My hometown is Hakka, and I am an out-and-out Hakka. Speaking of the delicious food in my hometown, it's countless, but it's this dish that makes my mouth water when I think about it-making tofu.
This is a well-known dish of Hakka people! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented tofu more delicious, putting some green onions is the best choice. Although the material is so simple, its nutritional value is high! Eating fermented bean curd can make up for people who are weak, and can also keep fit and regulate osteoporosis. But its taste is a little salty, but it is delicious. Its soup is mellow, fresh and smooth, and tastes very delicious.
It is said that this dish originated from jiaozi in the north. Because of the lack of wheat in the south, Hakka people used fermented tofu to pin their feelings for jiaozi and Central Plains culture in the north. It is the favorite of Hakkas, whether on holidays or at ordinary times. Although the fermented tofu is fragrant, we should be careful not to eat food that is similar to tofu and pork. Foods similar to tofu are honey, water bamboo, bamboo shoots and pig liver. You'd better not drink too much tea after eating pork.
After listening to my introduction to fermented tofu, can't you wait to taste delicious food? There are many delicious foods waiting for you to taste in my hometown!
2. Composition describing delicious food If you ask me what I like best? I will definitely say without hesitation: "Of course, it's a steamed dumpling!" Have you ever eaten steamed dumplings? It's delicious. Let me introduce it.
The steamed dumplings are small and exquisite, and they look good. From a distance, more than a dozen white and flawless dumplings are tightly clustered together. You are next to me and I am next to you, just like the lively and lovely little peach blossoms in spring. In the "mist", steamed dumplings seem to be more attractive. Close up, the white * * * 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. How about it? You want to eat it. Don't worry, there is a beef as smooth as jade in it!
Steamed dumplings not only look good, but also taste good. As the saying goes: "Move gently, lift slowly, open the window first, and then drink 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 my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant that I was immersed.
Steamed baozi stuffed with juicy pork is really delicious. Let's try it!
3. Composition about Hefei Sanhe Rice Dumpling Sanhe Rice Dumpling, also known as Lujiang Big Bend Dumpling, is a traditional snack of the Han nationality in Hefei, Anhui Province, which is found in sanhe town, Lujiang County, Feixi County, Hefei City, Anhui Province, and some parts of Hefei's main city. Jiaozi with stuffing made of this kind of indica rice flour is very famous, and it is called "Sanhe rice dumplings". It has much to do with Chen Yucheng, a young general of the Taiping Heavenly Kingdom.
Chen Yucheng was born in tengxian, Guangxi, and joined jintian uprising led by Hong Xiuquan at the age of 14. He fought with the Taiping Army for a long time, and repeatedly made meritorious military service. In the fourth year of Xianfeng in Qing Dynasty, he led the Taiping Army to conquer the important town Wuchang City in one fell swoop, and then with the Qin Richang, he broke the prefect Kong Guangshun in Yingshan and cut off the general Zarafen in Suizhou. The Taiping Army in Chen Yucheng was invincible, and the Qing army was terrified. Soon, he was awarded the post of Prime Minister by the heavenly king Hong Xiuquan. In the next few years, he fought everywhere, broke the Jiangbei camp, the main force of the Qing army, several times, effectively defended the security of Tianjing, and was awarded the post of former army commander by the King of Heaven.
1858 Chen Yucheng led the Taiping Army to a decisive battle with Xiang, another main force of the Qing Army, in sanhe town, Hefei, Anhui. The young commander-in-chief took the lead and rushed into the enemy line. The soldiers of the whole army were encouraged and all fought bravely to kill the enemy. The Taiping Army was like howard the duck. After several days of hard struggle, it wiped out the Li Xubin Department of Xiang Army, completely reversing the unfavorable military situation in the later period of China. Heavenly King Hong Xiuquan awarded Chen Yucheng the title of "King of England" in recognition of his brilliant military exploits. This is the famous Taiping Army's "Three Rivers Victory" in history. Chen Yucheng's great achievements will go down in history forever.
