1. Write a composition about Roujiamo

As the saying goes: Food is the most important thing for people, and every place has its own unique local specialties. My hometown, Xi'an, has many famous snacks, such as cold noodles, rice noodles, mutton steamed buns, etc. Among them, the most delicious and famous one is Xi’an’s specialty Roujiamo.

The Roujiamo is bright in color, aroma and extremely delicious. look! The baked Baiji bun has a thin and crispy skin, soft inside, and a few circles of khaki color on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then add fat, lean, and fragrant cured meat into the steaming white buns, pour a spoonful of brown cured sauce, and sprinkle with a little green coriander. It really makes your mouth water. It's unbearable. Can't help but take a bite.

The making of Roujiamo seems simple, but in fact there is a lot of knowledge and skills involved in it. Roujiamo is divided into two categories - meat and steamed bun. The meat is meat with cured sauce and the steamed bun is white lucky steamed bun. When making Baiji steamed buns, the dough of moderate hardness should be kneaded into a flat round shape and then put into a special machine. After a while, the faint fragrance slowly floated out. At this time, the Baiji buns were baked and ready to be boiled. When making cured pork, you need to wash the fresh pork and put it into the pot, add water and unique ingredients, and finally cook it over high heat for half an hour, and the fragrant cured pork is ready. After both are done, cut the Baiji bun from the middle, but do not cut it to the end. Then sandwich the chopped meat with cured sauce in the middle of the Baiji bun, add coriander and cured sauce. Friends who like spicy food can also You can add some chili pepper in it. In this way, the Roujiamo is ready, and it has all the colors, aromas and tastes.

When eating meat buns, many people like to eat the meat in one bite. But I am different. I like to eat the hard skin on the outside of the steamed bun first, and then eat the cured meat sandwiched in the steamed bun piece by piece, leaving no trace left. Finally, eat the roujiamo, which is the real pleasure of eating. Once I went back to my hometown and bought a roujiamo in an authentic roujiamo shop, and then ate it with relish in the order I invented. When I only had the roujiamo left after eating, the shopkeeper said with a smile: "Look at you, a greedy little cat, you have eaten the roujiamo into hollow buns." From then on, the roujiamo got a new nickname - - Hollow steamed buns.

Friend, do you want to eat Roujiamo? If you want, please come to my hometown as a guest, and I will definitely let you eat delicious and authentic Roujiamo!

If it is helpful to you, I hope you will adopt it, thank you =w= 2. A 600-word essay on the folk customs of Xi'an Roujiamo

Food for the people For heaven's sake, every place has its own unique local specialties. There are many famous snacks in Xi'an, such as cold noodles, rice noodles, mutton steamed buns, etc. Among them, the most delicious and famous one is Xi’an’s Roujiamo.

Roujiamo is not only the best partner for Liangpi, it is also my favorite! The Roujiamo is delicious, delicious, and delicious! Especially the freshly baked buns, which smell fragrant, crispy on the outside and soft on the inside.

The making of Roujiamo seems simple, but in fact there is a lot of knowledge and skills involved in it. Roujiamo is divided into two categories - meat and steamed bun. The meat is meat with cured sauce and the steamed bun is white lucky steamed bun. When making Baiji steamed buns, the dough of moderate hardness should be kneaded into a flat round shape and then put into a special machine. After a while, the faint fragrance slowly floated out. At this time, the Baiji buns were baked and ready to be boiled. When making cured pork, you need to wash the fresh pork and put it into the pot, add water and unique ingredients, and finally cook it over high heat for half an hour, and the fragrant cured pork is ready. After both are done, cut the Baiji bun from the middle, but do not cut it to the end. Then sandwich the chopped meat with cured sauce in the middle of the Baiji bun, add coriander and cured sauce. Friends who like spicy food can also You can add some chili pepper in it. In this way, the Roujiamo is ready, and it has all the colors, aromas and tastes.

