Detailed introduction to the practice of Chongqing snack Mao Blood Want belongs to the region: Chongqing snack

Craft: other The ingredients for the preparation of Mao Blood Want: main and auxiliary ingredients: duck blood, lily pads, eel, yellow throat, fungus, bean skin, enoki mushrooms, sandwich. Seasoning: chili, pepper, etc. Introduction of Mao Blood Wanton: There is an ancient town in Shapingba, Chongqing, called Magakou, where the water dock is full of oars and oars, and the merchants and traders come and go, bustling with activity. Ancient town of magnetic mouth and thus accounted for all the aura of a river. 70 years ago, magnetic mouth of the ancient town of the water jetty has a fat sister-in-law street stalls selling miscellaneous soup, with pork, pork bones and peas boiled into a soup, add pig lungs, fat intestines, into the ginger, peppercorns, wine simmered on a small fire, the flavor is particularly good. In a chance encounter, Fatty's wife put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher the flavor. The dish was named Mao Blood Wanton because the raw blood wang was scalded and eaten on the spot.　Time passes silently like the water of the Jialing River. Nowadays, Mao Blood Wanton has led the army of Sichuan cuisine and swept across the north and south of the river. Spicy Temptation has improved and innovated the traditional Mao Blood Wanton, and carried forward the characteristics of its bright red soup, spicy and fresh aroma, and thick flavor, which is a famous dish of Sichuan worth tasting. Characteristics of Mao Blood Wanton: Nutritional Composition: Duck blood has a high nutritional value, rich in protein, a variety of trace elements, such as iron, copper, calcium and so on. Flavor characteristics: spicy, fresh and fragrant, thick juice and full of flavor. Main effects: duck blood has the effect of tonifying blood and clearing heat and detoxification, and has the effect of preventing and alleviating iron deficiency anemia. Teach you how to do hairy blood wanton, how to do hairy blood wanton (1) will be chili, pepper, bean paste, ginger, garlic, salad oil into the pot, stir-fry aroma over low heat, add soup simmering and fish out the dregs, and then into the monosodium glutamate, sugar, vinegar and other seasonings.

(2) the main and auxiliary ingredients will be sliced thin, fly water, add the simmering red soup juice, boil into the container, sprinkle with chopped green onion.

(3) the salad oil is hot, put pepper, chili, chili, choking out the flavor, quickly poured in the main auxiliary ingredients on top of the ready. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Filling: bean paste (or puff pastry) 12.5 kg, chemical oil (frying oil) 7.5 kg. Introduction of chrysanthemum pastry: chrysanthemum pastry for the deep-fried varieties of Sichuan-style pastries, high level of craftsmanship, beautiful shape, such as blooming chrysanthemums; compound petal stretching, yellow and red, elegant and pleasing color. It can be served at feasts and as tea time snacks. Chrysanthemum crisp features: specifications: such as chrysanthemum-shaped, petal layers, complete body shape. Color: yellow and red color, elegant and light. Organization: loose, no heart, no impurities. Taste: crispy slag, sweet and delicious. Teach you how to do chrysanthemum crisp, how to do chrysanthemum crisp 1. skin material: skin material divided into water skin and shortening. Water skin to special powder, lard and water (according to the proportion of special powder 1 kg, 0.4 kg of water) stirring for about 3 minutes into; shortening to special powder and lard mix evenly into. Water skin and shortening are red, yellow color, standby.

2. Breading: use water skin to wrap the shortcrust pastry. Red water skin wrapped red shortening, yellow water skin wrapped yellow shortening. After the shortening rolled into a rectangle, rolled back, pressed into a rectangular block, and then overlap the red and yellow biscuits (two colors of biscuits can be alternated), and then wrapped in the heart.

3. molding: pastry billet after wrapping the heart, rolled into a round ball, with a hair tool to cut into a flap. Rowing flap can be rowed for three cuts six flaps or four cuts eight flaps. Rowing flap, from the top of the row to the waist below, the depth of not missing the heart to the degree.

4. Frying: with a special silk scoop to hold the products under the pot frying. Frying oil temperature 140 ~ 150 ℃, time 10 minutes or so, the products stretch as flowers, cooked, you can start.

