1. An essay about hometown food My hometown is in Rongcheng Town, Jianli County, Hubei Province. It is a place close to the Yangtze River.

There are many aquatic products and crops here, so my hometown is often called "the land of plenty".

There are many delicacies in my hometown. My favorites are river shrimp, water chestnuts, and pot cubes.

The shrimps we have here are not as big as sea shrimps. They are only one to two centimeters long, with two very long beards on their heads. These shrimps are white when they are not fried, and some places are still transparent, like crystals.

The same.

But when you put it in the pan and stir-fry it, they immediately roll up and slowly turn pink. You can smell its fragrance from a long way away and make your mouth water.

Among aquatic products, there are not only animals but also plants, such as water chestnut.

There is a black shell on the outside of the water chestnut, which looks like a pair of horns on the head of an old cow. There are thorns on the tips of the horns. If you are not careful when handling them, you will be stabbed.

Although it doesn't look good on the outside, as long as you cut it open, the white meat will fall out of it.

It can be eaten steamed or fried as a vegetable.

When steaming, it is best to use a sandwood steamer. After steaming for more than an hour, the fragrance will be released when the lid is opened.

In our place, when summer comes, there are many water chestnut sellers on the street. The cry of "water chestnuts for sale, water chestnuts steamed in a sandwood steamer" can be heard from a distance.

Sometimes, if it is more convenient at home, I will just remove the shell, add chili peppers and stir-fry over high heat. The green chili peppers set off the white water chestnut meat, which is both beautiful and delicious.

There is another delicacy in my hometown, which is pot nuggets.

Pot cubes can only be eaten in winter.

In winter, you can always find pot stalls on the streets and alleys.

As long as someone comes, the boss will take out a small piece of dough, fill it with meat or vegetables, spread it into a pancake shape, pat the pancake with sesame seeds, and then stick it on the inner wall of the stove that was converted from an oil drum.

The fire is very strong, and after a while, the pot will swell, the surface will turn golden brown, and bursts of strong aroma will come out. When it is baked, you can also brush the outside with hot sauce or sweet sauce. In the winter,

You can eat pot cubes inside, which is a kind of enjoyment.

Are you interested in the food of our hometown?

If these foods are not available in your hometown, then come to my hometown to be a guest!

I invite you to eat all the delicacies of our hometown.

2. Write an essay about hometown food. The top ten famous foods in Bijie. Bijie was the capital of Guizhou in ancient times. It has a long history and culture and is a picturesque and culturally important town with rich history.

Nowadays, 22 ethnic groups, including Han, Yi, Miao, Buyi, Bai and Manchu, live in Bijie. The food culture is unique and unique. Among them, the top ten famous foods in Bijie are the best: One of the top ten snacks: Love Tofu Recommended reason: People in love eat it

Everything smells good, and the feeling of love may not come every day, but if you have eaten Bijie's love tofu, you will experience the feeling of love, and the elastic and sweetness will make you linger.

Method: Love tofu is mainly made from high-quality soybeans through the traditional tofu making process. After it is baked and matured with charcoal, it is put into dipping water made of chili powder, coriander, Zhejiang root, etc.

Features: It tastes soft, elastic, rich in flavor, and moderately spicy.

The second of the top ten snacks: "Wang Fool" roast chicken Reason for recommendation: Wang Weirang, the founder of "Wang Fool" roast chicken, is illiterate, honest and rough-tempered, so he is nicknamed "Wang Fool".

He began to study under the apprenticeship at the age of 9, and his ingenuity made his roast chicken famous during the Anti-Japanese War. He was named "Wang Fool" roast chicken.

In the early days of liberation, the craftsmanship reached perfection and its reputation grew.

"National Famous Specialty Products", "Guizhou Specialty Products Flavor Guide", "Guizhou Market View", etc. all have special records.

Method: The production process of "Wang Fool" roast chicken is unique.

After selecting and slaughtering high-quality alpine chickens, they control the shape and go through processes such as oil roasting (frying with vegetables to turn yellow), soup roasting (soaking in brine prepared with Chinese medicine), and taking out the pot to dry.

Features: The meat is crispy, oily and delicious. It can be eaten cold or hot without adding any seasonings. It is best to be eaten by tearing.

The third of the top ten snacks: Hujia Tangyuan Recommendation reason: Bijie Tangyuan has a long history and is a famous local delicacy.

Method: Tangyuan can be divided into crystal, crispy, boiling water, etc., with crystal being the best.

It is made of glutinous rice, rice, appropriate amount of white sugar, sesame paste, pickled kernels (crushed), sesame seeds, lard and other raw materials.

Features: The crystal material is exquisitely selected and the workmanship is exquisite. After being cooked, it is crystal clear, like crystal. When you eat it in your mouth, it will be full of fragrance and endless aftertaste.

The fourth of the top ten snacks: Xu Xingxiang Huang Lai Reason for recommendation: Huang Lai is a traditional folk food in western Guizhou.

In 2003, it was awarded the first prize of "Bijie Special Food - Yelang Cultural Food Award".

Method: The production and raw material selection of yellow cake is to mix rice, corn, glutinous rice, etc. from the western plateau with soybean milk juice, add about 10% rock sugar and white sugar, mix it, and make it into a square pillow, wrap it with corn leaves and bamboo leaves.

It is put into a large wooden steamer and steamed and fermented for about 20 hours.

Features: Through cooking and fermentation, a large amount of sugar is decomposed, and the color changes from white to yellow. The waxy, sweet, bamboo, and corn aromas evaporate through the hot and humid corn leaves and bamboo leaves, and the yellow and crystal clear yellow cake is

The sight of it makes people salivate.