Stinky tofu is a folk snack with rich cultural background. It has a history of nearly a thousand years, and the most beautiful time can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi became very passionate after eating stinky tofu from Wang Zhihe one day, and wrote the word "Fang Qing", which made stinky tofu immediately famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as imperial food. Stinky tofu is delicious because the pot is so halogen. The production method of brine is extremely complicated. It's not just that fresh vegetables are pickled and allowed to ferment naturally, but that various spices are constantly added and carefully prepared during the pickling and fermentation process. In a few years, it can't be called old brine or good brine, but it can only be called clear brine. A pot of good brine is often more than 20 years old. Halogen is very particular about spice formula. Ordinary people only need to add black sesame, cinnamon, star anise and so on. The real good halogen is added with more than a dozen spices, and the proportion is also very strict. As the saying goes, there are a thousand kinds of stinky tofu for a thousand tofu. It means that its bittern is made in a different age, so the stinky tofu tastes different.

When it comes to Shaoxing's eating method, it seems that it is always inseparable from the smelly and moldy pickling, which is in sharp contrast with the crystal clear Jianhu water and stone. As a Shaoxing native, I always take Lu Xun and Xu Wenchang as examples to illustrate that I eat stinky tofu and moldy tofu, but what comes out is a good article with a heart and a mouth.

Second, the characteristics of Shaoxing stinky tofu

Stinky tofu is a compulsory course for Shaoxing cuisine, but it is also the most difficult level for most foreigners. Soak in amaranth stem juice, steam and fry, which is more common, because it is convenient to eat, steam is more homely, and the fine products are actually delicious. Those who like to eat are moved by the fragrance, and those who don't like to eat avoid it. A master of Chinese medicine doesn't need any seasoning, what he wants is the original "smelly". Now there is stinky tofu in Hangzhou, which can relieve the pain of lovesickness occasionally, but it always feels not as delicious as the alleys in Shaoxing. The smiling old man guarded the warm stove, and the narrow alley smelled of peace for a long time.

Third, the representative of Shaoxing stinky tofu

Shaoxing's stinky tofu, written by Mr. Lu Xun, is well-known at home and abroad. The stinky tofu in Shaoxing is represented by the stinky tofu in Xianheng Hotel and the stinky tofu in Luxun Memorial Hall. It is said that Sanwei stinky tofu won the first prize in Shaoxing stinky tofu competition, and the stinky tofu in Shaoxing Wuzifang is also very good, and many chain stores have been opened all over the country. Welcome to Shaoxing to have a good taste of Shaoxing's special snacks when you are free.

Several methods of Shaoxing stinky tofu:

Made of stinky tofu

Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production technology:

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.

(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.

Spicy stinky tofu

Raw materials:

4 pieces of stinky tofu, green garlic 1, minced garlic 1 tablespoon, wine 1 tablespoon, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and water 1 cup.

Exercise:

1. Wash stinky tofu, put it in a 1 bowl, fry until crisp, and take it out.

2. Stir-fry minced garlic in 2 tbsp oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green onion to taste.

3. Simmer on low heat until the soup is slightly dry, and then put it into the pot to eat.

One is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.

2. Write a composition on Shaoxing specialties. My hometown is Shaoxing, a land of fish and rice, with rich products. It is one of the top ten counties in China. Zhou Enlai, Lu Xun, Qiu Jin and Zhu Ziqing are all from Shaoxing, which is really outstanding. Shaoxing's specialties are also quite famous, such as fennel beans, yellow wine, sweet cake, moldy tofu and dried vegetables. This time, you must try this stinky tofu. "Stinky tofu", as its name implies, is of course ugly. Yes, stinky tofu really stinks before cooking, but it will become delicious after frying. The frying process is also very interesting. The oil in the pot is smoking, so put it in the pot and let it take a hot bath. Slowly, stinky tofu will be covered with a golden coat. Just like chess pieces, if you chew them in your pocket, they will be brittle outside and soft inside, making you want to eat them again. If you have a chance to come to Shaoxing, you must try our special dish-Shaoxing stinky tofu.

