1. Writing a composition on food 400 words When I mentioned my favorite food, I remembered a riddle about this kind of food: "A flock of geese in the river floated and fell."

What is this? In fact, this kind of food is not special, just that we rarely taste it in normal times, but it is indispensable for every household when it comes to the Spring Festival, especially the first day of the New Year's Day! It is tangyuan. I love eating glutinous rice balls and watching them float in the water.

I remember one time, my mother made me glutinous rice balls. I saw that my mother first poured glutinous rice noodles into a basin, blended them with boiling water, and kneaded them into a dough. Then every time, she grabbed a small ball of noodles from the dough, rounded it into a corn-and-corn shape in her hand, then put sugar in the middle, and then rounded them into a shape the size of a ping-pong ball. After the water in the pot boiled, she put them all down. Mom put the lid on, and there was only an anxious and long wait.

Greedy, I often secretly opened the lid and watched, only to see the white balls placed at the bottom of the water. In a short time, a few floated up first, then a few, and gradually, they floated and fell, which was really cute. Unconsciously, my mother touched my nose with her hand covered with flour.

It turned out that looking at the dumplings in the pot, I was already "salivating". So, my mother found a bowl of chopsticks and picked up a few floating dumplings from the pot. The dumplings were steaming, but I couldn't care less. I quickly opened one with chopsticks and put it in my mouth. It was very hot, but the soft, fragrant and sweet feeling was really great.

I couldn't help giving my mother a thumbs-up sign. My mother told me that dumplings can also be filled with many kinds of fillings. Some of them wrap vegetables in the dumplings, saying that they can prevent getting angry. Some of them like to eat sweet food, so they put some brown sugar powder in the dumplings.

As for everyone who likes to eat glutinous rice balls in the New Year, my mother said that glutinous rice balls symbolize happiness and reunion, and its name represents people's good wishes for life.

2. Write a composition about 500 words about food to highlight the delicious steamed buns. People often hear that steamed buns are delicious, but I have never tasted them, and I don't know what it tastes like.

This afternoon, my parents took me to the steamed bun shop to open my eyes and eat my fill. I finally got what I wanted that day. The steamed buns were whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind and similar in shape to steamed buns. No wonder they were called steamed buns.

Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp.

A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps.

No sooner had he picked up a "chubby" and stuffed it into his mouth than he began to fight back. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp.

So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."

The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious.

Sure enough, I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed it down.

Its meat is very full, a bite of fresh, thick and salty makes you want to eat it. So I pestered my mother to buy another guest. When my aunt brought it with a smile, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "

In the blink of an eye, I wiped it out again, touched my bulging belly, added a mouth, and the rest was unfinished. How's it going? Are you excited? It's better to go west and east and eat steamed buns in your hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.

When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu.

The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.

The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden.

His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, and it is spicy and spicy. At this time, it is not eating but swallowing with the tongue rolling.

Old people always fry only a few pieces at a time, and fry several pieces to sell a few pieces, so people who wait are all eating, and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and hot sweat drops.

The old man just kept saying: it's too spicy to stick, so don't eat too much. After all, he didn't stop it.

Therefore, the elderly consume a bottle of Chili sauce every day. At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu.

A piece of stinky tofu costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes.

However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.

It's been more than 20 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.

I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.

I was flattered and followed her all the way, for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.

Far away, I saw a small shop floating with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was already full.

Everyone is sipping this meat and bone porridge, as if it is really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."

The proprietress is a 40-year-old woman with ear-length hair and meticulously pinned behind her ear with a black hairpin. I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim and said, "Yes, yes."

As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge."

The proprietress grabbed the big iron spoon with one hand and uncovered the big pot cover with the other. Suddenly, a heat wave swept through the smell of meat porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.

This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones.

3. Writing a composition on food 400 words mentioned my favorite food, and I remembered a riddle about this kind of food: "A flock of geese in the river floated and fell." What is this?

In fact, this kind of food is not special, just that we rarely taste it in normal times, but it is indispensable for every household when it comes to the Spring Festival, especially the first day of the New Year's Day!

