1. Verses about Xiao Long Bao filled with soup
2. Verses about Xiao Long Bao filled with soup in Wuxi
Verses about Xiao Long Bao filled with soup 1. Good Quotes About Soup-filled Xiao Long Bao
Each Xiao Long Bao is white, with a thin skin, and there seems to be a bag of juice inside. The Xiao Long Bao is small and exquisite, shaped like a pagoda, and translucent. Crystal clear and translucent, the aroma from the top of the pagoda spreads in the wind, and the shape is similar to a steamed bun. No wonder it is called Xiao Long Bao.
I carefully picked up the xiaolongbao with chopsticks, because after taking a small bite, the juice rushed towards my mouth like an army of thousands of horses.
Its meat is very rich. Every bite is fresh, thick and salty, making you want to eat it again.
Full of flavor and color
Rich meat and thin skin
Fresh and smooth soup
Fragrant and mouth-watering
Mouth-watering Three feet
Looking at the eyes
Moving the index finger
Jade plate of delicacies
Beautiful and delicious
A feast of gluttony
p>
Phoenix marrow and dragon liver
Endless aftertaste
Fragrance lingering on lips and teeth
Mouth watering
Eight treasures of jade food
Its flavor is endless
Popular among the people
Words: Juicy meat
Full taste
Long aftertaste
< p> Soft and smooth2. Ask for sentences about food
No.1 I picked up a xiaolongbao and took a bite. Wow, this is a delicacy in my mouth. It is so delicious. The skin is so thin and crisp that it seems to break when touched. The aroma of the stuffing is strong and lingers in my heart for a long time, giving me endless aftertaste!
No.2 A basket of steamed dumplings arrived. I sat on a chair, and the freshly steamed dumplings gave off a faint fragrance. As soon as I smelled this aroma, I couldn't help but eat it.
No.3 I couldn’t help but put the whole xiaolong into my mouth. The meat filling was so delicious. You don’t know if you don’t eat it, but you won’t forget it once you eat it. I ate it hungrily.
No.4 When you peel back the dough of the Xiao Long Bao, you can clearly see the black and white crab meat and the golden crab roe densely embedded in the meat filling. The taste is very wonderful.
No.5 From the moment you enter the kitchen, you shoulder the responsibility of cooking delicious food. This has nothing to do with experience or position.
No.6 Fresh crucian carp with shredded clams, parsley and green soup; Sichuan wine is rich and unmatched, and the river fish is as good as you can ask for.
No.7 As soon as the pot was opened, there was a scent of aroma. I resisted the temptation and poured the fish meat into the big bowl more carefully. "Wow, it smells so good!" I couldn't help but shout. Up, indeed, the smell is so fragrant that it is irresistible.
No.8 I particularly like the cheesecake here. It was my friend’s birthday and I decided to order one for her. There were various fruits piled on the white cream, and the blank space was sprinkled with chocolate, and various fruits were placed. In the meantime, it’s time to decide whether it’s good or not. It turns out that the taste is still very good, and it feels like it melts in your mouth.
No.9 rice cake means slightly cloudy, white like silvery yellow gold. I look forward to good times and good fortune as I age, and I sincerely and silently wish for wealth to come.
No.10 You can usually dip it in vinegar first, then carefully bite a small hole on the edge of the transparent and tender skin, gently suck two mouthfuls of the delicious soup, and then put the xiaolongbao into your mouth. Chew and taste, great flavor.
No.11 Picking up a bun will make people take a bite of it involuntarily. As you chew, the unique delicious flavor of Xiao Long Bao goes straight into your heart. Take another small sip of the broth, and a mouthful of delicious juice flows into your throat, making you feel refreshed.
3. Sentences about food
Beautiful sentences describing food
2. Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with It is fragrant, crispy and tender.
3. The skin of the soup dumplings is thin, even translucent. Open your mouth and take a bite, and the delicious juice inside will flow into your mouth. Bite the meat ball soaked in juice, and it will not be fat or fat. It's greasy and smooth in the mouth...it's so beautiful!
