Where does Cixi's domestic water come from? Duhu Reservoir, Sizaopu Reservoir and Shanglinhu Reservoir.
Where does the origin of Hakka dialect come from and how is it formed? The origin of Hakka dialect: the "Hakka" She language has undergone a process of "localization" again after being transplanted again; The language of the She nationality in Fujian and Zhejiang is the real "She language", and its basic characteristics are the same as Hakka dialect.
The formation of Hakka dialect: from the Song and Yuan Dynasties, it was formed by the long-term interaction and integration of the aboriginal She nationality living in the border areas of Fujian, Guangdong and Jiangxi with the Han people who moved from the north to the south. In a sense, it can also be considered that Hakka is the She nationality with early sinicization. However, the She ethnic groups in Fujian and Zhejiang are late in the process of localization, and the difference between Hakka and the She ethnic groups in Fujian and Zhejiang is only a matter of time before localization. ¨
Where does the source water come from? Fresh water lakes, snow-capped mountains, icebergs, groundwater and imported water sources, which are pollution-free and have good water quality.
How did Cantonese cuisine come into being and where did the four major cuisines come from? The four major cuisines are-Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Huaiyang cuisine.
Shandong cuisine
One of the four major cuisines in China, also known as Shandong Cuisine. Shandong cuisine is the only self-developed cuisine among the four major cuisines [2], which first formed a systematic cooking theory in China.
Shandong cuisine: Eight Immortals cross the sea to make arhats.
On the framework of cooking techniques [3], with a long history and the same strain, is the oldest and most skillful cuisine [4]. Its style is: generous and noble, upright and not biased, which is a universal high standard, rather than calling for one or two dishes or biased taste [5].
Shandong is located in the lower reaches of the Yellow River, with a mild climate. There are diverse landforms such as rivers, lakes, hills, plains and seas in the province, which makes the selection of Shandong cuisine extremely rich and balanced. The frequency of eating vegetables in each category is between15% and18%. The cooking techniques that are most suitable for each kind of ingredients are different, and the rich variety of ingredients directly stimulates the richness and diversity of cooking techniques in Shandong cuisine. Shandong's unique material conditions, coupled with the Confucian school's spiritual pursuit of "not being tired of eating fine and fine" for more than 2,000 years, have finally become a magnificent view of Shandong cuisine. Representative dishes are: roasted sea cucumber with onion, stewed mullet egg soup, braised four treasures with white sauce, shark's fin with crab roe, crispy fried chicken in oil, braised chicken in Dezhou, yipin tofu, clear soup with Xishi tongue, walnut meat in milk soup, sweet and sour yellow river carp, Jiuzhuan large intestine, braised abalone with original shell, clear soup with tremella, braised prawns in oil, pickled pepper fish, fried fish fillet, and warm fried fish.
Sichuan cuisine
Sichuan cuisine: Sichuan style pork
Sichuan cuisine, namely Sichuan cuisine, is one of the four major cuisines in China, and it is also the most distinctive cuisine, the largest among the people, and also known as "People's Cuisine".
Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine uses more home-cooked ingredients, and banquets occasionally use delicacies and fresh rivers. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes include: shredded pork with fish flavor, Sichuan style pork, Mapo tofu, boiled fish, husband and wife lung slices and so on.
Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang centered on Zigong and Yibin in southern Sichuan, Xiahe Gang centered on Chongqing in eastern Sichuan, Nanchong and Dazhou.
In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry burning, sour, spicy, fish-flavored, dry stir-fried, peculiar smell, pepper hemp and red oil).
Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks.
Enjoy the international reputation of "food in China, taste in Sichuan"; Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, liao ribs, exotic chicken, kung pao chicken, spiced braised pork ribs, steamed beef with flour, Mapo tofu, beef with hairy belly hotpot, dried shredded beef, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup, etc. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork and Dongpo elbow. [6]
Cantonese cuisine
Cantonese cuisine (12)
Cantonese cuisine, that is, Cantonese cuisine, originated in Lingnan. It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics [7]. It started late, but it has a far-reaching influence. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine all over the world, and Chinese food abroad is basically Cantonese cuisine. Therefore, many people think that Cantonese cuisine is the representative cuisine of overseas China.