It is tangyuan.

I love eating glutinous rice balls and watching them float in the water. I remember one time, my mother made me glutinous rice balls. I saw that my mother first poured glutinous rice noodles into a basin, blended them with boiling water, and kneaded them into a dough. Then every time, she grabbed a small ball of noodles from the dough, rounded it into a corn-and-corn shape in her hand, then put sugar in the middle, and then rounded them into a shape the size of a ping-pong ball. After the water in the pot boiled, she put them all down. Mom put the lid on, and there was only an anxious and long wait. Greedy, I often secretly opened the lid and watched, only to see the white balls placed at the bottom of the water. In a short time, a few floated up first, then a few, and gradually, they floated and fell, which was really cute.

Unconsciously, my mother touched my nose with her hand covered with flour. It turned out that looking at the dumplings in the pot, I was already "salivating". So, my mother found a bowl of chopsticks and picked up a few floating dumplings from the pot. The dumplings were steaming, but I couldn't care less. I quickly opened one with chopsticks and put it in my mouth. It was very hot, but the soft, fragrant and sweet feeling was really great. I couldn't help giving my mother a thumbs-up sign.

My mother told me that dumplings can also be filled with many kinds of fillings. Some of them wrap vegetables in the dumplings, saying that they can prevent getting angry. Some of them like to eat sweet food, so they put some brown sugar powder in the dumplings. As for everyone who likes to eat glutinous rice balls in the New Year, my mother said that glutinous rice balls symbolize happiness and reunion, and its name represents people's good wishes for life!

4. Writing a composition about food As the saying goes, "The big fish eat small fish, the small fish eat shrimp".

In fact, the relationship between "eating and being eaten" is linked one by one, which is the "food chain" phenomenon in biology. Fish farming has followed the objective natural law of "food chain" and gained considerable economic benefits.

Small fish hatched from fish eggs are in the initial stage of development, and their staple foods are protoplankton and protozoans and plants. When small fish grow to a certain extent, they change their tastes-eat some shrimp, worms, etc., and these animals live on protoplankton.

This fact shows that the fish farming industry should first solve the source problem of protozoa. So people put some bush branches and hay stalks in the waters near the fish pond, paving an ideal hotbed for the proliferation of bacteria, which is the staple food of protozoa.

The construction of a hotbed of bacteria not only breeds bacteria, but also gathers ciliates to recuperate here, because ciliates are specialized in eating bacteria. According to this reasoning, a little farther away, it has become the living space of shrimp and various water fleas, and ciliates are their food.

So small fish are also competing to swim to this water area for food. In addition, it is also an effective way to promote protozoa and Daphnia by digging a hole beside the fish pond and spreading horse manure and hay.

The above measures can increase the output of fresh fish by 2~4 times.

5. Write a composition about food and roast whole sheep

1. Lanzhou roast whole lamb is selected from lambs of the same year weighing about 15 Jin, washed with 60c warm water, scraped clean, scalded and washed in 80c water, rubbed with white soy sauce on the skin, smeared with pepper and pepper water in the abdominal cavity, then spread the abdominal cavity with an iron fork, hung in the furnace for barbecue, and coated with cooked lard while roasting. After about one hour, the mutton becomes golden yellow. Some also use the ancient method to roast and stew whole sheep. That is, take out the internal organs of lamb, put red dates in the abdomen, wrap them with straw curtains, bake them with wet clay, remove them after the clay dries, wash them, paste them with rice flour thick paste, fry them, slice them and stew them in a pot for three days and three nights, and then mix them with soy sauce vinegar, pepper and sesame oil to eat. Its color is golden, crisp and delicious. 2. Xinjiang roast whole sheep roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is that it has its own unique method of making besides its exquisite materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on from beginning to end with a wooden stick with big nails, with their necks stuck on the nails. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste juice and put it head down in a hot pit. Cover the pit tightly, seal it with wet cloth, stew for about an hour, uncover and observe that the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve. After the whole lamb is baked, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so guests are cordially invited to open the knife and eat meat. Roasted whole sheep has Huang Liang color, crispy skin and tender meat, and is very delicious. It is a good product for Uygur people to entertain distinguished guests. In Bazaar, a town in southern Xinjiang, such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and sold at retail. 3. Introduction Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, a wooden stick with nails is put through from beginning to end, and it is placed in a special naan pit, and the pit is covered tightly, and it should be continuously rolled and observed for about an hour. Roasting whole sheep is a famous dish in Xinjiang that can be compared with Beijing roast duck and Guangzhou crispy suckling pig. Its authenticity is in the south of Tianshan Mountain, and its unique fragrance can be smelled in the "Bazaar" (bazaar) in Kashgar and Hotan.

