1. Write a composition on the specialty of Jiangsu

After Chongyang, a green food, Dongxiang mutton, you can easily smell the fragrant aroma when you walk in the streets of Zhenjiang. Everyone familiar with it knows that this is the taste of Dongxiang mutton.

In autumn and winter every year, eating mutton and drinking mutton soup is a major food fashion of Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton, stir-fried mutton offal and mutton soup soaked in Jingjiang navel ... attracting countless diners to open "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in dalu town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City.

this area is located in the east of Zhenjiang, which is called "Dongxiang". The most famous place for cooking Dongxiang mutton is the Ruli, which has been placed in Yaoqiao Town. This small market town, formerly known as Zhujiawei, is said to have its present name given by Emperor Qianlong, and the reason why Qianlong was named is precisely because of Dongxiang mutton.

when emperor Qianlong went down to the south of the Yangtze river, he heard that the mutton in Zhujiawei area of Zhenjiang was delicious, so he sent someone to buy it. Who knows the poor procurement is greedy and lewd? When purchasing mutton in Zhujiawei, he actually molested the village girl and was finally beaten to death by the local villagers.

After learning about this incident, Gan Long was furious and decided to go incognito to find out the truth, so as to make the final punishment decision. However, after arriving at Zhujiawei, the emperor found that the local people, regardless of gender, old and young, all knew books and were polite, so they were given the name "Confucianism".

Today, the largest mutton restaurant in Dongxiang is the Ruli Hotel in Zhenjiang. According to Mr. Wang Jia, the owner of the store, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, and it can nourish the stomach and tonify the deficiency.

Dongxiang mutton is very particular about the selection of materials, cooking and processing of mutton (slow fire of bean stalks). Dongxiang mutton is also called "green food" because the main ingredient is local goats of that year, and these goats grew up eating grass on the edge of fields, banks and hills.

With the change of people's dietary tastes and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in cuisine content. "Dongxiang mutton" has developed from the original braised mutton to today's whole lamb mat, and its "Dongxiang" brand has been extended. However, because the main ingredient of Dongxiang mutton, the local goat, is difficult to make a breakthrough in breeding, in fact, if it is farmed in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

The "strange" pot cover noodles can't be said without talking about the "local products" of Zhenjiang. As we all know, there are "three eccentrics" in Zhenjiang. The so-called "vinegar is not bad, meat is not a dish, and the lid is cooked in a noodle pot".

Zhenjiang pot cover noodles, also known as noodles with partners, are well-known in Zhenjiang and probably famous all over the country. Its practice is not complicated: knead the flour and roll it into thin slices, then finely cut it with a knife, cook it in the pot with the lid, pick it up and put it in a bowl with good seasoning.

Pot cover noodles are characterized by proper hardness and good flexibility, which are popular in Xian Yi, young and old. However, it is this uncomplicated method of cooking noodles that is regarded as a pioneering work in Zhenjiang people's diet skills.

there are many folk sayings about the origin of pot cover noodles. There are stories about Qianlong's trip to the south of the Yangtze River, the story of Zhang Sister-in-law's pot cover noodle shop, and the legend of husband and wife's partnership to make noodles ... Here is another saying: There are two brothers and sisters who live together.

My brother is sick and has a bad taste. My sister gives him food every day, but my brother always says that the noodles are hard. So, my sister tried to roll out fine noodles, put the dough on the chopping board, and with a bamboo pole, people sat on it and pressed the dough to jump, from left to right and then from right to left, pressing the dough thin, and then cutting it into fine noodles.

My sister put the noodles into the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot cover on the soup pot next to her into the big pot. Unexpectedly, such noodles made my brother eat more and more delicious.

it turns out that the small pot cover is used to ventilate around, so that the noodles are not easy to rot, and the noodles have tendons and taste better. Since then, Zhenjiang's pot cover noodles have gained great fame, and many noodle shops making pot cover noodles have appeared in the streets and alleys.

Pot cover noodles are not very big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle shops in the city, and almost every family is full of customers all day. However, the pot cover noodles have rarely achieved great success in the catering market of other cities.

experts believe that the lack of production standards for pot cover noodles is also a major reason, in addition to the differences in tastes of people from different places. The "contended" duck blood vermicelli soup says that duck blood vermicelli soup is a kind of flavor snack in Zhenjiang, I'm afraid no one doubts it; However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang.

In recent years, the debate about whether the original duck blood vermicelli soup is from Zhenjiang or Nanjing has been raging on the Internet and among the people. The argument that duck blood vermicelli soup is "Nanjing's" is that "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market far away; The argument that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang's".

