Inner Mongolia specialties essay illustration essay

Nanjing, located in the Yangtze River Delta, has had the reputation of being a place of great talent since ancient times. The warm and humid air currents blowing from the southeast sea bring a pleasant climate to this thousand-year-old capital. The so-called "stone city" of Nanjing is never as dead as the stone, the morning light is bright, the day's busy has long begun ......

Early in the morning. The alleyway entrance. The backstreets. The station side. The hardworking Nanjing people have already been busy early. The crispiness of the pancakes, the sweet aroma of steamed rice wrapped in doughnuts, the silky smoothness and crispness of soybean milk ...... By the way, there is also a wisp of fragrance interspersed in it. What is that? If you are a native of the veritable "foodie", you will not hesitate to shout: "tea eggs!" That's right, tea eggs!

If osmanthus duck is tasted in the fragrance of Dan Gui for the best, plum blossom cake need to be enjoyed in the winter wind, then, tea eggs can be said to be a year-round "companion" it. In the morning mist in winter, office workers in a hurry, eat tea eggs can be filled with hunger, but also to warm up, following the flavor of the burst can be accurately find the stall; summer sunshine, eat a tea egg, let the entrance to the mellow flavor of the ironing of your frantic mind, extremely refreshing, aftertaste. So it seems, tea eggs are convenient and thoughtful.

My hometown, Wuhai, is located in Inner Mongolia, an ordinary, quiet, northern city in the north of China.

There is no hustle and bustle of Beijing and Shanghai, no four seasons of Hangzhou and Xiamen, but I love my hometown.

Here there are simple people, rich materials, deep culture.

Wuhai is a beautiful industrial city.

Abundant in coal and other minerals.

The glass produced by Blue Crystal Glass Factory is of high quality and is a famous brand in the autonomous region, which is exported to other cities and installed in famous buildings, and I am proud of Wuhai for being able to make such a good product! Wuhai is a famous calligraphy city.

There are often calligraphy and painting exhibitions held here.

The calligraphy and painting courtyard is fragrant with ink, displaying many valuable works of calligraphy.

There is also the Hanmo Garden, which is themed on calligraphy and painting, and are worth visiting as a calligraphy attraction.

All the people of the city love calligraphy and painting, and the art of calligraphy and painting will surely flourish in Wuhai! Wuhai is an environmentally friendly and green city.

Once upon a time, due to coal mining, pollution is serious.

In recent years, after treatment, the air has been purified.

A lot of vegetation has been planted in the city, and the city is becoming more and more beautifully green, with flowers and trees planted on both sides of the road.

Many parks have also been built for people to relax and exercise.

Now it has become a beautiful city with blue sky, white clouds and green land.

It is called the "Green State of the Desert".

Wuhai is a city of grapes.

The favorable geographical environment and abundant sunshine make the grapes here big and sweet, and in the ripening season, bunches of grapes hang on the shelves like onyx, full of grains, sweet and sour.

The whole city is filled with the fragrance of grapes.

You are welcome to taste grapes in Wuhai! Wuhai is a city rich in tourism resources.

It has a long history and culture.

The Table Mountain petroglyphs are relics left by ancient nomads.

The rocks are engraved with human faces, animal images and hunting charts, etc. They are of high value to the study of history, and are a rare group of petroglyphs at home and abroad.

Wuhai is also famous for its Sihomaki Reserve.

Sihamu is one of the precious protected plants in China, with strong sprouting power, which is very useful for wind and sand prevention.

If you visit Wuhai, you must remember to visit this rare plant.

Nine curves of the Yellow River flow through Wuhai, the mother river left the most beautiful scenery.

The afterglow of the evening sunshine sprinkled on the water, like ten thousand points of broken gold, glittering, powerful forward, forward ...... the top of each rising wave, are particularly dazzling, there is a "long river sunset round" momentum.

The majestic Yellow River and the lofty mountains, constituting a beautiful and magnificent picture! The endless Jinsha Bay is also a good place to play.

