Essay "Tastes Great" (250~400 words) 4th grade level

One Sunday that year, the whole family took a walk, and on the way, I happened to see the five big golden characters of the Old Peking Duck Restaurant, which called me to stop. The desire to eat roast duck made me salivate.

I proposed to go to taste it, mom praised: "Good idea!" I walked into the store and chose a place to sit. The waiter served us tea, I thought, roast duck store in Shanghai, can authentic? I was inspired, asked in a big way: "Excuse me, waitress sister, this store authentic?" She smiled and went about her work ......

A few moments later, there was a naked, shiny, bronze-colored duck that came in a special car. It was too late. A single knife danced in the chef's hands. In an instant, the fat duck, which was so majestic just a moment ago, was now reduced to a pitiful skeleton. The duck meat was cut into even thin slices and put into a duck-shaped disk, a gourmet beauty complementing each other. The thin skin of the duck's breast was placed separately in a small porcelain plate, its color was like amber. I followed the adults' example and rolled it up and ate it. My grandmother pointed to the plate and said, "Baby, try this." I chewed the duck skin, can not help but shake his head and praised: "This crisp this flavor, who can compare yes!"

The fragrant duck rack soup came, the waiter first served me a bowl, I respectfully handed it to my grandmother and said, "You drink first." Grandma tasted it and said approvingly, "It's quite authentic." Listen to it, the waiter quite elegantly introduced to: "This duck is characterized by: First, the selection of fine materials, we must choose the Sichuan Leshan duck, important in three pounds of seven taels to four pounds between three taels; Second, do work to pay attention to the outside of the grill inside the boil, in order to be outside the charcoal inside tender; Third, it is inexpensive and delicious, the price of a duck is one hundred and twenty-eight yuan, if the people eat less than half of the only need to seventy yuan! ......"

The waiter saw me eat so cozy, it is witty to change the subject, asked me: "small students, you to comment on this duck authentic?"

I was afraid of the duck meat falling out of my mouth, I quickly gave a thumbs up, my teeth closed and lips open to praise: "The flavor ...... good ...... great!"

My hometown is in Shanghai, and I love to eat Shanghai's specialties --- Nanxiang Xiao Long. That flavor, quasi-guarantee you eat still want to eat.

One time, my father specially took me to taste Nanxiang xiao long. Ten minutes later, a guest small cage on the table, still smoking hot it! Its skin is extremely thin, a delicate, slightly oily, inside the filling is hidden. I can see that the filling also added minced green onion, hidden through a hint of green, beautiful, mouth-watering. I heard from my dad that there are several secrets to eating xiao long! After teaching the "secrets", I can not wait to pick up chopsticks, clip a small cage, dipped in a little vinegar, pouting mouth, gently bite a small mouth on the skin, began to gently suck the soup inside, it is really delicious. Sucked almost, I immediately put the small dumpling bite into my mouth. Slowly chewing on the thin skin and tough filling, this is a wonderful feeling! After finishing one cage, I gobbled up the second cage, as if my stomach would never be full. Then look at the people around me, all of them are eating so deliciously.

Nanxiang small cage has a long history! Listen to my grandfather said, Nanxiang small steamed buns initially called Nanxiang big meat steamed buns, can be traced back to the Qing Dynasty Tongzhi ten years, Nanxiang Town, Rihua Xuan confectionery store owner Huang Mingxian Nanxiang big meat steamed buns of the original founder. Because of the delicious flavor, popular, peers have to follow suit, so that Huang Mingxian business affected, so he took the big meat steamed buns, "heavy filling thin skin, to change the big small" method, improved to become "Nanxiang small cage", has been passed down to the world.

Listening to my introduction, you must also want to taste the taste of Nanxiang Xiaolong! Friend, Shanghai welcomes you, and so does Nanxiang xiao long!

(2)

I am a small gourmet, mountain and sea food is my first choice, special snacks never let go, tempting snacks is the relentless pursuit of ...... long road of food, a long way to go. In my constant hard work to explore and taste, I finally found a hundred eat never tired, young and old, taste pure, quite a petty mood of food - pizza.

