a, shaoxing stinky tofu history
stinky tofu is a rich cultural heritage of the folk leisure snacks, has nearly a thousand years of history, its most scenic era can be traced back to the Qing dynasty during the reign of kang xi, kang xi emperor one day in the eat wang chi and stinky tofu after a great deal of passion, waving a pen inscribed "green square" two words, make stinky tofu immediately famous all over the world, according to historical evidence, the empress cixi also have a hobby of eating stinky tofu, and also listed it as the imperial dishes. "According to historical evidence, Empress Dowager Cixi also had a hobby of eating stinky tofu, and listed it as an imperial dish. Stinky tofu is delicious, the reason is that a good brine, brine production method is extremely complex, not only with fresh vegetables pickled so that its natural fermentation, but in its pickling and fermentation process continue to add a variety of spices carefully modulated, without a few years dare not call the old brine or a good brine, can only be called a good brine, a good brine is often more than twenty years of age. Halogen in the spice formula is extremely elaborate, often people generally just add black sesame, cinnamon, star anise, etc., the real good halogen to join the spices have more than a dozen kinds of its ratio is also very strict, as the saying goes: there are a thousand tofu Lang, there are a thousand kinds of stinky tofu. The meaning is that the preparation of its brine and the age of the different, made out of stinky tofu flavor is also different.
A mention of Shaoxing food, as if it is always inseparable from the stink of the mold of the pickled, and the fresh and clean water of Jianhu Lake, the extraordinary beauty of the Xishi formed a stark contrast, as a Shaoxing people, for which I always Lu Xun Xu Wenchang as an example, explaining that eating is a stinky tofu moldy tofu, out of it is the heart of the mouth of a good article.
Second, the characteristics of Shaoxing stinky tofu
Stinky tofu is Shaoxing food must be taught, but for most outsiders is also the most difficult to pass, it is dipped in amaranth stalks juice, there are steaming and deep-fried, deep-fried is more common, because it is easy to eat, steaming has more of a homely flavor, savor the taste in fact, the taste is infinite. Love to eat is to smell the stink and move, do not love to eat is to avoid the fear. A master in eating up is not to add any seasoning, to be the original flavor of the "stink". Now Hangzhou also has stinky tofu, and occasionally you can solve the love, but always feel less than the Shaoxing alley enough flavor, smiling old man guarding the warm stove, narrow alley is a long time in the taste of peace.
Third, Shaoxing stinky tofu on behalf of
Shaoxing stinky tofu, in Lu Xun's writing famous at home and abroad, Shaoxing stinky tofu on behalf of the stinky tofu of the Xianxun Hotel and Lu Xun Memorial View of the stinky tofu of the three flavors, it is said that the three flavors of the stinky tofu of the first Shaoxing stinky tofu competition winner, Shaoxing Wu Zifang stinky tofu is also very good, the country opened a lot of chain stores. Welcome to Shaoxing to have time to taste the Shaoxing snacks
Shaoxing stinky tofu several practices:
Stinky tofu made of
Raw materials and formulas:
5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce 15kg of marinade, 100g of salt, 300g of gypsum
Production technology:
The production process: the first three flavors of stinky tofu in the Shaoxing Wu Zifang is said to be the first winner of the competition, but also many chain stores across the country. >
Production process:
(1) the production of tofu soaked soybeans with water, soaked, washed with water, into the water 20 ~ 25kg, ground into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste, mix well, and then put into a cloth bag, and then force to the pulp extrusion, and then in the dregs of the soybean residue into the boiling water after mixing well and then squeezed, so that continuous dregs of the soybean residue does not stain, soybean pulp has been squeezed out of the time, skimming off the foam, the pulp into the pot! Boil over high heat, pour into the tank, add gypsum juice, add the side with a wooden stick stirring, stirring about 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough, must be added to the gypsum juice and then stirred some more. If the water is not mixed with the pulp, it will become tofu brain after about 20min. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.
