"Without Shunde, there is no food", which is a bit arrogant and lacks tolerance, but it also reflects the pride of Shunde people in their own food culture.
Eating in Guangzhou and Cooking in Fengcheng tells the relationship between Cantonese cuisine and Shunde, one of the famous local cuisines in China. Prove that Shunde people do have unique skills in diet.
As a Shunde person, it goes without saying that Shunde has a large diet, so it is used to it and is not taken seriously. Only after the reform and opening up, there are more opportunities to travel all over the country. I have eaten western food, Japanese food, Thai food, Beijing food, Shanghai food, Hunan food, Sichuan food, Shandong food and Shanxi food. I realized that carbohydrate intake activities are so diverse and people's tastes are so different, so I also paid attention to the diet where I grew up. Through comparison, it is found that the diet in Shunde is indeed different in many places. As far as cooking is concerned, it has several outstanding characteristics. I try to sum it up in four sentences: lightness, true taste, cleverness and beauty.
Light, not thick or greasy. As far as the northern dishes I have tasted are concerned, they always feel strong, either too salty or too sweet, some like sour, some can't live without spicy, and there is a saying that they are not afraid of spicy. Shunde cuisine, on the other hand, is pure and delicious, with little salty and sour taste. Eating meat is mainly lean meat. When cooking, choose some tuber plants or seasonings to "neutralize" some fat meat. For example, fat pork with kudzu root, taro and lotus root. Made into braised pork, it tastes fat but not greasy, and the old fireplace is one of the typical light diets. Boil the meat for an hour or two (commonly known as a pot), so that the fat can be dissolved and discharged as much as possible. This soup is naturally light and delicious, and can also be used as a health care product.
Tasting the real taste is probably the essence of Shunde's diet. "Food is the most important thing for the people". We should not only eat enough, but also taste the real taste of all kinds of food, which is enjoyment. To this end, Shunde people first require fresh food. The second is to master the temperature when cooking, not raw or overcooked, but just right, so that the dishes are fresh and tender. Third, try to keep the method simple and natural, rarely use braised or strong high-flavor ingredients to process food, and use steaming, white cutting, white burning and other methods to maintain the original flavor of food. Braised fish is often suspected to be "dead fish". If a dead fish is cooked and put on the dining table, Shunde people can list seven or eight reasons to judge that the fish died before it was cooked, so that you can be convinced. In order to taste the real taste, there are ways to eat raw fish and fried fish fillets in clear water, which are very common in restaurants and families.
Clever change is the stunt of Shunde chefs, and housewives are not inferior in this respect. Its essence is to make good use of coarse materials. Shunde's food is very common pigs, chickens, geese, ducks, fish, fruits and vegetables, but they can all be made into exquisite food. A fish or a chicken can be cooked as a whole, or it can be decomposed and refined, boiled, stewed, steamed, boiled, fried, fried, roasted ... to make more than 100 different dishes, which are breathtaking, not wasteful and memorable.
Formal beauty is another manifestation of seeking truth, which is not only reflected in the skill of carving dragons and painting phoenixes on the dining table, but more importantly, to maintain the natural beauty of food. For example, even if vegetables are not cooked casually, they should keep their green natural color. The chicken is still a complete chicken on the plate, and the fish is still a complete fish on the plate. Especially pleasing to the eye is fermented shad, a live fish. Take out the flesh and blood, mash it, add a little ingredients and mix well, then brew it back into the skin of the fish, restore its original shape and steam it. It has both appreciation value and different taste, and it has no bones. What did you say?/Sorry?
The characteristics of cooking reflect the specific food culture, and the rich connotation of Shunde food culture is strongly expressed from Shunde's cooking characteristics. Its core is the culture of enjoying life. Enjoy the truth, goodness and beauty in life. Shunde is located in the Pearl River Delta, and its superior natural conditions, coupled with the hard work of Shunde people, have created a social environment where things are rich and people are strong. "One porridge and one meal is hard to come by". It is an extremely positive outlook on life and values to seriously taste food and not waste it, and it is also a manifestation of respecting and cherishing the fruits of labor.