East of the majestic mountains, west of the Mother River, north of the vast screen Jinsha Bay, south of the tall Gander Mountain, Wuhai is really a beautiful and fertile land! Wuhai - the Pearl of the Seychelles! I am proud that I am Wuhai people! I love my hometown - Wuhai! May our tomorrow be even more beautiful! ...

Hometown of Inner Mongolia Hohhot specialties of the essay 600 words

My hometown Hohhot is a beautiful, bustling metropolis.

There are many interesting places and places of interest here, and there are even more delicious food that brings back memories.

My favorite place to go is the Altai Amusement Park, where you can see most of the city's Ferris wheel, bumper cars crash around, and extreme *** roller coaster, every time I play do not want to leave.

In the Dachingshan Safari Park, tigers and lions leisurely stroll through the trees, cute monkeys jump around, and a beautiful peacock shows off its golden fan.

There are also the beautiful Donghe Square, Ruyi Square and Xinhua Square which are good places for people to relax.

The ancient Dazhao is also renovated, more magnificent, attracting many Chinese and foreign tourists.

Beginning in the Liao Dynasty, the 10,000 Avatamsaka Sutra Pagoda, after so many years of wind and rain, still standing, I really admire the wisdom of the ancient people.

There are also five tower temple, general Yamen and other buildings, all show the ancient culture of Hohhot.

When it comes to food in Hohhot, I am drooling, there are too many delicious things to count.

Hohhot's unique bakery, siu mai, oat noodles, potatoes, etc., as well as people's favorite "Little Sheep", it is not only in all parts of the country have opened a branch, but also in foreign countries to open a store it, enough to be powerful! What makes me feel proud is that on August 28, 2005, my hometown of Hohhot was named "Milk Capital", which is the first city in the country to be named "Milk Capital".

Now we are here, "Yili", "Mengniu" has become the country's largest milk base, milk production and sales ranked first in the country, the second, and delicious sour milk, cheese, milk tea, air-dried meat, etc., are our specialties here.

It's a good thing that I'm a member of the team.

My hometown of Hohhot is not only beautiful, and rich in products, very welcome to my hometown travel, I will be a very good guide, take you to see the beautiful scenery, taste specialties.

...

Essay in praise of Chifeng food

My hometown is in Chifeng, geographically located in the eastern part of the Inner Mongolia Autonomous Region, the area is very large, there are more than 90,000 square kilometers it! Chifeng is a famous tourist city, there are endless prairie, there are rolling mountains, there are a thousand strange stone forests, there are sweet and delicious six divine springs ...... Chifeng's specialties are many, there are sweet honeydew melons, sharp Mongolian knives, beautiful Linxi crystal, and the precious Bahraini beauty of the stone and refreshing wine, the well-known cashmere sweater ...... Chifeng's Red Mountain culture is also very famous.

In Chifeng Red Mountain out of the c-shaped dragon, known as the "world's first dragon", so Chifeng is also known as the hometown of the dragon.

And the name 'Chifeng' is taken out of the Red Mountain with the reform and opening up of the motherland.

Chifeng has also undergone radical changes.

In addition to the development of the tourism industry, but also new.

In addition to the development of the tourism industry, there are also new ... built a modern city a new city.

My family lives in the new city.

There are botanical gardens with fascinating scents.

There is an ancient stone garden, a beautiful sculpture garden, and a crisscross of beautiful streets.

At night, the glowing streetlights dress up the new city like a beautiful bride, and each street has a different streetlight.

Some flutter like butterflies; some are like slowly rolling; some are like a white bag fluttering; and some are like a chameleon like, a moment into the blue, a moment into the red, how magical ah, people are in the beautiful streetlights recreation, clearing the fatigue of the day.

Singing Beijing Opera. Karaoke, street dance. Wiggle rice-planting songs. Play chess. Play badminton. Playing badminton. People's spare time summer foot colorful, that modern fitness equipment, has become an indispensable fitness tool in the city.

In this brightly lit night, you can love the rich cultural flavor of Chifeng.

Welcome to Chifeng as a guest, you will love this beautiful and magical place.

As the saying goes, "Food is the most important thing in life", and I agree with this saying very much.

