Unique Charm Composition of Jinling Cuisine

In real life or work and study, we often come into contact with compositions, which can be divided into primary school compositions, middle school compositions and college compositions (papers). I believe many people will find writing difficult. The following is the unique flavor composition of Jinling cuisine (selected 1 1) carefully arranged by me for reference only. Let's have a look.

The unique charm of Jinling food composition 1 salted duck is a famous flavor snack in Nanjing! The salted duck tastes good and looks good. The skin is crisp and oily, and the duck meat is tender and smooth. It's really mouth-watering, and the saliva is "flying down three thousands of feet"!

There is another legend about salted duck. It is said that at that time, the dignitaries in Nanjing did not raise ducks in the city, but relied on ducks sent by duck farmers outside the city to eat, but the ducks grew up and were sent to the city, all of them died. So, duck farmers thought of a clever way to buy ducklings in April and May and drive to the city all the way. In more than four months, it will be August, and Nanjing is also the season of osmanthus fragrance. So salted duck is also called osmanthus duck.

Salted duck has a history of nearly a thousand years and is a famous flavor dish in history.

The skin of salted duck is crisp and unforgettable for a long time. The production process of salted duck is complicated: first, blanching and plucking, but don't pull off the duck skin when plucking; Then steam for half an hour to an hour and a half, and finally brush a layer of oil, and the skin will be shiny and shiny. At this time, the salted duck will have a bright golden skin and delicious meat.

The next thing to say is eating. Pick up a thin slice of duck meat that is neither fat nor thin with chopsticks, put Zhang Kaicheng in a small "O" shape, and take a sip gently, you can feel the oily and delicate duck meat, and the faint salty taste permeates your mouth instantly. If you want to eat one slice and come back, you only need a thin slice, which is memorable.

Salted duck, this magical thing can not only be enjoyed in five-star luxury hotels, but also be seen everywhere in daily life. You can also cook this delicious dish at home by yourself. This also shows the informal hospitality of Nanjing city people. Nanjing is also an informal city.

As the saying goes, "No duck can walk out of Nanjing alive", so Nanjing is also called "Duck Capital". In Nanjing, ducks can be salted ducks and roast ducks. In Nanjing, there are duck blood vermicelli soup and delicious duck neck ... In Nanjing, you can find a roast duck restaurant only ten minutes from the door of the community. This also reflects the spirit of Nanjing people's integration into the "duck".

Nanjing on the tip of the tongue is a city with a strong atmosphere of people's feelings. There are many delicious foods in Nanjing, and everything will make you memorable!

I love salted duck, because it brings me endless memories!

The unique charm of Jinling's food composition 2 Nanjing, an ancient capital of six dynasties and a metropolis of ten dynasties with cultural background, is so fascinating. There are delicious snacks as well as picturesque scenery here. Sweet-scented osmanthus duck, salted duck, steamed buns, duck blood vermicelli soup ... are all foods that every native of Nanjing can't forget. What impressed me most was "Duck".

In ancient times, Chen and Qi armies fought in Nanjing, and Emperor Huiwen gave Chen 3000 stone rice and 1000 ducks. Chen Jundun has a duck: rice is better than duck. Finally, Chen's morale was greatly boosted and the Qi army was defeated.

Nowadays, Nanjing still retains the habit of eating ducks, and different eating methods have been derived. There are countless osmanthus ducks, cherry ducks, salted ducks and roast ducks. As the saying goes, "You can't do without a duck". Now, at a family dinner in Nanjing, there is always a freshly cooked duck. I also like duck meat, especially osmanthus duck. The skin and meat of osmanthus duck are closely connected, and the skin is crystal clear. Bite down, the skin is fat but not greasy, and the meat is tender but not rotten. The two are closely integrated and have a unique flavor. Osmanthus duck is light, not as salty as salted duck!

Duck in Nanjing is not only a rare human delicacy, but also an excellent tonic.

Duck meat is a kind of meat food with high protein and low fat, so you don't have to worry about getting fat if you eat too much. Duck meat can be said to be a good food for nourishing blood, whitening skin, preserving health and promoting fluid production, especially suitable for people with weak body and dry skin.

In order to find the most authentic and delicious duck in Nanjing, I visited almost all the duck shops in the city. Finally, my critical and keen sense of taste tells me that Han Fuxing Roast Duck, a century-old store, is the best choice.

