Poems about eating local specialties outside

Shishuo Xinyu Zhang Jiying Pi Qi Wang Dongcao, in Luo, saw the autumn wind blowing, because he thought about Wuzhong water shield soup and seabass dumplings. , said: "Life is so precious that you can be content with it, how can you control an official for thousands of miles to get a good name?" 'Return as soon as you are ordered to do so. When the king of Qi was defeated in Russia, everyone at the time said it was an opportunity. "Translator Zhang Jiying (Zhang Han) was appointed to the post of Dongcao of the King of Qi. He saw the autumn wind blowing in Luoyang, so he missed the wild cabbage soup and seabass noodles in his hometown (hometown), and said: "Life is precious. How could Shun fulfill his own wishes and serve as an official thousands of miles away (hometown) just to gain fame and title? "So (he) drove back and went back. Soon after the King of Qi was defeated, people at that time said that (Zhang Jiying) could see subtle omens. (That is to say, he was very good at distinguishing the situation!) Classics: Zhang Han , named Ji Ying. A writer of the Western Jin Dynasty, he was born in Wujiang, Wu County (now Suzhou, Jiangsu Province). [2] Zhang Han's father was Zhang Yan, a great man of Sun Wu in the Three Kingdoms. He was good at writing, and it was said that he had the demeanor of Ruan Ji, so he was given the title "Jiangdong Infantry". One day, He Xun from Kuaiji was ordered to go to Luoyang. The ship he was on stopped at Lumen, and He Xun was on board. Zhang Han happened to be passing by and heard the sound of the piano, so he boarded the ship to visit. Although the two were strangers, they felt like old friends at first sight. Zhang Han asked He Xun where he was going, and then he knew that he was going to Luoyang. So he said: "It just so happens that I have something to go to Luoyang." "So he and He Xun left in the same boat without even telling his family. During the reign of Qi King Sima Jiong, he summoned Zhang Han to serve as the Grand Sima Dongcao. Zhang Han told his good friend Gu Rong in the same county: "Now The world is in turmoil, and disasters and wars have not ceased. Your reputation spreads far and wide, and it is difficult to withdraw from politics. I originally lived in the mountains and forests and had no expectations for the real society. You need to think wisely about plans to move forward or backward. Gu Rong held his hand and said sadly: "I also want to pick ferns from Nanshan and drink the clear water from Sanjiang with you." "When Zhang Han saw the autumn wind blowing one day, he thought of the wild vegetables, water shield and perch in his hometown Wujun, and said, "The most important thing in life is to be able to suit your own ideas. How can you travel thousands of miles away for fame? "Where is the official?" So he abandoned his official position and returned to his hometown, and wrote "Shouqiu Fu". Most of the poems have not been handed down. Soon, King Sima of Qi was defeated, and Zhang Han was spared. Everyone thought that he abandoned his official position because he was looking at it. Pay attention to the opportunity. *** Zhang Han was fired from his official position because he left his position privately. However, Zhang Han followed his own temper and was unwilling to restrain himself for fame and fortune. Someone asked him, "Can you live for a while?" Very happy, haven't you ever thought about what your reputation will be like a hundred years from now? Zhang Han replied: "Give me a reputation a hundred years from now is not as good as giving me a glass of wine now." "At this time, the world thought that his broad-mindedness was rare. Zhang Han was a filial son. When he was fifty-seven years old, his mother became ill and could not afford it. Zhang Han was so sad that he became seriously ill and died. Zhang Han "Thinking of Wu Jiangge" When the autumn wind blows and the scenery is beautiful, the water of Wujiang River is full of sea bass. I have not returned home after three thousand miles, and I regret that it is rare and look up to the sky with sadness. Although Zhang Han did not stay in Luoyang for a long time, he left behind "sea bass in water". "" is an idiom used to miss one's hometown! Li Bai has a poem to comment on it: "You don't see Zhang Han in Wuzhong saying that he is born, and the autumn wind suddenly blows eastward across the Yangtze River. If you enjoy a glass of wine before you die, there is no need to be famous after you die." "Thoughts of Water shield perch" "A historical story about resigning for good food. Zhang Han, courtesy name Ji Ying, was born in Wujiang. According to the "Book of Jin·Biography of Zhang Han", "Zhang Han was in Luo. When he saw the autumn wind blowing, he thought of Wuzhong Garden vegetable water shield soup, Bai Baibo said: "Life is precious and comfortable. How can you lead an official for thousands of miles to get a good name?" He returned with his fate. "This story has been passed down as a fable by the world, and "Thoughts of a Perch" has become synonymous with missing my hometown. Because I missed my hometown and missed the food of my hometown, I resigned from my job and returned to my hometown. This is a true story in history.