3. A short article about Shaoxing attractions and specialties, 200 words, shuttled through the streets of Wansheng, and the snack bar suddenly came into view. The shops are crowded with people, and the air is filled with sour and spicy flavor. "It smells good!" Anyone who has heard of it will have such a sigh.

This snack is Wansheng's famous hot and sour powder. As the name implies, you may have guessed its taste! Sour and spicy. That's so cool! Hot and sour powder is a combination of many colors. Crystal clear fans are immersed in bright red soup, as if covered with a mysterious cotton yarn.

Green sea silk, green Chinese cabbage and green pickled mustard tuber slices, such as Fanxing, float on the noodle soup, colorful and dazzling. The smell of hot and sour powder in the air is really intoxicating, just like a big hand hooking my heart and occupying my thoughts.

The fragrance of onion and garlic, the intensity of sesame oil, the impatience of pepper and the acidity of aged vinegar.

The taste is addictive and seems to have a strong possessiveness. Looking at the color of hot and sour powder and smelling the thick soup, no matter who they are, they can't restrain their emotions, can't take care of their eating habits, and gulp down their food.

The slender vermicelli is mixed with the aroma of sesame oil, and it is full and elastic when chewed in the mouth with a touch of chopped green onion and garlic. Swallowing fresh spicy, hot and sour, fragrant, makes people want to drink all the soup.

This is Wansheng's hot and sour powder, which contains hometown customs and cultural heritage.

Shaoxing is a water town with plenty of fish and rice. We have many customs and specialties in Shaoxing, all of which are fun and interesting.

The customs here are interesting. On the fifteenth day of the first month, the so-called Lantern Festival means watching lanterns, solve riddles on the lanterns.

April 1st is our April Fool's Day. On this day, we should be happy and never get angry, especially when we are cheated. For example, if someone invites you to dinner and others haven't come yet, you can only think that eating alone is unlucky. June 1 day is Children's Day, which is children's favorite day. On this day, children can enjoy themselves.

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

December, also known as the twelfth lunar month, is the busiest day for everyone. On this day, everyone gets together. Not only the customs here are particularly interesting, but also the specialties here are particularly rich.

The two most famous words in Shaoxing are "smelly" and "moldy". Stinky is a kind of stinky, stinky tofu; Mold doesn't mean bad luck. Mold is two molds, one mold is a thousand molds, and the other mold is a dried vegetable. Shaoxing also has several specialties, one of which is white sugar. Don't listen to its name with the word "white". It was yellow at first, but white was pulled out.

There is also a kind of sausage, which is made of pork and pig intestines in the twelfth lunar month, so it is called sausage. We can't be busy eating. Shaoxing also has some interesting specialties, one is a black felt hat, and the other is Wu Pengchuan. I call them "25", and the second one is the most interesting.

You can see the scenery while boating. Shaoxing is really a good city. As a Shaoxing native, I am honored to grow up in such a beautiful and personalized place. I want to protect our land and home.

5. Composition about Shaoxing or Hubei specialties, 800 words or 1000 words. On April 23rd, the reporter of Shaoxing Evening News went to the hometown of Shi to participate in the activity of "The First Historical Hometown of Zhuji". At about eight o'clock, the city square was already sunny, and more than 300 young journalists, led by instructors, walked to the new park in the hometown of history. The building in front of us is very spectacular. According to the tour guide, Zhuji invested hundreds of millions of yuan to build it. It is a complete imitation of Yue State. It consists of Zheng Pavilion, Celebrity Pavilion, Fan and other buildings. The clear and abundant ring sand river passes through the city. The west bank is Zhuluo village, the birthplace of Shi. On the other side is Zheng Dan's hometown, Cormorant Bay.

