Crystal Cake Crystal Cake is a famous spot in Weinan, Shaanxi Province. It is characterized by golden noodles and silver gangs, peeling and crisp, cool tongue and teeth, sweet and palatable. Legend has it that Kou Zhun, the Song Dynasty official, was honest and fair, and won the hearts of the people. One year, Kou Zhun returned from the capital of song dynasty, Kyoto, to his hometown, Weinan, to visit relatives in the countryside, which coincided with his 50th birthday. The hard-earned villagers sent birthday peaches, noodles and plaques to congratulate him, and Kou Zhun held a birthday banquet. After three rounds of wine, suddenly his men brought a delicate paulownia box, which Kou Zhun opened and contained 50 crystal-clear snacks. On top of the dessert, there is a piece of red paper, neatly written with a poem: "Public crystal eyes and crystal hearts can distinguish loyalty from traitors, and innocence is not stained with dust." The signature is Weibei laosou. Later, the chef in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake". According to legend, during the reign of Kangxi in the Qing Dynasty, there was a girl named Fusang, who was the maid of a big sugar shop in Neijiang, Sichuan Province who advocated the Yaxian family. Once, while Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the syrup into the pig tank, hid it in the woodpile, and put some chaff on it to cover it up. A few days later, when Fusang held out the pig oil tank, the tank was full of many crystal-like things, which broke the entrance, crisp and pure and sweet, and its taste was better than sugar. Fusang talked about this strange phenomenon, and many people did the same thing. Because the sugar produced looks like ice and tastes like honey, people call it rock sugar. Xiaowotou 1900, when Eight-Nation Alliance invaded Beijing, Cixi fled to Xi 'an in panic. On the way, one day Cixi was so hungry that she asked someone to find food. The COP found a big steamed bun. Cixi ate the steamed bread in a few bites and even said it was delicious. Cixi returned to Beijing from Xi 'an. One day, she remembered Wowotou again, so she asked the imperial kitchen to make it for her. The royal chef didn't dare to make it big for her, so she sifted the corn flour with a thin basket, and added sugar and osmanthus to make it into a chestnut-sized steamed bun. Cixi ate and said that it was the Wowotou that she had eaten that year. Pea yellow kidney bean roll One day, Cixi was resting in Jingxinzhai, when she suddenly heard the sound of gongs in the street. Cixi asked what it was for? The waiter replied that it was selling pea yellow and kidney bean rolls. Cixi asked the servant to call the man in. The man said, Please try this pea yellow and kidney bean roll. It is sweet and refreshing, and it will melt in your mouth. Cixi said it was delicious after tasting it. So I left this person in the palace to make snacks for her. According to legend, one night, Cixi had a dream, and dream of eating had a sesame seed cake with minced meat. At breakfast the next day, it was really minced meat biscuits. Cixi was very happy when she saw what she had eaten in her dream, saying that she had fulfilled her dream. Asked who made the sesame seed cake, the waiter said it was Zhao Yongshou, the chef. Cixi immediately gave Zhao Yongshou a tail feather and twenty taels of silver. Since then, minced meat biscuits have been handed down as a dream biscuit. In fact, steamed bread is also the above brother, who has made steamed bread very clear! I don't have to say it anymore! Steamed dumplings China dim sum. Also known as steamed dumplings, Shaomai, Shaomei, Shamao and Shoumai. The bread stuffing is mixed with thin water, and the upper part is folded and waist-shaped and then steamed. The word "Shao mai" was first seen in the story of Li Cuilian, a sharp-tongued book in the Song and Yuan Dynasties. When Li Cuilian boasted about his cooking skills, he once said, "Why is it difficult to cook and sell plaque food? I can cut three soups and two slices." According to Park Tong Shi, published in the middle of 0/4th century A.D./KLOC, there is a "little wheat" for sale in the restaurants outside the noon gate of Yuan Dadu (now Beijing). The note says: "It is called a little wheat with flour as the skin, meat as the stuffing and a stamen shape at the top." Therefore, China has a history of about 700 years. During the Ming and Qing Dynasties, Shao Shao became popular in China, and its varieties gradually increased. The method of making Shao-mai: knead dough with water, pick up the extract, roll it into a thin round skin or a thin round flounce skin, wrap the stuffing, wrap