梅花糕英文

Plum cakePlum pudding from the Ming period, the development of the Qing Dynasty became the most famous snack south, according to legend during his southern plum pudding and its shape when you see such as plum, color attractive, pretending to taste, imported sweet but not greasy, crisp soft-moderate food for thought, than the court Yu points out, much praised, because of its shape, such as plum, plum pudding will be given names, it has spread. No Reservations Catering Technology Promotion Center in succession, while the traditional production methods, and later joined a small lantern, green red berries, pine nuts, rice and other colorful, making it taste more delicious, external focus, tender, and there are red bean paste, jam, nuts so on, several preparation methods, the plum cake and onto a new level, is another snack in the new selling point. Thyme plum cake is flour, bean paste, sugar and other raw materials dozen delicious dining Love Technology Promotion Center baked with a special stove, melt sugar in the coke after the incense, together with colorful decorations, the most charming is a bit tough to eat it wrapped in red bean shell sand (or jam), then concentrated sweet flavor, hot and sweet comfort of all to be put in the mouth of the taste buds. Said to have a long history, originally Chuanbang a temple fair, when the current supply of snacks holidays. Plum cake making process is very simple, but the technical requirements is very high, mixing, forming, heat must be just right. Required a special mold made, the plum-shaped hole 19. Until the fire burned red, the first hole with a brush to brush oil copper mold and then injected into the mold thin batter holes, half deep enough, put a red bean paste, then add batter die hole, until the die hole is filled, sprinkle some red and green wires in the above, melon seeds, covered with metal cover baking. Patience to wait 8 minutes, one fresh, sweet plum cake to finish it. The pastry chef will be careful with bamboo sticks plum cake you want to pick out from the die hole, put a small piece of paper handed to you and kindly advised the Road "bite slowly, slowly biting Oh, do not hot in the mouth come out of a bubble. "However, such an attractive little thing, and before he finished, already can not wait to bite, so the master of laughter, realizing his earlier advice, but my heart it is extremely satisfying.*******************************************梅花糕源于明期，发展到清朝时成为江南最著名的小吃，相传乾隆皇帝下江南时见梅花糕其形如梅花，色泽诱人，故作品尝，入口甜而不腻，软脆适中，回味无穷，胜过宫廷御点，大加称赞，因其形如梅花，便赐名梅花糕，故流传至今。 美味情缘餐饮技术推广中心在继承了传统制作方法的同时，后又加入小元宵、青红果、松子仁、五彩米等，使其味道更加鲜美，外焦里嫩，而且有豆沙、果酱、果仁等十几种配制方法，把梅花糕又推上了一个新的境界，是目前小吃中的又一个新卖点。百里香梅花糕是由面粉、豆沙、白砂糖等十几种原料经美味情缘餐饮技术推广中心用特制炉具烘烤而成，熔化后白砂糖的焦香，再加上五颜六色的点缀，最迷人的是吃到那有点韧的外壳包裹中的赤豆沙（或果酱），那浓缩的甜香味，滚烫的甜蜜安慰着口中所有待放的味蕾。据说有悠久的历史，原是船帮赶庙会、逢年过节时流动供应的小吃。梅花糕的制作过程很简单，但技术要求却很高，调浆、成形，火候都要恰到好处。制作时所需的特制模具，内有19个梅花状孔。待炉火烧得通红，先用刷子将铜模子孔刷上油，然后把稀面浆注进模孔里，一半深就够了，放上豆沙馅，再将面浆加入模孔，直至模孔被注满，在上面撒些红绿丝、瓜子仁，盖上铁盖烘烤。耐心等上8分钟，一个个新鲜、可爱的梅花糕就出炉了。细心的糕点师傅会用竹签把你要的梅花糕从模孔中挑出，放在一张小纸上递给你，并好心地叮嘱道“慢慢地咬，慢慢地咬哦，不要在嘴巴里烫出个泡来。”可是，这么诱人的小东西，还没等他说完，早已迫不及待地咬上一口，于是在师傅的笑声中，实现了他刚才的劝告，但心里却是极其满足的。

糍饭糕、老豆腐、香糟毛豆（好像上海人什么东西都可以用来糟似地）、上海素鸭、蟹壳黄、海棠糕（我在武汉吃的就叫梅花糕）、上海菜饭（当时端上桌的时候，偶就郁闷了，就是上海青和咸肉蒸饭）、糯米烧卖（个人觉的不能算上海特色，至少广东的早茶里，我们经常吃这个）、灌汤包（在城隍庙吃的，感觉特假，不知道是不是现在大家都偷工减料了）、咸肉蒸百叶、桂花条头糕。上海的糖水也很多，不过还是没广东的实在，哈哈。如果你只是去上海玩的话，在城隍庙就可以吃到大多数上海小吃了，但是我觉的那都是用来糊弄游客的，好多东西都不是上海才有的。而且东西也不是忒别鲜美，吃个意思而已。要是你想吃到正宗的上海特色小吃，就逛老居民区吧。那里的东东虽然名气没有城隍庙大，但是东东好吃又实在。呵呵，其实，我觉的上海留给我最深的印象是，老房子，很多地方，随便都可以拍出一幅美丽的景色。

束之高阁。树枝，梅花糕，黑白格子