A poem describing hometown cuisine: mutton foam: there is bear wax in the dragon's stomach, and only sheep Geng in the Qin dynasty. -Su Shi
The poem about food 1 and Su Dongpo are both famous scholars and famous De gourmets. Therefore, according to legend, there are more dishes named after him, such as Dongpo Elbow, Dong Po Tofu, Dongpo Yuman, Dongpo Leg, Dong Po Bud, Dongpo Mo Carp, Dongpo Cake and Dong Po Crisp. "Dong Po Ji" contains: "Shu people are precious to Qin bud, and miscellaneous dove meat is it." Chun's dove, that is, celery fried with shredded turtle breast. Later called Dongpochun Zuo Village. Su Shi likes mutton soup, so he wrote: "Qin cooks only mutton soup, and there is bear wax in the dragon." He also wrote Liao's Ode to Pork: "Without water, firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huang Zhou's good pork is as cheap as dirt. The rich refused to eat, and the poor Bu cooked. Get up in the morning and play two bowls, so full that you can't care about it. " Su Dongpo cooked pork with his favorite bamboo shoots. At the Yi food party, Su Dongpo wrote a poem "Shi with oil": "No bamboo makes people vulgar, no meat makes people thin, good and not thin, Zhu bamboo shoots stew pork". The delicious but poisonous puffer fish has also become Liao's regular and new delicacy. "There are three or two peach blossoms outside the bamboo, and the warm duck in Chun River is a prophet. Artemisia selengensis has short reed buds all over the ground, which is the carefree seven-character quatrain Chun the puffer fish Yu went to school. It also writes about bamboo shoots, fat ducks, wild vegetables and puffer fish in Chuntian, which is really a delicious food. "Qiu Lai frost dew garden east, reed gave birth to a son Jie gave birth to a grandson. I'm as full as he hates, and I don't know why I have to eat chickens and dolphins. " Zai, in his opinion, these vegetables are more delicious than that chicken, duck and fish. Feng Lake is Su Dongpo's favorite place for picnics. He compared the rattan vegetables of Bian Changsheng here to the water shield of West Lake in Hangzhou: "Feng Lake has Teng dishes, which seems to be comparable to the enemy's soup." Su Dongpo ate a ring cake made by an Lao woman, and couldn't help but inscribe a poem: "When you rub it with your hands, the color of Yu is even, and the oil is light yellow and deep." Sleeping in the spring at night knows the weight, and the beauty of Y *** is wrapped in arm gold. " In just 28 words, it outlines the characteristics of thin, bright and crisp ring cakes and the shape of Xiang, which looks like a beauty ring. "Small cakes are like chewing the moon, with crisp and sweet taste", "Shi goes around the wheat field to seek wild grass, and is stronger than cooking mountain soup for the monk's house", "Long Jiang goes around the country to know the beauty of fish, and good bamboo makes the mountains feel the fragrance of bamboo shoots", "There are bright moons in Ji, and I ask the sky about wine", "I can't drink enough, and the taste of semi-Han is particularly long", "Occasionally, the wine is interesting and empty. "There are 300 litchi, so you might as well grow up to be a Lingnan person." Su Zhou likes to taste tea, and his poems often praise tea. "Bai Yunfeng has two new flags, greasy green and fresh valley, rainy spring" describes the scenery of tea gardens all over the mountains outside Hangzhou. "Never better tea is better than Ren" is a famous association with Bei people in another poem "Want to compare the West Lake with the West Lake". Su Dongpo's manuscript of Shi Ci contains many excellent articles related to food, such as Cai Tang Fu, Pork Eating Poetry, Bean Pork Pork, Whale Xing and the famous Gourmet Fu. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = "There is no meaning in the world, how can I get a jade?" De sentence, which refers to the "golden jade" praised by Emperor Yangdi as "the delicious taste of East Nan". "Yu" is cut into thin pieces; "Limulus" means chopped pickles or pickles, and Shen is also called "finely chopped". "Golden Crab and Jade Crab" is a kind of bass with frosted and white Se as the main material, mixed with finely cut flowers and Ye vegetables with golden color. "Si Chun" is a soup made of Chinese Chun silk, which is also a famous dish in Shiwu. "Su Tuo's confession in the sky is not easy to know" Ji means that his noodles made of scallion oil are the same as Su Tuo (Su) in the sky. He wrote down the practice of "sweet soup" in Xu's speech of "Eating Every