Comments on food reports

I have seven or eight short articles about food for you. I hope you can use them.

Delicious steamed buns

People often say that steamed buns are delicious, but I haven't tasted them and I don't know what they taste. This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat. I finally got what I wanted that day. Steamed bread is whisked, thin skin, there seems to be a bag of juice inside. They are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and the fragrance at the top of the tower overflows with the wind, shaped like steamed bread. No wonder it's called steamed buns. Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up. I can't wait to swallow the whole steamed bread in one gulp. A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down. Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe. I dipped it in a little vinegar and put it in my mouth. The meat is loose and soft. As soon as I chewed it, its meat suddenly loosened and it was delicious. My mother said, "To eat steamed stuffed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. I really don't know if I won't eat steamed stuffed bun for a while, but once I eat it, I won't forget it. I wolfed it down. Its meat is full, and a mouthful of fresh, thick and salty makes you want to eat. So I pestered my mother to buy another guest. How can I put it down when my aunt brought it with a smile? After eating one mouthful after another, I was full of fragrance and smacked my lips. I couldn't help but admire: "Beauty! It's really delicious. " In the blink of an eye, I destroyed it again. I touched my bulging belly and licked my mouth. I was still unfinished. How's it going? Are you excited? Actions speak louder than actions. Go to your hometown to eat steamed buns!

Deep-Fried Fermented Tofu

This is the unique local snacks in Jiangnan in winter.

When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu. The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.

The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a careful bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating but swallowing, and your tongue is rolling.

Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears were mixed, and they were hot and sweaty. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it So the old man consumes a bottle of Chili sauce every day.

At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend. I will restrain myself from running there for fear of long hooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.

It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.

Pork bone porridge

I've only eaten meat and bone porridge once.

It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way for fear that she would suddenly change her mind.

Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was full. Everyone is sipping this meat and bone porridge, which seems really delicious.

The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 40-year-old woman with ear-long hair and a black hairpin carefully pinned behind her ear. I was afraid that menstruation would get cold feet and run away, so I quickly made my own decision and said, "Yes, yes." As a result, menstruation got two dirty eyes. "Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few pieces of meat and bones. I tasted it carefully, well, it was fragrant and sticky. You really don't have to "eat", just drink. I just stood by the big stove, holding a big bowl, hula hula drinking the meat and bone porridge for the first time in my life Finally, I bit those bones like a puppy. That bowl of porridge cost my aunt 5 cents.

Later, my aunt told me that cooking meat and bones was very troublesome. First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke. The key is to master the heat and slow it down. Finally, add salt and monosodium glutamate. Therefore, it is time-consuming and laborious for ordinary families not to make meat and bone porridge and not to drink it. She also warned me not to eat more meat and bone porridge in the street, because some bosses would put the bones eaten by their guests back in the pot to save money. I don't know whether what she said is true or not. Anyway, since then, I have never eaten meat and bone porridge again, not because I was afraid of being unsanitary, but because I didn't have enough money in my pocket to distribute.

But I often go to that meat and bone porridge shop, mainly to see how they handle the finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and eat a bowl." Then I ran away.

Yangchun noodles

Yangchun noodles have a nice name and a noble appearance. In fact, it is the favorite pasta of Jiangnan people, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks the waiter to deliver lunch, which is Yangchun noodles. It can be seen that Yangchun noodles belong to the patent of working people. As for why you chose the name Yangchun Baixue, it may be antonym, but I am sure that the person who takes this name is by no means Xialiba.

More than twenty years ago, my uncle's family seemed to like to eat Yangchun noodles. Every Sunday, my uncle will definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodles. My two cousins are in high spirits, but I don't like them very much There is nothing on Yangchun noodles except some chopped green onion. It's bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least there is meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are all over, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to eat with my uncle's family every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. I don't have to tell him every time I come, and it will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy voice. Whenever this time, I look at the sunny face in front of me and pull a long face.

Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people rushed to drink soup. I don't think my uncles eat this kind of noodles. But anyway, I'm not interested in Yangchun noodles. I lost my appetite as early as twenty years ago.

In winter, the light cake master is happier, keeping the stove warm, but in summer he is bitter, shirtless or sweating, and the sweat drips on the stove. I dare not buy it, because there must be the sweat of the pastry chef.

