#兩岸寻宝 #
I love to travel, and in my experience, I have seen Taiwanese Lu meat rice from Qiqihar in the north to Sydney in the south.
Speaking of marinated meat rice, the first impression is Lu meat and rice (?) Simple ingredients and nostalgia for my hometown make me uncontrollably order a bowl (Qiqihar is a big pot), although the taste is sweet and salty, large and small, all eat the rice, eat rice, miss the hometown, dry, wet, salty and sweet taste, just like the inevitable journey of boys pursuing ideals.
When I wanted to study in Cambridge, in order to temporarily extract the oil flavor of fish and chips and the cold and sour salad, I went to Chinese supermarkets and markets to choose three layers of meat, rice and Lu flavor seasonings. When cooking rice, you should not add too much water, and it will be better to cook it for a little longer. The proportion of Lu meat seasoning, the size of the meat cut, the pinching of the fat and lean parts, the time of stewing all determine the taste, texture and color of Lu meat, and the Lu egg stewed with Lu meat is the best motivation to reward his thesis to complete ahead of schedule, although he does not burst into tears when eating, he is still very moved, glad that he was not poisoned by himself (?). It was also delicious, and my roommate ate it very happily before I was satisfied with it (definitely not to let them try the poison first).
If the Paris seafood plate is like the glory of versailles, Taiwan Lu meat rice for me is the brilliance of Fontainebleau Palace, the days will pass, but the beautiful experience will always exist in the heart, please recommend the Lu meat rice all over the country, I will uphold the mood of not wasting, keeping the original heart to eat the World's Lu meat rice, my original heart, will be more flying with the weight rise!