The less flavored snacks essay the better 10

One: shrimp dumplings. Shrimp dumplings are the traditional delicacies of Guangdong teahouses and restaurants. Cantonese people drink tea, and a cage of shrimp dumplings is indispensable. The high-quality shrimp dumplings are as white as snow, thin as paper, translucent, and the filling is faintly visible, making them smooth and fresh to eat, and delicious and attractive.

Shrimp dumplings originated in the late 20s of the last century in Guangzhou Henan (now Haizhu District) Wufeng Village, the village a spring and two shores, the local people caught fresh shrimp on the shore after peeling its flesh to wrap it in powder and steaming it, its juice does not flow out and is extremely delicious, over time, the reputation rises and is popular in the city, and introduced to the teahouse restaurant, after continuous improvement, the shape is changed from the angle shape to the comb shape, the fine fold seal, each is not less than 12 folds in the form of a curved comb, beautiful and decent, become a famous spot in southern Guangdong.

Later, the shrimp dumpling skin was changed from rice flour to clear noodles (wheat starch), ironed with large boiling water, and the raw materials of the filling were also improved, that is, with a reasonable proportion, with fresh shrimp meat, cooked shrimp meat loin and fat head (ironed with hot water, to increase the taste), dehydrated fresh bamboo shoot tips, lard and flavoring, steamed with a strong fire, to achieve crystal clear, the filling heart of red and white double reflection, never tired of eating and endless aftertaste into the first of Cantonese points.

In the past, the processing of noodles was made in late autumn every year with wheat grinding and drying, and repeated exposure to the sun, without any material matching, the texture was crystal clear and refreshing. Nowadays, the demand is large, and the exposure to the sun is changed to drying, and this method of making the dough will be reinstated into sticky teeth and not cool.

Shrimp dumplings are more particular in the production, and the clear noodles and corn starch are made into shrimp dumpling skins; Wash the shrimp, remove the shell, absorb the water, press and stir into meat glue, cut the fat into fine grains, scald it with boiling water until it is just cooked, and then soak it in water to make the fat meat cool and not oily; Add egg white, shredded bamboo shoots, flavored powder, sesame oil, pepper and other ingredients, freeze and make shrimp dumplings and steam. The shrimp dumplings are thin and translucent, and the filling of the fresh dumplings in the skin is faintly visible, resembling a comb of bananas. Because of its beautiful appearance, delicious and smooth taste, it is highly praised by diners at home and abroad.

In the past decade, new varieties such as chicken shrimp dumplings and crab roe shrimp dumplings have been launched more favorably among diners.

Delicious xiao long bao.

I've often heard people say that xiao long bao is delicious, but I've never tasted it, and I don't know what it tastes like. That afternoon, my parents took me to the xiaolongbao shop to open my eyes and fill my mouth. That day finally got my wish.

Xiao Long Bao is white and raw, the skin is thin and thin, there seems to be a bag of juice inside, Xiao Long Bao is small and exquisite, the shape is like a pagoda, it is translucent and strong, crystal clear and yellow, the top of the pagoda is full of aroma with the wind, the shape is similar to the bun, no wonder it is called Xiao Long Bao. There are usually ten in a cage, each of which is round and bulging like a small snowball, but there is an uneven place on it, and I was fascinated by the aroma before it came up. I can't wait to swallow the whole steamed xiao long bao in one bite.

A basket of xiaolongbao came up, and I sat on the chair, and the freshly steamed xiaolongbao emitted a faint fragrance. As soon as I smell this fragrance, I can't help but take a big bite of it. As soon as he picked up a "little chubby dun" and stuffed it into his mouth, it began to resist.

