IMCPI Chinese

The vernal equinox is one of the twenty-four solar terms and the fourth solar term in spring.

The vernal equinox is of great significance in astronomy. On the day of the vernal equinox, the sun shines directly on the equator, and the day and night are equally divided in the northern and southern hemispheres. In terms of climate, there are also obvious characteristics. After the vernal equinox, China has entered a bright spring except for the Qinghai-Tibet Plateau, Northeast China, Northwest China and the northern part of North China.

The "fen" of the vernal equinox has two meanings, one is "seasonal equinox", the traditional spring is from the beginning of spring to the beginning of summer, and the vernal equinox day is in the two solar terms, which just divides spring equally; the other meaning is "equal day and night". ", on the day of the vernal equinox, the sun shines directly on the equator, and the day and night are equal in length, each of which is 12 hours.

The vernal equinox climate is characterized by warm and sunny weather. During this season, Chinese folks have customs such as flying kites, eating spring vegetables, and standing eggs.

Awakening of Insects, also known as "Qi Zhe", is the third solar term in the twenty-four solar terms.

Waking of Insects reflects the phenomenon of germination and growth of natural organisms affected by rhythm changes. At the time of Waking of Insects, the sun rises, the temperature warms up, the spring thunder starts to move, the rain increases, and everything is full of vitality. Farming production is closely related to the rhythm of nature. The Awakening of Insects solar term is of great significance in farming. It is the reflection of ancient farming culture on natural seasons.

In the season of Awakening of Insects, spring is sprouting, and nature has new vitality. The so-called "spring thunder scares all insects" refers to the season of stinging insects, when the spring thunder begins to sound, awakening the stinging insects that are dormant underground for the winter. The iconic feature of the Awakening of Insects solar term is the sudden thunder of spring and the exuberant vitality of all things. Judging from the natural phenology and climate processes in various parts of China, "Awakening of Insects and Thunder" only coincides with the natural rhythm in some parts of southern China.

The winter solstice is the 22nd solar term in the "Twenty-Four Solar Terms". With both natural and humanistic connotations, it is not only an important solar term in the twenty-four solar terms, but also a traditional Chinese folk festival for ancestor worship.

The winter solstice is one of the four seasons and eight festivals. It is regarded as a big festival in winter. There is a saying in ancient folk that "the winter solstice is as big as the year". The customs of the winter solstice vary in content or details due to different regions.

In southern China, there is a custom of worshiping ancestors and feasting on the winter solstice. In northern China, there is a custom of eating dumplings on the winter solstice every year.

On the day of the winter solstice, although the sun is low and the days are short, the temperature of the winter solstice is not the lowest in terms of weather. In fact, because there is still "accumulated heat" on the surface, it is usually not very cold before the winter solstice, and the real severe cold comes after the winter solstice. Due to the great disparity in the climate across China, the winter of this climate significance is obviously late for most parts of China. When the winter solstice arrives, it marks the coming of the cold season, and the folks begin to "count nine" to calculate the cold weather (folk proverb: "The summer solstice falls on the third Geng, and the winter solstice is counted nine).

Xiaoxue is the 20th solar term in the twenty-four solar terms and the second solar term in winter.

Light snow is a solar term that reflects precipitation and temperature. It is a solar term with a high frequency of cold waves and strong cold air activities. The arrival of the light snow solar term means that the weather will get colder and precipitation will increase.

The reason why this solar term is called Xiaoxue is because "snow" is the product of cold weather. During this solar term, the climate is not deep and the precipitation is not heavy. Therefore, "Xiaoxue" is used to describe the climate characteristics during this solar term. "Little snow" is a metaphor, reflecting the active cold current and increasing precipitation during this solar term, not a very small amount of snow during this solar term.

The beginning of winter is the nineteenth of the twenty-four solar terms and the beginning of winter.

The establishment is the beginning of the establishment; the winter is the end, and all things are collected. The beginning of winter means that anger begins to accumulate, and all things enter a state of recuperation and collection. Its climate also transitions from a dry and rainy autumn to a rainy and cold winter.

The beginning of winter represents the beginning of winter. It is one of the seasonal nodes that Chinese folk attach great importance to. Spring is plowed in summer, autumn is harvested in winter, and winter is a season for enjoying a bumper harvest and recuperating.

Lidong is also one of the "Four Seasons and Eight Festivals" in ancient society. It is a very important festival. In some parts of China, there are customs such as ancestor worship and feasting.

Wushan Gong goose meat is tender and delicious than ordinary goose, and it is suitable for roasting, boiling, stewing, roasting and pickling. The braised Wushan Gong goose has a unique method of braising. It is said that the secret recipe of the braised goose was passed down from the descendants of Mrs. Shi, the wife of King Wu, and has a history of more than 100 years.

