Danyang mutton noodles essay

1. My parents’ specialty food, mutton noodles, a 550-word essay

When it comes to noodles, I get more and more excited; when it comes to mutton, I am even more salivating; mutton noodles, Not to mention, I love it so much!

After that exam, my stomach was already gurgling. I am still complaining about myself. This unsatisfactory stomach has no effect at all. I am indeed so hungry that I can’t stand it anymore. My mother seemed to see what I was thinking, so she took me to a mutton noodle restaurant.

I ordered a bowl of my favorite mutton noodles. The noodles came quickly. I dipped a piece of mutton in some soy sauce and tasted it. Wow, it was so delicious: the mutton was tender, smooth and fragrant. I ate another piece of noodles, which was thin and long. , full of flavor. I feel like I have never eaten such delicious noodles! I took another small sip of the soup. The soup was clear and rich, very delicious. I couldn't help but the noodles were hot, so I ate it as fast as I could without saying a word, and kept saying "delicious". After eating, I still want to eat a bowl.

Mutton noodles are both delicious and nutritious. I really don’t know how to express them. 2. An essay about making mutton noodles for the first time

Let’s make noodles! "I shouted loudly. When I served a bowl of hot white noodles, my mother smiled happily and couldn't help drooling like a child: "Dad, dad, I can't help but take out the chopsticks to eat." ! While eating the noodles, I muttered "It's so delicious, so delicious." "My mother wanted to go up and eat.

Seeing this, I was very happy and happy. Because my parents said that my cooking was delicious, so I and I Mom and Dad said: "Next time I will make noodles for you to eat! "Dad said full of childishness: "Okay! I will eat it next time! "Mom, she whispered to me again: "Next time, if you don't give it to your father, give it all to me! "I nodded and agreed.

That night, I thought: Every time, my parents cook for me, and now I cook noodles for my parents. Compared with my parents, these are nothing. It’s nothing. I will definitely honor my parents and repay them by studying hard. 3. Essay on the origin of mutton noodles

Everyone has their own favorite things to eat, but my taste is the same. Maybe it's a bit heavier than others my age.

Shuangfeng mutton noodles are famous for being crispy, rich, fragrant and fat.

According to legend, I like it very much. More than a hundred years ago, a chef named Meng opened a noodle shop in Xishijiao, Shuangfeng Ancient Town with a history of more than 1,600 years. Because of his emphasis on cooking meat, making soup, and refining noodles, he created "Shuangfeng Mengjia Mutton Noodles." It is famous far and wide, and has become a famous local winter specialty.

Shuangfeng mutton noodles stand out among many mutton noodles. There is a secret: first, choose the breed of goat. The store pays attention to the selection of "Taicang goats" with large bodies, thin skin and tender meat, and the best choices are male goats and newly adult female goats. Secondly, they pay attention to slaughtering and washing them repeatedly. Thirdly, they put the dishes on the bottom of the pot. Use a new straw core to prevent the pot from scorching; stuff the pot with white radish to remove the smell. Fourth, after slaughtering, put the meat into the pot in batches, with older meat on the lower layer and tender meat on the upper layer. Then add seasonings and simmer over low heat. The noodle soup is made from the original sheep soup. It should be thick but not turbid and oily but not greasy. The noodles are made by hand and are commonly known as "jumping noodles". The noodles are thin, soft, smooth and tough. They will be cooked in water and will not rot after being cooked for a long time.

Mutton has many benefits. It can warm and replenish qi and blood, regulate the physiological functions of the skin, and alleviate the aging process of the skin. , high in protein and rich in vitamins. But mutton also has its nemesis, which is tea. Eating mutton and drinking tea will weaken intestinal peristalsis and lead to constipation.

Use chopsticks to pick up some handmade noodles. Put it in your mouth, the noodles are thin, smooth, and chewy. Take a sip of the soup, and wow, a thick but not turbid, oily but not greasy mutton soup pours into your mouth. It's full of rich mutton flavor, and I can't help but want to eat it again. When I look at it carefully, the color of the mutton is crystal clear, and when I move the chopsticks holding the mutton, the mutton will tremble slightly. I couldn't help it anymore, so I put this piece of mutton into my mouth and chewed it gently a few times. The mutton was both tough and tender, and the umami flavor was endless.

