I have seven or eight short articles about food for you. I hope you can use them.

Delicious Xiaolongbao

People often say that Xiaolongbao is delicious, but I have never tasted it and I don't know what it tastes like. This afternoon, my parents took me to the steamed bun shop to open my eyes and eat my fill. I finally got what I wanted that day. The steamed buns were whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind and similar in shape to steamed buns. No wonder they were called steamed buns. Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp. A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps. No sooner had he picked up a "chubby" and stuffed it into his mouth than he began to fight back. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, 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's really delicious. Sure enough, I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed it down. Its meat is very full, a bite of fresh, thick and salty makes you want to eat it. So I pestered my mother to buy another guest. When my aunt brought it with a smile, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. " In the blink of an eye, I wiped it out again. I touched my bulging belly and licked my mouth, leaving me unfinished. How's it going? Are you excited? Action is better than action. Go and eat steamed buns in your hometown!

Fried Stinky Tofu

This is a unique local snacks in Jiangnan in winter.

When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, 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 picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with 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 and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes 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. Carefully take a 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, it is not eating but swallowing with the tongue rolling.

Old people always fry only a few pieces at a time, and fry several pieces for a few pieces, so all the people waiting for them eat alone, while others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and hot sweat drops. The old man just kept saying: it's too spicy to stick, so 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 costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.

It's been more than 2 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, it always seems to taste a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.

Porridge with Meat and Bone

I have only eaten Porridge with Meat and Bone once.

It was a Sunday morning in winter in the south of the Yangtze River, 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 floating with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was already full. Everyone is sipping this meat and bone porridge, as if it is really delicious.

The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 4-year-old woman with ear-length hair and meticulously pinned behind her ear with a black hairpin. I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim 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 with one hand and uncovered the big pot cover with the other. Suddenly, a heat wave swept through the smell of meat 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 sipped the meat and bone porridge for the first time in my life. Finally, I chewed up those bones like a puppy. That bowl of porridge cost my aunt 5 cents.

Later, my aunt told me that cooking meat and bones was very troublesome. First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke, the key is to master the heat, and slow down the fire. Finally, add salt and monosodium glutamate. Therefore, the average family does not make meat and bone porridge, which is time-consuming and laborious without drinking. She also warned me not to eat more meat and bone porridge in the street, because some bosses put the bones eaten by the guests back into the pot to save money. I don't know if what she said is true or not. Anyway, since then, I have never eaten meat and bone porridge again, not because I am afraid of being unsanitary, but because the money in my pocket is not enough to distribute.

However, I often go to that meat and bone porridge shop, mainly to see what they do with their finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and have a bowl." Then, I ran away.

Yangchun Noodle

Yangchun Noodle has a nice name and a noble appearance. In fact, it is the most popular pasta that the people in the south of the Yangtze River like to eat the cheapest, so it is also the most refreshing. In "Morning in Shanghai", the capitalist Xu Yide, in order to escape the public-private partnership and pretend to be poor, asked the waiter to send lunch, which is the Yangchun noodle. It can be seen that Yangchun noodle belongs to the patent of the working masses. As for why you chose such a name as Yangchun Baixue, it may be the antonym, but I am sure that the person who took this name is by no means from Xialiba.

Twenty years ago, my uncle's family seemed to like eating Yangchun noodles very much. Every Sunday, my uncle would definitely lead the whole family to eat Yangchun noodles in the noodle restaurant in town. 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 better to eat wonton, at least it's meaty. But my uncle resolutely refused, saying that wonton is too expensive, and it is not eaten. For the same dime, Yangchun noodles are full, but 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 this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in the town knows my uncle. Every time I come, I don't have to tell him, I will soon serve Yangchun noodles. 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 Wenfu specifically mentioned Yangchun noodles in The Gourmet, saying that Yangchun noodles in the first pot are the freshest and most delicious, so many people go to eat soup early. I don't think my uncles eat this kind of noodle. But anyway, I have no interest in Yangchun noodles, and my appetite fell as early as twenty years ago.

In winter, the pastry chef is happier. He keeps the stove warm, but in summer, he is bitter. He goes shirtless and still sweats, and the sweat drips on the stove. I dare not buy it, because there must be hard-working sweat of the pastry chef in it.

