On this day, I want to talk about the delicious food in Shaoxing, because I was born in Shaoxing, an ancient city in the south of the Yangtze River. Shaoxing not only has many scenic spots, but also its local characteristics attract many Chinese and foreign tourists. Shaoxing snacks mainly include Shaoxing old wine, dried vegetables, stinky tofu, fennel beans and so on. Speaking of Shaoxing stinky tofu, I think of Wuzifang stinky tofu shop in Lu Xun's hometown. I saw pieces of golden, shiny, small and exquisite tofu just coming out of the pot, and everyone rushed to buy it. Take a box of stinky tofu in your hand and take a gentle bite. Its taste is really different from other stinky tofu. Its skin is crisp, but it's soft and tender inside, and it smells delicious. Coupled with the attractive and delicious sweet noodle sauce, it's delicious beyond words! Incense and stink were originally two opposites, but Shaoxing's delicacy turned into a legend.
Shaoxing has not only stinky tofu, but also fragrant fennel beans. When it comes to fennel, I think of Kong Yiji, a poor scholar written by Lu Xun. He often goes to Xianheng Hotel in Zhenkou and spends nine pence to buy a bowl of wine and a plate of fennel beans as drinks. Several children gathered around and asked him for fennel beans. He gave one to everyone, then covered the plate with his hand and said, I don't have much, I don't have much. The fennel bean was named after him, so people simply called it Kong Yiji fennel bean, and Xianheng Hotel became famous in one fell swoop. As for the method of fennel beans, dry broad beans are mainly used as raw materials, soaked in water, put into a pot, boiled for about 15 minutes with low fire, and added with fennel, cinnamon and salt. Then cook slowly with slow fire, and then pick it up and cool it after the water in the pot is basically boiled dry. Fennel beans are very chewy, salty and fresh when chewed, with endless aftertaste. Moreover, it is said that fennel beans are very popular with Chinese and foreign tourists, and the daily sales of fennel beans in Xianheng Hotel can reach three or four hundred kilograms.
Just then, Kong Yiji suddenly seemed to smell a bouquet. Shaoxing yellow rice wine is also famous. Shaoxing has a history of 2500 years. Shaoxing yellow rice wine is one of Shaoxing's famous specialties, and it is also the representative of China yellow rice wine and one of the eight famous wines in China. It is made of clear, bright and clean Jianhu water rich in various minerals through a unique fermentation process. Shaoxing yellow rice wine is famous at home and abroad for its unique flavor and rich nutritional value, and it is listed as one of the state banquet wines in the middle of the South China Sea. Shaoxing's rich wine culture has brewed a unique local emerging festival, namely Shaoxing Yellow Rice Wine Festival in China. The first Shaoxing Yellow Rice Wine Festival in China was held in 1990, and has been held almost every year since then.
Next, I want to talk about a traditional dish in Shaoxing, braised pork with dried vegetables. Not only Shaoxing people love to eat, but also foreigners are willing to taste it. It is said that it takes a lot of effort to cook this dish. A generous piece of fat and thin pork belly, with a kitchen knife cut a number of holes shallowly, put it in a pot and stew it with a small fire for about half a day; Before serving, cut a small square piece of meat, spread fresh dried vegetables on the bottom, and stew for half an hour. All local restaurants in Shaoxing regard this dish as a traditional dish.
Shaoxing is an ancient city with rich local customs. Shaoxing's traditional cuisine is far more than that.
20 19 Putonghua Exam Proposition Oral Topics and Model Essays: Talking about Food Part II
I am not a gourmet, but I am very particular about eating. I never eat indiscriminately. I think about diet from the perspective of health. As long as it is good for my health, I will eat it whether it is delicious or not, and I will pay attention to the reasonable collocation of various meals in the process of eating, such as the collocation of meat and vegetarian dishes, the coordination of fruits and miscellaneous grains and so on. At present, many people are pursuing so-called green food.
I also emphasize diversity when I eat. No matter how delicious things are, I will not eat them again and again every day. Some things are delicious only if you eat them once or twice. After all, scarcity is precious.
When it comes to eating, I know best, because I am fat!
China cuisine is called four flavors and eight cuisines. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
I like eating meat very much, but I want to advise my classmates not to eat too much meat! Eat more vegetables.
I'll tell you some vegetables. I don't know if you like it or not. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat oil in a pot, add shredded potatoes and peppers and stir fry, add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.
Tofu Xihongxing Soup: Cut tofu into finger-sized pieces, cut into pieces in Xihongxing, heat the pot with oil, pour tofu, add half a basin of water to the soup basin, add a little salt, chicken essence and monosodium glutamate, cook for 3 minutes, then pour it into Xihongxing to boil and put it into the basin.
Tofu and cabbage soup, the same as above, pour in cabbage, cook for one minute and then put it in a basin.
Scrambled eggs with green peppers: three green peppers, shredded and two eggs. Heat the oil in the pot, add the eggs, heat the oil in the pot, add the shredded green pepper and stir fry, add a little salt, monosodium glutamate, chicken essence and soy sauce, and stir fry the eggs until cooked. Everyone can learn to do it.