Meat in a Mountain House": "Take shepherd's purse, mountain Yao, taro, and miscellaneous vegetables as it, and do not use soy sauce, but the mountain is cooked with delicacies." Bing Poetry Day: "When you live by the lake, you will find the village wine and mountain food.". Nian came to spread the sweet soup method, which made Wu Suan laugh at it. " "Dong door to buy Bi bone, Qiang sauce orange soups. Steamed chicken is the most famous, and it is not beautiful. " "Bo" means "pig" and "Bo bone" is pork chop. Pai bone is cooked with sour sauce mixed with spices such as orange juice or dipped in Meizhi pole. In addition, the poem praised Sichuan chives, zongzi, Jia fish soup and other foods. "The frost and vegetables are light and sweet, and the Lu seedlings are tender and tender in spring. You can cook it when you come back, and you don't need Tian for half a baht of salt cheese. " He summed up the choice of vegetables without seasoning, and Ye tastes fresh. "At the beginning of the tour Tang An rice barley, cooking into Hu Mei. As big as amaranth, as white as jade, and as slippery as a spoon, it is full of fragrance. "Ba As big as amaranth (chicken head meat), the white, slippery and fragrant Te points of coix seed are all very vivid. "Eating porridge": "The world is a senior year, but I don't realize that many years are at present. I have a simple method of Wanqiu (the name of Xianren), and I only eat porridge to the gods. " "Perch Fei has a crisp spoon, and (Mai Qiao) cooked oil is delicious. Since ancient times, Da people have been light and rich, and they have returned to their hometowns. " "The color is like the Yu version of the cat's head bamboo shoot, and the taste reaches the hump oxtail scarlet". "Xinjin Jiu has no yellow world, and its color is more than three feet as yellow as goose. The meat in Dongmen is more exotic, and the fat is not reduced." "The mountains and rivers of the motherland are infinitely good, and the elders in Jia Township do not suffer from poverty. When the light cloud comes out of the cave, it will also be delicious. " "When I am full, I will fry the Zuo floating chamomile." "There is no plum to fold in the warmth of the mountain, and Xie is unique to Qing Jiang." = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = "two for the road" has "the peak of the purple camel comes out of the Cui kettle, and sweet fish is ordered them on crystal trays; Though their food-sticks of unicorn-horn are lifted languidly, Luan Dao wisp cut empty fan LUN; Huangmenfei? The poem "Don't move the dust, the royal chef sends Ba Zhen in an endless stream" is called "Eight Treasures". "Green bamboo shoots greet the boat, and red fish come in for nothing". "Shu wine Nong is invincible, and the river fish is beautiful." "Silent and fine, flying and smashing Xue" and "I didn't feel completely empty when I put the chopsticks" describe the superb knife skills of chefs in the Tang Dynasty in processing Yu Sheng and the warm scenes of diners vying for food. "Chun, fine lettuce on the spring plate", "fresh crucian carp eats silk, celery and Jian soup". Q&A Not yet Children Luo Jiujiang Night Rain Jian Chun Jiu Xin Cooking Room Huang Liang ("Give Wei Ba Chu Shi") Jia Di has been tired of Liang rou Mr. Guang Wen's lack of food ("Drunk Song") Zuo Zi waved his double knives left and right, flying a golden plate with white snow, and the bald-tailed Bu in Xuzhou was full of memories of Hanyin Chatou's escaping from the fish, knowing that the first Ji was full of pleasure and bleak ("Watching Fishing Song") = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =, Zheng Banqiao is not only a famous painter, but also has a Ding study on eating. In Zheng Banqiao, there are "Mei people cook fish heads with their hands in the middle of the night under the moonlight", "Yangzhou fresh bamboo shoots take advantage of shad, and Lan cooks the spring breeze in early March." "Only the perch can be eaten manman, and the Xia official is also eating fish." "Every household peels bamboo shoots." "Bai dishes green salt brown rice, crock water chrysanthemum tea" = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = For example, Zhong Zhihe's "The Fisherman's Song" does not include the poem "Egrets fly in front of the Cisse Mountain, and mandarin fish are fat in flowing water", and the poem "The beauty is pitiful, the knife cuts Rou, and the fragrance keeps cooking dragons", written by Du Mu, a poet in Tang and Song Dynasties, and You "Yue Pu Huang Gan Nen, Wu Xi Zi Xie Fei" and so on.
