1. "I Love Chongqing's Food" Composition
I was born to be a gourmet. No matter where I go, the first things I see are restaurants, supermarkets, and food stalls. Whenever our family goes to Zhengzhou and doesn’t know what to eat, I will recommend to everyone which restaurants there are. My grandparents will be surprised and say: "How come we Baobao (my nickname) know so much!"
No matter which city I go to, I always look for big supermarkets and buy some local delicacies. When I went to Shanghai last year, I couldn't find a single big supermarket, which made me regretful for a long time.
I also love to search the Internet for how to make various delicacies. I often go to Feixue Wushuang’s food blog and Yuanzhuzhu’s Little Kitchen. These two blogs introduce in detail how to make various delicacies. , and the beautiful pictures make my mouth water every time I see it, and I really want to do it myself.
In addition, my mother and I often cook delicious food. This afternoon, my mother and I cooked Italian onion and tomato pasta. The ingredients to prepare are: Italian pasta, tomato sauce, onions, garlic cloves, salt, and black pepper.
The method is: first cook 300 grams of macaroni for 15-20 minutes, because Italians do not put eggs when making the pasta, which can extend the shelf life. So it takes longer to cook. While the noodles are cooking, you can make the seasoning. First cut a small onion into cubes, and then mash 3-5 cloves of garlic. Don't mash it too much, otherwise it will get messy when frying. Then add olive oil to the wok and put it in. Put the minced garlic and diced onions into the pot. Season with black pepper and salt when frying. If the onions turn yellow and smell fragrant, they are ready to be cooked. At this time, if the macaroni in the pot has become soft, you can take it out, put it in a bowl and blanch it with cold water, then add the onion sauce you just fried, then squeeze on the tomato sauce, and you will have a delicious Italian hollow. The powder is done!
My biggest wish is to carry forward this glorious title of amateur gourmet! 2. Introduction to Chongqing Food Composition
Chongqing’s Hot Pot
Hot pot can be found in various places, but the most authentic and delicious is Chongqing Hot Pot, so people born in Chongqing Like to eat.
The characteristics of Chongqing hot pot are numbing, spicy and hot. It is because of these three points that Chongqing hot pot is famous all over the world. First, hemp: When we eat hot pot, the first thing that catches our eyes must be Sichuan peppercorns. If you eat even one of the Sichuan peppercorns in the pot, it will definitely make you numb and keep eating. So when you pick up the food, be careful not to let it slip into your food. The second is spicy: few cities are spicier than our Chongqing. When you start eating hot pot, as soon as you see the red oil in the pot, you must be "spicy". If you take one bite, it will definitely make you want to drink water. But when you drink enough, you won't stop and will start eating again involuntarily. Because it's not boring and spicy. It's spicy, so spicy, so spicy and comforting. Speaking with a Chongqing accent, it’s spicy “Ba Shi”! The third is to scald. Looking at the dishes in the pot, you don’t have to worry about whether they have been sterilized or not. When it comes to this question, you can tell how high the temperature is by looking at the bubbles popping out of the hot pot. If you pick up the vegetables and eat them right away, you will definitely burn your tongue to create a few bubbles. You can only put them in a bowl. Let it cool for a while before eating.
In addition, there are many ways to eat Chongqing hot pot, mainly rinsing and boiling. Rinse: Clamp the ingredients and rinse them in a pot until cooked. The key is to distinguish between various ingredients. Not all ingredients can be cooked. Generally speaking, ingredients with tender and crisp texture are suitable for shabu-shabu. Boil: Put the ingredients into the soup and cook. Such as tendons, oyster mushrooms, vermicelli, chicken nuggets, etc. are suitable for cooking. These ingredients have a dense texture and must be cooked for a long time before they can be eaten.
As a representative of our Chongqing cuisine, hot pot is spicy and delicious, just like the passionate and bold character of our Chongqing people, it is unforgettable! 3. A 400-word essay about Chongqing’s food, with delicious flavors, delicious flavors and production methods.