We followed the crowd to Zhengting, where 30 pillars supported some exquisite pavilions, and three plaques were hung on them, which read: A generation of celebrities, Yize, Dechang. We are attracted by this energetic and powerful word. As we were talking, we suddenly saw several machines blowing out a lot of soap bubbles in the middle yard. With the melodious music, eight beautiful girls slowly walked down the steps and began to dance. Everyone was very happy. They rushed to the stage and began to watch the performance. "Look at it ..." I don't know who gave a cry. I followed the sound and looked up. Wow! A more beautiful girl flew down from above. This is the beautiful girl stone. These girls used their own actions to interpret a beautiful story: the village girl Shi, who used to be a Huansha girl, met a Vietnamese minister who was looking for beautiful women everywhere by the water. I fell in love with Shi at first sight and played together. Suddenly, the King of Yue gave the stone to Fu Cha, the king of Wu, to confuse the king of Wu with its stunning beauty, with the intention of cooperating with the outside world and destroying Wu Xingyue's great cause one day. So he reluctantly gave up his love affair, bid farewell to the stone with tears, left his hometown tragically and went to Gusu, the front line of serving the country, and made immortal contributions to the prosperity of Yue State. We are deeply infected by Shi's patriotic spirit of speaking out bravely.

Later, we visited the Folk Art Museum, Fan Li Temple, Celebrity Hall and other scenic spots, which left a deep impression on us.

Unconsciously, it was already noon. We had lunch in the snack street and reluctantly bid farewell to the scenic spot. Goodbye, beautiful history; Goodbye, Puyang River, which raised Zhuji people ... I will study hard and go out of my hometown to publicize the story of Zhuji and history in the future. If you want to ask me why? I will announce to you loudly: I am proud, because I am from Zhuji.

Stinky tofu is a folk snack with rich cultural background. It has a history of nearly a thousand years, and the most beautiful time can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi was very passionate after eating stinky tofu from Wang Zhihe one day, and wrote the word "Fang Qing" with a pen, which made stinky tofu immediately famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as imperial food. Stinky tofu is delicious because the altar is halogen-free. The production method of brine is extremely complicated. It is not only pickled with fresh vegetables for natural fermentation, but also carefully prepared by adding various spices during pickling and fermentation. After a few years, it can only be called clear brine, and a pot of good brine is often more than 20 years old. Halogen is very particular about spice formula. Ordinary people generally only add black sesame seeds, cinnamon, star anise and so on. And a dozen spices are added to the really good brine. Its proportion is also very strict. As the saying goes, there are a thousand kinds of stinky tofu for a thousand tofu. It means that the taste of stinky tofu varies with the preparation and age of its brine. When it comes to eating in Shaoxing, it seems that it is always inseparable from the pickling of stinky mold, which is in sharp contrast with the extraordinary clear water and stones in Jianhu Lake. As a Shaoxing native, I have always regarded Lu Xun and Xu Wenchang as this. Stinky tofu is a compulsory course for Shaoxing cuisine, but it is also the most difficult level for most foreigners. Soak in amaranth stem juice, steam and fry, and frying is more common. Because it is convenient to eat, the steamed food is more homely, and the fine products are actually delicious. What you don't like to eat is to avoid it. A middle school master doesn't need any seasoning to eat, but the original "smelly". Now there are stinky tofu in Hangzhou, which can relieve the pain of acacia occasionally, but it always feels not as good as Shaoxing alley. The smiling old man is guarding the warm stove, and the long-lost peace is in the narrow alley.

The first paragraph is about the way of eating in Shaoxing, which always seems to be inseparable from the smelly and moldy pickling and clear experience. The second paragraph is that stinky tofu has rich cultural background. The third paragraph is that stinky tofu is a compulsory course for Shaoxing cuisine, but for most foreigners.

6. Ask for an article introducing Shaoxing specialties, and it is best to add your own feelings 150 original. When it comes to eating in Shaoxing, it seems that you can't live without stinky and moldy pickles, which is in sharp contrast with the crystal-clear Jianhu water and rocks. As a Shaoxing native, I always take Lu Xun and Xu Wenchang as examples to illustrate that I ate stinky tofu and moldy tofu, but what came out was delicious.

