名人与美食（Celebrity and gourmet）.docVIP

名人与美食（Celebrity and gourmet） Celebrity and gourmet stories 2012, 01, 10, 12:33, source: Guangming Wang Page function [font: large, medium, small] [closed] Eileen Chang: toad crisp Eileen Chang, a famous female writer, wrote in an article about eating: my mother used to be very happy to have relatives with her toad cakes.. It is a crisp, semi hollow sweet, almost palm, ladder shaped nearly fat short, sprinkle sesame in moss above ground, green shade is the Impressionist portrait of a frog, the green seaweed powder is poured down, presumably is native to coastal provinces In fact, Eileen Changs toad crisp is the old Suzhou native crisp cake. It is not rare in Suzhou, the old high streets and back lanes have to buy, which in Suzhou is now in Chengde Street next to the Wen Kui Zhai in the most famous. Wen Kui Zhai is an only half the size of the shop window, very simple, a side street Wen Kui Zhai cloth streamers, both when the shop, and the sun with a tarpaulin. Lu Xun: Rose sugar cake Lunjiao A generation of writer Lu Xun because of work until midnight before and after often develop a love snack eating habits. In April 1935, he wrote alley in Shanghai in the past and talk about business, he mentioned a cake: Rose sugar cake lunjiao. Rose sugar cake Lunjiao, first appeared in Guangdong Shunde Lunjiao town, hence the name. Lunjiao town 15 with the unique local water making cakes: spring water soaked rice after more than 3 hours, into rice milk, and then pressed into powder. Clear spring water with sugar and boil in a pan. Then the sugar into the Rice noodles, cooled by adding cake, placed more than 7 hours, then the fermentation of fine processing, made of rose sugar cake Lunjiao, crystal white, white hole, cake body horizontal uniform and orderly, smooth and soft moist, sweet and sour. Lu Xun likes eating meat stew dried vegetables Shaoxing cuisine is generally salty, although the tour guide clear chef to add less salt, these dishes for us or salty, only meat stew drie