the waist at the upper part, such as pomegranate or cabbage, and steam it. The baked skin can be baked with egg liquid in addition to the dough. There is also a kind of steamed pork liver, beef, etc., which is made of chopped pork liver or beef and steamed with seasoning. It is called pork liver roast and beef roast, which is the same as the usual roast, but different in name, and is a snack served in Cantonese morning tea. The shape, size and crease of the opening of Shao Shao vary in different areas. The stuffing of Shao Shao usually uses glutinous rice, meat, shrimp, crab or green leafy vegetables. There are meat and vegetables. There are salty and sweet tastes. Throughout the ages, there are many kinds of shaomai in China. In the Ming Dynasty, there were peach blossoms in Beijing, and in the middle of Qing Dynasty, there were meat stuffing with sea cucumber, crab meat, ham and chicken in Jiangsu and Zhejiang provinces, oil sugar stuffing with diced suet, walnut kernel and white sugar, and glutinous rice stuffing with glutinous rice as the main material. Nowadays, there is a "Sanxian Shaoshao" made by a restaurant in Beijing with sea cucumber, shrimp and magnolia slices as fillings; there is a mutton stuffing Shaoshao in Linqing County, Shandong Province; there is a crab meat yaozhu (fresh shellfish) dry steamed Shaoshao in Guangzhou; and there is a jade Shaoshao made by Yangzhou Fuchun Tea House with green vegetable paste, sugar and lard as fillings. Soybean milk China snacks. It is made by adding water to soybean, grinding into slurry, filtering and boiling. White as milk, nutritious and economical. Production essentials: ① Remove impurities from 5 kg of soybeans, rinse them, and soak them in water (9 hours in spring and autumn, 4 hours in summer, and 0/5 hour in winter) to make the soybeans swell. (2) Use a stone mill to grind soaked soybeans with 70kg of water into slurry, adding water while grinding, and pay attention to controlling the amount of water so that the concentration of soybean milk is not lower than the specified standard (the concentration of soybean milk is 6 degrees at 20 degrees Celsius). (3) Scoop the ground slurry together with the bean dregs into a clean bean bag cloth, add a small amount of oil residue (which has the function of defoaming), and filter to obtain raw soybean milk. Then put it into a pot and boil it, that is, it becomes edible soybean milk, whether it is light, sweet or salty. Fried dough sticks China snacks. Also known as the scorpion. Use baking soda (or alkali, alum, salt) and dough, cut into long pieces, and close every two pieces to fry. Because it looks like a wooden stick, it is also called wooden stick fritters. Mostly breakfast food. Evolution: In the Southern and Northern Dynasties, the method of making fried food was recorded in Qi Min Yao Shu. In the Song Dynasty, there was "frying from food". According to the "Qing's banknotes", it says: "Fried cards can be as long as a foot, and they can be beaten to make them thin. Two pieces are twisted into one, such as rope, and fried. At the beginning, it was Xiao Renxing, the second hand, and the second foot, just like the word X, which covered the Song people's hatred of Qin Gui's wrong country, so the pictograph was also used to punish. " It shows that the oil-fried cypress originated from Qin Gui's treason in the Southern Song Dynasty, and Chinese people were lucky to fry it as adults, hence the name. This name only spread to the north in the late Qing Dynasty. In the Notes of Nanting in the late Qing Dynasty, it was recorded that there was a boy selling fried sesame seeds in Jinan in the morning. Folks also call the fried dough sticks "gizzards". There are four batches of fruits (also called flat fruit), eight batches of fruits and candies in Shandong. Today's deep-fried dough sticks have become a popular breakfast food with the same name as North and South. Making essentials: add baking soda (or alkali), alum and salt solution to flour, make soft dough, knead it repeatedly to make it uniform, roll it into pieces, cut it into long strips, take two pieces, press them together, stretch them into an oil pan, and turn them over with chopsticks. Due to heating, carbon dioxide gas is separated from the dough blank, resulting in bubbles, and the fried dough sticks expand and fry, brown and yellow in color, plump, crisp and fragrant. Some fried dough sticks (such as sesame seeds in the clear oil of Jining, Shandong) are also mixed with sesame seeds in the dough, and some sesame oil is added to the fried oil, so it is more delicious. Minced meat sesame seed cake is a common variety of snacks in