6. Write a 500-word expository essay on the topic of food. jiaozi, one of the traditional pasta dishes of our Chinese nation, has a history of several thousand years and is still loved by the broad masses of people.

Jiaozi's production is exquisite. The first is the making of jiaozi's stuffing.

The main types of dumpling stuffing are meat stuffing and vegetarian stuffing. Meat stuffing is mainly made of mutton and pork according to their own hobbies.

When making stuffing, first chop the pork belly prepared in advance with a knife, then chop it with10-15 minutes, and chop the meat. Then, add a small amount of radish or lotus root and continue to chop until it is chopped.

At this time, remove the leaves from the washed green onions and leave them blank, cut them into chopped green onions, and add a proper amount of Jiang Mo, salt and various condiments, such as Nande seasoning, thirteen spices, monosodium glutamate, vegetable oil (sesame oil is appropriate), etc., and mix well and put them in a basin for later use. 35 composition network. 35sk If it is vegetarian stuffing, then the raw materials are mainly leek scrambled eggs or egg skins.

As the saying goes, "half of the leek and egg stuffing is vermicelli." After the stuffing is done, it is rolled into pieces.

Flour should be refined or powdered. Moisten the dough for 3-5 minutes after it is cooked.

Then knead the dough into strips the thickness of walnuts, and then cut them into diamond-shaped blocks the size of dates. Rolling tablets is also very learned.

First of all, it varies with the stuffing: the meat stuffing should be a little thicker, and the vegetarian stuffing should be a little thinner. Skilled rolling technology requires two hands to cooperate properly, move at the same time, push and pull, advance and retreat freely, and the rolled noodles are round and symmetrical, which is simply artistic.

After the dough is rolled, it is necessary to start wrapping. There are several shapes of jiaozi.

The most common one is the one with two sharp points like a crescent moon. When wrapping, be sure to squeeze the dough sheet tightly with your index finger and thumb, otherwise it will easily rot after cooking.

The stuffing of 35sk should be appropriate, neither too much nor too little. If there is too much skin, it will not hold, and if there is not enough, the jiaozi will not be full. Packaged jiaozi can also be placed in two ways, one is straight, and the other is placed in a circle.

The neatly arranged jiaozi flies in the air like a wild goose, which is very beautiful. Jiaozi must wait for the water to boil before putting it into the pot, and then push it with a spoon to avoid sticking to the bottom of the pot.

At this time, the fire should be strong and fierce. Generally, three rolls of water for meat stuffing in jiaozi are appropriate, and two rolls for vegetarian stuffing are acceptable.

At this time, jiaozi, who is delicious and flattered, will be out of the pot. Friend, please accept my invitation and come to my home when you think it is appropriate.

I will personally wrap you up with jiaozi with good color, fragrance and hospitality.

7. food composition composition about food

Today, I stood alone in front of my house, doodling on the ground with a twig in my hand. Suddenly, I saw a group of small ants carrying food. I had a brainwave, so I helped them build a restaurant! So they don't have to carry food anymore.

I first moved some bricks and built a small restaurant. I found a lot of grass, dug a hole first, then put the grass in it, and finally finished! But I still feel something is missing! By the way, Lu. I paved another road with pebbles. I went home and took some bread crumbs and sprinkled them on the path. More "delicious food" was put in the small restaurant, and then there was a good show!

