My food map composition 1 China is a vast land, from south to north, from east to west, with mountains, waters, plains and streams. Our food genes flow in every inch of land. From Daoxiao Noodles in Shanxi, to clay pot rice in Guangdong, from rice noodles crossing the bridge in Yunnan to chicken stewed mushrooms in Heilongjiang, behind every food is a culture that lasts for thousands of years and is an indelible mark in people's blood.
The teacher asked us to work in groups and make a food map for each group. This task suddenly ignited our passion. Speaking of food, everyone has a lot to say. We talked about the delicious food we know and talked endlessly. At the end of the day, our eyes lit up, even our mouths watered, and even our stomachs began to growl.
You don't have to cook China food. Take out a map of China, and you can be sure that there will be special food in that place. Based on this, our minds were wide open, and we decided to draw a map of China and select some representative foods to show. The kebabs and naan in Xinjiang cover the whole northwest at once. The kebabs are oily and tender, and with a golden and chewy naan, the satisfaction is unparalleled.
Walking eastward from Xinjiang, we were greeted by a bowl of noodles, a bowl of Lanzhou Lamian Noodles, which is popular in the north and south of the river. I live in Zhengzhou, but in the streets of Zhengzhou, we can almost see the signs of Lanzhou Lamian Noodles, clear soup, shallots, beef, noodles of various specifications and a bowl of Lanzhou Lamian Noodles, which satisfies all our imaginations of Lanzhou.
Further east, across the Loess Plateau and into the bustling hinterland of the Central Plains, Kaifeng, an ancient city bearing the memories of the Song Dynasty, opens its doors to you and welcomes you to taste the local specialty food Kaifeng steamed buns. Almost transparent skin squeezes out beautiful lace, and a full belly is a delicious soup. After "opening the window", take a deep breath in the hot air, and all the smells are in your mouth.
Turning to the south, all the way to the southern border, a bowl of snail powder famous for its stink went straight to the nostrils. Smells bad, tastes good, smells fresh and refined, and smells indescribable. Odd sour bamboo shoots, white and smooth rice noodles and fried yuba with tendons will definitely bring you not only novelty, but also satisfaction.
The mountains and rivers of the motherland are boundless in Wan Li, and there are countless delicacies in the motherland. Our group collectively completed a food search trip this weekend, which not only broadened our horizons, but also increased our knowledge.
My Food Map Composition 2 Speaking of China's special snacks, that's a lot! There are five-color glutinous rice in Guilin, Satay Noodles in Xiamen, Goubuli buns and candied haws in Tianjin, and tofu in Mongolia ... These snacks with strong ethnic characteristics are very delicious.
My favorite snack is the rice tofu I ate in furong town. Although I only ate it once, it left me with endless aftertaste. Listen to the tour guide and say, "If you come to furong town, it will be for nothing if you don't eat rice tofu once." Is it really so delicious? When it comes, eat it! I will personally taste the famous rice tofu! So looking around, I found a small shop selling rice tofu and sat down. This small shop is half-closed by a stream in furong town. The furniture is simple. There are some small tables inside and some small tables outside. A tall hibiscus tree beside the house swayed with the wind, and from time to time several flowers fell on the table, on the ground and on the shoulders of visitors, adding a different elegance to this antique shop.
The shopkeeper is an old man. He is very kind to us. Order a bowl of rice tofu for two or three minutes. In summer, rinse with cold water and put it in a bowl. It's square and slightly green. Children should put more sugar when eating, adults can put more spicy when eating, and old people should not eat salty or light. Then sprinkle some chopped green onion and coriander, and finally pour a layer of secret sauce. Delicious rice tofu is out of the pot, full of color, flavor and taste. It's slippery when you eat it, and it tastes just right with a bite. I put a little pepper in it, and the more I eat it, the more fragrant it becomes. Soon, I destroyed a big bowl of rice tofu. My mouth was burning, and then grandpa gave each of us a cool iced tea, which made us completely cool and comfortable and eliminated the heat of the day. Eating a bowl of hot food in winter must be warm. Rice tofu really deserves its reputation, making people want to eat it unconsciously. I want to eat another bowl, but my stomach tells me I can't eat any more. I stood up and left the shop, but there were still many people inside, and some people were coming in one after another.
