My hometown is in Yangzhou. It has a long history and beautiful scenery, including thousand-year-old monuments such as Daming Temple and the charming scenery of Slender West Lake. There are also many special products there, such as the famous jade lacquerware ... but my favorite is Fuchun Bao, a Yangzhou snack.

My uncle's family can also make Fuchun Bao, so I like to go to his house to play.

The surface of Fuchun Bao is particularly white and thin, and the skin of the steamed stuffed bun should be rolled very thin. The stripes on the steamed stuffed bun are as thin and evenly twisted as carved. Once, I took Fuchun Bao made by my uncle and carefully counted the stripes on it. Oh, my God! There are as many as 37 pieces. There is a round mouth left in the middle of the steamed stuffed bun, as if the small crucian carp is about to spit bubbles with its mouth stretched out. Sometimes looking at these carefully made steamed stuffed buns is like enjoying an artistic treasure, which makes you unable to open your mouth.

The stuffing of Fuchun Bao is really delicious: sweet and delicious, salty and appropriate, oily but not greasy, and memorable after eating. There are many kinds of stuffing in steamed buns. My favorite food is crab yellow stuffing. Dipping it in vinegar is more delicious than eating fresh crabs. Once, I ate three in a row, and I was so bloated that I couldn't bend over. The size of Fuchun bag is different. The big one is full after eating one, and the small one is small and exquisite, which can be swallowed in one bite.

Fuchun bag is full of color, shape and taste, so it is no wonder that it has been swallowed. The specialty snack in my hometown is jiaozi. It's not difficult to make a jiaozi, and it's neither difficult nor simple.

First, buy fresh meat from the market, chop it into minced meat, then put the prepared flour into a basin, add appropriate water, and you can mix the noodles. Divide three times and five times, and the noodles will be reconciled. Then put the reconciled dough on a steamer, pick up a rolling pin, and. The dumpling skin should not be too thick, because it is too thick for jiaozi to cook in water. Therefore, the dumpling skin must be moderately thick and just right.

When jiaozi is ready, he should cook it in boiling water, and he must be patient when cooking jiaozi. After two or three minutes, jiaozi hides freely in the water. After a while, jiaozi is like a small whitebait. Jiaozi in the pot has been boiling, too. After a while, when I saw that the time was up, I quickly brought a bowl with several jiaozi. I picked up a jiaozi with chopsticks and sent it to my mouth. Wow! It's delicious. A faint juice has flowed out of my mouth. I really admire jiaozi but not immortals! I savored the taste carefully, even the gods in the sky rarely heard it. I took a bite gently, and suddenly, I felt an indescribable and unspeakable feeling in my heart. It seems that there is nothing better than this.

As the saying goes, "Food is the sky for the people." I said, "jiaozi is the sky for me!" Jiaozi in my hometown has the unique flavor of my hometown.

I love jiaozi, a snack in my hometown!