Some time ago, I mentioned the light cakes in Fujian's "hometown". They all said that they were delicious and good for teeth. Chewing regularly is definitely better than "white arrow" and "green arrow". But I don't know if there is one now. I haven't eaten for years. I hope I can see this kind of light cake oven on a street corner in Fuzhou.

wonton

I don't think there are any snacks so popular and varied as wonton. Wonton is called flat meat in Fujian; In Sichuan, it is called wonton soup; It is called wonton in Guangxi, Yunnan; Only in Jiangnan is it called wonton.

The content is similar, but the form is somewhat different. Fujian wonton pays attention to freshness, and adding shrimp oil is a major feature. When I was a child, I was always paid for wonton by my mother who liked wonton. What you buy is experience. I know the wonton in the street is too thick, and I have to fill it with boiling water after eating it. The wonton at the end of the street tastes good, but the skin is not meat; The best one is a "wild" shop a few blocks away. It is called wild because it won't open if it is opened, as if it is entirely up to the owner's interest. The wonton in this house is the most authentic. Every wonton is white and transparent, with a little red meat filling looming in the middle and a few chopped green onion, just like a pool of white lotus in autumn water. Wonton in Fujian is generally frugal. A stick is inserted into minced meat and turned over on the skin of wonton, and a wonton is ready. Often a plate of minced meat can fix the wonton that you want to sell in a day. People who eat wonton are usually girls. They can slowly tilt their orchid fingers, carefully scoop up wonton with a small spoon and send it to the small mouth of cherry, regardless of gains and losses. Therefore, compared with other snacks, Fujian wonton is more feminine.

Sichuan wonton is different and full of masculinity. First of all, there is no soup, and second, it is too spicy to forget. That year, I went to Chengdu for investigation and paid a special visit to "Chaoshou". Who knows, a few dry jiaozi-shaped wonton were served with a layer of red pepper oil on them. With my spicy knowledge, I swallowed this bowl of "fried hands" with difficulty. As a result, I can't remember whether it tastes other than spicy.

Wonton is the most common snack in Jiangnan area. There are two kinds of wonton here: big wonton and small wonton. There are many fillings in big wonton, including fresh meat and vegetables, but it is not as thick as jiaozi in the north. Jiangnan people always refuse to do jiaozi style like northerners, and always want to keep the tradition of wonton, no matter how big it is, the true colors of Xiaojiabiyu will not change. Jiangnan Big Wonton is an enlarged small Wonton, which looks like a nun's hat. The soup is full, and most people will feel full after eating a bowl.

Authentic Jiangnan wonton is the most Jiangnan cultural flavor. The skin is so delicate that you can see the pattern in the bowl when you stick it on it. Really as thin as cicada. The meat should be lean, carefully processed and without residue. After the wonton is cooked, the skin is glittering and translucent, "white inside and red inside, different from each other", like a beautiful white butterfly. At this time, the attention will not be eating. But now there are not many such small wonton, and people who cook and eat seem to have lost this delicate mood. Instead, the streets are full of all kinds of popular wonton. Simply wrap it, don't even roll the skin after eating, buy ready-made ones.

When I was studying in the north, I missed wonton (from Jiangnan, Fujian) and gnashed my teeth. The students in the north disagreed and said, what's delicious about that? Clear soup and thin water are not as good as our northern jiaozi.

Yes, be realistic and eat northern jiaozi; If you want to be slim, eat Jiangnan wonton.

"Mutton kebab" is very strange. I never eat mutton, but I always accept mutton skewers.

The first time I ate mutton kebabs was in Beijing. That day, I came out of the Beijing Library and went to the vicinity of Baishiqiao, where there was a restaurant and a food stall. First, I bought imitation food Wowotou and ate sour water. After complaining about the appetite of Empress Dowager Cixi, I stood in front of the kebab booth. I didn't want to eat it at first, but I was really attracted by the delicious taste.