King Chen Yucheng's army took good care of the people. Wherever it went, it had strict military discipline and committed no crimes in autumn. Sanhe town ordinary people support
Protecting the Taiping Army, in the hardest days of the battle, every household gave food and drink to the Taiping Army soldiers. In the meantime, the "Three Rivers Rice Dumplings" is the favorite of Taiping Army soldiers. Later, Chen Yucheng and Taiping Army traveled all over the south of the Yangtze River.
In Jiangbei, the good name of "Three Rivers Rice Dumplings" has also been spread all over the country, and its reputation has not diminished.
Sanhe rice dumplings are like a curved moon. Golden, golden. Its crust is crisp, its inner layer is soft but not sticky, and the dumpling stuffing is fresh and tender, and it is easy to bite.
Go down, the fragrance is overflowing. It has the fragrance of oil, crispy, rice and white rice shrimp. Just out of the pot, the rice dumplings are put into the plate vertically and placed in a circle, like a Jin Ju in full bloom in autumn, emitting a burst of fragrance, which makes you unable to bear to touch it but covet it.
Constantly. Sanhe rice dumplings are also exhibited at the food festival every year! It is like a beautiful scenery, attracting diners from all directions.
As the saying goes, "Food is the most important thing for the people." Every place has its own unique local specialties. There are many famous snacks in Luohe, my hometown, such as fried stinky tofu, mala Tang, potato flour, Baiji steamed bread with preserved meat, egg-filled cakes, skewers of incense, fresh squid fried with sauce, and so on. Among them, I think the best thing is fried fresh squid with sauce.
Sauced fresh squid is delicious and delicious. You see, the skin is covered with some cumin flavor, and some sweet sauce. The smell of fried squid in sauce is on this sauce, and the sauce still comes from far away. Take a string of freshly roasted squid and wait for it to be put in your mouth, and a fragrance will go straight into your nostrils. Take a bite and put it in your mouth. The cumin flavor and sweet sauce flavor are floating around in your mouth, and slowly become a drop of water, just like fog becomes a drop of water, dripping into your stomach. After taking a bite of squid meat, chew it carefully. The meat is particularly chewy. If you take the first bite, the smell will definitely make you take the second bite.
Sauté ed squid in soy sauce is actually very simple. That is, put the squid that the customer wants on the iron plate for baking, take a flat one, press it for a while, brush it with a layer of sauce and then press it, then turn it over and brush it with a layer of sauce, and do this several times repeatedly, that is, roast the fresh squid and deeply melt the flavor of the sauce into the squid. Put the baked squid on a bun and roll it up to eat.
There are many types of squid, big strings, small strings, and whole pieces … Do you want to eat squid with soy sauce, my friend? If you want to, come to my hometown as a guest, and I will definitely let you eat delicious squid with sauce and explosion!
Special Snacks in Hometown Composition 2: Special Snacks in Hometown (640 words)
My hometown-Qingjiang-is located in Yueqing, Wenzhou, which is a beautiful and rich coastal town. The special snacks in our hometown are like the stars in the sky, countless. However, to say the most famous, or three fresh noodles.
It is said that there were only three ingredients in Sanxian noodles: white shrimp, clams and oysters. Later, according to the taste requirements of the guests, the merchants added some other accessories or some special seafood to the original Sanxian noodles, but the name Sanxian noodles has remained. Oh, by the way, to tell you quietly, only our three fresh noodles in Qingjiang River are authentic!
I remember that there is a Sanxian noodle restaurant located near the small shop opposite the park. Some people, who came to buy things specially, can pass by the noodle restaurant. Every time they smell the unique aroma of Sanxian noodles floating in the noodle restaurant, they can't help but go in and have a big meal. There are also some guests from afar who have come to eat our three fresh noodles in Qingjiang. No matter who goes there, everyone will find that the big storefront of the noodle restaurant is "crowded" every time, and the two shopkeepers are very busy. It can be seen that everyone loves Sanxian noodles.
Sanxian noodles are not only popular, but also strange.
