认识广州从萝卜牛杂开始（From the start to know Guangzhou beef offal radish）.doc

认识广州从萝卜牛杂开始（From the start to know Guangzhou beef offal radish） Guangzhou.Txt start from radish beef offal character itself is not good or bad, optimistic and pessimistic both contribute to the world, the former invented the airplane, who invented the parachute. Which was how to start a city? Each one according to his lights, I often eat local flavor snacks from love, began to feel like a native, began to feel really into one side of the water. Like every time away from home, in addition to parents and relatives, there is always a home dishes with nostalgia; like the street tasted authentic beef Lanzhou Hand-pulled Noodles , always said: with the home far worse.. This is the flavor charm, one side of the water, a material to make a local flavor, not simply transplant the first, so I went to Guangzhou to eat the flavor of a calf, and know the real Guangzhou will eat beef offal from the start...... The brand that is a small cart on the street. A winter evening, we see the cold condensation of a braved the steaming heat of the car, I know it is beef offal like offal, shunned by friends, or the results of the car, to a calf, the first hawker from cooked soup ancient ancient Du Du, the left hand clip a calf, right hand scissors, expertly click click cut into several pieces, with a bamboo stick carefully dressed, pass the car outside hung two or three small jar, red black, are sweet chili sauce, such as sauces, friends with a small scoop some, painted on the calf also, steaming. A mixture of meat, spicy aroma float, I almost closed eyes bite, hot cool, did not imagine the smell, actually very delicious, I ate a two string, a friend said Guangzhou people feel greasy meat, so more love to eat offal. However, visceral high cholesterol, dont eat too much, we have a string of radish, only a greedy addiction. Another gust of cold wind came, and suddenly I knew the flavor had been solved. Standing on the side of the road, standing in the wind, tasting the taste, no wonder that t