Description of Ryan double-cooked cake essay

I love my hometown's double-cooked cakes

My hometown Rui'an is a city of beautiful mountains and attractive scenery. As soon as you hear the name, you know that it is a good place of Tianrui Di'an. In particular, there are many specialties, such as Gao Lou's plums are big and sweet, and then Tao Shan's sugar cane is sweet and crisp ...... However, my favorite white sugar double-cooked cake of Li Datong.

It is a traditional snack that everyone knows. It was made by Li Ruiqing in the Guangxu period of the Qing Dynasty, more than a hundred years ago. Why was his store called "Li Datong"? It turns out that Li Rui-Qing named his store "Li Datong" in order to pursue the ideal of "the world is public and everyone is equal".

I love the packaging of double-cooked cakes. In order to prevent moisture and mold, and also to ensure that the cake does not stick to the paper, it is wrapped in oil paper. It also has a beautiful picture design. On the front side of the wrapping paper, there are five traditional Chinese characters written in the center of the paper, "white sugar double-cooked cake". On top of the five characters, there is an earth. On the earth is written "Li Datong", which means that no one knows Li Datong, no one knows. There are also words written around the oil paper, top and bottom, "Famous brand product with a long history." It is a good gift for all seasons. Written on the left and right of the "selection of materials," "production precision" and other words. The wrapping paper is red and white, which makes people look very comfortable. I can see that they have put a lot of effort into the design of the packaging.

I love the sweet flavor of double-cooked cake. Gently peeling off the work wrapper, a fresh fragrance of osmanthus comes to my nose. Ah, you see, ten slices of double-cooked cake like little dolls crowded inside, neat and tidy, quiet, as if sleeping. Break off a piece, at first it is still straight, then slowly bend down, like a small arch bridge. Gently shake. It is getting longer and longer, and when you let go, it shrinks back again, which means it is flexible. And then a small taste. Sweet, fragrant, soft. It tastes great! No wonder people go out with it, can't forget it.

Eating and eating, my mind popped up a question: so good double cooking cake. How is it made?

It turned out that a piece of double-cooked cake to do, but also a lot of trouble, first transported to the top of the glutinous rice, washed and controlled dry rice, mixed with fine sand, and then fried in the pot into popcorn, and then the popcorn into a powder, mixed with wheat, seven days after the sieve out of wheat. After talking about glutinous rice, it's time to talk about sugar. Put the weighed sugar into a pot and simmer it until it becomes porridge, then mix it into the rice flour. Mix it well and put it into a cake drawer, then the cake will be formed. Put the box on the pot and cook it. Stack them up and cook them again, and then wrap them up.

There are so many steps to make a piece of double-cooked cake. It's not easy to come by.

When you peel off the package, a refreshing fragrance of osmanthus comes to your nose, and the beige cake slices make you salivate. Tear off a piece and taste it! Fragrant and sweet, soft and tough, after eating, there is still a lingering flavor in your mouth. No wonder Li Datong double cooking cake is our hometown's favorite snack. Whenever there is a festival, people in our hometown like to buy a few packs to give to friends and relatives, send blessings, send friendship. Even overseas Chinese living abroad, once they return to their hometown, they go straight to Cosmos Lee's store and buy several packs of double-cooked cakes to taste the flavor of their hometown. Even if he can't come back himself, he often entrusts others to bring him a few packages.

I love the double-cooked cakes in my hometown, and I love the hardworking and intelligent people in my hometown even more!