I'm a Little Gourmet's Composition1August14th. On the morning, I came to Taicang Sunshine Seafood City with great excitement to participate in the activity of "I'm a Little Gourmet".
Entering the hall, the waiter took us to the private room on the second floor. Many small reporters have arrived, and I also found a seat to sit down. After a while, the teacher announced the official start of today's activities. Today, there are seven links. The first link is that Miss Zhang, a beautiful girl from Sunshine Seafood City, gives us an overview of Sunshine Seafood City. Sunshine Seafood City has been established for more than ten years. It has been moved from Dongting Road to the west side of Wanda, on the fourth floor. The first floor is the hall and kitchen, the second and third floors are boxes, and the fourth floor is the banquet hall, which can hold wedding banquets and birthday banquets. The dishes in Sunshine Seafood City are very rich, mainly seafood, as well as delicious Cantonese and local dishes, which can be tasted here.
In the second part, Song, our editor-in-chief, explained to us what the three delicacies of Haihe River are, and also introduced Taicang meat powder, a special product of Taicang, which also has an allusion. Once upon a time, there was a famous chef who cooked a meat bone for a guest. Because he was talking to others while cooking, he accidentally burned himself, so he tried his best to turn this charred meat bone into a delicious fluffy bone. Only after listening did I know that there was so much knowledge about food!
In the third section, Chef Ma from Sunshine Seafood City introduced us two special dishes-braised hairtail and crab noodles. The meat with hairtail is tender and delicious, and the soup with crab noodles is delicious and mouth watering.
The fourth link is to visit the kitchen and fresh food area of Sunshine Seafood City. The kitchen is quite clean and sanitary. There are many fresh seafood in the fresh area, such as swimming crab, elephant clam, Australian dragon, and many things I have never seen before. This time, I feasted my eyes. The fifth link is the photo of the young reporter. The last link is also a long-awaited link, that is, tasting delicious food. We can't wait for the arrival of delicious food. I saw the waiter serve one dish after another, including the two dishes just mentioned, as well as sweet and sour pineapple meat and spotted shrimp. I can't wait. I want to have a taste first. It's really delicious, and the children are scrambling to eat it.
This food trip not only let me taste the food, but more importantly, let me know a lot about the culture of food.
On the morning of August 8th, in Sunshine Seafood City on the west side of Wanda, I had the honor to participate in the social practice activity "I am a little gourmet" of Taicang Daily.
We first came to the small hall on the second floor of Sunshine Seafood City. After we were seated, the director of the hotel briefly introduced the basic situation of the hotel. Sunshine Seafood City has four floors, divided into 24 boxes, a hall and a small hall, mainly featuring three fresh dishes from Jianghai River. This is an excellent choice for holding birthday banquets, wedding banquets, class reunions, etc.
Then we visited the hotel kitchen under the guidance of the director and saw a big fish tank with all kinds of aquatic products in it. More inside is the place where the chef cooks. I saw several chefs here, some washing vegetables, some seasoning, some cooking, as busy as a bee. A chef gave us a detailed introduction to the preparation of two dishes, one of which is the specialty here-seafood soup. This dish is handmade. Soup is made of broth that has been boiled for 12 hours. The pimples inside are kneaded into crescent shapes with starch, raw flour and other materials. Crabs, shrimps and clams are also added to the soup.
Finally, we look forward to the most-tasting dishes! The waiter brought the dishes one by one, which made people drool. The chef introduced us one by one, including braised prawns, pineapple and sweet and sour pork, fried hairtail and so on, and of course, seafood soup, the signature dish. When all the dishes were served, we began to taste. I chose seafood soup first. I scooped up a spoonful of acne and soup with a soup spoon, and suddenly a smell came to my nose. Then, I put it in my mouth and chewed it. A knot in one's heart is very chewy, and the soup smells of all kinds of seafood, which is delicious. I tasted other dishes, such as steamed eggs with tender clams, delicious braised pork, sweet oatmeal, taro and milk soup, all of which were very delicious.
