Cate without number of China, follow when father mother travels, we always can sample local cate, what I like to eat most in these delicate cate still is Chongqing is small.
中国的美食数不胜数,跟随爸爸妈妈旅行时,我们总会品尝一下当地的美食,这些美味佳肴中我最喜欢吃的还是重庆小面。
Chongqing is small are one of 4 big characteristic of Chongqing, look, this bowl of face that comes on clerk aunt end is reeky, shang Zhigong is red, give a person the sense with hot spicy delicacy of a kind of hemp it seems that, noodle is snow-white and long and thin, immerse silently in water in which noodles have been boiled, there still is inviting fleshy foam all round, golden soya bean, dark green chopped green onion, the float of white sesame seed of bits and pieces is on soup juice, adorning noodle. Bright beautiful color is matching each other, extremely good-looking.
重庆小面是重庆的四大特色之一,瞧,服务员阿姨端上来的这碗面热腾腾的,汤汁红红的,看起来就给人一种麻辣鲜香的感觉,面条雪白而又细长,静静地浸泡在面汤里,周围还有诱人的肉沫,金灿灿的黄豆,碧绿的葱花,星星点点的白芝麻浮在汤汁上,点缀着面条。亮丽的颜色互相搭配着,好看极了。
Look be like a bowl of simple Chongqing is small, the practice is quite complex however, condiment is very much also. Should prepare pink of oil of foam of small area, flesh, green, ginger, garlic, chili, the five spices, Chinese prickly ash above all face, unripe smoke, oil of cooking wine, bad news and thick broad-bean sauce. We should cut very light blue, ginger, garlic into end, green leaf cuts chopped green onion, break the flesh face of oil of the very light blue that uses Jiang Mo and in part, garlic, thick broad-bean sauce, bad news, soy, Chinese prickly ash, cooking wine mixes then even. Right amount oil is put in hot pot, burn oil again completely ripe, join right amount clear water and a few to be born next take the baked wheaten cake in using ten minutes or so, with conflagration fish out receiving juice reserves finally. Boil noodle soft hind, transfer into in composition face bowl again essence of pink of face of oil of green garlic, chili, Chinese prickly ash, the five spices, soy, vinegar, salt, chicken and balm, transfer into next right amount water in which noodles have been boiled and chopped green onion, back-to-back move puts the fleshy foul smell that has fried again child OK the United States eats beautifully.
看似简简单单的一碗重庆小面,做法却挺复杂的,调料也很多。首先要准备小面、肉沫、葱、姜、蒜、辣椒油、五香粉、花椒面、生抽、料酒、耗油和豆瓣酱。我们要把葱白、姜、蒜切成末,葱叶切成葱花,接着把肉碎用姜末和一半的葱白、蒜、豆瓣酱、耗油、酱油、花椒面、料酒拌均匀。在热锅中放适量的油,再把油烧全熟,然后加入适量的清水和少许生抽用中火烧十分钟左右,最后用大火收汁捞出备用。把面条煮软后,再在作文面碗里调入葱蒜、辣椒油、花椒面、五香粉、酱油、醋、盐、鸡精和香油,然后调入适量的面汤和葱花,紧接着再放入炒好的肉臊子就可以美美地吃一顿了。
Look at appetizing Chongqing is small, ground of my too impatient to wait takes a chopstick to place in removing a bit ground meat to send the entry. That flesh foam is exquisite and delicate, fleshy fragrance immediately diffuses to come between labial tine, taste bud instant should be waved rise. I remove a noodle with chopstick clip, ground of “ hiss ” in engulf mouth, mouth of really suitable Hua Shuang, sweet hot flavour stays in the mouth, extremely delicious! Then I gather up noodle voraciously at a heat smooth, too delicate. Next I drank a boiling water cautiously, savor among them taste carefully, too hot, but Na Xianxiang's taste is real too inviting, I cannot help sucking smooth mouth at the same time, restrain the ground to received a ground to drink readily hard at the same time rise. The boiling water in the bowl is less and less, my lip is redder and redder also. Spread to ear root from the lip till the feeling of hot hemp, torment me half alive however cannot help doing sth. Hey, attempt cate also needs courage!
看着香喷喷的重庆小面,我迫不及待地拿起筷子夹起了一点肉末送入口中。那肉沫细腻美味,肉香味随即在唇齿间弥漫开来,味蕾瞬间都要舞动起来。我用筷子夹起一根面条,“嘘”地一下吸进嘴里,真是顺滑爽口啊,一丝香辣的味道留在嘴里,好吃极了!接着我狼吞虎咽地把面条一口气扒光,太美味了。然后我小心翼翼地喝了一口汤,仔细品了品其中的味道,太辣了,可那鲜香的滋味实在太诱人,我忍不住一边吸溜着嘴巴,一边难以克制地一口接一口地喝了起来。碗里的汤越来越少了,我的嘴唇也越来越红了。直到辣麻的感觉从嘴唇蔓延到耳根,把我折磨得死去活来却又欲罢不能。哎,尝试美食也需要勇气啊!
Cate culture of China is of long standing and well established, if you have favour to take on one bowl of small side in Chongqing, make your aftertaste boundless absolutely!
中国的美食文化源远流长,如果你有幸在重庆吃上一碗小面,绝对令你回味无穷!(文/桂高祥)