1. A composition about Shaoxing specialties

1. The history of Shaoxing stinky tofu

Stinky tofu is a folk snack with rich cultural heritage. It has been around for a long time. It has a history of nearly a thousand years, and its most prosperous era can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi became so passionate one day after eating Wang Zhihe stinky tofu that he wrote the word "Qingfang" with his pen, making the stinky tofu an immediate success. It is famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as an imperial side dish. The reason why stinky tofu is so delicious is that it has a good marinade. The method of making the marinade is extremely complicated. It is not just pickling fresh vegetables and letting them ferment naturally. Instead, various spices are continuously added during the pickling and fermentation process. Carefully prepared, it doesn't dare to be called old brine or good brine after only a few years, it can only be called clear brine. A jar of good brine is often more than 20 years old. The formula of spices for marinated marinades is extremely particular. Most people usually just add black sesame seeds, cinnamon, star anise, etc. A truly good marinated marinade contains more than a dozen spices, and the proportions are also very strict. As the saying goes: There are a thousand tofu langs. , there are a thousand kinds of stinky tofu. The meaning is that depending on the preparation and age of the brine, the taste of the stinky tofu will be different.

When it comes to food in Shaoxing, it seems that it is always inseparable from the smelly moldy pickled food, which is in sharp contrast to the clear and clear water of Jianhu Lake and the otherworldly Xishi beauties. As a Shaoxing native, I have a deep understanding of the food. In this regard, I always follow Lu Xun and Xu Wenchang as examples, explaining that what I eat is stinky tofu and moldy tofu, but what comes out is a good article with a beautiful heart.

2. Characteristics of Shaoxing Stinky Tofu

Stinky tofu is a compulsory course in Shaoxing cuisine, but it is also the most difficult test for most outsiders. It is made with amaranth stem juice. It can be dipped, either steamed or fried. The fried one is more common because it is more convenient to eat, while the steamed one has more of a home-cooked taste. Savor it carefully and it is actually endlessly delicious. Those who like to eat will be moved by the smell, while those who don't like to eat will avoid it for fear of not getting there. Among them, the masters don’t need to add any seasonings to taste, and what they want is the original “stinky” taste. Nowadays, there is also stinky tofu in Hangzhou, and occasionally it can relieve lovesickness, but it is always not as delicious as the one in the small alleys in Shaoxing. The smiling old people guard the warm stoves, and the narrow alleys smell of the peace of old age.

3. Representative of Shaoxing’s stinky tofu

Shaoxing’s stinky tofu became famous at home and abroad in Lu Xun’s writings. The representative of Shaoxing’s stinky tofu is Xianheng The stinky tofu in the hotel and the three-flavor stinky tofu in the Lu Xun Memorial Temple. It is said that the three-flavor stinky tofu won the first place in the Shaoxing stinky tofu competition. The stinky tofu in Wuzifang, Shaoxing is also very good, and many chain stores have opened across the country. Welcome to Shaoxing when you have time to taste Shaoxing's special snacks

Several ways to make Shaoxing stinky tofu:

Making stinky tofu

Raw materials and recipes :

5kg soybeans, 250g chili oil, 1kg camellia oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g plaster of paris

Production process:

(1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water, add 20~25kg of clean water, grind them with a stone mill into a thin paste, then add the same amount of warm water as the thin paste, mix well, and put it into a cloth bag , squeeze out the juice, then add boiling water into the bean dregs, mix well and squeeze again, so that the okara does not stick to your hands. When the soy milk has been squeezed out, skim off the foam, put the juice into the pot and bring to a boil over high heat, and pour In the tank, add gypsum juice and stir it with a wooden stick while adding it. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, so you need to add some more gypsum juice and stir again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

(2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick. Add the tofu and soak it for about 2 hours. Take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Then pour all the tea oil into the pot and heat it up, add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu. Add the chili oil, soy sauce and sesame oil. Pour them together and mix thoroughly, then place them in the tofu hole and serve.

(3) The brine preparation method is calculated based on the standard calculation of using 2.5kg of tempeh. 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day and ferment. Then it becomes brine.

