The delicious Xiaolongbao often heard people say Xiaolongbao delicious, I have never tasted, I do not know what flavor. This afternoon, mom and dad brought me to the small dumpling store to let me open my eyes, full of taste. I finally got what I wanted that day. Xiaolongbao one by one white, thin skin, it seems to have a packet of juice in, Xiaolongbao small and exquisite, shaped like a pagoda, was translucent strong, crystal through the yellow, pagoda on the top of a burst of fragrance with the wind overflowing, the shape is similar to the buns, it is no wonder that the name of the Xiaolongbao. Xiaolongbao above is generally a cage inside ten, each is bulging like a small snowball, only above a bumpy place, not yet come up I was intoxicated by the aroma. I could not wait to devour the whole steamed dumplings in one bite. A cage of xiao long bao came up, I sat down on the chair, the freshly steamed xiao long bao issued a faint fragrance. As soon as I smelled this fragrant scent, I couldn't help but gobble it up. I just picked up a "little fat dumpling" and stuffed it into my mouth, but it started to resist. My stomach was rumbling with hunger and I wanted to make my mouth bigger and swallow the four xiao long bao in one bite. So I carefully picked up the steamed dumplings with my chopsticks, and when I took a small bite, the juice ran into my mouth like an army of horses. I dipped it in a little vinegar and lightly into my mouth, the meat filling was loose and soft, as soon as I chewed it, its meat loosened up at once, fresh and delicious Mom said: "You should eat Xiao Long Bao with a little bit of vinegar first, gently bite a hole to soak up the fresh soup inside, and then eat the skin and meat. The essence of Xiao Long Bao is in the soup. When I ate them the way my mom told me to, the soup was fresh, the skin was thin and the meat was tender, and they were really delicious. Sure enough, I don't know if I don't eat Xiaolongbao for a while, but I can't forget it once I eat it. I gobbled it up. Its meat is very full, bite fresh, thick, salty, let you eat still want to eat. So I pestered my mom to get another one, and when my auntie brought it to me with a smile on her face, how could I let it go? Eat one after another, in eating a mouth full of flavor, smack smack, can not stop praising: "Beautiful! Really delicious." In the blink of an eye, I was again eliminated, touching the bulging belly, add mouth, the aftermath is not yet over. How is it, the heart moved? Let's go to your hometown and have some xiaolongbao!　Deep-fried stinky tofu is a unique local snack in winter in Jiangnan.　When I was a kid, I would run to the street as soon as I got out of school, of course, when I had a few dollars in my pocket. When I walked through the alleys and crossed the bridges, I could smell the aroma of deep-fried stinky tofu. The person who ran the fried tofu business was a thin old man with white eyebrows and beard, and he always carried a stretcher, which was actually a box made of wood, with stinky tofu, soy sauce, chili sauce, a stack of small plates, and a canning jar with a few pairs of chopsticks in it in a box in front of him. The back box held a small coal stove and a pot.　The old man always stood on the corner of the street, concentrating on deep-frying stinky tofu. I never heard him yell, but there were always many diners who came for the smell and stood in a circle in front of his small stretcher. His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but as soon as it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and coated with a layer of soy sauce or chili sauce (his chili sauce is homemade, red, spicy and comforting), it is yellowish and reddish, and very beautiful. Carefully bite into a mouthful (because it is very hot), outside the yellow inside white, outside the crispy inside tender, spicy ***, at this point is not to eat but the tongue playing a roll to swallow.　The old man once always only a few pieces of fried, fried several pieces of sold a few pieces, so wait for people are a food, other people **** peer attention. Eat deep-fried stinky tofu is mostly women and children, really strange, Jiangnan women are not spicy, but a stretcher to this before they become "spicy girl", chili sauce coated with a thick layer of coating, women at this time also regardless of the Sven, straight to eat red lips, tears and snot, hot sweat straight out of the mouth. The old man just couldn't stop saying: spicy stick, do not eat a lot of grams. Said to say, he did not go to block. So, the old man's chili sauce every day to consume a bottle.　At that time, my father gave me 50 cents a month, at least half of the money is contributed to the stinky tofu. A piece of stinky tofu cost a penny, and the day could only be quieted down after eating a piece. Sometimes I didn't plan to overspend, so I restrained myself from running there for fear of growing hooks in my eyes. However, at times like that, if I accidentally slipped in front of the old man's stretcher, the old man would always see everything, as if realizing that I didn't have half a penny in my pocket, and would smile and fry the crunchiest and most tender piece and give it to me to eat. I was sorry to eat it for nothing, but when my father sent me money next month, I immediately went to return it to him and the old man accepted it, but he would always fry me an extra piece of stinky tofu.　