4. Xiaolong soup dumplings not only look good, they also taste good. As the saying goes: "Move gently, lift slowly, open the window first, then drink the soup." However, I couldn't care less about my hunger. Looking at such delicious Xiaolong soup dumplings, my saliva had already "flowed down." "Three Thousand Feet". I didn't care about my ladylike image. I grabbed the soup dumpling and stuffed it into my mouth. It was so hot that I covered my mouth and screamed. This time I learned my lesson and took a bite of the skin. Suddenly, The juice poured into my mouth. It was so mellow, moist and fragrant. I was immersed in the wonderful world. When I reacted, I couldn't wait to stuff the soup dumplings into my mouth.
5. The chicken soup made by my mother is white, fragrant, salty and delicious. Every time my mother makes chicken soup, I take a small spoon and drink it, take a sip, taste it, swallow it, take another sip, taste it again, swallow it again, take another sip, taste it again, swallow it, drink it again Take a bite, taste it, and swallow it.
4. Famous quotes from ancient food poems
"Beautiful People's Journey" "The purple camel's peak emerges from the green cauldron, and the water essence is lined with plain scales; the rhinoceros chopsticks and the rhinoceros have not been cut for a long time, and the luan knife The threads are cut and empty; the flying eagles at the Yellow Gate are immovable, and the imperial chefs are sending eight delicacies."
"Green bamboo shoots welcome the boat out, and white and red fish come into the meal."
"The wine of Sichuan is incomparably richer, and the fish in the river are as good as you can ask for."
"Flying snow fell silently" and "I put down the chopsticks and didn't realize it was all empty" describe the superb knife skills of chefs in the Tang Dynasty in processing fish and raw fish and the lively scenes of diners competing for food.
"Spring plate of thin lettuce"
"Fresh crucian carp eat shredded vegetables, parsley and green soup".
The questions and answers have not yet reached the point where the children are drinking wine, the night rain is cutting the spring leeks, and the yellow beams in the new kitchen ("To the Eight Virtues of the Guard")
The first class is tired of the beam meat and Mr. Guangwen is not enough to eat. ("Drunken Song")
The knife is swinging from left to right, and the golden plate is flying. The white snow is high. Xuzhou has a bald tail and is not enough to remember the Han Dynasty. The head is far away and the bream fish is fat and delicious. "Song of Watching Fishing")
Verses about Wuxi Xiaolongbao 1. Good sentences and paragraphs to describe Wuxi Xiaolongbao
I just picked up a "little fat dumpling" and stuffed it in In the mouth, it started to resist.
It used the hot soup power to make my tongue numb. I was very unconvinced and vowed to eat this "little fat guy" who overestimated his abilities.
Xiao Long Bao is my favorite breakfast. The appearance of xiaolongbao is very interesting.
In the steamer, it is like a few chubby little ones, sleeping sweetly in the steamer. Xiao Long Bao not only looks interesting, but its taste and aroma will make you want to smell it and eat it again.
Sitting on the chair, the freshly steamed xiaolongbao gave off a faint fragrance. As soon as I smelled this aroma, I couldn't help but eat it.
As soon as he picked up a "little fat dumpling" and stuffed it into his mouth, he started to resist. It used the scalding power to make my tongue numb.
I was very unconvinced and vowed to eat this "little fat guy" who overestimated his abilities. So I picked up another "little fat dumpling" and stuffed it into my mouth.
As soon as I bit the skin with my teeth, a stream of rich soup flowed out. This soup has a fresh and strong taste. After you finish drinking the soup, you will feel like you want to drink it again.
Started chewing its flesh. Its meat is very rich, and it's fresh, thick, and salty when you take a bite, making you want to eat it again.
The preparation of Xiao Long Bao is very simple. First cut the spices and some seasonings, then put them into the meat and cut them together, then wrap them in skin, put them in a steamer, and steam them for a few minutes until they are cooked.
This "little chubby guy" is really unforgettable.
2. Good sentences and paragraphs to describe Wuxi Xiaolongbao
1. As the saying goes, Wuxi Xiaolongbao is “named after food”, and each place has its own delicacy .
Beijing’s roast duck, Suzhou’s dried tofu, Chenghuang Temple’s spiced beans… But I have a special liking for the Xiao Long Bao in our hometown. The appearance of the xiaolongbao will make you hang down three feet.
The skin, with its tender, white and transparent cells, seems to burst open with the slightest touch.
Even people ten miles away can smell the fragrance of steamed buns.
Xiao Long Bao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious blend of five flavors. When eating, you are also very particular about it: you need to bite a small hole in the skin first, and then suck it gently, and the fresh and fat juice will immediately pour into your mouth. Then, the red meat filling and the delicious taste will... The delicate and smooth taste will surely satisfy your appetite.
