Truffle (scientific name: truffle) is the general name of a mushroom, which is classified into the genus Truffle (scientific name: Tuber) of the family Truffle in Ascomycota. There are about 10 different species, usually annual fungi, most of which grow in the roots of broad-leaved trees and generally grow under pine trees, oak trees and oak trees. Fiona Fang120 ~150 cm scattered at the bottom of the tree, and the massive body is hidden 3 ~ 40 cm underground. Distributed in Italian, French, Spanish, China, New Zealand and other countries.

Truffles have a special edible smell and are rich in nutrients such as protein and amino acids. Truffle is extremely demanding on the growth environment, and it can't be cultivated artificially, and its output is scarce, which leads to its rarity and high cost. Therefore, Europeans call truffles "the king of delicacies in the world".

Among many kinds, French-made black truffle (TubermelanosporumVitt.) and Italian-made white truffle (TubermagnatumPico) have the highest evaluation. White truffles are usually eaten raw, ground and sprinkled on pasta or fried eggs. It can be sliced and roasted with meat, or used to roast foie gras. Truffles are also added to some cheeses. Black truffles are not as strong as white truffles, so they can be used as truffle salt or truffle honey. In the past, truffles were peeled, but now they are ground to avoid waste.

Truffle fruiting bodies are like blocks, small ones are like walnuts, and big ones are like fists. When young, the interior is white, and the texture is uniform. When mature, it becomes dark black with a light marble texture.

Ascomycetes are spherical, oval, brown or brown, some as small as beans and some as big as Fuji apples, with polygonal warts on the surface, reflecting red luster and a depression at the top; Its meat (spore-producing tissue) is white at first, then brown or gray, and will turn black when it matures; The cut surface is brown, marble-like, giving off a humid smell like a forest, with the aroma of dried fruits, so as to lure small animals to look for things and bring spores to other places for reproduction.

Truffles can be as small as peanuts or as big as handball. The growth cycle of truffles is only one year. Its size has nothing to do with its age. Growth, death and birth are only accompanied by the changes of the four seasons. Generally speaking, black truffles enter maturity from about1February until March of the following year. Over-ripe truffles will rot and disintegrate.

The maturity of black truffles is usually from 1 1 month to March of the following year, and the best season is usually from1February to March of the following year. People who collect truffles are called "truffle hunters". Every truffle hunter has a family treasure map, which records the place, time and size of truffles that his parents once found. The process of finding truffles is very interesting, and the methods used by hunters in different countries are different.

In France, people used to regard sows as the right-hand man to harvest black truffles. Sows have a very sensitive sense of smell, and they can smell truffles buried in the ground 25 cm to 30 cm deep at a distance of 6 meters. This is because the smell of truffles is similar to androstenol, which induces the sexual impulse of sows, so sows have a special liking for it. But sows are greedy for truffles. If hunters don't stop them in time, sows will arch them out and eat them crazily when they find truffles.

In Italy, people prefer to use trained female hounds to find white truffles. Usually, the hound will mark the location of truffles with its claws, and carefully dig out the precious truffles from the soil with a small rake when the owner comes. It takes a complicated process to train a hound who can only look for truffles. First, the dog is trained to retrieve the thrown ball, then the ball is replaced by cheese, and then the cheese is hidden for the dog to find out. Finally, the small truffles are used instead of cheese for the dog to find and dig out. Such a trained hound can fetch 3000 euros in the market. The night before looking for truffles, hunters usually don't give food to hounds, so hounds will try harder to find truffles in exchange for food as a reward.

Scientific research data show that black truffles are rich in protein, 18 amino acids (including 8 essential amino acids that cannot be synthesized by human body), unsaturated fatty acids, vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, cerebrosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols and so on.

Among them, male ketone has obvious effects of helping yang and regulating endocrine; Sphingolipid compounds have obvious activity in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; Polysaccharides, peptides and triterpenes have the functions of enhancing immunity, anti-aging and anti-fatigue, and can be used for health care.

First, foie gras:

Goose liver is the liver of duck goose. Because of its rich nutrition and special efficacy, foie gras has become an ideal food for nourishing blood and preserving health. Goose fatty liver is a kind of fatty liver cultivated in live geese. This kind of fatty liver is tender in texture and delicious in flavor, and it is regarded as the top three delicacies in the world by Europeans and Americans.

Of course, this refers to the famous French foie gras, not the foie gras of ordinary poultry.

Goose fat liver contains 40%-60% fat, which is equivalent to the cream for decorating cakes. Goose liver contains carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus and sodium, which has the effect of nourishing blood and nourishing eyes.

