My hometown - Wenzhou, is a beautiful and rich place.
There are all kinds of flavorful snacks there, and my favorite is wonton. Maybe you think, wontons are the same, what's special, if you think so, that's wrong, our hometown wontons but near and far famous "color, aroma, taste" are complete.
Our hometown wontons, it seems that the skin is thinner than paper, more transparent than glass, in the skin can simply penetrate the filling. In a skin wrapped with dried scallops, lean meat, scallions, a look, crystal clear skin showing "flowers", small and exquisite, very beautiful.
Before I even tasted it, the appearance of the ravioli already made people salivate. The ravioli is not only beautiful in appearance, but also in flavor.
A bowl of wontons in front of you swept, a burst of aroma, a deep breath, you can not help but say: "really fragrant ah!" Scoop up a wonton, can make people can not help but put it into the mouth, chewing chewing, a delicious straight into the lungs. Then scoop up the wonton soup, floating green onions, purple squash, and red shrimp, forming a beautiful picture.
When you drink it in your mouth, a spoonful of fresh juice flows into your throat, making you feel refreshed. When you come to my hometown, walk down the street and look at a wonton store, which is not people come and go.
Some people eat while raving, some even gobbled it up, and others accidentally splashed the wonton soup on their bodies. Some people are not satisfied with the food, but also packing, some buy back to honor the elderly, some buy will go to the children to eat, there are special from the field to buy friends to eat.
Ah! I love the hometown wontons. Hometown wontons not only taste good, and beautiful appearance, young people love to eat, children, the elderly love to eat.
If you come to my hometown, you must try the wontons, which will make you forget.
2. Hometown specialties essay garlic 300 wordsMy hometown - Wenzhou, is a beautiful and rich place. There are all kinds of flavorful snacks there, and my favorite is wonton. Maybe you think, wontons are the same, what is special, if you think so, it is wrong, our hometown wontons but near and far famous "color, aroma, taste" are complete.
Our hometown wontons, it seems that the skin is thinner than paper, more transparent than glass, in the skin can simply penetrate the filling. In a skin wrapped with dried scallops, lean meat, scallions, a look, crystal clear skin showing "flowers", small and exquisite, very beautiful. The appearance of the ravioli makes you salivate even before you take a bite. The ravioli is not only beautiful in appearance, but also in flavor. A bowl of ravioli in front of you a swept, a burst of aroma, inhale y, can make people can not help but say: "really fragrant ah!" Scoop up a wonton, can make people can not help but put it into the mouth, chewing, chewing, a delicious straight into the lungs. Scoop up another wonton soup, floating green onions, purple squash, and red shrimp, forming a beautiful picture. When you drink it in your mouth, a spoonful of fresh juice flows into your throat, making you feel refreshed.
When you come to my hometown, walk down the street and look at a wonton store, which is not a crowd. Some people eat while praising, some people even gobbled up, and some people accidentally splashed the wonton soup on their bodies. Some people are full and not satisfied, but also packaged, some buy back to honor the elderly, some buy will go to the children to eat, there are special from the field to buy friends to eat.
Ah! I love the hometown wontons. Hometown wontons not only taste good, and beautiful appearance, young people love to eat, children, the elderly love to eat. If you come to my hometown, you must taste the wontons, which will make you forget.
3. Garlic in my hometown 400 wordsMy hometown is in Cangshan, Shandong Province, and garlic is the most famous specialty of our hometown. In the fall, when the rice is harvested, it is time to plant garlic. The garlic cloves in the soil look like a chubby thumb, very cute.
In early winter, the garlic cloves pushed their way through the soft soil and poked their heads out. The emerald teeth are very cute, green *** drops. I want to touch it with my hand, but I don't know where to start, so I don't want to damage the delicate buds.
At this time, the garlic cloves in the soil has rotted in the soil, into the nutrients to supply the buds out of DD, growth. The roots of the garlic sprouts are called whiskers because they look like whiskers. At this time, the earth is a desolate, but the garlic seedlings are still full of hope, hope into power, garlic seedlings try a little bit upward growth, has been growing, has been growing?
