The Qingming of Changfeng weather in Hefei

Ephedra chicken, white black-bone chicken, Sanhuang chicken, red taro, red rice, Qiao Mai, yacon and roast duck, which are abundant in Hefei, are all famous local specialties in Hefei. Duck oil soup packets and duck oil biscuits made by Hefei Luzhou Roast Duck Restaurant, and Luzhou soup packets and patties made by Huaishang Restaurant were rated as "Chinese famous snacks". Hefei sesame cake, scone, inch gold and white cut are known as the "four famous cakes" in Hefei. Among the local delicacies, there is the chowder of Cao Cao Ji and Li Hongzhang, which is a famous local dish with a history of 100 years. In recent years, Tao Yongxiang's peanuts, Xiao Liu's melon seeds, melons from Fengle seed industry and grass plums from Changfeng county in Hefei have all developed into well-known and widely sold local specialty products.

Sanhe rice is famous at home and abroad for its big grain, white color, delicious taste and toughness. Feidong county is rich in peanuts, which are famous both inside and outside the province for their large size, ruddy color and unique flavor. Not only sell well all over the country, but also export to the United States, Japan, Russia and other countries. Changfeng county is a national lean pig production base. The pig has high reproductive rate, fast growth, strong adaptability and vigorous vitality, and the lean meat rate is over 45%. It is one of the rare lean pigs in China. In addition, there are many local products with the most local characteristics.

Hefei's dim sum snacks are also quite famous, especially sesame cakes, sesame cakes, inch gold and white cuts. Sesame cake skin is soft and sweet, filling is sweet but not greasy, and it has the flavor of orange, plum and other fruit materials; Scones are golden, oily, porous, crisp and delicious. Inch gold has the unique aroma of orange cake and osmanthus, which is crisp and sweet, fragrant and delicious; White slices are thin, sweet and crisp, white and transparent, and have a strong sesame flavor.

Hefei's specialty

Hemp cakes, scones, inch gold and white cakes produced by the four famous foods in Hefei are called the four famous foods in Hefei. They have a long history and unique flavor. They are four traditional specialties in Hefei, and they have always been used as gifts for guests. According to legend, as early as the Northern Song Dynasty, Hefei produced a kind of solid cake shaped like copper coins, named "money cake", which was delicious. At the end of Yuan Dynasty, when Zhu Yuanzhang rose up against Yuan Dynasty, Zhang Desheng, a native of Hefei, was taken as a pioneer by Zhu Ren. In order to prepare dry food, Zhang went to Hefei to make a big "money cake", called hemp cake, to pay for the water army. Therefore, the morale was greatly boosted, the Yuan army was defeated, and the natural barrier of quarrying was seized. Zhu heard the news and called it "victory cake". After Zhang's death, posthumous title Cai Guogong was also called "Cai Guogong Cake".

It is said that the production method of Hefei sesame seed cake is very particular. It is a sweet cake filled with rock sugar, sweet osmanthus, green plum and orange cake, supplemented by moss and HongLing, and blended with sesame oil. Then make sesame cakes with high-quality refined powder. The skin is wrapped in sesame seeds, which looks like moon cakes, big or small, and can also be made into special sesame cakes, which are soft and sweet.

The scones produced in Hefei have a history of more than 800 years, and the legend began in the late Northern Song Dynasty. Its main characteristics are fragrant, sweet and crisp, and it has the effect of moistening lung and relieving asthma. Long-term storage will not change the taste and reduce the crispness, and it is easy to store and carry. Inch gold is characterized by crisp face and soft heart, uniform thickness, white body, soft but not sticky, sweet mouth, pure sweetness and long duration. The characteristics of white cutting are milky white and transparent, and the slices are thin, sweet and crisp. Because sesame is mixed, fragrant, sweet and crisp, it has become a high-quality name.

Hangzhou longjing tea

wu dawei

In my hometown of Hangzhou, there is a famous specialty-West Lake Longjing Tea, which is the first famous tea in China. It comes from a place called Longjing Village near the West Lake, hence the name "Longjing Tea".

The unique natural conditions make the West Lake Longjing green in color, fragrant, mellow and sweet in taste, like the tongue of a sparrow.

West Lake Longjing is a combination of color, fragrance, taste and shape, as well as famous mountains, lakes, springs and teas. It constitutes a unique and impressive Longjing tea culture that is rare in the world.

