1. A 600-word essay on the customs of Shunde food
Shunde food
"There is no delicious food without Shunde", this sentence is quite It's a bit arrogant and lacks tolerance, but it also reflects the Shunde people's pride in their food culture.
“Eat in Guangzhou, cook in Fengcheng” expresses the relationship between Cantonese cuisine, one of the country’s famous local dishes, and Shunde. It proves that Shunde people do have unique skills in food.
As a Shunde person, it goes without saying that I was raised in Shunde food. I have become accustomed to it and have not taken it seriously to study it. It was only after the reform and opening up that we had more opportunities to travel north and south. After eating Western food, Japanese food, Thai food, as well as Beijing food, Shanghai food, Hunan food, Sichuan food, Shandong food, and Shanxi food, I realized that there are so many different activities for ingesting carbohydrates. , people's tastes are so diverse, so they also pay attention to the diet of the place where they grew up. Through comparison, I found that Shunde's food is indeed very different from others. As far as cooking is concerned, it has several outstanding features. I will try to summarize them in four sentences: light in nature, authentic taste, clever changes, and beautiful form.
Light, neither thick nor greasy. Regarding the northern dishes I have tasted, I always find them to be strong in flavor, either too salty or too sweet. Some like sour food, while others cannot live without spicy food. Shunde cuisine, on the other hand, is pure and delicious, with very few strong salty, sour and spicy flavors. When eating meat, we mainly eat lean meat. Some fatty meats are "neutralized" by using some tubers or seasonings when cooking. For example, fatty pork is paired with kudzu, taro and lotus root. The braised pork tastes fat but not greasy, and Laohuo soup is one of the typical light meals. The meat is simmered (commonly known as stewing) for an hour or two to allow the fat to be dissolved and discharged as much as possible. This kind of soup is naturally light and delicious, and can be used as a health supplement.
Tasting the real taste is probably the best part of Shunde cuisine. "Food is the most important thing for the people." Not only must we be full, but we must also taste the true taste of various foods in order to enjoy them. For this reason, Shunde people first require fresh food. The second is to control the heat when cooking, not raw or overcooked, but just right, so that the food will be fresh and tender. The third is to keep the preparation method as simple and natural as possible. It is rare to use braised or strong seasonings to prepare food. Steaming, boiling, boiling and other techniques are often used to maintain the original taste of food. Braised fish is often suspected of being a "dead fish". If a dead fish is prepared and brought to the table, Shunde people can list seven or eight reasons to judge that the fish was dead before cooking, which will make you convinced. In order to taste the true taste, there is also the method of eating raw fish and blanching the fish fillets next to the clear water, which is very common in restaurants and families.
Clever changes are a skill of Shunde chefs, and housewives are no less good in this regard. The essence of Shunde is to make the best use of coarse materials and make the best use of them. The food in Shunde is very ordinary, including pigs, chickens, goose, ducks, fish, fruits and vegetables, but they can all make exquisite food. A fish or a chicken can be cooked whole, or broken down and refined, stewed, stewed, steamed, boiled, braised, stir-fried, fried, baked... to make hundreds of different dishes, which are delicious and breathtaking. , there is no waste and the food is wonderful, with endless aftertaste.
Formal beauty is another manifestation of seeking truth. It is not only reflected in the craftsmanship of carving dragons and phoenixes on restaurant tables, but also mainly maintains the natural beauty of food. For example, vegetables are not just cooked casually, but must maintain their natural green color. Chicken is still a complete chicken when it is on the plate, and fish is still a complete fish when it is on the plate. Particularly pleasing to the eye is the stuffed dace, which is a live fish. The bones and meat are taken out and mashed, mixed with a few ingredients, and then stuffed back into the fish skin to restore the original shape of the fish and then steamed. It has appreciation value. It tastes different and has no bone shreds. You can tell me what’s good or bad!
The cooking characteristics reflect the specific food culture. The cooking characteristics of Shunde strongly express the rich connotation of Shunde food culture. At its core is a culture of enjoying life. Enjoy the truth, goodness and beauty in life.
Shunde is located in the Pearl River Delta. The superior natural conditions, coupled with the hard work of Shunde people, have transformed into a social environment where things are abundant and the people are prosperous. "One porridge and one meal, when you think it is not easy to get there." It is also important to taste food carefully and not waste food. Respecting labor and cherishing the fruits of labor are manifestations of loving and enjoying life, an extremely positive outlook on life and values.
