Food – Will Blog

Smells Bad, Tastes Delicious:Stinky Tofu

In China’s vast food culture, Stinky tofu has become an unforgettable traditional snack with its unique flavor and long history. This delicious food that smells bad but tastes delicious is not only widely spread throughout China, but also gradually reaching the world, attracting the taste buds of countless diners. This article will discuss the charm of Stinky tofu from its origin, popular areas, condiments and eating benefits.

1、 Origin of Stinky tofu

The origin of Stinky tofu can be traced back to hundreds of years ago. Its specific birth time has been difficult to verify, but there are many versions of legends. Among them, the most well-known story is about Wang Zhihe, a native of Anhui. According to legend, in the eighth year of the Kangxi reign of the Qing Dynasty, Wang Zhihe, a juren from Xianyuan County, Anhui, went to Beijing to take the imperial examination. Unfortunately, he fell from grace and stayed in Beijing to run a tofu shop. One day, Wang Zhihe decided to try to make fermented bean curd because he had too many stocks. He cut the tofu into small pieces and marinated them in a jar. Unexpectedly, a few days later when I opened the jar, I found that the tofu had turned green and emitted an unpleasant odor, but upon tasting it, it was exceptionally delicious. As a result, Wang Zhihe decided to sell this Stinky tofu milk as a commodity and gradually spread it in Beijing and even across the country.

Although this story gives Stinky tofu a legendary color, in fact, the production technology and flavor of Stinky tofu vary greatly in different regions. The production of modern Stinky tofu draws more lessons from the technology of Anhui Maotofu, which became famous before the Ming Dynasty. Through continuous improvement and innovation, it has formed a unique local flavor.

2、 Popular regions

As one of the traditional Chinese snacks, Stinky tofu has an influence all over the country and even the world. In the south, Stinky tofu in Changsha and Shaoxing is particularly famous, attracting countless diners with its unique production technology and flavor. In addition, Stinky tofu in Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places also have their own advantages, forming their own unique brands and cultures.

In the north, although the popularity of Stinky tofu is not as high as that of the south, some regions have their own Stinky tofu culture. For example, the traditional snack in old Beijing, Wang Zhihe Stinky tofu milk, is a representative Fermented bean curd Stinky tofu. In Northeast China, fried Stinky tofu is made of Stinky tofu milk and other seasonings, which are pickled and fried. It is crispy and has a strong taste.

3、 Seasoning and preparation

The delicacy of Stinky tofu lies not only in its unique flavor, but also in its rich condiments and unique manufacturing technology. Generally speaking, the production process of fried Stinky tofu is relatively simple. It is mainly to soak fresh tofu in “stinky brine” for a short time, so that the bacteria and fungi in the brine can decompose the protein in the tofu, making the tofu tissue loose and emitting a bad smell. Then, remove the soaked tofu chunks and drain the water. Fry them in oil until golden brown and crispy.

The condiments of Stinky tofu are more colorful. Usually includes bone broth or chicken soup, cumin powder, Sichuan pepper powder, ginger powder, star anise, white sugar, five spice powder, white sesame, cooking wine, chili powder, salt, sesame oil, tomato sauce, etc. After mixing these seasonings in a certain proportion, they can be made into rich sauces or dips and eaten together with fried Stinky tofu, which can not only enhance the flavor of Stinky tofu, but also increase appetite.

4、 Benefits of consumption

Although Stinky tofu smells “indecent”, its nutritional value should not be underestimated. Proper consumption of Stinky tofu has many benefits for human body:

Supplementary nutrition: Stinky tofu is soft and smooth, rich in protein, calcium, amino acids, vitamin B12 and other nutrients. These ingredients are of great significance for maintaining normal physiological functions and promoting growth and development in the human body.

Increase appetite: Stinky tofu will produce plant lactic acid bacteria and yeast in the fermentation process. These beneficial bacteria can promote intestinal peristalsis, improve digestive function, and thus play a role in improving appetite.

