1. Apples

There are many kinds of fruits, including watermelon in the melon, litchi in the fruit, and grape in the water ... but I like apples best.

apples are round and the size of oranges. Slippery all over. There are no ripe apples, and the green ones gradually occupy the green "territory" from red. Finally, the apples are ripe and become deep red. An undercooked apple tastes bitter and astringent when you take a bite. Ripe, there is a fragrant smell, I can't wait to eat it all. My Sweetie's makes people want to eat more, and the more they eat, the more they love to eat. Cut the apple, the meat is white, the seeds inside are black, and the juice is fresh. The whole apple tastes sweet, crisp and delicious, and the flesh is delicious. It is very pleasing in taste, color and shape, round and like a small lantern.

apples are not only delicious, but also have many functions.

Eating apples often can lower blood fat, lower blood pressure, prevent cancer, have anti-cancer effects, strengthen bones, maintain acid-base balance and lose weight. There is a western proverb: "An apple a day keeps the doctor away." Among many fruits, apple is the most common and peaceful one. But its nutritional value does not allow me. Among many fruits, apple is the most common and peaceful one. But its nutritional value should not be underestimated. Chinese medicine believes that it can nourish the lungs, strengthen the spleen and stimulate appetite. Nutritional analysis shows that apple contains a variety of fructose, organic acids, pectin and trace elements, cellulose, vitamins, minerals, polyphenols and flavonoids. "An apple a day" is a well-known health slogan, and apples are called "all-round healthy fruits" by scientists.

There are many ways to eat apples, which can be processed into apple juice, apple salad, etc ... Apples contain many vitamins, so it is good to eat more! 2. roast whole sheep

1. Lanzhou roast whole sheep selects lambs of the same year weighing about 15kg, washes them with 6c warm water, shaves off the wool, scalds them in 8c water, rubs the outer skin with white soy sauce, spreads the abdominal cavity with pepper and pepper water, then opens the abdominal cavity with an iron fork, hangs them in the furnace for barbecue, and coats cooked lard while roasting. After about one hour, the mutton becomes golden yellow. Some also use the ancient method to roast and stew whole sheep. That is, take out the internal organs of lamb, put red dates in the abdomen, wrap them with straw curtains, bake them with wet clay, remove them after the clay dries, wash them, paste them with rice flour thick paste, fry them, slice them and stew them in a pot for three days and three nights, and then mix them with soy sauce vinegar, pepper and sesame oil to eat. Its color is golden, crisp and delicious. 2. Xinjiang roast whole sheep roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is that it has its own unique method of making besides its exquisite materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on from beginning to end with a wooden stick with big nails, with their necks stuck on the nails. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste juice and put it head down in a hot pit. Cover the pit tightly, seal it with wet cloth, stew for about an hour, uncover and observe that the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve. After the whole lamb is baked, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so guests are cordially invited to open the knife and eat meat. Roasted whole sheep has Huang Liang color, crispy skin and tender meat, and is very delicious. It is a good product for Uygur people to entertain distinguished guests. In Bazaar, a town in southern Xinjiang, such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and sold at retail. 3. Introduction Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, a wooden stick with nails is put through from beginning to end, and it is placed in a special naan pit, and the pit is covered tightly, and it should be continuously rolled and observed for about an hour. Roasting whole sheep is a famous dish in Xinjiang that can be compared with Beijing roast duck and Guangzhou crispy suckling pig. Its authenticity is in the south of Tianshan Mountain, and its unique fragrance can be smelled in the "Bazaar" (bazaar) in Kashgar and Hotan. 3. Cantonese cuisine is composed of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, and it is one of the four major cuisines in China.

based on the collection of outstanding folk foods from all over our province, Guangzhou cuisine has continuously absorbed the essence of major Chinese cuisines and learned from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, excellent skills, good at change and diverse varieties. In 1956, there were 5,447 Laipin products introduced at the Guangzhou Famous Cuisine Beauty Exhibition. There are 815 snacks and hundreds of snacks related to dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing, and buckling. The cooked dishes pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, and heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, shrimps in oil, big skirt wings in brown sauce, steamed seafood, grilled ginseng with shrimp seeds, etc ...

