Danyang de mutton noodles xiezuo composition

1. Parents' special food, mutton instant noodles composition 550 words When it comes to noodles, I will talk more and more vigorously; When it comes to mutton, my mouth is watering; Not to mention mutton noodles, I can't like them anymore!

After the exam, my stomach was already singing loudly. I still blame myself. This disappointed stomach has no effect at all. I am really hungry. My mother seemed to read my mind and took me to a mutton noodle restaurant.

I ordered a bowl of my favorite mutton noodles. Noodles will be served soon. I tasted a piece of mutton with soy sauce for the first time. Wow, it's delicious: mutton is tender, smooth and fragrant; I ate another product of noodles, long and thin, full of flavor. I feel that I have never eaten such delicious noodles! I took another sip of soup, which was clear and rich, and I was responsible for the food. I can't stand the high temperature here. Without saying anything, I ate it as fast as I could, and kept shouting "delicious" in my mouth. I want to eat another bowl after eating.

Mutton noodles are delicious and nutritious. I really don't know how to express them.

2. Write a composition about making mutton noodles for the first time! "I shouted. When I served a bowl of hot white flour, my mother smiled happily, but couldn't help drooling like a child: Dad, Dad, I can't help taking out my chopsticks and eating them! When eating noodles, I muttered "delicious, delicious. "All mothers want to go up for dinner.

I am very happy and happy to see this. Because my parents all said that I cooked delicious food, I said to my parents, "I will cook noodles for you next time!" " "Dad said with childlike interest," good! I will eat it next time! " Mother whispered to me, "next time, don't give it to your father, just give it to me!" " "I nodded in agreement.

That night, I thought: My parents always cook for me, and now I cook noodles for my parents. Compared with my parents, these are nothing at all. I must honor my parents and study hard to repay them.

3. The composition of the source of mutton instant noodles specialty Everyone has something he likes to eat, but my taste may be heavier than that of my peers. I like mutton.

Shuangfeng mutton noodles are famous for their crisp, thick, fragrant and fat. I like it very much.

According to legend, 100 years ago, a master named Meng opened a noodle restaurant at the western end of Shuangfeng ancient town, which has a history of 1600 years. "Shuangfeng Mengjia Mutton Noodles" is famous for its attention to cook the meat, good at making soup and refined noodles, and has become a local winter specialty.

Shuangfeng mutton noodles stand out among many mutton noodles, and there are a set of secrets: First, choose goat varieties, and the store pays attention to choosing "Taicang goat" with big skin, thin skin and tender meat, with * * * rams and freshly slaughtered female goats as the top choices. Second, pay attention to slaughter and repeated cleaning. Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer. Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.

Mutton has many benefits. It can warm and replenish qi and blood, regulate skin physiological function and relieve skin aging process. It is rich in vitamins in protein. But mutton also has a nemesis, which is tea. Eating mutton and tea will weaken the peristalsis of the intestine and then constipation.

Pick up some handmade noodles with chopsticks and put them in your mouth. These noodles are thin, smooth and chewy. Take a sip of soup. Wow, a mouthful of thick but not turbid, oily but not greasy mutton soup is poured into your mouth, which makes your mouth full of mutton flavor and you can't help but want to eat it. Add a lot of fast mutton and look carefully. The color of mutton is crystal clear. When chopsticks holding mutton move, mutton will shake slightly. I can't bear it any longer. Put this lamb in my mouth and chew it gently. This mutton is tough and tender, and this delicious taste is memorable.

4. Danyang Yaorou and Landscape Composition 35 1 Zhenjiang, a famous city, has a long history, developed culture and many touching legends. Among these legends, the most famous is the ballad of "Three Monsters", which reads: "There are three monsters in Zhenjiang, the vinegar is not rotten, the meat is not ripe, and they are cooked in a noodle pot."

