Zhejiang cuisine
PenelopeHand
Every year between the winter solstice and the beginning of spring, the most colorful thing in Jiangnan winter should be the various sauces hanging on the windowsill and under the eaves of every household. <br /><br />Hangzhou people's lives cannot be separated from these sauces. Duck, pig's trotters, ribs, crucian carp, oxtail... all unexpected ingredients can be eaten with sauces. <br /><br />Every year when winter begins, I stand in a residential area and look around. Hehe, my eyes are filled with red-colored sauce ducks and sauce meat. The air seems to have a strong aroma of sauce. <br /><br />Hangzhou people make soy sauce, and every family has its own flavor. During the Spring Festival, it is not only delicious food that is placed on their own tables, but also used to be distributed to relatives and friends. Every winter, my mother-in-law would personally dry a balcony full of pickled duck and pork and send it to us in the far north. If I don't take this bite, I always feel like something is missing, as if even the flavor of the New Year has become much lighter. <br /><br />Nowadays, far away in a foreign country, the flavor of Jiangnan also forms an indispensable part of the continuous nostalgia. I dried the sauce meat myself and steamed it until it tasted delicious in my mouth. It was really quite fragrant, full of sunshine, which warmed the memory of my family.
LessiePrice
Balsam pear is very rich in nutrients, and contains high protein, fat, carbohydrates, etc. among melon vegetables, especially vitamin C, which ranks first among melons. Balsam pear also contains crude fiber, carotene, charantiin, various minerals, amino acids, etc. Balsam pear has the effects of clearing summer heat, removing trouble, detoxifying, improving eyesight, replenishing qi and strengthening yang. The bitter pear polypeptides contained in it have the function of rapidly reducing blood sugar and can prevent and improve complications of diabetes. It is praised as "plant insulin". <br />Shrimp food is available in all cuisines, and I believe most people like it (except for those allergic to seafood, there is no way to do it). This dish was learned from Xiaoqiang in the kitchen. It is refreshing and delicious. It can also deal with picky children at home. The name of the dish also has a good meaning and is also of high quality as a banquet dish.