The Roujiamo is bright in color, aroma and extremely delicious. look! The baked Baiji bun has a thin and crispy skin, soft inside, and a few circles of khaki color on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then add fat, lean, and fragrant cured meat into the steaming white buns, pour a spoonful of brown cured sauce, and sprinkle with a little green coriander. It really makes your mouth water. It's unbearable. Can't help but take a bite.

When eating meat buns, many people like to eat the meat in one bite. But I am different. I like to eat the hard skin on the outside of the steamed bun first, and then eat the cured meat sandwiched in the steamed bun one by one, every bit

Nothing left. Finally, eat the meat, which is truly enjoyable. I bought a meat bun in an authentic meat bun shop, and then ate it with relish in the order I invented. When I ate the last bit of meat, the shopkeeper said with a smile: "Look at you, such a greedy little cat, you have eaten the Roujiamo into hollow buns." From then on, I became a fan of Roujiamo. A new alias was given to Roujiamo - Hollow Mo.

Do you want to eat Roujiamo? Then come to my hometown Xi'an as a guest and enjoy the delicious meat buns, which will definitely be unforgettable for you! 3. The composition about Roujiamo should have its color, aroma, taste and shape

Xi'an Fanji has a long history of cured meat.

According to legend, during the Tang Dynasty, there was an official named Fan in the east of Chang'an City, who was an upright man. That year, southern Shaanxi suffered a flood, and many people fled to Chang'an. The Fan family opened a warehouse to store grain and provide relief to refugees. One day, Mr. Fan returned home from paying homage. As he walked outside the east gate, he saw a ragged young man kneeling beside a corpse and crying bitterly. After questioning, I found out that he fled here with his mother. Unfortunately, his mother died and could not be buried. Master Fan was very sympathetic and ordered his family to help bury his mother and gave her a hundred taels of silver to help her make a living.

Ten years later, the young man made a fortune by selling cured meat. In order to repay the kindness of Fan Mansion, Mr. Fan took advantage of his 80th birthday to make a coffin using materials from hundreds of Zanthoxylum bungeanum trees. Then 500 kilograms of lean meat was removed from 10 pigs, cooked into high-quality cured meat, put into the coffin, sealed and sent to Fan Mansion. It was an auspicious birthday for Mr. Fan, and there were many guests, so he didn't pay much attention to the coffin. The family carried it into the backyard woodshed and kept it there for several years.

Later, Mr. Fan offended the imperial court and was demoted from his post to the public. He was filled with resentment and died of an illness. Within a few years, all the family property was sold out, and the Fan family's life became increasingly difficult. At this time, the family informed the old lady that there was a coffin in the woodshed that could be sold to make a living. Unexpectedly, several people went to carry the coffin but could not carry it. Mrs. Fan was a little surprised and ordered someone to open it for inspection. It turned out to be a coffin full of cured meat. The aroma is overflowing and the color is fresh and tender. She asked her family to take some to the streets and sell them, and they were all sold out in no time. Those who ate it were full of praise, while those who didn’t ate it felt regretful. The news spread like wildfire, and more and more people came to buy meat. The Fan family opened a shop right at the door, and their business was very prosperous. Seeing that the bacon in the coffin is about to be sold out, life will be uncertain again. An essay about Roujiamo. An essay about Roujiamo. Mrs. Fan came up with an idea: buy some fresh meat and use the gravy (soup) in the coffin to cook it into new cured meat, which still maintains its original flavor. The Fan family opened a cured meat shop for a long time, and its reputation grew.

There are three types of meat used in Roujiamo, pure lean, fat and lean, and fat skin. The seller only needs to see which one you want, and he will know your history and practice in eating Roujiamo. Ordinary young people, mostly women, like to eat pure and lean food; some people who eat steamed buns want it to be fat and thin, and the food needs to be evenly fat and thin to make it delicious; hardcore diners want to eat meat with fat skin, which as the name suggests, is the skin of the meat and its underside A little fat, fat but not greasy, glutinous and fragrant, it is the best among cured meats. 4. A 700-word essay on Roujiamo

[700-word essay on Roujiamo] People depend on food, and every place has its own unique local specialties. A 700-word essay on Roujiamo. There are many famous snacks in Xi'an, such as cold noodles, rice noodles, mutton steamed buns, etc. Among them, the most delicious and famous one is Xi’an’s Roujiamo.

