This dish is elegant in color, fresh and tender shrimp meat is as white as jade, fragrant bud leaves are bright green, and the taste is unique. After eating, it can be appetizing and memorable, which is a must in hangzhou dishes. -Legend has it that Kangzhou chefs are influenced by Su Dongpo's works (Looking at Jiangnan >; Inspired by the poem "New fire tries new tea, poetry and wine take time", it is cooked with fresh river shrimp and Longjing new tea, "green, fragrant, sweet and beautiful".
"Longjing Shrimp" is famous for cooking with the best Longjing tea in Kangzhou. Longjing tea is produced in the mountainous area near the West Lake in Hangzhou, Zhejiang Province. The best quality is Longjing tea produced by Lion Peak in Longjing Village, which has always been famous for its "green color, fragrant smell, mellow taste and beautiful shape".
2. Historical Development of Zhejiang Cuisine hangzhou dishes first introduced Longjing Shrimp and other new dishes.
However, hangzhou dishes-based Zhejiang cuisine is basically divided into three schools. One school is the "Beijing Gang" restaurant with northern flavor, which is a large group of dishes valued by the culinary community. It mainly cooks high-grade raw materials, such as shark fin, sea cucumber, bird's nest, bear's paw, roast suckling pig and roast duck (Beijing roast duck), which is the strongest in Hangzhou. Another Hui Gang, which specializes in braising in soy sauce, is mainly distributed in Hangzhou, Nanjing and other places. The dishes are mainly tasty, heavy oil, heavy sauce, heavy color and economical.
The other group is local food, real local food. Hangzhou has a large-scale building outside the West Lake Building, which was built in the Qing Dynasty and is famous for its vinegar fish and shrimp in Longjing.
Wang Runxing, who owns the Qinghe Square in the city, is called "Imperial Meal". Fish head tofu, commonly known as Mulang tofu, is good at meat and pickled bamboo shoots.
Shaoxing has Lan Xiang Pavilion, coconut bran, shrimp balls, special vinegar fish and other standard dishes. There is Dongfuyuan in Ningbo, East Zhejiang, and famous dishes such as pickled vegetable soup, yellow croaker and rock sugar turtle are authentic local traditional dishes in Ningbo.
Zhejiang cuisine has its own unique cooking methods. In addition to people's regional taste preferences, rich specialty products are also one of the factors.
Song Sao Fish Soup is a kind of "West Lake Vinegar Fish", which is made by boiling mandarin fish in water, adding a little soy sauce, sugar and more vinegar to the original soup after the fish is boned. The production of West Lake vinegar fish is simple, and it is made through slaughter, knife processing, boiling, taking out and adding seasoning, but the technical standard is very high.
This cooking method is unique among the famous dishes in China. Shaoxing's famous dish braised chicken with white fish has a similar situation. Put the chicken and white fish (salted yellow croaker with dry salt) in a bowl without adding oil, and it will taste delicious after steaming.
Ningbo is rich in yellow croaker. Boil yellow croaker and pickles together to make pickle soup, which is rich in flavor and fresh in mouth. Jiaxing used to be rich in hairy crabs. In addition to the snack bar, restaurants and restaurants don't sell whole lake crab, but always use crab powder (that is, lake crab's meat).
Wenzhou, an important town in southern Zhejiang, pays attention to using soup, and "three slices of shrimp" and "three-line fish" all use high-grade hanging soup. In addition, Hangzhou's crock dish "Flower Tube Chicken" and "Longjing Shrimp" with tea as raw materials are both unique cooking techniques.
Many dishes in Zhejiang cuisine are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine. Among them, "Song Sao Zi Tang" is a traditional dish in Hangzhou. It is said that there was a young man named Song by the West Lake in the Song Dynasty, who made a living by fishing on weekdays.
Once he was ill, his sister-in-law went fishing by the lake herself and cooked him food with vinegar and sugar. After eating, he recovered Later, the name of this dish changed to "Song Saoyu Soup", which was served in all hotels in Hangzhou.
