This four-day continuous holiday, the sky was overcast and rainy, and the raindrops like beans spilled from the dark sky on the sidewalk. Every family stayed on their soft and comfortable sofas, staring at the small TV screen and worrying, and didn't know where to walk around. Finally, it stopped raining, so my father took the whole family to the night market to go shopping. When we walked, everyone got hungry unconsciously and kept growling.

The night market is full of people, and the crowds come and go. It's really lively. The food in each booth looks so delicious that people can't bear to leave. I really want to try everything! But everyone's stomach is awkward and keeps rolling, reminding us that our stomach is still empty and there is nothing. So we walked on, and the food in the stalls looked delicious along the way, which really made people wonder where to choose and which stall to eat. Just as everyone was arguing and hesitating, my father said, "There is a well-known stand of Zuozhi in the middle of the night market, which is very delicious!" . But after I tasted it myself, I didn't know I really found the treasure! Its tempura not only has no fishy smell, but also is made into various shapes and tastes, but all of them are chewy (q), and with the boss's sweet and salty sauce, it is even more amazing to eat! I really want to get into his big soup pot and enjoy it alone.

Listen to the boss and say, "Its sweetness and sweetness are all made of fresh shark meat, and no preservatives are added!" " What a relief! Moreover, the boss is also very careful in doing things, and at the same time pays great attention to cleanliness and hygiene, even wearing a mask when talking! I hope I can come again next time. I want to invite my friends and relatives to taste this unforgettable night market food-whether it's spicy or not.

Second, the composition with food as the topic is 800 words

Speaking of jiaozi, we are all familiar with it. In China, whenever we celebrate the holidays, we will always welcome jiaozi. Jiaozi is smooth and delicious, with delicious taste and profound meaning. Every year on New Year's Eve, every family in the north of China will sit around and wrap up jiaozi. "Everyone loves dumplings, and the annual meal is especially fragrant in jiaozi." This sentence represents people's love for jiaozi.

Jiaozi has a long history, which began in the late Eastern Han Dynasty.

Zhang Zhongjing, a medical sage, saw many poor people's ears frostbite, hunger and cold, and many people caught cold when he returned to his hometown on the winter solstice. Zhang Zhongjing felt pity, so he set up a medical shed in the local area, set up a cauldron, stuffed it with mutton, peppers and herbs that were cold and warm, and then wrapped it into ear shapes for the poor to eat. People ate from the winter solstice to New Year's Eve, resisted typhoid fever and cured their frozen ears. To thank Zhang Zhongjing for his kindness and selflessness. Every winter solstice and New Year's Eve, people eat jiaozi. Gradually, eating jiaozi has become a custom in China.

In different periods, jiaozi has different names. At the end of the Eastern Han Dynasty, jiaozi was called "Jiao Er". In the Tang Dynasty, it was called "Tang Zhong Prison Pill". Yuan dynasty was called "the corner of the year"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty was also called "flat food" ... With the development of history, jiaozi gradually began to become various. For example, shrimp dumplings in Guangdong, fried dumpling dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong and jiaozi in the northeast. Sichuan's boiled dumplings, etc., have their own characteristics and are popular.

Jiaozi is not only delicious, but also unique and simple. First, you need to knead the dough into long strips, then cut the strips into small pieces and roll them into dough. Then chop some vegetables or meat and mix them into stuffing with seasonings such as oil, salt, sauce and vinegar. Then wrap the stuffing with dough, and squeeze the dough a little by hand, so that a beautiful jiaozi is ready. These wrapped jiaozi also have different shapes and profound meanings: the crescent-shaped one is called "Pinfu"; Yuanbao-shaped symbol of wealth everywhere, full of gold and silver; The ear of wheat symbolizes the bumper harvest in the new year ... It seems that this small jiaozi is also full of people's yearning for a better life!

Jiaozi is not just a patent of China people! Jiaozi in foreign countries also has a unique flavor. For example, Russian dumplings are stuffed with beef, carrots, eggs, onions, salt and monosodium glutamate. In addition, they will add some pepper powder to the dumplings, and the package is very big. The most special thing is that they cooked jiaozi with clear soup made of beef bones. However, for Russians, boiling jiaozi soup is the first course, and eating jiaozi is the second course. Others, such as Hungarian jiaozi, Italian jiaozi and Korean jiaozi, are also very distinctive and unique.

Seeing this, you must be very greedy! Let's work together and make a delicious jiaozi!

Three essays on China cuisine

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.

Mutton bread in soup is very particular both in practice and in eating. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.

The most important thing to eat mutton steamed buns is to break them. The finer the better, the more delicious they will be when soaked. Usually, it is enough to make the soybeans smaller. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. That rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.

