There are many kinds of fruits, such as watermelon in melon, litchi in fruit and grapes in water … but my favorite is apple.
Apples are round, as big as oranges. My whole body is slippery. Without mature apples, green apples gradually occupy the green "territory" from red. Finally, the apple ripened and turned deep red. When you take a bite, the undercooked apple tastes bitter and astringent. Ripe, there is a fragrance, I can't wait to eat it all. My Sweetie's disease 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 and crisp, and the pulp is delicious. Its taste, color and shape are very pleasing, round, like a small lantern.
Apples not only taste good, but also have many functions.
Eating apples regularly can reduce blood fat, blood pressure, prevent cancer, 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 doesn't 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 apples contain many kinds of fructose, organic acids, pectin, 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 eating more is good for your health! 2. Roast whole lamb
1. Lanzhou roast whole lamb is lamb of the same year, weighing about 15 kg. They were washed with 60c warm water, scraped clean, blanched with 80c water, smeared with white soy sauce, smeared with pepper and pepper water in the abdominal cavity, then spread the abdominal cavity with an iron fork, hung in the furnace for barbecue, and coated with cooked lard while roasting. After about an hour, the mutton turned golden yellow. Some people also roast and stew whole sheep in the ancient way. That is, take out the internal organs of mutton, put red dates into the abdomen, wrap them with straw curtains, bake them with wet clay, take them out after the clay is dried, wash them, paste them with rice flour paste, fry them, slice them, put 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. Roast whole sheep in Xinjiang Roast whole sheep is one of the most precious dishes in Xinjiang. It is so famous for its exquisite materials and unique production methods. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, turn around, hoof and viscera, and put them on with wooden sticks with big nails from beginning to end, with the sheep's neck 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 prepared paste and put it head down in the hot pit. Cover the pit tightly, seal it with a wet cloth, stew it for about an hour, uncover it and observe that the wooden stick near the meat is white and the whole sheep is golden yellow. Take it out and serve it. After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so we sincerely invite guests to open the knife and eat meat. Roasted whole sheep is Huang Liang in color, crispy and tender, and 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 then retailed. 3. It is introduced that roast whole sheep is mainly made of Jie sheep or fat lamb under one year old. After the sheep is slaughtered, the hooves and internal organs are removed, and the paste is made from refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then evenly coated on the whole body of the sheep. Then, pass through a wooden stick with nails from beginning to end, put it in a special pit, cover the pit tightly, and roll it continuously and observe it for about an hour. Roast whole sheep is a famous dish in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig. Its authenticity lies in the south of Tianshan Mountain, and its unique fragrance can be smelled in the Bazaar (bazaar) in Kashgar and Hotan. 3. Cantonese cuisine, consisting of Cantonese cuisine, Chaoshan cuisine and Dongjiang cuisine, is one of the four major cuisines in China.
On the basis of collecting outstanding folk cuisines from all over our province, Guangzhou cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, exquisite skills, good at change and diverse varieties. 1956 "Guangzhou Famous Cuisine Art Exhibition" introduced 5447 Lai products. There are 8 15 kinds of snacks related to dishes, and hundreds of snacks. 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, fragrance, 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, heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, hanging roast duck, snake soup, oil-soaked shrimp, braised big skirt wings, steamed seafood, shrimp and so on.
The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, which gradually brings together the strengths of the two families, each with its own flavor. In recent years, new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous food at home and abroad. Chaozhou cuisine pays attention to knife skills and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soup and beets is the most distinctive. The taste is still fresh, depressing but not greasy. Love to use fish sauce, sand tea sauce, plum cake sauce, red vinegar and other seasonings. Famous dishes in flavor include roast goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Taiji taro and so on.
Dongjiang cuisine is also called Hakka cuisine. Hakkas originally came from the Central Plains. After moving south, their customs and eating habits still retain a certain Central Plains style. Most dishes are meat, with few aquatic products. The main ingredients are prominent, the flavor is rich, and the oil is heavy and salty. Casseroles are good at it. Representative dishes include brine chicken, yellow duck, braised pork with dried plum, beef balls, sea cucumber crisp balls and so on.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the dietary customs in various places are also unique, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Guangzhou food
People in Guangzhou love to eat and know how to eat. It is an exaggeration to say that people in Guangzhou eat everything except a four-legged table. Therefore, many kinds of materials such as sparrows, partridges, pangolins, bats, seals, mice, cats, dogs, snakes, monkeys and turtles 1000 can become delicious food on the table, and even people who don't know them will mistakenly think so.
Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are listed all year round, so it has the reputation of "the hometown of fruits". There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple have the widest distribution, the largest yield and the best quality, and are known as the four famous fruits in Lingnan.