In the poems asking the ancients to praise or miss their hometown food, Lu Zui sang loudly and felt grateful for Yao Yishi's singing of the moon in the past year, and there were some shadows on Wu Shuang's temples. The west wind blows the perch Xing, which is already in the mulberry twilight scene.
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The snacks in my hometown are really delicious.
The food in my hometown quotes a poem of 600 words (My hometown is in Yunnan). The most famous snack in my hometown is the delicious wonton. Mei, Shen I taste this mouth-watering food, I feel relaxed and happy. Be patient when eating wonton. If you are impatient, Xiang will eat one at a time, and wonton will burn your mouth full of bubbles. Chi； wonton is also very particular, you can separate the skin from the trap; You can also prick the skin and eat it for a long time. Ren, who likes spicy food, can put some pepper before eating. On the day of the National Day holiday, Mom Ma specially took me to Master Huang's Wonton Restaurant to taste the delicious Yuntun. Began to eat wonton. I saw that this wonton bag was thick, the color was attractive, and each one was Meng and bulging, which made people really want to eat one at a time. At this time. I first picked up a pepper bottle and sprinkled pepper into wonton soup, then picked the biggest one, carefully pricked the skin with chopsticks Zi, and suddenly a fragrance curled into my nostrils Li, and I couldn't help but shed saliva. I took a bite of the skin first, and Zhen was full of chewiness. Then a mass of red meat ran out of the wonton skin. It seems to be looking at me playfully. This Shi, I can't resist the temptation of meat trap any longer. I can't wait for Yao to take a bite. The tender and slippery feeling arises spontaneously. Rang, I can't bear to swallow the delicious and juicy cloud, but I just want Rang wonton in my mouth for a long aftertaste. I ate seven in a row, and my belly swelled after eating De. Mom saw Me eating this delicious me and said I was a glutton. Hey, who let Wonton be so good at Chi? I'd rather be a glutton than taste the delicious food on earth. When Hui got home, the aroma of wonton was still overflowing in his mouth! How about Me? After listening to my introduction, everyone must be drooling! Da family, come and taste this memorable food-wonton Ba!
