Every city has different street scenes and different food. Let’s take a look at some vivid sentences about food. Welcome to read and learn from them.
No1. Following the flow of people, we came to the Mongolian barbecue area. This place is so interesting! The smoke was curling up, and the waiters, dressed in various Mongolian costumes, were having a great time dancing while grilling meat. As I watched, I couldn't help but twist my body and jump. There is so much meat here, including beef, mutton, horse meat, and even camel meat! I have never eaten camel meat. I don’t know what it tastes like. I really want to take a bite!
No2, this dish is full of colors and makes my mouth water. Looking at the other dishes, I was dazzled.
No3. Tofu and Xihonghang Soup: Cut the tofu into finger-sized pieces, cut the Xihonghang into pieces, heat the oil in the pot, pour in the tofu, and add half a basin of water in the soup pot. , add a small amount of salt, chicken essence and MSG, bring to a boil and cook for another 3 minutes, pour in Xihonghang, bring to a boil and put it into a basin.
No4. I particularly like the cheesecake here. I decided to order one for my friend’s birthday. There were various fruits piled on the white cream, and the blank space was sprinkled with chocolate, and various fruits were placed in between. , OK or not, it’s my intention. It turns out that the taste is still very good, and it feels like it melts in your mouth.
No5. Little Chaos, small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious! I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful.
No. 6. Oranges are a specialty of Haiyan. There are golden little moons living inside the orange peels, living affectionately in the same house.
No. 7. The turquoise color of the siomai reveals the steamed, paper-thin dough, which looks like jade. Take a gentle bite and the skin will break. You will find the minced shrimp, leek and egg inside, which is refreshing and moist. After eating it, your mouth is still filled with the fragrance of shrimp, which really leaves a fragrance in your teeth and cheeks.
No8. Those candied haws are bright red and sparkle in the sunlight, attracting the longing eyes of many children.
No9. Living life, like food, is a separate enjoyment, and it is difficult to have public judgment standards. Everyone says that a certain person is very good and worthy of marrying, but if you just can’t fall in love with him, what’s the use? Beauty is in the eye of the beholder, that is the greatest truth. Each of us has our own living habits, which are like gears interlocking with each other. So, the best is nothing more than what you fall in love with and what is best for you, nothing more.
No. 10. "If you eat three hundred lychees a day, you might as well grow up to be a Lingnan native." Su Shi loved drinking tea, and praises for tea are also common in his poems, "The two flags under the Baiyun Peak are new and greasy green." Xian Guyu's "Always good tea is like a beautiful woman" is even more similar to "Spring" in another poem, which describes the tea garden scenery in the mountains and plains outside Hangzhou.
No. 11. A man who has broken up is like a delicacy that went rancid overnight. It is good to recall, but sad and harmful to the body when eaten. Since you are passing by, you must be decisive and don't look back, because there are many fresh young grasses in front of you. Only if you move on decisively will those ex-boyfriends regret it.
No. 12. Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. After cooking, peel off the reed leaves and you will see a few dark red shiny agates embedded in the rice ball. ,very nice.
No. 13. "Flying snow fell silently" and "I put down the chopsticks and didn't realize everything was empty" describes the superb knife skills of the chefs in the Tang Dynasty in processing fish and the lively scenes of diners competing for food.
No. 14. Xiao Huan Chaos is small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious!
No. 15. The roasted sweet potatoes are burnt and covered with grass ash. Take a sniff and the fragrant smell will immediately enter your internal organs and make your mouth water three thousand feet.
No. 16. "The yellow chives in Xinjin are unrivaled in the world. They are as yellow as goose for more than three feet. The East Gate pig meat is even more amazing, and the fatness is not reduced." When the clouds come out of Xiu, the taste will be as mellow as the hometown. "When I'm full, I'll fry Shi Ming floating chamomile."
No. 17. Watermelon not only has delicious flesh, but also tastes delicious. The melon rind is also delicious. Remove the green skin and leave the white part. Cut it into pieces and fry it. It is really a delicious side dish.