4. A 351-word essay on Danyang Meat and Scenery

The famous city of Chengjiang has a long history and a developed culture, and there are many moving legends circulating. Among these legends, one of the more famous ones is the ballad of "Three Monsters" , content: "There are three strange things in Zhenjiang: the balsamic vinegar is not bad, the meat is not suitable as a dish, and the lid is cooked in the noodle pot."

Balsamic Vinegar

"Chinese Medical Dictionary" contains: "Vinegar is the best in Zhenjiang, Jiangsu Province." Zhenjiang balsamic vinegar is unique among many vinegars in my country. It has a perfect color, aroma, sourness, alcohol and richness, ranking first among the four famous vinegars. Take a bite and it will be sour and fresh. Fragrant and slightly sweet, not astringent, the longer it is stored, the more mellow the taste will be, and will not deteriorate. This is the "balsamic vinegar is not bad" in "Three Strange Ballads". This is because it has a unique geographical environment and unique Exquisite craftsmanship. Zhenjiang balsamic vinegar uses extremely sophisticated materials. It only uses high-quality glutinous rice from the Jiangnan region as the main raw material, and uses excellent sour vinegar bacteria. It goes through three major processes of solid stratified fermentation and winemaking, fermentation, and vinegar drenching, with more than 40 procedures. , which takes more than 70 days to be refined, and then undergoes a certain storage period before leaving the factory.

The widely circulated folk legend in Zhenjiang of "Dukang makes wine and makes vinegar" casts a magical light on Zhenjiang balsamic vinegar Color.

Meat

Zhenjiang’s Meat is also called crystal meat hooves. It has white skin and red meat, and the marinade is transparent. The pieces are shiny and crystal clear. It is really cute! It is fat but not greasy, crispy and tender. If you dip it in some ginger vinegar, it will have a unique flavor. It can make the taster feel good, delicious, crispy and fresh. Eating meat is indeed a special kind People in Zhenjiang have a habit of eating meat. They go to a restaurant early in the morning, make tea, put ginger shreds on a plate, and eat meat dipped in vinegar and ginger. This is the saying in "Three Strange Ballads" that "pork is not a dish". ”.

Although Crystal Pork Pork is available in many restaurants in Zhenjiang, its quality varies. Tasters always think that Yanchun Restaurant’s Pork Pork is of the best quality and the most authentic.

Pot Covered Noodles

Legend has it that in ancient times, there was a family in Zhenjiang. The wife made noodles for her husband and carelessly slid the lid of the soup can on the stove into the noodle pot. Who knew it would come out like this? The noodles tasted much better than usual, neither hard nor rotten, and quite soft and cooked. So, he opened a noodle shop with others. Because the lid was placed in the noodle pot and the shop was opened in partnership, the noodle shop in Zhenjiang was also called " People fondly call the noodles cooked in "Hou Noodle Shop" "Guo Lid Noodles". In Zhenjiang noodle shops, a small pot lid is placed in the pot and let it float on the water. The soup does not overflow and is breathable. The noodles are delicious. This is the "noodle pot with lid" in "Three Strange Ballads".

Nowadays, with the vigorous development of tourism, the famous town of Chengjiang pays attention to the development of tourism resources. The "Three Weirdnesses" were not only inherited, but also developed new characteristics. 5. A bowl of mutton noodles "Three Model Essays Traveling the World"

A Bowl of Mutton Noodles

Sunday , I wanted to eat mutton paste, so my mother took me to a famous mutton restaurant in Dongguan.

As soon as my mother and I sat down and finished announcing our meal, another special father and son walked in. He said they were special because the old man was blind. His face was covered with heavy wrinkles, and a pair of gray and dull eyes stared straight ahead blankly. The boy beside the old man carefully supported him. The boy looked like my brother who was about thirteen or fourteen years old. His clothes were simple and almost shabby. , but he has a quiet scholarly spirit. I think he is probably still a student. The boy carefully helped the old man to sit down at a table near us.