Poetry and calligraphy related to the diet in my hometown a suggestion to my friend liu Bai Juyi there's a gleam of green in an old bottle, Red Mud Xiao stove. With dusk, the snow is impending, what about a cup of wine ? Fan Zhongyan, a fisherman in Jiang, goes to and from the river, but loves the beauty of perch Yu. You see a leaf boat, in and out of the storm. Hui state is a must. Su Shi Luofu Mountain is in the spring at four o'clock, and Lu Ju Yang Mei is the first. There are 300 lychees a day, and they are not afraid to grow up in Zuo Lingnan. Jiaomiao ·Songs, Wujiao Music, and Song worshiped the Five Rites, which belonged to Sanqiu. People are respectful and respectful, and the spirit is jiangzhen. Drink a cup of wine, and recommend to enjoy the shame. Carrying Zhang to send music, God Qi upstream. Chen Jiayan re-feasted on the Yin crown of the halls, and the next guest held it in pieces. Qi Xizhen is full of shame, and the literary field is awkward. Last month, the flowers were carved, and the willow color was beautiful in the spring pool. The sun sets in Qili, and Lian rides in Lejin. Yao He feasted in Guanglu, Tian Qing, and opened a Chinese pavilion in Zhu, which was a shame for me to taste for the second time. Spring breeze and wine move, and the sound of Le is long in sunny days. It's hard to get drunk after sitting for a long time, but it's also temporarily crazy in old age. Diligence is still followed by Zhu, and dreams are always a hindrance. Li Bai passed Wang's othEr business, er, who can swim in the first mountain, Ziming and Fuqiu. The overlapping ridge hinders the river Han, and the cross-peak bullfight. Wang Sheng faces north, and the pool hall is clear and secluded. I came to feel angry and lamented the shame. Sweep the stone and wait for the moon, and open the pool to Zhang cold current. Wine is good for refreshing, because I don't know autumn for joy. Li Bai's miscellaneous songs, it is hard to go's three poems, Jin Zun's sake and Shi Qian's bucket, and Yu Pan's precious shame and ten thousand dollars. I fling aside my food-sticks and cup, I cannot eat nor drink, pull Jian finding heart at a loss. I would cross the Yellow River, but ice chokes the ferry, it will snow in TaihAng Mountain for an day. Come fishing and sit on the stream, but I suddenly dream of riding a boat, sailing for the sun. It's difficult to travel to Lu, it is hard to go, Duoqi Road, and now I'm here. When the wind and waves break through You, and set my cloudy sail straight and bridge the deep, deep sea. Li Bai's trip to Nan has three pure wine costs, for the golden cup, ten thousand coppers a flagon songs, and the jade plate is full of money. Ting cups can't be eaten, I pull out my dagger, I peer four ways in vain. If you want to cross the Yellow River Bing Saichuan, you will climb the Taihang Mountains with snow. I would sit and poise a fishing-pole, lazy by a brook, Hu re-entered the boat to dream about the sun. It is hard to go, it is hard to go, Duoqi Road, Jin An is here. I will ride the wind and break the heavy waves some day, and then set the cloudlike sail and cross the sea. Li Zhi, Prince Nafei, Princess Taiping, descended from the Dragon Tower, Guangshu Jing, and the Lu Pavilion opened the door. The bright sun makes up the shadows, and the low stars shine. Yu court is full of color, and the silver list is full of algae and auspicious emblem. Clouds turn to flowers and cover, and Xia Piao Ye adorns the flag. Diaoxuan returned to Cuimo, and Baojia returned to Dan Hall. Ming Zhu Pei Xiao Yi, Lou Bi wheel fan. The crown of flowers is a feast, and the orchid is a feast. Huan Feng Le Chen, Xie Xi Zhen ashamed to recommend. Butterfly dance sleeves are fragrant and new, and the song is divided into Luo dust. Huan Ning Huan Yi Qi, celebrating Ye Qingchu's marriage. In the summer, it is inflamed, and it is cool and early to blow. Party period Liuhe Thailand, * * * enjoy the spring of ten thousand years. Wang Jian left his younger brother alone and grew up together, and he was never far away. Who doesn't care about love, who is ashamed in the morning. Going out to read the clothes list, Cao is a poor autumn. If you are not sick, you will be sad, especially if you are a child. It's hard for Ben to get along with the world, across the hill. If the situation returns to war, what can a coward do? Growing up