In life, work and study, we are no strangers to essay writing, which is a narrative method of expressing the meaning of a topic through words. So how are essays generally written? The following is my compilation of my food map essay, welcome to read and collect.

My food map essay 1

The land of China, a vast area, from south to north, from east to west, mountains and rivers, plains and streams, every inch of land is flowing with our food gene. From Shanxi's knife-shaved noodles, to Guangdong's boiled rice, from Yunnan's bridge rice noodles to Heilongjiang's chicken stewed mushrooms, behind each cuisine is the continuation of a thousand years of culture, are people's blood will not forget the mark.

The teacher asked us to work in groups to make a food map. This task immediately ignited our passion, when it comes to food, everyone has a bellyful of words to say, we talk about their own knowledge of food, gushing, to the end of the story, one by one, eyes shining, and even drooling, and even the stomach began to rumble.

To find Chinese food, you don't have to do it deliberately, take out a map of China, and point it out, there will be a special food in that place. Our minds were opened accordingly, and we decided to draw a map of China, selecting a few representative dishes and displaying them. Xinjiang's lamb kebabs and naan covered the whole of Northwest China in one go, and the satisfaction of grilled, glistening, burnt lamb kebabs with a big, golden, chewy piece of naan was unparalleled.

From Xinjiang to the east, we were greeted by a bowl of noodles, a bowl of Lanzhou ramen popular north and south of the Yangtze River, I live in Zhengzhou, Zhengzhou, but the streets and alleys, you can almost see the signboard of the Lanzhou ramen, clear broth, scallions, beef, various sizes of noodles, a bowl of Lanzhou ramen, to meet all of our imaginations about Lanzhou.

Further east, across the Loess Plateau, into the bustling hinterland of the Central Plains, Kaifeng, an ancient city carrying the memories of the Song Dynasty, opens its doors to you, welcoming you to taste the local specialties Kaifeng xiaolongbao, nearly transparent skin, pinching out the good-looking lace, the full stomach, a wang of fresh and delicious broth, "open the window! "After, while that a hot force, carefully a suck, all the flavors all in the mouth to diffuse, this time, happiness, is that a mouthful of delicious juice.

Folded to the south, all the way to the border of the South, a bowl of snail flour, famous for stink, straight to the nostrils, smelling stinky, eating fragrant, stinky and fresh, fragrant and indescribable, the flavor of the strange sour bamboo shoots, white and smooth rice noodles, glutenous deep-fried bamboo, bring you more than just a novelty, is more than satisfied.

The motherland's mountains and rivers are boundless, and the motherland's food is countless, our group in this weekend collectively completed a culinary search trip, both eye-opening and long knowledge.

My Food Map Essay 2

When it comes to China's specialty snacks, there are many! There are Guilin's five-color glutinous rice, Xiamen's sand tea noodles, Tianjin's dog-neglected buns and blowing sugar man, Mongolia's that tofu ......, these special snacks in the north and south of the Yangtze River, has a strong national characteristics, very delicious.

To say that my favorite snacks or I eat in Furong Town. Rice bean curd, although only eaten once, but it makes me reminisce oh. Listen to the tour guide said: "Come to Furong Town, do not eat a rice tofu can be equal to a waste of time yo." Is it really so delicious? If you come here, then "eat" it! I'm going to try the famous rice tofu myself! After searching around, we found a small store selling rice tofu. This small store is half leaning on the Furong town next to a small stream, furnishings are very simple, there are a few small tables inside, also set up a few small tables outside. A tall hibiscus tree beside the house swings with the wind, and from time to time a few flowers fall down, falling on the table, between the ground, falling on the shoulders of the customers, to this simple and rustic store adds another elegant flavor.

The owner of the store is a grandfather, he is happy to entertain us. The first thing you need to do is to order a bowl of rice tofu, which takes two to three minutes to make. In summer it is sheng out with cool water, put into a bowl, square a little light green, children eat more sugar, adults can eat more spicy, the old man to eat on the salty and light, and then sprinkled with a little green onion and coriander, and finally poured a layer of secret sauce, delicious rice tofu on the pot, the color and flavor of ah. Eat in the mouth, slippery, bite down sticky, the flavor is just right. I put some chili, really the more you eat the more fragrant, not long, a big bowl of rice tofu was destroyed by me. My mouth hot and spicy, this time the grandfather gave us each a cup of cool iced tea, drink the whole body cool, mouth is also comfortable, eliminating the heat of the day. If it is winter to eat a bowl of hot, that body must be warm. The rice tofu really lives up to its reputation, and it really makes you want to eat it again and again. I also wanted to have another bowl, but my stomach told me that I couldn't eat anymore. I stood up and left the small store, but there were still a lot of people inside, and others were walking in one after another.

