I like to write a snack composition about 400 in my hometown (jiaozi).

In my opinion, the taste of Nian is concentrated on the tip of the tongue. Year after year, we grow in the taste of this year. Although there is an old saying that "when you enter the twelfth lunar month, it is the New Year", at present, the excitement of the New Year seems to have started at an early age. Jiaozi unveiled her veil for the first time at the beginning of the grand Spring Festival. Jiaozi will always be the most important role in China's New Year dinner table. Jiaozi means to make friends when you are young. No matter how the year passes, jiaozi in the Spring Festival will always be a year-end feast for the whole family. "Comfortable but lying down, delicious but jiaozi." Jiaozi is delicious, and the stuffing in jiaozi is changeable, which makes people never tire of eating more. In my hometown, dumpling stuffing is always a classic leek pork stuffing. The leek is tender and juicy, and the leek just bought and picked is greener. The family sat together, with some newspapers on the ground, picking leeks together. The taste of the year and the taste of home are here, slowly sublimating. Pork is best cut by hand and can be chewed clearly one by one. It's better to have some fat. The fat but not greasy pork combined with the fresh fragrance of leeks perfectly explained the taste of that year. Jiaozi is the best combination of leek and pork, but the jiaozi you want to eat at midnight on New Year's Eve is vegetarian. The older generation said that this symbolizes simplicity and peace in the coming year. I don't quite believe this statement, but jiaozi with plain stuffing is really tasty. Chop carrots, vermicelli and tofu, spread an egg roll and cut it into small pieces, and sometimes add some fungus. Vegetarian dumpling stuffing can't get rid of this set, but these simple ingredients can set off delicious stuffing. Vegetarian stuffing is not as strong as meat stuffing, but it has a light feeling, which can also play a good regulatory role in the big fish and big meat in the Spring Festival. However, what puzzles me is that sometimes vegetarian stuffing is also called vegetarian stuffing-perhaps vegetarian stuffing is just people's sustenance for a better life and the satisfaction of early adopters. Dumpling skins are also very particular. You have to use dead noodles, that's for sure. If you put yeast, it will turn into boiled buns. In recent years, a new kind of "jiaozi powder" has been developed, which is said to be specially used to make dough. In fact, it tastes chewy and is no different from ordinary dumpling wrappers. Rolling noodles is really a craft. It pays attention to the thick middle and thin sides. It's not easy to roll fast and well. Now the butcher shop sells dumpling skins pressed by machines, and some flour is thrown between the two skins, which looks lifeless and tastes ordinary. Whenever I eat jiaozi, I always drink a bowl of clear soup cooked by jiaozi, saying that "the original soup becomes the original dish". In fact, regardless of nutrition, clear soup tastes good: the color of clear soup is light yellow with the flavor of whole grains, and the taste is as light as dumpling skin and as delicious as jiaozi meat-so when making jiaozi, jiaozi is still essential! After drinking a bowl of soup, I felt warm all over, and the cold dissipated, which also diluted the salty taste of eating jiaozi just now.

Enthusiastic users | 2015-01-1

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answer

I think there are only three kinds of good eaters, one is hungry, just for food; Both are delicious, carefully selected and mouth-watering delicacies; Moreover, not for hunger, not for taste, the only way to attract them is the affection in food.

Home on the tip of the tongue has a unique taste, just like a wisp of light clouds and smoke, which is faint in my heart.

In the rainy season in the south of the Yangtze River, a few blue tiles are about to drip, and they quietly turn into a quiet alley according to the misty clouds. Moss slippery as mud, I can't help but slow down, smell the fragrance of grass and wild flowers, listen to the crisp rain, and gradually see familiar figures. "grandma!" The old man went to meet him. After a while, I came into the room and a grass came against my face. "Eat the Youth League!" I couldn't wait to pick up one and take a bite. "It's delicious!" I saw the wrinkles on grandma's face like a clear spring after the rain, rippling with ripples of joy.

In early spring, wormwood, the spilled juice after gentle kneading, mixed with rice flour and delicious stuffing, is slowly steamed in a steamer, slowly steaming out the breath of spring and the taste of family. It never occurred to me that this taste is so strong that I can't forget it for a long time.

There is a conch at home, and I often put it in my play hand and put it in my ear. Unexpectedly, the familiar and distant sound of the sea reminds people of going back to grandma's house in the past. Around the Spring Festival, lanterns and colorful decorations are hung, and the countryside is also full of excitement. Dreaming of going back to my hometown is a whisper that many wanderers eagerly expect: "The local accent has not changed."