"Sir, you sit down first and I'll report the meal." As he said that, he put down his luggage and walked to the cashier.

"Here are two bowls of mutton noodles." he said loudly. I thought to myself, isn't it just two bowls of noodles? People can hear it, but is it so loud? I glanced at him with disdain. He suddenly turned around with embarrassment, glanced at the old man's back and waved vigorously to the boss. The boss looked at him in surprise. He pointed at the price list on the wall with an apologetic face, and told the boss with gestures a bowl of meat and a bowl of vegetarian food. The boss was stunned at first, and then suddenly realized what he meant. , a look of gratitude suddenly appeared on his face and he walked back to his seat.

The chef brought our porridge, and my mother and I each had a bowl. While I was eating, I glanced at the father and son. The son carefully poured a glass of water for his father, and then poured it for himself. I drank a cup and drank it subconsciously. I felt it was palatable and handed a cup to my father. When I saw it, I suddenly felt a sense of respect. When had I done this to my parents? At home, my parents always took care of me, and sometimes they were annoyed and angry. As for him, I felt a little guilty. After a while, their rice was also served. The boy carefully moved the bowl of rice in front of his father and greeted him carefully: "Here comes the noodles. Be careful to scald them." He then served the bowl of plain noodles.

The old man was not in a hurry to eat. He just fumbled around in the bowl with his chopsticks. After finally picking up a piece of meat, he hurriedly touched his son's bowl with his hands. Put the meat into a bowl.

"Eat quickly. Eat more and you will grow taller." Although the old man's eyes were dull, the wrinkles on his face were full of gentle smiles. I was attracted by this special face.

What surprised me was that his son did not stop his father's behavior, but silently accepted the pieces of meat from his father, and then quietly put the pieces of meat back into his father's pocket. In the bowl.

"This restaurant is so good, there is so much meat in the noodles." The old man sighed with satisfaction.

The boy took the opportunity to answer, "Big, you should eat quickly, my bowl can hardly hold it."

The old man finally lowered his head and picked up the Put a piece of meat into your mouth and chew it slowly. The boy smiled slightly, and then ate the bowl of plain noodles with only a little bit of oil.

Looking at this pair of father and son who love each other, I am speechless. This is how love is reflected. Have I done it? A sigh echoed quietly in my heart. 6. An essay on the characteristics of Danyang snacks

Fuzhou noodles are a traditional Han snack in Fujian Province and belong to the Fujian cuisine. Fuzhou noodles originated in the Southern Song Dynasty. The producing areas with relatively geographical indications for the production of Fuzhou noodles include Lianjiang Danyang, Fuzhou Houyu, Minhou and other places. It is famous for being "as thin as hair, soft and tough, and not mushy when soaked in soup". However, with the renovation of neighborhoods and the The inconvenience of traditional craftsmanship has greatly reduced the output (now there are noodle-making machines, but the real best is hand-made thread noodles). Select refined white flour as the raw material, add salt, potato starch, and raw oil, mix thoroughly, and go through several processes such as kneading, kneading, loosening, skewering, ramen, and sun-drying. The finished products are divided into two types: one is "special thread noodles", which are slightly thicker and have a diameter of less than 0.7 mm, and are usually used for stir-frying; the other is "noodle tail", which is what Fuzhou people usually call thread noodles, with a diameter of less than 0.7 mm. Within 0.6 mm.

The length of the thread on the noodle frame can be up to 7 meters, and the length of the rolled Fuzhou thread can be up to 2 meters, with a diameter of only 0.6 to 0.7 mm. A red thread is tied on the top. Since the thread noodle is the longest noodle, it is also called "long noodles" and "longevity noodles". Since "long noodles" and "long life" in Fuzhou dialect are homophonic, Fuzhou people also call it "long life".

In Fuzhou area, noodles are widely loved by the people. On the first day of the Lunar New Year, people eat a bowl of noodles to wish for health and longevity. Noodles also have the following nicknames: noodles given to women for birthdays are called "Shou Noodles"; noodles given to women during childbirth and confinement are called "Birth Noodles" with eggnog and chicken soup; "Happy Noodles", when returning from home or visiting from far away, cook noodles with two eggs as a treat, which is called "Taiping".