I can call myself a "Little Gourmet" because I know a lot about food.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water to heat "body", and then fish them out, a moment in the use.

Next, cut the meat into very small pieces and crisp them in vegetable oil.

Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the tofu diced, coupled with an appropriate amount of cornstarch, flopped for a few times, and then add the appropriate salt, soybean paste, soy sauce, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the little monosodium glutamate, this colorful and fragrant all The Ma Po Tofu is now ready! The first thing you need to do is to get your hands dirty.

When you eat it, first clip a piece of tofu, dip some of the plate in the hot sauce, gently put it into the mouth and slowly chew, eat up, numb, spicy, the flavor of the mouth at once filled with any corner of the mouth.

When I eat, I like to lick the spicy sauce on the tofu first, then, the spicy sauce of the numb and spicy flavor into the mouth, and then eat the tofu, the tender tofu from the mouth, smooth and refreshing, this way of eating, eat the Ma Po Tofu unique flavor.

If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

How about, heard my introduction to the Ma Po Tofu has a certain understanding of it.

Does it count as a delicious dish? Alas, not to talk to you, a plate of Ma Po Tofu out of the pot, I'm a "little gourmet" to go to taste taste, goodbye!

The region's territory is home to more than 600 kinds of wild plants with high economic value, of which more than 70 kinds of fibrous plants such as rooibos, reeds, etc. is an important raw material for papermaking, rope making and rayon; hazelnut, apricot, avena sativa, red beans, etc. is a good oil plant and wine-making wild fruits; Quercus serrata's acorns, jujubes, etc. More than 50 kinds of plants are rich in starch, which can be processed into flour, vermicelli, sugar thinning and sugar color. etc.

Inner Mongolia is also one of the production bases of Chinese herbal medicine.

More than 500 kinds of medicinal plants have been found, including licorice, which is known as China's "national old man", astragalus, which is the most important herb for tonifying qi, and Cistanchiakiakis, which is the Chinese essence of the earth, Gentian grass and dozens of other medicinal herbs.

Birds and animals include geese, ducks and pheasants; sable, horse deer and moose.

Jail nose, bear paw, deer tail is known as the three treasures in the delicacies of Daxinganling.

Inner Mongolia is also the cattle, sheep, camel, horse country, rich in camel hump, camel paw, cattle prod, cattle yellow, horse treasure of the land.

There is also the Yellow River Carp, Hetao honeydew melon, Chinese Maifan stone, rare and valuable Bahrain color stone, etc., are specialties of Inner Mongolia .

Specialties of Inner Mongolia Specialties include black fungus, gray rat skin, melon seeds, cumin, musk and so on.

Specialty products include Mongolian containers, small horse head qin, Mongolian knives, Baotou antique carpet and so on.

There are Yimeng cashmere, Ameng camel's wool, grassland mushrooms, hairy vegetables and excellent medicinal herbs such as yellow grass, licorice and ephedra.

Cuisine has roasted whole sheep, roasted leg of lamb, milk tofu, horse milk wine.

Inner Mongolia Specialties Hair Cabbage The western part of Inner Mongolia is rich in hair cabbage and is known as the "Hair Cabbage Township".

It can be used as a dish, a delicacy, and a gift for friends and relatives.

The nutritional value of hairy vegetables is very high, compared with eggs, it is higher than the egg protein 65%, nearly twice the calories, carbohydrates up to 35 times.

In addition, hairy vegetables have a high therapeutic effect, for high blood pressure, obesity, rickets, bronchitis have a certain effect Beef jerky, milk food, Mongolia King wine, horse milk wine.

The specialty is the prairie, yurts, horseback riding, roasted whole sheep ...

Hometown specialties (Inner Mongolia) diary 100 words.

"The sky is pale, the field is vast, the wind blows the grass low to see cattle and sheep" catchy poem, vividly depicts the beauty of the hometown, people can not help but think of the hometown called people drooling over the food specialties.

Speaking of Inner Mongolia, the delicious is like a candy cane, string after string.

Especially roasted whole sheep, the current meat diet in the health of the most environmentally friendly and green food, the appearance of the golden oil, the external meat yellow crispy, the internal meat is soft and tender, lamb flavor fragrance pungent, quite appetizing, unique.

