1. Composition describing Suzhou specialties

There are many specialties in Suzhou, so let me introduce them to you! 1. Yangcheng Lake hairy crabs.

Yangcheng Lake Qingshui Hairy Crab enjoys the reputation of "King of Crabs", and its appearance features: green back, white belly, yellow hair, golden claws and strong body. Green back, crab back is bright, refreshing and translucent. After cooking, it is pure red and bright red.

It is different from other crabs in the lake area in gray, dark in color, heavy in soil color, reddish when ripe, with gray in red. White belly, crab belly is white and shiny, giving people a beautiful feeling like bright jade (with the development of aquaculture, Yangcheng Lake hairy crabs are also cultivated in some places with deep water, so a small number of crab bellies in other lakes are gray or gray, or white and unclean.

yellow hair, fluff on crab claws and whiskers on crab claws are yellow. Male crabs are dense and soft, with no debris.

the hairy whiskers on crab claws are fresh and yellow. The crab hair in other lake areas is earthy and unclean.

Golden claws, and the tips of crab claws are as golden as tobacco. Crabs in other lake areas have no obvious golden color on the tips of their claws.

physically strong, Yangcheng Lake hairy crabs are physically strong, with thick piers and strong claws, which can be propped up on the glass and crawl freely. Compared with other lake crabs, the Yangcheng Lake hairy crab with the same size is much heavier, and it does not have a shell of water.

Yangcheng Lake hairy crab is the "king of crabs", and its color, fragrance and taste are wonderful. "The tender jade is full of chelates, and the shell is convex with red fat and fragrant". The orange-red crab roe, white jade-like cream, and white and tender crab meat are the best in color, fragrance and taste, and they are unmatched by other crabs in the lake area. No wonder Mrs. Tang Guoli, Mrs. Zhang Taiyan, said in a poem, "If Yangcheng Lake crab is not good, why should I live in Suzhou in this life?"

2. Three treasures of Taihu Lake.

Taihu Lake is rich in aquatic resources, which provides rich food resources for Suzhou, which is located on the coast of Taihu Lake. The rich whitebait, mackerel and white shrimp are also known as the "three treasures of Taihu Lake", which is well-known at home and abroad.

whitebait whitebait, commonly known as noodle fish or noodle fish, is several inches long and slightly round. According to legend, the King of Wu ate more than enough food and threw it into the water, and it turned into a fish, which was also called a remnant fish in ancient times (the name of whitebait is because it swims in the lake, such as the silver arrow leaves the string). It can be seen that the whitebait in Taihu Lake has been developed as a precious edible fish species in China for a long time.

There are four types of whitebait in Taihu Lake, namely, whitebait, whitebait, whitebait and whitebait. The former two are larger, while the latter two are smaller. The whole fish is white, transparent, with soft bones and no scales, except for black spots in both eyes.

The spawning period is from mid-May to mid-June every year, which is the peak season for fishing. The poem written by Wang Shucheng, a poet in Ming Dynasty, "The ice is exhausted on the edge of the stream, and the whitebait is rushing on, and the white jade plate is floating, so there is no need to explore the inner point" is a praise for whitebait. The poem written by Zhang Xian in Song Dynasty, "After the spring, the whitebait is inferior to the perch", and both whitebait and perch are listed as treasures in fish.

whitebait is rich in nutrition. According to the analysis, every 111g whitebait contains 8.2g of protein, 1.3g of fat, 1.4g of carbohydrate, 258mg of calcium, 112mg of phosphorus, 1.5mg of iron, 41kcal of calories, vitamins B1, B2, niacin and other nutrients. Fresh whitebait can be made into dried whitebait after exposure to sunlight, which is shaped like a Hosta, and its color, fragrance and taste remain unchanged for a long time.

The dried whitebait produced in Dangkou, Suzhou, is less than two inches long, with a flat body, fat flesh and soft bones, white and shiny color, and is listed as the top grade. It is exported to Europe and America and enjoys a high reputation.

whitebait has delicate meat, white and tender, no bone spur and no fishy smell, and can be used to cook a variety of delicious dishes and soups. The "whitebait ball" with tender fish soup and the "whitebait stall yellow dish" with fresh and tender fragrance are two traditional famous dishes made of whitebait in Taihu Lake and processed and cooked by famous chefs.