Crispy noodle heart material method: Crispy noodle heart material formula: 25 kilograms of special powder, 12.5 kilograms of powdered sugar, 2.5 kilograms of lard, 5 kilograms of fresh eggs, 0.375 kilograms of baking powder, about 5 kilograms of water. The above ingredients produce 50 kilograms of puff pastry. When making, first Sichuan white sugar powder, egg stirring for 3 to 5 minutes, and then under the baking powder and flour, stirring evenly. Chongqing snacks cream peanut candy practice details belongs to the region: Chongqing snack

Technology: frying method Cream peanut candy production materials: 23.5 kilograms of sugar, peanut kernels 22.5 metric, 2.5 kilograms of cream, 500 grams of baking soda, 150 grams of salt, 150 grams of production oil, 3.75 kilograms of liquid glucose, 30 grams of vanillin. Creamy peanut candy: Creamy peanut candy is a famous product of Chongqing Guanshengyuan Food Factory, which has a history of more than 40 years. Its system is derived from peanut chocolate, not only has the **** the same characteristics of peanut products crisp and crunchy, but also in the sweet and salty, so that the taste is more comfortable and delicious. As early as in the 40s, it was praised by Chinese and foreign consumers, and now it still maintains the original characteristics of the product. Creamy peanut candy features: specifications: square, the particles should be complete and uniform, the bottom surface is smooth, the side of the peanut kernel particles can be seen. 180 to 200 pieces per kilogram. Color: the sugar body and peanut kernels are valley yellow. Organization: crunchy and delicate, no sheepishness. Taste: sweet, crisp and crunchy, slightly salty, no odor. Teach you how to do creamy peanut sugar, how to do creamy peanut sugar 1. peanut first fried crisp and selected: sugar water to boiling point under the peanut kernels, and so the sugar water rose to boiling point again when the lid simmered for about 5 minutes. When the temperature to 115 ℃ uncovered, and then cook for a few moments to 125 ℃ under the butter, while frying and simmering, to about 140 ℃ when the end of the pot.

2. end of the pot under the baking soda and vanillin: first baking soda and vanillin with water to adjust the whole into a paste, the side of the material under the side of the frying, the next pot after the frying 20 to 30 times, can be poured on to the board, spread, scrape the flat, cooled and then molded with a roller blade.

3. The operation should be rapid and accurate: scraping the flat action should be fast, the number of times to strictly control the frying. Chongqing snacks Hechuan peach slices of practice details belongs to the region: Chongqing snacks

Technology: boiling boil stew braised stew method Hechuan peach slices of the production materials: churned sugar 23.75 kilograms of Chuan, 1.4 kilograms of sugar, 0.25 kilograms of flour, cake flour 18.75 kilograms of honey roses 0.5 kilograms of 1.25 kilograms of sugar, syrup walnut kernels 9.5 kilograms. Introduction of Hechuan Peach Pieces: Hechuan Peach Pieces was created in 1840. With the best glutinous rice, walnut kernel, Sichuan white sugar, honey rose and other raw materials, refined processing and become, is one of the famous local products in Sichuan Province. Characterized by fine and moist powder, soft, thin, tearing like "Qiao brand" roll wrapped not rotten, white color, sweet taste, highlighting the rich peach kernel, rose flavor. 1917 was in Panama Expo, won the Panama Gold Medal. 1926 in Chengdu, "Flower Fair", the two Hechuan peach slices, the first one is the most popular. In 1926, in Chengdu "Flower Show", two peach slices factories in Hechuan were awarded with special prize and grade A prize. In 1926, two peach slices factories in Hechuan won the special prize and grade A prize in Chengdu "Flower Festival". Characteristics of Hechuan peach slices: Specification: smooth cut surface, uniform thickness, rectangular slices, 9.2 cm long and 3 cm wide. More than 440 slices per kilogram. Color: jade white, glossy. Organization: soft Li sheet, scattered, rolled up, not bonded, not off the peach kernel, no sugar, impurities. Taste: sweet and moist, peach kernel, rose fragrance, aftertaste fragrance. Teach you how to do Hecheon peach slices, how to do Hecheon peach slices 1. Selection of materials: choose large glutinous rice, sieve off impurities and broken rice with Luo, with 50 ~ 60 ℃ of hot water washing about 10 minutes, fishing up and draining the water, covered with a lid to cover for 20 minutes can be spread out for use.

2. Fried rice: cover the good glutinous rice, oil system over the river sand mixing and frying, the fire should be strong, 1 kilogram of fried rice per pot, required to fry to the glutinous rice "running surface", fast shoveling up the pot, with the Luo sieve to sand can be.

