2119 Putonghua Exam Topic and Model essay: Talking about Food Part I
Today I want to talk about the food in Shaoxing, because I was born in Shaoxing, an ancient city in the south of the Yangtze River. Shaoxing not only has many scenic spots, but also its local specialties attract many Chinese and foreign tourists. The main snacks in Shaoxing are Shaoxing old wine, dried vegetables, stinky tofu, fennel beans and so on. Speaking of Shaoxing stinky tofu, I think of Wuzifang stinky tofu shop in Lu Xun's hometown. I saw pieces of golden, shiny, small and exquisite tofu just coming out of the pot, and everyone was scrambling to buy them. Take a box of stinky tofu in your hand and gently bite it. Its taste is really different from other stinky tofu. Its skin is crisp and crisp, but the inside is soft and tender, and it smells delicious, plus the attractive and delicious sweet noodle sauce, the taste is too good to say! Fragrance and stink were originally two opposites, but Shaoxing's delicacy was transformed into a legend.
Shaoxing has not only stinky tofu, but also fennel beans that make people's lips and teeth fragrant. When it comes to fennel, I think of Kong Yiji, a poor scholar written by Lu Xun. He often goes to Xianheng Hotel in Zhenkou to spend nine pence to buy a bowl of wine and a plate of fennel beans as a drink. Several children gathered around and asked him for fennel beans. He gave one to each one, then covered the plate with his hand and said, I don't have much, I don't have much. The fennel bean was named after him, so people simply called it Kong Yiji fennel bean, and Xianheng Hotel became famous. As for the method of fennel beans, it mainly uses dried broad beans as raw materials, soaks them in water, puts them into a pot, cooks them with quick fire for about 1.5 minutes, then adds fennel, cinnamon, salt, etc., then slowly cooks them with slow fire, and then takes them up and cools them after the water in the pot is basically boiled dry. Fennel beans are very chewy, salty and fresh when chewed, with endless aftertaste. Moreover, it is said that fennel beans are very popular with Chinese and foreign tourists, and the daily sales of fennel beans in Xianheng Hotel can reach three or four hundred kilograms.
Just as Kong Yiji was talking, he suddenly smelled a bouquet of wine. Shaoxing rice wine is also famous. Shaoxing has a history of 2511 years. Shaoxing rice wine is not only one of Shaoxing's famous specialties, but also the representative of China rice wine, and one of the eight famous wines in China. It is made of clear, bright and clean Jianhu water rich in various minerals through a unique fermentation process. Shaoxing yellow rice wine is well-known at home and abroad for its unique flavor and rich nutritional value, and it is listed as one of the national banquet wines in Beijing's Central South China Sea. Shaoxing's rich wine culture has brewed a distinctive local emerging festival, namely Shaoxing Yellow Rice Wine Festival in China. The first Shaoxing Yellow Rice Wine Festival in China was held in 1991, and it has been basically annual since then.
Next, let's talk about a traditional dish in Shaoxing, which is braised with dried vegetables and mushrooms. Not only Shaoxing people love it, but foreigners are also willing to taste it. It is said that it takes a lot of effort to cook this dish. A generous fat and thin pork belly, with a kitchen knife to cut a number of holes shallowly, into the pot, stew with low fire, the time is about half a day; Before serving, cut a small square of meat, spread fresh dried vegetables on the bottom, and stew for another half an hour to get out of the pot. All local restaurants in Shaoxing regard this dish as a traditional dish.
Shaoxing is an ancient city with strong local conditions and customs. Shaoxing's traditional cuisine is far more than that.
2119 Putonghua Exam Topic and Model essay: Talking about Gourmet Part II
I am not a gourmet, but I am a person who is very particular about eating. I never eat indiscriminately. I think about eating from the perspective of health. As long as it is good for my health, I will eat it, whether it is delicious or not, and I will still eat it in the process of eating. For example, the combination of meat and vegetarian dishes, fruit and miscellaneous grains, etc. At the moment, many people are pursuing so-called green food, which proves that people's requirements for food have risen to the concept of being beneficial to health.
I also stress variety in eating. Even the most delicious food won't be delicious if I eat it repeatedly every day. Some things are delicious only when I seldom eat them once or twice. After all, things are rare.
When it comes to eating, I know best because I am fat!
China cuisine is known as four flavors and eight cuisines. The four flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, anhui cuisine, Guangdong cuisine and Fujian cuisine.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
I like meat very much, but I want to advise my classmates not to eat too much meat! Eat more vegetables.
I'll tell you some vegetables, but I don't know if you like them or not. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat the oil in the pan, stir-fry the shredded potatoes and peppers, and add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.
Tofu Xihonghang Soup: Cut tofu into finger-sized pieces, cut into pieces in Xihonghang, put oil in the pot to heat it, pour in tofu, add half a basin of water in the soup basin, add a little salt, chicken essence and monosodium glutamate, boil it for 3 minutes, then pour it into Xihonghang to boil and put it into the basin.
Tofu cabbage soup is the same as above. Pour in cabbage and boil it, then burn it for one minute and put it into the basin.
scrambled eggs with green peppers: three green peppers, shredded, and two eggs, put oil in a pan and heat, then pour in eggs and stir-fry them, put oil in a pan and heat them, then pour in shredded green peppers and stir-fry, add a little salt, monosodium glutamate, chicken essence and soy sauce, and pour in fried eggs and stir-fry them. Everyone can learn to do it.
