Hometown snacks three hundred words essay

Hometown snacks three hundred words essay

China is a multi-ethnic country, all over the world have very characteristic food, like Beijing's roast duck, Xinjiang's grilled lamb kebabs, Mongolia's hand-held mutton, ***'s ghee tea, Yunnan's cross-bridge rice noodle, Lanzhou's beef ramen, are all a masterpiece. Speaking of Lingbao, some people may think that Lingbao apples are famous. In fact, our Lingbao contains a lot of special snacks, such as stone buns, a lifetime of cold noodles, mutton soup, fat oil cake, etc., they are little famous snacks.

My favorite Lingbao snack is fat cake, his practice is very simple, but very characteristic. First of all, you have to live the noodles, usually with fermented dough, repeatedly stirring before. Put the dough on the board and knead it into a long strip, chop it with a knife and divide it into equal-sized rounds. Flatten the dough with your hands, rub it with oil, sprinkle it with salt, peppercorns, and scallions, and knead the dough repeatedly to mix the ingredients well. The next step is to cook and bake the cakes. Put the oil on both sides of the cakes and cook them on the iron concave, and finally put the cakes into the fireplace to bake them. In this way, a hot, golden-colored fat cake came out of the oven. The golden yellow cake, looking at people drooling, bite, crispy crust, soft surface, mixed with pepper hemp, salt salt, and fragrant meat flavor, let a person eat a still want to come back to a.

They will be the first time in the world that a person has eaten a cake.

Everyone listened to my introduction, are not all want to taste our Lingbao special snacks?

There are a lot of snacks with distinctive characteristics in our Qinghai local, there are stuffed skin, grasping noodles, hand grasping mutton, yogurt and so on. Among them, my favorite is the stuffed skin. Now I'll introduce it to you!

Sunday, my mother took me shopping to see the street I am particularly familiar with the Zhang Sisters stuffed skin store, so my mother and I cheerfully into the store each asked for a big bowl of stuffed skin. It wasn't long before the yellow stuffed skin came up. Just ate a mouthful I was spicy tears, and ate a mouthful, I fanned back and forth with my hands, hissing sound from the mouth, mom was also spicy hastily asked for two cups of water. The two of us only reluctantly to eat the stuffed skin. After eating my mouth to the fire like hot.

Although, I was spicy enough, but still like to eat, the stuffed skin bite in the mouth cool, smooth, especially the sinewy. Stuffed skin there are a lot of unique flavor seasonings: garlic, vinegar, mustard oil, chives, oil splash hot pepper. Stuffed skin there is a special condiment - gluten, it has many small holes in the top, placed inside the stuffed skin can absorb the flavor of the seasoning, bite, the seasoning will be fully released, the aroma ah.

Back home, I was curious to find out how to make the skin. It is characterized by: glossy tough, sour, spicy and salty, cool and delicious, summer hunger.

There are also many types of stuffed skin:. Taro stuffed skin, baked stuffed skin, steamed stuffed skin, hot stuffed skin and so on. If you see it, it will make your mouth water!

If you have the opportunity to come to our guests in Qinghai, in addition to enjoy the great beauty of Qinghai's super beautiful natural scenery, but also be sure to taste this delicious stuffed skin. If you can't eat it, you will feel very sorry oh! Because you do not really appreciate the unique food culture of Qinghai Plateau. The acidic and refreshing stuffed skin makes you want to not eat it!

This is our beautiful Xanadu specialties - stuffed skin.

Hometown jungle 300 words essay

Grandpa and I came to the jungle of our old home, where we used to live, but now it is a wasteland. A few days ago, Gong came here to plow the land, and found traces of pheasants, hares and weasels, and he laid "sets". We came here to see if there was any harvest, but the "set" was still tightly closed, and there were no animal footprints around, so Gong had to re-lay the set.

Afterwards, we went around the neighborhood, and I fell into a ditch by accident, and my clothes were all wet. It reminded me of Blake in Handaxe Boy, when he first came to the forest and fell into the lake. But I was in a better position than he was, and after I climbed up, I changed into the pants and socks that Grandpa had prepared for me beforehand, so it seems that he knew me very well.

hometown hanshan 300 words essay

In my hometown, spring makes me happy, summer makes me feel refreshed, fall makes me feel sad, and winter makes me feel excited.

