Notes on Yangzhou

Yangzhou is the most famous teahouse; Both morning and afternoon are full. Eat the most patterns. After sitting down to make tea, some people sell odds and ends, with a dim wicker basket on their arms, which contains some small steamed buns, such as melon seeds, peanuts, fried salt beans and so on. There are also people who fry ginkgo, and the ginkgo on the iron pot explodes, and the sound of a shovel. I have to tell him before I fire you. The shell of the cooking dish exploded, revealing Huang Liangren, and the shovel was delivered in the wire cover, which was hot and delicious. There is also a seller of spiced beef, let him catch some and spread them on dried lotus leaves; Ask the waiter to bring some good soy sauce, mix it and eat it slowly, or buy some white wine in bits and pieces-Yangzhou usually drinks white wine-and drink it. It's called a teahouse perm. Beiping now eats dried silk, which is called boiled dried silk; That's strong. It's a good dish, but it's not necessarily suitable for snacks. First, cut a large square piece of dried white tofu into thin slices quickly, then cut it into filaments, put it in a small bowl and pour it thoroughly with boiling water until the dried silk is cooked; Squeeze the water out and make it into a cone, then pour sesame sauce on it, and put a pinch of dried shrimps and shredded bamboo shoots on the tip. It's too late to say now, but it's too soon. I just took a look at the dried tofu and arrived in the blink of an eye. Perm dry silk is very clean and won't prevent you from eating anything else. Then it's time for dessert. Jiaozi sold by Huaiyang Restaurant in Beiping is sincere and delicious, which is rare in Yangzhou. That's really the name of Huaiyin. Yangzhou shouldn't prey on beauty. Steamed snacks in Yangzhou include meat stuffing, crab stuffing and bamboo shoots stuffing. Needless to say, the most delicious food is steamed stuffed bun with vegetables and steamed bread with dried vegetables. Choose the most tender vegetables, chop them into mud, add a little sugar and a little oil, steam them until they are cooked and scalded, and melt in the mouth, leaving some aftertaste. Chop the dried vegetables, add a little sugar and oil, and do it just right. Chew carefully, and you can chew out a little aftertaste of olives. So you can't eat too much. If there is a dinner party, you can go there sometime. But only an experienced tea drinker would be so cautious; Occasionally, the locals and foreigners in the teahouse couldn't help wolfing down their food, and when they arrived, they came out clutching their stomachs.

Appreciate:

This paragraph is the original text of Yangzhou Teahouse. In this passage, the author describes the process of making snacks by Yangzhou teahouse master through delicate writing, showing the chef's superb skills.

First of all, the author uses profile description to compare the popularity and food of Yangzhou teahouse. The author used a series of verbs when writing perm-dried silk: cut, pour, force, slap, pour and let go, which vividly showed the characteristics of the teahouse owner's superb skills and quick hands and feet.

I think this article is very vivid. It not only introduces the dim sum in the teahouse, but also compares it with the food in Beiping (Beijing), highlighting that the reputation of Yangzhou teahouse is not groundless. Even I, a reader, felt the charm of Yangzhou Teahouse and learned about Yangzhou's special cuisine.