1. How to write a composition

The first article:

I love the white sand water in my hometown

Changde Deshan Mountain has virtue, and Changsha has sand water but no sand.

on Sunday morning, grandma invited me to fetch water from Baisha ancient well. I was very happy, because it was the first time for me to go there, and I felt particularly comfortable along the way. After all, Baisha ancient well is a place I have been longing for for for for a long time, and my desire to be close to Baisha ancient well will soon come true. My grandma and I got wind at our feet and walked briskly through He Long Stadium to the southeast of Baishajing. What a harmonious, beautiful and magnificent drawing, it's really refreshing and fascinating!

Soon, it will be my turn to scoop water, and my heart is pounding with excitement. When I grabbed the spoon and prepared to walk towards the well water, I looked at my grandmother, who smiled at me as if encouraging me to say; "Nothing," I carefully scooped a spoonful into the well, and soon I scooped three, four and five spoonfuls one after another.

I helped my grandmother reluctantly leave the ancient well with a trolley. On the way home, my grandmother was also very excited. She told me the story of the ancient well in Baisha: the ancient well in Baisha is located at the northern foot of Huilong Mountain outside the south gate of Changsha, and there are four springs 81cm long and 41cm wide in the south of Baisha Road, which are crystal clear and fill with water. Why doesn't the water level in Baishajing change a lot all the year round? It turns out that the place where Baishajing is located is the ancient channel of Xiangjiang River. Below the gravel layer of the ancient river bed is impervious shale, and above the gravel layer is covered with a layer of red soil. Although the red soil layer is relatively dense, it has certain water permeability. Rainwater falling to the ground slowly seeps through the red soil layer, and the water filtered by the soil layer is stored in the gravel layer of the ancient river, forming an "underground reservoir" on the impermeable shale layer. Baisha well is located in this sandy gravel layer where water is stored. With the adjustment of such a large "underground reservoir", the water level of well water will naturally not change much.

since ancient times, "Baisha ancient well" is one of the four famous springs in China, and it is known as "the first spring in Changsha". Xie Huilian, a litterateur in the Jin Dynasty, was endowed with "drinking the mellow beauty of Hunan", while Du Fu in the Tang Dynasty had a beautiful sentence of "drinking Changsha wine at night, enjoying the spring of Hunan water", and * * * chanted "drinking Changsha water and eating Wuchang fish".

"Baisha Ancient Well" had only one eye spring at first, and the water content was two in the late Ming Dynasty. Later, two eyes were added. The well was surrounded by shallow ditches to guide water, and a stone was erected on the side near the ravine, inscribed with the words "Baisha Spring". There was a stone fence at the height, which was convenient for pumping water. Before 1949, there was no running water in Changsha, and all citizens in the south of the city ate Baisha well water. The famous tea houses and pubs all used "Shashui Tea" to attract customers.

The well water in Baishajing is clear, and the bottom of the well is clean and fine sand. The water in Baishajing is very good in water quality, cool and mellow, and the tea is bright and fragrant when it is used for making tea. Using it to make wine, the liquor is mellow and refreshing, and the famous "white liquor" at home and abroad is brewed from Baisha well water ... < P > I really have the wonderful feeling of "drinking Changsha water and eating Wuchang fish" when I taste Baisha well water.

I love Baishajing in my hometown! 2. Write a composition about hometown food

My hometown is Rongcheng Town, Jianli County, Hubei Province, which is close to the Yangtze River. There are many aquatic products and crops here, so my hometown is often called "land of fish and rice".

There are many delicious foods in my hometown. My favorite foods are shrimps, water chestnuts and pot pieces.