Aromatic vinegar

"The Grand Ceremony of Chinese Medicine" says: "Zhenjiang, Jiangsu is the best vinegar". Zhenjiang aromatic vinegar is unique among many vinegars in China, ranking first among the four famous vinegars: color, fragrance, acid, alcohol and alcohol. It tastes sour and fresh, fragrant and slightly sweet, not astringent, and the longer it is stored, the more mellow it will taste and will not go bad. This is the "Three Monsters". Only high-quality glutinous rice in the south of the Yangtze River is selected as the main raw material, and excellent sour and vinegar strains are selected. It is refined through three processes: solid-state layered fermentation, brewing, fermentation and vinegar pouring, which lasts for more than 70 days, and then leaves the factory after a certain period of storage.

The folk legend of "Du Kang brewing vinegar" in Zhenjiang has cast a magical color on Zhenjiang balsamic vinegar.

Yaorou

Zhenjiang's meat dishes, also known as crystal hooves, are white in skin and red in brine, crystal clear and lovely! Fat but not greasy, crisp and tender. If dipped in ginger vinegar, it will have a special taste. It can make tasters feel delicious, crisp and fresh. Eating yaorou is really a special enjoyment. People in Zhenjiang have the habit of eating meat. In the morning, they eat in a restaurant, make a pot of tea, put a dish of shredded ginger, dip it in vinegar and shredded ginger. This is "three"

Although there are many restaurants and restaurants in Zhenjiang that offer crystal hoofs, the quality is different. Tasters always think that the food in Yanchun restaurant is the best and most authentic.

pot noodles

Legend has it that in ancient Zhenjiang, there was a family whose wife was a husband who slipped the soup lid on the cooker into the noodle pot. I don't know that the noodles made in this way are much more delicious than usual, not hard or rotten, but quite soft. So I opened a noodle restaurant with someone else. Because the pot cover is placed in the noodle pot, it is also a partnership to open a shop, so the noodle shop in Zhenjiang is also called "noodle shop", and people like to call noodles out.

With the vigorous development of tourism, Zhenjiang, a famous city, pays attention to the development of tourism resources. The famous "three eccentrics" in history have not only been inherited, but also created new characteristics.

5. A bowl of mutton noodles composition "Three times to smell the world" A bowl of mutton noodles

On Sunday, I wanted to eat mutton sauce, so my mother took me to a famous mutton restaurant in Dongguan.

My mother and I had just finished eating when a special father and son came in at the door and said that they were especially blind because the old man was blind. His face was covered with many wrinkles, and his gray eyes looked straight ahead blankly. The boy beside the old man helped him carefully. That boy looks like my 13-or 14-year-old brother. His clothes are simple and almost worn out, but he has a quiet bookish air. I think he may still be a student. The boy carefully helped the old man to a table near us and sat down.

"Big, you sit down first, and I'll report the meal." Say that finish, he put down his luggage and walked to the cashier.

Two bowls of mutton, Daoxiao Noodles. He said loudly. I thought to myself, just two bowls of noodles, people can hear you. As for me, I gave him a disdainful look. He suddenly turned around, looked at the old man's back awkwardly and waved to the boss. The boss looked at him in surprise. With a full face of apologies, he pointed to the price list on the wall and indicated to the boss that a bowl of meat was vegetarian. The boss was puzzled at first, but then it dawned on him. A look of gratitude suddenly appeared on his face and he walked back to his seat.

Our paste was served in the kitchen. Mom and I each have a bowl. I glanced at their father and son at dinner. The son carefully poured a glass of water for his father and another for himself. He took a sip unconsciously and handed a cup to his father when he felt it was palatable. When I saw it, I suddenly had a respect. When have I ever given my parents such action? At home, my parents always take care of me. Sometimes I am annoyed and angry. As for him, I feel a little guilty. After a while, their rice was also served. The boy carefully brought the bowl of rice to his father and greeted him carefully: "Big, here comes the noodles, be careful to burn them." I brought the bowl of vegetarian noodles myself.