People love to say that you can't really taste French food if you haven't eaten foie gras, but it was the Egyptians who first discovered foie gras.

Third, caviar

Caviar means fish eggs, and strictly speaking, only sturgeon eggs can be called caviar, but not all sturgeon eggs can be made into caviar. There are 20 kinds of sturgeon in the world, and the eggs of Beluga, oscietra and Sevruga are made into caviar. The highest-grade Beluga produces less than 100 fish a year, and only Beluga over 60 years old can make caviar. Only the quality of caviar produced in the Caspian Sea bordering Iran and Russia is the best.

Sushi, as a traditional food in Japan, has the habit of using caviar, which has a large consumption in history. Because the supply of wild caviar is decreasing year by year, it can't meet the market demand, and the Japanese market began to replace caviar with salmon and other caviar.

Nutritional value:

1, foie gras is a kind of animal liver, and the typical nutritional components of animal liver are:

2. The content of vitamin A in animal liver far exceeds that of milk, eggs, meat, fish and other foods, and it has the function of maintaining normal growth and reproductive function.

3, can protect eyes, maintain normal vision, and prevent dry eyes and fatigue; It can maintain a healthy complexion and is of great significance to the bodybuilding of the skin.

4. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the important coenzyme of the body and completing the detoxification of some toxic components.

5. The liver also contains vitamin C and trace element selenium, which are not contained in general meat foods, which can enhance the immune response of the human body, resist oxidation, prevent aging, and inhibit the generation of tumor cells.

6. Animal liver is rich in iron, which is an essential element for producing red blood cells. Once it is lacking, it will feel tired and pale. Eating animal liver in moderation can make the skin rosy. Animal liver is rich in vitamin B2, which is a component of many enzymes and coenzymes in human biochemical metabolism and plays an indirect role in cell proliferation and skin growth. Therefore, eating animal liver regularly is beneficial to the healthy growth of skin.

References:

Baidu Encyclopedia-Goose Liver "Nutritional Value"

References:

Baidu Encyclopedia-The Edible Value of Truffles

References:

Baidu encyclopedia-caviar

Write a delicious composition

My favorite delicious saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing roast duck, Suzhou dried tofu, etc. But I have a soft spot for kung pao chicken. kung pao chicken is the specialty of Shuncheng Hotel. Once I asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter smiled and said, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because when he was a child, the chef often cooked kung pao chicken for him. After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken. When I smelled it with my nose, I couldn't help but drool. When I saw it, there was a flower in front of this bright diced chicken, and it was all red. It's like some rubies inlaid next to diced chicken. I put a piece in my mouth, only to feel the tip of my tongue slightly numb. When I chew it gently, it's tender, crisp and delicious, like chicken but not chicken, like meat and not meat, and it's wonderful. After eating it, I left a lingering fragrance in my mouth. Looking at this empty plate, I licked my mouth and said with a smile, "The taste of kung pao chicken really deserves its reputation."

A delicious composition of 550 words

"Go to the barbecue! Go to the barbecue! " When it comes to barbecue, I am extremely excited, and many delicious foods immediately appear in front of me: delicious mutton kebabs, golden chicken wings, tender sausages … It makes my mouth water to think about it.

We chose the place for the barbecue in Taihu Reservoir, where the scenery is beautiful and the air is fresh.

Take out the grill, put on the coal, make a good fire, everything is ready, you can start! I took out the chicken wings, picked up the brush, painted it with oil, brushed it 360 degrees in an all-round way, and the oiled chicken wings looked shiny, like wearing a golden silk dress as thin as cicada wings.

I put the oiled chicken wings on the grill, and under the smoke of charcoal fire, the chicken wings were all hot and sweaty, and the sweat could not stop dripping down on the charcoal fire, like tiny firecrackers exploding.

Accompanied by crunchy, layers of white smoke, white smoke delicate and graceful, swam slowly in the slightly hot air of the Spring Festival, and I was like a fairy walking on clouds.

I kept reversing the chicken wings, and the chicken wings slowly turned golden, and the fragrant smell hooked the greedy worm in my stomach.

I took a bunch in each hand and took a bite without mercy. It was tender outside, greasy mouth and fragrant nose and mouth. It felt like a fairy.

My sister took chicken wings in one hand and sausage in the other, completely ignoring the image of a lady and wolfing it down.

When my uncle saw our greedy picture, he put sausages, squid, dried bean curd and mutton on the grill, which looked like a grocery store.

The waiting time was long, and my sister had nothing to do, so she called everyone to suggest, "We in word chain have to perform a program if we can't catch it.