This is an imported product, the name harmonized in the PIZZA, according to my mother's recollection, landing on the Shanghai beach only twelve years, "Pizza Hut", "Barbera", "hello pizza "Pizza Hut, Barbera, and Hello Pizza were all ideal places to enjoy this delicacy. I still remember the first time I went to "Pizza Hut" to eat pizza delicious feeling ......

After nearly half an hour of waiting in line, I finally got my wish to sit in "Pizza Hut" comfortable sofa chair. "I've been waiting for almost half an hour in line to get into a cozy sofa chair at Pizza Hut. After some fumbling ordering, the delicious pizza was served. This kind of food, which is regarded as a Chinese pie by the old people, but the young people are very eager to eat, is really amazing. The aroma of baking tempted my sense of smell, and the color of the pizza was a perfect match for my eyes. Upon closer inspection, the bottom of the dish was a thick cake baked to a golden brown color, topped with a thick layer of cheese that gave off a tantalizing aroma, while green and red bell peppers cut into circles were dotted in the middle. The main ingredients, small pieces of black shiitake mushrooms, golden pineapple, and black pepper beef. Clumsily use a knife and fork to cut off a small piece, take a bite, wow, beef crispy, green pepper crisp, crunchy crust ...... strong exotic flavor in my teeth flow, the aroma of relief spread all over the body. If accompanied by a crispy clam soup, the cozy enjoyment, as if in a country house to enjoy the beauty of the countryside. According to the thickness of the pie, it is also divided into iron plate pizza, rimless pizza, cheese heart pizza.

How about a pizza, it tastes great!

In China, almost every place has its own cuisine. For example, Beijing's roast duck, hairy crabs from Yangcheng Lake, dried tofu from Suzhou ...... Shanghai's five-spice beans and pear paste candies from the City God Temple ...... To say my favorite food, I will tell you without hesitation that it is the Xiaolong Buns from the City God Temple.

I remember one time, mom and dad took me to the City God Temple to play. Just into the gate, I smelled a burst of fragrance, I opened my eyes to see, it is from a small dumpling store wafted, and then look, it is overcrowded, but also a long queue, so I hastened to join the queue. Finally it was our turn, we ordered a few guests of small dumplings, and found an empty seat and sat down. Not long after, the steaming buns on the table. Just see a small dumpling like a fat doll looking up at me with a smile, they are crystal clear, fragrant. I can not wait to pick up a mouth to stuff, only to hear "ah" sound, this is good, the soup splashed his face all over, the mouth was hot "wow" screaming, mom and dad laughed. Mom laughed and said: "Silly daughter, eating buns is to pay attention to the method. First of all, the small dumplings with chopsticks, put in a soup spoon, and then put the spoon up, put it in the mouth, bite a small hole, and then suck off the soup, and finally, the small dumplings with the skin with the meat to eat." Mom also said, "You can also dip a piece of vinegar to eat, so that the flavor can be more delicious!" I said, "No, I like the original flavor." After that, I savored it again. Ah! The soup of the Xiao Long Buns is delicious, the meat is fat but not greasy, it's really a delicacy on earth. I ate one after another, I do not know, a guest XiaoLongBaoBao was I "sweep away".

City God Temple's small dumplings are so delicious, whenever I think of it, I will be greedy, I hope you have time to go to try, will let you have a great taste.

Every day after school home, through the Tianyaoqiao Road from the footbridge down, you can smell the stinky tofu that stinks with the unique flavor.

This reminds me of the time when I saw stinky tofu being soaked in a special liquid extracted from plants, then the tofu was taken out and deep-fried, and then it was ready to be eaten.

Without realizing it, the smell of stinky tofu is getting stronger and stronger, and when I look up, I see that I'm already in front of the Wu Yu Fang Stinky Tofu Snack Bar, and when I look inside, there are many stinky tofu lined up neatly, and there are some black spots on the old tofu, sometimes a big one. Staff put the tofu into the frying pan and fried "sizzle -" stinky tofu around the rise of many small bubbles, a minute or two later, stinky tofu became golden, four corners up, like a gold coat wrapped in white jade. It was fat and round, like a little golden pig. It made me salivate because I was already in love with it, so I immediately asked my grandmother to buy me one.