The old man was not in a hurry to eat, but fumbled in the bowl with chopsticks. He finally picked up a piece of meat and tried to touch his son's bowl with his hand and put the meat in it.

"Eat quickly, you eat more people." Although the old man's eyes are dull, the wrinkles on his face are full of gentle smiles. I was attracted by this special face.

To my surprise, his son did not stop his father's behavior, but silently took the meat from his father and then quietly put it back in his father's bowl.

"This restaurant is really nice. There is so much meat in it. " The old man sighed contentedly.

The boy took the opportunity to answer at this time. "Come, also quick to eat. My bowl is almost full. "

The old man finally lowered his head, picked up a piece of meat and put it in his mouth to chew slowly. The boy smiled, and then he swallowed the bowl of ordinary noodles with only a few oily flavors.

Looking at this father and son, I can't speak. This is how love is expressed. Did I do it? A sigh echoed quietly in my heart.

6. Composition featuring Danyang snacks Fuzhou noodles are traditional snacks of the Han nationality in Fujian Province and belong to Fujian cuisine. Fuzhou noodle line originated in the Southern Song Dynasty. The geographical indications for producing Fuzhou noodles are Lianjiang Danyang, Fuzhou Hou Yu, Minhou and other places. It is famous for "silky, soft and tough, and it won't paste in the soup", but with the inconvenience of block reconstruction and traditional technology, the output has decreased a lot (there are noodle makers now, but the really good noodles are made by hand). Select refined white flour as raw material, add salt, potato flour and crude oil, mix and stir evenly, and make it through several procedures such as kneading dough, kneading strips, loosening strips, stringing noodles, Lamian Noodles and sun exposure. There are two kinds of finished products: one is "special noodle", which is slightly thicker and less than 0.7 mm in diameter, and is usually used for frying; One is the "face tail", that is, the line surface in the usual sense of Fuzhou people, with a diameter of less than 0.6 mm.

The longest silk surface on the surface frame can reach 7 meters, and the pulled Fuzhou silk surface can reach 2 meters, with a diameter of only 0.6 to 0.7 mm. When I was in Lamian Noodles, I tied a red line on my face. Because the threaded noodles are the longest noodles in the category of noodles, they are also called "long noodles" and "longevity noodles". Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life"

Noodles are popular in Fuzhou. On the first day of the Lunar New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as birthday noodles, baby-sitting noodles, egg milk wine chicken soup birthday noodles, happy noodles when the man is engaged to send his wife home, and noodles that boil two eggs when he is not at home or not.

The production of Fuzhou noodles began in the Southern Song Dynasty and has a long history of more than 800 years. Fuzhou line is circular in cross section, with fineness of 0.7 mm and length of about 7 meters. Raw materials are refined flour or proprietary flour, supplemented by salt, potato flour, crude oil, eggs, etc. Suitable for the elderly and children. Every 100 kg of flour can make noodles of about 120 kg. Varieties are: silver thread noodles, egg thread noodles, dragon beard thread noodles and thread tail noodles.

7. Help me write a short article about Zhenjiang specialty in Jiangsu. Dongxiang mutton, a kind of green food after Chongyang, can easily smell the fragrant aroma when walking on the streets of Zhenjiang. Familiar people know that this is the taste of Dongxiang mutton.

Every autumn and winter, eating mutton and drinking mutton soup is a great food fashion for Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton, stir-fried mutton offal, Jingjiang navel soaked mutton soup ... attracting countless diners to open "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in Luda Town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City.

This area is located in the east of Zhenjiang and is called "Dongxiang". The most famous place for making Dongxiang mutton is Li Ru, which is located in Yaoqiao Town. This small market town, formerly known as Zhu Jiawei, is said to have been named by Emperor Qianlong, and Qianlong was named because of Dongxiang mutton.