Shunde people’s pursuit of truth and beauty in food is in line with their cultural spirit of truth-seeking, pragmatism and perfection. This aspect is not only reflected in cooking, but also in festive banquets and entertaining relatives and friends. The author once had a famous feast outside the province. Dozens of dishes were stacked in three layers on the table, making you wonder how to start eating. I also saw something called a "water banquet" in an ancient city, 128 The dish has become a food exhibition. Shunde's festive customs are much simpler in comparison. No matter how grand the banquet is, the "Nine Gui" is the highest standard. With nine main dishes, you can eat until you are full and don't waste it. Isn't this a kind of culture?
Shunde’s food culture is rich in content, extensive and profound, and is worth studying. To be honest, the author is a complete layman in cooking. I just passed some phenomena, made some thoughts, and wrote about it to attract the attention of experts. 2. Elementary school composition: Shunde’s food culture in 50 words or more
Shunde’s food culture has a long history. There is a saying among the people that "eat in Shunde and cook in Fengcheng". The dishes that use "milk" as the main ingredient include Fengcheng fried milk, fried milk, double skin milk, ginger milk, etc.
We went to the time-honored "Xinyi Dessert Shop" in Shunde. The desserts in the store are colorful and dazzling. Finally, my mother ordered double skin milk, I ordered coconut milk sago, and Pao Pao ordered ice cream double skin milk. I took a bite of coconut milk sago, ah! Those soft, transparent sago slide in my mouth, so delicious! Bubbles gave me a bit of ice cream, it tasted so good, it melted in your mouth and was so sweet. My mother gave me some double skin milk. Although it was sweet and smooth, it was overly sweet and uncomfortably sweet, so I don’t like overly sweet double skin milk.
Beef offal is also one of Shunde’s delicacies, but I don’t think it tastes good because not only are those offal not salty, but they are also a bit bitter. It’s really undeserved! Although it is a bit regretful, Shunde is still a veritable hometown of gourmet food. 3. Do you have an essay about Shunde delicacies? It’s urgently needed. It’s 300 words.
In my eyes, the real delicacy is the meatballs made by my mother, but now I have different ideas. U-turn, the real delicacy, in my opinion, is the steak I just had today.
Today, my father said he would take me to eat steak. I was very excited because I had never eaten steak before. I only heard my classmates talking eloquently about how delicious the steak was. How tempting, how delicious, but I just stayed there stupidly, speechless, envious of these people who had eaten steak. Today, I can finally taste the mouth-watering steak.
Dad took us to a high-rise building named "Yahao".
When I entered Yahao, I was surprised. There was a pyramid-shaped wine cabinet in the restaurant inside, filled with many precious red wines. The corners of each staircase were round, and there were also There are many flowers and plants that make people fall in love with them at the first sight. These scenery opened my eyes. But the only drawback is that there is no window when entering the room, which is really stuffy.
Dad picked up the menu and ordered it: six steaks, one frog... There were many dish names that made people drool. "Why is it so slow?" My impatient brother complained, and we could hear the footsteps, and we all became excited. The steak came, greasy and shiny, and when we took a bite, we were full of energy. The delicious steak made us happy. I made him fall in love at first sight.
The steak is really delicious, everyone should try it! 4. A scene composition about Foshan food
I love Foshan because this is the place where I was born. I love Foshan because I love wonton noodles, a famous snack here. That bowl of fragrant wonton noodles has been with me from birth to now.
I used to take my father's car to the kindergarten, and the aroma of Ying's wonton noodles would blow through the car window and go straight to my heart, ah! Don’t call me greedy, but the “Ying Kee” wonton noodles are so unforgettable. If you don’t believe it, I will open your eyes today!
A long, long time ago, there was a family with a good temperament. Their noodle-making skills were first-rate. It is said that in 1936, they made the first bowl of wonton noodles with their extraordinary craftsmanship. Subsequently, they continued their efforts and opened one Yingji noodle shop one after another in the streets and alleys of Foshan, captivating generations of Foshan people with their craftsmanship.