Beijing. The baked wheat cake in minced meat is somewhat different from the baked wheat cake in the market. It is to mix the hair with alkali, add sugar, knead it evenly, pull it into a small blank, put it on the chopping board and press it into a round piece, and hold it in your right hand. In addition, dip 2 grams of flour balls in a little sesame oil, put them in the center of the wafer, wrap them in, then press them into a 5 cm flat round cake by hand, rinse some sugar water on the cake, stick sesame seeds on it, put the sesame seeds face up, put them in a special baking tray and bake them with charcoal fire. Why is there a sesame ball in the middle of the sesame cake? Originally, when eating, it can be taken out completely after breaking, so that the sesame cake is hollow and used to sandwich fried minced meat. Who came up with this way of eating? It turned out to be the old Buddha Cixi in the Qing Palace. Pu Jie, the younger brother of Xuantong Puyi, and Aisingiorro Hao, the Japanese wife, wrote a book "Eating at the Palace" with fried minced meat. She said in the book: "This dish was conceived by the Western Empress Dowager." Its preparation method is "pork cut into powder, green beans washed and cut into powder, onion and ginger cut into powder respectively." Put oil in the pot, heat it, add minced meat, stir-fry until the minced meat is dry, add onion and Jiang Mo, stir-fry and add minced green beans, stir for several times, pour in sesame oil, stir-fry until the juice is exhausted, and serve. " This is how the minced meat in the minced meat biscuit is fried. The custom of eating spring cakes in spring rolls has a long history. "The History of Ming Palace and Good Diet" records: "The day before beginning of spring, outside Dongzhimen of Shuntianfu Street, all the honours, ministers, dignitaries, warriors ... by the time of beginning of spring the next day, all the nobles chewed radishes, called' biting spring', feasted each other and ate spring cakes and vegetables." This custom can be traced back to the Jin Dynasty and flourished in the Tang Dynasty. Guanzhong Ji said that the Tang people "made spring cakes on the spring day, wrapped them with Artemisia annua, Allium tuberosum and Polygonum hydropiper buds" and gave them to each other to welcome the spring. Song Luyou has a poem: "Spring Festival is New in Spring". It is recorded that the shepherd's purse Spring Festival cake in the court of the Song Dynasty is "Cuilv red silk, golden rooster and jade swallow, which is extremely exquisite and worth ten thousand yuan each." Spring cakes are as thin as cicadas' wings. What is recorded here is the spring rolls (also known as spring rolls) that are smeared with thin noodles on a flat pan, that is, into extremely thin and transparent cakes, which are used to wrap shepherd's purse stuffing and then fried. Spring cakes and spring rolls are symbols of spring in the eyes of the ancients. Beijing people eat spring cakes with white flour rolled into round cakes and baked. "Tiaodingji" in Qing Dynasty records that the method of making spring cakes is "rolling the dough with ham, chicken and other things, or frying the cabbage in four seasons for customers. Cured pork loin, garlic flower, black date, walnut kernel and foreign sugar (white sugar) are crushed and rolled into pieces. " This is the way to eat in the Qing Dynasty. But now it has evolved into spring cake with sweet noodle sauce and rolled onion. In beginning of spring, the tender buds of green onions are fragrant and crisp, especially when spring returns to the earth, everything recovers, and the tender onions come out first, which means "biting spring". In addition, we also pay attention to eating and cooking, that is, using the heart of seasonal dishes, such as chives and spinach, to shred, which is called fried and cooking. Some places also pay attention to eating cooked meat such as shredded belly and chicken with sauce in spring cakes. Eating spring cakes pays attention to wrapping them with vegetables, and eating them from beginning to end is called "having a head and a tail", which means auspicious. During the Ming and Qing Dynasties, with the development and improvement of cooking technology, the spring plate was changed into a small and exquisite spring roll, which was not only a folk food, but also one of the cakes in the court, and was honored by Emperor Qianlong. Spring rolls are one of the nine snacks in the 128 dishes of Manchu-Han banquet in Qing Dynasty. Rolling around, some Beijingers call it bean flour cake. In the past, Beijing rice cake shops often sold this product, and it was also a timely snack operated by various