(2) deep-fried stinky tofu alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold water slightly wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil poured together, put in the tofu hole Together with the mix, put in the hole in the tofu that is to become.
(3) brine method to use tempeh 2.5kg as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine.
Spicy Stinky Tofu
Ingredients:
4 slices of stinky tofu, 1 piece of green garlic, 1 tbsp of minced garlic, 1 tbsp of wine, 3 tbsp of chili bean curd, ? tbsp of sugar, ? tbsp of soy sauce, and 1 cup of water
Directions:
1. Wash the stinky tofu, and deep-fry it in a bowl of oil until crispy and yellow.
2. Stir-fry minced garlic in 2 tablespoons of oil, add all the seasonings and bring to a boil, then add in the stinky tofu and garlic.
3. Simmer over low heat until the soup dries up a bit, then add to the pot and serve.
A kind of gray tender tofu, a kind of tile gray dried tofu. Tender stinky tofu into the frying pan fried to golden brown, you can get up, eat when poured with some chili sauce, sesame sauce, garlic sauce, cilantro, green onions, ginger, eat outside the crispy soft, flavorful; gray stinky tofu dry, fried in the oil time needs to be a little longer in order to deep fry through, along with the tempting stench spread out, the surface of the dried bean curd will be up a small bubble to be the color into gray-black, you can eat it. The color will change to grayish-black and it will be ready to eat. Such stinky dried tofu is generally cut into small pieces, skewered on a bamboo skewer, fried directly after the brush on the stall owner prepared sauce, eaten while hot, crispy and tasty, quite chewy.
2. Write Shaoxing specialties essayMy hometown in Shaoxing, it is a fish and rice town, rich in produce, is one of the top ten counties in China. Zhou Enlai . Zhou Enlai. Zhou Enlai. Zhu Ziqing are our Shaoxing people, Shaoxing is really a people of paradise. Shaoxing is also famous for its specialties, such as fennel beans. Yellow wine. Fragrant cake. Moldy tofu. Moldy dried vegetables make people want to eat. This time I would like to introduce our Shaoxing stinky tofu. When tourists come to "Lu Xun's hometown", they must try the stinky tofu." Stinky tofu is, as the name suggests, ugly. Yes, stinky tofu stinks before it's cooked, but after it's fried, it becomes fragrant. The process of frying is also fun, when the oil in the pot smokes, then put the stinky tofu into the pot, let it take a hot bath in the pot, slowly, the stinky tofu will put on a golden yellow coat, a strong smell also comes, after the pot of stinky tofu square, like a chess piece, put in the mouth to chew, crispy outside and soft inside, let you eat and want to eat. If you have the opportunity to come to Shaoxing, be sure to try our specialty ------ Shaoxing stinky tofu Oh.
3. Introducing the attractions of Shaoxing food specialties of an essay two hundred wordsShuttling through the streets and alleys of Wansheng, that a snack store immediately into the eyes, the store is crowded with people, the air is filled with the smell of sour and spicy, "so fragrant ah!" Those who have smelled it will have this kind of exclamation.
This snack is Wansheng's famous hot and sour noodles, as the name suggests, probably you have guessed its flavor! Sour and spicy, the taste is not to mention how refreshing! Hot and sour noodles are gathered in a variety of colors. That a crystal full of fans immersed in the bright red soup, as if covered with a layer of mysterious cotton gauze.
Green seaweed, green cabbage adorned, green squash slices such as mortal stars floating on the soup, colorful, different shapes and colors, dazzling. Floating in the air the aroma of hot and sour noodles, really intoxicated in the middle of it, as if a big hand hooked my heart, occupying my mind.
The fragrant fragrance of onion and garlic, the strong flavor of sesame oil, the restlessness of chili peppers, coupled with the sourness of old chen vinegar.
The aroma is intoxicating, as if there is a strong desire to possess. Looking at the color of the hot and sour noodles and smelling the fragrance of the soup, no matter who will not be able to suppress their own emotions, can not care about their own eating appearance and eat up.