Spicy stinky tofu

Ingredients:

4 slices of stinky tofu, 1 root of green garlic, 1 tablespoon of minced garlic, 1 tablespoon of wine, 3 spicy beans tablespoon, half a tablespoon of sugar, half a tablespoon of soy sauce, 1 cup of water

Method:

1. Wash the stinky tofu, fry it in 1 bowl until crispy and take it out. .

2. Use another 2 tablespoons of oil to sauté the minced garlic until fragrant, then add all the seasonings and bring to a boil. Add in the stinky tofu and green garlic cut into oblique sections and cook until fragrant.

3. Simmer over low heat until the soup is slightly dry, then pour it into the pot and serve.

One is gray-white soft tofu, and the other is gray dried tofu. Fry the tender stinky tofu in a frying pan until golden brown, then put it in the pan. When eating, add some chili sauce, sesame sauce, garlic juice, coriander, green onion, and minced ginger. It tastes crispy on the outside and soft on the inside, with a rich flavor; gray color The stinky dried tofu needs to be fried in oil for a little longer to be thoroughly fried. As the attractive odor spreads, small bubbles will appear on the surface of the dried tofu, and the color will turn gray-black. , you can eat it. Such dried stinky tofu is usually cut into small pieces and skewered on bamboo skewers. After being fried, it is directly brushed with the sauce prepared by the stall owner and eaten while hot. It is crispy, delicious and quite chewy. 2. An essay about Shaoxing specialties

My hometown is Shaoxing. It is a land of plenty and rich in products. It is one of the top ten counties in China. Zhou Enlai, Lu Xun, Qiu Jin, and Zhu Ziqing are all Shaoxing people. Shao When you come to "Lu Xun's Hometown", you must try this stinky tofu. As the name suggests, "stinky tofu" is of course very ugly. Yes, stinky tofu is indeed smelly before it is cooked in the pot, but it is fried in oil Then it will become fragrant. The process of frying is also very fun. When the oil in the pot starts to smoke, put the stinky tofu into the pot and let it take a hot bath in the pot. Slowly, the stinky tofu will I put on a golden coat, and a strong fragrance came with it. The stinky tofu after coming out of the pot is square and square, like chess pieces. When you put it in the pot and chew it, it will be crispy on the outside and soft on the inside. , it will make you want to eat it again. If you have the opportunity to come to Shaoxing, you must try our specialty--Shaoxing stinky tofu. 3. A 200-word essay introducing the scenic spots, food and specialties of Shaoxing

Walking through the streets and alleys of Wansheng, the snack bars immediately came into view. The shops were crowded with people, and the air was It is filled with sour and spicy aroma, "It smells so good!" Anyone who has smelled it will sigh like this.

This snack is Wansheng’s famous hot and sour noodles. As the name suggests, you may have guessed its taste! It’s sour and spicy, and it tastes so good! Hot and sour noodles come in a variety of colors. The crystal-clear and plump vermicelli immersed in the bright red soup seemed to be covered with a layer of mysterious cotton yarn.

Green sea silk, emerald green cabbage, green mustard slices are like stars floating on the soup, colorful and diverse, dazzling. The aroma of hot and sour noodles floating in the air is really intoxicating, like a big hand hooking my heart and occupying my thoughts.

The fragrance of chopped green onion and garlic, the strong taste of sesame oil, the irritation of chili pepper, and the sourness of aged vinegar.

The fragrance is addictive, as if there is a strong possessive desire. Looking at the color of the hot and sour noodles and smelling the fragrance of the soup, no matter who you are, you will be unable to suppress your emotions and start eating without caring about your appearance.

The slender vermicelli is mixed with the strong aroma of sesame oil and a hint of green onion and garlic. When you chew it in your mouth, it feels full, rich and elastic. Take a big gulp of the hot, sour, spicy, fragrant and rich soup that makes you want to drink it all.

This is Wansheng’s hot and sour noodles, which embodies the local customs and cultural heritage. 4. Essay on the customs of Shaoxing

Shaoxing is a water town, a land of plenty. Shaoxing has many customs and specialties, which are all very fun and interesting.

The customs here are quite interesting.