Garlic seedlings, like people, need to rest! The snow is swirling, and the month of Lunar New Year has arrived. Garlic seedling doll covered with snow-white quilt people sleep.
Garlic seedlings this sleep can be really long ah! In the blink of an eye is already spring, garlic seedlings from the sleep awakened, so that the warmth of the sun shines on their own body, the roots also absorbed enough nutrients. The garlic moss is drawn out.
When pulling out the garlic, you have to be careful. If you push too hard, the garlic will be broken. The freshly plucked garlic moss is slightly white at the top, bright green in the center, and dark green at the bottom. The garlic can be eaten raw or fried, and is very tasty.
Gradually, garlic grows in the soil.
In late spring and early summer, garlic is fully mature. The garlic in Cangshan is thin-skinned, big, and the cloves look like white, fat dolls, embracing each other tightly, which makes them very attractive.
In winter, the farmers first spread thin straw in the garlic field. By the time the cold winter is over, the garlic has sprouted and grown green seedlings. At this time, the farmers picked up the garlic seedlings, not to mention the garlic seedlings, it can also make a lot of delicious dishes, which is an essential ingredient of authentic Sichuan cuisine. For example, if you add a little bit of fried pork, the fried pork will be 100 times more delicious than the original, and you can smell the aroma of the pork from a distance, and the tantalizing aroma makes you want to bite a bite to taste.
Spring is here, garlic grows a long, thin garlic moss. At this time, mom often use garlic moss to stir fry meat, can be delicious.
At the end of spring, garlic is ripe, garlic is very round like a ping-pong ball, its surface has a layer of hard and thick shells, peeled off, look at the light, garlic looks particularly bright. Hometown garlic juice meat thick, cut with a knife, it will orderly stick in the knife, with the nose smell, there is a smelly odor, but it is our cooking can not be missing seasoning, mixed vegetables, braised meat? It will make the dish more flavorful. However, eat garlic can remember to gargle, otherwise the mouth has a foul odor.
Hometown red seven star garlic is a rare species of garlic at home and abroad, it is rich in allicin, crude fiber, protein, iron, potassium, magnesium, selenium?
I love my hometown garlic, I hope you have time to come to my hometown to taste my hometown garlic
4. Write an essay on the hometown specialtiesTaicang Meat Loaf "Taicang Meat Loaf", a great fame, women and children know.
Accompanied by breakfast, filling cold dishes, commonplace on the table of the common people. The silk like fluffy meat pine sip in the mouth, the race without the help of teeth, gradually dissolved in the mouth, a salty and sweet unique flavor, in the teeth and cheeks of a long time to stay.
Taicang meat floss on the raw material requirements are four words: absolutely fresh. A pig from slaughter to the pot, to be strictly controlled within 4 hours, and the choice of only 4 months to grow up in Taihu Lake pig.
Authentic Taicang meat loaf and the market "Taicang-style" meat loaf difference in the freshness of the meat on the big article. Of course, to do Taicang meat pine "this article", in the cooking has its own unique characteristics.
Into the meat cooking workshop, visible 8 three-inch thick steel pot, two rows. A pot is 225 kilograms of meat, eight bladder and waist master waving a large spade, constantly turning the boiler, the original soup in the cauldron, in the specified time all collect dry in the meat pine, meat and to cook to the grease all flooded, filtered out, the fiber is crispy and not rotten.
In the middle of the two put ingredients and stir-fry time, fire before and after can not be a few minutes difference. Grease content, moisture should be estimated by the naked eye, once the meat out of the pot will never be able to return to the pot to re-fry.
Therefore, it is fried meat pine, analyzed by the instrument, often also divided into one, two, three grades. Fluffy, fluffy, like silk like fluff, golden color, strong aroma of authentic Taicang meat pine began to pack, a bag of 50 grams of meat pine can be spread over an 8-inch cold pot.
