By nature, I like traveling in the clouds, and I love exotic cultural customs and beautiful food, so I often don't fear the hardships of traveling, or take advantage of business trips, or take advantage of holidays to go out and fly with my bags on my back, in order to feast my eyes and eat my fill.

Last week, I passed through Nanjing, Qingdao and Shanghai. Because I was busy with my official business, I came and went in a hurry, and I didn't have time or mind to arrange to revisit the old scenic spots.

Some people like the new and hate the old, so they joke: ×× scenic spots, the first tour is a gentleman, the second tour is a crazy life, and the third tour is an animal. I think, this sentence is poor! I don't remember which wise man said: the real journey of discovery lies not in discovering new fields, but in having new eyes. Yes! Even if you revisit the old place, as long as you use your heart, you will also find new discoveries, new surprises and new feelings every time you board.

chasing the wind all the way, mountains and rivers roared by; If you don't get close to the scenic spots, you won't get a glimpse of the beautiful scenery. Although you are a little sorry, you don't regret it. If you don't have your eyes, it is absolutely indispensable. You can't leave a travel note of mountains and rivers, but you can also relive the feeling on the tip of your tongue.

Let me talk about the delicious food in Nanjing. Apart from the snacks of Confucius Temple, the famous "Red Dragon Prawn" in Jinling impressed me the most. This is a favorite food with the tip of the tongue of Nanjing people. It is said that more than 1,5 tons will be eaten a year.

one side's soil and water produce one side's things. The dish named "Red Dragon Prawn" in Nanjing is actually a crayfish produced in Xuyi, also called freshwater lobster, which is obviously different from what my hometown said. The big lobsters in Wenzhou banquet usually weigh more than 1 kg each, and their length is slightly longer than chopsticks. Of course, there are also some particularly fat lobsters. There was a report on the Internet that "the world's largest lobster with a length of more than 3 meters surprised Wenzhou". I wonder if it is true. The "red dragon prawn" I ate on the dining table of Nanjing Mingshang Hotel looks like an enlarged version of Wenzhou river shrimp, but it is more plump and round in shape and much brighter in color than the river shrimp. Each head is about 6 grams. After cooking, its color is dazzling red, and it is filled with stacks. Some people compare it to "burning fire".

The crayfish is very fastidious in eating, and it is described as very funny, which is very similar to a dirty joke that is not suitable for children: first, hold her hand and kiss her gently; Then lift the red veil and take a deep breath; Then untie the red Chinese-style chest covering and pull down the red trousers, so that you can taste enough.

When in Rome, do as the Romans do. I also follow this way of eating. I put on film gloves. First, I grabbed the lobster tongs and licked its taste. Then peel off the lobster's helmet and suck the shrimp yellow hard; Then peel off the lobster's shell, tear off the belly section and drag off the tail section, and slowly chew and taste the crisp and spicy taste of sweet and fragrant. Looking around at the same table, everyone's hands were dripping with oil and their mouths were dripping with juice, and they ate with relish, and they couldn't help smiling when they remembered the dirty joke about eating shrimp.

before I finished eating a red dragon prawn, I had already frowned, opened my mouth and exhaled. I felt the tip of my tongue was numb and spicy, and my throat was choked. I quickly drank several mouthfuls of tea, but the spicy taste in my mouth still could not be eliminated. My neighbor asked me how the red dragon prawn tasted. Maybe my tongue was numb, so I could only answer vaguely: "Spicy, spicy, spicy!" " It attracted a full table of laughter. My neighbor asked me to try another one, and hurriedly declined. My tongue really couldn't bear this spicy treatment.

Nanjing Mingshang Hotel also has a special signature dish, which is called "Huilong Fish", a Millennium secret recipe. At that time, the Huilong Fish Food Festival was being held, and Huilong Fish naturally became our must-have dish. When the waitress served, she served a huge and exquisite cloisonne hot pot, a large basin of sliced white fish and some other ingredients, and then put the fish fillets into the boiling hot pot bottom soup, which is said to be made from more than 1 kinds of Chinese medicines. The fish is cooked as soon as it boils. The waitress scoops up a small bowl for everyone, and then puts some garlic paste, sugar, chopped green onion and some seasonings on it, so it can be eaten. Fish is as white as snowflakes and as soft as tofu pudding. It tastes particularly tender, smooth and mellow, and it has the feeling of melting in the mouth, but what bothers me is particularly spicy. Watching the banquet, they all ate with relish, and their eyes shone. Only I had tears in my eyes (for spicy food), and I dared not shut up. My throat was burning, my tongue was burning, my lips were burning, and I had to drink a big mouthful of tea every time I ate a fish, but I still couldn't douse the spicy mouth, as if the whole mouth was on fire and the smoke was three feet.

According to the introduction of the waitress, there is also a beautiful historical legend about the "Huilongyu" dish: During the Three Kingdoms period, Liu Bei visited the cottage and begged Zhuge Liang to come out to assist in its establishment. Zhuge Liang was moved by Liu Bei's sincerity and promised to go out of the mountain. Before he left, he hosted a family banquet in Longzhong, Nanyang. There was silver carp hot pot in the dishes, which made Liu Bei eat delicious, so he asked why it was fish. Zhuge Liang took Liu Bei as the first relative of the Han Dynasty, and had the gift of paying three visits to the cottage, so he replied: Return to Arowana. Since then, back to arowana famous all over the world. After 18, Muyu, a right-hander in the south, also had a chance to taste the delicious food that Liu Huangshu was full of praise in those days. How could he not feel lucky?

After eating Chinese food in Nanjing, we drove to Qingdao. It was past 8 o'clock in the evening, and the hospitable host greeted us at Laoshan Ecological Food Court. This food court is large in scale, with green plants covering one-third of the area, and it is called the "green dining boat" of the city. Under the guidance of the waitress, we walked through the hall and along the winding path, as if we had entered the southern garden. The pavilions were exquisite and graceful, and the rockeries were exquisite and beautiful. Rows of evergreen tropical plants such as plantains and mallows swayed in the wind, making them more graceful under the colorful lights. I have seen this kind of restaurant which combines garden, leisure and food in Hainan and Shenyang, and it feels particularly clear in Athens, which is much fresher and more comfortable than sitting in a noisy pub.

I chose a pavilion embraced by bamboos and sat down, but I could vaguely hear the sound of flowing water. Before the dishes came up, I strolled along the garden path for a circle, and the green trees, red flowers and small bridges came into view. The fresh and warm evening breeze came slowly, and most of the fatigue of the seven-hour trip was swept away immediately.

There is a table full of seafood, including fish, shrimp, sea cucumber and seashells, and some seafood that even a coastal person like me has never seen. As a result, the guests from the East China Sea fought a war of words with the owners of the Yellow Sea, each with a few treasures, showing off their own unique seafood.

As the autumn wind is ringing and the feet of crabs itch, it's a good time to eat crab roe, the hospitable host specially ordered Yangcheng Lake hairy crabs, which are bright orange, fresh, sweet and white, just as Lin's sister Daiyu said in her poem "Ode to Crab": the tender jade is both full, and the shell is red and fat. It really makes people feel greedy when they look at it, and they are salivating when they haven't moved chopsticks.

I don't know if it was explained in advance, or if Qingdao cuisine was originally like this. Every dish is not spicy, but almost the flavor of Shanghai cuisine and European cuisine. I'm hungry, so I can't eat as much as I like.

when we came back from Qingdao and heard Shanghai's "soft words of Wu Nong", we naturally became old customers of "Qinhuai family". I would like to ask what I enjoyed, and I will tell you when I am free.