Every time my father brings me to Ying Kee, I have to eat Ying Kee’s signature wonton noodles! The wontons were very full, and you could see the plump shrimp and pork inside. The shrimp was sweet and refreshing. When you took a bite, the soup immediately flowed out from the filling. With the addition of chives, it gave off a fragrant smell. , big and springy, people are full of praise! The noodles of the wonton noodles are more attractive. They are refreshing and tough in the mouth. The noodles are thin and smooth. The strong egg fragrance comes to your nostrils. "Shh..." The noodles slide into your mouth one by one. It is so delicious that it is indescribable. The soup base of the wonton noodles is not sloppy either. The chefs carefully select plump and fresh shrimps, roast them slowly over low heat, add dried onions and chives, and create bowls of delicious shrimp soup. When the three are combined together, it tastes delicious, like a bowl of happy yuanton noodles. Um……! I couldn't wait to start devouring it. It was traditional and authentic, with first-class taste. It was really the best of the best! After eating the wonton noodles, the fragrance is still in my mouth!
You should remember that wonton noodles are so famous! Yingji Noodles is well-known in Guangdong, Hong Kong and Macao, and has been rated as one of the top ten traditional Chinese snacks! Even Mr. Chua Lam, the famous gourmet from Hong Kong, couldn’t help but try it when passing through Foshan!
"If you like to eat, eat wonton noodles from Foshan." This is my famous saying. I love Foshan, I love Foshan’s wonton noodles! 5. A 450-word essay on the specialties of Shunde
On New Year’s Eve, under the twinkling stars and the shining of fireworks, in my warm little home, a family of three ate steaming dumplings made by myself. , with a happy smile on his face.
You may want to ask, why are you so serious and happy when eating dumplings? (*^__^*) Hee hee, you don’t know, this is a special day, a farewell to 2010 and a welcome to next year. Moreover, there are six shining silver steel dumplings in tonight's dumplings. People call them "lucky dumplings". Whoever eats them will be lucky! Therefore, everyone ate with great care during this meal. They picked up a dumpling with chopsticks and slowly put it into their mouths. They silently prayed to God for blessings. I am a happy child and I will definitely be able to eat "lucky dumplings".
The hard-working hostess invited everyone to eat. The greedy male host didn’t wait for the hostess to bring the dumplings. He was already holding chopsticks in one hand and a spoon in the other, ready to be the first to "eat the delicious dumplings" "The children, who are little "vinegar" fans, have already poured vinegar into the small bowl in front of them. They are all waiting for this sacred moment, waiting for the hostess to bring the dumplings. "Meow, meow", after the dumplings were served, the male host devoured them. In just one or two minutes, he had already eaten five dumplings. He wanted to eat more, so that the chance of being "lucky" would increase a lot. After a while, only the sound of "crack" and "crack" was heard. As expected, a shining steel dumpling "blurted out", and the hostess and the child saw the first "lucky dumpling" falling into someone else's mouth. , naturally not to be outdone, vowed that the second one would be eaten by him. I saw the hostess chewing slowly and carefully "thinking" about each dumpling before eating it for a while. The child came up with an idea. She pierced all the dumplings in her bowl with chopsticks to see if there was any money. eat.
Look at this family of three, all of them are "money obsessed"!
In the end, the male host ate four "lucky dumplings", and the hostess and the child each ate one "lucky dumpling." People serve people! ”
It’s so fun to eat “Fu Dumplings” for New Year’s Eve dinner! 6. A 450-word essay on the specialties of Shunde
On New Year’s Eve, under the twinkling stars and the shining of fireworks, in my warm little home, a family of three ate steaming dumplings made by myself. , with a happy smile on his face.
You may want to ask, why are you so serious and happy when eating dumplings? (*^__^*) Hee hee, you don’t know, this is a special day, a farewell to 2010 and a welcome to next year.
Moreover, there are six shining silver steel dumplings in tonight's dumplings. People call them "lucky dumplings". Whoever eats them will be lucky! Therefore, everyone ate with great care during this meal. They picked up a dumpling with chopsticks and slowly put it into their mouths. They silently prayed to God for blessings. I am a happy child and I will definitely be able to eat "lucky dumplings". The industrious hostess greeted everyone for dinner, and the greedy male host didn’t wait for the hostess to bring the dumplings. He was already holding chopsticks in one hand and a spoon in the other, ready to be the first to "eat" the delicious dumplings. As for the child, he is a little one. "Vinegar" fans have already poured vinegar into the small bowl in front of them. They are all waiting for this sacred moment, waiting for the hostess to bring the dumplings.