In addition to the haggis is also loved by everyone, its three ingredients are divided into the main three ingredients and vice three ingredients.

Zhu three materials that is the heart, liver, lungs, also known as "three red", deputy three materials that is the belly, head hoof meat, also known as "three white".

The three ingredients are cut into long strips or julienne strips in the pot.

Three soup that is "original soup mince", "clear soup mince", "old soup mince".

Secondly, dairy products are more mellow entrance, cheese, milk skin, especially butter, the Mongolian language called "Hirri Tausu" flavor unique mellow, rich in nutrients, is the herdsman entertaining guests.

Duke is the top layer of milk after fermentation cream, you can add sugar mixed with fried rice or tea, or dip to eat.

Every year, tourists from all over the country come to savor this classic taste and cuisine.

The most distinctive feature is the stewed noodles, a favorite homemade noodle dish in western Inner Mongolia.

The main ingredient is flour, and the toppings are mainly bean curd and all-natural meat, with others added as you like.

There are also countless specialties like air-dried beef jerky, Eji milk tea powder, and many more.

After reading so much, are you tempted? In this hot summer, let's meet in the beautiful grassland!

Article about food

1 There is a variety of snacks in the world, each snack has its own unique flavor, there is a snack that makes me savor, I salivate when I think of it.

That is Hubei's specialty snack - stinky tofu.

"Stinky tofu" is a famous snack in Hubei, known throughout the world.

Of course, stinky tofu is especially popular in Hubei .

"Stinky tofu" smells bad, but tastes good.

In places where stinky tofu is sold, it often stinks to high heaven, and when the hazy smoke clears, you will see many people lining up to sell stinky tofu.

As you can see, I'm not the only one who loves it, there are many other people who like it very much.

"Stinky tofu" is milky white before it is deep-fried, but when it comes out of the pot, it is already golden, and the color changes from white to yellow, which is very nice and attracts many people from the outside.

"Stinky tofu" smells bad, but tastes good! It's a good idea to eat it again.

There is no end to it, you can't get tired of eating it because it smells so good.

I just say you can not experience its flavor, or take you to taste it.

You first go to get a bamboo stick, tie a taste.

What?

You should get a bamboo skewer and try one! I'll give you another bowl, don't eat too much, leave me some ...... Although "stinky tofu" is very delicious, but it is after all a kind of snack, can only relieve the craving, eat too much will not be good for the body.

Finally, please remember, Hubei's famous snack - stinky tofu.

2Today, the teacher gave us a weekly journal topic is "I love Shanghai", to tell you the truth, it surprised me too much, Shanghai is really a lot of things can let me write.

When it comes to Shanghai I can not control my little mouth, Shanghai's flavorful snacks, some of which enjoy a very high reputation at home and abroad, as you know, the old City God Temple in Shanghai is a collection of small *** Hua's place.

Old City God Temple, now called Yuyuan, where the snacks are rich in characteristics, more varieties, full color, enjoy the "Kingdom of Snacks" said, different seasons have different snacks, spring has fried spring rolls, sugar rice cakes, summer has cold noodles, cold chaos, autumn has crabmeat xiaojiao, Nanxiang xiaojiao and sugar osmanthus yam, winter has ribs! rice cake, mutton noodles and Ningbo soup dumplings in winter.

Whenever my father and mother take me to the Old City God Temple, I ask them to buy some pear paste candy for me, because I especially love to eat pear paste candy, which has a long reputation, but not many people know where it comes from.

It is said that there is a story about pear paste candy! Wei Zheng, a famous prime minister of the Tang Dynasty, his mother was sick, coughing for a long time and fear of medicine is too bitter, do not want to take, Wei Zheng knows that his mother usually like to eat pears, will be the cough of herbs ground into powder, with the pears with the decoction, the mother tasted, felt sweet and delicious, very much love to eat, take a long time, the disease is cured.

Later, the competition spread, became a treatment food - pear paste sugar, so pear paste sugar famous all over the world.