Longjing tea has a long history. It is said that Emperor Qianlong of the Qing Dynasty visited the Longjing tea area in the south of the Yangtze River four times. After tasting Longjing tea, he was full of praise and named the 18 tea tree in front of Gong Hu Temple as "Imperial Tea". Since then, the value of Longjing tea has greatly increased and it is famous all over the world.

West Lake Longjing tea is also our family's favorite. Grandparents in Hangzhou send us new Longjing tea every year before Tomb-Sweeping Day, so that our family can have a taste, drink a delicious Longjing tea and eat a delicious cake. It's a great enjoyment of life!

Tea in hometown

Yao Wenxi

We all come from different places, Hebei, Henan, Shandong ... but my hometown is in Anhui, and I am proud of my hometown because I like the tea in my hometown. (Huangshan Mao Feng)

The drizzle is like silk, and the tea tree greedily drinks the rain and dew in spring, gestating buds. They stretched out their long branches and swayed gently in the rain and fog, as if dancing gracefully.

Small leaves gradually turned into big green leaves, and soon, tea became more fragrant, and the fragrance floated in the tea field, like a fairyland on earth. As the weather gets warmer, the scenery will become richer, but when you may not see enough, it is time to harvest. Don't worry, what you get is a pot of fragrant tea, which tastes sweet and fragrant.

Bake tea very carefully. The heat should be moderate and the tea should be turned frequently ... to make green and fragrant tea.

I love tea in my hometown!

How to carve daffodils

Legend has it that narcissus is the embodiment of Ling Boxian. Actually, it is a perennial herb, belonging to Amaryllidaceae, which is abundant in Zhangzhou, Fujian, China. It has a history of more than 500 years and is one of the top ten traditional famous flowers in China. Hydrated flowers like to live in wet places and how long they live in water. If the temperature where it lives is high, it will absorb a lot of nutrients and grow a lot of leaves, but it will bloom less. People want daffodils to bloom more, have fewer leaves and have a long flowering period. What should we do?

The carved narcissus head should be soaked in water for about a day. After soaking the mucus in the rhizome, rinse it with clear water, and then gently wrap the cut wound with clean white paper (easy to remove later) to absorb water and promote root growth. The washed and wrapped narcissus heads are usually placed in purple sand narcissus pots. Spread clean and beautiful pebbles on the bottom of the basin, stabilize the narcissus head, and then inject clean water, and our work is basically completed.

The best way is to carve daffodils.

After getting the narcissus head for 3 years, we must first judge the pros and cons. The curved side of the bud exposed from the narcissus head is the front. The carving method of the front of the daffodil head is: first, cut off the scales and dry roots outside the daffodil head; Secondly, leave 1/3 of daffodil head near the root; Cut off the scales of the upper 2/3 parts layer by layer until the flower buds are exposed; Then cut off the edge of each blade tip, so that the bud will bend and grow to form a beautiful shape. Please be careful not to cut the bud when carving, so as not to affect the growth of the bud.

The daffodil basin should be placed indoors with less sunshine, the room temperature should be controlled at about 8- 10C, and the water should be changed every day. After 5-6 days, the buds of daffodils will grow out one by one, and the leaves will be curved. At this time, it grows rapidly, so the temperature should be adjusted in time to make it bloom near the Spring Festival. If the temperature and humidity are well controlled, the flowering period is generally about half a month. If the carving skills are exquisite, we will create pots of lifelike bonsai, such as "Goddess Scattering Flowers", "Flower Basket Welcoming", "Proud as a Peacock" and "Swan Spreading its Wings", which will make the fragrant and elegant daffodils more colorful and make people enjoy an art.

With the coming of the Spring Festival, the elegant daffodils stand on a clear water, slim and graceful, competing to open, emitting a faint fragrance, which will definitely add infinite interest to your Spring Festival and bring spring breath to your room.