I hurriedly poked a piece with a toothpick and stuffed it into my mouth, and before I could taste it, it was so hot that I spat it out, and I secretly laughed at myself for being in such a hurry to make a fool of myself, for not even dipping it in the salsa sauce before I was in a hurry to taste it. I re-dipped it in the salsa, and blew on it again and again before bringing it into my mouth. One bite, the outside of the golden clothes crunchy, the top of the small particles crispy, inside the white tofu crumbled all over the mouth, the slightly salty fresh juice in my tongue to flow. The oily, but not greasy, stinky flavor was so good.

Smelling the stink and eating the flavor are the characteristics of stinky tofu. I just love its great flavor.

(3)

One fall two years ago, my father and I went to Yangcheng Lake, a food attraction in Bacheng, Kunshan.

Yangcheng Lake water quality clarification, sunlight through the bottom of the water from a distance, really like a turquoise emerald. It is said that Yangcheng Lake is very rich in aquatic resources, thus producing seventy kinds of freshwater products. Among them, known as the "King Crab" known as Yangcheng Lake clear water hairy crabs are famous in China and abroad.

Crab flavor, nutritious, everyone loves to eat. It is a lot of food method, there are steamed, pickled, bad drunk and so on. Among them, my favorite is steamed hairy crab.

When we ordered the crabs, they pulled the big cage with crabs up from the water. When the crabs are frightened, they open the cage and send one of the men to jump down and catch the crabs, then take the caught crabs to be processed. After waiting for about half an hour, six hairy crabs were brought up. They smelled so good, with their golden claws and yellow hair, that you couldn't help but gulp. When you peel open the abdomen of the crab and open the crab shell, the crab yolk will flow out. When you bite down a mouthful of crab yolk, you realize that it is so tender and juicy that all the food is not as good as it is. If you want to eat crab feet, just bite off the joints, mouth to the crab meat, gently suck, crab meat will be "squeaky" sound, to your mouth, really "step through the iron shoes without looking for, get all without effort." The flavor of the male crab is even more attractive, its crab paste is white, a little transparent, soft to bite, both a little fragrant and a little sweet, so I can not help but take another bite. If dipped in a little vinegar, it would be even better!

How about, do you also like the hairy crabs of Yangcheng Lake? Then go and try it, it tastes - great!

My hometown is not in Sichuan, but my favorite food is Sichuan spicy hot pot.

Spicy hot pot tastes numb, spicy, but also very refreshing. Here we have to mention the characteristics and flavors of Sichuan cuisine. Sichuan cuisine is spicy and fragrant, red hot. No wonder Sichuan women are called "Spicy Girls"! In winter, I always ask my mom to eat a bowl of spicy hot pot with me on Fridays. We went there again last Friday.

Walking into the hot and spicy restaurant, a hot air accompanied by the smell of spices came to my nose. The restaurant was full of people, the youngest was only 6 years old, the oldest was already gray hair old man. Well, not only is the spicy hot pot red hot, the spicy hot pot store business is also so red hot ah! The crowds and the hot aroma seemed to mix into a huge bowl of spicy hot pot. We grabbed our baskets and started picking out what we wanted to eat. Hot and spicy food doesn't come in a fixed bowl, but is based on your personal preference. The shelves in front of us are filled with vegetarian dishes such as winter melon, bok choy, seaweed, mushrooms, and so on. Behind the cooler is displayed in a variety of meat: balls, quail eggs, chicken gizzard, wrapped in fish balls ...... dazzling.

Selected dishes, then go to pay. The hot and spicy hot in the payment can ask the cook to help you add vermicelli, cilantro or chicken and duck blood block (can also not add anything). Also, don't forget to choose the level of spiciness that suits you! There are mild, medium, heavy and no spice. Spicy hot pot, of course it has to be spicy! So I still advise you, if you do not eat spicy, or boldly try to eat spicy it, otherwise, to be frank, is that you are eating "not spicy hot"

Spicy hot after the end of the up, the most enticing is still its pungent aroma. The smell is straight to my nose, as if my nose is also attracted. It was so hot and numbing that it almost made me sniffle. I added a little peanut butter to the bowl, and the flavor got even better. I picked up a piece of tofu, quickly put it into the soup spoon, put it on my mouth and blew a few times, and then put it into my mouth, and it melted in my mouth. Then take a sip of the soup, one word: "Fresh!" But at the same time, it also paralyzes your sense of taste. Sometimes drink too much, it will be numb to snot and tears, but the soup between the lips and teeth to stay fragrant, people can not stop, can not wait to drink a mouthful of ...... Whenever I walk out of the hot and spicy hot pot store, is always full of red, sweaty, holding eat the swelling of the small stomach.