My classmate is also a southerner and doesn't eat mutton, but I admire his spirit of daring to think and do. He bought three strings first, and then said, "I'll eat first." He took a careful bite, rolled his eyes, and then accelerated the frequency. I stared at his upturned mouth and asked, "Hey, don't worry, is it delicious?" He ate three strings in one breath, then touched his stomach and said with satisfaction, "It's silly not to eat." Take out your money quickly and grab one in each hand. Bite this string down, bite that string down, it is really delicious, fat but not greasy, full of burnt fragrance, and there is a unique, unspeakable strange smell (later I heard from my classmates in Xinjiang that it is the smell of cumin). We just eat while walking, eat and buy on the spot. There are mutton kebabs everywhere anyway. Even if we are full, we will smell like sheep. We can't eat any more. If you eat again, you will become a grassland herder.

Originally, I thought mutton kebabs were so delicious, but my classmates in Xinjiang said: What kind of mutton kebabs is that? What is really delicious is the mutton skewers in Xinjiang, which is the hometown of mutton skewers. It's the first time I envy Xinjiang people so much, and I really think Xinjiang is a good place.

We have no chance to go to Xinjiang, so let's treat Beijing kebabs as Xinjiang's.

After returning to the south, I have seen mutton kebabs, but they are not only small in appearance, but also completely different in taste. If the kebabs in Beijing are imitation famous brands, then the kebabs in the south are fake and shoddy. There are exceptions. On a business trip to Nanjing, I found a long-lost mutton string in Xinjiekou. The taste and appearance are the same as those in Beijing. Once again, I stood on the street in Nanjing, chewing rudely. As long as you go to Nanjing in the future, you must try your best to sneak into Xinjiekou to play.

But I am always unwilling. I always encourage my boss when I have nothing to do: "Let's go to Urumqi to open a reader and author association, too?"

Pita Bread Soaked in Lamb Soup

With the bottom of mutton kebabs, it seems that you have the courage to go to Xi 'an to eat mutton buns.

I have seen the heroic terracotta warriors and horses, touched Yang Guifei's bath, evaded the pursuit of small traders, eaten strawberries just picked from the fields, and of course climbed the Big Wild Goose Pagoda and the ancient bell tower. Next, it's time to taste Xi snacks.

The most representative snacks in Xi are Chinese hamburger and mutton bread in soup. However, I didn't even look at the meat pie. The big cake was stuffed with a large piece of fat, and the fat was dripping. Although the owner of the meat loaf said it was delicious, I just couldn't eat it. I am not afraid of being fat, but I have never eaten fat since I was a child. Chinese hamburger has been given up, but mutton bread in soup must be eaten.

So I went to look for it. Tired of visiting the Drum Tower, I sat down at a stall. After sitting down, I found an old man across the street absorbed in his work: breaking a hard steamed bread into particles. He broke off slowly and intently, and the falling powder was stuck in his mouth with his little finger. What is he doing? Is it bad mouth? Just thinking about it, I saw the old man pour the broken products into a sea bowl full of thick soup, and the bowl of thick soup suddenly turned into a bowl of paste. The old man finished the bowl of paste with relish, stood up, wiped the residue on his beard, and had a big meal loudly, his face brimming with happiness. Suddenly I seemed to understand something, so I quickly found a buddy and asked, "What is that?" "Mutton paomo." God, this muddleheaded thing is the famous mutton bread in soup? When I was young, I hated putting steamed bread in soup. It's too soft to reach and tastes tasteless. No matter how delicious steamed bread is, no matter how delicious soup is, it's all mud.

So unfortunately, the biggest gain in Xi 'an was to buy a bunch of folk handicrafts, but it was blank when I ate them.

After reading "Shaanxi Snacks" written by Jia Pingwa, I spent a lot of pen and ink to describe the wonderful mutton buns, but I was still not provoked by him. This is rare in the history of reading books about eating.

Korea cold noodles

When I first arrived in the northeast, I was surprised to see authentic Koreans and Korean characters for the first time. It's not surprising that I watched too much later. Then I began to wonder how to learn more about Korean national culture, such as their food culture, and more specifically, how to eat all the Korean snack bars around the school.

So, I first went to the kimchi stall for a reconnaissance, became friends with the Korean grandmother who bought kimchi, and asked, "What does Dolaji mean?" The Korean old lady is really as kind as the old lady in the surprise. She not only patiently answered my questions about kindergarten level, but also recommended me to buy the representative work of kimchi-Platycodon grandiflorum. I have tasted platycodon grandiflorum and have confidence in Korean snacks.

