I heard that pickled fish is an authentic Sichuan dish, and it is indeed well-deserved.

The following is an excellent essay about pickled fish that I brought to you. You are welcome to read and refer to it. Let’s take a look! Excellent essay about pickled fish 1 Our family loves fish. It can be said that we have reached the point where we can’t eat anything but fish.

At this stage, there is no famous fish dish that I have not tasted.

But I would say that the dish that best brings out the flavor of fish is my grandmother’s unique dish - pickled fish.

Pickled fish is very popular among our family, and my grandma also likes to make it.

Every time I return to the countryside, the house is always filled with the unique smell of fish.

Sunlight peeked through the small kitchen window, and grandma's spoon was stirring the soup. Snow-white fish fillets were tumbling in the red soup oil, and pieces of purple pickled cabbage were spinning, which also reflected grandma's kind smile.

Time makes delicious food, and grandma’s figure is shrouded in increasingly thick steam.

There are fewer and fewer ingredients on the table, and there is an atmosphere of joy in the air.

Finally done!

Grandma carefully fished out the fish fillets and ingredients, and poured soup into the basin. At this time, the delicious aroma of the fish, accompanied by the aroma of pickled cabbage, intertwined and rose in the air, making my heart boil.

I couldn't wait to pick up a piece of white and tender fish fillet, and a drop of red oil was about to move on the tip.

I quickly caught it, and the taste of the soup melted in my mouth and spread on my tongue. I felt a surge of hot blood rushing to my forehead, soaking into my lungs, and making my whole body full of energy.

I began to chew the deliciousness of the fish meat carefully. The soft but not rotten fish fillets blended all the flavors without losing its true character.

I couldn't help but admire my grandmother's exquisite craftsmanship. The fish fillets were cooked just right, as if they were about to melt in my mouth, leaving an indescribable taste between my lips and teeth.

Whenever I eat delicious pickled fish, I will think of my grandma’s smile and the good times in the kitchen, which are all memorable to me.

Excellent essay describing pickled fish 2. I think the most delicious pickled fish is at the Huajiao shop.

As soon as you enter the door, you will be hit by the smell of pepper, which will whet your appetite.

We ordered a pickled fish with green pepper flavor as usual.

When the food was served, I sniffed hard, ah!

The strong pepper flavor has a hint of fish flavor and spicy oil flavor.

This made my mouth immediately filled with saliva, my face was full of impatient, my eyes were shining, and I couldn't wait to pick up a piece and taste it right away.

I picked up a piece and put it in my mouth, and hissed - the pickled fish that had just come out of the pot was as hot as red-hot charcoal, and it made my tongue numb.

It seems that I can only eat it after cooling it down. At this time, I observed its appearance. The thin fish fillet and the white and tender meat were clearly visible. It seemed that it could be broken with just a little force.

The green peppercorns set off the snow-white fish meat, which is really mouth-watering!

I really couldn't resist the temptation of the aroma that hit me. I blew in a few breaths and couldn't wait to stuff a whole piece of meat into my mouth. Wow!

A numbing pleasure fills the mouth, the tender fish meat is chewy and chewy, so delicious!

As far as I know, it is best to use black fish for pickled fish, and the slices must be thin; wild pepper must be used for Sichuan pepper; and pickled cabbage must be produced in Sichuan to have a good taste.

Not only the ingredients must be good, but the heat when cooking the fish is also very important. As soon as the soup boils, the fish fillets will be out of the pot immediately.

This kind of fish meat is tender and delicious.

Pickled fish, my favorite!

Excellent essay describing pickled fish 3 Whenever I eat pickled fish, I will think of my grandpa.

My grandpa is a simple Sichuan native. He is neither tall nor short, with a thin figure. As time goes by, his straight back has become hunched, and his wrinkled face always has a smile on his face.

A kind smile.

Grandpa is not very talkative, and his Mandarin is not very standard, but I still like chatting with him because he likes to tell us jokes and tell us some interesting stories that happened when they were children.

Some principles of life.

So when he talks to me, I listen carefully to the end.

Grandpa is an excellent gourmet expert. He can cook all the Sichuan dishes you know, and they are very delicious.

No matter what my grandpa cooks, I think it is delicious, especially the pickled fish he made.

The pickled fish cooked by my grandpa made me salivate just by looking at the color. Then I put a piece of fish fillet in my mouth. The fish fillet was delicious and tender, it was simply the best in the world.

Not only does grandpa make delicious pickled fish, but he can also satisfy us with any delicacy we can name.

Because I usually have to go to school, I ask my mother to take me to visit my grandpa during winter vacation and summer vacation.

Every time I go back and see my grandpa for the first time, he is not very excited about our arrival, but I can see from his face and eyes that he cannot hide his joy.

Whenever he was about to leave and return to Jiangsu, tears welled up in his eyes. Perhaps only parents would understand that kind of reluctance. This is the silent love parents have for their children and grandchildren.