My hometown is in Yangzhou. It has a long history and beautiful scenery, with thousand-year-old monuments such as the Daimyo Temple and the charming scenery of Slim West Lake. There are also especially many specialties there, such as the famous jade lacquerware ...... but my favorite is the Yangzhou snack - Fuchun Bun.

My uncle's family also makes Fuchun buns, so I love to go to his house to play, the purpose is to be able to eat a few Fuchun buns. Don't say I'm a glutton for punishment, but if you could taste it for yourself, you'd be addicted to it!

The flour used to make Fuchun buns is especially white and thin, and the skin of the buns has to be rolled out very thinly. The stripes on the top of the buns are like carvings, thin and even twisted into a circle. Once, I took a Fu Chun Bao made by my uncle and counted the stripes on it. My goodness! There were as many as 37 stripes. In the center of the bun there was a small round mouth, as if a small carp was stretching its mouth and was about to spit bubbles. Sometimes when you look at these carefully crafted buns, it's like admiring a work of art that you can't even bear to open your mouth.

Fuchun buns filling flavor is really beautiful: sweet and savory, salty and light appropriate, oil but not greasy, eat after a long memory. Baozi filling a variety of varieties, there are green vegetables, dried vegetables, fresh meat, crab roe, three ding, bean paste and so on. It is meat buns are also divided into shrimp, bacon, vegetable meat and dozens of other kinds of it! My favorite is the one stuffed with crab roe. With a little vinegar dip, than eating fresh crab is even more delicious. Once, I ate three in a row, so bloated that I couldn't even bend over.

The size of Fuchun buns varies, with the big ones filling you up with one, and the small ones being so small and delicate that you can swallow them in one bite.

Fuchun buns of color, shape and taste, no wonder the foreign guests as "the world a product".

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〖Specialty〗

Yangzhou pickles are good seasoning for banquets and delicious food in daily life, with four characteristics of freshness, sweetness, crunchiness and tenderness, which are famous all over the world and sold well at home and abroad.

There are dozens of specifications of varieties such as milky cucumber, pagoda cabbage, radish head, tender ginger, sweet soy sauce melon, fragrant heart vegetable, assorted vegetables, court dragon's beard and so on.

Yangzhou pickles have a long history, the Qing Dynasty Qianlong years, that is, was included in the palace morning and evening imperial meals of small dishes. Qing Xuantong three years (1911), was awarded the medal of the International Exhibition. 1903, was the West Lake Fair Gold Medal. 1931, was the first prize of the Beiping National Exhibition of goods along the railroad. 1979, was named Jiangsu Province, high-quality Yangzhou pickles products.

Yangzhou pickles have a history of more than 1,000 years, three and four beauty, five blessings is the oldest pickle shop, the history of more than a century ago. Yangzhou pickles are said to have originated in the Han Dynasty and became famous in the Tang Dynasty. Jianzhen had introduced the production method to the East, the Japanese people according to the production, the fruit feel the cheek fragrance, can follow the old method of production, and worship Jianzhen as the originator of the poem said: "Tofu pickles number Nara, from your country blind countryside. Folk customs for thousands of years, no one here does not say Tang." During the Qing Dynasty, Yangzhou pickles were listed as the Imperial dishes, and were awarded the medal of the International Fair and the Gold Medal of the West Lake Fair. Before the liberation of Yangzhou, there are more than 70 sauce workshop, mostly for the front store after the work, each family has a high trick, especially four beauty, three and five blessings for the big, "four beauty" is the beginning of the Qing Dynasty, a scholar borrowed from the "Tengwang Pavilion Preface" in the "four beauty, two difficult and" sentence name, meaning sweet and crispy, "three and", "three and", "four beauty, two difficult and". The name "Sanhe" is the name of the owner of the sauce garden, meaning that it is good in color and flavor.

Sauerkraut has been divided into northern and southern flavors. North flavor to Beijing pickles as a representative of the South flavor to Yangzhou pickles "three and four beauty" as a representative. According to the "Yangzhou Business Journal" records, founded in 1796, "three and", taking its meaning from the pine, bamboo, plum cold three friends, there is also a legend, "three and" refers to Yangzhou sauces color, aroma and taste fusion characteristics. At the beginning of the liberation period, there were 72 handmade workshops producing pickles in Yangzhou. "Sanhe Simei is one of the first Chinese old-fashioned enterprises recognized by the Ministry of Commerce.

Yangzhou pickles are characterized by rich sauce, sweet and salty, bright color, beautiful block type, sweet and crispy is its distinctive features. Mainly more than 30 per catty of fresh milk cucumber as a material, thin skin, tender meat, green and crisp, no children, no dregs such as milk; sauce tooth ginger, selected from Zhejiang or Anhui young ginger as a material, the most fat, most tender, less fiber, the entrance to the brittle; screw vegetables, take the manna seed as a material, shaped like a screw and like a pagoda, brittle and clear, fine and tender; turnip head, selected more than 26 radish each year, small, round, white, pickled, must be brittle, tender and sweet; Shijingshuizai The pickled vegetables are red, yellow, green, green, and dai, etc., cut into dices, strips, blocks, silk, slices, and other shapes, and grouped into Shijingcai, which is both beautiful in appearance and colorful.

Wish to adopt