The one long vermicelli mixed with sesame oil fragrance, but also with a hint of green onion and garlic fragrance, chewing in the mouth, feel full of nourishment and elasticity. The soup is so hot and sour, so spicy, so flavorful and so thick that you can't wait to drink it all.
This is the hot and sour noodles of Wansheng, and this is the hot and sour noodles with hometown flavor and culture.
4. Customs of Shaoxing EssayShaoxing is a water town, the land of fish and rice, and we have many customs and specialties in Shaoxing, all of which are fun and interesting.
The customs here are quite interesting. The so-called Lantern Festival on the 15th day of the first month is to see lanterns and guess lantern riddles.
On April 1 is our April Fool's Day, in this day, is to be happy, no matter what can not be angry, especially fooled is, for example, other people ask you to eat, to the time of the appointment, others have not come, you can only self-admit that the bad luck of a person to eat. June 1 is Children's Day, which is the favorite day of children, in which they can play wildly and without restraint.
September 10 is Teacher's Day, all the students give flowers and gifts to teachers, this is the happiest day for teachers. October 1 is National Day, every year there is a ceremony on National Day, that is a ceremony only to celebrate the founding of the country.
December is also known as the month of Lunar New Year, on the 30th day of the Lunar New Year, which is the busiest day for everyone to get together. Not only are the customs here particularly interesting, but the specialties here are also particularly rich.
Shaoxing's two most famous words are "stink" and "mold", stink is a stink, stinky tofu; mold is not the meaning of bad luck, mold is two mold, a mold is moldy thousand sheets, two mold is moldy dried vegetables. Shaoxing also has a few specialties, one is pulling white sugar, you do not listen to it in the name of "white", but it is yellow at the beginning, white is pulled out.
Another thing is sausage, is made of pork and pig intestine in the month of wax, so called sausage. We can not just focus on eating, Shaoxing also has some fun specialties, one is a felt hat, the second is a boat, I call them "two Wu", the second Wu is the most fun.
You can see the scenery while rowing. Shaoxing is really a good city, as a Shaoxing people, growing in such a beautiful and full of character, I feel honored, I want to protect our land, protect our home.
5. about shaoxing or hubei specialties of the composition, 800 or 1000 wordsApril 23, we "shaoxing evening paper" small reporter to xishi hometown to participate in the " zhuji city first xishi hometown style festival " wind activities. Around eight o'clock in the city square has been sunny, we more than three hundred small reporters in the guidance of the teacher's leadership hiking to the Xishi hometown of the new park. The building in front of us is so grand, listening to the guide introduced this is our Zhuji City invested hundreds of millions of dollars to build, it is completely modeled after the Yue Dynasty, by the Zheng's Hall, Hall of Fame, Fan Li wait for a group of buildings, clear and abundant Raccoon Stream passes through the city. On the west bank is the birthplace of Xi Shi Zhu Luo village; across the river is Zheng Dan's hometown Cormorant Bay.
We followed the crowd first to the Zheng Clan Hall, 30 pillars supporting some exquisite court, on which hangs three plaques, inscribed: a generation of famous ladies, Xiuming legacy, Dechangzhen Yi. We were attracted by this powerful words, we are talking about, suddenly saw the center patio of several machines blowing out many soap bubbles, with the sound of melodious music, eight beautiful girls slowly down the steps, began to dance. Everyone was very happy, flocked to the front of the stage to start watching the show. "Look up ......" I don't know who yelled, I looked up with the sound, wow! A more beautiful girl flew down from the top, this is the beautiful Xishi girl. These girls interpreted a beautiful story with their own movements: Xi Shi, a village girl who used to be a cooner, met Fan Li, an important minister of the Yue state, who was searching for beautiful women. Fan Li falls in love with Xi Shi at first sight, and they play together. Suddenly, the king of Yue decreed that Xi Shi should be offered to King Fu-chai of Wu to confuse him with Xi Shi's beauty, with the intention of collaborating with him to destroy Wu and revitalize Yue one day. So Fan Li gave up his love, gave up his personal love, and Xi Shi left his hometown with tears in his eyes, left his hometown with sadness, and rushed to Gusu, the front line of the country, and made immortal contributions to the prosperity of the state of Yue. We are y infected by the patriotic spirit of Xishi's statement of righteousness.