20 19 Putonghua Exam Proposition Oral Topics and Model Essays: Talking about Food Part III
My hometown is Jiannan, which is a beautiful place. Naturally, there are all kinds of delicious foods. My favorite food is Kimchi from Jiannan.
I remember once, I caught a cold and didn't want to eat anything. This really worries my parents. They bought me a lot of delicious food, but I couldn't eat it. Grandma just brought back some pickles from her hometown. Mom asked me: Do you want to eat? I said, give it a try! I brought a handful of rice. When I first entered, I felt crunchy, and then there was a salty and sour taste. This taste is so beautiful! Unconsciously, a bowl of rice disappeared and all the pickles on the plate were eaten up. I have a big appetite. I'll be fine in less than two days. In this way, I fell in love with Jiannan's pickles.
From then on, no matter where I go, I will never forget Jiannan pickles. Gradually, I became interested in the practice of kimchi and had the desire to make kimchi by myself. So, I ran to ask my grandmother, who told me: First of all, cut down the whole green vegetable on a sunny day, put it in a big pot and soak it in warm water, brush it with a bamboo brush, and clean the dirty things on the leaves. After air-drying, cut the vegetables into several equal parts, wrap the spices such as pepper, pepper, salt and Jiang Mo into the half-cut vegetable stalks, put them in a clay pot and seal them, and then they can be eaten after March. I asked grandma again, what about the food? Grandma said that there are many ways to eat. You can make pickle soup, pickle noodles and pickle fried bacon, which is delicious. I asked again: why are all pickles, the same way, the same way to eat, but different times have different tastes? Grandma took pains to say, dear grandson, you don't understand! Sauerkraut is different from other dishes, and other dishes pay attention to freshness. Pickles are delicious even if they are kept for one to three years. Fresh pickles from March to May look golden and delicious. One to three years of pickles are not good-looking, but they will never rot. They taste delicious! Making pickled fish and potatoes soup with pickled vegetables is inseparable from this old pickle. Let's do it together when you have a week off! Make sure you still want to eat after eating! Grandma's words made my mouth water.
Friend, if you come to Jiannan, I will definitely let you taste pickles. I will cook a pickle dinner for you myself: cook a bowl of potato pickle soup, stir-fry a dish of diced bacon with pickles, add a dish of shredded bamboo shoots with pickles, and finally serve a pot of steaming pickled fish. Let you eat enough for a meal, and make you want to eat after eating.
Do you want to try the delicious pickles in our hometown? Then come to our Lichuan Jiannan!
20 19 Putonghua Exam Proposition Oral Topics and Model Essays: Talking about Food Part IV
Lingnan has a good climate and many agricultural and sideline products, and is known as the land of plenty. The delicacies in Lingnan are delicious. At this moment, let's taste all kinds of food in Lingnan.
Lingnan specialty foods are divided into snacks, home-cooked dishes and fruits. First of all, I want to introduce litchi in Guo Jia, Lingnan. Litchi can be called the overlord of Lingnan fruit. Litchi is cultivated in Lingnan, because only this area in Lingnan is suitable for planting. Litchi is a tropical fruit, which can't stand the cold, so it will grow in Lingnan. It is said that Yang Guifei used to like litchi very much. In litchi season, in order to win Yang Guifei's smile, the emperor sent people to Lingnan to pick litchi from the north for three days and three nights. After several swift horses died, litchi arrived. Later, the local people named the tree that Yang Guifei had eaten after Fei Zixiao. Litchi tastes good. Peel off the crimson skin and take a gentle bite. The fresh and sweet juice permeates into the mouth, slightly sour. Its sweetness, anyone who has eaten it will be full of praise and endless aftertaste. It's really 300 lychees a day. He never hesitated to become a Lingnan native. After tasting litchi, Bai Juyi, a poet in the Tang Dynasty, couldn't help admiring: chewing the taste of heaven, smelling the fragrance of different generations, and moistening the water are fresher than orange soup paste. Everything has advantages and disadvantages, the disadvantage is that it is hot and dry, and if you eat too much, you will get angry!
Besides sweet lychee, there are of course other delicious foods. We Lingnan people have the habit of drinking morning tea. If you can't eat it, let's talk about the fourth Lingnan cuisine-glutinous rice chicken. Speaking of glutinous rice chicken, there are many kinds, Hunan and Ganzhou. But our glutinous rice chicken in Lingnan is different and very popular. First of all, briefly talk about the production method. As the name implies, glutinous rice chicken must be made of glutinous rice. Choose some big lotus leaves, soak the glutinous rice for two hours, then take it out and drain it, steam it in a steamer, cut the chicken into small pieces, adjust the taste, then wrap the steamed glutinous rice, chicken and eggs in lotus leaves and steam it for a while. After introducing the practice, let's try the glutinous rice chicken, which is bulging and thick, just like two little bears crowded together. Open the lotus leaf, the fragrance of the lotus leaf attracts you to take a bite, and you can find sweet and juicy rice inside, with chicken, eggs, fresh shavings and so on. I really took a bite in the glutinous rice chicken, which is delicious at this moment.
Lingnan cuisine has everything. I believe it will make you feel good.