salty and fresh Recipe
CarolinaCassin
Brasenia schreberi, also known as Chinese cabbage, horseshoe, lake vegetable, etc., is abundant in Taihu Basin, Hubei, Sichuan, etc. The appearance of water shield is like a reduced lotus leaf, giving people a feeling of delicacy and elegance. This thing is tender and slippery. Someone once said that eating water shield is like the first kiss of first love, haha. Ye Shengtao once wrote in "Lotus Root and Brasenia schreberi":"In the spring of my hometown, Brasenia schreberi almost every day. It has no taste, but the taste lies in the good soup. But the tender green color, rich poetry, and tasteless taste are really intoxicating. In the small river next to every street, there are always one or two uncovered boats resting in Shibutou, full of water shield, which was fished from Taihu Lake. It's easy to get a request like this, so of course you can get a bowl of daily food."
CeasarLeuschke
Spring rolls: It is said that during the Song Dynasty, there was a scholar in Fuzhou who immersed himself in studying all day in order to study his books and take exams, often forgetting to eat and sleep. His wife tried to persuade him repeatedly, but it was useless, so he came up with a solution: grind the rice into pancakes, use the rice meat as the filling, and wrap it into a roll shape, which can be used as both rice and rice. This snack was later named spring rolls and gradually became popular in urban and rural areas. Fuzhou people often eat them during the Spring Festival, which is as common as making dumplings during the holidays in the north. Cai Xiang once wrote a poem to praise: "Spring dishes are thinking about the ninth trimester." Nowadays, the skin of spring rolls has been changed to flour, and the filling is generally made of bean sprouts, leeks, and dried tofu. Some also add shredded pork, shredded bamboo shoots, chopped green onion, etc. The more advanced spring rolls are made of shredded chicken or oysters, shrimp, winter mushrooms, leeks, etc. Spring rolls are fried with low heat until golden yellow, crispy on the outside and tender on the inside. They are also called "fried spring." <br />Characteristics of shredded chicken spring rolls: crispy, fragrant and tender.
LindaJast
Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally circulated among the people. It is said that it originated from the crushed gold rice that Yang Su, Duke of Yue in the Sui Dynasty, loved to eat, namely egg fried rice. When Emperor Yang of the Sui Dynasty inspected Jiangdu (present-day Yangzhou), he also introduced egg fried rice to Yangzhou. Later, after successive chefs and altar masters gradually innovated, he gently integrated the Huaiyang cuisine with the characteristics of "rigorous selection of materials, exquisite production, meticulous processing, emphasis on color matching, and original flavor", and finally developed into one of the famous staple foods with Huaiyang flavor. Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this delicacy and are very popular. <br />Yangzhou's egg fried rice has different flavors and varieties, including "clear egg fried rice","golden wrapped silver egg fried rice","crescent egg fried rice","shrimp egg fried rice","ham egg fried rice","three delicacies egg fried rice""," mixed egg fried rice "and so on