My stomach was growling with hunger, and I wanted to make my mouth bigger and swallow the four xiaolongbao in one gulp. So I carefully picked up the xiao long bao with my chopsticks, because when I took a small bite, the juice ran into my mouth like an army. I dipped it in a little vinegar and lightly put it in my mouth, the meat filling was loose and soft, as long as I chewed it, its meat was suddenly loosened, and it was very delicious Mom said

To eat xiao long bao, you should first dip some vinegar, gently bite a hole, and absorb the delicious soup inside, and then eat the skin and meat. The delicious essence of xiao long bao is in the soup. I ate it according to my mother's method, and the soup was fresh, the skin was thin and the meat was tender, and it was really delicious.

Sure enough, I don't know if I don't eat xiaolongbao for a while, and I can't forget it when I eat it. I devoured it. Its meat is very full, and a bite is fresh, thick, salty, and makes you want to eat it again.

So I pestered my mother to buy a customer, and when my aunt brought it to me, how could I let it go? ate one after another, eating fragrantly, smacking his lips, and couldn't stop praising it: "Beautiful!

It's delicious. In the blink of an eye, I was wiped out again, touched my bulging belly, added to my mouth, and had no fun. How's it going, heartbeat?

It's better to take action and eat xiaolongbao in your hometown!

Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite, first the best rice is ground into a pulp, bagged and drained, and then cooked into a dough and pressed into round roots or flakes. The garden is called rice flour, and the flakes are called cut flour, commonly known as rice flour, which is characterized by whiteness, tenderness, softness and smoothness, and refreshingness.

It can be eaten in a variety of ways. The most particular about the production of brine, its process is different, roughly made of pig, beef bones, monk fruit and all kinds of condiments boiled, the fragrance is rich. The ingredients and methods of brine are different, and the flavor of rice noodles is also different.

There are lettuce powder, beef brisket powder, three fresh noodles, raw soup powder, braised vegetable powder, hot and sour powder, horse meat rice noodles, tanzi rice noodles, etc.

Braised vegetable flour Strain the hot rice noodles, then serve with pot roast pork and beef slices, braised beef shoulders, beef liver, etc., add brine, kimchi, sesame, peanut oil, crispy soybeans or chili peppers, minced garlic, and stir to taste. This kind of rice noodles tastes whisky, full of sound, color and taste.

Soup Powder Put the seasoned pork offal into a small iron pot and cook, pour it into a bowl with rice noodles, add chopped green onion, monosodium glutamate, pepper, and sesame oil. This rice noodle is very delicious.

Vinegar water rice noodles This is a meatless vegetarian powder, only add sour vinegar, sour sword beans, sour chili peppers to eat, economical and refreshing, women especially love to eat, the most popular in summer.

Horse Meat Rice Noodles There are many types of rice noodles in Guilin, the most famous being horse meat rice noodles. It uses special braised horse meat as an ingredient, the horse meat is tender and fragrant, and it is aphrodisiac and nourishing the kidneys. In the past, horse meat rice noodles were mostly served in special small plates, and the rice noodles were only for one spoon, with a few thin slices of horse meat on it, and a few fried peanuts, mixed with Guilin spicy sauce, the flavor was excellent.

One bite and one dish per person, it can be eaten.

Twenty or thirty plates of powder. Now that I have switched to a large bowl, the taste remains the same. Horse meat rice noodles are the most well-known in the city's old shop "and Yixuan" rice noodle shop, it is said that it was opened in the Daoguang period of the Qing Dynasty, the original equipment is insufficient, the store is not big, but the business is very prosperous, the shopkeeper limits the daily ** amount, so that the later diners, have to wait for tomorrow morning.

It's different now, with customers coming in day and night. In addition, there are rice noodles and rice noodle stalls in the streets and alleys of Guilin, and visitors have visited the beautiful landscapes, and then eat a bowl of Guilin rice noodles and enjoy the blessing of the eyes and mouth, which is really a great pleasure. In fact, you can eat all kinds of rice noodles in the streets and alleys of Guilin, and find a shop opened by a local, especially those small shops that look tattered, you can often eat authentic Guilin rice noodles in those places.