Whether you are in school or entering the society, you always have to contact with the essay, right? Through the essay, you can bring those scattered thoughts of ours together in one piece. In order to make it easier and more convenient for you to write essays, the following is my collection of a cuisine I like essay, for your reference and reference, I hope it can help friends in need.

I like a food essay 1

In my recipe, pork can be counted as a versatile ingredient, such as corn stew, kebabs, fried ribs, pan-fried pork chops ...... almost all kinds of dishes in the meat of the "footprint". If you ask me what my favorite food is, I will not hesitate to say the answer: sweet and sour pork.

Maybe you haven't heard of this dish, but it's a distant relative of sweet and sour pork!

The ingredients you need are very simple: a piece of fat and thin pork thigh meat, a few slices of ginger. First of all, the meat knife, cut into five incense dry size of meat, ginger slices, put aside. Then, pour the oil into the pot to heat up the oil is hot, I threw the ginger into the pot, at once, the pot came "Zi Zi Zi" sound, I used a spatula to stir the ginger, the frying pan is the sound of splitting, the oil is constantly splashing out of the pot, scared me to escape from the kitchen. Then, my mom helped me put in the meat, pink pink meat turned creamy white, as my mom continued to stir-fry, the meat changed again. You see, they were now golden brown. In the process of stir-frying, I saw my mom pouring in cooking wine at one time, pouring in soy sauce at another time, adding sugar and vinegar, and finally adding a small bowl of water. Gradually, the soup more and more burning less and less, the original meat fishy flavor is replaced by sugar and vinegar flavor, tender meat slices turn on the brown clothes "shine"!

The hot sweet and sour pork served on the table, the aroma overflowing, instantly "conquered" me. The original QQ popping, soft meat is now shiny and oily, eat the texture of crispy, hard. I savor: just eat into the mouth when some bitter, but the more you chew the sweeter, the more you eat the more flavorful, after eating still have a long aftertaste!

Sweet and sour pork is not only delicious, but it also taught me how to make yet another delicacy!

One of my favorite food essay 2

As the saying goes, "Food is the God of the people", every place has its own delicious, Changsha's stinky tofu, Beijing's roast duck, Nanjing's cinnamon duck, Chengdu's pickled fish ......, and my favorite is the Xishuangbanna's Bamboo rice.

No, as a snacker, I started to show off. I prepared glutinous rice, eggs, bacon, green onions, oil, salt and soy sauce. I first threw the oil into the arms of the pan, the naughty oil baby skimmed and jumped out as soon as it went in. I then put the egg in, and in no time at all, it put on a yellow coat. I then put the bacon and green onions in, this time the red, yellow and green are all set, I immediately sprinkle the soy sauce into the pot. All of a sudden the pot boiled up, and they screamed and shouted as if they had chicken blood. I then invite the last VIP - glutinous rice into the pot, after a few stir-frying, the fragrant smell has spread out in the pot. I then pour the rice into a bamboo tube and put it into a steamer for ten minutes. Not wait a while, I uncovered a pot a burst of flavor came to my nose, bamboo tube rice is done!

I picked up the chopsticks, ready to eat. Wow, this color is too rich, right, there are red, yellow, green ...... see my mouth watering. I can not wait to taste a mouthful, well, fragrant with salty, salty with sweet, a bamboo fragrance came to my nose, it is really delicious!

One of my favorite dishes is xiaolongbao!

I remember one time my mom took me out to eat small dumplings, just as I entered the door, the aroma like a million horses galloping into my heart, hit my taste buds, greedy me straight drooling. I was deeply attracted by the exquisite xiao long bao. A few delicate little guy in the "crib" quietly lying. Their snow-white body, naked, I do not know who gave the small dumplings perm hair, the uniform folds and like a blooming flower, they seem to be smiling at me, but I still can not resist the temptation of the aroma, my "claws" like a small dumpling to reach out to the... ...

I first bite a small hole in the skin, wow, the soup is rich, about to flow out, I pour the soup in the spoon, directly taste a mouthful of soup, ah! The soup was fresh but not greasy, it flowed from my mouth into my `stomach'. The flavor filled every cell in my mouth. There was still a faint aroma in my mouth after eating it, it was worthy of being one of the delicacies in the world. Xiaolongbao meat filling is fresh and tender, so that people eat and want to eat, although my belly has been rounded, but I still can not help but stuffed another one, eat a time Xiaolongbao, can make me reminisce for a few days, think of it, can not help but barring my mouth, haha ......

My favorite food is Xiaolongbao. What do you guys like to eat? Come and share with me!