3. Grinding and back to the powder: the fried glutinous rice with electric mill into a fine powder, 90 ~ 100 eye sieve sieve. Sieve called "fire powder", "fire powder" on the drying mat spread out to absorb water back to moisture, time in more than 3 days, until the hand pinch powder into a ball, do not collapse that is back to powder. Summer with back to the powder need to be added to the micro-fire fried, cooled before use.

4. The system stirred sugar: Sichuan white sugar and water, according to the ratio of 10:3 into the pot dissolved and boiled, purified egg white or soybean milk, remove impurities, sugar bubbles, plus caramel (the number of 5% of the Chuan white sugar) continue to simmer, boiled in summer to 130 ℃ or so, boiled in winter to 120 ℃ or so, will be dripping sugar water into the cold water can be "dough", that is, start the pot! "when, that is, start the pot. After starting the pot under the melting oil while stirring, until the sugar and oil fully mixed with sand, placed on the board to cool, with a rolling pin rolled into a fine powdered sugar, can be used after sieving.

5. Pulp peach kernel: refined bleached walnuts, chopped and sifted, selected particles of uniform crushed peach kernel, to sugar water syrup system, plus honey rose, Sichuan white sugar can be mixed well.

6. Mixing and potting: back to the powder and churning sugar fully kneaded, 3 layers of potting, 1/3 of the bottom, surface layer, 2/3 of the mixed pulp peach kernels put in the middle layer, 3 layers should use the "copper realm" to go flat, and finally whacked tight, go flat.

7. Stewed cake: put the pot of cake billet in a hot water pot to take the gas, the water temperature of 50 ~ 60 ℃, time 2 ~ 3 minutes, you can get up the pot to stand back to the moisture, to the next day when the cake is soft and tight, you can slice.

8. Slicing and packaging: the stewed cake billet poured out, sliced by machine.

I love the food of Chongqing Junior high school essay 800 words

My hometown is Chongqing, known as the "food paradise".

There is a beautiful landscape, rich in produce, and many specialties! The first feature: is spicy and fresh, juicy and full of flavor, the authentic flavor of the snacks.

Snacks are: leek noodles, Mao Blood Want, longevity fish noodles, spicy noodles, Pangshui chess noodles, Minsheng hot and sour noodles, corn tea, ghost city copied ......, more varieties of stars in the sky! But I am still a bit confused, what is "Pengshui Chess Noodles"? Is there a chess piece in it? Also, what is "Ghost City Coddles"? Is there a ghost in it? These names are really weird! However, most of the snacks, but still let me drool.

The second major feature is the beautiful scenery of some tourist attractions: the most famous is the "Three Gorges of the Yangtze River" book said: "Emei world show, the Three Gorges world male! It must be true to its name.

The three gorges of the Yangtze River, each with its own characteristics, each showing the wonderful: Qutang Gorge and male, Wushu Gorge show, Xiling dangerous, **** with the composition of a colorful, spectacular and magnificent picture.

There are also some tourist attractions are also very good oh, they are: Tongjing, East Hot Springs, Fairy Mountain, Yongchuan Chashan Bamboo Sea, North Hot Springs, South Hot Springs, Furong Cave, Longevity Lake, Snow Jade Cave ...... Hey, I would like to go to the hot springs area the most if you go to Chongqing, I must go to soak in the hot springs!!!! In fact, there are many more features in Chongqing waiting for you to discover by yourself! I love my beautiful hometown and I love the great mountains and rivers of my country! I love Chongqing's food seventh grade essay 800 words Chongqing has a lot of characteristics, there are riverside footstools, but also the center of the city's busy skyscrapers, and even more awesome flat, but the most people enjoy, but also that Chongqing's food.

The most delicious and famous of all the cuisines of Chongqing is the hot pot.

Throughout the year, all kinds of hot pot stores, big and small, decorated with high-grade or simple stores, can be seen everywhere, no matter in the streets and alleys.

In the winter, when the family gets together and walks into a hot pot restaurant, a strong wave of heat comes over you and warms your body.

You are greeted with a smile and a menu.

As soon as you've ordered your food, you start to choose your base.

There is red soup and clear soup.

The pots are usually "yin and yang mandarin ducks pot", "nine palace grid", "pot 'eat' pot" and so on.

After choosing the red soup, the guys will serve the red soup pot, in which there are a lot of peppercorns and chili peppers floating in the pot.

