Essay on the introduction of flavor snacks!!!!!!!! 15

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!

Nanjing delicacy - duck blood vermicelli soup.

Nanjing is a famous duck capital, but Nanjing people are very fond of eating duck, not only duck meat, but also duck offal, duck blood can make a delicious meal. I've eaten a lot of duck dishes, but my favorite is the duck blood vermicelli soup.

Today, my mother and I went to Xinjiekou, and just walked to the food street on the 1st floor of Xinbai, I was immediately fascinated by the tempting aroma of duck blood vermicelli soup, and my legs and feet seemed to be locked by a pair of invisible locks, and I couldn't take a step again. I begged my mom to sit down and eat a bowl before leaving.

We sat down at a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? My curiosity was aroused, so I quietly went behind the big sister who made duck blood vermicelli soup and observed it intently.

I saw that the eldest sister first took out a cleaned bowl and put it on the table, then used a large bamboo colander to fish out a large handful of vermicelli from a large pot, put it into the freshly boiled hot water and rinse it, about two minutes, and then put the scalded vermicelli into a large bowl. She skillfully took out an appropriate amount of duck blood, duck liver, duck intestines and triangular oil fruits from large ceramics, put them in a bowl, sprinkled with condiments such as coriander and mustard, and finally put a spoonful of chili oil, a little salt and monosodium glutamate, so that a bowl of fragrant duck blood vermicelli soup was ready.

After a while, the steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera, and the bowl of food in front of me is deeply impressed in my mind: the turquoise coriander floats on the water like a slender "green leaf boat"; "Duck blood fish" of different sizes poked their heads out from under the green leaves, as if to greet me; The "big rock" by the "pond" - the oil fruit is particularly eye-catching; The big group of fans is crystal clear; There are also gray-white "duck liver light boats" and "mustard stones", which either float on the surface of the "pool" or settle at the bottom of the "pool".

I couldn't suppress the call of the slander insects, so I couldn't wait to grab my chopsticks and start savoring. "Boom-boom-boom-" sucked a large mass of slippery vermicelli into his mouth. The softened vermicelli's half-numb chili oil echoed between the lips and teeth.

Cold into a melt-in-your-mouth "small fish", the mellow beauty of duck blood is still authentic and unchanged ......The fragrant duck liver, chewy duck intestines, fluffy oil fruits, crispy mustard vegetables, and refreshing soup all made me reluctant to stop chopsticks. Before I knew it, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still unsatisfied.

On the way home, I still have a unique Nanjing delicacy in my mind - duck blood vermicelli soup.

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The boy egg is a specialty of Dongyang, Zhejiang, which is boiled with the urine of boys under the age of 6

The topic is: Snacks, snacks Okay, I'll send it to you tomorrow.