temple fairs and shoulder-shouldered vendors. In the past, yellow wheat was the main material for Beijingers to do "snowballing". Serve with bean stuffing, wrapped in cooked yellow bean, and watered with black sweet osmanthus water. "Yan Dou Miscellaneous Swimming" says: "The brown sugar and water stuffing are arranged skillfully, and the yellow noodles are buried in groups of bean noodles. Why do you call it a donkey roll? It is almost humorous to call it a name." Nowadays, most of them use Jiangmi flour as the main ingredient, and the method is the same. This product is yellow in color and sweet to drink. Raw materials: glutinous rice flour1000g, bean stuffing 750g, soybean150g, white sugar100g or brown sugar water150g, osmanthus fragrans 25g. Method:1.Mix the glutinous rice flour with water, bring it to a boil in a steamer, spread a wet cloth on the drawer, pour in the mixed flour, cover and steam for about 40 minutes. 2. Remove impurities from peas, roll them into noodles, and bake them on a baking tray until they are cooked. Brown sugar water is mixed with osmanthus to make juice. 3. Stick yellow bean on the glutinous rice noodles, roll them into pieces, roll them into tubes with bean stuffing, cut them into small pieces, sprinkle with white sugar or brown sugar water, and the osmanthus water can be eaten. Smelly salt beans "smell smelly, eat fragrant, and don't eat greedy panic." This is the praise of local people for stinky salt beans. Smelly salt bean, also known as salt bean, is a famous brand of Xuzhou home-made flavor. It has a fragrant smell and endless aftertaste. It is made of soybeans harvested in the same year as the main raw materials, and it takes about 10 days to make it through the processes of cleaning, soaking, cooking, fermenting and cultivating bacteria, adding materials and stirring, drying to dryness, and sealed storage. Due to the fine production process, its finished product is dark red in color, crisp and tender in texture, salty and spicy in taste, and it is an appetizing side dish with wine. Why can smelly salt beans form the unique flavor of smelly and fragrant? This is because soybean breeds a mold that can produce protease in the fermentation process, and the protein in soybean is decomposed into various amino acids. The delicious taste is formed by the salty taste of amino acids and salts and the taste of other flavoring materials. Among them, the amino acids formed by decomposition contain sulfur amino acids, which will be further decomposed to produce hydrogen sulfide gas, and the odor of the finished product is caused by hydrogen sulfide gas. It is not caused by the deterioration of soybeans after being contaminated by bacteria. The production of stinky soybeans is both exquisite and simple. The reason why it is exquisite is because it is limited by seasons in production. In the process of drying, stinky salt beans are in direct contact with the outside world and are often eroded by harmful substances such as bacteria, dust and flies. In Xuzhou, every household makes stinky salt beans, and chooses the sunny and cool night before Tomb-Sweeping Day, that is, when catkins are flying all over the sky. Only by making stinky salt beans can the erosion of harmful substances be reduced. The preparation method is as follows: 1, first soak the cleaned soybeans for 18 hours, then put them in a water pot to cook until they are cooked thoroughly (the granules are required to be cooked thoroughly), and then take them out and drain them; When it is hot, put it in a clean big sack or food bag, wrap it with a layer of straw or a thin quilt, and then put it in a warm and dry place for fermentation (Xuzhou is called Wudou). The temperature should be kept at about 20-25 degrees, and it will take 5 days to grow a white and greenish viscose pili, which can be packaged at this time. 2. Pour the packaged soybean (5000g) into a pot and spread it out. Dissolve refined salt (200g) in hot water, pour it over the soybean, and then sprinkle with pepper noodles (25g), star anise powder (25g), Chili noodles or Chili sauce (250g), shredded ginger (150g). Then put it in a sunny place to dry for 4-5 days, and finally put it in a sterilized jar for sealed storage. When eating at the altar, sprinkle some sesame oil or pepper oil. Xuzhou people often like to mix some garlic moss. It is better to roll food with a kind of pasta steamed buns that local people like to eat. Xishan Dongpo cake [raw material] is covered with white flour, refined salt, sugar and sesame oil. [Method]1.Knead the flour with refined salt and water; 2. Make the baked dough into oval dough, spread sesame oil on it, roll it