with you is still a gully worry. If you are not young, Shao is not diligent in repairing. Think from now on, and strive for goodness. But I have to be honest, and I want food and clothing. Solid combination by this training, slow down for the body. When you come back at the end of the year, don't travel far. Li Huan-Heng, Yue Chen-wang is pregnant with two instruments and four orders, and the five mountains are divided into Kyushu. Ling's good deeds are unpredictable, and his magical powers are easy to pay. Mount Hengshan faces Dai in the north, and the beautiful Dong crosses the secluded place. He Shuo in Zhuodong Town, craggy crown and pine hill. The ancestral temple shows the old Dian, and the altar and temple are listed in the flat domain. Ancient trees invade the dense clouds, and the flying springs flow in the boundary. The officer of Cong is ignorant of the principle, and he is ashamed to serve Jane. Recommend jade to be sincere and effective, and Qiang Jin Liang has a reason. It was the first day in the suburbs, and Lin Bowei was in autumn. Close to the wind Li, Sichuan long fog closed. I am grateful to you from other places, and I look forward to praying for it. Jing is as happy as a light wish, and the private door is waiting for you. Tang Yanqian's Suo shrimp is more purple, which is unique to Huyang. Produced in Sishi, it is extremely beautiful and suitable for autumn. Double-clamped drums and numerous whiskers are used as spears. Ju bowed to the king of soup and made him the marquis of Zhu Yi. So serve a plate of meals and list Tong's shame. Garlic friends meet each other on a blind date, while melons and friends meet each other. It's called Diao, and it's also called poem hook. Visit at the same time and stay for a few days. How delicious Yan drinks, and he is the only one with the same heart. Don't come for a long time, miss Kong Youyou. The cup is moving and thinking, and the mouth is empty. Sealed with a pair of carp, Yu came to ask for it. Generous Hu Yinjun, if you are willing to share benefits. Du Fu accompanied Wang Shi Yu to the highest banquet in Dongshan, Yao Tongquan, and Wan brought wine to flood the river, Yao Gong and Mei Zheng, and did not reduce Chen Tai Hill in the past. The guests in the city have a history of columns, and they accompany Qi Ma in their spare time. Dong Shan Gao Ding Luo Zhen is ashamed, while Xia Gu Cheng Guo pin me worried. After the white sunset on the Qingjiang River, Yu was exhausted, and the beautiful woman boarded the colorful boat. The flute is full of anger and sorrow, and the wonderful Wu lingers all night. Big fish often come out in front of the lamp, and listening to the music is as low as You ask. In the middle of the night, the wind is cold and surging, and the ship is heavy for fun. The light of the Kong Milky Way is broken, and the four guests are still. Please don't violate Xiang's rule, go back to the boat, drink and get back on the horse. There is a great joy in life, and there is no Shi cream that touches people's clothes. Li Bai's ancient style of Tianjin San Yue, thousands of peaches and plums. The morning is a heartbroken flower, and the evening flows eastward, Shui. Before water comes back, ancient and modern > >
I can't forget the word "Three Sacrifices and Five Dings" used in my hometown. Meaning: In the old days, I described the offerings as abundant and Sheng. Later, I also described the food as beautiful. Word sound: sān shēng wǔ dǐng Shi never tires of refinement, and never tires of refinement.
Write an essay on the color and fragrance of hometown food-600 words of hometown food-Chang Rui, Class 4, Wu Primary School, shuangliao city, Jilin Province, Northeast jiaozi, mentioned my hometown Shuangliao, where not only the scenery is beautiful, but also all kinds of snacks are famous under Liao. After eating, it will make your mouth fragrant and make you Hui taste endless. Northeast jiaozi is one of the local snacks. Let's try it with me! If you want to eat, you must make it. I'll teach you how to do it. First, mix some noodles, make them soft, then make them into a small dough, and then roll the small noodles with a rolling pin into a thin skin, which looks like a big moon. It's time to make stuffing after Zhuo. You can put whatever stuffing you like, for example, Ru. I like the taste of leeks and eggs, so I choose some good De