The river shrimps here are not as big as sea shrimps. They are only one or two centimeters long and have two long beards on their heads. These shrimps are white before being fried, and some places are transparent, like crystal. But when you fry it, it immediately rolls up and turns pink, and you can smell its fragrance from a distance, making your mouth water thousands of feet.

in aquatic products, there are not only animals, but also plants, which are water chestnuts. There is a black shell outside the water chestnut, which looks like a diagonal on an old cow's head. There are thorns on the tip of the corner. If you are not careful when holding it, you will be stabbed. Although it looks ugly on the outside, as long as you cut it open, white meat will fall out from it. It can be eaten steamed or fried as a dish. When steaming, it is best to use a shamu steamer. After steaming for more than an hour, opening the lid is the fragrance. In our place, in summer, water chestnuts are sold on the streets, and the cry of "selling water chestnuts, water chestnuts steamed with sand wood" can be heard from far away. Sometimes when it's convenient at home, the shell will be removed directly, and the peppers will be fried with strong fire. The green peppers set off the snow-white water chestnut meat, which is beautiful and delicious.

there is another kind of delicious food in my hometown, that is, pot blocks. Pot blocks can only be eaten in winter. In winter, in the streets, you can always find a pot stall. As long as someone comes, the boss will take out a small piece of dough, wrap it in meat or vegetables, spread it into a cake, pat sesame seeds on the cake, and then stick it on the inner wall of the stove changed from an oil drum. The fire will be very strong. Soon, the pot will swell up, and the surface will turn golden yellow, giving off a thick aroma. After baking, you can also brush hot sauce or sweet sauce outside, so that you can eat the pot in winter.

are you interested in the delicious food in our hometown? If you don't have these foods in your hometown, come to my hometown as a guest! I invite you to eat all the delicious food in our hometown. 3. In the composition of braised Wuchang fish, you should write color and fragrance < P > "Only drink Changsha water and eat Wuchang fish."

This is a famous poem by Chairman Mao. Wuchang fish is therefore "famous".

how delicious is it? How to do it? Now let me, a little commentator, give you an introduction. Wuchang fish is abundant in liangzi lake under the control of Wuchang County and Ezhou City.

Wuchang fish is mainly herbivorous, and it likes grass and hydrilla verticillata best. Physiologically and morphologically, Wuchang fish has a round head, a thick back, fine meat, diamond-shaped sides, a wide mouth, a short dorsal fin, a high tail stalk and fourteen ribs on each side.

It is said that Wuchang fish was once a tribute of the imperial court, but now it has become a delicious food for every household. The cooking methods of Wuchang fish are varied and exquisite, among which steamed wuchang fish is the most famous.

steamed wuchang fish is more particular about the selection of materials, and about one kilogram of fresh Wuchang fish should be selected as the main ingredient; It is served with fresh ham meat, well-watered mushrooms, clean winter bamboo shoots, and more than ten kinds of ingredients such as ginger, salt, cooking wine, pepper and chicken soup. The production process of steamed wuchang fish is relatively simple: first, remove the scales, gills and internal organs, wash them, cut several knives (orderly stripes) on both sides of the fish with a knife, sprinkle with refined salt, and put them into a plate.

Wash mushrooms, slice them with cooked ham, and put them on fish noodles at intervals. Cut the winter bamboo shoots into thin slices in the shape of cypress leaves, set them on both sides of the fish, add onion, ginger and a little cooking wine, and steam them together in a pot.

in the steaming process, we must pay attention to controlling the heat, so that the heat is just right so as not to destroy the freshness of the fish. Wait until the fish's eyes are prominent, and then you can come out.

after coming out of the cage, pick out the pieces of ginger and onion. Then heat the lard in a hot pot, pour in the original juice of steamed fish, then pour in the prepared chicken soup and a little pepper, cook together, then add a little chicken essence and chicken oil, and pour it on the fish noodles.

smell it-it smells good, and taste it-the fish is tender and the soup is delicious. In addition to steaming, Wuchang fish can also be made by braising in oil, braising in soy sauce, and brewing with flowers.

It is said that the nutritional value of Wuchang fish is very high. Even medical experts believe that eating Wuchang fish regularly can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. When you come to Hubei, don't forget to taste our delicious Wuchang fish. 4. Write a composition about hometown food

Bijie Top Ten Famous Foods Bijie was the capital of Guizhou in ancient times, with a long history and culture, and it is a picturesque and historical cultural center.