Light the stove, the oil gradually tumbling boiling, it is time to eat.

...

Essay Hometown Cuisine About Chongqing Cuisine

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, originated in the late Ming and early Qing dynasties in Chongqing Jialing River, Chaotianmen and other docks of the boatmen's fiberglass men's rough dining, the raw materials are mainly cattle tripe, pig yellow throat, duck intestines, ox blood Wang and so on.

Because of the Bashu have "still taste", "good spicy", with chili peppers, peppercorns and other seasoning of the eating habits, after the development of small traders picking along the street selling.

Chongqing hot pot with the reform of the spring wind quickly radiated across the country.

From the northwest of the Gobi hinterland Golmud to the winter sea of the international metropolis of Shanghai; from the northern ice city of Harbin to the coconut island capital of Haikou City, are full of Chongqing hot pot hall, everywhere you can taste the unique flavor of Chongqing hot pot.

It is really Chongqing hot pot red all over the country, the charm is infinite.

But the authentic Chongqing hot pot has been the development of flavor is conservative, large Chongqing hot pot technology has never been outside, has always been to join the form of development.

Franchise fee is less than a few tens of thousands, more than a million, and the store has more strict regulations, the store is less than a hundred square meters, more than a few thousand square meters, do not talk about the renovation of the money, just the store rent and franchise fee to let the community of small and medium-sized investors to look at the hot pot and the sigh of the heart, ----- only the rich people dare to think, to do, to join the Chongqing hot pot, to make hot pot to bring a rolling source of wealth.

Chongqing Huafei Food Technology Promotion Service Co., Ltd. in the majority of consultants and franchisees under the strong demand, after three years of hundreds of repeated studies, finally the Chongqing famous hot pot store soup and brine blending boiling and ingredient production, such as the essence, discard the dregs of the organic combination, so that the taste of Chongqing hot pot is more hegemony, more perfect, the hot pot consumption to a wider market and promote the continuous development of the cause of Chongqing hot pot. Promote the continuous development of Chongqing hot pot business, so that Chongqing hot pot business more scientific, but also more humane, so that the whole society is more harmonious.

It is rumored that in the 1920s and 1930s, the Ma brothers opened the first red soup maw hot pot restaurant in Chongqing with maw as the main dish.

Around the Daoguang period of the Qing Dynasty, tripe hot pot began to appear at feasts in Chongqing.

During the war period, Chongqing's hot pot catering had a greater development, the streets and alleys all over the hot pot restaurant, which is famous for Yunlongyuan, described the garden, a fourteen-one, not drunk without return, Qiaotou and so on hot pot restaurant.

On this basis, the hot pot evolved into the modern Chongqing.

Chongqing hot pot culture is deep and unique.

One of them is the expression of the inclusiveness of Chinese cooking.

The word "hot pot" is not only the name of the cookware and utensils, but also the unity of the technique, "eating" method and cookware and utensils.

Secondly, it expresses the harmony inherent in the Chinese way of eating.

From the use of raw materials, soup and cooking techniques, we seek differences in the same, and harmony in the differences, so that meat and vegetarian, raw and cooked, spicy and sweet, tender and crispy, fragrant and mellow, and so on, are wonderfully combined together.

Especially in the folklore, Chongqing hot pot presents a harmony with the drenching and sound dissolution of the scene and psychological feelings, to create a "heart, get together, share and enjoy" cultural atmosphere.

The third is popularity.

Chongqing hot pot comes from the folk, sublimated in the temple, whether it is a peddler, officials and eminent officials, literati, merchants, farmers and workers, or red men and women, white hair hair, its consumer groups cover a wide range of per capita consumption of the number of times, it is beyond the reach of the other.

As a delicacy, hot pot has become the representative of Chongqing cuisine and the city's business card, so much so that people say, "If you don't eat hot pot in Chongqing, you haven't been to Chongqing.

"

Introducing Sichuan flavor snacks essay 600 words ,,,,,,,, hurry ah ！！！！ Quick

Mapo Tofu As the saying goes, "Food is the only thing that matters to people", and I'm very much in favor of this saying.

I can call myself a "little gourmet", because I have a lot of research on the dishes.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water to heat "body", and then fish them out, a moment in the use.

Next, cut the meat into very small pieces and crisp them in vegetable oil.

Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the tofu diced, coupled with an appropriate amount of cornstarch, flopped for a few times, and then add the appropriate salt, soybean paste, soy sauce, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the little monosodium glutamate, this colorful and fragrant all The Ma Po Tofu is now ready! The first thing you need to do is to get your hands dirty.

When you eat it, first clip a piece of tofu, dip some of the plate in the hot sauce, gently put it into the mouth and slowly chew, eat up, numb, spicy, the flavor of the mouth is filled with any corner of the mouth.

When I eat, I like to lick the spicy sauce on the tofu first, then, the spicy sauce of the numb and spicy flavor into the mouth, and then eat the tofu, the tender tofu from the mouth, smooth and refreshing, this way of eating, eat the Ma Po Tofu unique flavor.

If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

How about, heard my introduction to the Ma Po Tofu has a certain understanding of it.

Does it count as a delicious dish?

Is it a delicious dish? I don't want to talk to you anymore, a plate of Ma Po Tofu is ready, I'm a little gourmet, I'm going to go taste it, bye!

"Indeed, different places have different food.

My hometown, Chongqing, is most famous for its hot pot.

Chongqing hot pot is also known as spicy hot pot.

We Chongqing people believe that chili peppers can appetizing, refreshing and warming, which is very beneficial to people's body, so it is essential in hot pot.

Hot pot is divided into three kinds: one is called mandarin ducks hot pot, like gossip, divided into two, one side of spicy, one side of the broth; another is called red oil hot pot, all spicy, soup seasoning bright red, the aroma of chili peppers wafting away.

There is also a kind of hot pot called son mother, is a concentric circle, the center is not spicy clear soup, the outer circle is spicy.

But we Chongqing people love to eat red oil hot pot, because this is eaten only cool, with Chongqing accent is: comfortable.

Chongqing hot pot is characterized by numbness, spiciness, hot, because of these three points to make Chongqing hot pot famous throughout the world.

One is hemp: the first thing that comes to our eyes when we eat hot pot must be pepper.

The pot of peppercorns if you eat one, to ensure that you hemp straight out tongue straight to eat.

So when you clip the vegetables, do not let it slip into your dishes.

The second is spicy: compared to a few cities than our Chongqing hot pot is still spicy.

When you start to eat, the red oil in the pot is "spicy"! If you take a bite, you must be so hot that you drink water.

But after you drink enough, you can't help but start eating again.

Because it's not just a boring spice.

That spicy, spicy you addicted; spicy you comfortable, in Chongqing words is spicy you "Ba Shi"! The third is hot: looking at the pot that puffing bubbles, you know how high the temperature is.

After the dish is cooked, do not fish up to eat, have to cool a while to eat.

Otherwise, you must give your tongue out of a few bubbles! As a representative of Chongqing's cuisine, hot pot is as unforgettable as the passionate and bold character of Chongqing people!

The essay "Beautiful Chongqing" mainly writes about three major parts of Chongqing's night scenery, bridges, and food.

My hometown of Chongqing has the Yangtze River and the Jialing River, there are beautiful Jinyun Mountain, Nanshan Mountain, everywhere there are fascinating scenery, but my favorite is the night scene in Chongqing.

A tree in Nanshan to see the opposite Yuzhong Peninsula night scene is simply into the wonderland, blocks of skyscrapers like colorful crystal, roads like color flying.

From a distance, the neon lights on the skyscrapers look like flowers, blooming in the dark night; the whole of Chongqing lights up, flashing beautifully, like stars.

The colorful lights are long like a line and curved like a snake.

Sometimes bright, sometimes dark, constantly changing colors, really dazzling.

The sparkling water of the two rivers is like a flowing Milky Way under the light, which is really a city on the water and under the water! Riverside Road like a colorful band around the city, more charming! You see that the Yangtze River Bridge, the huge piers steadily hold the bridge, like a pillar of heaven.

On both sides of the street lamps lined up neatly, like a soldier in the protection of pedestrian safety.

All kinds of vehicles and pedestrians of different colors come and go on the bridge.

The most brilliant and colorful is the People's Auditorium! In the colorful light, the People's Hall seems to be like a jewel building like the beautiful and beautiful.

The Chaotianmen, one of Chongqing's landmarks, looks from afar like a golden warship about to set sail, and the momentum is truly spectacular! At this time the night of the Yuzhong Peninsula seems to be so colorful, dreamy and charming! Ah, the night scenery of the mountain city is not only beautiful and charming, but also attracts thousands of Chinese and foreign tourists every day to see, making them forget to come back, I am proud of Chongqing to have such a scenery!