It was MINUS 18 that day, and it was already a gray world outside the house. When you come out of the bathhouse, your hair will soon freeze into sticks. I don't feel cold, just thirsty. I looked everywhere for water, and later found the cover of "Korean Cold Noodles" fluttering in the wind. Cold noodles? Just to quench my thirst. It's already a wedding, and everyone is holding sea bowls and filling their stomachs with cold noodles, which is very comfortable. So I ordered a bowl, too. When serving, I felt something was wrong. The bright red noodle soup is very quiet. Of course, noodles lurk at the bottom of the soup, but this soup seems to have just come out of tap water and smells like bleach. Doubt turned into doubt. I am really thirsty. I will drink it whether I like it or not. As a result, my thirst was relieved, but the residual temperature in my body was taken away. Run all the way back to the dormitory, cover the hot water bottle, pour boiling water, and it takes a long time to melt the ice in your stomach.

I made a fatal mistake. Northeasters and southerners are different from each other. They can eat frozen pears and popsicles in the ice and snow, because they have a strong stomach that has been exercised since childhood. So they can eat cold noodles wrapped in big cotton-padded jackets, and I can only wear short sleeves.

However, I still have no courage to taste Korean cold noodles anymore. Even at the thought of these four words, my stomach began to get cold.

Don't blame North Korea for being cold-faced, blame yourself.

Red-Cooked Chicken, Daokou Style

I am ashamed to say that I have been studying abroad for several years, and most of my attention is spent on eating. The reasons are as follows: First, the boring meals in the school cafeteria often make them hungry; The second is caused by nature. "Food is the most important thing for the people", and I am no exception.

So, shortly after I arrived in Changchun, I found that "Daokou Roast Chicken" was quite distinctive and was busy visiting it myself. Sure enough, the roast chicken in the window is tender and tender, Huang Cancan's, warm and fragrant, and people who buy roast chicken line up in a long line, which further confirms that this roast chicken really deserves its reputation. In the next three years, as long as there is some money in my wallet, I will rush to the roast chicken shop and buy half a chicken if I can't afford a whole one. Buy chicken offal (chicken liver, eggs, etc. It's cheap and delicious, and it's the favorite thing for poor students. The joy of walking with a small bag of roast chicken is beyond words, only how wonderful it is to live at that moment. At this time, if you overcome dyslexia, no matter how thick the brick is, you can "chew" it down effortlessly. This is the power of "crossing the roast chicken" Sometimes, people's appetite is much more important than their brains. In other words, even matter can sometimes rudely overcome spirit.

Every time the female compatriots in the dormitory celebrate their birthdays, they will buy a "cross roast chicken" for everyone without exception. After the chicken is served, often before the plastic bag is opened, everyone has already picked up the guy and is eager to try. The delicious, hot roast chicken was so tender that even the bones were crisp, and a piece of chicken slipped into the stomach before it could stay on the tongue. At this time, brothers and sisters often find the fragrance and come uninvited. When they say "Happy Birthday", they will sit down and munch. At that time, brothers and sisters wanted to do things, or conversely, begged us to do things, all of which were out of the box: a roast chicken at the intersection.

Three years in Changchun can be said to be spent in the fragrance of "Daokou roast chicken". Although we can't eat it often, the fragrance wafting from the roast chicken shop not far from school every day makes our reading life interesting. )

When I was about to graduate, I was told that there was a pie shop specializing in making meat pies, which was too good to mention. Unfortunately, there is no chance. Otherwise, there will be something delicious for me to eat.

When the wheat was ripe, I went out and passed a small town in the south. Fortunately, I ate a delicious food that was printed in my mind since I was a child-grinding. Eating this long-lost food, the deep longing for it in those days can not help but reappear in my heart. It was my childhood, a hard time in the countryside, and the rural people lived a life without food. People tried their best to eat everything they could, even the old elm tree in front of the door was not spared. People peel off the bark and use it as food in their mouths. Nevertheless, it is still difficult to solve the problem of hunger. Mom couldn't bear to let us starve, so she made a wish early: run us over. We are all sincerely happy. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not yet fully mature, which is the best time to grind it. Under the guidance of my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict and tender, because the wheat pulp has not solidified; Not even when you are old, because the wheat is too dry when it is ripe. Be sure to choose those mature, not completely dried, green and full-bodied wheat with a certain hardness. Mother can't bear to part with Dora, because it will be our family's meal. When we came home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.