This activity not only let me know how to cook and taste food, but also let me know that it is hard to cook every dish. We must cherish them and implement the CD action!
Today, as a small reporter, I came to Sunshine Seafood City to taste Taicang cuisine.
Song, editor-in-chief of Taicang Daily, first introduced Taicang food culture to us. What a wonderful speech he made! This made me understand all kinds of knowledge: Why is Sunshine Seafood City called this name? Aha! Because it has "three fresh"-lake fresh, river fresh and seafood. It is also called this name because Taicang is the only "three fresh places" in many counties. Everyone was excited at the news. Then Teacher Song asked, "Many people don't know Taicang, but they all know it after eating two things. Excuse me, what are these two? " Finally, I will. It's meat floss and bad oil. There is another interesting legend about dental floss. I believe everyone knows, so I won't mention it.
After learning about the delicious food in Taicang, I can finally eat it. The waiter aunt served one delicious dish after another. The last course is braised hairtail. So many dishes, each with its own delicious food, are worthy of being a traditional food in Taicang.
Everyone was full, talking and laughing, and this little food activity ended in laughter.
I am the composition of a little gourmet. In the hot summer vacation, I went to Sunshine Seafood City to participate in the activities of a small reporter.
A group of small reporters came to the box on the second floor, waiting for the activity to start. First of all, General Manager Zhang of Sunshine Seafood City will give us an overview here: this building has five floors, with 24 boxes on the first to fourth floors and a grand banquet hall on the fifth floor. After a while, we visited the kitchen. The "Australian Dragon" in the kitchen waved its big pliers, as if waving to welcome me and show off its muscles. When we arrived at the place where we ordered food and cooked, we saw many chefs busy. Some of them cut vegetables and some cook soup, but they are busy!
Next, an uncle introduced us to the origin of Jiang Haihe Sanxian and Taicang Rousong, and chef Master Ma explained the practice of seafood bumps. After listening to the introduction, I am most looking forward to lunch. I ate all the dishes as soon as they were served. What impressed me the most was seafood pimples. I like to eat its soft and waxy dough, which is as firm as fudge. It is delicious, interesting and healthy. I like it very much. There are also delicious pineapples, clams, stewed eggs and so on, which really makes me want to stop.
This activity really gained a lot, not only eating delicious food, but also knowing so much knowledge. I am looking forward to the next activity.
I am a little gourmet's composition 5. I am ten years old this year, but I have always been brought up under the care of my parents. So I haven't done any work for my family. Although I signed up for a food class at school, I didn't show my skills at home. Today, I had a whim and wanted to show my parents something.
Watching my mother cook every day. The simplest thing is scrambled eggs with tomatoes. Although I like scrambled eggs with tomatoes very much, today I'm going to make Mapo tofu that my mother likes. I ran to my room and said to my mother, mom, I want to show you and dad something today. Do you like to eat Mapo tofu? Mom said yes, let me try my son's cooking today.
My mother and I went to the kitchen and took out a piece of tender tofu from the refrigerator. I told my mother when I cut tofu. Mom, I just want you to supervise me. You have to tell me what happened. She said yes, I will stay out of it today and let you experience life by yourself. But you should be careful not to cut your hand. I cut tofu into small cubes, then cut onion, ginger and garlic into small cubes, and add a little green pepper, which may make the color look better. I asked my mother to help me turn on the fire. Then I poured a little oil into the pot. When the oil is hot, add the bean paste. Then stir-fry twice, pour in onion, ginger and garlic, then pour tofu into the pot and continue stirring. Then add salt to half a bowl of water, cover it and let it heat continuously. About three minutes, stir-fry the green pepper in the pot for a few times, and then add monosodium glutamate to serve. I quickly let my mother taste it. Mom took a bite and smiled and said to me, well, it's not bad. Although I accidentally spilled oil on my hand and burned it. But the results are also good! And of course, my mother's guidance!