The Wushan Gong goose braised with Shi's secret recipe has a clean color, strong fragrance and delicious taste. Historically, if live geese were used to pay tribute to the imperial court, it was necessary to prepare enough water and grass in Wushan with the live geese to maintain the unique quality of Wushan tribute geese.

Baogong Fish, formerly known as Red Crispy Baohe Crucian Carp, is a characteristic traditional dish in Hefei City, Anhui Province, belonging to the cold dish category.

It is named after a black-backed crucian carp from Baohe River. People see it and think of Bao Zheng, who is unselfish.

This dish is usually made of crucian carp, lotus root, rock sugar and other ingredients. After the pot is heated to dryness, it is simmered on a small fire. After the pot is completely cooled, cover it on a large plate and drizzle sesame oil. Serve. After the dish is cooked, the bone is crispy and the meat is tender, and the aftertaste is endless.

Sanhe Crispy Duck is a traditional specialty dish in Hefei, Anhui Province.

With light duck as the main ingredient, water-haired mushrooms as auxiliary ingredients, shallots, ginger slices, soy sauce, salt, monosodium glutamate, star anise, cinnamon for seasoning. This dish skillfully controls the heat, the soup is clear, the skin is fragrant, and the meat is crispy.

Duck meat is easy to digest and can effectively resist various inflammations; shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharide, various amino acids and multivitamins.

Li Hongzhang Chowder is a traditional famous dish in Hefei City, Anhui Province. It belongs to Anhui cuisine - Hefei cuisine.

Li Hongzhang's chowder is made of chicken as the main ingredient, accompanied by water-fat sea cucumber, oil-fat fish maw, water-fat squid and other accessories.

This dish is made from a combination of various raw materials, so it is multi-flavored, mellow and not greasy, salty and delicious.

Fuli Ji Roasted Chicken is a traditional and famous dish in Suzhou City, Anhui Province, named after its origin in Fuli Town.

Chinese geographical indication products are also famous Chinese historical dishes. They are also known as "Four Famous Chickens in China" together with Dezhou Braised Chicken, Henan Daokou Roast Chicken and Jinzhou Goubangzi Smoked Chicken.

The authentic Fuliji Roasted Chicken is delicious in color, fragrant, tender, fat but not greasy.

Anhui cuisine is one of the eight famous cuisines in China.

Anhui Cuisine is the general term for Southern Anhui Cuisine, Wanjiang Cuisine, Hefei Cuisine, Huainan Cuisine and Northern Anhui Cuisine represented by Southern Anhui Cuisine. Among them, the flavor of southern Anhui is represented by Huizhou local dishes, which are the mainstream and origin of Huizhou cuisine. Anhui cuisine uses Anhui specialties as the main raw materials, and on the basis of using traditional folk cooking techniques, it absorbs the strengths of other cuisines and cooks local dishes with salty and umami flavors.

Anhui cuisine has rich cultural heritage and originated in ancient Huizhou during the Southern Song Dynasty.

First Frost( or Frostfall) is the eighteenth of the twenty-four solar terms and the last one in autumn.

After entering the Frostfall solar term, the scene of late autumn is obvious, and the cold air goes south more and more frequently. Frostfall does not mean "falling frost", but means a sudden drop in temperature and a large temperature difference between day and night. On the national average, "frost" is the time of year with the largest temperature difference between day and night.

In the season of frost, everything is completed, and it is completed in Xu. Since "frost" is a manifestation of cold weather and a large temperature difference between day and night, the solar term is named after "frost fall", which means "a sudden drop in temperature and a large temperature difference between day and night". Frostfall solar terms are characterized by colder weather in the morning and evening, hotter at noon, large temperature difference between day and night, and obvious autumn dryness.

Frost-fall solar terms mainly include the customs of viewing chrysanthemums, eating persimmons, climbing high and overlooking, and nourishing.

Yangfang Hidden Fish belongs to the Su cuisine and is known as the first dish in traditional Chinese cuisine, with a history of 4,300 years.

The oldest famous dish of "Yangfang Tibetan Fish" is spread in some restaurants in Xuzhou, Jiangsu. "Yangfang Tibetan Fish" is also called a set dish or a second set dish in modern times. It can be steamed or stewed with seasonings, and its taste is very delicious. Because the fresh fish and sheep are combined into one, the taste is more fresh. The mutton is crispy and fragrant, and the hidden fish is tender.