My favorite food essay 4

Shredded potatoes is a special food in Anyi, whenever I see it, I can not help but "saliva flow three thousand feet".

Shredded potatoes, as the name suggests, is a dish made of shredded potatoes. First of all, we have to prepare a potato, the potato peeled, washed and peeled into silk, potatoes should be fresh, so that the silk more delicious and easier to succeed. The reason for cleaning is to keep it from turning into a "black charcoal" and to make it crisp and tasty. In the pot, first add peanut oil, peanut oil is like an angry man, suddenly appear a lot of small bubbles, like angry people head of sweat, and so "sweat" out on behalf of the oil is hot. After the oil is hot, first into the onion wire stir fry and then into the potato wire, stir fry to eight mature add MSG salt and other seasoning, and finally drizzled with sesame oil and balsamic vinegar, as if they are from the slide a slide into the pot, stir fry can be out of the pot,

This pot of golden potatoes with a little bit of brown balsamic vinegar, and the green of the green onion, is a picture full of artistic breath ah.

This "painting" has a fragrance that permeates the whole kitchen, and my nostrils are enveloped by this fragrance.

The shredded potatoes have a sour taste in the mouth, and when you chew them, the crunchy feeling fills your mouth, and it has successfully invaded my taste buds.

Shredded potatoes are a favorite dish in my heart.

One of my favorite cuisines essay 5

Brown Sugar and Bowl opened a favorite brown sugar date cake processing factory. Brown sugar provides the raw materials, the bowl provides the shape, they made the date cake is fluffy and soft, can be delicious!

Bowls first water, brown sugar and yeast in the arms, and many flour hold, please spoon stirred evenly. Red dates see the loud call: "Do not forget us!" After saying that, they jumped into the bowl. Thus, a bowl of brown sugar jujube cake powder paste is mixed.

After mixing the powder paste, you can start steaming!

"Hoo" sound, the fire dolls wearing a blue and red dress came out, water beads are invited to the bowl of pot, they sit there straight sweat, the steam frame to see the rush to wear gauze from the shelf jumped up, firmly landed in the pot has opened the mouth of the big bosses. Bowls holding a ball of brown sugar date cake powder paste in his arms, lying on the steaming frame waiting for the date cake to steam, idle bowl fell asleep. Seeing the bowl asleep. The lid of the pot quickly like a mother, the pot open mouth to cover, as to the bowl covered with a bed quilt, warm.

The bowl slept for half an hour, it woke up and realized that he could not hold the date cake, oh! The original date cake steamed. The lid of the pot hastily flashed to the side, the water beads turned into steam in the air scattered, the fire also returned home. Chopsticks looked and said: "Finally it's my turn to appear!" Before he finished speaking, he flung his two long legs and came to the real one. He took a small piece from the bowl and tasted it, and it was really delicious! Everyone tasted it, and it was delicious!

Wow! The Brown Sugar Date Cake is so delicious!

One of my favorite dishes is "zucchini stir-fry", which my mom makes for me every week when I go home.

I first took out a green cucumber and a fresh piece of lean meat from the refrigerator. Wash the cucumber, cut with a knife into thin slices the size of a cookie. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you can get your hands on some of the most popular products and services in the world. Then I turn on the gas stove, the fire jumped out, I quickly to the pan to some oil, pour the lean meat in, pick up the spatula quickly stir fry. Soon the meat turned white, but I knew it was only on the surface, the inside was still raw. I still keep stir frying, until the pot of water is almost dry, and then into the cucumber continue to stir fry, green melon slices and white meat in the pan flipping back and forth, as if in the tacit understanding of the full partner in the dance. Then add a little water and cover the pot. Five minutes later, uncovered, a mouth-watering flavor to the face, then add a little sugar, salt and soy sauce, and then stir-fry evenly, a delicious and simple "zucchini fried meat" is complete!

This dish has meat and vegetables, balanced nutrition. Through this cooking experience, I deeply appreciate my mom's hard work in cooking for me, and I'm going to cook more dishes for my mom in the future, so that she can have a good rest!

One of my favorite dishes Essay 7

Red soup with crunchy bean sprouts, elastic tripe, lubricated pig's blood, and turquoise lettuce. It is one of my favorite cuisines - Mao Blood Wanton.

Mao Blood Wanton is very delicious, slightly spicy soup with ingredients, together into the mouth, immediately attracted the taste buds, can not help themselves.

The production of Mao Blood Wanted need: bean sprouts, pork blood, tripe, lettuce, you can also put some sausage, plus seasoning: pepper, anise, cinnamon.