I will learn a lot in the future, not only cooking, but also my dream is very great.
I am a little gourmet's composition on August 8, 2006. Despite the scorching sun and hot summer, I still failed to stop the extracurricular practice activity organized by Taicang Daily-"I am a little gourmet".
In the morning 10, we came to the activity base-Sunshine Seafood City. The activity has begun. First of all, Director Ni distributed the Practical Cookbook of Taicang Sanxian to reporters. Through this cookbook, we can learn about Taicang's food culture. Secondly, Mr. Zhang of Sunshine Seafood City introduced the history and development status of Sunshine Seafood City to us. Then the editor-in-chief Song of the newspaper explained the food culture of Taicang to our little reporter in more detail, and the story that attracted me the most was the origin of our Taicang specialty-shredded meat. Then, the chef of Sunshine Seafood City appeared. He not only introduced us to two special dishes of seafood city-braised hairtail and seafood dough bumps, but also took us to visit the side dish library and kitchen of seafood city. The last part, which is also the most exciting part of the activity, is that the young reporters will dine in Sunshine Seafood City, taste the delicious food in Taicang and the special dishes of Sunshine Seafood City.
The dishes began to be served one after another. Looking at these dishes and smelling the fragrance, the young reporters are already salivating, unable to hold back their joy and ready to move. The clam stewed eggs on the dining table were very popular and soon bottomed out. The braised hairtail introduced by the chef before was also put on the table, and the diamond-shaped golden fish pieces made our appetite big. I took a bite of fish and tasted it carefully. The fragrant smell floated in my mouth for a long time. This dish is really delicious! Seafood pimple is a combination of delicious seafood and vegetables. Its noodles are smooth, the meat is fragrant and the soup is delicious. A little reporter ate bowl after bowl.
The "I am a Little Gourmet" activity was well arranged and rich in content, which not only let us know about Taicang's food culture, but also let us enjoy a sumptuous meal, which made us truly become gourmets.
On this day, the sun is shining, birds are chirping and singing cheerful songs. I came to Sunshine Seafood City with great interest and participated in the activities of "Little Gourmet".
As soon as I entered the gate, I saw many small reporters flocking to the second floor. Everyone seems to be interested in food! I went up with them. After a while, a big reporter told us about today's activities. Everyone cheered after listening to the last food experience.
After listening to the history of Sunshine Seafood City, I learned about the four great cuisines of the Yangtze River, visited Sunshine Seafood City and took photos together. Finally, the food experience activity began! First, a plate of shrimp was served. Just as we were about to grab it with chopsticks, the big reporter said that everyone could not eat until the last dish was served. Hearing this, we had to put away our chopsticks and watch the delicious shrimp drool. Slowly, plates of delicious food were served on the table, including clams and stewed eggs from Huang Chengcheng, fragrant braised pork and desserts. What a sumptuous meal! Everyone's heart is itchy, and my little greedy worm has rolled in his stomach. Finally, all the dishes were served. Everyone seems to have a clear idea, pointing at the dessert with chopsticks, and the dessert will soon be divided up. I can't wait to have a bite of dessert. Wow! How delicious! Brittle outside and soft inside. Sweet and fragrant, delicious!
After a while, everyone scrambled for food in unison. Suddenly, a young reporter picked up the bowl of rice without saying anything and added it to his bowl. "Wow," everyone didn't react. It took some time to grab it, but where is the rice? Everyone was crying and laughing.
I learned a lot from this activity and gained a lot of happiness!
I'm a Little Gourmet's Composition 8 Today, the sky is clear and the sun is scorching in Wan Li, but it can't stop us from happily participating in the activities of Taicang Daily reporter: "I'm a little gourmet."
