? My hometown Wuhai is located in the west of Inner Mongolia. It is a modern industrial new city established on the Gobi desert in the northwest in the early 1970s, and it is also an immigrant city. Builders from all corners of the country gathered here. While building the city, they also brought food from their hometown. The most lively place in this city is the dining street, where there are major cuisines such as Sichuan cuisine, Hunan cuisine and Shandong cuisine, as well as authentic snacks from all over the country. This far and wide food has created a small town that eats delicious food. Under the high standards and strict requirements of foodies, all major restaurants strive for perfection, continuous improvement and vigorous development.

? In fact, in Wuhai, everything you eat is imported, but it is not an ordinary craft to make imported goods exceed the country of origin. Among them, I think the most prominent is not the big dish, but the snack-stuffed skin.

? Niangpi is the most common snack in northwest China. It is produced in Shaanxi, Bameng and many places outside the northwest. Appellations vary according to regional dialects and appellations. Some places are called cold rice noodles, and some places are called rice noodles. There are sesame sauce bean jelly, Shaanxi bean jelly and northwest fermented rice noodles. They are all twin brothers. Although they are the same food, their practices and eating methods are slightly different, and their tastes are completely different.

? Although stuffed skin is an ordinary snack, its making process is not ordinary. Flour should be made of fiber, kneaded into hard dough with water, and then kneaded repeatedly in clear water. After washing, there are two kinds of things in the basin, white batter and sticky gluten. The dough is precipitated overnight, and then steamed with iron screws for 8- 10 minutes, which is the fermented skin. Gluten is also steamed and sliced, which is the best companion for making skin. The most technical test is soup, which is the secret skill of all families. Whose soup is fragrant and whose stuffed skin is naturally delicious. After the soup is ready, we need to mix all kinds of small ingredients together, such as soy sauce, mustard juice, balsamic vinegar juice, garlic juice, sesame oil, Chili oil and so on. And there are more than ten kinds. Finally, cut the stuffed skin into strips, put it into a pot, add various juices in turn, add gluten blocks, shredded cucumber and other accessories, stir well, pour it into a bowl, sprinkle some coriander powder, and a bowl of mouth-watering stuffed skin will be ready. The fermented skin on the table is crystal clear and Huang Liang, translucent and jade-like, fresh and attractive. The entrance is fine and smooth, hot and sour, flexible and delicious. I can't help but make people appetite and eat a big meal. This smell is addictive. If you don't eat it for a few days, the bird will fade out of your mouth, and you can't fill the gap in your stomach.

? Over the years, I have been to the producing area of stuffed skin and traveled to other cities. No matter where I go, I will quickly ask my relatives and friends where there are stuffed skins. When I find a direction, I can't wait to find it and taste it with joy, but when I come back, I will be disappointed. Some are thin and hard, the taste is rough and hard to swallow, and the soup is light and greasy. Some of them are thick and soft, and they are not refreshing at all. Soup is more sour and spicy, but it is not delicious. Countless times I came back disappointed on a whim. Walking more places reminds me of Mr. Wang Zengqi's Duck Eggs in Dragon Boat Festival. "Although there are many duck eggs, they are not as good as those in my hometown! In the past, seawater was difficult to water, and I really despised salted duck eggs in other places. " This duck egg turned into stuffed skin, completely covering up my mood at that moment.

Wuhai's stuffed skin is gradually famous for its delicious taste. This classmate and his wife are separated. The wife ordered them to bring two bowls of Wuhai stuffed skin when they came home every weekend. Before boarding the train, the students went to the store seriously, cut the brewed skin gluten into bags and repackaged the soup. Carefully protected all the way, when I got home, the fragrance overflowed the whole house, and the deep friendship between husband and wife was deeply mixed in the stuffed skin. I went to Xi 'an to see my friends, and my friends showed me all the famous foods, but I regret to say that the bean jelly here is not as delicious as Wuhai's. I went to my brother's house in Beijing, and there was a freshly mixed stuffed skin in the supermarket. I bought it and tasted it. I shook my head with my tongue: "This thing can only be used as a cold dish." My nephew in elementary school asked me, "Aunt, do you want to eat it as a meal?" I said, "Yes, you can eat from your aunt's hometown." Unspeakably lingering fragrance and long aftertaste. You must have a big bowl and eat enough to fully understand what is delicious.