Zhang Han was a talented man with excellent poetry and writing. He wrote about the cauliflower in the south of the Yangtze River, and said that "yellow flowers are like scattered gold". Li Bai admired him very much and wrote a poem praising: "Zhang Han's golden sentence has been popular for five hundred years." However, Zhang Han is famous in the world because of water shield and sea bass. Regarding "Thoughts of Water Shield and Perch", he himself has a poem to prove it: "When the autumn wind blows and the beautiful scenery comes, the Wujiang River is full of water and the perch is flying. Three thousand miles away, I have not returned home. I regret that it is rare and look up to the sky with sadness." At this time, he was thinking about it in Luoyang. The sigh of my hometown. This water shield perch was later mentioned by many people in poems. It is indeed poetic to associate the feeling of missing one's hometown with water shield and sea bass. Poems describing hometown delicacies

Mutton foam: Long delicacies include bear wax, while Qin cooks only mutton meat. - Su Shi's poems about food

1. Su Dongpo is not only a famous literati scholar, but also a famous gourmet. Therefore, it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Elbow", "Dongpo Tofu", "Dongpo Jade Grits", "Dongpo Legs", "Dongpo Legs", "Dongpo fried rice", "Dongpo black carp", "Dongpo cake", "Dongpo crisp", "Dongpo bean curd", "Dongpo meat" and so on. "Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it." Chun dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunxiang. Su Shi liked mutton soup, so he wrote: "The best way to cook in Qin is mutton soup, and in Long delicacies, there is bear's wax." He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and you can't afford the smoke from the firewood. Don't rush him when he is ripe. When the fire is sufficient, he will be beautiful. Huangzhou has good pork, and the price is as low as Soil. The rich refuse to eat it, but the poor don't know how to cook it. If you get up in the morning, you will have two bowls. If you are full, you will not care." Su Dongpo cooked his favorite bamboo shoots with pork at a gourmet party. , Su Dongpo wrote a limerick in handwriting: "No bamboo makes people vulgar, no meat makes people thin, vulgar but not thin, braised pork with bamboo shoots." The delicious but poisonous puffer fish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are a sign of the warmth of the spring river. The grass sprouts are short on the ground, and it is the time when the puffer fish comes." The seven-character quatrains also write about spring bamboo shoots, fat ducks, wild vegetables, and puffer fish. It can be said that each sentence is a delicacy. "Autumn comes, frost and dew cover the east side of the garden, and the reeds give birth to children and grandchildren. I and He hate the same thing, and I don't know why I eat chickens and dolphins." In his opinion, these vegetables are more delicious than the chicken, duck, and fish. Fenghu Lake was Su Dongpo's favorite place for picnics. He compared the evergreen vines growing by the lake here to the water shields in Hangzhou's West Lake: "There are vines in Fenghu, which seem to be comparable to the water shield soup." Su Dongpo ate the ring cake made by an old woman, and couldn't help but write a poem: "The fish is rubbed with delicate hands to make the color uniform, and the green oil is fried to make a tender yellow. When spring comes, you know the weight when you sleep, and the beautiful woman wraps her arms with gold." The 28 characters outline the characteristics of the ring cake, which is thin, fresh and crispy, and resembles the image of a beautiful woman's ring. "Small cakes are like chewing the moon, with crispy and glutinous rice in them." "The emperor goes around the wheat fields to ask for wild shepherds, and is forced to cook mountain soup for the monks." "Yes, ask the blue sky for wine." "I can't finish the cup, and the half-wine taste is especially long." Su Shi likes to drink tea, and praises of tea are often seen in his poems. "Two flags are new under the Baiyun Peak, and the greasy green is long and fresh in the spring of Grain Rain" describes the tea garden scenery in the mountains and plains outside Hangzhou. "Good tea has always been as good as good tea." "People" and "I want to compare the West Lake to the West" in another poem were compiled into a famous couplet of teahouses and teahouses. Su Dongpo's poetry manuscripts include many good articles related to food, such as "Cai Gen Fu" , "Pork-Eating Poems", "Bean Porridge", "Whale Shape" and the famous "Old Taoist Fu".

