Beijing folk song: "Melon sacrifices to the stove, and the New Year is coming". The first food to enter the festival is honeydew melon, kwantung sugar and other snacks used for "offering sacrifices to the stove". It is made of colloidal maltose, and its sweetness is slightly sour. In an era when life is not very rich, it is an excellent food. Moreover, there are honeydew melons and Guandong sugar at home, which indicates that the Spring Festival is not far away.
Old Beijingers pay special attention to "New Year", so they have: "Wife, don't be greedy. After Laba, it is the New Year, and Laba porridge will be drunk for a few days. Twenty-three, twenty-three, honeydew melon will stick, twenty-four, clean the house, twenty-five, fry tofu, twenty-six, stew mutton, twenty-seven, kill cock, twenty-eight, make noodles, twenty-nine, steam steamed bread. Laba porridge, fried tofu, stewed mutton and so on listed in folk songs are all delicacies during the Spring Festival in old Beijing. Today, these are commonplace, but in the fifties and sixties, you can only feast your eyes on Chinese New Year. There are only the above kinds of food during the Spring Festival, which is certainly not rich. For example, cakes and honey offerings used to worship gods and ancestors in ancient times, such as Saqima, are not only food for ethnic minorities such as Manchu and Mongolian in Beijing, but also essential food for Beijingers.
Some wealthy Beijingers used to eat fish on New Year's Eve. Fish must be carp, originally in the name of offering sacrifices to gods, and later associated with the auspicious language of "more than good luck and celebration" Fish is both delicious and sacrificial. As for jiaozi on New Year's Eve, jiaozi, a vegetarian, is used to worship God, while everyone eats meat. People who are not rich are stuffed with meat and vegetables. Even the poorest families will eat jiaozi's "program" during Chinese New Year. In addition to jiaozi, rice cakes and other well-known delicacies, "old Beijing" people also want to make "bean paste", a cold dish made of skin, dried bean curd, soybeans, green beans and watercress, which is amber in color and similar to "aspic". In addition, there is "Mustard Dun", which is a cold dish used to accompany wine and appetizer. People eat a lot of greasy food in festivals, which is easy to get angry and produce phlegm. These cold dishes can make up for this defect. When all kinds of vegetarian dishes are ready, Beijingers will also prepare sweets, dried fruits, melon seeds and "miscellaneous fruits", which are today's assorted preserved fruits.
At that time, these snacks were delicious food when people sat around the fire and died. Nowadays, almost all the offerings and traditional foods in the name of offering sacrifices to ancestors and gods have been preserved, but they are not so conspicuous. As for today's Spring Festival, the dinner table can only be summarized by the word "abundance". What Sichuan and Shandong dishes and raw seafood will appear on the dinner table of the people's New Year's Eve? People who say "new school" will go to the grand hotel to "grab a meal" to welcome the Spring Festival!
2. A composition describing food, 800 words, the second part of junior high school.
I believe that I am intoxicated with food in my daily life, because I have a gourmet mother who is higher than a "first-class chef".
My mother is nearly forty years old, because I have loved eating since I was a child. In order to satisfy my taste, my mother studied cooking skills attentively, picked up books on cooking whenever she had time, and after careful consideration and hands-on cooking, she has developed a good cooking skill for many years. Mom's cooking is sweet, sour, spicy and Xian Yi, and it is delicious. No matter how good a chef is, he can't copy it, and no matter how picky a gourmet is, he can't find any flaws.
Spring is a charming season, and the dishes cooked by my mother are also very charming. There are many kinds of wild vegetables: noodles, shepherd's purse, bitter vegetables ... they are made into exquisite jiaozi. When I put a bite in my mouth, the juice in jiaozi overflowed the whole mouth, and occasionally it flowed down slowly with the corners of my mouth. That beautiful feeling always makes me intoxicated and unforgettable.
There are plates of delicious cold dishes on the table, and I know that summer has come quietly. Cold dishes make the heat that originally belonged to the hot summer not so terrible, but as refreshing as autumn. Cucumber mixed with pig's ears, three-silk sauce and vinegar lotus root slices, even common raw materials, my mother can always arouse my appetite. I eat all over my stomach, and my father always laughs at me for being worthless, saying that I "go in vertically and go out horizontally", even the aisle is crooked. That's it. I'm satisfied, intoxicated by the delicious food and growing up day by day.
