Today, I'm also nostalgic and make a bowl of the most traditional "double dish soup". TXs who have heard of it for the first time should not be able to literally guess what the content is. This name is mysterious enough. Generally, 2 oil tofu and 2 leaf dumplings are called "double dish soup", and only oil tofu and leaf dumplings are called "single dish soup". Strangely enough, the names of various soups in Shanghai's breakfast shops are simple and clear, only this one, beef vermicelli soup, oil tofu fine powder soup, chicken and duck blood soup. It is extremely beautiful when paired with a freshly baked fried pan that is fried until the bottom is browned. Da Bai prefers the snow-white and delicate Xiao Long Bao. When the steamer is opened, the crystal small cage is presented with the most shy attitude. The chopsticks must twist it to the left and right, and finally grasp the crease in the middle. Only then can you carefully clamp it up to ensure that the cage will not stick to the steamer, and the skin will not leak out. Gently bite into the small hole, you will drop all the soup into the spoon and drink it all. Then he dipped it in vinegar and ate the skin and stuffing in large gulps. If he was anxious, he would smack his mouth directly to suck the soup. On the one hand, his tongue was half-numb from the scalding soup, but on the other hand, he still ignored the boiling soup and drank it in large gulps. Da Bai belongs to the one that will be scalded every time he eats it. I have advised him many times, but I don't want to wait. Maybe everyone has their own attitude towards delicious food ~~~ Maybe for Da Bai, only when it is hot can reach the peak of delicacy.