================================================== =============== 2. Lu You was a famous poet in the Southern Song Dynasty. He was also an expert in cooking. In his poems, there were hundreds of poems praising delicacies. In the sentence "There is nothing meaningful in the world, how can I exchange it for jade clam and silk water shield"? This "jade clam" refers to the "Jin Yu Jade Sauce" which Emperor Yang of the Sui Dynasty praised as "the best delicacy in the Southeast". "脍" means thinly sliced ??fish; "齑" means chopped pickles or pickles, also derived from "finely chopped". "Jin Yu Yu" is made of frosty white seabass as the main ingredient, mixed with finely chopped golden cauliflower. "Silk shield" is a shield soup made from shield flowers, which is also a famous dish in Wu. "The Sutuo offering in the sky is the same as the Sutuo in the sky." That is to say, the noodles made with scallion oil are the same as the Sutuo in the sky. He wrote down the recipe of "sweet soup" in the preface of "Mountain Dwelling Food Every Meatless Drama": "Make it with a mixture of water spinach, yam, taro, and rapeseed, without adding fermented glutinous rice sauce, and cook it with the delicacies of the mountain chef." Ye." Bing's poem said: "I always lived by the lake, and the village wine and mountain delicacies were passed down over the years, and Wu Suan made a mockery of it." Orange scallion. Steamed chicken is the most famous, and the most beautiful one is fish and turtle. "Pork" means "pig" and "pork bone" means pork chop. The spareribs are cooked or dipped in sour sauce mixed with orange peel and other spices. In addition, the poem praises Sichuan's leek, rice dumplings, squid soup and other foods. "The vegetables are light and sweet after frost, and the spring leaves are tender but not green. You can cook them after picking them, and half a baht of salt and cheese does not need to be added." He summed up the choice of vegetables without seasoning, and they tasted very fresh. "When I first visited Tang'an, I cooked barley, and the result was as beautiful as Hu Mei. The rice was as big as amaranth and was as white as jade, slippery as a spoon, and the fragrance filled the house." Everything is written very vividly. "Eating Porridge": "Everyone in the world has been studying for years, but they don't realize that the years are at present. I have Wanqiu (the name of the immortal) to make things easy, and I will only eat porridge to bring immortality." ) The aroma of freshly made cakes made from cooked oil. Since ancient times, the rich people have always been fond of returning to their hometown. "Xinjin Jiuhuang is unparalleled in the world. The color is as yellow as a goose for more than three feet. The East Gate pork is even more amazing. The plumpness is not reduced. The Huyang crisp is as good as it is." "The taste is as mellow as the hometown." ================================================== ================ 3. Although the Tang Dynasty poet Du Fu was not a gourmet, he had many poems about food. "Beautiful People's Journey" has "The purple camel's peak comes out of the cauldron, and the water essence is coiled on the plain scales; the rhinoceros chopsticks and glutinous rice cakes have not been down for a long time, and the Luan Dao strands are cut into the sky; the yellow gate flies? It does not move the dust, and the imperial chefs come to deliver them." The poem "zhen" is called "eight treasures". "Green bamboo shoots welcome the boat out, and white and red fish come into the meal." "Sichuan has incomparable wine and wine, and the fish in the river are as good as you can ask for." "Soundlessly and finely, there was falling snow" and "I put down the chopsticks and didn't realize it was all empty" describe the superb knife skills of chefs in the Tang Dynasty in processing raw fish and the lively scenes of diners competing for food. "Spring plate of thin lettuce" "Fresh crucian carp eat shredded vegetables, parsley and green soup".

Questions and answers have not yet arrived. The children are drunk with wine. The night rain brings spring leeks to the new kitchen. The gold plate is high and the snow is high. The bald tail of Xuzhou is not enough. I remember the Han Yin. The head is far away. ================================================== =========== 4. Zheng Banqiao is not only a famous painter, but also has certain research on eating. Zheng Banqiao wrote: "In the middle of the night, we were drunk with wine and under the moonlight, and everyone was grilling fish heads with delicate hands." Every household peels spring bamboo shoots, "white vegetables, green salt and brown rice, and earthenware pots of Tianshui chrysanthemum tea" =================================== ========================================= There are many others, such as: Zhang Zhihe's "Fisher's Song" contains the poem "Egrets fly in front of Xisai Mountain, peach blossoms flow into the flowing water, mandarin fish are fat". Song Dynasty poet Qin Shaoyou's "Beautiful beauty is pitiful, the knife cuts flesh, and the fragrance continues to cook the dragon in the cauldron". Du Mu, a poet of the Tang and Song Dynasties, once wrote "Yuepu yellow tangerine is tender, Wuxi purple crab is fat" and so on. Seeking poems from the ancients praising or missing the delicacies of hometown

Zhonglu·Drunk and Singing·Feelings Yao Sui The song of Yan Yue in ten years, what time is the shadow of Wu Shuang on the temples. The west wind blows the bass line, which is already in the dusk scene of mulberry trees. Tags: Composition classics Previous article: Synonyms of folding, idioms about folding the letter to startle Next article: Idioms about blessings and nothing Idioms about blessings and nothing