The fresh flavor permeates every fiber of the meat pine, so-called "silk into the buckle", popular. Who is the creator of this delicacy? Tongzhi thirteen years of the Qing Dynasty (1874), Taicang City, a prominent family, a day of feast guests, fat chef Ni Shui busy error, even the braised meat boiled crispy, in a hurry to remove the oil picking bone, the meat in the pan desperately fried broken, served on the table called "Taicang meat pine", not expected to raise the table sensation, known as the Taicang one of the best.
Later, the chef went to Taicang South Gate opened a butcher store, the bookstore, temple fair, there are always listening to the book, visitors to buy to solve the problem, but also when the festival bought gifts. During the war, the owner had changed to Ni De, and opened a Ni Deshun Meat Pine Shop under the South Gate Bridge Movement, which was a small business with intermittent operation.
After liberation, the public-private partnership gradually developed into the present Taicang Meat Pine Factory. Modern equipment, the former Ni Deshun bird gun for guns, but the cooking skills have been passed on, carry forward.
As early as 1915, Taicang meat loaf won the Panama International Exposition A award, in 1991 and won the first China Food Expo Gold Medal. However, the current market impostor "Taicang-style" meat pine is too much, only to Taicang, can really taste the real "Taicang meat pine".
Taicang brand meat floss in 92, 93, 94 years three times in Jiangsu Province, the famous trademark; 1984, 1988 consecutively by China's Ministry of Commerce as a high-quality food; 1988 and won the first China Food Expo Gold Medal, the national high-quality health-care products Golden Crane Cup; 1999 by the "People's Daily Market Newspaper (Jiangnan Market Edition)" and Jiangsu Province, the Quality Management Association named "user evaluation of goods satisfied with the Golden Crane". In 1999, it was honored by "People's Daily Market Newspaper (Jiangnan Market Edition)" and Jiangsu Quality Management Association as "Gold Prize of Commodity Satisfaction of User Evaluation"; in 2000, it was honored by User Committee of Jiangsu Quality Management Association as "User Satisfaction Product in Jiangsu Market". Taicang whole sheep feast "Shuangfeng fat sheep noodles" for the Taicang catering culture in one of the characteristics of the varieties of crispy, thick, fragrant, fat known.
Legend has it that more than a hundred years ago, a master surnamed Meng opened a noodle shop in Xishizui, an ancient town of Shuangfeng with a history of more than 1600 years. Because of its heavy cooking meat, good soup, refined noodles, so that the "Shuangfeng Meng family lamb noodles" reputation, known far and near, and become a local winter specialties famous food.
Shuangfeng mutton noodles stand out in the many mutton noodles, there is a set of secret traditions: first of all, the purchase of goat breeds, the store is concerned about the purchase of large skin thin meat tender "Taicang goat" to *** of the ram and just adult female sheep as the top choice. Second, pay attention to slaughter, need to be repeatedly washed.
Third, the bottom of the pan with a plate of shelled new straw core grass to prevent scorching the pan; the pan is full of stuffed carrots around, in order to get rid of the stink. Fourth, after the slaughter of the meat in the pot, the older meat in the lower layer, tender meat in the upper layer, and then add spices, simmering fire.
The noodle soup is boiled with the original soup of the cooking sheep, and it should be boiled so that it is thick and not cloudy, and the oil is not greasy before it is used. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth, tough, cooked in water, cooked for a long time, excellent taste.
Currently, Shuangfeng Mutton Noodle is the leading brand of "Yu Changsheng". "It was founded more than 80 years ago, in the early years of the Republic of China.
In recent years, Yu Changsheng has launched the characteristic "whole sheep feast", customers can choose to taste according to their own preferences, sheep brain, sheep tongue, sheep ear, sheep heart, sheep liver, sheep kidney, sheep belly, sheep hooves, sheep blood, sheep whip, sheep eggs, sheep's eyes, etc., and or braised, or stewed, or cold pots, or stir-fried, in a variety of forms, the flavor is unique. Various forms and unique flavors. Shuangfeng Mutton Noodle selection of Taicang goats eat grass and grow, unlike pigs, chickens, ducks, etc. to eat added feed containing hormones, so it is known as "green food".
