Explanatory essay about Liangpi delicacies

Today's Liangpi is a specialty of street stalls. Although it is a food on street stalls, it is very popular among people. Bowls of cold skin with delicious flavor and color are really mouth-watering, and my stomach starts to growl again just thinking about it.

Liangpi is also a member of the fan family, but it is wider and whiter than the fan family. The stall owner buys some dry cold skin. After buying it, he boils it in hot water for a while. It should be cooked to just the right degree. Then he puts it in a basin. When the guests arrive, he mixes it with some green coriander and cyan. Cucumbers, yellow bean sprouts, light yellow peanuts, and light red vinegar are sprinkled on top and it looks great.

Mix a bowl of cold skin for you, pour some homemade soup, put some cucumber, mix with coriander, use a spoon to get some peanuts, use chopsticks to pick up some bean sprouts, you can put them in if you like sour ones. Add a little vinegar. If you like it salty, you can add some soy sauce and mix well. If you like spicy food, add some spicy food. This will give you a bowl of colorful snacks. Use your nose to smell it, it must be very fragrant, lick it and it is very delicious, like noodles one by one, you eat them one by one with your mouth, it is very fun, the cold skin is smooth and delicious, you can eat it with your mouth Suck it, the vinegary and spicy flavors come out, and anyone who eats it will be applauded. I like to eat the cool skin which is full of color, flavor and flavor. If you eat cold skin one day, you will definitely be obsessed with its taste. An essay on Shaanxi Liangpi within 300 words

Liangpi looks really good-looking. The white skin has more than a dozen glutens, and there are some juicy cucumbers scattered on the side. It makes people salivate after seeing it. , if you like spicy food, spread a layer of red spicy oil on top, and the color will be more vivid.

Making cold noodles is easy. I saw the master pick up a piece of dough, pick up a knife, and "swish, swish, swish" in five seconds, he cut into strips of noodles, and then mixed in some cucumber. Add some seasonings and mix it and it’s ready! Even though the chef’s work is beautiful, the eating images of those people next to him are truly unprecedented and unprecedented! Picking up the bowl and chopsticks, he wiped out the bowl of cold skin like a whirlwind without caring about anything. While eating, he shouted: "Boss, another bowl!" "Okay!" Ha, this The boss's business is really busy! Finally, I couldn't resist the temptation, so I bought a bowl with 3 yuan. Looking at the watery cold skin, it really looked like a work of art. I wanted to eat it but couldn't bear it, but the saliva went back to my stomach. I didn't care, just fill it up first. As for my stomach, I added a spoonful of spicy oil, picked up the chopsticks, and held up the bowl without caring about my ladylike image. Within three minutes, I swallowed the bowl of cold skin, and I didn’t forget to smack my lips after eating.

As I wrote this, I swallowed my saliva again. Unfortunately, my parents were not at home and the door was locked. It seems that I will not have a good meal today... Hometown Food Liangpi Composition

As the saying goes, "Food is the most important thing for the people", and almost every place has its own characteristics.

Beijing’s roast duck, Xi’an’s mutton steamed buns, Yunnan’s cross-bridge rice noodles, Zhengzhou’s braised noodles, etc., from dinner dishes to street snacks, there are countless of them. No, today My aunt took me to eat my favorite Xiao Long Baozi.

The appearance of Xiaolong Baozi is similar to that of steamed buns, except that it is smaller than steamed buns and the skin is thinner than homemade buns. It also has a white skin, and you can vaguely see the tender meat inside.

Its small and exquisite appearance will make you salivate once you see it. Once, I accidentally discovered that the steamed buns looked like several "little fat dumplings" in the steamer, and they were fragrant. Sleeping in a steamer.

Xiaolongbao is not only interesting to look at, but also very simple to make. If guests come, put the mixed meat filling on the rolled out skin, then gently close it and pinch it. Pinch it, put it in the steamer, steam it for a few minutes, and the sweet and delicious Xiao Long Bao is ready.