"Meow, meow", after the dumplings were served, the male host devoured them. In just one or two minutes, he had already eaten five dumplings. He wanted to eat more, so that he would be "lucky" The chances will increase a lot. After a while, only the sound of "crack" and "crack" was heard. As expected, a shining steel dumpling "blurted out", and the hostess and the child saw the first "lucky dumpling" falling into someone else's mouth. , naturally not to be outdone, vowed that the second one would be eaten by him.
I saw the hostess chewing and eating each dumpling carefully and carefully for a while before eating it; the child came up with an idea, and she pierced all the dumplings in her bowl with chopsticks. , first see if you have money before eating. Look at this family of three, all of them are "money obsessed"! In the end, the male host ate four "lucky dumplings", and the hostess and the child each ate one "lucky dumpling". The delicious and lazy male host concluded: "Those who are blessed are served by everyone, and those who are unlucky are served by others!" New Year's Eve dinner It's so fun to eat "Fu Dumplings". 7. Who can provide me with a paper on Shunde cuisine?
Guangdong - Introduction to Shunde cuisine. As one of the four major cuisines in my country, Cantonese cuisine is the earliest and most influential among the various cuisines in China. Cantonese cuisine is famous for its wide range of ingredients, diverse cooking techniques, and light and refreshing taste.
Cantonese cuisine uses a wide range of exotic ingredients, including birds and animals, delicacies from the mountains and seas, wild vegetables and mountain flowers. Cooking techniques are based on local cultural customs and eating habits. Bo Zhongjia has learned from Western food culture to form unique and sophisticated techniques. Among the dozens of cooking techniques in Cantonese cuisine, stir-fry, soak, steam, burp, Braised, fried, stir-fried, etc. are more prominent. Among all major Chinese cuisines, Cantonese cuisine is best at being clear, fresh, fragrant, smooth and tender. Refreshing and fresh is the characteristic of Cantonese cuisine.
Shunde cuisine is one of the best. Shunde is located in the middle of the Pearl River Delta, covering an area of ??806 square kilometers and a registered population of 1.15 million.
In March 1992, it was removed from the county and established as a city. In January 2003, it was removed from the city and merged into Foshan City, becoming one of the urban areas of Foshan City. The climate is warm and humid, and the land is fertile, giving it the reputation of "a land of plenty".
Shunde is also a famous culinary hometown. It is one of the birthplaces of Cantonese cuisine and an important pillar of Cantonese cuisine. The phrase "Eat in Guangdong, cook in Fengcheng" accurately summarizes Shunde cuisine and the status of Shunde chefs in the industry.
In recent years, Shunde chefs have almost won gold medals in domestic and foreign food competitions.
In the 4th National Culinary Competition, which represents the highest level in the country, a county-level administrative region won two team gold medals at the same time, and in the 5th China Culinary World Competition, it won the team championship again.
In September 2004, with the approval of the China Cuisine Association, it was awarded the title of "Hometown of Chinese Chefs", becoming the third "Hometown of Chinese Chefs" in the country after Changyuan, Henan and Lantian, Shaanxi. The first one in Guangdong Province. The International Chef Festival, known as the Olympics of the chef world, will also be held grandly in Shunde on October 20, 2006.
We welcome everyone to gather here again next year to participate in this gourmet event. Eat in Shunde and cook in Fengcheng. In the Pearl River Delta, Shunde's food is the most famous.
There has long been a saying that "eat in Shunde, cook in Fengcheng". Famous dishes and snacks are famous far and wide. The overall quality of Shunde's chefs is high, and there are traces of delicious food everywhere.
There are many different cooking techniques for chicken alone. The famous ones include Guizhou Nanqiao’s Yanju chicken, Leliu Villa’s white-cut capon, Shunfu Restaurant’s four-cup chicken, etc. . Shunde has also ranked among the top ten gold medal dishes in recent years, including Daliang pheasant with pot stickers and milk.
Jun'an fried fish cakes, Shunde fish tofu, Jinbang milk-fried lobster balls, Caiyuan fried water snake slices, secret abalone, Bodhi snow-coated vegetables, first-grade sea cucumbers, etc. Just hearing the name makes people salivate.
It is also worth mentioning Shunde’s snacks, such as Daliang’s Double Skin Milk, Nanru Peanut, Nanru Bengsha, Fengcheng’s Jinbang Milk, Longjiang Jiandui, Leconglunjiao Cake, etc. , are famous far and near, and are talked about by gourmets. Hong Kong and Macao diners love Leliu cuisine. When it comes to Shunleliu, everyone in Hong Kong and Macao knows it.
