Skin Wraps Water——the elegant entertainment with a hundred years' history
Skin Wraps Water is a simple phra which vividly embodies the early tea culture that has existed for more than one hundred years in Yangzhou . No trace of aristocracy can be detected in this phra, and the soul of the town culture in Yangzhou is fully conveyed in the phra!
The ancient water garden on the moat is fairly lively thanks to local citizens and tourists. A cup of tea, various snacks and dishes all together make the time like the deferred magic lantern. When you watch the painted pleasure boat pass the window leisurely, when you e the end of the sallow dipping into the water and swaying with the waves, you'll feel there is no need to hurry. As the tea goes from strong to weak and you taste delicate snacks and dishes, the time has gone by unnoticed.
Probably you will not resist the temptation to plaint that veral hundred years ago, the forefathers here have enjoyed the leisure thoroughly.
A “Taste” of Yangzhou food (I bought a jade bottle of fine wine before nding you off home far away. –By Du Mu of the Tang Dynasty)
Huaiyang Cuisine dates back to the Spring and Autumn Period, develops in the Sui and Tang Dynasties and flourishes in the Ming and Qing Dynasties. It is very particular and demanding to ingredients, chopping skills. It requires careful heating control and stewing is especially preferred. Usually the taste of main ingredients is highlighted. With appropriate asoning, it is loved by people from both the northern and the southern parts of China .
汽车仪表盘指示灯In July 2001, Yangzhou was awarded “home to Chine Huaiyang Cuisine” by China Cuisine Association, the first city receiving such honor.
形容冬天的句子Famous dishes and breakfast in Yangzhou
In Yangzhou , breakfast has been an esntial part of residents' life. A piece of sliced bean curd, veral pieces of delicate cakes together with two or three cups of tea will make a morning pleasant.
There are plenty of choices in Yangzhou breakfast. The reprentative ones include: sliced bean curd that is blended with sliced ginger and dried shrimp. The dish will be perfect when soy and asame oil are added into it. Jade bun is made of green vegetable, lard and ham. The color is green just like a jade. Besides, three-diced bun, steamed dumpling, multi-layer fried cake, crystal meat are all reprentative. The morning tea in Yangzhou named Kuilongzhu (Kui Dragon Ball) which blends Kuizhen from Anhui , Longjing from West Lake and Zhulan from Jiangsu and combines color, flavor and smell together is also characteristic. The tea smells fragrant when rved with water from Yangzi River . It is a perfect kind of drink in the hot summer.
[Crab Flavored Meatball]: according to the legend, Emperor Yang of Sui Dynasty issued order for famous cooks to make this dish during his trip to Yangzhou , and the dish was called “Meat on Sunflower” which was made of meat, crab power and crab meat. The fat in the meat will be driven out while the flavor of crab powder gets into the meat as the mild fire heated the dish, a process making the flavor of the dish especially delicious.
[Boiled Shredded Dry Bean Curd]: it is also called dried soybean curd threads with chicken soup. First, the bean curd is sliced as thin as hair, and then it is accompanied with sliced chicken and bamboo shoots. All the ingredients will be boiled with chicken soup so than different flavors will be blended together. When the dish is put into a plate, cooked shrimp, peas and sliced ham will be added. This is a reprentative dish that demands perfect way of slicing bean curd.
[Drunken Duck in Watermelon Cup]: first, the watermelon is carved into the shape of a cup. The duck of which the bones has been taken away is filled with various food. Add wine when the duck is heated to the level that it has been almost ripe. Then, the cooked duck will be put into the watermelon cup. This dish looks beautiful, and the duck tastes soft with a unique flavor. And the watermelon cup reflects the perfect technique of using a knife.
[The Head of Silver Carp]: the head of a sliver carp is cut into two parts, and put into the boiler. It will be heated for a while, then the head of the silver carp will be dipped into cold water. After being taken away the bone in the head, the fish will be put on a bamboo plate, and heated with lard, spring onion, ginger, and wine. This dish tastes fresh. It is a reprentative dish along the Changjiang River . 纸盒手工制作大全
凉拌苦菊的做法
