1. Which aspects of food should be introduced in an essay about food

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton baozhao becomes one of the delicacies you must taste.

Mutton steamed buns are very delicate in both practice and eating. The meat is washed and cut into slices, and then boiled with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.

The main thing to eat lamb steamed buns is to break the bun, the finer the better, soak up the more flavorful, usually soybeans to play small can. Then pour the hot lamb soup into the bowl, along with chopped green onions, cilantro, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash hot pepper, a bowl of lamb steamed buns is complete.

Looking at this bowl of lamb burger is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green coriander and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. Looking at me as if I saw the mutton soup into the sea, vermicelli is like layers of waves, the bun pieces of meat is like a star-studded island, and bright green green onion is like a lush tree dotted in the island.

2. Write an illustrative essay about introducing food in 400 words

Speaking of my favorite food, I recall a riddle about this cuisine: "A flock of geese in the river, floating, falling ." What is it?

In fact, this kind of food is not special, except that in normal times, we can rarely taste, but in the Spring Festival, especially the first day of the Lunar New Year, every family can not be missing it!

It's a soup dumpling.

I love to eat dumplings, and I love to see them floating in the water. I remember one time, my mom made me soup dumplings, only to see my mom first poured glutinous rice flour into the pot, mixed with boiling water, kneaded it into a dough, and then each time from the dough to grab a small ball of dough, in the hands of the round into a nest like, and then to the middle of the sugar, and then rounded them into a ping-pong ball size, and then the pot of water boiled, and then put all the way down. Mom put the lid on the pot, and the only thing left to do was to wait anxiously and for a long time. I was a glutton for punishment, I often secretly opened the lid and watched, only to see that a white ball placed in the bottom of the water, not long, but there are a few first floated up, and then a few more, and gradually, it floats floating, falling fall fall, very cute.

Unconsciously, my mom used her flour-stained hand to point my nose. So, my mom got some chopsticks and picked up a few floating dumplings from the pot. The dumplings were steaming hot, but I couldn't care less and hurriedly pinched one with my chopsticks and stuffed it into my mouth, which was hot, but the soft and sweet feeling was really good. I can't help but give my mom a thumbs up.

My mom told me that there are many kinds of fillings that can be wrapped in the dumplings. Some people wrap vegetables in the core of the dumplings, saying that it can prevent fire, and some people like to eat sweet things, so they put some brown sugar in the core of the dumplings. As for people like to eat dumplings in the New Year, mom said, dumplings symbolize happiness and reunion, and its name represents people's good wishes for life!

3. Write an essay about food

It tastes so good

One Sunday that year, I took a walk with my family, and on the way, I saw the five big golden letters of the old Peking Duck restaurant, which called me to stop. The desire to eat roast duck made me salivate.

I proposed to go to taste it, mom praised: "Good idea!" I walked into the store and chose a seat. The waiter served us tea, I thought, roast duck store in Shanghai, can be authentic? I was inspired, asked in a big way: "Excuse me, waitress sister, this store authentic?" She guffawed, busy with her own work to go ......

A few moments, there is a ***, shiny, bronze-colored fat duck, by special car. It's too late, it's too soon. A single knife in the hands of the chef danced fast. In an instant, the fat duck, which was so majestic just a moment ago, is now reduced to a pitiful skeleton. The duck meat was cut into even thin slices and put into a duck-shaped disk, a gourmet beauty complementing each other. The thin skin of the duck's breast was placed separately in a small porcelain plate, its color was like amber. I rolled it up and ate it like an adult. My grandmother pointed to the plate and said, "Baby, try this." I chewed the duck skin, can not help but shake his head and praised: "This crisp this flavor, who can compare yes!"

The fragrant duck rack soup came, the waiter first served me a bowl, I respectfully handed it to my grandmother and said, "You drink first." Grandma tasted it and said approvingly, "It's quite authentic." Listen to it, the waiter quite elegantly introduced to: "This duck is characterized by: First, the selection of materials, must choose the Sichuan Leshan duck, important in three pounds of seven taels to four pounds between three taels; Second, do work to pay attention to the outside of the grill inside the boil, in order to be outside the charcoal inside tender; Third, is inexpensive, the price of a duck is one hundred and twenty-eight yuan, if the people eat less than half of the only need to seventy yuan! ......"