According to locals, Hong Kong diners who go to Shunde always drive a special trip to Leliu to "eat a meal", sometimes with two or three people, sometimes with a whole tour group. The soft-fried water snake slices here are Shunde's gold medal dishes: the snake meat is white in color, sweet and not tough, delicious and delicious.
It is said that the key to the toughness of water snake slices is freshness. It is best to stir-fry the snake meat immediately after removing it, otherwise the meat quality will be greatly reduced after half an hour. Fried here? The sweet fish is also very special. Because it is fried instead of fried, the fish can maintain a certain amount of moisture and tastes particularly delicious. In addition, fried? H fish mouth, Shenggua fish head soup, and roast goose are all famous dishes here.
Jibei Water Snake Porridge Street Jibei, Longjiang, Shunde, is a must-visit place for diners in Guangzhou and Sixiang. The signature food here is water snake porridge. On both sides of Jibei Water Snake Porridge Food Street, there are water snake porridge shops; it can be said to be a veritable water snake porridge city.
These porridge restaurants are all of a certain scale. The largest can hold forty or fifty large tables for more than 500 people to eat, and the smallest can hold twenty or thirty tables. According to Zui Ji, the owner of the earliest water snake porridge shop, the water snake porridge here is made to order. After the customer selects the snake in the snake cage, it is sent to the kitchen and cooked immediately. It is up to the customer to cook as many water snakes as they want. Convenience.
The snakes here come in three sizes. The price of each size varies by 5 to 10 yuan. In addition to water snakes, there are other snakes to choose from. There are also noodles, rapeseed, etc. available in the porridge city. The snakes you choose and buy can also be made into salt-and-pepper snakes, boiled snakes, etc.
Fried water snake: pure meat without bones, served with fresh bamboo shoots, peas and other vegetables. The snake slices are delicious and refreshing, and the snake eggs are fragrant and smooth. Compared with seafood, it has a unique flavor. Baked grass worms: occupy an important place in Shunde's traditional famous dishes. According to records: "Grain worms can nourish the spleen and stomach, produce blood and remove dampness, can cure edema, and have the effect of strengthening the heart."
The general preparation method is to rinse the fresh grass worms with clean water, separate the water, use a clay bowl to install it, add an appropriate amount of oil, salt, tangerine peel, etc., stir it into a gel, and steam it with water. Add a tile cover, dry the upper and lower parts over charcoal fire, and serve in the original bowl. Wen's big eel: The big eel produced in Shunde has dark zigzag patterns on its body, so it is also called patterned eel.
The eel’s meat is tender and delicious, rich in protein, and is known as the carnivorous ginseng. Wen, steam, bake and other preparation methods are all delicious.
The general preparation method is to cut the eel into 4-6 cm sections and cook it with garlic, barbecued pork and other condiments. It is delicious, rich and smooth.
As for the restaurant's cooking methods, there are more styles, such as the so-called "dragon eel in black bean sauce", "green skewered eel" and so on.
Double-skin milk: Daliang's "double-skin stewed milk" is the top dessert among desserts. It is sweet, tender, smooth and unique. Many compatriots from Hong Kong and Macao visit restaurants to taste it when they return to their hometowns to travel or visit relatives. The method of making "double-skinned milk" is: put the milk in a tableware and bring to a boil, then pour it into a small bowl (a small amount of milk is enough), wait until it cools and solidifies into a milk skin, then pour out the milk with your hands, leaving the milk skin in the bowl end.
Stir the fresh milk and sugar evenly, then use a bucket to filter out the impurities. Pour in the fresh milk that has been mixed with milk protein. Cover it with a small plate to prevent steam from dripping on the surface and affecting the quality. , simmer over water for 15 minutes. Jun'an Fried Fish Cake: Sweet and smooth, the fish meat is elastic, and the clam sauce makes it even more delicious.
This traditional delicacy has a history of more than 100 years in Jun'an Town, Shunde, and was once awarded the title of "Chinese Famous Snack". Jun'an Steamed Pig: It has the effects of enriching the body, rejuvenating the skin, and moisturizing the intestines and bones; it can assist in the treatment of post-illness physical weakness, kidney deficiency, low back pain, thin menstrual blood, and anemia.
