As the saying goes, "Food is the first necessity of the people", I very much agree with this sentence. I can call myself a "little gourmet" because I have a lot of research on food. Just the names of the dishes, I can go on and on about hundreds of them. Beijing’s roast duck, Inner Mongolia’s little lamb, Xi’an’s mutton steamed buns, Shanxi’s shaved noodles… among so many sweet and delicious delicacies, my favorite is Mapo Tofu from the mountain city of Chongqing.

Mapo tofu not only tastes spicy and delicious, but also colorful. The tender white diced tofu stands in a neat "line" on the plate, wearing "clothes" made of bright red hot sauce. It looks fiery red, like a blazing red flame. In the middle It is also mixed with some minced meat that is crispy on the outside and tender on the inside. Green chopped green onions are scattered on the plate, just like green leaves. The diced tofu dipped in hot sauce turns into blooming red flowers, which look particularly attractive against the green leaves. Attention. From time to time, bursts of tempting fragrance emanate from the plate, which is really mouth-watering!

It seems that the preparation of Mapo Tofu is very complicated, but it is actually very simple: cut the tofu into small square pieces and let them "jump" into the steaming water one by one to heat them up. "Body", take them out and use them later. Next, cut the meat into very small pieces and crisp the meat pieces with vegetable oil. Then, pour appropriate oil into the pot, turn on the switch, add the prepared dried chili peppers, peppercorns and ginger slices into the oil. When the oil reaches 70 or 80 degrees, add diced tofu, and add an appropriate amount of Starch, turn it over a few times, then add appropriate salt, soybean paste, bean paste, a little white wine, and finally simmer slowly over low heat for two minutes. Add a little MSG when the pot is about to start. This dish is full of color and flavor. Mapo Tofu is done!

Eating Mapo Tofu is also very particular. When eating, first put a piece of tofu, dip it in some hot sauce on the plate, put it gently into your mouth and chew it slowly. When you eat it, it will be numb and spicy. This taste will fill your mouth. Any corner. When I eat, I like to lick the hot sauce on the tofu first. Immediately, the numbing and spicy taste of the hot sauce "pounces" into my mouth. Then I eat the tofu. The tender tofu passes through my mouth, smooth and refreshing. This way of eating gives you the unique flavor of Mapo Tofu. If you are lucky, you can also eat a little bit of minced meat, which is crispy on the outside and tender on the inside, which further adds to the flavor of Mapo Tofu and plays a finishing touch.

So, after listening to my introduction, you now have a certain understanding of Mapo Tofu. Is it a delicacy? Alas, I won’t talk to you anymore. A plate of Mapo Tofu is out of the pot. I, the “little gourmet”, am going to try it. Goodbye!

A 600-word essay introducing a kind of delicacy

Traditional delicacy—dumplings

Speaking of dumplings, it can be said that everyone is very familiar with them. In China, we always make dumplings every time we celebrate the holidays and welcome relatives and friends. The dumplings are smooth and delicious, with a delicious taste and profound meaning. Every New Year's Eve, every household in northern my country will sit together and make dumplings. "Everyone loves to eat dumplings, and dumplings are especially delicious during the New Year meal." This sentence represents people's love for dumplings.

Dumplings have a long history, dating back to the late Eastern Han Dynasty. When Zhang Zhongjing, the "Medical Saint", returned to his hometown during the winter solstice and passed through Nanyang, he saw many poor people with frostbitten ears, hungry and cold, and many people contracted cold. Zhang Zhongjing suddenly felt pity, so he built a medical shed there, set up a large pot, stuffed it with mutton, chili peppers and medicinal materials that can dispel cold and improve heat, then wrap it in the shape of ears and serve it to the poor. People ate it from the winter solstice to New Year's Eve, resisting typhoid fever and curing frozen ears. In order to thank Zhang Zhongjing for his kindness and selflessness. Every year on the Winter Solstice and New Year's Eve, people eat dumplings. Gradually, eating dumplings has become a custom for us Chinese.

In different periods, dumplings have different names. In the late Eastern Han Dynasty, dumplings were called "Jiao Er". In the Tang Dynasty, it was called "Tangzhongluowan"; in the Yuan Dynasty, it was called "Shisuijiao"; in the late Ming Dynasty, it was called "Fenjiao"; in the Qing Dynasty, it was also called "Bianshi"... With the development of history, dumplings gradually began to become numerous. Such as Chengfen shrimp dumplings from Guangdong, potsticker dumplings from Shanghai, crab roe steamed dumplings from Yangzhou, soup dumplings from Shandong, and Laobian dumplings from Northeast China. Sichuan's Chuan dumplings, etc., all have their own characteristics and are very popular.