Sentences about delicacies from my hometown

The snacks in my hometown are so delicious

A 600-word essay quoting a poem about the delicacies in my hometown (My hometown is in Yunnan)

The most famous snack in my hometown is not the delicious Yunnan It’s none other than Tun. Whenever I taste this mouth-watering food, I feel relaxed and happy. Be patient when eating wontons. If you are impatient and want to eat one in one bite, the wontons will make your mouth full of bubbles. Eating wontons is also very particular. You can eat the wontons separately from the skin; you can also prick the skin and eat it slowly. Guests who like spicy food can add some pepper before eating. On the day of the National Day holiday, my mother specially took me to Master Huang’s wonton shop to taste the delicious wontons. Started eating wontons. I saw that these wontons were thick in flesh, attractive in color, and bulging in length, which made people want to dream of eating one in one bite. At this time. I first picked up the pepper shaker and sprinkled pepper into the wonton soup, then picked the biggest one, and carefully pricked the skin with chopsticks. Suddenly, a burst of aroma curled into my nostrils, and I couldn't help but drool. I took a bite of the skin first, it was really chewy. Then a ball of red meat ran out of the wonton skin. It seemed to be looking at me mischievously. At this time, I could no longer resist the temptation of the wonton and couldn't wait to take a bite. The tender and smooth feeling emerged spontaneously, and I couldn't bear to swallow the delicious and juicy wonton. I just wanted to let it go. The wonton lingers in your mouth. I ate seven in a row until my belly was bulging. My mother saw that I ate so well and said I was a glutton. Hey, who makes wontons so delicious! I would rather be a glutton than to taste this worldly delicacy. When I got home, the aroma of wonton was still filling my mouth! Well, everyone must be drooling after listening to my introduction! Come and taste this unforgettable delicacy - wontons! Poems, calligraphy and paintings related to the food in his hometown

Ask Liu Shijiu Bai Juyi Green ants and new grains of wine, red clay small stove.

