Introduce snacks essay short 120 words

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Red spicy oil floating on the soup, gray lamb, bright green parsley and minced green onions, crystal clear vermicelli, snow-white steamed buns, it is really pleasing to the eye. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green scallions like the lush trees dotting the islands.

As the saying goes, "Food is the God of the people." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton steamed bun becomes one of the delicacies you must taste.

Mutton steamed buns are very delicate, both in terms of the way they are made and the way they are eaten. The meat is washed and cut into slices, and then boiled over a high heat with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.

The main thing to do when eating lamb steamed buns is to break the buns, the finer the better, the more flavorful the soak, usually a small soybean will do. Then pour the hot mutton soup into the bowl, along with the introduction of a cuisine essay with minced green onions, parsley, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash hot pepper, a bowl of mutton steamed buns is complete.

Looking at this bowl of mutton steamed bun is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green cilantro and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green onions like lush trees dotting the islands.

The aroma of the mutton buns was also very tantalizing. The rich flavor had already spread around with the heat, and it was like an invisible hand hooking my nose, making it mouth-watering.

At this point, I could not care less about the gentlemanly behavior, and devoured the food. It was really fresh, flavorful and spicy. The mellow flavor of the mutton, the fresh fragrance of the coriander and minced green onion, the soft and sinewy texture of the steamed bun, and the tangy spice of the oil-spiked chili peppers. With a sip of the lamb soup, it's so fresh and flavorful! It is even more enjoyable if it is accompanied by a few candied garlic. The soup is fresh but not stinky, the mutton is fat but not greasy, the steamed bun is delicate and soft filled with the freshness of the soup and the original flavor of the bun, and the vermicelli is smooth and tasty, which is my evaluation of the mutton steamed bun. A brain to eat these, the whole body heat, head also sweating, in short, a word: "cool!"

Mutton steamed buns are not only full of color, flavor and shape, but also has a long history, perhaps because it is the ancient city of Xi'an's famous food. Mutton steamed buns as early as the Zhou Dynasty, when it was called yangjiao. There is an interesting legend about it. According to the legend, Zhao Kuangyin, the founder of Song Dynasty, lived in poverty when he was not ambitious and lived on the streets of Chang'an. One day, he was left with only two pieces of dry bread, very dry and hard to swallow. A kindly mutton shopkeeper saw his pity and gave him a bowl of hot mutton soup. Zhao Kuangyin will be dry buns broken eat up, eat all the body heat, hunger and cold all away, and later he became emperor, this food is famous.

Mutton steamed buns are now famous, it is loved by people of all ethnic groups in the north, many international friends also compete to taste first, a taste of good fortune. Mutton steamed bun has become the "representative" of Shaanxi snacks.