I've been to a lot of places, eaten a lot of local famous food, but the most belong to the Furong town of this rice tofu let me impressed. The bowl of authentic flavor, the kind old grandfather, the ice cold tea, the fall from the sky with the aroma of fallen flowers ...... Together they make up the best memories in my heart.

My Gourmet Map Essay 3

Hot pot, is a great traditional Chinese cuisine. As far as I can remember, hot pot often appears on the menu of our family, with mushrooms, fungi, sliced meat and green vegetables ...... soup with a strong flavor, as if overshadowing everything, making people feel mouth-watering.

Because the composition tutoring class I was in was about to end, Ms. Lingling decided to organize a delicious mandarin duck hot pot. When I heard this news, I was very excited, because it was the first time I ate hot pot with my teacher and classmates, and it would be very lively.

Eating hot pot is a wonderful thing, in the moment of opening the pot, a accompanied by a strong bone flavor of spicy scent into my nostrils, stinging my forehead seeped sweat. Red was the spicy pot, which gurgled and bubbled as the heat intensified. The outside of the pot is a circle of bright red, most of the chili is "squeezed" by the bubble to here; inside there are a few pieces of fresh yellow money belly, in the deep red base is particularly obvious. White, is the soup pot, floating in the middle of some herbs, exudes a special rich flavor. According to the teacher, don't look at it looks bland, but it can make the meat delicious and tender, is the best choice for people with a light taste.

Our ingredients are also very rich, meat has lamb, chicken and beef, lamb texture tender, and then the red dates to absorb the taste of sheep, so that a major shortcoming of mutton turned away, there are a few hints of sweetness; chicken pay attention to the flavor, although the meat is more rough, a little regret, but in the aroma and flavor has an incomparable advantage, a mouthful of down, the taste of the past; beef cooked quickly, although not so delicious, but due to the perfect color of the meat, it is the best choice for people with lighter tastes. It's not as tasty, but it's appetizing because of its perfect color. The vegetarian dishes include bean curd skin, bean curd bamboo, and various kinds of green vegetables, which serve to relieve fatigue and increase freshness.

The colorful and fragrant hot pot made the students' mouths water, and urged by their appetites, they picked up chopsticks and grabbed the food rolling in the soup. "Aiya, Li Si Xian, don't grab it from me, isn't there more over there? Go over there and get it." "The pot hasn't started over there yet, don't bother." The cacophony of voices resounded in the classroom, and we laughed happily amidst the spraying aroma of food.

Hot pot, a kind of potluck to unite feelings, what a hilarious one.

My Food Map Essay 4

Foshan is the capital of food and a paradise for foodies. There are delicious octopus dumplings, there are fragrant za hoof, children like, there are fried eggs, there are fried pork chops, and fried steak and fried chicken chops. I had a great chef today: "Mom", who taught me how to make Foshan's delicacy, Ginger Battered Milk.

Mom made it first and asked me to observe carefully. When it was my turn, I was very excited and thought, "I can finally do it myself. So great!" I first prepared the materials, a package of milk, a piece of ginger, two bowls. Ready to start, I peeled the ginger, after peeling the ginger, grated the ginger into ginger paste, picked up some ginger paste, I hold them tightly in the palm of my hand, afraid that they will fall off. I squeeze the juice out of them, I take out some more and squeeze the ginger juice. I did this maneuver seven or eight times, and finally finished squeezing. I took out a milk pot to put, a packet of milk, poured into the milk pot, boil two two minutes, the pot wafted out the flavor of milk, really want to drink a mouthful of it, but I held back, can not drink, this is to do the ginger milk.

Out of the pot, I took the pot out and let it sit for two minutes, then crashed the milk in the pot into the ginger. I put my hand up and the milk in the pot rushed like a waterfall towards crashing into the ginger juice, at first some milk flew out, then it bubbled straight up and finally calmed down. I was told to wait two minutes and I couldn't wait to eat it. But it was a long two minutes! When the two minutes were up, I picked up the spoon and put it on the ginger milk. If the spoon floated, it worked, if it sank, it failed. I carefully put the spoon down, the spoon gently floated on top of the ginger milk, like a small boat lying on top of the ginger milk, success! I was so happy, after ten minutes of making it, it finally worked!