I love you, fresh spicy hot pot!

(4)

My favorite food is the small dumplings in Chenghuang Temple!

I remember one time, my father and mother took me to the City God Temple to play. Just into the door, I smelled a burst of fragrance, I followed the smell to see, it is from a small store specializing in selling small dumplings wafted out, and then take a closer look, the store is full of people, so lively! There is also a long line outside the store! I thought: the flavor of this store's steamed dumplings must be good. So, I hurriedly pulled my father and mother to join the line. After waiting for a long time, finally be able to sit down and savor the steaming buns. Just see that a small dumpling like a fat doll, looking up at us with a smile, they are all crystal clear, fragrant. I can not wait to pick up a mouth to stuff, only to hear "ah" sound, this is good, the soup splashed his face all over, the mouth was hot "wow" screaming, dad, mom saw, laughed. Mom laughed and said: "Silly son, eat small dumplings is to pay attention to the method. Should first bite a small hole, slowly suck the soup inside, and then eat the small dumplings with meat." Mom also told me that I could dip it in vinegar and eat it together, so that the flavor would be more delicious! According to what my mom said, I picked up another xiao long bao and savored it. Sure enough, the soup is delicious, the meat is fat but not greasy, it is really delicious! Eat one after another, do not know, a guest Xiaolongbao was I "sweep away".

Until now, whenever I think of the small dumplings in the City God Temple, I will be salivating, I hope you have time to try, it will make your mouth water!

(5)

Great taste

Fried stinky tofu

This is a local snack unique to winter in Jiangnan.

When I was a kid, I ran to the street as soon as I got out of school, of course, this was when I had a few dollars in my pocket. Through the alley, over the bridge, you can smell the smell of fried stinky tofu. The person who ran the fried tofu business was a thin old man with white eyebrows and beard, and he always carried a stretcher, which was actually a box made of wood, with stinky tofu, soy sauce, chili sauce, and a stack of small plates in the front box, as well as a canning jar with a few pairs of chopsticks inserted into it. A box in the back housed a small coal stove and a pot.

The old man always stood on the corner of the street, concentrating on deep-frying stinky tofu. I never heard him yell, but there were always a lot of diners who came for the smell and stood in a circle in front of his small stretcher. His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but as soon as it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and coated with a layer of soy sauce or chili sauce (his chili sauce is homemade, red, spicy and comforting), it is yellowish and reddish, and very beautiful. Carefully bite into a mouthful (because it is very hot), outside the yellow and white, crispy outside and tender inside, spicy and stimulating, at this point is not eating but tongue rolled down to swallow.

Elderly people always fry only a few pieces at a time, frying several pieces to sell a few pieces, so wait for people are a eat, other people **** peer attention. Eat fried stinky tofu is mostly women and children, really strange, Jiangnan women do not eat spicy, but a stretcher in front of this have become "spicy girl", chili sauce coated with a thick layer of coating, women at this time, no matter what Sifu, straight to eat red lips, tears and snot, hot sweat. The old man just couldn't stop saying: spicy stick, do not eat a lot of grams. Said to say, he did not go to block. So, the old man's chili sauce every day to consume a bottle.

At that time, my father gave me 50 cents a month, and at least half of the money was contributed to the stinky tofu. A piece of stinky tofu cost a penny, and the day could only be quieted down after eating a piece. Sometimes I didn't plan to overspend, then I restrained myself from running there for fear of growing hooks in my eyes. However, at times like that, if I accidentally slipped in front of the old man's stretcher, the old man would always see everything, as if realizing that I didn't have half a penny in my pocket, and would smile and fry the crunchiest and most tender piece and give it to me to eat. I was sorry to eat it for nothing, but when my father sent me money next month, I immediately went to return it to him, and the old man accepted it, but he was sure to fry an extra piece of stinky tofu for me.

Leaving that small town in the south of the Yangtze River for more than twenty years, I have never eaten that delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, but the flavor always seems to be a little worse). It always appeared in my dreams, and along with it was that skinny old man with a white beard and white eyebrows whose name I didn't even know.