In the spring in my hometown, there are especially many trees in my hometown, so in the spring, my hometown is green, and in the mountains, it is even more to make my mood feel happy, and the mountains are full of birdsong, and the squirrels are beginning to wake up. At that time we went bird hunting, fishing and squirrel catching. A few of our buddies went bird hunting with guns and slingshots. Hooks and poles for fishing and nets for catching squirrels. These sights and games made me feel happy.

In the summer in my hometown, summer is the season of harvest, so in the summer essayist.com You can also contribute, my hometown is golden. In the paddy fields, everyone fights and plays together. The scenery is also very beautiful, always windy and rainy at the time of nourishing points, rain, as if to make this golden-colored summer into gold in the cleaning with cool water. When the wind blows, the summer becomes cooler. Summer in my hometown makes me feel refreshed.

The reason why the fall in my hometown makes people feel sad is that the leaves of the trees in my hometown fall off, like people without clothes, in the trees, the trees like me to make a miserable cry, make people feel anxious. When I go to the top of the hill and look toward the village, the wind makes feel miserable, and the trees make people sad. So the fall makes me feel sad.

In my hometown, winter is cheerful, once the snow, the whole village has become silver. Every corner of the village has to be silver white, just like set with silver and gold as shiny. In winter, we have snowball fights and push snowmen. Winter is exciting.

The scenery of the hometown is beautiful, spring regeneration, summer harvest, autumn leaves, winter snow.

Hometown snacks essay 370 words

My hometown, Chetou, has many special snacks. I remember nothing more than the hometown of the rice fruit.

My favorite day is the day I make rice crackers. The day finally came. In the morning, the sun and I waved to meet, I went to my grandmother's house, I saw a big ball of rice fruit on the table. My sister-in-law, aunt, they gathered around, I saw each of them from the big ball of rice fruit dug a small group, rubbed a few times, then pinched into a round ball, and then the "machine" a pressure, the pressure out of a piece of hinged skin like a small round cake. I saw my sister-in-law make a rice cracker that looked like a shoe, so I called it "shoe rice cracker". You can also roll the rice crackers into fingers. When it's all done, you can put it on the stove and steam it.

I am most interested in the fried rice crackers. The most interesting thing is the deep-fried rice crackers, which are made of ground taro. Grandma loved to do fried rice fruit. As soon as I entered her home, the first thing that caught my eye was the bucket in my grandmother's hand, which was like mud like rice fruit pulp. Just see the grandmother with a hand pinch to and then use the hand hard to scoop a little, the mud like small ball will fall into the pot to fry.

The rice kernels of the two families were cooked quickly. I ate the soft and fragrant rice kernels with an indescribable joy in my heart. While eating, I thought, "It's so delicious, I want some more."

Although the rice fruit is not the most delicious, but the rice fruit has become the most common and favorite food. It is also heard that eating rice kernels on New Year's Eve can eliminate all your bad luck in the past, and you can eat them clean!

Hometown snacks essay 80 words

During the holidays, I read a book called "Mom is not my servant" This book allows me to understand a lot of truth. The book tells the story of a fifth-grade boy in Seoul A Zhang, because his mother is pregnant, his father is working in Seoul, he temporarily transferred to the countryside to his uncle's home. When he goes to school in the countryside without his mother's care, he is punished by his teacher and ridiculed by his classmates for not bringing his homework to school and for forgetting to bring his paints. When his cousin criticized him for not being able to take care of himself, she said, "I don't know if your mother is your maid, but mine isn't". These words reminded him of the times when his mother used to help him prepare his school supplies at home and tidy up his room during his free time when he slept or went to school. The setbacks and failures he experienced have helped him grow from a lazy, weak, selfish boy into an independent, brave, thrifty, and caring young man.

