Write a delicious food in Yuxi, paying attention to: color, fragrance and taste. 500 words composition.

According to legend, the production of Yuxi honeydew melon began in the late Ming Dynasty and has a history of more than 400 years. In the early years of the Republic of China, Tang, a famous pastry shop in Fengxiangzhai, Yuxi, created "crystal preserves", which made Yuxi preserves famous all over the world. Preserved winter melon in Yuxi can be divided into red and white preserves, both of which are transparent and brightly colored, so red preserves are called "amber preserves" and white preserves are called "crystal preserves". Although the preserved wax gourd in Yuxi is called candied fruit, it is not made of honey, but made of fine brown sugar and white sugar. It is of high quality and delicious, which makes people really feel that "honey is not as good as honey" after eating it. Roast duck with pine nuts ranks first on Yuxi's menu and is famous all over the province. Yang Zhuxi, a famous poet in Qing Dynasty, praised Yuxi Roast Duck with "Qiyang Zhi Zhu Ci". His poem says: "Duck eggs can teach the valley to embrace, and Zimoru is rich in resources. The red mud stove is ripe, why not chew a big bowl and have a drink? " Yuxi roast duck is similar to the roast duck in the north, but it has its own characteristics. Made of ducklings weighing about one kilogram for 40 to 60 days. Crispy skin and tender meat. Add pepper and salt, and it tastes full.

Yuxi roast duck is also called "pine nut roast duck" because it uses "grass balls" made by drying and twisting pine needles as fuel and has a unique Yuxi flavor. Every summer and autumn, there are many roast duck restaurants in the streets of Yuxi. People who taste ducks are bustling, tasting the color and taste, feasting their eyes and eating delicious food. Yuxi Oily Bitter Rot Yuxi Oily Bitter Rot is said to have been made in the Ming and Qing Dynasties, when every household in China pickled it into pickles for family use or gave it as a gift to friends and relatives in other places. Later, it developed into small commodity production. The pickling of oil and halogen rot is mainly stinky tofu made of soybeans, which requires fine texture, uniform block size and consistent thickness. The stinky tofu is dried in the sun, drained of external moisture, soaked in appropriate grain liquor, wrapped with white sugar, refined salt, pepper, high-quality star anise and pepper powder, soaked in refined vegetable oil and pickled.