Secondly, when I arrived in a foreign land, I found that there were many delicious foods in those other places.

After I left my hometown, I studied in Lu 'an, a city not far away. For a poor student like me who graduated from a poor school, college life is nothing more than eating, drinking and sleeping, as you all know. Besides, there is a saying in our school: Chinese politics and religion, eat and sleep ~ ~ So my college life is basically accompanied by eating and eating all the way. The street food in Lu 'an is still a few treasures after many years.

In Lu 'an, the first food I was fascinated with was the halogen qianzi and halogen gluten at the school gate. For halogen food, the key to good or bad lies in the bottom of halogen. A big pot, gauze wrapped with spiced star anise and other marinades, with soy sauce, fine salt, sugar and a little water, the whole piece of dried beancurd and water gluten is cleaned and then put into the pot. After boiling with strong fire, the soup becomes thicker and thicker, and then it is stewed with low heat for one night until the originally firm and tough dried beancurd is soft and tender, and the gluten entrance with firm and tough taste becomes crisp and tender, and the gluten is mixed with the fresh flavor of dried beancurd. Such a small dish of fragrant dried bean curd and gluten is mixed with sesame oil and balsamic vinegar according to personal taste. People who get up early and come home late can eat several dishes whether they eat noodles or porridge.

people with heavy tastes can go a little further, and the stinky son on the street of Yunlu is also well known. It is said that this stinky dried bean curd has been handed down from generation to generation for many years. It typically smells stinky and tastes fragrant. Others say that the best stinky tofu is in Changsha, and I think the stinky dried bean curd in Lu 'an is not inferior at all. On the street, an oil pan is set up, and neatly packed stinky dried fruits are piled up. As the producer's chopsticks roll up and down happily in the oil pan, but in a few minutes, a bowl of fragrant stinky dried fruits will be brought to you. The fried dried fruit is black, burnt, crisp and fragrant on the outside, and white, tender, soft and crisp on the inside. At this time, you should mix it with special sauce. The sauce is mainly spicy sauce made of fragrant peppers, supplemented by chopped green onion and coriander, and poured with a little sesame oil. The dried fruit rolls on the sauce dish, and it is crispy on the outside and soft and delicious on the inside. Eating one bite can make people close their eyes and have a good aftertaste.

when I went to Lu' an, it was a great pity that I didn't eat Yuxingfa beef soup. At that time, there was a branch at the school gate, and when I didn't want to go to the cafeteria, I invited three or five friends to eat together. Yu Xingfa, which has a history of more than 2 years since its establishment, is characterized by its soup base, which is fresh, fragrant and spicy. It can directly stimulate your sleepy taste buds when you put it into your throat. Its standard is a cauldron that is always steaming and the fresh flavor of beef soup with a fragrance of ten miles. It is made of excellent beef ham that is stewed in advance until it is cooked thoroughly. The master with many years of experience slices it into beef slices as thin as cicada wings. The vermicelli is made of strong sweet potato vermicelli, which does not paste constantly. Add a few thousand pieces of silk, a handful of prickly heat, a big colander, put it in a hot cauldron and scald it for one and a half minutes, then take it out and pour a spoonful. Master's big hand grabbed six pieces of beef, and with this bowl of delicious beef soup, he came to two pieces of crispy pancakes specially made by Yuxingfa. Sweating on his head, he couldn't stop swallowing, and after a few minutes, he swallowed a bowl of soup, which was a good time!

for those with light taste, we also have cold rice noodles with local characteristics of Lu' an to choose from. In the evening of summer, when we went shopping, we turned onto Changqing Road, where the most famous cold rice noodle stall in Lao Lu' an was hidden. A table, a few small benches, a honeycomb briquet stove, a reinforced cauldron, and a soup base with cold rice noodles stewed inside. This cold rice noodle stall, which looks very humble and inconspicuous, tastes really good. In front of the aunt who sells cold rice noodles, there are several large pots filled with cold rice noodles, dough, beef tendon noodles, rice noodles, kelp, shredded cucumber, bean sprouts, scallion parsley and other raw materials and condiments. Choose freely according to everyone's tastes, add a tablespoon of soup base, add a little balsamic vinegar, a spoonful of spicy sauce, a few drops of sesame oil, and a little ground peanuts. Mix the bowl evenly with big chopsticks three times. Cold rice noodles are deeply loved by men, women and children. Usually, there are more people sitting next to them than those sitting and eating. Those who love them deeply can eat the whole bowl of cold rice noodles with soup and water. Nowadays, with the development and changes of the city, the cold rice noodle shop on Changqing Road has already moved away, and the spectacle of people rushing to eat cold rice noodles is hard to reproduce.

in addition to the above-mentioned delicacies, the fried noodles and spicy snails on East Street are highly recommended. Stir-fried noodles with shredded pork, vegetables, bean sprouts and shredded mushrooms are delicious, fresh and sweet. The noodles are strong, the vegetables are fragrant, and the bean sprouts are refreshing. It seems simple, but it has extremely high requirements on cooking and cooking technology, which makes people want to stop. Spicy snail, the original tough snail is slowly boiled in spicy soup, one bite at a time, slowly picked and carefully pinched, and authentic diners know that only with enough patience can they taste the essence of screw meat soaked in pepper, balsamic vinegar, fine salt, soy sauce and other seasonings for more than ten hours. Lamian Noodles in Wupai, a humble small facade, is hand-pulled by the master, full of gluten, beef noodles, tripe noodles, chicken soup noodles, shredded pork noodles and miscellaneous mutton noodles. There is a lot of room to choose, so you can be picky about food again and find your favorite one. In addition, the local food brand Clay Pot King in Lu 'an, the hot and sour soup in the store must be tasted. It is hot and sour, fresh and fragrant, and the soup is full of ingredients, such as shredded pork, tofu, winter bamboo shoots, duck blood, etc., and cooked to the point where it melts in your mouth, so that you can have another bowl after you have filled it.