Relieving qi and swelling: As the main raw material of Stinky tofu, tofu has the function of strengthening stomach and regulating intestines. Proper consumption of Stinky tofu can alleviate stomach flatulence and promote digestion to a certain extent.

Strengthening the spleen and stomach: Stinky tofu can neutralize stomach acid after fermentation, and has a regulating effect on gastrointestinal function. Moderate consumption can regulate intestinal health and benefit the spleen and stomach.

Skin care: Stinky tofu contains antioxidant substances such as soybean isoflavones and carotene, which can stimulate skin metabolism, promote skin cell regeneration, and thus play a role in skin care.

Disease prevention: Stinky tofu can synthesize a large amount of vitamin B12 in the fermentation process, which has a positive role in preventing senile dementia and other neurological diseases.

However, it is worth noting that although Stinky tofu has many benefits, it should also be eaten in moderation. Because Stinky tofu is a high sodium food, excessive consumption may increase the burden on the kidneys and affect the stability of blood pressure. In addition, since the production of Stinky tofu may involve the fermentation of some microorganisms, it is necessary to ensure its health and safety before eating.

As one of the traditional Chinese snacks, Stinky tofu has won the favor of the majority of diners with its unique flavor and rich nutritional value. From its origin, popular areas to condiments and eating benefits, every aspect is full of charm and therefore, in the future, with people’s increasing attention to healthy diet and the continuous excavation and inheritance of traditional culture, it is believed that Stinky tofu, a traditional food, will continue to glow with new brilliance and vitality.

Chinese Food:Zuo Zongtang Chicken

Zuo Zongtang Chicken, also known as “Zuo Rooster”, is a well-known Chinese dish both domestically and internationally. Although its name is related to the famous general Zuo Zongtang in the late Qing Dynasty, in reality, this dish has no direct connection to Zuo Zongtang himself. Its origin story is full of legendary colors and closely connected to Taiwan’s food culture.

The Origin of Zuo Zongtang Chicken

It is said that the creation of Zuo Zongtang’s chicken can be traced back to 1952, when Admiral Arthur William Redford, commander of the US Pacific Seventh Fleet, visited Taiwan. As a highly skilled chef, Peng Changgui knows that although traditional dishes are good, they are difficult to bring freshness to customers. So, on the third day of the banquet, he had an idea and cut the chicken into large pieces. He fried it until it was golden brown and partially charred, then added sauce and seasonings and stir fried it to make a brand new dish. After tasting it, Redford greatly appreciated it. When asked about the dish name, Peng Changgui casually named it “Zuo Zongtang Chicken” because he was from Hunan and hoped that the dish name would be loud and related to Hunan.

The inspiration for this name may have come from Zuo Zongtang’s reputation and his love for chickens. As a famous general in the late Qing Dynasty, Zuo Zongtang not only made outstanding military achievements, but also had his own preferences in diet. He particularly likes to eat chicken, especially likes to fry it until it is crispy and delicious. Therefore, Peng Changgui named this newly created dish “Zuo Zongtang Chicken”, which is both a tribute to Zuo Zongtang and a clever use of his popularity to promote this dish.

Over time, the “Zuo Zongtang chicken” gradually spread in Taiwan and even globally. Especially in the 1970s, with Peng Changgui opening the Peng Yuan restaurant in the United States and introducing this dish, “Zuo Zongtang Chicken” became famous and became one of the representative works of Chinese cuisine in the eyes of many foreigners.

Raw materials for Zuo Zongtang chicken

The main ingredients of Zuo Zongtang chicken include chicken leg meat, dried chili, egg yolk, ginger, garlic, scallions, etc. The selection and combination of these ingredients are crucial for the final taste and flavor of the dish.

Chicken leg meat: As the main ingredient of Zuo Zongtang chicken, chicken leg meat is known for its fresh and tender texture and delicate taste. It is rich in high-quality nutrients such as protein, minerals, and vitamins, making it an ideal choice for making this dish.

Dried chili: The addition of dried chili brings a unique spicy flavor and aroma to Zuo Zongtang chicken. It can not only enhance the overall flavor of dishes, but also stimulate appetite and greatly increase one’s appetite.

