the first pot of Yangchun noodles was the freshest and most delicious, and many people rushed to have soup. I don't think my uncles eat this kind of noodles. But anyway, I have no interest in Yangchun noodles. My appetite dropped 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 a word, he has a certain relationship with this national hero.
When I was young, 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. Wait, soon, the fragrance wafted out of the furnace. It is estimated that the time is coming, the light cake master shoveled neatly with a small shovel, and the brown light cake jumped out.
This kind of light cake is hard and yellow, and it's hard to bite. Without a good tooth and tenacious fighting spirit, it can't cope with it, but once it reaches its mouth, it becomes more and more fragrant and always wants to take the second bite. Light cakes are chewy and can be stored. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Perhaps this is their relationship with Qi Jiguang. Light cakes are very cheap, a penny. At that time, I often visited the light cake stove, bought one or two pieces and chewed all the way to school.
In winter, the light cake maker is happier and keeps the stove warm, but in summer, he is bitter, shirtless or sweating, and 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 stove on the corner of 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 it into triangles, fry it in an oil pan until both sides are brown, and then take it out of the pan. When eating, wrap the lower end of the taro fruit with a piece of paper (because it is very oily), take a bite from a corner, the outside is burnt and the inside is tender (the inside color is gray), and there is a strong taro flavor. Mmm, it's delicious.
Fried taro stalls can also be seen everywhere. Every morning, you can see stalls set up in the streets and lanes, full of smoke and 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 if they are put on hold for an hour or two. They still taste delicious. Different from fried dough sticks, they soon became chewy old dough sticks after landing. Therefore, the stall owners who sell taro fruit 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 find incense and walk 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 go to work with full bellies. This revolution is so dynamic.
Guobianhu
Once I chatted with my colleagues in the office, I 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.
Pot-side paste is found in many places in Fuzhou and even Fujian, and I have never seen it anywhere else. The reason why it is not produced may be that there is no seasoning called "shrimp oil" in other places, and the pot paste will not become pot 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 essential shrimp oil, and 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 on the side of the pot, then pour a bowl of rice paste around the pot and cover it. After three minutes, when the rice slurry on the side of the pot is rolled up, shovel it into clear water with a spatula, then add clear water and repeat the above behavior. When the last pouring is finished 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 the temperature with a small fire to sell.
In a word, this is a circular process, and it can't be done without patience. Therefore, ordinary families don't make pot paste, so they go to the street to buy it if they want to eat. The restaurants and stalls in the streets of Fuzhou are all bought, and they are very cheap. The sauce beside the pot has a special taste and a strong seafood flavor. Every piece of rice paste is rolled and white, like a tube of onion, which is very refreshing. It comes with yellow shrimp, dried mushrooms, black mushrooms, green onions and garlic. Bright colors make people's appetite increase greatly.
Hearing this, my colleagues' throats moved. Then discuss that when you can go to Fujian on business, you must try this pot paste. I added that in Fujian, pot stickers are used as breakfast and after-dinner snacks, and it is not regarded as dinner. Maybe it's because it's not full. Think of those simple and sweet local snacks. Everyone says: The people in Fujian are really happy.
Yes, the people of Fujian are really happy.
wonton
I think there may be no snacks as popular and diverse as wonton. Wonton is called flat meat in Fujian; In Sichuan, it is called wonton soup; It is called wonton in Guangxi and 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. I bought experience when I bought it. I know the wonton in the street is too thick, so I have to fill it with boiling water after eating. 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 when it opens, as if everything depends on the owner's interest. The wonton in this house is the most authentic. Every wonton is white and transparent, with a little red meat 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. Put a stick on the minced meat, then turn it over on the wonton skin, and a wonton is finished. Usually, a plate of minced meat can handle wonton to be sold in one day. It is usually girls who eat wonton. They can slowly tilt their orchid fingers, carefully scoop up wonton with a small spoon and send it to the little cherry's mouth, regardless of gains and losses. Therefore, compared with other snacks, Fujian wonton is more feminine.
On the other hand, 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 specially visited "Chaoshou". Who knows a few dry and solid jiaozi-shaped wonton served with a layer of red pepper oil on it. With my knowledge of spicy strips, I swallowed this bowl of "wonton soup" with difficulty. As a result, I can't remember whether it has any other flavor besides 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 the 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 like northerners, and they always want to keep the tradition of wonton. Even if it becomes bigger, the true colors of Xiao Jiabiyu will not change. Jiangnan big wonton is a kind of enlarged small wonton. It looks like a nun's hat and has a lot of soup, so most people will feel full after eating a bowl.
