The essay should be about 450 words, about the special food in Wenzhou, so please help me. It can be dwarf muffin, fish ball, etc.. 3q each

As the saying goes

"

Food for the people

"

, I'm very much in favor of this saying. I could anoint myself

"

Tiny

Gourmet

"

, because I'm quite a bit of a foodie. I can rattle off hundreds of names of dishes alone.

Beijing's roast duck,

Little Sheep in Inner Mongolia,

Xi'an's Mutton Buns,

Shanxi's Knife-Shaved Noodles

......

Among all these fragrant

sweet and tasty cuisines, the one that is most favorite to me is the one from the mountain city of Chongqing, Chongqing. The most favorite food is the Mapo Tofu in the mountain city of Chongqing.

Ma po tofu not only tastes spicy and fresh but is also colorful.

The tender white cubes of tofu stand in neat

"

"

"

"

line

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on the plate, dressed in red hot sauce

"

"

clothes

"

"

"

"

"

"

"

". "

, looking fiery red, just

like a blazing red flame,

with some crispy outside and tender inside meat froth in the middle,

green green onions

scattered on the plate,

just like a piece of green leaf,

dipped in the chili sauce The diced tofu became a blooming red flower,

which stood out against the

green leaves.

From time to time,

a tantalizing aroma emanated from the plate,

so mouth-watering!

While it may seem like a complicated recipe for Mapo Tofu,

it's actually very simple:

Cut the tofu into small, square pieces, and let them "

"

"hop"

"

"

"

into the hot water and then into the hot water.

into the steaming water to warm up

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the body

"

and then fish them out

for use later. Next, cut the meat into very small pieces and crisp the pieces in vegetable oil. Then, to the pot

poured into the appropriate oil, turn on the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil

in seventy, eighty degrees into the tofu diced, plus the appropriate amount of cornstarch, flipping for a few times, and then add the appropriate salt,

soybean paste, soybean paste, a little bit of white wine, and finally with a small fire and slowly boil for two minutes, in the pan when it is almost up! Add a little

a little monosodium glutamate (MSG), this colorful and flavorful Mapo Tofu is finished!

Eating Mapo Tofu is also very important.

When you eat it,

pick up a piece of tofu,

dip it in some of the spicy

sauce on the plate, gently put it in your mouth and chew it slowly, and then eat it up, numb and spicy, and the flavor fills up any corner of your mouth at once.

I like to eat it first, and then I like to eat it with a little bit of the spicy sauce. When I eat, I like to lick the spicy sauce on the tofu first, at once, the spicy sauce

the numbness and spiciness of a

"

puff

"

into the mouth, and then eat the tofu, tender tofu from the mouth, smooth and refreshing, which

the way to eat,

the way to eat,

the way to eat,

the way to eat,

the way to eat,

"

", the way to eat.

The way of eating,

eat Ma Po Tofu unique flavor.

If you're lucky,

you'll be able to eat a little bit

of the meat, which is crispy on the outside and tender on the inside, adding to the flavor of Ma Po Tofu and serving as a finishing touch.

How about it, after hearing my introduction, you have a certain understanding of Ma Po Tofu. Does it count as

a delicious dish? Alas, I'm not going to talk to you anymore, a plate of Ma Po Tofu is out of the pot, and I, the

"

little gourmet

home

"

have to go and taste and savor it, bye bye!

OK, I hope it helped you oh