Guangdong cuisine combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi and Baoan, and combines the strengths of other provinces such as Beijing, Jiangsu, Huai and Hangzhou, as well as western cuisine, forming a family of its own. Cantonese cuisine is the best of a hundred, with a wide range of materials, exotic materials and exquisite ingredients. It is good at innovating in imitation and cooking according to diners' preferences. Cooking skills are varied and changeable, and the materials are strange and extensive. In cooking, it is mainly fried and fried, and also stewed, fried and roasted. It pays attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, and there are "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, and rich in winter and spring.
Cantonese cuisine is characterized by rich and fine selection of materials and light taste. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a good blessing at this time"; Eat shrimp, "Qingming shrimp, the most fat"; When eating vegetables, we should choose "seasonal vegetables", which means vegetables that are in season, such as "the north wind is the sweetest". In addition to selecting the best fattening period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials [7]. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant" and pursues the original taste and fresh flavor of raw materials. There are many kinds of Cantonese condiments, which are sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor is not only in line with Guangdong's climate characteristics, but also meets the requirements of modern nutrition. It is a scientific food culture. [7]
The famous dishes in Cantonese cuisine are: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey, lobster baked in soup, steamed sea bass, Ayi abalone, Liaoshen with abalone sauce, boiled shrimp, bird's nest with coconut sugar, shark's fin stewed with cabbage, perch with unicorn, abalone stewed with lobster, fried beef river, old fire soup, Guangzhou Wenchang chicken and Bao. Braised pork with taro, south milk coarse Zhai Bao, Chaozhou brine platter, stewed pork knuckles, stewed goose liver, oyster sauce, hibiscus shrimp, beef with sand tea, Hakka stuffed tofu, braised pork with plum vegetables, salted chicken, pot dishes, etc. [8]
Huaiyang cuisine
Huaiyang cuisine: Wensi tofu
Huaiyang cuisine is one of the four major cuisines in China. It is known as the best in southeast China and the most beautiful in the world. It started in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties. For hundreds of years, it has been praised by the world for its fine production, elegant style, freshness and peace. Huaiyang cuisine is characterized by its exquisite cooking skills, north-south flavor, strict selection of materials and artistry according to materials; Fine production and elegant style; Pursue the original taste, fresh and peaceful, elegant style.
Huaiyang cuisine is very particular about swordsmanship, with fine swordsmanship, especially melon carving. The dishes are exquisite in shape and mellow in taste; In cooking, he makes good use of heat, pays attention to fire power, and is good at stewing, stewing, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Famous dishes include Yangzhou fried rice, stewed crab powder and lion's head, boiled dried silk, three sets of ducks, soft-pocked long fish, crystal meat, squirrel mandarin fish, liangxi crispy eel and so on. The taste is light and slightly sweet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Wensi tofu, three sets of ducks, dried silk, Wenlou soup packets, Yangzhou fried rice and so on.
Where does the water from Hepo Middle School come from? rain
How to eat brook fish well in Shanyou Mountain Stream?
1. Fish is salted with monosodium glutamate and chicken cooking wine with onion and ginger, 15 minutes. Then hang Hu with egg starch. Heat the oil in the pot to 670%, add the small fish and wait for 3 minutes to reduce the heat and fry until dry. reserve
Illustration of the practice of spicy mountain spring stream fish 22. Pour the bottom oil into the pot and put in the lobster sauce (preferably in the microwave oven). Stir-fry the millet pepper, pickled pepper and chopped green onion, pour in the small fish, add a little salt and pepper, and take out the pot.
Where does the hydrogen in the water formed by dehydration and condensation come from? If amino acids are mentioned, it is an H on the amino group of one amino acid and a -OH on the carboxyl group of another amino acid.
Where does the atp energy from the thylakoid membrane of chloroplasts come from? Hydrogen ions obtained by water photolysis move outward from the thylakoid membrane to the substrate due to the difference in concentration, and the potential energy is reduced. The potential energy between them is used to synthesize ATP for dark reaction.