On the fifteenth day of the first lunar month, people celebrate the Lantern Festival by watching lanterns and guessing lantern riddles.

April 1st is our April Fool's Day. On this day, you have to be happy and don't get angry no matter what, especially if you are deceived. For example, someone invites you to dinner. At the appointed time, no one else has come yet, so you can only consider yourself unlucky to eat alone. June 1st is Children’s Day, which is children’s favorite day. On this day, children can play wildly and freely.

September 10th is Teachers’ Day. All students send flowers and gifts to their teachers. This is the happiest day for teachers. October 1st is National Day, and there is a ceremony every year on National Day to celebrate the founding of the People's Republic of China.

December is also called the twelfth lunar month. The 30th day of the twelfth lunar month is the busiest day for everyone. On this day, everyone gets together. Not only are the customs here particularly interesting, but the specialties here are also particularly rich.

The two most famous words in Shaoxing are "stinky" and "mould". "stinky" means one stink, stinky tofu; "lucky" does not mean unlucky, "mould" means "two bad luck", "one bad luck" means a thousand pieces of bad luck, and "two bad luck" It's moldy dried vegetables. There are also several specialties in Shaoxing, one of which is pulled white sugar. Don’t forget that there is “white” in its name, but it is yellow at first, and the white is made from pulled sugar.

Another item is sausage, which is made from pork and pig intestines in the twelfth lunar month, so it is called sausage. We can’t just eat, there are some interesting specialties in Shaoxing, one is the black felt hat, the other is the black canopied boat, I call them “two blacks”, the second black is the most fun.

You can enjoy the scenery while paddling. Shaoxing is really a good city. As a Shaoxing native, I feel honored to grow up in such a beautiful and unique place. I want to protect our land and our home. 5. An essay about Shaoxing or Hubei specialties, 800 or 1,000 words

On April 23, we young reporters from the "Shaoxing Evening News" went to Xishi's hometown to participate in the "Zhuji City's First Xishi Hometown Customs Festival" collection activity . At about eight o'clock, the sun was already shining in the city square. Under the leadership of the instructor, more than 300 of us young reporters walked to the new campus of Xishi's hometown. The building in front of me is so grand. I heard from the tour guide that it was built by Zhuji City with an investment of several hundred million. It completely imitates the appearance of the Yue Kingdom. It is composed of Zheng's Pavilion, Celebrity Pavilion, Fan Lisi and other buildings. It is clear and rich. Huansha River passes through the city. On the west bank is Zhuluo Village, the birthplace of Xi Shi; on the opposite bank is Cormorant Bay, the hometown of Zheng Dan.

We followed the crowd to the Zheng Family Pavilion first. There are 30 pillars supporting some exquisite pavilions, with three plaques hanging on them, which read: Famous Shu of a Generation, Xiu Ming Legacy, Dechang Zhen Yi. We were attracted by these powerful words. While everyone was discussing, we suddenly saw several machines in the middle patio blowing out many soap bubbles. As the melodious music sounded, eight beautiful girls slowly walked down the steps. , began to dance gracefully. Everyone was so happy that they rushed to the stage to watch the performance. "Look up there..." I don't know who shouted, and I looked up following the voice, wow! A more beautiful girl flew down from above. This is the beautiful Xi Tzu girl. These girls used their actions to interpret a beautiful story: Xi Shi, a village girl who was once a girl in Huansha, met Fan Li, an important minister of the Yue Kingdom who was looking for beauties at the waterside. Fan Li and Xi Shi fell in love at first sight and they played together. Suddenly, the King of Yue issued an edict: Xi Shi was dedicated to King Wu Fu Chai, and he used Xi Shi's stunning beauty to confuse the King of Wu, with the intention of one day uniting the inside and the outside to destroy Wu Xing. So Fan Li reluctantly parted his love, gave up his personal relationship, and bid farewell to Xi Shi with tears. He left his hometown tragically and went to Suzhou, the front line of serving his country, and made an immortal contribution to the prosperity of the Yue Kingdom. We are deeply infected by Xi Shi’s patriotic spirit of declaring righteousness.

Later, we visited the Folk Art Museum, Fanli Temple, Ladies Hall and other scenic spots, and they all left a deep impression on us.