The waiter saw me eat so cozy, it is witty to change the subject, asked me: "small students, you to comment on this duck authentic?"

I was afraid that the duck meat in my mouth fell out, and quickly gave a thumbs up, teeth closed lips open praise: "The flavor ...... good ...... great!"

References:

Department of my own creations

I hope that my answer can help you, and I wish you good luck in your studies!

4. Introduce the food essay

Delicious steamed dumplings"

Often heard people say that steamed dumplings are delicious, but I have never tasted them, and I don't know what they taste like. This afternoon, mom and dad brought me to the small dumpling store to let me open my eyes, full of taste. I finally got what I wanted that day. Xiaolongbao one by one white, thin skin, it seems to have a packet of juice in, Xiaolongbao small and exquisite, shaped like a pagoda, was translucent strong, crystal through the yellow, pagoda on the top of a burst of fragrance with the wind overflowing, the shape is similar to the buns, it is no wonder that it is called Xiaolongbao. Xiaolongbao above is generally a cage inside ten, each is bulging like a small snowball, only above a bumpy place, not yet come up I was intoxicated by the aroma. I can't wait to devour the whole steamed dumpling in one bite.

A cage of xiao long bao came up, I sat on the chair, just finished steaming xiao long bao issued a faint fragrance. As soon as I smelled this fragrant breath, I couldn't help but go and take a big bite of it. I just picked up a "little fat dumpling" and stuffed it into my mouth, but it started to resist. My stomach was rumbling with hunger and I wanted to make my mouth bigger and swallow the four xiao long bao in one bite. So I carefully picked up the steamed dumplings with my chopsticks, and when I took a small bite, the juice ran into my mouth like an army of horses. I dipped it in a little vinegar and lightly into my mouth, the meat filling was loose and soft, as soon as I chewed it, its meat loosened up at once, fresh and delicious Mom said: "You should eat Xiao Long Bao with a little bit of vinegar first, gently bite a hole to soak up the fresh soup inside, and then eat the skin and meat. The essence of Xiao Long Bao is in the soup. When I ate them the way my mom told me to, the soup was fresh, the skin was thin and the meat was tender, so they were really delicious. Sure enough, I don't know if I don't eat Xiaolongbao for a while, but I can't forget it once I eat it. I gobbled it up. Its meat is very full, bite fresh, thick, salty, let you eat still want to eat. So I pestered my mom to get another one, and when my auntie brought it to me with a smile on her face, how could I let it go? Eat one after another, in eating a mouth full of flavor, smack smack, can not stop praising: "Beautiful! Really delicious." In a blink of an eye, and was eliminated by me, touched the bulging belly, licked his mouth, the aftermath is not over.

How about it?

How about it, you've got to go to your hometown to have some Xiao Long Bao!

5. Introduce the food essay

Apple

There are many varieties of fruits, there are melons in the top watermelon, there are fruits in the queen of the lychee, the pearl in the water grapes ...... but my favorite is to eat apples.

Apple round, like citrus the same size. All over the body slippery. Not ripe apple green, slowly by the red occupation of the green "territory", and finally, the apple is ripe, become deep red. Unripe apples, bite, bitter and astringent, difficult to eat. When it's ripe, there is a fragrance that comes to your nose, and you can't wait to eat it all in one bite. It's so sweet that the more you eat, the more you want to eat, and the more you love to eat. Cut the apple, the meat is white, inside the seed is black, fresh juice, the whole apple eat sweet and delicious, crispy, delicious flesh, from the tip of the tongue straight into the lungs, its taste, color, shape are very endearing, round, like a small lantern.

Apples not only taste good, the role is also a lot.

Eating apples regularly can lower blood lipids, lower blood pressure, prevent cancer, have anti-cancer effects, strengthen bones, maintain acid-base balance, weight loss. There is a western proverb: "An apple a day, the doctor away from me." Among many fruits, apple can be said to be the most common and calm one. But its nutritional value is not to me." Among many fruits, apple can be said to be the most common and peaceful one. But its nutritional value should not be underestimated. Traditional Chinese medicine believes that it can promote the production of fluids, moisten the lungs, strengthen the spleen and open the stomach. Nutritional analysis, pointed out that the apple contains a variety of fructose, and contains a variety of organic acids, pectin and trace elements, fiber, vitamins, minerals, polyphenols and flavonoids nutrients.