Egg yolk: Adding egg yolk to marinated chicken legs can make the chicken smoother, more tender, and juicy. Nutrients such as lecithin in egg yolks can also bind with proteins in chicken to form a protective film, preventing the chicken from becoming too dry and hard during frying.

Ginger, garlic, and scallions: These seasonings play a crucial role in Zuo Zongtang chicken. They can remove the fishy smell of chicken and increase the aroma and taste level of dishes. At the same time, they also have certain medicinal value, such as warming the middle and dispelling cold, sterilizing and anti-inflammatory.

In addition to the main ingredients mentioned above, making Zuo Zongtang chicken also requires some auxiliary materials such as salt, starch, soy sauce, white vinegar, white sugar, chili oil, etc. These ingredients play a crucial role in seasoning and thickening processes, making dishes more flavorful and diverse.

The taste of Zuo Zongtang chicken

The taste of Zuo Zongtang chicken is unique and complex, blending various flavor elements such as sourness, sweetness, spiciness, and freshness to create an irresistible delicacy.

Crispy on the outside and tender on the inside: During the frying process, Zuo Zongtang chicken adopts a technique of first marinating and then frying, which makes the outer skin of the chicken crispy and delicious, while maintaining a fresh and juicy taste inside. This crispy on the outside and tender on the inside is a major feature of Zuo Zongtang chicken and one of the important factors that attract diners.

Moderate sour and sweet taste: During the seasoning process, Zuo Zongtang chicken was added with an appropriate amount of white vinegar and sugar to give the dish a balanced sour and sweet taste. This sour and sweet taste not only neutralizes the spiciness but also stimulates the taste buds and increases appetite.

Spicy but not dry: Although Zuo Zongtang chicken has added spicy seasonings such as dried chili, its spiciness is not stimulating but presents a spicy but not dry taste. This spicy flavor can enhance the overall flavor of the dish without making people feel too spicy or uncomfortable.

Fresh, fragrant and beautiful: In addition to the above taste elements, Zuo Zongtang chicken also pays attention to the freshness of raw materials and the combination of seasonings, making the dish present a fresh, fragrant and beautiful taste. This fresh and delicious taste not only comes from the deliciousness of the chicken itself, but also from the clever combination of various seasonings and the exquisite use of cooking techniques.

Zuozongtang chicken is a delicious and nutritious dish. Its origin is full of legendary colors, and its selection and combination of ingredients also reflect the chef’s ingenuity. And its unique taste is even more unforgettable, becoming a favorite of many diners. Whether at family gatherings or business banquets, Zuo Zongtang chicken is a rare and delicious dish.

Chinese Food:Kung Pao Chicken

Kung Pao chicken is a famous Chinese and foreign characteristic traditional dish, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices. This dish originated from the fried chicken with soy sauce in Shandong cuisine and the chicken with chili pepper in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, the governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish – Kung Pao chicken, which was also classified as Beijing court cuisine.
Origin of Kung Pao chicken

Kung Pao chicken, as a classic and famous dish in Sichuan cuisine, contains rich historical and cultural background. The origin of this dish name is closely related to the famous official Ding Baozhen during the Xianfeng period of the Qing Dynasty. Ding Baozhen, who served as the governor of Shandong and was later promoted to the governor of Sichuan, was not only an outstanding politician but also a food enthusiast. It is said that during his tenure in Shandong, Ding Baozhen often called on famous chefs from Jinan to cook various delicacies for him, among which one dish, fried chicken with oil, was particularly popular among him. Whenever entertaining guests, this dish is always essential and can win the guests’ praise every time.
Later, Ding Baozhen was appointed as the governor of Sichuan and brought this oil exploded chicken to Sichuan as well. Under the careful improvement of Sichuan chefs, the production process of this dish has become more refined, and the taste has become even more exquisite. In the end, this dish was presented as a tribute dish to the emperor by officials in Sichuan and gradually developed into a famous imperial dish. Since Ding Baozhen was once the crown prince of Shaobao and was named “Gong Bao”, this dish has become a representative dish of Sichuan cuisine with the fame of “Kung Pao chicken”.