The preparation of Xiao Long Bao is also very simple: first put the mixed noodles in a basin to dry, then cut and chop the prepared meat, and then put it on a plate , put appropriate amount of minced ginger, minced garlic, minced green onion, MSG and rice wine, etc., then stir them evenly, wait for the noodles to dry, then knead the noodles again, then cut it into thin skin and wrap it well, then put it in the pot Put some water in the steamer, put the steamer filled with steamed buns in the water, wait for the water to boil, and cook for another ten minutes until the steamed buns and fillings are completely cooked. In this way, a basket of fragrant steamed buns will be made. alright. The xiaolongbao is full of color, flavor and taste, and it really lives up to its reputation! Therefore, I specially compiled a poem to praise our Wuxi Xiaolongbao: Wuxi Xiaolongbao, full of color, fragrance and flavor.
Take a gentle breath and your mouth will be filled with joy! How about it? After listening to my introduction, do you feel like you are dying? Then come and try our famous Xiao Long Bao in Wuxi! Remember to chew carefully and swallow slowly! 2. Wuxi Xiao Long Bao One day this summer, my parents took me to Wuxi for a trip. Someone said: Wang Xingji’s Xiao Long Bao is the best in Wuxi.
So, early the next morning we arrived at Wang Xingji, a century-old restaurant. It's still early in the morning! The spacious restaurant is almost full. It seems that I must try the xiaolongbao here! After finally finding an empty seat to sit down, my mother quickly grabbed her purse and went to queue.
I saw several steamed buns being ordered at other people’s tables. I couldn’t believe how many they had! Not too long of a wait, the steamed dumplings were brought to the table. I raised my chopsticks and rushed to grab the xiaolongbao eagerly.
Dad suddenly shouted: "Slow down, be careful of burning!" Then, Dad told us a story about eating Xiaolongbao. Ha ha! Dad said that before we arrived, there was a person who also came to Wuxi to eat Xiao Long Bao.
He took a big bite. Unfortunately, he didn't taste it yet, but his tongue was burned and oil was sprayed all over his face. I asked in confusion: "Why is this?" Dad replied: "There is a way to eat Wuxi Xiao Long Bao!" Then, Dad told me the secret to eating these Xiao Long Bao.
I followed the method my father taught me. I first gently picked up the steamed dumplings with chopsticks, took a small bite on the side, and then slowly sucked out the meat juice. The juice was very fragrant and delicious. Very sweet and very delicious. I carefully finished the first one, and then I was no longer afraid and could eat it with confidence. I ate it with relish.
Wuxi’s Xiao Long Bao is very different from our Hunan Xiao Long Bao. Wuxi's Xiao Long Bao has thin skin, large fillings, juicy and delicious flavor.
I ate 7 pieces in one go, and wanted to eat more, but I felt my bulging belly and couldn’t hold anything in it. This Wuxi Xiao Long Bao is truly a treat for real gourmets! When I return to the breakfast table in Changsha and eat Changsha’s soup dumplings, I can’t help but think of the time I ate dumplings in Wuxi.
I don’t know when I can eat Xiao Long Bao in Wuxi again. Next time I go to Wuxi, I will definitely eat more delicious food.
3. Poems about steamed buns
There really are no steamed buns! Because steamed buns are a modern food, they were not called steamed buns in ancient times. They were called steamed buns, steamed buns, etc. Poems about steamed buns: Tang Duoling, Liu Chenweng, and going to Cheung Chau with zero dew.
The clouds turn over the sea and flow backwards. Su'e is deep and can't reach the west tower.
Suddenly I feel that the tide has stopped and I am returning. I can’t drink enough and it’s a round of autumn. Local steamed buns outside the city.
People can drink but hate. The ancients did not make me sad, and there was no lonely crane crossing the river to accompany me while I was drunk in the middle of the river.
Yong An Ren Zai Pounding Garlic Jiang Yigong The magistrate of Anren County is fond of punishing people, and the people's faces are full of grease. Half-broken porcelain vats were turned into vinegar and wine, and dead cow intestines and tripes were made into steamed buns.
On the first day of the twelfth lunar month, Pan Geng, the village elder, received three meals a year. Half-drunk and half-awake, we all left the county, our bodies hurt and miserable.