Guangzhou's food has a long history and is famous at home and abroad. As one of the eight major Chinese cuisines, Cantonese cuisine has become the most popular at home and abroad because of its unlimited materials, heavy quality and taste, fresh taste and endless changes. It consists 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 wide selection of materials, fine production, diverse styles, both salty and sweet, and fresh taste. All kinds of snacks pay attention to harmonious colors and different shapes, which set each other off and make people never tire of eating.
Snacks with local characteristics are: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, honeycomb taro horn, egg cake, glutinous rice chicken, hometown salt water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the Manchu 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 suckling pig in Datong restaurant.
Most restaurants and restaurants in Guangzhou operate "three teas, two meals and a midnight snack", which integrates food and entertainment, has long business hours and diverse tastes in the food market, and meets the needs of all kinds of tourists in many ways.
Guangdong flavor
Guangdong snacks belongs to Lingnan flavor, mostly from folk, and most of them have been handed down and become traditional famous food. At present, guangdong snacks is different from snacks. Snacks refer to millet flour food operated by street shops, which is relatively simple to make. Dim sum is a variety of teahouses and morning teas, as well as the beautiful scenery of the week. It is characterized by a wide variety and exquisite shape.
The most mature methods in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry 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, rice and flour as raw materials, mostly cooked food. There are many kinds of porridge, the names of most of which depend on the materials used, and some of which are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. Except for eggs and milk, most of the materials used are roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food does not belong to the above categories, so it is named because of its miscellaneous materials, and is famous for its low price and diverse tastes.
Crispy lotus seed buns
It is made of semi-fermented flour and pastry (pastry) folded in half, filled with lotus seed paste, wrapped in a round shape and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is made by wrapping shrimp, pork and other mixed fillings with lake powder and making them into angular steamed. The skin is thin and white, soft and translucent, and you can see the stuffing in the corner. 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 Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it in white japonica rice, where it is milled, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s and 1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the pink fruit created by a female pastry chef of Sister E in the teahouse was the best, which was called Sister E pink fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshment in major teahouses and restaurants. Pink fruit has become a highlight of Yangcheng.
Lingjiao cake
It is steamed with water chestnut powder and sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. Its color is brown, translucent, can be folded without cracking, it is soft and smooth, refreshing and tough, and tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi restaurant, which is suitable for all seasons.
Lunjiao cake
It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet and delicious. This product is named after its origin in Lunjiao Town, Shunde County, and has a history of hundreds of years. The "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, the former literati are parked in the boat every hundred miles. In fact, there was only one famous person at that time. Next to Huafengwei Bridge, there is a stone at the bottom of the river, and a clear spring emerges. Its home should be washed with stones to clarify and remove turbidity, which is not used by others. " However, later generations used the method of adding eggs 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
Use taro paste as skin, lean pork, shrimp, mushrooms, etc. After frying, the stuffing is made, wrapped into horns and fried in an oil pan. Its skin color is golden, and its surface is covered with small eyes, which looks like a honeycomb. The outer skin is crisp, the inner layer is soft and smooth, and the filling is slightly juicy, delicious and fragrant. This product is a must-have snack in the tea market and is very popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.
Beat meatballs
Playing meatballs is a Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork is used as raw material, with potato powder, pepper and seasoning. Chop fresh meat into paste with a thick iron pad, add seasoning, squeeze into meatballs, and simmer with pork bone soup. Soft hair plus pills are tender, smooth and crisp, with unique flavor, which is deeply loved by young and old people.
Dip in duck
Duck dipped in duck is a delicious food for Hakka people in summer. May and July are the seasons when ducks are on the market, so you can taste this delicious seasonal dish at any time in Hakka urban and rural areas.
Dip duck with tender duck as raw material and sprinkle with stiff duck, garlic, vinegar, sugar and glutinous rice as ingredients. Slaughter the duck, gut it, wash it, blanch it, smear it with fresh lard and cut it into rectangular pieces. Then soak it in hard oil, gold or garlic vinegar, which has a unique flavor.
Honey barbecue
Traditional dishes. The production method is: cut the peeled semi-fat lean meat into vegetables, put it in a earthen pot, marinate it with seasoning for 45 minutes, string it in a barbecue ring, bake it in the oven for 30 minutes until cooked, pour syrup on it, and bake it for 2 minutes. The meat of this dish is salty outside and sweet inside, with a slight honey flavor. The lean meat is burnt and the fat meat is sweet.
Roast goose
Roasting goose is a traditional barbecue in Guangzhou. Roasted goose originated from roast duck, and small and medium-sized Qingyuan black-brown goose is the best. The whole goose is stripped of wings, feet, viscera, blown, spiced, stitched, scalded with boiling water, cooled with cold water, peeled with sugar water evenly, dried, pickled, roasted in an oven or an open flame, and chopped. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which are Yuji Roast Goose Hotel in Chang Di and Shenjing Roast Goose in Changzhou, Huangpu District.
