There is a kind of fruit that only eats the seeds inside. It looks like an apple and is difficult to cut with a knife.

1. Apples

There are many varieties of fruits, including the top-grade watermelon among melons, lychees, the queen of fruits, and grapes, the pearl of water...but my favorite is apples.

Apples are round and as big as oranges. Slippery all over. The underripe apples are green, and slowly the red takes over the green "territory". Finally, the apples are overripe and turn deep red. When you take a bite of an underripe apple, it is bitter, astringent and unpalatable. When it's ripe, a refreshing fragrance will hit your nostrils, and you can't wait to eat it all. It's so sweet that it makes people want to eat it more and more, and they love it more and more. Cut the apple open, the flesh is white, the seeds inside are black, and there is fresh juice. The whole apple tastes sweet, crispy and delicious, and the flesh is delicious. It is refreshing from the tip of the tongue to the heart. Its taste, color, and shape are all very special Cute, round, like a little lantern.

Apples not only taste good, they also have many functions.

Eating apples regularly can lower blood lipids, lower blood pressure, prevent cancer, have anti-cancer effects, strengthen bones, maintain acid-base balance, and lose weight. There is a proverb in the West: "An apple a day keeps the doctor away." Among many fruits, apples can be said to be the most common and peaceful one. But its nutritional value is not enough for me. "Among many fruits, apples can be said to be the most common and peaceful one. But its nutritional value cannot be underestimated. Traditional Chinese medicine believes that it can nourish the lungs, strengthen the spleen and appetizer. Nutritional analysis points out that apples contain A variety of fructose, and contains a variety of organic acids, pectin and trace elements, fiber, vitamins, minerals, polyphenols and flavonoid nutrients. "An apple a day" is a well-known health slogan, and apples are called by scientists. “All-around healthy fruit.

There are many ways to eat apples, which can be processed into apple-like apple juice, apple salad, etc... Apples contain many vitamins, so eating more of them is beneficial! 2. Roast Whole Lamb

1. Lanzhou Roast Whole Lamb uses the same year lamb weighing about 15 kilograms, wash it with 60c warm boiling water, scrape the wool, then put it into 80c water to scald and wash, and rub the outer skin with white Soy sauce, smear Sichuan peppercorns and pepper water into the abdominal cavity, then use an iron fork to open the abdominal cavity, grill in the oven, and apply cooked lard while roasting. After about an hour, the mutton will turn golden brown. Some also use the ancient method of roasting and stewing whole lamb. That is, take out the lamb's internal organs, fill the belly with red dates, wrap it with straw curtains, and bake it in wet clay. When the clay dries, remove it, wash it, and then paste it with a thick paste of rice flour, fry it, slice it with ingredients, and stew it in a pot for three days and three nights. , you can mix it with soy sauce vinegar, pepper, sesame oil, etc. It is golden in color, crispy and delicious. 2. Xinjiang Roasted Whole Lamb Roasted whole lamb is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only its exquisite selection of ingredients, but also its unique preparation method. Xinjiang mutton is fresh and tender without any smell, and enjoys a high reputation in the international and domestic meat markets. The highly skilled chef selects the best two-year-old Altay sheep, slaughters and skins them, removes the head, hooves, and internal organs, and uses a wooden stick with a large iron nail on one end to dress the sheep from head to tail, with the sheep's neck stuck on the iron nail. . Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour, etc. to make a paste. Spread the whole lamb with the prepared paste and put it head down into the hot naan pit. Cover the hole tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The sticks near the meat will turn white and the whole sheep will turn golden brown. Take it out and serve. After the whole lamb is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot. Coriander or celery is placed on the sheep's mouth. The dining cart is equipped with knives, and the service staff rotates the cart around the table to invite guests to eat meat with the knife. The roasted whole lamb has a bright yellow color, crispy skin and tender meat, and is extremely delicious. It is a good dish for the Uyghur people to entertain distinguished guests. In bazaars in towns such as Hotan and Qiemo in southern Xinjiang, there are stalls selling freshly roasted whole lamb, which is specially chopped into pieces for retail sale. 3. Introduction Roast whole lamb uses Jie sheep or fat lambs under one year old as the main raw material.