2119 Putonghua Test Topic and Model essay: Talking about Food Part III
My hometown is Jiannan, which is a beautiful place. Naturally, there are also all kinds of delicious food. My favorite food is pickles from Jiannan.
I remember once, I caught a cold and didn't want to eat anything. This really worried my parents. They bought me a lot of delicious food, but I couldn't eat it. As it happens, grandma brought back some pickles from her hometown. Mom asked me: Do you want to eat? I said, try it! I took a handful of rice with me. Just imported, it feels crunchy, and then it has a salty, sour and spicy taste. This taste is so beautiful! Unconsciously, a bowl of rice disappeared and all the pickles on the plate were eaten. I had a big appetite, and in less than two days, I was all well. In this way, I fell in love with the pickles in Jiannan.
From then on, I will never forget Jiannan pickles wherever I go. Gradually, I have a strong interest in the practice of pickles, and I have a desire to make pickles by myself. So, I ran to ask my grandmother, who told me: First of all, cut down the whole green vegetable on a sunny day, put it in a big basin and soak it in warm water, and brush it with a bamboo brush to clean the dirt on the leaves. After air-drying, cut the vegetable into several equal parts, wrap the seasoning such as pepper, pepper, salt and Jiang Mo into the half-cut vegetable stem, put it in an earthenware jar and seal it, and you can eat it after March. I asked grandma again, what about eating? Grandma said, there are many ways to eat. You can make pickles soup, pickles noodles and pickles fried bacon, which tastes delicious. I asked again: why are all pickles, the same way, the same way to eat, but different times have different tastes? Grandma took pains to say, dear grandson, you don't understand! Pickled vegetables are different from other dishes, and other dishes pay attention to freshness. Pickles are delicious even if they are kept for one to three years. Fresh pickles from March to May look golden and delicious. Pickles that are one to three years old don't look good, but they will never rot and taste delicious! Cooking pickled fish and potato pickle soup is inseparable from this old pickle. Let's do it together when you have a week off! Make sure you still want to eat after eating! Grandma's words made me drool.
Friend, if you come to Jiannan, I must let you taste pickles. I will cook and cook a pickle dinner for you myself: cook a bowl of potato pickle soup, stir-fry a dish of diced pickles and bacon, add a dish of shredded pickles and bamboo shoots, and finally serve a pot of steaming pickled fish. Let you eat enough at one meal, and let you want to eat after eating.
Would you like to try the delicious pickles in our hometown? Then come to our Lichuan Jiannan!
2119 Putonghua Exam Topic and Model essay: Talking about Food Part 4
Lingnan has always been known as the land of plenty of agricultural and sideline products because of its good climate. The delicacies in Lingnan are delicious and fragrant. At this moment, let's taste all kinds of delicious food in Lingnan.
Lingnan specialty foods are divided into snacks, home-cooked dishes, fruits and so on. First, what I want to introduce is our Lingnan Jiaguo litchi. Litchi can be called the fruit overlord of Lingnan. Litchi was cultivated in Lingnan, because only this area in Lingnan is suitable for planting. Litchi is a tropical fruit and can't stand the cold, so it will grow in Lingnan. It is said that Yang Guifei used to like litchi very much. In litchi season, in order to win Yang Guifei's smile, the emperor sent people to Lingnan to pick litchi from the north for three days and three nights. After several swift horses died, the litchi was delivered. Later, the local people named the tree that Yang Guifei had eaten after Fei Zixiao. Litchi tastes delicious. Peel off the crimson skin and take a bite gently. The fresh and sweet juice permeates into the mouth, which is slightly sour. With its sweet taste, anyone who has eaten it will be full of praise and endless aftertaste. It's really 311 lychees a day, and he has never hesitated to become a Lingnan person. After tasting litchi, Bai Juyi, a poet in the Tang Dynasty, couldn't help admiring: chewing the taste of heaven, smelling the fragrance of different generations, moistening the water, fresh than orange soup cream. Everything has its advantages and disadvantages, and its disadvantage is that it is hot and dry, and eating too much will get angry!
Besides the fragrant and sweet lychee, there are of course other delicious foods. We Lingnan people have the habit of drinking morning tea. If you can't get it, let's talk about the fourth Lingnan cuisine-glutinous rice chicken. Speaking of glutinous rice chicken, there are many kinds, Hunan and Ganzhou. However, our glutinous rice chicken in Lingnan is different and popular. First of all, let's briefly talk about the manufacturing method. As the name implies, glutinous rice chicken must be made of glutinous rice. Choose some large lotus leaves, soak the glutinous rice for two hours, then take it out and drain it, steam it in a steamer, cut the chicken into small pieces, adjust the taste, and then wrap the steamed glutinous rice, chicken and eggs with lotus leaves, and steam it for a while before you can eat it! After introducing the practice, let's have a taste The glutinous rice chicken is bulging and thick, just like two little bears huddled together. When the lotus leaf is opened, the fragrance of the lotus leaf attracts you to take a bite, and you can find the sweet and juicy rice inside, which is accompanied by chicken, eggs, fresh shavings and so on. It's really a bite in the glutinous rice chicken, and it's delicious at this moment.
There are all kinds of cuisines in Lingnan. I'm sure it will make you feel good.