Afterwards, we visited the Folk Art Museum and the Fan Li Shrine, the Hall of Fame and other scenic spots, they all left a deep impression on us.
Unconsciously at noon, we ate lunch in the snack street, saying goodbye to the scenic area. Goodbye, beautiful Xishi; Goodbye, feeding Zhuji people Puyang River .... I will study hard and go out of my hometown to publicize Zhuji and the story of Xi Shi. If you ask me why? I will loudly proclaim to you: I am proud, because I am Zhuji people
Stinky tofu is a folk snack with a rich cultural heritage, nearly a thousand years ago, its most scenic era can be traced back to the Qing dynasty during the reign of Kangxi, the Kangxi Emperor one day ate Wang Zhihe stinky tofu after a great deal of enthusiasm, pen inscription "Qing Fang" two words, making the stinky tofu immediately famous all over the world, the emperor said, "I'm not sure if it's a good idea. According to historical evidence, the Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as an imperial dish. Stinky tofu is delicious, the reason is that a good brine, brine production method is extremely complex, not only with fresh vegetables pickled and let it ferment naturally, but in its pickling and fermentation process continue to add a variety of spices carefully modulation, not a few years dare not call the old brine or a good brine, can only be called a good brine, a good brine is often more than twenty years of age. Halogen in the spice formula is extremely elaborate, often people generally just add black sesame, cinnamon, star anise, etc., the real good halogen to join more than a dozen kinds of spices, the ratio is also very strict, as the saying goes: there are a thousand tofu Lang, there are a thousand kinds of stinky tofu. The meaning is that the preparation of the brine and the age is different, the flavor of the stinky tofu is also different. A mention of Shaoxing food, as if it is always inseparable from the stink of moldy pickled, and fresh and clean water of Lake Jian, extraordinary beauty of Xishi formed a stark contrast, as a Shaoxing people, for this, I always Lu Xun Xu Wenchang as an example, explaining that eating is a stinky tofu moldy tofu, out of the heart is a good article Stinky tofu is the Shaoxing food of the mandatory course, but for most outsiders is the most difficult! The pass, it is with amaranth stalk juice soaked, there are steamed and fried, fried is more common, because it is easy to eat, steamed has more of a homemade flavor, savor the taste is actually fresh. Love to eat is to smell the odor and move, do not love to eat is to avoid the fear. A master in eating up is not to add any seasoning, to be the original flavor of the "stink". Now Hangzhou also have stinky tofu, occasionally can also solve the love, but always feel as Shaoxing small alley taste enough, smiling old man guarding the warm stove, narrow alley is a long time in the taste of peace.
The first paragraph is A mention of Shaoxing food, as if it is always inseparable from the stink of the moldy pickled, and clear and clean Jian. The second paragraph is stinky tofu is a rich cultural heritage... The third paragraph is stinky tofu is a must for Shaoxing food, but for most outsiders.
6. Seek an introduction to the Shaoxing specialties article, the best to join their own feelings 150 originalA mention of Shaoxing food, as if always inseparable from the stink of the moldy pickled, and refreshingly clean Jianhu Lake water, extraordinary Xishi beauty formed a stark contrast, as a Shaoxing people, for which I have always been Lu Xun Xu Wenchang as a role model, explaining that eating stinky tofu moldy tofu, but the out is the The first thing I'd like to say is that I don't know what to do with the money, but I do know what to do with it.