When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhenjiang Zhu Jiawei was delicious, so he sent someone to buy it. Who knows that poor people who buy goods are greedy and lecherous? When buying mutton in Zhu Jiawei, he molested the girls in the village and was finally killed by the local villagers.

After learning about this, he was furious and decided to go incognito to find out in order to make the final punishment decision. However, when he arrived in Zhu Jiawei, the emperor found that the local people, old and young, both men and women, knew books and were polite, so he named them Confucianism.

Today, the biggest mutton restaurant in Dongxiang is Li Ru Hotel in Zhenjiang. According to the owner, Mr. Wang Jia, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, nourishing stomach and tonifying deficiency.

Dongxiang mutton is very particular about the selection, cooking and processing of mutton (slow cooking of bean stalks). Dongxiang mutton is also called "green food" because the main ingredient is local goats, who grew up eating grass in fields, rivers and hills.

With the change of people's dietary taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in dish content. Dongxiang mutton has developed from the original braised mutton to today's whole sheep summer sleeping mat, and its "Dongxiang" brand has been extended. However, because the local goat, the main component of Dongxiang mutton, is difficult to make a breakthrough in breeding, in fact, if it is cultured in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

"Strange" Pot Cover Noodles When it comes to Zhenjiang's "local products", we can't help but talk about Zhenjiang Pot Cover Noodles. As we all know, there are "three eccentrics" in Zhenjiang. The so-called "vinegar doesn't rot, meat doesn't cook, and it's cooked in a noodle pot."

Zhenjiang pot cover noodles, also called Gang noodles, are very famous in Zhenjiang, probably also in the whole country. Its method is not complicated: knead the flour into thin slices, then cut it carefully with a knife, cook it in a pot with a cover, pick it up and put it in a bowl with good seasoning.

Pot cover noodles are characterized by moderate hardness and good elasticity, which are very popular in Xian Yi. However, this uncomplicated method of cooking noodles is regarded as a pioneering work in Zhenjiang people's dietary skills.

There are many sayings about the origin of pot cover noodles. There is a story of Qianlong's trip to the south of the Yangtze River, a story of Zhang Sao's pot-covered noodle shop, and a legend of husband and wife making noodles in partnership ... There is also a saying here: two brothers and sisters live together.

My brother is ill and has poor taste. My sister gives him food every day, and my brother always says it's hard. So, my sister tried to roll out the fine noodles, put the dough on the chopping board, and with a bamboo pole, people sat on it and pressed the dough to jump, from left to right and then from right to left, pressed the dough thin, and then cut it into fine noodles.

My sister put the noodles in the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot cover on the soup pot next to her into the big pot. Unexpectedly, such noodles make my brother more delicious.

It turns out that the small pot cover is used for ventilation around, so that the noodles are not easy to rot, but also have tendons and taste better. Since then, Zhenjiang's pot cover noodles have gained great fame, and many noodle shops making pot cover noodles have appeared in the streets and alleys.

Pot cover noodles are not big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle restaurants in the city, and almost every household is full of customers all day. However, the pot cover noodles have rarely achieved great success in the catering market in other cities.

Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot cover noodles is also a major reason. "Assertively" duck blood vermicelli soup said that duck blood vermicelli soup is a kind of flavor snack in Zhenjiang, I'm afraid no one doubts it; However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang.

In recent years, the debate about whether the original duck blood vermicelli soup comes from Zhenjiang or Nanjing has been raging on the Internet and among the people. Duck blood vermicelli soup is "Nanjing's", but "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market. The saying that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far less than that of "Zhenjiang's".

Who is "original"? Let's not talk about this for the time being, but there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely hot, and its "fans" include the whole people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you are crossing the street or the alley. These duck blood vermicelli shops have some facades and some stalls, but they are all hot and fragrant.

Among these duck blood vermicelli shops, sister-in-law duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai duck blood vermicelli shop are among the best. Duck blood vermicelli soup in Zhenjiang is also available in other cities.