into double strips, and then fold it. After baking 1 5 minutes, pull the two ends to restore the double strips, divide them into two sections evenly, and roll them into three-foot strips from both ends to the middle. When rolling, the double strips are upward, one end is rolled more and the other end is rolled less. 3. Burn sesame oil to 80% heat, roll the spiral cake into a round cake, put it in the pot, fry it until it is crisp and golden yellow, take it out, sprinkle with white sugar while it is hot, and eat it when it is slightly cool. [Features] Hubei Echeng famous snacks. It has the characteristics of golden color, crisp and crisp, mellow and sweet. Xishihua [raw materials] japonica rice, glutinous rice, walnut meat, green plum, preserved kumquat, melon seeds, sugar fingered citron, candied red melon, red glutinous rice e, red yeast rice powder, sweet osmanthus, white sugar, pig fat, cooked lard. [Method]1.Grind glutinous rice and japonica rice together with water into rice slurry, and press dry the water to make water mill powder; 2. Take 1/ 5 of the dried powder, add water, knead it evenly, knead it into slender strips, pick it into small particles, add boiling water, cook it until it floats, then cook it for 1 min, take it out, add the remaining 4/5 of the water mill powder, mix it evenly and knead it thoroughly; 3. Make red mud with lard, sugar and water; Removing film from lard, dicing, and mixing with white sugar to make sugar plate oil; Dicing walnut meat, preserved kumquat, sugar fingered citron, green plum and red melon, adding sugar osmanthus, melon seeds and white sugar, and making into a finished product; 4. Take the kneaded water mill powder, pick it into a small wine cup, wrap it in mud, fruit and diced sugar, close it, put it into a mold carved with a tongue shape, press it into a "Xishi Tongue", put a little red on the tip of the tongue, boil the water, put it in, cook it, take it out and put it into a bowl. [Features] Hangzhou, Zhejiang, a famous traditional snack, is called Xishi Tongue because of its tongue-like shape. It has the characteristics of exquisite materials, rich powder and glutinous stuffing, and sweet taste. Xihu lotus root porridge [raw materials] Xihu old lotus root, glutinous rice, sugar, alkali. [Method]1.Remove the knots from the lotus root, peel it, and wash it inside and outside; 2. Block the small hole of the lotus root, pour the glutinous rice into the hole from the big head, put it on the steaming rack vertically, add alkali and water, cover it with fresh lotus leaves, and cook it with high heat until the lotus root is crisp; 3. Take linen cloth, cover it on the crispy lotus root, pour glutinous rice on the cloth, turn the corner of the cloth over the pot cover, cook it over high heat until it is rice-like, and add sugar until the porridge is thick. [Features] Famous traditional seasonal snacks in Hangzhou, Zhejiang. It has the characteristics that lotus root is reddish, lotus root porridge is thick, sweet and fragrant with lotus leaves. Traditional flavor food in autumn and summer. West Lake osmanthus lotus root starch [raw materials] West Lake lotus root starch, sugar, sugar osmanthus, rose petals. [Method] Dissolve the lotus root starch with cold boiling water, then pour boiling water, stir while rushing, add white sugar, sprinkle sweet osmanthus on the lotus root starch evenly, and then crush the rose petals and sprinkle them evenly on it. [Features] Hangzhou, Zhejiang is a good snack. It has the characteristics of crystal clear, sweet and delicious. Xishan Dongpo cake [raw material] is covered with white flour, refined salt, sugar and sesame oil. [Method]1.Knead the flour with refined salt and water; 2. Make the baked dough into oval dough, spread sesame oil on it, roll it into double strips, and then fold it. After baking 1 5 minutes, pull the two ends to restore the double strips, divide them into two sections evenly, and roll them into three-foot strips from both ends to the middle. When rolling, the double strips are upward, one end is rolled more and the other end is rolled less. 3. Burn sesame oil to 80% heat, roll the spiral cake into a round cake, put it in the pot, fry it until it is crisp and golden yellow, take it out, sprinkle with white sugar while it is hot, and eat it when it is slightly cool. [Features] Hubei Echeng famous snacks. It has the characteristics of golden color, crisp and crisp, mellow and sweet. Xihu lotus root porridge [raw materials] Xihu old lotus root, glutinous rice, sugar, alkali. [Method]1.Remove the knots from the lotus root, peel it, and wash it inside and outside; 2. Block the small hole of the lotus