Leaving that small town in the south of the Yangtze River for more than twenty years, I have never eaten that delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, but the flavor always seems to be a little worse). It always appeared in my dreams, and along with it was that skinny old man with a white beard and white eyebrows whose name I didn't even know.　Meat and Bone Porridge I had meat and bone porridge only once.　It was a Sunday morning in the winter of Jiangnan, always thrifty aunt suddenly proposed to take me to eat meat and bone congee. I was so flattered that I followed her all the way, fearing that she would suddenly change her mind.　Along the green stone road, through the bustling vegetable market, turned into a small alley. In the distance, I saw a small store with a gust of white mist, and heard the sound of an iron spoon knocking on the edge of the pot. Aunt led me into the store, the store has been full. Everyone was drinking something called meat and bone porridge, as if it was really delicious.　The boss's wife led us into the inner room by the stove and said with an apologetic face, "Let's eat here." The boss's wife was a woman in her 40s with ear-length hair, meticulously pinned behind her ears with a black hairpin. I was afraid that my aunt would run away from the scene, and hurriedly made a fool of myself by saying, "Yes, yes." The result attracted two blank stares from my aunt. "Alright, a bowl of meat and bone congee." The boss's wife picked up a large iron spoon with one hand and uncovered the lid of the cauldron with the other, and a wave of heat swept over the aroma of meat porridge. She stirred the large iron spoon in the pot and served a large bowl of porridge to me. The bowl of porridge was grayish-white, the rice had been boiled to the point of disappearing, and the surface of the porridge was dotted with a few small pieces of meat bones. I carefully tasted it, well, fragrant and sticky, sticky and whistling. I really don't need to "eat", just drink it. I stood by the stove, holding a big bowl, and drank my first meat and bone porridge. At the end of the day, I chewed the bones like a puppy. The bowl of porridge cost my aunt five cents.　Later, my aunt told me that cooking meat bones is very troublesome. First, you have to boil the meat bones (bones with some meat on them) for a few hours, then you have to put new rice into it and cook it again. The key is not to burn it, but to control the heat and simmer it slowly. Finally, put salt and monosodium glutamate. Therefore, the average family is not to do meat and bone porridge, time-consuming and laborious but also not drinkable. She also warned me that you can't eat too much meat and bone congee on the street, because some bosses put the bones that their customers have eaten into the pot again to save money. I don't know if what she said is true or not. Anyway, after that, I never ate meat and bone congee again, not because I was afraid it was unhygienic, but I didn't have enough money in my pocket to distribute it.　However, I still often went to that meat and bone congee store, mainly because I wanted to see how they dealt with the finished bones. But the boss's wife seemed to understand my intention and always greeted me with a smile, "Little girl, come and have a bowl." Then, I run away.　Yangchun Noodles Yangchun Noodles has a nice, noble name, but it's actually the cheapest and most popular noodle dish that the people of Jiangnan love to eat and pay for. In Shanghai Morning, the capitalist Xu Yide pretends to be poor in order to escape the public-private partnership, and asks his young friend to send his lunch to him with this kind of Yangchun noodle, which shows that Yangchun noodle belongs to the monopoly of the toiling masses. As for why such a name of Yangchunbaixue, may be to take its antonym, but I am sure that the person who took this name is by no means the lower class.　More than twenty years ago, my uncle's family seems to be particularly fond of eating Yangchun noodles, every Sunday, my uncle must lead the whole family to the town's noodle shop to eat Yangchun noodles. My two cousins were very happy, but I didn't like it. There was nothing else on the noodles except for some chopped green onions, which were naked and tasteless, and I didn't want to take a second bite after the first one. Every time I don't have the means to finish a bowl of spring noodles, I always remind my uncle to eat wontons, at least there is some meat flavor. But uncle firmly refused, said wontons are too expensive, and not eaten, the same ten cents, Yangchun noodles eat full, while wontons can only stuff teeth. Uncle's teeth are so big. I don't like to eat, but I have to accompany my uncle's family to eat every Sunday, because it's their holiday, and they are waiting for this day for six whole days. The noodle shop in town knew my uncle, and every time I came, I didn't have to order, but I was quickly served yangchun noodles, and then my uncle's family began to bury their heads in the sand and make happy noises. Whenever this happens, I just look at the yangchun noodles in front of me with a sad face.　