Edible dried whitebait should be soaked in water before cooking. If it is fried with eggs, it will be tender and delicious, soft and boneless, and it is a famous dish in the south of the Yangtze River. Plum carp, also known as lake carp, commonly known as hairy fish, is slightly flat and thin, with a small tip and a large mouth. Its eyes are born at the front and upper end of its head, its abdomen is slightly wider, its tail is narrow and narrow, its scales are fine and white, and its whole body is in the shape of narrow and long bamboo leaves.

According to Zhang Hua's "Natural History" in Jin Dynasty, it is said that in the late Spring and Autumn Period, Gou Jian, the king of Yue, accumulated his strength by "serving his salary and tasting courage" and launched a decisive battle against Wu to avenge himself. At that time, Fu Cha, the king of Wu, had fun all day because of his beauty, and he was extravagant and ruined loyalty.

Wu Jun didn't want to fight for him. The Vietnamese army won favorable fighter planes and won one after another. But later, because it was blocked by the surface of Taihu Lake, it was unable to conquer the capital of Wu, and the war was deadlocked. Just as the Vietnamese army was about to run out of rations and wanted to retreat, suddenly around the Vietnamese warships, groups of small fish floated up-that is, Mei Yan.

The Vietnamese army caught food, which revived its morale and quickly invaded the capital of Wu (now Suzhou) and destroyed Wu. According to legend, the meimei in Taihu Lake was changed from the leftover meat and bones of Fu Cha, the king of Wu, who poured it into Taihu Lake. Because it was longer than whitebait, fishermen in Taihu Lake used to call meimei the elder brother of whitebait.

Coilia elata lays eggs in March and April every year, and the fish begins to see in June, followed by the fishing season. Therefore, there is a folk proverb that "July 7 is the time for Coilia elata", and the fishing period can last until the middle of February of the following year. Japanese mackerel, with tender meat, delicious taste and rich nutrition, is rich in protein, fat, carbohydrates and inorganic salts such as phosphorus, calcium and iron.

In particular, tender bones and eggs contain a lot of calcium, which is about three times that of whitebait. They are tonics for human brain and bone marrow, and are especially suitable as health food for young people. Fishermen in Taihu Lake are usually used to slowly dry the freshly caught Coilia elata with charcoal fire in time, and produce delicious dried Coilia elata without fishy smell, which is a famous specialty of Taihu Lake and is regarded as a treasure on the table.

there are various cooking methods for mackerel (fresh) and its dried fish, which can be steamed or braised. If dried mackerel is cooked with pickles or tofu, it is a delicious food for people in Taihu Lake area in the south of the Yangtze River. White shrimp White shrimp, which grows in the open waters of Taihu Lake, belongs to freshwater shrimp.

The body color is transparent, the head has whiskers, the chest has claws, the eyes are prominent, and the tail is shaped like a *. According to the "Taihu Preparation", "Taihu white shrimp is the best in the world, and its color is still white when cooked."

White shrimps in Taihu Lake mostly live in shallow water with abundant aquatic plants and calm waters, and their feeding habits are mainly plant fragments, organic residues and weak invertebrate plankton. From May to the middle and late July every year, it is the peak season for white shrimp to lay eggs.

Young shrimps hatched from early spawning in spring, after molting for two or three months and six or seven times, will grow into prawns in the middle and late June and mature to lay eggs at the end of August. There is no special flood season, and it is usually the season to eat shrimp in June and July of the lunar calendar.

white shrimp meat in Taihu lake. 2. My hometown Suzhou composition introduces 411 words from customs and specialties

Wuzhen is one of the six ancient towns in the south of the Yangtze River. Four old streets in the east, west, south and north, which still have ancient customs, are crossed with a cross, forming a double chessboard pattern of ancient towns with parallel rivers and streets and adjacent land and water.

The residential houses here are built by the river, and a large number of Ming and Qing buildings are preserved on both sides of the street, supplemented by stone bridges on the river, which embodies the charm of the ancient town in the south of the Yangtze River with small bridges, flowing water and ancient houses. Lizhi Academy in the town east was Mao Dun's reading place when he was a teenager, and now it is turned into Mao Dun Memorial Hall, which is a national key cultural relics protection unit.