I have been to many places and eaten many famous foods, but what impressed me the most was this rice tofu belonging to furong town. That bowl of authentic mellow, that amiable grandfather, that cold cup of tea, that flower fragrance falling from the sky ..... together constitute the best memory in my heart.
My Food Map Composition 3 Hot pot is a traditional food in China. In my impression, hot pot often appears on our menu. Mushrooms, mushrooms, sliced meat, vegetables ... The smell of soup is so strong that it seems to drown everything and make people drool.
Because my composition tutorial class is coming to an end, Miss Lingling decided to organize everyone to eat a delicious mandarin duck pot. I am very excited to hear this news, because this is my first time to eat hot pot with my teachers and classmates. It will be very lively.
Eating hot pot is a beautiful thing. At the moment when the pot boiled, a spicy smell with a strong bone fragrance rushed into my nasal cavity, making my forehead sweat. The red one is a fragrant pot. With the strengthening of firepower, bubbles appeared in the pot. The periphery of the pot is bright red, and most of the peppers are "squeezed" here by bubbles; There are some fresh Huang Cancan's money belly in it, which is especially obvious against the crimson background. The white one is a soup pot with a lot of medicinal materials floating in it, which exudes a particularly rich fragrance. According to the teacher, although it looks bland, it can make the meat tender and delicious, which is the best choice for people with light taste.
Our ingredients are also very rich, including mutton, chicken and beef. The mutton is fresh and tender, and then red dates are used to absorb the smell of mutton, so that one of the shortcomings of mutton disappears and has a little sweetness. Chicken pays attention to flavor, although the meat quality is rough, which makes people feel a little sorry, but it has unparalleled advantages in flavor and taste, and a bite will be memorable; Beef is cooked quickly. Although it is not so delicious, it is appetizing because of its perfect color. Vegetarian food includes bean skin, yuba and various vegetables, which can relieve boredom and increase freshness.
The delicious hot pot made the students salivate. Driven by appetite, everyone picked up chopsticks and grabbed the food tumbling in the soup. "Oh, Li Sixian, you don't want to rob me, do you? Go over there and get it. " "The pot over there hasn't been opened yet, so I'm too lazy to pay attention to you." The noise rang in the classroom, and we laughed happily in the delicious food.
Hot pot is an emotional dinner, what a lively hot pot.
My food map composition 4 Foshan is the capital of food and a paradise for eating goods. There are delicious octopus balls, delicious hooves, fried eggs, fried pork chops, fried steaks and fried chicken chops, all of which children like. Today, I invited a great chef: "Mom", who taught me how to cook Foshan's delicious food, ginger milk.
Mom made it first so that I could observe it carefully. It's my turn I was very excited and thought, "I can finally do it myself." Great! "I prepared the materials first, a bag of milk, a piece of ginger and two bowls. The preparation began. I peeled the ginger, peeled it and ground it into ginger paste. I picked up some ginger paste and held it tightly in my palm for fear of falling. I squeezed them out. I took out some squeezed ginger juice. I did this action seven or eight times, and finally I finished squeezing. I took out a milk jug handle and a bag of milk, poured it into the milk jug and boiled it for two or two minutes. The smell of milk wafted from the pot, and I really wanted to drink it in one gulp, but I held back and couldn't drink it. This is to let ginger collide with milk.
Out of the pot, I take it out, let it stand for two minutes, and then knock the milk in the pot into the ginger juice. When I raised my hand, the milk in the pot rushed into the ginger juice like a waterfall. At first, some milk flew out, then bubbled and finally calmed down. I heard that it will take two minutes, and I can't wait to eat. But these two minutes are really long! Two minutes later, I picked up the spoon and put it on the ginger milk. The spoon floated and succeeded, but it failed when it sank. I put the spoon down carefully, and the spoon floated gently on the ginger against the milk, just like a boat lying on the ginger against the milk, and it worked! I am very happy, after more than ten minutes of production, I finally succeeded!