Dumplings are not only delicious, but also unique and simple to make. First, you need to roll the dough into a long strip, then cut the long strip into small pieces and roll it into dough. Then mince some vegetables or meat and mix it with seasonings such as oil, salt, soy sauce and vinegar to make the stuffing. Then wrap the filling with dough, and pinch the dough tightly with your hands, so that a beautiful dumpling is ready. These wrapped dumplings also come in different shapes and contain profound meanings: the crescent-shaped one is called "Nie Fu"; the ingot-shaped one symbolizes wealth everywhere and the house is full of gold and silver; the wheat-ear-shaped one symbolizes a bumper harvest in the new year... It seems that this little dumpling is also full of people's yearning for a better life!

Dumplings are not just for the Chinese! Foreign dumplings also have a unique flavor. For example, Russian dumpling fillings include beef, carrots, eggs, onions, salt and MSG. In addition, they also add some minced chili peppers to the dumpling fillings, and the dumplings are very large. The most special thing is that they use clear soup made from beef bones to cook dumplings. However, for Russians, eating dumpling soup is the first course, and eating dumplings is the second course.

Others such as Hungarian dumplings, Italian dumplings, Korean dumplings, etc. are also unique and unique.

You must be very greedy after seeing this! Then let us work together to make a delicious dumpling! More?

How many words

A 600-word essay on thanking you for the food in your hometown

Introducing a kind of food - Xi'an mutton steamed buns

As the saying goes: "People Food is the most important thing. "China's food culture is extremely rich, and there are unique delicacies in various places. In Xi'an, mutton steamed buns have become one of the delicacies you must try.

Mutton steamed buns are very particular in both preparation and eating methods. When making it, first wash and cut high-quality mutton into slices, then add various seasonings and cook it over high heat. At this time, the store will give you a big bowl and two steamed buns.

The most important thing when eating mutton steamed buns is to break them into pieces. The thinner the better, the more flavorful they will be when soaked. Usually just mince the soybeans. Then pour the hot mutton soup into the bowl, add chopped green onions, coriander, vermicelli, salt, MSG and authentic Shaanxi spicy oil, and a bowl of mutton steamed buns is completed.

Looking at this bowl of mutton steamed buns, it is like a perfect and outstanding work of art. The red spicy oil floating on the soup, the gray mutton, the green coriander and green onions, the crystal clear vermicelli, and the snow-white steamed buns are really pleasing to the eye. Looking at it, I seemed to see the mutton soup turning into the sea, the vermicelli like layers of waves, the meat slices of the steamed buns like dotted islands, and the green scallions like lush trees dotting the islands.

The aroma of mutton steamed buns is also very attractive. The rich fragrance had already spread everywhere with the heat. It was like an invisible hand hooking my nose, making me salivate.

At this time, I didn’t care about the gentlemanly manners and started to eat hungrily. It's really fresh, fragrant and spicy. The mellow aroma of mutton, the fragrance of coriander and minced green onions, the soft texture of the steamed buns, and the spiciness of the spicy oil are the characteristics of the steamed steamed buns with mutton. Take another sip of mutton soup, it’s so delicious! If you add a few pieces of candied garlic, it will be even more enjoyable. The soup is fresh but not sour, the mutton is fat but not greasy, the steamed buns are delicate and soft, full of the deliciousness of the soup and the original fragrance of the steamed buns, and the vermicelli is smooth and delicious. This is my evaluation of the steamed steamed buns with mutton. After eating these all at once, my whole body became hot and my head was sweating. In short, there is only one word: "Refreshing!"

The mutton steamed bun is not only delicious, delicious and delicious, but also has a long history. Maybe it's because it is Famous food bar in the ancient city of Xi’an. Mutton steamed buns have been around since the Zhou Dynasty, when they were called yokan. There is an interesting legend about it. According to legend, Zhao Kuangyin, Taizu of the Song Dynasty, lived in poverty and lived on the streets of Chang'an when he was unsuccessful. One day, he only had two dry buns left on him, which were too dry and hard to swallow. A kind-hearted mutton shop owner saw that he was pitiful and gave him a bowl of hot mutton soup. Zhao Kuangyin broke the dried buns into pieces and ate them. He felt hot all over and his hunger and cold were gone. Later he became emperor and this delicacy became famous.

