What are some delicate fragments of literature that describe taste ?

In the French writer Alexandre Dumas's "La Traviata", he wrote about a dessert that won the heart of Marguerite, the Lady of the Camellias, called Molden Candy, but all the guests came to the door to send a large bag of Molden Candy to please her. It is a French confectionery, which is actually a candied chestnut made by putting chestnuts into sugar syrup, and it is said that it originated in Lyon in the south of France, while others say that it came from Italy in the 16th century. Although it is only a small point, it is extremely time-consuming and laborious to make.

Chestnuts are shelled first, then carefully pry off the plush skin on it, put it into vanilla syrup with low concentration after cooking, boil it over a simmer, soak it for a day and then take it out, increase the concentration of the syrup, put it into the chestnuts again to boil and soak, and so on several times, the syrup concentration is increased one by one, and finally add sweet wine until the syrup is completely absorbed by the chestnuts. This Molden Sugar has a bit of the meaning of a Chinese sugar gourd, but it just replaces hawthorn with chestnut.

Eat meat, especially elbows, rock sugar elbows, red stewed elbows, Dongpo elbows, pot-roasted elbows, and watercress elbows of Sichuan cuisine, just elbows. At worst, the little white hooves of Shanghai cuisine also made do. When he was young, the elbow of Jinyang Restaurant had a small two catties and a nine-inch plate, and he used a chopstick to divide it into two halves, pick up the plate, snor, and "drink" half of it in a few sips; Flip the plate aside, snort, and the half goes down.

Cao Xueqin's "Dream of Red Mansions": Xiao Yan then unveiled it, and inside was a bowl of shrimp balls and chicken skin soup, another bowl of steamed duck stuffed with wine, a plate of pickled rouge goose breast, and a plate of four creamy pine rolls, and a large bowl of steaming green fragrant rice and japonica rice.

Take a look at the description of the food in the golden bottle of plum: but see: incense burning Baoding, flowers in the golden bottle.

The antiques of Xiangzhou, the pearl of the curtain opening and closing. In the crystal plate, a high pile of fire dates and pears; The jasper cup is full of agar syrup and jade liquid. Cooking dragon liver, cannon phoenix intestines, sure enough, it cost 10,000 dollars; Black bear paws, purple camel hooves, full of incense after drinking.

crush the phoenix group, and divide the white waves in the white jade gou; Pour the liquid and spray the fragrance in the purple gold pot. After all, he pressed Meng Weijun, so he dared to bully Shi Chongfu.

Remember the mundane world? I was born in Lingnan, and I don't know much about sauerkraut stew, and steamed buns, aren't steamed buns white, how can they be black? On the first page of the book, I pestered Lao Dou, who had worked in the north, to explain, and then I imagined sauerkraut stewed pork.

There is also the Lady of the Camellias, who didn't want to see this book at first, but the translation I read, the translation of the sweets that the hero and heroine bought when they met for the first time: rock sugar grapes, what a beautiful name! Not only do I read the whole book, but I also have a traditional French sweet treat from time to time:

Rock sugar grapes.

In Xu Sanguan's "Selling Blood", Xu Sanguan "made" the whole fat braised pork and stir-fried pork liver with one mouth, which made people drool while feeling sad and drooling.

There is a type of unicorn in the pickles, which is the stone cauliflower. It's not expensive, you can buy a small pile with two baked cakes, wrapped in lotus leaves. The unicorn cabbage is crispy, translucent, not very salty, and can be eaten with a white mouth, and the child bought it, and ate it while walking, and when he got home, he was almost eaten.

I think there is a paragraph in many of Lu Xun's articles that introduces the taste of Jiangnan cuisine.

When I was a child, I watched *** "Water Margin", and I had a deep impression of beef, and then there were fennel beans in Lu Xun's "Kong Yiji", and there was a text about roe deer meat, and the name was forgotten.

Wang Zengqi, who wrote the article on Gaoyou's salted duck eggs, I believe everyone has read it.

Writing outline: You can write about your love for your hometown from the people and things in your hometown.