Traditional cuisine. A word is hot.

First, hot pot. Is the most famous. .. originated in Luzhou.

But hot pot is not easy to write.

I'll introduce you to a few others below. ..

1 vegetarian dishes ..

One. Hand-shredded cabbage ..

Wash the cabbage first. Then. Be sure to tear it by hand ... and tear it into pieces. ..

Wash it again .. prepare more dried peppers .. cut the dried peppers. You can also use your hands. ..

Put a certain amount of oil in the pan .. Cook the pan over medium heat until the oil is spicy .. Then put the salt/pepper/dried pepper in the oil pan. Pour the cabbage into the pot. stir-fry ..

All right.

2 meat dishes

Shredded pork with sweet pepper ..

Prepare 3' ~ 4 large sweet peppers .. red seeds, obliquely cut into small and medium-sized irregular polygons, and shredded pork .. ready. Put the shredded pork into a plate first .. Add appropriate amount of starch/pepper, salt ... watercress ... and mix well. ..

If this dish is eaten by Sichuanese, you should add spicy peppers to the oil pan ... but if you don't eat spicy peppers, you don't need to add anything else ... just stir-fry the prepared sweet peppers in the dry pan for 2 minutes ... and then scoop them up. Put it on the plate. Then .. prepare the oil pan .. put the oil pan and the bell pepper together. It's OK to put some monosodium glutamate after frying ..

2. Write an essay (500 words) about Sichuan Chengdu flavor food, which says "Food is the most important thing for the people". I agree with this sentence very much. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like pieces of green leaves. The diced tofu stained with hot sauce became blossoming red flowers, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!

It seems that the method of Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat up their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 70-80 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when you quickly get out of the pot.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye.

3. Write an essay introducing a kind of delicious food with more than 400 words. About Sichuan flavor, Dandan Noodles is a famous snack which is very common among Sichuan people and has a special flavor. It is named because it is often sold by hawkers. This noodle is red and bright in color, fragrant with winter vegetables and sesame sauce, with outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, and can be called a leader in Sichuan-style pasta. Its noodles are smooth and smooth, and the main condiments are red pepper oil, sesame sauce, minced meat, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onion, etc., which are oily and spicy and palatable. According to legend in Dandan Noodles, it was created in 184 1 year by a Zigong hawker nicknamed Chen Baobao. In the early days, it was sold along the street with a pole, so it was called Dandan Noodles. Many Japanese ramen restaurants are also supplied by Dandan Noodles. China culture has a long history. Dandan Noodles is characterized by thin noodles, crispy meat, chopped green onion, bean sprouts and lard as the main seasonings, and a little soup, which is delicious and refreshing, not spicy but slightly sour.

Dandan Noodles is a very famous snack in Sichuan, which has a history of hundreds of years. According to legend, it was created by a Zigong hawker nicknamed Chen Baobao in 184 1. In the early days, it was sold along the street with a pole, so it was called Dandan Noodles.

The so-called "carrying a load with a shaved head-a hot head", so is Dandan Noodles's carrying a load: this end is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and buckets for washing dishes. Then you can carry it on your shoulder with a pole, wander along the street swaying and trembling, and call while walking: "Dandan Noodles, Dandan Noodles" Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.

Let's talk about noodles, which are actually noodles or toppings called by mainlanders. Sichuanese are used to dividing noodles into three types: soup noodles, thin noodles and dried noodles. Soup noodles are noodles with soup, such as braised beef noodles, clear beef noodles, stewed chicken noodles with mushrooms, etc. Thin noodles with soy sauce are thick, and generally have the process of thickening, such as noodles with soy sauce and garlic eel noodles. Dry noodles are fried noodles, which are generally dry, like miscellaneous sauce noodles and Dandan Noodles noodles. Dandan Noodles's noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we hear the name, we know that they are delicious, and it is actually no trouble to make them: chop pork leg into minced meat, and dissolve the sweet noodle sauce with a little oil; Then set the pot on fire, add a little oil to heat it up, then add minced meat and stir-fry it, add cooking wine to dry it, add salt, pepper and monosodium glutamate to taste it, and then add a proper amount of sweet noodle sauce to stir-fry until the minced meat is attractive brown (if it is lighter in color, you can add a little soy sauce), and then spit out the oil slightly and put it aside. Don't be seduced by this aroma. You can't help stealing two mouthfuls. It is estimated that you will turn noodles into a dish:) Let's talk about seasoning. There are a lot of seasonings for fixing bowls in Dandan Noodles: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, white sugar, chopped rice sprouts, chopped green onion and a little fresh soup. Some people even add some chopped peanuts and sesame powder to enhance the flavor. It seems very troublesome, but this is the beauty of Sichuan chefs.