Raw materials of Kung Pao chicken

The raw materials of Kung Pao chicken are relatively simple, but each of them is very important. They together constitute the unique flavor of this dish. The main raw materials include:
Chicken breast meat: As the main ingredient of this dish, chicken breast meat is known for its tender texture and delicious taste. It is rich in high-quality protein and an important source of nutrients for the human body.

Peanut: Peanut is one of the indispensable ingredients in Kung Pao chicken. After deep frying, the peanuts are crispy and delicious, forming a sharp contrast with the freshness and tenderness of the diced chicken, adding rich flavor layers to this dish.

Dry chili: The addition of dry chili brings a unique spicy taste and aroma to Kung Pao chicken. Dried chili peppers, which are abundant in Sichuan region, are famous for their bright red color and rich spicy flavor, and are one of the indispensable seasonings in Sichuan cuisine.

Garlic, ginger and scallion: these spices play a vital role in Sichuan cuisine. They can remove the fishy smell of food materials, increase the aroma of dishes, and make Kung Pao chicken taste more delicious.

Seasoning: including light soy sauce, dark soy sauce, aged vinegar, white sugar, chicken essence, starch, etc. These seasonings, after careful preparation, can form the unique sour, sweet and slightly spicy taste of Kung Pao chicken, giving people endless aftertaste.

Practice of Kung Pao chicken

Although the production process of Kung Pao chicken seems simple, each step needs careful operation to make a delicious dish with excellent flavor. The following is a common practice of Kung Pao chicken:

Preparation materials: Wash the chicken breast and cut it into diced pieces. Use cooking wine, salt, and a little starch to evenly marinate for ten minutes; Stir fry peanuts until cooked and set aside for later use; Cut dried chili into sections; Garlic and ginger slices; Cut scallions into sections and set aside.

Juice mixing: Take an empty bowl, add one tablespoon each of light soy sauce, dark soy sauce, and aged vinegar, an appropriate amount of white sugar, a little chicken essence, starch, and two tablespoons of water to mix well and set aside.

Stir fried chicken breast: Heat up the wok over high heat, add base oil, first add a few Sichuan peppercorns and fry until fragrant, then remove the Sichuan peppercorns and add dried chili peppers to burst the red oil. Then add scallions, ginger, and garlic and stir fry until fragrant. Then add marinated chicken breast and stir fry quickly until it changes color.

Add ingredients: Put the stir fried peanuts, chopped green peppers, diced carrots, and other ingredients into a pot, and quickly stir fry them together with chicken breast.

Pour in the sauce: Pour the prepared sauce into the pot, quickly cut open and stir fry until the sauce is complete. At this time, the color of Kung Pao chicken will become more bright and attractive, and the taste will become more rich.

Dish and plate: After the soup is dried, Kung Pao chicken can be put out of the pot and plate. At this time, the Kung Pao chicken is bright red in color, fragrant, delicious, sweet and sour, slightly spicy.

Chinese Prefer To Drink Hot Water

Chinese people drinking hot water: a fusion of tradition, health, and culture
In China, drinking hot water is not only a daily habit, but also a deeply ingrained cultural phenomenon. This custom has a long history and contains rich historical, health, and cultural connotations. This article will explore the reasons, benefits, and cultural significance of Chinese people drinking hot water from multiple perspectives.

1、 The historical origins of drinking hot water

The demand for ancient medical and health care
In ancient China, due to limited medical conditions, people often prevented diseases through simple daily habits. Hot water has become an important means for people to ensure drinking water safety due to its ability to kill some bacteria, viruses, and parasites. Especially in cold winters or seasons prone to diseases, drinking hot water can effectively reduce gastrointestinal diseases caused by drinking raw water.
Promotion of Tea Drinking Culture
Tea, as an important component of traditional Chinese culture, has also promoted the habit of consuming hot water through its drinking method. Since ancient times, Chinese people have had a tradition of brewing and tasting tea, which naturally requires hot water. Over time, drinking tea has not only become an elegant way of life, but also subtly influenced people’s habits of drinking hot water.
The impact of traditional medicine
Traditional Chinese medicine theory emphasizes the principle of balance between “cold and heat, heat and cold”, believing that the human body should maintain a balance of yin and yang in order to be healthy. In traditional Chinese medicine, hot water helps to warm the body, promote blood circulation, relieve coldness in the body, and thus achieve the goal of health preservation. Therefore, drinking hot water is considered a simple and effective method of health preservation.