Hometown rice noodle

When you are a guest in my hometown, the hospitable host will always offer delicious fried Xinghua rice noodles for you to taste, especially for those who go to Taiwan Province, foreign Chinese and overseas Chinese, and the traditional hometown food-Xinghua rice noodles is indispensable at the banquet. At this time, the rice noodles in my hometown have become the treasures of Taiwan Province compatriots and overseas travelers. At this moment, they are always filled with emotion, even full of poetry. A Xinghua native who came back from the other side of the Taiwan Strait once ate rice noodles from his native land and sighed with passion: "The silver line broke, and the two sides of the Taiwan Strait were shocked by it. The descendants of Xinghua sang a song across the sea." Expressed the feelings of compatriots on both sides of the Taiwan Strait looking forward to the reunification of the motherland.

Why Xinghua rice noodles are charming? It turns out it has a long history. According to legend, during the Northern Song Dynasty (1064- 1068), the court appointed Bo Lifan, the leader of Xinghua Army. In Xinghua, water was smelted into a Mulan pond. Later, Qian Siniang, his right-hand man, died in Mulan River because of the failure of building a pond. Li Fan was fearless in the face of danger and bravely presided over the project himself. In order to reward migrant workers, Li Fan made public the processing technology of brown rice flour handed down by his ancestors, and also produced a large number of rice noodles. Not long after, Li Fan was also killed in the investigation of the construction site. People offered rice flour and rice wine to this river and built a "Li Fan Temple" for it, which will be remembered for generations to come. The rice flour industry initiated by Li has blossomed in the beautiful and rich Xinghua Plain. After several generations of continuous reform and innovation, rice flour with local characteristics in Xinghua has gradually formed.

When you eat delicious fried silver silk-Xinghua rice noodles, have you ever thought about the hardships of making Xinghua rice noodles in the old society? Indeed, in the old society, making rice noodles by hand was an extremely arduous and complicated heavy physical labor. Its production process is divided into more than ten processes, such as soaking rice, milling rice, drying, kneading noodles, steaming, rice arrangement, pulp removal, making handles, drying in the sun, waist binding and so on. Every process is soaked with the bitterness and sweat of rice farmers. It's really a rice noodle, a string of sweat, as evidenced by a poem: "After falling asleep in the middle of the night, my limbs are chapped and sweaty, leaving a meter of soup for enema."

Xinghua rice noodles are not only mellow and delicious, but also fragrant all over the world. Today, with the opening to the outside world and invigorating the domestic economy, Xinghua rice flour is a wonderful flower of township enterprises. Its products have entered the international market, selling well in Japan, Southeast Asia, Europe and America, earning foreign exchange for the country and contributing to the four modernizations. Powder farmers in Putian make mellow rice noodles for human beings and brew a sweet life for themselves. You see, the rows of red brick tile houses rising from the vast Mulan River are not the new homes of the flour farmers?

The riddle says "four corners, straw around the waist", and the answer is "Xinghua rice noodles". It turns out that Xinghua rice noodle is a square rice replica, tied with straw in the middle, glittering and translucent and white. Its white stripes are thin, elastic and tough, and it is convenient to cook and fry. Soup is salty and easy to dry. If it is served with fish, meat, eggs and vegetables, it really makes people salivate. No wonder Zhu, a famous scholar in the Song Dynasty, couldn't help clapping his hands and applauding when he tasted rice noodles while giving lectures in Xinghua: "It smells good." Now people pay more attention to the cooking methods of Xinghua rice noodles, and there are many ways to eat them. "Basu fried rice noodles" is one of them. The so-called eight elements are "mushrooms, lilies, fungus, laver, gluten, dried silk, bean curd skin, vegetables and colorful crispy peanuts, which are beige and tender, fragrant and delicious, and complete in shape. Anorexia patients and hard-working people will see their beauty. Xinghua rice flour is also a panacea for colds. As long as the ginger, onion and bean paste that have survived the oil are added to the rice noodles cooked in the soup, the patient will eat it while it is hot, and then wrap it in a quilt, sweating like a pig, and the high fever will be dispersed.

In the horn of the four modernizations, those heavy and backward manual operations were all replaced by machines, and the painful whines and groans in the old workshops were all replaced by the roar of motors and relaxed and happy pop songs. With the progress of science and technology, Xinghua rice noodles are also sprinting to new heights. At present, a kind of "fast food" rice flour is made by adding various nutrients and condiments according to a scientific formula. As long as the rice noodles are cooked, they are really delicious "fast food", which provides convenience for tourism and people's diet.

May Xinghua rice noodles, a traditional local product, radiate more brilliant light in the era of reform and opening up.

Let's go Oh!