No matter who is "original", there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include all the people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you cross the street or wear alleys. Some of these duck blood vermicelli shops have a facade, while others are small stalls, but the same ones are all hot and fragrant.

among these duck blood vermicelli shops, the sister-in-law duck blood vermicelli shop, the mother-daughter duck blood vermicelli shop and the old lady Ma duck blood vermicelli shop are among the best. Duck blood vermicelli soup from Zhenjiang is also available in other cities.

A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou city, and it was really Zhenjiang flavor after tasting it. When I asked, some of them were opened by Zhenjiang people and some were run by local people, but in any case, "Zhenjiang duck blood fans" were out of Zhenjiang from products to brands.

The vermicelli soup of Zhenjiang duck blood is smooth, the duck blood is fresh and tender, and the taste is fresh and fragrant. A bowl of 3 yuan is cheap and good, and it is widely loved by the people. The preparation of duck blood vermicelli soup is also very simple and convenient. Just put the vermicelli in a small bamboo basket, put it in the boiled duck blood soup, then pour the vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasonings.

Danyang sealed wine made Guan Yu blush in Tute, Zhenjiang. 2. composition of Danyang snacks characteristics

Fuzhou noodles are traditional Han snacks in Fujian province and belong to Fujian cuisine. Fuzhou noodle line originated in the Southern Song Dynasty. The geographical indications of producing Fuzhou noodles are Lianjiang Danyang, Fuzhou Houyu, Minhou and other places. It is famous for its "silky, soft and tough, and it won't paste in soup", but with the inconvenience of block reconstruction and traditional technology, the output has decreased a lot (there are noodle makers now, but the really good noodle is handmade). Select refined white flour as raw material, add salt, potato powder and raw oil, mix well and stir, and make it through several processes such as kneading dough, kneading strips, loosening strips, stringing noodles, Lamian Noodles, sun exposure, etc. There are two kinds of finished products: one is "special line noodles", which are slightly thicker and less than .7 mm in diameter, and are usually used for frying; One is the "face tail", which is the line surface in Fuzhou people's usual sense, with a diameter of less than .6 mm.

The longest thread surface on the noodle rack can reach 7 meters, and the longest length of the pulled Fuzhou thread surface can reach 2 meters, which is only .6 to .7 mm in diameter. When pulling the noodle, tie a red line on the noodle head. Because the thread surface is the longest noodle in the noodle category, it is also called "long noodle" and "longevity noodle". Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life"

In Fuzhou, noodles are widely loved by people. On the first day of the New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as noodles for birthday, noodles for birth and confinement, noodles for birthday with eggnog and chicken soup, noodles for joy when the man is engaged to send his wife home, and noodles for cooking with two eggs when he is away from home or when he is away from home.

line and noodle production in Fuzhou started in the Southern Song Dynasty and has a long history of more than 8 years. The section of Fuzhou line is circular, with fineness of .7 mm and length of about 7 meters. Raw materials are refined flour or proprietary flour, supplemented by salt, potato flour, crude oil, eggs and so on. Suitable for the elderly and children. Every 1 kilograms of flour can make about 12 kilograms of noodles. Varieties are: silver thread noodles, egg thread noodles, dragon beard thread noodles and thread tail noodles. 3. Write a composition about Jiangsu Province, from the history, specialties and scenic spots.