First pinch off the ears of wheat one by one, then stew them in a pot and pinch them into grains. I couldn't help being hungry before all the processes were finished, so I stuffed a handful of wheat into my mouth. After my mother's repeated persuasion, I stopped eating. When all the ears of wheat were ground into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the washed wheat grains on the millstone, insert an orange stalk on the millstone, and we push and pull together with our mother and turn around the millstone. Because there are copper coins between the two millstones and there is a certain gap between the millstones, it takes less effort to push them than to grind them. Even so, we tried our best. Wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.

Our faces are sweaty, but we are in a good mood, because we will be full soon and it is good food. We are sweating more and more, and the small papers around the millstone are piled up at random. When all the wheat grains on the millstone are finished, we won't breathe.

Mother gently swept the small papers around the millstones with a broom, lifted the upper fan of the stone mill and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see clearly what auxiliary materials my mother had prepared (maybe some garlic juice or something, and there was nothing delicious in those days) that I wolfed it down. That feeling is really better than eating a French dinner!

Time flies, and this unforgettable childhood has become the past. With the improvement of people's living standards and the progress of science and technology, various traditional and foreign famous foods have also been put on the table of ordinary people's homes. People can enjoy delicious food in their spare time, but for me, the most unforgettable thing is to eat the mill made with my mother, which is probably unprecedented in today's world.

May all people no longer feel like me, and may all people grind, turn and taste the delicious food in this world with a quiet heart!

Duck blood soup fans

Duck blood vermicelli soup is a famous flavor snack here. O duck blood vermicelli soup tastes good and looks good. O glittering fans are soaked in beige soup. Red duck blood with yellow avocado, green coriander, brown duck liver and white duck intestines scattered among them. It's really a curtain! The method of duck blood vermicelli soup is very simple: when a guest comes, grab a handful of washed vermicelli and put it in a bamboo colander, shake it back and forth in the hot soup, scald it for a minute or two, pour the vermicelli of the scalded book into a bowl, then take out some duck blood and avocado, add the soup, sprinkle with chopped cooked duck intestines, duck liver and coriander, and for those who like spicy food, pour a spoonful of red spicy oil and a bowl of duck blood vermicelli soup. After eating avocado, duck liver and duck blood, I first licked its "coarse" taste with my tongue, and then chewed it carefully to taste its "fine" taste. O one day when I was eating duck blood vermicelli soup, it splashed my face and made me flustered. O Since then, I have given duck blood vermicelli soup a different name-"Hua Le" o.

yangcheng lake hairy crab

Yangcheng Lake hairy crabs are our famous specialty. Not only Suzhou people love to eat, but also people all over the country love to eat.

One day there were guests at home, and my mother bought ten hairy crabs from outside. After I bought it, my mother put the hairy crabs in the water. During this time, I lay by the pool and watched them quietly. They are dark gray, with two big pliers and eight small feet. Its two big pliers are waving hard, as if to have a fierce battle with me.

At the beginning of cooking, mother puts the water in the pot and cooks it for 9~ 10 minutes. After the water boiled, my mother put them into the pot one by one. Gradually, their color changed from dark gray to light yellow, and then from light yellow to deep red. Cook it for a while and it will be completely cooked. Mother opened the lid of the pot, and a fragrant smell came to the nose. I swallowed hard, and then my mother put them on the plate. A plate of hairy crabs with attractive color and good taste appeared in front of me.

Mother put the plate on the table. I can't wait to catch one and eat it with relish. I first pulled down two big pliers and eight small feet, took a bite back and forth, and took another bite. The white and tender crab meat slipped into my mouth. The meat in the tongs is very delicate and tender, and melts in the mouth. Then I opened the crab cover, and the crab yellow inside was golden yellow. As soon as I smoked, crab roe went into my mouth. It tastes great! Finally, I divided the crab in two and chewed it slowly. . . . . .

Yangcheng Lake hairy crabs taste delicious! Unforgettable and full of praise. It is a real Suzhou specialty!