Unknowingly, it was noon. We had lunch at the snack street and reluctantly said goodbye to the scenic spot. Goodbye, beautiful Xi Shi; Goodbye, the Puyang River that nurtures the people of Zhuji... I will study hard and go out of my hometown in the future to promote Zhuji and the story of Xi Shi.

If you want to ask me why? I will declare to you loudly: I am proud because I am from Zhuji

Stinky tofu is a folk snack with rich cultural heritage. It has a history of nearly a thousand years and its most prosperous era can be traced back. During the Kangxi period of the Qing Dynasty, Emperor Kangxi got so excited after eating Wang Zhihe's stinky tofu one day that he wrote the word "Qingfang" on his pen, making stinky tofu instantly famous all over the world. According to historical research, Empress Dowager Cixi also ate stinky tofu. The reason for the delicious taste of stinky tofu is the good marinade. The method of making the marinade is extremely complicated. It is not just pickling fresh vegetables and letting them ferment naturally. During the pickling and fermentation process, various spices are constantly added and carefully prepared. If there is only a few years, we dare not call it old brine or good brine. It can only be called clear brine. A good jar of brine is often more than 20 years old. The name of brine is The recipe of spices is very particular. Most people usually just add black sesame, cinnamon, star anise, etc. A real good marinade adds more than a dozen kinds of spices, and the proportions are also very strict. As the saying goes: There are a thousand tofu langs. There are a thousand kinds of stinky tofu. The meaning is that the preparation of the brine and the age of the stinky tofu are different, and the taste of the stinky tofu will be different. When it comes to Shaoxing food, it seems that it is always inseparable from the smelly and moldy pickled tofu. It is in sharp contrast to the clear and clear water of Jianhu Lake and the otherworldly beauty of Xishi. As a Shaoxing native, I always follow Lu Xun and Xu Wenchang as an example for this, explaining that what I eat is stinky tofu and moldy tofu, but what comes out is brocade. Good article from Xinxiukou. Stinky tofu is a compulsory course in Shaoxing cuisine, but it is also the most difficult thing for most outsiders. It is soaked in amaranth stem juice. It can be steamed or fried, and the fried one is more common. You see, because it is convenient to eat, steamed ones have more home-cooked taste, and the taste is actually endless. Those who like to eat will be moved by the smell, and those who don't like to eat will avoid it for fear of eating. Among them, the masters eat it There is no need to add any seasonings, what you want is the original "stinky" flavor. Nowadays, there is also stinky tofu in Hangzhou, which can occasionally relieve lovesickness, but I always feel that it is not as flavorful as the one in the small alley in Shaoxing. The smiling old man guards the warm stove. , the narrow alley smells of peace over time.

The first paragraph is that when it comes to food in Shaoxing, it seems that it is always inseparable from the smelly, moldy, pickled, and crisp, bright and clean food. The mirror. The second paragraph is that stinky tofu has rich cultural heritage. .The third paragraph is that stinky tofu is a compulsory course in Shaoxing cuisine, but for most outsiders. 6. Please write an article introducing the specialties of Shaoxing. It is best to add your own experience. 150 please be original.

When it comes to food in Shaoxing, it seems that there is always something inseparable from the smelly, moldy, pickled, and the clear and clean food. Looking at the lake water, the otherworldly beauty of Xi Shi forms a sharp contrast. As a Shaoxing native, I always follow Lu Xun and Xu Wenchang as an example for this, explaining that what I eat is stinky tofu and moldy tofu, but what comes out is Jinxinxiu mouth. Good article.

Of course, needless to say, I also really like stinky tofu. Stinky tofu is the representative of Shaoxing cuisine, but it is also the most difficult for most outsiders. It is soaked in amaranth stem juice. It can be steamed or fried. The fried one is more common because it is convenient to eat. The steamed version has more of a home-cooked taste, and the umami is endless when you taste it carefully.

Those who like to eat will be moved by the smell, while those who don’t like to eat will avoid it for fear of not getting there. Experts don't need to add any seasoning when eating it, they just want the original "stinky" taste.