Fuzhou thread and surface production began in the Southern Song Dynasty and has a long history of more than 800 years. The Fuzhou line is circular in cross-section, with a fineness of 0.7 mm and a length of about 7 meters. The raw materials are refined flour or proprietary flour, supplemented by salt, potato starch, raw oil, eggs, etc. Suitable for the elderly and children. Every 100 kilograms of flour can produce about 120 kilograms of noodles. Varieties include: silver thread surface, egg thread surface, dragon whisker thread surface and thread tail surface. 7. Help me write an essay about the specialties of Zhenjiang, Jiangsu

Green Food Dongxiang Mutton After the Double Ninth Festival, walking on the streets and alleys of Zhenjiang, it is easy to smell the fragrant and familiar aroma. Everyone knows that this is the taste of Dongxiang mutton.

In autumn and winter every year, eating mutton and drinking mutton soup is a major food fashion for Zhenjiang people. Star-rated hotels and roadside stalls have launched their own Dongxiang mutton feast: braised mutton, stir-fried The haggis, the mutton soup soaked in Jingjiang navel... attract countless diners to enjoy the "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang and is abundant in Dalu Town, Yaoqiao Town and Dagang area of ??Dantu District, Zhenjiang City.

This area is located in the east of Zhenjiang City and is called "Dongxiang". The most famous place for cooking Dongxiang mutton is Ruli, which is now part of Yaoqiao Town. This small market town was originally named Zhujiawu. Legend has it that it was given its current name by Emperor Qianlong. The reason why Qianlong gave the name is exactly It originates from Dongxiang mutton.

When Emperor Qianlong went to the south of the Yangtze River, he heard that the mutton in the Zhujiawu area of ??Zhenjiang was extremely delicious, so he sent someone to buy it. Who knew that the purchaser was greedy and lustful. When he was buying mutton in Zhujiawei, he molested a village girl and was eventually beaten to death by the local villagers.

After learning about this, Qianlong was furious and decided to go incognito to find out what was going on in order to make the final decision on punishment. However, after arriving at Zhujiaxu, the emperor found that all the locals, regardless of gender, old or young, were well-informed and courteous, so he gave them the name "Ruli".

Today, the largest business operating Dongxiang mutton is Ruli Restaurant in Zhenjiang City. According to Mr. Wang Jia, the owner of the store, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, and can nourish the stomach and replenish deficiency.

Dongxiang mutton is very particular about the selection of ingredients, cooking and processing of the mutton (bean stalks are cooked on a slow fire). Because the main ingredient is local goats from that year, and these goats grew up eating grass on the edges of fields, embankments, and hills, Dongxiang mutton can be called "green food."

With the changes in people's dietary tastes and the development of mutton operations, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in cuisine content. "Dongxiang mutton" has evolved from the original Braised mutton has developed into today's whole lamb banquet, and its "Dongxiang" brand has been extended. However, since it is difficult to achieve quantitative breakthroughs in the breeding of local goats, the main ingredient of Dongxiang mutton, and in fact, large-scale breeding will also damage the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

"Weird" Pot Noodles When talking about Zhenjiang's "local specialties", we can't help but talk about Zhenjiang's Pot Noodles. As we all know, there are "three strange things" in Zhenjiang. The so-called "balsamic vinegar is not bad, the meat is not suitable for dishes, and the lid is cooked inside the noodle pot."

Zhenjiang Pot Noodles, also known as Huo Noodles, are well-known in Zhenjiang and probably also famous throughout the country. The method is not complicated: knead the flour and roll it into thin slices, then cut it finely with a knife, put it in the pot with the lid and cook it, take it out and put it into a bowl with the seasoning.

The characteristics of pot noodles are the right amount of soft and hard, and good flexibility, making it suitable for all ages. However, it is this uncomplicated method of cooking noodles that is hailed as a pioneering work of Zhenjiang people in their culinary skills.

There are many folk theories about the origin of pot noodles. There are allusions about Qianlong's visit to the south of the Yangtze River, the story of Zhang's sister-in-law's pot cover noodle shop, and the legend of a husband and wife teaming up to build hot pot noodles... Here is another story: there is a pair of siblings who depend on each other for life.

