Every autumn and winter, eating mutton and drinking mutton soup is a great food fashion for Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton, stir-fried mutton offal, Jingjiang navel soaked mutton soup ... attracting countless diners to open "sheep" meat. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in Luda Town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City.
This area is located in the east of Zhenjiang and is called "Dongxiang". The most famous place for making Dongxiang mutton is Li Ru, which is located in Yaoqiao Town. This small market town, formerly known as Zhu Jiawei, is said to have been named by Emperor Qianlong, and Qianlong was named because of Dongxiang mutton.
When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhenjiang Zhu Jiawei was delicious, so he sent someone to buy it. Who knows whether poor purchasing is greed or lust? When buying mutton in Zhu Jiawei, he molested the girls in the village and was finally killed by the local villagers.
After learning about this, he was furious and decided to go incognito to find out in order to make the final punishment decision. However, when he arrived in Zhu Jiawei, the emperor found that the local people, old and young, both men and women, knew books and were polite, so he named them Confucianism.
Today, the biggest mutton restaurant in Dongxiang is Li Ru Hotel in Zhenjiang. According to the owner, Mr. Wang Jia, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, nourishing stomach and tonifying deficiency.
Dongxiang mutton is very particular about the selection, cooking and processing of mutton (slow cooking of bean stalks). Dongxiang mutton is also called "green food" because the main ingredient is local goats, who grew up eating grass in fields, rivers and hills.
With the change of people's dietary taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in dish content. Dongxiang mutton has developed from the original braised mutton to today's whole sheep summer sleeping mat, and its "Dongxiang" brand has been extended. However, because the local goat, the main component of Dongxiang mutton, is difficult to make a breakthrough in breeding, in fact, if it is cultured in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.
"Strange" Pot Cover Noodles When it comes to Zhenjiang's "local products", we can't help but talk about Zhenjiang Pot Cover Noodles. As we all know, there are "three eccentrics" in Zhenjiang. The so-called "vinegar doesn't rot, meat doesn't cook, and it's cooked in a noodle pot."
Zhenjiang pot cover noodles, also called Gang noodles, are very famous in Zhenjiang, probably also in the whole country. Its method is not complicated: knead the flour into thin slices, then cut it carefully with a knife, cook it in a pot with a cover, pick it up and put it in a bowl with good seasoning.
Pot cover noodles are characterized by moderate hardness and good elasticity, which are very popular in Xian Yi. However, this uncomplicated method of cooking noodles is regarded as a pioneering work in Zhenjiang people's dietary skills.
There are many sayings about the origin of pot cover noodles. There is a story of Qianlong's trip to the south of the Yangtze River, a story of Zhang Sao's pot-covered noodle shop, and a legend of husband and wife making noodles in partnership ... There is also a saying here: two brothers and sisters live together.
My brother is ill and has poor taste. My sister gives him food every day, and my brother always says it's hard. So, my sister tried to roll out the fine noodles, put the dough on the chopping board, and with a bamboo pole, people sat on it and pressed the dough to jump, from left to right and then from right to left, pressed the dough thin, and then cut it into fine noodles.
My sister put the noodles in the pot and wanted to add some green garlic. As soon as she was in a hurry, she put the small lid on the soup pot next to her into the big pot. Unexpectedly, such noodles make my brother more delicious.
It turns out that the small pot cover is used for ventilation around, so that the noodles are not easy to rot, but also have tendons and taste better. Since then, Zhenjiang's pot cover noodles have gained great fame, and many noodle shops making pot cover noodles have appeared in the streets and alleys.
Pot cover noodles are not big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle restaurants in the city, and almost every household is full of customers all day. However, the pot cover noodles have rarely achieved great success in the catering market in other cities.
Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot cover noodles is also a major reason. "Assertively" duck blood vermicelli soup said that duck blood vermicelli soup is a kind of flavor snack in Zhenjiang, I'm afraid no one doubts it; However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang.
In recent years, the debate about whether the original duck blood vermicelli soup comes from Zhenjiang or Nanjing has been raging on the Internet and among the people. Duck blood vermicelli soup is "Nanjing's", but "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market. The saying that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far less than that of "Zhenjiang's".