Eating Xiao Long Bao is also very particular. When eating Xiao Long Bao, first bite a small mouth on the side of the Xiao Long Bao, blow it slightly to cool it, then suck the soup, and then add the meat. Eat it with the skin on. After you finish one, you can't help but grab another one.

Liangpi's composition

When you mention Shaanxi, you will immediately think of the Terracotta Warriors and Mutton Steamed Buns.

Here I solemnly recommend to you Shaanxi famous food - Hanzhong Liangpi.

My mother is from Shaanxi, so I have been influenced by her since I was a child, and I have a preference for these local snacks.

Everyone knows that Shaanxi people are generous.

So, their food also has local characteristics. I don’t believe you won’t drool when you see the delicious and delicious Hanzhong Liangpi.

Hanzhong Liangpi is crystal clear, clean white and attractive red.

Just one look at it will make you salivate. It not only looks beautiful, but also tastes even better when eaten.

A bowl of fragrant cold skin is placed in front of you, and a burst of aroma hits your nose, making people unable to help but take a deep breath.

He praised: "It smells so good!" He couldn't wait to pick up the chopsticks and mix it well. He took a mouthful of refreshing cold skin and everyone praised its deliciousness. The cold skin stalls in his hometown are generally not big, just a few. With a table, a few stools, and a simple coal stove, you can open a business in a busy city with an area of ??just a few square meters.

Some people come to have a bowl when they are tired from shopping, and some come in twos and threes to treat themselves to a meal.

"Here is a bowl of cold skin.

"Want it hot or cold?" "Cold.

"Okay, you can sit down first. I'll be there soon." That's it.

"The stall owner warmly invites you to sit down, quickly puts some mung bean sprouts in the bowl, tops it with cold skin, and finally adds the cooking water, balsamic vinegar and oily chili according to your personal taste and serves it. Now, you can't even wait two minutes.

The cold skin in my hometown is so delicious. The aroma of chili peppers and the sourness of balsamic vinegar. The chewy cold skin plus the crispness of mung bean sprouts. It is spicy, fragrant, cool and refreshing.

Eat deliciously and smell deliciously.

Eat cold food, want to taste hot food, praise it when you eat it, and don’t forget to take some for your family when you leave.

It doesn’t cost much, is economical and affordable.

Not only children like to eat the cold skin in my hometown, but also the elderly.

If you have tasted it, you will never forget it. If you haven’t tasted it yet, you must try it.

Don’t leave any regrets... My hometown Lintao Liangpi composition

“Food is the most important thing for the people”, every place has its own special snacks, each has its own specialty snacks It has unique charm and unlimited appeal, and among so many delicacies from mountains and seas, only Puyang’s Liangpi has a special liking for me.

Walking on the streets, Liangpi shops are quietly waiting for diners to arrive.

My mother and I walked into one of the stores. The store was crowded, and many people were queuing up with great expectations, waiting for a bowl of cold and refreshing Liangpi.

I couldn’t resist the temptation and quickly joined the waiting team.

Finally, when I got to the counter, I saw the aunt selling cold skins was skillfully operating: with two dexterous hands, she first took out the cold skins, rolled them into wide rolls, and then cut them "dang-dang" with a knife. Cut into strips of about one centimeter, then put them into a prepared bowl, add yellow gluten, green coriander, juicy cucumber shreds, and finally pour the exclusive dense sauce and top with bright red chili. Oil, a fragrance comes to your nose, the cold skin is ready! I watched intently, dazzled and salivating.

Bringing the prepared cold skin to the table, I couldn’t wait to eat it.

Use chopsticks to take a careful bite. In an instant, my whole body was filled with that cool breath. I felt like I was in Antarctica, walking in the ice and snow, skiing on the snow-capped mountains, and dancing with penguins. This feeling cannot be described in words; another bite of the strong gluten seemed to take me to a trampoline, and the bouncing feeling was really pleasant.

A bite of coriander and a bite of cucumber flowed into my mouth along with the smooth cold skin. The light spiciness awakened my taste buds. I finished the remaining half of the bowl in a hurry and wiped it off. Wiping my mouth, I couldn't help but admire: such a cool taste, such rich ingredients, and such a sour and refreshing soup, it's so delicious! I left the Liangpi shop with satisfaction. The crystal clear Liangpi and the unique taste were once again presented in my mind, making me have endless aftertaste. "Next time, I will definitely come here to eat!" I thought.