Xuzhou was called Pengcheng in ancient times, and it was the place where Peng Zu got his surname. Xunkeng was "sealed in Pengcheng, so he was called Pengzu". According to historical records, Peng Zu was the lord of the Dapeng Kingdom and a great sage in ancient China, with a life span of 800 years. According to legend, 4,300 years ago, Peng Zu's youngest son, Xi Ding, liked to fish, but Peng Zu was afraid of drowning and resolutely refused to allow him. One day Xi Ding caught a fish, fearing that his father would blame him, Yang's mother hid the fish in the cooking pot. In the mutton pot, Peng Zu felt unusually delicious when he tasted the mutton.

Wensi Tofu originated in Yangzhou, Jiangsu Province. It is a traditional specialty dish in Jiangsu Province and belongs to the Su cuisine.

This dish has a long history. It has extremely strict selection of ingredients, fine knife work, soft, tender and mellow, and melts in the mouth. At the same time, it has the functions of regulating malnutrition, nourishing deficiency and nourishing the body. This dish is also a good recipe for the elderly and children.

The Qing Dynasty Yu Yue's "Tea Fragrance Room Cong Banknotes": "Wensi word Xifu, Gongshi, and good at making tofu soup and sweet porridge. Those who follow this method are called Wensi tofu."

It is also called "Assorted Tofu Soup" in "Tiaoding Collection".

Mirror Box Tofu is a traditional famous dish in Wuxi City, Jiangsu Province, belonging to the Su cuisine.

In the 1940s, Liu Junying, the chef of Yingbinlou Restaurant, improved the home-cooked oiled tofu stuffed with meat, changed the oiled tofu to a small box of tofu, and added shrimp to the meat filling. The cooked tofu filling was full of heart, beautiful in shape, delicate and tender. Therefore, the meat is gold, the shrimp is jade, and the gold inlaid white jade box is called.

Because the tofu block is shaped like a mirror box for women's combs, it is named mirror box tofu. This dish is orange-red, fresh, tender and mellow, with a combination of meat and vegetables, suitable for all ages.

Squirrel mandarin fish is a representative work of Su cuisine with both medium color and aroma.

According to legend, Emperor Qianlong went to the south of the Yangtze River and went to the Songhelou restaurant in Suzhou for dinner. The chef used carp to carp out the bones, carved patterns on the fish, seasoned and marinated for a while, dragged the egg yolk paste, and fried it in a hot oil pan. The boiled sweet and sour marinade is shaped like a squirrel, crispy on the outside and tender on the inside, sweet and sour, and the Emperor Qianlong was very satisfied after eating it.

Since then, this dish has become famous in Suzhou.

Nanjing Roast Duck is a traditional famous dish in Nanjing, belonging to Jinling cuisine, also known as Jinling Roast Duck.

Nanjing people eat roast duck, they pay attention to crispy skin and tender meat, fat but not greasy, so Nanjing roast duck has crispy skin and tender meat, which is not as fatty as roast ducks in other regions.

The taste of Nanjing people likes a little sweet and sour, and pays attention to a little sweet and a little sour, and a moderate amount of fresh and salty. Making such a sauce is not as difficult as roasting duck. The roast duck must be filled with water in the duck cavity. Roasted outside and boiled inside, once the duck is cooked, the juice is extremely delicious.

Jiangsu cuisine, one of the eight major cuisines of the Han nationality in China, is referred to as Su cuisine.

Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisines. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Jiangsu cuisine originated more than 2,000 years ago, and Jinling cuisine originated in the pre-Qin period. At that time, Wu people were good at making fried fish, steamed fish and fish fillets. More than a thousand years ago, duck was a delicacy in Nanjing. In the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were the two pillars of "Southern food".

Su Cai is good at stewing, stewing, steaming, and frying. It attaches great importance to the soup, and maintains the original juice of the dish. lose its taste.

Cold Dew is the seventeenth solar term in the traditional twenty-four solar terms in China and the fifth solar term in autumn.

Cold Dew is a solar term that reflects the characteristics of climate change. Entering the cold dew, the cold air moves south from time to time, the temperature difference between day and night is large, and the autumn dryness is obvious.

After the cold dew, the cold air in the north has a certain force, and most of China is under the control of the cold high pressure, and the rainy season ends. Controlled by cold and high pressure, the day is warm and the night is cool, and the autumn is often high during the day. From the perspective of climate characteristics, in the cold dew season, the autumn in the south is getting stronger, the air is cool and the wind is cool, and the rain is dry; the vast areas in the north have already presented a winter scene.

The traditional customs of cold dew mainly include viewing maple leaves, eating sesame seeds, eating crabs, and drinking autumn tea.