Do you want the production methods? Different cuisines or something. .
Is it as described below?
Mushroom stewed chicken nuggets
Ingredients: appropriate amount of chicken nuggets, 1 small piece of lean pork, 3 red dates, 5 shiitake mushrooms, 1 slice of ginger, appropriate amount of water
Method:
1. Wash the chicken nuggets and lean meat and drain the water. Soak the mushrooms in water for half an hour. Wash and cut the red dates.
2. In the rice cooker Put 2 cups of water
3. Put the chicken pieces, lean meat, mushrooms, red dates, ginger slices, and candied dates into a stainless steel basin, add water, and finally put it into the electric pot and cover it Lid
4. Press the cooking setting of the electric pot and cook until it jumps to the keeping warm setting, that is, the water in the inner pot is boiled dry. Then you can take it out and add salt and MSG for seasoning.
Shredded Chicken
Ingredients: One tender chicken, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, a capful of salt, a capful of sugar, a capful of cooking wine, ginger slices
Method:
1. Prepare a tender chicken and wash it
2. Spread a thin layer of salt on the chicken body and belly Stuff two slices of ginger into it and let it sit for five minutes
3. Prepare a container, add a tablespoon of dark soy sauce, a tablespoon of light soy sauce, a little salt, a tablespoon of sugar, and a capful of cooking wine. Mix well
4. Spread 3 evenly on the chicken and marinate for 20 minutes
5. Put a piece of chicken fat from the chicken belly on the bottom of the rice cooker (edible oil can also be used) ), spread the green onions and ginger slices on the bottom of the rice cooker
6. Put the marinated chicken into the rice cooker covered with ginger slices, green onions and chicken oil, and at the same time add the marinated seasonings Pour in the rice together, pour a spoonful of salad oil on the chicken, plug it in, press the cooking button, wait until the rice cooker jumps up, open the pot after ten minutes, take out the chicken, tear it into pieces, and eat with your favorite dipping sauce , minced ginger, minced garlic, ginger juice, a few drops of light soy sauce, a little sugar and a lot of sesame oil and mix it on the chicken.
For details, please refer to: 4. A 400-word essay on Chongqing’s food, with delicious flavors, delicious flavors and production methods.
Do you want the production method? Different cuisines or something. . Is it as described below?
Mushroom stewed chicken nuggets
Ingredients: appropriate amount of chicken nuggets, 1 small piece of lean pork, 3 red dates, 5 shiitake mushrooms, 1 slice of ginger, appropriate amount of water
Method:
1. Wash the chicken nuggets and lean meat and drain the water. Soak the mushrooms in water for half an hour. Wash and cut the red dates.
2. In the rice cooker Put 2 cups of water
3. Put the chicken pieces, lean meat, mushrooms, red dates, ginger slices, and candied dates into a stainless steel basin, add water, and finally put it into the electric pot and cover it Lid
4. Press the cooking setting of the electric pot and cook until it jumps to the keeping warm setting, that is, the water in the inner pot is boiled dry. Then you can take it out and add salt and MSG for seasoning.
Shredded Chicken
Ingredients: One tender chicken, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, a capful of salt, a capful of sugar, a capful of cooking wine, ginger slices
Method:
1. Prepare a tender chicken and wash it
2. Spread a thin layer of salt on the chicken body and belly Stuff two slices of ginger into it and let it sit for five minutes
3. Prepare a container, add a tablespoon of dark soy sauce, a tablespoon of light soy sauce, a little salt, a tablespoon of sugar, and a capful of cooking wine. Mix well
4. Spread 3 evenly on the chicken and marinate for 20 minutes
5. Put a piece of chicken fat from the chicken belly on the bottom of the rice cooker (edible oil can also be used) ), spread the green onions and ginger slices on the bottom of the rice cooker
6. Put the marinated chicken into the rice cooker covered with ginger slices, green onions and chicken oil, and at the same time add the marinated seasonings Pour in the rice together, pour a spoonful of salad oil on the chicken, plug it in, press the cooking button, wait until the rice cooker jumps up, open the pot after ten minutes, take out the chicken, tear it into pieces, and eat with your favorite dipping sauce , minced ginger, minced garlic, ginger juice, a few drops of light soy sauce, a little sugar and a lot of sesame oil and mix it on the chicken.