Nowadays, there is also stinky tofu in Hangzhou, but I always feel that it is not as tasty as the one in the small alleys of Shaoxing. Making stinky tofu requires patience and time.

First wash the jar with cold boiled water and dry it, then evenly apply a layer of salt in the jar, wash the amaranth stems with cold boiled water, roll them in salt respectively, and then place them regularly. Whenever I see someone selling stinky tofu and candied haws at the Chenghuang Temple in Ningbo, I can’t help but think of the stinky tofu my father made for me at home when I was a child and the candied haws sold on the street. And this reminds me of my hometown - Shaoxing.

I was only three or four years old at that time. I dragged my father all over the street. As soon as I found someone selling candied haws, it goes without saying that I would pester my father to buy two bunches to make me happy. The candied haws from my hometown are so sweet! The sweetness hit my heart as soon as I took a bite. After I finished all the sugar, I started to bite the hawthorn.

Hawthorn is not as sweet as sugar, but it is sour! A small bite is enough to make you sore for most of the day. It can only be described in one sentence, that is: so sore that your teeth will fall out! Whenever I am so sore that I can only stick out my tongue, I will run in circles for a while, then stop suddenly, take another bite, and then repeat the same action... This is how I ate candied haws when I was a child. The whole bunch of candied haws is just sticking out my tongue. And those who eat in circles. Stinky tofu, stinky tofu, that was my childhood favorite.

At that time, my father would make stinky tofu for me at home from time to time, as if stinky tofu had become an indispensable staple food every day. As long as I didn’t eat it for a day, I would cry and make trouble, forcing my father not to eat it. The only way is to make it for me to eat. Don't look at the smell of stinky tofu, don't look at its ugly appearance, but it tastes delicious! When you take a bite of stinky tofu, it still smells stinky, but it tastes so delicious when you eat it! Although some children happily bought a few strings of stinky tofu in the alley, they hesitated to open their mouths after buying it. They must have smelled the stinky smell! When I saw it, I immediately rushed over, grabbed a few strings of stinky tofu from their hands, and ate it with relish.

That’s it, they spend the money and I help them eat! I just love eating it so much. No wonder the kids who wanted to buy stinky tofu later stayed away from me before buying it. They must have been afraid that I would snatch it away again! Although the specialties of my hometown whet my appetite, when I think of my hometown, I lose my appetite for stinky tofu and candied haws. Whenever I see someone selling these two items, I stay away, lest they remind me of my hometown again... 7. I want to write a 400-word essay on the folk customs of Shaoxing

Edit this paragraph] Shaoxing specialties Shaoxing orchids, Shaoxing silk fennel beans, Shaoxing bean curd, dried vegetables, Shaoxing fragrant cakes, Shaoxing old wine, Shaoxing shelduck, Shaoxing duck Shaoxing Shaoxing River Crab Shaoxing Gold and Silver Foil Shaoxing Mandarin Fish Shaoxing Milk Cucumber Shaoxing Mother and Child Soy Sauce Shaoxing Bluestone Shaoxing Herring Shaoxing Lace King Star Notes Paper Fan Shaoxing Tin Foil Yue Porcelain Yue Goose Yue Chicken Oil Stinky Dried Tofu Shaoxing Gonggua Keqiao Dried Tofu Lanting Peach Shaoxing Wu Felt Hat Shaoxing River Eel Shaoxing Tanhuang Meng Damao Fragrant Cake Japanese Cast Tea Emperor Zhao Gou of the Southern Song Dynasty was forced by the Jin people and ran around Jiangsu and Zhejiang.

In 1131 AD, he fled to Shaoxing (which was Yuezhou at that time) and felt that he was in a good mood and that the country would be recovered, so he came up with the phrase "Shao Zuo Zhongxing" and changed the name to Shaoxing, and Yuezhou was also It became Shaoxing City. In Shaoxing, as soon as it enters the twelfth month of the lunar calendar, people are busy preparing for the New Year: buying wine, spring cakes, wrapping rice dumplings, dusting, killing chickens and geese, buying fish and meat, preparing clothes, shoes and hats for the New Year, and purchasing gifts. It can be said that I am very busy with gifts from relatives and friends, etc., lest I fail to organize them well and make a joke.