Attached below is the story of how the steamed buns were transformed into steamed buns. "The Chronicle of the Three Kingdoms": "Zhuge Liang returned to Lu River in peace, but the wind and waves were so high that his troops could not cross, so he returned to Liang.
Liang asked, and Meng Huo said: "The source of the Lu River is rampant and the gods are causing trouble. The people of the country sacrificed 7749 human heads, black cattle and white sheep to it, so that the natural waves were calm and the territory was full."
’ Liang said, ‘How can I, the teacher in charge of this class, kill me arbitrarily? I have my own opinion. ’ Then he ordered the chef to kill the cows and horses and mix them with flour to make a mixture, and then molded it into a fake human head, with all the eyebrows and eyes, and replaced it with beef and mutton meat.
After the sacrifice, the clouds and fog rolled away, the waves subsided, and the army was able to cross Yan. " Lang Ying of the later Ming Dynasty recorded in "Seven Revised Drafts": "The original name of steamed buns is Mantou. Human heads were used as sacrifices to gods in barbarian lands. During Zhuge's campaign against Meng Huo, he ordered bread and meat to be used as human heads as sacrifices. It was called 'Mantou'. This is a false belief. And for steamed buns. "
Since Zhuge Liang used steamed buns instead of human heads as sacrifices to Lushui, steamed buns have been used as furnishings for banquets and sacrifices since the beginning. Jin Shuxi's "Bake Fu": "At the beginning of the third spring, yin and yang come together, and in the When it is time to enjoy a feast, steamed buns are appropriate. ”
At the beginning of spring, winter goes and spring comes, and everything is renewed. It is commonly said that winter belongs to yin and summer belongs to yang. At the beginning of spring, when yin and yang are in harmony, steamed buns are offered as sacrifices to pray for good weather in the year.
In the past, steamed buns were filled with meat and were very large. After the Jin Dynasty, for a while, the ancients also called steamed buns "cakes"
They usually used flour mixed with water. , those with stuffing in the middle are called "cakes". "The name test": "Those who eat steamed noodles are called 'steamed cakes', also called 'cage cakes', which are today's steamed buns. "
"Ji Yun": "Steamed buns are also cakes. ""Zhengzitong": "[Baking is changed to 饣] [Yu is changed to 饣], which means to rise the dough. Fermentation makes the dough light and floating, and it is cooked into cakes.
Jia Gongyan used sweet wine (醅: wine; fermented with wine) to make glue cakes, and the glue was fermented. Fu Weng said that the glue cake is now the cooking cake. "
"Wei Juyuan's "Food List" states that Brahman noodles are light and high, and today's steamed steamed buns are also the ones that ferment and float. "After the Tang Dynasty, the shape of steamed buns became smaller, and some were called "Yuzhu" and "Grutting".
"Huiyuan Detailed Notes": "Yuzhu and Grout are both nicknames for steamed buns." "In the Southern Tang Dynasty, there was also "alphabet steamed buns".
Xu Jian of the Tang Dynasty wrote steamed buns as "mantou" in "Ji Xue Ji", and in "Mengliang Lu", it was also written as " steamed buns" 〕". "Ji Yun": "[If replaced by 饣] Yin Dou, the same as 饥, 饤 also." : The meaning of food storage. "Jade Sea": "In the Tang Dynasty, the Shaofu supervised the food, and used nine plates to prepare the food, which was called 'Nine Foods'.
In today's Yanhui, when sticky fruits are present in front of a banquet, they say, 'Look at the banquet and sit down. '. In ancient times, it was called '祥楤', which refers to people who eat without eating.
According to "Book of Tang·Li Yuanzhuan", it says: "Human Eyes are Dinghui Li".
This means that "饤" actually comes from "nail", and "饥饤" refers to the viewing seat for contemplation. Han Yu wrote a poem: "It's like being at a food table, and the food is all mixed up."
It can be seen that at that time, steamed buns were used as a viewing table. But "饥饤" refers to snacks and the like, which means steamed buns are listed as snacks.
In the Song Dynasty, steamed buns became a common snack for college students, so "Old Wulin Stories" called them: "mutton steamed buns" and "university steamed buns". Yue Ke's poem "Steamed Buns": "In the past few years, the university has been full of scholars, and the thin branches are still used in the cooking of bamboo shoots and ferns.