It's snowing tonight, can I have a drink? Fisherman on the River Fan Zhongyan People come and go on the river, but they love the beauty of perch. You see a boat going in and out of the storm. Huizhou Unique Su Shi At the foot of Luofu Mountain, there is spring all year round, and the plum blossoms and tangerines are new every time. I eat three hundred lychees a day, and I am a Lingnan native. Suburban Temple Songs·Five Suburban Movements·Song of the Gods Sacrifice follows the five rites, and it is the third autumn. People are in awe, and the spirit will be peaceful. Drink Xin's decree wine, recommend and enjoy the delicacies. Carrying Zhang and sending music, the divine spirit reaches the upper reaches. Chen Jiayan: There is a heavy banquet in the dark day. The high gate has a crown and a cover, and the guests are separated. The banquet is filled with precious treasures, and the literary field is full of writing materials. The Chinese eagles go up to the moon, and the willows color the spring pool. As the sun sets, I return to my hometown, and my horse is tied with golden restraints. Yao He held a banquet at Tianqing's house in Guanglu, opened a Chinese hall in the house, and tasted the delicacies one after another. The wine shadows are moving in the spring breeze, and the sound of music is long in the sunny day. Sitting for a long time will make you drunk, and as you age, you will also be temporarily crazy. Diligence will continue to be a master, and dreams will always hinder each other. Li Bai's second visit to Wang's family. Who can travel to the mountains? Ziming and Fuqiu. The mountains block the river, and the peaks cross the river. Wangsheng faces Beifu, and the pool is clear and quiet. I came to feel the spirit and beat the bricks to display the treasures. Sweeping stones to wait for the returning moon, opening a pond to catch the cold current. Drunk wine makes you feel refreshed, and you don’t know the autumn because of the joy. Li Bai's Miscellaneous Songs and Songs·Three Poems on a Difficult Journey A gold statue weighs ten thousand dollars in wine, and a jade plate contains treasures worth ten thousand dollars. I stopped to drink and throw chopsticks, unable to eat. I pulled out my pick and looked around at a loss. If you want to cross the Yellow River and the ice is blocked, you will climb to the snow-covered sky of Taihang. When I was free, I was fishing and sitting on the stream. Suddenly I was riding a boat and dreaming about the sun. The road is difficult, the road is difficult, and there are many paths, but now I am safe. When there are strong winds and breaking waves, hang up your cloud sails and sail across the sea. Li Bai's "Third Poems on the Road" A gold bottle of wine is worth ten thousand dollars, and a jade plate is worth ten thousand dollars of treasure. I can't eat while listening to the cup and throwing chopsticks. I draw my sword and look around at a loss. If you want to cross the Yellow River and block the Sichuan River, you will climb the snow-covered mountains of Taihang. When I am free, I go fishing on the green stream, and then I take a boat and dream of the sun. The road is difficult, the road is difficult, and there are many divergent paths, but here we are. There will be times when the wind blows and the waves break, and the clouds and sails are hung directly to help the sea. Li Zhi, the crown prince accepts his concubine and Princess Taiping comes out. The dawn of the Dragon Tower appears, and the gate of the Lu Pavilion opens to the court. The bright sun casts heavy shadows, and the low stars cast radiance over the sky. The rain garden is full of auspicious colors, and the silver plate is full of auspicious emblems. The clouds turn and the flowers linger on the cover, and the clouds flutter and the leaves decorate the flags. Diaoxuan returned to Cuimo, and Baojia returned to Dan Palace. Mingzhu wears Xiaoyi, and the carved wheel opens the fan. The flower crowns are arranged in beautiful feasts, and the orchid wine is used to express the fragrant banquet. Feng Le Chen of the Huanjie, a rare feast recommended with shame. The butterfly dances on the sleeves and the fragrance is new, and the songs are separated from the dust. Rejoice and celebrate the first marriage. The wind is hot in the summer, and the wind blows in the morning and is sparse in the morning. In the Fang period, Liuhe is in peace, and the world is blessed with spring for thousands of years. Wang Jian left his brother-in-law to say goodbye. We grew up together in isolation and humbleness, and we were never separated from each other. Who does not value joy and love, and lacks shame in the morning and dusk. When I go out to read my clothes, the grass and trees are in the dark autumn. It's not illness but sorrow and sigh, it's really the son of man. The situation in the world is difficult to reconcile, and there is a hill across the road. If the situation returns to war, what will a coward do? I have grown up with you, but I am still worried about the ravines. Isn't it true that the years are young and the youth is not practicing diligently? From now on, I will think about it and work hard to do good things. But if I can live my life, I will ask for food and clothing. After receiving this training, Guhe fell into shame and repaired his body. When you return at the end of the year, be careful not to travel far away. Li Kui and Heng Yue looked forward to it in the morning. The two Yijuns were in four seasons, and the five mountains were divided into nine states. Good craftsmanship is hard to predict, but magical skills are easy to reward. Hengshan is adjacent to Dai in the north and beautiful and quiet in the east. Huodong Town Heshuo, the crown of Songqiu. The ancestral temple stands out in the old temple, and the altar and temple are listed in the same area. Ancient trees invade the dense clouds, and flying springs flow through the borders. From the official to the assistant, he was ordered to be treasured and ashamed. Recommended jade expresses its sincerity, and its gold and silver have a reason. It's the first day in the suburbs, and the forest is full of autumn. Close to the wind, the mist closes in the long river. I am grateful to those who are abroad, and I hope and pray for you when I return home. Happiness is like a bright wish, and a private door should be a rejuvenation. Tang Yanqian's Purple Shrimp There are many purple shrimps among us, but they are unique to Huyang. It is produced in the fourth season and is most beautiful in autumn. The pair of pincers are bulged with thick beards, and they are used to draw spears. Ju bowed to see King Tang and was granted the title of Marquis of Zhu Yi. Therefore, the dishes are served with all kinds of delicacies. Garlic friends are on blind dates every day, and melon friends are with me every day. It is both famous as a fishing hook and a hook for poetry. We visited each other at the same time and agreed to stay for a few days. The food and drinks are delicious, only this is the same. Don't forget that the coming year will be long, and your thoughts will be long and empty. Holding the cup in my hand, I am in reverie, my mouth is drooling. Feng Shuang entrusted the two carps to ask for help from afar. Hu Yinjun is generous, is he willing to share the favor or not? Du Fu accompanied Wang Shiyu to the highest summit of Dongshan Mountain to banquet Yao Tongquan, and took wine with him across the river.