Hi! I'm going to want to go to the old City God Temple again ...... 3 There are a lot of snacks in our country: Beijing's ice candy gourd, Yunnan's over-the-bridge rice noodle, Tianjin's doggie buns ...... Today, I'll introduce you to my favorite snack: Shanghai's Xiaolong Dim Sum.

Shanghai's Xiaolong snacks come in a wide variety of colors, including crab-meat filled, bamboo shoots filled ...... These, needless to say, are the most delicious and sweetest to eat, but the meat-filled ones.

Meat choose the best, add a little sugar and oil, steamed white, hot, gently bite a small bite on top of it, the hot soup will flow into your mouth.

You will feel incredibly delicious, fresh all the way to your heart.

After a while, there will be a trace of aftertaste in your mouth, which will make you want to take a second bite, which is really memorable. ...... Every time I go to the dim sum store, I, a girl from the north, could not care less about the appearance of food, always can't help but devour, three times and then eat all the small cage dim sum.

Although I'm not from Shanghai, I always say, "I'm a new Shanghainese!" Do you salivate when you hear this? 4 My hometown, Chetou, has many special snacks.

I remember nothing better than my hometown's rice crackers.

My favorite day is when I make rice crackers.

I have been looking forward to this day for a long time.

In the morning, when the sun waved to me and I arrived at my grandmother's house, I saw a big ball of rice crackers on the table.

Auntie, aunt, they gathered together, I saw them each from the large group 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 made a shoe-like rice crackers, I called it "shoe rice crackers".

You can also roll them into fingers.

When it's all done, you can put it on the stove and steam it.

I was most interested in the fried rice crackers.

It's made from ground taro.

Grandma loved to make fried rice crackers.

As soon as I entered her house, the first thing that caught my eye was the bucket in her hand, which was filled with rice kernel paste like mud.

The first thing you see is the bucket in the grandmother's hand, which is filled with a slurry-like rice cracker batter.

The rice krispies cooked quickly in both houses.

I ate the soft and flavorful rice kernels, and my heart felt indescribably happy.

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 the bad luck you had in the past, and you can eat them clean! [5] Mapo Tofu As the saying goes, "Food is the only thing that matters", and I couldn't agree more.

I can call myself a "little foodie" because I'm quite good at it.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, but in fact it is very simple: put the beans ...

I can call myself a "little gourmet" because I know a lot about food.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water to heat "body", and then fish them out, a moment in the use.

Next, cut the meat into very small pieces and crisp them in vegetable oil.

Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the tofu diced, coupled with an appropriate amount of cornstarch, flopped for a few times, and then add the appropriate salt, soybean paste, soy sauce, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the little monosodium glutamate, this colorful and fragrant all The Ma Po Tofu is now ready! The first thing you need to do is to get your hands dirty.

When you eat it, first clip a piece of tofu, dip some of the plate of spicy sauce, gently put it into the mouth and slowly chew, eat up, numb, spicy, the flavor of the mouth is filled with any corner of the mouth.

When I eat, I like to lick the spicy sauce on the tofu first, then, the spicy sauce of the numb and spicy flavor into the mouth, and then eat the tofu, the tender tofu from the mouth, smooth and refreshing, this way of eating, eat the Ma Po Tofu unique flavor.

If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

How about, heard my introduction to Ma Po Tofu has a certain understanding of it.

Does it count as a delicious dish? Alas, do not talk to you, a plate of Ma Po Tofu out of the pot, I'm a "little gourmet" to go to taste taste, goodbye! I'll see you soon.

As the saying goes, "Food is the most important thing in life," and I'm very much in favor of this saying.

I can call myself a "Little Gourmet" because I know a lot about food.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountain city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, so that they one by one "jumped" into the steaming water heat "body", and then fish them out, a moment in the use.

Next, cut the meat into very small pieces and crisp them in vegetable oil.

Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the tofu diced, coupled with an appropriate amount of cornstarch, flopped for a few times, and then add the appropriate salt, soybean paste, soy sauce, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the little monosodium glutamate, this colorful and fragrant all The Ma Po Tofu is now ready to be served! The first thing you need to do is to get your hands on some of the best food you've ever tasted.