On the night of the 23rd day of the twelfth lunar month, every household would send the Kitchen God to heaven and offer a sticky sugar to stick to the Kitchen God's teeth so that he could not report people's faults to the Jade Emperor. After sending gifts to the Kitchen God and before New Year's Eve, each family always chooses an auspicious day to bless. This is the most solemn festival of the year for every family.

The statue of the worshiped god has the four characters of "Southern Dynasty Holy Sect". Shaoxing people call it Blessing Bodhisattva and Great Bodhisattva. It is said that he is the emperor of Song Dynasty. After the demise of the Southern Song Dynasty, the surviving ministers were afraid of the oppression of the Yuan Dynasty rulers and did not dare to publicly hold memorial ceremonies for the Song emperors, so they had to do it quietly in the dead of night.

This kind of memorial with national consciousness was not only widely circulated later, but also added the meaning of thanking the gods for blessing and praying for happiness in the coming year. According to the old man's words, the Bodhisattva in heaven will not enter an unclean house.

Therefore, before blessing, the hall, sacrificial table, sacrificial utensils, etc. must be swept and washed cleanly. After the "Five Animal Blessings" are cooked, they are placed on a large wooden red lacquer plate.

There are certain rules for how they are placed. For example, chickens and geese should kneel with their heads facing the God of Fortune to express welcome; a live carp should be hung on the "gantry" with a red rope threaded through its back spine. Sticking red paper on the colored eyes means "carp jumping over the dragon's gate". If the ceremony is held late at night, the atmosphere will be more solemn.

Men kneel three times and kowtow nine times according to their seniority. Women and some men whose zodiac signs are taboo must avoid it. Not to mention the wealthy widow Xiang Lin, even the wives and ladies of the Lu family were deprived of the right to bless.

After blessing, worship the ancestors (commonly known as "please go back to the hall to make rice"). When blessing, the table is placed horizontally according to the wood grain of the tabletop, but when worshiping ancestors, it is placed upright; when blessing, the sweeper salutes outward, and when worshiping ancestors, he kneels inward.

After worshiping the ancestors, rice cakes or noodles are cooked with the soup used to boil the blessing ceremony. The name is "Sanfu", which means that the "blessing" given by God is given to the family. The New Year customs in Shaoxing are similar to those in other places.

"Eating and drinking on New Year's Eve, especially wearing clothes", this is the motto of the New Year. In the month between the new year and the old year, people are so busy.

However, in the old society of cannibalism, for the working people, celebrating the New Year was like passing a test, praying to gods and worshiping ancestors, and they would not get any "blessings". The lavish blessing ceremony at Mr. Guan Si's house can only be seen in the movie "Xiang Lin's Wife" as a historical relic.

In 2002, Shaoxing City was recognized as a national environmental protection model city by the State Environmental Protection Administration. 8. A 120-word essay about the characteristics of Shaoxing

Just like the Huangmei season, sometimes it is sunny and sometimes it rains, but it is always unpredictable.

Walking alone in the winding alleys of Shaoxing, one seems to have a feeling of transcending time. Walking around Shaoxing is a life experience.

The road is still paved with bluestones. It is raining and there is water on the ground. There is no need to hold an umbrella. Jiangnan Water Town was originally made of water.

Let the rain wet the tips of my hair and clothes; I sat on the stone bench by the river, watching the women by the river beating their dresses, talking and laughing with each other, and watching the old people walking side by side on the Eight-shaped Bridge. Passed by, talking about the price of food. The children are racing, and each one's face is flushed.

Strolling through Shaoxing is a blend of cultures. In front of the "Ivy Bookstore", there always seems to be an arrogant scholar; in the "Sanwei Bookstore", it always feels like there is a reading "me" living there.

The rain still falls silently, nourishing the surrounding creatures. Looking out through the carved window lattice, the sky has become a few fragments. I don't understand why the young Lu Xun fell in love with this.

Jianhu revealed the heroic spirit of a generation of heroines, Shen Yuan buried a timeless love affair, and Lanting concealed the drunkenness of literati drinking, leaving only a preface that has been passed down through the ages. Strolling through Shaoxing is a historical swan song.