There is a guest in the city who has a history, and he spends many free days traveling with Congma. The top of the east mountain is high and the treasures are shy, and the walls of the city are below to relieve my worries. The white sunset on the Qingjiang River is gone, and the beauties are boarding the colorful boats again. The sound of the flute flows through the air with resentment and sadness, and the wonderful dances linger all night long. Big fish often come out in front of the lamp, and I listen to the music with a low voice as if begging for help. In the middle of the night, the cold wind blows and the waves surge, and I feel the weight of the boat as I make a lot of noise. The stars in the sky were shattered, and the four guests remained motionless. Please don't violate me when you are here. Go back to the boat, stop drinking and get on your horse. There is no extreme joy in life, and there is no frost on people's clothes. Li Bai Ancient Style In March in Tianjin, there were thousands of peaches and plums. In the morning, there are heart-broken flowers, and in the evening, they chase the east flowing water. Water before and after water, ancient and modern...gt;gt; I can't forget what words are good for the delicacies of my hometown

The meaning of the word "three animals and five tripods": In the old days, it was used to describe the abundance of sacrifices. Later it was also used to describe the beauty of food. . Word pronunciation: sān shēng wǔ dǐng I never tire of the finer things, I never tire of savoring them. Write a 600-word essay on the color, fragrance, and flavor of hometown food

Hometown food - Northeast Dumplings No. 5 Primary School, Shuangliao City, Jilin Province Chang Rui, Class 4, Class 4, mentioned my hometown Shuangliao. Not only is the scenery beautiful, but the various snacks are also world-famous. Northeastern dumplings are one of the local snacks. Let’s taste them with me! If you want to eat it, you have to make it. Let me teach you how to make it. First, knead some dough, make it soft, and then make the dough into a small dough. Then use a rolling pin to roll the small dough into a thin sheet. After rolling it out, Like a big moon. Then it's time to make the stuffing. Just put whatever stuffing you like, for example. I like to eat leek and egg flavor, so I choose some good leeks and fresh eggs. Fry the eggs first, and then add in the seasoning. This will make the dumplings more fragrant. Finally, mix them together and add the filling. It's done. Then, take out the rolled out skin, wrap the stuffing, seal the mouth, pinch it about seven or eight times, don't squeeze the stuffing out, and then put the wrapped dumplings into the pot together, the next step is Waited. The dumplings we have been looking forward to for a long time are about to come out of the pot, and our mood is boiling like the water for cooking the dumplings. After a while, the dumplings are cooked and floating on the water like small ingots. (Remember not to cook them for too long) You can remove them from the pot Come out, look at the crystal white dumplings, white, fat, and so cute, no one can help but want to take a bite, the intoxicating taste lingers in your mouth for a long time. As the saying goes: "It's better to sit down than to lie down, and it's not as delicious as dumplings." When you bite into the dumplings, you will be greeted by the aroma of the wine and the garnishing of the golden eggs. It is really a delicacy with good color, aroma and taste. When you come to my hometown, I’ll treat you to the Northeastern dumplings, a local snack here, to keep you satisfied. Come on! Reference Adopt An essay introducing hometown delicacies and cooking methods

Hometown on the tip of the tongue It is said that "food is the first thing for people", and eating is the top priority in life. Just like books introducing local history, the food culture of the place must be introduced. Because food culture is an important part and reference of a regional culture. The members of our group come from two different areas, Yangzhou and Yancheng, and are very interested in each other's culture. However, "regional culture" is actually a very broad term that covers too wide a range, so we decided to reflect the richness and variety of regional culture from one aspect - food culture. Local food culture is a concrete creation of humans adapting to the environment over a long period of time. It has accumulated thousands of years of ancient cultural ideas, expresses the nostalgia and language of civil society, and reflects the comprehensive impact of regional society, economy, culture, etc. under certain historical conditions. It includes food flavor, style, etiquette, formation and development, etc. It also reflects the interaction between geographical environment and human activities from one side. When it comes to food, Yangzhou's food has long been praised by the world. As the saying goes, "Eat in Yangzhou, wear in Suzhou, and play in Hangzhou." This shows that Yangzhou people are well-known for their exquisite food.