At about 9: 40, my parents sent my classmates and me to Sunshine Seafood City. As soon as I entered the hall, I saw a great publicity about the organizers and related sponsors of this small food. We left a beautiful moment with the camera. Then we went to the multi-function hall on the second floor. Some children and big reporters are already waiting in advance. It turns out that we are not early either. There are six round tables in this big restaurant, and the tableware is clean and tidy, and it is welcoming the arrival of small reporters.
10, the activity officially started. First of all, Mr. Zhang from Sunshine Seafood City gave us an overview of Seafood City. Seafood City has four floors, 24 boxes, a hall and a small hall. Dishes and soups are made of three kinds of fresh vegetables from Haihe River. Then, a teacher showed us around the kitchen and ingredients area of the seafood city. The chefs in the kitchen are all working hard. Some boiled soup, some Daoxiao Noodles, and some fried dishes. Although they are as busy as a bee, they have done a good job. There are many large fish tanks in the ingredients area, including the mighty Australian lobster, overlord crab, "big mouth" clam and other seafood.
After the visit, we went back to the restaurant. Chef Ma explained to us how to make seafood bumps, which is a specialty. The practice is very complicated. It takes 12 hours to boil the soup, which has a crescent shape, such as crabs, shrimps and clams. It makes your mouth water. I really want to eat this delicious food quickly. Then Chef Ma explained Taicang specialties and Taicang meat floss to us. When I visited Taicang Hall of Fame before, I learned that Taicang floss was fried by a chef while frying meat, and then I had a brainwave and took out the bones in the meat to continue stirring. The clever cook's name is Ned. There are four famous Jiangxian in Dacang. Can you guess? Yes, they are shad, swordfish, squid and puffer fish.
Finally, it's time for young journalists to taste delicious food. In fact, my stomach has been growling with hunger for a long time, and when the dishes are served plate by plate, we can't help it any more. Delicious shrimp, sweet and sour pork, steamed eggs with clams, delicious seafood bumps and other dishes make me memorable!
Finally, the activity of "I am a little gourmet" ended successfully with frequent hiccups and laughter. I look forward to tasting the delicious food in Sunshine Seafood City with my family next time.
I am the composition of a little gourmet. On Friday class meeting, four mothers, Chen, Yan Zihang, Gu Siyi and Xu Ruotian, came to bake for us. There are smells everywhere in the classroom, including milk, strawberry, watermelon and cheese. All kinds of flavors are mixed together, and the air feels sweet.
Students, let me explain to you how to make a beautiful cake. A beautiful aunt began to introduce her, and everyone listened to her like a class. Aunt explained and operated at the same time, and soon made a beautiful cake, which was really magical, like magic.
After aunt explained, she began to arrange for us to make our own cakes. We are all very excited and curious about all kinds of materials and tools, as if we saw our favorite toys. It seems simple to watch the teacher make a cake, but I find it difficult to do it myself. I put cream on the cake embryo several times, but I believe I can. My parents and teachers often tell me that "as long as I persist, I can win", so I finally succeeded in my eighth attempt, and I was extremely happy.
I finished it step by step according to the method taught by my aunt. Finally, I put my favorite cookies on the cake to decorate it, and the beautiful cake is finished. Other students finished eating, too. We all shared our cake together, which was very delicious!
When I got home at night, my parents and I also shared the process of making cakes. My parents praised me for being good. I feel very happy today. I not only learned to make cakes, but also let me know that no matter what difficulties I encounter, I can win if I persist!
On a sunny afternoon, there was a lively class. Let's go in and have a look!
Wow! It turns out that students in Class 1 (2) are making delicious cupcakes under the leadership of four parents and teachers. First, the head teacher, Mr. Wang, divided the 47 students in the class into 6 groups. After arranging the tables and chairs in groups, the students are eager to try and start.