Duck is not only the epitome of Nanjing's long history, but also an excellent human delicacy that I will never forget!

The unique charm of Jinling food composition 3 Fuchun steamed stuffed bun is a special food from Yangzhou. Everyone who comes to Yangzhou will try the famous Fuchun steamed stuffed bun.

Fuchun steamed stuffed bun looks cute, like a white and tender "fat doll". She sat motionless in the steamer with a few drops of water on her fair skin. No sooner had she finished the spa than she sweated. There is a small hole at the top of the steamed stuffed bun, like the top of a volcano, which exudes a steaming aroma. The lines on it are arranged neatly, which makes people swallow their saliva. Looking at her, they felt that they were instantly cute.

The birth method of "fat doll" is also very important. Her production method is very particular, and the slight deficiency will directly affect the taste. First of all, let's start with the living side. This kind of noodles must be soft and tough, so that they are chewy. Rolling is also a stunt! Moderate thickness, well-proportioned, picking up steamed bread is like twins, neat and handsome. Fuchun steamed stuffed bun is the most famous. It is made of diced meat, diced bamboo shoots and diced chicken with seasoning. Fresh and tender bamboo shoots are crisp and delicious! Of course, other flavors of steamed buns also have their own characteristics!

Fuchun steamed stuffed bun not only looks cute, but also tastes great. I smelled their fragrance from a distance, so I came to look for it. I gently touched the skin of steamed stuffed bun with chopsticks, as thin as cicada's wings but full of vitality. I swallowed the saliva mercilessly and bit it down. I can't help but blurt out "delicious". Meat is delicious, delicious, fresh and fat, but not greasy. It tastes just right. The shredded bamboo shoots are tender and thin, very tasty, and the skin is filled with a touch of minced meat. So I chewed the skin and chewed it carefully. The faint meat flavor is dotted with oatmeal flavor, which is fresh and simple. That kind of satisfaction is a world that can only be experienced when you eat food. The food in the world has its own characteristics. In contrast, I ranked Fuchun steamed buns at NO 1.

Fuchun steamed stuffed bun, which is famous at home and abroad, has nothing to say about color, fragrance and taste. Have you eaten?

The unique charm of Jinling food composition 4 My hometown Nanjing, an ancient city with a long history, has numerous places of interest. Specialty products and snacks abound: duck blood vermicelli, soup packets, salted duck, beef pot stickers and "Qinhuai Eight Musts" ... Today, I will introduce you to the big brother of a specialty-salted duck.

Salted duck is also called "osmanthus duck", and this name has another origin! According to legend, duck farmers nearby like to drive ducks to Nanjing to sell. It usually leaves in April and May. When I arrived in Nanjing, it was the time when sweet-scented osmanthus was fragrant, and the ducks also grew up, full of energy and tight meat. When the duck farmer saw it, he smiled and said, "This duck was given when the osmanthus fragrance was fragrant. Let's call it osmanthus duck! " Since then, the reputation of "osmanthus duck" has spread.

Although salted duck is cheap, it is not easy to make: first, stir-fry pepper, salt and other ingredients, evenly spread them on the duck, and put them in the refrigerator for 5-6 hours. You can't be idle while waiting. You should add star anise, pepper, salt, fragrant leaves and sugar to sesame oil, add water and stir to make white brine, the key ingredient of salted duck. Then take the duck out, wash it, soak it in white salt water for 4 hours, wait for the fragrance to come out slowly, take it out, cut it and put it on a plate. Make it for about an hour, and the salted duck with white skin and tight meat and ten miles of fragrance can be served.

The freshly cooked salted duck, with salty taste, picked up a piece and the meat trembled slightly. Put it in your mouth. First of all, it smells salty. But after chewing for a few times, a faint fragrance replaced the thick salt flavor, and the meat was fat but not greasy. The more you chew, the more you taste. If you swallow it, there seems to be a fragrance between your lips and teeth. You can't help eating the second and third pieces. ...

Salted duck is not only delicious, but also a symbol of Nanjing, and it is also the memory of Nanjing people for their hometown.

The unique charm of Jinling food composition 5 "It rains in the Qingming Festival". With the arrival of Tomb-Sweeping Day, delicious food followed, that is, the Youth League.

The Youth League is not only a delicacy in Nanjing, but also a representative of Qingming. Of course, the most unforgettable delicious food for me is the Youth League.