leeks and fresh eggs, fry the eggs first, then season them in Fan ***, which will make jiaozi more fragrant, and finally mix them in a Qi, and the stuffing will be ready. Then, take out the rolled skin, wrap the Ba stuffing, seal the mouth, and pinch the seven or eight Xia on the mouth. Don't squeeze the stuffing out, then put the wrapped jiaozi into the pot, and then wait. We hope that jiaozi, who has been cooking for a long time, will be out of the pot, and our mood will boil like Yi, the water boiled in jiaozi. In a short time, jiaozi is ripe, floating on the water like a young ingot. (Remember not to cook for too long) You can Lao out of the pot. Look at the crystal white jiaozi, which is white, fat and lovely. Everyone can't help but want to have a bite, and the taste that intoxicates Ren is in your mouth for a long time. As the saying goes, "Zuo is not as good as lying down, but not as good as jiaozi". Bite open jiaozi, the aroma of Jiu dishes and the embellishment of golden eggs are really a delicious food with good color and taste. When you come to my hometown, I'll treat you to Chi, a local snack-Northeast jiaozi, to ensure you a full mouth. Come on! Reference adoption
The composition introducing hometown food and practices says that "food is the most important thing in Min", and eating is the top priority in life. Just like Zhai's books on local history, there must be an introduction to the food culture of Di. Because food culture is an important part and reference of a regional culture. Members of our group come from Yangzhou and Yancheng, and they are very interested in each other's culture. However, "regional culture" is really a very broad word, covering a wide range, so we decided to reflect the richness of regional culture from one side-food culture. Local food culture is a concrete creation of human long-term response to the environment, which has accumulated thousands of years of ancient cultural thoughts, expressed the nostalgia language of civil society, and reflected the comprehensive impact of regional society, economy and culture under certain historical conditions of Li, including food flavor, manners, etiquette, formation and development of Zhan, and also reflected the interaction between geographical environment and human life Dong from one side. When it comes to eating, eating in Yang has long been praised by the world. As the saying goes, "Eat in Yang, wear in Suzhou, and play in Hangzhou", it can be seen that Yangzhou people have long been famous for their exquisite Chi. Yangzhou food culture contains many factors such as Zhuo's rich regional, folk customs and social environment, and Gei Yangzhou has brought infinite glory and pride. It is a shining gold-lettered signboard of Kuai. In the course of history, the Yin food culture in Yangzhou has been continuously enriched and enriched. Later, the literati's Jie entry was the catalyst for Yangzhou cuisine to reach its peak in the middle of Qing Dynasty. Wenxue got involved in Yangzhou cuisine as far back as Han Fu, Tang Poetry and Song Poetry, but especially in Qing Dynasty. Now we can enjoy more than 200 poems by Qing people about food history, dishes, banquets and food customs, which makes the style of Huaiyang cuisine more elegant and enhances the cultural taste. The ancestors of Yangzhou had already broken away from the ignorance of eating animals and drinking blood as early as 4000Nian ago. In 468 years before Yuan Dynasty, Fu Cha, the king of Wu, destroyed the ancient Han Kingdom, dug Han Gou and Zhu Han City, which was of great significance not only to Yangzhou urban construction, but also to Yangzhou cuisine in the Hua era. Yangzhou diet You is divided into Yangzhou cuisine and Yangzhou snacks. The main characteristics of Zhu in Yangzhou cuisine are: strict selection of materials, meticulous knife work, prominent main ingredients, original flavor of Zhu, attention to fire work, good at stewing, clear and mellow soup, Nong but not greasy, light and fresh, unique in shape, slightly sweet in salt, and suitable for both Nan and North. Yangzhou chef is good at food carving. Yanggzhou Santou is also the representative of Yangzhou cuisine: Red Mansion Banquet, Three-headed Yan Banquet and Whole Lotus Root Banquet. These are the three pearls of Yangzhou cuisine. Hong Lou Banquet is an innovation of dishes written in A Dream