The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge the strengths of the two, and their flavors are unique. In recent years, the new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife work and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soups and beets is the most distinctive. The taste is still fresh, depressed but not greasy. Love to use seasonings such as fish sauce, sand tea sauce, plum cake sauce and red vinegar. Famous dishes with flavor include roasted wild goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Tai Chi taro and so on.

Dongjiang cuisine is also called Hakka cuisine. Hakka was originally from the Central Plains. After moving south, their customs and food habits still retain a certain Central Plains style. The dishes are mostly meat, rarely aquatic, with prominent main ingredients, strong fragrance, heavy oil and salty taste. Casserole dishes are good at it. Representative dishes are salted chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls, etc.

In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.

Guangzhou cuisine

Guangzhou people love and know how to eat, which is world-famous. To exaggerate, Guangzhou people eat everything except a four-legged table, so there are more than one sparrow, partridge, pangolin, bat, fur seal, mouse, cat, dog, snake, monkey and turtle.

Guangzhou is located in the subtropical zone. There are many kinds of tropical and subtropical fruits, and fresh fruits are listed all year round, so it has the reputation of "the land of fruits". There are more than 5 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple have the widest distribution, the largest output and the best quality, and are known as the four famous fruits in Lingnan.

Food has a long history in Guangzhou, and is well-known at home and abroad. Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited materials, emphasis on quality and taste, fresh taste, and endless changes. It is composed of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.

Cantonese dim sum is characterized by a wide selection of ingredients, elaborate production, various fancy styles, both salty and sweet, and fresh taste. All kinds of snacks pay attention to harmonious color and different shapes, which set each other off into interest and make people never tire of eating.

Snacks with local characteristics include: shrimp dumplings, steamed dumplings, dried fruits, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salty water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the full banquet in Guangzhou restaurant, the delicious snacks in Beiyuan restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant, the braised skirt wings in Dasanyuan restaurant, and the golden skinned suckling pig in Datong restaurant.

Most restaurants and restaurants in Guangzhou operate "three teas, two meals and one supper", which is a combination of food and entertainment. The business hours are long, and the food market is all kinds of flavors, which meets the needs of all kinds of tourists in many ways.

Guangdong flavor

guangdong snacks belongs to Lingnan flavor, which mostly comes from the people and has been handed down to become a traditional famous food. At present, guangdong snacks is different from snacks. Snacks refer to small-sized rice and flour foods operated by street shops, which are relatively simple to make. Dim sum is a variety of tea houses and morning teas, as well as the beauty of the week. It is characterized by many fancy varieties and fine shapes.

guangdong snacks's ripening methods are mainly steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, which take rice, flour and miscellaneous grains as raw materials and have different flavors; Cake products are mainly rice and flour, followed by miscellaneous grains, which are steamed to maturity and can be divided into two categories: fermented and non-fermented; Powder and flour food, with rice and flour as raw materials, are mostly cooked. There are many kinds of porridge, most of whose names depend on the materials used, and some are also known for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding pastries and cakes. Except eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food, which does not belong to the above categories, is named after its miscellaneous materials and is famous for its low price and diverse flavors.

the crispy lotus seed package

is made by folding semi-fermented flour and crispy dough as the skin, wrapping lotus seed paste as the stuffing, and steaming. Its skin color is white, layered, soft and slightly cool and tough, sweet and delicious. Fenguo is made by wrapping shrimp, pork and other mixed fillings with lake flour and making them into angular steamed. The skin is thin and white, soft and translucent, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong New Talk" described Guangzhou's dietary customs: "Soak white rice for half a month, and put it into white japonica rice, where it is ground rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder angle." In the 192s-193s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the powder fruit created by a female pastry chef of Sister E in the tea room was the best, which was called Sister E powder fruit. In the 194s, the tea fragrance room closed down, and the descendants of Sister E transferred to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After the 195s, major tea houses and restaurants also served it as refreshments. Pink fruit has become one of the beauty points of Yangcheng.

water chestnut cake

is made by mixing water chestnut powder with sugar water and steaming. Water chestnut, also known as horseshoe in Cantonese, hence the name. Its color is tawny, translucent, can be folded without cracking, and it is soft, smooth, refreshing and tough, and tastes extremely sweet. This product is the most famous in Panxi Restaurant in Guangzhou. Because it is located in Pankou, which is rich in horseshoes. The horseshoe powder produced has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. Water chestnut cake made of it is a traditional dish of Panxi Restaurant, which is suitable for all seasons.