Mutton steamed buns are now very famous. They are deeply loved by people of all ethnic groups in the north, and many international friends are also rushing to taste them. Mutton steamed bun has become the "representative" of Shaanxi snacks. A 600-word essay on Shanxi Food

Datong Food

As the saying goes: "Food is the first thing for the people [Note: Heaven: a metaphor for the most important thing for survival. The people regard food as themselves." Life depends on it. It refers to the importance of people’s food.] In China, different ethnic groups and different regions have their own characteristics in food culture. I have lived in Datong since I was a child, and I am even more familiar with Datong’s local snacks.

Beijing people often say that we Datong people "live in Jinluan Palace and eat Wowotou." But in Datong, there are many kinds of "wowotou": yellow cake, jelly, oatmeal noodles, taro noodles, shaved noodles, etc., each one is so mouth-watering

Let's just say this Shanxi’s shaved noodles! The noodles should be kneaded into a tube shape that is about the length of a ruler. When cutting the noodles, one should stand in front of the pot, hold the noodles with one hand, and cut the noodles from top to bottom with a knife in the other hand. The shaved noodles are triangular in shape, with the same width, thickness, and length. The noodles shaved by the chefs with exquisite craftsmanship are like "one falling into the soup pot, one floating in the air, and one just coming out of the knife, and the noodles are like fish jumping." The snow-white noodles are paired with different soups and meat cubes, giving it a unique flavor. Shanxi people are known as "vinegars", so vinegar is indispensable in the seasoning. Adding a small spoonful of bright red chili oil, the color, flavor and flavor are all good, making people want to eat more bowls. Speaking of knife-shaped noodles, there is another allusion: It is said that after the Mongolian Tatars invaded the Central Plains, in order to prevent the Han people from rebelling, every household [Note: Every household. Refers to all people. ] All metal utensils were confiscated, and every ten households could only use one kitchen knife to cook in turn. An old man wanted to take a knife to make noodles. Unexpectedly, the knife had been taken away by someone else. The old man saw a piece of thin iron sheet on his way home, so he cut it with this! He put the kneaded dough on a wooden board and held it with his left hand. He used the iron piece with his right hand to peel the thin dough.

The most delicious thing was the jelly, which was like jelly. The crystal clear vermicelli is sliced ??into thin vermicelli, paired with emerald green shredded cucumbers and tender braised dried tofu.

It is a mouth-watering treat. Don’t drool just yet, for our ‘Vinegar Lao Xi’er’, the combination of vinegar and chili is a match made in heaven [Note: 合: 合. It seems that God has arranged it and it fits together perfectly.

Words to wish someone a happy marriage. ], a few drops of vinegar, a small spoonful of chili, large plump lotus beans, strong onion soup and garlic juice, and a bowl of fresh and mouth-watering jelly is complete! The combination of white, yellow, grey, green and red makes you impatient before you even have time to appreciate it [Note: near: urgent. Too urgent to wait. Describes an anxious mood. ] Gobble it up [Note: It describes the way of eating something vigorously and urgently. ]stand up. Take a few bites in your mouth, and the smoothness of the jelly and the crisp sounds of lotus beans and cucumbers form an interesting symphony of "jelly" in your mouth. If you don't pay attention, the naughty jelly will flow into your throat. It flew into the pot and kept rolling, and it was cooked quickly. That’s called delicious.

If you come to Datong, you must remember to taste the snacks here. Not only a feast for the eyes, but also a feast for the mouth! A 600-word essay on hometown food

As the saying goes: "The world's pasta is in China, and Chinese pasta is in Shanxi." Shanxi's pasta is very famous, and among the many pastas, I like it the most Knife noodles.

Because of its quick production, simple ingredients and unique flavor, shaved noodles are deeply loved by everyone.

The method of making noodles is different from other noodles. Knife noodles are not cut with a knife, but shaved with a knife. Whether the noodles are delicious depends on whether your knife skills are good enough. When cutting noodles, hold the kneaded dough with your left hand and hold the knife with your right hand. Not only the wrist must be flexible, but also the force must be flat. Just listen to a few sounds of "Crack, Crack, Crack", and the cut noodles will be shot in like dense short arrows. In the pot, the soup is rolling and turning very quickly, a bowl in less than two minutes.

