A 700-word essay introducing Huaian specialties

I am from Huanren, so I am very familiar with Huanren’s specialties. Today I will introduce to you Huanren’s specialties. Huanren’s specialties are very good. Huanren’s rice is famous throughout the country. Huanren’s ginseng products, deer products, wild vegetable products, fish from Huanlong Lake, Huanren’s stupid eggs, Qiubai peaches, and Huanren The locally produced Xiaobian cucumber and Huanren’s ice wine are very popular across the country.

Let me first talk about our Huanren rice. Among Huanren’s rice, “Yahe Rice” and “Sihe and Liuhe” are the most famous. If you have the opportunity to travel to Huanren, you can buy it at these places. Because Huanren rice tastes good and has low yield, the supply is very limited. Outside of Liaoning Province, it is difficult to buy pure Huanren rice. Therefore, Huanren’s rice is unique Huanren rice.

Let me talk about Wunvshan Ice Wine. Wunvshan Ice Wine is recognized as the top wine in the world. It is brewed from pure Vidal grapes that are picked in the severe cold of ice and snow, and then pressed and fermented through ice breaking. Due to the action of the enzyme bacteria of the frost and snow box, the juice is more than ten times concentrated than ordinary juice. Therefore, ice wine has an elegant and rich aroma, a mellow and refreshing taste, and is refreshing to drink. I also know the benefits of wine.

1. Increase Appetite

The bright color and clear and transparent body of the wine are pleasing to the eye; when poured into the cup, the fruity aroma will be fragrant; when tasting, the tannins in the wine are slightly astringent, which promotes appetite. All these put the human body in a comfortable and euphoric state, which is beneficial to physical and mental health.

2. Weight loss

Wine has the effect of weight loss. Each liter of dry wine contains 525 calories, which is only equivalent to 1/15 of the average daily caloric requirement of the human body. After drinking, wine can be directly absorbed and digested by the body, and is completely consumed within 4 hours without increasing weight. Therefore, people who regularly drink dry wine can not only replenish the water and various nutrients needed by the human body, but also help lose weight.

3. Diuretic effect

Some white wines contain high levels of potassium tartrate, potassium sulfate, and potassium oxide, which have a diuretic effect and can prevent edema and maintain acid-base balance in the body.

4. Bactericidal effect

People have recognized the bactericidal effect of wine a long time ago. For example: colds are a common and frequently-occurring disease, and the antibacterial substances in wine have an inhibitory effect on influenza viruses. The traditional method is to drink a glass of mulled wine or heat a glass of red grape-wine, then break in an egg and stir it. Stop heating and drink after cooling slightly. Research shows that the bactericidal effect of wine is because it contains bacteriostatic and bactericidal substances.

5. Nourishing effect

Wine contains sugar, amino acids, vitamins, and minerals. These are essential nutrients for the human body. It can be absorbed directly by the body without predigestion. Especially for the weak, regular drinking of appropriate amount of wine is beneficial to recovery and health. The phenolics and Oligoe Elements in wine have the function of oxidizing agents and can prevent the metabolism of the human body? The damage caused by generated reactive oxygen species (Ros) to the human body (such as damage to DNA and RNA in cells) is one of the factors leading to some degenerative diseases, such as cataracts, cardiovascular disease, arteriosclerosis, and aging. . Therefore, regular drinking of appropriate amounts of wine has the effect of preventing aging and extending life.

6. Wine and the prevention and treatment of cardiovascular disease

The proanthocyanidins in wine can stabilize the collagen fibers that make up various membranes and inhibit the decarboxylation of histidine? ,avoid? Produce excessive histamine, reduce the permeability of blood vessel walls and prevent arteriosclerosis. In addition, there is a risk of death from proanthocyanidin infarction. According to statistics from the American Medical Research Association, the French and Italians who like to drink low-alcohol wine have the lowest mortality from heart disease, while Americans and Finns who drink more hard liquor and less wine have the highest mortality from heart disease.