(6)

Meat and bone congee

I only had meat and bone congee once.

It was a Sunday morning in winter in the south of the Yangtze River, and my aunt, who had always been thrifty, suddenly offered to take me to eat meat and bone congee. I was so flattered that I followed her all the way, fearing that she would suddenly change her mind.

Following the green stone road, through the bustling vegetable market, turned into a small alley. In the distance, I saw a small store with a gust of white mist, and heard the sound of an iron spoon knocking on the edge of the pot. Aunt led me into the store, the store has been full. Everyone was drinking something called meat and bone porridge, as if it was really delicious.

The boss's wife led us into the inner room by the stove and said with an apologetic face, "Let's eat here." The boss's wife was a woman in her 40s with ear-length hair, meticulously pinned behind her ears with a black hairpin. I was afraid that my aunt would run away from the scene, and hurriedly made a fool of myself by saying, "Yes, yes." The result attracted two blank stares from my aunt. "Alright, a bowl of meat and bone congee." The boss's wife picked up a large iron spoon with one hand and uncovered the lid of the cauldron with the other, and a wave of heat swept over the aroma of meat porridge. She stirred the large iron spoon in the pot and served a large bowl of porridge to me. The bowl of porridge was grayish-white, the rice had been boiled to the point of disappearing, and the surface of the porridge was dotted with a few small pieces of meat bones. I carefully tasted it, well, fragrant and sticky, viscous. I really don't need to "eat", just drink it. I stood by the stove, holding a big bowl, and drank my first meat and bone porridge. At the end of the day, I chewed the bones like a puppy. That bowl of porridge cost my aunt five cents.

Later, my aunt told me that cooking meat bones is very troublesome. First, you have to boil the meat bones (bones with some meat on them) for a few hours, then you have to put the new rice into it and cook it again. The key is not to burn it, but to control the heat and simmer it slowly. Finally, put salt and monosodium glutamate. Therefore, the average family is not to do meat and bone porridge, time-consuming and laborious but also not drinkable. She also warned me that you can't eat too much meat and bone congee on the street, because some bosses put the bones that their customers have eaten into the pot again to save money. I don't know if what she said is true or not. Anyway, since then, I have never eaten meat and bone congee, not because of the fear of unhygienic, but the money in my pocket is not enough to allocate it.

But I still often went to that meat and bone congee store, mainly because I wanted to see what they did with the finished bones. But the boss's wife seemed to understand my intention and always greeted me with a smile, "Little girl, come and have a bowl." Then, I scattered my legs and fled.

(7)

Yangchun Noodles

Yangchun Noodles has a nice, noble name, but it's actually the cheapest and most affordable noodle dish among the common people of Jiangnan. In "Shanghai Morning", the capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks his little buddy to send his lunch to this Yangchun noodles, so it can be seen that Yangchun noodles belong to the patent of the toiling masses. As for why such a name of Yangchun Baixue, probably to take its antonym, but I'm sure that the person who took this name is by no means the lower class.

Twenty years ago, my uncle's family seemed to especially like to eat Yangchun noodles, every Sunday, my uncle must lead the whole family to the town's noodle shop to eat Yangchun noodles. The two cousins were very happy, but I didn't like it. There was nothing else on the noodles except for some chopped green onions, which were naked and tasteless, and I didn't want to take a second bite after the first one. Every time I don't have the means to finish a bowl of spring noodles, I always remind my uncle to eat wontons, at least there is some meat flavor. But uncle firmly refused, said wontons are too expensive, and not eaten, the same ten cents, spring noodles eat full, while wontons can only stuff teeth. Uncle's teeth are so big. I don't like to eat, but I have to accompany my uncle's family to eat every Sunday, because it's their holiday, and they are waiting for this day for six whole days. The noodle shop in town knew my uncle, and every time I came, I didn't have to order, but I was quickly served yangchun noodles, and then my uncle's family began to bury their heads in the sand and make happy noises. Whenever this happens, I just look at the yangchun noodles in front of me with a sad face.

Lu Wenfu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles is the most refreshing and delicious, so many people rush to the head soup early in the morning. I think my uncles definitely didn't eat this kind of Yangchun noodles. But anyway, I have no interest in yangchun noodles anymore, my appetite went down more than twenty years ago.