Some time ago, I mentioned light cakes in my hometown in Fujian. They all said that they were delicious and good for my teeth. Chewing them often is definitely better than "white arrow" and "green arrow". But I don't know if there is any now. I haven't eaten it for years. Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.

Wonton

I think there are probably 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, Yunnan; Only in Jiangnan is it called wonton.

the content is similar, but the form is somewhat different. Fujian's wonton pays attention to freshness, and adding shrimp oil is a major feature. When I was a child, I was always paid by my mother who liked wonton to buy wonton. When I bought it, I bought experience. I know that the wonton on the street is too strong, 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 the "wild" shop across a few blocks. It's called wild because it doesn't open when it opens, as if it's all up to the owner's interest. The wonton in this family is the most authentic. Each wonton is white and transparent, with a little red meat filling looming 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. A small wooden stick is put on the minced meat and then turned on the skin of the wonton, and a wonton is finished. Often, a plate of minced meat can handle the wonton to be sold in one day. Wonton eaters are usually girls. They can slowly tilt their orchid fingers and carefully scoop up the wonton with a small spoon and send it to a small cherry mouth, regardless of gains and losses. Therefore, compared with other snacks, Fujian wonton is more feminine.

Sichuan wonton, on the other hand, has a distinct personality and is full of masculine flavor. First of all, there is no soup, and the second is that it is too spicy to forget. That year, I went to Chengdu for research and specially visited "Chaoshou". Who knows that a few dry and solid jiaozi-shaped wonton were served, and a layer of red pepper oil was poured on it. With my knowledge of spicy food, I struggled to swallow this bowl of "Chaoshou". As a result, I can't remember whether it has any other flavor except spicy.

In Jiangnan area, wonton is the most common snack. 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 make jiaozi style as northerners do, and they always want to keep the tradition of wonton, even if it is bigger, the true colors of Xiaojiabiyu will remain unchanged. Jiangnan Big Wonton is an enlarged small Wonton, which looks like a nun's hat and has plenty of soup, so most people will feel full after eating a bowl.

the authentic Jiangnan wonton is the one with the most flavor of Jiangnan culture. The skin is carefully rolled, and you can see the patterns in the bowl when you stick it to it. It is really as thin as a cicada. The meat should be lean, handled delicately and without residue. After burning the wonton, the skin is crystal clear and stretched, "white inside and red, different", like a beautiful white butterfly. At this time, the attention will not be eating. However, there are not many such small wonton now, and the people who cook and eat seem to have lost this delicate mood. Instead, there are all kinds of popular wonton all over the street. Simply wrap it, and when you are finished, don't even roll the skin, buy ready-made ones.

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 about that? Clear soup and scanty water are not as good as our northern jiaozi.

Yes, to be realistic, eat jiaozi in the north; If you want to be slim, eat Jiangnan wonton.

mutton kebabs is very strange. I never eat mutton, but I always accept mutton kebabs.

The first time I ate mutton kebabs was in Beijing. On that day, I came out from the Beijing Library and turned to the vicinity of Baishiqiao, where there was a restaurant and snack stall. First, I bought the imitation food Wowotou, and I ate sour water. After complaining about how the appetite of Empress Dowager Cixi was so easy to deal with, I stood in front of the stall of kebabs. I didn't want to eat it, but I was really attracted by the smell of fragrant smell.

My classmate is a southerner, and he 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 carefully took a 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 gulp, then touched his stomach and said with satisfaction, "It's silly not to eat." Pay out your money quickly and grab a handful in each hand. This string of bites, that string of bites, is 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, eat it, and buy it on the spot. Anyway, there are mutton skewers everywhere. Even if we are full, we will smell like sheep. We can't eat any more. If we eat any more, we will become grassland herders.

I thought mutton kebabs were so delicious, but my classmates 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. For the first time, I was so envious of Xinjiang people that I really felt that Xinjiang was a good place.

We don't have a chance to go to Xinjiang either. 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 stingy in taste. If the mutton kebabs in Beijing are imitation of famous brands, then the mutton 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, the appearance.