Yangzhou's food culture contains rich geographical, folk customs and many factors of the social environment. It also brings infinite glory and pride to the city of Yangzhou. It is a shining golden sign. In the course of history, Yangzhou's food culture has been continuously enriched and enriched. The later entry of literati was the catalyst for Yangzhou cuisine to reach its peak in the middle of the Qing Dynasty. Literature has been involved in Yangzhou cuisine as far back as Han Fu, Tang poetry, and Song lyrics, but it was especially important in the Qing Dynasty. Now we can appreciate more than 200 poems by Chinese people praising food history, dishes, banquets and food customs, which make Huaiyang cuisine more elegant and greatly enhance the cultural taste. As early as about 4,000 years ago, the ancestors of Yangzhou had already broken away from the ignorant state of eating raw materials and drinking blood. In 468 BC, King Wu Fucha destroyed the ancient Han state, dug Hangou, and built Hancheng. This not only had great significance for the construction of Yangzhou city, but also for Yangzhou cuisine. Yangzhou food is divided into two parts: Yangzhou cuisine and Yangzhou snacks. The main characteristics of Yangzhou cuisine are: strict selection of ingredients, fine knife skills, outstanding main ingredients, attention to the original flavor, attention to fire skills, good at stewing, clear and mellow soup, thick but not greasy, light and tender, unique shape, salty Slightly sweet, suitable for both north and south. Yangzhou chefs are good at carving fruits and vegetables. Among Yangzhou dishes, Yangzhou three-headed dishes are represented: Red Mansion Banquet, Three-headed Yantou Banquet, and Whole Lotus Root Banquet. These are the three pearls of Yangzhou cuisine. The Red Mansion Banquet is an innovation of the dishes written in the book "A Dream of Red Mansions". The author Cao Xueqin once stayed in Yangzhou for a long time. When his grandfather Cao Yin went to Yangzhou to receive Emperor Kangxi, he also hosted a banquet in honor of the Sixth Sisi and the Hundred Palaces. After eating the Red Mansion Banquet, a classic Yangzhou cuisine, Mr. Feng Qiyong, the president of the Chinese Red Mansion Society, wrote: "The delicacies in the world belong to Yangzhou, and the three-tailed duck braised silver carp head. The Red Mansion held a new banquet last night, which made the gluttons of Jiuzhou jealous." "And he praised: "Red Mansion cuisine is really the system of Yangzhou cuisine." Zhang Qijun, a famous Taiwanese gourmet, also predicted, "Fourteen hundred years of prosperity will eventually make Yangzhou the center of life and enjoyment in the south; its cuisine has become the representative of southern cuisine." Dishes: A banquet developed from braised silver carp head, stewed lion head, and roasted whole pig head. The silver carp head has a mellow taste, the lion head is tender and not greasy, and the whole pig head is fragrant, all with strong local flavor. It has been known as the water town Zeguo for generations, and is also known as the Baoying of the hometown of lotus root. According to the preparation methods inherited by ancestors of the past dynasties, more than 50 kinds of lotus root dishes have been invented to form a unique whole lotus root banquet. The dish introduced by Baoying Hotel The dishes are very popular and praised by Chinese and foreign guests. Yangzhou's famous dishes include eight-treasure gourd, braised pork head, Yangzhou pork head, boiled dried shredded noodles, three sets of duck and a series of dishes that you must try. The Eight Treasure Gourd is named after its shape resembling a gourd. The duck bones are removed by deboning the whole duck, and eight kinds of fillings including glutinous rice, fresh peas, cooked ham, lotus seeds and lily are stuffed into the duck belly. The duck is carefully made into a gourd shape and steamed before being plated. To grill the whole pig head, remove the bones and hair from the fresh pig head, cut it in the middle, wash it, put it in a pot, add soy sauce, salt, rock sugar and other condiments, boil it until it is ready to eat. The finished product of this dish should be kept "crispy and bone-free without losing its shape", red and bright in color, tender and sweet, soft and waxy in taste, oily but not greasy, rich in aroma, sweet and salty, and extraordinary in flavor. There are two kinds of Yangzhou lion heads. The first one is braised lion head, which is bright red in color, attractive in fragrance, fat but not greasy, melts in the mouth, and is suitable for all ages. The other is stewed crab meat and lion head. The meat is fat and tender, the crab meat is fragrant and the marinade is mellow. "Dazhu Dried Shreds", also known as "Dried Dry Shreds Boiled in Chicken Sauce", is a refreshing and nutritious delicacy. Its beautiful flavor has always been recommended as a delicacy on the banquet and is a housekeeping dish in Huaiyang cuisine. The main raw material is Huayang dried tofu, which requires extremely fine knife skills. After cooking, the fresh and fragrant flavors of various seasonings are combined into the dried tofu shreds. It is extremely precious and you will never tire of eating it. During Emperor Qianlong's six visits to the south of the Yangtze River in the Qing Dynasty, local officials in Yangzhou once presented "Nine Silk Soup" to "favor Qianlong". To put it simply, three sets of ducks are domestic ducks with wild ducks inside, and wild ducks with pigeons inside.

