Today, I will introduce a delicious snack-steamed buns.
Where should I start the introduction? That starts with the first time I ate steamed buns.
One Spring Festival, my mother took me to Yuyuan Garden to see lanterns. After watching the Lantern Festival, we went to eat supper. Mom said, "I'll take you to eat Nanxiang steamed buns." As soon as I entered the door, I found a sea of people inside. We waited in line for a long time before it was our turn to get seats. My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you eat so much?" Mother showed a mysterious look and said, "You will know later."
After a while, the waiter brought four cages of steamed bread. Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face. I carefully looked at the steamed bread, with white beard and thin skin. There seems to be a bag of juice in it, which is similar in shape to steamed bread. No wonder it's called steamed buns. 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. I quickly picked up a steamed bread and stuffed it in my mouth. I vomited before I tasted it. It turns out that steamed bread is very hot. Mom said, "To eat steamed stuffed buns, you should dip in some 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. Sure enough, the four-guest steamed buns were eaten by my mother and me in a short time.
After listening to my introduction, your mouth is watering. What are you hesitating about? Try the steamed bread. My favorite delicious saying goes: "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing Roast Duck and Suzhou Dried Bean Curd. But I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter said with a smile, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because when he was a child, the chef often made him kung pao chicken. After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken. I can't help drooling when I smell it with my nose. When I saw it, there was a flower in front of the bright diced chicken, and it was all red. It's like some rubies set next to diced chicken. I put a piece in my mouth and felt the tip of my tongue slightly numb. I chewed it gently, and it was tender, crisp and delicious, like chicken instead of chicken, like meat instead of meat, which was wonderful. After eating it, I left a lingering fragrance in my mouth. Looking at this empty plate, I licked my mouth and smiled and said, "The taste of kung pao chicken really deserves its reputation."