root, pour the glutinous rice into the hole from the big head, put it on the steaming rack vertically, add alkali and water, cover it with fresh lotus leaves, and cook it with high heat until the lotus root is crisp; 3. Take linen cloth, cover it on the crispy lotus root, pour glutinous rice on the cloth, turn the corner of the cloth over the pot cover, cook it over high heat until it is rice-like, and add sugar until the porridge is thick. [Features] Famous traditional seasonal snacks in Hangzhou, Zhejiang. It has the characteristics that lotus root is reddish, lotus root porridge is thick, sweet and fragrant with lotus leaves. Traditional flavor food in autumn and summer. Vase [raw material] white radish, heart beautiful radish, carrot, holly branch. [Method] Carve a large white radish into a vase. White radish, heart-shaped radish and carrot are carved into chrysanthemum, lotus and Chinese rose respectively. Fix the holly branches, put them in a vase, and then put the carved flowers on the holly branches one by one. [Features] The image is vivid. Zhajiang Noodles ingredients: noodles, shredded pork, diced onion, cooked bean sprouts, shredded cucumber, a little sugar, two spoons of sweet noodle sauce, one spoonful of bean paste, salt and monosodium glutamate. Practice: after the oil pan is hot, stir-fry the diced onion and diced meat for eight minutes, add the sweet noodle sauce and stir-fry until cooked. After the clear soup noodles are cooked, put the fried noodle sauce on the noodles, add bean sprouts and cucumbers and mix well to serve. Light cake light cake is a kind of military food created by Qi Jiguang, a famous anti-Japanese soldier in Ming Dynasty. Its flavor is characterized by golden color, crispy outside and soft inside, which is easy to digest. Method: Take flour1750g, add 25g of soda, 5g of refined salt and appropriate amount of water, mix well, then add 250g of yeast, knead until smooth, then pick the dough into 80 flour agents, make the cake blank, and bake it in charcoal fire until cooked. Hainan pancake Hainan pancake is a new flavor snack, which is made of dough rolled thin, wrapped with stuffing, sliced and fried. It has the characteristics of brown skin color, obvious layers, crisp outside and soft inside, and strong oil fragrance. Method: Take 500g of flour, add baking powder10g, knock in 4 eggs, mix with warm water, knead repeatedly to form dough, cover with clean warm cloth, let stand for15min, knead again, press thin and roll into thin slices, and coat with cooked lard. 20 grams of refined salt, 5 grams of monosodium glutamate, 2.5 grams of spices and 7.5 grams of pepper are mixed together and evenly sprinkled on the thin noodles, and then 75 grams of chopped garlic and 50 grams of chopped onion are mixed and evenly sprinkled with a layer. Roll the dough sheet into a cylinder from the outside to the inside, cut into sections, knead it into a round ball, press it into a big round cake with a thickness of 1 cm, fry it in a 40% hot oil pan with slow fire, turn it constantly to make both sides heated evenly, take it out when it is burnt, drain the oil, and cut it into pieces radially and put it on a plate. It tastes better when served with sweet vinegar. Raw materials of fruit fried cake: appropriate amount of fresh fruit (banana, apple, peach and pineapple), glutinous rice ball powder100g, condensed milk or salad dressing. Method of making: 1. Mix the glutinous rice balls and make them slightly soft, and cut the fruit into diamond blocks with a thickness of1cm to make stuffing. 2. The fruit is wrapped in glutinous rice balls, cooked in a pot until it is 8% ripe, and then taken out. 3. Put a proper amount of oil into the pot and fry the drained fruit fried cake until both sides are golden yellow. This dessert is crispy, sweet and palatable, and can be dipped in condensed milk or salad dressing. Ingredients: 500g (40-50 pieces can be made), a little lard, radish, salt, diced ham and chopped green onion, and a proper amount of seasoning. Production method: first make oil crisp, add lard to flour and mix well. Then make oil noodles, add a little lard and a proper amount of water to the flour and mix well. The ratio of pastry to oil surface is 2:3. Then make the stuffing: shred the radish, marinate it thoroughly with salt, squeeze out the water, add the diced ham and chopped green onion, and add your favorite seasoning. Then the bread is crispy with oil, rolled into skin and wrapped in stuffing. Finally, put it in an oil pan and fry it. The frying method is the same as that on the next page. Features: golden color, clear texture, overflowing aroma and moderate saltiness.