Western-style food
Western food has been very popular since it entered Shenzhen in 1980s. At present, all major star-rated hotels have western restaurants. In addition to western restaurants, dishes from Southeast Asian countries are gradually entering Shenzhen. The first is Thai food, which is run by Sino-Thai restaurant and is very popular. A Vietnamese restaurant was opened on the second floor of the Southern Film Federation, and Korean cuisine and Japanese cuisine were successively opened in Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel. A snack bar in OCT specializes in Indonesian cuisine.
The most delicious food
On the basis of Manchu cuisine, Northeast cuisine has absorbed the characteristics of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and has developed continuously, forming a unique flavor. Its characteristics are: distinct salty and sweet, crisp and crispy, rich in flavor, bright and shiny in color, exquisite in shape, and its cooking methods are good at roasting, frying, roasting, steaming, stewing and boiling. Other dishes such as "white meat and blood sausage", "assorted hot pot" and "mandarin duck and prawn" are all unique.
There are many people in the northeast of Shenzhen, so the northeast dishes have naturally moved to Shenzhen, especially the jiaozi store opened by the northeast people, which is very popular.
Beijing cuisine
The characteristics of Beijing cuisine are the fusion of palace flavor, halal flavor and Shandong flavor. Cooking skills are good at roasting, frying, frying and burning. The dishes are tender and crisp, taste is more important than fresh fragrance, and the shape is beautiful. Famous dishes include: Beijing roast duck, Beijing water cake, instant-boiled mutton and so on.
Baiyun pork knuckle
Baiyun Zhu Shou is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them into pieces, cook them, rinse them in flowing spring water for one day, take them out, boil them with white vinegar, white sugar and salt, cool them and soak them for several hours before eating. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named "Baiyun Pig Hands".
Baiyun pig's hand is a dish with sweet taste, fat but not greasy, crispy skin and insatiable appetite. This dish pays attention to color, fragrance, taste and shape. It is decorated with "Wuliu sauce" or shredded red pepper, with bright color and better taste.
Braised large skirt wings
Braised large skirt wings are high-class delicacies in high-class banquets. Its dishes are delicious, and the second is the selection of high-quality skirt wings, which are made of a large number of soups cooked with various meats.
In 1930s, Wu Luan, known as the "King of Chicken Wings" in Dasanyuan Restaurant, made this dish. With its unique cooking method, it cooked top-class chicken wings which were crisp, clear and delicious, and were well received by diners.
Guiling ointment
The turtle mud is mysterious brown and gelatinous. No matter what the shape of the container is, it looks crystal clear after adding honey. Cut it into small pieces with a spoon and squeeze it together. It is said that the bitter the better, it can clear away heat and reduce fire, so it is advisable to eat more.
Guangdong zongzi
Guangdong Zongzi is big and unique in appearance. Besides fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and green bean paste as fillings.
Guangdong snacks is a Cantonese cuisine with a long history with dim sum. There are many kinds of folk foods in Qu Dajun's Guangdong Newspeak, such as fenguo, Shakespeare, Zongzi and crispy skin, which have flourished for a long time. Although there are not as many kinds of dim sum as dim sum, the materials used are more miscellaneous than dim sum, which can be divided into six categories. In addition to porridge, there are: oil pan, that is, fried rice noodles, salty fried dough sticks; Sweet sugar Shakespeare, smiling jujube, crisp twist; Salty and sweet are mixed in salty pancakes. This snack is available all year round regardless of season, but it is the most abundant in winter. When eaten, it is usually paired with porridge to make it thick and thin.
cooked wheaten food
Varieties are fried dough sticks, instant noodles, wonton, jiaozi and so on. Wonton came to Guangdong very early. At present, wonton and noodles are the most popular in Guangdong, called wonton noodles, which are found in both urban and rural areas. It is made of egg liquid and flour, rolled into thin skin, wrapped with stuffing made of minced pork and shrimp, cooked with whole egg noodles and served with soup shrimp. Noodles are refreshing, the stuffing is tender and the soup is fresh.
Cake powder
Famous cakes include Lunjiao cake, sponge cake, cotton cake, almsgiving cake, flour cake, radish cake, taro cake, water chestnut cake and so on. Among them, Lunjiao cake is named after it was produced in Lunjiao Town. According to the Records of Shunde County, the Ming Dynasty has been popular for hundreds of years. Now it has spread all over the province and even all over Southeast Asia. The famous products of rice noodles include rice rolls, Shahe and Seto rice noodles. Rice rolls looks a bit like pig intestines, hence its name. Its stuffing can be changed anytime and anywhere. Pork is called pork intestines, beef is called beef intestines, and shrimp, pork liver and fish fillets are all called fillings. Shahe powder is the best produced in Shahe, a suburb of Guangzhou, hence its name.
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