Lunjiao cake

is made from rice pulp by fermentation and steaming. Its cake body is crystal clear and white, and the surface layer is smooth and smooth; The inner eyelets are connected horizontally and vertically, even and orderly; Soft and smooth, sweet and fragrant. This product is named after Lunjiao Town, which originated in Shunde County, and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao Cake, every hundred miles away from the former literati, berthed in a boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there was a stone at the bottom of the river, and a clear spring emerged. Its home was suitable for setting stones to wash sugar, clarify and remove turbidity, and it was not used by others. " However, later generations adopted the method of adding egg white to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.

Honeycomb taro horn

It is made from taro paste as skin, pork lean meat, shrimp meat, mushrooms, etc., which are fried and stuffed, wrapped into horns, and fried in oil pan. Its skin color is golden, the surface layer is densely covered with small eyes, and it looks like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the stuffing is slightly juicy, which is delicious and fragrant. This product is a must-have snack in tea market, which is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.

Beating meatballs

Beating meatballs is a Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork is used as raw materials, and potato powder, pepper and seasoning are used. The fresh meat is chopped into paste with a thick iron pad, added with seasoning, squeezed into meatballs, and cooked with pork bone soup over slow fire. Roufajia Pills are tender, smooth, crisp, and have a unique flavor, which is loved by all ages.

Duckling Duck

Duckling Duck is a delicious food for Hakka people in summer. May and July are the season when ducks are on the market, so you can taste this delicious seasonal dish at any time in Hakka urban and rural areas.

Young ducks are used as raw materials for dipping ducklings, and raw stiff ducks, garlic, vinegar, sugar and glutinous rice are used as ingredients. Slaughter the duck, gut it, wash it, scald it, smear it with fresh lard, and cut it into rectangular pieces. Then dip it in stiff oil, gold or garlic vinegar, which has a unique flavor.

barbecued pork with honey sauce

is a traditional dish. The preparation method is: the peeled semi-fat lean pork is cut into vegetables, put into a tile pan, marinated with seasoning for 45 minutes, strung with a barbecued ring, baked in an oven for 3 minutes until cooked, drenched with syrup, and baked for 2 minutes. The meat of this dish is salty inside and sweet outside, slightly honey-flavored, the lean meat is burnt and the fat meat is sweet.

Roasted goose

Roasted goose is a traditional barbecue meat in Guangzhou. Roasted goose originated from roasted duck, and the small and medium-sized Qingyuan black-brown goose is the best. The whole goose with wings, feet and internal organs removed, blown, coated with five spices, sewed belly, scalded skin with boiling water, cooled with cold water, evenly peeled with sugar water, aired and then marinated, finally hung in an oven or on an open flame to be roasted, chopped and served. Roasted goose is golden red in color and delicious. There are many goose-roasted shops in Guangzhou, the most famous of which are Yuji Goose Roasting Hotel in Changdi and Shenjing Goose Roasting in cheung chau island, Huangpu District.

Western food

Western food has been very popular since it entered Shenzhen in the 198s. At present, all major star-rated hotels have western restaurants. In addition to western restaurants, dishes from Southeast Asian countries have gradually entered Shenzhen. The first is Thai food, which is run by Zhongtai Restaurant and is very popular. A Vietnamese restaurant was opened on the second floor of Nanguo Film Federation, Korean food and Japanese food were successively opened in Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel, and a snack bar in OCT specializes in Indonesian flavor dishes.

Northeast cuisine

Northeast cuisine, on the basis of Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, develops continuously and forms a unique flavor. Its characteristics are: distinct salty and sweet, crisp and crispy, rich in color and flavor, bright and oily, exquisite in modeling, and good at cooking methods.