There are now 22 ethnic groups, including Han, Yi, Miao, Buyi, Bai and Man, whose food culture is unique. Among them, Bijie's top ten famous foods are the best: one of the top ten snacks: love tofu recommended reason: people in love eat everything fragrant, but the feeling of love may not be there every day, but if you eat Bijie's love tofu, you will experience the feeling of love, and the elastic sweetness will make you linger. Practice: Love tofu is mainly made of high-quality soybeans through the traditional tofu making process. After it is baked with charcoal, it is put into the dip water made of Chili noodles, coriander and broken ears.

characteristics: it tastes soft, elastic, rich in flavor and moderately spicy. The second of the top ten snacks: "Wang Fool" roast chicken Recommended reason: Wang Weirang, the founder of "Wang Fool" roast chicken, is illiterate, honest and straightforward, and nicknamed "Wang Fool".

at the age of 9, he began to study under the teacher with great concentration and ingenuity. The roast chicken he made became famous during the War of Resistance against Japanese Aggression period, and was named "Wang Fool" roast chicken. At the beginning of liberation, the craft reached perfection and gained great fame.

There are special articles in National Famous and Special Products, Guizhou Specialty Flavor Guide and Guizhou Market Grand View. Practice: The production technology of "Wang Fool" roast chicken is unique.

High-quality mountain chickens are selected, slaughtered, controlled in shape, and cooked in oil (fried with vegetable oil to yellow), boiled in soup (soaked in brine prepared with traditional Chinese medicine), and taken out of the pot to dry. Features: Its meat is crispy, oily and delicious, suitable for both cold and hot, without adding any seasoning, and it is most suitable for tearing.

The third of the top ten snacks: Hujia Tangyuan Recommended reason: Bijie Tangyuan has a long history and is famous for its local food. Practice: Tangyuan can be divided into many kinds, such as crystal, crispy rice, boiling water, etc., especially crystal.

It is made of glutinous rice, rice, appropriate amount of sugar, sesame sauce, kernel picking (crushing), sesame seeds, melted lard and other raw materials. Features: the crystal is exquisitely selected and exquisite in workmanship. After being cooked, it is crystal clear, like crystal. When eaten in the mouth, it is full of fragrance and endless aftertaste.

the fourth of the top ten snacks: Xu Xingxiang's yellow rake. Recommended reason: yellow rake is a traditional folk food with a long history in western Guizhou. In 2113, it was awarded the first prize of "Bijie Special Food-Yelang Cultural Food Award".

Practice: huang ba is made by mixing rice, corn, glutinous rice and soybean milk juice from the western plateau, adding crystal sugar and white sugar, making into a square pillow, wrapping it with corn leaves and bamboo leaves, and putting it in a big wooden retort for 21 hours. Features: Through cooking and fermentation, a large amount of sugar is decomposed, and the color changes from white to yellow. Waxy, sweet, bamboo and corn fragrance transpire through the hot and humid corn leaves and bamboo leaves, and the yellow and glittering huang ba will come to the fore, making people drool.

The fifth of the top ten snacks: Zhang Dehong Silver Carp King in Qianxi Recommended reason: It is made by the unique local river fish and the secret recipe handed down from ancestors. Practice: Wild river fish in Yachi River are used to make hot pots such as dry pot, mandarin duck, hot and sour, spicy and medicinal meals, which can be eaten with unique Chili water.

features: unique formula and exquisite cooking technology. It is delicious and nutritious, suitable for all ages, and has the efficacy of improving intelligence, prolonging life and caring skin.

the sixth of the top ten snacks: sandy mutton powder. Recommended reason: it is cooked by Wushan black goat, with delicious meat and no smell. Practice: Short-legged goats, the heavier and fatter, the better. This kind of goat has a moderate smell, fine meat and fresh taste.

