Introduce our food composition 1
My hometown stinky tofu is very famous. Once, my mother and I went to Lu Xun's hometown to see a famous person-Lu Xun. My mother and I were walking. Suddenly, a pungent smell came to me. Oh, it turned out to be the famous stinky tofu.
As we walked on, we suddenly saw several Shanghai tourists coming from far away to eat the famous stinky tofu. While eating, they repeatedly praised and said, "It's really great, it's really delicious." This little stinky tofu makes several Shanghai tourists linger on.
So, my mother gave me money to buy it, yeah! I was surprised that a bunch of stinky tofu was sent to 8 yuan. Although it was a little expensive, thousands of people rushed to line up. I bought a bunch of stinky tofu, which can seep into the heart and stir the soul. Mom, shout, shout and eat. We all love to eat stinky tofu. Compared with the stinky tofu in Changsha, our stinky tofu in Zhejiang is really superior!
Stinky tofu conquered me. I love stinky tofu. It's delicious. Although it's a little expensive, we still have to buy it. Because stinky tofu smells bad and tastes good. How much I love you!
Introduce our food composition II
In my memory, good food is indispensable. However, it is no longer possible to taste the childhood food-omelet.
Every time after school, the first thing I do is to run to the egg cake stall. The seller of omelet is an old woman, who is very kind and kind to children, and the ingredients she chooses are also excellent.
The old woman asked me, "What do you want?" I said, "I want to add ham sausage and mustard tuber." As soon as the voice fell, the old woman began to get busy. First, she broke the eggs and spread them on the pot, with a thin layer, which was very uniform. When I looked again, I saw that the back was brown and brown, which made my mouth water. Later, the old woman rolled another roll, dripped sesame oil, put the ham sausage and mustard tuber in, and then sprinkled chopped green onion. The fragrance had already drifted ten miles away, and I got the hot egg cake, and I ate it with a big mouth ...
Later, for some reason, the old woman no longer appeared at the crossroads. Now the seller of egg cakes is an old man who rides a tricycle to set up a stall at the crossroads every day. The first time I saw him, I bought one without hesitation. At that time, I was filled with joy and thought that I could finally eat omelets again. But the reality is cruel. When he handed me the omelet, my heart was half cold with a bite-not as delicious as I remembered, and half of it was not. I didn't expect that the omelet I had been waiting for for for a long time would give me such an answer. I really don't know what to say.
Looking at this small booth, I feel a little lost. Somehow, I remembered the amiable old woman, and the skillful movements came to my eyes one by one, and the familiar fragrance came to my nose, all of which were remembered in my memory ...
Introduce our food composition 3
"Piles of chestnuts are fried deep yellow, and guests come to talk about wine for a long time." Sugar-fried chestnuts came into my life with boiling temperature.
The shape of chestnuts is a little strange, some of them are flat on one side, but the other side is round, like a potbellied general; Some have no edges and corners, but are in a circle, like a full baby.
Chestnuts are darker in color. Most of its shells are dark brown, but there are also khaki and medium yellow stripes mixed in the dark brown, and these sporadic stripes are dotted with brown chestnuts. At the top of the chestnut, there is a small piece of black, which also embellishes the chestnut to make its color not monotonous.
With a crack, chestnuts cracked their mouths. When I opened the chestnut, a refreshing fragrance came to my face and wrapped me in it. The winter sun shines on its flesh with golden light, which is very beautiful.
Looking at chestnuts, I couldn't help taking a gentle bite. The flesh of chestnuts is tender and sweet. Chestnuts can benefit qi and strengthen the spleen, and contain calcium, iron, potassium and other ingredients. Behind the delicious chestnuts, there is an allusion!
Sugar-fried chestnuts appeared in the Song Dynasty. Lu You once wrote: "The old capital Li He fried chestnuts, famous everywhere." Sentence. In the Qing Dynasty, fried chestnuts were also called "elephant sugar". Therefore, there is a poem written like this: "Piles of chestnuts are fried deep yellow, and guests come to talk about wine for a long time." In the middle of the night, the lights are half-lit, and the door is shouting fragrant sugar. "
After reading this story, I realized that sugar-fried chestnuts have a history of more than 1000 years.
Stir-fried chestnuts with sugar, full of color and flavor, made me feel its delicacy. What surprised me even more was that it spread from the Song Dynasty to today. China's traditional food culture has a long history!