Of course, needless to say, I also like stinky tofu very much. Stinky tofu is a representative of Shaoxing cuisine, but for most outsiders is also the most difficult hurdle, it is dipped in amaranth stalk juice, there are steamed and fried, fried is more common, because it is easy to eat, steamed on the more homemade flavor, fine taste actually fresh flavor.
Love to eat is to smell the stink and move, do not love to eat is to avoid the fear. The masters eat up is not to add any seasoning, to be the original flavor of the "stink".
Now Hangzhou also have stinky tofu always feel less than the Shaoxing small alley in the flavor. The production of stinky tofu requires patience and time.
That is, first wash the altar with cold boiled water, dry, and then evenly spread a layer of salt in the altar, wash the amaranth stalks with cold boiled water, respectively, rolled on the salt, and then regular yards in the altar Whenever I see people selling stinky tofu and icy candy gourds in the City God Temple in Ningbo, I can't help but think of my childhood dad's stinky tofu and icy candy gourds sold in the streets at home for me. And this reminds me of my hometown - Shaoxing.
At that time, I was only three or four years old, pulling my father to run all over the street, as long as I found a sale of ice candy gourds, needless to say, I certainly want to pester my father to buy two strings, so that I was addicted. Hometown ice candy gourd that sweet ah! Bite on a mouthful of sweet to the heart of the nest, such as biting all the sugar, I began to bite hawthorn.
Hawthorn is not as sweet as sugar, it can be sour! A small bite is enough for you to be sour for half a day, which can only be described in one sentence, that is: sour teeth are going to fall out! Whenever I was so sour that I only spit out my tongue, and then run in circles for a while, and then violently stop, and then take a bite, and then repeat the action just now. ...... When I was a child, I ate sugar gourds like this, the whole string of sugar gourds is to spit out their tongues and turn around and eat it all. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you'll be able to get your hands on some of the most popular ones.
At that time, my father made me stinky tofu at home every now and then, as if stinky tofu had become an essential staple every day, and as long as I didn't eat it for a day, I would cry and make a fuss, forcing my father to have no choice but to do it for me to eat. Don't look at stinky tofu, it smells bad, don't look at it, but it tastes good! When you take a bite of stinky tofu, it still smells bad, but it tastes great! Some children are happy to buy a few strings of stinky tofu in the alley, but after buying it, they hesitate to open their mouths, probably because they smell the odor! I saw, immediately rushed over, grabbed their hands of a few strings of stinky tofu, they ate up with gusto.
In this way, they spend money, I help eat! I just love to eat so much, no wonder later want to buy stinky tofu children in the buy before they avoided me far away, it is afraid that I snatched it again! Although the hometown specialties have whetted my appetite, when I think of my hometown, I have no appetite for stinky tofu and ice-cream gourds. Whenever I see these two kinds of sale, I avoid far away, lest it reminds me of my hometown .......
7. Shaoxing folk customs, I want to write a 400-word essayEdit paragraph] Shaoxing specialties Shaoxing orchids Shaoxing silk Fennel beans Shaoxing fermented bean curd Shaoxing dried vegetables Shaoxing incense cake Shaoxing wine Shaoxing hemp duck Shaoxing dahling Shaoxing river crabs Shaoxing gold and silver foil Shaoxing Mandarin fish Shaoxing milk cucumber Shaoxing mother and son soy sauce Shaoxing green stone Shaoxing bluefish Shaoxing lace Wangxingji paper fan Shaoxing tin foil Yue porcelain Yue geese Yue chickens oil stench tofu dry Shaoxing Gourd Orqiao Dried Tofu Lanting Peach Shaoxing Woolen Hat Shaoxing River Eel Shaoxing Beach Spring Meng Damao Fragrant Cake Day Casting Tea The Southern Song Dynasty Emperor Zhao Jiu was forced by the Jin Dynasty to run around in the area of Jiangsu and Zhejiang.