In addition, in the taste of Shuangfeng mutton noodles at the same time, but also to appreciate, feel the unique connotation of "sheep culture", so favored by customers. Taicang white garlic "Taicang white garlic" and Shanghai Jiading white garlic, Shandong Cangshan white garlic, Xinjiang white garlic, and known as China's four major white garlic.
Taicang white garlic was first planted in the Qing Dynasty. Because of the soil quality of Taicang is suitable for planting garlic, coupled with the export needs, in the 1960s large-scale planting.
Taicang white garlic is characterized by fat and strong garlic, garlic cloves large and well-proportioned, white color, taste pungent, especially spicy flavor and become the most white garlic. The home of garlic is said to be in the Mediterranean coastal zone.
According to the Ming dynasty Xu Guangqi "agricultural policy book" records: white garlic is Zhang Qian mission to the Western Regions brought back to China. In order to distinguish it from the ancient Ze garlic, also known as garlic, called garlic, also known as gourd.
Taicang white garlic is Venetian garlic, is a fine garlic. Taicang white garlic contains a moderate amount of vitamin C, phosphorus, iron and rich in calcium, as well as sugar and sugar.
Not only is it an essential family condiment, but it also has a variety of medical effects. This in Li Shizhen's "Compendium of Materia Medica" has a detailed record and high praise.
White garlic can promote gastrointestinal secretion, digestive, and sweating diuretic, but also has the effect of removing bacteria and toxins, can be used to prevent and treat influenza, encephalitis B and other diseases. Going out, eating it can also prevent diarrhea and diarrhea.
According to overseas scientific research departments found that white garlic also has a special effect of cancer prevention and treatment. The first time I saw it, it was a very good thing that I was able to see it.
5. I love my hometown garlic essayMy hometown in the beautiful Wenjiang, I love our hometown.
My hometown is not only beautiful, but he also has a famous specialty - garlic. The rain is like silk, a Wenjiang garlic in the spring soil, overflowing absorption of nutrients and manna, garlic in the soil, slowly and happily growing.
The branches are on the surface of the soil, and the fruit grows in the soil. The tender green branches and leaves are thin and long, just like a small grass.
The fruits are white, and they wear thick clothes, like a cold winter, one with many clothes. There are many fruits of garlic, they are connected together, like brothers and sisters, united with each other and never separated.
Garlic also has several characteristics, that is, the juice is thick and leafy, tender and dregs, crisp and tasty, good quality, good value for money. Every year in mid and late March, garlic will be on the market in large quantities, every wholesaler is scrambling to be the first to buy, less than a month, garlic is no longer available.
But do you know? Garlic can make a lot of food, such as "garlic fried eel" and "garlic heart", no matter the family, farmhouse, or restaurants, are indispensable dishes, but also our favorite dishes Wenjiang people eat. Ah! Beautiful Wenjiang, I love you, but also love our Wenjiang specialties - garlic.
6. Hometown garlic essay objectiveThe world garlic see China, China garlic see Jinxiang.
My hometown is in Jinxiang, where the specialty is garlic. There is a riddle that says, "Seven or eight brothers, sitting around the house.
As long as the clothes are separated, the clothes will be torn". This riddle describes garlic.
Garlic is also a kind of medicine, garlic head in addition to vegetables, but also anti-disease medicine. In ancient Egyptian times, garlic was used to prevent plague and to treat intestinal diseases.
As the saying goes, "Illness enters by the mouth", if you chew a clove of garlic in your mouth, you can eliminate bacteria in the mouth. Garlic also has the role of antiseptic sterilization? The original garlic head contains a plant bacteriostatic agent called allicin.
The bactericidal power of garlic is almost equal to penicillin one hundred times. People have diarrhea, colds, all kinds of bacteria, no matter how rampant rampage show off, as long as the garlic juice encountered, will not be able to show their skills, within three minutes will be all eliminated.
At the same time, garlic can improve the ability of macrophages in the human body. This cell can swallow bacteria and even cancer cells, so it plays a positive role in the health of the human body.
See the high medicinal value of garlic? In my hometown, there is not only red-skinned garlic, but also "golden grain" (millet). A long, long time ago, this millet was paid tribute to the Yellow Emperor.