If you come to Puyang, please try this unique food! Help Mom Buy Liangpi Composition

Among all kinds of snacks, Liangpi is my favorite. Although Liangpi is a famous snack in Shaanxi, it is also very popular here! The cold skin looks really good-looking, with a dozen glutens added to the white skin, and some juicy cucumbers scattered on the edge. It makes people salivate after seeing it. If you like spicy food, spread a layer of red spicy oil on it. layer, the color will be more vivid.

Making cold noodles is easy. I saw the master pick up a piece of dough, pick up a knife, and "swish, swish, swish" in five seconds, he cut into strips of noodles, and then mixed in some cucumber. Add some seasonings and mix it and it’s ready! Regardless of how good the chef's work is, the eating looks of those people next to him are truly unprecedented and unprecedented! Picking up the bowl and chopsticks, he wiped out the bowl of Liangpi like a whirlwind without caring about anything. While eating, he shouted: "Boss, another bowl!" "Okay!" Ha, this The boss's business is really busy! Finally, I couldn't resist the temptation, so I bought a bowl with 3 yuan. Looking at the watery cold skin, it really looked like a work of art. I wanted to eat it but couldn't bear it, but the saliva went back to my stomach. I didn't care, just fill it up first. As for my stomach, I added a spoonful of spicy oil, picked up the chopsticks, and held up the bowl without caring about my ladylike image. Within three minutes, I swallowed the bowl of cold skin, and I didn’t forget to smack my lips after eating. Comments on the essay about Liangpi

"Shanxi Liangpi" The beautiful and culturally rich ancient city of Xi'an is my hometown. There are many snacks in my hometown, among which the meat buns with meat and steamed buns have a long aftertaste, and the mutton soaked steamed buns are even more popular. It makes you eat with relish. But the Liangpi that Xi'an people like to eat all year round is cool and refreshing. Just one look at Liangpi will make your mouth water. The main characteristics of Liangpi are: tendon, thin, thin, and soft. Xi'an Liangpi can be divided into four categories according to different raw materials and preparation methods: Hanzhong rice noodle, Qinzhen rice noodle, Huimin sesame sauce cold noodle, and Qishan rolled noodle skin. My favorite is Hanzhong rice noodle. There is another beautiful and interesting thing about rice noodle. Ancient legend: It is said that rice peel has a history of more than 2,000 years. During the Qin Shihuang period, there was a severe drought and the rice withered. The people were unable to provide good rice to the court. A man named Li Twelve ground rice into flour. The steamed rice skin was presented to Qin Shihuang, who ate it with relish and ordered this delicious dish to be cooked for him every day. Finally, a long-standing traditional snack was formed--rice dough. The production process of Hanzhong rice skin is very particular. There are strict requirements for the process from rice selection to steaming. Only in this way will the rice skin be as white as snow. Coupled with various carefully cooked condiments, you will feel the aroma in your mouth when you taste it. In my heart, I have endless aftertaste. When I say this, I can't help but drool and want to eat it. If you come to my beautiful and ancient hometown------the ancient city of Xi'an, I must treat you to try this snack with Shaanxi characteristics. -------Hanzhong Rice Noodles.... An essay describing the dough method

1. Located in the south of Qinling Mountains and on the bank of Han River, there is a delicacy in Hanzhong called: Hanzhong Noodles.

According to legend, dough dough originated in the Qin and Han Dynasties. It is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips and has a white color. , thin, light, tender, fine, soft, tough and fragrant, supplemented by bean sprouts, spinach, shredded carrots, and mixed with sesame sauce, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt, etc. material.

After mixing, red and green contrast with each other, yellow and white contrast with each other, the color is bright, the food is refreshing, the smell is fragrant, and the flavor is unique.

There are many ways to eat the dough. In addition to eating it cold, it can also be dried and fried. It is white and translucent, crispy and charming, and can be compared with shrimp crackers at banquets.

