Today, I introduce a delicious snack——Xiao Long Bao.

Where should I start? It should start with the first time I ate Xiao Long Bao...

One Spring Festival, my mother took me to Yu Garden to watch lanterns. After watching the lantern show, we went to have supper. Mom said: "I'll take you to eat Nanxiang Xiaolongbao." As soon as we entered the door, we found a sea of ??people inside. We waited in line for a long time before we got a seat. My mother ordered four small steamed buns as soon as they arrived. I asked strangely: "Mom, can you finish it after you ordered so many?" My mother looked mysterious and said: "You will know in a while."

After a while, the waiter served four cages of xiaolongbao. Mom opened the lid, and the aroma suddenly hit her nostrils, and a burst of hot air hit her face. I looked at the xiaolongbao carefully. Each one was white and thin, and there seemed to be a bag of juice inside. The shape was similar to a steamed bun. No wonder it was called xiaolongbao. My stomach was growling with hunger at this time, and I wanted to open my mouth wider and swallow four small steamed buns in one go. I hurriedly picked up a small steamed bun and stuffed it into my mouth, but before I even tasted it, I spit it out. It turned out that the steamed bun was very hot. My mother said: "To eat Xiao Long Bao, you should first add some vinegar, bite a hole gently, suck up the delicious soup inside, and then eat the skin and meat. The delicious essence of Xiao Long Bao is in the soup. I follow my mother's instructions Eat it the right way, the soup is fresh, the skin is thin, and the meat is tender. Sure enough, my mother and I finished eating the four-kettle dumplings in a short time.

After listening to my introduction, you are already addicted. Your mouth is already watering. Why are you hesitating? Go and try the Xiao Long Bao.

One of my favorite delicacies is as the saying goes: "Food is the first priority for the people." In China, almost every place has special delicacies. Roast duck in Beijing, dried tofu in Suzhou, etc. But I am obsessed with Kung Pao Chicken. I have a special liking for it. Kung Pao Chicken is a specialty dish of Shuncheng Hotel. Once I asked curiously: "Why is Kung Pao Chicken a specialty dish of your hotel?" The waiter smiled and said, "Speaking of this palace I have to talk about the origin of Kung Pao Chicken. Ding Baozhen is indispensable among them. Because he loved chicken when he was a child, the chef often made Kung Pao Chicken for him. After listening to the waiter’s introduction, I learned more about Kung Pao Chicken. It was deeper. I smelled it with my nose, and a scent came to my nostrils, which made me salivate. I took a look: there was a flower in front of the diced chicken, and there were red peppers next to it. It was like some rubies were inlaid around the diced chicken. I picked up a piece and put it in my mouth. I felt the tip of my tongue was slightly numb. I chewed it gently. It was tender, crispy and delicious. It was like chicken but not chicken, like meat but not meat. It was wonderful. After eating There was still a lingering fragrance in my mouth. Looking at the empty plate, I licked my mouth and said with a smile: "The taste of Kung Pao Chicken is truly well-deserved."