My hometown has a lot of specialties, right? I'm sure you'll be able to find a lot of specialties in my hometown.
7.
The traditional local specialty of Jinjiang is the peanut gallery.
The name is derived from the fact that it is produced in Longhu, a town with a large population of people who live in the city.
It is a traditional Jinjiang delicacy, with a round, lumpy or fish-shaped shape. It has the color of white crystal bright, pot expansion force, soft texture, the entrance of the fresh and delicate and so on, the Department of selection of eel, maga fish and other top quality fish chopped and mashed, and groundnut powder together with the mix made.
Lingshui preserved vegetables Jinjiang traditional food. Because it is produced in Anhai Lingshui, so it is called.
White radish as raw material, cut into pieces or strips, dried in the sun, put into a ceramic jar, add the right amount of salt and red soil, sealed and stored for three or four months can be eaten. According to legend, during the Wanli period of Ming Dynasty (1573-1620), Wu Chunfu, a native of the township, became an official in the imperial court, and brought "Lingshui preserved vegetables" to the court to distribute to his colleagues, which was well received, and then presented to the emperor, and won the emperor's commendation, which was designated as a tax-exempted food, and was sold all over the world.
For more than three hundred years, the production has been increasing, and it has become a delicacy for people to eat. The main ingredient of Anhai's asparagus jelly is "asparagus", also known as "sea dragon", scientifically known as "star worm".
It grows in the mudflats along the coast of southern Fujian, and resembles an earthworm. The "earth shoots" by a small stone roller crushed out of its belly impurities, washed and put into the pot with the right amount of water and salt to cook, and then scooped into a bowl to cool into a gelatinous form, that is, "earth bamboo shoots jelly".
"Earth shoots jelly" on the table as a small dish, dipped in garlic sauce and vinegar to eat, the flavor is very fresh, nutritious, and has a cool detoxification, nourishing Yin and kidney effects. Anhai food cake (orange red cake) selection of high-quality glutinous rice steamed, with kumquat, sugar and other raw materials after exquisite craft processing.
It is white in color, soft and flexible in texture, not stained teeth, sweet and tasty with kumquat flavor, and can be used as a dessert at banquets. Anhai meat-filled bundled hooves with hooves of the choice of the front feet of the pig, peel off the bones, and then filled with fine pork, and mix sugar, sorghum wine, salt, spices and other condiments, and then wrapped in gauze, slow steaming and become.
When consumed with a knife cut into thin slices, the meat detained into a variety of patterns, placed on the dinner plate is very beautiful, its flavor mellow, non-greasy, often with the "earth bamboo shoots jelly" as a platter of small dishes.
Nga Kou Taro Balls can be cooked in three ways: one is dry frying, the cake-shaped taro balls without filling cut into thin slices, with shrimp, razor clams, shredded meat and other condiments fried, as the main dish at the banquet; two is cooking soup, meat taro balls chopped up and stewed in broth, can be used as a soup point at the banquet; three is a sweet dish, the meat taro balls steamed, dipped into the minced peanut kernels, brown sugar into the condiments eaten as a banquet guest specialties. Flavorful snacks. Dongshi sea oysters Li Shizhen in the "Compendium of Materia Medica" had respected Dongshi sea oysters as a good product, because farming in the sea on the stone Dongshi sea oysters belly round meat, wing six leaves, oyster meat, sweet and tough, refreshing, and has a soft nut dispersal, water, convergence of sweating, intestinal solid, beneficial effects of the liver and kidneys.
Dongshi oyster fry "Dongshi oyster fry" is famous at home and abroad, its top grade sweet potato flour, garlic leaves, refined salt and fresh oysters and water mix, some with eggs and fresh crab meat, and then fried in hot oil, can be described as colorful and flavorful. Chen Dai mud razor clams "Chen Dai razor clams" is a famous country flavor seafood, in the past there is a folk saying: "to Chen Dai is to pick razor clams".