In the past, there was a poem on the outer wall of Gushan Building, which said, "It's a pity that you have this gentle hand, but you know that there was no sister-in-law in Song Dynasty." More and more people came here to taste it. When Emperor Kangxi of the Qing Dynasty visited the south, he also said that he would like to taste Song Sao fish soup, which shows that this dish was famous throughout the country in the early Qing Dynasty.
"Longjing Shrimp" is the best Longjing tea in Hangzhou. Longjing tea is produced in the mountainous area near West Lake in Hangzhou, Zhejiang, and Lion Peak in Longjing Village is the best. Known as "green, fragrant, mellow and beautiful".
It is said that this kind of tea originated in the Tang, Song, Ming and Qing Dynasties, and has been carefully cultivated by the local people with unique quality. It has been said that "Longjing tea is authentic, sweet as orchid, quiet but not bitter, and tasteless when sipped. Then there is a kind of harmony, tasteless, even tasteless. "
Longjing tea was listed as a tribute in Qing Dynasty. At that time, Anhui used the tender tips of Que Tongue and Eagle Claw tea to make precious dishes, while Hangzhou used Longjing fresh tea to make fried shrimps around Tomb-Sweeping Day, hence the name "Longjing Shrimp", which soon became the most famous specialty in Hangzhou.
"Fresh eel owl" is a famous dish in Ningbo, Zhejiang Province, and fish owl is the favorite food of fishermen in the southeast coast. It's called "yellow croaker owl" made of yellow croaker and "eel owl" made of eel. According to legend, at the end of the Spring and Autumn Period, Fu Cha, the king of Wu, went to war with the State of Yue and led troops to capture a city in the State of Yue, Yi Yin, which is now Ningbo. In addition to beef and mutton, elk meat and pork, the chef also treats local eels as a dish instead of fresh fish.
After the king of Wu ate it, he thought it was delicious and delicious, which was different from the carp and crucian carp eaten in the palace in the past. When I returned to the palace, although I ate fish, I always felt that they were not as delicious as those in Yi Yin.
Later, he sent someone to the seaside in Yinxian to catch an old fisherman and cook fish dishes for him. Seasoned steamed eel, full of praise after eating Fucha, eel has been worth a hundred times since then.
Eels were also very popular in the Qing Dynasty. At that time, the "Taiwan Province Owl" produced in Songmen District, Wenling County, Taizhou, Zhejiang Province was famous all over the country. Yuan Mei once mentioned that "Taiwan Province owls are ugly" in "Suiyuan Food List".
It is better to leave Songmen, Taizhou, where the meat is soft, fresh and fat. Tear it open when you are alive, and it can be used as a side dish without cooking.
Simmer with fresh meat, and then put the squid when the meat is rotten, otherwise the squid will not digest. Freezing is freezing.
Shaoxing people and Faye. The "fresh eel owl" made in Ningbo every winter and spring can be eaten after a little air drying.
"Braised pork with dried vegetables" is a famous dish in Shaoxing. Cook with Shaoxing's unique dried mushrooms and pork belly, and stew until crisp and rotten. At the same time, the meat oil permeates into the dried vegetables, and the fragrance of the dried vegetables permeates into the human flesh, bringing out the best in each other, crisp, fragrant, waxy and soft, and delicious.
Zhejiang cuisine with a long history is rich in variety, small and exquisite, delicious, tender, crisp, soft and refreshing. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh, which occupies an important position in many local flavors in China. Zhejiang cuisine is mainly composed of Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.
What makes Zhejiang cuisine unique is that it varies from time to time and from place to place. For example, Hangzhou is a famous scenic spot in China. After the Song Dynasty, more and more emperors, generals, gifted scholars and beautiful women visited Hangzhou, and the catering industry came into being.
Its production is exquisite and diverse, and it likes to name dishes after scenic spots. Cooking methods are mainly frying, frying, stewing and frying, which are fresh and crisp. Ningbo, located in the coastal area, is characterized by "salty and fresh" and "salty and fresh and smelly" flavor. He is good at steaming, stewing and stewing seafood, emphasizing freshness, softness and smoothness, paying attention to soup and keeping the original flavor.