Sichuan chefs are brilliant, and they use taste to * * * your taste buds, and use taste to attract your appetite, so that people will never forget it after eating it; The subtlety of Sichuan chefs lies in that they can combine many seasoning ingredients together, so that they can be harmonious and unified, and blindly set off the other, which is better than blindly. Stir-fry the noodles, put in the seasoning, and you can start cooking the noodles. After the noodles are cooked, fish them into a seasoned bowl and sprinkle with a little noodles. If you come to Chengdu, you can go to Taisheng South Road in Chengdu (there is a "mobile phone street", which is not far from Chunxi Road, and everyone in Chengdu knows it), find a noodle shop called "Dandan Noodles", order a bowl, and keep it until you sweat and drool. But after eating it, you should remember the characteristics of Dandan Noodles, so that when others ask, you will only say "delicious". Salty and fresh, slightly sour and spicy, and the sprouts are rich in flavor.

Dandan Noodles also has Longxi Dandan Noodles in Shaanxi, also known as cold noodles, which is a famous pasta popular in Longxi County, Gansu Province. Dan Dan Noodles

Eighteen pulls are the eighteen kinds of pulling methods in pasta practice, such as big width, two width, leek leaves, clams, thick bars, two fineness, capillary, and a nest of silk (extremely fine). In Dandan Noodles, Longxi, six kinds of long noodles, which are common in the eighteen pulls, are first "hemp" into cold noodles with cooked vegetable oil, and then placed in professional "noodles". Others can only be enjoyed at home or in noodle restaurants.

To sum up, the characteristics of Dandan Noodles in Longxi are: clear, white, red, green, yellow, bright, soft, neat, gorgeous and fresh.

Noodle soup in Dandan Noodles, Longxi is divided into "clear soup" and "paste soup" according to seasons. Paste soup is used from July 13th of the lunar calendar, and clear soup is used from the fourth day of the first lunar month to July 13th of the lunar calendar. Dandan Noodles can eat hot food or cold food all year round. When eating hot food, first put the cold noodles into a bowl and then use boiling soup to "wash hot". Cold food does not need to be washed again. There are also tofu, carrots, spinach and chopped green onion cut into small pieces in the soup pot, thus forming a delicious soup with "one clear and two white, three red and four green".

When eating, add seasonings such as garlic paste, mustard red, red oil, refined salt, balsamic vinegar, fermented milk, etc., and optionally add eggs or braised pork. Dandan Noodles in the process of making a bowl is like a blooming peony, especially when there are three or five diners around a noodle stand, making a sound and eating, which really makes people squirm.

Nowadays, the varieties of Dandan Noodles in Longxi have been divided. Almost all the original soup from Dandan Noodles has become "paste soup", which no longer has the characteristics of "clear", while "clear soup" has become a pure hot and sour soup, and the noodles have also been renamed as hot and sour noodles.

But in any case, Dandan Noodles in Longxi is still delicious.

4. Who can help me write a 600-word composition on Chengdu's characteristic food culture? I want to borrow it for reference. This is my hometown.

My hometown, Chengdu, is now famous for its economic openness. She is beautiful in Zhong Ling, with rich products and developed economy, which is desirable. She has a long history, a long culture and a large number of talents, and is a sacred cultural treasure.

Qingcheng Mountain in my hometown is unforgettable. With picturesque scenery and changeable smog, it is not only the best place to enjoy the scenery of Qingcheng Mountain, but also a famous mountain rich in China traditional culture. Standing at the peak, you can have a panoramic view of the infinite scenery.

My hometown is not only full of natural beauty of lakes and mountains, but also full of modern atmosphere. Chengdu industrial city has sprung up, with the narrowest villas in high-tech development zones and crowded commercial cities. There are many high-rise buildings on both sides of East Street, which are arranged in rows and rows, and have great momentum compared with the weather. The colorful flags on the building are fluttering in the wind, showing you the vitality of contemporary Chengdu. Walking in the street, traffic is like a shuttle, pedestrians are like a stream, and the dazzling array of goods dazzles you. Listen! Every day in the school, the book sounds loud, and I don't know how many talents have been cultivated for the motherland! Look! The energetic old people meet to dance in the park and beat Tai Ji Chuan, enjoying the happy life in their old age comfortably. Look! Housewives learn English and computers with great interest, so as to save their strength for better participation in the construction of their hometown ...

Today, my hometown is advancing rapidly in the spring breeze of reform. Under the guidance of the party's good policies, the struggle of the people in my hometown and the enthusiastic care of overseas Chinese, the economy in my hometown has spread its wings and taken off.

Tomorrow's hometown, by going up one flight of stairs. In the future, my hometown will be fragrant all the year round, with green grass and beautiful environment. Straight cement roads lead directly to the downtown area; A "smoke eliminator" will be installed at the tail of each vehicle to absorb the smoke emitted by the vehicle bit by bit; The waste gas, waste water and waste residue in the factory have been treated best; Communication facilities and traffic conditions are also much more developed than now; People live and work in peace and contentment, just like living in a paradise.

How beautiful, Chengdu! I want to praise this hometown with a history of more than thousands of years. I want to praise this hometown of "four seasons of flowers do not fade, eight festivals of spring grow". I want to sprinkle my wisdom and sweat on this fertile land and do my part for the new glory of Chengdu tomorrow!