Mechanical Engineer. I have three cats.Here is my electronic life record booklet. Hopefully I won't lie in my diary.Chinese is my mother tongue and I cannot record in Chinese. Mainly use English and German.
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赶上中午用餐高峰期去的，店里和前后院坐满了人，生意看起来非常好。我点了全家福馄饨、海胆哈饼还有鱼皮，点完问点餐小哥女生自己一个人能不能吃完，小哥很幽默，说大力水手吃菠菜越吃越有劲儿！厨房是开放式的，能看到后厨阿姨们现包馄饨现下锅煮，虽然游客络绎不绝，但出餐速度很快。上餐排队叫号，赶上店里顾客多的时候还是自己听着点儿喊号吧，免得服务员院前院后来回跑。
全家福馄饨。忘记数了应该有12个，我吃不出来都有什么馅儿的但馅儿肯定货真价实。很好吃。海胆哈饼。上餐时服务员会问你要不要帮你切开，切开以后可以看到饼里的海胆，给的十分足，吃起来还有韭菜提鲜。虽然18块钱有点小贵，但还是很推荐的，算是店里的特色吧。鱼皮跟外边买的几块钱袋装的剁椒鱼皮一个味儿没必要买。
总之这顿饭吃得很开心！我饭量比较大，点这些一个人吃够了。
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青岛北村早市：每条鲅鱼都死得其所
俗话说了解一座城市就要从它的早市逛起。住在高雄路附近离北村早市很近，八点左右到达早市，人山人海。从海鲜区路过，被每个摊位认真摆放海鲜的程度令我震撼。鲅鱼们整整齐齐的被排列成一排，闪闪发光，不禁让我觉得青岛的每条鲅鱼都死得其所。随机问了一个摊主一条鲅鱼多少钱能拿下，摊主说大鲅鱼估计要三百多，小鲅鱼倒是便宜，差不多二、三十。想起昨天在西街老菜馆吃的128元的酱椒蒸甜晒鲅鱼，觉得自己被商家含泪挣了至少100块钱。新鲜的生蚝整整齐齐被码垛在一起，看��我赏心悦目。逛完海鲜区一条街，我的感受是大家都很��爱这份工作，干一行就把这一行做好，对生活的态度比我去过的任何早市都热烈正向。
突然馋生蚝了，于是随便选了个摊位买了四斤生蚝，共花费40元，一大袋子非常沉，价格和大连相比差不多。拎着生蚝满意地走出早市，望见早市门口摆着一个公平秤，虽然不知道这个公平秤是相对公平还是绝对公平，但把生蚝放上去确实是实实在在的四斤，应该没有被宰。
早市不通地铁，要走1km才能到附近最近的地铁站。希望下次去能乘坐地铁直达北村早市吧。
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During the Chinese New Year celebration, my family and I prepare a lot of food, and among them, the specialty I excel at making is twisted dough sticks. I grew up at my grandmother's house, where she taught me how to deep-fry twisted dough sticks. This year, I made my first attempt at frying them myself.
Kneading the dough is a crucial step, as the quality of the flour and the degree of fermentation directly affect the texture of the twisted dough sticks. I usually add some white sugar to the flour to increase the sweetness, and then two fresh eggs to give the dough more chewiness. After mixing the flour, yeast, white sugar and eggs in a container until well combined, I seal the container and place it in a relatively warm place to promote rapid fermentation.
Knead the well-fermented dough until it forms a ball about the size of two fists in diameter.
Using a rolling pin, roll the dough into a circular disc about 1cm thick. The disc should be as round as possible and evenly thick.
Use a knife to cut the circular disc into several strips, each about 2cm wide, all in the same direction. I try to make the cuts in one go so that each strip is as close to 2cm wide as possible.
I then twist each strip of dough and carefully place them into the hot oil. I fry them until they turn golden brown, and then I remove them from the pot.
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