No. 18. The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender.
No19. Looking closer, the white and tender Xiaolong Soup Dumplings are plump and moist. Well, they look delicious. Look, how delicate that skin is, as delicate as the chubby little face of a fat baby, which will break with a gentle pinch. Through the outer skin, you can clearly see the pure soup inside.
No. 20. When Wenzhou is mentioned, it is mostly associated with the city of electrical appliances and the myth of wealth. Under the aura of rapid economic development, the clear water of Oujiang River probably flows with all the happy memories of children's childhood, as well as the aroma of braised food and fried fish that echo in the alleys, which still floats with the wind. It is blown alive and constitutes all my thoughts about nostalgia.
No. 21. The sponge cake roll has a particularly soft and smooth texture. With a hint of orange flavor, it gives you a happy taste in your mouth.
No22. The all-chocolate cake is not the most dazzling or eye-catching, but there are always loyal fans who favor it. The fragrant and attractive chocolate taste; soft texture and sweet taste, the perfect all-chocolate cake can withstand all kinds of picky tastes. The curvaceous chocolate pattern on the surface complements the name of the cake.
No23. The whole body of watermelon is a treasure. The rind of the watermelon is fried and eaten as a vegetable. The pulp can quench thirst and clear away heat. The seeds can also be fried and eaten in leisure time. The whole body of watermelon is not a treasure.
No. 24. Su Dongpo used his favorite bamboo shoots to cook with pork. At a gourmet party, Su Dongpo wrote a limerick in his own hand: "No bamboo makes people vulgar, and no meat makes people thin." , not vulgar but not thin, braised pork with bamboo shoots.”
No25. Eating noodles is also very particular. Handmade noodles are usually served in separate bowls with soup and noodles. When eating noodles, you use chopsticks to put the noodles into the soup bowl before eating. When eaten in your mouth, this kind of noodles is thin and long, soft and tough, clear and spicy, with a spicy and refreshing fragrance. As someone once commented: "A bowl of Qingyang steamed noodles is as good as a living god when you eat it in your mouth." Nowadays, Qingyang Saozi noodles have become a fashionable breakfast noodle in urban and rural restaurants and an indispensable delicacy in people's lives.
No26. The chicken soup made by my mother is white, fragrant, salty and delicious. Every time my mother makes chicken soup, I take a small spoon and drink it, take a sip, taste it, swallow it, take another sip, taste it again, swallow it again, take another sip, taste it again, swallow it, drink it again Take a bite, taste it, and swallow it.
No. 27. "The vegetables are light and sweet after frost, and the seedlings are tender and not wilted in spring. They can be cooked immediately after harvesting, and there is no need to add half a baht of salt and cheese." He summed up the choice of vegetables without seasoning. It tastes very fresh too.
No28, rich and smooth chocolate and cream, plus crispy ginger biscuits, the taste is rich and distinct. Paired with a cup of sweet fruity black tea, the fresh taste, charming color and rich fruity aroma will immediately make you feel relaxed and happy, and your lips and teeth will be fragrant.
No. 29. The skin of the soup dumplings is thin, even translucent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth. Bite the meat ball soaked in juice. It is not fat or fat. It's greasy and smooth in the mouth...it's so beautiful!
No30. Huh--I sucked on the hot tofu and swallowed it eagerly. The gluttony of eating tofu in my childhood was still so clear. I thought this was going to happen. It is an excellent delicacy among foods made from starch. Or mix the starch with water to form a wheat paste, put it in a hot pot until the white color gradually turns dark, cut it into strips and cook it thoroughly, add seasoning and chopped green onion, it will be smooth in the mouth, it is also a good delicacy. I once saw my mother mix a large bowl of starch with a little water in a hot pan, stir it into dough, and cut it into the size of fish balls. After cooking, it became smooth and a little more tough. It was really unforgettable!