My younger brother is sick and has poor taste. My sister feeds him noodles every day, but my younger brother always says the noodles are hard. So, my sister tried to roll out the thin noodles, put the dough on the chopping board, used a bamboo pole, and sat on it to press the dough and dance, from left to right, and then from right to left, pressing the dough thinly, and then Shave into thin noodles.

My sister put the noodles into the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot lid on the soup pot next to it into the big pot. Unexpectedly, my brother ate more and more delicious noodles like this.

It turns out that if you use a small pot to cover the surrounding area, the noodles will not rot easily, but will be chewy and taste better. Since then, Zhenjiang's pot noodles have become famous, and many noodle shops selling pot noodles have appeared in the streets.

Pot cover noodles are not a big deal in the Zhenjiang market. There are countless "authentic" and "inauthentic" noodle shops in the city, and almost every shop is packed with customers all day long. However, when Guomei Noodles competes in the catering market in other cities, few achieve great success.

Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot noodles is also a major reason. The "Contested" Duck Blood Vermicelli Soup says that duck blood vermicelli soup is a snack in Zhenjiang. I am afraid no one doubts it. However, defining duck blood vermicelli soup as a "local specialty" of Zhenjiang may cause controversy.

In recent years, the debate about whether the "original" duck blood vermicelli soup is from Zhenjiang or Nanjing has become popular online and among the people. The argument for saying that duck blood vermicelli soup "is from Nanjing" is that "Jinling duck blood vermicelli soup" is famous and has far outstripped the Nanjing market; the argument for saying that duck blood vermicelli soup "is from Zhenjiang" is that, Anyone who has eaten duck blood vermicelli soup from both places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang".

Regardless of who the "original" is, there is no doubt about one thing: the market status of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include all people, men, women, and children. In Zhenjiang, you can encounter duck blood vermicelli shops no matter you are crossing the street or walking through alleys all year round. Some of these duck blood vermicelli shops have a facade, some are just small stalls, and the same ones can be Business is booming and the fragrance is overflowing.

Among these duck blood fan shops, Sister-in-law Duck Blood Fan Shop, Mother and Daughter Duck Blood Fans, and Ma Lao Tai Duck Blood Fans are the best. Zhenjiang’s duck blood vermicelli soup has also been introduced to other cities.

A friend of the author has seen more than one Zhenjiang duck blood vermicelli shop in downtown Taizhou. After trying it, it really tasted like Zhenjiang. When I came up to inquire about it, I found that some were opened by Zhenjiang people, and some were run by local people. However, no matter what, "Zhenjiang Duck Blood Fans" can be considered to have left Zhenjiang in terms of products and brands.

The vermicelli of Zhenjiang duck blood vermicelli soup is lubricated, the duck blood is fresh and tender, and the taste is fresh and fragrant. At 3 yuan a bowl, it is cheap and good, and is widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. You only need to put the vermicelli in a small bamboo basket, blanch it in boiling duck blood soup, pour the vermicelli and duck blood soup into a bowl, and then add duck intestines and duck blood soup. Just liver, chopped green onion, coriander and seasonings.

Danyang sealed the vat of wine, which made Guan Yu's face red. A local in Zhenjiang. 8. Write an essay on the specialties of Jiangsu region

Green Food Dongxiang Mutton After the Double Ninth Festival, walking on the streets and alleys of Zhenjiang, you can easily smell the strong aroma. Everyone familiar with this knows It tastes like Dongxiang mutton.

In autumn and winter every year, eating mutton and drinking mutton soup is a major food fashion for Zhenjiang people. Star-rated hotels and roadside stalls have launched their own Dongxiang mutton feast: braised mutton, stir-fried The haggis, the mutton soup soaked in Jingjiang navel... attract countless diners to enjoy the "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang and is abundant in Dalu Town, Yaoqiao Town and Dagang area of ??Dantu District, Zhenjiang City.