A pot of fragrant chicken stewed mushrooms, permeated with a warm and open Northeast flavor.

I stared at the dinner table at the main character of today's delicacies - chicken stewed mushrooms.

The more I see, the more I crave, I can't wait to open the lid of the pot, a strong aroma coming out of my nose, I can't help but close my eyes, the strong aroma of chicken plus the unique fragrance of mushrooms, as in the prairie gallop like a free and comfortable feeling, but also as in the farmhouse to play, the feeling of happiness and simplicity.

Smell, smell can not help but want to see what this delicious look like.

I opened my eyes, polishing pupils, examined the bowl of chicken stewed mushrooms, soup yellow, floating on top of a layer of butter, a piece of yellow mouth-watering chicken, deep yellow chicken and yellowish chicken soup combined into a delicious dish on earth! By the way, there are also fragrant mushrooms, which are coffee-colored, and two slits are made at the top with a knife so that the delicious, nutritious flavor can go in more easily.

Said so much to taste, I clip a piece of mushrooms just put into the mouth, suddenly fresh my tongue almost fell off, chew a little, there are a lot of juice flow out, that nutritional value can be high, followed by a piece of meat, the taste is more flavorful, more fresh.

The chicken soup synthesizes the nutrition and freshness of the chicken and the smoothness and freshness of the mushrooms, in addition to the mellow aroma of the green onions and the spicy flavor of the ginger, which made me have a big appetite, and I drank three whole bowls of it, and I felt that the only thing in the world that was to my liking was the chicken stewed with mushrooms! After a pot of chicken stewed mushrooms, my mouth still has the aftertaste of chicken and mushrooms.

400 words of food essay using analogies

When it comes to Chongqing specialties, I immediately think of the hot, oily, mouth-watering-looking bowls of Chongqing noodles.

Well, to be honest, I always like to eat snacks, especially love to eat pasta, that small noodles must be even more make my eyes straight.

Chongqing small noodles is a noodle snack in my hometown. There are all kinds of noodle shops in the streets and lanes of Chongqing, and every noodle shop has a unique flavor, and every noodle shop's small noodles are the kind of noodles that you can never get enough of.

Whenever a bowl of noodles is brought out from the kitchen, the spicy and fresh aroma comes out immediately, and all my taste and smell cells are active, as if saying "I want to eat, I want to eat".

I would quickly stir the noodles and fresh vegetables in the red oil noodle soup, and then take a big bite into my mouth, which was really full of flavor.

I was sweating profusely, but I couldn't get enough of it, and I couldn't wait to drink all of the red, oily, spicy noodle soup.

Now I don't often eat small noodles, but often recall the fragrant flavor, can't help but swallow a mouthful of saliva, and thus miss the time to eat a bowl of small noodles, the taste is really wonderful! Small noodles carry the memories of my childhood, can eat a mouthful of fragrant small noodles when hungry, the flavor will make people how unforgettable ah! My hometown of Chongqing seems to have no snack street without the tantalizing smell of small noodles.

Chongqing is a wonderful place, full of my childhood and those wonderful memories.

As the saying goes, "Food is the most important thing", and I agree with this saying.

I can call myself a "little gourmet" because I have a lot of knowledge about food.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Mapo tofu not only tastes spicy and fragrant and colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water to heat "body", and then fish them out, a moment in the use.

Next, cut the meat into very small pieces and crisp them in vegetable oil.

Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the tofu diced, coupled with an appropriate amount of cornstarch, flopped for a few times, and then add the appropriate salt, soybean paste, soy sauce, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the little monosodium glutamate, this colorful and fragrant all The Ma Po Tofu is now ready! The first thing you need to do is to get your hands on some of the best food you've ever tasted.

When you eat it, first clip a piece of tofu, dip some of the plate in the hot sauce, gently put it into the mouth and slowly chew, eat up, numb, spicy, the flavor of the mouth at once filled with any corner of the mouth.

When I eat, I like to lick the spicy sauce on the tofu first, then, the spicy sauce of the numb and spicy flavor into the mouth, and then eat the tofu, the tender tofu from the mouth, smooth and refreshing, this way of eating, eat the Ma Po Tofu unique flavor.

If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

...

Reprinted from the composition of the whole network ? What are the most famous cuisines in Chongqing?