Composition: Take "Delicious in it" as the topic.

People often say that steamed buns are delicious, but I haven't tasted them and I don't know what they taste. This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat. I finally got what I wanted that day. Steamed bread is whisked, thin skin, there seems to be a bag of juice inside. They are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and the fragrance at the top of the tower overflows with the wind, shaped like steamed bread. No wonder it's called steamed buns. Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up. I can't wait to swallow the whole steamed bread in one gulp. A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down. Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe. I dipped it in a little vinegar and put it in my mouth. The meat is loose and soft. As soon as I chewed it, its meat suddenly loosened and it was delicious. My mother said, "To eat steamed stuffed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. I really don't know if I won't eat steamed stuffed bun for a while, but once I eat it, I won't forget it. I wolfed it down. Its meat is full, and a mouthful of fresh, thick and salty makes you want to eat. So I pestered my mother to buy another guest. How can I put it down when my aunt brought it with a smile? After eating one mouthful after another, I was full of fragrance and smacked my lips. I couldn't help but admire: "Beauty! It's really delicious. " Blink of an eye and wiped out, touched the bulging belly, added a mouth, the rest is unfinished. How's it going? Are you excited? It's better to run around and eat steamed buns at home!

Fried fermented tofu

This is the unique local snacks in Jiangnan in winter.

When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu. The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.

The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a careful bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating but swallowing, and your tongue is rolling.

Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together and hot sweat dripped down. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it So the old man consumes a bottle of Chili sauce every day.

At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend. I will restrain myself from running there for fear of long hooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.

It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.

Pork bone porridge

I've only eaten meat and bone porridge once.

It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way for fear that she would suddenly change her mind.

Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was full. Everyone is sipping this meat and bone porridge, which seems really delicious.

The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 40-year-old woman with ear-long hair and a black hairpin carefully pinned behind her ear. I was afraid that menstruation would get cold feet and run away, so I quickly made my own decision and said, "Yes, yes." As a result, menstruation got two dirty eyes. "Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few pieces of meat and bones. I tasted it carefully, well, it was fragrant and sticky. You really don't have to "eat", just drink. I just stood by the big stove, holding a big bowl and sipping meat and bone porridge for the first time in my life. Finally, I bit those bones like a puppy. That bowl of porridge cost my aunt 5 cents.

Later, my aunt told me that cooking meat and bones was very troublesome. First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke. The key is to master the heat and slow it down. Finally, add salt and monosodium glutamate. Therefore, it is time-consuming and laborious for ordinary families not to make meat and bone porridge and not to drink it. She also warned me not to eat more meat and bone porridge in the street, because some bosses would put the bones eaten by their guests back in the pot to save money. I don't know whether what she said is true or not. Anyway, since then, I have never eaten meat and bone porridge again, not because I was afraid of being unsanitary, but because I didn't have enough money in my pocket to distribute.

But I often go to that meat and bone porridge shop, mainly to see how they handle the finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and eat a bowl." Then I ran away.

Plain noodle soup

Yangchun noodles have a nice name and a noble appearance. In fact, it is the favorite pasta of Jiangnan people, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks the waiter to deliver lunch, which is Yangchun noodles. It can be seen that Yangchun noodles belong to the patent of working people. As for why you chose the name Yangchun Baixue, it may be antonym, but I am sure that the person who takes this name is by no means Xialiba.

More than twenty years ago, my uncle's family seemed to like to eat Yangchun noodles. Every Sunday, my uncle will definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodles. My two cousins are in high spirits, but I don't like them very much There is nothing on Yangchun noodles except some chopped green onion. It's bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least there is meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are all over, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to eat with my uncle's family every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. I don't have to tell him every time I come, and it will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy voice. Whenever this time, I look at the sunny face in front of me and pull a long face.

Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people rushed to drink soup. I don't think my uncles eat this kind of noodles. But anyway, I'm not interested in Yangchun noodles. I lost my appetite as early as twenty years ago.

A light cake

Guangbing is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he has a certain relationship with this national hero.

When I was a child, I always liked to stand in front of the tall barrel stove and watch the master make light cakes. There are chefs who make light cakes everywhere. The chopping board and stove are props. The light cake master rolled up his sleeves high, mashed the dough with alkaline water and salt water, then divided it into one dose, and slapped it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Waiting, soon, the fragrance floated out of the furnace. It's estimated that it's almost time. The light cake master shoveled it neatly with a small shovel, and the brown light cake jumped out.

This kind of light cake is hard and yellow, and it is hard to bite. Without good teeth and tenacious fighting spirit, it can't cope, but once it reaches its mouth, it smells more and more fragrant and always wants to take the second one away. A light cake is chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Maybe this is their relationship with Qi Jiguang. Cake alone is cheap, a penny. At that time, I often visited the light cake stove, bought one or two pieces and chewed them all the way to school.

In winter, the light cake master is happier, keeping the stove warm, but in summer he is bitter, shirtless or sweating, and the sweat drips on the stove. I dare not buy it, because there must be the sweat of the pastry chef.

Some time ago, I mentioned the light cakes in Fujian's "hometown". They all said that they were delicious and good for teeth. Chewing regularly is definitely better than "white arrow" and "green arrow". But I don't know if there is one now. I haven't eaten for years. I hope I can see this kind of light cake oven on a street corner in Fuzhou.