In 1131 A.D., he fled to Shaoxing (then known as Yuezhou), and felt so good that his kingdom would be recovered that he had the phrase "Shaozhuo Zhongxing" and changed his name to Shaoxing, and Yuezhou became Shaoxing City. In Shaoxing, a cross into the lunar calendar in December, people are busy preparing for New Year's Eve: buy wine, spring cake, wrapped rice dumplings, dust, kill chickens and geese, buy fish and meat, prepare for New Year's Eve wear clothes, shoes and hats, purchase gifts for friends and relatives, etc., can be said to be busy, lest financing is not good enough, making jokes.
Lunar New Year's Eve night, every family should send the God of the stove to the sky, offering a sticky sugar, this sticky stove God's teeth, so that he can not tell the Jade Emperor people's faults. After sending the Zaoshen, before New Year's Eve, each family always chooses a blessed auspicious day, which is the most grand festival of the year for each family.
The idol of the sacrifice has the words "Southern Shengzong", which the Shaoxing people call the Bodhisattva of blessings, the great Bodhisattva, is said to be the emperor of the Song Dynasty. After the fall of the Southern Song Dynasty, the surviving ministers were afraid of the Yuan Dynasty rulers ***, do not dare to openly set up sacrifices to the Song dynasty king, so they had to do it quietly in the dead of night.
This kind of sacrifice with national consciousness, and then not only widely spread, and added the meaning of thanking the gods blessing and praying for the next year's happiness. According to the old people, the Bodhisattva in the sky does not enter the unclean house.
Therefore, before the blessing, it is necessary to clean the hall, the sacrificial table, the sacrificial vessels and other scrupulous sweeping, scrubbing clean. After the "five sacrificial offerings" are cooked, they are placed on a wooden vermillion-lacquered platter.
The arrangement has certain rules, such as chickens and geese to kneel, head toward the God of Fortune, said welcome; a live carp with a red rope through the back of the thorns hanging in the "Dragon Gate frame" on the red paper pasted with the color of the eyes, is to take the "carp jump Dragon Gate" meaning. If the festival is held late at night, the atmosphere is more solemn.
Men according to the seniority of the three kneeling nine kowtow salute, women and individual contraindication to the Chinese zodiac sign of the men have to avoid. Not to mention the widow of the hundred body Moling Xianglin sister-in-law, is the wife of the Lu Fu, the ladies are also deprived of the blessing qualification.
After the blessing, the ancestor worship (commonly known as "please return to the hall soup and rice").
After the ancestor worship, it will be used to cook the juice of the blessing gift soup burn rice cakes or noodles to eat, the name of the day "scattered blessings", said the God's gift of "blessings" released to the family. The New Year's custom, Shaoxing and foreign similar.
"Eating and drinking on New Year's Eve, you have been dressed", this is the New Year's ***. This is how people are busy during the month of New Year's Eve.
However, in the cannibalistic old society, for the working people, New Year's Eve is like a pass, praying to the gods and sacrificing to the ancestors is not to get any "blessing". The only place where the blessing of the family of the four masters of the tube is seen is in the movie Sisterhood of the Xianglin, which is a historical relic.
In 2002, Shaoxing was recognized by the State Environmental Protection Administration as a national model city for environmental protection.
8. 120 words on the characteristics of Shaoxing short essayJust like the yellow plum season, sometimes sunny, sometimes there is falling rain, there is always no a quasi.
A person walking in Shaoxing that curved alleys, seems to have a feeling beyond the time. The first thing you need to do is to take a walk through the city, and then you'll be able to see what's going on.
It's still a green stone paved road, it's raining, and the ground is waterlogged, so you don't have to take an umbrella. The water town of Jiangnan is originally made of water.
Let the rain wet the hair and clothes; sitting on the stone bench by the river, watching the river women beat the dress, talking and laughing with each other, looking at the eight bridge on the old people walking side by side, talking about the price of food. The children were racing, each with a flushed face.
Walking around Shaoxing is a cultural mix. In front of the "Green Vine Bookstore", there always seems to be the appearance of a proud scholar; in the "Shamisen Bookstore", there is an old feeling that there is a "me" who reads books.