This area is located in the east of Zhenjiang City and is called "Dongxiang". The most famous place for cooking Dongxiang mutton is Ruli, which is now part of Yaoqiao Town. This small market town was originally named Zhujiawu. Legend has it that it was given its current name by Emperor Qianlong. The reason why Qianlong gave the name is exactly It originates from Dongxiang mutton.

When Emperor Qianlong went to the south of the Yangtze River, he heard that the mutton in the Zhujiawu area of ??Zhenjiang was extremely delicious, so he sent someone to buy it. Who knew that the purchaser was greedy and lustful. When he was buying mutton in Zhujiawei, he molested a village girl and was eventually beaten to death by the local villagers.

After learning about this, Qianlong was furious and decided to go incognito to find out what was going on in order to make the final decision on punishment. However, after arriving at Zhujiaxu, the emperor found that all the locals, regardless of gender, old or young, were well-informed and courteous, so he gave them the name "Ruli".

Today, the largest business operating Dongxiang mutton is Ruli Restaurant in Zhenjiang City. According to Mr. Wang Jia, the owner of the store, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, and can nourish the stomach and replenish deficiency.

Dongxiang mutton is very particular about the selection of ingredients, cooking and processing of the mutton (bean stalks are cooked on a slow fire). Because the main ingredient is local goats from that year, and these goats grew up eating grass on the edges of fields, embankments, and hills, Dongxiang mutton can be called "green food."

With the changes in people's dietary tastes and the development of mutton operations, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in cuisine content. "Dongxiang mutton" has evolved from the original Braised mutton has developed into today's whole lamb banquet, and its "Dongxiang" brand has been extended. However, since it is difficult to achieve quantitative breakthroughs in the breeding of local goats, the main ingredient of Dongxiang mutton, and in fact, large-scale breeding will also damage the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

"Weird" Pot Noodles When talking about Zhenjiang's "local specialties", we can't help but talk about Zhenjiang's Pot Noodles. As we all know, there are "three strange things" in Zhenjiang. The so-called "balsamic vinegar is not bad, the meat is not suitable for dishes, and the lid is cooked inside the noodle pot."

Zhenjiang Pot Noodles, also known as Huo Noodles, are well-known in Zhenjiang and probably also famous throughout the country. The method is not complicated: knead the flour and roll it into thin slices, then cut it finely with a knife, put it in the pot with the lid and cook it, take it out and put it into a bowl with the seasoning.

The characteristics of pot noodles are the right amount of soft and hard, and good flexibility, making it suitable for all ages. However, it is this uncomplicated method of cooking noodles that is hailed as a pioneering work of Zhenjiang people in their culinary skills.

There are many folk theories about the origin of pot noodles. There are allusions about Qianlong's visit to the south of the Yangtze River, the story of Zhang's sister-in-law's pot cover noodle shop, and the legend of a husband and wife teaming up to build hot pot noodles... Here is another story: there is a pair of siblings who depend on each other for life.

My younger brother is sick and has poor taste. My sister feeds him noodles every day, but my younger brother always says the noodles are hard. So, my sister tried to roll out the thin noodles, put the dough on the chopping board, used a bamboo pole, and sat on it to press the dough and dance, from left to right, and then from right to left, pressing the dough thinly, and then Shave into thin noodles.

My sister put the noodles into the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot lid on the soup pot next to it into the big pot. Unexpectedly, my brother ate more and more delicious noodles like this.

It turns out that if you use a small pot to cover the surrounding area, the noodles will not rot easily, but will be chewy and taste better. Since then, Zhenjiang's pot noodles have become famous, and many noodle shops selling pot noodles have appeared in the streets.

Pot cover noodles are not a big deal in the Zhenjiang market. There are countless "authentic" and "inauthentic" noodle shops in the city, and almost every shop is packed with customers all day long. However, when Guomei Noodles competes in the catering market in other cities, few achieve great success.

Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot noodles is also a major reason. The "Contested" Duck Blood Vermicelli Soup says that duck blood vermicelli soup is a snack in Zhenjiang. I am afraid no one doubts it. However, defining duck blood vermicelli soup as a "local specialty" of Zhenjiang may cause controversy.