The making of Roujiamo seems simple, but in fact there is a lot of knowledge and skills involved in it. Roujiamo is divided into two categories - meat and steamed bun. The meat is meat with cured sauce and the steamed bun is white lucky steamed bun. When making Baiji steamed buns, the dough of moderate hardness should be kneaded into a flat round shape and then put into a special machine. After a while, the faint fragrance slowly floated out. At this time, the Baiji buns were baked and ready to be boiled. When making cured pork, you need to wash the fresh pork and put it into the pot, add water and unique ingredients, and finally cook it over high heat for half an hour, and the fragrant cured pork is ready. After both are done, cut the Baiji bun from the middle, but do not cut it to the end. Then sandwich the chopped meat with cured sauce in the middle of the Baiji bun, add coriander and cured sauce. Friends who like spicy food can also You can add some chili pepper in it. In this way, the Roujiamo is ready, and it has all the colors, aromas and tastes.

The Roujiamo is bright in color, aroma and extremely delicious. look! The baked Baiji bun has a thin and crispy skin, soft inside, and a few circles of khaki color on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then add fat, lean, and fragrant cured meat into the steaming white buns, pour a spoonful of brown cured sauce, and sprinkle with a little green coriander. It really makes your mouth water. It's unbearable. I couldn't help but take a bite, "A 700-word composition on Roujiamo" for the sixth grade of elementary school.

When eating meat buns, many people like to eat the meat in one bite. But I am different. I like to eat the hard skin on the outside of the steamed bun first, and then eat the cured meat sandwiched in the steamed bun piece by piece, leaving no trace left. Finally, eat the meat, which is truly enjoyable. I bought a meat bun in an authentic meat bun shop, and then ate it with relish in the order I invented. When I had only the roujiamo left after eating, the shopkeeper said with a smile: Look at you, such a greedy little cat, you have eaten the meat buns into hollow buns. From then on, I gave the Roujiamo a new nickname - Hollow Mo.

Sixth grade of Shangqing Road Primary School, Bei District, Qingdao, Shandong: xushaoxuan01 5. How to write an essay on my favorite meat buns

Food is the most important thing for people, and every place has its own A unique local specialty, a 700-word essay on Roujiamo. There are many famous snacks in Xi'an, such as cold noodles, rice noodles, mutton steamed buns, etc. Among them, the most delicious and famous is Xi'an's Roujiamo. . The making of Roujiamo seems simple, but in fact there is a lot of knowledge and skills involved in it. Roujiamo is divided into two categories - meat and steamed bun. The meat is meat with cured sauce and the steamed bun is white lucky steamed bun. When making lucky buns, you need to knead the dough of moderate hardness into an oblate shape and then put it into a special machine. After a while, the faint fragrance will slowly float out. At this time, the white lucky buns are baked and ready to go. The pot is on. When making bacon, you need to wash the fresh pork and put it into the pot, add water and unique ingredients, and finally cook it over high heat for half an hour. The fragrant bacon is ready. .After both are done, cut the white steamed bun from the middle, but do not cut it to the end. Then sandwich the chopped meat with cured sauce in the middle of the white steamed bun, add coriander and cured steamed bun, for those who like spicy food. You can also add some Chaotian pepper inside. In this way, the Roujiamo will be ready, and it will have all the colors, aromas and tastes. The Roujiamo will be bright in color, fragrance and extremely delicious. Look! The baked Baiji bun has a thin and crispy skin, soft inside, and a few circles of khaki color baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Moving on to the steaming Baiji bun It is stuffed with fat, lean, and fragrant cured meat, topped with a spoonful of brown cured sauce, and sprinkled with a little green coriander. It really makes your mouth water. You can't help but take a bite. Sixth grader of elementary school Composition "A 700-word essay on Roujiamo." When eating Roujiamo, many people like to eat the meat in the bun and eat it bite by bite. But I am different. I like to eat the crusty layer outside the white bun first. Take it off, and then eat the cured meat sandwiched in the steamed bun one by one, leaving no trace left. Finally, eat the steamed bun. Only in this way can you truly enjoy eating it. Buy it in an authentic Roujiamo shop. I ordered a meat bun, and then ate it with relish in the order I invented it. When I had only the meat left, the shopkeeper said with a smile: Look at you, this little greedy cat, you have eaten all the meat buns. It turned into a hollow steamed bun. From then on, I gave Roujiamo a new nickname - hollow steamed bun. 6. A 630-word essay on Roujiamo in my hometown