No. 31. The strange fat sea Today, Teacher Ma showed us a seed. It is as big as a torreya, shaped like a cantaloupe, brown in color, and feels wrinkled, not as smooth as a torreya. It smells sour, like sour plums. Teacher Ma said this is the fat sea.
No.32. "The east side of the garden is covered with frost and dew in autumn, and the reeds bear children and mustards produce grandchildren. I am full of hatred and hate, and I don't know why I eat chicken and dolphins." In his opinion, these vegetables are better than that of chicken. Duck meat is even more delicious. Fenghu was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be rivaling the water shield soup."
No33. I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful.
No34. I always watched my grandmother’s busy figure, watching those duck tongues, duck feet, and chicken feet transform under my hands until they were put into the stew pot. I always lie down next to the stove, sniffing and smelling the increasingly strong aroma of braised food. The good thing about standing by is that when the stew is almost done, grandma will always pick up a piece of duck paw, put it to her mouth, blow on it gently, and then stuff it into my mouth: "Greedy boy, try it." No? ”
No35. As long as you eat soft cheese cake, you will not be depressed anymore. It is soft and fragrant. It is the best little gift to comfort yourself or reward yourself!
No36. This watermelon is big and round, like a big ball. Its skin is green in color with black patterns on it. Cut the watermelon and the red flesh is immediately exposed. At the same time, The watermelon juice dripped out, and I saw black melon seeds embedded in the pulp. At this time, my mouth was already watering with greed, and I wanted to take a bite right away to quench my thirst.
No37. There are eight major cuisines in Chinese cuisine. Each cuisine has countless famous dishes, each with its own characteristics and making people salivate.
No. 38. The delicious but poisonous puffer fish has also become his favorite delicacy. "A few peach blossoms outside the bamboo are a prophet of ducks in the spring river. The short reed buds on the ground are full of wormwood and artemisia, which is puffer fish." This seven-character quatrain is a carefree one, and it also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It can be said that it is a delicacy in one sentence.
No39. I will tell you some vegetables. I don’t know if you like them.
Fried potato shreds: Cut the potatoes into shreds, soak them in water for five minutes, wash off the starch on the surface, cut one pepper into shreds. Heat oil in a pot, add shredded potatoes and chili peppers and stir-fry together. Add a small amount of salt, vinegar, chicken essence and MSG. Fry until cooked and serve.
No40. Chinese cuisine is known as having four major flavors and eight major cuisines. The four major 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, Cantonese cuisine and Fujian cuisine.
No. 41. The pink cake comes from the bright and fresh pink color of nature, which is painted on the lovely flowers, and the brilliant butterflies stop gently. Not a fairy tale, but better than a fairy tale. The art of pleasing the palate is fully realized.
No. 42. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine includes famous foods from the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places. It has the widest area, uses a variety of ingredients, finely selects ingredients, has excellent skills, is good at changing, and has a particular flavor, which is clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. In summer and autumn, we strive to be light, while in winter and spring we tend to focus on richness. We are good at stir-frying, and we need to control the heat and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian.
No. 43. My grandma is best at making braised meat platters. This dish is also indispensable for wedding banquets in Jiangsu and Zhejiang. Every time I go to help with the cooking with my grandma, she always brings her secret marinade jar, and my job is to hold this little cyan tile and follow behind with dignity, as if I am also the most indispensable chef at the wedding banquet. . Perhaps that’s when the seeds of my childhood dream of becoming a chef were planted.
No. 44. Use a knife to cut it open, and you can see the bright red flesh. There is not a single seed in it. Before you eat it, you will smell a faint fragrance. When you take a bite, The lips and tongue are covered with bright red juice at the same time. It is so sweet that it makes people love it more and more. The frozen watermelon is even sweeter and tastes better than the freshly bought one. It is cold and refreshing, which is really a summer solution. A good fruit for summer.