I put the ginger milk on the table, I gave half of it to my mom, and half of it to myself, I tasted it, it was so delicious, I immediately devoured it.

This is our Foshan food ginger milk, if you like, you can come to the capital of Foshan to find me yo.

My food map essay 5

My hometown is in Muyang, although it is just a small town, but there are a lot of treasures in the town. Many outsiders flock to us every holiday, Hutou Village to enjoy peach blossoms, Xita Village to pick prickly grapes, eat flat meat, buy barbecue meat, stroll Shimadou, climb the lion rock. See, big Muyang is not bad, right? My favorite is still that Muyang's barbecue meat.

Our roast meat here is not like the street and the restaurant as the cooking now eat, but after a series of processing procedures, put into the oven for tens of minutes in the fire roast made. The roasted meat is not as tender as other roasted meats, and the broth of the roasted meat dries out. This is easy to store and can be taken on trips with its own unique flavor.

When the roast is finished, the exterior is brown, and when you take a small bite with your large incisors, you will see the tender red meat, and just looking at it makes you greedy for another bite.

The barbecue is because of the evaporation of water when the barbecue meat partially dry, but the meat is tender and fragrant, not as hard as expected, at first there is no taste, but the more you chew the more flavor, because there is no fat, eat more is not greasy, mellow and delicious. The flavor is unique to one side.

Although I am a local, but the opportunity to eat this barbecue meat is rare, it is due to rarely back to Muyang. Every time I eat the roast pork, its flavor always make me forget to come back. Sometimes it is used as an accompaniment to a bowl of noodles, and the flavor of the noodles changes dramatically. The reputation of Muyang Yakiniku is slowly growing, and the Yakiniku has started to develop into a popular flavor. In the specialty street of Fu'an, barbecue meat is the corner of the specialty store. Each out of the hometown of the people have to bring the taste of their hometown, comfort homesickness.

Roasted meat smells like nothing much, even the aroma is not so attractive, but when you bite down, the flavor and make you can not stop, can not wait to eat a few more mouthfuls.

This is the barbecue meat in Muyang, which looks bland but tastes different.

My Food Map Essay 6

Take a walk along the Chinese mainland and try all kinds of food, then you need my food map.

Starting from my hometown of Guangdong, get a few fish, a few crabs, a few shrimp mayflies, and don't forget a plate of sandworms to get a taste of the unique flavor of Guangdong seafood. Going west, you arrive at Guangxi, nothing to say first bowl of old friend noodles, still not enough to have a portion of Guilin rice noodles, add more bamboo. If your taste is heavy, then you can try the taste of Liuzhou snail powder, guaranteed to let you eat once and can not forget! If you've never had Changsha Hot Palace Stinky Tofu, don't tell me you've been to Hunan. The tofu is deep-fried over a medium flame until it is crispy on the outside, and then drilled and filled with chili water, making it black on the outside and white on the inside, which is guaranteed to make your mouth water! If you do not have a compass, then you will wander to Sichuan, where everything is good, is too spicy dishes too numb, stick chicken, spicy hot, which is not spicy to the heart, numb to the bone? Especially the "king of Sichuan cuisine" - hot pot, looking at the red pot surface, you afraid? Anyway, I'm afraid! Walking, came to Shanxi, here is a vinegar jar. Shanxi vinegar is very famous, Shanxi knife-shaved noodles is also a great, here, you must taste the authentic Shanxi knife-shaved noodles. Continuing to walk to Beijing, Peking Duck is here! Tear off the skin and meat of the duck and lettuce wrapped in dough to make a roll, dipped in a special sauce, a mouthful of a roll, satisfied! After eating Peking duck, we wandered to Henan Province. To Henan, don't forget to eat a bowl of flavorful breakfast - spicy soup, plus oil buns, fried bread, really addictive! Walking, walking, walking to Shanghai, Shanghai people talk about efficiency, so come to the cage of crab roe steamed buns, be careful not to be scalded. Have not wiped clean the corners of the mouth on the crab, around and around, and soon came to the end - Xinjiang. In Xinjiang, you must eat roast lamb, do not like can also taste the unique "milk bucket meat", and "ZiZi" bubble oil baked buns and naan, let you eat over still want to eat.