After reading "Mom is not my servant" I remembered that my mother is also my servant, she every day for me to cover the quilt, wash clothes pants, check my homework, but also often nagging to be careful on the road ...... is the case, although my mother is very nagging, and I refute her a few times, but, I saw "Mom is not my I don't know if your mother is your servant, but mine isn't." That's the line in the book where my cousin criticizes Ah Zhang. It was that sentence of his cousin in the book that not only made him reflect on himself, but also made me reflect on myself. My mom covers me every day, washes my clothes, pants, socks, cooks for me, and checks my homework for me. ...... I'm now "clothed and fed." No, after reading this book, I decided that I would change myself, I would study hard, and I would repay my mom, and I would not let her down! My mom didn't do it for herself, she did it for ---- me! So I want to study hard, and when I grow up, I want to help my mom to buy a lot of things, to live in a big luxury villa for my mom, to buy a lot of gold and silver jewelry for my mom.......So, from now on, I will start to help my mom to do more chores, to wash my mom's feet, and to help my mom to massage her back.......After I finished this book, I learned a lot of things. After reading this book, I learned a lot of truth, I think this book is really good, really, remember: mom is not our servant! I will definitely study hard! I will repay my mom! I'm sure that Zhang in the book will do the same. Mom is not indeed my servant.

Essay: Hometown Snacks

Hometown Snacks

Hometown snacks are awesome!

The cold powder is as crystal clear as emerald, feels cool if frozen, light and smooth, with the fragrance of West Lake Longjing. A little bit of Wushan goddess of the aftertaste. And also can clear heat and detoxification! How is it, not bad, right? Wushan is a national AAAAA level scenic spot, I am proud of this. I love my beautiful hometown, and I love my hometown snacks even more! I wish my hometown is getting better and better!

Hometown snacks are great!

My hometown in Wushan, where not only beautiful scenery, but also a lot of delicious and unique flavor snacks! Now I'll introduce you to a few snacks in Wushan!

Nowadays, the dishes pay attention to color, aroma, taste, health, and hometown of the "emerald cold noodles" accounted for all of it. You want to know how it is done? Its raw materials are very special, is a kind of leaf called "stinky leaves" to do, so also called "stinky cold noodles". After the leaves are picked, boiling water is poured over the leaves and stirred quickly with a stick the size of a teacup. After 5 minutes, green juice comes out, which makes people drool. Then filtered through gauze, the slag drain, the next is made of pure wood ash brine point brine, and then slowly stirred evenly, and so cooled into a green block, which will make you use "eyes grow hands" to describe the eagerness to taste the mood. Cold powder such as emerald crystal clear, feel cool if the jelly, elegant and smooth, with the fragrance of West Lake Longjing. A little bit of Wushan Goddess of the aftertaste. And also can clear heat and detoxification! How about it, not bad, right?

Now I'll introduce the Wushan people's favorite wheat rake it! The moment the wheat rake out of the steamer, so fragrant ah, the smell will make you appetite, saliva will continue to pour out. Take a bite, it's so good! Soft, soft, warm, so comfortable, and the fragrance of wheat! I'll tell you, there's a trick to eating it! Brush a layer of bee sugar on the wheat rake to make the color shine, not only increase the appetite, but also the taste will be more delicious. Look, my mouth is about to flow out 、、、、、、

Wushan is a national AAAAA scenic spot, and I'm proud of it. I love my beautiful hometown, more love my hometown snacks! I wish my hometown is getting better and better!

Snacks in my hometown

My hometown in the Three Gorges Reservoir - Wanzhou, is a transportation hub in the reservoir area, located on the Yangtze River, a high-rise buildings towering over the riverside, a wide road like gray-brown ribbons wrapped around the high-rise buildings between the two majestic bridges across the Yangtze River is particularly eye-catching.

The hometown is very rich in products, there are delicious grapes, yellow tangerines, sweet and sour strawberries, chestnuts with long thorns, sweet peaches. The home town has all kinds of snacks, there are cold noodles, beef noodles, cold noodles, Gege are very famous snacks, there are branches in all parts of the country.

People in my hometown are hard-working and kind, and that one high-rise building and a wide road are built by people's hard-working hands. Whenever there are difficulties, people will lend a helping hand, **** with hand in hand to get through the difficulties.

I love my beautiful hometown, I want to study hard and grow up to add bricks and mortar to the construction of my hometown.

When it comes to Chongqing cuisine and Chengdu cuisine, people in the provinces may not understand, said not all Sichuan cuisine? In fact, the big model is almost the same, the variety of dishes is almost the same. But people in this province seem to be very different. Chongqing's food is like Chongqing's geography, like the mountains and rivers, there is a kind of momentum of swallowing all the elephants. And Chengdu food is like a small bamboo garden in front of the gurgling brook like, there is a kind of small family beauty. This kind of connotation in the inside, so that Chengdu cooks and Chongqing cooks is to do the same a dish, but also will be very different.

