300-word essay on barbecue Yesterday, my parents took me to a buffet barbecue.

When we got to the place, Dad first set up the frame, found some branches, lit a fire, and put charcoal.

Then, take out the pre-skewered meat skewers and seasonings.

I asked my dad: "Can we bake it?" Dad said: "Yes! Do you want to bake two skewers too?" I said: "That's great!".

So, I clumsily started baking.

I asked Dad 1: "Which skewers are better for grilling?" Dad said: "Well, potato chips!" I took out a bunch of potato chips and put them on the barbecue grill. After ten seconds, I put all the seasonings on

Over and over again, and after another ten seconds, I picked up the potato slices and started to taste them: "Why don't you have any?" I sat down to bake again. After a while, I lost my patience and ran away to play elsewhere.

, when I remembered, he was confused.

I had to ask my dad: "Dad, I can't bake these potato slices well. Please teach me." Dad said, "Okay," I took another bunch of potato slices. After about 20 seconds, Dad

Put the oil on it, and ten seconds later, add the oil, salt, honey, cumin, and chili pepper.

After it was baked, I tasted it: "It's so delicious!" I followed my father's example and grilled another bunch, which made great progress.

Eating potato slices baked by myself, although the taste is weird, in my heart, this is the most delicious dish in the world!

300-word introduction to food composition Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine.

Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties.

In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition".

There are 815 types of dim sum and hundreds of snacks that are related to the dishes.

Guangzhou cuisine is the main body and representative of Cantonese cuisine.

There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat, and the dishes produced pay attention to color, aroma, taste, and shape.

The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy.

Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring.

The more common Guangzhou dishes include white-cut chicken, boiled shrimp, open-stove suckling pig, hanging-stove roasted duck, snake soup, shrimps soaked in oil, braised skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc... Food in Chaoshan area

The custom is close to that of southern Fujian, and at the same time it is influenced by the Guangzhou area. Gradually, the strengths of the two families are combined, and the flavor becomes unique.

In recent years, new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad.

Chaozhou cuisine pays attention to knife skills and shapes, and is good at cooking techniques such as braising, stewing, roasting, frying, steaming, stir-frying, and soaking.

It is most famous for cooking seafood, soups and beets.

The taste is still fresh, rich but not greasy.

I like to use condiments such as fish sauce, satay sauce, plum cake sauce, and red vinegar.

Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine.

The Hakkas were originally from the Central Plains. After moving south, their customs and food still retained a certain style of the Central Plains.

The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding, and they pay attention to the fragrance. They are heavy on oil and have a salty taste. They are famous for casserole dishes.

Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong's snacks and snacks are also exquisitely made, and the food customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the scope of "eating" and have become the food culture of Guangdong.

Guangzhou food Guangzhou people love and know how to eat, and are famous all over the world. To exaggerate, Guangzhou people will eat everything except four-legged tables. Therefore, sparrows, partridges, pangolins, bats, fur seals, rats, cats

, dogs, snakes, monkeys, turtles... More than a thousand kinds of ingredients can be turned into delicacies on the table. Even grass insects that the ignorant mistakenly think of as "locusts" are also included in the cooking list, and once they are in the hands of the chef, they are instantly delicious.

It becomes a rare treasure and a delicacy, which makes people at home and abroad look at it with admiration and surprise.

Guangzhou is located in the subtropics, where there are many varieties of tropical and subtropical fruits. Fresh fruits are available all year round, so it has a high reputation as the "Hometown of Fruits".

There are more than 500 varieties of fruits in Guangzhou, among which lychees, bananas, papayas, and pineapples are the most widely distributed, have the largest yields, and have the best quality. They are known as the four famous fruits in Lingnan.

The food has a long history in Guangzhou and is famous both at home and abroad.

Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited use of ingredients, emphasis on quality and taste, fresh taste, variety of dishes and flavors, and endless variety.