"I casually said a" barbecue ".

"Oven", "Fire" and "Flame" ... When it was my sister's turn, my sister was speechless, her brain was close to short circuit, scratching her ears and thinking hard. We thought that my sister couldn't connect, and said with one voice, "Little Apple" and "Little Apple".

"Sister also had to" agree ",crustily skin of head jumped up the" little apple ",the huge body twisted up, how like a funny clown! We laughed from ear to ear ... With the afterglow of the sunset, with a full face of smile, we embarked on our way home.

What delicious composition is 400 words?

Delicious shredded pork with fish flavor is a famous flavor snack here.

Fish-flavored shredded pork tastes good and looks good.

There are green peppers, red radishes and shredded pork in Huang Chengcheng on a plate, which is particularly conspicuous, and then poured with fiery hot soup, which is really mouth-watering.

The method of fish-flavored shredded pork is very simple, adding meat and carrots.

Shred all green peppers for later use.

Pour a little oil into the pot, stir-fry the shredded pork, then pour it on a plate, then add ginger, onion, pepper, tomato sauce, cooking wine and other seasonings to stir-fry for a while, then add radish, green pepper and stir-fry. After a few minutes, a pot of fish-flavored shredded pork is made.

It's also interesting to eat fish-flavored shredded pork. When eating carrots, I always lick the spicy soup with my tongue first.

Then put it in your mouth and slowly taste its inner taste.

Once, my mother came back late, but she still burned the fish-flavored shredded pork that I never got tired of eating. When one end was served on the table, I couldn't wait to put a chopstick on it and ate it delicious. It was really fragrant, spicy and slightly sweet, which was simply delicious.

In this way, in a short time, a pot full of fish-flavored shredded pork arrived in my stomach, making my mouth full of spicy soup. My parents laughed when they saw my "mess".

Delicious snail powder snail powder has a unique flavor of sour, spicy, salty, fresh and hot.

It is made of soft, smooth and refreshing rice flour unique to Liuzhou, with some strong ingredients such as sour bamboo shoots, yuba, fungus, peanuts and dried radish, and then poured with a spoonful of boiling snail soup, and a bowl of snail powder with full color and flavor.

However, don't underestimate this snail soup. It is exquisite. It is made of green snail as the main ingredient and dozens of spices such as spiced star anise. In Liuzhou, if the snail soup you make is tasteless, no one will look at it. The carefully cooked snail soup has the characteristics of clear but not light, hemp but not rashness, spicy but not fire, and oily but not greasy. Generally, it is cooked in a large iron pot, and bones and snails are soaked.

When you see a bowl of authentic snail powder, you will definitely have a big appetite. Look, glittering and translucent white rice noodles and green fresh vegetables are soaked in deep red spicy oil, and the fried golden crispy yuba is also dotted in it. Peanuts, day lilies and sour bamboo shoots are covered with shiny red oil coats, and they are complacent.

It's mouth watering.

It can be said without hesitation that snail powder is the first snack in Liuzhou! Walking on the streets of Liuzhou, you can always smell the unique flavor of snails. The sour and spicy delicious food that floats in the air and the sound of sucking powder constitute an indispensable and beautiful landscape on the streets of Liuzhou.

Ask for a food composition of 400 words.

This afternoon, when I was finishing my homework, suddenly, I knew that my father had gone home with a "ding dong ding dong".

Huh? What should I do with this fresh lotus fragrance? What is that? When I looked back, my father was carrying a convenient bag, which contained something wrapped in paper and smelled delicious. Was it bread? When my father put the convenient bag on the table, I couldn't wait to open it, but my father smiled and said to me, "Which plate to come to!" " As soon as I listen! Must be a good thing.

When I came back with a plate, I asked my father curiously, "Dad, what is this?"! So mysterious! " "Open it yourself!" I carefully tore off the paper outside and peeled off a layer of lotus leaves, "beggar chicken"! I cried in surprise.

I put on disposable gloves, tore off a piece of chicken and sent it to my mouth. Wow! How delicious! The meat is neither old nor tender, just right, and there is a fragrance of lotus leaves, which is slightly salty and delicious! I have a question, who invented this "beggar chicken"? Dad seemed to read my mind and said, "beggar chicken is a chicken stolen from Fu's family by vagrants before. Because it can't be steamed or fried, they dug up the chicken's internal organs, put the seasoning into the chicken's stomach, wrapped it in lotus leaves and wrapped it in layers of soil, and put it in the fire for roasting.

"I ate and said," They are so smart. This beggar chicken smells good! It's delicious! "

Delicious composition on the tip of her tongue 290 words

Speaking of my favorite food, it is dry mixed noodles with minced meat, a famous snack in Qishan, Shaanxi Province.