Shaoxing cuisine is good at cooking seafood and poultry, with crisp and waxy taste and rich rural flavor. The main famous dishes are West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou stewed chicken, plain fire running tiger and so on.
3. Ask for poetry and allusions about Chinese food. Chinese food has a long history, and famous chefs in past dynasties have created many delicious foods, which have been passed down to this day because they are deeply loved and respected by eaters.
According to historical legends, people have compiled many reasons and stories about the names of these dishes, thus spreading many Chinese food allusions of moxibustion population. There are countless Chinese dishes and many famous ones. Let's give a few examples to illustrate: Xianya is a traditional dish of Confucius. It is said that it began in the period of Confucius' seventy-fourth generation Sun Fanpo. When Kong Fanpo was a magistrate of the same state in Shanxi, the chef at home deboned the duck and cooked it, added seasoning to the bowl and steamed it in a cage. The meat is crisp and rotten, with rich aroma and delicious taste. After Kong Fanpo tasted it, he thought the cooking method of this dish was different.
Fotiaoqiang, a famous Fujian dish, has become the first traditional Fujian dish. The Buddha Leaping Wall in Fujian cuisine is made of sea cucumber, abalone, scallop, shark's fin, chicken, pig's trotters, sheep's elbow, pigeon eggs, etc. It is characterized by fresh and mellow taste, soft texture, instant melting in the mouth and remarkable aftertaste after eating.
In the Qing Dynasty, Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the minister of political affairs. During the dinner, there was a dish made of several kinds of seafood, such as chicken, duck, sheep elbow, hoof claw, pigeon eggs and so on, which was very delicious. Zhou Lian ordered official chef Zheng Chunfa to learn to imitate. After asking for advice, Zheng improved the craft and used more seafood to make the dishes more delicious.
Later, Zheng Chunfa resigned from his official position and opened Juchunyuan Restaurant, which was served at a gathering of scholars. Originally named Fushouquan, when it was unsealed, the fragrance was overflowing, the eaters cheered, and some people improvised poems. "The altar is full of meat dishes floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." So this dish was renamed Buddha jumping wall by public discussion.
It has been popular inside and outside the province for more than a hundred years and enjoys a high reputation in Hong Kong and Macao. Mapo Tofu is a traditional Sichuan dish, which was founded in Cecilia Yip in the early Qing Dynasty. At that time, there was a Chen restaurant in Wanfuqiao, the northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu.
She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu she cooked is spicy, spicy, tender and delicious, and it is very popular. The more people eat, the more addicted they become, and their reputation gradually spreads. Because she has several pockmarked faces, she is called Mapo Tofu.
Since then, it has become famous all over the country. Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud.
According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious.
Since then, it has become a famous dish and has been passed down to this day. Sichuan's famous Sichuan cuisine, also called boiled shredded pork, is said to be the main course of Sichuanese on the first and fifteenth day of the first lunar month (to improve their lives).
At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking.
He changed the original cooked fried pork to remove the smell of pork, steamed it in an impermeable container and then fried it into a dish. Because it is steamed early to maturity, the loss of soluble protein is reduced, and the meat is rich, delicious, original and bright red.
Since then, Jincheng's famous early steamed meat has spread. Braised pork is a famous traditional dish in Beijing, which was founded by Manchu in the late Ming Dynasty and has a history of more than 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the customs.
Beijing "Casserole House" restaurant is the most famous for cooking this dish. Legend has it that in the sixth year of Qingganlong (174 1), when the casserole house was just built, cook the meat, a large casserole with a diameter of 133 cm, only ate one bite of pigs every day, mainly selling white meat. Because the business was booming, it was sold out before noon and closed in the afternoon, so a two-part allegorical saying gradually spread among the people: "casserole.
Boiled cabbage is a traditional Sichuan dish. "Boiled cabbage" was originally created by Huang, a famous chef of Sichuan cuisine, in the Imperial Restaurant of Qing Palace.
