The best time to travel to Yangzhou is in March, when Li Bai bid farewell to Meng Haoran at the Yellow Crane Tower: "The late people resigned from the Yellow Crane Tower, and fireworks went down to Yangzhou in March." Let Yangzhou in March enter our eyes from now on. When I went to Yangzhou, it was already April, but the taste of Yangzhou in March was still there.
I sat in the car all night and didn't get to the dining place until 8 o'clock the next morning. We have already talked about Yangzhou's snacks in the car, and we know that Yangzhou's morning tea is particularly famous. After a night of bumps, our stomachs had been grunting for a long time, and everyone was eager to eat Yangzhou's morning tea earlier. Because there were many people eating in the morning, I had already contacted the chaperone halfway through the road and asked him to help us book morning tea in advance, and the standard arrived at the later point.
Boil the shredded dry
After arriving at the restaurant, it is indeed very lively for many people to come in and out. If we hadn't reserved our seats in advance, we'd probably have had a long time to wait. Because I used a team meal and followed the standard, even then I was fortunate enough to taste the boiled dried shreds.
Yangzhou's boiled dried silk is indeed worthy of the reputation, we eat at home every day the tofu skin is finely shredded, boiled with boiling water and divided into more than a dozen layers of plate, poured with soybean soy sauce and pure fragrant small ground sesame oil, bud ginger is also cut into thin wires covered on the top of the plate. Dry silk white, ginger silk golden, yellow and white. Coupled with a few green coriander and two red pepper streaks, the color match is not shallow. Take a bite, tender and smooth, leaving a fragrance between the teeth. I really didn't expect that the original ordinary tofu skin tasted so wonderful after being mixed with such a seemingly simple mixture. When I think about it now, there is still that faint fragrance between my teeth.
When it comes to boiled dried silk in Yangzhou, we have to mention Yangzhou's famous scenic spot Slender West Lake. Slender West Lake is like her name compared with Hangzhou's West Lake she is indeed a lot thinner, thin, long, like dry silk, but she has her own distinctive charm, which requires us to taste carefully, at a glance can not see. Only by crossing a few more bridges and looking at a few more pavilions can you find the answer!
Slender West Lake
In April' Slender West Lake, peach blossoms still smile on the branches, adding a lot of color to Slender West Lake. After the water bridge, the bridge connects the road, and after a few small pavilions, we come out through another door. Because the scenic spots are more complex, the bridges are more, and several of our tourists are also lost, and we wasted a lot of time here in order to find them.
After swimming in Slender West Lake, I felt as if she was cooking dry silk in the morning, it looked simple, but the actual implementation was slender and long, tortuous, and complex in refinement, and simple in complexity: after eating, leave incense, do not forget after reading, this is my impression of Yangzhou snacks boiled dried silk and Slender West Lake.
Slender West Lake scenery
Because of the epidemic during this time, I remembered its taste again. Children like to eat tofu skin since they were young, maybe I miss Yangzhou dried silk! Since I ate it in Yangzhou at that time, after returning to my daily life, I would always imitate its own practice and eat it, but the taste was not as good as Yangzhou. The feelings for Yangzhou turned into this little dry silk, and it was often eaten to remember its taste.
Did it rain when you went to Slender West Lake? What is your favorite food when traveling in Yangzhou? Have you ever eaten dried boiled shreds like me? How do you think it tastes?
Look at the scenery during the journey from a different perspective, please pay attention to my Qingdao baoma who grew up with a baby and likes to write some feelings - spring love Chaoxia, and continue in the next issue.
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