Mutton bread in soup is now well-known. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.

Four compositions with the theme of delicious food

Once when I was watching TV, I accidentally saw a home-made medicated diet called Red Jiao Gui Yu. Its nutrition was not so good, but I don't know why it fascinated me so much (I used to think that a food should be nutritious, so I don't have to bother cooking). Although I don't care so much about the taste of food and never care so much about the types of food, I like watching others cook, because I think it is also a kind of enjoyment of life, and maybe it is also my personal hobby!

I saw the chef smoothly carry the basin filled with mandarin fish, then put the fish into the pot, and then he skillfully sprinkled all kinds of medicinal materials into the pot, which seemed casual but actually just right. Soon the fish was out of the pot. Although I wasn't there, I could feel how attractive this semi-finished dish would be.

After the fish is out of the pot, it is necessary to start frying peppers specially. The bright red peppers on the chopping board are chopped up immediately under the shining knife, and the knife falls together without any sloppiness, which shows that the chef's knife method is very skilled. Immediately after the red pepper was chopped, it was sent to the pot to stir-fry with garlic, onion and other seasoning ingredients. The shovel seemed to stir-fry regularly, and the red pepper in the pot seemed to be unable to withstand the high temperature and jumped up and down.

In a short time, the red pepper was also fried, and the color was still so bright and attractive that it didn't lose its original color because of the high temperature. Then the chef spread the red pepper on the mandarin fish and decorated it at last, so that the dish was finished. The fish was fresh and tender, and the red pepper was sweet and spicy, which made the dish full of color and flavor.

"Food is the most important thing for the people". Diet is the basic requirement of our life, but it can also be an art. Therefore, in a certain way, a chef is also an artist. How to turn what nature has given us into a delicacy and an art is the true meaning of cooking!

I hope it helps you.

Five, 800 words of composition with food as the topic.

Whenever I watch "China on the Tip of the Tongue" at home, I will drool over the delicious food on that TV, and I can't wait to jump into it. But on second thought, what can be better than Penglai noodles, a special food in my hometown?

No matter whether you are at school or on holiday, when you get up in the morning, you must think of Penglai Noodles, a special breakfast in that hometown. Don't say, our Penglai noodles here can really be described as "soup is like manna noodles, and all the entrances are called delicacies!" Look at the original round dough. Master Lamian Noodles's golden hand stretches, shrinks, falls and drags it down, turning it into silky silk wadding. Look at the gravy again: the thin, gauze-like egg flowers roll in the soup with rich fragrance, and the fragrance comes to the nose. You can resist this invincible temptation! ? Then have a bowl! As soon as the noodle master mentions it, releases it, presses it, squeezes it and pours it, a bowl of Penglai noodles with rich aroma and good quality and low price will be out of the pot! Looking at this bowl of "fairy match", look at the crystal clear marinade with smooth dough. Is your tongue tip mobilized? Pick up chopsticks, munch on noodles and gulp down soup. Don't forget, there are delicious and free side dishes! Plus the old vinegar as an auxiliary material, it's really a "godsend"!

Regardless of spring, summer, autumn and winter, small noodles always attract people with its unique charm; Regardless of the ups and downs, small noodles can always make people enjoy its delicious food rain or shine.

Penglai noodles are not only a major feature of our Penglai, but also represent the tastes of people in this era. Think about it, when you have been away from home for decades and returned to your hometown, you can still eat a bowl of Penglai noodles, and the taste of noodles is still authentic "Penglai flavor". What kind of mood and thoughts will you have when you look at your native hometown?

The characteristics of our hometown-Penglai Noodles.

Six essays on the topic of "food"

Just write about some snacks in your hometown, it looks real. Pay attention to the overall structure of the total score. In the sub-section, the order of color, fragrance and taste should be followed. It is best to write one of them in detail and put it at the end. Use the sentence "Although the color and fragrance of ... are so attractive, its taste is the most unforgettable (memorable)". The word "beauty" is closely linked at the beginning and the end, and it is best to point out the word "beauty" from time to time in the middle, such as "... not only the color is beautiful, but also the fragrance is beautiful, but the most beautiful thing is the amazing taste".

Seven, 800 words of composition with food as the topic.

I'm not a gourmet, but I'm very particular about eating. I never eat indiscriminately. I eat from the perspective of health. I want to eat anything that is good for my health, whether it's delicious or not, and I will pay attention to the reasonable collocation of various meals in the process of eating, such as the collocation of meat and vegetarian dishes, the coordination of fruits and miscellaneous grains, etc. Now many people are pursuing so-called green food.