Later, jing wong brought this dish back to Sichuan, where it was widely circulated. More than 30 years ago, Luo, a master of Sichuan cuisine, was transferred to Beijing Hotel as a chef, and brought the cooking technique of "boiled cabbage" back to Beijing Hotel, which became a delicious dish at the high-end banquet in Beijing Hotel. It is not easy to make boiled cabbage, but the key is to hang soup. The soup should be thick and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water. You can't see the oil flowers, but it tastes delicious and refreshing when eaten in your mouth.
The old woman, the shopkeeper, caught the chicken, killed it and cooked it now because there was no food for her. Chicken is seasoned with onion, ginger, garlic and spicy, fried with sesame oil, and stewed with wine, vinegar and salt. It is red and bright, fresh and tender.
The guests were full of praise and promoted food everywhere. Since then, the store specializes in this dish, which has become famous for thousands of years and has become a famous dish in Hunan.
Delicious and unusual. According to the Book of Jin Zhang Chuan, Zhang was an official in Luoyang. "Autumn wind, thinking of Wuzhong leek, leek, bass." He also said, "Life is expensive and appropriate. Why are you detained for thousands of miles?" Then I drove home. "
Later generations called homesickness "the thought of perching", which shows the charm of water shield. Water shield, shredded chicken and ham are cooked together, green, clear and refreshing.
Traveling to Jiangnan, you will also taste the water shield soup. There is a saying that "Su Causeway is full of flowers, full of smoke, and sunny when harvesting". Pei Gong Dog Meat Emperor Gaozu Liu Bang ate dog meat in Pei County, his hometown, hence the name.
Pickled turtle with wine, onion, ginger and nitrate, stewed with wine, sugar, salt, soy sauce, star anise, pepper and water, the dog meat is crisp and fragrant, and the turtle is tender and delicious. This dish is also a famous dish in Xuzhou.
Fat king fish in milk, also known as Huaiwang fish and Huiwang fish, is rare in China. It is produced in dozens of miles of waters around the Xiakou in Fengtai County, Anzheng, and is the top grade of fish. Liu An, King of Huainan in the Western Han Dynasty, likes to eat fat king fish. Once, Liu, our minister, because there were too many people and too few fish, the chef mixed other fish. Liu An caught him and was furious: "I can't live without the fat king for a day." This shows the popularity of fat king fish.
After that, this dish flowed into the people in Bengbu and Hefei, and stewed with milk chicken soup, which became a must for Huizhou cuisine. According to the legend of Longjing shrimp, Longjing shrimp is related to Emperor Qianlong.
On one occasion, Gan Long traveled to Hangzhou in the south of the Yangtze River. He traveled to the West Lake in casual clothes. When he came to Longjing Tea Village, it rained heavily and he had to take refuge in a nearby village girl's house.
4. Sentences describing delicious food The words and sentences describing the color, smell and shape of food are as follows:
Smooth, crisp and tender gravy overflows, with a full taste and a long aftertaste. It is soft, tender and smooth and melts in the mouth.
Yupan is delicious and delicious, and the feast is delicious. The phoenix marrow dragon liver has an endless aftertaste, with fragrant lips and teeth, good color and taste, and eight treasures and jade fragrance.
Looking closely, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. You can clearly see the pure soup inside through the skin.
The turquoise in the wheat shows the steamed skin as thin as paper, just like jade. With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.
Good words:
Delicious, moist, fragrant, refreshing, cold, light, spicy, fresh, fragrant, smooth, mellow, sweet, refreshing, sweet coffee, special spicy specialty, bright, appetizing and smooth.
Cool, cool, sticky, slippery, sour
Strong fragrance, cool and refreshing, crystal clear as jade, cool and delicious, large appetite, sweet as honey, fragrant fragrance, clear color and moderate sweetness.
Mouth full of saliva, nectar, nectar, fat but not greasy, full of delicious, memorable, fragrant, chew slowly, delicious, unique flavor.
