Best Tomato juice Recipes for Everyday Cooking

Bridgeside Boat Banquet

The culture of boat banquets by the bridge was particularly popular during the Southern Song Dynasty. From emperors and generals to literati and poets, everyone liked to have banquets on boats. For example, at the West Lake boat banquet, Song Xiaozong once "drove a large dragon boat to feast his ministers at night". Nanjing boat banquets began with Qinhuai painted boats and flourished in the Ming Dynasty. Zhu Yuanzhang, the first emperor of the Ming Dynasty, ordered the setting off of water lanterns on the Qinhuai River during the Lantern Festival, and officials, gentry, merchants and civilians took lantern boats to watch, which promoted the development of boat banquets. These boat banquets are often held by the bridge and waterside, and people enjoy food and appreciate the beautiful scenery on the boats. The "boat banquet by the bridge" may be inspired by such boat banquets, integrating elements such as bridges, boats, and banquets to create a poetic and Jiangnan water town-style food scene, which not only reflects the integration of food and natural environment, but also reflects people's pursuit of leisurely and elegant life.

Jade Butterfly Cream

The core taste of "jade butterfly condensed fat" is smooth and delicate, melting in the mouth. 1. The intuitive association of "condensed fat": as soft and tender as solidified animal fat (such as lard and mutton fat), dense and non-granular, it can be melted by a light touch of the tongue, similar to the soft texture of tender tofu or pudding, but more chewy and slightly glutinous like rice products. 2. Combined with the characteristics of rice tofu: retain the fragrance of rice itself, chewing it has the smoothness of rice paste, and because of the moderate thickness of the "butterfly" shape, it brings a light and non-greasy taste, as if holding a piece of "melting" jade fat, sweet and salty tastes can be adapted to this texture description.