I put ginger on the table, gave my mother half and ate half myself. I tasted it, it was so delicious that I wolfed it down immediately.
This is our delicious food in Foshan. You can come to Foshan, the provincial capital, if you like.
My hometown is Muyang. Although it is only a small town, it has many treasures. Many foreigners will flock to us every holiday. Hutou village enjoys peach blossoms, Xita village picks thorn grapes, eats flat meat, buys barbecues, visits stone horse fights and climbs lion rock. Look, Damuyang is not bad! My favorite is the barbecue in Muyang.
Our barbecue here is not cooked on the spot like in the street and restaurants, but baked in the oven for dozens of minutes after a series of processing procedures. The barbecue is not as tender as other barbecues, and the soup of braised pork is also dry. It is easy to preserve, can be taken out for travel, and has its own unique flavor.
After the barbecue, it looks brown. If you take a bite with your front teeth, you will see the tender red meat. Just looking at it makes me want another bite.
The barbecue was partially dried because of the evaporation of water, but the meat was tender and fragrant, not as hard as expected. It didn't taste at first, but the more you chew it, the better it tastes. Because there is no fat, it is not greasy when eaten too much, and it is mellow and delicious. The taste is unique.
Although I am a local, I seldom have a chance to eat this barbecue, because I seldom go back to Muyang. Every time I eat barbecue, its taste always makes me linger. Sometimes, as a seasoning for a bowl of noodles, the taste of noodles will definitely change. The reputation of Muyang barbecue has gradually grown, and barbecue has begun to suit the public's taste. In Fuan's specialty street, barbecue is the corner of specialty shop. Everyone who is away from home should comfort his homesickness with the taste of his hometown.
The barbecue doesn't have much flavor, even the fragrance is not so attractive, but after you take a bite, the taste doesn't make you want to stop and eat more.
This is my barbecue in Muyang. It looks bland, but it has a unique taste.
My Food Map Composition 6 Walking in Chinese mainland and tasting all kinds of food, you need my food map.
Starting from my hometown of Guangdong, let's have some fish, crabs and shrimps first. Don't forget to have another dish of worms and feel the unique taste of Guangdong seafood. If you go west, you will reach Guangxi. Without further ado, let's start with a bowl of old friend noodles. If it is not enough, you can eat Guilin rice noodles and more yuba. If your taste is heavy, you can try the taste of Liuzhou snail powder and make sure you don't forget it once! If you go further north, you will arrive in Hunan. You haven't eaten the stinky tofu of Changsha Fire Palace. Don't tell me that you have been to Hunan. Deep-fry tofu with slow fire until it is crisp, drill holes and pour in pepper water. It's black outside and tender inside, and it's amazing with a bite! Without a compass, I wandered to Sichuan, where everything was fine, except that the food was too spicy, not so spicy that my heart was numb to the bone, a great chicken or mala Tang? Especially the "king of Sichuan cuisine"-hot pot, looking at the red pot surface, are you afraid? I'm scared anyway! Walking, I came to Shanxi, where I was jealous. Shanxi mature vinegar is very famous, and Daoxiao Noodles in Shanxi is also a must. When you get here, you must try the authentic Daoxiao Noodles. Keep walking and you will come to Beijing. Beijing roast duck is coming! Tear off the roast duck with belt meat, wrap the lettuce in dough and roll it, dip it in special sauce and roll it one at a time. Satisfied! After eating Beijing roast duck, I visited Henan. When you arrive in Henan, don't forget to eat a bowl of delicious breakfast-Hu spicy soup, plus fried steamed bread and fried dumplings. It's really enjoyable! Walking, when I came to Shanghai, Shanghainese emphasized efficiency, so I came to cage crab yellow steamed buns, so be careful not to burn them. Before I wiped the crab roe off my mouth, I wandered around and soon reached the end-Xinjiang. When you arrive in Xinjiang, you must eat roast mutton. If you don't like it, you can also try the unique "milk barrel meat", as well as "Zizi" baked buns and naan, which you want to eat after eating.
The food map didn't end here, because I never stopped exploring food.