Compared to the first gold medal dish of Sichuan cuisine, Chengdu's back to the pot of meat is a little softer, sugar, vinegar, chili peppers, noodles, sauce and what to put a more moderate, the overall feeling is more palatable. Chongqing's back to the pot of meat is more explosive crisp a little bit, and seasoning is much more ruthless, the overall feeling is more painful. But this texture, outsiders generally do not feel out.

Chongqing people like ***, there is a kind of lawless straight culture in it. Eaters do not stick to the rules, when the cook does not love to go according to the recipe to do dishes, so often wind flow a variety of new dishes. And these new dishes are generally not formally trained jianghu chef created.

And Chengdu people like to live elegant, there is a kind of clouds and rivers of petty culture in it. Eaters want to talk about authenticity, when the cook would not dare to slack. A Chengdu cook to do back to the pot meat, from the selection of meat, slicing, ingredients, fire are incredibly elaborate. Every restaurant wants to claim that their cooks are regular graduates of Sichuan Culinary University. Chengdu cuisine is more and more elegant, more and more elaborate, more and more excellence.

If I invite a well-dressed friend, I invite him to eat Chengdu food. The more you do, the more you're going to be able to get away with. If I invite a friend who is dressed in clothes, I invite him to eat Chongqing cuisine. The first thing you need to do is to get your hands on some of the most popular food in the world.

Chongqing cuisine innovation

Chongqing people are unconditionally supportive of innovative dishes, from the 80's, a large number of rivers and lakes in front of a steady stream of Chongqing people, some did not withstand the test of the Chongqing people, and slowly disappeared, but all withstood the test of the general have to be spread to Chengdu, and then to the north and south of the river. For example, there are more than a dozen famous Chongqing dishes that have been circulated.

Chongqing hot pot. The longer history of the river and lake dishes, said to have been invented by the Yangtze River slender man, fisherman, picker. There are many kinds of hot pots, the most famous is maw hot pot, then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, mandarin duck hot pot and so on.

Jiangjin pickled fish. From the roadside eatery of Zhu Erge in Jinfu Town, Jiangjin, Chongqing, serving drivers on their way to and from the city, and then spread by the drivers all over Chongqing. it started to be popular in 1988. I am better at this dish.

Gele Shan spicy chicken. From the town of Geleshan, Shapingba District, Chongqing, a roadside store called Linzhongle was the first to launch. 1990 began to popularize. Diners enjoy searching for soybean-sized pieces of popcorn-crisp chicken in a large pot of chili peppers. The restaurant is located in Gele Shan, a forest park in Chongqing, near the famous Lin Yuan, Chiang Kai-shek's official residence in Chongqing (it is said that you are not in Chongqing until you visit the Lin Yuan, but the site is closed), and the tourists plus diners formed what is now known as the Chili Chicken Street. I specialize in this dish.

Beer duck. From a roadside eatery 7 kilometers south of Chongqing's Nanan District, the inventor is said to have been inspired by Guizhou. 1992 began to popularize. The practice is to stew a duck with a bottle of beer, which is relatively fresh and spicy. At its peak, the restaurant used thousands of ducks a day, but is now in decline.

Spring water chicken. From Nanshan Town, Nanan District, Chongqing, it became popular in 1993. The method used is to kill the live chicken quickly, and then burned fiercely, from killing the chicken to the dish can not be more than 5 minutes. The dish comes from Nanshan, which is known as the "flower crown of the mountain city". Therefore, it also formed a spring chicken street, also organized a spring chicken festival.

Tai'an fish. It is from Tai'an Town, Tongnan County, Chongqing Municipality, and became popular in 1994. It is also passed out and popularized by the driver. But this dish is more skillful and not easy to imitate, so it is not as popular as other dishes. My daughter-in-law is better at this dish.

Hot pot fish. From the town of Lianglu, Jiangbei District, Chongqing. It was first introduced to drivers and friends, and became popular in 1996. The hot pot fish is also particularly fierce. Fish selection of about 10 pounds of fat fish about to flow oil, sliced into a palm-sized piece. The fish is sliced into palm-sized pieces and cooked in a large iron pot like a tank until it turns red. When the dish is ready, it is served in a big foot basin, red and steaming hot. A circle of people would gather around the pot and fish with beer bottles. After eating, then cook some vegetables and tofu, especially dry.

Boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, a lot of city restaurants began to imitate do, but the kitchen of these restaurants, there is no way to get a large iron pot and like iron like fire, and then diners are not convenient to eat 10 pounds of fish. Therefore, it is made into a small pot, small fire, small fish. The name is boiled fish. But I personally feel that there is no wide soup, fierce fire, fat fish like hot pot fish pain.

Spicy crab. This dish should be invented by the Chongqing restaurant. Because of the rivers and lakes restaurant is not generally not involved in the crab such high-grade things. But spicy crab in Chongqing still belongs to the yangchun white snow like things, in the jianghu is not winning. 1996 began to popular.

Pickled pepper bullfrog. 1996 began to popularize. At first it was bullfrog, then pickled pepper squid boy. And derived from a variety of pickled pepper series. This dish also spread from the restaurant.

Stewed duck with pickled radish. With very sour and sour pickled sour radish, this radish is specially soaked, not available in the provinces. It is usually soaked for six months, the longer the better. This dish gives rise to many varieties, such as sour cowpea stew, pickled mountain pepper stew, lamb stew, chicken stew, etc. It became popular in 1996.

Posting Carp. From the town of Posting, Dazu County, Chongqing Municipality. became popular in 1997. The seasoning is very much and the way of eating is elaborate.

Wujiang fish. From the Fuling area of Chongqing Municipality. The Wujiang River runs through the Fuling and Qianjiang areas of Chongqing, with many tributaries, producing a variety of wild fish, the practice of Wujiang fish is to pay attention to the freshness of the fish, but the city is generally farmed fish, so the city to do the Wujiang fish is generally used catfish (viscous) fish. began to popularize in 1998.

Hairy Blood Wanton. From the town of Maguikou, Shapingba District, Chongqing, a town that has preserved Chongqing's ancient dock culture. Mao maw, sliced blood (eel) and duck blood wang are cooked together. It was also passed down from the poor dock workers. It's been hotter in the past few years.

The above are some of the more typical and popular innovative Chongqing dishes. There are also Laifeng fish, Kouxi catfish, Chengkou burnt preserved meat, Qianjiang sour soup fish (also found in Guizhou), Nanchuan bamboo shoots meat, Wulong's mountain fungus burnt chicken, bandit chicken, and many others.

Generally after an innovative dish comes out, the first few stores, first circulated through the driver's friends, then ten thousand heads, and then like a gale, popular city. All those who know, can't resist the urge to go and taste it.

These dishes in Chongqing have some **** with the same characteristics, is generally created by the chef Jianghu, raw materials, production are more popular, unlike what Chengdu's camphor tea ducks to a few steamed and smoked, the people can not afford to eat and can not do. Chongqing cuisine cooking method is generally large oil, fierce material (some dishes are more chili than vegetables), fire, pot, pot, pay attention to kill now do. In the eating method, is also relatively rude, like spring chicken, chicken head, chicken neck, chicken liver and what mixed into a large pot, sometimes chicken feathers are visible, more in line with the Chongqing people's lawlessness of the mentality and rude and straightforward character.

Improvement of Chengdu cuisine

Chengdu cuisine can not be said to have any innovative dishes, more famous and popular nationwide seems to be the Feng fish head, but in fact, it is also a kind of fish head hot pot improvement. Therefore, Chengdu cuisine is seldom popular nationwide firestorm unusual dishes out, while Chongqing cuisine often maintain a leading *** posture. For example, now the popularity of Beijing's boiled fish, even downstairs in my house in the Northeast restaurant are grandly launched their boiled fish. Simply let a person feel boiled fish like a strong influenza, kill too much.

But Chengdu cuisine has been digging into the ancient treasure trove of Sichuan cuisine, constantly summarizing and improving. From the selection of materials, cooking, service, business, all-round continuous improvement. This improvement is not the improvement of a cook's personal consciousness, but a kind of national consciousness on the basis of continuous accumulation of continuous improvement.

