Where is Lu Xun's hometown?

Lu Xun's hometown is Wupengchuan Ancient City in Shaoxing, Zhejiang. Shaoxing is a famous water town in the south of the Yangtze River, with streets and lanes and gurgling streams. Shaoxing is also a world-famous bridge town. There are more than 4000 bridges in a small Shaoxing. Shaoxing has a unique boat called Wu Peng Boat. Its hull is light and its canopy is black. The ferryman wears a black felt hat and paddles with his feet. It's interesting to take the Wu Peng boat. Visitors can choose Ke Qiao Watertown Tour, East Lake Spring Tour, Bazi Bridge Tour by boat and Baiqiao Tour at will. Walk across the bridge and enjoy the scenery along the way. Shaoxing Old Wine Shaoxing Old Wine "Good wine, good wine, sweet and mellow, full of fragrance, really worthy of being a famous oriental wine!" Dr. Takayama Zhuomei, a Japanese wine expert, praised Shaoxing old wine after tasting traditional wine. Shaoxing has a history of 2500 years. According to "Mu's Spring and Autumn Annals", good wine can be brewed here during the Spring and Autumn Period and the Warring States Period. The story of "Toulaohe" is a proof. In 473 BC, Gou Jian, the King of Yue, personally conquered the State of Wu after "ten years of reunion" and "ten years of lessons". On the day of his graduation, he threw the wine sent by his elders into the river and drank it with his foot soldiers. The soldiers are deeply grateful for their virtues and feel desperate. Wu Jun was finally broken. Toulao River, which still exists in the south of Shaoxing, is named after it. In the Northern and Southern Dynasties, Shaoxing wine was listed as a tribute. During the Tang and Song Dynasties, Shaoxing old wine became more and more refined and famous. Since then, Shaoxing Laojiu has won the grand prize and the gold medal in 19 10 Nanyang Persuasion Association, 19 15 Panama World Games and 1925 West Lake Expo. After the country, Shaoxing old wine is one of the national 18 famous wines, and every national wine tasting was awarded the quality gold medal, and won the national gold cup award in 1984. 1985 won the gold medal in Madrid International Liquor Grand Prix. Shaoxing old wine is made from refined white glutinous rice and high-quality wheat as the main raw materials and the unique water of Jianhu Lake. At the same time, using different ingredients and brewing methods, adding rice, Justin, Shanniang, Xiangxue, Huadiao and other varieties, all kinds of wines have their own unique flavors and are the best drinks and excellent wines. Cooking dishes with Shaoxing old wine as seasoning can add delicacy, and Shaoxing wine is also an ideal drug introduction for taking Chinese patent medicine. Shaoxing wine is exported to nearly 30 countries and regions, with an annual sales volume of more than 5,000 tons, ranking first in China's rice wine export. Shaoxing Orchid Shaoxing is the hometown of orchids. According to historical records, Gou Jian, King of Yue, once planted orchids in Zhu Lan, which shows that Yue has a long history of planting orchids. Zhu Lan is located in Li Ge Township, more than 30 miles southwest of Shaoxing City. It is reported that there are many families here and in Tangdi Township nearby, who have planted, planted and sold orchids for generations, which is the place where orchid families live together. In the early spring of each year, Julie Garden competes with Tang Di Gardens and Orchids, and the fragrance is intoxicating. Florists have cultivated many rare varieties, including lotus petals, plum petals, daffodil petals, butterfly petals and plain heart petals, among which "Lv Yun", "Song Mei" and "Butterfly Plum" are particularly rare, which can be described as strange, ancient, strange and fragrant. Orchids in Shaoxing are praised by domestic gardeners and sell well all over the country. At the same time, a large number of exports to Japan and Southeast Asian countries. Orchids are now the city flower of Shaoxing. Wearing a black felt hat in Shaoxing is a remarkable symbol of Shaoxing people. In Lu Xun's works, there have been many images of farmers wearing black felt hats. Shaped like three bowls, black inside and outside, thick felt; Shaoxing felt hat, apt and hard, was very popular as early as Qing Dynasty. About its origin, there is a legend that a hunter killed a tiger in a cave a long time ago. When I went down the mountain, I found a piece of felt stuck by flesh and blood on the tiger's back. It turns out that this is the animal hair left by tigers after catching pigs and sheep at ordinary times, and it has become a pie-shaped felt due to the pressure of habitat. After the hunter washed the felt with hot water, he spread it on the grass and pressed the water with pebbles. After a few days, the dry felt turned into a bowl, and the hunter put it on his head as a hat to make him feel comfortable and warm. Therefore, it is rumored that the tiger is the "ancestor" of making felt hats. At present, the main raw material for producing black felt hats is wool, which is first selected, processed into elastic looseness, degreased and greasy, and then combed, laminated and pressed. It is not easy to be soaked in water and stained with sludge. Wearing it on your head can protect you from the wind and rain, and flanging is also used to hold cigarettes and put money. Chinese and foreign guests visiting Shaoxing are also interested in seeing the simple and generous black felt hat with the characteristics of Shaoxing water town. They bought one to wear on their heads and took a photo as a souvenir. Mr. Lu Xun once described the bowl of "black dried vegetables" in the novel "The Storm". According to the book Yue You Bian Lan, "Dried vegetables were made by Shaoxing folk in the19th century." Up to now, the habit of pickling dried vegetables in urban and rural families is still very common, and even many overseas Chinese housewives are happy to make their own. Dried vegetables are dried mushrooms, which are generally pickled and dried with mustard, cabbage and rape, among which mustard is the main one. In Shaoxing, whenever spring returns to the earth and the weather is clear, it is a good season to pickle dried mushrooms. People cut the mustard planted in the back of the house and along the river bank into the ground one by one, and then share it in the nearest farmland corner or open space in front of the house. After a day or two, they wash it and hang it on bamboo poles to dry, and then pile it on a table with air circulation, so that the vegetables can be kept at a temperature of about 15 degrees Celsius and turned once every few days. When the color of mustard changes from green to Huang Shi, it can be pickled. The color of pickles turns green again, and then the marinade is squeezed out to dry, which becomes yellow and red dried vegetables. At this time, moldy vegetables are generally not eaten, but like Shaoxing old wine, it tastes delicious after being sealed for a period of time. Of course, pickled moldy dried vegetables should be properly pickled. The dried vegetables cooked by people who know the craft are rich in amino acids, and the taste of the vegetables is pure and delicious. The more steamed, the softer it becomes.