December 28, 2018

Four Seasons

 

 

Spring

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Spring roll

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Stuffing can be seasonal vegetables,

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or pig knuckle in brown sauce,

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or braised pork with pickled Chinese mustard.

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An ancient version of the spring roll,

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uses beef, eggs, scallions, rolled in sweet bean sauce.

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These green cakes are made with Jersey cudweed, and eaten on the Qingming Festival. Hence the name, Qingming cakes.

Slide9

“Tea fragrance” rice is made by steaming rice with fish, pork, and freshly picked tea leaves.

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Tea leaves are also used in the making of dumplings,

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meatball soup,

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and shredded chicken.

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Spinach and tofu soup, deep-fried spring rolls, and a dish of sautéed celery, tender shoots of burclover, and bok choi make up a spring feast.

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Summer

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Noodles made with barley flour, bean sprouts, peas, and sesame sauce.

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Fish in soup soup, made with common carp, wild tomatoes, litsea, and homemade sour sauce.

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Autumn

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Deep-fried persimmon rolled in flour

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Dried persimmon

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Stir-fried white radish

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Stir-fried carrots

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Winter

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Stir-fried mutton with sour vegetables

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Cured ham

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Dumplings with oyster filling

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Rainbow dumplings

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Purple: dragon fruit juice for “skin”, with dragon fruit as filling

Yellow: pumpkin for skin, yellow croaker as filling

Red: red yeast rice for skin, shrimp and tomatoes as filling

Black: cuttlefish sac for skin, cuttlefish as filling

Green: spinach for skin, garlic chives as filling

Orange: carrots for skin, pumpkin and shrimp as filling

White: wheat flour for skin, Spanish mackerel as filling

Slide29

Year cake dumplings. Year cake for skin, diced vegetables as filling

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Taro dumplings. Taro flour for skin, diced meat and tofu as filling

芋饺

image source

 

300910634

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About fmiswriting

One out of 1.4 billion voices.

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