After Chongyang Festival, walking in the streets and alleys of Zhenjiang, it is easy to smell the fragrant aroma. Everyone familiar with it knows that this is the taste of Dongxiang mutton. In autumn and winter every year, eating mutton and drinking mutton soup is a major food fashion for Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton. Mutton soup soaked in Jingjiang navel ... attracts countless diners to eat mutton. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in dalu town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City. This area is located in the east of Zhenjiang City and is called Dongxiang. The most famous place for cooking Dongxiang mutton is Confucianism, a small market town formerly known as Zhujiawei, which is said to be owned by Emperor Qianlong. It originated from Dongxiang mutton. When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhujiawei, Zhenjiang was delicious, so he sent someone to buy it. But the buyer was greedy and lewd. When purchasing mutton in Zhujiawei, he molested the village girl and was finally beaten to death by the local villagers. After learning this, Emperor Qianlong was furious and decided to go incognito to find out and make the final punishment decision. However, after arriving at Zhujiawei, the emperor found that the local people. Everyone knows the book well, so they named it "Ruli". Nowadays, the largest restaurant that manages Dongxiang mutton is the Ruli Hotel in Zhenjiang City. According to the owner of this restaurant, Mr. Wang Jia, Dongxiang mutton in the traditional sense is braised mutton, which is tender, fat but not greasy, and can nourish the stomach and replenish the deficiency. Dongxiang mutton is very particular from the selection of materials to the cooking until the fire of processing mutton (the slow fire of bean stalks). Because of the main ingredients, These goats grow up eating grass on the edge of fields, banks and hills, so Dongxiang mutton can be called "green food". With the change of people's eating taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in the content of cuisine. Dongxiang mutton has developed from the original braised mutton to today's whole lamb mat, and its "Dongxiang" brand has been extended. However, Because the main ingredient of Dongxiang mutton-local goat is difficult to make a breakthrough in breeding, in fact, if it is cultivated in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions. The "strange" pot cover noodles can not but talk about Zhenjiang's pot cover noodles. As we all know, Zhenjiang has "three eccentricities", the so-called "balsamic vinegar is not bad, the meat is not properly cooked, and the noodles are inside the pot. It's a household name in Zhenjiang, and I'm afraid it's also famous all over the country. Its practice is not complicated: knead the flour and roll it into thin slices, then finely cut it with a knife, cook it with the pot cover, and then pick it up and put it in a bowl with good seasoning. The characteristics of the pot cover noodles are proper hardness and good flexibility, Xian Yi, young and old. However, it is this uncomplicated method of cooking noodles that is praised as a pioneering work in Zhenjiang people's diet skills. About the origin of the pot cover noodles. There are many kinds of folk sayings. There are stories about Qianlong's trip to the south of the Yangtze River, the story of Sister Zhang's pot cover noodle shop, and the legend of husband and wife making noodles together ... Here is another saying: there is a brother and sister who live alone. My brother is sick and has a bad taste, but my brother always says that the noodles are hard. So my sister tries to roll out fine noodles, put the dough on the chopping board and use one. Press the dough thin, and then cut it into thin noodles. My sister put the noodles in the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot cover on the soup pot next to her into the cauldron. Unexpectedly, this kind of noodles made my brother eat more and more fragrant. It turned out that using the small pot cover to breathe around made the noodles not easy to rot, strong and delicious. From then on, the pot cover noodles in Zhenjiang became famous. There are many noodle shops making pot cover noodles in the streets and alleys. The pot cover noodles are not very big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle shops in the city, and almost every family is full of customers. However, the pot cover noodles have rarely achieved great success in catering markets in other cities. Experts believe that apart from the differences in tastes of people everywhere, the lack of production standards for pot cover noodles is also a major reason. However, making duck blood vermicelli soup a "local product" of Zhenjiang may cause controversy. In recent years, the debate about whether duck blood vermicelli soup is "original" from Zhenjiang or Nanjing has been raging on the Internet and among the people. The argument that duck blood vermicelli soup is "from Nanjing" is that "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market far away. The argument that duck blood vermicelli soup is from Zhenjiang is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang". No matter who is "original", there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include men, women and children. You can meet duck blood vermicelli shops. Some of these duck blood vermicelli shops have a facade, some are just a small stall, but the same ones are all hot and fragrant. Among these duck blood vermicelli shops, Sister-in-law's duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai's duck blood vermicelli soup are among the best. Zhenjiang's duck blood vermicelli soup has also been opened to other cities. A friend of the author once lived in Taizhou city. After tasting it, it's really Zhenjiang flavor. After asking, some of them are opened by Zhenjiang people and some are run by local people, but in any case, "Zhenjiang duck blood vermicelli" is out of Zhenjiang from the product to the brand. Zhenjiang duck blood vermicelli soup is lubricated, the duck blood is fresh and tender, and the taste is fresh and fragrant. A bowl of 3 yuan is cheap and well received by the people. Duck blood vermicelli soup is also very simple and convenient to make, just keep the vermicelli in a small place. After scalding in the boiled duck blood soup, pour the vermicelli and duck blood soup into a bowl, and then add the duck intestines, duck liver, chopped green onion, coriander and seasonings. Danyang sealed wine is a local product of Guan Yu's face in Zhenjiang, and Danyang sealed wine is famous for its "light taste with flowers exposed, and its color is like spring in the hole". The brewing process of sealed wine is extremely exquisite. 4. Composition describing Danjiang specialties

Perhaps, my hometown danjiangkou city is not as magnificent as the Great Wall; Perhaps, my hometown danjiangkou city is not as vast as the grassland; Perhaps, my hometown danjiangkou city is not as beautiful as Guilin. However, danjiangkou city is always the most beautiful in my heart. Next, please listen to me for you.