The composition of crab roe soup dumplings is as follows:

When I mention Nanjing, I will think of Nanjing’s gourmet specialty-crab roe soup dumplings. Its taste is really mouth-watering.

I remember eating crab roe soup dumplings for the first time when I was four years old. It was a sunny morning. Grandpa and I went to the bun shop to eat crab roe soup dumplings. We walked briskly towards the bun shop. A burst of autumn wind accompanied by the fragrance of delicious food hit me. How could I, an ordinary child, resist such a charming fragrance, so I took my grandpa’s hand and rushed to the bun shop like a galloping horse.

I took a few steps to reach the threshold of the steamed stuffed bun shop. Looking around, the figures of the diners seemed to disappear and appear crowded in the steaming heat. This also became a unique morning scenery. Grandpa and I finally found a small table and sat down.

While waiting, I quietly observed the master's craftsmanship. They were concentrating on making the buns, as if the noise and crowds around them had disappeared into the air. I saw them skillfully picking the loofah-shaped dough into even small portions, rolling it into strips, and pressing it into a concave shape like a mini bowl. Then they quickly poured in the stuffing that was dripping with golden crab oil, and then used both hands. Cooperate tacitly and pinch the hem of Miss Baozi's skirt, and then she can be caged.

I looked left and right, and finally got the delicious and juicy crab roe soup dumplings. I ate it like a hungry wolf, my mouth full of cherries, and my face looked happy. But I accidentally burned my tongue. Grandpa corrected me and said: "Don't eat like a hungry tiger pounces on its food. You must chew it carefully and slowly."

What a set of rules for foodies, I am like a chicken pecking at rice. Nodding, he started eating like a lady. I picked up the chopsticks and picked up a crab roe soup dumpling with difficulty, took a small bite elegantly, and tasted it carefully. The greasy soup, tender meat and soft bun skin were combined perfectly.

At this time, grandpa said: "It would be more delicious if mixed with some balsamic vinegar. Come on! Mix it with some?" Hmm! Hmm! I want to mix it too!" I picked up the small plate, and I did something wrong again. Grandpa poured me 3/1 of the small plate. As soon as he finished pouring it, I couldn't wait to dip it in some balsamic vinegar and took a small bite. Sure enough, the taste was a little different from the previous one. The sour taste was really exciting. It felt much more refreshing!

At the end, I smacked my lips, licked the oil stains on my mouth, burped, touched my belly, and reluctantly walked out of the bun shop. Door.