Authentic Jiangnan wonton has the most charm of Jiangnan culture. The skin is so delicate that you can see the pattern in the bowl when you stick it on it. It is really as thin as a cicada. The meat should be lean, and it should be carefully treated without residue. After the wonton is cooked, the skin is crystal clear and bright, stretching out, "white inside and red, different", like a beautiful white butterfly. At this time, the attention will not be on eating. But now there are not many such small wonton, and people who cook and eat seem to have lost this delicate mood. On the contrary, the streets are full of all kinds of popular wonton. Simply wrap it, don't even roll the skin after wrapping it, buy it ready-made.
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 there? Clear soup and scanty 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 is 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 stall. I don't want to eat it, but I'm really attracted by the smell.
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 about eating. Is it delicious?" He ate three strings in one breath, then touched his stomach and said with satisfaction, "It's silly not to eat." Pay quickly, grab one in each hand. Bite this string, bite that string, it's 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 and buy while eating. There are mutton kebabs everywhere anyway. Even if we are full, we will smell like sheep. We can't eat any more. If we eat again, we will become grassland herders.
I think mutton kebabs are delicious, but my classmate in Xinjiang said: What kind of mutton kebabs is that? What is really delicious is the mutton kebabs in Xinjiang, which is the hometown of mutton kebabs. 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 was standing on the street in Nanjing, chewing something 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. When I have nothing to do, I always encourage my boss: "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, you seem to have the courage to go to Xi 'an to eat mutton buns.
I have seen the hero's terracotta warriors and horses, touched Yang Guifei's bath, evaded the pursuit of small traders and vendors, 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 hamburgers and mutton buns. However, I didn't even look at the meat pie. A large piece of fat was stuffed in a big cake, and the fat was dripping. Although the owner of the meat pie said how delicious it was, I just couldn't eat it. I am not afraid of being fat, but I have never eaten fat since I was a child. Don't eat Chinese buns, but you must eat mutton buns.
So I went to look for it. After walking around the Drum Tower, I was tired and sat down in front of a stall. After sitting down, I found an old man opposite me absorbed in his work: breaking a hard steamed bread into particles. He stopped slowly and intently, and the falling powder was stuck in his mouth by his little finger. What is he doing? Is it bad mouth? Just thinking about it, I saw the old man pour the broken product into a sea bowl full of thick soup, and the 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, with a happy face. 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 is too soft to reach and tastes tasteless. No matter how delicious steamed bread is, no matter how delicious soup is, it's all mud.
Therefore, it is a pity that the biggest gain in Xi 'an was to buy a bunch of folk handicrafts, but it was blank when eating.
After reading "Shaanxi Snacks" written by Jia Pingwa, I spent a lot of pen and ink to describe the beauty of mutton bread in soup, but I was still not provoked by him to make my mouth water. 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. After watching too much, I was not surprised. Then I began to wonder how to learn more about Korean national culture, for example, their food culture, 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?" This Korean old lady is really as kind as the old lady in Surprise. She not only patiently answered my questions about kindergarten level, but also recommended me to buy the representative work of kimchi-Platycodon grandiflorum. After tasting platycodon grandiflorum, I have great 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 a firewood stick. I don't feel cold, just thirsty. I looked everywhere for water, and then I 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 serving, I felt 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 eased, but all the residual temperature in my body was taken away. All the way back to the dormitory, cover the thermos bottle, pour boiling water, and it took a long time to melt the ice in my 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 don't have the courage to taste Korean cold noodles again. Even at the thought of these four words, my stomach began to get cold.
I don't blame North Korea for being cold-faced, but myself.
Red-Cooked Chicken, Daokou Style
I am ashamed to say that I have studied abroad for several years, and most of my attention is spent on eating. The reasons are as follows: firstly, the boring meals in the school canteen often make them feel hungry; Second, it 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 very distinctive, and I was busy visiting it myself. Sure enough, the roast chicken in the window is fat and tender, Huang Cancan's, warm and charming, and people who buy roast chicken queue up, which further proves that this kind of roast chicken is worthy of the name. In the next three years, as long as there is some money left in my wallet, I will rush to the roast chicken shop. If I can't afford the whole chicken, I will buy half one. Buy chicken offal (chicken liver, eggs, etc.) Cheap and delicious, it is the favorite of poor students) If you can't afford half of it. 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 attack dyslexia, no matter how thick the brick is, you can "chew" it down without any difficulty. 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 "crossing roast chicken" for everyone without exception. After the chicken is served, usually before the plastic bag is opened, everyone has picked up the guy and is eager to try. The delicious, hot roast chicken is tender and slag-free, even the bones are brittle, 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 chew. At that time, brothers and sisters were asked to do things, or on the contrary, they begged us to do things, all of which were uncompromising: eat a roast chicken at the crossroads.
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 smell 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. It was so delicious, don't mention it. Unfortunately, there is no chance. Otherwise, there will be another delicious food for me to enjoy.