Introduce our food composition 4
The writer Zhang Jiajia once said, "Good food and scenery can resist all the sadness and confusion in the world." Luhe, my hometown, has all kinds of special delicacies: Shanghu Duck Pill Soup, Hekou Handmade Hairpin, Nanwan Pickled Chicken ... But the "Beef Sausage" in my hometown of xin tian zhen is the most memorable one!
Beef intestines are not only delicious, but also very nutritious. Let me give you a brief introduction to its practice.
First, put the oil in a hot pot to about 60 degrees, put the prepared beef louver into hot oil and stir-fry it for seven times; Then pour in the broth made of beef tube bone, add the local beef tendon pills in Xintian, add seasoning salt and a little chicken essence, and drop a few drops of delicious fish sauce; When the soup is boiled, put in the layered chopsticks or instant noodles steamed with sticky rice noodles, and add some ginger and pepper; Turn off the fire and you can cook. In a large bowl, the soup is milky white and sprinkled with fresh celery flowers. A bowl of delicious authentic Xintian beef intestines can be served!
I remember that the first time I ate beef intestines was one night during the Spring Festival. My father mysteriously said that he would take our three brothers and sisters to eat something special. We came to a shop called "A Jian Niu Chang Cai". "Boss, four bowls of beef intestines with layered sticks." Dad ordered.
We waited with anticipation.
"Beef intestines are coming!" With the boss shouting, four bowls of beef intestines were delivered to our table. In front of our eyes, a group of "white boys" fell asleep under some green spots, and there were several round "bodyguards" guarding the shy layers at the bottom.
A unique flavor of beef venetian blinds permeates the air, which is completely incomparable to beef brisket radish or beef ball soup. I can't wait to pick up the spoon and scoop a small spoonful of soup with unique colors. When I drink it, it tastes surprisingly good, and it slowly blooms in my taste buds, attracting my taste buds and making me feel the urge to have another bite. One bite after another, a bowl of beef intestines will soon bottom out.
From then on, I fell in love with beef intestines, and always followed adults to eat beef intestines in my spare time.
Ah! I swallowed my mouth water. After listening to what I said, would you like to try the special food of Xintian-beef intestines immediately? Then come to Luhe Xintian!
Introduce our food composition 5
Speaking of Tianjin, what people think of first is architecture? Clothing? Or allegro performance? No, no, no! What I can't forget is its fragrant and refreshing food.
Walking on the breezy street in Tianjin, I enjoyed it all the way. Finally, my dear Goubuli steamed stuffed bun shop and I looked at it affectionately for a long time and stepped in with excitement ...
Looking at the picture of Goubuli steamed stuffed bun hanging on the wall and its origin, I was deeply attracted, and my eyes seemed to be glued.
Legend has it that during the Xianfeng period of the Qing Dynasty, a couple gave birth to a son, hoping that he could be sincere and clever, so he named him "Dog Son". Dog has been learning how to make steamed buns since he was a child. In life, dog is hardworking and capable, and with the careful teaching of the masters, dog's craft has made rapid progress and soon became famous. In the future, when guests saw that the dog was clean and sincere, they went to taste it. As a result, the dog's business is booming. More and more guests are busy, and the dog doesn't even have time to say hello to the guests. In the long run, people call him "a dog selling steamed stuffed buns and ignoring people." Over time, everyone shouted smoothly and called him "Goubuli", and then called the store "Goubuli Steamed Bun Shop".
It's a great honor to see this and think that I can taste it in the store. After waiting for a long time, I finally delivered a cage of steamed stuffed buns with rich fragrance. The steamed stuffed bun that just came out of the drawer is steaming hot, and the whole shop is warm as spring, like fairy dust, which is in sharp contrast with the cold wind outside. After the gas is dispersed, you can see that the workmanship is very exquisite, and the steamed stuffed bun pleats are even, and they are all fifteen pleats. My saliva can't help but pinch one and put it in my mouth at once. It is fragrant but not greasy, delicious and memorable. Meat is meaty, vegetables are fragrant, and the combination of vegetables and meat is extremely fragrant, which makes me enjoy it very much. Eating and eating, I suddenly remembered the problem of craftsmanship: such exquisite craftsmanship can never be lost, and it will surely become a beautiful landscape in Tianjin!
Tianjin, a wonderful city where food gathers, has famous twists, tea soup, pancake fruit, three kinds of explosions and so on. All of them are delicious.
Tianjin, a place I love deeply, may its food culture be passed down through the ages!
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