Hometown Customs Excellent Beginning

Hometown customs excellent beginning is as follows:

Fanwen a:

With the pace of the New Year's Eve is far away, then ushered in an important festival Lantern Festival. In my hometown, eating dumplings and strolling around lanterns is an essential program of the Lantern Festival, so the Lantern Festival in my impression is sweet and colorful. A few days before the Lantern Festival, my mom took me to the supermarket to choose Lanterns. Looking at the various flavors of snacks on the shelves, I didn't know how to choose, and after a moment's hesitation, the bag of colorful dumplings was pocketed by me.

In my eager anticipation, the Lantern Festival finally came. At noon, Grandma planned a table of good food, but I have no time to care, just waiting for the plate of colorful dumplings on the table! Pinch up a put in the mouth, really sweet, fresh, smooth and glutinous, five kinds of taste. After a while, the plate of dumplings were all gone.

Fan essay two:

Golden skin, minced pork into a filling, wrapped into a curved half-moon type a haha, we should have guessed it? This is a delicacy of our hometown Shanghai, egg dumplings. When we talk about egg dumplings, we have to mention its origin. The tradition of eating egg dumplings in Shanghai has a long history. As early as the 1920s and 1930s, Eileen Chang mentioned in her novel "Half a Life" that "dumplings and egg dumplings are all Yuanbao".

On New Year's Eve, the last course of the Shanghai New Year's Eve dinner is a family meal, which can be a warm pot or a casserole, usually with a soup base. For those who are more particular, a few shrimps are added to further flavor the dish. The ingredients are plentiful, but the only thing you can't go wrong with is this egg dumpling.

Fan Essay 3:

China has a wide variety of traditional festivals, each with a representative food. This is not immediately coming to the Qingming Festival, I can not help but think of the fragrant green dumplings with mugwort leaves again. Every year on Ching Ming Festival, I always follow my mom to go to my hometown Anji to visit the graves, because there is always a reserved program: the whole family do it to make green dumplings. In the past years, my family would go to visit the graves early in the morning on Ching Ming Festival. As soon as we came back, we would go to the field to pick the novelty mugwort leaves.

After picking them, we would clean them and knead the juice out of them and reserve them for later. At this time, Grandma would mix the glutinous rice powder with warm water and knead the powder with the ribs. When the glutinous rice flour becomes a ball, the mother on the sidelines will squeeze out the juice of the mugwort leaves and pour it evenly into the ball, while the grandmother continues to knead the powder. In a blink of an eye, the snow-white glutinous rice balls turned into bright green glutinous rice balls, which were then kneaded into cylindrical shapes. Grandma skillfully yanked off a piece of the dough from the top and rolled it into a round ball, at which point aunts and uncles would join in, picking up a ball from and starting to wrap the dumplings.