1. Composition Various Foods If you ask me what I love most?

I will definitely say without hesitation: "Of course it's Xiaolong soup dumplings!" Have you ever eaten Xiaolong soup dumplings?

It's delicious. Let me introduce it.

The Xiao Long Tang Dumplings are small and exquisite, and look very good.

Looking from a distance, a dozen white and flawless Xiao Long Tang Dumplings are tightly clustered together. You are next to me, and I am next to you, like the lively and cute little peach blossoms in spring.

In the mist, the xiaolongtang dumplings seem to be even more lovable.

Looking closer, the white and tender xiaolongtang dumplings are plump and moist. Well, they look delicious.

Look, that skin is so delicate, as delicate as the chubby little face of a fat baby, which will break with a gentle pinch.

Through the outer skin, you can clearly see the pure and beautiful soup inside. What do you think, you want to eat it, but don’t worry, there is a piece of beef as smooth as jade inside!

Xiaolong soup dumplings not only look good, they also taste great.

As the saying goes: "Move gently, lift slowly, open the window first, then drink the soup." However, I couldn't care less about my hunger. Looking at such delicious Xiaolong soup dumplings, my saliva had already "flowed down."

"Three Thousand Feet". I didn't care about my ladylike image. I grabbed the soup dumpling and stuffed it into my mouth. It was so hot that I covered my mouth and screamed. This time I learned my lesson and took a bite of the skin. Suddenly,

The juice poured into my mouth. It was so mellow, moist and fragrant. I was immersed in the wonderful world. When I reacted, I couldn't wait to stuff the soup dumplings into my mouth.

Xiaolong soup dumplings are really delicious, everyone should try them!

This is a composition about Xiaolongbao. Is it versatile enough?

Hope it will be adopted 2. Composition Various Foods The heavy mist seemed like a woman with a frown on her face. Finally, someone helped her to untie her knot, and her brows gradually relaxed.

The haggard sun seemed a little afraid of the cold. He kept walking around in the cold. At nearly ten o'clock, he finally trudged across the roof of the tall building opposite and slanted a ray of sunshine that we had been waiting for into the yard.

It was only around three o'clock in the afternoon, and this rare sunshine had already disappeared behind the tall buildings quietly.

The building is getting taller, our feet seem to be hanging in the air, and our hearts are getting farther and farther away from the land.

As the building gets taller, the originally generous sun seems to have become extra stingy.

Taiwanese writer Lin Qingxuan's "The Smell of Sunshine" tells the story of a young farmer who was drying corn. He accidentally discovered the scent of sunshine while drying corn, which actually made him decide to stay in his hometown.

He talked with the author about the smell of freshly dried clothes, newly dried quilts, and newly dried calligraphy and paintings in his childhood, saying that the smell of sunshine still remained in them.

As a result, the slanting sunlight in this yard makes me realize how precious it is!

While the rare sunshine here has not escaped, I quickly took out the quilt, quickly dried out the clothes, quickly moved out the starch and radish slices to dry, and quickly moved out a stool to sit and chat... about the starch in the plaque.

It was washed out a long time ago, but the sunshine in the courtyard only stayed for a few hours, and it took a long time to move in and out.

The radish slices are freshly cut, and the thin white slices are spread on the door panel, like the beams of light that leaked in from the gaps in the tiled house in childhood and are elliptically imprinted on the dirt floor, mottled and layered.

There are also radishes cut into strips, which look like silverbait flashing on the surface of the sparkling lake.

Phew - I sucked on the steaming tofu and swallowed it eagerly. I still have the same craving for tofu when I was a child. I thought this was the best food made from starch.

Delicious food.

Or mix the starch with water to form a wheat paste, put it in a hot pot until the white color gradually turns dark, cut it into strips and cook it thoroughly, add seasoning and chopped green onion, it will be smooth in the mouth, it is also a good delicacy.

I once saw my mother mix a large bowl of starch with a little water in a hot pan, stir it into dough, and cut it into the size of fish balls. After cooking, it became smooth and a little more tough. It was really unforgettable!

I think the most suitable way to eat radish slices is to stew them in a casserole. When the snow is heavy, this dish is the most appropriate.

Light a stove (the kind with a wooden frame), the charcoal fire is glowing red, and white snow is falling outside the house.

The iron shelf was placed on the stove, and the casserole filled with various ingredients was placed on the iron shelf.

You don't have to worry, just chat around the fire, or go out to watch and play in the snow.

By the time you came in, patting the snow, the casserole was already buzzing with people's chatter and joy.

A wisp of fragrance followed the hot steam emerging from the small hole in the pot lid and penetrated directly into the nostrils and heart.

OK OK!

Taste it and lift the lid!

Amidst the heat, I stretched my chopsticks towards the plump pork, plump fried tofu, white winter bamboo shoots, long pickled cabbage, and of course the radish slices rolled into fungus shapes... I once read an article that said something to the effect

It is said that food that has been exposed to the sun has the most rustic and delicious taste.

The same is true for dried bamboo shoots. The taste of dried bamboo shoots is very different from that of sun exposure that comes and goes for several days in a row.

It's a pity that I forgot the author's name.

I think the taste of the starch and radish slices in the yard this year may be worse than in previous years.