The young master Peng has red wisps of meat, and the general has iron skin with white lotus skin. Fragrant and fragrant flowers can be used to prepare peppers for fruitfulness. The roughness is better than the gourd pot.
Only when the teeth are old and the food is exhausted, the greedy slaves can be comforted." After the steamed buns become a snack, they no longer have the shape of a human head.
Because there is stuffing in it, it is also called "baozi". Wang (Mu Yong) of the Song Dynasty "Yan Yi Yi Mou Lu"; "On the birthday of Renzong, all ministers were given steamed buns."
The note after the steamed buns said: "That is another name for steamed buns." Pig, sheep, beef, chicken and duck Fish, goose, and various vegetables can be used as stuffing for steamed buns.
At the same time, it is still called "Steamed Buns". For example, the four kinds of steamed buns introduced in "Yinshan Zhengyao" can all be called steamed buns: "Cang steamed buns (shaped like a warehouse): mutton, mutton fat, green onions, ginger, and tangerine peel, each cut into small pieces, right piece, human ingredients Mix the ingredients, salt and sauce into the filling. "
"Deer milk fat steamed buns: cut each of the deer milk fat and sheep's house into pieces, cut the ginger and tangerine peel into fine pieces, add the ingredients and salt. Mix together to make the stuffing. "
"Eggplant steamed buns: Chop the mutton, mutton fat, sheep tail, green onion, and tangerine peel into small pieces, remove the tender eggplant and make the stuffing with the meat, then steam it inside the eggplant. , add minced garlic cheese and coriander and eat it. "
(Use eggplant as the skin and steam it in a drawer.) "Cut flower steamed buns: cut mutton, mutton fat, sheep tail, green onion, and tangerine peel. thin.
For the right piece, add the ingredients according to the law, mix the stuffing with salt and sauce, and make the steamed buns. Use scissors to cut various patterns, steam them, and dye them with rouge. "
"Zhengzi Tong" says that the first part of the steamed bun is also called "the camel's navel". After the Tang and Song Dynasties, there were also steamed buns without fillings.
"Yan Yi Yi Mou Ling" : "Nowadays, it is customary to make fermented crumb noodles, with or without stuffing, steamed and eaten, and they are all called steamed buns. "The Complete Collection of Necessary Things for Home Use" by Yuan Mingshi records the fermentation method of steamed buns at that time: "For every ten minutes, use two and a half kilograms of white flour."
First use a cup of yeast, make a small hole in the dough (suspected to be a mistake of "planing"), pour the fermentation juice, mix it with a piece of soft dough, cover it with dry dough, and put it in a warm place . When it comes up, warm the dry noodles on all sides with the soup and mix them up, then cover them again.
When it comes up again, add dry noodles and warm water. In winter, use hot soup to make it easier, no need to knead it too much.
When placing the tablet again, knead it into a paste. If you rub it, it will not be fat.
Make the ingredients soft, roll them into a skin, and wrap the fillings. Place them in a windless place and cover them with baggage.
Wait for the noodles to come out, then put them on the cage bed and steam them until cooked. " Regardless of whether there is stuffing or not, steamed buns have always been used for sacrificial offerings.
In "The Complete Collection of Necessary Things for Home", there are such kinds of steamed buns with their uses: "Pingsitting small steamed buns (raw stuffing) ), Nianjian steamed buns (raw fillings), lying steamed buns (raw fillings, served before spring), Nahua steamed buns (cooked fillings), Shoudaigui (cooked fillings, served at the longevity banquet), Guilin steamed buns (cooked fillings, served at the birthday banquet) Offering), Spring [Shang Er Xia Chong] (cooked stuffing, offered before spring). Lotus steamed buns (cooked stuffing, summer offerings), sunflower steamed buns (wedding banquets, summer offerings), blanket leakage steamed buns (lying steamed buns with the seal of the mouth). ”
Li Xu’s "Jie."
4. What are the poems about steamed buns
1.
"Eating game steamed buns" Play"
Era: Song Dynasty Author: Lu You
Living in poverty and poverty, the cold clouds are thousands of miles wide.
Double junior high school swans, nine in prison have been boarded.
Put the chopsticks on the stomach and call the boy to break the small group. /p>
"Chen Gongzao is still allowed to make steamed buns while looking for bamboo shoots"
Era: Song Dynasty Author: Chen Di
The jade version Zen master came to supply the food, and the young boy Jinbao dared to share the treasures.