For details, please refer to: 5. How to write a 450-word essay on my favorite Chongqing special foods
As the saying goes: "Food is the first priority for the people." China's diet is extremely rich. Yes, every place has its own unique delicacies.
Speaking of my favorite specialty food, it is rice noodles. Speaking of rice noodles, everyone will definitely think of Guilin. Guilin's rice noodles are thin and long, silky and delicious. There is also a poem about this, "Guilin rice noodles are thin and long, white and tender, with a solid heart. One foot is stuck in Maoerling. One foot stuck in the Peach Blossom River..."
The making and eating of Guilin rice noodles are very particular. First put the rice noodles into hot water to sterilize, then pour in the secret brine, and finally add chopped green onion, pickled beans, beef and an appropriate amount of soup to ensure your appetite. Looking at this bowl of hot rice noodles, I can’t wait to eat it, it’s so mouth-watering! Drink another bowl of Tonggu soup and your whole body will be warmed up!
Guilin rice noodles are not only delicious, but there is also an ancient legend: In Chinese history, there was an emperor named Qin Shihuang who liked to eat fish maw and fish whiskers very much. Once he came to the Lijiang River in Guilin. He saw that the fish in the Lijiang River were literally within reach. He was so happy that he took pictures of them and immediately asked people to cook them for him. Qin Shihuang came for a month and killed thousands of them. There were tens of thousands of fish, and the anxious fisherman stamped his feet. At this time, a man came up with a way: grind rice into fish whiskers and fish maw. Qin Shihuang ate it and applauded, so Guilin rice noodles were born.
Guilin rice noodles are now famous and deeply loved by people in the south! 6. The essay "Beautiful Chongqing" mainly writes about Chongqing's night scene, bridges and food.
My hometown, Chongqing, has the ever-flowing Yangtze River and Jialing River, beautiful Jinyun Mountain and Nanshan Mountain, and charming scenery everywhere. Scenery, but my favorite is the night view of Chongqing.
Watching the night view of Yuzhong Peninsula from a tree in Nanshan is like entering a fairyland. The high-rise buildings are like colorful crystals, and the roads are like flying colors. From a distance, the neon lights on the tall buildings bloomed like flowers in the dark night; in an instant, the whole Chongqing lit up, twinkling beautifully like stars.
The lanterns are long like threads and curved like snakes. Sometimes it is bright, sometimes it is dark, and the colors are constantly changing, which is really dazzling.
The sparkling water of the two rivers, illuminated by the lights, is like the endless flow of the Milky Way. This is really a city above and below the water! Binjiang Road surrounds the urban area like a ribbon, making it even more charming! Look at the Yangtze River Bridge. The huge piers hold the bridge firmly, like pillars in the sky. The street lights on both sides are lined up in neat lines, like soldiers protecting the safety of pedestrians.
Vehicles and pedestrians of various colors are rushing back and forth on the bridge. The most magnificent and dazzling thing is the Great Hall of the People! Under the colorful lights, the Great Hall of the People is as beautiful as a beautiful tower.
Chaotianmen, one of the landmark buildings in Chongqing, looks like a golden warship about to set sail from a distance. The momentum is really spectacular! At this time, the Yuzhong Peninsula looks so radiant, dreamy and charming at night! Ah, the night view of the mountain city is not only beautiful and charming, but also attracts thousands of Chinese and foreign tourists to watch it every day, making them linger. I am proud that Chongqing has such a scenery. 7. Describe the beautiful mountain city of Chongqing, its delicious food, beautiful women and beautiful scenery
My hometown is the beautiful mountain city of Chongqing. Mountain City, as its name suggests, is a city built on a mountain. Surrounded by the Yangtze River and Jialing River, it is the most dazzling pearl in southwest my country.