Young and middle-aged women often eat this dish, which is good for skin and beauty. Daliang Fried Milk: This dish has a history of more than 70 years and is popular in Hong Kong, Macao and South China. It is a famous dish in China. 8. A scene composition about Foshan food
I love Foshan because this is the place where I was born.
I love Foshan because I love wonton noodles, the famous snack here. That bowl of fragrant wonton noodles has been with me from birth to now.
When I used to ride in my father’s car to go to kindergarten, the aroma of Ying’s wonton noodles would blow through the car window and go straight into my heart and spleen, ah! Don’t call me greedy, but the “Ying Kee” wonton noodles are so unforgettable. If you don’t believe it, I will open your eyes today! A long time ago, there was a family with a good temperament. Their noodle-making skills were first-rate. It is said that in 1936, they made the first bowl of wonton noodles with their extraordinary craftsmanship.
Subsequently, they continued their efforts and opened one Yingji noodle shop one after another in the streets and alleys of Foshan, captivating generations of Foshan people with their craftsmanship. Every time my father brings me to Ying Kee, I always want to eat Ying Kee’s signature wonton noodles! The wontons were very full, and you could see the plump shrimp and pork inside. The shrimp was sweet and refreshing. When you took a bite, the soup immediately flowed out from the filling. With the addition of chives, it gave off a fragrant smell. , big and springy, people are full of praise! The noodles of the wonton noodles are more attractive. They are refreshing and tough in the mouth. The noodles are thin and smooth. The strong egg fragrance comes to your nostrils. "Shh..." The noodles slide into your mouth one by one. It is so delicious that it is indescribable.
The soup base of the wonton noodles is not sloppy either. The chefs carefully select plump and fresh shrimps, roast them slowly over low heat, add dried onions and chives, and create bowls of delicious shrimp soup. When the three are combined together, it tastes delicious, like a bowl of happy yuanton noodles.
Hmm...! I couldn't wait to start devouring it. It was traditional and authentic, with first-class taste. It was really the best of the best! After eating the wonton noodles, the fragrance is still in my mouth! You should remember that wonton noodles are very famous! Yingji Noodles is well-known in Guangdong, Hong Kong and Macao, and has been rated as one of the top ten traditional Chinese snacks! Even Mr. Chua Lam, the famous gourmet from Hong Kong, couldn’t help but try it when passing through Foshan! "If you like food, eat Foshan wonton noodles." This is my famous saying.
I love Foshan, and I love Foshan’s wonton noodles. 9. A 500-word essay on Guangdong food
For the Chinese nation, there is no other festival that is more haunting and unforgettable than the Spring Festival. It is sacred, solemn, festive and auspicious. The rich characteristics have laid a solid complex in people's hearts.
This unparalleled and profound complex, in the long and long history, is like a huge red ribbon that is uncorroded by wind and rain and is immortal, maintaining the prosperity of China and connecting the happiness and happiness of the people. suffering. When the footsteps of the years ring again at the end of the year, the new year has arrived suddenly.
I am looking through the old memories of the Spring Festival in my sacred expectations, and I am also looking for many topics about the New Year in my warm calculations, which leads to a series of thoughts.
With the increasing pace of China's opening up to the outside world, the opening of the country's door, and the cultural exchanges between countries, people are gradually paying attention to Western festivals, such as Christmas, which has already made its debut in this ancient and vibrant land of ours.
Although "foreign festivals" have come to China, they cannot impact traditional Chinese festivals. "Celebrating the New Year" still has not lost its eternal luster, waving red silk, beating waist drums and dancing yangko, and dancing heroes Lions have never been left indifferent; the scene of sitting around a red stove, decorated with lanterns and staying up late for New Year's Eve is always very warm. An ancient and long-standing festival, with its extremely strong national character, it has been followed for many years and continues endlessly. No force can annihilate its existence.
Even though there has been a long-standing saying in the world that "the New Year is difficult to pass every year," however, whether it is the joy that children yearn for during the "New Year's Eve" or the subtle emotions generated by adults' "New Year's Eve", they are not the same. It can shake people's romantic yearning and cautious thinking about the New Year. This is the infinite charm of the Spring Festival. The Spring Festival culture has changed from simple to rich, from traditional to trendy.