2、 The benefits of drinking hot water

Promote blood circulation
Drinking hot water can dilate blood vessels, promote blood circulation, and help transport nutrients and oxygen to various parts of the body. This has a positive effect on improving cold hands and feet, relieving fatigue, and increasing body metabolic rate.
Relieve gastrointestinal discomfort
Hot water can gently stimulate gastrointestinal peristalsis, promote the secretion of digestive juices, and help digest food. At the same time, it can also alleviate symptoms such as stomach pain and bloating caused by stomach cold, which is helpful in improving gastrointestinal function.
Detoxification and skincare
Drinking hot water can promote metabolism in the body, accelerate the elimination of waste and toxins. This not only helps to reduce the burden on the liver and kidneys, but also improves the skin condition, making the skin smoother and more delicate.
Relieve cold symptoms
In the early stages of a cold, drinking hot water can help the body sweat, expel cold air from the body, and alleviate cold symptoms. Meanwhile, hot water can also moisturize the throat and alleviate discomfort caused by coughing and sore throat.
Improve sleep quality
Drinking a cup of warm water before bedtime can help relax the body and mind, relieve tension, and improve sleep quality. This is because hot water can promote blood circulation, relieve physical fatigue, and make it easier for people to fall asleep.

3、 The Position of Drinking Hot Water in Chinese Culture

Etiquette and hospitality
In Chinese culture, hospitality is a traditional virtue. Preparing a cup of hot tea or water for guests is one of the ways to express respect and enthusiasm. This custom not only reflects the owner’s attentiveness and thoughtfulness, but also enhances emotional communication between people.
Health and wellness concepts
With the improvement of living standards and the enhancement of health awareness, more and more people are paying attention to health and wellness. In traditional Chinese culture, drinking hot water is considered a simple and effective way to maintain health. It not only warms the body, promotes blood circulation, and relieves fatigue, but also plays a role in preventing diseases and enhancing physical fitness. Therefore, drinking hot water occupies an important position in the daily life of Chinese people.
A microcosm of social culture
The custom of drinking hot water also reflects certain characteristics of Chinese social culture. For example, it reflects the Chinese people’s emphasis and pursuit of health; Reflecting the Chinese values of valuing family, kinship, and friendship; It also reflects the traditional virtues of diligence, frugality, and simplicity of the Chinese people. These characteristics together constitute the unique social and cultural landscape of China.

4、 Conclusion
Although drinking hot water has a long history and profound cultural heritage in China, it also faces some challenges in modern society. For example, with the acceleration of the pace of life and the increase of work pressure, many people may not have enough time and energy to boil water or make tea; At the same time, the abundance and diversity of various beverages in the market also provide people with more choices. These factors have to some extent affected people’s habit of drinking hot water.

Very Very Very Few Chinese Eat Dog

In China, the issue of whether to consume dog meat has always been a complex and sensitive topic, involving not only food culture and historical traditions, but also animal protection, moral ethics, and other aspects. This article will explore in depth the reasons why Chinese people eat dog meat, the proportion of people who consume it, and the resistance of dog lovers, striving to comprehensively and objectively present this social phenomenon.

