Introduce the practice, origin, flavor and appearance characteristics of famous snacks, write a composition (500 words)

Shrimp dumplings are the traditional beauty of Cantonese teahouses and restaurants. When Cantonese people drink tea, it is inevitable to have a cage of shrimp dumplings. The best shrimp dumplings, skin as white as snow, thin as paper, translucent, the filling is visible, eat smooth and fresh, delicious and attractive.

Shrimp dumplings originated in the late 1920s in Guangzhou, Henan (now Haizhu District) Wufeng Village, the village of a surge of two banks, the locals caught fresh shrimp on the shore after peeling its meat to powder wrapped and steamed, its juice does not flow out and very tasty, and over time, the reputation of the popularity of the popular in the city, and the introduction of the teahouse restaurant, after continuous improvement, the shape of the Angle into a comb-shaped, thin folded seals, no less than twelve folds each curved The shape was changed from horn-shaped to comb-shaped, with fine folding seals and no less than twelve folds each in the shape of a curved comb.

Later, shrimp dumplings skin from rice flour to clarify the surface (wheat starch), ironed with a large boiling water and become the filling of raw materials have been improved, that is, with a reasonable ratio of fresh shrimp meat, cooked shrimp ridges, fat head (ironed with a large hot water, remove oil to increase the taste), dehydrated fresh bamboo shoots, lard plus flavor composition, steamed over a high flame to achieve the crystalline and transparent, stuffed with red and white double reflection of the glory of the food, eaten by hundreds of people who never get tired of it and endless taste into the Cantonese point of view. It is one of the most popular Cantonese dishes.

Today, it's hard to find a shrimp dumpling that's worthy of the name. The main reason is the clarified noodles, which used to be processed in the late fall of each year by grinding wheat and drying it out, and then repeatedly exposed it to the sun to make it, without using any materials to match it, so that the texture is crystal clear and refreshing. Nowadays, the demand is large, to sun exposure to drying, this method of clarified noodle skin is back into the sticky teeth and not cool.

Shrimp dumplings in the production of more elaborate, will be clarified flour, flour made of shrimp dumplings skin; fresh shrimp washed and shelled to absorb the water and rotting stirred into the gelatin, fat cut into fine grains, scalded in boiling water to just cooked, and then dipped in water, so that the fat not only refreshing but also does not lead to the oil; add egg white, fine bamboo shoots, powdered flavors, sesame oil, pepper, and other ingredients, after freezing shrimp dumplings made of steaming. The shrimp dumplings are thin and translucent, and the filling can be seen inside the skin, resembling a combed banana. Because of its beautiful appearance, fresh and smooth flavor, delicious, and highly praised by diners at home and abroad. In recent years, the introduction of new varieties of chicken shrimp dumplings, crab shrimp dumplings, etc. are even more popular among diners.

Two: Hainan powder

Hainan powder is Hainan's flavorful snacks, has a history of more than 500 years, is the most characteristic of Hainan's flavorful snacks.

Hainan noodles are not only delicious, but also good-looking. White powder in a bowl, sprinkled with shrimp paste, young pepper, green onion, popping peanut rice. People are looking at all the three feet, can not wait to eat a bowl.

There are two kinds of Hainanese noodles: coarse and fine. Coarse powder ingredients are relatively simple, only in the coarse powder poured on the hot pickled beef soup, sprinkle a little shrimp paste, tender pepper, scallions, popping peanuts and other ingredients that are called "coarse powder soup"; and fine powder is more elaborate, to use a variety of ingredients, flavors and thickening juice to mix and marinate to eat, called "marinated flour "The Hainan noodles are usually referred to this kind of noodles. Hainan powder usually refers to this kind of "pickled powder".

Hainan powder practice is very simple: to guests, grab the right amount of net fans into the bowl, add the right amount of soy sauce, garlic, garlic popping over the peanut oil or sesame oil, boiled black bean sprouts, with shredded meat, bamboo shoots, shrimp, raw flour made of hot gravy, beef in the wire, fried squid, fried peanuts, fried sesame seeds, crispy fried bread and crushed cilantro, chopsticks with the powder and mix them evenly! The food can be eaten after mixing the noodles with them with chopsticks.

Eating Hainanese noodles is also quite interesting. I like to eat the powder one by one, find the "head" of the powder, "boo" sucked into the mouth, really smooth and refreshing ah! When I eat shredded meat, peanuts, bamboo shoots, I first use my tongue to lick its "coarse" flavor, and then chew carefully to taste its "fine" flavor.

One day when I ate Hainan noodles, because I sucked the noodles too hard, the juice splashed all over my face, making me a mess.

Hainan noodles is only one of the snacks in Hainan, of course, there are many other kinds, but Hainan noodles is the most famous one. If you come to Hainan to play, don't forget to eat Hainan's flavorful snacks - Hainan powder oh!

Three: Mutton Buns

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, then boiled over 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 boiling hot mutton soup into the bowl, along with minced green onion, cilantro, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash spices, and a bowl of mutton steamed buns is complete.

Looking at this bowl of lamb burger 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 is really fresh and delicious! It is even more enjoyable if it is accompanied by a few candied garlic. Soup fresh and not stinky, mutton fat and not greasy, steamed bun delicate and soft full of soup and the original flavor of the bun, vermicelli smooth and delicious, this 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 sheep soup. 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.