"The Youth League is coming!" With the shouts of the waiter, I ran three steps from the door to my seat. The waiter took a rag and a steamer belt, and then I was greeted by a dozen pine trees, like the color of the stone steps under the stage, with a little black in the green. These dozens of green groups sit in wooden cages like a dozen soft and fat dolls.

I grabbed a green ball with my hand, and the surface of the green ball was covered with a thin layer of skin. I tore it off and smelled it, and a faint scent came to my nose, mixed with a faint scent of wormwood in the middle, which made people feel relaxed and happy.

I gnawed at the dough next to the green ball. Sticky, just bite it and stick it in your mouth, as if it were mixed with the smell of grass. Suddenly, something flowing out of this sticky green ball, My Sweetie's, with small beans like sand in his mouth, suddenly flashed in his mind. It turned out to be red beans! I savored the feeling of red beans flowing up and down in my mouth, just like a bug crawling up and down in my mouth. I was busy swallowing the rest of the green ball, and the green ball slipped down my throat, feeling that my whole body was covered with sweet red bean paste and bitter wormwood. ...

After I finished eating the Youth League, I saw my uncle wolfing down the Youth League! I saw him holding up a green ball, tearing off the skin, holding his head high, holding a whole green ball in his mouth and lowering his head. Before he saw the green ball take a few bites in his mouth, he snorted and fell into his stomach. He burped after eating, touched his stomach and said, "It's delicious!" An aunt came in and asked, "What's the filling of that green ball you ate?" Uncle cocked his head and wanted to think, then asked doubtfully, "What? What's the filling? I'm afraid this youth league has no stuffing! " Aunt ha ha smiled and said, "You are really a pig who only eats ginseng fruit and doesn't know its taste!" " Look at him confused. My aunt and I touched our stomachs and laughed. Finally, my uncle smiled with interest.

This is Nanjing cuisine-Youth League. Next time, you can come to Nanjing to enjoy the reunion dinner!

The unique charm of Jinling food composition 6 My hometown has all kinds of food, and my hometown Nanjing is a holy place for food. Speaking of the delicious food in my hometown, there are duck blood vermicelli soup, crab soup dumplings, crayfish with garlic paste, red bean dumplings and hairy crabs ... Among them, I like crab soup dumplings best because the juice inside is sweet, fresh and delicious.

Sitting in a snack bar, I must order crab soup packets. The waiting time is not long, only about 10 minutes, but I am still impatient and can't help standing at the kitchen door and looking in. I saw the dumplings arranged neatly, like soldiers preparing for war; The chefs are very skilled and fast. After a while, the soup packets were served.

"Eat soup packets!" I shouted happily. I was in a hurry to eat the first one and bit it down. "Oh, it's so hot!" "I caught another one, fell into the bowl with a swish, and vinegar sprayed all over my face ... Later, I carefully lifted it, slowly put it into the bowl, made a small hole in it to let it dissipate heat, then sucked out the soup and ate jiaozi. Ah, how delicious!

Once I went to the snack bar again and saw some foreigners eating soup packets. They look funny. Some are too greedy, and they are sent to their mouths hot, and finally they keep panting; Some soup packets are not clipped and fall into the bowl, and vinegar flies in their faces like naughty little dolls; There is also a clip, the skin is broken, and the delicious juice inside is gone.

You must use several organs, nose, teeth and lips to eat this soup bag. I have a formula: lift it gently, move it slowly, open the window first, and then drink soup.

There are many delicious foods in Nanjing. Whether cooking or eating delicious food, it embodies the wisdom of hometown people. I like Nanjing food so much!

The unique charm of Jinling food composition 7 This National Day, our family went to Nanjing. Nanjing's sweets are famous all over the country. As a senior foodie, I certainly want to try them.

We came to Nanjing Pedestrian Street, where there are a wide variety of food shops, and people come and go on the street, which is very lively. At night, when the lights are on, the crowd becomes more crowded. Our family of four walked slowly through the crowd hand in hand, seeking the touch on the tip of the tongue. This is the Mid-Autumn Festival. The moon in the sky is big and round, reflecting faint light. How beautiful!