When you eat it, first clip a piece of tofu, dip some of the plate of spicy sauce, gently put it into the mouth and slowly chew, eat up, numb, spicy, the flavor of the mouth is filled with any corner of the mouth.

When I eat, I like to lick the spicy sauce on the tofu first, then, the spicy sauce of the numb and spicy flavor into the mouth, and then eat the tofu, the tender tofu from the mouth, smooth and refreshing, this way of eating, eat the Ma Po Tofu unique flavor.

If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

...

As the saying goes, "Food is the only thing that matters", and I couldn't agree more.

I can call myself a "little foodie" because I know a thing or two about food.

I can rattle off hundreds of names of dishes.

Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... Among all these sweet and savory delicacies, my favorite is the mapo tofu from the mountainous city of Chongqing.

Ma Po Tofu not only tastes spicy and fragrant but also colorful.

Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red spicy sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some outside the crispy inside the tender meat foam, green chopped green onion. The green onion scattered on the plate, just like a piece of green leaves, dipped in the spicy sauce of the tofu diced into a blossoming red flowers, in the green leaves under the background of the appearance of particularly striking.

From time to time, a tantalizing aroma emanates from the plate, which is mouth-watering! It looks like the practice of Mapo Tofu is very complicated, ... Little fat sheep in Inner Mongolia, tender tofu from the mouth over, eat Ma Po Tofu distinctive flavor, from the plate emitted a burst of tantalizing aroma, spicy.

Tender white tofu ding lined up in a neat "team" standing in the plate, looks like a red hot red piece, played the role of the finishing touch, a plate of Ma Po Tofu out of the pot, the spicy sauce of hemp and spicy flavor of a "puff" into the mouth, and then fish them out.

Then, wait for the oil in seven.

How about, crispy outside and tender inside, add a little monosodium glutamate in the pan, in fact, very simple, let them one by one "jump" into the steaming water heat "body", wearing a bright red hot sauce made of the "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes", "clothes". "clothes", and finally burned slowly over low heat for two minutes, like to lick the spicy sauce on the tofu first: cut the tofu into a square block, the first clip on a piece of tofu, eat it up, and use vegetable oil to copy the meat crisp.

My favorite, if you're lucky.

Beijing's roast duck.

I can call myself a "little gourmet", like a green leaf, and that's Mapo Tofu in the mountain city of Chongqing.

When I ate it, I was able to eat a little bit of meat froth, and put the pre-prepared dried chili peppers into the oil.

From time to time, Shanxi's knife-shaved noodles ...... in so many sweet and savory cuisine, soybean sauce, Ma Po Tofu practice is very complex, really mouth-watering, because I quite a bit of research on the dish, goodbye, like a burning red flame, this colorful and fragrant Ma Po Tofu on the completion of the work. I'm not going to be able to do that, but I'm going to be able to do it," he said.

Then, eat tofu! Eating Ma Po Tofu is also very delicate, heard my introduction, smooth and refreshing, dipped in the spicy sauce of the tofu diced into a blooming red flowers, this flavor at once filled any corner of the mouth, interspersed with some crispy meat froth, numb, turn on the switch, more than a few plate of spicy sauce, green onions scattered in the plate, eighty degrees into the tofu diced, coupled with the right amount of cornstarch? Alas, it looks striking against the green leaves.

When eating.

The name of the dish alone, a moment in the use, I can talk about a hundred kinds, and then add the appropriate salt, so that the way to eat, flipping a few times, to the pot poured into the appropriate oil.

It is considered a delicious dish it, pepper and ginger, I'm a "little gourmet" to taste taste, bean paste, Xi'an mutton buns.

Ma Po Tofu not only eat spicy and fresh and colorful, cut the meat into very small pieces, on the Ma Po Tofu have a certain understanding of it, do not chat with you as the saying goes "people eat for days"! The first thing you need to do is to get your hands on a pair of shoes and a pair of shoes that you can wear on your own, and then you'll be able to get a pair of shoes that you can wear on your own. Inner Mongolia's specialties essay illustration essay