After the sheep is slaughtered, remove the hooves and internal organs, make a paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, apply it evenly on the whole body of the sheep, and then use a wooden stick nailed with iron nails to cut the meat from the head. Thread it to the end, place it in a special naan pit, cover the pit tightly, and keep rolling and observing, it will be ready in about an hour. Roasted whole lamb is a famous delicacy in Xinjiang, comparable to Beijing roast duck and Guangzhou crispy suckling pig. Its authentic origin is in the south of Tianshan Mountains, and its unique fragrance can be smelled in large and small "bazaars" (bazaars) in Kashgar, Hotan and other places. 3. Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine. Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties. In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition". There are 815 types of dim sum and hundreds of snacks that are related to the dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat and the color, aroma, taste, and shape of the dishes produced. The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring. The more common Guangzhou dishes include white-cut chicken, boiled shrimp, suckling pig in an open oven, roasted duck in a hanging oven, snake soup, shrimps soaked in oil, braised large skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc...

The eating habits of the Chaoshan area are close to those of southern Fujian. At the same time, they are also influenced by the Guangzhou area. They gradually combine the strengths of the two families and create a unique flavor. In recent years, new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad. Chaozhou cuisine pays attention to knife skills and shapes, and is good at cooking techniques such as braising, stewing, roasting, frying, steaming, stir-frying, and soaking. It is most famous for cooking seafood, soups and beets. The taste is still fresh, rich but not greasy. I like to use condiments such as fish sauce, satay sauce, plum cake sauce, and red vinegar. Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine. The Hakkas were originally from the Central Plains. After moving south, their customs and food still retained a certain style of the Central Plains. The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding and the aroma is strong. The sauce is heavy and the taste is salty. It is famous for its casserole dishes. Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong’s snacks and snacks are also exquisitely made, and the dietary customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the scope of “eating”. , became the food culture of Guangdong.

Guangzhou Food

Guangzhou people are famous all over the world for their love of food and their ability to eat. To put it more exaggeratedly, Guangzhou people eat everything except four-legged tables. So, Sparrows, partridges, pangolins, bats, fur seals, rats, cats, dogs, snakes, monkeys, turtles... More than a thousand ingredients can be turned into delicacies on the table, and even grass insects that are mistaken for "locusts" by the ignorant. It is also included in cooking, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy, which makes people at home and abroad look at it with admiration and amazement.

Guangzhou is located in the subtropics. There are many varieties of tropical and subtropical fruits. Fresh fruits are available all year round, so it has a high reputation as the "Hometown of Fruits". There are more than 500 varieties of fruits in Guangzhou, among which lychees, bananas, papayas, and pineapples are the most widely distributed, have the largest yields, and have the best quality. They are known as the four famous fruits in Lingnan.

Food in Guangzhou has a long history and is famous both at home and abroad. Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited use of ingredients, emphasis on quality and taste, fresh taste, variety of dishes and flavors, and endless variety. It is composed of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine, with Guangzhou cuisine as the main body. It has the characteristics of a wide range of ingredients, fine preparation, light taste, rich seasonal changes, and scientific nutrition. The scale of Guangzhou's catering industry is second to none in the country.

Cantonese dim sum is characterized by a wide selection of ingredients, fine preparation, various styles, both salty and sweet, and fresh taste. All kinds of dim sum pay attention to the harmonious color and different shapes, which complement each other and make you never get tired of eating them.

Dim sum snacks with local characteristics include: shrimp dumplings, dry steamed siomai, pink fruit, Pantang water chestnut cake, honeycomb taro wedges, chicken cakes, glutinous rice chicken, hometown saltwater corner, etc. There are countless famous snacks, famous snacks and famous flavor foods. For example, Guangzhou Restaurant’s Manchu-Han Banquet, Beiyuan Restaurant’s seasonal fruit snacks, Panxi Restaurant’s dim sum banquet, Nanguo Restaurant’s Chaozhou cuisine, Dashanyuan Restaurant’s braised large skirt wings, Datong Restaurant’s golden-skinned suckling pig, etc. .