Lu Wenfu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the most refreshing and delicious, so many people rushed to eat the head soup early in the morning. I think my uncles definitely did not eat this kind of Yangchun noodles. But anyway, I have no interest in yangchun noodles anymore, my appetite was lost more than twenty years ago.　Light Cake Light cake is a snack in Fuzhou. It is said to be a remembrance of Qi Jiguang, and in any case, it has something to do with this national hero.　When I was a kid, I used to stand in front of the high barrel oven and watch the master making light cakes. Do light cake master everywhere, a plate, a stove is all the props. Light cake masters to roll up their sleeves high, put the lye and salt water dough slamming, and then divided into a dose, with a hand around a clap, a small round cake came out, and then a bamboo stick to the center of a small hole, on the potential to the barrel furnace wall, and so on, not long, the stove wafted out of the smell. Estimated almost, the light cake master with a small shovel to shovel, burnt light cake jumped out.　This light cake hard, yellow through, bite very hard, without a mouthful of good teeth and tenacious fighting spirit can not deal with it, but once the entrance to the more chewing the more fragrant, the more fragrant the more chewing, and finally always eat a piece of still want to take away the second piece. Light cake chewy also resistant to storage, put it ten days and a half months no problem, resilience, very national character, may be this is the relationship between it and Qi Jiguang it. Light cake is very cheap, a penny a piece, then often patronize the light cake oven, buy a piece or two, chewing all the way to school.　Winter light cake master is relatively happy, guarding the stove warm, summer on the bitter, bare shoulders or sweating, sweat drops on the stove snorting. I would not dare to buy, because that light cake must also have light cake master hard work sweat.　Some time ago, in Fujian "hometown" at the mention of the light cake, they said that the thing is delicious and good for the teeth, often chewing absolutely better than the "White Arrow" "Green Arrow" effect. But I don't know if they still have them, I haven't eaten them for years. Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.　Taro Fruit Taro fruit is one of the morning snacks in Fuzhou, also known as triangular cake. It is said that the taro is boiled, peeled and crushed into a paste, then mixed with rice flour and kneaded. Then, it is cut into triangular shaped pieces and put into a frying pan to be fried until both sides are browned and come out of the pan. Eat, with a piece of paper wrapped around the lower end of the taro fruit (because it is very oily), to a corner as a breakthrough, bite, outside the burnt inside tender (gray inside), there is a taro fragrance, well, taste great.　Fried taro fruit stalls are everywhere, early every morning, you can see the streets and alleys up a stall, smoke, aroma, buy taro fruit people with bowls or carry a small bamboo basket, waiting for taro fruit out of the pot. Often fried out of a pot to buy a pot. But there are also buy the rest of the incomplete, shelved for an hour or two does not matter, eat up or very fragrant, it is not like fritters, landing soon became a chewy old fritter. So, selling taro fruit stall owners are very self-satisfied, sometimes nine or ten o'clock in the morning, but also do not see them close the stall, slow and easy to guard a few pieces of taro fruit has not been sold. They know that there are always hungry people will be looking for incense and go.　Fuzhou's citizens are usually a bowl of paste plus a taro fruit on the solution to the breakfast problem, both delicious and real, after eating, playing a full to go to work, this revolutionary energy can not be said.　Pot side paste Once in the office and colleagues Kan eat, I said to eat, or Fuzhou pot side paste delicious. They asked in unison: What does it mean to be a pot noodle? These usually eat all over the world unbeatable guys actually do not know something. I proudly began to introduce them to Fuzhou snacks - pot side paste.　Pot side paste in Fuzhou and even many places in Fujian, but in the field I have never seen, not produced, probably because there is no field called "shrimp oil" condiment, and the pot side paste without adding shrimp oil is not a pot side paste.　The production of pot side paste is very complex, to first soak the rice for a few hours, and then ground into a paste to be used. A large pot is set up to boil a pot of soup with shrimp, dried razor clams, mushrooms, green onions, garlic, celery, and finally a few spoons of the essential shrimp oil, and the soup is ready. This is not the end, the first step in a long journey. Pour the soup out of another package, under a number of water to seventy percent of the heat, the edge of the pan smeared peanut oil, and then scooped a bowl of rice paste around the pot to pour a circle, cover the pot. After three minutes to see the edge of the pot when the rice paste rolled, with a spatula into the water, then add water, repeat the above behavior. When the last and fourth pour is complete, add a portion of the thick soup mix and add additional seasonings such as shrimp oil, if appropriate. Once cooked, serve in another pot and keep it warm over a low heat until ready to sell.　