Including the shavings of mandarin oranges, the flavor is sure to be pleasant.
3.
"Sending a package of congratulations on my trip to Jinghu Lake with Cui Eryi." "Er Gong"
Era: Tang Dynasty Author: Meng Haoran
Looking at the things in Jinghu Lake, the water in the middle is clear to the end.
I don't know the smell of sea bass, but I know the love of gulls and birds.
The sails are carried by the wind, and the spring is sunny.
I will explore Xia Yu's cave, a little back to Yue Wangcheng.
There are buns in the house, and the article is recommended. Congratulations.
Cang Lang sang after being drunk, so I sent the same voice
4. "Qing Xin Jing quits washing face"
Year: Yuan Author: Ma Yu is a monk who is greedy for good food. He eats vegetarian food and steamed buns, which is very Taoist. , Tranquil and leisurely travel, especially
5.
"Poetry of Living in the Mountains"
Era: Song Dynasty Author: Shi Yanshou
After physical and mental leisure Thoughts are joyful, and the words of Qi Tao are unforgettable.
Thousands of teachings are weak, but everything must go to the root.
The sparse rain takes advantage of the birds returning to their nests, and the dense smoke hides the buns. Ape.
Nothing happened when I stopped chanting. The distant mountains drove me into Maoxuan. 5. Composition of Wuxi Xiao Long Bao. "Food is heaven", and every place has its own delicacies. Roast duck in Beijing, dried tofu in Suzhou, spiced beans in Chenghuang Temple... But I have a special liking for the Xiao Long Bao in our hometown.
The appearance of the steamed buns will make you hang down for three feet. The skin is tender and white, and it seems that it will burst open even if you touch it lightly. .
Xiaolongbao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious flavor.
When eating, you are also very particular about it: you have to bite a small hole in the skin first, and then suck it gently, and the fresh and fat juice will immediately pour into your mouth. Then, the red meat filling and the delicious taste will... The delicate and smooth taste will surely satisfy your appetite.
The method of making Xiao Long Bao is also very simple: first put the mixed noodles in a basin to dry, then cut and chop the prepared meat, and then put it on a plate , put appropriate amount of minced ginger, minced garlic, minced green onion, MSG and rice wine, etc., then stir them evenly, wait for the noodles to dry, then knead the noodles again, then cut it into thin skin and wrap it well, then put it in the pot Put some water in the steamer, put the steamer filled with steamed buns in the water, wait for the water to boil, and cook for another ten minutes until the steamed buns and fillings are completely cooked. In this way, a basket of fragrant steamed buns will be made. alright.
The xiaolongbao is full of color, flavor and flavor, and it really lives up to its reputation! Therefore, I specially compiled a poem to praise our Wuxi Xiao Long Bao:
Wuxi Xiao Long Bao,
Full of color, flavor and aroma.
Take a gentle breath,
Your mouth will be full of joy!
How about it? After listening to my introduction, do you feel like you are dying? Then come and try our famous Xiao Long Bao in Wuxi! Remember to chew carefully and swallow slowly!
6. Write an essay on Wuxi Xiaolongbao
1. Wuxi Xiaolongbao
As the saying goes, "Food is the basis of a name", and every place has Has its own deliciousness. Roast duck in Beijing, dried tofu in Suzhou, spiced beans from the Chenghuang Temple... But I have a special liking for the xiaolongbao in our hometown.
The appearance of the xiaolongbao will definitely make you hang down three feet. The skin, with its tender cells, white and transparent, seems to burst open with the slightest touch. Even people ten miles away can smell the fragrance of steamed buns.
Xiao Long Bao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious blend of five flavors. When eating, you are also very particular about it: you need to bite a small hole in the skin first, and then suck it gently, and the fresh and fat juice will immediately pour into your mouth. Then, the red meat filling and the delicious taste will... The delicate and smooth taste will surely satisfy your appetite.
The preparation of Xiao Long Bao is also very simple: first put the mixed noodles in a basin to dry, then cut and chop the prepared meat, and then put it on a plate , put appropriate amount of minced ginger, minced garlic, minced green onion, MSG and rice wine, etc., then stir them evenly, wait for the noodles to dry, then knead the noodles again, then cut it into thin skin and wrap it well, then put it in the pot Put some water in the steamer, put the steamer filled with steamed buns in the water, wait for the water to boil, and cook for another ten minutes until the steamed buns and fillings are completely cooked. In this way, a basket of fragrant steamed buns will be made. alright.