Since Chongqing is surrounded by mountains and rivers, with more mountains and less flat land, the most distinctive features of Chongqing’s transportation are light rail and bridges.
At night, the lights are on in the light rails, sometimes running on the mountains, sometimes walking on the ground, sometimes running over the road, and sometimes flying across the Yangtze River, like a giant dragon ascending from the sky to the sea.
Chongqing is also known as the Bridge City. Chongqing has many and beautiful bridges. There are 31 in the main urban area alone, and the most beautiful one is the Chaotianmen Bridge. At night, the car lights on the bridge and the neon lights on the bridge collide together, like a Milky Way leading to the sky, and like a colorful rainbow.
Speaking of Chongqing’s food, we have to talk about the famous hot pot at home and abroad. Their family is very large: there are mandarin duck pots, red oil pots, clear soup pots...the most delicious among them is the red hot pot. The hot pot was filled with oil, and soon the fiery red hot pot was served. Various vegetables and red peppers were rolled in the bubbling soup, just like small boats sailing in the storm. It was mouth-watering at first sight. Three feet long, take one bite and the taste is so spicy that you will have endless aftertaste! In addition to hot pot, Chongqing also has many delicacies, such as Shancheng jelly, white meat with garlic paste, Fengdu spicy chicken, Mapo tofu...
When it comes to the houses of Chongqing people, we have to talk about the famous The most famous Diaojiaolou in the world, when talking about Diaojiaolou, we have to mention the famous Hongya Cave. The architectural features of Hongyadong reflect the architectural style of old Chongqing. Most of these houses are close to mountains and rivers, and are adapted to local conditions. They are backed by mountains and face the river. They are stacked on top of each other. The four corners of the roof are raised high, and there are also holes under the four corners. There are four straight pillars with a dragon and a phoenix on them. They are always guarding the pillars.
In the evening, when the lanterns are turned on, the most beautiful night view of Chongqing appears before our eyes. At this time, Chongqing became a sea of ??lights, a world of light. The lights on bridges, buildings, roads, and boats collided together and were reflected in the river. As the river surged, stars scattered all over the river. Can't tell whether it's heaven or earth?
The beautiful mountain city of Chongqing brings together delicious food and beautiful scenery. It is truly a picturesque city of Chongqing, where guests from all over the world are happy to meet! 8. An essay about Chongqing hot pot
This is a narrative essay, I hope it can help you
I have visited Chongqing twice and experienced the charming style of the mountain city and the generous character of Chongqing people. , but the most unforgettable thing for me is Chongqing hot pot.
Chongqing hot pot is famous for its spicy taste, and it is traditionally served in a large pot instead of a pot. The pot is filled with boiling red soup, with peppercorns, Sichuan peppercorns, and some other ingredients I can’t name floating on the surface of the soup. The red bottom of the pot looks numb and spicy, which often scares us foreign tourists away. But after experiencing Chongqing hot pot a few times, I gradually fell in love with it and felt that it had many benefits. One is that it is more hygienic. Scalding food in boiling soup achieves high-temperature sterilization. So far, we have never heard of food poisoning after eating hot pot. Second, it can save food. When eating hot pot, you can eat as much as you like without wasting it. Third, the procedures can be reduced to make the diet simple. If you have a small gathering with relatives and friends at home, you must be very busy and exhausted from cooking on and off the stove. Chongqing hot pot simplifies the complex kitchen operations. You only need to clean all kinds of food, and relatives and friends can gather around Sit down at a table and enjoy the delicious food. Today, as the pace of life is accelerating, hot pot is a convenient and fast way to enjoy food. Fourth, Chongqing hot pot has the effect of fitness and beauty. Even in the hot summer, there are many people eating hot pot. There are many diners around the hot pot, shirtless, sweating and having a great time. This has become a scene in Chongqing. It is said that eating hot pot makes you sweat profusely, which is better than sauna bathing and has health care effects. People in Chongqing believe that eating hot pot is more economical than taking a sauna. Most men in Chongqing are lean, while most women are slim. In addition to the fact that Chongqing people exercise uphill and downhill every day, eating hot pot is also an important reason.
