1. A composition describing delicious food in 8 words Part 1
Beijing folk song: "Candied melons offer sacrifices to the stove, and the New Year is coming". The first food to enter the festival is candied melons, kwantung sugar and other small foods used for "offering sacrifices to the stove", which are made of colloidal maltose and slightly sour in sweetness. In times when life is not very rich, this is an excellent food. Moreover, there are candied melons and Guandong sugar at home, which indicates that the Spring Festival is not far away.
Old Beijingers pay special attention to "Chinese New Year", so they have: "Wife, don't be greedy. After Laba, it's the New Year. Laba porridge, drink for a few days, Li Li La La 23, 23, candied melons stick, 24, sweep the house, 25, fry tofu, 26, stew mutton, 27, kill the rooster, 28, and stick the noodles. Laba porridge, fried tofu, stewed mutton and so on listed in folk songs are all delicious foods in old Beijing during the Spring Festival. Today, these are commonplace, but in the fifties and sixties, you can only feast your eyes on the Chinese New Year. During the Spring Festival, there are only the above kinds of food, which is certainly not rich. For example, the cakes and honey offerings used in ancient times to worship the gods and ancestors, such as Saqima, are not only the food of ethnic minorities such as Manchu and Mongolian in Beijing, but also the necessary food for people in Beijing.
Some well-off Beijingers used to eat fish on New Year's Eve. Fish must be carp, originally in the name of offering sacrifices to gods, and later associated with the auspicious words of "auspicious celebration is more than enough". Fish is both a delicacy and a sacrifice. As for jiaozi on New Year's Eve, the vegetarian jiaozi is used to worship God, while everyone eats meat. People who are not rich in life are stuffed with meat and vegetables. Even the poorest families will eat jiaozi's "procedures" during the Chinese New Year. In addition to the well-known delicacies such as jiaozi and rice cakes, "old Beijing" people also want to make "Doo sauce", a cold dish made of skin, dried bean curd, soybeans, green beans and watercress, which is amber in color and similar to "aspic". In addition, there is "mustard mound", which is a cold dish used to accompany wine and appetizer. People eat a lot of greasy food in festivals, which is easy to "make a fire" and "produce phlegm". These cold dishes can make up for this defect. When all kinds of vegetarian dishes have been prepared, Beijingers also prepare sweets, dried fruits, melon seeds and "mixed fruits", which are today's assorted preserved fruits.
In those days, these snacks were delicious when people sat around the stove and died. Today, almost all the offerings and traditional foods in the name of offering sacrifices to ancestors and gods have been preserved, but they are not so conspicuous. As for today's Spring Festival, the dining table can only be summarized by the word "abundance". What Sichuan-Shandong dishes and raw seafood will appear on the dinner table of ordinary people on New Year's Eve. People who talk about the "new school" will go to big restaurants to "grab a meal" to welcome the Spring Festival!
2. Writing about food in 8 words Part II
I believe I am intoxicated with food every day, because I have a gourmet mother who is higher than a "first-class chef".
My mother is a person in her late forties. Since I was a child, I loved eating very much. In order to satisfy my appetite, my mother studied cooking skills with her heart, and whenever she had time, she picked up books on cooking. After careful consideration and hands-on preparation, she developed a good cooking skill. Mother's cooking is sweet, sour, spicy and Xian Yi, with good color, fragrance and taste. Even the best chef can't copy it, and even the picky gourmet can't find any defects.
Spring is a charming season, and my mother's food is also charming. There are a wide variety of wild vegetables: noodles, shepherd's purse, bitter vegetables ... They are made into exquisite jiaozi, and when I put a bite in my mouth, the juice in jiaozi will overflow the whole mouth, and occasionally it will flow down slowly with the corners of my mouth. The beautiful feeling always makes me intoxicated and aftertaste.
With plates of delicious cold dishes on the table, I know that summer has come quietly. Cold dishes make the heat that originally belonged to cool summer no longer so terrible, but it is as refreshing as autumn. Pig ears mixed with cucumber, cold-mixed three-silk, vinegar lotus root slices, even the common raw materials, my mother can always arouse my appetite, and I eat until I am full of intestines and stomachs, and my father always laughs at me for being worthless, saying that I am "coming in vertically and going out horizontally", and even the aisle is crooked. It is in this way that I am satisfied and intoxicated with delicious food that I grow up day by day.