Shaoxing, known as Kuaiji in ancient times, was where Dayu controlled floods and was buried here. He was revered by people from all over the world. He had a majestic mausoleum. Shaoxing seems to have condensed the aura of heaven and earth. As for modern people, there are even more talents: Cai Yuanpei, Lu Xun, Qiu Jin, etc.

The list is difficult to enumerate.

Strolling around Shaoxing, biting fennel beans and smelling the aroma of rice wine. The rain was still weaving densely, and under the drizzle, the houses with pink walls and black tiles looked so clear, as if they had become an ink painting.

I stood on the eight-character bridge and looked at the shadows of boats in the river branch under the bridge. People were coming and going on the bridge, but the houses in the distance were submerged in the drizzle. I couldn't help but admire: What a great ink painting from Shaoxing. 9. A 450-word essay about the characteristics of Shaoxing’s folk houses

During the National Day holiday this year, my parents took me to my hometown in Shaoxing to visit relatives and my three grandparents.

On the morning of October 4th, we took a luxury bus to the ancient Shaoxing. As soon as I got off the car, I saw the bustling streets of Shaoxing City. I saw the streets were busy with cars and people, and there was a festive atmosphere everywhere.

The roadsides are lined with green trees and flowers are in bloom. It’s so beautiful. It’s really incomparable with Shaoxing in the past! We took a taxi to where Grandpa San lived on the outskirts of Shaoxing. Hey, the original muddy and narrow "Dingdou Nong" is gone. What appears in front of us are rows of brand-new buildings, row upon row.

I remember that the third grandfather and the third grandmother lived in a small and dark bungalow, but why can't they be found now? After asking around, I found out that the old house here had been turned into "Jishan Apartment". We looked up and saw, well, the blue bricks and white walls are so beautiful! Grandpa and grandma must be very happy to live in such a nice place, right? I thought to myself.

"Little Mengzhou! Little Mengzhou!" As we were watching, we suddenly heard a familiar voice. We turned around and saw, ah, the third grandpa was already standing at the door of the house waiting for us! The third grandfather and the third grandmother live in Room 202, Building 33, Jishan Apartment.

When the third grandpa led us into the house, we were surprised and praised repeatedly, what a beautiful house, even better than the houses in our city! Not only is it bright and comfortable, it is also a rare "river view room" - looking out the window is the beautiful river surrounding the city! At noon, the third grandpa and the third grandma entertained us for dinner, and brought all my favorite crabs, screws, shrimps, and fish to the table.

Grandpa and grandma, who have always been thrifty, are actually willing to spend so much, which shows that their living standards have really improved a lot! After lunch, Grandpa San took us downstairs to the riverside park for a walk. Wow! The small river that used to be a smelly ditch has now turned into a big river with rippling blue waves. The riverside is shaded by willow trees. The dilapidated farmer's houses on both sides of the river have turned into beautiful small high-rise and row houses. The original vegetable planting land has turned into lush green belt.

Nearby, there are hard-working people washing clothes and drying vegetables; in the distance, there are red pavilions, curved stone arch bridges and zigzag cement paths, and you can see brightly dressed people. tourists are having fun. The third grandma said to us with tears in her eyes: "We can live such a good life thanks to the party and leaders who care about us people!" Looking at the beautiful scenery, I can't help but admire: The changes in the countryside are so great! In the afternoon, our grandfather and grandmother accompanied us shopping, taking us through the streets and alleys to look for historical sites. We also visited the place where Qiu Jin died - "Guxuan Pavilion" to commemorate this heroine.

We also enjoyed the night view of Shaoxing while eating hot hot pot, which felt great! After dinner, we reluctantly said goodbye to the two old people, said goodbye to Shaoxing, and got on the bus back to Hangzhou. This time I went to my hometown of Shaoxing and gained a lot! Not only did I get to know more about Shaoxing’s historical sites, but I also saw the great changes in Shaoxing and took many photos of Shaoxing’s local characteristics, such as awning boats, stone bridges, and Laotaimen.

After the autumn break, I will definitely take these photos and share them with everyone.