1. Composition of Chengdu Primary School, the capital of food

Last Friday afternoon, I went to Chengdu to play with my mother's colleagues.

when it comes to Chengdu, you must think of delicious food. Yes, it belongs to Chengdu, Sichuan, and the snacks on the street have an authentic Sichuan spicy flavor: if you choose slightly spicy, the dishes you make are fragrant and spicy; If you choose the average, the cooked food will make you sweat; If you choose extra spicy food, if you eat the cooked food, you will be kept in water for 1 minutes. I ate delicious food: leaf rake, frozen cake, corn cake, sesame cake, yak meat, spicy fat sausage, Dandan Noodles, rattan pepper noodles, tofu pudding rice … Si! Authentic and delicious, really enjoyable! !

Chengdu is not only rich in delicious food, but also has a long history. Dujiangyan, which we went to, has a history of 22 years. Dujiangyan, located in the west of Dujiangyan City, Sichuan Province, is a large-scale water conservancy project built and used in China since ancient times. It is known as the "originator of world water conservancy culture" and a famous tourist attraction in Sichuan. It is generally believed that Dujiangyan Water Conservancy Project was built about 256 years ago by Li Bing, the prefect of Shu County, Qin State, and his sons. It is the oldest and only grand water conservancy project in the world, characterized by water diversion without dams, and belongs to the national key protection unit.

Jinli Street is a famous cultural heritage in Chengdu. From beginning to end, all kinds of craft stalls can be seen everywhere, and all of them are exquisite and beautiful. The buildings there are all made of wood, like a temple. I bought a bookmark for myself, a fitness equipment for my grandfather who loves health care, and a multifunctional kitchen knife for my grandmother who goes to the kitchen.

beautiful Chengdu, a city that you don't want to leave when you come. You must come and have a look in person when you have the chance.

2. As for the composition about food in Chengdu (taking food as a metaphor)

As the saying goes, "Food is the most important thing for the people", I quite agree with this sentence. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like a piece of green leaves. The diced tofu stained with hot sauce became a blossoming red flower, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!

It seems that the method of making Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 7-8 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when you quickly get out of the pot.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye. 3. About 43 words of composition about Sichuan cuisine

Spicy Sichuan

As we all know, Sichuan cuisine is closely related to spicy and delicious flavor, because hemp and spicy flavor will make us feel very refreshing, and the delicious flavor will make us feel the delicious food. Today I will introduce it to you.

first, I'll talk about Sichuan's world-famous hot pot. Although Sichuan's hot pot is very refreshing and spicy, it's not greasy. When you eat it in your mouth, the saliva in your mouth feels like flowers are flowing downwards. If we eat it, it's definitely spicy, while Sichuanese are super refreshing, delicious and delicious, which will make you feel delicious in the world.

Let me talk about the famous dishes in Sichuan again. I'm sure everyone will think of shredded pork with fish flavor when I say it. The shredded pork with fish flavor we made is definitely not authentic, because it is not spicy, which is a key, and it is also a key that we can't master the cooking. They are sure that the cooking is just right, and the flavor of shredded pork with fish flavor can also be extracted. Let's talk about the dumplings we are familiar with. The famous one in Sichuan is called Zhong Dumplings. It is not the same as ours in Sichuan. When we eat dumplings, we are stained with vinegar, and they pour Chili oil, which is a favorite snack of Sichuan people. Let's talk about Chen Mapo Tofu, which is one of the traditional famous dishes of the Han nationality in Sichuan and one of the eight famous cuisines in China. It was also named "China Time-honored Brand" by the state and was founded in 1862.

These famous Sichuan foods are all spicy dishes. At this moment, I finally understand how Sichuan people can eat spicy food and how much they like it. I'm so greedy. I also want to try it in Sichuan. 4. Writing about Sichuan traditional cuisine < P > I feel dizzy.

traditional cuisine. A word is hot.

first, hot pot. Is the most famous. .. originated in Luzhou.

but hot pot is not easy to write.

I'll introduce you to some other vegetables ..

1. Vegetarian vegetables ..

1. Tear cabbage by hand ...

Wash cabbage first. Then. Be sure to tear it by hand ... and tear it into pieces ...

Then wash it ... Prepare more dried pepper ... Cut the dried pepper ... You can also use your hands ...

Put a certain amount of oil in the pan ... use medium heat ... and burn the pan until it is spicy ... and then put the salt/pepper/dried pepper in the oil pan. Pour the cabbage into the pot. Stir-fry ..