When all the sweet-scented osmanthus sauce at home is finished, it's already golden late autumn, and ducks have become a common food on my table at this time. Although it's not an authentic American roast duck filled with plums, there are many different ways to cook this fine-skinned duck, such as barbecue, steaming and salting. However, what I like best and what my mother likes best is to barbecue crispy duck, spread seasoning, sprinkle crispy powder on it, and put it on the oven. After waiting for half an hour, a flavor roast duck will be baked. Looking at the roast duck with golden skin and crisp outside and tender inside in front of me, I was already salivating, regardless of whether it was elegant or not, so I ate it and wolfed it down.
In winter when the earth is covered with silver, mutton soup can be regarded as a delicious food that can keep warm. The tempting mutton soup rolled up and down in the pot, and gurgling bubbled. Eagerly waiting for the mutton soup to be filled out of the pot by bowls, sprinkle some pepper, and before it cools down, it will be swept away, and the body will be filled with the warmth of activating blood circulation.
I love my mother's delicious food, and I love my home even more. Every time I am intoxicated with my mother's delicious food, my attachment to my home becomes deeper and stronger.
3. Writing about delicious food in 8 words Part III
The long-awaited New Year has come to us. I think, during the Chinese New Year, every household should include jiaozi, and of course, our family is no exception.
I didn't spend the Spring Festival in Zhuji this time, but in Hainan. When I arrive in Hainan, I still want to package jiaozi. Because jiaozi, who used to wrap it for the New Year, either showed the stuffing, or wrapped it like glutinous rice balls, and wore patched clothes. It is because I failed to package jiaozi before, so I will package jiaozi this time, and I must succeed. But I will never succeed on my own, so I plan to learn from my teacher.
"Who can you worship as a teacher? That's right Didn't dad have a friend who would take care of jiaozi? And this aunt also told me that she is an old hand in Bao jiaozi ". Thinking of this, I ran upstairs at lightning speed and said to the aunt, "Aunt, can you teach me how to pack jiaozi?" Aunt kindly said, "Yes!" I listened and quickly asked, "Is there any material for jiaozi here?" Aunt said, "Of course!" So, my aunt immediately brought the materials for jiaozi. When I saw it, I asked, "Can we do it now?" She said, "You can do it."
After my aunt and I made the dough and meat stuffing, we began to wrap jiaozi. I couldn't wait to bring a piece of dough skin, put it in my palm as my aunt did, and put a spoonful of meat stuffing in the middle of the dough skin. When I squeezed my hands together, I only felt sticky. At first glance, it turned out that I was pushing too hard and the meat stuffing stuck out of the dough skin, as if to say to me, "It's too stuffy inside, so let's go outside and get some air!" So, I quickly patched up the exposed stuffing, but who knows that this side has just been patched up, and the stuffing there is exposed again. There is no way, so I have to patch it up again. But it's just mended over there, and the stuffing here is exposed from the crack again! They seem to be doing the right thing with me. I simply don't pack it! But I looked at how much my aunt had packed, and I felt unwilling, so I packed a few more jiaozi. I compared my bag with my aunt's: all my aunts held their heads high, just like the generals who won the battle, and they were awesome. But all my bags were listless, dressed in patched clothes, and surrendered before the war started. Compared with my aunt's craft, I'm really a hundred thousand miles apart! So I said to my aunt, "Teach me how to wrap jiaozi?" Aunt replied: "Don't put too much meat, don't have gaps when folding the dough, and don't use too much force." After listening to my aunt, I wrapped another one carefully, and it was much better than just now! I jumped three feet high with joy. Then he said to his aunt, "You are a veteran of Bao jiaozi!" Aunt said modestly, "Everyone in jiaozi can do it, not just me!"
Bao Jiezi not only made me feel the joy of success, but also made me understand the truth that if you don't understand, you should ask! This truth always reminds me in my study that I should ask teachers and classmates for advice when I encounter problems I don't understand!
4. A composition describing delicious food in 8 words. Part 4
I am a child who likes delicious food. This time, taking the opportunity of traveling to Yunnan, I feasted my appetite in Yunnan, a gourmet paradise.