Although its name is very common, in my opinion, it is much more delicious than Quanjude roast duck and Goubuli steamed stuffed bun.

Qishan noodles with minced meat look good.

Noodles were dyed red by chili pepper oil. Pick them up and have a look. Each noodle naturally bends and shines brightly, which makes people's appetite big.

But the most mouth-watering thing is the mixture in the noodles. There are black fungus, yellow cabbage, red carrot, white dried bean curd and, of course, the most important one-brown diced meat. These colorful mixtures are pleasing to the eye and greatly increase the appetite.

I think even anorexics can't help but eat up when they see such mixed noodles.

The taste of Qishan noodles with minced meat is not inferior to that of fortune-teller.

Pick up a few noodles with chopsticks, put them in your mouth, chew them carefully, and taste them slowly. The sour and spicy feeling of chili pepper oil mixed with mature vinegar will immediately spread from the tip of your tongue to the whole mouth, and then from the mouth to the heart, which is really delicious.

Pick up a piece of black fungus and put it in your mouth, chew it a few times, and it will be crunchy, and the taste will be capped! Carrots, on the other hand, are my least favorite dish on weekdays, but when put in dry mixed noodles, their taste has completely changed, and they taste sour and sweet, which makes people memorable.

There is also yellow cabbage, which tastes unusual. I especially like to dip it in chili pepper oil, lick it first, and then eat it in one bite. It's full of chili pepper flavor, which is really enjoyable. Try it if you don't believe me.

Of course, the most important meat is the best, and the fragrant meat flavor of the whole bowl of noodles comes from the meat.

The taste of meat is excellent. Although it looks ordinary, it can stand the taste. Pick up a piece and chew it for a few mouthfuls, and a thick meat smell will immediately spread in your mouth. That feeling is really wonderful! Hey, friend, after reading my introduction, are you drooling? If you want to enjoy the delicious taste on the tip of the tongue, come to our Shaanxi noodle restaurant on Honggang Road in Hefei and have a taste.

If you want to taste a more authentic taste, please go to Qishan in Shaanxi!

Composition of Delicious Specialty (500 words)

In my hometown, Poyang, there are many delicious specialties. Let me introduce two kinds to you! Artemisia selengensis, also known as Artemisia aquatica, is a wild plant in Poyang Lake, with tender stems and crisp meat.

Every spring and March is the best season to eat Artemisia selengensis.

Artemisia selengensis is the grass of Poyang Lake and the treasure of Nanchang people.

Authentic Artemisia selengensis is a red vine with green leaves and fragrant smell. It can be used as a staple food or ingredient, cooked food or cold salad.

Fried meat with Artemisia selengensis is our favorite in Poyang.

Whitebait, called "leftover fish" in ancient times, is the smallest kind of fish.

The characteristics of whitebait are: slender and smooth body, large flat head, silver shining when jumping, and snow-white silver bars after drying. It is a treasure among freshwater fish.

Its efficacy is: whitebait is tender in meat, delicious in taste, rich in protein and high in nutritional value. It is people's favorite delicacy and can be called the first seafood.

The medicinal value of whitebait is also very high. It is an excellent nourishing tonic.

This is the specialty of my hometown. If you come to visit, I will treat you to a big meal, because there are countless delicious foods in Jiangxi.

Chunde's delicious composition is 800 words

Spring, like a beautiful girl, is a season full of poetry and painting. Spring is coming with light steps. It puts on a layer of green clothes and makes the earth look brand-new, all loves.

Spring is definitely a canvas imbued with the color of life.

New green, tender green, bright green, green, green eyes, gentle with our eyes.

There is also a little red, a little yellow, a little pink and a little purple that twinkles like stars, which also surprises our eyes.

But the most is still green! Spring is warm to the heart and spleen, and the warm spring breeze blows, which makes people feel its special warmth after experiencing the cold in winter.

Warm your body and warm your heart.

Spring often brings people a refreshing feeling. If you go to nature to taste the breath of spring, it will add infinite strength to you, and spring brings people hope and beauty.

People sow the seeds of hope in spring and wait for the harvest in autumn.

Spring is the world of flowers, the fusion of all beauty and the meeting of all colors.

The rain in spring is even more continuous and gentle.

It moistens the earth, caresses the earth and whispers to the earth. When people are unconscious, it quietly merges into a river, accumulates into a deep pool and flows into the sea.

So, I began to roam in spring.

Covered with gentle and lovely spring scenery, let the slightly sweet wind pass by.

