Zhejiang cuisine
VicentaLakin
Spring Festival, this big festival, all day long. The two days were so hot, so cold, the wind was so hard, but it didn't take down the excitement of the one-night charade fans, the one-night festivities in Taizhou, when the 14-year-olds went to the streets and watched the flowers 15 nights, felt that the city's night climate was not so rich and so hot, so last night they went to Chigu Street with their little friends. The red candles straddled in the old street alleys, the street vendors screeching, the streetwalkers and the children with the street hands holding the lanterns, far away you can see their hands with neon-blazing decorations on their heads, walking near them with a small, not paper-painted lamp cage in their hands, but with a new wave of electric lanterns, a colour-rotted lantern swinging in the hands of every child, a happy chase, and a climax. There are a few vendors on the street who say that the dumplings in the north, the soup in the south, and, of course, one of us in Taizhou call it mountain paste, while those in the sea say that the paste is salty on 14th of the month, sweet on 15th of the month, salt on the sea is powdered with rice, and the yellow rockers, whether it's sweet or sweet, are mainly mashed with red potato powder, are contented with whatever you like, what you like to add, and the taste of hundreds of families will change. After this one-night break, we'll have a full spring holiday and come to Taizhou. Remember last year when the bug made a soup round, this year it should be a real Taizhou one-night meal, with no shrimp or platinum, and the worm's mother's thyroid is bad, so it doesn't have seafood or shellfish in it. For the rest of the material, please welcome and wish you all the best of luck. Once again, the material in the table need not be as precise as a sweet bake, but as much as you like。
VicentaLakin
It's New Year's. A few years ago, members of the family in the yard gathered together to meet with a few strong family members and friends. The rice is immersed for one day, fertilized in the meal, the pebbles are placed in the courtyard, the fertilized rice is poured into the pebbles by two people, one by one, and one by one; a station, one by one, the man who is strewn with his hands from time to time rubs his head with water to protect him, while the rice rice group is turned over, is very comfortable. This has turned into a very tough, flexible sack of platinum rice. It is then placed on a large plank with corn flour, made of thick pieces with a cane, sliced into small pieces with a knife, hand-brushed platinum thinners that can be immersed in winter water for a few days, often for longer periods. Before you burn, put the platinum in the pan and make it soft, then wrap it in the platinum, make it into a round-shaped pie, then flip it over and stick it together, then put it in the pot and make it yellow, and it's fragrance, and it's soft inside, and it's fragrance, delicious and very hungry。