There are many three kinds of wild vegetables in Huanren, including: thorn sprouts, cat's claws, asparagus, yellow mushrooms, bracken, mountain corn, shimeji mushrooms, asparagus, schisandra chinensis, dried herbs, Wild vegetables such as thorn sprouts and mountain wild vegetables.

Huai'an specialties include Pingqiao tofu, Xuyi thirteen-flavored lobster, Huai'an tea dumplings, Gaogou bundled hoof, Wenlou soup dumplings, Suyue pigeon, Zhenfeng round wontons, Laohou series of game, etc. The flavors are different and leave people with endless aftertaste.

For example, (1) Xuyi thirteen-flavor lobster is a unique dish of Xuyi. It is carefully cooked with lobsters naturally farmed in Hongze Lake and 13 kinds of Chinese medicinal materials. It is bright red in color, tender in texture, delicious in yellow, and has an intoxicating taste. Thick and uniquely spicy, it is a must-have. At present, thirteen-flavored lobster has entered thousands of households in large and medium-sized cities such as Shanghai and Nanjing, and enjoys a high reputation. In the process of building a large-scale tourism industry, Xuyi County has carefully cultivated thirteen-flavored lobster as a specialty catering industry, and has planned and built "Xuyi Lobster City" in the county seat, Maba and other places. (2) Huai'an tea dumplings: Huai'an tea dumplings have a long history and unique flavor. They are one of Huai'an's specialties. The tea dumplings have beautiful and unique shapes and reasonable ingredients. The steamed buns are as thin as threads, as yellow as gold, and connected with each other. When you eat it, it tastes fragrant, crispy, crispy, sweet and slightly salty. The tea dumplings are made from fine white flour, sesame seeds, fine salt or sugar, rolled into strips or pancakes, and fried with sesame oil. No alkali is added during the production, and it is deep-fried in warm oil to prevent it from spoiling. Its shapes include fan-shaped, comb-shaped, pagoda-shaped, lotus-shaped, gourd-shaped, chrysanthemum-shaped, etc. The characteristics are: fragrant, crispy, crispy, completely yellow in oil color, translucent and crispy, rich in aroma, refreshing and delicious, flammable on fire, and melts in water. Huai'an tea dumplings are not only convenience foods, but also nourishing foods that have special effects on certain diseases. According to (Compendium of Materia Medica), it is sweet in nature, salty in taste, moist and non-toxic. It has the functions of "facilitating defecation, moistening the intestines, warming the body and replenishing qi". It is also said that: Grind Corydalis Corydalis, Kudizi, etc. into powder, take half a penny to a penny each time; take it with Niantou (tea dumpling) soup before eating, it can cure urinary obstruction in children. According to research, pregnant women eating tea dumplings before giving birth have the wonderful effects of relaxing muscles, activating blood circulation, loosening bones, and promoting birth; eating tea dumplings after delivery can strengthen the body and improve health. Nowadays, Huai'an tea steamed buns produced by Gulou Food Factory are the most famous. They have comb-shaped, chrysanthemum-shaped, pagoda-shaped, etc., with comb-shaped (4 inches long and 1 inch wide) being the most popular. People often bring Huai'an tea dumplings as gifts to relatives and friends. Visitors to Huaihe don’t forget to bring a few boxes of beautifully decorated, crispy and delicious tea dumplings as precious souvenirs of their trip. (3) Gaogou tied hoof is a long-standing specialty of Lianshui. It was created by a master named Zheng in Gaogou Town in the late Qing Dynasty and has a history of more than 100 years. Gaogou Tied Hoof is red in color, fat but not greasy, salty and sweet, soft and delicious. It is made of selected pig hoof meat and dried pig casings as the main ingredients, with cinnamon, cloves, star anise, pepper, fruit, licorice, orange peel, bean seeds, fire salt, rice wine, ice enamel, Refined salt, monosodium glutamate, onion and ginger, sesame oil, high-grade soy sauce and other auxiliary ingredients are refined through more than 20 processes. The layers are clear, the color is bright, and the taste is rich. After eating, the fragrance is full in the mouth, and then sipping a few sips of Jinshiyuan wine is really a pleasure and the taste is endless. . Now, Lianshui County has increased the production scale of Gaogou binding hoofs, purchased additional production equipment, improved production capacity, and set up a hoof binding factory in Gaogou Town. There are hundreds of professional hoof binding households in the county. Home makes traditional skills shine with new life (4) Wenlou Tangbao Wenlou is a century-old store located in Hexia Town, Chuzhou, Huai'an. Folk proverb goes: Lift gently, move slowly, suck the soup first, then eat the skin. Its characteristics: the skin is thin and transparent but not broken, the soup is full but not overflowing when you open your mouth, the crab roe is delicious, smooth and not greasy.