The rain is still falling silently, moisturizing the surrounding creatures. Looking out through the carved window, the sky has become a few pieces, and I don't understand why the young Lu Xun was so fond of it.
Jianhu revealed a generation of heroine's bravado, Shenyuan buried a world of love, Lanting hidden literati drinking drunkenness, only left a preface to be passed down through the ages. Walking through Shaoxing is a historical masterpiece.
Shaoxing, the ancient name of Huiji, where Dayu ruled the water and was buried here, admired by the people of the world, he has a very majestic mausoleum. Shaoxing seems to be condensed the spirit of heaven and earth, as for the modern people, it is more talented: Cai Yuanpei, Lu Xun, Qiu Jin,.
The list is hard to exhaust.
Walking through Shaoxing, biting the fennel beans, smelling the aroma of yellow wine. The rain is still dense diagonal weaving, in that drizzle, a pink walled house looks so clear, as if into an ink painting.
I stood on the eight bridges, looking at the bridge under the river branch of the boat shadow like weaving, the bridge people, while the distant houses are submerged in the rain, can not help but praise: a good ink Shaoxing.
9. About Shaoxing residential characteristics of the essay 450 wordsThis year's National Day holiday, mom and dad took me to Shaoxing hometown to visit relatives, visit three grandparents.
Early in the morning on October 4, we took a luxury bus to the ancient township of Shaoxing. As soon as I got off the bus, I saw the bustling streets of Shaoxing City, only to see the streets are full of cars and people, and everywhere is full of festival atmosphere.
The roadside is green, flowers bloom, beautiful, and the former Shaoxing really can not be compared! We took a taxi to the outskirts of Shaoxing city, where the third grandfather lives. Hey, the original muddy and narrow "Dingdu Lane" is gone, present in front of us is a row of brand new buildings, lined up.
I remember the three grandparents lived in a small and dark cottage, but now how to find it? Inquiries realized that the old house here into the "Jishan Apartments". We looked up, ahem, brick and white walls, really beautiful! Three grandparents must be very happy to live in such a good place, right? I thought to myself.
"Little dream boat! Little dream boat!" We were watching, suddenly heard a familiar voice, we turned our heads, ah, the three grandparents have long been standing in front of the house waiting for us! Three grandparents live in Jishan apartment 33 building 202 room. When the three grandpas led us into the house, we were surprised and marveled, what a beautiful house ah, better than our houses in the city! Not only is it bright and cozy, but it is also a rare "river view house" - looking out the window is the beautiful Huancheng River! At noon, the three grandparents hosted us for dinner, put my favorite crabs, screws, shrimp, fish on the table.
The three grandparents were so frugal that they could afford to spend so much money, so the standard of living has really improved a lot! After lunch, the three grandparents took us downstairs to the riverside park for a walk.
Nearby, there are hard-working people washing clothes and drying vegetables in the sun; in the distance, there are red pavilions, curved stone arch bridges and zigzagging concrete paths, and you can see the brightly dressed tourists enjoying themselves. The third grandmother said to us with tears in her eyes, "We can live such a good life thanks to the Party and the leadership's concern for our people!" Looking at the beautiful scenery, I couldn't help but marvel: the countryside has changed so much! In the afternoon, three grandparents accompanied us shopping, took us through the streets and alleys looking for monuments, but also specifically went to see the place where Qiu Jin sacrificed her life - "Guxuan Tingkou", in memory of the heroine.
We also eat hot hot pot, while enjoying the night view of Shaoxing, feel good! After dinner, we are reluctant to part with the two old people, bid farewell to Shaoxing, took the car back to Hangzhou. This time to go to my hometown of Shaoxing, my harvest can be great! Not only further understanding of Shaoxing's attractions, but also see the big changes in Shaoxing, photographed the crow's nest boats, stone bridges, the old stage door and many other rich Shaoxing local characteristics of the photo.
After the fall break, I will definitely bring these photos to share with you.