The creation of Longjing Shrimp is said to be inspired by Su Dongpo's "Wang Jiangnan". The poem reads: "Hugh thinks about the old country for the old man, and tries the new tea with the new fire, and the poetry and wine take advantage of the years." In the old days, there was a custom of not holding fire during the Cold Food Festival. The tea picked and fried at this time is the "Mingqian" tea (the second day after the cold food is the Qingming Festival), which is the best product of Longjing tea. Longjing tea is known for its "green color, fragrant fragrance, sweet taste and beautiful shape", and was listed as a "tribute" by the emperor of the Qing Dynasty.

River prawns are known as "the treasure of food" by the ancients. They are not only tender and delicious, rich in nutrition, but also have the effect of invigorating the kidney and detoxifying. The "Longjing Shrimp" cooked with the fresh Longjing tea before the Qingming Festival and the fresh river prawns, gathers the essence of the two. Hangzhou famous dish with strong local flavor.

"Longjing Shrimp" is made from West Lake Longjing New Tea and fresh river prawns before the Qingming Festival. The color of the dishes is white and green, and the taste is fresh and fragrant, with strong local characteristics.

The cooking process is as follows: wash the river shrimp, squeeze out the shrimp, and use egg white, refined salt, and wet starch to make a slurry; take 10 grams of Longjing new tea, steep it in 50 grams of boiling water for 10 minutes; use 40% of the hot shrimp The oil is smooth and cooked, then cook the tea leaves, tea juice, and Shaoxing wine and stir-fry.

The autumnal equinox is the sixteenth of the twenty-four solar terms and the fourth in autumn.

On the autumnal equinox, the sun is almost directly on the Earth's equator, and day and night are equal in length around the world. After the autumnal equinox, the position of direct sunlight moves southward, the days in the northern hemisphere are shorter and the nights are longer, the temperature difference between day and night increases, and the temperature drops day by day.

On the autumnal equinox, "fen" means "equal division" and "half". In addition to referring to the equal division of day and night, there is also a layer of meaning equal to the division of autumn.

This dish is a thousand fried bells made from the famous specialty of Hangzhou, Yisi Township, tofu skin. It is promoted as one of Hangzhou's famous dishes because of its bright yellow color, delicious flavor and crispness like a bell. Welcome. Sixiang tofu skin is produced in Dongwu Mountain Village, Fuyang, Hangzhou, so it is also known as Dongwu Mountain tofu skin. It has a production history of more than 1,000 years. It is refined from high-quality soybeans and high-quality water sources through 18 processes. "Golden Clothes". It is a high-grade raw material for making a variety of famous vegetarian dishes, and it is also a special main ingredient for frying bells. When eating, it is supplemented with sweet noodle sauce, pepper salt and scallion white, and its taste is better.

"Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin" is made of Sixiang specialty tofu skin, cut into squares, rolled with pork tenderloin, refined salt, monosodium glutamate, Shaoxing wine and stuffing, then cut into 3.5 cm sections, and put in 50% hot Deep-fry in vegetable oil until crispy, remove, put in a plate, serve with scallions, sweet noodle sauce, pepper and salt. This dish has a bright yellow color and is as crisp as a bell when eaten, hence the name.

West Lake water chestnut soup is made of fresh medicinal vegetables, chicken breast and ham shreds, which are special products of Hangzhou West Lake, so it is also called "chicken fire water chestnut soup". , with bright colors and delicious soup, it is a famous Zhejiang dish with Hangzhou flavor.

It is made from water shreds, cooked chicken breasts and shredded ham, which are specialty products of Hangzhou West Lake, plus high-grade clear soup, refined salt, monosodium glutamate, and cooked chicken oil. The color of the dishes is harmonious, the soup is delicious, and the water is fresh and smooth, which is very popular, highlighting the local flavor characteristics.

According to legend, this dish comes from the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Yuanyou period (about 1090 AD), Su Dongpo served as the governor of Hangzhou, and mobilized the people to dred the West Lake. He was successful. In order to reward the migrant workers, he instructed his family to give the pork donated by the people. According to his experience, slow the fire and reduce the water. Beautiful, cooked as a delicacy. It was distributed with the wine to migrant workers, and the family mistakenly burned the wine and meat together. As a result, the meat tasted particularly mellow and delicious. People praised Dongpo as a man, and named this piece of meat with unique flavor as "Dongpo Pork".

