Composition describing delicious food, 600 words each.
Apart from visiting places of interest in Beijing, of course, I will taste the characteristics of Beijing, which is what I value most as a snack. The first feature of Beijing is the old Beijing roast duck. On the first night, we came to the famous "Quanjude Roast Duck". After sitting down, the waiter handed me a beautiful menu, and my mother went straight to the point and ordered several special dishes. I looked at that eye-catching picture and could only swallow the saliva that was about to flow out silently?
The wait is always long. "Waitress, is our roast duck ready?" "Right away, please wait a moment!" I had to watch a roast duck pass by my eyes and be sent to someone else's table. Finally, like seeing relatives, I saw a chef in a hat pushing a roast duck cart slowly towards us. I stared at the roast duck at close range and instantly felt how beautiful it was. It's golden and shiny, and the fragrant smell makes me swallow several mouthfuls. I saw the chef unhurriedly cut off the duck skins one by one with a knife, quickly put them in the shape of flowers and put them on the plate. Soon, the second set meal with the remaining duck meat was also served.
We can finally get started. I first took out a cake and put it in my palm, then dipped it in the sauce with shredded onion. Finally, I put some pieces of duck skin and duck meat in it, rolled up the cake and took a gentle bite. It tastes great! Crispy, but not greasy. In short, it is delicious and memorable. I can't help but give a thumbs up!
"Slow down!" In the voice of my mother's "blame", I ate several in one breath, touched my bulging stomach and smiled myself. "Mom, it's delicious!" . Today, the tongue is full of addiction, and the food on the tip of the tongue is a must in Beijing, which is unforgettable so far!
The composition describing food is 600 words, two words.
When you mention Anyang's delicious food, you will still think of burning enema, Baiji steamed buns, vermicelli rice, roast chicken and so on. , then you are out! To tell the truth, there is a Haoxianglai restaurant in the middle of Zhangde Road, downstairs of Ginza Mall, where there are many delicious foods, especially steaks, which can basically replace the above-mentioned special snacks.
Why is this?
It turns out that it not only has the characteristics of full roast chicken, but also has the endless aftertaste of Baiji steamed bread, so it has become a delicious food for all ages.
Sit down in the restaurant, and a waiter will come and pour water. The water here is unusual. This is my favorite black tea. I wonder if they are made, so that I can never get tired of drinking them.
I like to eat Langsha steak set meal best. Before eating steak, you should try pudding and&; Elementary school composition salad. I won't serve steak until I finish these. Steaming steak is served, so you can't help yourself. There are two points to note: first, protect your face with paper towels; Second, double the eggs.
Tell you a secret. When cutting a steak, it is easier to cut along the texture of the steak. The moment your lips touch the steak, you will feel it smells good. This flavor is a mixture of the sweetness of tomato sauce, the pungency of black pepper, the flavor of carrot and, most importantly, the tender and juicy beef. The moment you swallow the steak, you can feel its fragrance still exists, so that you can't help eating the second and third bites ... until you eat the whole steak, and then you will feel sour in your hands and satisfied in your stomach. When eating steak, don't forget to try that delicious bowl of egg soup. Then you will feel completely satisfied.
How's it going? Feeling good? You can come and have a taste if you are interested. Not only steak, but also various snacks, Chinese food, western food, drinks and so on. Suitable for all kinds of people, especially children and teenagers. Come and have a taste!
The composition describing food is 600 words and three words.
As the saying goes, "Food is the most important thing for the people". Have you eaten roast duck in Beijing, saute spicy chicken in Xinjiang, crossing the bridge rice noodles in Yunnan and spicy hot pot in Chengdu? From the dinner dishes at the banquet to the snacks in the street village, it can be said that it is endless. However, what I can't give up most is the sweet and sour pork ribs made by my grandfather.
Last Saturday, the autumn wind was blowing gently. I fell asleep very late. I jumped out of bed and ran to the kitchen, following the fragrance coming from the door. I saw my grandfather sweating profusely. It turns out that he is cooking my favorite sweet and sour pork ribs again.
At my request, grandpa explained the practice of sweet and sour pork ribs to me in detail while operating. It turns out that making this sweet and sour pork ribs looks simple, but it's not that easy to make it well. First of all, you should choose the best ribs, wash them, blanch them, add seasonings such as yellow wine, ginger and salt, stew them until they are 80% cooked, take them out, drain the water, then add a little oil to the wok and heat them, then pour them into the wok and stir them for a while. Choose whether to add salt according to your salty taste, cover the pot and stew for a while, only to hear the rumble of ribs rolling in the soup, and the aroma overflows the whole kitchen. Stir-fry several times in the middle to make all the ribs soak in the delicious soup. Slowly, because of the interaction between beer and rock sugar, the ribs and juice in the pot began to form a sticky state together. At this time, add a little balsamic vinegar and a proper amount of monosodium glutamate to taste, and continue to stir fry until the soup is completely collected and wrapped around each rib, and a delicious sweet and sour rib can be cooked.