Shunde people's pursuit of truth, goodness and beauty in diet is also in line with their cultural spirit of seeking truth and being pragmatic and pursuing perfection. This aspect is not only manifested in cooking, but also in festivals and feasts. The author once hosted a famous banquet outside the province. Dozens of dishes are stacked three times on the table, and you don't know how to start eating. In an ancient city, you also saw a 128 dish called "water mat", which was simply a food exhibition. Compared with the festive customs in Shunde, it is much simpler. No matter how grand the banquet is, the production of "nine dishes" is also the highest specification. Isn't it a culture to eat well and not waste?
Shunde's food culture is rich in content and profound, which is worth studying. To tell the truth, the author is a layman in cooking, but through some phenomena, I think about it and write it, hoping to attract the attention of experts.
2. Primary school composition: Shunde's food 50 words and Shunde's food culture have a long history. There is a folk saying "Eat in Shunde and cook in Fengcheng". With "milk" as the main material, there are Fengcheng fried milk, fried milk, double skin milk, ginger milk and so on.
We went to Shunde's time-honored Xinyi dessert shop. The desserts in the shop are colorful and dazzling. Finally, my mother ordered double skin milk, I ordered coconut milk sago, and Bubble ordered ice cream double skin milk. I took a bite of coconut milk sago, ah! Those soft, transparent sago are sliding around in my mouth. It's delicious! Paopao gave me some ice cream, which was so delicious that it melted in my mouth and was extremely sweet. My mother gave me some double skin milk. Although sweet and slippery, it is too sweet and uncomfortable, so I don't like to eat double skin milk.
Beef offal is also one of Shunde's delicacies, but I don't think it is delicious, because those beef offal are not only salty, but also a little bitter, which is really worthy of the name! Although it is a little regrettable, Shunde is still a veritable hometown of food.
3. Is there any urgent need for a composition about Shunde cuisine? In my eyes, the meatballs cooked by my mother are really delicious, but now my mind has taken a 180 degree turn. In my opinion, what is really delicious is the steak I just ate today.
Today, dad said he would take me to eat steak. I am very excited because I have never eaten steak before. I only heard my classmates talk endlessly about how delicious steak is, how tempting it is, and how delicious it is. I walked aside speechless and envied those who had eaten steak. Today, I can finally taste the mouth-watering steak.
Dad took us to a tall building called Yahao.
I was surprised when I entered Yahao. There is a pyramid-shaped wine cabinet in the dining room, which contains many precious red wines. Every corner of the stairs is round, and many flowers and plants are placed, which makes people amazed at a glance. These scenery opened my eyes. But the only fly in the ointment is that there is no window to enter the room, which is really boring.
Dad picked up the menu and ordered: six steaks and a frog, ................................................................................................................................................................. "Why is it so slow?" The impatient brother complained that we were all excited at the sound of footsteps. Here comes the steak, greasy and slick. I bite it down and it's full of energy. The delicious steak made me fall in love with him at first sight.
The steak is really delicious. Come and try it!
4. Write a landscape composition of Foshan cuisine. I love Foshan, because this is where I was born. I love Foshan because I love wonton noodles, a famous snack here. That delicious bowl of Wonton Noodles has accompanied me from birth to now. I used to go to kindergarten in my father's car. I should remember that Wonton Noodles's noodles were blown into the window and went straight into my heart and spleen. Don't say I wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles. Don't believe me, I'll let you open your eyes today!
A long time ago, there was a family who had a good sexual response. Their noodle making technology is first-class. It is said that in 1936, they made the first bowl of wonton noodles, with extraordinary craftsmanship. Later, they continued to work hard, opening noodle restaurants in the streets of Foshan, and fascinated generations of Foshan people with their own skills.