Since the Han Dynasty, Chengdu's Xiangru polyester, Wenjun when the stove, Chengdu diners are concerned about the mood of eating, eating experience, eating perfect. Li Bai (Jiangyou people, Jiangyou 150 kilometers from Chengdu, less often traveled to Chengdu) of the moon alone drink to the shadow into the feeling of three, like the street drinking Chongqing people will not have. Su Shi (Meishan people, Meishan in the south of Chengdu, 80 kilometers away from Chengdu) invented the Dongpo meat needs to be stewed over a slow fire for three hours, like to eat alive and drink hair and blood of Chongqing people will not have the patience.

You want to eat authentic Sichuan-style stir-fry, Chengdu's large and small museums do not do too much difference, are more concerned about consistency, cleanliness is an order of magnitude higher than in Chongqing. And to be in Chongqing on the fancy. Fried back to the pot of meat, Chongqing's museums have put dried tofu, some lettuce head, some put cabbage, anyway, the cook what he is happy to put on what to put. As for the choice of seasoning, it is more fancy. Chengdu's large and small restaurants, always put green garlic seedlings. If the green garlic seedlings are not available, he will tell you back to the pot meat can not be fried. This will make Chongqing people surprised.

Chengdu people carefully summarize each small dishes fried, a Chengdu cook summarizes a back to the pot meat fried, can write 10,000 words, teach you 30 days, and then a master a master to pass on. A Chongqing cook to summarize the back to the pot meat fried method, is three words: meat, chili, bean, other nothing. You in Chengdu at a random street store, eat a dry-fried cabbage, are so crispy and crisp, long aftertaste. And leave Chengdu, travel all over the country, you can not eat such a good fried green vegetables. Chengdu people say, fried vegetables is very difficult, no one in Chongqing agreed, because they do not like the Chengdu people to study so deep. Beijing's fried green vegetables are even less worth mentioning.

When I was a student in Chengdu, I had to walk two stops every week to eat siu bai from a small restaurant. The small restaurant's facade was small and not very crowded. A three-quarter shy western Sichuan girl stood at the counter with a veiled face, then gently walked up and gently asked what she wanted. I usually ask for a serving of siu baek, a bowl of rice, a bowl of bean curd, and a plate of pickles. Then the girl gently serves you the rice and then gently walks away. The siu bai is very well made, the meat and sprouts are very well chosen, and the steaming is not to mention the heat. The Prozi rice (a Chengdu method of steaming rice in a wooden barrel with a special fragrance) was always hot and soft. I enjoyed it quietly by myself, relaxing and enjoying the flavor of drinking alone under the moon. And likewise in Chongqing to eat, spicy tension is like eating a prison meal.

I'm not a big fan of sliced meat in pots, and there's something to be said for putting pots and sliced meat together. But I was in Anren town in Chengdu (that's the hometown of the big landlord Liu Wencai, 60 kilometers away from Chengdu), and the small restaurants there make really perfect slices of meat with potpourri. The restaurants there are small, with cleaned-up Western Sichuan wood-paneled storefronts alongside ancient greenstone roads. The shopkeepers keep their prepared ingredients on a large countertop, so fresh it's as if they were growing in the ground an hour ago. There's no recipe for what you want to eat, so just look at the case and choose. When they make pot roast and sliced pork, they very carefully choose slices of magnolia and shiitake mushrooms (which they rely on to enhance the flavor) to make the fresh broth, and they handle the fire of both the pot roast and the sliced pork just right, so that once the broth oil is poured over the fire, all that's left is the aroma of the house after a rumbling fire. We rode 60 kilometers on a rainy spring evening and enjoyed this wonderful pot roast and meat slices, which was really wonderful and unforgettable. I have since cycled to it 3 times in a row. It's a pity that such a famous dish tastes the same when you eat it outside Chengdu. Because no one like the Chengdu people as meticulous study of the softness of the potpourri, the tenderness of the meat slices, the freshness of the soup oil. Even the method of serving, have a key role in the quality of the pot of meat slices.

Therefore, Chengdu people cooking, the degree of meticulous and Chongqing people compared, it is really a heaven, a ground. Each dish, Chengdu people are to be carefully summarized, choose what material, with what pot, burn what fire, and how to plate, how to serve, how to arrange the table, etc., all careful and thoughtful repeatedly. On the contrary, Chongqing people no matter what dishes, are a big pot to you up, with waiters soaking in the soup of the big finger. Although bold, but which hides the rough and tumble nonsense can be imagined.