All right.

2 meat dishes

Shredded pork with sweet peppers ..

Prepare 3`~4 large red seeds of sweet peppers, obliquely cut into small and medium-sized irregular polygons, and shredded pork .. Get ready. First, put the shredded pork into a plate ... add a proper amount of starch/pepper, salt ... watercress ... and mix well ...

If this dish is eaten by Sichuanese ... you should add spicy pepper to the oil pan ... but if you don't eat spicy pepper ... you don't need to add anything else ... just stir-fry the prepared sweet pepper in the griddle for 2 minutes ... and then scoop up the sweet pepper. Put it on the plate. Then .. prepare the oil pan .. put the oil pan and the bell pepper together. It's ok to put some monosodium glutamate after frying. 5. Explanations about snacks in Chengdu < P > Lai Tangyuan has a history of one hundred years. Since 1894, Lai Yuanxin, the boss, has been cooking and selling glutinous rice balls along the street in Chengdu. The glutinous rice balls he made are not rotten when cooked, not sticky with chopsticks, teeth and mouth, moist and sweet, smooth and soft, making them the most famous snacks in Chengdu. Now Lai Tangyuan has maintained the quality of time-honored and famous snacks. Its color is smooth and white, its skin is soft and waxy, its sweet sesame oil is heavy and its nutrition is rich.

Lai Tangyuan was founded in 1894. The founder was originally from Dongfeng Town, Ziyang, Sichuan, and his name was Lai Yuanxin. Because his father was ill and his mother died, Lai Yuanxin followed his cousin to a restaurant in Chengdu as an apprentice. Later, he offended his boss and was dismissed. Because of the lack of life, Lai Yuanxin borrowed a few oceans from his cousin and took up the burden to sell dumplings. In such a big Chengdu, there are so many dumplings sold, and if you want to stand firm, you must have something extraordinary. Therefore, he secretly set three rules: first, look down on it; Second, the service is better; The third is high quality. He got up early and was greedy for the dark, his powder was fine, his heart was heavy with sugar and oil, he sold out the breakfast hall, caught the midnight snack and worked hard. It was not until the 193 s that I bought a shop front at the street corner of Zongfu, and I managed it as a shop, named Lai Tangyuan. His dumplings are fine in selection of materials, fine in workmanship, high in quality and low in price, delicate and soft, thin in skin and rich in stuffing, soft and waxy and sweet. It has the characteristics of not muddy soup when cooking and not sticky when eating (no chopsticks, no bowls, no teeth). And through a period of time, the variety continues to expand. From the beginning of black sesame and sand washing heart, more than ten varieties such as rose, iced orange, jujube paste, osmanthus and cherry have been gradually added. All kinds of stuffed dumplings have different shapes, such as round, oval, cone and pillow. On the table, a bowl of four, four kinds of stuffing, four shapes, small and exquisite, known as chicken oil four-flavor dumplings. When eating, it is served with white sugar and sesame sauce, which is even more unique. At that time, customers all came here, so Lai Tangyuan made a lot of money. More money, more fame. Especially in Ziyang Association in Chengdu, this illiterate person has become a pivotal figure. In 1939, my hometown planned to build a middle school and invited Lai Yuanxin to come back for sightseeing. Lai knew the hardships of illiteracy. In order to serve the mulberry, he donated 15 tons (about 25, kilograms) of millet for the running of Chuyan Middle School. Until 195, Lai Yuanxin made a donation to this time. Today's Sanyuan Temple Middle School, formerly known as Chuyan Middle School. Lai Tangyuan donated money to run a school, which was once a much-told story in Ziyang, Sichuan.

Lai Tangyuan has been in business for nearly a century, with a long-lasting reputation. Not only is its business booming, but its dumplings are also in short supply, with an annual sales volume of 3 million kilograms. Even sold overseas, it is favored by foreigners living abroad. In December 199, Lai Tangyuan was once again named "Chengdu Famous Snack" by Chengdu people. [Edit this paragraph] Materials: 5 grams of glutinous rice, 75 grams of rice, 7 grams of black sesame seeds, 3 grams of white sugar powder, 5 grams of flour, 2 grams of plate oil, and appropriate amounts of white sugar and sesame sauce. [Edit this paragraph] Method 1. Wash glutinous rice and rice, soak them for 48 hours, and then wash them again before hemp. Grind it into slurry with proper amount of water, put it into a cloth bag, and hang it dry to make glutinous rice balls.