When all the sweet-scented osmanthus sauce at home is finished, it is already golden late autumn, and ducks have become a common food on my table at this time. Although it is not an authentic American plum roast duck, this fine-skinned duck has many different cooking methods, such as barbecue, steaming and pickling. However, my favorite, my mother's favorite, is to roast crispy duck, spread seasoning, sprinkle crispy powder and put it in the oven. Wait for half an hour, and a flavor roast duck will be ready. Looking at the roast duck with golden skin and crisp outside and tender inside in front of me, I was already salivating, regardless of whether it was exquisite or not, so I ate it and wolfed it down.
In the winter when the earth is covered with silver, mutton soup can be regarded as a delicious food that can keep warm. The tempting mutton soup rolled up and down in the pot, bubbling. Eagerly waiting for the mutton soup to be filled out of the pot and sprinkled with Chili, it was swept away before it cooled down, and the whole body was filled with the warmth of blood circulation.
I love the delicious food cooked by my mother, and I love my family even more. Every time I indulge in the delicious food cooked by my mother, my attachment to home becomes deeper and stronger.
3. The composition describing food in Grade Three is 800 words.
The long-awaited New Year has arrived. I think, during the Chinese New Year, every family will take jiaozi, and of course, our family is no exception.
This time I didn't spend the New Year in Zhuji, but in Hainan. When we arrive in Hainan, we still need to package jiaozi. Because jiaozi, who used to wrap the Spring Festival, either showed stuffing or wrapped it like glutinous rice balls, wearing patched clothes. It is because the previous package of jiaozi failed, so this package of jiaozi must be successful. But I will never succeed myself, so I'm going to learn from my teacher.
"Who can worship for the teacher? That's right. Doesn't Dad have a friend who will take care of jiaozi? And this aunt also told me that she is a veteran of Bao jiaozi ". Thinking of this, I ran upstairs in lightning speed and said to my aunt, "Aunt, can you teach me how to wrap jiaozi?" Aunt said kindly, "Yes!" I listened and quickly asked, "Is there any material for jiaozi here?" Aunt said, "Of course!" So, menstruation immediately brought jiaozi's materials. As soon as I saw it, I asked, "Is it ok now?" She said, "You can do it."
After my aunt and I made dough and meat stuffing, we began to wrap jiaozi. I can't wait to bring a piece of dough, put it in my palm like an aunt, and put a spoonful of meat in the middle of the dough. When I pinch my hands together, I only feel sticky. At first glance, it turned out that I was overexerting, and the meat was sticking out of the dough, as if to say to me, "It's too stuffy inside, let's go outside and get some air!" So, I quickly made up the stuffing that was exposed outside. Who knows that this side has just been mended, and the stuffing over there is exposed again. I have no choice but to make it up again. But just after it was mended over there, the stuffing here came out from the crack again! They seem to have done the right thing to me. I simply don't pretend! But when I watched my aunt pack so much, I felt unwilling, so I packed a few more jiaozi. I compared my bag with my aunt's: my aunts are all on their high horse, just like the generals who won the battle. But all my bags were listless, dressed in patched clothes, and I surrendered before the war started. Compared with my aunt's craft, I'm really a hundred thousand miles behind! So I said to my aunt, "Teach me to pack jiaozi?" Aunt replied: "Don't put too much meat, don't have gaps when rolling noodles, and don't use too much force." After listening to this, my aunt carefully wrapped another one, much better than before! I jumped three feet for joy. Then he said to menstruation, "You are an old hand at Bao jiaozi!" Aunt said modestly: "Everyone in jiaozi can do it, not just me!"
Bao Jiezi not only made me feel the joy of success, but also made me understand a truth: if you don't understand, ask! This truth always reminds me in my study that I should ask my teachers and classmates for advice when I encounter problems I don't understand!
4. The composition describing food is 800 words, the fourth in junior high school.
I am a child who likes delicious food. This time, I took the opportunity of traveling to Yunnan to feast my eyes on Yunnan, a gourmet paradise.
