Maybe you have walked through the dock, or maybe you have tasted all kinds of delicacies from all over the world, but you can’t miss the delicious snacks in Yeji.

Yeji is a small town. The location is not very big, the buildings are not very high, the population is not very large, and the wealth is average, but the people of Yeji love to eat and are good at it.

Even though we suffered a flood that had not happened in a century that year, the houses collapsed, and we only lived in temporary sheds. When people came to inspect and opened the lids of the people's pots, they saw big fish and meat, steaming hot.

Yejiren never wronged themselves.

Not to mention the nationally famous braised mutton, the famous Shihe Shazhui and other delicacies, not to mention the fragrant mutton chowder, smooth and delicious spicy soup, just the yellow and crispy roasted steamed buns, you will be overwhelmed.

do not love.

Fire-roasted buns are a unique snack in Yeji. I have traveled to many places and seen many kinds of noodles and snacks, but I have never seen anything like this.

When you wake up early in the morning, you can easily see a stall selling steamed buns on the side of the street.

The clay pot cavity was set up on the spot, and a pan was placed on it. The master's hands and feet were quick, and he put in the fermented and mature wheat batter and patted it like a full moon. He sprinkled sesame seeds with his left hand to add fragrance, and brushed a layer of fermented rice flour with his right hand to increase the aroma.

Sweet, then place the upper and lower charcoal fire to bake. In just 5 minutes, a pot of fire-roasted buns is freshly baked.

Look again, it's golden in color, dotted with sesame seeds, and steaming hot; take a bite, it's charred on the outside and tender on the inside, crispy and sweet, filling your mouth with fragrance.

There are many ways to eat fire-roasted buns. The more traditional way is to eat them with fried dough sticks. When a new bun comes out of the oven, the chef will chop it open. You can buy a large fan-shaped piece for 5 cents and cut it in the middle with a knife.

Pair it with freshly fried hot fried dough sticks, and then pair it with a bowl of porridge or soy milk. Oops, it's so enjoyable!

Some people also like to break it apart piece by piece and soak it in the spicy soup to eat it. It is very soft and delicious.

The most classic way of eating Yeji people is to soak the steamed buns in mutton chowder. The mutton chowder is stewed with mutton soup, topped with onions, ginger, garlic, pepper, pepper, star anise and other condiments. It is stewed with vermicelli, egg shreds and bean skin shreds, and a few pieces of crispy cake are piled on top.

The rotten mutton, soaked in the burnt and yellow steamed buns, the taste is much better than Xi'an's "mutton steamed buns"!

You will eat heartily, your mouth will be full of oil, and your nose will be sweating and your whole body will be warm after eating in the cold winter.

My eating of fired buns is different from the above ones. I have my own special way of eating it, which is definitely the best way to enjoy the true flavor of fired buns.

When I was a kid, I lived on Nan Street, and my favorite food was Dayu’s steamed buns near Nantou Highway.

The steamed bun is authentically sweet and fragrant.

I was a middle school student at that time, and studying hard and making progress was like a meritorious service at home.

When I got up in the morning, while I was studying, my mother went to Nantou to buy me steamed buns. She walked over slowly, came back hurriedly, stuffed them into my hand, and let me eat them while they were hot.

The most beautiful taste of fire-roasted buns is when they are freshly baked, with three distinct layers: the first layer is brushed with fermented rice wine and sesame seeds, and is roasted over charcoal fire, making it fragrant and sweet; the second layer is the natural taste of fermented wheat noodles

, soft and soft; the third layer is the part that is baked directly against the bottom of the pot, which is characterized by crispy and crispy.