A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou, and it was really Zhenjiang flavor after tasting it. When I asked, some were opened by Zhenjiang people and some by local people, but in any case, "Zhenjiang duck blood fans" went out of Zhenjiang from products to brands.

Zhenjiang duck blood vermicelli soup is smooth, duck blood is tender and delicious. 3 yuan a bowl, cheap, widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. Just put vermicelli in a small bamboo basket and put it in the cooked duck blood soup, then pour vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasoning.

Danyang sealed the wine and made Guan Yu blush in Zhenjiang.

8. Write a composition about the specialties of Jiangsu Province after the Double Ninth Festival. Walking on the streets of Zhenjiang, it is easy to smell the fragrant aroma. Familiar people know that this is the taste of Dongxiang mutton.

Every autumn and winter, eating mutton and drinking mutton soup is a great food fashion for Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton, stir-fried mutton offal, Jingjiang navel soaked mutton soup ... attracting countless diners to open "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in Luda Town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City.

This area is located in the east of Zhenjiang and is called "Dongxiang". The most famous place for making Dongxiang mutton is Li Ru, which is located in Yaoqiao Town. This small market town, formerly known as Zhu Jiawei, is said to have been named by Emperor Qianlong, and Qianlong was named because of Dongxiang mutton.

When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhenjiang Zhu Jiawei was delicious, so he sent someone to buy it. Who knows whether poor purchasing is greed or lust? When buying mutton in Zhu Jiawei, he molested the girls in the village and was finally killed by the local villagers.

After learning about this, he was furious and decided to go incognito to find out in order to make the final punishment decision. However, when he arrived in Zhu Jiawei, the emperor found that the local people, old and young, both men and women, knew books and were polite, so he named them Confucianism.

Today, the biggest mutton restaurant in Dongxiang is Li Ru Hotel in Zhenjiang. According to the owner, Mr. Wang Jia, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, nourishing stomach and tonifying deficiency.

Dongxiang mutton is very particular about the selection, cooking and processing of mutton (slow cooking of bean stalks). Dongxiang mutton is also called "green food" because the main ingredient is local goats, who grew up eating grass in fields, rivers and hills.

With the change of people's dietary taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in dish content. Dongxiang mutton has developed from the original braised mutton to today's whole sheep summer sleeping mat, and its "Dongxiang" brand has been extended. However, because the local goat, the main component of Dongxiang mutton, is difficult to make a breakthrough in breeding, in fact, if it is cultured in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

"Strange" Pot Cover Noodles When it comes to Zhenjiang's "local products", we can't help but talk about Zhenjiang Pot Cover Noodles. As we all know, there are "three eccentrics" in Zhenjiang. The so-called "vinegar doesn't rot, meat doesn't cook, and it's cooked in a noodle pot."

Zhenjiang pot cover noodles, also called Gang noodles, are very famous in Zhenjiang, probably also in the whole country. Its method is not complicated: knead the flour into thin slices, then cut it carefully with a knife, cook it in a pot with a cover, pick it up and put it in a bowl with good seasoning.

Pot cover noodles are characterized by moderate hardness and good elasticity, which are very popular in Xian Yi. However, this uncomplicated method of cooking noodles is regarded as a pioneering work in Zhenjiang people's dietary skills.

There are many sayings about the origin of pot cover noodles. There is a story of Qianlong's trip to the south of the Yangtze River, a story of Zhang Sao's pot-covered noodle shop, and a legend of husband and wife making noodles in partnership ... There is also a saying here: two brothers and sisters live together.

My brother is ill and has poor taste. My sister gives him food every day, and my brother always says it's hard. So, my sister tried to roll out the fine noodles, put the dough on the chopping board, and with a bamboo pole, people sat on it and pressed the dough to jump, from left to right and then from right to left, pressed the dough thin, and then cut it into fine noodles.

My sister put the noodles in the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot cover on the soup pot next to her into the big pot. Unexpectedly, such noodles make my brother more delicious.