The first step, first add about half a pot of water in the pot, and then put the pig's blood into the soup, boil until the soup becomes dark red, and then put in the seasoning, put the ingredients in order, according to taste, add salt and pepper as appropriate, and then cook until the ingredients become ripe, you can eat.

The night before I went back to school, my mom made me a bowl of Mao Zedong. Although it was already 6:30 pm, but I was very happy, the last day of vacation at home, it is rare to eat so well. I couldn't wait to serve the rice, take my chopsticks, sit down at the table and get ready to eat. Mom saw me so excited, but also do their full speed for me to serve the food, afraid that I was waiting in a hurry. When the dishes are served, the most striking is that a big bowl of hairy blood Wantong, and other small dishes, like stars around the "king" side.

I immediately lifted the chopsticks, began to devour it, regardless of the steaming hot rice to the esophagus hot "scream". In the blink of an eye, a bowl of rice was eaten up by me, I was afraid of "broken belly", immediately renewed the meal. Like a windstorm, my mouth began to bite and close, saliva flow rapidly, as if a clear spring. The flavor of Mao Blood Wanton immediately filled the entire mouth.

The instantly melt-in-your-mouth Mao Blood Wanton is so delicious that it infuses warmth into the whole body. I not only like its taste, but also because it combines the care and love of my mother.

One of my favorite dishes is shredded potato, which I grew up eating.

I love my parents' shredded potatoes, and I love the shredded potatoes made in the store, but I love my grandmother's shredded potatoes even more.

Potatoes are kind of ugly. They are about the size of my fist, with a layer of earth-colored skin, covered with dirt and dust, like dirty fat dolls. Some of the fat dolls are oval, like small watermelons; some are flat and round, like oranges; some are ovoid, like large eggs. Potatoes have no luster, dull, touch a little rough, like a weathered old man's face. It smelled like an earthy odor wafting out and around me.

These potatoes in the grandmother's skillful knife work, three or two on the skin, slicing, shredding, into a uniform thickness of the potato wire. Grandma put the shredded potatoes into the frying pan, stir fry, not long, the food came out.

The aroma of meat oil and the unique aroma of potatoes are intertwined and drifted to me, and my whole body seems to be immersed in the aroma. A strip of shredded potato is thinner than half of my thumb, one by one, thin and short. The whole plate of shredded potatoes was golden, like a pile of gold bars. In the sunlight, a strip of shredded potato is a little transparent, like a crystal clear citrine. A bite, soft and sticky, rippling a kind of say can not be said, other potato silk have no peculiar flavor, that should be my grandmother's love for me.

When I was a kid, I only knew that shredded potatoes were delicious. Now that I have grown up, I not only tasted the delicious flavor, but also tasted my grandmother's strong love for me.

One of my favorite dishes Essay 9

As the saying goes, "Food is what people eat." Our life is simply inseparable from one word - eating. Nanxiang's special flavor Xiaolongbao is my favorite. The practice of xiaolongbao is very simple: put the prepared ingredients into a warm "crib" (ingredients can be set according to preference). The "babies" are very good and fall asleep after a while. After waiting for another ten minutes, the intoxicating aroma comes to your nose, and finally, after waiting for another minute, they are ready to come out of the cage! "Boss lady! Come to the second cage of small dumplings!" "Okay!" In a short while, a cage of steaming small cage on the table. A refreshing aroma on the face, straight to my nose. Looking at this crystal clear small dumplings, I can not help but swallow the saliva.

I gently used chopsticks to carefully clip one, opened a small hole with my mouth, and then slowly sucked through the soup inside. The flavor was just too delicious! The mellow chicken juice, mixed with the aroma of the meat filling, creates an evocative flavor. After sucking up the soup, the Xiao Long Bao drooped like a deflated ball of skin. After I drank the soup, I feasted on the rest of the fine skin and tender meat, savoring its freshness. I ate two cages of xiao long bao in one sitting, and if it weren't for the fact that I was so full, I would have wanted to buy a few more cages and eat them all. After eating them, you can't help but savor and praise them. I remember once, I eat small dumplings, because too anxious to eat, hot soup like a tide of water into my mouth, my tongue is burned, although burned tongue, but I still like small dumplings, but in the future to eat them I will always be careful, so as not to be burned. Alas, these naughty "little dolls" are really delightful and worrying!

My favorite food essay 10

When it comes to Luoyang famous food, the water seat is the most prestigious. The so-called water seating, that is, each dish is soup soup water, in addition to the way to serve like clouds and water. The "Sliced Pork in Soup" is one of the most distinctive dishes.