Who is "original"? Let's not talk about this for the time being, but there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely hot, and its "fans" include the whole people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you are crossing the street or the alley. These duck blood vermicelli shops have some facades and some stalls, but they are all hot and fragrant.
Among these duck blood vermicelli shops, sister-in-law duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai duck blood vermicelli shop are among the best. Duck blood vermicelli soup in Zhenjiang is also available in other cities.
A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou, and it was really Zhenjiang flavor after tasting it. When I asked, some were opened by Zhenjiang people and some by local people, but in any case, "Zhenjiang duck blood fans" went out of Zhenjiang from products to brands.
Zhenjiang duck blood vermicelli soup is smooth, duck blood is tender and delicious. 3 yuan a bowl, cheap, widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. Just put vermicelli in a small bamboo basket and put it in the cooked duck blood soup, then pour vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasoning.
Danyang sealed the wine and made Guan Yu blush in Zhenjiang.
2. Composition featuring Danyang snacks Fuzhou noodles are traditional snacks of the Han nationality in Fujian Province and belong to Fujian cuisine. Fuzhou noodle line originated in the Southern Song Dynasty. The geographical indications for producing Fuzhou noodles are Lianjiang Danyang, Fuzhou Hou Yu, Minhou and other places. It is famous for "silky, soft and tough, and it won't paste in the soup", but with the inconvenience of block reconstruction and traditional technology, the output has decreased a lot (there are noodle makers now, but the really good noodles are made by hand). Select refined white flour as raw material, add salt, potato flour and crude oil, mix and stir evenly, and make it through several procedures such as kneading dough, kneading strips, loosening strips, stringing noodles, Lamian Noodles and sun exposure. There are two kinds of finished products: one is "special noodle", which is slightly thicker and less than 0.7 mm in diameter, and is usually used for frying; One is the "face tail", that is, the line surface in Fuzhou people's usual sense, with a diameter of less than 0.6 mm.
The longest silk surface on the surface frame can reach 7 meters, and the pulled Fuzhou silk surface can reach 2 meters, with a diameter of only 0.6 to 0.7 mm. When I was in Lamian Noodles, I tied a red line on my face. Because the threaded noodles are the longest noodles in the category of noodles, they are also called "long noodles" and "longevity noodles". Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life"
Noodles are popular in Fuzhou. On the first day of the Lunar New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as birthday noodles, baby-sitting noodles, egg milk wine chicken soup birthday noodles, happy noodles when the man is engaged to send his wife home, and noodles that boil two eggs when he is not at home or not.
The production of Fuzhou noodles began in the Southern Song Dynasty and has a long history of more than 800 years. Fuzhou line is circular in cross section, with fineness of 0.7 mm and length of about 7 meters. Raw materials are refined flour or proprietary flour, supplemented by salt, potato flour, crude oil, eggs, etc. Suitable for the elderly and children. Every 100 kg of flour can make noodles of about 120 kg. Varieties are: silver thread noodles, egg thread noodles, dragon beard thread noodles and thread tail noodles.
