1. An essay about Sichuan traditional food. I fainted.

traditional food.

.One word spicy.

First the hotpot.

is the most famous.

..Origined from Luzhou.

But hot pot is not easy to write about.

Let me introduce you to a few more... 1 Vegetarian dishes... 1. Hand-tear cabbage... Wash the cabbage first.

Then.

Be sure to tear it apart with your hands. Tear it into pieces. Then wash it. Prepare more dried peppercorns. Cut the dried peppers. You can also use your hands. Put a certain amount of oil in the pot.

Use medium heat.. Heat the pot until the oil is spicy.. Then put the salt/sichuan peppercorns/dried chili pepper into the oil pan.

Pour the cabbage into the pot.

Stir-fried.. That’s it.

2 Meat dishes, bell peppers and shredded pork. Prepare 3~4 large bell peppers, red inner seeds, diagonally cut into small and medium-sized irregular polygons, and shredded pork.

Put the shredded pork on a plate first. Add an appropriate amount of starch/Sichuan peppercorns, salt, and watercress to the shredded pork. Stir well.. For this dish, if it is eaten by Sichuan people, it should be spicy in the oil pan.

Chili...but if you don't eat spicy food...you don't need to add anything else...just stir-fry the prepared bell peppers in a dry pan for 2 minutes...and then scoop up the bell peppers.

Place on plate.

Then.. Prepare the oil pan.. Put the oil pan and bell pepper together.

After frying, add some MSG and it's OK... 2. Write an essay about Chengdu, Sichuan flavor food (500 words) As the saying goes, "Food is the first priority for 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 making of Mapo Tofu is very complicated, but in fact it is very simple: cut the tofu into small square pieces, let them "jump" one by one into the steaming water to warm their "body", and then put them in

Take it out and use it 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 hearing my introduction, you now have a certain understanding of Mapo Tofu.

Is it a delicacy?

Oh, 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. 3. Write a composition of more than 400 words introducing a kind of food, about Sichuan

Flavored Dandan Noodles are a famous snack that is very common among Sichuan folk and has a special flavor.

It got its name because it was often carried by peddlers.

This noodle has a bright red color, a strong aroma of winter vegetables and sesame sauce, and a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry. It can be called the best in Sichuan style noodles.

The noodles are thin and smooth, and the main condiments include red pepper oil, sesame sauce, minced pork, Sichuan winter vegetables, bean sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onion. The taste is oily and spicy, which is more palatable.

It is said that Dan Dan Noodles were created in 1841 by a Zigong hawker nicknamed Chen Baobao. In the early days, they were carried on shoulder poles and sold along the street, so they were called Dan Dan Noodles.

Many ramen restaurants in Japan also serve dandan noodles.

Chinese culture really has a long history.

Dandan noodles are characterized by thin noodles, crispy meat, seasonings mainly chopped green onion, bean sprouts, and lard, with a slight hint of soup, delicious and refreshing, not spicy but slightly sour.