Do you have any snacks to meet after a brief encounter?

Dried pork is famous overseas in Jingjiang, and no pig can walk out alive. Here, a fresh, soft and sweet pork breast is the chip bearing the memory of taste buds. Jingjiang people, like any old custom or specialty, have both traditional soft dried pork and original dried pork, which is very sweet and based on the former. Spicy pork breast is mild and lasting, but the most surprising thing is the crisp and hard taste similar to the thickened version of pork paper, which has both the crispness of potato chips and the aroma of meat.

Qiaoge Bowl, in Shanxi, is also called Bowl, Bowl Bald; In Liulin, Shanxi, Lvliang, and even Yulin, Shaanxi, it is often written as "Bowl Bald Treatment". But no matter what kind of local accent is used, the word "bowl" remains the same: the batter made of buckwheat, steamed and shaped in a small bowl, cooled and demoulded, is also the shape of a small bowl, which is also the beautiful pursuit of "reunion" by the people of Shanxi and Shaanxi. The taste of the bowl holder is a bit like rice tofu in Hunan, and it is also a bit like layers of cold rice noodles. Glutinous rice is slippery and a little tough, just what you eat. Shanxi vinegar, with its bitter taste, sour orthodoxy and fragrant spicy oil, is enough to capture people's hearts.

Hong Xiang remembers beef dried bean curd. The whole piece of dried bean curd seems to have been stewed with beef. It is full of fresh gravy, which is moist enough. Chewy and tough dried beancurd and crispy beef maintain a sense of fiber, complement each other, and are fresh and salty. Although the aroma of beef is a little weaker, it is better than seasoning. The sweetness and spicy passion collide and it tastes unparalleled.

Taihe music bar, Russia, 760g-g music bar, feels safe in your hand, and is a necessary life-saving dry food for home travel preparation and overtime work. Other breads can be described as "cut", and if they are replaced with hard-core bars, they must be "sawed". In Dalian, milk is used to ferment hops instead of water, which is realized under the baking of basswood or birch. It takes a little strength to take the first bite. Dry texture, fine pores, and quite chewy. When saliva is soaked and adapted to this taste, the grain flavor of bread My Sweetie comes out with chewing.