Huaian has many local specialties, including tea dumplings, Lianshui chicken cake, Gaogou tied hoof, Xuyi lobster, Laohou series game, Hongze Lake four delicacies, squab, etc.

1. Wenlou soup dumplings Wenlou soup dumplings are named after Wenlou, an ancient town in Huai'an. At the beginning of the establishment of Wenlou, it opened a teahouse, sold snacks, and sold fried eggs, pork belly, boiled dried shreds and other delicacies that filled Chucheng. Later, the shop owner Chen Haixian's Wulou fermented noodle soup dumplings were transformed into water-tempered noodle soup dumplings. The skin and noodles were thin, and they were cooked on fire. The fillings were made of pork skin, diced chicken, meat cubes, crab roe, dried shrimps, bamboo shoots, and spices. It is a mixture of twelve ingredients including Shaoxing wine and Shaoxing wine. It is first heated to become a liquid and then cooled to solidify. Put the frozen stuffing into the bag, put it into the basket and steam it. When it comes out, the stuffing in the soup dumpling becomes liquid. Pour it into the dish with your hands. Pour the balsamic vinegar. Sprinkle with ginger and rice. Add coriander. Serve it after serving. Use tableware to make holes and inhale with your mouth. The soup is delicious and delicious. It has been popular in Kyoto for hundreds of years. Nowadays, during the Mid-Autumn Festival every year, when crabs are on the market, crab roe soup dumplings are available. Wenlou is famous for its reputation, and customers rush to buy and taste it. Wenlou is overwhelmed with customers. 2. Drum Tower Tea Steamed Sauce Huai'an Tea Steamed Bun is one of the local specialties of Huai'an. It is made of white flour. Thin noodles like twine are pulled out.

The silk is wound into a set of more than four inches long and one inch wide. The rings are connected to each other in strong patterns such as comb-like and chrysanthemum shapes. They are soaked in sesame oil and deep-fried. The texture is crispy and the taste is delicious.

According to legend, Huai'an tea dumplings were produced in the late Qing Dynasty and have a history of more than 100 years. In the fifth year of Xianfeng in the Qing Dynasty (1885), Yue Wenguang, a famous tea steamed bun maker next to Zhenhuai Tower, improved the tea steamed bun making method and produced the civilized Drum Tower tea steamed buns at home and abroad, also known as Yuejia tea steamed buns. In 1909, the first year of Xuantong, he participated in the Jiangsu Provincial Articles Exhibition and received an award. In 1930, he participated in the International Panama Games and won a silver medal. Won the Quality Award at the Beijing Food Fair. How to make tea steamed buns? There are several processes including cutting into strips, rolling into strips, and pan-frying.