The xiaolongbao is full of color, flavor and flavor, and it really lives up to its reputation! Therefore, I specially compiled a poem to praise our Wuxi Xiao Long Bao:
Wuxi Xiao Long Bao,
Full of color, flavor and aroma.
Take a gentle breath,
Your mouth will be full of joy!
How about it? After listening to my introduction, do you feel like you are dying? Then come and try our famous Xiao Long Bao in Wuxi! Remember to chew carefully and swallow slowly!
2. Wuxi Xiaolongbao
One day during the summer vacation this year, my parents took me to Wuxi for a trip.
I heard someone say: Wang Xingji’s Xiao Long Bao is the best in Wuxi. So, early the next morning we went to Wang Xingji, a century-old restaurant. It's still early in the morning! The spacious restaurant is almost full. It seems that I must try the xiaolongbao here!
After finally finding an empty seat and sitting down, my mother quickly grabbed her wallet and went to queue. I saw several steamed buns being ordered at other people’s tables. I couldn’t believe how many they had!
It didn’t take long for the xiaolongbao to be served. I raised my chopsticks and rushed to pick up the xiaolongbao eagerly. Dad suddenly shouted: "Slow down, be careful of burning!" Then, Dad told us a story about eating Xiaolongbao. Ha ha! Dad said that before we arrived, there was a person who also came to Wuxi to eat Xiao Long Bao. He took a big bite, but unfortunately he didn't taste it yet, but his tongue was burned and oil was sprayed all over his face. I asked in confusion: "Why is this?" Dad replied: "There is a way to eat Wuxi Xiao Long Bao!" Then, Dad told me the secret to eating these Xiao Long Bao.
I followed the method my father taught me. I first gently picked up the steamed dumplings with chopsticks, took a small bite on the side, and then slowly sucked out the meat juice. The juice was very fragrant and delicious. Very sweet and very delicious. I carefully finished the first one, and then I was no longer afraid and could eat it with confidence. I ate it with relish.
Wuxi’s Xiao Long Bao is very different from our Hunan Xiao Long Bao. Wuxi's Xiao Long Bao has thin skin, large fillings, juicy and delicious flavor. I ate 7 of them in one go, and wanted to eat more, but I felt my bulging belly and couldn't hold anything in it.
This Wuxi Xiao Long Bao is truly a treat for gourmets! When I return to the breakfast table in Changsha and eat Changsha’s soup dumplings, I can’t help but think of the time I ate dumplings in Wuxi. I don’t know when I will be able to eat Xiao Long Bao in Wuxi again. Next time I go to Wuxi, I will definitely eat more delicious food.
7. An essay about Wuxi Xiaolongbao of no less than 450 words, urgently needed
Waves of fragrance are coming to your nose, maybe you are still working hard at this time, right? Stop it! Look! Let’s taste our Wuxi specialty—Xiaolongbaozi.
Look! The top of the Xiaolongbaozi is like a blooming flower, emitting bursts of fragrance. From a distance, Xiao Long Baozi looks like a heavy package, giving people a desire to open it immediately and take a look. Open the "flower" and take a look, ah! The red juice flows out, and the fragrance immediately spreads. The red minced meat, the white skin, the rich aroma, and the blue plate are really intoxicating! ah! I couldn't help but take a bite. The sweet vinegar, delicious meat and tender skin were inseparable in my mouth. Before long, my mouth was filled with juice and a smell of vinegar from the meat. Tasty!
Maybe you are already salivating! Let me show you how to make Xiao Long Baozi in Wuxi. The preparation of Xiaolong Baozi is very simple: first prepare a large cage like an ancient thatched house, a steamer, some flour and minced meat, then everything is ready, all you need is the east wind! You need to mix the flour into dough first, and then put the minced meat inside the dough. Don’t forget to make the top of the dough into a flower-shaped hairstyle! The last few things are left to the stove and steamer. After a short rest, the hot steamed dumplings will be ready! How about it? Isn’t it very simple?