Of course, needless to say, I also like stinky tofu very much. Stinky tofu is the representative of Shaoxing cuisine, but it is also the most difficult level for most foreigners. It is more common to soak, steam and stir-fry amaranth stem juice, because it is convenient to eat, steamed and eaten more homely, and the fine products are actually delicious.

Those who like to eat are moved by the fragrance, and those who don't like to eat avoid it. Masters don't need to add any seasoning when they eat. What they want is the original "smelly".

There is stinky tofu in Hangzhou now, which is not as delicious as that in Shaoxing alley. It takes patience and time to make stinky tofu.

Wash the jar with cold boiled water and dry it, then spread a layer of salt evenly in the jar, wash the amaranth stalks with cold boiled water, roll salt on them respectively, and then put them in the jar regularly. Whenever I see someone selling stinky tofu and candied haws in the Town God Temple in Ningbo, I can't help but think of the stinky tofu made by my father at home and candied haws sold in the street when I was a child. And this reminds me of my hometown-Shaoxing.

At that time, I was only three or four years old, dragging my father around the street. As soon as I find someone selling candied haws, needless to say, I will definitely pester my father to buy two strings to make me happy. The candied haws in my hometown are so sweet! It's sweet to take a bite. When I finish biting all the sugar, I'll start biting hawthorn.

Hawthorn is not as sweet as sugar, so hawthorn is sour! A sip is enough for you to be sour for most of the day. It can only be described in one sentence, that is: your teeth are going to fall out! Whenever I'm so sour that I just spit out my tongue, I run in circles for a while, then suddenly stop, take another bite, and then repeat the action just now ... that's how I ate candied haws when I was a child. I ate a whole string of Sugar-Coated Berry with my tongue sticking out and my body turning. Stinky tofu, stinky tofu, that was my favorite when I was a child.

At that time, my father cooked stinky tofu for me at home from time to time, as if stinky tofu had become an essential staple food every day. As long as I didn't eat for a day, I cried and made my father cook for me. Don't look at stinky tofu, don't look at it, it's delicious! Take a bite of stinky tofu, although it still stinks, but it tastes delicious! Although some children happily bought a few strings of stinky tofu in the alley, they hesitated to speak after buying them. They must have smelled a bad smell! I saw it, rushed over immediately, grabbed a few strings of stinky tofu from them and ate it with relish.

In this way, they spend money and I help eat! I like eating very much. No wonder children who want to buy stinky tofu in the future stay away from me before buying them. They must be afraid that I will rob them again! Although the specialty of my hometown aroused my appetite, the yearning for my hometown made me lose my appetite for stinky tofu and sugar-coated haws. Whenever I see someone selling these two products, I always stay away from them so as not to remind me of my hometown again.

7. Shaoxing folk customs, I want to write a 400-word composition. Shaoxing specialty Shaoxing orchid Shaoxing silk fennel bean Shaoxing fermented bean moldy dish Shaoxing sweet cake Shaoxing wine Shaoxing duck Shaoxing Daling Shaoxing river crab Shaoxing gold and silver foil Shaoxing mandarin fish Shaoxing milk cucumber Shaoxing mother and son soy sauce Shaoxing bluestone Shaoxing herring Shaoxing lace king paper fan Shaoxing tin paper Yue porcelain Yue chicken oil pan stinky tofu dried Shaoxing Gonggua Ke Qiao tofu Lanting Tao Shaoxing Wu felt hat Shaoxing river eel Shaoxing beach spring Meng Damao sweet cake daily tea casting Southern Song Emperor Zhao Gou was forced by Jin people to run around Jiangsu and Zhejiang provinces.

In 1 13 1 year, I fled to Shaoxing (then Yuezhou) and felt in a good mood, and my country was about to be recovered. So I have a saying, "Shaozuo Revival", renamed Shaoxing, Yuezhou became Shaoxing City. In Shaoxing, as soon as December of the lunar calendar enters, people are busy preparing for the New Year: buying wine, spring cakes, making zongzi, removing dust, killing chickens and geese, buying fish and meat, preparing clothes, shoes and hats for the New Year, buying gifts for relatives and friends, and so on. It can be said that I'm as busy as a bee for fear that I can't raise enough money and make a joke.