3. Pingqiao Tofu Pingqiao Tofu is named after Pingqiao Town, Huai'an? How to braise Pingqiao Tofu? First of all, choose fine tofu with salt brine and paste and cook it in a cold water pot for about ten minutes. ?Boil off the yellow flower water. Then take it out and press it slightly to remove the water. Then cut it into pieces the size of melon seeds. The thinner the better, soak it in water. For example, a table of eight people? One and a half pounds of tofu is enough. When stewing, use about a pound of chicken soup or broth. Add three dollars of lard and an appropriate amount of green onions and ginger. It would be better if you add crucian carp brains, crab roe, etc. After boiling, add tofu slices and one or two more diced cooked meat or Put the dried shrimps and Qiqian soy sauce into the broth together. After boiling, use Sanqian bean flour to thicken the soup. Add a little MSG, mix well and serve. If you can add a little sesame oil, pepper, etc., the taste will be even more beautiful.

4. Huaicheng Pucai

Pucai is a specialty of Huaian. This dish is fragrant and sweet, crispy and delicious, and tastes like young bamboo shoots. This vegetable is the only local specialty in Huaian City. It grows in Shaohu Lake and Yuehu Lake in Huaicheng. If it is transplanted to the suburbs or in Jiangnan and Guangdong, the part of the Pu leaf in the water is like a slender jade tube. This white fertilizer Stew the tender cattail rhizomes in chicken soup or broth with seasonings. It would be better if it is stewed with pork. This dish is fresh and refreshing, rich in nutrients, and is a Huaian delicacy. Nowadays, through people's continuous practice, improvement and careful cooking, several famous dishes such as steamed cattail and braised cattail with meat and vegetables can be made.

5. Banquet of long fish Huai'an river pond is rich in long fish? Long fish is also called eel. Using long fish as dishes to prepare a banquet is called "long fish feast". According to the records of Huai'an Prefecture: "Huai'an long fish? The meat is tender and pure. The common name is 'Cegangqing'". The chefs who have been in Huai'an have carefully developed and formed the traditional famous dish "Long Fish Feast". A skillful chef can prepare a banquet with long fish as the main dish. One meal a day for three consecutive days and make 108 dishes with different forms and different tastes. They are fresh and delicious. The traditional long fish recipe includes eight large bowls, eight small bowls, sixteen plates, and four snacks per table.

Eight bowls? 1. Dragon and Phoenix Chengxiang 5. Long fish and fish balls 2. Barbecued long fish 6. Miscellaneous fish 3. Oolong egg 7. Rice noodles fish 4. Korean long fish 8. Big roast Ma'anqiao eight small bowls? 1. Stewed Zhuangyuan 5. Bell fish 2. Long fish with pot stickers 6. A sound of thunder 3. Long silver fish 7. Longfengchuan 4. Two dragons grabbing beads 8. Sixteen plates of long fish soup? 1 , white fried long fish fillet 9, braised tiger tail 2, soft pocket long fish 10, long long fish 3, zigai long fish 11, mandarin fish 4, long fish diced 12, long fish round 5, long fish dried 13, fried crispy Fish 6, Yuegong fish 14, Long fish shreds 7, Long fish silk 15, Braised sausage 8, Braised pepper fish 16, Butterfly fish Four snacks? 1. Siew mai 3. Stir-fried silver wire 2. Crispy egg 4. Long fish The making of Sanfan Pancake 6, Qin Gong Meat Balls and Caojia Small Noodle Qin Gong Meat Balls has a history of thousands of years. Its characteristics are: smooth, tender, elastic, white soup with thick color and delicious taste. There is a local folk song that praises: "The Qin Gong meatballs are thrown over the wall. When you pick them up, they are still round and smooth. When they fall on the ground, they jump a few times. They taste tender and fragrant in your mouth." Diverse. First of all, we need to choose the main raw material? Lean pork hind leg. When making, wash it with cold water, cut it into small pieces, and then beat it into a paste with the back of a knife or an iron rod. When tapping, use appropriate and even force and do it in one go. Then mix with an appropriate amount of fat, coarse refined salt, chicken juice, egg white, alkali powder, pure soybean flour, ginger, green onion and other seasonings. Stir evenly and then ferment for 4-5 hours before putting it in the pot or making soup or oil. Fried or fried, it becomes delicious.

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