There are also ways to eat it, such as stir-frying and stewing.

It has long been a favorite local snack with unique flavor.

The original name of dough is "Yu Jing Fen". As the name suggests, it is related to the emperor.

Dough skin, also known as Shaanxi Liangpi, stuffed skin.

Among them, Hanzhong dough has the longest history. Hanzhong dough is a home-cooked snack on the streets of Hanzhong area. It is rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains and is rich in rice. The customs are similar to Sichuan.

Hanzhong noodle has a long history, unique flavor and soft texture. The chili oil is not as strong as Qinzhen Liangpi. It is soft and delicate, with the style of Bashu.

Another type of Qin Town is located in Chang'an County, adjacent to Xi'an. Qin Town has been rich in high-quality Japonica rice since ancient times. It is said that it was a royal tribute during the time of Qin Shihuang.

One year there was a severe drought and no harvest, no rice to pay tribute.

Qin's laws were strict and the villagers were afraid of being punished, so they asked a squire for advice.

The next day, the squire made a plan.

Soak the aged rice overnight, stone grind it into a slurry, precipitate, skim off the supernatant, steam it in a basket, and add various seasonings. This is Qinzhen Liangpi.

Qin Shihuang tasted it and found it soft, smooth, sour and spicy. He was very happy, so he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal food.

Qinzhen’s noodle chili oil is exquisitely made.

Grind chili, pepper, fennel and other spices finely, add them to oil, and simmer them over high heat.

Bright red in color and attractive in spicy aroma.

The Qishan people’s method of making cool pips is very special. The rice noodles and stuffed pips made elsewhere are made by mixing the noodles into a paste and steaming them in a special iron cage.

Qishan rolled noodles are rolled into noodles first, then steamed. After steaming, they are cut into strips slightly wider than the cold noodles. The eating method of Qishan noodles is basically the same as that of rice noodles, but it is different from rice noodles. Yes, the rolled dough has a hard texture, high toughness and gluten.

People in Baoji area like to eat it, and it has also become popular in Xi'an in recent years.

In recent years, some dough merchants have added some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough, adding locally produced Yangxian black rice to make black dough, etc. This makes the original relatively single dough variety more abundant and greatly increases people's appetite.

2. Chenggu Noodles This is my hometown, a place in Hanzhong Basin with thousands of miles of orange sea.

This place is full of beautiful people, outstanding people, mild climate and abundant products.

This is my country’s famous citrus hometown—Chenggu.

When you come to Chenggu in autumn, it would be a pity not to taste the oranges here, and the oranges in Chenggu are the best from Shengxian Village.

The orange has a refreshing taste, thin and juicy skin, early-ripening sweetness, white color and round fruit.

Peel off the orange pieces and reveal them in gauze.

Put it in your mouth, bite it gently and feel the infiltration of the orange juice spreading in your mouth... Strolling among the orange orchards, wandering in the green tide with orange light, You will feel so close to nature.

If you can catch up with the local annual Citrus Festival, it will be even more interesting.

Chenggu’s delicacies include not only oranges, but also specialty snacks such as dough, vegetable tofu, and red tofu.

Steam the milky white rice milk into crystal clear, moderately thick rice skin (dough), add seasonings and top with secret chili oil and enjoy slowly.

While eating the dough, drink tofu, which is made from brine, soy milk, etc., and the tofu contains vegetables, and then take a bite of Shangyuanguanhong, which smells bad but tastes delicious. Tofu, I guarantee you will fall in love with this unique Chenggu snack.

Five thousand years of vicissitudes of life have occurred, and three thousand years since the establishment of the county in the Qin Dynasty, there have been many changes.

Chenggu is also a place with a long history.

When talking about the history of Chenggu, we have to talk about Chenggu’s historical and cultural celebrity-Zhang Qian.

Zhang Qian was born and buried in Chenggu. He made his second trip to the Western Regions more than 2,100 years ago and it took him 17 years to finally open up the world-famous Silk Road.

He is the first person to go to the world! Today, Zhang Qian’s tomb is a key national cultural relic protection unit.