There are many things to pay attention to when eating hot pot in Chongqing. Most of today's pots are replaced by large stainless steel basins, divided into two compartments in the middle, called "Yuanyang Hot Pot". One compartment holds red soup and the other compartment holds clear soup, for those who eat spicy food and those who don't. You can't eat hot pot without an oil dish. Just use a small dish to put sesame oil, add garlic and other seasonings, put the hot dishes into the oil dish and eat them. It can not only increase the taste, but it is also said that sesame oil can cool down and relieve heat. effect.
The history of Chongqing hot pot can be traced back to the ancient Bashu period. The local special geographical climate and natural conditions formed unique eating habits.
Chongqing is commonly known as the foggy city and has a humid climate. In order to drive away the cold and dampness, trackers, farmers and other manual workers used local materials, lit a fire on a stove made of several stones, set up earthen pots, boiled water, and boiled the water. Put the hot peppers, Sichuan peppercorns, etc. into boiling water, scald the food and eat it. This is the prototype of hot pot. The eating habits formed over thousands of years have gradually evolved into today's Chongqing hot pot, following the development trend of history.
Today, as the food culture is developing day by day, Chongqing hot pot business is booming and everlasting. Chongqing hot pot, which has a long history of Bashu cultural heritage, can be found all over the country and even beyond the borders. It is no exaggeration to say that Chongqing people’s obsession with hot pot ranks among the highest in the country. With the development of Chongqing's economy and culture, the influence of Chongqing hot pot will become greater and greater. Do you dare to taste Chongqing hot pot, which is "spicy as hell and numb as hell"? 9. A 450-word essay introducing the taste, smell, and taste of food (do not write how to do it)
As the saying goes, "Food is the first necessity of the people." I very much agree with this sentence. I can call myself "Xiao Xiao" "Gourmet", because I have a lot of research on dishes. Just the names of the dishes, I can talk 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 Among the 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. , put on the "clothes" made of bright red hot sauce, it looks fiery red, like a blazing red flame, with some minced meat that is crispy on the outside and tender on the inside, and green chopped green onions scattered in the middle. On the plate, like pieces of green leaves, the diced tofu dipped in hot sauce turned into blooming red flowers, which stood out against the green leaves. From time to time, bursts of attractive fragrance emitted from the plate. , so 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. Then, 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, and put the prepared ingredients into the oil. of dried chilies, Sichuan peppercorns and ginger slices. When the oil reaches 70 or 80 degrees, add diced tofu, add an appropriate amount of starch, turn it over a few times, then add appropriate salt, soybean paste, and bean paste, and sprinkle a little White wine, and finally simmer over low heat for two minutes. Add a little MSG when the pot is about to start. This Mapo Tofu dish with full color, flavor and flavor is done! Eating Mapo tofu is also very particular. When eating, first put a piece of tofu, dip it in more spicy sauce on the plate, put it gently into your mouth and chew it slowly. When you eat it, it will feel numb and spicy. Yes, this taste fills every corner of my mouth. 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, and then I eat the tofu, which is tender and tender. The tender tofu passes through your mouth, smooth and refreshing. This way of eating, you can enjoy 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. It adds the flavor of Mapo Tofu and plays a finishing touch. How about you, after hearing my introduction, you have a certain understanding of Mapo Tofu. Is it considered a delicacy? Alas, 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.