It turns out that the small pot cover is used for ventilation around, so that the noodles are not easy to rot, but also have tendons and taste better. Since then, Zhenjiang's pot cover noodles have gained great fame, and many noodle shops making pot cover noodles have appeared in the streets and alleys.

Pot cover noodles are not big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle restaurants in the city, and almost every household is full of customers all day. However, the pot cover noodles have rarely achieved great success in the catering market in other cities.

Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot cover noodles is also a major reason. "Assertively" duck blood vermicelli soup said that duck blood vermicelli soup is a kind of flavor snack in Zhenjiang, I'm afraid no one doubts it; However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang.

In recent years, the debate about whether the original duck blood vermicelli soup comes from Zhenjiang or Nanjing has been raging on the Internet and among the people. Duck blood vermicelli soup is "Nanjing's", but "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market. The saying that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far less than that of "Zhenjiang's".

Who is "original"? Let's not talk about this for the time being, but there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely hot, and its "fans" include the whole people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you are crossing the street or the alley. These duck blood vermicelli shops have some facades and some stalls, but they are all hot and fragrant.

Among these duck blood vermicelli shops, sister-in-law duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai duck blood vermicelli shop are among the best. Duck blood vermicelli soup in Zhenjiang is also available in other cities.

A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou, and it was really Zhenjiang flavor after tasting it. When I asked, some were opened by Zhenjiang people and some by local people, but in any case, "Zhenjiang duck blood fans" went out of Zhenjiang from products to brands.

Zhenjiang duck blood vermicelli soup is smooth, duck blood is tender and delicious. 3 yuan a bowl, cheap, widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. Just put vermicelli in a small bamboo basket and put it in the cooked duck blood soup, then pour vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasoning.

Danyang sealed the wine and made Guan Yu blush in Zhenjiang.

9. Write a composition about mutton soup, 500 words. I love to eat mutton and bread pieces in soup in my hometown.

My hometown is in Xi 'an, Shaanxi, where there are many local products, such as pomegranate, apple, kiwi and other snacks, such as gourd head, cold rice noodles, Chinese hamburger and so on. My favorite snack is mutton bread in soup.

The making process of paomo is very complicated. The first is to make soup. The taste of soup determines the taste of paomo. The soup in the time-honored paomo is a century-old soup, which is made of cattle and sheep bones and various seasonings and ingredients. Secondly, it is steamed bread. Steamed bread is burnt into half-cooked, crisp steamed bread. If you want to eat authentic mutton buns, you must break them yourself. If you want to break the steamed bread into the size of soybeans, each one must have a burnt skin. Only in this way, the master of steamed stuffed bun will know that he will do it seriously when he meets an expert, and you will enjoy the fragrance of steamed stuffed bun. When cooking steamed stuffed buns, the chef pours the steamed stuffed buns into the cooked broth, adds vermicelli, sliced beef and mutton, yellow fungus, and then sprinkles appropriate seasoning, and a bowl of delicious steamed stuffed buns is served.

There are four ways to eat steamed stuffed buns: single walking, dry pulling, a mouthful of soup and water siege. Go alone: steamed bread is steamed bread, soup is soup, similar to a pot of mutton. Ganla: There is no soup in the bowl after eating. A mouthful of soup: After dinner, there is only one mouthful of soup left in the bowl. Water besieged city: steamed stuffed bun in the middle, soup around, is the favorite taste of ordinary people. Customers can choose the above eating methods according to their own tastes. When eating, add sesame oil and Chili sauce, add sugar and garlic to improve the taste.

The famous Anpaomo Restaurant is opposite to Tongsheng Lane in the Bell Tower, which is located at Laosun's house in East Street, but my favorite food is Laomi's house in Xiyang City. I also thought of an advertisement for them: "Where the kiss film has a taste, children refer to the old rice family."

I love mutton bread in soup, and I love my hometown Shanxi more!