In recent years, the debate about whether the "original" duck blood vermicelli soup is from Zhenjiang or Nanjing has become popular online and among the people. The argument for saying that duck blood vermicelli soup "is from Nanjing" is that "Jinling duck blood vermicelli soup" is famous and has far outstripped the Nanjing market; the argument for saying that duck blood vermicelli soup "is from Zhenjiang" is that, Anyone who has eaten duck blood vermicelli soup from both places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang".

Regardless of who the "original" is, there is no doubt about one thing: the market status of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include all people, men, women, and children. In Zhenjiang, you can encounter duck blood vermicelli shops no matter you are crossing the street or walking through alleys all year round. Some of these duck blood vermicelli shops have a facade, some are just small stalls, and the same ones can be Business is booming and the fragrance is overflowing.

Among these duck blood fan shops, Sister-in-law Duck Blood Fan Shop, Mother and Daughter Duck Blood Fans, and Ma Lao Tai Duck Blood Fans are the best. Zhenjiang’s duck blood vermicelli soup has also been introduced to other cities.

A friend of the author has seen more than one Zhenjiang duck blood vermicelli shop in downtown Taizhou. After trying it, it really tasted like Zhenjiang. When I came up to inquire about it, I found that some were opened by Zhenjiang people, and some were run by local people. However, no matter what, "Zhenjiang Duck Blood Fans" can be considered to have left Zhenjiang in terms of products and brands.

The vermicelli of Zhenjiang duck blood vermicelli soup is lubricated, the duck blood is fresh and tender, and the taste is fresh and fragrant. At 3 yuan a bowl, it is cheap and good, and is widely loved by the people.

Duck blood vermicelli soup is also very simple and convenient to make. You only need to put the vermicelli in a small bamboo basket, blanch it in boiling duck blood soup, pour the vermicelli and duck blood soup into a bowl, and then add duck intestines and duck blood soup. Just liver, chopped green onion, coriander and seasonings.

Danyang sealed the vat of wine, which made Guan Yu's face red. A local in Zhenjiang. 9. A 500-word essay on mutton soup

I love the mutton steamed buns in my hometown

My hometown is in Xi'an, Shaanxi. There are many local specialties here, such as: pomegranates, apples, Fruits such as kiwi fruit, as well as snacks such as gourd head, cold skin, and meat buns. My favorite snack is mutton steamed buns.

The process of making steamed buns is relatively complicated. First, make the soup. The taste of the soup determines the taste of the steamed buns. The soup of the time-honored steamed buns is a century-old soup, made from beef and mutton bones, plus various seasonings and ingredients. Secondly, it’s steamed buns. The buns are fried until they are crispy on the outside and crispy on the inside. If you want to eat authentic mutton steamed buns, you must break the buns with your own hands. The buns should be broken into the size of soybeans, and each bun should have a burnt skin. Only in this way will the master who cooks the buns know that he has met an expert, and will cook them carefully, and you will taste the aroma of soaked buns. When cooking the steamed buns, the chef pours the broken steamed buns into the cooked soup stock, adds vermicelli, sliced ??beef and mutton, yellow flower fungus, and then sprinkles with appropriate condiments, and a fragrant bowl of soaked steamed buns is ready. .

There are four ways to eat steamed buns: walking alone, dry pulling, a mouthful of soup and water siege. Go alone: ??buns are steamed buns and soups are soups, similar to water basin mutton. Dry pull: There is no soup in the bowl after eating. A mouthful of soup: After eating, there was just a mouthful of soup left in the bowl. Shuiweicheng: The steamed bun is in the middle and surrounded by soup. This is most people's favorite taste. Customers can choose the above eating methods according to their own taste. When eating, add chili sauce with sesame oil and add sugar and garlic to enhance the flavor.

The more famous steamed bun restaurant in Xi'an is contrary to Tong Shengxiang in Bell Tower. It is located at Lao Sunjia on East Street, but my favorite restaurant is Lao Mijia in Xiyang City. I still love them. I thought of an advertising slogan: "Where is the smell of kissing films? Children point to Lao Mi's house.

”

I love eating mutton steamed buns, and I love my hometown Shanxi even more!