Apple
Applications for the first time in the world.

Apples have many ways to eat, can be processed into apple sense apple juice, apple salad, etc. ...... apples contain many vitamins, eat a lot of good!

6. Introduction to the flavor of the food composition

As the saying goes: food is the people, each place has its own unique local specialties. My hometown of Zhongshan where there are many famous flavor snacks, such as almond cake, fried rice cake, dumplings `````` which, the most delicious, the most famous can be nothing more than the sea state "Rong Shu head" fish cake.

Hai Chau fish cakes color and flavor bright, delicious, delicious flavor, people never get tired of eating. The fried fish cakes, each "yellow skin" like. A bite, the fish meat is very elastic teeth, the fragrant fish plus the scallions, this is really a seamless match ah, ten perfect. The outer layer of the fish cake is the most delicious piece of skin, eat very refreshing.

The Hai Chau fish cakes are not only colorful and delicious, but also come in many shapes and sizes.

The shape of the fish cake has a round, with chili good; there is a flat courtyard shape; if we want to make a variety of shapes, it can be made into a star-shaped, square, rectangular, heart-shaped ``````` Note (the shape of the above in the fish cake store where there is no buy, it is the shape of my own development)

The practice of fish cakes in the sea seems to be very simple, but in fact there is a lot of learning and skills include There is a lot of learning and skill involved. We start by cutting the fish with a sharp knife. Chop the flesh into pieces and beat the flesh with a wooden stick or your hands. Take a couple of green onions, chop them up and sprinkle them into the fish. Turn on the wok, put a small amount of peanut oil in it, and when the wok is hot, use a round frame to shape the fish into a round shape and then put it into the wok. If it is too fast, it will be too fishy. If it's overcooked, it won't taste good, so fry it for about 3 to 4 minutes. And the fish round the same way before, just make it into a round on the line. And the chili fish cake! It is to use a chili pepper opening, and then dig out his pups, and then the fish cake stuffed in, in the frying. In this way, the fish cake is done, and color, aroma, taste all kinds of.

Eat chili fish cakes, many people like to eat a few mouthfuls of a few mouthfuls, but I am different. I like to separate those peppers and fish cakes, first eat fish cakes, then eat chili, because this can see the chili hot or not. Once, my father bought a lot of fish cakes and chili fish cakes, because there were too many people, I could not be so disgusting to separate the chili and fish cakes, so I had to eat one bite at a time, when I ate the first bite, the spicy tongue is almost unconscious, and tears came out of my eyes. Since then I have changed my alias to chili fish cakes ---- "eat to tears"

Friends, do you want to eat fish cakes? If you want to come to my hometown as a guest, I will definitely give you a delicious and authentic Hai Chau fish cakes. Let you to my hometown fish cakes to linger back and forth

7. Introduce food essay

Apple There are many varieties of fruits, there are melons in the top watermelon, there are fruits in the queen of the lychee, the pearl in the water of the grapes ...... but my favorite is to eat apples.

Apple round, like citrus the same size. All over the body slippery.

Not ripe apple green, slowly by the red occupation of the green "territory", and finally, the apple is ripe, become deep red.

ripe, there is a fragrance coming from the nose, hate to eat a mouthful, sweet, let people eat more and more want to eat, the more you eat the more you love to eat. Cut the apple, the meat is white, inside the seed is black, fresh juice, the whole apple to eat sweet and crispy, the flesh is delicious, from the tip of the tongue straight into the lungs, its taste, color, shape are very endearing, round, like a small lantern.

Apple is not only good taste, but also many functions. Often eat apples can reduce blood lipids, lower blood pressure, prevent cancer, have anti-cancer effect, strengthen bones, maintain acid-base balance, weight loss.

The West has a proverb: "An apple a day, the doctor away from me." Among the many fruits, apple can be said to be the most common and calm one.

But its nutritional value can not I." Among the many fruits, apple can be said to be the most common and calm one.

But its nutritional value is not to be underestimated. Traditional Chinese medicine believes that it can produce fluids, moisturize the lungs, strengthen the spleen and open the stomach.

Nutritional analysis, pointing out that the apple contains a variety of fructose, and contains a variety of organic acids, pectin and trace elements, fiber, vitamins, minerals, polyphenols and flavonoids nutrients.







Apple
Applications for the first time in the world.

Apples have many ways to eat, can be processed into apple sense apple juice, apple salad, etc. ...... apples contain many vitamins, eat a lot of benefits.

8. 300 words on the introduction of food

Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, Dongjiang cuisine, is one of the four major cuisines in China.

Guangzhou cuisine is a collection of excellent folk food from all over the province on the basis of constantly absorbing the essence of China's major cuisines, drawing on the strengths of Western recipes, and blending into a family. Guangzhou cuisine uses a wide range of materials, fine selection of materials, excellent skills, good at changing, a variety of varieties.

In 1956, there were 5,447 dishes introduced at the "Guangzhou Famous Dishes Exhibition". There are 815 kinds of dim sum and hundreds of snacks which are related to the dishes.

Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods in Guangzhou Cuisine, especially in stir-fry, pan-fry, stew, deep-fry, pot, stew, buckle, etc., pay attention to the fire, the dishes produced focus on color, aroma, taste and shape.

Taste to clear, fresh, tender, crisp-based, pay attention to clear and not light, fresh and not vulgar, tender and not raw, oil and not greasy. Seasonal strong, summer and fall to strive for light, winter and spring in favor of rich.

The more common Guangzhou dishes are white cut chicken, white seared sea shrimp, open hearth suckling pig, hanging oven roast duck, snake soup, oil bubble shrimp, braised skirt wings, steamed seafood, shrimp seed grilled Brahmi ginseng, etc. ...... Thank you owner of Chaoshan region's dietary habits and the south of Fujian close to the same time, but also by the impact of the Guangzhou region, gradually convergence of the two families of the strengths of the flavor! The new style of Chaozhou cuisine has been absorbing the influences from all over the world in recent years. In recent years, the new Chaozhou cuisine has absorbed the essence of the world's cuisine, the reputation has been greatly revitalized, and has become famous at home and abroad.

Chiu Chow focuses on knife work and modeling, and specializes in cooking techniques such as stewing, braising, burning, deep-frying, steaming, stir-frying and soaking. Cooking seafood, soups and beets is the most characteristic.

Taste is still fresh, lush and not greasy. Love to use fish sauce, sacha sauce, plum cake sauce, red vinegar and other condiments.

Famous flavorful dishes include roasted goose, Guoguo Lai, crab balls in clear soup, snail balls in oil, sweet meat in crepe, taro puree in Taiji, and so on. Dongjiang cuisine is also known as Hakka cuisine.

Hakka was originally from the Central Plains, after moving south, its customs and habits of food still retain a certain Central Plains style. The dishes are mostly meat, very few aquatic products, the main material is prominent, the pursuit of aroma, heavy oil, taste salty, to the casserole dish is famous.

Representatives of the dishes are salted curium chicken, yellow road duck, plum vegetable buckle meat, beef meatballs, sea cucumber crispy pills ...... and so on. In addition to the formal dishes, Guangdong's snacks, dim sum is also well-made, and the food customs of each region also has its own unique features, such as Guangzhou's morning tea, Chaoshan Kung Fu Tea, these food customs have gone beyond the scope of the "food", Guangdong's food culture.

Guangzhou cuisine Guangzhou people love to eat, will eat, the world famous, an exaggeration is that: Guangzhou people in addition to the four-legged table do not eat, eat everything, so, sparrows, partridges, pangolin, bats, seadogs, rats, cats, dogs, snakes, monkeys, turtles, ...... more than a thousand kinds of materials can be turned into a table delicacies, and even the illiterate people Mistaken for "locusts" of the grasshopper, but also in the cooking of the list, and once the chef's hand, suddenly become a foreign product of rare and delicious dishes, so that Chinese and foreigners are impressed, very surprised. Guangzhou is located in subtropical, tropical and subtropical fruit varieties, year-round fresh fruit on the market, so there is a "town of fruit" reputation.

Guangzhou has more than 500 varieties of fruit, including lychee, bananas, papaya, pineapple, the most widely distributed, the most production, the best quality, known as the four Lingnan fruit. Food in Guangzhou, has a long history of circulation, both at home and abroad are renowned.

And one of the eight major Chinese cuisines, Cantonese cuisine, with its unlimited materials, focusing on the quality and flavor, fresh taste, a variety of dishes, endless variations, so it has become the most popular dishes at home and abroad. It is composed of Guangzhou cuisine, Chaoshan cuisine, Dongjiang cuisine, and with Guangzhou cuisine as the main body, it has the characteristics of selecting a wide variety of materials, making fine, the taste tends to be light, rich in seasonal changes, and emphasize the science of nutrition.

The scale of Guangzhou's food industry is second to none in the country. Cantonese dim sum is characterized by a wide selection of materials, fine production, a variety of styles, both sweet and salty, fresh taste.

All kinds of dim sum are concerned about the harmony of color and lustre, different shapes and shapes, and they are so interesting that people never tire of eating them. Rich in local characteristics of the dim sum snacks are: shrimp dumplings, dry steamed siu mai, powder fruit, Pantang horseshoe cake, honeycomb taro horn, chicken cakes, glutinous rice chicken, hometown salted water horns and so on.

Famous points, famous snacks, famous flavorful foods are numerous. Such as Guangzhou Restaurant's full feast, Beiyuan Restaurant's seasonal fruits and desserts, Panxi Restaurant's dim sum feast, Nan Guo Restaurant's Chiu Chow cuisine, Da San Yuan Restaurant's braised shark's fins, Cosmos Restaurant's gold medal of the skinned suckling pig, and so on.

Most of the restaurants in Guangzhou, restaurants are operating "three tea, two meals and a late-night snack", and set the food and entertainment in one, long hours of operation, the food market, a variety of flavors are compatible and eclectic, and meet the needs of various types of tourists in many ways. Guangdong flavors Guangdong snacks are Lingnan flavors, mostly originated from the people, and most of them have been passed down to become traditional famous food.

Currently, there is a difference between the Guangdong snacks and dim sum, snacks are specifically those street stores operating rice, noodles, small food, production is more simple; dim sum is a teahouse, a variety of varieties of morning tea, as well as weekly beauty spot, etc., characterized by: more varieties of styles, fine modeling. Guangdong snacks mature method of steaming, frying, cooking, frying four, can be divided into six categories: oil products, that is, deep-fried snacks, rice, noodles and grains as raw materials, with different flavors; cake products, rice, noodles-based, grains, followed by steam cooking to cooked, can be divided into two categories of fermented and unfermented; powder, noodle food, rice, noodles as raw materials, most of the boiled and become.

Congee, a wide range of names, most of its name to the ingredients, but also to the flavor characteristics of the porridge and said; desserts, refers to a variety of sweet snack varieties, not including pasta, cakes, including the material in addition to eggs, milk, most of the plant's roots, stems, stems, flowers, fruits, kernels, etc.; omnivorous, not all of the above types of people are, because of the ingredients are very mixed and named, to the price is inexpensive, and the variety of flavors and is known. Crispy lotus seed paste buns with half-fermented flour and pastry (shortcrust pastry dough) folded for the skin, lotus seed paste as a filling wrapped into a round, steamed and made.

Its skin color is white, layered, soft and slightly tough, sweet and delicious. The flour is wrapped with starch flour and stuffed with shrimp, pork, etc., and steamed into an angular shape.

The skin is thin and white, soft, translucent, visible horn filling, filling fresh and sweet. This product has a long history.

In the early late Ming and early Qing dynasties, Qu Dajun "Guangdong New Words" described the food customs of Guangzhou in a book: "to white rice soaked to half a month, into the white round-grained rice in which it is pounded for powder to lard moist, distinct and thin as the outside, confetti dew, bamboo fat (bamboo shoots), meat grains, goose paste full of which as the inside, a name is said to be the powder angle." 20-30 years of the 20th century, the restaurants, teahouses competing to create brand-name dishes to attract guests, tea aroma room a e sister of the female confectioner's created by the powdered fruit to take the lead.

9. to my favorite food as the topic, write an article about food

The first time I tasted Hunan cuisine, friends recommended the chopped pepper fish head. I was living in Qingdao at the time, which is a quiet city with blue sea and broad clouds. Longqin Garden floor-to-ceiling window screen swaying with the wind, while listening to the sound of the waves while quietly waiting, and soon a large flower porcelain plate up, two halves of the split fish head lying in the center of the plate, and then, the red covered with finely chopped chili peppers, a wisp of thick aroma roaming over. That kind of feeling maybe people can only have once in a lifetime, full moon and flowers and delicious food. After a while, living in the land of Qilu, I ran to the Hunan restaurant every day. The beauty of chopped pepper fish head is not only in the tender meat, wonderful soup, but also a fresh and fragrant set of enjoyment. At that time did not know what is chopped pepper, do not know what this is the head of the fish, again and again inquiries, although friends are good at eating, but not explained clearly. So, the heart has been thinking of one day will have to personally go to Changsha, personally see how this dish is produced.

Time is fast, but really to the provincial capital of the Hibiscus country, although this historic city has long been changing. Initially home life, neither craft nor strength, certainly can not understand the chopped pepper fish head. Just eating in the restaurant, small stores have small stores chopped pepper fish head, big stores have big stores chopped pepper fish head, suddenly realized that the popularity of this dish in Changsha is quite high. But the most unforgettable is a birthday dinner, a friend specially ordered a dish of chopped pepper fish head king. This is another once-in-a-lifetime experience, the plate shaped like a basin, fish head submerged in a mountain of chili peppers, chili peppers half red and half yellow, know that this should be called double pepper fish head. I have been familiar with the chopped pepper, this practice in our north is not, perhaps only in the abundance of chili and eat chili out of the culture of Hunan can be so original, I did not figure out "chopped pepper" color will be so different. The fish head on the plate was plump and fresh, and the chili pepper was half-red and half-yellow, which made one's mouth water. Then reservedly picked up chopsticks, gently dialing the chili pepper, in the most tender and most tendon place to clip, needless to say, the taste since the refreshing the spleen. Fresh, spicy, tender, smooth, fragrant, there is no lack of flavor, the meat is melt-in-your-mouth feeling, the skin is a gummy soft feeling, the juice on the plate is not spared, all mixed in the rice.

Eating a lot of fun, naturally, also explore the origin of chopped pepper fish head. Buried in my mind for a long time is the question of what exactly is the head of the fish? Some people say it is fat fish head, said the fat head fish also called male fish, there are also said to be chub. Some say it is bighead carp, but others say it is silver carp. Some people are more specialized and say that all of the above names are aliases for bighead carp. Grass, bighead and silver carp Chinese four big fish in the study when I know, but this time to really appreciate, as the saying goes, "bighead carp head, meat buns", really true to its name. I know that so rich taste is by no means under the pan stir-fry a little out, and then asked in detail, only to know that this dish light ingredients have ginger, chopped peppers, edamame beans, pickled peppers, pepper, chopped green onions, garlic, sliced carrots and so on, the process of the natural also want to kill after pickling, steaming oil dripping, in the middle of the soy sauce is also reportedly used to a kind of black bean oil from Hong Kong, inside the learning a lot of it to go. No wonder every time you eat chopped pepper fish head feels different when you travel all over the country. As for where the most flavorful and unforgettable will not go into detail, so as not to have the suspicion of advertising.

Friends said, chopped pepper fish head and a legend. This is in my mind, I would like to know who is so smart to invent this dish. Friends said: It is said that the Qing Dynasty, Yongzheng years, there is an anti-Qing literati in order to escape from the word prison fled to a small village in Hunan, the local farmers are very poor, there is no better thing to entertain him, so the farmer's son fished a river fish home, the hostess of the body of the fish soup, the head of the fish and chili pepper chopped up and steamed together to give him to eat. The man of letters ate it and felt that the flavor was indescribable, and remembered it y in his heart. After he finished his escape, he let his own chef to improve, and then after years of circulation, continuous improvement, it became today's Hunan famous dish chopped pepper fish head. Of course this is mostly an apocryphal story. If it is true, I would like to thank him.

Over the years, I have been running around the country, in recent years, every place is used to Hunan restaurant to sit down, ordering food, but also must point to chopped pepper fish head. One time in Shanghai, a friend from Jiangxi actually have this same good. We are accidental acquaintance at first sight friends, can be said to be "fish head family". However, he had a different name for this dish, called "a little green from all the red", I was surprised. He pointed to the waiter just served up the chopped pepper fish head, said, look, the whole plate is covered with a layer of red pepper, but only a little green onion, is not called a little green from the red?