All in all it is a cyclical process that cannot be done without patience. Therefore, the general family is not to do the pot side of the paste, to eat on the street to buy. Fuzhou's streets and alleys, restaurants and stalls have to buy, and very cheap. Pot side paste taste special, seafood flavor, each piece of rice paste are playing with a roll, white, like a tube of green onions, very crisp, and then with yellow shrimp, razor clam dry, black mushrooms, green onions and garlic, colorful, appetizing.　Hearing this, colleagues' throats moved. Then they discussed that when they could go to Fujian on business, they must try this pot side paste. I added that in Fujian, pot side paste is used as a snack for breakfast and after dinner, and is not regarded as a regular meal, probably because it's a good thing to eat, not a good thing to be full. Thinking about the variety of local snacks that are so sweet and cloying, we all say: Fujian people are really happy.　Yes, the people of Fujian are happy.　Wonton I don't think there is any other snack that is as popular as wonton. In Fujian, wontons are called flat meat; in Sichuan, they are called "copping hands"; in Yunnan and Guangxi, they are called "wontons"; and only in Jiangnan, they are called "wontons".　The content is almost the same, but the form is a little different. Fujian wontons focus on fresh, add shrimp oil is one of its specialties. When I was a child, I was always like to eat wontons mother expenditure to buy wontons, buy to buy, but also buy out of the experience. Know that the street of the wonton flavor is too strong, after eating to quickly fill the boiling water; and the end of the street of the wonton flavor is still good, that is, only to see the skin does not see the meat; the best is to cross a few streets of the "wild" store, said that it is wild, because when open when not open, it seems to depend on the owner's interest. This wonton amount of taste the most authentic, each wonton snow-white and transparent, a little red meat filling in the middle of the hidden, with a few green onions, just like a pool of white lotus in the autumn water. Fujian wontons are generally very frugal, a small wooden stick to the meat on a little bit of puree and then to the skin of the wontons, a wonton is completed, often a plate of puree can deal with a day to sell wontons. Eat wontons are usually girls, they can not care about the loss, slowly and leisurely fingers, with a small spoon carefully scooped up the wontons to the cherry mouth to send. Therefore, compared to other snacks, Fujian wontons are more feminine.　Szechuan wontons are distinctive and masculine. First of all, a major feature is no soup, the second major feature is the spiciness of the mouth. That year to go to Chengdu research, a special visit to the "copy", who knew that the end of the up is a few dry dumpling-like wontons, the top also poured a layer of red chili oil. I struggled to swallow this bowl of "copious hands" because I still have some skills in eating spicy food. As a result, in addition to spicy, I can not remember whether it has other flavors.　Jiangnan area, wontons are the most common snacks, where the wontons are divided into large wontons and small wontons two kinds. Large wontons in the filling is more, there are fresh meat and vegetables, but it is different from the north of the dumplings as thick skin and filling, Jiangnan people always refuse to make dumplings like the northern style, they always want to maintain the tradition of the wontons, even if it is a little bigger, the small family of the original color remains unchanged. Jiangnan big wontons are enlarged small wontons, look like a nun's hat, soup is also enough, the average person to eat a bowl will have a feeling of seven minutes full.　Authentic Jiangnan small wontons is the most Jiangnan cultural flavor, skin rolled carefully, sticking to the bowl can see the pattern in the bowl, really thin as a cicada cataract. The meat should be lean, handled delicately without dregs, after the burnt wontons, the skin crystal stretching, "white and red, distinctive", like a beautiful white butterfly. At this time, the attention will not be on the food. However, this kind of small wontons are not much now, the people who do it and the people who eat it seem to have lacked this exquisite mood. Instead, the street is full of popular small wontons, a simple wrap, finished, even the skin is not rolled, buy ready-made.　When I was studying in the north, I missed the wontons (from Fujian, Jiangnan), and I missed them so much that I gnashed my teeth. My northern classmates were very unimpressed and said, "What's so good about it? The soup is not as good as our northern dumplings.　