How could Zhang Qian’s birthplace be ordinary among the so-called outstanding people? Here is the Nansha River, a national water conservancy scenic spot with vast expanse of blue waves; Bird Mountain where thousands of herons roost; there are too many legends here and many mysterious buildings are left here: Wulangguan, the birthplace of Earth Mother; Dongyang Palace, a Taoist holy land , "One person attains enlightenment, and chickens and dogs ascend to heaven."

The Shengxian Village and Dengxian Terrace.

Green mountains and green waters line the green screen, and Zhang Qian’s hometown dances in the spring light.

In this Feng Shui treasure land of Qinbaleping and Xuhan siege, not only many myths and legends have been circulated for thousands of years, but also many precious historical and cultural relics have been left behind.

Not to mention Zhang Qian’s tomb, there are more than 60 natural and cultural landscapes that are famous far and wide, such as the Shang Dynasty ruins in Baoshan, Wumenyan in the Western Han Dynasty, Li Gu’s tomb, and the Han family’s ancestral hall in the Ming Dynasty.

Nowadays, the Western Han Expressway has turned the natural chasm into a thoroughfare, making it even more convenient to come to Chenggu.

If you can come to Chenggu, you will be able to appreciate the elegance of the mountain breeze returning twice a day in the vast orange grove; the lingering flow of Xu Han's nine bends flowing eastward; and the perseverance of Zhang Qian's two trips to the Western Regions to create the Silk Road. .

Wouldn’t it be nice to be so comfortable? 3. Chenggu Noodles This is my hometown, a place in the Hanzhong Basin with thousands of miles of orange sea.

This place is full of beautiful people, outstanding people, mild climate and abundant products.

Chenggu has many delicacies, including oranges and other fruits, as well as specialty snacks such as vegetable tofu and red tofu.

But the most famous one is Chenggu noodles.

Chenggu dough is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special basket. After cooling, it is cut into thin strips. It is white, thin, light and It is tender, thin, soft, tough and fragrant, and is supplemented with bean sprouts, spinach, shredded carrots, and seasonings such as sesame paste, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, and refined salt.

After mixing, red and green contrast with each other, yellow and white contrast with each other, bright color, refreshing food, aromatic smell, unique flavor, and can be eaten in stir-fried, braised and other ways.

Such snacks are now available in many places.

Affordable and delicious, another kind is Suining, which is made of two halves of dough, cucumber, and bean sprouts. If we like chili here, you can also add it... Hanzhong snacks - dough Composition

Located in the south of the Qinling Mountains and on the bank of the Han River, there is a delicacy in Hanzhong called: Noodles.

No one has ever tried to verify when and how this snack originated. All they know is that Hanzhong people cannot live without it.

Once you don’t have it for a long time, you will be like a child without its mother. You will always think about it and feel that something is missing in your life, and you will panic! At the end of the new year, whether you are on a business trip, studying, or working outside, when you return to your hometown, as soon as you get off the train or car, you will immediately look at the noodle stall, rush to it impatiently, put your luggage aside, and eat one or two first The bowl of dough comes out of the cage, and then we talk about other things.

It seems that with the enjoyment of the mouth and tongue, all the worries of going out and the deep homesickness have disappeared.

This type of stall is generally not big, and one storefront is enough.

A large stove was set up at the door, with a large pot on the stove, boiling water in the pot, and towering steamers set up layer by layer on the water.

One by one, they were picked up and poured with rice milk and steamed.

There is a stove next to it, and sitting on the stove is a large pot of seasoning soup that has been simmered all night.

There are indeed a lot of good things in it: chopped green onion, ginger, pepper, grass fruits, aniseed and other seasonings, as well as several medicinal materials such as gastrodia elata and angelica.

The dough is actually made of rice, similar to rice noodles in the south.

It is named because it is tender and chewy like fine noodles.

You can cut it into thin pieces like noodles, or you can pour the seasoning soup on it and put it whole in a bowl and mix it up before eating.

You can’t taste the dough without adding chili pepper.