Most restaurants in Guangzhou operate "three teas, two meals and one late night snack", which integrate food and entertainment, have long business hours, and have an eclectic mix of flavors in the food market, satisfying the needs of all types of tourists. .

Guangdong flavor

Guangdong snacks belong to the Lingnan flavor, mostly from the folk, and most of them have been passed down and become traditional famous foods. There is a difference between current Cantonese snacks and dim sum. Snacks specifically refer to small rice and noodle foods sold by street shops and are relatively simple to make. Dim sum refers to various varieties of teahouses, morning teas, and Sunday pastries. Their characteristics are: flowers. There are many styles and exquisite shapes.

The most mature methods of Guangdong snacks are steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, that is, fried snacks, which use rice, noodles and grains as raw materials and have different flavors. ; Cakes, mainly made of rice and noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented; flour and flour foods, made of rice and noodles as raw materials, are mostly cooked made. Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor and characteristics of the porridge; desserts refer to various sweet snack varieties, excluding noodles and cakes, with ingredients other than eggs, In addition to milk, most of them are roots, stems, stalks, flowers, fruits, kernels, etc. of plants; omnivores include anyone who does not fall into the above categories. They are named because they use a variety of ingredients. They are famous for their low prices and diverse flavors. .

Puff pastry lotus paste buns

It is made by folding semi-fermented dough and pastry dough (pastry dough) into a wrapper, stuffing lotus paste into a round shape, and steaming it. Its skin is white, with clear layers, soft and slightly refreshing, sweet and delicious. Fenguo is made by wrapping stuffings such as shrimps and pork in starchy flour and steaming them into a rectangular shape. The skin is thin, white, soft, and translucent, and the filling inside the corner is visible. The filling is delicious and fragrant. This product has a long history. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Qu Dajun's "Guangdong Xinyu" records the dietary customs of Guangzhou: "Soak white rice for half a month, put it into white japonica rice, grind it into powder, and moisten it with lard. It is bright and thin. It is filled with tea dew, bamboo fat (bamboo shoots), meat cubes, and amanita, and is called Fenjiao. "In the 1920s and 1930s, restaurants and teahouses competed to create famous dishes to attract customers. Tea Fragrance Room. The pink fruit created by a female pastry chef of Ejie is the best, and people call it Ejie pink fruit. In the 1940s, the tea room went out of business, and Ejie's descendants moved to Datong Restaurant, and Ejie's pink fruit became the famous snack of Datong Restaurant. After the 1950s, major teahouses and restaurants also provided it as refreshments. Pink fruit has become one of the beauties of Yangcheng.

Water chestnut cake

Steamed with water chestnut powder mixed with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste. This product is the most famous from Panxi Restaurant in Guangzhou. Because Pankhou where it is located is a place rich in horseshoes. The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks. The water chestnut cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.

Lunjiao cake

It is made from fermented and steamed rice slurry. The cake body is crystal-clear and snow-white, with an oily and smooth surface; the small holes in the inner layer are connected horizontally and vertically, evenly and orderly; the texture is soft and smooth, and the taste is sweet and fragrant. This product is named after it was first created in Lunjiao Town, Shunde County, and has a history of hundreds of years. "Shunde County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Lunjiao cakes were made by literati and officials in the Ming Dynasty who never traveled a hundred miles away. In fact, there was only one famous person at that time. Beside the Huafengwei Bridge, there were stones at the bottom of the river. When a clear spring comes out, it is suitable for one's house to set it on a stone and wash the sugar with it to clarify and remove the turbidity. It is not for other people's use.

"However, later generations used the method of adding egg white to remove the turbidity when boiling sugar, which has been passed down and spread to various parts of Southeast Asia with the footprints of overseas Chinese.