Razor clams are gill mollusks, Chen Dai razor clam has a history of more than 500 years, "Chen Dai razor clams" body large meat fat, taste very fresh, stewed, fried, deep-fried, steamed, boiled all the best. Now there are "old razor clams in earthenware pots", which is a small earthenware pot full of old razor clams, with garlic, green onion leaves, salt and other condiments steamed and made.
The razor clams are rich in phosphorus, calcium, iron, protein, etc. It is said that Chen Dai razor clams are old and big, and they are good for the kidney.
The noodle paste is a paste made from thread noodles, but it is a paste without any mess. Noodle paste, mainly relying on the flavor of the soup, shrimp, oysters, sea razor clams, mussels and other fresh seafood to make the soup made of noodle paste, the flavor is excellent.
In addition to seafood, often add duck blood or pig blood, or a large string of pig intestines into the noodle paste boiled and stewed, and then with fritters, fried scallions, pepper as a seasoning, eat more intense and delicious peanut soup peanut soup is simple, but the cooking method is delicate. Peanut rice first pick off the blemishes, soaked in boiling water to remove the membrane, add water to the casserole to simmer over moderate heat, and so the peanuts are cooked to put sugar, continue to simmer until the peanuts are rotten through until.
Then eat with sweet and salty snacks, such as doughnuts, fried jujube, leek box, meat buns, sweet buns, glutinous rice fried and so on are the best. Longhu Golden Turtle grows in Longhu Lake (the third largest natural lake in Fujian), a freshwater lake in Jinjiang, and is famous for its "golden edges" on the turtle shell.
The Longhu turtle lurks in the sand and mud at the bottom of the lake, and a circle of golden luster is formed on its shell after a long period of time. When the turtle grows up, each one is about one catty, extremely robust and powerful, and if it turns its back, it can return to pounce over the body.
Longhu turtle is usually accompanied by traditional Chinese medicine "four things" "eight treasures" stew to eat, taste delicious, extremely nutritious, nourishing yin and tonic kidney effect. It is the best nourishment for children as toddlers or the weak.
Things are rare and expensive, a "Longhu Golden Turtle Stew" in the banquet to get more than a thousand dollars. Peanut roll pastry to fried peanut kernels with sugar, maltose into the pot boiling, and then take the wooden anvil, with a wooden stick pounding, pressure, so that thin as skin, put on the end of the fried peanuts, rolled into a long strip, cut into about two inches long diagonal block, eaten extremely crispy, melting in the mouth, color and aroma, can also be used as a dessert at the banquet.
Stone flower paste for the sea plant "sea stone flower" extracted from the summer snacks. The "sea rock flower" grows in the seaside reefs, after picking to be soaked in lime water and then sun-dried (must be repeatedly soaked and sun-dried), until the "sea rock flower" until the sun white.
8. Pizhou city's specialty garlic essay four hundred words or lessThe world garlic see China, China garlic see Jinxiang.
My hometown is in Jinxiang, where the specialty is garlic. There is a riddle that says, "Seven or eight brothers, sitting around the house.
As long as the clothes are separated, the clothes will be torn". This riddle describes garlic.
Garlic is also a kind of medicine, garlic head in addition to vegetables, but also anti-disease medicine. In ancient Egyptian times, garlic was used to prevent plague and treat intestinal diseases.
As the saying goes, "Illness enters by the mouth", if you chew a clove of garlic in your mouth, you can eliminate bacteria in the mouth. Garlic also has the role of antiseptic sterilization? The original garlic head contains a plant bacteriostatic agent called allicin.
The bactericidal power of garlic is almost equal to penicillin one hundred times. People have diarrhea, colds, all kinds of bacteria, no matter how rampant rampage show off, as long as the garlic juice encountered, will not be able to show their skills, within three minutes will be all eliminated.
At the same time, garlic can improve the ability of macrophages in the human body. This cell can swallow bacteria and even cancer cells, so it plays a positive role in the health of the human body.
See the high medicinal value of garlic? In my hometown, there is not only red-skinned garlic, but also "golden grain" (millet). A long, long time ago, this millet was paid tribute to the Yellow Emperor.
My hometown has a lot of specialties, right? I'd like to visit my hometown sometime.