Write an essay on the theme of cross-strait cultural heritage.

After writing this article, you can write whatever you want. The teacher will only select a few good ones to submit, focusing on quantity rather than quality. If you don't mind, I'll let you read the following article and learn from it. This article is written casually, just so-so.

Xiamen’s snack culture

Xiamen snacks are an important part of Xiamen’s food customs. This is not only because Xiamen snacks reflect the imagination and creativity of Xiamen people. The rich variety of its varieties is rare in the country; not only is the flavor of Xiamen snacks unique and unforgettable, but also because for Xiamen people, snacks are not only snacks, but also meals, and can even be served at banquets to entertain guests.

The most famous and common Xiamen snacks include; bamboo shoot jelly, roasted pork rice dumplings, five-spice, taro buns, leek boxes, taro dates, octopus, fried onions, braised beans, braised duck, and oysters Porridge, noodle paste, fried dates, bundled hooves, pancakes, candied scallion cakes, pizza, sand tea noodles, fish balls, oyster omelets, sesame seeds, tribute squid, "fried" dried tofu, shark meat, added Steamed snails, flower snails, fried taro noodles, fried oysters, water chestnut cakes, fried noodles, noodle tea, shrimp noodles, roasted tofu pudding, peanuts, fried noodles, bean buns, etc.

The main ingredients of shrimp noodles are shrimp and noodles, but the beauty is not in the shrimp or noodles, but in the soup. First peel the shrimps and cook them in water, remove the shrimps, and then use this soup to boil the shrimp shells. After boiling for the first time, filter out the shrimp shells, mash them, add rock sugar and boil them again. Then add the boiled pork bone soup, sprinkle with chopped green onion and minced garlic, and it becomes the shrimp noodle soup. When eating, stir the noodles until cooked. Put it in a bowl, put a few cooked shrimps and slices of pork, add a small spoonful of onion oil and some minced garlic, then pour in the cooked shrimp soup and sprinkle with pepper. The taste is delicious and unforgettable.

Soil bamboo shoot jelly is made from a small invertebrate mollusc called "earthworm" that grows on the beach. It is crystal clear, flexible, tender and crispy, fresh and sweet, especially when dipped in it. Various condiments, more unique flavor. It is said that the "black soil earthworms" used to make bamboo shoot jelly can only be found on the coastal beaches of Xiamen, Haicang and Anhai in the country, and the ones produced in Baigu Port of Xiamen are of the best quality. Unfortunately, due to land reclamation from the sea, Dangdang is no longer a port. Now the local bamboo shoot jelly can only rely on Gaopu, Haicang, Anhai and other places to provide raw materials.

Shacha noodles can be regarded as the most common snack in Xiamen today. They can be found almost everywhere, no matter in the busy city or in the alleys. The beauty of Shacha noodles is also in the soup. A good Shacha noodle soup is made from pig bone soup plus Shacha spicy sauce, peanut butter, etc. It is fresh, spicy and has a unique taste.

Sugar scallion pancakes used to be sold by many hawkers carrying poles along the streets, but now they can only be eaten at the "Hao Qing Xiang" restaurant. It is made of a special small spring pancake skin about five or six centimeters in diameter, wrapped with a small section of specially refined scallion sugar, pickled radish, onions, garlic, chili sauce, and hot pepper. After entering the mouth, the five flavors of sweet, sour, pungent, spicy and salty are available, which whets your appetite.

Five-spice is also extremely delicious. It uses a special kind of bean skin, wrapped with minced meat, water chestnuts, green onions, etc., and wraps it into strips like spring pancakes. Then it is fried in oil until brown, cut into several sections, and eaten with condiments. It is fragrant and crispy. , crispy, fresh and wonderful.

Oyster omelet is to choose "pearl oysters" with black ears and white belly (the stronger the contrast between black and white, the fresher), mix with green garlic, chives, and sweet potato powder, spread it into the oil pan, and fry it thoroughly on both sides. To be particular, after putting it in the pot, add the beaten eggs and fry them together. After taking it out of the pot, sprinkle some pepper, add a few leaves of coriander, and then dip it in mustard, hot sauce, and xiangku when you eat it, it will be swallowed by your tongue.

For taro paste, taro dates and taro buns, betel nut and taro are steamed and mashed into puree, then wrapped in meat, bamboo shoots, etc., and steamed in a steamer to form taro buns. Wrap nothing, just add sugar, roll it into pieces like jujubes, and fry them to make taro dates. If sugar is added and fried in oil, it will become taro paste. After the taro paste is cooked in the pot, there will be a lot of oil on the surface and it will stop smoking soon, but it will be very hot inside. If you don't know the details, you will suffer a loss. There are also salty taro pastes, such as Nanputuo Vegetarian Cuisine's "Xiang Mu Cangzhen", which is to wrap the apple paste with various vegetables, steam the whole plate or bowl, and sprinkle some fried crispy and delicious shredded green cabbage leaves on the side. , it tastes very delicious.

As time goes by, not many of these time-honored brands from decades ago can survive today. But rising stars emerge one after another. Especially since the 1980s, the Eight Immortals have crossed the sea and shown their talents, pushing snacks to a new climax.

One trend is to "banquet" popular snacks, represented by "Hao Qingxiang" restaurant. For example, the "Kowloon Plate" uses a set of tableware as a medium to combine nine kinds of snacks into a flavored plum blossom platter. The idea is quite ingenious. At the same time, snacks such as taro buns, meat dumplings, scallion dumplings, and pancakes are miniaturized and refined, so that people can taste a variety of snacks at a snack banquet. The snack banquet consists of twelve dishes, all of which are snacks that can be found in the streets of Xiamen, but they are made with more refined materials and better flavor than those at small stalls.

Another trend is to "homestyle" snacks. There are many stalls in various vegetable markets, such as taro dates, braised duck, five-spice, braised dried tofu, salted glutinous rice, etc., which are specially sold to customers to take home and cook home-cooked meals.

Whether it is the "banquet-style" or "home-style" snacks, it shows how deeply Xiamen people love snacks. I believe that Xiamen’s snacks will continue to develop and become more colorful and unforgettable.