I saw the thick oily red sauce of the ribs, which was delicious at first glance. It is wearing a shiny sauce red coat, which makes my eyes shine at once. The attractive smell makes my mouth water. I couldn't help putting it in my mouth, blowing it carefully and taking a sip of sweet and sour soup. Salty and moderate, I took a bite of the meat on the bone, which was full of flavor. Every rib is like a note that makes the taste buds dance, making people taste happiness.
Every time my grandfather makes me sweet and sour pork ribs, it is the exclusive taste of love, the strong waiting of my family in the wind and rain, and the warm feeling that this family gives me, which makes me feel the confidence and strength to forge ahead.
The composition describing food is 600 words and four words.
You may have a map of the world, China or Beijing, but you will never have a "food map".
Lanzhou shou Lamian Noodles
Lamian Noodles is famous for its simplicity. It is neither as colorful as Chongqing noodles, nor as rich in spices as Zhengzhou Huimian Noodles, nor as rough and unrestrained as Shaanxi Sao Zi. That's it. A simple bowl of Lanzhou Lamian Noodles Lamian Noodles is divided into three types: capillary, thin and wide, with different shapes, but the method is the same: the noodles pulled by the chef for hundreds of times are rolled several times in the bone soup pot, quickly picked up, put in the bowl, poured a spoonful of soup and put a few pieces. Eat a large piece of fat and thin meat slices, order fresh chopped green onion, and then scoop up a few bowls of noodles, and you can feel different flavors changing in your mouth. At this time, take another bite of bone soup, and the soup with oil foam will flow from the throat to the heart. . . Ah, endless aftertaste!
Nanjing soup packets
You must try soup packets when you come to Nanjing. Jiaozi in Nanjing is different from jiaozi in other places. The skin is so thin that it seems to be blown out, and the stuffing inside is mostly pork and shrimp. Each cage of soup packets is a work of art, and the folds on each soup packet are clear and three-dimensional, and the soup packets are as thin as paper. Looking back, there is a crystal clear shrimp inside. Not to mention the taste. The first bite is to put a little soup bag to feel its ready-to-eat taste, the second bite is to taste the delicious soup, and the third bite is to swallow the whole steamed stuffed bun, let it rotate slowly in the mouth, and then chew the Q-shaped shrimp, which is delicious, sweet and rich, and it is produced in the mouth together, which really makes people want to stop.
Malaysian durian
When it comes to durian, the first thing people think of is stink, but it is not. During the winter vacation, I was lucky enough to taste the most authentic Malaysian Maoshan durian in Hainan. There is a durian tree in the area. When the fruit on the tree is ripe, it will fall by itself. The residents gave it to Maoshan Wang. If it is interested in this kind of durian, it will become the "Maoshan durian king". This kind of durian is not as smelly as ordinary durian, and its "smelly" taste also implies a little fragrance, which makes people sweep away their prejudice against durian. When you split the huge durian with a cleaver, you will see a large piece of golden yellow, the pulp of each petal is smooth and wrinkle-free, the arrangement is symmetrical, the entrance is smooth and delicate, and there is a milky smell, which will immediately subvert your understanding of durian.
With the rapid development of modern society, people have to eat fast food to cope with three meals a day, but machines and assembly lines can't produce delicious food, and even if they are anxious and busy, they can't taste delicious food. Should we break free from steel and cement and taste real food with a more sincere heart?
I tasted not only delicious food, but also the original taste of life.
A composition describing delicious food is 600 words and five words.
There are countless delicious things in the world, but I think the best is the "wood" eggplant made by my father.
The method is actually very simple, only two main ingredients are needed, eggplant and peanuts. Take out three eggplants, slice them obliquely with a rolling ring, and soak them in salt water for about ten minutes to make them a little salty.
Then start making sauce, first add some soy sauce to the bowl, then sprinkle a little salt, add a little sugar, drop a few drops of oyster sauce and stir well. Then pour the oil into the cold pot. After the oil temperature rises, put the sauce just made into the pot and stir-fry it over medium heat until it is fragrant, and then take it out for later use.
Add some oil directly without washing the pan, stir-fry the eggplant until it is 80% cooked, stir-fry the sauce until each eggplant is covered with sauce, then add the water that just submerged the eggplant and simmer slowly until the eggplant is soft enough. At this time, eggplant can be served with soup.
Peanut powder is prepared in advance, which is also the finishing touch of this dish. Select the best peanuts, fry them on the spot, and then grind them into peanut powder with a special pulverizer. At this time, the smell of peanuts has been lingering in my nose, making me want to have a taste. Pick up a soft waxy eggplant soaked in the sauce with chopsticks and roll it in peanut powder to make the eggplant covered with peanut powder. At this time, the whole eggplant becomes a small piece of wood, which is also the origin of the name "wooden eggplant". Eating a bite of wooden eggplant with a bite of soup is simply delicious. Every time my father cooks this dish, I promise to eat a full bowl of rice. I think the reason why this dish is so delicious is not because of the complicated method, but because of the feeling of creating this dish. It is because I love to eat, so every time I cook this dish, my father pays great love and patience.