Every time my father takes me to "remember", I will eat the signature Wonton Noodles! Wonton is full, and you can see the full shrimp and pork inside. Shrimp meat is sweet and refreshing. Take a bite and the soup will flow out of the stuffing immediately. Together with leek, it gives off a delicious fragrance, which is big and elastic, and people are full of praise! The noodles in wonton noodles are more attractive, the entrance is cool and tough, the noodles are smooth, and the thick smell of eggs comes to the nose. "Shh ..." Noodles slipped into the mouth, which is hard to describe. Wonton Noodles's soup base is not sloppy. Chefs carefully screened the full and tender shrimps, roasted them slowly with low fire, dried leeks and minced leeks, and cooked bowls of delicious shrimp soup. Together, the three are delicious, like a bowl of happy Yuan noodles. Um ...! I can't wait to start gorging. Traditional and authentic, with first-class taste. It's really the best of the best! After eating Wonton Noodles, the fragrance is still in my mouth!
Remember that Wonton Noodles is famous! Remember, the dough maker is famous in Guangdong, Hong Kong and Macao, and has been rated as one of the top ten traditional snacks in China! Even Mr. Cai Lan, a famous Hong Kong gourmet, can't help coming to Foshan to have a taste!
"If you like to eat, you can go to Foshan to eat Wonton Noodles." This is my famous saying. I love Foshan, and I love Foshan Wonton Noodles!
5. Composition Shunde specialty 450-word New Year's Eve, against the backdrop of twinkling stars and sparkling fireworks, in my warm little home, a family of three ate their own steamed jiaozi, and their faces were filled with happy smiles.
You may ask, eating jiaozi is common. Why are you so serious and happy? (* _ _ *) Hee hee, I don't know, this is a special day to bid farewell to 20 10 and welcome next year. Besides, there are six silver steel shovels at the jiaozi tonight. People call it "Fujiao", and whoever eats it will be blessed! Therefore, everyone ate this meal with extra care. They put a jiaozi in their chopsticks and slowly put it in their mouth, silently praying for God's blessing. I am a happy child, and I will definitely eat "Fujiao".
The industrious hostess greeted everyone for dinner. The gluttonous man is waiting for the hostess to pack jiaozi. He is already preparing the first delicious jiaozi with chopsticks in one hand and spoon in the other. The child, a little fan of vinegar, has already poured vinegar into the small bowl in front of him. They are all waiting for this sacred moment, waiting for the hostess to serve jiaozi. "Meow, meow", after jiaozi served it, the male host wolfed it down, but he had eaten five jiaozi in a minute or two and wanted to eat more, so the chance of "blessing" would increase a lot. After a while, I only heard the sound of "bang" and "bang". As expected, a shiny steel spatula "blurted out". When the hostess and children saw the first "Fu Jiao" fall into someone else's mouth, they naturally vowed to be the second one to be eaten by themselves. I saw that the hostess chewed slowly, and every time she ate a jiaozi, she carefully "pondered" it for a while before swallowing it; The child had an idea. She tied all the jiaozi in the bowl with chopsticks to see if she had any money to eat. Look at this family of three, they are all "money addicts"!
Finally, the host ate four "Fujiao", and the hostess and the child each ate one "Fujiao". The lazy host concluded: "Blessed people all serve, and those who are not blessed serve others!" "
How interesting it is to eat "Fu Jiao" on New Year's Eve!
6. Composition Shunde specialty 450-word New Year's Eve, against the backdrop of twinkling stars and sparkling fireworks, in my warm little home, a family of three ate their own steamed jiaozi, and their faces were filled with happy smiles.
You may ask, eating jiaozi is common. Why are you so serious and happy? (* _ _ *) Hee hee, I don't know, this is a special day to bid farewell to 20 10 and welcome next year.
Besides, there are six silver steel shovels at the jiaozi tonight. People call it "Fujiao", and whoever eats it will be blessed! Therefore, everyone ate this meal with extra care. They put a jiaozi in their chopsticks and slowly put it in their mouth, silently praying for God's blessing. I am a happy child, and I will definitely eat "Fujiao". The industrious hostess greeted everyone for dinner. The gluttonous man is waiting for the hostess to pack jiaozi. He is already preparing the first delicious jiaozi with chopsticks in one hand and spoon in the other. The child, a little fan of vinegar, has already poured vinegar into the small bowl in front of him. They are all waiting for this sacred moment, waiting for the hostess to serve jiaozi.
