I am going to talk about my trip to the Quebec City. My school College LaSalle visited the Quebec City to finish some work. the city is beautiful and also in the city we can see the history form the buildings here. During the trip the weather is not really good but everyone was exciting about visit the beautiful city.

I have a good time during the trip to Quebec City and I enjoy it a lot even the weather is not really good. When we arrive the place, it is windy and rainy, sometime it is only normal rain, but sometimes the rain will come with the wind. During the whole trip the thing that gives me the most strong empress is when we visited the Fairmont Château Frontenac hotel, it is a really beautiful and big hotel. The beautiful is not only outside but also inside, it looks a very classic style and also in the classic rooms there also some technology. It looks well and it didn’t look strange with the old and new in one room.

They introduce the hotel to us clearly and in well details, also we see how they work with each other. They have a really good term work skill, when we visit the kitchen everything is good and they are working on something.

After we begin our project, we visit a hotel. The front desk is really nice and he answer our questions clearly and in great details, also he help us to visit one of the rooms in the hotel. I feel their enthusiasm and he really help us a lot on our project.

When we visit the restaurant, they are very busy but they also give me some time to ask questions and answer them clearly and explain more details to me. The manager of the restaurant is really enthusiasm, he help me a lot on the project

It is a normal dish in China and almost everyone like it, and it is a dish for all age.

Ingredients: chicken breast meat 225 grams, peanuts 50 grams.
Accessories: onion 45 grams, ginger 10 grams.
Seasoning: dried chili 8g, pepper 1.5g, salad oil 60g, salt 2g, cooking wine 2g, monosodium glutamate 1g, soy sauce 6.5g, white sugar 10g , vinegar 7 grams, water starch 22 grams

Method

1. Use the knife back to hite the chicken, and cut into small pieces.
2. Add 1 tablespoon cooking wine, half a tablespoon cooking oil, half teaspoon white pepper, half teaspoon salt, 1 teaspoon starch marinade for 10 minutes, then mix well with water starch.
3. Wash the green onions and cut into sections, wash the dried peppers, cut off both ends to remove the pepper seeds, and diced the cucumber.
4. Add soy sauce, balsamic vinegar, salt, ginger, white sugar and cooking wine in a small bowl and mix well to make seasoning juice.
5. Leave the base oil in the pot. After the heat, put the pepper and dried pepper into the sauce, fry the scent with a small fire, and then add the green onion.
6. Put in the chicken, put 1 tablespoon of cooking wine, stir the chicken to discolor, then pour the water starch.
7. Finally, adjust the juice, add the cooked peanuts, stir fry evenly, and use water starch to thicken the Serve.
   Tips

Tips
Puff peanuts with boiling water, peel off the outer skin, cold peanuts under cold oil (not easy to fry), stir fry until light yellow, and then heat to the large plate for heat dissipation.

There are not only protein, fat and vitamins, prok ribs also contain a large amount of Calcium phosphate, collagen, bone mucin,etc. which can provide calcium for young children and the elderly.

Ingredients: Pork ribs 500g, Lotus root 500g, ginger 1 piece, salt, rice wine

Method

1. Use knife to beaten the lotus root first, make the lotus root loose, then cut the hob, and salt it.
2. Put the cleaned and cutted pork ribs into the pot and use cold water to boil, use a spoon to remove blood bubbles, add a piece of ginger, and then cook the simmer together until cooked.
3. Taste the soup add some salt.

 

 

Sichuan cuisine is one of the four major cuisines with Chinese characteristics, one of the eight major cuisines in China, and the Chinese cuisine.

Sichuan cuisine is widely used, seasoning is varied, dishes are varied, tastes fresh and mellow and heavy, and it is famous for its spicy seasoning. With its unique cooking method and rich local flavor, it combines the characteristics of the southeast and northwest. The strength of the family, good at absorption, good at innovation, well-known at home and abroad.

Sichuan cuisine is mainly home-cooked, supplemented by high-end dishes. The ingredients are mostly daily, and there is no shortage of Shanzhen seafood. It is characterized by red taste, spicy, fresh and fragrant; white taste is varied, including sweet, halogen, and strange flavors.

 

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton

My blog is about the Chinese food, and all the Chinese food are name by different area. Among them are Cantonese cuisine, Sichuan cuisine, Lu cuisine, Huaiyang cuisine, Zhejiang cuisine, leeks, Hunan cuisine and Anhui cuisine. In addition to the “eight major cuisines”, there are some more influential cuisines in China, such as: Northeastern, Chinese, Henan, E, Ben, Hakka, Leek, Beijing, Halal and other cuisines.

Colour

In Chinese food, some ingredients are used to decorate the color.

Smell

Some ingredients designed to add flavor.

Taste

The taste of the food can also be enhanced by the choice of ingredients.

meaning

The name and shape of the ingredients can represent the mood of the dishes.

shape

If it is a cold dish, the requirements for the ingredients are also very particular.

support

Some ingredients have rich nutritional value and even medicinal properties.