The chef put the cooked noodles into a bowl, poured the fragrant soup on it, sprinkled with coriander and beef, white. Red. Green and colorful, just one look at it will make you salivate and feast your eyes!

Then I put it in my mouth and ate it. I saw that the shaved noodles were soft but not rotten and had an excellent taste. I took another look and saw that the shaved noodles were thick and thin with sharp edges. Some looked like willow leaves and some looked like willow leaves. The lace of the fungus looks very strange. Put it in your mouth and chew it carefully. It seems that there is still a hint of sweetness. The more you chew, the more fragrant it becomes. Every noodle eater likes it very much. In the blink of an eye, a large bowl of noodles was devoured. The surroundings suddenly filled with fragrance.

A bowl of shaved noodles can not only satisfy your eyes and mouth, but is also rich in nutrients. Sliced ??noodles are rich in various minerals, which can prevent various diseases and keep people healthy.

Sliced ??noodles are worthy of being the top pasta in Shanxi, no wonder they enjoy a high reputation in the world. A 600-word essay about local cuisine (expository essay)

Nanjing, located in the Yangtze River Delta, has been known as an outstanding place since ancient times. The warm and moist air blowing from the southeast sea brings a pleasant climate to this thousand-year-old capital. Nanjing, known as the "Stone City", is never as lifeless as a stone. When the morning light is dim, the busy day begins early...

Early morning. Alley entrance. Backstreet. Next to the station. The hard-working Nanjing people have already been busy. The crispness of the pancakes, the sweetness of the steamed rice and fried dough sticks, the smoothness and refreshing taste of the soy milk... yes, there is also a hint of fragrance mixed in. what is that? If you are a local "foodie" worthy of the name, you will definitely shout without hesitation: "Tea eggs!" Yes, it is tea eggs!

If the sweet-scented osmanthus duck is best enjoyed when the osmanthus is fragrant, and the plum blossom cake is best enjoyed in the cold wind of winter, then tea eggs can be said to be "accompanying" all year round. In the morning mist in winter, when office workers are in a hurry, eating tea eggs can not only satisfy their hunger, but also warm up the body. You can find the stall accurately by following the scent; in summer, when the sun is shining brightly, eating a tea egg will make your mouth feel delicious. The mellow aroma will iron your manic mind, it is extremely refreshing and has endless aftertaste. From this point of view, tea eggs are convenient and considerate.

I casually grabbed a small stall from the roadside, ordered a tea egg, a bowl of soy milk, and a few fried dough sticks, and the whole day's satisfaction began in this small stall in the morning light. The enthusiastic landlady—yes, a native of Nanjing—quickly served a small butterfly with a tea egg inside. After colliding with star anise and tangerine peel, and soaking in soy sauce and tea juice, the tea eggshells appear light brown. Smell it, and a light fragrance penetrates your nose. You can't help but start doing it! When you peel back the thin layer of eggshell that is full of tiny cracks, the marinade drips down between your fingers. You suddenly realize it when it reaches your wrist, so you stick out your tongue and lick it off regardless of the image, and your mouth is immediately filled with the aroma of tea. . After peeling off the egg shell, you will find that the tea egg in your hand is undoubtedly a work of art! Have you ever seen ice cracked porcelain from the Song Dynasty? The patterns on it are dense and dense, and have been sought after by many antique collectors throughout the ages. In my opinion, the pattern on the tea protein is even better than that of Ge kiln in the Song Dynasty. Because it not only has a very artistic pattern, but also has a very elastic texture. The most rare thing is that it appears in the food stalls in the streets and alleys to meet the needs of ordinary people! After one bite, the marinated egg white and the lightly salty egg yolk dance on the tip of the tongue, like a grand stage play: the egg white and egg yolk are the protagonists, the light tea aroma and the subtle soy sauce aroma are the stage scene, and the five spices Octagon is the background music. They put on a grand show on the tongue!

"Duke!" A bowl of steaming soy milk was placed in front of me. When I raised my head, I saw the smile of the landlady, and the fragrance of tea eggs was still lingering between my lips and teeth.

I suddenly remembered the tea eggs I had eaten in other places. The taste was bland and even had an indescribable strange smell. I remembered how I slapped the table and sighed "What are these tea eggs?", and I suddenly understood that I had wanted to understand it for a long time. The "secret" of opening tea eggs is that "there is no secret!" There is just a love for the simplicity of the people in my hometown. And this is hidden in the smile of the landlady.

