Comics on the Tip of the Tongue 11
These two Shanghai snacks are famous for each other. Xiao Chenguang ate less of them because they were expensive. He only remembers the crispness and waxiness of tiger feet and and the fragrant and crispy texture of crab shell yellow. He will eat them when he grows up. It is no longer what it used to be, and now the taste is gone, but the painting still needs to be painted, and the taste still needs to be there.
Comics on the Tip of the Tongue 12
Speaking of Barbecued pork buns is a delicacy that I only eat when I grow up. It has a unique shape and a half-open core. It is an outlier in the pasta, steamed buns and buns. The creator must have had as big a brain as a barbecued pork bun. open.
Comics on the Tip of the Tongue 13
I read a joke many years ago: rice cookers gather together to pack buns, and in the end one guy who looks like a bun says: "You can't beat me, I'm your undercover." It turns out he is the siomai, look They look like steamed buns, but they are actually filled with glutinous rice accompanied by diced pork, bamboo shoots, fragrant rutabagas, etc. They are shiny, fragrant, and juicy. Then a classic undercover scene emerged in my mind, Andy Lau and Tony Leung holding guns to each other's heads on the roof...
Comics on the tip of the tongue 14
Yesterday, an old classmate distributed homemade salt and pepper crisps, which are small The soles of Chenguang's shoes look very authentic, and they claim to taste even better. Being bored at home, those who know how to cook really show off their skills. Every day, the nine palaces full of delicacies make me greedy. I am determined to learn how to cook. Since I want to cook, I must cook it well. The presentation and color matching must be good, and the plates must be signed, directly on par with Michelin. I've actually been preparing. I've almost finished practicing my signature. How about cooking? Come on, the painting comes up first.
Comics on the Tip of the Tongue 15
I remember that when Xiaochenguang bought sesame oil dumplings , he must read them in Jiangsu dialect , with a rhythm and a rhythm, so that it is interesting. My understanding of sesame oil dumplings has always been to eat them dry, break off one stick and eat one. One time before the Chinese New Year, I went to a classmate’s house. His mother soaked sesame oil dumplings in sugar water for us to eat. I said that’s not right. My classmate said that their family is from Northern Jiangsu, and this is the authentic way to eat it in Northern Jiangsu. Next time I will never dare to pretend to understand. I ate a lot of crispy twists from my old age. When I grew up, I especially traveled to Europe. Because I was not used to bread, I made sure to bring small packages of moss twists to satisfy my hunger. They are fragrant, salty and not too delicious.
To be continued