Good sentences:
Citrus is a specialty of sea salt. There is a golden moon in the orange peel. They live in a house.
Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness.
The skin of soup-filled steamed bread is very thin and even bright. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and bite open the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful!
Bright red dates are like the twinkling stars in the sky, blinking naughty eyes one by one.
Those candied haws are red and shining in the sun. I don't know how many children yearn for them.
It's messy, small and thin-skinned. Just scoop it into boiling water and you can put it in a bowl to eat. It's delicious!
I brought a water bottle and poured boiling water into the teacup. Suddenly, the Longjing tea in the water is like thousands of small fish flying up and down. It's so beautiful.
The baked sweet potato is burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you salivate at the "Three thousands of feet".
Stinky tofu is "hospitable". She always makes the surrounding air filled with a thick fragrance, which makes people see clearly.
Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. Peel off the reed leaves after cooking, and it seems that there are still a few bright red agates embedded in the rice ball, which is very beautiful.
5. What are the tour guides of Hangzhou Longjing Tea? Good morning everyone. A new day has begun. Guide xx wishes you good health and a happy mood. In short, you can do whatever you want.
Are you full? It's better to have a full meal in a warm and comfortable home when you are away from home. What do you have for breakfast at home? There must be milk. To provide protein, the key is to supplement calcium.
If milk is uncomfortable, drink yogurt. Everyone knows this better than I do.
Japan has grown taller in the past twenty years, saying that "a glass of milk makes a nation strong". No matter whether Japan is tall or short, strong or weak, we resolutely resist Japanese goods.
(Get closer and stand on the same front) What else shall we drink besides milk? Three major drinks in the world-coffee, cocoa and tea. Drinking too much coffee and cocoa will stimulate nerves, cause insomnia and induce physical dysfunction.
What kind of drink has both taste and nutrition? What a clever friend! It is tea. What about the top ten famous teas? Longjing, of course.
(As for Longjing, it is the name of the village, the name of the spring and the name of the tea. , Li Kui and Gui Li, the real production and marketing mode of West Lake Longjing, etc. Everyone is more familiar than me. Yesterday, it was a love story about the West Lake. Today, the legend of Kan Kan Longjing.
Gan Long likes Jiangnan. What is the reason? Love mountains and rivers, love beauty, love traveling, what else? Looking for Chen Haining Ge Lao, the biological father in Jin Yong's novels? What else is the reason? As the king of a country, the most important thing is the country, which is the national economy and people's livelihood. After all, the Qing dynasty was a foreign population, non-Han orthodox, and naturally some people opposed the Qing dynasty and regained their sight.
Therefore, Ganlong's trip to the south of the Yangtze River has the purpose of quelling the rebellion, collecting people's hearts, observing people's feelings and supervising grain transportation. At the same time, he also loves mountains, rivers and lakes, ups and downs, chess, calligraphy and painting, which is also the reason for his long life.
I thought that when Ganlong came to Longjing Village, he visited a farmhouse incognito, and there was only one lovely girl at home. When he saw that the newcomer was handsome and well-proportioned, his heart jumped like a rabbit, and he took out the best Longjing at home to make tea. Who knows, the weather was bad and it thundered.
Gan Long was very helpless and quickly said, "Miss, can you wrap the tea? I will thank you again one day. "
So he rushed to the palace with Longjing tea in his hand and found an inn to shelter from the rain on the way. He took out the tea and called Xiao Er: "Use this to make tea and stir-fry two side dishes." Say that finish, he took off his robe and sat down.
Honey, this is not a performance, but a dragon's foot. Small 2 sharp-eyed, stumbled into the back room.
The shopkeeper who is frying shrimp asked Xiao Er to take chopped green onion. Xiao er was so scared that he didn't have ears to listen. He absently handed the Longjing in his hand. Stir-fried, presented and dried, the shrimp is smooth and round, and Longjing is green and crystal clear.