When I think of the meat in soup, I think of Yang's Pork in Soup, which is located in the East Flower Garden in Luoyang. Yang's Pork Slices in Soup has been awarded as one of the famous snacks of the 28th Peony Fair in Luoyang, one of the most popular snack stores in Luoyang, and one of the most credible brands of halal food in Luoyang River District, for its "civilization of Luoyang with a single dish.

Whenever we go to Luoyang, we will patronize this restaurant. As soon as you enter the store door, there is a unique flavor coming from the nose. Yesterday evening, our family came here again, I ate a meal again, and had an even soup meat slices addiction.

In fact, the practice of this even soup meat slices is very simple. First of all, the dry cauliflower and dry fungus with warm water soak, wash and drain water spare. Garlic seedlings cut into small sections, tomatoes cut into slices, flat mushrooms torn into thin strips by hand, parsley chopped. Next, cut the beef into thin slices, add appropriate amount of water starch and egg white. Heat the oil in a wok over medium heat. Slide the beef into the warm oil, flicking it with chopsticks before removing it immediately to drain the oil. Heat the oil in a wok over medium heat and stir-fry the garlic cloves, mushrooms and tomatoes, adding salt to taste. Add the stock and bring to a boil, then add the cauliflower, fungus and beef slices. Finally, thicken the sauce with pepper, balsamic vinegar and chicken seasoning, and sprinkle with chopped parsley before serving.

Did you know? Sliced meat with soup also enhance immunity, delay aging, promote digestion, get rid of cold and other effects! After listening to my introduction, you can not wait to taste it, then quickly try it!

I like a food essay 11

Sitting on the sofa reading a book, I suddenly smelled an aroma, do not know, a look startled. Grandma was frying her best dish, my favorite small fried yellow beef.

Grandma first cut the right amount of fresh yellow beef, with a wooden stick to knock the beef loose, knocked off the tendons connected, so that the fried beef pen more tender and not old. The beef will be divided into two, and then cut into thin slices, into a bowl, will be into the right amount of salt and water. Marinate for 10 minutes. Drizzle in a moderate amount of oil and scrub evenly to avoid sticking under the pan. Next, use pickled ginger and pickled garlic sliced, pickled pepper cut into chili pepper rings, into the plate and set aside. Garlic sticks in moderation is good, the same into the plate and set aside. Pan heat, go to the right amount of oil, down into the bubble ginger, bubble garlic and bubble chili together stir fry, add the right amount of water, remove the dryness of the chili, stir fry ginger, garlic and chili aroma. Stir fry, add the beef and stir fry until the beef is browned (6 mature), pour in the appropriate amount of old soya sauce and stock, stir fry evenly, add the garlic sticks and chicken essence, and then pour in a ladle of stock, stir fry over high heat. Finally add a little bit of cornstarch water, stir fry evenly, that is, turn off the fire to start the pot, delicious that is complete.

I looked at this colorful beef and said, "Great!" I can't help but pinch a piece of it and put it in my mouth. Oops! I screamed hot as I wolfed it down.

This hot, so that my mouth grew a big bag, almost three days later, the evidence of stealing mouth to eliminate.

Hmmm! It's all because of this little guy.

I like a food essay 12

Spring Festival is here, I can enjoy this delicious - dry fried crab. Dry fried crab three major characteristics, let me introduce to you!

Fresh

Peel off the crab shell, inside the crab yolk and crab meat are distributed everywhere. Well, now you eat a small bit of crab yolk, that crab yolk dissolves in your mouth and the fresh flavor fills your mouth. As soon as you swallow it, you will want to eat some more. Until you finish the whole crab, you will reluctantly leave the fresh embrace.

Fragrant

There is one more characteristic of dry-fried crab: it is fragrant. Every crab served on the table is fragrant. Don't believe me? You smell it, the flavor is fragrant and strong, spicy, beautiful. Crab legs are slender and long, a light bite, snow-white meat will be displayed in front of your eyes. Taste it, smooth but not greasy, rich and fragrant.

Beauty

The last feature of dry-fried crab is beauty. You must ask: what is so beautiful about crabs? Then you may be the one who has no vision, because when we look at the freshly fried crabs, you will find a crab with a golden shell, just like covered with a golden veil. When you peel open the crab and split it into two halves, the crab yolk and meat inside are lying obediently like little babies waiting for you to embrace them.

Listening to me introduce so much, is your mouth also drooling? If you want to taste it yourself, let your mom or dad make a delicious dry-fried crab for you!

Delicious dry-fried crab, one of my favorite dishes!