"Meow, meow", after jiaozi served it, the male host wolfed it down, but he had eaten five jiaozi in a minute or two and wanted to eat more, so the chance of "blessing" would increase a lot. After a while, I only heard the sound of "bang" and "bang". As expected, a shiny steel spatula "blurted out". When the hostess and children saw the first "Fu Jiao" fall into someone else's mouth, they naturally vowed to be the second one to be eaten by themselves.
I saw that the hostess chewed slowly, and every time she ate a jiaozi, she carefully "pondered" it for a while before swallowing it; The child had an idea. She tied all the jiaozi in the bowl with chopsticks to see if she had any money to eat. Look at this family of three, they are all "money addicts"! Finally, the host ate four "Fujiao", and the hostess and the child each ate one "Fujiao". The lazy host concluded: "Blessed people all serve, and those who are not blessed serve others!" " Eating "Fu Jiao" on New Year's Eve is very interesting.
7. Who can provide me with a paper on Shunde cuisine? Introduction to Guangdong-Shunde Cuisine As one of the four major cuisines in China, Guangdong cuisine is the earliest and most influential one among all cuisines in China. Cantonese cuisine is characterized by extensive materials, diverse cooking techniques and light and fresh taste.
Cantonese cuisine has a wide range of materials, exotic birds and animals, delicacies, wild vegetables and game. Cooking technology is based on local cultural customs and eating habits, and many experts learn from western food culture and form unique and excellent skills. Among dozens of cooking techniques of Cantonese cuisine, frying, soaking, steaming, boiling, stewing, frying and soft frying are more prominent. Among the major cuisines in China, Cantonese cuisine is characterized by its clearness, freshness, fragrance, smoothness and tenderness, which is the best and refreshing.
Shunde cuisine is one of the best. Shunde is located in the middle of the Pearl River Delta, with an area of 806 square kilometers and a registered population of 1 15000.
1March 1992 withdrew from the county to set up a city, and in 20031October withdrew from the city and merged into Foshan, becoming one of the urban areas of Foshan. The warm and humid climate and fertile land have created its reputation as a land of plenty.
Shunde is also a famous hometown of cooking, one of the cradles of Cantonese cuisine and an important pillar of Cantonese cuisine. "Eat in Guangdong, do in Fengcheng" accurately summarizes the position of Shunde cuisine and Shunde chefs in the industry.
In recent years, Shunde chefs have almost won gold medals in domestic and international food competitions. In the 4th National Cooking Competition, which represents the highest level in China, it created a miracle that a county-level administrative region won two team gold medals at the same time, and won the team championship in the 5th China Cooking World Competition.
In September, 2004, with the approval of China Cuisine Association, it was awarded the title of "Hometown of Chefs in China", becoming the third "Hometown of Chefs in China" in China and the first in Guangdong after Changyuan in Henan and Lantian in Shaanxi. The International Chef's Festival, known as Chef's Olympics, will also be held in Shunde on October 20th, 2006/KLOC-0.
Welcome everyone to gather here again next year to participate in this gourmet event. Shunde's gourmet cooking Fengcheng. Shunde cuisine is the most famous in the Pearl River Delta region.
There used to be a saying that "food is in Shunde and cooking is in Fengcheng". Famous dishes and snacks are well known. The overall quality of Shunde chefs is high, and there are traces of food everywhere.
There are many different cooking methods for chicken alone, such as chicken from the Salt Bureau in Nanqiao, Guizhou, white-cut chicken in Liule Mountain Villa, and four cups of chicken in Shunfu Hotel. In recent years, Shunde has also awarded the top ten gold medals for famous dishes, among which Daliang pheasant pot paste milk.
Jun 'an Fried Fish Cake, Shunde Fish Rotten, Jinbang Fried Lobster Pills with Milk, Fried Water Snake Slices with Vegetables, Secret Net abalone, Bodhi Xueyi Vegetable, Yipin Sea Cucumber, etc. Just listening to the name is already mouth watering.
