The good food and it's culture
Thoughts and feelings the culture
Everybody had understood gradually the diet and the geographical position climatic environment native's disposition is closely linked, at the same time it with the local manners and customs, the humanities breath relates closely. Can give an example to say behind the hometown good food the culture
The beef noodles , is the Lanzhou most characterful popularity fast food. The Lanzhou person ate the beef noodles to eat the positive result, ate became addicted. In the Lanzhou street corner's any Beef Noodle restaurant, may eat tunnel's consomme beef noodles. Therefore, in noodle restaurant advertisement mostly. Has splits out " the orthodox school " the inscription. However, as soon as the beef noodles went out Lanzhou have changed the taste, do not look has split out " the orthodox school " advertisement , but must eat the genuine orthodox school the beef noodles, is not perhaps easy. Is worth as soon as the tourist to Lanzhou tasting the consomme beef noodles the harsh delicacy. So long as is the restaurant patron like cloud street corner Beef Noodle restaurant, its taste surely certainly. wonderful thing is quite cheap. Less than two minutes namely can complete a bowl to mediate, very save time.
May. 02, 2009
The cheek is the dilution product. Rice flour this solid shape, if wants to congeal the skin, can only dilute. The water used and the pasta, roll the cheek you want， Solid is much more solid, but wants to eat “niang pi zi”, but must continue to dilute. Wraps up the gauze and the good pasta to pour into the clear water to rub, then the clear water rubs the white surface thick liquid, puts out the pasta to pour into the clear water to rub again, rubs again the clear water the white surface thick liquid. Repeatedly many times, until that surface is very smooth. The group could also not wash the limewater to come again, then elastic ten thousand ten feets, as soon as stretched may elongate to outdoor goes. This is the surface essence, steamed has assumed the honeycomb. The shape, slivers the linearity likely frozen bean curd. But these rub the white surface sizing dilution which by the pasta washes to have many two big trough, suitable. After the precipitation, skims some clear water slightly, is left over the surface thick liquid mixes, scoops up two buckets to pour into the even floor iron tray, swung evenly has put rolls.Opens the water top head pot steams, one minute later can uncover a Pure Brightness translucently to ferment the skin. Because underwent the multiple dilutions, cut it. The strip no longer looked like noodles such which the pasta rolled is the white, it was bright, because the water were many.
therefore invents it, can be in the food and clothing without cause for grief time people in no way. Looked according to person's personality essence, food and clothing without cause for grief person then. Lazy, then does not have the pattern which the free time ponders over eats. Should say that ferments the skin is the hungry people invents. Diluted, raw material. With has been short, but the end product are actually many many.
May. 02, 2009
I knew: After the Qin dynasty, the Loess Highlands temperature transfers coldly, moreover north is quite originally cold, therefore the north vegetable nearly wants to puts the hot pepper. But Shandong is one of our country ancient civilization birthplaces. Is situated at the Yellow River downstream, the climate is temperate, the Jiaodong peninsula highlights between Bohai Sea and Yellow Sea. Within the boundaries mountains and rivers vertically and horizontally, the river lake interlocks, the vast fertile area, the product is rich, the good communications, the culture is developed. Therefore The native of Sichuan is rude and unreasonable, exquisite, tenacious, therefore the Sichuan cuisine is quite hot. I also knew, Shandong cuisine, Cantonese cuisine, Sichuan cuisine, Hunan province The vegetable, the Fujian vegetable, Zhejiang vegetable, the jiangsu cuisine, the emblem vegetable are our China's eight main dish departments.
May. 01, 2009