No. 45. The skin of the soup dumplings is thin, even translucent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth. Bite the meat ball soaked in juice. It is not fat or fat. It's greasy and smooth in the mouth...it's so beautiful! The juicy, red dates are like densely packed, twinkling stars in the sky, each one blinking naughty eyes.
No. 46. Su Dongpo ate a ring cake made by an old woman, and he couldn't help but wrote a poem: "The jade color will be uniform when rubbed with delicate hands, and the tender yellow will be deep when fried in green oil. When spring comes, you will know the weight when you sleep, and you will flatten it." "Beautiful women wrap their arms with gold." There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring.
No. 47. Stinky tofu is "hospitable". It always fills the surrounding air with a strong and powerful fragrance, making people pay attention to its fragrance first.
No48. After tasting the camel meat, we went to the Avanti Barbeque Restaurant. These Xinjiang guys are so interesting! Wearing a Uyghur hat and an Avanti-style mustache, he is so cute! But what attracted me the most was the giant skewers of mutton. The grilled and shiny mutton gave off bursts of attractive aroma, which attracted all the worms in my stomach. I couldn't help but stick out my tongue, lick my mouth, and swallow.
No49. Today, everyone came to Qingyang, and I have to introduce to you our Qingyang food. Qingyang’s food culture has a long history, including Huanxian lamb, Zhenyuan sugar pancakes, Heshui sugar circles, Zhengning tofu, buckwheat noodles, fried black beans, pig blood enema, Ran noodles, potato bran, and sesame buns. , stir-fried dough balls, sorghum rolls, jelly, oats, earthen hotpot, etc. Moreover, Qingyang flavor snacks won the title of "Gansu Famous Banquet" for its unique local flavor at the first Gansu Food Festival in China.
No50. "When I first visited Tang'an, I cooked barley, and the cooking was as beautiful as the carved barley. It was as big as amaranth and was as white as jade, and was as smooth as a spoon, and the fragrance filled the house." The whiteness, smoothness and fragrance of barley are all described very vividly.
No51. When butter falls in love with cheese, the fragrant love is immersed in the silkiness of cheese, but is blocked by fate because of the same roots. Therefore, this love is less sweet and more sweet. sorrow and grief. Fortunately, with the help of acacia beans, the originally bleak love has infinite warmth.
No52. As soon as I got off the car, I got into the crowd. A strong sweetness rushed towards me, and I was immediately drooling. Taking a closer look, it turned out to be snow-white marshmallows. Ah, I really want to try it! Teacher Zhuge seemed to have guessed what I was thinking and immediately bought me one. I couldn't wait to bite it before I could say thank you. "Well, the taste is really wonderful!"
No53. We find it very strange, how can a little person turn into the sea? As he talked, Teacher Ma put Pang Dahai into a transparent cup and filled it with hot boiling water. After a while, Pang Dahai grew a little hair, and then the water slowly turned yellow, and then Pang Dahai It got bigger, and finally the fat sea took up most of the cup.
No. 54. The starch in the plaque has been washed out a long time ago, but the sunshine in the courtyard only lasts for a few hours, and it took a long time to move in and out. The radish slices are freshly cut, and the thin white slices are spread on the door panel, like the beams of light leaking from the cracks in the tiled house when I was a child, elliptically imprinted on the dirt floor, mottled and layered.
There are also radishes cut into strips, which look like whitebait flashing on the surface of the sparkling lake.
No55. “You can know the beauty of fish when the Yangtze River goes around Guo, and you can feel the fragrance of bamboo shoots in the mountains with good bamboos.” “When will the bright moon come? Ask the blue sky for wine.” "Occasionally, the wine is interesting, and the cup is always empty."
No. 56, Zheng Banqiao said, "Drinking wine in the middle of the night under the moonlight, the beauty is grilling the fish head with her delicate hands", "Yangzhou fresh bamboo shoots and anchovies are boiled." Spring breeze in early March.
"Only the water shield perch can be eaten, and even the lower officials will return to eat fish."