We came to a neat-looking shop and ordered duck liver powder and osmanthus cream. Soon osmanthus cream appeared, with a sweet smell. Fragments of sweet-scented osmanthus are scattered in gray and silver plates, and small white bright and full dumplings swim in silver water. The blue of the bowl sets off the white of the small white glutinous rice balls. Under the dim light, Xiaobai Tangyuan is as bright and charming as a night pearl. As soon as the spoon is scooped, a line is separated from the inside out. Hold the spoon higher, and the osmanthus cream on the spoon will fall from the sky like a fairy and fall into a bowl to eat. Sweet and fragrant. Small dumplings will be separated with a gentle bite, soft and glutinous, and the entrance will melt. Take a sip of soup, smooth and spicy, just right, and release all the delicious food in your mouth together. Dad always puts steaming jiaozi into my brother's bowl with a spoon and smiles at us. A warm current flows in my body and mind and slowly spreads. ...

What about duck liver powder? You see, powder is transparent. Sometimes when you use chopsticks, your face slips into the bowl. The soup is yellow and fragrant. When we take a bite, it is delicious. When we take a bite of powder, we can't wait to slip into our stomachs for a second, and then it will break in one bite. Duck liver is like pebbles polished by river water, and it tastes very strong. Mom smiled and said to us, "slow down, slow down, and order after eating!" " "And we always turn a deaf ear, immersed in food.

A few days' holiday passed quickly, and soon we will leave Nanjing, where there are many delicious foods. When it comes to food, my whole body and mind seem to travel through time and space, and enjoying it on the spot really makes me dream!

The unique charm of Jinling cuisine-Yuanxiao is a special snack in Nanjing.

Red bean yuanxiao is delicious and beautiful. Yellow osmanthus and dark red red beans, together with snow-white Lantern Festival, are like a bowl of agate and bright pearls mixed together. Lotus seed paste is translucent, a little reddish and thick, which makes people feel mysterious.

The practice of red bean yuanxiao is very simple. First put the first-class red beans into the pot and stew them. The red beans in the pot are like a group of children running, rolling and jumping. Boiling red beans play "glug, glug" music in the pot. Finally, red beans burst into laughter. Then put it in a pearl-white jiaozi. Before jiaozi came up, he added a few pieces of rock sugar and a few spoonfuls of osmanthus honey. When jiaozi came up, he poured some lotus root starch mixed with cold water and kept stirring jiaozi in the pot. White lotus root starch, wrapped in white glutinous rice balls, gradually turned into transparent lotus paste. Sprinkle some osmanthus before eating, and a bowl of sweet and delicious red bean Yuanxiao will be ready.

A steaming bowl of red bean yuanxiao was brought to me. The sweet smell of sweet-scented osmanthus is so tempting that I can never stop its temptation and immediately hook this greedy bug. I gently scooped up a spoonful and put it in my mouth carefully. It was very hot. The moment I put it in my mouth, the sweetness spread. Taste the sweet and smooth Yuanxiao, dark red and translucent lotus root paste, waxy but not sticky, sweet to the heart. Unconsciously, I swept away this bowl of red bean yuanxiao.

Introduction here, how can such a delicious thing not make people salivate?

I hope you must try. Otherwise, you will feel very sorry.

There are many delicious dishes in Nanjing: salted duck, duck blood vermicelli, steamed buns ... among them, salted duck is my favorite, because its meat is fresh and tender, and it smells endless.

Salted duck is also called "osmanthus duck". Why is it called "osmanthus duck"? According to legend, once upon a time there was a farmer who took ducks to sell every May and June. However, it's a long way to go in Xiu Yuan. By the time we reach our destination-Nanjing, it's already the season of sweet-scented osmanthus. The original duckling has also become a big duck, filled with the fragrance of sweet-scented osmanthus, and it tastes like sweet-scented osmanthus. Therefore, people also call it "osmanthus duck".

How to make osmanthus duck? The first material to be prepared is: a duck, onion, oil, salt, pepper ... Step 1: Stir-fry pepper, salt, onion and other ingredients to make seasoning, and evenly spread it on duck meat. Step 2: Make white salt water. Step 3: Wash off the seasoning and put the duck in white salt water. Step 4: Soak for 4-5 hours and then set the plate. Wow! It smells good. Sweet-scented osmanthus duck smells delicious. How does it taste?

Today, the teacher brought us a box of osmanthus ducks. I took a piece of salted duck and bit it gently, hmm! The duck meat of salted duck is white and tastes smooth and delicious. Suddenly, it left me with endless aftertaste. Just one bite, not enough. I put all the remaining salted ducks in my mouth again. Wow! Sweet-scented osmanthus rose in the mouth, and the fragrance was overflowing. It's not enough to eat them all. I eagerly looked at the remaining salted ducks and wanted to eat them all, not one left.

