Zhejiang cuisine
VicentaLakin
Lotus origin is in India and it has been brought into China very early, and its cultivation has become widespread in the North-South era. Lotus is so sweet and so soft that it can eat raw food and cook, and its medicine is of considerable value. Its roots, its flowers, its fruits and its treasures can be filled with medicine. It is good food for women and children, and for the infirm and infirm, and it is also considered a tribute to the royal diet during the years of clean salt. The fruit is born out of the mud and is not dyeed; it is straight and incorruptible, and has been loved since ancient times; and it is rich in starch, protein, vitamins, etc., and fresh mouths, which are well known and well known as treasures in water. It's always good for the stomach, for the marrow, and for the brain to grow. Cinnamon rice, also known as honey rice, is one of the traditional features of the Gangnam region. The rice is poured into the lotus and made with cinnamon sauce and big red dates. It is a unique medium-sized sweet in the traditional cooking style of the Gangnam region, enjoying a reputation for its sweetness, cinnamon and cinnamon fragrance. Hangzhou's guacamole is soft and sweet, and West Lake's lichen is the best in the world, and the equally famous Nanjing guacamole juice, along with cinnamon seedlings, plum cakes, red bean bean bean bean bean bells, has been dubbed as the most humane street snack in Nanjing, the Golden Hill. Nanking, as a child of the tunnel, loves honey rice, but not cinnamon; remember, when I was a kid, every summer and autumn, Lian was on the market: Dad used to buy some honey rice. When we get back to our brothers and sisters, we know that Dad likes to drink a little wine, so we'll leave some for Dad, and Mom's better off, and she thinks she's too expensive to eat, and she's saving a lot of money, so once she's got time, she'll make a pot of rice the first night and pour a big pot of rice the next day. It's not easy to make rice when you're home because you're afraid to buy it, and this time you're doing it with your heart; you don't use the pressure pot to remember the smell of childhood, but you cook it slowly for hours and soak it all the time; it's probably because you don't do it very much: I just finished taking pictures and ate most of this
VicentaLakin
The most delicious bowl of soup in spring, the smell of salt, can only taste it. The salted meat was made of itself, with fresh pork chops and springs, and I put on the fragrance of gold ham and ham, and slowly roasted through the fire, without too much sauce, with wine and ginger. Spring, salty meat, fresh chops and golden ham, all fragrances and fragrances are woven in the fragrance of the table. Try