I also stress variety when I eat. Even the most delicious food won't be delicious if I eat it repeatedly every day. Some things are delicious only when they are rarely eaten once or twice. After all, things are rare and expensive.

When it comes to eating, I know best because I am fat!

China cuisine is known as four flavors and eight cuisines. The four 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, Guangdong cuisine and Fujian cuisine.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

I like eating meat very much, but I want to advise my classmates not to eat too much meat! Eat more vegetables.

I'll tell you some vegetables. I don't know if you like them. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat the oil in the pan, stir-fry the shredded potatoes and peppers, and add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.

Tofu Xihonghang Soup: Cut tofu into finger-sized pieces, cut it into pieces in Xihonghang, heat it with oil in the pot, pour in tofu, add half a basin of water in the soup basin, add a little salt, chicken essence and monosodium glutamate, boil it for 3 minutes, then pour it into Xihonghang to boil and put it into the basin.

Tofu cabbage soup, the same as above, pour in cabbage, boil it for one minute and then put it into the basin.

Scrambled eggs with green peppers: three green peppers, shredded, and two eggs. Heat the pot with oil, stir-fry the eggs, heat the pot with oil, stir-fry the shredded green peppers, add a little salt, monosodium glutamate, chicken essence and soy sauce, and stir-fry the fried eggs. You can learn to do it.

Eight stories of gourmet composition.

Oh, eat hairy crabs today! Dad bought five hairy crabs from the market. These hairy crabs are all alive and kicking, but there are not many such times, because they will soon enter my stomach! These hairy crabs are wearing blue-gray armor and swinging their killer pliers. They look terrible, as if they were attacking me. Finally, the hairy crab is in the pot, ah! It smells good! I exclaimed in amazement. After a while, the hairy crab was steaming out of the pot. Look, the hairy crab's armor disappeared and he came to me in orange casual clothes. The smell of crab yellow suddenly came to my nose and made my mouth water! You can eat! I peeled off the crab shell of the hairy crab and put a little vinegar in the crab cover with a spoon. Wow, this crab roe is really delicious! Sour vinegar and sweet crab roe blend together perfectly, which is simply the best in the world! I divided by three times, five times and two times, and all the things in the crab cover were removed. Next, I broke the hairy crab into two pieces. Suddenly, the whisked and delicious crab meat came into my eyes. Take a bite, oh! I can't believe I can taste such delicious food. What kind of pizza, pasta, all seem so tasteless and insipid. I ate it with relish, enjoying the family happiness, as if I had entered the gourmet crab palace, where hairy crabs and crab meat were everywhere, and my mouth showed a faint smile. When! When! When! The crisp knock broke my dream, and when I came to my senses, I found that my father was hitting the desktop. He frowned and asked me doubtfully: What are you thinking? I was so happy that my mouth watered. I smiled, kept silent, and continued to eat delicious hairy crabs, feeling flattered and extremely happy! Oh! I love this delicious hairy crab!

Nine stories of me and food composition 500

Brief description:

I am a born gourmet. Wherever I go, the first things I see are restaurants, supermarkets and food stalls. Whenever our family goes to Zhengzhou and we don't know what to eat, I will recommend a restaurant where there is. My grandparents will be surprised and say, "How do we know so much about Bao Bao (my nickname)!"

No matter which city I go to, I will look for big supermarkets and buy some local specialties. When I went to Shanghai last year, I didn't find a big supermarket, which made me regret for a long time.

I also fall in love with how to make all kinds of delicious food online. I often go to the food blog with snow and no frost and the small kitchen with round pigs. These two blogs introduce the methods of all kinds of delicious food in detail, as well as beautiful pictures. Every time I look at them, my mouth is watering. I really want to do it myself.

Besides, my mother and I often cook delicious food. This afternoon, my mother and I cooked spaghetti with Italian onions and tomatoes. The raw materials to be prepared are: spaghetti, tomato sauce, onion, garlic cloves, salt and black pepper.

The way to do this is: cook 300g macaroni for 15-20 minutes first, because the Italians didn't put eggs in the flour, which can prolong the shelf life. So it takes longer to cook. When cooking powder, you can make a mixture. First, cut a small onion into cubes, then pound 3-5 cloves of garlic. Don't pound it too much, or it will be bruised when frying. Then put olive oil into the wok, put garlic and diced onion into the wok, and add black pepper and salt to taste when frying. If the onion turns yellow and smells good, it can be cooked. At this time, if the macaroni in the pot becomes soft, you can take out the powder, put it in a bowl and blanch it with cold water, then add the onion sauce just fried, and then squeeze in the tomato sauce, and a delicious spaghetti is made!

My greatest wish is to carry forward this glorious title of amateur gourmet!