Chengdu cuisine is good at improving the basis is actually summarized. Therefore, the advantages of Chengdu cuisine is reflected in some home cooking and snacks. Speaking of Chengdu's snacks, it is indeed the Chengdu people after dozens of hundreds of years of improvement and summarization before the current appearance. The fat intestines and noodles at Qingshiqiao, the husband and wife lung slices/bell dumplings at Tidu Street, the dragon hands at Chunxi Road, and the Mapo tofu, to name a few, have all been patiently refined over several generations. And the practice of Xue Tao's dried tofu at Jiouyeqiao is said to have been passed down from a Tang Dynasty grieving female lyricist, perfect for those vinegar girls who like to gnash their teeth. Chengdu's snacks, which have been passed down through the ages, are so varied that it would take a month to eat them all. Chongqing snacks, it is much inferior, that is, there are a few things, are brought by outsiders during the war, such as Ling Tangyuan, Hangzhou Xiaolongbao and so on, are not as good as the original and gradually disappearing. Because the traditional methods have been taken over by the Chongqing people to throw away. Chongqing people don't have the patience to summarize these experiences. Zhu Erge, the man who created the pickled fish, is said to have been very popular for several years, but now he is still guarding his old roadside house, looking forward to the patronage of customers who are no longer ***.

Hometown Snacks Essay

Cage Buns

As the saying goes, "Food is the only thing that matters", and almost every place has its own specialties. Beijing's roast duck, Xi'an's mutton buns, Yunnan's bridge rice noodles, Zhengzhou's chow mein, etc., from the main dishes to the street flavor snacks, can be said to be countless, this is not, today my aunt took me to eat my favorite steamed buns.

The appearance of the small cage buns a little drink buns almost, just than the buns small, skin than the skin of the home package thin, it is the same white skin, vaguely see the inside of the tender meat. Its small and delicate appearance, you look, will be "mouth watering a three thousand feet", once, I had no intention to find small dumplings in the steamer like a few "little fat pier", fragrant sleep in the steamer.

Xiaolongbao is not only interesting to look at, practice is also very simple, if the guests came, it has been mixed with meat on the rolled out skin, and then, gently together, pinch, and then placed in the steamer, steamed for a few minutes, sweet and delicious Xiaolongbao is done.

Eating Xiaolongbao is also very delicate, eat Xiaolongbao, first of all, Xiaolongbao side bite on a small mouth, slightly blowing cooler, then, sucking its soup, and then even the meat with the skin together to eat, when you finish one, you will not be able to help but take another one.

I remember once, I eat small dumplings because of the heart is too anxious, the soup are splashed on my face, scalding me wow, after, I eat small dumplings, no longer so anxious. The small dumplings let me love to let me anxious ah!

Hometown Juno River three hundred words essay

Juno River, also known as the giant river water. Originally from Jinan City, Lixing District, West Camp Town, pull long spring, drinking horse spring, flowing through the Cai Shi Township and Sun Village Township, into Zhangqiu City, Longshan Township, through the Dujang Reservoir compound into Lixing County, Dongjia, Tangwang, Yaowei Township, in the duck Wangkou injected into the Xiaoqing River, a total length of 48.5 kilometers, with a watershed area of 260 square kilometers. Basin existing main spring pool 20. Pulls the longxian spring In runs the horse ridge mountain top north cliff, the west camp town pulls the longxian spring village inside. Qing Daoguang "zhangqiu county record" and "Jinan province record" is contained, said "spring out of the mountain half, trickling, under the pulp water spring". Legend has it that King Li Shimin of the Tang Dynasty traveled through this place on the East Road, and was tired, so he ordered to rest. A member of the military general to the long lance on the ground as a hitching post, the horse because no water to drink and manic jumping, the long lance out, spring water with the long lance gushed out. Later, people will call it "pull longxian spring". This spring is the source of Juno River. The spring pool is urn-shaped, the mouth is small inside broad, the water from the stone wall rock hole flows down in the pool, dingtong has rhyme, perennial uninterrupted. Village southwest of the cliffs under another spring pool was covered by a shed, four seasons long flow, suspected that the old records contained "water spring".