Where does Cixi's domestic water come from? Duhu Reservoir, Sizaopu Reservoir, Shanglinhu Reservoir.
Where did the origin of Hakka dialect come from and how did it come into being? The origin of Hakka dialect: "Hakka dialect" She language has undergone a process of "localization" after being transplanted again; The language of the She nationality in Fujian and Zhejiang is the real "She language", and its basic characteristics are the same as Hakka dialect.
The formation of Hakka dialect: from the Song and Yuan Dynasties, it was formed by the long-term interaction and integration of the indigenous She nationality living in the border area of Fujian, Guangdong and Jiangxi and the Han nationality migrating from north to south. In a sense, Hakka can also be considered as the She nationality with earlier localization. However, the she nationality in Fujian and Zhejiang was late in the process of sinicization, and the difference between Hakka and she nationality in Fujian and Zhejiang was only a matter of time before sinicization.
Where does the source water come from? Freshwater lakes, snow-capped mountains, icebergs, groundwater and imported water sources are pollution-free and have good water quality.
How did Cantonese cuisine come into being and where did the four major cuisines come from? The four major cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine.
Shandong cuisine
One of the four major cuisines in China, also known as Shandong cuisine. Shandong cuisine is the only independent cuisine among the four major cuisines [2], and a systematic cooking theory was first formed in China.
Shandong cuisine: Eight Immortals cross the sea to make arhats.
In the framework of cooking technology [3], it has a long history and is the oldest and most skillful cuisine [4]. Its style is: generous and noble, upright and impartial, which is a universal high standard, rather than calling for one or two dishes or partial tastes [5].
Shandong is located in the lower reaches of the Yellow River with a mild climate. There are rivers, lakes, hills, plains, seas and other diverse landforms in the province, which makes the selection of Shandong cuisine extremely rich and balanced. The frequency of each kind of food is between 15%- 18% [3] The most suitable cooking methods for each kind of food are different, and the variety of food directly stimulates the richness and diversity of cooking methods in Shandong cuisine. Shandong's unique material conditions, coupled with the Confucian spiritual pursuit of "eating fine but not greasy" for more than 2,000 years, have finally become a magnificent landscape of Shandong cuisine. Representative dishes are: grilled sea cucumber with onion, clear soup of mullet eggs, braised four treasures in white sauce, shark's fin with crab roe, fried chicken, braised chicken in Dezhou, yipin tofu, clear soup of Xishi tongue, walnut kernel in milk soup, sweet and sour yellow river carp, Jiuzhuan large intestine, abalone braised in original shell, clear soup of tremella, braised shrimp in oil, fish with pickled peppers, fried fish slices and warm fried fish.
Sichuan cuisine
Sichuan cuisine: Sichuan pork
Sichuan cuisine, that is, Sichuan cuisine, is one of the four major cuisines in China, and it is also the most distinctive cuisine, with the largest scale among the people, and is also known as "people's cuisine".
Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. The famous representative dishes are: fish-flavored shredded pork, Sichuan-style pork, Mapo tofu, boiled fish, husband and wife lung slices and so on.
Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang centered on Zigong and Yibin in southern Sichuan, and Xiahe Gang centered on Chongqing, Nanchong and Dazhou in eastern Sichuan.
In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil).
Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks.
Enjoy the international reputation of "food in China, taste in Sichuan"; Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced braised pork ribs, steamed pork with rice flour, Mapo tofu, beef hotpot with hairy belly, beef jerky, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and Dongpo elbow. [6]
Cantonese cuisine
Cantonese cuisine (12)
Cantonese cuisine, that is, Cantonese cuisine, originated in Lingnan. It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each of which has its own characteristics [7]. It started late, but it had a far-reaching impact. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine in the world. Chinese food abroad is basically Cantonese cuisine. So many people think that Cantonese cuisine is the representative cuisine of overseas China.
Guangdong cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, and combines the advantages of Beijing, Jiangsu, Huai, Hangzhou and other provinces as well as western food, making it a family of its own. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking skills are varied and varied, and the materials are strange and extensive. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring.
Cantonese cuisine is characterized by rich and fine ingredients and light taste. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a blessing at this time"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should choose "seasonal vegetables", that is, seasonal vegetables, such as "the north wind is sweetest" In addition to selecting the best fattening period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials [7]. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant", and pursues the original flavor and fresh fragrance of raw materials. There are many kinds of Cantonese condiments, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture. [7]
Famous dishes in Cantonese cuisine include: boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork, lobster stewed in soup, steamed bass, aunt abalone, Liaoshen in abalone sauce, boiled shrimp, coconut sugar bird's nest, shark's fin stewed with Chinese cabbage, Kirin bass, abalone stewed with lobster, fried beef river, old fire soup, Guangzhou Wenchang chicken and abalone. Taro braised pork, south milk coarse Zhai Bao, Chaozhou brine platter, braised pork hand, braised goose liver, hibiscus shrimp in oyster sauce, beef with sand tea, Hakka fermented tofu, braised pork with plum vegetables, salted chicken, pot cover dishes, etc. [8]
Huaiyang cuisine
Huaiyang cuisine: Siwen tofu
Huaiyang cuisine is one of the four major cuisines in China. It is known as the best in southeast China and the most beautiful in the world. It began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties. For hundreds of years, it has been praised by the world for its fine production, elegant style, freshness and peace. Huaiyang cuisine is characterized by exquisite cooking skills, North-South flavor, strict selection of materials and artistry according to materials; Fine production and elegant style; Pursue the original flavor, fresh and peaceful, elegant style.
Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include Yangzhou fried rice, stewed lion's head with crab powder, boiled dried silk, three-piece set of duck, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish, Liangxi crispy eel and so on. The taste is light and slightly sweet. The main dishes are lion head, soft-faced long fish, stewed silver carp head, crystal meat, Si Wen tofu, three-piece set of duck, dried silk, Wenlou soup dumplings, Yangzhou fried rice and so on.
Where does the water from Hepo Middle School come from? rain
How to eat good fish in a mountain stream?
1. Marinate the small fish with monosodium glutamate and chicken cooking wine, and soak the onion and ginger for 15 minutes. Then hang Hu with egg powder. Heat the oil in the pot to 60% to 70% heat, add the small fish and wait for 3 minutes, turn off the heat and fry until dry. reserve
Illustration of 22 practices of fish in hot springs and streams. Pour the base oil into the pot and add the lobster sauce (preferably in the microwave oven). Stir-fry millet pepper, pickled pepper and chopped green onion, pour in small fish, add a little salt and pepper, and take out.
Where does the hydrogen in the water formed by dehydration and condensation come from? If amino acids are mentioned, they are H on the amino group of one amino acid and -OH on the carboxyl group of another amino acid.
Where does atp energy of chloroplast thylakoid membrane come from? Hydrogen ions obtained by water photolysis move outward from thylakoid membrane to matrix due to the difference of concentration, and the potential energy decreases. The potential energy between them is used to synthesize ATP for dark reaction.