Then, parents and teachers began to distribute materials, and parents in each group began to explain the production process to students, and students listened carefully with their eyes wide open. Step 1: Pour Oreo blocks into a special bag and beat them into the mud with a rolling pin. Step two, start making face cream. The step of making cream is to pour two bottles of yogurt into a cauldron-like basin, and then send them away with an eggbeater. Each of us is scrambling to watch this magical foaming process, and the cream bubbles coming out of the pot spit out bubbles happily like small fish, more and more. Students have also participated in this process, and lined up in an orderly way, constantly fighting until the yogurt completely turned into cream. Step 3 Under the guidance of the teacher, the students poured the cream into the bag. Then, we pour the Oreo mud made in front of us into a big plate, and then dig the Oreo mud into the cup with a spoon. In this process, the students were overjoyed and the cake at the bottom of the cup was ready. Everyone will squeeze the cream just put into the bag onto the Oreo mud in the cup, so that the second layer of the cup cake is ready, and then put the Oreo mud on the cream of the cup cake to make the third layer, and so on. Put Oreo mud and cream alternately for three times to make the surface smooth, so that the cupcake is basically finished.
Finally, parents and teachers gave many toys to put in cupcakes. The students are very happy, and some students are very excited. Everyone brought two toys to spare. Then the parents and teachers gave us a whole Oreo for decoration. At the same time, parents and teachers brought a lot of candy to decorate everyone. Everyone took a lot of candy and dressed up their cupcakes. Our cupcakes are ready.
Thank parents and teachers for making such beautiful cupcakes for ourselves, and I can cook them for my parents in the future!
On August 8th, Taicang Daily organized a small reporter group to go to the well-known Sunshine Seafood City in Taicang for practical activities. I am particularly interested in the word "gourmet", so I am full of expectations for this activity.
On this day, I came to Sunshine Seafood City early. As soon as I entered the gate, the big poster of this "Little Gourmet" activity immediately came into view. Then I went to the place where the little reporters gathered and found a seat.
It didn't take long for this activity to officially begin. First of all, an old uncle in Taicang introduced us to the history, culture and three delicacies of Taicang, which made us small Taicang people know more about the culture of Taicang. Later, Mr. Zhang from Sunshine Seafood City introduced the basic situation of the hotel to us. After the introduction, she showed us around the kitchen. First of all, I saw many "water sprite" in the kitchen-brave Australopithecus, strong bullfrog, naughty and lovely little puffer fish, and many unknown fish and shellfish ... among them, Australopithecus and little puffer fish impressed me the most. There is an Australian dragon, especially burly, wearing a crimson robe. The claws of two big crabs are held high, as if to say, "Look, how strong and powerful I am!" " What is particularly interesting is the small puffer fish, its round body, its tiny tail and its bobbing swimming. There is also a small mouth of Zhang Yuanyuan, which is open and closed. Very naive and cute! Next, we walked on, and I saw many masters working: some cutting vegetables, some side dishes, some cooking … all doing their own jobs, all busy!
After visiting the kitchen, we went back to the hall. Manager Zhang invited Chef Zhu to introduce his special dishes to us. According to Mr. Zhang, this dish is a must for all guests who come here. Chef Zhu said: "This dish is called seafood soup!" I don't think so: isn't this dish just seafood sticky bumps? What's so delicious that even the restaurant's signature dishes are available? It's incredible. After a while, the food was served. Some of the companions scooped with spoons and some with chopsticks, and all of them ate with relish. I couldn't resist the temptation and scooped up a little pimple and soup and sent it to my mouth. Wow, delicious and smooth, very delicious, making people feel stretched. Especially acne is soft, smooth and chewy. I couldn't help eating a few, um, delicious! Delicious! Oh, I see now. It's called a signature dish, and it really lives up to its reputation! It seems that what I just thought was really "blind ignorance of food"! Next, we continued to taste other foods, and everyone was amazed at each dish.
Through this activity, I learned about the history and food culture of Taicang and felt the silent efforts of the hotel chefs. I'm so glad you came!