3. Write a composition introducing Jiangsu Province. After the history, specialties and scenic spots of Chongyang, walking in the streets of Zhenjiang, it is easy to smell the fragrant aroma. Familiar people know that this is the taste of Dongxiang mutton. Every autumn and winter, eating mutton and drinking mutton soup is a great food fashion for Zhenjiang people. Star restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton and stir-fried mutton offal. Jingjiang navel soaked in mutton soup ... attracted countless diners to eat mutton. Dongxiang mutton is a special flavor of Zhenjiang, which is rich in Luda Town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City. This area is located in the east of Zhenjiang, called Dongxiang. The most famous place for making Dongxiang mutton is Confucianism, a small market town formerly known as Zhu Jiawei, which is said to be owned by Emperor Qianlong. It originated from Dongxiang mutton. When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhenjiang Zhu Jiawei was delicious, so he sent someone to buy it. But the buyer is greedy and slutty. When buying mutton in Zhu Jiawei, he molested the girls in the village and was finally killed by the local villagers. Emperor Qianlong was furious when he learned of this incident, and decided to go incognito to find out and make the final punishment decision. However, after arriving in Zhu Jiawei, the emperor found the local people. Everyone knows this book, so they named it "Li Ru". Today, the biggest restaurant that deals in Dongxiang mutton is Li Ru Hotel in Zhenjiang. According to Mr. Wang Jia, the owner of this restaurant, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, and it can nourish the stomach and tonify the deficiency. Dongxiang mutton is very particular about the temperature (slow fire of bean stalks) from material selection to cooking until the mutton is processed. Dongxiang mutton is called "green food" because the main ingredient is that these goats grow up eating grass in fields, river banks and hills. With the change of people's dietary taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in cuisine content. Dongxiang mutton has developed from the original braised mutton to today's whole sheep summer sleeping mat, and its "Dongxiang" brand has been extended. However, because it is difficult for the local goat, the main component of Dongxiang mutton, to make a breakthrough in breeding, in fact, if it is farmed in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions. The "odd" pot cover noodles can't be said of Zhenjiang pot cover noodles. As we all know, there are "three monsters" in Zhenjiang. The so-called "balsamic vinegar is not rotten, the meat is not ripe, and the noodles are in the pot. It's a household name in Zhenjiang, and I'm afraid it's also famous all over the country. Its method is not complicated: knead the flour into thin slices, then cut it with a knife, cook it with a pot cover, and then pick it up and put it in a bowl with good seasoning. Pot cover noodles are characterized by moderate hardness and good elasticity, which are suitable for all ages in Xian Yi. However, it is this uncomplicated method of cooking noodles that is regarded as a pioneering work in Zhenjiang people's diet skills. On the origin of pot cover noodles. There are many kinds of folk sayings. There is a story of Qianlong's trip to the south of the Yangtze River, a story of Zhang Jie's pot cover noodle shop, and a legend of husband and wife making noodles together ... There is also a saying here: there is a brother and sister who live alone. My brother is ill and tastes bad, but my brother always says noodles are hard. So my sister tried to roll out fine noodles, put the dough on the chopping board, and used one. Press the dough thin and cut it into fine noodles. My sister put the noodles in the pot and wanted to add some green garlic. As soon as she was in a hurry, she put the small lid on the soup pot next to her into the big pot. Unexpectedly, this kind of noodles made my brother more delicious. It turns out that the small pot cover is used to ventilate everywhere, which makes the noodles not perishable, strong and delicious. Since then, Zhenjiang's pot cover noodles have become famous. There are many noodle shops making pot cover noodles in the streets and alleys. The pot cover in Zhenjiang market is not very big. There are many "authentic" and "non-authentic" noodle restaurants in the city, and almost every family is a customer. However, pot cover noodles have rarely achieved great success in the catering market in other cities. Experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot cover noodles is also a major reason. However, making duck blood vermicelli soup a "local product" of Zhenjiang may cause controversy. In recent years, the debate about whether duck blood vermicelli soup is "original" from Zhenjiang or Nanjing has been raging on the Internet and among the people. The saying that duck blood vermicelli soup "comes from Nanjing" is that "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market far away. The saying that duck blood vermicelli soup comes from Zhenjiang is that anyone who has eaten duck blood vermicelli soup from two places will think that the taste of Jinling duck blood vermicelli soup is far less than that of Zhenjiang. No matter who is "original", there is no doubt that the market of Zhenjiang duck blood vermicelli soup is absolutely hot, and its "fans" include men, women and children. You can meet the duck blood vermicelli shop. Some of these duck blood vermicelli shops are facades, and some are just stalls, but they are all hot and delicious. Among these duck blood vermicelli shops, Sister-in-law's duck blood vermicelli shop, Mother-daughter duck blood vermicelli shop and Ma Laotai's duck blood vermicelli soup are among the best. Duck blood vermicelli soup in Zhenjiang has also spread to other cities. A friend of the author once lived in Taizhou. I tasted it and it was really Zhenjiang. When asked, some were opened by Zhenjiang people and some by local people, but in any case, "Zhenjiang duck blood vermicelli" went out of Zhenjiang from product to brand. Zhenjiang duck blood vermicelli soup is lubricated, duck blood is tender and delicious. 3 yuan a bowl, cheap, popular among the people. Duck blood vermicelli soup is also very simple and convenient to make. Just put the vermicelli in a small place. After blanching in the cooked duck blood soup, pour the vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasoning. Danyang Fengjiu is a local product of Guan Yu's noodles in Zhenjiang. Danyang Fengjiu is famous for its "light taste and dew, and its color is like spring in the hole". The brewing process of sealed wine is extremely exquisite.