Yes, if you want to be real, eat northern dumplings; if you want to be slim, eat Jiangnan wontons.　Lamb Kebabs It's strange that I never eat lamb, but I can't resist lamb kebabs.　The first time I ate lamb kebabs was in Beijing. That day, from the Beijing Library to check out the information, turned to the Baishiqiao neighborhood, where there are a number of hotels and restaurants and snack stalls. First bought the imitation food nest, eat straight out of the sour water, sent a round of such as Empress Dowager Cixi's appetite how so good to deal with such a complaint, then stood in front of the skewered mutton stalls. Did not want to eat, indeed is the flavor of the aroma with stink attracted over.　I was attracted by the smell of the stink. My classmate is also a southerner and does not eat lamb, but I admired him for his courageous spirit. He first bought three skewers, and then said as if he were dying, "I'll eat it first." He carefully took the first bite, rolled his eyes, and then picked up the frequency. I stared at his mouth fluttering up and down and asked, "Hey, don't just eat it, is it good or not?" He ate three skewers in one breath, and then touched his stomach and said with satisfaction, "It's silly not to eat." Quickly pull out money, a hand grab a hand, this string of bites, that string of bites, really delicious, fat but not greasy, burnt full, and a unique, indescribable strange flavor (only later heard the students in Xinjiang, that is the flavor of cumin). We ate while walking like this, finished, on the ground and then buy, anyway, lamb kebab stalls everywhere. Straight to eat full cluck with sheep stink, can not eat, and then eat, we have to become a grassland herdsman.　Originally thought the lamb kebab is so delicious, who knows the Xinjiang students said: that counts what lamb kebab? Really delicious is our Xinjiang lamb kebabs, that is the home of the lamb kebabs. The first time so envious of Xinjiang people, really think Xinjiang is a good place.　We do not have the opportunity to go to Xinjiang ah, Beijing's lamb kebabs as Xinjiang it.　After returning to the South, I have also seen the lamb kebabs, but not only the appearance of small, small, the flavor has completely changed, if Beijing's lamb kebabs are imitation brand, then the South of the lamb kebabs are counterfeits. There are exceptions, a business trip to Nanjing, in Xinjiekou found a long-lost lamb kebabs, the flavor, the appearance and Beijing's same. I once again stood on the streets of Nanjing without regard to the gentleman chewed up. In the future, as long as you go to Nanjing, you have to find ways to sneak to Xinjiekou to go through the addiction.　But always reluctant, something always encourage the head: "We also go to Urumqi to open a readers and writers association?"　Mutton Buns With the mutton kebabs as a base, it seems to have the guts to go to Xi'an to eat mutton buns.　Seen the majestic Terracotta Warriors, touched Yang Guifei's bathing pool, dodged vendors, ate strawberries freshly picked in the field, of course, also climbed the Big Wild Goose Pagoda and the ancient bell tower, the next is to taste Xi'an snacks time.　The most representative snacks in Xi'an are meat buns and mutton buns. However, I do not even look at the meat buns, a big piece of fat meat stuffed in a big cake, fat oil straight up, although the owner of the meat buns said how delicious, I just can not eat. It's not that I'm afraid of getting fat, but I haven't eaten fat meat since I was a kid. Meat buns are given up, but mutton buns must be eaten.　So I went to look for it. In the ancient building near the turn around, turn around tired in a small stall to sit down. Sitting down only to find an old man across the street is concentrating on work: a piece of hard steamed bread broken into granules. He was so focused that he was breaking it slowly and steadily, and the powder that fell off was pressed into his mouth with his little finger. What is he doing? Is it bad teeth? Just thinking, and see the old man to break the product into a big bowl full of soup, the bowl of soup suddenly turned into a bowl of paste. The old man had a flavorful clattering finished the bowl of paste, stood up, wiped the residue stained on the beard, hit a loud full cluck, face is full of happiness. Suddenly seemed to understand something, hurried to find the fellow asked, "What is that?" "Mutton buns." God, this confused thing is the famous mutton bun? When I was a kid, I hated to put steamed buns into the soup, soft, no texture, no flavor, no more delicious buns, no more good soup to muddy.　So, unfortunately, the biggest gain in Xi'an is to buy a bunch of folk crafts, and in the food, is a blank.　Read the Shaanxi snacks written by Jia Pingwa, which spends a lot of ink to describe the wonderful lamb meat buns, but I still have not been incited by him to flow out of the mouth. This is rare in my history of reading books about food.　Korean cold noodles When I first arrived in the Northeast, the first time I saw authentic North Koreans and North Korean writing was still a big surprise, and then I read more and more, so I was not surprised. Then began to think about how to y understand the Korean national culture, for example, their food culture, more specifically, how to eat all around the school of the Korean snack bar.　