My Food Map Composition 7 Last summer vacation, our family had a "National Half-Moon Tour". While enjoying the beautiful scenery of the motherland, we naturally had a hearty meal. In this way, inadvertently, I made a "Little Dongpo".
First stop, Sanya, Hainan. After the plane landed slowly at Phoenix Airport, Dad rushed to treat everyone to seafood. I think, isn't it just seafood? It's the same everywhere. But when the food was served, I froze. There are scallops, clams, oysters and prawns that I know, and many conchs and crabs that I can't name. They are not only delicious, but also extremely colorful. It's a feast of taste and vision. At that time, the great writer Su Shi invited his younger brother to Hainan to taste oysters. I can't wait to taste it. It's so delicious that Sue will praise it.
The second stop, Nanjing, Jiangsu. After arriving in Nanjing, we first visited the famous Qinhuai River and Xuanwu Lake. Not far from the entrance of Xuanwu Lake, there is an antique "Nanjing food stall". Dishes of exquisite dim sum cakes are served on the table, which looks no different from ordinary glutinous rice cakes, but sweet and soft, sweet but not greasy. Another bowl of "treasure of the town shop" duck blood vermicelli soup, warm and fresh soup, makes people memorable.
Third stop, Beijing. If you want to say what is the most famous food in Beijing, it is undoubtedly Beijing roast duck. Almost every table in the restaurant will order a roast duck. Roast duck skin is golden and full of color, like waxed amber. Charming aroma, crystal clear dough wrapped in a few pieces of duck meat and shredded onion, bite, crisp and powerful.
The fourth stop, Xi, Shaanxi. There are countless delicious foods in Xi 'an, such as rolling pin, China steamed stuffed bun, cold rice noodles, oil-sprinkled noodles, whistle noodles and belt noodles, and there are many kinds of pasta alone. Among them, my favorite is of course cold rice noodles, especially in hot summer. A bowl of cold rice noodles with sesame sauce is really enjoyable. Cucumber is crisp, gluten is chewy, and even sesame sauce is extremely refreshing. It can be said that it's a pity not to eat cold rice noodles until you get to the Great Wall!
I really hope I can have many holidays to see the great rivers and mountains of the motherland, and let me continue to extend my food territory.
My Food Map Composition 8 In China, hot pot is a unique and long-standing food, and it is also my favorite food.
To eat hot pot, we must first prepare rich and fresh ingredients. Radish, vegetables, potatoes, mushrooms, beef and mutton, fish and shrimp can all eat hot pot.
After all the ingredients are ready, the whole family continues to be busy. Dad mixes the sauce of the hot pot, mom makes the bottom material of the hot pot, grandma prepares the tools needed for the hot pot, and I take the bowl and chopsticks. "good! You can start the hot pot! " Dad ordered everyone to start eating. I can't wait to pick up a meatball and put it in the pot. Mom saw it and said, "Don't worry, wait until the water boils." Otherwise, the food is not delicious. "I have to look at the pot and drool. After a while, the soup in the pot finally bubbled, and the fragrance filled the whole room. I picked up a piece of raw beef and carefully rinsed it in the pot for about ten seconds. The beef is cooked. I dipped it in the dipping sauce and put it in my mouth. Wow! The meat is soft and chewy. It's delicious! I grabbed another handful of mushrooms and put them in the pot. Cook for a little longer. After a while, I fished out the mushrooms, dipped them in dipping sauce and put them in my mouth. Wow! Delicious juice pours out! How delicious! In this way, I rinse all kinds of dishes, taste different flavors and enjoy it.
Later, I learned that hot pot was called "antique pot" in ancient times, which was named after the food was put into boiling water and made a "splash" sound. I remember the ancient poem "To Liu" wrote: "Old bottles are new green, and red mud burns a small fire. It feels like snow outside at dusk. Can you blow a cup? " Vividly wrote the scene of the ancients eating hot pot.
On New Year's Eve, my family and I get together to eat steaming hot pot. You rinse a dish and I'll eat a bite of meat. Very lively. Compared with the usual busy work, my parents are always anxious to eat. I prefer the whole family to eat hot pot together, and I feel very happy.
Hot pot, my favorite food, tastes different!