Roujiamo in my hometown

I was born in the beautiful Xi’an, an ancient city with a long history. It not only has many places of interest, Snacks are also varied. There are mutton steamed buns, barbecue, cold skin, etc. Among them, the most delicious and famous one is Roujiamo.

Roujiamo is not only the best partner for Liangpi, it is also my favorite! The Roujiamo is delicious, delicious and delicious! Especially the freshly baked buns, which smell fragrant, crispy on the outside and soft on the inside. There are several circles of khaki color baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting.

When making cured pork, first wash the fresh pork with moderate fatness and leanness, put it into the pot, add water, aged soup and unique ingredients, cook over high heat for half an hour, and it is done. The meat is ruddy in color, shiny and fragrant.

Now, take a baked steamed bun, cut it into two parts from the middle, then put the chopped fat and thin cured meat in the steamed bun, and pour a spoonful of brown cured sauce on it. It’s really delicious. The mouth water flows down three thousand feet, and I can't help but take a bite. It doesn't feel greasy at all, it melts in the mouth, and the mouth is full of fragrance, leaving endless aftertaste.

Do you want to eat Roujiamo? Then come and be a guest in my hometown, Xi’an, and enjoy the delicious Roujiamo, which will definitely be something you will never forget!

I love eating roujiamo! But I love my hometown even more, the beautiful Xi’an! 7. When writing about Roujiamo, you should write about the method and taste

How to make Roujiamo, appearance and taste

Roujiamo

Ingredients

Baiji buns: low-gluten flour, salt, sugar, baking powder

Cured meat: pork with skin, ginger, star anise, cinnamon, bay leaves, fennel, pepper, salt, cooking wine, dark soy sauce, Light soy sauce

Method

1. Dissolve baking powder in warm water, and a small amount of sugar and salt.

2. Pour the flour together and knead it into a dough, which should be moderately soft and not sticky.

3. Wrap it with plastic wrap and place it in a warm place to ferment until it doubles in size and forms a honeycomb shape inside. Remove the air and knead it into a dough.

4. Divide the dough into three pieces, press them flat and roll them out thinly. Stack the three pancakes and roll them into a large pancake, roll it up, divide it into three pieces, flatten it, roll it out thinly, poke a few small holes with a toothpick, cover the pan and let it sit for about 10 minutes.

5. Preheat the upper and lower tubes of the oven to 140 degrees for 10 minutes. Place the white buns on the baking sheet and bake for about 15-20 minutes. Take them out and cut them in the middle for later use.

6. Pluck the skinned pork, scrape and wash it, divide it into several large pieces, blanch it in water and wash it away.

7. Add water to cover the pork, bring to a boil over high heat, add ginger, star anise, cinnamon, bay leaves, fennel, pepper, cooking wine, dark soy sauce, simmer over low heat for about 1 and a half hours, add light soy sauce, appropriate amount Salt and sugar, continue to cook for about 1 hour.

8. Chop the stewed pork, pour the soup over it and sandwich it in the white steamed buns.

8. A 100-word essay introducing Roujiamo

Shenxian Experimental High School is a well-known key middle school. It is located on the west side of *** Street. The school gate faces south and north. It is very grand and solemn. My home is here. In Experimental High School.

