Good words, sentences and paragraphs about food appreciation

Good words: furry, plump, green, cheap, delicious food, delicate and smooth, endless aftertaste, fragrant Wan Li, delicacies, unique skills, mouth watering, good color and taste, clear color, fine production, exquisite materials, crystal clear, full of food, unconsciously. Well-known at home and abroad, gorging, comfortable, satisfied, crisp and refreshing, white and flawless, all kinds, as you wish, with relish, steaming, colorful, chewing slowly, practice makes perfect, and coming to your nose

Good sentence: Smell it, and your mouth will water three times in thousands of feet. Take a bite, the skin is soft and there is a little sour taste of vinegar. Wonton stuffing is fresh and tender. Close your eyes as if your body is light and walking on clouds. If you put hot sauce, it will be more delicious. It's perfect to eat such delicious food in winter.

Lingshui acid powder belongs to pickled powder, and it has the reputation of "Hainan powder is the second". Its powder is thin and long, and looks like "Guilin rice noodles" and "Yunnan rice noodles crossing the bridge".

Qionghai is beautiful in mountains, water and people, and the snacks are even more beautiful, especially the coconut cake with clear color and coconut fragrance, which you will never forget!

In the golden autumn of October, the famous Yangcheng Lake hairy crab, which is rich in rice and yellow crabs, made a grand appearance again.

don't look at its grotesque appearance-green back, white belly, golden claws and yellow hair. It always bulges a pair of small eyes and waves a pair of big pliers, as if it will attack you at any time.

At this time, the thin bean powder showed the colors of green, red pepper and white salt, which made people drool at first sight. Take a sip and smack your mouth, and the taste will go straight to your heart.

I really couldn't restrain the greedy insect's call, and I couldn't wait to grab the chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew.

Round big hawthorns are strung on bamboo sticks with golden sugar coating. The big red and yellowish sugar coating look so festive, much like hanging small red lanterns, which emit a little white light under the sunlight. No wonder it will appear on many festive occasions.

good stage: blanch the rice with hot water, soak it in clear water for 3 hours, then grind it into rice pulp, put it into a cloth bag and squeeze it into dry pulp. Then boil it in boiling water until it is half cooked, put it in a pulverizer and smash it into slurry, and then put it in a cloth bag for heavy pressure. Removing rice dregs, adding a small amount of sweet potato powder, stirring, putting into a cloth bag with a sieve hole at one end, pressing the cloth bag, extruding the rice slurry through the sieve hole, scalding it in a boiling water pot, taking it out and drying it to obtain vermicelli.

eating crabs is a pleasure. Some people eat crabs by "destroying" their feet first, and then opening their shells to eat crab roe. And I am "going straight to Huanglong"-eating crab roe first and then "destroying" crab feet. Because the most delicious thing on hairy crabs is crab yellow! Pick a piece of powdered crab roe and dip it in a little seasoning made of garlic, ginger and vinegar, and it will turn into a sweet and sour sauce just at the entrance, which is really memorable. If you drink a little more yellow wine at this moment, it will not only remove the fishy smell, but also improve the taste! Crab meat is also very tender and delicious.

I saw Big Sister first take out a clean bowl and put it on the table. Then she fished out a handful of vermicelli from a big pot with a big bamboo colander, rinsed it in hot water just boiled, and put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of duck blood, duck liver, duck intestines, and cut into triangles, put them into bowls, sprinkled with spices such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, so that a bowl of fragrant four-corner blood vermicelli soup was ready.

I walked out of the crowd with candied haws, and I couldn't wait to tear off a layer of oily paper outside. Suddenly, my candied haws' red face was revealed, and the fragrance of My Sweetie came to my nose. I couldn't help taking a bite. It was sweet and delicious, with a hint of sour taste of hawthorn in it. It was really memorable.

I saw the chef gently hold down the roast duck with his right hand wearing plastic gloves, and cut a hole in the duck neck with his other hand, and then cut off the skin bit by bit along the hole. Wow! When the skin cut the duck leg, there was an oil-water flow out. It's golden yellow, just like my favorite chicken soup. The skin is finished, and then there is the tender meat. The meat is white and thick. Whenever the master cuts a piece, I want to put it in my mouth immediately and enjoy the delicious food alone. What a Beijing roast duck!

paragraphs describing steamed buns

The steamed baozi stuffed with soup not only looks good, but also tastes good. As the saying goes, "Move gently, lift slowly, open the window first, and then have soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been "flying down three thousands of feet". I didn't care about the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time, I learned a lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth, so mellow, so moist and so fragrant that I was immersed.

The green color in the Shaomai restaurant reveals the steamed skin as thin as paper, just like jade. With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste, both at home and abroad. Goubuli steamed stuffed bun is very popular. The key lies in its fine materials and exquisite production. It has certain unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially the steamed stuffed bun is well-proportioned, and each steamed stuffed bun has 18 pleats. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the mist. It is refreshing and comfortable, with a bite, oily and watery, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world.

From a close look, the white and tender dumplings are full and moist. Well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. Through the skin, you can clearly see the pure soup inside.

My steamed stuffed bun is a big (stuffed) bun with a thin skin. When you smell it, it makes your mouth water. When you take a bite, it will make you feel fragrant, and it will make your heart feel good and your lungs feel good. Just one bite will make you memorable for life! Guest, would you like one?