4. Composition describing Danjiang specialties Perhaps, my hometown danjiangkou city is not as magnificent as the Great Wall; Perhaps, my hometown danjiangkou city is not as vast as the grassland; Perhaps, my hometown danjiangkou city is not as beautiful as Guilin. However, danjiangkou city is always the most beautiful in my heart. Next, please listen to me to introduce you one by one!
Beautiful Wudang Mountain You may have seen Mount Tai with majestic peaks, or you may have seen Xiangshan with red leaves burning like fire. However, have you ever seen a mountain like Danjiang roll like this? There are many mountains in Danjiang, but the most famous is Wudang Mountain, which has a history of hundreds of years. Wudang Mountain, a famous Taoist holy land, also known as Taoist fairy mountain, was once listed as a world cultural heritage by UNESCO. Wudang Mountain, with mountainous peaks and steep cliffs, is surrounded by clouds all year round and unpredictable. It has 72 peaks and 36 rocks. 24 streams, 3 pools, 9 springs, 10 pool, 9 wells, 10 stone, 9 stations. The elevation of Tianzhu Peak, the main peak, is1612m. On the peak wall of Tianzhu Peak, you can see the four red characters of "A Pillar of Sky" from a distance. On the top of the golden dome of Tianzhu Peak, there is a golden hall dedicated to Zhang Sanfeng, the granddaddy of Zhenwu Emperor. Legend has it that Zhang Sanfeng practiced in Jinding and later became an immortal. In memory of him, people built this golden palace on the golden dome. Now Tai Ji Chuan is invented by him. Every day, many tourists from home and abroad come to Wudang Mountain to worship their ancestors. The scenery of Wudang Mountain is very charming; In spring, the mountains are green and the trees sprout. In Wudang Mountain in summer, thunder rumbles and the fire training hall is strange and spectacular. The new version of Journey to the West, "Eternal Dragon Slayer" and other TV dramas were all shot in Wudang Mountain.
There are many rivers in the hometown of Sweet Hanjiang River, each of which is so clear, and the most famous one is Sweet Hanjiang River. When I came to the river in the morning, I saw the river as clear as glass. The breeze blows on the river and on yourself, which makes people feel very comfortable, as if they are integrated with the scenery. At noon, the river was covered with gold. Go to the river and have a look, ah! What a beautiful scenery! There are many beautiful patterns patched together on the island in the middle of the river. Small fish in the river are playing in the water. You are chasing each other, and you are very happy. Sand dredgers have started to work, fishermen are fishing with cormorants, and many women are washing clothes by the river. In the evening, the dredging boat was completed and the fishing boats were collecting nets. As night falls, people play badminton and jump rope under the new bridge. The colored lights on the bridge are reflected on the river like rainbows. I heard from the old people that the waves of the Han River roll every summer. Many people and livestock lost their lives. But since the Danjiang Dam was completed, the Han River has been like a tame sheep, and now people on both sides of the Han River live and work in peace and contentment.
Danjiang, which is rich in specialties, is a place rich in specialties, such as Qiaozuibai and citrus Wudang tea. Qiaozuibai is the most famous specialty of Danjiang, which is produced in Hanjiang River. Its meat tastes delicious. When you enter the restaurant, you will find that almost every table will order a fish dish. Citrus is another specialty of Danjiang. Spring. The orange tree is covered with green leaves and looks like a mountain from a distance. In summer, there are small green fruits on the trees, which are just small oranges. In autumn, the oranges on the trees are ripe. Peel off the golden orange peel, and the full small oranges will burst out. Bite down the pulp juice in one bite and swallow it in one bite. It tastes really good. The oranges here are exported to Russia and other countries. Needless to say, other specialties, such as mushrooms and fungus, have brought many economic benefits to farmers' uncles.