People have shifted from setting off firecrackers, pasting Spring Festival couplets, and displaying lanterns in the past to traveling and visiting famous mountains and rivers; to participating in themed PARTY celebrations. At the same time, people have also begun to switch from the traditional family reunion to staying in hotels to stay together for the New Year; even for New Year greetings, many people have already begun to use telephone inquiries, mobile phone text messages, call machine paging, and sending emails to replace the traditional family reunion. Instead of congratulations on the New Year going from door to door.
In addition, song and dance parties, readings, concerts, and calligraphy and painting exhibitions with the theme of saying goodbye to the old and welcoming the new are becoming more and more popular. All these not only add to the atmosphere of traditional festivals, but also reflect the characteristics of the times with their increasingly rich cultural content.
But what remains unchanged is that the Spring Festival is undoubtedly auspicious blessings for all descendants of the Yellow Emperor. Whether they are wandering overseas, traveling across the ocean, or children traveling in foreign lands, moving from place to place; whether they are ordinary people struggling at the bottom, ignorant, or nobles with high officials and generous salaries, they all have a nostalgia for the Spring Festival in their hearts and embrace it. To cherish the Chinese New Year.
The poem "I miss my loved ones even more during the festive season" should condense the deep feelings in people's hearts! As the New Year is approaching, the hurried appearance of people who are trekking on a long journey under the stars and the starry night, and the eager eyes longing for hometowns are all influenced by the happy ribbon of the Spring Festival. No country or nation can have such deep and enduring affection for the Spring Festival as we do, and no country or nation can be as deeply devoted to the Spring Festival as we do and will grow stronger over time.
The Spring Festival is a time when family ties are highly condensed and desires are born. What we place our trust in is true love, and what we look forward to is reunion.
At this moment, even the prisoner behind bars will have a deep longing for his home outside the wall. At the end of the new year, desires of all kinds quietly arise in the hearts of many people: some look forward to the turn of events and abandon sorrow and pain; some desire to have a good start in the new year and turn ideals and hopes into reality; some have grandiose dreams. May the heavens be blessed with noble people to bless you with peace and success.
Therefore, those who have been separated for a long time hope to reunite, those who have been separated hope to be reunited, those who are poor hope to be rich, those who are humble hope to be equal, those who are suffering hope for happiness, those who are sad hope for beauty, farmers hope for a good harvest, workers hope for employment, and the poor hope to get rich , I hope to be admitted to a key high school... People seem to entrust all their popularity, luck and opportunities to the Spring Festival. Even if they are painting cakes to satisfy their hunger and looking at plum blossoms to quench their thirst, people are still full of infinite attachment to the Spring Festival.
Therefore, the Spring Festival is full of desires and gives birth to desires. Everyone dreams of riding this auspicious ship of desire to reach the other shore of happiness and satisfaction. The sound of firecrackers marks the end of the year, and the spring breeze brings warmth to Tusu.
Thousands of households are always replacing old talismans with new ones.
The laughter of the Spring Festival is blown far away by the evening wind. This laughter is full of passion and Spring Festival blessings for the motherland. It echoes in the arms of Mother Earth for a long time! I pray that on the day when the "Niu" turns the world around and bids farewell to the old and welcomes the new, a fiery red sun will shine on the heads of hundreds of millions of people, let its red blaze sweep away the haze in everyone's heart, and burn the pure yearning that should not be blasphemed. With untiring faith... China's traditional festivals are diverse in form and rich in content. They are an integral part of the long history and culture of our Chinese nation.
The formation process of traditional festivals is a process of long-term accumulation and cohesion of the history and culture of a nation or country. Our country’s traditional festivals all developed from ancient times. From these festival customs that have been passed down to this day, You can also clearly see the wonderful pictures of the social life of the ancient people. Laba Festival, New Year's Eve, Spring Festival, Lantern Festival, Spring Cold Food Festival, April 4th, Qingming Festival, Dragon Boat Festival, Chinese Valentine's Day, Mid-Autumn Festival, Double Ninth Festival, Common traditional activities in China, Chinese and English comparison, New Year's couplets, paper-cutting, New Year pictures, buying new year's goods, toasts, lanterns, fireworks, red envelopes, lion dance, dragon dance, opera, juggling, lantern riddles, lantern festival Staying up late for the New Year, paying New Year greetings, taboos, going against bad luck, offering sacrifices to ancestors, New Year's money, saying goodbye to the old New Year, sweeping the house, rice cakes, reunion dinner, New Year's Eve dinner, dumplings and rice dumplings.