Alley

The Alley of shikumen in Shanghai was narrow, secluded and long. The residents living in this small Qiankun, no matter how embarrassed they were, the seven things to open the door must be arranged properly. It is fast and convenient for breakfast. Eating instant rice can not be separated from salty dishes. Shanghai mommies who are good at eating daily life can use turnip, watermelon peel and vegetable head to pickle assorted pickles with sauce, turnip, pickles with sauce, A small plate and a small plate were put on the table one by one, and a bowl of ordinary instant rice and salty dishes were chewed, and there was a common delicacy in the faint mouth. Eat well with rice, fill your belly, and do not lack strength in the first half of the day. An ordinary instant rice has a good tone. No wonder people ridicule that Shanghai people should not be bored with instant rice. As night fell, in the dark and narrow small alley, the shouting of three fresh small wonton hawkers rang out in the alley. The small window in the pavilion upstairs was opened, and a soft light and shadow suddenly came out. A bamboo basket was hung from the window, and an empty bowl was in the bamboo basket. There were money and food stamps in the bowl, the peddler carefully wiped out the clean bowl, and a bowl of small wonton overflowing with fragrance climbed up the stairs with steaming hot air, and the delicious taste of the small wonton was also left in the alley at night. The Spring Festival is almost over, and the alley is even more bustling. The little stone mill of the neighbor Xiao Ningbo was put into great use. Every family lined up according to the time. The little stone mill was rotating happily from morning till night, and the fragrance of glutinous rice flour was floating in the alley. The shared kitchen is even more noisy, with a variety of home-style delicious food. For the big warm pot of New Year’s Eve dinner, my grandma sat beside the briquettes stove to pack egg dumplings. On the flat bottom wok, a piece of fat pig skin was wiped, a spoonful of egg liquid was poured, and the wok was lightly shaken. The round, put a spoonful of minced meat while it is hot, fold it into a semicircle, and a golden and fragrant egg dumpling will be finished with my aunt’s skillful hands. On the other stove, the aunts and moms who fried fried fish, Venetian bread, braised pork, eight treasure rice and spring rolls were so busy that they showed their cooking skills in the alley in laughter, homely delicious in the alley. With the reform and opening up, the delicious food in the alley flew out of common people’s homes and went to the table of the hotel openly. There are 13 red silk threads wrapped in the size of thumb in the small ham zongzi in the center pavilion of the City God Temple and the green corridor. Elizabeth, the Queen of England, Clinton, the president of the United States, and Castro, who has a big beard, have eaten it. These exquisite desserts were not made by the pastry chef, but by the skillful hands of the alley aunt. It is said that aunt, who has been supplying green wave corridor for a long time, can get cramps by counting money! Some old cooking masters who fade out of the arena are deeply hidden in the narrow alley. Open a fly restaurant and concentrate on sorting out and digging many famous dishes of the Republic of China, such as Daqian Zi chicken, Tan Jia fish head, Jiang Hua Diao chicken, Meiling sweet orange crab powder, Ai Ling beef ribs, Mei Lanfang noble concubine chicken, zhang Ailing cap and. The wine is not afraid of the deep alley. Besides local customers, there are also diners from Beijing and Guangzhou, and even foreigners try to taste the delicious food in the alley. It is said that there are also Japanese flying guys coming to taste. The lively-minded aunt of Shanghai started her private cooking. The snail shell was made into a small balcony, which was narrow and narrow. The decoration in the room was soaked in the old Shanghai style of Zhang Ailing’s era. On the hand-cranked phonograph, A black glue wood record produced by Baidai company was rolling slowly. The sweet singing of Zhou Xuan with a golden voice lingered in the room, with a month card painted by a modern girl in cheongsam and old black-and-white photos hanging on the wall, A rosewood eight immortals table is placed in the center. The aunt was both a cook and a waiter. She served exquisite local dishes on the table, just like a butterfly shuttling between the kitchen and the hall. The ingredients are very exquisite, fresh, well-made, warm to treat guests, to observe the color, all-round and exquisite, and she is a Qing sister-in-law. The guests were delighted with each other, enjoying the delicious food. The half-old Lady Xu’s charming landlady was flying all over the room with wine glasses, pushing the atmosphere of banquet and drinking to a climax. San Mao wrote in “The story of the Sahara”: in the process of life, no matter it is the sunny snow or the green vegetables and tofu, I have to taste what it is like, so that I can not waste my time coming here! Tasting the delicious food in the alley is like developing the most vivid and vivid vulgar life in Shanghai, and naturally developing the appearance of Shanghai culture, which is down-to-earth and stylish. Like (prose editor: Ke Er) the snow in spring Spring elimination snow, multi-the yao nian, unspoken. Reading from afar, it is just above that snowfield. The snow is really beautiful, after all it is spring… Waiting Waiting is a kind of persistence, sticking to a certain belief and never giving up. 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