The food map doesn't end here, because my quest for food never ends.

My food map essay 7

Last summer, our family took a "half-monthly tour of the country" activities, in the enjoyment of the beauty of the country's rivers and mountains at the same time, naturally, but also a great deal of good food. In this way, inadvertently, I did a "small Dongpo".

The first stop, Sanya, Hainan. After the plane slowly landed in the Phoenix airport, my father was busy inviting everyone to eat seafood. I thought, not just seafood? The same everywhere. But when the dishes served up, I froze. I know scallops, clams, oysters and prawns, and a lot of unnamed snails and crabs, not only delicious, but also extremely bright colors, really a feast for the palate and eyes ah. I think back then, the great writer Su Shi also invited his own brother to taste oysters in Hainan, I can not wait to taste one, not worthy of let Su bachelor are praised for the delicious ah.

The second stop, Nanjing, Jiangsu Province. After arriving in Nanjing, we first visited the famous Qinhuai River and Xuanwu Lake. Not far from the Xuanwu Lake side of the city wall door, there is a decoration very ancient style characteristics of the "Nanjing stalls". A plate of exquisite snack cakes on the table, seemingly no difference with the ordinary glutinous rice cakes, but a mouthful of sweet, soft, sweet, but not greasy. Then a bowl of "town treasure" duck blood vermicelli soup, warm fresh soup, let a person recall the memory.

Third stop, Beijing. The most famous food in Beijing is undoubtedly the Peking Duck. Almost every table in the restaurant will order a roast duck. The skin of the duck is golden and full of color, like waxed amber. The charming aroma comes from the nose, the crystalline skin is wrapped with a few slices of duck meat and shredded green onions, and the bite is crispy and strong.

Fourth stop, Xi'an, Shaanxi. Xi'an has countless delicacies, rolling dough, meat buns, cold skin, oil splashed noodles, whistling noodles, trouser belt noodles and so on, there are many kinds of noodles alone. Among them, my favorite is of course the cold skin, especially in the hot summer, a bowl of cold skin with sesame sauce, it is really addictive. Cucumber crunchy, gluten is very chewy, and even the sesame sauce is very refreshing, you can say "not to the Great Wall is not a good man, do not eat cold skin really regret" ah!

I wish I had more vacations to see all the beautiful mountains and rivers of the motherland, and to continue to extend my food map.

My Food Map Essay 8

In China, hot pot is a cuisine with special characteristics and a long history, and it is also my favorite food.

The first thing you need to do to eat hot pot is to prepare rich and fresh ingredients, turnips, green vegetables, potatoes, mushrooms, beef, mutton, fish, shrimp ...... can all be shabu-shabu eaten in hot pot.

After all the ingredients are ready, the whole family continues to be busy. Dad made the sauce for the hot pot, mom made the base, grandma prepared the tools needed for the hot pot, and I took the dishes. "Okay! It's time to start shabu-shabu!" Dad gave the order and everyone started eating. I couldn't wait to pick up a ball and put it in the pot. Mom saw it and said, "Don't be in a hurry, wait until the water boils before you put it in. Otherwise the food won't taste good." I had to look at the pot and salivate. Not long after, the soup in the pot finally bubbled, and the aroma wafted throughout the room. I picked up a piece of raw beef and carefully swished it around in the pot, and in about ten seconds, it was cooked. I dipped it in the sauce and popped it in my mouth. WOW! The meat was fluffy and chewy, it was so delicious! I grabbed another handful of mushrooms and put them in the pan. It takes a little longer to cook. After a while, I pulled out the mushrooms and dipped them in the dipping sauce. WOW! The juices gushed out! So delicious! In this way, I shabu-shabu all kinds of dishes, tasting different flavors and enjoying myself.

Later, I realized that hot pots were called "ancient drinking games" in ancient times, named after the "gulping" sound of food being thrown into boiling water. I remember the old poem "Ask Liu nineteen" wrote: "green ants new spirits wine, red clay small stove fire. The evening sky wants to snow, can blow a glass of no?" It is a beautifully written scene of ancient people eating hot pot.