My food map composition 9 rural areas, cities and mountainous areas, no matter where they are, we should eat jiaozi during the New Year. Take a bite of the tender dumpling skin and a thick and mellow soup will flow out. Chew jiaozi's stuffing again. It's delicious with meat, sweet with corn, fragrant with shredded onion, and smooth with mushrooms. It's really delicious.
The Chinese New Year is coming, and our family is going to take care of jiaozi. I got up early in the morning and got all the ingredients ready. My mother called me to the kitchen and told me to chop up the meat. I immediately put the meat on the chopping board, picked up the kitchen knife and found my hands shaking. I took a deep breath to calm my nervous heart, but I was still a little nervous. My mother saw it and said, "Never mind, just cut it." As soon as I got up the courage, I cut it down at will. At first, the meat was cut into large pieces. Later, I learned from the previous experience, and the more you cut, the better. After cutting, I cut the meat into small squares, then put the meat into the wall breaker and turn on the switch. With the sound of "Hum, Hum" of the wall-breaking machine, my stomach seemed to be crying for jiaozi. After making meat foam, soak the mushrooms in water, cut them into small squares, and finally shred the onions. After all this, my hand is about to break.
After that, I put minced meat, corn, mushrooms and shredded onion into a basin and stirred them with a wooden stick several times. Then I took out the artifact wrapped in jiaozi, washed it with clear water, spread the dumpling skin on it, took out a spoon and dug a little in the middle of the dumpling skin. Finally, in a clip, a delicious jiaozi was born. As this is my first time to pack, it's not good-looking, as long as it's delicious. After that, I followed this step and made a jiaozi. Looking at this plate of jiaozi, I can't wait to pick it up and eat it.
My mother poured all the jiaozi in one breath and cooked it for a while. It's great to watch jiaozi turn into pieces of gold ingots. My eyes were fixed on jiaozi and my mouth watered. The aroma filled the whole kitchen, and I couldn't wait to pick up chopsticks to eat later. After cooking, I filled a few at once and ate them with relish.
This is my favorite food. Jiaozi, what do you eat at festivals in your hometown?
My food map composition 10 Do you like steak? At least I think it's delicious.
Of course, you need fresh beef to make steak. My favorite is the northwest beef shop in Yangbatou next to my home. The steak cut from its tenderloin is so delicious that I can eat it every day! Fried steak needs to be done well, and raw steak has become the first choice for westerners because of its original flavor, tenderness and juiciness. Medium-rare steak is generally tender, with diversified meat feeling and no visual effect of eating raw meat; Medium-rare steak, the taste will not be too tender and layered; Medium rare steak, with heavy texture, is one of my favorite steaks; Well-done steak tastes solid and elastic, and the more you chew it, the more fragrant it becomes.
The types of steaks are also endless. Filet mignon with tender meat is very popular with children and the elderly. Naked eye steak, fat and thin, medium-rare tastes the best, and tastes very fragrant when fried and roasted; Sirloin steak is chewy and suitable for people with good teeth. When the steak is in the pot, it should be fried with high fire and then roasted with low fire. Remember to turn it over often to let the gravy ooze out, and finally use black pepper juice or mushroom juice to make it fresh.
Steak is a world-renowned food at home and abroad. One of the best is Formosa Plastic Steak. Its beef is soft and smooth, and its beef tendon is refreshing and delicious. Because President Wang Yongqing doesn't like bloody steak, he likes to eat it well-done, but it should be tender and juicy. So Mrs. Wang and the chefs racked their brains, marinated with 72 kinds of Chinese and western spices for two days and two nights, and finally made this civilized world Formosa plastic steak. Only the sixth to eighth ribs of a cow can make this kind of high-grade, elegant and atmospheric well-done steak. Wang Pin Formosa Plastics Steak has a very loving publicity label-only for people you like.
Steak is the crystallization of China and the West. In medieval Europe, ordinary people could only eat pork and mutton, so beef became a symbol of the rights of westerners. There are also steaks in novels of the Qing Dynasty. Anyway, now that steak has entered the homes of ordinary people, you can eat delicious steak as long as you like.