1、 The reasons why Chinese people eat dog meat

Historical traditions and regional culture
In China, the consumption of dog meat has a long history, dating back thousands of years. In ancient times, due to limited material conditions, people often regarded dog meat as an important source of protein. Especially in some cold regions such as Northeast China, Guangdong and Guangxi, dog meat is considered a great winter tonic due to its warm and nourishing properties. In addition, some ethnic minority areas such as Yao and Zhuang have traditional customs of eating dog meat, which are often closely related to local religious beliefs and festival activities.
Medicinal value
In traditional Chinese medicine theory, dog meat is believed to have the effects of warming and tonifying kidney yang, nourishing the middle and nourishing qi, dispelling cold and warming the body. In some traditional prescriptions, dog meat is used as a medicinal herb to treat symptoms such as kidney yang deficiency, soreness and weakness of the waist and knees, and cold limbs. Therefore, for some people, consuming dog meat is not only to satisfy their appetite, but also to regulate their body and enhance their physical fitness.
Economic factors
In the past, especially in rural areas, due to relatively backward economic conditions, people had difficulty accessing abundant meat resources. Therefore, dogs with low breeding costs and strong reproductive abilities have become an important source of meat for many families. Although this phenomenon has changed with the development of the economy and the improvement of living standards, the consumption of dog meat is still widespread in some remote or economically underdeveloped areas.
Taste preferences and dietary habits
For some people, the unique taste and flavor of dog meat are also one of the reasons why they choose to eat it. In some regions of China, such as Yulin in Guangxi, a grand “Dog Meat Festival” is held every year, attracting a large number of diners to come and taste. Among these diners are both locals and tourists from other places, many of whom came to participate because of their love for the taste of dog meat.

2、 Proportion of people who consume dog meat
Due to the lack of nationwide statistical data, it is difficult to provide an exact number on the proportion of Chinese people who consume dog meat. However, according to some local surveys and studies, the population who consume dog meat is mainly concentrated in specific groups in rural, remote areas, and some cities. In cities, with the improvement of living standards and the change of dietary concepts, more and more people are choosing vegetarianism or eating less meat, so the proportion of people who consume dog meat is relatively low. However, in rural and ethnic minority areas, due to the influence of historical traditions and regional culture, the consumption of dog meat is still quite common.

3、 Resistance and controversy among dog lovers

Awakening of animal protection awareness
In recent years, with the progress of society and the improvement of people’s cultural quality, more and more people have begun to pay attention to animal protection issues. For dog lovers, dogs are not only pets and companions, but also family members and emotional support. Therefore, they strongly oppose the consumption of dog meat, believing that it is disrespectful and abusive to animal life.
Protest activities and public opinion pressure
In order to call for social attention to animal protection issues and resist the consumption of dog meat, dog lovers have launched multiple protests. They conveyed their voices and demands to the public through protests, online petitions, media exposure, and other means. At the same time, with the popularity of the Internet and the rise of social media, the controversy about eating dog meat has quickly fermented on the Internet and attracted widespread attention. These public opinion pressures have played a positive role in promoting social progress and changing people’s eating habits.
Controversy and Reflection
However, the issue of consuming dog meat has also sparked widespread controversy and reflection. On the one hand, some people believe that consuming dog meat is a reflection of historical traditions and regional culture, and should be respected and understood; On the other hand, some people believe that with the progress of society and the development of civilization, we should abandon this backward dietary habit and strengthen the protection of animals. In this controversy, we need to approach the issue with a rational and inclusive attitude and seek consensus.

4、 Conclusion
The issue of Chinese people eating dog meat is a complex and sensitive social phenomenon that involves multiple aspects such as historical traditions, regional culture, economic factors, taste preferences, and animal protection. When discussing this issue, we should maintain an objective and rational attitude, respect the diversity of historical traditions and regional cultures, pay attention to animal protection issues, and promote social progress and development. At the same time, we should also strengthen publicity and education to raise public awareness of animal protection and advocate for healthier and more environmentally friendly eating habits. Only in this way can we find a balance between respecting tradition and protecting animals, and jointly promote social progress and development.

hello word!I Love China

On this ancient and vibrant land of China, every brick and tile is engraved with a thousand year old story, and every dish contains profound cultural heritage and endless exploration of taste buds. As a traveler and foodie deeply attracted by the charm of China, I am willing to use my pen as a boat to transport you through my love for this land, especially the unforgettable Chinese cuisine and the unique charm of cities I have personally visited such as Beijing, Shanghai, Nanjing, and Chengdu.