After the live sheep are brought in, kill the sheep in the middle of the night, remove the skin, clean up the internal organs and remove the bones with a fine knife. The whole lamb is put into the pot and stewed with dense seasoning until the pot is opened at dawn. The soup is milky white, fragrant and delicious.

Features: It is the best food for nourishing the body by stimulating appetite, strengthening the spleen, warming and tonifying kidney yang. The seventh of the top ten snacks: Yelang Bagua Chicken Recommended reason: Yelang people have a custom of predicting good or bad luck with divination of livestock bones, and divination to kill chicken to make Bagua chicken is a famous food with local national cultural characteristics.

Practice: First, take a piece of flaming charcoal from the stove and put it on the ground. Hold the chicken's feet in your left hand, splash water on the flaming charcoal with your right hand, and recite the scriptures related to the use of things. Wrap the chicken around the flaming charcoal three times, and then kill the chicken. After depilation and washing, cut the head, wings and legs of the chicken according to the joints, and then cut the rest into pieces and stew them together until cooked.

features: pure flavor, fresh soup and tender meat. Eight of the top ten snacks: Xu Jiatai Poxiang Tofu pudding Recommended reason: A common and delicious home-cooked dish developed by Xu Renxian, the proprietress of Hezhang Guanghong Hotel, for many years.

practice: select some high-quality soybeans and soak them in water, and add the soaked soybeans and appropriate amount of water into a stone mill to push them down. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove residue, and filter the soybean milk in a crock.

then, scoop the soybean milk from the crock into the iron pot, add brine or gypsum water with a certain concentration, stir it quickly, and cook it with low fire, and the bean curd will sink to the bottom of the pot, and the pit water will float to the surface of the pot, and the pit water will pass to the bottom of the pot. When eating, it is served with its homemade special pepper dipped in water, which is appetizing and refreshing and is favored by diners.

features: cotton but not old, tender but not tender, white as snow, and long fragrance. Pit water can clear away heat and toxic substances, sober up and relieve boredom, and return to sweetness to quench thirst.

Nine of the Top Ten Snacks: Stewed Chicken with Bamboo Sun Recommended reason: Bamboo Sun is called "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi" and "Queen of Fungi". Dictyophora indusiata is rich in nutrition, rich in fragrance and delicious in taste. It has been listed as one of the "Eight Treasures of Grass" since ancient times.

Among all the Dictyophora producing areas in Bijie, only Zhijin area in Bijie has the highest nutritional value, and the local wild Dictyophora can reach the price of 4111/kg. It has a certain therapeutic effect on hypertension, neurasthenia and gastrointestinal diseases.

In particular, Dictyophora dictyophora contains several essential amino acids, which are very rare in food. Practice: first put the chicken pieces in cold water, boil them, wash off the floating foam on the surface, and then add water to start stewing the chicken.

put a few slices of ginger and a little pepper in the chicken stew first. Come and prepare dictyophora when stewing chicken.

soak dictyophora in salt water for 21 minutes, and then rinse it several times. Some people don't like the smell of Dictyophora dictyophora, so they don't have this smell as long as they wash it several times. Cut the washed Dictyophora into sections and put it in clear water for later use.

features: delicious and highly nutritious. Ten of the top ten snacks: Wang pig's feet recommendation reason: local famous food, unique formula, is a unique local snack.

practice: put 2111g fresh pig's feet in the fire and burn them yellow, then wash them and put them in a pot, and add appropriate amount. 5. Food in Hometown Wuwei Composition 351 words

Food in Hometown

As the saying goes, "Food is the most important thing for the people." Every place has its own flavor snacks, such as roast duck in Beijing, mutton bread in soup in Xi 'an, rice noodles crossing the bridge in Yunnan, and Daoxiao Noodles in Shanxi ... And my favorite is the most common flavor snack on the road-stinky tofu, which is also a famous food here.

Don't underestimate "it". It is rich in nutrition and contains us human beings.