Look, a little ant found it! It is excitedly waving to other ants! It seems to say, "Come on! Come on! There is food here! " All the other ants are here! Their eyes sparkled as if they saw a pile of gold! They were moving together and were about to leave when suddenly an ant screamed, "Look! There are bigger and better ones over there! " Those ants put down the bread crumbs and rushed to the restaurant. Look-they wolfed down their food. After a while, this pile of delicious food was wiped out by them.

You see, they don't forget to "pack" when they are full! -Move all the leftover food again! Maybe it's because there are still sick and disabled relatives at home! Responsibility, unity, this is the spirit of ants!

8. To write a composition on delicious food, the sixth-grade saying goes well: "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. The 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 steamed 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.

9. Write a composition speech on the topic of talking about food. In our life, there are many festivals: Spring Festival, Arbor Day, Nurses' Day, Mid-Autumn Festival, Double Ninth Festival ... Each festival is entrusted with people's beautiful feelings and wishes.

But I want to design a food festival. You must have a lot of questions! Ha ha! I guessed it right. Let me tell you.

I designed the food festival first because I can eat a lot of delicious food. You can also taste all kinds of novel foods. I'm sure I can eat my fill!

I set the food festival on May 10. I even made up a story for this festival!

The story goes like this:

A long time ago, there was a village, which was enclosed by two big mountains. It was only a long way to go out, and almost all of them were isolated from the outside world, so they only ate a little, such as sweet potatoes and wild vegetables. The fish in the river and the rice in the field, let alone eating them, have never seen them ...

One day, a fairy came here to travel, so as not to be discovered, she became a businessman. But when he stopped at a house at night, he found that they ate very little here. When people in the village were asked, they knew that the two mountains here isolated them from the outside world, and they didn't know the outside world and the food in the outside world at all. When the fairy heard this, she decided to help them. After he told the Jade Emperor, the Jade Emperor sympathized with them and asked Hercules to move the two mountains. Ah! Dashan finally moved away, but the fairy still felt something was missing. He thought about it carefully, as if he had thought of something, and flew away. After a while, he came back with a lot of delicious food. People are very grateful to this immortal, who not only helped them move the mountain, but also brought them so many things that they had never eaten before. So they ordered a "Food Festival" on May 10, the day when they brought the immortal to them for food. People affectionately called this immortal "Food Fairy" ... Many years later, this village was called "Food Village" because it was famous for its food ...

How's that? Not bad!

On the food festival, people can share their own food with everyone. In this way, food will always have a place of its own.

10. My hometown, Liuzhou, is beautiful, rich and prosperous. As long as you come, you will be reluctant to go back, but Liuzhou is most famous for its delicious and spicy snail powder.

Snail powder has a unique flavor of sour, spicy, salty, fresh and hot. It is made of soft, smooth and refreshing rice flour unique to Liuzhou, with some strong ingredients such as sour bamboo shoots, yuba, fungus, peanuts and dried radish, and then poured with a spoonful of boiling snail soup, and a bowl of snail powder with full color and flavor. However, don't underestimate this snail soup. It is exquisite. It is made of green snail as the main ingredient and dozens of spices such as spiced star anise. In Liuzhou, if the snail soup you make is tasteless, no one will look at it. The carefully cooked snail soup has the characteristics of clear but not light, hemp but not rashness, spicy but not fire, and oily but not greasy. Generally, it is cooked in a large iron pot, and bones and snails are soaked. When you see a bowl of authentic snail powder, you will definitely have a big appetite. Look, glittering and translucent white rice noodles and green fresh vegetables are soaked in deep red spicy oil, and the fried golden crispy yuba is also dotted in it. Peanuts, day lilies and sour bamboo shoots are covered with shiny red oil coats, and they are complacent. It's mouth watering.

It can be said without hesitation that snail powder is the first snack in Liuzhou! Walking on the streets of Liuzhou, you can always smell the unique flavor of snails. The sour and spicy delicious food that floats in the air, as well as the sound of sucking powder, constitute an indispensable and beautiful landscape on the streets of Liuzhou.