Chinese cuisine: a feast for the taste buds
When it comes to China, the first thing that comes to mind is the dazzling array of delicious food. Chinese cuisine is renowned worldwide for its profoundness, richness in color, aroma, and taste. Each dish showcases the utmost respect for ingredients and exquisite culinary skills. From north to south, from east to west, regional differences endow food with a myriad of flavors.

In Beijing, I was immersed in the richness of the steaming hot Beijing roast duck. The duck skin, as thin as cicada wings, dipped in sweet bean sauce, wrapped in thin pancakes, paired with shredded scallions and cucumber strips, takes a bite and becomes crispy and tender, filling the mouth with a fragrant aroma. It is the ultimate temptation for taste. While the old Beijing Zhajiangmian are simple but authentic, with rich sauce flavor and noodles, each mouthful is a tribute to the tradition.

Moving to Shanghai, I was deeply attracted by the delicacy and deliciousness of our cuisine. Braised pork is bright red in color, fat but not greasy, and melts in the mouth; Stir fried river shrimp, the shrimp is crystal clear and has a fresh, tender and chewy taste. Simple seasoning can highlight the deliciousness of the ingredients themselves. In addition, Shanghai’s pan fried buns are also delicious and cannot be missed. The bottom is fried until golden crispy, and the filling is rich in soup. With a gentle bite, the soup is overflowing, and a sense of happiness arises naturally.

Nanjing, the ancient capital of the Six Dynasties, is renowned for its long history and rich culinary culture. Salted duck skin and white meat are tender, with moderate saltiness and a strong aroma, making them a frequent guest on dining tables in Nanjing. Duck blood vermicelli soup, on the other hand, is a warm touch in winter, with clear color and delicious taste. Every bite is a gentle comfort to the body.

As for Chengdu, this city known as the “Capital of Food” has left me reluctant to leave. Hotpot is undoubtedly synonymous with Chengdu, with rolling red oil and a strong aroma. Whether it’s spicy or slightly spicy, it can make people sweat profusely, but they can’t stop it. Snacks such as Chuanchuanxiang, Dandan noodles and Mapo tofu bring the spicy and fresh flavor to the extreme, making people feel unprecedented taste stimulation and satisfaction in the combination of spicy and spicy.

Urban Impressions: The Whispering of History and the Symphony of Modernity
In addition to cuisine, these cities themselves also emit unique charm. Beijing, as the capital of China, carries a profound historical and cultural heritage. The red walls and yellow tiles of the Forbidden City, as well as the magnificent winding of the Great Wall, all tell the story of past glory and vicissitudes. In modern Beijing, towering skyscrapers stand tall and technological innovation is advancing rapidly, where ancient and modern coexist harmoniously.

Shanghai is a typical Shanghai style cultural city. The international architectural complex on the Bund has witnessed the century long changes in Shanghai; Lujiazui in Pudong is the center of China’s finance and economy, with skyscrapers soaring into the sky, showcasing the city’s vibrant vitality and infinite possibilities.

Nanjing, the ancient capital of the Six Dynasties, has traces of history everywhere. The solemnity and solemnity of Zhongshan Mausoleum, as well as the sound of oars and the shadows of lights on the Qinhuai River, all evoke the unique charm of this city. The modernization development of Nanjing is also remarkable, where technological innovation and cultural heritage complement each other.

Chengdu is known for its leisurely pace of life and rich cultural heritage. The lingering aroma of tea in the teahouse and the laughter and joy in the narrow and wide alleys all make people feel the unique philosophy of life in this city. At the same time, Chengdu is also the economic, technological, and cultural center of the Southwest region, developing at an unprecedented speed.

In short, China, this ancient yet young land, deeply attracts me with its profound culture, dazzling cuisine, and colorful urban landscape. Every trip is a baptism of the soul, an exploration and pursuit of a better life. I love China not only for its cuisine, but also for its history, culture, vitality, and hope.