There is another legend about salted duck: Zhu Yuanzhang set the slogan "Eat moon cakes to kill ducks" on the 15th day of the eighth lunar month. From then on, the Mid-Autumn Festival not only eats moon cakes, but also ducks.

I like the salted duck in my hometown because it tastes good and looks good. Did you get a look at him? Are you drooling?

The unique charm of Jinling food composition 10 Nanjing has a good name: Stone City. But in my eyes, Nanjing should have another reputation: Duck City. "No duck can walk out of Nanjing alive." This sentence couldn't be more appropriate.

There are osmanthus duck, roast duck and dried salted duck in Nanjing, among which osmanthus duck is the most famous and distinctive. Speaking of osmanthus ducks, there is another legend: decades ago, most of the ducks transported by car from other places died. However, duck vendors will never let their money "die". So they bought a large number of ducklings with bamboo poles and rushed to Nanjing. In April and May, the ducklings set out. In August, people were idle and the ducklings grew up. When we arrived in Nanjing, people began to kill and cook ducks, so it was called "osmanthus duck".

Osmanthus fragrans duck also has a name called salted duck, because it is mainly preserved with salt water. If you want to eat lean duck, you should go to Zhang Yun dried salted duck restaurant. If you want to eat fat duck, go to bazi roast duck restaurant. Eating thin food can be used as snacks, chatting with friends or watching TV at home. Because it is not greasy, I always want to eat one piece after another. If you eat fat, you should eat it at dinner. A mouthful of rice, a mouthful of duck meat, a mouthful of rice, a mouthful of duck skin, is really enjoyable! Some exquisite families will also separate duck oil from the middle layer of duck skin and put it in the refrigerator. If you accumulate more, you can take it out and fry a dish, which is much more fragrant than the rapeseed oil you bought!

In Nanjing, salted duck, as a home-cooked dish, is also very particular. Children always eat duck legs, old people eat duck heads and parents eat duck meat. Duck legs are the "live meat" of ducks. They are very soft and can be chopped. The brains on the duck head are delicious. Some of the meat on the duck's head is very strong, and some are very soft and delicious. They have an advanced taste bud experience together. Duck meat, however, has no characteristics, but it can certainly ensure that you are full, full and satisfied.

Visitors from other places must bring a duck home in a vacuum package, not a rain flower stone or steamed bread. On holidays like National Day, there is always a long queue at the door of the duck shop. The locals always say, "Boss! Take a chest and take it away! " Outsiders will also say, "Boss! Five vacuum salted ducks! " Only after tasting the delicious Nanjing roast duck can you be so extravagant that you take five ducks at once!

Whenever I eat ducks from other places, there is always a saying: "The ducks here are not authentic. I will eat more when I go back to Nanjing! "

The unique charm of Jinling cuisine 1 1 Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, duck viscera and duck blood can also make delicious dishes.

I have eaten many delicious dishes cooked by ducks, among which duck blood vermicelli soup is my favorite. Today, my mother and I went to Xinjiekou and just walked to the food street on the F/KLOC-0 floor of Xinbai. I was immediately fascinated by the attractive smell of duck blood vermicelli soup, and my legs and feet seemed to be locked by an invisible lock, so I couldn't walk any further. I begged my mother to sit down and eat a bowl before leaving. We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? Curious, I quietly came behind my big sister who made duck blood vermicelli soup and observed with my heart. I saw the elder sister take out a clean bowl and put it on the table first, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of triangle-shaped duck blood, duck liver, duck intestines and avocado from large ceramics, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put in a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of delicious duck blood vermicelli soup was ready. Soon, steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera and deeply remember the delicious bowl in front of me: green coriander floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves as if greeting me; Avocado, the "big stone" next to the "pond", is particularly eye-catching; The fans of the big group are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or sink to the bottom of the pool. I really couldn't restrain the call of the bug and couldn't wait to grab chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew. Soft vermicelli with half a mouthful of spicy oil reverberates between lips and teeth. Cold "small fish" melts in the mouth, and the mellow smell of duck blood is still authentic ... delicious duck liver, chewy duck intestines, soft avocado, crisp mustard tuber and refreshing thick soup all make me reluctant to stop chopsticks. Unconsciously, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still wanting more.

On the way home, I still remember the unique delicacy of Nanjing-duck blood vermicelli soup.