After import, the fragrance of Longjing seems to be able to drill people into the rose bushes; The softness of shrimp can't wait to hold people in the clouds; That faint feeling seems to have washed away the greasy deposits over the years. Longxin happily gave this dish a name: Longjing Shrimp.
Since then, the reputation of Longjing shrimp has been greatly shocked and widely circulated. Burn it to your husband and stab him in the heart; Burn it to my wife, and her wife is so happy; Burning for children, the home is so warm; In short, there are many benefits.
The representative of Hangzhou cuisine, Longjing shrimp, is a favorite of Premier Zhou. After Nixon was invited to eat, old ni was full of praise. On the other hand, the best Longjing has been fried and delicious, and there is no tea to make. What should we do? God has eyes, but after the rain, it will clear up.
Gan Long went to the girl's house again. Everyone laughed again.
This is the meaning of tea Weng, not only in tea, but also in the hearts of beauty. The girls in Hangzhou are smart and witty, and know a little about poetry and songs. It's quite flattering.
Chatting and drinking tea, the sun went down, just "eighteen gifts." Because "Man-Han can't get through", Ganlong left a Yu Pei for the girl first, and the girl gave it to her, and all the second-class Longjing left at home was given to Ganlong.
Why, from the past to the present, most of the tea farmers' top Longjing has been given to the country, and the rest that can be sold are basically reluctant to drink. Now it's all delivered, and the Longjing official will come soon, and people will die.
They both hid tokens in their bodies. Qianlong enjoyed himself outside, only to find that the minister was not good.
What are you doing? The palace reported that the queen mother was ill and rushed back to the palace. Gan Long, a dutiful son, rushed back to Beijing immediately.
When the Queen Mother saw that Huang Er didn't go to see Chen Gelao and didn't bring back Jiangnan women, she broke the ancestral rules and came back safely, radiant, radiant and half-hearted. When Ganlong met the Queen Mother, his temper was a little impatient, he felt a little chest tightness, a little heartache, his eyes were a little blurred, and his legs and feet were a little swollen. He hurriedly asked the maid.
At this point, the Queen Mother suddenly smelled the fragrance of a secluded valley and orchid coming from Ganlong, and asked why. Ganlong thought, "It's broken. This Hangzhou girl is not so good. The queen mother will know. "
Then I told the story of two people getting to know each other and being together in detail. In order to ask the queen mother to show mercy, I personally made a cup of Longjing for the queen mother. When the queen mother first tasted it, she felt that a clear spring flowed into her internal organs from top to bottom, taking away all the discomfort; I tasted it again and felt that there was a fragrance that made me feel like a fairy.
Even after drinking two glasses, I feel refreshed, my speech is stronger and my bones are straight. Tea is good, appetite is good, and eating it is delicious and healthy.
Ganlong was very happy to see the queen mother, so he gave her all the tea the girl sent. Two weeks later, the queen mother's chest was no longer stuffy, her heart was no longer flustered, and she could see clearly. Her legs and feet are normal and not swollen, which is very strange.
Ask doctor too much, doctor too much Zhang and two monks are at a loss. I asked the queen mother what she had eaten in the past two weeks. Think about it, what is different from usual is Longjing brought by the emperor.
Cure too much quickly and frankly said, "I was negligent. The Queen Mother was ill, but I didn't know. Lu Yu, a Cha Sheng in the Tang Dynasty, once commented that Longjing tea is the best tea in the world. Li Shizhen in the Ming Dynasty once said, "Tea drinkers can improve their eyesight at the beginning and keep fit for a long time.
Hearing this, the Queen Mother called Gan Long and asked for his aunt's Longjing. "。 Gan Long hit her heart and asked, "What about that girl?" The queen mother said, "that's all. You satisfied me, and I enriched you. "As a result, the fine tea in Longjing Village entered the palace with the girl.
In fact, Empress Dowager Cixi was not seriously ill. According to the present situation, it is because she eats too carefully that she lacks some vitamins, especially vb. Longjing is rich in content, and drinking tea naturally solves this nutritional problem.
Just mentioned that Premier Zhou invited Nixon to live outside the building.