On the 23rd night of the twelfth lunar month, every household will send the Kitchen God to heaven, offer a sticky candy and glue the Kitchen God's teeth so that he can't tell the Jade Emperor Chen about people's fault. After sending the Kitchen God, before New Year's Eve, every family always chooses an auspicious day to pray, which is the most solemn festival in every family year.

The deities worshipped are "Southern Tour", which Shaoxing people call the Blessing Bodhisattva and the Great Bodhisattva, and they are said to be the emperors of the Song Dynasty. After the demise of the Southern Song Dynasty, the adherents were frightened by the rulers of the Yuan Dynasty and dared not publicly offer sacrifices to the King of the Song Dynasty, so they had to do it quietly in the dead of night.

This kind of eulogy with national consciousness was not only widely circulated later, but also added the significance of thanking the gods for blessing and praying for happiness in the coming year. According to the old people, the bodhisattva in the sky is not allowed to enter an unclean house.

Therefore, before praying, the main hall, sacrificial platform and sacrificial vessels must be cleaned and cleaned. After the "Five Sacrifices and Blessings" are cooked, put them in a wooden red lacquer dish.

There are also certain rules in the way of posing. For example, chickens and geese should kneel down and kowtow to the lucky god to welcome them. A live carp is hung on the "Longmen" with a red rope through the backstab, and colored eyes are glued with red paper, which means "carp yue longmen". If the ceremony is held late at night, the atmosphere will be more solemn.

Men should kneel and knock three times according to their seniority, and women and men who are jealous of individual zodiac signs should avoid it. Not to mention Xianglinsao, the widow of Baitiling, even Lufu's wives and concubines were deprived of the qualification to pray.

After praying, you will worship your ancestors (commonly known as "please come back to the church for a meal"). When praying for blessings, the table is placed horizontally according to the wood grain on the desktop, and it is changed to be placed straight when worshiping ancestors; When praying for blessings, sweeping monk bowed outward, and when worshipping ancestors, he bowed inward.

After the ancestor worship, cook rice cakes or noodles with the juice of the blessing ceremony to show God's "blessing" to his family. The customs of Chinese New Year in Shaoxing and other places are similar.

"Eat and drink on New Year's Eve, especially when wearing clothes", which is the * * * of Chinese New Year. In the month between the new year and the old year, people are very busy.

However, in the man-eating old society, for the working people, if they spend the New Year, they will not get any "blessings" by praying to God and ancestors. The extravagant blessing and ostentation like Guan Sijia is only reproduced as a historical relic in the movie Sister Xianglin.

In 2002, Shaoxing was recognized as a national environmental protection model city by the State Environmental Protection Administration.

8. The essay about Shaoxing's characteristics, 120, is like Huangmei season, sometimes sunny, sometimes rainy, and there is always no accurate time.

A person walking in Shaoxing's winding alley seems to have a feeling of transcending time. Visiting Shaoxing is a life experience.

It's still paved with bluestone slabs. It's raining, and there is water on the ground. There is no need to bring an umbrella. Jiangnan water town was originally made of water.

Let the rain wet the hair tips and clothes; Sitting on the stone bench by the river, watching the women flapping their skirts and laughing with each other, watching the old people walking side by side on the splayed bridge and talking about the price of vegetables. The children are running a race and their faces are red.

Walking in Shaoxing is a blend of cultures. In front of the "Ivy Bookstore", there always seems to be an arrogant scholar. There is always a "I" who reads in "Three Tans Printing on the Moon".

Rain, still falling silently, moistens the surrounding creatures. Looking out through the carved window lattice, the sky has become a few small pieces, and I don't understand why Lu Xun loved it when he was young.

Jianhu reveals the heroic spirit of a generation of women, Shen Yuan buries an epic love affair, and Lanting covers up the drunkenness of the literati, leaving only a preface handed down from generation to generation. Walking in Shaoxing is the swan song of history.