The more particular ones use the best peppers, grind them into flour, add sesame seeds, and then splash hot oil on them. The smell from a distance will whet your appetite. .

So you had to sit down. Who makes your stomach so naughty? You just ate a bowl without realizing it, a bit like Zhu Bajie eating ginseng fruit. He only knows how delicious it is, only knows how to eat it, but forgets to taste it. So you have to have another bowl and savor it carefully.

It’s just that I can’t explain why. It’s not spicy, sour, or numb. I just feel warm in my heart, comfortable in my stomach, fragrant on my tongue, oily but not greasy, refreshing and warm. Heart, it is best to drink a bowl of vegetable tofu, just like drinking coffee with a partner. In a moment, your head and soles will be steaming, and your face will be like a peach blossom.

No wonder the girls in Hanzhong usually look juicy, gentle, and polite, but when it comes to eating dough, they also seem to be quite angry.

After you finish eating and put down two or three yuan, the stall owner will happily bring you a mount - your bicycle or motorcycle, and say: "Slow down!" Come again! With the reform and opening up, this kind of snack from southern Shaanxi has also appeared on the streets of Beijing and the food stalls of Shenzhen.

Not to mention the price, the taste is not very authentic, especially because I am not used to outsiders always calling the dough "liangpi".

Because I always think that the dough tastes better when eaten cold, but the taste is even worse when eaten hot.

Late at night in the middle of winter, the weather is freezing, but the night market is bustling with people.

All just for a bowl of hot noodles that are steamed and sold right away.

In particular, it is an excellent late-night snack for couples. It is steaming hot. You can take a bite of it and I can eat it affectionately. After a few days, it has become a prosperous and sweet meal. Not to mention the sweetness and the beauty! I thought that snacks are snacks after all and cannot be served on a banquet. Unexpectedly, one time at a friend's wedding banquet, I unexpectedly saw the dough. It was surrounded by a circle of oily meat and covered with dough. A large piece of lettuce leaf, dotted with many cherries, lotus seeds and the like. For a moment, it took up all the color, fragrance and flavor. Within two minutes of the big plate being served, it was all eaten up by one person and two chopsticks. , but I always feel that noodles are after all a common people’s food, so it’s better not to wear those noble and gorgeous clothes. Comments on the essay about Liangpi

But when the bride and groom exchange rings At that moment, her heart ached.

She said that the saddest thing is not that the person you love doesn't love you back, but that the person who has loved you for many years turns around and leaves.

When you see the person who said he loves you and will wait for you forever, putting a ring on another girl’s ring finger, you can hear your own heartbreak.

Today’s protagonist is not you.

Today's Liangpi is a specialty of street stalls. Although it is a food on street stalls, it is very popular among people.

Bowls of delicious cold skin are really mouth-watering, and my stomach starts to growl again just thinking about them.

Liangpi is also a member of the fan family, but it is wider and whiter than the fan family.

The stall owner buys some dry cold skin. After buying it, he boils it in hot water for a while. It needs to be cooked to just the right degree. Then he puts it in a basin and mixes it with it when the guests arrive. Some green coriander, green cucumber, yellow bean sprouts, light yellow peanuts, and light red vinegar are sprinkled on top and it looks great.

Mix a bowl of cold skin for you, pour some homemade soup, put some cucumber, mix with coriander, use a spoon to get some peanuts, use chopsticks to pick up some bean sprouts, you can put them in if you like sour ones. Add a little vinegar. If you like it salty, you can add some soy sauce and mix well.

If you like spicy food, you can add some spicy food.

This way you can see a bowl of colorful snacks.

Use your nose to smell it, it must be very fragrant, lick it and it is very delicious, like noodles one by one, eat them one by one with your mouth, it is so fun, the cold skin is smooth It's refreshing and delicious. When you suck it with your mouth, all the vinegar and spiciness come out. Anyone who eats it will be happy.

I really like to eat the cool skin which is full of color, flavor and flavor.

If you eat cold skin one day, you will definitely be obsessed with its taste.

...

Please indicate the source for reprinting: Composition Network? An explanatory composition about Liangpi delicacies