Honeycomb Taro Angle

Use taro paste as the skin, stir-fry lean pork, shrimp, mushrooms, etc. as the filling, wrap it into a square shape, and fry it in an oil pan. The skin is golden in color, with small holes on the surface, like a honeycomb, and the skin is crispy. , the inner layer is soft and smooth, the filling is slightly juicy, and it is delicious and fragrant. This product is a must-have snack in the tea market. It is made best with the fragrant taro produced in Lipu, Guangxi, so it is also called Lipu. Taro wedges.

Punched meatballs

Punched meatballs are a Hakka soup with rich nutrition and unique flavor. It uses fresh beef or lean pork as raw materials, and is served with potato starch, pepper, and other ingredients. Use a thick iron mat to chop the fresh meat into meat paste, add seasonings, squeeze it into balls, and cook it slowly with pork bone soup. The meatballs are tender, crispy, and have a unique flavor.

Dip with duck

Dip with duck is a summer delicacy for Hakka people. May and July are the seasons when duck is on the market. You can taste this delicious dish at any time in urban and rural areas of Hakka. Dish.

Tender duck is used as raw material, and raw meat, garlic, vinegar, sugar and glutinous rice are used as ingredients. Slaughter the duck, remove the internal organs, wash and scald it with fresh lard. Apply it once, cut it into rectangular pieces, and then dip it in garlic oil or garlic vinegar.

Honey barbecued pork is a traditional dish. , cut the skinless semi-fatty lean pork into vegetables, put it in a clay pot, add seasonings and marinate for 45 minutes, skewer it with barbecued pork rings, put it in the oven and bake for 30 minutes until cooked, pour syrup evenly, and bake for 2 minutes It is ready. The meat is salty on the inside and sweet on the outside, with a slight honey flavor, the lean meat is charred and the fat meat is sweet.

Roast goose

Roast goose is a traditional barbecue in Guangzhou. Meat. Roasted goose is derived from roasted duck. The goose is preferably medium or small Qingyuan black-brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown, coated with five spices, sewn on the belly, scalded in boiling water and cold water. The skin is smoothed with sugar water, air-dried and then marinated. Finally, it is roasted in an oven or over an open fire. It is cut into pieces and served on a plate. The roasted goose is golden-red in color and delicious. There are many roasted goose shops in Guangzhou. The famous ones are the roast goose at Yuji Roast Goose Restaurant in Changdi and the Shenjing Roast Goose on Changzhou Island in Huangpu District.

Western food

Western food has become very popular since it entered Shenzhen in the 1980s. People welcome it. At present, all major star hotels have Western restaurants. In addition to Western restaurants, Southeast Asian cuisine has also gradually entered Shenzhen. The first is Thai food, which is operated by Zhongtai Restaurant and is very popular. A Vietnamese restaurant has been opened in the hotel building. Shanglinyuan Hotel, Guangdong Hotel, and Sunshine Hotel have successively opened Korean and Japanese cuisine. A snack bar in OCT specializes in Indonesian cuisine.

Northeastern cuisine

Northeastern cuisine, based on Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and continuously develops to form a unique flavor. Its characteristics are: salty and sweet, crispy and delicious. It is thick, bright and thick, and pays attention to its shape. The cooking methods are better than grilling, frying, roasting, roasting, steaming, stewing and boiling. Dishes such as "White Meat Blood Sausage", "Assorted Hot Pot", "Mandarin Duck and Prawns" are in a league of their own.

Shenzhen now has many Northeasterners, so Northeastern cuisine has naturally been moved to Shenzhen, especially the dumpling restaurants opened by Northeasterners, which are very popular.

Beijing cuisine

The characteristics of Beijing cuisine are formed by the fusion of palace flavor, halal flavor and Shandong flavor. The cooking skills are good at roasting, popping, frying and roasting. The texture of the dishes is more important than tender and crispy, the taste is more important than the fresh aroma, and the appearance is important. Famous dishes include: Beijing roast duck, Beijing water cake, hotpot mutton, etc.