So, first went to the North Korean kimchi stall to scout some, and buy kimchi Korean old lady close to, ask: "Dora and what does it mean?" The oldest Korean mom was really like the oldest mom in "The Raid", she not only patiently answered my kindergarten level questions, but also recommended that I buy the masterpiece of Korean kimchi - Kratom. After tasting the frangipani, I gained confidence in North Korean snacks.　On that day, it was minus 18°, and it was already a gray and white world outside the house. When I came out of the bathhouse, my hair froze into a stick of firewood. I didn't feel cold, but I was thirsty. I looked around for a water source, and then I found a front of "Korean cold noodles" waving in the wind, cold noodles? Cool noodles? Just the thing to quench your thirst. A head into, inside is already full of people, everyone is carrying a big bowl to the stomach into the cold noodles, very comfortable look. So I also asked for a bowl. When served, it seems a little wrong. Bright red noodle soup on the ripples, of course, the noodles are lurking in the soup bottom, just this soup, how to look like just out of the tap, cold, not to mention, there is a bleach flavor. Doubt to doubt, I really too thirsty, no matter what, drink it. As a result, my thirst was quenched, but the remaining warmth in my body was all taken away. Ran all the way back to the dormitory, and is covered with a hot water bag and is filled with boiled water, tossed half a day, only to melt away that piece of ice in the stomach.　I made a fatal mistake. Northeasterners and southerners are not the same, they can eat frozen pears and popsicles in the snow and ice, that's because they have a strong stomach that has been worked out since childhood. That's why they can wrap themselves in a big cotton jacket and eat cold noodles, while I, on the other hand, can only do so while wearing short sleeves.　But, I still don't have the courage to savor Korean cold noodles anymore. Even the thought of these four words makes my stomach start to cold.　I don't blame Joseon Cold Noodles, I can only blame myself.　Daokou Roasted Chicken I am ashamed to say that I spent most of my attention on eating when I was studying abroad for a few years. The reason for this is that the school cafeteria boring meals, so that they are often in a state of hunger; secondly, due to nature, "people eat for heaven" Well, of course, they are no exception.　So, soon after arriving in Changchun, I inquired about the "Daokou roast chicken" is quite distinctive, busy pro-inspection. Indeed, placed in the window of the roasted chicken fat, tender, yellow, hot, spreading a charming aroma, and see the people buying roast chicken into a long line, more confirmed that the name of this roast chicken is not false. Since then three years, as long as the wallet a little money, will be busy to the roast chicken store to send, can not afford to buy a whole on the buy half; can not afford to buy a half on the buy chicken mince (chicken liver, chicken eggs and other components of the cheap and excellent taste, is the most favored by poor students). The pleasantness of walking with a small bag of roasted chicken is unspeakable, and I only felt how wonderful life was at that moment. At this time, if you go to attack the reading level, and then thick "bricks" can be effortlessly "gnawed" down, this is "Daokou roasted chicken" power. Sometimes, people's appetite will be much more important than the head, in other words, is that the material can sometimes be nonchalantly overcome the spirit.　Whenever a female compatriot in the dormitory celebrates her birthday, she invariably buys a "Daokou roasted chicken" to entertain everyone. Chicken on the countertop, often not wait to open the plastic bag, we have already manipulated the guy eager to try. That sizzling, hot roast chicken, tender and no residue, even the bones are crispy, a piece of chicken on the tongue can not stay on the stomach to go. At this time there are often brothers and sisters looking for the aroma of uninvited, say "Happy Birthday" on a *** sit down and chew up. At that time, the request for brothers and sisters to do things or in turn they begged us to do things, are the price of two words: a Daokou roast chicken.　Three years in Changchun, can be said to be accompanied by the fragrance of "Daokou roast chicken" through. (Although we could not eat often, but not far from the school of a roast chicken store every day, the fragrance of the smell, so that our school life has become tasty up.)　When I was about to graduate, I was told that there was a big bakery specializing in sandwich bakery, and the taste was too good to mention. Unfortunately, I didn't have the chance. Otherwise, there would have been something delicious for me to savor now.　Look it up on the internet. Go brush up on your tongue 2. Unless there's a high reward, basically no one will write it for you

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