2. Remove impurities from sesame seeds, wash them thoroughly, stir-fry them with low fire, and press them into fine flour with a rolling pin. Add sugar powder, flour and melted lard, knead them evenly, press them on a chopping board, and cut them into 1.5cm square pieces for later use.

3. Add appropriate amount of clear water to the glutinous rice balls, knead them evenly, divide them into 3 lumps, and wrap the small squares into balls.

4. bring the water to a boil in a large pot, and don't open it after adding the dumplings. When the dumplings float, add a little cold water, and keep rolling without boiling. The dumplings roll, and the heart is cooked, and the skin is soft and cooked.

5. When eating, serve a small dish of white sugar and sesame sauce for dipping. 6. A composition of about 43 words about Sichuan cuisine

Visiting the Summer Palace On May 1st last year, I visited the famous Summer Palace in Beijing.

It's about five kilometers from the white stone bridge where we live to the Summer Palace. At this time, the Summer Palace was in spring, like a beautiful big park.

Next to the resplendent palaces covered with glazed tiles, from time to time, they warmly chase the handsome figures of exotic flowers and plants. The flowers and trees such as Albizia Albizia, Taibaihua and Millennium Gu Song have different shapes and colors, which set off the magnificent palace and are worth watching.

We walked on a colorful gravel road. At first glance, the gravel on the path is messy and varied, which can be studied carefully, but it is very interesting.

Colorful stones make up all kinds of patterns, such as flowers, plants, figures, palaces, or utensils, which are really beautiful and moving. Go straight along the path and you will come to the world-famous promenade.

It is said that it was built by Empress Dowager Cixi to see the scenery on Kunming Lake. I set foot on the promenade with curiosity.

The long corridor is endless. There are 273 colorful compartments at the top of the corridor, and each compartment is painted with colorful paintings. Thousands of paintings, no two are the same.

There are red columns on both sides of the corridor, which are connected by green fences. The green fence is so low that people can sit on it and enjoy the beautiful scenery of Kunming Lake.

after walking along the long corridor, you come to the foot of Wanshou Mountain. Looking up, an exquisite pagoda stands on the mountain, which is the Buddha Pavilion.

climb the Buddha Pavilion and look down. You can see most of the scenery in the garden. Directly ahead is the famous Kunming Lake.

Kunming Lake is quiet, like a piece of jade. The boat glided gently from above, leaving a shallow water mark, as if it were a Bi Hen on the emerald.

the breeze blew, and the water rippled and glistened in the sunshine, which was very beautiful. In the distance, the shadow of the 17-hole bridge is reflected in the water, vague, unclear and unreal.

At sunset, I came down from the Buddha Pavilion and hurried out of the garden gate with great joy, ending my day's trip. 7. An article on famous snacks in Chengdu

Snacks are the general name of a kind of food with specific style and characteristics in taste, which can be used as an ornament between banquets or as the main food for breakfast and supper. All over the world, there are all kinds of snacks with distinctive features and unique flavors. Snacks, made from local materials, can highlight the local material and social life, which is an indispensable feature of a region, and it is also the main object of homesickness for homeless people.

Chengdu snacks have a long history, many varieties and strong local characteristics. Like Sichuan cuisine, it occupies a very important position in the treasure house of Chinese cooking technology heritage. There are many kinds of famous snacks in Chengdu: dumplings are made from all kinds of small noodles to wonton soup; From the cake group Tang Yuan to the banquet; From cold food to hot soup; From frying oil to cooking and baking, it can be called a dazzling variety of colors, sweet, salty, sour and spicy. Such as "Dragon wonton soup", "Zhong dumplings", "Dandan Noodles", "Husband and wife lung slices", "Lai Tangyuan" and "Korean steamed stuffed bun", Chengdu snacks are famous for their rich tastes. There are more than ten kinds of snacks in Chengdu, such as sweet, salty and sweet, pepper and hemp, red oil, strange taste, homely, spicy, salty and fresh, sweet and sour, mustard and mashed garlic, which are commonly used, and each taste has different usage methods and changes for different varieties. It deserves to be called the gourmet capital. (It took me a long time to suppress these words, and I hope to adopt them. ) 8. Explanations about snacks in Chengdu

Lai Tangyuan has a history of one hundred years. Since 1894, Lai Yuanxin, the boss, has been cooking and selling glutinous rice balls along the street in Chengdu. The glutinous rice balls he made are not rotten when cooked, not sticky with chopsticks, teeth and mouth, moist and sweet, smooth and soft, and become the best in Chengdu.