(8)

Guangcakes

Guangcakes are a snack in Fuzhou. It is said to be a reminder of Qi Jiguang, and in any case, it has something to do with this national hero.

When I was a kid, I always liked to stand in front of the high barrel stove and watch the master make light cakes. The master of the light cake is everywhere, a plate, a stove is all the props. Light cake masters to roll up their sleeves high, put the lye and salt water dough slamming, and then divided into a dose, with a hand around a clap, a small round cake came out, and then a bamboo stick to the center of the poke a small hole in the potential to the barrel of the furnace wall, and so on, wait for it, not long, the stove wafted out of the smell. Estimated almost, light cake master with a small shovel sharp shovel, charred light cake jumped out.

This light cake hard bang, yellow through, bite very hard, without a mouthful of good teeth and tenacious spirit of struggle is not to deal with it, but once the entrance to the more chewing the more fragrant, the more fragrant the more chewing, and finally always ate a piece of still want to take away the second piece. Light cake chewy also resistant to storage, put it ten days and a half months no problem, resilience, very national character, may be this is the relationship between it and Qi Jiguang it. The light cake is very cheap, a penny a piece, then often patronize the light cake stove, buy a piece or two, chewing all the way to school.

Winter light cake master is relatively happy, guarding the stove warm, summer on the bitter, bare shoulders or sweat, sweat drops on the stove snorting. I would not dare to buy, because that light cake must also have light cake master hard work sweat.

Some time ago, in Fujian "hometown" mentioned the light cake, they said that the thing is delicious and good for the teeth, often chewing absolutely than the "White Arrow" "Green Arrow" They said it was good for teeth and chewing it often was definitely better than "white arrow" and "green arrow". But I do not know if there is now, have not eaten for many years. Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.

(9) Taro Fruit

Taro fruit is one of Fuzhou's early breakfasts, also known as triangular cake. It is said to be made by boiling the betel taro, peeling and crushing it into a paste, then mixing it with rice flour and kneading it together. Then, it is cut into a piece of triangular shape and put into a frying pan to fry, until both sides are browned, out of the pan. Eat, with a piece of paper wrapped around the lower end of the taro fruit (because it is very oily), to a corner of the breakthrough, a bite, outside the burnt inside tender (gray inside), there is a taro aroma, well, the taste is very good.

Fried taro fruit stalls are everywhere, early every morning, you can see the streets and alleys up a stall, smoke, aroma, buy taro fruit people with a bowl or carry a small bamboo basket, waiting for taro fruit out of the pot. Often fried out of a pot to buy a pot. But there are also buy the rest of the incomplete, shelved for an hour or two does not matter, eat up or very fragrant, it is not like fritters, landing soon became a chewy old fritter. So, selling taro fruit stall owners are very self-satisfied, sometimes nine or ten o'clock in the morning, but also do not see them close the stall, slow and easy to guard a few pieces of taro fruit has not been sold. They know that there are always hungry people who will be looking for the fragrance.

Fuzhou's citizens are usually a bowl of paste plus a taro fruit on the solution to the problem of breakfast, both delicious and real, after eating, playing a full go to work, this revolutionary energy can not be said.

(10) pot side paste

Once in the office and colleagues Kan eat, I said to eat, or Fuzhou pot side paste delicious. They asked in unison: What do you mean by "pot side paste"? These usually eat all over the world without invincible guys actually do not know something. I proudly began to introduce them to Fuzhou snack - pot side paste.

Pot side paste in Fuzhou and even many places in Fujian, but in the field I have never seen, not produced, probably because there is no field called "shrimp oil" condiment, and pot side paste without adding shrimp oil will not be pot side paste.

The production of pot side paste is very complex, to first soak the rice for a few hours, and then ground into a paste to be used. A large pot is set up to cook a pot of soup with shrimp, dried razor clams, mushrooms, green onions, garlic, celery, and finally some spoonfuls of the essential shrimp oil, and the soup is made. This is not the end, the first step in a long journey. Pour the soup out of another package, under a number of water to seventy percent of the heat, the edge of the pan smeared peanut oil, and then scooped a bowl of rice paste around the pot to pour a circle, cover the pot. After three minutes to see the edge of the pot when the rice paste rolled, with a spatula into the water, then add water, repeat the above behavior. When the last and fourth pour is complete, add a portion of the thick soup mix and add additional seasonings such as shrimp oil, if appropriate. Once cooked, serve in another pot and keep it warm over a gentle heat until ready to sell.