Xizha Old Street in the town is one of the best preserved buildings in Ming and Qing Dynasties in China. In addition, there are many scenic spots such as Xiuzhen stage, Shuangqiao style, Liangyuan scenic spot and Ginkgo biloba in Tang Dynasty.

Mao Dun spent his childhood and adolescence in Wuzhen, Zhejiang, and lived here in his youth. The prototype of the characters he described can be found here, and the novel is a true portrayal of all aspects of Wuzhen in the old society.

Of course, don't be fascinated by the water town. Remember to visit Mao Dun's former residence, where you will learn a lot about his old man's deeds and see the location of the palm trees planted by Mao Dun himself: located in the north of Zhejiang Province, on the west side of the Beijing-Hangzhou Grand Canal. Land is the crossroads of land and water, commonly known as the junction of two provinces (Zhejiang and Jiangsu), three prefectures (Jiaxing, Huzhou and Suzhou) and seven counties (Wucheng, Gui 'an, Chongde, Tongxiang, Xiushui, Wujiang and Zhenze).

Aspect: traditional houses, traditional workshops, traditional cultural shopping: handicrafts: blue printed cloth, bamboo carving, Wuzhen silk floss, hand-carved wood, Hu sheep pen and other delicacies: famous specialties of Wuzhen and Tongxiang, such as: aunt's cake, chrysanthemum morifolium, Sanzhenzhai sauce duck, Wuzhen mutton, smoked bean tea, Sanjiu Liquor and other external transportation roads, starting from Hangzhou: Hangzhou East Bus Station to Tongxiang. Starting from Hangzhou, there is a direct Zhejiang Express to Wuzhen (1 hours and 21 minutes, the fare is 21 yuan, and the latest time to return to Hangzhou from Wuzhen is 5:31 pm). The starting price of tricycles in the town is 3 yuan, and it is 15 yuan to visit all the major scenic spots in the ancient town.

Shiwu Town is a famous town with four rural areas, and its catering industry is very developed. There are large and small restaurants all over the town. The restaurants are famous for their "first meat" and "steamed meat with lotus leaves", the century-old Jiujianglou and Sanshan Restaurant, and Qian Changrong Restaurant, which is famous for its goat noodles. The Sanzhenzhai sauce duck shop in Yingjiaqiao is famous far and wide.

Suzi Night Hotel is the only hotel in Wuzhen, but you must make a reservation in advance. A youth hostel is being built in the town for self-help tourists.

It is made of red-hearted sweet potatoes cultivated in Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also dried with red-hearted sweet potatoes. These villages have soft soil, moderate acid and alkali and suitable climate, which is very suitable for the growth of this red-hearted sweet potato.

This kind of dried sweet potato retains its natural color and quality, with yellow and red color, sweet and fragrant taste, soft and chewy texture, and high contents of glucose and vitamins A and B.. It retains the natural color and quality, is yellow and red in color, fragrant and sweet in taste, soft and chewy in texture, and is rich in glucose, vitamins A, B, C and D, and trace elements such as copper, phosphorus and iron. It belongs to physiological alkaline food and can regulate the physiological acidity of rice, flour and meat.

it has the functions of invigorating qi and blood, benefiting liver and spleen, removing blood stasis and toxin, relaxing meridians, and preventing constipation and cancer. It is the most nutritious food to improve health and relieve fatigue. During the shelf life, a layer of white icing will appear on the surface, which makes it taste better.

sweet potato is praised by American and Japanese scholars as a beauty and longevity health food with special nutritional functions. Liancheng dried sweet potato is a good gift for relatives and friends, and it is a good tourism and leisure food.

generally, the whole sweet potato is steamed and peeled, then pressed and baked. After it is made, it can be preserved for several years. It can be used as a snack or cut into small pieces, mixed with fabrics, eggs and spices, fried and stained with rock sugar powder as a famous banquet dish.

Liancheng red-hearted dried sweet potato products have won many awards in various exhibitions at home and abroad, and passed the green mark certification in China. At present, there are four series of dried sweet potato with red heart, such as strips, slices, cubes and diced. The product contains a lot of protein, carbohydrates and a little fat, and is rich in vitamins and trace elements necessary for human body. According to calculation, its amino acid evaluation is close to the EAA model of human body.