Eating Xiaolong Baozi is also a very interesting thing. look! Before eating the steamed buns, I like to use Jiangmei Jiangmei vinegar to give them a vinegar bath! Because this is the best way to open up my "mouth" world! After watering, I immediately bit off the delicate flowers, ah! It’s really thin skin and tender meat! Look! "Whew" the juice in the buns is like the splashing lava erupting from the crater! As soon as I saw it, it was time for me to take action. I just did it. I immediately turned the insides of the Xiao Long Bao inside out. Look! The juice and vinegar melted into one, and it was time for me to eat. Unexpectedly, because my face was too close, I actually got flowers all over my face!
With its beautiful color, attractive aroma, unique appearance, unforgettable taste, and rich nutrition, who wouldn’t like Wuxi’s Xiao Long Baozi?
8. Sentences to praise steamed buns
1. Steamed buns are soft in texture, fresh and not greasy, shaped like chrysanthemums, and have unique color, flavor and shape.
2. Goubuli steamed buns are famous all over the country and abroad for their delicious taste. Goubuli steamed buns are very popular. The key lies in the fine materials and exquisite production. There are certain tricks in selecting materials, formulas, mixing, kneading and rolling out the dough. There are clear specifications and standards for workmanship, especially for steamed buns. The pleats are well-proportioned, and each bun has 18 pleats.
3. The buns that have just come out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. Once you take a bite, they are oily and watery, fragrant but not greasy. It has won the favor of the general public and friends from all over the world.
4. Now, I dipped the first bun in vinegar and put it in my mouth. With a "wow" sound, the surrounding area turned into a playground. I played on the slide and felt it. A taste of activity.
5. I ate the second one, and the surroundings immediately turned into the sea. I swam freely in the sea. The small fish in the sea were playing with me, the dolphins were competing with me, and the baleen whales carried me on their backs. On my back, I enjoyed the coolness of the sea breeze, which made me feel the coolness.
6. I immediately ate the third one. Now, I came to the forest and the river.
I walked among the woods and experienced the green air; I walked by the river and experienced the "ringtone" of nature. I felt what freedom felt like.
7. The steaming steamed dumplings just came out of the pot, exuding an alluring fragrance, as if they had just taken a bath. It pouted its white and tender mouth, and each one of them smiled at me and said: Master, please eat me while it’s hot!
8. My steamed buns are big and thin in skin. You will salivate when you smell them. They will fill your mouth with fragrance when you take a bite. They will make your heart and lungs refreshed. Just one bite will leave you with endless aftertaste for a lifetime. memorable.
9. As the saying goes, "food is the most important thing", every place has its own delicious food. Roast duck in Beijing, dried tofu in Suzhou, spiced beans from the Chenghuang Temple... But I have a special liking for the xiaolongbao in our hometown.
10. The appearance of Xiao Long Bao will definitely make you hang down three feet. The skin, with its tender cells, white and transparent, seems to burst open with the slightest touch. Even people ten miles away can smell the fragrance of steamed buns.
11. Xiaolongbao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious blend of five flavors. When eating, you are also very particular about it: you have to bite a small hole in the skin first, and then suck it gently, and the fresh and fat juice will immediately pour into your mouth. Then, the red meat filling and the delicious taste will... The delicate and smooth taste will surely satisfy your appetite.
12. The preparation of Xiao Long Bao is also very simple: first put the mixed noodles in a basin to dry, then cut the prepared meat, chop it into pieces, and then serve it. On the plate, put an appropriate amount of minced ginger, minced garlic, minced green onion, monosodium glutamate and rice wine, etc., and then stir them evenly. After the noodles are dry, knead them again, then cut them into thin sheets and wrap them well. Put some water in the pot, put the steamer filled with steamed buns in the water, wait for the water to boil, and cook for another ten minutes until the steamed buns and fillings are completely cooked. In this way, a cage of fragrant steamed buns will also It's done.
13. The Xiaolongbao is delicious, delicious and well-deserved! Therefore, I specially compiled a poem to praise our Wuxi Xiao Long Bao: Wuxi Xiao Long Bao is full of color, flavor and flavor. Take a gentle breath and your mouth will be filled with joy!
14. The Xiaolongbao is white, with thin skin, and there seems to be a bag of juice inside. The Xiaolongbao is small and exquisite, shaped like a pagoda, translucent and strong, crystal clear yellow, on the top of the pagoda Waves of aroma spread in the wind, and the shape is similar to a steamed bun. No wonder it is called Xiao Long Bao.
15. 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 bite. So I picked up the steamed dumplings carefully with chopsticks. After taking a small bite, the juice rushed to my mouth like an army of thousands of horses.