All in all it's a cyclical process that can't be done without patience. Therefore, the general family is not to do the pot side of the paste, to eat on the street to buy. Fuzhou's streets and alleys restaurant stalls have to buy, and very cheap. Pot side paste taste special, seafood flavor, each piece of rice paste are playing with a roll, white, like a tube tube green onion, very crisp, and then with yellow shrimp, razor clam, black mushrooms, green onions and garlic, colorful, appetizing.

Hearing this, colleagues' throats moved. Then they discussed that when they can go to Fujian on business, they must try this pot side paste. I added, in Fujian, pot side paste are used as breakfast and after dinner snacks, and do not take it as a meal, probably it is eaten regardless of the sake of satiety. Considering the variety of local snacks that are sweet and cloying, we all say: the people of Fujian are really happy.

Yes, the people of Fujian are really happy.

(11) Hundun

I think there is probably no other snack that is as popular and has as many names as hundun. Hundun is called flat meat in Fujian; copra in Sichuan; wonton in Yunnan and Guangxi areas; and only in Jiangnan.

The content is almost the same, but the form is a little different. Fujian wontons focus on fresh, add shrimp oil is one of its major features. When I was a child, I was always fond of eating wontons mother expenditure to buy wontons, buy to buy, but also buy out of the experience. Know that the street of the wonton flavor is too strong, after eating to quickly fill the boiling water; and the end of the street of the wonton flavor is still good, that is, only to see the skin does not see the meat; the best is to cross a few streets of the "wild" store, said that it is wild, because when open when not open, it seems to depend on the owner's interest. The wontons in this shop are full of flavor and the most authentic, each wonton is white and clear, with a little red meat filling in the middle, together with a few green onions, just like a white lotus in a pool of autumn water. Fujian wontons are generally very frugal, a small wooden stick to the meat on a little bit of puree and then to the skin of the wontons, a wonton is completed, often a plate of puree can deal with a day to sell wontons. Eat wontons are usually girls, they can not care about the loss, slowly and leisurely fingers, with a small spoon carefully scooped up the wontons to the cherry mouth to send. Therefore, compared to other snacks, Fujian wontons are a bit more feminine.

Sichuan wontons have a distinctive personality, masculine flavor. First of all, a major feature is no soup, the second major feature is the spicy mouth. That year to Chengdu research, a special visit to the "copy", who knew that the end of the up is a few dry dumpling-like wontons, above also poured a layer of red chili oil. I struggled to swallow this bowl of "copious hands" because I still have some skills in eating spicy food. As a result, I don't remember any other flavor besides spicy.

Jiangnan area, wontons are the most common snacks, where the wontons are divided into large wontons and small wontons two kinds. Large wontons in the filling is more, there are fresh meat and vegetables, but it is different from the north of the dumplings as thick as the filling, Jiangnan people always refuse to make dumplings like the northern style, they always want to maintain the tradition of wontons, even if some of the larger, small family of the original color remains unchanged. Jiangnan big wontons are enlarged small wontons, look like a nun's hat, soup more than enough, the average person to eat a bowl of seven minutes full feeling.

The authentic Jiangnan small wontons is the most Jiangnan cultural flavor, skin rolled carefully, sticking to the bowl can see the pattern in the bowl, really is as thin as a cicada cataract. Meat to be lean, dealt with delicately without dregs, burnt wontons, skin crystal stretch, "white red, distinctive", like a beautiful white butterfly. At this time, the attention will not be on the food. However, this kind of small wontons are not much now, the people who do it and the people who eat it seem to have lacked this exquisite mood. Instead, the streets are full of popular small wontons, a simple wrap, finished, not even rolling the skin, buy ready-made.

When I was studying in the north, I missed the wontons (Fujian Jiangnan), and I missed them so much that I gnashed my teeth. Northern students are very unimpressed, said, that what is good to eat? The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you can get your hands on some of the most popular products and services.

Yes, to be real, eat northern dumplings; to be slim, eat Jiangnan wontons.