Silk dolls - Guiyang specialty snacks

Many times when people first hear its name - silk dolls, they can't help but think of "dead dolls" or "torn dolls". "Doll", of course, these are all misunderstandings of local accents. The scene of Silk Baby Snacks is grand and colorful.

Silk dolls are one of the most common street snacks. At first glance, they look like a newborn baby wrapped in a "swaddling clothes" in the delivery room. "Swaddle" is a pancake baked with rice flour, and then rolled into shredded radish, Houttuynia cordata, shredded kelp, fried soybeans, paste chili, etc. Also known as vegetarian spring rolls. Several long tables are put together to form a huge stall, which is filled with all kinds of vermicelli fans (this one is not the other one), red, yellow, blue, green, purple and black, reflecting each other, one after another, and the origin is unknown. There were all kinds of suspicious people sitting around the table, all of them with rosy faces, generous expressions, nimble hands and feet, and busy chewing with hissing sounds. The scene is really exciting and exciting. Usually, under the guidance of friends, they sit down hesitantly and wrap it clumsily, water it in a hurry, devour it with teeth gaping, and then jump with satisfaction. That's how it eats. When you sit down, the enthusiastic and greasy stall owner will ask you: "How much do you want? One for two?" Of course you are at a loss. Facing such a table full of flowers and flowers, what does one mean?

In fact, one portion is ten, ten skins! Now you understand that to eat this pile of unknown things, you really need a container, not a bowl, but a skin. Whose skin? Of course it’s the noodle skin, not the dumpling skin you think of, and of course this dumpling is not the Mongolian dumpling that everyone knows. The mention of dumplings brings everyone's thoughts back to the dough. It is a very shallow dough, so thin that the dumpling wrapper is cut into ten sections, or more, and it is just that thin. After you get the skin, the stall owner will give you a small bowl filled with soy sauce, vinegar, chili, pepper, onion, garlic, sesame oil, and some secret recipes that are not passed down by each family. Anyway, is the business of a family good? Their secret recipe is important. Are you thinking about what is on the long table mentioned earlier? Basically, there should be more than twenty different types of dishes in front of a person. People who meet their babies for the first time will all cheer for being dazzled.

Silk dolls, also known as vegetarian spring rolls, are one of the most common snacks in Guiyang. When I first heard this name, I was really shocked, just like in "Journey to the West" when Tang Monk faced the doll-shaped longevity fruit brought by his disciple and shouted: Sin, sin! Silk dolls are so named because their shape is big and small, like a baby in a thin wrapper. "Swaddling clothes" are pancakes baked with rice flour. They are as thin as paper but only as big as the palm of your hand. Then roll in shredded radish, Houttuynia cordata, shredded kelp, shredded cucumber, vermicelli, pickled radish, fried soybeans, battered peppers, etc. When eating, of course, the sour and spicy juice is indispensable. This juice is derived from the essence of excellent taste, and each family has its own unique recipe.

Silk dolls are cheap, taste good and are very popular. There are many silk doll snack stalls in Guiyang City along the streets, which are quite unique. Each stall is long and lined with small stools. The stall is filled with all kinds of shredded vegetables, with ten or twenty varieties. The shredded vegetables are cut very finely and come in various colors such as red, white, yellow, and black, which are very beautiful. The stall owner will place a small plate of pancakes and a bowl of local flavored condiments in front of the diners for them to add the condiments. The condiments, sugar, soy sauce, vinegar, cooked oil, etc. are all available on the stall. The silk doll is a small round piece with a diameter of two inches, wrapped with some vermicelli, mung bean sprouts, shredded lettuce, shredded kelp, shredded radish and fried soybeans. When eating, use a small spoon to pour seasonings made of soy sauce, vinegar, chili, chives, MSG, etc. It is soft on the outside and crispy on the inside, sour and spicy, and has a unique flavor. Nowadays, silk dolls have also entered the elegant halls, and are also grandly served on the wine table during weddings and weddings. Whether it is to carry forward local culture or to take its meaning - dolls, is unknown. You can also eat this traditional Guizhou snack in Beijing. The vegetarian dishes are crispy and tender, sour and spicy, and a refreshing feeling hits the heart and spleen the moment you eat them, making you extremely comfortable.

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