My favorite food essay 13

Egg fried rice

Sunday finally arrived, the teacher asked us to make their own food. I thought about it left and right: what would be good to do? Why don't we just do the simple and delicious egg fried rice?".

Said to do, I first take the bowl from the bag containing rice scooped 2 bowls of rice into the rice cooker, loaded half of the water to wash the rice, add the right amount of water and press the cook button. While the rice was cooking, I started to prepare the egg mixture. First of all, take the eggs out of the refrigerator first, and then carefully on the table 'thud thud thud thud' knocked a few times, the eggs show cracks, hands pinch both sides of the cracks, a forceful break, a lovely soft egg fell into the bowl, in the mother's guidance, I successfully beat three eggs. Then I used a pair of chopsticks to stir quickly like drawing a circle, making a 'da da da da' sound, as if knocking a triangle.

The egg mixture is ready, and the rice is cooked, I twisted the gas stove, the fire came out, fortunately my mother was there, otherwise my hands would have turned into burning duck claws. I poured a little bit of oil into the pot first, because if I poured too much oil, it would splash out. I then poured the rice in, stir fry a few times, the moisture fried dry can be poured into the egg mixture, egg mixture poured in immediately after the spatula quickly and repeatedly stir fry, so that each grain of rice are wearing a golden coat, like a naughty child jumping around. Finally sprinkled with salt and scallions, a pot of fragrant egg fried rice is ready.

The yellow fried rice hides a smell of eggs, taste a mouthful, salty and light, mom also gave me a thumbs up. I found that originally thought it was difficult to do things, as long as you do it yourself, it is not difficult.

I like a food essay 14

Known as the city of seafood, Sanmen has countless cuisines, but I only like that one home-cooked version - fried rice cake with eggs.

At noon, my mother cooked my favorite egg rice cake. I was busy with the kitchen, for mom to play hands. I saw my mom take the ingredients I washed, on the cutting board "click click click" cut up, "kitchen symphony" opened the prelude. Mom heated the pot, the ingredients into the pot, "swish", the oil seems to be a naughty little bit, jumping out of the pot to play. Mom skillfully stir-frying, colorful ingredients in the pot with a strip of snow-white rice cakes, as if a dancer kept dancing on the stage, a burst of aroma back. In a short while, the egg rice cake is ready.

Green onions, red carrots, black and white mushrooms, yellow eggs, pink meat and snow-white rice cakes into one, bright colors as if the painter's palette, colorful. I looked at this plate full of attractive food, I can not help but salivate, can not wait to taste a bite, the flavor of rice cakes containing the fragrance of the ingredients, mixed with the fragrance of green onions, all the flavors in one, swirling dance on the tip of the tongue. I closed my eyes in ecstasy and sighed, "This flavor should only be found in heaven, how many times can you taste it on earth?"

I wolfed down the plate of "mom's" egg rice cake, and the flavor remained in my mouth and could not be dispersed. I like the taste, I also chewed in this food mom's deep love for me.

My favorite food essay 15

"The rain falls one after another during the Qingming Festival, and the pedestrians on the road want to break their souls." Whenever the Qingming Festival, grandma would make a big pot of green dumplings. This is one of my favorite cuisines.

The green dumplings are green and are made from a plant called mugwort. The green colored glutinous rice dough becomes green and attractive because it is mixed with mugwort juice. Grandma first washed the mugwort, boiled it in a pot, fished it out and drained it, then chopped it up when it cooled and kneaded it into the dough, adding mugwort juice as she kneaded. Gradually, the powdered dough into a green dough, grandmother and the dough, pulled out a small ball, the first small ball rolled into a small cake. Grandma's left hand holding the cake, the right hand index finger into the dough, thumb pinch the dough and keep turning, not long a funnel like green dough skin is done. The package into the bean paste, only to see the grandmother with the right hand of the tiger's mouth while turning the mouth, and then put in the palm of the kneading round, and finally on the pot steaming, it's good.

The green dumplings are out of the pot, the green dumplings are soft and sticky, by the dumpling leaves wrapped in the inside, like wearing a green coat. The leaves of the dumplings are peeled off, and you can see the green dumplings. Pale green jade drops of color, sticky and delicious skin, really makes the mouth flow three thousand feet ah! A bite, not sweet and not greasy, with a light but long grass aroma. Another bite, the sweet red bean paste is revealed. The sweet bean paste melts in your mouth, and with the cool and slightly sweet skin, it has a unique flavor. When you taste it carefully, you can also taste the faint aroma of rice dumplings!

I heard my grandmother say that eating green dumplings on the Qingming Festival has the significance of paying homage to ancestors and reunion.