The first stop of my trip to Yunnan is Kunming. Roasting bait blocks is the breakfast of many Kunming people. Bait block is one of the eighteen eccentrics in Yunnan-"White flour Baba is called bait block". There is a bait shop in front of our hotel. I thought the bait block was just a piece of bread with white flour. At most, I put some sweet sauce and salty sauce on it. You can take a closer look and find that making bait blocks is not so simple: first, bake the prepared white flour cakes and fried dough sticks on charcoal fire, and when the cakes are hot and fried dough sticks are crisp, coat them with sweet sauce of perilla, sweet sauce of peanuts, sweet sauce of sesame or salty sauce, hot sauce, fermented bean curd, dried radish, diced sour beans and bean sprouts according to personal taste. These pickles are stuffed with more than a dozen jars, which is really exquisite! In fact, more exquisite is yet to come! If you order a luxurious rice noodle crossing the bridge at the midpoint of "Jianxin Garden", the waiter will bring a bowl of hot soup and a bowl of rice noodle, and then more than 3 dishes will be put up continuously: quails are flying in the sky; There are chickens, sheep, pigs and cows running on the ground; There are salmon, prawns, cold bamboo worms, steamed chicken and other famous dishes swimming in the water, and even the fruits are ready after dinner. Eating in Kunming is really a pleasure!
In Dali, there is a smell everywhere, and that is acid. There is a famous dish in Dali called "Fried Chicken with Papaya". The papaya in this dish is not the big, yellow and sweet papaya we often see, but small and green. I thought papaya was eaten as a vegetable here, so I picked a piece of papaya and took a big bite. Oh, my God, my big teeth almost turned sour! Another famous dish in Dali is called "Braised Plum and Braised Meat", which is to steam the best carved plum with five flowers and three layers of meat, and then take it out of the pot after the meat is cooked. The meat has a sour taste, and the plum has a meat smell, which is very delicious. Hey, so many special dishes are related to acid, isn't there any special food in Dali that has nothing to do with acid? Fortunately, there is also that sweet and fragrant milk fan. I can go home to Baidu, only to find that sour ice powder is indispensable in the materials for making milk fans. It seems that Dali has forged an indissoluble bond with acid.
Lijiang is the residence of Naxi people. Naxi is a very clever people. They are good at accepting foreign cultures, and even their food is influenced by the surrounding areas. Many local delicacies are gathered here. In Lijiang, you can eat burning noodles in Yibin, Sichuan, yak meat in Shangri-La, and local preserved ribs, bean jelly with chicken and rice enema in Lijiang. There are many kinds of food in Lijiang. If you want to taste all the food in Lijiang, you must stay in Lijiang for a few more days!
What I miss when I leave Yunnan is not only the beautiful scenery, but also the delicious food.
5. Write a composition about delicious food in 8 words. Part 5
As the saying goes, "a hundred miles of different styles, a thousand miles of different customs". Folk customs in different places are different and have different customs, but in our hometown, the most common custom is to beat hemp.
As soon as the Chinese New Year comes, everyone starts to fight noisily. It seems that it is not like the New Year's Day if you don't play with hemp. The villagers have stone bases and thick hemp sticks that specialize in hemp. So, grandma took me to my hometown to participate in the queue of beating hemp.
As soon as I arrived there, my grandmother took out the glutinous rice that had been soaked in water for two days. After giving it a "cold bath", she put it in a steamer to make it a "sauna", and it appeared in front of my eyes with a brand-new face. At this time, the glutinous rice was no longer as hard as before, and the soft and drooping appearance seemed to be after the sauna. After that, we went to the most important step-beating rice. First, all the glutinous rice was poured into the stone bases. Then, two strong young people beat rice, one turned it over and exchanged it in turn. The firm and powerful sound of "bang, bang, bang" came to Erluo, and people also ignited the joy and excitement of family reunion in the New Year with the sound of beating rice. But don't look at the young man's strength and underestimate this link. In fact, the flaccid wooden stick alone weighs dozens of pounds! Not to mention the sticky glutinous rice, which is undoubtedly worse, and it is even more difficult. Soon when the knocker is tired, he will exchange with the flipper, so that he will not be so tired. Gradually, the sticky rice gradually changed its appearance under the care of the hemp mallet, and soon a pure white dough appeared in front of our eyes. If I hadn't seen it with my own eyes, I would never believe that it was made up of many sticky rice. Finally, in the last link, many women gathered around the dough, gently pulled out a small piece, put it into their favorite slurry, then folded it in half, gently pulled it off, kneaded it into a round ball and pressed it into a round bottle shape, and the round shape symbolized the vulgar meaning of the round round, and sprinkled a layer of powder on the bottom of the steamer to prevent it from being upset.
The crispy sesame paste is not only crispy and delicious, but also makes people linger. What is more unforgettable is the warmth and beauty of reunion when eating with their families.