The first stop of my trip to Yunnan is Kunming. Roasted bait blocks are breakfast for many Kunming people. Bait block is one of the eighteen eccentrics in Yunnan-"White flour Baba is called bait block". There is a bait shop in front of our hotel. I thought the bait block was just a piece of white flour bread. At most, I put some sweet sauce and salty sauce on it. You can take a closer look and find that making bait blocks is not that simple: first, bake the prepared white flour cakes and fried dough sticks on charcoal fire, and then coat them with perilla sweet sauce, peanut sweet sauce, sesame sweet sauce or salty sauce, spicy sauce, fermented bean curd, dried radish, sour diced bean and bean sprouts according to your personal taste. These pickles are stuffed in more than a dozen jars. They are really exquisite! In fact, more exquisite is yet to come! If you order a luxurious rice noodle crossing the bridge at the midpoint of "Jianxin Garden", the waiter will bring you a bowl of hot soup and a bowl of rice noodles, and then more than 30 dishes will be served continuously: quails are flying in the sky; Chickens, sheep, pigs and cows are running on the ground; Famous dishes such as salmon, prawns, cold bamboo worms and steamed chicken are swimming in the water, and even fruits are ready after dinner. Eating in Kunming is really a pleasure!
In Dali, there is a smell everywhere, and that is acid. There is a famous dish in Dali called "Fried Chicken with Papaya". The papaya in this dish is not the big, yellow and sweet papaya we often see, but small and green. I thought papaya was eaten as a vegetable here, so I picked a piece of papaya and took a big bite. God, my big teeth almost turned sour! Another famous dish in Dali is called "red plum meat", which is to steam the best carved plum with five flowers and three layers of meat and wait until the meat is cooked before cooking. The meat is sour, and the plums are meaty and delicious. Hey, so many specialties are related to acid, isn't there any specialty in Dali that has nothing to do with acid? Fortunately, there is that sweet and fragrant milk fan. I can go home to Baidu, only to find that sour ice powder is indispensable in the materials for making milk powder silk. It seems that Dali and acid have formed an indissoluble bond.
Lijiang is the residence of Naxi nationality. Naxi people are a very clever people. They are good at accepting foreign cultures, and even their food is influenced by the surrounding areas. There are many local delicacies here. In Lijiang, you can eat burning noodles in Yibin, Sichuan, yak meat in Shangri-La, and local preserved ribs, chicken jelly and rice enema in Lijiang. There are many kinds of food in Lijiang. If you want to taste all the delicious food in Lijiang, you must stay in Lijiang for a few more days!
After leaving Yunnan, I miss not only the beautiful scenery, but also the delicious food.
5. The composition describing food is 800 words.
As the saying goes, "a hundred miles of different winds, a thousand miles of different customs." Folk customs vary from place to place, but in our hometown, the most common custom is beating hemp.
As soon as the Chinese New Year arrives, everyone will start work and make a noise. It seems that it's not like Chinese New Year without playing hemp. The villagers have stone bases and thick hemp sticks, which specialize in beating hemp. So, grandma took me to my hometown to join the hemp queue.
Once there, grandma took out the glutinous rice soaked for two days. After giving it a "cold bath", she put it in a steamer and turned it into a "sauna". It has a Qvanxian Zhang's face before my eyes. At this time, the glutinous rice has lost its hard appearance. The soft and drooping appearance seems to be comfortable for people who have done sauna, and the glutinous rice is also granular. Then came the most important step-cooking. First, pour all the glutinous rice into the stone base. Then, two strong young men beat rice, one turned over and took turns to change. The firm and powerful voice of "bang, bang, bang" reached Raul, and people also ignited the joy and excitement of family reunion in the New Year with the sound of cooking. But don't underestimate this link by looking at the strength of the young man. In fact, the soft wooden stick alone weighs dozens of pounds! Not to mention sticky glutinous rice, it is undoubtedly worse, and it is even more difficult. When the shutter ring is tired, exchange it with the flippers, so it won't be so tired. Gradually, the glutinous rice gradually changed its appearance under the care of the mallet, and soon a pure white dough appeared before our eyes. If I hadn't seen it with my own eyes, I would never believe it was made of many sticky rice. Finally, in the last link, many women gathered around the dough, gently pulled out a small piece, put it into their favorite pulp, then folded it in half, gently pulled it off, kneaded it into a ball and pressed it into a round bottle. The round shape symbolizes the round vulgar meaning, and sprinkled a layer of powder on the bottom of the steamer to prevent it from being knocked over.
Crispy and delicious, crispy and delicious, which makes people linger, but what they can't forget is the warmth and beauty of reunion when eating with their families.