of Red Mansions. Cao Xueqin once stayed in Yangzhou for a long time, and his grandfather Cao Yin also gave a banquet in honor of Liusibai Palace when he went to Yangzhou to pick up Emperor Kangxi. Mr. Feng Qiyong, the president of Guo Red Society in China, wrote after eating the classic Pin banquet of Yangzhou cuisine: "The delicacies in the world belong to Yangzhou, and the three Tao ducks stewed silver carp heads. The Red Mansion held a new banquet last night, and I was greedy for Zuo Hou in Kyushu. " And exclaim: "Honglou cuisine is really the De system of Yangzhou cuisine". Zhang Qijun, a famous gourmet in Taiwan Province, also predicted that "the prosperity of Yi for four hundred years will eventually make Yangzhou the center of enjoying Shou in southern China; Its dishes have become representatives of southern cuisine. " San Head Banquet is a banquet developed from three traditional famous dishes in Yangzhou: braised silver carp head, stewed lion head in Qing and roasted whole pig head. The silver carp head tastes mellow, the lion head is fat and tender but not greasy, and the whole pig head overflows with Si, all of which have strong local flavor. Ying has been known as Zeguo, a water town, and Baoying, a hometown of lotus roots. According to the ancestral production method of past generations, it has also innovated 50Yu lotus root dishes to form a unique lotus root mat. Baoying Hotel promoted this dish of Chu, which was well received and praised by Chinese and foreign guests. The famous dishes in Yang Prefecture include eight-treasure gourd, grilled pig's head, Yangzhou Shizitou, boiled dried silk, three sets of ducks and a series of other dishes. Eight-treasure gourd, Cai is named after it looks like a gourd. The whole duck was deboned, and eight kinds of fillings, such as glutinous rice, fresh peas, cooked ham, lotus seeds and baihe, were brewed into the belly of Zai duck, which were carefully made into gourd shapes, steamed and filled with Pan. Grilled whole pig's head is to remove the bones and hairs from the pig's head of the new Xian, cut it from the middle and wash it. Fang puts it into the pot and adds seasonings such as soy sauce, salt and rock sugar to cook it until it is cooked. The finished product of this dish should be "crisp, rotten, boneless and Qi-shaped", with bright red color, fat, tender and sweet taste, soft and mellow mouth, not greasy oil, rich aroma, salty sweetness and extraordinary flavor. There are two kinds of lion heads in Yang State. The first kind is braised lion's head, which is red and bright in Se color, attractive in fragrance, fat but not greasy, instant in mouth, and less Xian Yi in Lao. The other is stewed lion's head with crab powder. The meat Zhi is fat and tender, the crab powder is fresh and fragrant, and the gravy is mellow. "Da Zhu Dried Silk", also known as "Boiled Dried Silk in Chicken Juice", is a refreshing and nutritious delicacy. Its delicious flavor has always been promoted as a delicious dish in Huaiyang cuisine. The raw material is mainly Huai Yangfanggan, and the requirements of knife work are extremely fine. After cooking, the fresh Xiang flavor of various condiments is compounded into dried bean curd, which is extremely delicious and Bai can't get tired of eating it. In Qing Dynasty, Emperor Qianlong visited Jiangnan six times, and local Guan officials in Yangzhou presented "Nine Silk Soups" to "spoil and flatter Qianlong". Simply put, San sets ducks in domestic ducks and Zai sets pigeons in wild ducks. Domestic duck meat is fat and delicious, wild duck meat is tight and fragrant, and pigeon Zi meat is loose and tender. The soup is fresh, spicy and multi-flavored, and Xiang brings out the best in each other, making it a winter delicacy. As the saying goes, "I'd rather eat one or two Fei birds than half a catty of animals." Three birds eat together, Jia is fresh in the fresh, and the beauty is beautiful, and its taste is absolutely unique. Shi can imagine the high nutritional value. Let's look at the snacks in Kan Yangzhou. The top ten points are: three-ding buns, thousand-layer You cake, double sesame crisp cake, jade steamed bun, dried vegetable steamed bun, wild duck Cai bag, glutinous rice steamed dumpling, crab roe steamed dumpling, chechel steamed bun and shredded chicken Juan. The top ten flavor snacks are: bamboo shoot fried