You will realize that the breath of spring actually contains one of the most touching tenderness.

I also feel that nature is a strange mother. She chose to give birth to all kinds of life at the end of the winter when everything was depressed, and let them embrace each other in the most gentle and lovely first spring, bringing infinite vitality to the world.

Spring is also a gallery that highlights the magic of life.

You see, every life has its own specific form, and every specific form contains specific life information.

No matter tall or weak, they all have to go through the process of life and death, and they all have childish and mature seasons.

Whether it is eye-catching or plain, we must complete a feat of life along that specific seasonal trajectory in our own specific living space.

No matter whether it's famous or not, whether it's born in a rich homeland or growing in barren sand, all the things that germinate in spring have used all their enthusiasm to compose an ode to life in their own unique way.

Ah! Spring, beautiful spring, I love spring!

Write a composition about food, and write out all the colors, flavors and eating methods of food.

If you ask me what I like best? I will definitely say without hesitation: "Of course, it's a steamed dumpling!" Have you ever eaten steamed dumplings? It's delicious. Let me introduce it.

The steamed dumplings are small and exquisite, and they look good.

From a distance, more than a dozen white and flawless dumplings are tightly clustered together. You are next to me and I am next to you, just like the lively and lovely little peach blossoms in spring.

In the "mist", steamed dumplings seem to be more attractive.

Close up, the white * * * tender dumplings are full and moist, well, they look delicious.

Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch.

Through the skin, you can clearly see the pure soup inside. How about it? You want to eat it. Don't worry, there is a beef as smooth as jade in it! Steamed dumplings not only look good, but also taste good.

As the saying goes: "Move gently, lift slowly, open the window first, and then drink soup.

"But I don't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been" flowing down three thousands of feet ".I can't consider the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time I learned my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant. I

Steamed baozi stuffed with juicy pork is really delicious. Let's try it!

"My favorite kind of delicious food" composition

Delicious steamed buns are often said to be delicious, but I have never tasted them and I don't know what they taste 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 delicious.

"In the blink of an eye, I destroyed it again, touched the bulging belly, added a mouth, and the interest was outstanding.

How's it going? Are you excited? It's better to go west and east and eat steamed buns in your hometown!

A composition of about 500 words on the topic of "Delicious Shanghai"

When I first went to school, almost every morning, my mother would ask me what I wanted for lunch. Most of the time, I would say Zhajiang Noodles. Later, my mother rarely asked, so she used to eat Zhajiang Noodles. It was really insatiable.

Why is Zhajiang Noodles not tired of eating for a long time? The reason is "exquisite", not only noodles, but also fried sauce, that is, with the change of the seasons, fried sauce can not be the same.

Zhajiang Noodles is mom's specialty! Zhajiang Noodles is a common occurrence, and it's more convenient to listen to my mother and say that she can do it herself.

Last Sunday, on a whim, I woke my mother, who was still awake from her sleep, and decided to let her teach me how to be a Zhajiang Noodles.

So, we went to the vegetable market to buy Zhajiang Noodles's condiments: lean meat, radish, cucumber, dried tofu, bean sprouts, and the bean paste of the onion partner.

Of course, raw garlic is also essential, eating and sterilizing, as well as green onions and Jiang Mo.

When I got home, I just blew it away.

I am responsible for washing vegetables. I cut vegetables carefully. Although I can't cut shredded cucumber and radish, I cut them only a little thinner than my fingers, but my mother keeps encouraging me.

Mother poured oil into the pot and began to stir-fry the meat.

The boiling oil was singing in the wok, and I kept dodging the splashing oil star, which was not much higher than the wok.

I turned the diced meat and cucumber, and then poured the bean paste into the pot. After a crackling sound, the fried sauce was finished in a short time.

I like to eat handmade noodles made by my mother, and the noodles are cut evenly.

But I don't like noodles with water, and I think noodles are too tasteless.

That steaming noodle mixed with fried sauce is really delicious! I imitated my mother's appearance and put the noodles into the pot. My mother said that the handmade noodles should not be cooked too soft, otherwise it would be stiff.

Noodles are like rolling waves, rising and falling, and after several rounds, noodles are cooked.

Dad is off work, too.

When the whole family ate Zhajiang Noodles around the table, the table was full of red, yellow, green, white, fragrant and delicious, and I was so happy.

The family happily ate Zhajiang Noodles around the table, and the warmth of the family flowed in front of the table.

I thought to myself, in the summer vacation, mom and dad are busy at work, and I will always make delicious and convenient Zhajiang Noodles for them.

Please indicate the source for reprinting. What are the three great foods in the world?