A 600-word composition on Changsha travel notes

Changsha, located in Hunan Province, is a city with important historical significance and cultural atmosphere. The Hunan cuisine and special snacks in Old Changsha will make your mouth water. The following is a 600-word travel diary of Changsha.

I went to Changsha for three days and it rained for three days, but not too much. I was walking on the road, and when I got up, it suddenly became densely packed. You run under the eaves, and after a while, it stops again.

I was in a hurry when I went out and didn’t bring an umbrella. Perhaps Changsha people know the weather in Changsha best. They know that we outsiders from all over the world don’t have the necessary rain gear and it rains when we get to the ground. Therefore, my impression of Changsha started from the rain.

It was wet from the rain, so I washed a handful of towels and didn't dry them for two days. I lived in a dark room on the first floor. When I come into the house during the day, I have to turn on the lights. The chill brought by the air conditioner in the north is dry. When I wake up all night, my mouth is dry and I want to drink water. The cool breeze sent by the air conditioner in the south is wet and cold, and it stays in the room with a low tone and a cool sound; no, it is sticky and wet.

It is easy to attract mosquitoes when it is humid. There is a mosquito net hanging on the bed, which can be opened on three sides. Northerners were not used to it and some quit. I was bitten while sleeping inside in the middle of the night. When I woke up, I found several large mosquitoes with big feet, long legs, and purple abdomens. I struggled with them for a long time and there are some bright red marks on my hands and account.

In places with a lot of rain, the vegetation is also full and lush. When the rain stopped, I visited the garden. The petals and leaves are covered with raindrops. The large lawn of the playground is full of green eyes, and my eyes look very comfortable.

The next morning, while waiting, I ran three times around the playground. Suddenly, the rain came, but I didn't want to walk back. When we got to the restaurant downstairs, sweat and rain mixed together and kept dripping down, but I felt a refreshing feeling.

The food in Changsha comes in the morning, and the bowl of noodles looks like noodles. My colleague thought it was noodles, but after eating it he realized it was rice noodles. No wonder the noodles in Changsha are the same as those in my hometown. They are generally narrow strips, while the noodles are round, which is exactly the opposite of the noodles in my hometown.

Changsha rice noodles are more crystal clear than noodles, the soup is clear and the noodles are smooth and tender. I can’t forget it to this day. If I have the chance to go to Changsha again, I will definitely have another bowl of rice noodles. In my hometown, I don’t eat much flour. It’s hard, fried, sticky, and soupy. There is a Guilin home-cooked restaurant on Wei Zi Avenue, just opposite the unit. There is fried rice noodles, which are wide noodles that are very oily and greasy. I go there mainly for the rice. The steamed rice looks like home-cooked rice but tastes great.

In general, in the south, whether it is the water towns south of the Yangtze River, coastal cities, or both sides of the river, people are relatively proficient in making fish. A piece of stewed fish soup was served during the dinner. The whole fish was scattered in a porcelain bowl, which was filled with spoons. When you eat it, you can feel the small fish bones mixed in. The fish bones are crispy and soft and do not affect swallowing. We were sitting at a table from another province. The whole fish on the table didn't move much, but the bowl of fish was bottomed out.

How can you go to Changsha without trying stinky tofu? I went looking for it the first night. I want to taste authentic food. I went to their local food stall to try it out, and you may find something unexpected. The stinky tofu tour is in the east, not the west. I folded it twice and asked the master at the door to find the nearest one.

Changsha’s stinky tofu doesn’t stink. The whole piece of stinky tofu was fried, and the skin of the fried stinky tofu was broken on one side. You add the offal to the stinky tofu, pour the juice on it, chew the whole tofu and the soup together, and it wants to flow out of your mouth. Different from the stinky tofu sold locally in Changsha, the local stinky tofu is intact as a whole, and the thick juice is poured on the outside to ensure that the stinky tofu is truly tender and smooth. As for the Changsha stinky tofu, I only tasted the crispy on the outside and tender on the inside. The tender inside has been replaced with stuffed offal, which has a unique flavor.

When I went back, I bought two packs of Hunan roll tea in my name. I saw tea leaves rolled in Wang Zengqi's "Food", and read in the book "Tea" edited by Ye Yu that it is not tea in the ordinary sense, but made of peanuts, sesame seeds, glutinous rice, soybeans, and ginger. , green tea and other ground powder, divided into two types: sweet and sweet.

Looking back now, my trip to Changsha is still worth writing about. Most of my travel notes and travel notes were written over a period of time, and memory itself has a filtering function. Most of what we can write down is beautiful, and what we write down is also an unforgettable mark of the journey.