As soon as you enter the school gate, you will see a majestic teaching building. It is lined with trees, flowers and grass all year round, and birds and insects live in it. It is a garden-style school.

There are four residential buildings in Experimental High School No. 1. My family lives in the west door on the second floor of Unit 4, Building 4, with three bedrooms and one living room, two facing the sun and one facing the shade.

As soon as you enter our house, you will see a big family photo of my family on the west wall, my mother’s white and rosy smiling face, my father’s handsomeness, and my lively and cute appearance. , you can tell at a glance that this is a really happy family. There is a sea blue modular sofa in my living room with several blue striped backrests. The white coffee table and the Shanghai blue sofa are really like a seaside wonderland!

To the east is my parents’ room, and to the west is my little world. My little world is so beautiful. It’s all blue. There is a big jumping dolphin on the light blue bed. When I walk in This 9. How to make Roujiamo, appearance and taste. Write an essay

How to make Roujiamo, appearance and taste. Ingredients for Roujiamo: Baiji Mo: low-gluten flour, salt, sugar, fermentation powder and cured juice. Meat: Pork with skin, ginger, star anise, cinnamon, bay leaves, fennel, pepper, salt, cooking wine, dark soy sauce, light soy sauce Method 1. Dissolve the baking powder in warm water, and a small amount of sugar and salt.

2. Pour the flour together and knead it into a dough, which should be moderately soft and not sticky. 3. Wrap in plastic wrap and place in a warm place to ferment until it doubles in size and forms a honeycomb shape inside. Remove the air and knead into a dough.

4. Divide the dough into three pieces, press them flat and roll them out thinly. Stack the three pancakes and roll them into a large pancake, roll it up, divide it into three pieces, flatten it, roll it out thinly, poke a few small holes with a toothpick, cover the pan and let it sit for about 10 minutes.

5. Preheat the upper and lower tubes of the oven to 140 degrees for 10 minutes. Place the white buns on the baking sheet and bake for about 15-20 minutes. Take them out and cut them in the middle for later use. 6. Pluck the skin-on pork, scrape and wash it, divide it into several large pieces, blanch it in water and wash it away.

7. Add water to cover the pork, bring to a boil over high heat, add ginger, star anise, cinnamon, bay leaves, fennel, pepper, cooking wine, dark soy sauce, simmer over low heat for about 1 and a half hours, add light soy sauce, appropriate amount Salt and sugar, continue to cook for about 1 hour. 8. Chop the stewed pork, pour the soup over it and put it in the white buns. 10. How to make Roujiamo. Write a 400-word explanatory essay for junior high school students.

Method 1. Dissolve baking powder in warm water and a small amount of sugar and salt.

2. Pour the flour together and knead it into a dough, which should be moderately soft and not sticky. 3. Wrap in plastic wrap and place in a warm place to ferment until it doubles in size and forms a honeycomb shape inside. Remove the air and knead into a dough.

4. Divide the dough into three pieces, press them flat and roll them out thinly. Stack the three pancakes and roll them into a large pancake, roll it up, divide it into three pieces, flatten it, roll it out thinly, poke a few small holes with a toothpick, cover the pan and let it sit for about 10 minutes.

5. Preheat the upper and lower tubes of the oven to 140 degrees for 10 minutes. Place the white buns on the baking sheet and bake for about 15-20 minutes. Take them out and cut them in the middle for later use. 6. Pluck the skin-on pork, scrape and wash it, divide it into several large pieces, blanch it in water and wash it away.

7. Add water to cover the pork, bring to a boil over high heat, add ginger, star anise, cinnamon, bay leaves, fennel, pepper, cooking wine, dark soy sauce, simmer over low heat for about 1 and a half hours, add light soy sauce, appropriate amount Salt and sugar, continue to cook for about 1 hour. 8. Chop the stewed pork, pour the soup over it and put it in the white buns.