Huaiyang cuisine
VicentaLakin
Even though the times have changed and everyone's standard of living has improved, this February's Dragon Shaving, the practice of eating cakes has been preserved! Eating the loaf is, in fact, a flat, elliptical waffle made of rice powder, with a slight dent in it, like a human waist. Previously, farmers worked in the fields from year to year, believing that they could eat the cake in order to work in the yellow plum season without a sour waist rod, which was called a loaf. There's an ancient poetic cloud: "A slice of cake short, and the oil is burning out tenderly." It's been a tough year, and I blame you for your loss."
VicentaLakin
The lion head is a traditional specialty of the Jiangsu region, and belongs to the Young-Jong family. As a native-born young man, growing up from a small drink of water, with a lion's head, it has always been in love. It's an annual holiday, a guest, a red and white meal. It's best to go to dinner with your elders when you're a child, because there must be a lion's favorite, full of happiness. After many years of residence in Yangzhou, Xiang was gradually assimilated by local eating habits, entering the country and now prefers to clean up the stew. They also tasted some of the lion's head foods in other cities, but they rarely tasted from their homes, perhaps because of their hearts. The lion's mouth is loose, fat and not tired, nutritious, red-burned, purified, delicious. And the crab lion head is a meatball made of crab meat and pork cut to shreds, which is much more tender and fat, and tastes the smell of crab powder, which enters it, just to think it's already making people feel like they want it. The Yangzhou people also call it “cracking”, and the practice of chopping meat is numerous, ranging from stewing, watering and fried. I prefer to clean up the stew, and I'm here today to make a home-grown dish, the Krabby Plum Head。
VicentaLakin
A PINK ROUND SHOULD BE ONE OF THE MOST GEOGRAPHICALLY SPECIFIC SNACKS, OR SWEETEST. I'VE LOVED IT SINCE I WAS A LITTLE GIRL. IT'S GOOD PRACTICE. IT'S GOOD. IT IS SAID TO BE A QING DYNASTY MEAL, AND AFTER THE RETURN OF A QING DYNASTY CHEF TO HIS VILLAGE, THE METHOD OF MAKING THE PINK ROUND WAS BROUGHT BACK TO THE LAKESIDE OF MY HOME TOWN, WHERE IT SPREADS ITS SNACKS UNTIL TODAY. IF IT TASTES AND TASTES, ITS FINENESS AND FINENESS WILL SURELY MAKE YOU FEEL IT AS A PROPER MEAL! ONE TERM IS TO USE THE WORDS “THE MEAT ROUND”, “FISH ROUND”, “THE PINK ROUND” TOGETHER IN THE SAME TABLE, MEANING “THREE DOLLARS IN A ROW”. THERE'S ALSO A BEAUTIFUL MEANING TO PINK ROUND: "BELOVED BY NATURE, FOR GOOD REASONS." HOMEY TASTES ALWAYS CARRY SOMETHING THAT EVERYBODY TRACES TO THEMSELVES, SOMETIMES HITTING A POINT IN THE SOUL. WARMING AND COMFORTING THE HEART, WHICH OCCASIONALLY PANICS AND WONDERS, SO THAT IN THE LOVE AND WARMTH OF GOOD FOOD IT MAY BE SET IN PEACE. I DON'T THINK GOOD FOOD FOR MEMORY IS THE BEST COMPLIMENT. THE BEST COMPLIMENT SHOULD BE: YES, THAT'S THE SMELL
VicentaLakin
In New Year's, or in marriage, we'll make cakes in our home town. In fact, not only my home country, but in most parts of China, this practice is common, although it is used differently. For the first time, I saw parents seriously preparing for this, which seemed to be when I married my brother. CHOE, CHOI, CHOI, CHOI, CHOI, CHOI, CHOI, Under the light, they're carefully prepared, a basket and a basket there, which may be wasted in a day or two, but at that moment they were so devoted! This is also my first close contact with these traditional practices. When I was little, it seemed like a superstition, and when I grew up, I began to understand the piety behind it! 'Cause I'm going to be pious because of love, and remember that there was a chapter in the Book of Morals that said: "Frightful because of love!" Because of love, I'd rather believe that my devout heart would allow the beloved to be blessed and blessed by heaven
