Lin Huiyin once said, "I fell in love with a city because there was someone I liked living in it, or because there was a vivid landscape, a childhood friend, or a familiar old house. Or because of a vivid scenery in the city, a childhood friend's past, a familiar old mansion ......" She used the story to remember a city, and I, with the taste, recorded a city to give me the touch of the tip of the taste buds.

? Shanghai, a gorgeous and delicate old city. Both ancient charm remains, but also new and developed. In the memory of my taste buds, it has always been "holding an oil-paper umbrella walking in the rain girl". The crisp silence of the misty rain and the girl with an oil-paper umbrella in the rain are just the right mix. Because this flavor comes from the first time I came to Shanghai, the first time I tasted "Nanxiang xiao long bao". Nanxiang xiao long bao is famous in China and abroad, has a hundred years of history. First named "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "GuyiYuan XiaoLong", now called "Nanxiang XiaoLong The name "Nanxiang xiao long" is now used. Xiaolongbao adopts the method of "heavy filling and thin skin, and changing the size to small", choosing refined white flour rolled into a thin skin, with refined meat as the filling, not using MSG, but using chicken broth to cook the meat skin to take the jelly and mix it in to get its freshness, and putting in a small amount of finely ground sesame seeds, and then to get its aroma. Such a delicate process has resulted in: poking the skin, the juice is full of a dish. A small bite, lips and teeth, taste buds touch of fresh, slide into the throat of the fragrance, is my first impression of Shanghai, simple and surprise, connotation and exquisite.

11, went back to my hometown. My hometown in Garutu, a place very close to Mongolia, the city of the Mongolian people living in the majority, but also the Mongolian culture is relatively traditional small town. The people in the town are still very simple, with the bold and generous character of the Mongolians in their bones. After returning home, we should follow the customary diet in the old country, here is very special is to drink morning tea. Yes, and morning tea is to eat breakfast, but the morning tea here and the Cantonese morning tea can be very different. As the name suggests, drinking tea is of course breakfast tea, but this tea drink is brick tea, is also the most common Mongolian people drink a kind of tea. Brick tea is not like Longjing, Biluochun, is a leisure drink, but like water to quench their thirst. Strong brick tea black color, with the function of cold and greasy, drink tea before the cooked hand grilled mutton slices thrown into the brick tea, so that the hot brick tea warms the cool mutton, and then put a handful of fried rice, some milk skin after drying the milk residue, and a piece of butter. Eat a mouthful of meat, drink a mouthful of tea, immediately feel the mellow milk flavor and delicious meat flavor, and then with the brick tea incense. Of course, this "heavy" morning tea is very suitable for the city to eat, high latitude and low temperature so that people here only drink such a bowl of morning tea, only to have the strength to do a day of farming. So every time I go back to my hometown, only after drinking such a meal of morning tea, my taste buds will really tell me to go home.

Perhaps, each of us has a special memory about the flavor, which is linked to the past history and stories, dense with every cell of the body. My taste buds are like the most developed senses, every time I touch it, it will instantly open the memory box, remembering a thing, a person, a city. The best way for a man or woman to eat and drink is to record each city with flavor. When everything comes back to ordinary, will eventually use the flavor to choose a city to grow old.