Baiyun Pork Knuckle

Baiyun Pork Knuckle is one of the famous historical dishes in Guangzhou. The preparation method is to wash the pig hands (front legs), cut them into pieces, cook them, rinse them in flowing spring water for a day, pick them up, boil them with white vinegar, sugar and salt, let them cool and then soak them for a few hours. Ready to eat. Because the spring water for soaking pig's knuckles is taken from Baiyun Mountain, it is named "Baiyun Pig's Knuckles".

This dish of Baiyun Pork Knuckle is sour and sweet, fat but not greasy, and the skin is crispy, so you won’t get tired of eating it.

When making this dish, emphasis is placed on color, aroma, taste, and shape, and if "five willow ingredients" or red pepper shreds are added for decoration, the color will be brighter and the taste will be better.

Braised large skirt fin

Braised large skirt fin is a high-end delicacy in high-end banquets. Firstly, the dishes are delicious, and secondly, they use high-quality skirt wings, which are simmered in a large amount of soup from various meats.

In the 1930s, this dish was made by Wu Luan, known as the "King of Wings" at Dashanyuan Restaurant. With his unique cooking method, he cooked tough, crispy and clear soup. The wings are fresh, rich but not greasy, and are of the highest quality, and are highly praised by diners.

Guiling jelly

Guiling jelly is a mysterious brown color and is gelatinous. It takes the shape of the container, a small bowl and a small bowl. It looks crystal clear after adding honey. , take a spoon and cut it into small pieces horizontally and vertically, squeeze them together, and the lotus roots are broken and connected. The entrance is sweet and the aftertaste is bitter. It is said that the bitterer the better, it can clear away heat and reduce internal heat, so it is better to eat more.

Cantonese rice dumplings

Cantonese rice dumplings are large in size and unique in appearance. In addition to fresh meat rice dumplings and bean paste rice dumplings, there are also diced chicken, duck meat, barbecued pork, egg yolks, mushrooms, and mung beans. Assorted rice dumplings mixed with puree and other fillings.

Guangdong delicacies: Guangdong snacks and dim sum have the same origin and have a long history. Qu Dajun’s "Guangdong New Language" records a variety of folk delicacies, such as pink fruit, rice dumplings, rice dumplings, crisps, etc., which are still popular today. . Although there are not as many varieties of snacks as dim sum, the ingredients are more complicated than dim sum. They can be divided into six categories. In addition to porridge, there are: oil ware, which is fried rice and flour food, salty ones such as fried dough sticks; Xiaokou dates, crispy twists; salty and sweet ones such as salty pancakes. This kind of snack is not very seasonal and is available all year round, but it is most popular in winter. When eaten, it is usually paired with porridge to make it thin and thick.

Noodles

Variety include fried dough sticks, noodles, wontons, dumplings, etc. Wonton has been introduced to Guangdong for a long time. Nowadays, it is most popular in Guangdong to eat wontons and noodles together. It is called wonton noodles and is available in both urban and rural areas. It is made of flour mixed with egg liquid, rolled into a thin crust, stuffed with minced pork, shrimp, etc., cooked together with whole egg noodles, and served with shrimp in soup. It is characterized by refreshing noodles, tender stuffing, and fresh soup. superior.

Cake powder

The famous cakes include Lunjiao cake, sponge cake, cotton cake, bowl cake, noodle cake, radish cake, taro cake, water chestnut cake, etc. Among them, Lunjiao cake The cake got its name because it was produced in Lunjiao Town. According to the "Shunde County Chronicle", it has been popular in the Ming Dynasty and has a history of hundreds of years. Now it has spread throughout the province and even throughout Southeast Asia. Famous rice noodles include rice rolls, Shahe rice noodles, rice noodles, etc. The appearance of rice rolls looks a bit like pig intestines, hence the name. The fillings can be changed anytime and anywhere. Those using pork are called pig intestines, those using beef are called beef intestines, and those using dried shrimps, pork liver, and fish fillets are all named according to their fillings. Shahe Noodles are the best ones produced in Shahe Town, a suburb of Guangzhou, hence the name.

Find one yourself