On New Year's Eve, my family and I got together to eat a steaming hot pot. You shabu-shabu a mouthful of vegetables, I eat a mouthful of meat, lively. Compared with my parents' busy schedules, I prefer to eat hot pot with my family, which makes me feel especially happy.

Hot pot - my favorite food, the taste is just different oh!

My Food Map Essay 9

In the countryside, in the city, in the mountains, no matter where you are, you must eat dumplings on New Year's Eve. When you bite through the tender dumpling skin, a fragrant and thick soup flows out. And then chew the dumpling trap, inside the meat flavor, sweet corn, scallion flavor, and mushrooms tender, can be really colorful and flavorful.

It's New Year's Eve, and it's time to make dumplings at our house. I got up early in the morning and prepared all the ingredients. Mom called me into the kitchen, let me chop the meat, I immediately put the meat on the board, pick up the knife, found that the hands are a little trembling, then took a deep breath, so that the nervous heart to calm down, but I am still a little nervous, mom saw then said: "It's all right, directly cut down." I listened to the courage, cut down, at first cut when the meat cut more large pieces, but then learned from the previous lesson, the more cut the better. Cutting a good after I chopped the meat into a small square shape, and then put these pieces of meat into the wall-breaker inside, start the switch, with the wall-breaker that "buzz, buzz" sound, my stomach seems to be screaming already hungry, want to eat dumplings. After making the meat foam, and then soak the mushrooms, cut into small squares, and finally chopped green onions into silk. After all this, my hands are about to break.

Then I put the meat, corn, mushrooms and green onions into a pot and stirred them with a wooden stick, then I took out the dumpling wrapper, washed it with water and spread the dumpling skin on top, then I took out a spoon and put a little bit of it into the center of the skin, and then I gave it a little bit of a pinch, and then a tasty dumpling came out. It was my first time to make dumplings, so it didn't look good, but as long as it tasted good, it was fine. After that, I have been following this step, then made a plate of dumplings, looking at this plate of dumplings, I can not wait to pick up and eat.

Mom poured all the dumplings into the pot and cooked them for a while, and then watched them float out of the water like a piece of golden treasure, which was really wonderful. My eyes stared straight at the dumplings and my mouth was watering. The aroma filled the whole kitchen, I couldn't wait to get my chopsticks, ready to eat later. After that, when it was done, I served several at once and ate them with great relish.

This is my favorite food, one by one dumplings, so what do you eat in your hometown festivals?

My food map essay 10

Do you like steak, please? At least I think it is very delicious.

The steak needs to be freshly made, and my favorite is the one next to my house. The steak cut with its beef tenderloin tastes so good that I can eat it every day without getting tired of it! Frying steak is the need to grasp the fire, nearly raw steak has the original meat flavor, tender and juicy, is the preferred choice of Westerners; three-quarter cooked steak is largely tender, meat diversification, no visual effect of eating raw meat; five-quarter cooked steak, the texture will not be too tender, there is a sense of hierarchy; seven-quarter cooked steak, thick texture, is one of my favorite steak; fully cooked steak, solid texture, elasticity, the more you chew the more fragrant.

The types of steaks are also endless. Filet mignon, the meat is very tender, very popular with children and the elderly; rib eye steak, fat and thin, three-quarter cooked taste the best, frying up the flavor of the overflowing nose; sirloin steak, chewy, suitable for people with good teeth. The steak should be pan-fried over high heat, then grilled over low heat, remembering to turn over diligently so that the meat juice can seep out, and then finally refresh with black pepper sauce or mushroom sauce.

Steak is a world-famous delicacy at home and abroad. The best of them is not Formosa steak. Its beef is soft and tender, and its tendon is crisp and flavorful. Because Chairman Y.C. Wang doesn't like bloody steaks, he prefers them fully cooked but also tender and juicy. So Mrs. Wang and the chefs racked their brains and marinated it for two days and two nights with 72 Chinese and Western spices to finally make this civilized world Formosa steak. Only the 6th to 8th pair of ribs in a cow can be used to make this high-class, elegant and atmospheric fully cooked steak. Wangpin Formosa Steak has a very loving promotional label - only made for the people you love the most.

Steak is a crystallization of the Middle East and the West. During the Middle Ages in Europe, commoners could only eat pork and lamb, so beef became another symbol of Westerners' rights. Qing Dynasty novels also have steak introduction, in any case, now steak has come into the common people's home, as long as you like can come to a delicious steak.