First of all, prepare: ginger 1 small piece, egg 1 piece, small yellow croaker 1 piece, razor clam, white shrimp, dried eel, clam, oyster, onion, Chinese cabbage and other necessary ingredients. The first step is to make ginger eggs. Wash ginger, peel it, slice it, cut half into powder, and keep half for later use; Add the eggs into Jiang Mo, stir well again, and set aside. Put a little oil in the pot, simmer, fry ginger eggs, and take them out for later use. Step 2, put oil in the pot, add ginger slices, heat it to 60%, add small yellow croaker, then dried eel, and add razor clams, ginger eggs, old wine and sugar when the frying color is a little yellow. Add water directly, then add white shrimp and appropriate amount of salt. When the water boils, put pasta. When the water boils again, add appropriate amount of monosodium glutamate, add oysters, green onion leaves and small vegetables, and you can go out of the pot. When you take a bite, the first feeling is hot, then you taste fresh, and when you eat it, you immediately want to have another bite, which doesn't matter what "hot" is!
Hehe, are you tempted? Our town will always welcome you!
5. Write a 450-word composition on food: "Ah, it smells good ……" Visitors who come here have heard several praises from time to time, and the annual food festival has begun, and this is the food street. At ten o'clock in the evening, we came to the food street, with colorful flags fluttering, fragrant waves, crowds of people and laughter. The delicious food is on the table as well, which makes people drool. Beijing roast duck, Japanese food, mutton kebabs, deep-fried fish balls, Sugar-Coated Berry ... In short, there are countless. My mother clung to me and was afraid that I would get lost. Of course, because the crowd was crowded, I managed to get to the front. Huh? Then why are there so many people? I didn't know until I went there that I was selling mutton kebabs, and my mother was holding them and squeezing them in. The beach owners were singing and dancing while testing the mutton kebabs. Look at a steaming mutton chuan being roasted, and others buying it one by one. My mouth watered down three times in thousands of feet, and I begged my mother to buy one without paying attention. On this day, my mother finally showed mercy and bought me a bunch, tasting the delicious food on earth. My tongue almost fell off! My mother and I came to the stinky tofu beach in Wuhan, where the words "the first stink in the world" were written. Yes, I smelled a pungent smell. Mom said, "Why don't you and I try this? It is said that stinky tofu is rich in plant lactic acid bacteria, which has a good effect on regulating intestine and bonding stomach!" As soon as I heard it, I realized that stinky tofu also has nutrition, so I promised to come down. I tasted it, and it was really delicious. I didn't care to wipe my greasy mouth, but I just ate it with relish. It's still memorable to this day. With fewer people, our actions are much more convenient. Walking, unconsciously, I came to a small beach called "Indian Flying Cake". The stall owner can be called a "martial arts expert" with good martial arts. The stall owner put the flour on the iron plate, softened it quickly, and then skillfully and easily threw it up. We were dazzled. The pie was folded up and down, left and right, tested for a while with fire, and it was sweet and delicious in my mouth ...
As the saying goes: "Food is the most important thing for the people", which is a great success for China. Different nationalities and regions also have their own characteristics in food culture. I have lived in Datong since I was a child, and I am more familiar with local snacks in Datong. Beijingers often say that we Datong people "live in the Golden Hall and eat Wowotou". But in Datong, there are many kinds of "Wowotou": there are countless yellow cakes, bean jelly, oat noodle taro, Daoxiao Noodles, etc. Each kind is mouth watering. Let's call it Daoxiao Noodles in Shanxi! The noodles should be kneaded into a cylindrical shape more than a foot long. When cutting noodles, people stand in front of the pot, holding the noodles in one hand and cutting them from top to bottom with a knife in the other. The cut noodles are triangular in shape, with the same width and length. The noodles cut by the exquisite chef are "a drop in the soup pot, a floating in the air, a fresh knife, and the noodles are like fish jumping". Snow-white noodles with different soup and meat particles have a unique flavor. People in Shanxi are called "old vinegar", so vinegar is essential in the seasoning, and a spoonful of bright red Chili oil is delicious, so people can't help eating more bowls. Speaking of Daoxiao Noodles, there is another story: It is said that after the Mongolian Tatar invaded the Central Plains, in order to prevent the Han people from rebelling, every household [note: every household. Refers to all people's homes. ] all the metal utensils were confiscated, and every ten households could only cook with one kitchen knife in turn. An old man wanted to take a knife to make noodles, but someone else took it first. The old man saw a thin piece of iron sheet on his way home, so cut it with this! He put the kneaded dough on a wooden board and held it with his left hand. He picked up the iron piece with his right hand and cut it. The best thin dough piece was