Domestic duck meat is fat and delicious, wild duck meat is firm and fragrant, and pigeon meat is loose and tender. The soup is fresh, with the aroma of wax, and has multiple flavors that complement each other well, making it a winter delicacy. As the saying goes, "I would rather eat one tael of birds than half a catty of beasts." The three birds eat together, the most delicious is the best, the best is the best, and the taste is unique. It is conceivable that the nutritional value is high. Let’s take a look at Yangzhou’s snacks. The top ten famous dishes are: Sanding steamed stuffed buns, Thousand Layer Yogurt Cake, Shuangma Crispy Cake, Jade Steamed Steamed Buns, Dried Vegetable Steamed Steamed Buns, Wild Duck Steamed Steamed Buns, Glutinous Rice Steamed Steamed Buns, Crab Roe Steamed Dumplings, Cheji Steamed Steamed Dumplings, and Chicken Shredded Steamed Buns. The top ten snacks are: bamboo shoot pot stickers, Yangzhou pancakes, egg yolk, egg fire, salty pot pancakes, radish shortcakes, chicken shredded dumplings, three delicacies pot pancakes, sweet-scented osmanthus and lotus root porridge, and three-color oil dumplings. The top ten special snacks are: Sixi glutinous rice balls, raw meat lotus root folders, tofu rolls, sun meat dumplings, red bean yuanxiao, five-nut cakes, scallion pancakes, Huangqiao sesame cakes, shrimp dumpling noodles, and bamboo shoot meat wontons. I have to mention the two famous teahouses in Yangzhou - Fuchun Teahouse and Yechun Teahouse. Fuchun Tea House's traditional snack Sanding Bao was rated as a famous specialty food and won the Golden Tripod Award for Quality Products from the Ministry of Commerce. Thousand-layer oil cake and yucui siomai are known as the "two delicacies of Yangzhou". The fragrant tea "Kui Longzhu" sold by Yechun Tea House is made from local Zhulan from Yangzhou, Longjing from Zhejiang, and Kuizhen from Anhui. It is also mainly made of Huaiyang snacks and snacks, such as soup dumplings and scallion oil. Fire-roasted, steamed dumplings, boiled dried shreds and other varieties. Speaking of Yancheng, there are also many famous and mouth-watering delicacies. Cooking rice and stir-frying vegetables for three meals a day is a common folk food custom that seems very easy and anyone can do it, but if you want the food to be delicious and delicious, you have to pay attention to some cooking skills. Yancheng’s food culture also has a rich heritage. The recipes mainly inherit Weiyang cuisine, with soups as the main dishes and a salty taste. There are many cooking techniques, but the following cooking customs are common in every household. Stir-frying is a cooking custom commonly used by local families. It is a method of using hot oil and high heat to put the raw materials into the pot and stir-fry them quickly until they are mature. This kind of cooking is relatively simple, especially suitable for home cooking of small dishes such as shreds, slices, strips, and dices, so it is commonly used by ordinary families. Frying is a common cooking method that uses a small amount of oil to fry the main ingredients. Many families like to use this method to make non-vegetarian food. Roasting is a cooking custom that ordinary families pay more attention to. It is suitable for raw materials such as dried animals and plants, and is commonly used to make braised pork, braised fish, etc. It has a good color and a fragrant taste. Frying is a method of frying raw materials in a hot oil pan. It is also one of the more traditional cooking customs of local families. Generally, after frying, seasonings such as salt, pepper, soy sauce, and chili are added, such as fried chicken legs. Liquor is a method in which the fish is cooked first with oil or steamed, and then poured with flavored sauce, such as sweet and sour fish, seafood crispy rice, etc. A few families can make this method. Bao is also a common cooking custom in folk families. It is named after the strong fire and oil. It is suitable for crispy, tender and boneless raw materials, such as oil-baked prawns, Kung Pao chicken, shredded pork fried with green onions, etc. Zuo is a cooking custom in which local families often make soup. It is suitable for raw materials that are not easy to ripen and need to be simmered for a long time, such as soft-shelled turtle stew, simmered old hen soup, casserole old duck stew, etc. Ban, mainly used for raw and cooked dishes that can be eaten directly, is a common custom of local families cooking cold dishes. Such as cold cucumber, cold celery, etc. Lotus root starch balls are a food with local characteristics in Yanfu area and have a history of more than 200 years. Lotus root rice balls can be used as a seasonal snack or as a banquet delicacy. They are characterized by a uniform, smooth and elastic outer layer, a transparent and dark brown color, a sweet and refreshing filling, and a rich sweet-scented osmanthus flavor in the soup. Fragrant and delicious. Funing cake, also known as jade belt cake, is produced in Funing, Jiangsu. It is made from high-quality glutinous rice, pure white sugar, refined oil and high-grade candied fruit, and is processed according to their proportions. Its strip shape is complete, its edges and corners are clear, its thickness is even, and its size is consistent. Funing cake has the characteristics of white color, thin, moist and soft, easy to roll, open and burn.

However, it is not suitable to be stored for a long time. It is sweet, nutritious and suitable for all ages. Tags: Composition classics Previous article: Synonyms of folding and opening Idioms about folding and surprising the letter Next article: Idioms about blessings and nothingness Idioms about blessings and nothing