"Dongpo Meat" has undergone continuous summarization and development by generational chefs, and has been publicly recommended as the No. 1 dish in Hangzhou. The operation method is as follows: choose pork belly with skin, scrape and wash it, put it in a water pot and blanch it thoroughly, then cut it into squares; take a large casserole, put a bamboo grating on the bottom, and lay onions and ginger pieces. Add pork, add sugar, Shaoxing wine and soy sauce, cover and seal, after boiling, simmer on low heat for 2 hours, simmer until crispy, skim off the slick, put the skin up into a clay pot, cover, Steam for 30 minutes until crispy.

It is characterized by oily and soft waxy and delicious taste.

According to legend, this dish comes from the story of "Uncle and Sister-in-law Chuanzhen": in ancient times, the Song brothers lived by the West Lake and made a living by fishing. When the local villain Zhao Daguan saw that Sister Song was beautiful, he killed his brother, and wanted to harm his uncle. Sister Song persuaded the uncle to flee, and cooked fish with sweet and sour for him, asking him to "don't forget the bitterness of the people". Later, the uncle gained fame, and he was able to eliminate violence and safety. At an accidental banquet, he tasted this sweet and sour fish dish again. Finally, he found his sister-in-law who escaped anonymously.

Descendants passed down the story and cooked vinegared fish in imitation of its method. "West Lake vinegar fish" has become a traditional famous dish in Hangzhou. The West Lake Vinegar Fish is made of fresh grass carp, which is starved for 1 to 2 days to remove the earthy taste. It is also cooked alive and cooked. It is not greasy. Crab meat, unique flavor.

Before cooking, the grass carp is left to starve in the pool for two days to remove the earthy smell and make the fish firm. After slaughtering, remove the scales, gills and internal organs, wash them, cut them into two pieces from the beginning to the end, then slash the knife pattern with the knife, put it in boiling water and cook for 3 minutes, use chopsticks to poke the lower part of the fish's jaw, it can be gently pierced When the time is right, take it out and put the fish back into the plate. Use 250 grams of boiled fish soup, add soy sauce, vinegar, Shaoxing wine, and white sugar. After boiling, pour in wet starch, push and stir into rice soup, and pour it on the fish.
The characteristic of this dish is that no oil is used, only boiled water is used to add seasonings.

Zhejiang cuisine, referred to as Zhe cuisine, is one of the eight major cuisines of the Chinese Han nationality. Zhejiang Province is located on the coast of my country's East China Sea, with a network of waterways in the north. It is known as the land of fish and rice. The rolling hills in the southwest are rich in wild game. The eastern coastal area is densely populated with fish farms and rich in aquatic resources. There are more than 500 kinds of economic fish and shell aquatic products. The total output value ranks first in the country.

Mid-Autumn Festival, also known as Moon Festival, Moon Festival, Reunion Festival, etc., is a traditional Chinese folk festival. The Mid-Autumn Festival originated from the worship of celestial phenomena, and evolved from the Qiu Xi festival in ancient times. Since ancient times, the Mid-Autumn Festival has folk customs such as offering sacrifices to the moon, admiring the moon, eating moon cakes, watching lanterns, appreciating osmanthus flowers, and drinking osmanthus wine.

The Mid-Autumn Festival uses the full moon to signify the reunion of people, as a sustenance to miss the hometown, miss the love of relatives, pray for a good harvest and happiness, and become a colorful and precious cultural heritage.

Influenced by Chinese culture, the Mid-Autumn Festival is also a traditional festival for some countries in East and Southeast Asia, especially the local Chinese and overseas Chinese.

Five-spice rolls are a special and famous food from the southern Fujian region of Fujian Province. During the festivals, weddings and birthdays, every household must have braised noodles. It is usually accompanied by five spice sticks to entertain relatives and friends, which is also a local traditional folk custom.

Noodle paste (pronounced mi-sua-gou in Fujian) originated in Quanzhou, Fujian. It is a local snack in Fujian and Taiwan. The dish is paste-like and is made of thin noodles and sweet potato powder. The practice of this dish is to boil the water first, add sweet potato flour, seasonings, and noodles.

This dish is usually eaten for breakfast. It can be used as a snack and a late-night snack, or it can be eaten with fried dough sticks and water chestnuts. It is delicious, sweet and smooth, with the local flavor of southern Fujian.

Bailu is the 15th solar term in the "Twenty-Four Solar Terms", the third solar term in autumn, the end of the Shen month of the stem and branch calendar and the beginning of the You month.

Dou refers to Gui; the sun reaches 165 degrees of the Yellow Longitude; the festival is on September 7-9 of the Gregorian calendar. "White Dew" is an important solar term reflecting the growth of cold air in nature.

As the weather gradually turns cooler, the sun is still hot during the day, but the temperature drops quickly after the evening, and the temperature difference between day and night is large.