dumpling, Yangzhou cake, Xie shell yellow, fried eggs, salty pot cake, radish crisp cake, shredded chicken Juan, three fresh pot cake, sweet-scented osmanthus sugar lotus root porridge and three-color oil dumplings. The top ten Te-colored snacks are: Sixi dumplings, raw lotus root clips, tofu rolls, Sun meat dumplings, red bean dumplings, five-kernel cakes, scallion cakes, Huangqiao biscuits, shrimp dumplings and bamboo shoots wonton. I have to mention that Huan has two famous tea houses in Yangzhou-Fuchun Tea House and Yechun Cha House. The traditional name of Fuchun Tea House, Sandingbao, was rated as a famous Shi product and won the Jinding Award for quality products of the Ministry of Commerce. Melaleuca oil cake and ZOO Cuishao are known as "Yangzhou's two wonders". The fragrant tea "Kuilongzhu" sold by Suo, a tea house in Yechun, is made from local Zhulan in Yangzhou, Longjing in Zhe River and Kuizhen in Anhui. At the same time, it is mainly made of Huai Yang's delicacies and snacks, such as soup dumplings, roasted scallion oil, steamed dumplings, Da boiled dried silk and so on. When it comes to Yancheng, there are also many Mei foods that are famous and mouth-watering. Three meals a day, cooking with Zuo rice, a customary folk custom, seems easy for anyone to cook, but if the food is delicious, Jiu has to pay attention to some cooking skills. Yancheng's eating culture is also rich in Zhuo, and the recipes mainly inherit Weiyang cuisine, mainly soup Cai, which is salty. Cooking skills are varied, but every family thinks it is vulgar, and the following cooking Zuo customs are commonly used as wind. Stir-frying is a common cooking custom of local Jian family. It is a method of using hot oil, strong fire and Jiang raw materials to put into the pot and quickly stir-fry and mature. This kind of Peng is easy to cook, especially suitable for cooking small dishes such as silk, chips, strips and Ding at home, so it is commonly used by ordinary families. Jian is a common cooking method of frying the main ingredients with a small amount of oil, and many families in Xu like to make meat food with this method. Burning, Shi is a more exquisite cooking custom in general families. Suitable for planting Wu dry goods and other raw materials, commonly used to make braised pork, braised fish, etc., Se is delicious. Frying is a method of frying raw materials with Re oil pan, and it is also one of the cooking customs that local families talk about Jiu. Generally, after frying, add spices such as salt and pepper, sauce Zhi and pepper, such as fried chicken legs. Liu, a method of cooking with oil or cooking, and then pouring with Diao flavor, such as sweet and sour fish, seafood crispy rice, etc., is made by Shao families. Bao, also a common cooking custom in folk families, is named after the strong fire and oil. It is suitable for crisp and boneless raw materials, such as Bao prawns, diced chicken with kung pao and shredded pork with green onion. Zuo is a cooking custom that local families often make soup. Suitable for Yu raw materials that are not easy to ripen and rot, and need to be simmered for a long time, such as Ru stewed turtle, stewed old hen soup, casserole and old duck pot. Ban, which is mainly used for raw and cooked raw dishes that can be directly eaten, is a common custom of family cooking cold dishes in Dang. Such as cold cucumber and Liang mixed with celery. Lotus root starch ball is a local food in Yanfu area, which has a history of more than 200 years. Lotus root starch balls can be used as both seasonal snacks and Zuo table delicacies. They are characterized by smooth and elastic outer layer, transparent and dark brown Se color, sweet and refreshing stuffing, and rich osmanthus flavor in soup Dai, which is fragrant and delicious when tasted. Funing cake, also known as Yudai cake, is produced in Funing, Jiangsu. You glutinous rice, pure white sugar, refined oil, high-grade cAndied fruit and an are selected for processing. Its strip shape is complete, the edges and corners are clear, the Hou is thin and uniform, and the size is the same. Funing cake has the characteristics of white color, thin Pian, moist, soft, affordable, open and burning. It should not be stored for a long time, but it tastes sweet and nutritious, and it is suitable for old people.
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