This product is unique in flavor, crisp and sweet, which is beneficial to improving health and relieving fatigue. Liancheng red-hearted sweet potato has a high reputation at home and abroad, and is deeply loved by consumers. The products have been sold to more than 311 large and medium-sized cities in China, and exported to Japan, South Korea, Singapore and other Southeast Asian countries and regions.

The types of Liancheng red-hearted sweet potato are: strips, slices, seeds and fried. [Edit this paragraph] How to make dried sweet potatoes, you can't buy too large strips of sweet potatoes, and the sweet potatoes you just bought can't be processed immediately, but you should keep them in the shade for a while, and wait until the starch in the sweet potatoes is converted into more sugar, so that the dried sweet potatoes can be sweeter and more chewy. 3. It takes 451 words to write a special product in Suzhou, and

Baidu's composition on introducing special products in Suzhou 2118-11-19 | The more you share, the better, and the more wonderful it is.

it's better to be in grade six, which is the most realistic. Remember, speed! ! ! ! Yangcheng Lake Hairy Crab Yangcheng Lake Qingshui Hairy Crab enjoys the reputation of "king of crabs", and its appearance features: green back, white belly, yellow hair, golden claws and strong body.

green back, the crab's back is shiny, refreshing and translucent. When cooked, it is pure red and bright red. It is different from other crabs in the lake area in gray, dark color and heavy soil color. When it is ripe, it is reddish, with gray in the red.

white belly, the crab belly is white and shiny, giving people a beautiful feeling like bright jade (with the development of aquaculture, Yangcheng Lake hairy crabs are also cultivated in some places with deep water, so a small number of crabs in other lakes are gray or gray, or white and unclean. Yellow hair, the fluff on crab claws and the whiskers on crab claws are yellow.

The male crab has dense and soft fluff, with no dirt crumbs. The hair on the crab claws is fresh and yellow.

The crab hair in other lake areas is earthy and unclean. Golden claw, crab claw tip is as golden as tobacco.

crabs in other lake areas have no obvious golden color on the tips of their claws. Strong, Yangcheng Lake hairy crabs are strong, thick and strong, with two claws and eight claws, which can be propped up on the glass and crawl freely.

Compared with other crabs in the lake area, the Yangcheng Lake hairy crab is much heavier with the same size, and it has no shell water phenomenon. Yangcheng Lake hairy crab is the "king of crabs", and its color, fragrance and taste are wonderful. "The tender jade is full and the shell is convex with red fat."

The orange-red crab roe, white jade-like cream, and white and tender crab meat are superior in color, fragrance and taste, and they are unmatched by other crabs in the lake area. No wonder Mrs. Tang Guoli, the wife of Zhang Taiyan, said in a poem, "If Yangcheng Lake crab is not good, why should I live in Suzhou in this life?". Zzu2126814 | 2118-11-1921717 Baidu knows that the baby knows that today's headlines are 811% off. The girl's secret cool dog music kk sings the show, and the nail car quotes the storm audio and video related issues. The composition describing Suzhou specialties is 259. The composition writing Suzhou specialties is 43 masters! ! ! Elementary school composition about Suzhou specialties 76 What is the introduction of Suzhou specialties 266 Composition about Nanjing specialties 363 Composition about Yunnan specialties 81 Composition about hometown specialties 311 More related questions >: > Ask "Suzhou specialty" with one click.

Other answers to the question "Sweet and Sour Mandarin Fish is a masterpiece of Gusu cuisine and enjoys a long-standing reputation at home and abroad. This dish is colorful, fragrant, tasty and tangible, and even more interesting is the sound.

When the fried mandarin fish, which looks like a squirrel, comes to the table, it is immediately poured with steaming gravy, and the squirrel squeaks. It is said that as early as when Emperor Qianlong went down to the south of the Yangtze River, there was a "Squirrel Carp" in Suzhou, which Qianlong had tasted.

Later it developed into "Sweet and Sour Mandarin Fish". There is a record about "squirrel fish" in the Qing Dynasty's "Tiaoding Collection": "Take seasonal fish, bone it, drag the yolk, fry it yellow, and make it squirrel style.

burn with oil and soy sauce ". Season fish should be crucian carp.

This record indirectly proves that it is possible that there was a legend of "Squirrel Carp" during the Qianlong period in Suzhou. Because many dishes in Tiaodingji are dry and elegant.