In addition, it is worth mentioning Shunde snacks, such as Daliang's double-skin milk, Nannai peanuts, Nannai's crumbling sand, Fengcheng's Jinbang milk, Longjiang fried pile, Lecong Lunjiao cake and so on. All of them are familiar and talked about by foodies. Hong Kong and Macao diners love music and food. Speaking of Shunde music, Hong Kong and Macao diners are well known.
According to local people, when Hong Kong diners arrive in Shunde, they always drive to Liu Le to "eat hard", sometimes two or three people, sometimes an entire tour group. The dish here, soft fried water snake slices, is a golden dish in Shunde: snake meat is white, sweet but not tough, and delicious.
It is said that the key to the toughness of water snake slices is freshness. After the snake meat is cooked, it is best to fry it immediately, otherwise the meat quality will be greatly reduced after half an hour. Fried here? H sweet fish is also very special, because it is fried rather than fried, so the fish can keep a certain amount of water and taste particularly delicious. Besides, fried? H Fish mouth, raw melon fish head soup and roasted goose are all famous dishes here.
Jibei Water Snake Porridge Street Shunde Longjiang Jibei is a must-see place for Guangzhou and homesick diners. The specialty here is water snake porridge. On both sides of Jibei Water Snake Porridge Food Street, there are water snake porridge shops. It can be described as a veritable water snake porridge city.
These porridge shops have a certain scale. The largest can hold 40 or 50 big tables and more than 500 people can eat. The smallest also has 20 or 30 tables. According to Zuiji, the owner of the earliest water snake porridge shop, all the water snake porridge here is cooked and eaten now. After the guests choose the snakes in the snake cage, they will immediately send them to the kitchen to cook. Customers should do it themselves.
There are three kinds of snakes here, and the price difference between them is 5 to 10 yuan. Besides water snakes, there are other snakes to choose from. There are noodles, rape and other supplies in the porridge city, and the selected snakes can also be made into salt and pepper snakes and boiled snakes.
Stir-fried water snake: clean boneless meat with fresh vegetables such as bamboo shoots and peas. The snake slices are delicious and refreshing, and the snake eggs are smooth, which is different from seafood. Roasted insects: it occupies an important position in Shunde's traditional famous dishes. According to records, "insects can nourish the spleen and stomach, promote blood circulation and promote diuresis, treat edema and have the effect of strengthening the heart".
The general production method is to wash fresh insects with clean water, separate them from clean water, use a casserole, and add appropriate amount of oil, salt, dried tangerine peel, etc. Stir it into jelly, steam it in water, cover it with tile, dry it with charcoal fire, and put it in the original pot. Wenda eel: The big eel produced in Shunde has dark lines, so it is also called striped eel.
Eel is tender and delicious, rich in protein, and has the reputation of meat-eating ginseng. Boiled, steamed, roasted and fried are all delicious.
The general practice is to cut the eel into 4-6 cm segments and cook it with garlic, barbecued pork and other condiments, which is delicious and smooth. As for restaurants, they have more styles, such as "lobster sauce, panlong eel" and "green string eel".
Double skin milk: Daliang's "double skin stewed milk" is the best dessert. It is sweet, tender and unique. Many Hong Kong and Macao compatriots have to taste it for themselves when they travel back to their hometowns to visit relatives. The production method of "double-skin milk" is: put the milk in the tableware, stew it, then pour it into a small bowl (a small amount of milk is enough), let it cool and solidify into milk skin, then gently pour out the milk and leave the milk skin at the bottom of the bowl.
In addition, mix fresh milk with white sugar, filter out impurities with a bucket, pour in fresh milk with adjusted milk protein, cover with a small plate to prevent steam dripping on the surface from affecting the quality, and stew for 15 minutes. Jun 'an fried fish cake: sweet and smooth, the fish is elastic, and it is more delicious with clam sauce.