jelly powder. The jelly-like crystal-clear powder piece was cut into thin noodles with green fresh cucumber shreds and tender stewed tofu, which made people look at it. Don't drool in a hurry. For me, vinegar and Chili are a perfect match. It seems to be arranged by heaven, and it fits together perfectly. If you wish people a happy marriage. ], a few drops of vinegar, a spoonful of pepper, a big full lotus bean, strong onion soup and garlic juice, and a bowl of fresh and cool bean jelly is finished! The combination of white, yellow, gray, green and red makes you can't wait before you can enjoy it. Too urgent to wait. Describe the urgency. [note: describe the way you eat fiercely and in a hurry. ] Get up. Take a few bites in your mouth, and the smoothness of bean jelly and the crisp sounds of lotus beans and cucumbers form an interesting symphony of bean jelly. If you are not careful, naughty bean jelly will flow into your throat and fly into the pot, then it will roll over and cook quickly. That's delicious. If you come to Datong, you must remember to taste the snacks here. Not only feast your eyes, but also feast your eyes!
6. Write a composition about food. 500 words of fried stinky tofu.
This is the unique local snacks in Jiangnan in winter.
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.
7. The composition about writing delicious food is coming. When I went out and passed a small town in the south, I was lucky enough to eat the delicious food that was imprinted on my mind from childhood in the restaurant. Eating this long-lost food, the kind of deep desire for it in those days can not help but reappear in my heart. It was my childhood, the difficult period of honest country, and the rural people lived a life of insufficient food. People tried their best to eat everything that could be eaten, even the old elm tree in front of the door was not spared. People stripped the bark and used it as food for their mouths. Despite this, it is still difficult to solve the hunger. Mother couldn't bear to starve us, so she made a wish early: to grind us. We are all happy from the bottom of our hearts. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not quite ripe, and this is the best time to grind it. Guided by my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict, and it is not tender, because the slurry of wheat has not solidified yet; Not even when you are old, because the wheat is too dry when it is ripe. We must choose those wheat that are mature and not thoroughly dried, with green and full grains and a certain hardness. Mother is reluctant to pull more because it will be our family's food. By the time we got home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.
First, we pinch off the ears of wheat one by one, then put them in a pot to stew them, and then pinch them into grains. Before all the processes were finished, I couldn't bear the hunger, so I put a handful of wheat in my mouth. After repeated persuasion by my mother, I didn't eat any more. When the ears of wheat were all crushed into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the cleaned wheat grains on the millstone, insert an orange stalk on the millstone, and we pushed and pulled together with our mother and turned around the millstone. Because there are copper coins between the two millstones, and there is a certain gap between the millstones, it saves some effort to push them up than to grind them. Even so, we still tried our best. The wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.
We are all sweating on our faces, but we are in a good mood, because we will have enough to eat soon, and it is a good food. Our sweat is increasing, and the small rolls around the millstone are piled up at random. When all the wheat grains on the millstone are gone, we stop panting.
Mother gently swept the small rolls around the millstones with a broom, lifted the upper fan of the stone mill, and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see what auxiliary materials my mother had prepared (maybe some garlic juice or something, there was no good food in those days) and wolfed it down. That feeling was really better than eating a French dinner!
Time flies, and this unforgettable childhood has become a thing of the past. With the improvement of people's living standards and the progress of science and technology, various traditional famous foods and famous foreign foods have also been put on the table of ordinary people. People can enjoy the delicious food in their spare time, but for me, the most unforgettable thing is eating the mill made with my mother, which is probably unprecedented in the world today.
May all people never feel like me again, and may all people taste the delicious food in this world with a quiet mind-grinding and turning!
8. Write a composition about delicious food in 500 words. I agree with this sentence very much. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like a piece of green leaves. The diced tofu stained with hot sauce became a blossoming red flower, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!
It seems that the method of Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat up their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 70-80 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when you quickly get out of the pot.
Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye.