Whether it is in school or in society, everyone is often exposed to composition. Through composition, we can gather our scattered thoughts together. I believe many people find it difficult to write essays. Below are 10 descriptive essays on tofu that I have compiled. They are for reference only. You are welcome to read them. Descriptive essay on tofu Part 1

Stinky tofu is a local snack that has been introduced to Xiamen in recent years. I think it’s not just in Xiamen, it may have spread throughout the country.

Many years before I saw stinky tofu, I had a deep impression of stinky tofu. The reason is that a person once called me a couplet, and his first couplet was "Fragrant and fragrant." Stinky tofu", this stumped me. Fragrant and smelly are antonyms, and "Pengpeng" is an overlapping word. Stinky tofu is a flavor snack and a real product name. I thought about it for a long time, but I didn't think of a suitable second line. Originally, I thought about the bitterness of Tiansisi, but no bitter food can be sweet. The next day, he came again and asked me if I was right. He looked big and cold. This was not a good thing, but he was sloppy. I found the answer from his posture. I said, "big and cold." man". He thought for a while and said with a smile: "It is best for food to pair with food, but I have never thought of which food can be a pair." From then on, the matter of stinky tofu was deeply imprinted in my mind.

The spread of stinky tofu shows that many people like to eat this kind of thing, which is why it has vitality. But now in Xiamen, there are a lot of people eating it, and probably quite a few of them just want to try it, not really like it. And Xiamen is such a big place, and people come to work from all over the place. Just one taste, and the sales volume is very impressive. Some people refer to things related to tea as tea culture, and things related to wine as wine culture. By analogy, this stinky tofu is also a kind of culture. Therefore, although I don’t like to eat it, I don’t want to criticize it too much, and I don’t dare to hope that the government will ban it.

However, now the fried stinky tofu is sold on the streets where there are many people. When there is no wind, you can definitely smell its smell within a radius of 50 meters. If there is a favorable wind, you can almost smell it. Even a hundred meters away can't cover your nose. For people who don't like the smell, this is nothing more than a public nuisance. Some people are afraid of smelling this smell and even take a detour. Doesn’t this have a great impact on their lives? As far as a city is concerned, although there are no precise statistics, people who eat definitely account for a small part of the city's population. To make the vast majority of citizens smell smells that they are unwilling to smell due to the preferences and economic interests of a small group of people, in order to It's not fair.

I have an idea, I don’t know if it’s right or not. I hope that the government departments will uniformly arrange for fried stinky tofu to be brought to a certain scenic spot, just like barbecue, so that it can become a major feature of the scenic spot without directly polluting the urban environment. There, they can also fry it, package it, and sell it in the city. People who eat it can buy it, and people who don't eat it can avoid embarrassment. It's the best of both worlds. Descriptive essay on tofu Part 2

Tofu naoer, also called douhuaer, is a common and cheap food that can be found in breakfast shops on the streets and alleys.

When I was a child, tofu naoer was one of the foods I most often ate. Every morning, my grandma would take me to the breakfast stall. This stall has no fixed store and no gorgeous decorations. It only has a tricycle, two folding tables and a few faded plastic chairs nearby. The boss is a man about forty years old. He looks simple and has a little bit of history. My grandmother and I were sitting on the chairs. Without any instructions, the boss had already brought two bowls of tofu to the table. Just eating bowl after bowl of tofu nao, I grew up.

That time, when I returned to my grandma’s house and saw the boss buying tofu puffs, I planned to eat another bowl of tofu puffs. The man looked much older, his beard was a little grayer, and he looked a little more weathered. "Boss, a bowl of tofu naoer." While waiting, I couldn't help but walk to the tricycle to watch his operation. The table was still very clean. Those white porcelain bowls have probably not been replaced - each bowl has one or two small notches on the rim, and they are placed upside down on the table, with a piece of white cloth covering them to keep out dust.

It’s just that the wooden bucket that contained the tofu nao was gone and replaced with a stainless steel insulation bucket, maybe for heat preservation.

The boss picked up the homemade small wooden shovel, scooped up a whole piece of tofu and put it into a white porcelain bowl, and then sprinkled some side dishes. He brought the bowl of tofu to the table and asked me, who was fascinated, to come over and eat. Only then did I come back to my senses. When an ordinary shovel touches the delicate tofu pout, it will fall apart, but this bowl of tofu pout is like a piece of mutton-fat jade, complete and translucent, as if it can reflect a human figure. I poked it gently with a spoon, and small flowers spread out in the bowl. I took a spoonful and put it into my mouth. I suddenly felt it was hot. I swallowed it anxiously and swallowed it without tasting anything, leaving only a smooth mouthful. One spoonful after another, and before you know it, the bowl is bottomed out. When he saw that I had finished eating, he came over to collect the bowl.

I was about to leave when I remembered that I hadn’t paid yet. When I was a child, I was very generous. Every time I took the money from my grandmother's hand, walked to the table, stood on tiptoes, and put two shiny coins into the money box. I picked up the coins again, came to the table, stood on tiptoe out of habit, and put two shiny coins into the box that was already longer than my height. Descriptive essay on tofu Part 3

Stinky tofu is a world-famous local specialty snack, and of course it is also one of my favorite snacks.

It has a boxy shape and can be white or black in color. There are many ways to eat it, including frying, pan-frying, stewing, simmering and boiling. My favorite thing to eat is fried stinky tofu. Crispy on the outside and tender on the inside, when stinky tofu is fried, it will emit bursts of unique "aroma", making people salivate!

Once, I went shopping on the street. I smelled a familiar smell from a distance, and when I looked around, I discovered a "hot spot" - the fried stinky tofu stall. A huge crowd of diners surrounded the stall, and I couldn't help but squeeze in. "Boss, let's have a bunch!" "Okay." I saw the boss fish out square pieces of white stinky tofu from the brine and put them into the oil pan. With a snap, small bubbles exploded on several pieces of stinky tofu. After a while, the boss used a slotted spoon to take out all the golden stinky tofu, put it into a disposable small lunch box, and then put it in Sprinkle a layer of coriander and seasonings on top, and finally drizzle some hot sauce, and a box of super delicious stinky tofu is born. I hurriedly took it and took a bite carefully. Crispy on the outside and tender on the inside. This is exactly what it tastes like. There was still a little bit of soup dripping out of the tofu. I rolled my tongue and swallowed it. A spicy and delicious breath flowed in my mouth. I wolfed down the stinky tofu in my hand. Of course, I never follow those people. The condiments were welcome, so I picked up the box and licked it clean, but I still wasn't satisfied.

I hope that this flavorful snack will add a dazzling light to our country’s food culture! Let everyone in the world be able to taste this delicious food! Descriptive essay on tofu 4

"The color is crisper and purer than earth, the fragrance is stronger than the stone marrow; the taste is more beautiful, so don't pass it on as a five-food item." Do you know what kind of delicious food this poem praises? Let me tell you, it is a piece of excellent food - tofu, which is as white as nephrite and as tender as curdled fat.

When talking about tofu with unique flavor and excellent texture, we can’t help but think of the founder of tofu-Huainan Wang Liu An. As early as more than 2,000 years ago, Liu An and Hachigong were refining the elixir of immortality on the north mountain of Shouchun City, a city with outstanding people. They accidentally put gypsum into the mother liquid of human elixir, that is, soy milk. After chemical changes, it turned into tofu. Since then, tofu has been produced and is famous for being as white as jade and as tender as fat. It's a pity that there was no such thing as an invention patent at that time. Otherwise, even if Liu An didn't become a prince, he could use this patent to make money or open his own tofu company.

Huainan’s tofu is unique in China for its excellent color, aroma, taste and shape. So far, there are hundreds of dishes made from tofu: pearl tofu is crystal clear and bright; hibiscus tofu is fluffy and as fat as paste; mapo tofu is red and white, like flowers blooming; silk-drawn tofu is dazzling and as colorful as wind maples. ...Put a piece into your mouth, the fresh juice overflows, the mouth is full of fragrance, and it has a unique flavor.

Tofu not only has different shapes, but its nutritional value is also very high! The protein content of tofu is one of the best. Eat it often and your skin will be as tender and smooth as tofu. In particular, our Huainan tofu is made from high-quality soybeans that are a specialty of Bagong Mountain and water containing a variety of minerals from the Pearl Spring. It is ground in a mill made of bluestone from Bagong Mountain, so the tofu made is unparalleled in the world!

Huainan tofu has a long history. The China Tofu Culture Festival is held in Huainan, and this year is the 11th one. It allows outsiders to better understand Huainan and tofu, and makes tofu, a specialty of our hometown, spread around the world. Descriptive essay on tofu Part 5

Looking forward to it, looking forward to it, winter vacation is finally here! As a senior foodie, the happiest thing about the winter vacation is to go back to my hometown of Changsha, Hunan, because Changsha is a city where delicious food never sleeps, a place where you can’t finish eating even if you don’t sleep.

Of course the top priority when returning to Changsha is to eat! After getting off the high-speed train, I grabbed my cousin and went straight to Pozi Street, a famous snack street in Changsha. The snack street is decorated with lights and colorful decorations, and it already has a festive and lively atmosphere during the Spring Festival. The street is crowded with people, and it is very lively.

There are many shops on both sides of the street, and there are a variety of snacks, such as stinky tofu, sugar-oiled cakes, Chuan Chuan Xiang, "Old Changsha Sausage"... It is said that more than 300 kinds of snacks in Hunan Province can be found on this street ! The shopkeepers are doing their best to attract customers, hawking, shouting, and performing, everything is wonderful. The diners are also full of joy, and they go in groups from one shop to another, and everyone eats with open arms. My cousin and I stuck our heads in and swallowed as we walked. My taste buds could no longer resist the temptation, and my empty stomach was urging me to walk faster.

Following the unique taste of stinky tofu, we came to the famous "Si'ao Stinky Tofu" store, and saw a long queue in front of the store. I love stinky tofu. "Changsha stinky tofu" is a name card of Changsha cuisine. I never get tired of eating it and even queue up to buy it.

I followed the queue that was dozens of meters long. I stood on my heels and looked forward hard. I saw a large area of ??darkness, with people chatting and others leisurely playing with their mobile phones. There are also those who have the same anxious expression on their faces as me... It seems that the queue is far away. Then I saw people who bought it brow with joy, and then ate it on the spot with relish and full of fun. The aroma came over and made me "saliva water three thousand feet". After an extremely long wait, I finally got the bowl of stinky tofu that was inky black but had a unique fragrance, and I couldn't resist it anymore.

So, I couldn’t wait to pick up a piece with a skewer, put it in my mouth and took a big bite. I bit into the crispy and thin layer of tofu skin on the outside, and the white and soft tofu inside. Suddenly, the tofu inside The rich soup spread in my mouth, and the aroma filled my entire mouth. I was completely immersed in this wonderful feeling. Suddenly, I bit into something slightly hard. After chewing it a few times, I regretted it. It turned out that it was a bright red chili pepper. It was like being "sick" after drinking white wine. The spiciness rushed to my head and my throat began to burn.

I stamped my feet and scratched my head, but to no avail. Just when I was full of embarrassment, my cousin walked over leisurely: "What's wrong? You can't stand the spicy food?" These words angered me. You know, as a Hunanese, eating spicy food is like being yourself. Dignity, Rousseau said: Every upright person should maintain his dignity. How can someone like me be disparaged by my cousin? I had to finish the stinky tofu I bought with tears in my eyes!

I pretended that nothing happened, eating one piece after another, enduring the stimulation of the spiciness without showing that it was very spicy. The way my cousin looked at me gradually changed, I was about to successfully maintain my dignity! However, I was very unfortunate to eat chili pepper again. I was so spicy that I went out of my body, so I surrendered to my cousin, took the kettle and drank a gulp of water...

It is not for nothing that the chili pepper is spicy. It was so spicy that when I got home, I still felt like there was a fire in my body, and my whole body seemed to be burning. Even so, what I remembered in my heart was the unique flavor of stinky tofu.

This Changsha stinky tofu is indeed well-deserved. Although it looks black and smells stinky, it does taste so rich and fragrant.

Just like being a human being, no matter how you look on the outside, only the beauty of your soul can be remembered in your heart. Tofu's Descriptive Essay Chapter 6

The bright sunshine was spreading overwhelmingly among the grass and in the wilderness. I was humming a tune and walking on the small road. But what surprised me was that on this small road, why They are all crowded with shiny cars. There are also some well-dressed people, carrying exquisite packaging boxes, walking out of the village beamingly. They are very different from the simple fence walls, red bricks and black tiles. It didn't match, which made me even more confused.

I rushed to my grandma’s house and saw my grandma whom I hadn’t seen for a long time. I happily threw myself into her arms and we chatted about our daily life. Then I saw those people rushing past the gate with boxes, and I couldn't help but ask: "Grandma, what's going on?"

"Hey, little girl, your aunt - I still bring her Go and have a look!"

I took my grandma on my arm and walked into my aunt's courtyard. What comes into view are buckets of yellow beans soaking in water, which is really spectacular. I looked inside and saw the aunt grinding beans amidst the smoke. She wore a blue cloth apron, her sleeves were rolled up high, and her long, thick black hair was tightly coiled on her head. She looked smart and capable. Her pupils were incredibly bright, and she stared intently at the liquid pouring down in front of her like milk, and she showed a happy smile.

"Hey, Xiaoyang is back!" The aunt saw me dazed at the door, wiped the sweat from her forehead, and asked me to come in quickly.

"Auntie, you really make me miss this place!" I remembered that this tofu shop was there when I was a child. At that time, the aunt's life was very difficult. After all, making tofu was very hard and she couldn't make much money, so many people chose to go out to work. Only a few people still persisted, and the aunt was the only one who ordered tofu using traditional techniques. People have long chosen to use gypsum spots with more tofu.

“I only make tofu that the folks think they can eat.” The aunt’s powerful words at that time still echo in my ears.

The fragrance of tofu brought my thoughts back. I saw that the aunt was covering the tofu with a piece of white gauze, and then used a big bluestone to press the tofu in the cage. It is said that this way the tofu will be thicker. Firm.

Taking advantage of the aunt's break, the aunt told me that because of the high quality of her tofu, her tofu has been spread from ten to ten, and many people in the city also go to the village to buy her tofu. The well-informed uncle had an idea and started his own tofu brand by packaging it in a box.

As for those who went out to work, because the labor market has been depressed in the past two years, they have no choice but to come back. Those who used to laugh at auntie for being inflexible are now clamoring to work in auntie’s tofu shop!

I looked at auntie’s simple and beautiful face, and thought of this kind of single-mindedness and persistence It is the original intention that made today's aunt successful!

The sun at noon became brighter and brighter. The aunt patted the bean dregs on her body and went to work again. I looked at the aunt's silhouette under the golden light, straight and tenacious. , giving people a sense of stability. Descriptive Essay on Tofu Part 7

I despise gypsum tofu. In my opinion, real tofu must be brine.

When I was a child, the handmade marinated tofu looked hard and had small honeycombs. It was harder than plaster dots and more flexible to the touch. Marinated tofu has a soft texture, a bean flavor, low water content, white to slightly yellow color, and a rough texture. But the salt brine is poisonous, but after you order the tofu, it becomes non-toxic after a chemical reaction with the soy milk. However, the tofu produced by large machines now seems to be slowly losing the taste of childhood without knowing it! Nowadays, it is difficult to buy the kind of handmade braised tofu that I used to have when I was a kid.

Rarely, there is a tofu shop at the top of Siyanqiao Market, selling braised tofu.

Under the old wooden signboard is the service entrance with glass windows. The two large plates on the counter contain marinated bean curds, placed in small bundles, cleverly lying on their respective seats, with the taste getting stronger and stronger from left to right. Looking at the table next to the wall, there are two insulated boxes containing sugar-free and sugar-added soy milk. The straws are on the counter, so you can take them yourself.

Slightly behind, there is a large bucket of tofu puffs, all white. The upper part is cut into pieces by a special tool for holding tofu puffs. It is neat but not rigid. On the big table near the door is tofu, marinated tofu, served on a large plate and covered with steaming cloth. This store has been around for two generations.

The boss is a man in his thirties. He is not tall and has a slightly chubby figure. With his apron and chef's hat, he blends in with the other families in the shop. Unlike ordinary shop owners, he doesn't like to communicate with customers, he just lowers his head and plays with tofu.

I was fortunate enough to learn about the boss’s entire process of making tofu. Select beans; grind the beans, and grind the soaked beans into bean juice. Repeat this process three times. Boil the slurry, pour the ground slurry into the pot, and slowly bring the slurry to a boil over low heat. Order the milk, put the boiled soy milk into the vat, add an appropriate amount of the mixed brine into the soy milk and stir continuously until it condenses into tofu curd. Press, put the tofu into the mold, drain, smooth, cover with cloth, and press bricks on the bamboo board. Finally cut into pieces. This is the way of the older generation.

What we see is only the final form of marinated tofu. We don’t know the time and thought put into it by the boss. People may just rely on the taste and years of habits, but for the boss, this may be A kind of inheritance.

Anyone who went to No. 3 Middle School must have seen such an old man, lean and short, riding a tricycle selling stinky tofu next to the bus stop. He talked a lot and was warm-hearted. . On his signboard, there is a big word "innovation". I was curious about where this "innovation" would be reflected, so I bought a copy.

Stinky tofu is freshly fried. Open the lid, use small tongs to pick out more than ten pieces from the white box, and put them into the hot oil. The tofu is rolling and bubbling in the oil. Finally, he scooped up the freshly fried stinky tofu and put it into a carton, poured hot sauce on it and sprinkled it with condiments. This is nothing different. After taking a bite, the first thing I touched was the sauce. It was a taste I had never tasted before. The burning sensation within the tolerance range only brought about appetizing, slowly, slowly, sweetness bit by bit. Overflowing, the refreshing spiciness actually collides with the slight sweetness. It's spicy at first and sweet at the end, wonderful! The heat was just right, the skin was crispy, and the inside was filled with sauce, which was extremely soft. The small condiments added a variety of sensations on the tip of my tongue. I exclaimed, "It's so delicious!" I seemed to be possessed, and even felt that the sauce smelled bad. The bamboo skewers of tofu are full of flavor.

Seeing that I was holding something in my hand, the boss twisted the handlebar and motioned for me to hang it on the handlebar, so I did so. There were no customers, so the boss and I started chatting. "Boy, how does this taste?" "It's delicious, especially the sauce!" "Hahaha, that's for sure. I'm one of the first to sell stinky tofu in Yantai. I've been thinking about this sauce for more than ten years. , It was modified! The kids in No. 3 Middle School all grew up eating it. "Grandpa, your sauce is so good, can I buy some of it?" "Hey, that's it." No, this sauce is my own creation. I just brought this and sold it to you. The person who buys the stinky tofu in the future can’t just eat it, right?” The old man laughed, and I laughed too.

The two bosses are both ordinary people. They cannot be heroes of the city, but they devote themselves to making delicious food. Why can't they be heroes?

A piece of tofu, two people, one is called inheritance, the other is called innovation. Descriptive essay on tofu Part 8

There are many kinds of tofu, such as: spicy tofu, tofu mixed with green onions, frozen tofu... Among them, my favorite is orchid jade fat tofu. This dish is a favorite of mine. Why is this? This is because the ingredients of this dish are quite unique. It is not real tofu. The tofu in Orchid Jade Fat Tofu is made of eggs and tofu.

Once, my mother and I went to Yahui Fast Food for dinner, but there was no food that I liked. Tofu is cylindrical, and after it is cooked, it turns into a small cylindrical shape, as if it will break when touched. When placed on the plate, they trembled like jelly pieces. There were also some cauliflower that added a lot of color to the whole dish, plus two shrimps, which looked so tempting that my mouth watered and my eyes almost fell into it. Can't help but have a taste! It was very colorful, so I ordered this dish.

I can’t wait to try what the orchid jade fat tofu tastes like. It cannot be picked with chopsticks, it must be eaten with a spoon. It's smooth and tender in your mouth. It's delicious when mixed with rice and a bowl of soup! I was as crazy as a hungry wolf and cleaned up all the food.

Orchid jade fat tofu is so delicious! It is endlessly memorable. If I have the chance, I will definitely come here again to eat the orchid jade fat tofu that makes me drool. Not only does he look beautiful, he also tastes good. Do you want to try it? Descriptive Essay on Tofu Part 9

Tofu is a soy food that is very delicious and contains a lot of protein. Food made from tofu also tastes delicious. The last time I went to Xiba, I ate Xiba Tofu. Xiba Tofu uses tofu as its staple food and makes many delicious dishes. We ate all the food made with tofu and didn't feel tired.

Tofu is a very easy-to-digest food. For example, if you eat a lot of tofu and go out to play for a while, you will still feel hungry.

How is tofu made? Let me tell you. The production of tofu mainly involves two processes: grinding and boiling.

First grind the beans and water in a stone mill to grind out buckets of raw soy milk. Boil the raw soy milk in a pot, then put in gypsum or salt brine to solidify quickly. After squeezing out part of the water, you can make mouth-watering, delicious tofu.

Tofu is measured in square meters, and a square meter costs fifty cents. You can see it in the vegetable market.

It is best not to eat tofu with spinach, because a substance in spinach is incompatible with a substance in tofu and can cause poisoning.

This is delicious tofu. Descriptive Essay on Tofu Part 10

Where is the best tofu? Of course it’s Ningxi Tofu! You may ask with hesitation: "Is Ningxi tofu really that delicious?" Don't worry, don't worry, after listening to my introduction to Ningxi tofu, I guarantee that you will raise your thumbs and praise this Ningxi tofu: "Ah , It really deserves its reputation! "The main ingredient for making Ningxi tofu is soybeans. Soybeans were once known as the "Oriental God Beans" in Europe and the United States. Soybeans are rich in protein and other ingredients, which are very beneficial to human health.

If you look at this piece of tofu carefully, it is milky white in color, giving people a pure feeling. Gently stroke the surface of the tofu, it is soft, tender and smooth. This comfortable feeling is like touching the skin of a full-month baby, making you want to touch it again. Then you may ask: "What does Ningxi tofu taste like?" This tofu can be cooked in many ways: spicy tofu, peanut tofu, sesame tofu, egg tofu, steamed tofu, and preserved egg cold tofu. It's really diverse! Pour oil into the pot, cut the tofu into pieces and put it into the pot, then cut a red sausage or sausage into cubes and put it into the pot, then take a few green onions and cut them into small pieces and sprinkle them on the tofu. After a while, add the bright yellow ginger shreds and a few grains of sparkling MSG, cover the pot and simmer for a few minutes. At this time, open the pot lid. Wow, it’s so fragrant! A fragrance goes straight into your nostrils, making you eager to take a bite. Then go ahead, pick up a piece with chopsticks and put it into your mouth, chewing slowly, it's fresh and tender, it's the best!

After listening to my introduction, do you also like it? Then come and try it!