This traditional food has a history of 100 years in Jun 'an Town, Shunde, and was awarded the title of "Chinese famous snack". Junan steamed pig: it has the effects of nourishing the body, moistening the skin and moistening the intestines; Can be used for adjuvant treatment of asthenia, lumbago due to kidney deficiency, hypomenorrhea and anemia after illness.
Young and middle-aged women often eat this dish, which is beneficial to skin beauty. Stir-fried milk in Daliang: This dish has a history of more than 70 years and is popular in Hong Kong, Macao and Taiwan and South China.
8. Write a landscape composition about Foshan cuisine. I love Foshan, because this is where I was born.
I love Foshan because I love wonton noodles, a famous snack here. That delicious bowl of Wonton Noodles has accompanied me from birth to now.
I used to go to kindergarten in my father's car. I should remember that Wonton Noodles's noodles were blown into the window and went straight into my heart and spleen. Don't say I wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles wonton noodles. Don't believe me, I'll let you open your eyes today! A long time ago, there was a family who had a good sexual response. Their noodle making technology is first-class. It is said that in 1936, they made the first bowl of wonton noodles, with extraordinary craftsmanship.
Later, they continued to work hard, opening noodle restaurants in the streets of Foshan, and fascinated generations of Foshan people with their own skills. Every time my father takes me to "remember", I will eat the signature Wonton Noodles! Wonton is full, and you can see the full shrimp and pork inside. Shrimp meat is sweet and refreshing. Take a bite and the soup will flow out of the stuffing immediately. Together with leek, it gives off a delicious fragrance, which is big and elastic, and people are full of praise! The noodles in wonton noodles are more attractive, the entrance is cool and tough, the noodles are smooth, and the thick smell of eggs comes to the nose. "Shh ..." Noodles slipped into the mouth, which is hard to describe.
Wonton Noodles's soup base is not sloppy. Chefs carefully screened the full and tender shrimps, roasted them slowly with low fire, dried leeks and minced leeks, and cooked bowls of delicious shrimp soup. Together, the three are delicious, like a bowl of happy Yuan noodles.
Um ...! I can't wait to start gorging. Traditional and authentic, with first-class taste. It's really the best of the best! After eating Wonton Noodles, the fragrance is still in my mouth! Remember that Wonton Noodles is famous! Remember, the dough maker is famous in Guangdong, Hong Kong and Macao, and has been rated as one of the top ten traditional snacks in China! Even Mr. Cai Lan, a famous Hong Kong gourmet, can't help coming to Foshan to have a taste! "If you like to eat, you can go to Foshan to eat Wonton Noodles." This is my famous saying.
I love Foshan, and I love Wonton Noodles in Foshan.
For the Chinese nation, no festival is more unforgettable than the Spring Festival. It has laid a solid complex in people's hearts with its rich characteristics of sacredness, solemnity, jubilation and auspiciousness.
This unparalleled thick complex, in the long history, is like an endless huge red ribbon, which maintains the prosperity of China and connects the happiness and suffering of the people. At the end of the year and the beginning of the year, when the footsteps of the years are shaking again, a year has suddenly arrived.
I rummaged through the old memories of the Spring Festival in the sacred expectation, and searched for many topics about the end of the year in the warm calculation, which triggered a series of thoughts. With the increasing pace of China's opening to the outside world, the opening of the country and the cultural exchanges among countries, people gradually attach importance to western festivals, such as Christmas, which have appeared in our ancient and vibrant land.
Although the "foreign festival" came to China, it could not impact the traditional festivals in China. During the "New Year", it still has not lost its eternal glory. It is waving HongLing, dancing yangko on its waist drum, and lion dancing is never indifferent. It's always warm to sit around the red stove and decorate lanterns on New Year's Eve. An ancient and long-standing festival, with extremely strong nationality, has been followed for many years, and no force can annihilate its existence.
Even the long-standing saying that "the New Year is sad" in the world, neither the joy that children yearn for nor the subtle feelings that adults breed from the New Year can shake people's romantic longing and careful thinking about the New Year. This is the infinite charm of the Spring Festival. Spring Festival culture is from single to rich, from tradition to trendy.