Shaoxing, called Huiji in ancient times, is where Dayu, admired by the world, is buried. He has a magnificent mausoleum. Shaoxing seems to condense the aura of heaven and earth. As for modern people, there are even more talented people: Cai Yuanpei, Lu Xun, Qiu Jin,.

This list is difficult to enumerate.

Visit Shaoxing, bite fennel beans and smell the aroma of yellow wine. The rain is still weaving obliquely. Under the cover of drizzle, the white-walled house of Daiwa looks so clear, as if it were an ink painting.

I stood on the figure-of-eight bridge and looked at the ships in the tributaries of the river under the bridge. People come and go on the bridge, but the houses in the distance are immersed in the drizzle. I can't help but admire: what an ink Shaoxing.

9. Composition about the Characteristics of Shaoxing Dwellings 450 words During the National Day holiday this year, my parents took me to my hometown in Shaoxing to visit my three grandparents.

On the morning of October 4th, 65438/KLOC-0, we took a luxury bus to Shaoxing, a quaint hometown. As soon as I got off the bus, I saw the bustling streets in downtown Shaoxing. I saw the traffic on the street, the crowds surging, and the festive atmosphere everywhere.

The roadside is covered with trees and flowers, which is very beautiful, and it is really incomparable with Shaoxing in the past! We took a taxi to our third grandfather's house on the outskirts of Shaoxing. Gee, the original muddy and narrow Ding Dounong disappeared, and rows of brand-new buildings appeared in front of us.

I remember my grandparents lived in a small, dark bungalow, but why can't they find it now? After asking about it, I know that the old house here has become a "Lushan apartment". We looked up and said, well, the blue bricks and white walls are really beautiful! Grandpa and grandma must be very happy to live in such a nice place, right? I thought to myself.

"Little dream boat! Zhou Xiaomeng! " While we were watching, we suddenly heard a familiar voice. We turned to look, ah, the third master has stood at the door waiting for us! There are three grandfathers and three grandmothers living in Room 202, Building 33, Weishan Apartment. When grandpa three led us into the house, we were amazed and admired again and again. What a beautiful house, even better than the house in our city! It is not only bright and comfortable, but also a rare "river view room"-looking out the window is the beautiful river around the city! At noon, my grandparents invited us to dinner and put my favorite crabs, screws, dried shrimps and fish on the table.

Three grandfathers and grandmothers who have been scrimping and saving are willing to spend so much money, which shows that the living standard has really improved a lot! After lunch, grandpa three took us downstairs for a walk in the riverside park. Wow! Once a small river like a sewer, it has now become a big river with rippling blue waves, among which willows are hidden. The dilapidated rural houses on both sides of the river have become beautiful small high-rise buildings and row houses, and the original vegetable growing areas have become lush green belts.

Not far away, there are hardworking people washing clothes and drying moldy vegetables; In the distance, there are red pavilions, curved stone arch bridges and winding cement paths, and you can see tourists wearing bright clothes enjoying themselves. Third Daughter-in-law said to us with tears in her eyes, "We can live such a good life thanks to the concern of the party and leaders for our people!" Looking at the beautiful scenery, I can't help but admire: the changes in the countryside are really great! In the afternoon, three grandfathers and three grandmothers accompanied us to go shopping, took us all over the streets to look for historical sites, and specially went to see the place where Qiu Jin died-"Gu Xuanting" to remember the heroine.

We also enjoyed the night view of Shaoxing while eating hot pot. It felt great! After dinner, we reluctantly bid farewell to the two old people, bid farewell to Shaoxing and got on the bus back to Hangzhou. This time I went to Shaoxing, my hometown, and I gained a lot! I not only learned more about Shaoxing's scenic spots and historical sites, but also saw the great changes in Shaoxing, and took many photos rich in Shaoxing's local characteristics, such as Wu Pengchuan, Shibanqiao and Laotaimen.

I will definitely share these photos with you after the autumn vacation.