Danjiangkou, which is changing with each passing day, used to be so ordinary, without high-rise buildings and spectacular scenes of traffic. Time flies, the sun and the moon fly, and Danjiangkou is so beautiful today. Look at the elevator room that has risen from the ground. The industrial park is well planned and under construction. Shuidu theme park is beautiful, and the Hanjiang International Music Fountain is like a dream ... The industrious Danjiangkou people are sweating and contributing wisdom to the construction of their hometown!
This is my hometown, danjiangkou city. She not only has beautiful scenery and many specialties, but also has many hardworking and simple people. As a member of danjiangkou city, I will study hard and make my own contribution to making danjiangkou city more beautiful in the future.
As a tour guide, I introduce the scenery and delicious food of Danyang to tourists. Every stone has a strange change. Walk to the main entrance, 12 the zodiac will nod to you slightly, as if welcoming you. Go on, enter the hall, look to the left and see many ancient musical instruments on display. It looks like a big stone, but when you tap it with your hand, it can make a crisp and pleasant sound. What's even more amazing is that if you tap in different directions with different strength, it can make different sounds. Isn't it amazing?
The most interesting thing is the Thousand Pagodas. On the bridge, stands a pagoda. He is a thousand pagodas. The Thousand-Buddha Pagoda is about 5 meters high and there are many Buddha statues standing on it. Looking closely, they look different: some bow their heads slightly, as if thinking; Some hands spread out as if reading the bible; Some hands clasped, as if silently praying for the Buddha at the bottom, the biggest and most exquisite. They look serene and thoughtful, as if planning for the future.
Look at these beautiful statues. I admire the wisdom of the ancient working people.
6. Write a composition of Sheyang specialties of not less than 500 words. My hometown is in Mingguang, with rich products and charming scenery. This is a beautiful and rich place. There are various specialties here. For example, green mung beans, delicious peanuts, glittering and translucent beautiful whitebait, delicious hairy crabs.
Today I'm going to introduce my favorite small whitebait, Nvshan Lake, which is delicious and soft as a bone. The whitebait in Nvshan Lake is like a naughty and lovely elf, like a glittering and translucent sword. Whitebait is small and exquisite. Although small, it is rich in nutrition. It is rich in protein, calcium and phosphorus. Before taking a bite, the light shape makes people drool. I like stewed eggs with whitebait best. Every time I serve steamed eggs with whitebait, I want to eat a big bowl beautifully.
I love the lovely little whitebait in my hometown. The small whitebait in Nvshan Lake is not only liked by Mingguang people, but also praised by guests from afar. If you come to my hometown, the beautiful fairy whitebait will definitely make you linger.
7. Write a 400-word composition about my specialty. In Nanjing in October, the air is so fresh and the sky is so clear; Nanjing in October makes me feel at home; /kloc-Nanjing in October is full of faint water chestnut fragrance.
Water chestnut is a specialty of Nanjing. Its taste and unique shape attracted me: water chestnut is generally planted in temperate wetlands, such as ponds and swamps. It looks like a lotus with dark green leaves. There is a big hollow trunk at the lower part of the leaf, which supports the whole body. The fruit grows on the upper part of the leaf, showing the shape of an "ingot". The purple-black water chestnut is not only loved by hometown people, but also praised by many foreign tourists. How to eat water chestnut is also very simple: you can eat it directly after a little steaming.
The water chestnut entrance feels strange-the aftertaste is sweet, just like almonds. The outer layer is not his center, but its center is wrapped by the outer layer. When I first entered the restaurant, I felt nothing. You will feel sweet after a while.
Soft nuts moisten your mouth. Water chestnut has the function of moistening the spleen, and people with poor spleen and stomach can eat more.
Nanjing, known as the "water town in the south of the Yangtze River", really lives up to its reputation-along the way, there are many pools, large and small, in which water chestnuts are planted intermittently. Some of them grow together in groups, and some are just a solitary plant, swaying in the wind.
Some are like graceful girls, some are heroic, and some are like ambitious young people. They are arranged in an orderly way, adding a color to the pool.
Every time I eat the water chestnut in my hometown, I feel attached, and I can't help but feel sad at the thought of leaving soon. My hometown, I love you.