People have changed from setting off firecrackers, posting Spring Festival couplets and hanging lanterns to traveling and visiting famous mountains and rivers. Turn to the theme party celebration. At the same time, people began to transfer the traditional family reunion year to the hotel to keep the year; Even in New Year's greetings, many people have begun to use telephone inquiries, SMS, pager paging, e-mail and other means to replace the traditional collective New Year greetings and door-to-door New Year greetings.
In addition, song and dance parties, recitals, concerts and calligraphy and painting exhibitions with the theme of saying goodbye to the old and welcoming the new are also increasingly respected and favored by people. All these not only add to the atmosphere of traditional festivals, but also reflect the characteristics of the times with its increasingly rich cultural connotation.
But what remains unchanged is that the Spring Festival is undoubtedly the common auspicious blessing of all China people. Whether it's a wanderer who wanders overseas or across the ocean, or a child who lives in another country and travels around; Whether it is the grassroots people struggling at the bottom and ignorant, or the high-ranking officials who are lavish and pampered, they all cherish the Spring Festival in their hearts.
The phrase "I miss my relatives twice during the festive season" should be able to unite people's feelings! The end of the year is approaching, and people who have traveled long distances are all infected by the festive ribbons of the Spring Festival. No country and nation can be as affectionate and lasting as we are, and no country and nation can be as devout and lasting as we are.
The Spring Festival is a highly concentrated family, and it is the time to give birth to desire. What is entrusted is true feelings, and what is expected is reunion.
At this moment, even prisoners in prison will be deeply concerned about their homes beyond the big wall. At the end of the year and the beginning of the year, many people have a real desire to rise quietly: some expect luck and abandon sadness and pain; Some are eager to start a good year and turn their ideals and hopes into reality; Some people think of happiness and happiness, and they can have noble people to bless peace and everything goes well.
So the hope of reunion after a long separation, the hope of reunion after separation, the hope of poverty, the hope of equality and humility, the hope of happiness and pain, the hope of good sorrow, the hope of farmers' harvest, the hope of workers' employment and the hope of the poor getting rich. I hope to be admitted to a key high school smoothly ... people seem to entrust all their popularity, luck and opportunities to the Spring Festival. Even painting cakes to satisfy hunger and looking at plums to quench thirst makes people full of infinite attachment to the Spring Festival.
Therefore, the Spring Festival is full of desires, and the Spring Festival gives birth to desires. Everyone dreams of reaching the other side of happiness by this auspicious ship of desire. The roar of firecrackers, the old year has passed; The warm spring breeze ushered in the New Year, and people happily drank the newly brewed Tu Su wine.
Thousands of families always trade new peaches for old ones. The laughter of the Spring Festival is blown far away by the evening breeze. This laughter is full of * * * and wishes for the Chinese New Year. She echoed in the arms of Mother Earth for a long time! I pray that on the day when the "ox" turns to Kun to bid farewell to the old and welcome the new, a red sunrise will shine on the heads of hundreds of millions of people, so that its fierceness will sweep away the haze in everyone's hearts and ignite the innocent yearning and tireless faith that should not be desecrated ... The traditional festivals in China are diverse in form and rich in content, and they are an integral part of our long history and culture.
The formation process of traditional festivals is the long-term accumulation and cohesion of a nation or country's history and culture. All the traditional festivals in China are developed from ancient times. From these festival customs that have been passed down to this day, we can clearly see the wonderful pictures of ancient people's social life. Laba Festival, New Year's Eve, Spring Festival, Lantern Festival, Spring Cold Food Festival, April 4th, Tomb-Sweeping Day, Dragon Boat Festival, Qixi Festival, Mid-Autumn Festival, Double Ninth Festival, common traditional activities in China, Chinese and English New Year Spring Festival couplets, paper-cut New Year pictures, buying New Year greetings, toasting lanterns, fireworks, red envelopes, lion and dragon dances, operas, juggling riddles, Lantern Festival, keeping New Year greetings, forbidding ancestor worship and paying New Year greetings.