Grandma took out a plate of hot snacks from the kitchen. I asked her foolishly, "What is this golden cotton-padded jacket wrapped in?" "You will know when you eat it!" Grandma said kindly. "How can I eat a cotton-padded jacket?" I am very confused. But I didn't think much, because grandma, grandma, I know that you are my closest grandmother and should not hurt me, no! I took the chopsticks handed over from my grandmother and ate them slowly.

wow! It's really full of color, fragrance and taste. Just smelling it, my mouth is watering, and it must taste better ... That golden "coat" is wrapped in one of my favorite vegetables-yellow sprouts, which also contains shredded pork and carrots. It's really delicious! 2. Traditional food composition 4 words

Chicken stewed mushrooms Little extraordinary composition Li Liang's pot of fragrant chicken stewed mushrooms is permeated with a warm and open northeast atmosphere.

at the dinner table, I stared at the protagonist of today's delicious food-stewed mushrooms with chicken. The more I watched it, the more greedy I was, and I couldn't wait to open the lid. A strong aroma came to my nose. I couldn't help but close my eyes. The thick chicken smell and the unique fragrance of mushrooms made me feel as free and comfortable as riding on the prairie, and also like playing in the farmhouse, happy and simple.

I can't help but want to see what this delicious food looks like. I opened my eyes, polished the pupil, and looked at this bowl of chicken stewed with mushrooms and Huang Chengcheng's soup. There was a layer of butter floating on it, and pieces of yellow chicken were mouth-watering. The combination of dark yellow chicken and light yellow chicken soup became a delicious food on earth! By the way, there are fragrant mushrooms. The mushrooms are brown, and two holes are made in the top with a knife, so that the delicious and nutritious food is easier to go in.

after all this talk, it's time to try it. I just put a piece of mushroom in my mouth, and suddenly it was so rare that my tongue almost fell off. After chewing it, a lot of juice came out, which was of high nutritional value. Then I came to another piece of meat, which was more fragrant and fresh. Chicken soup combines the nutrition and flavor of chicken with the smoothness and freshness of mushrooms. In addition, the mellow smell of shallots and the spicy taste of ginger have greatly increased my appetite. After drinking three bowls, I think that only stewed mushrooms with chicken in the world suits my appetite best! A pot of chicken stewed with mushrooms, but there is still a lingering fragrance of chicken and mushrooms in the mouth. 3. How to write China's traditional food composition is urgent. In 45 words

, it is well said that "food is the most important thing for the people". 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 making Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat 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 7-8 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. Goodbye. 4. Introduce a traditional food composition of 4 words. It's urgent

1/ every year on the fifth day of the fifth lunar month, which is a traditional festival in China-Dragon Boat Festival. On this day, people hold activities such as making zongzi and dragon boat races in memory of the great poet Qu Yuan, but my favorite is making zongzi. In the morning, my mother and I went to the market to buy zongye, pork belly, glutinous rice and rope. Mother washed the glutinous rice, pork belly and rope first, then cut the pork belly into small pieces, and then boiled the zongzi leaves and rope, so that the zongzi leaves and rope could become soft and better bags, and the glutinous rice would not fall out easily. Start making zongzi! Mom first took out two zongzi leaves, rolled them into a cone, put some glutinous rice, put two or three pieces of pork belly, put some glutinous rice on the cover, then mix them with chopsticks, fold them, and tie them with a rope. After watching my mother's demonstration, I carefully began to learn to make zongzi. I did as my mother taught me, but I pushed too hard and the leaves broke, but the glutinous rice didn't leak out. Then I tied the zongzi tightly with a rope. I tried to tie the zongzi tighter, but the leaves were all broken and the rice leaked. In this confusion, I didn't wrap the zongzi well, but I spilled the glutinous rice all over the floor. But I am not discouraged. As the saying goes, once born, twice cooked? I carefully wrapped the zongzi. Under the guidance of my mother, I finally wrapped it. I called it "short winter melon" zongzi, because it was very small and short. The last step is to cook zongzi. After more than an hour, the delicious zongzi is cooked. I found out my "dwarf wax gourd" zongzi and took a bite, ah! It smells good. I will never forget this smell for the rest of my life. It really makes me memorable! Through this study of zongzi, I realized that you can get satisfactory results if you are sincere, careful, persistent and persistent in doing anything.

2. A few days ago, my mother and I came to my grandmother's house and saw her making zongzi. Wow, that's my favorite thing! I can't wait to taste this delicious food, but my grandfather said that you can't eat zongzi without wrapping it. I just wanted to point to my mother and didn't wrap it. Who knows that my mother is already wrapping it a little later, which really disappoints me! Poor zongzi, sister, I didn't eat you. I'm sorry for you! I thought about it again and again: it's better to be laughed to death than to be mixed with it.

So, I tried to be brave and said, it's just dumplings, who wouldn't. Then, I picked up two palm leaves and secretly squinted at my grandmother how to wrap them, but the mouse could not escape the cat's palm. Finally, I was discovered by my grandfather. He said gently, you said who wouldn't wrap dumplings! How is the package now? Do you want grandpa to teach you? No, I'll take care of it myself, I said firmly. So I put in some glutinous rice, mushrooms and pork, ready to wrap it up.

However, something unexpected happened. . When I pinched the left side, the stuffing fell off the right side; When I pinched the right side, the stuffing fell off the left side; When I pinched the middle, the stuffing fell off the sides. Poor me! Why do you only have two hands, and you only cared about eating zongzi before? How could you not have thought how hard it was for people who used to eat zongzi wrapped behind it? I feel that I have done something wrong, and I have never understood the back of everything I have been doing. < P > So I blushed and said to my grandmother, Can grandma teach me how to make zongzi? I didn't expect grandma to agree without hesitation. It turns out that making zongzi is also a trick. After reading this article, I don't know if you have such an experience!

3. Dragon Boat Festival is my dream day, because my parents promised me to make zongzi, so this day has a unique meaning to me.

In the early morning, after washing and grooming, I saw that the table was not full of breakfast, but glutinous rice, long leaves, and some colorful meat and vegetables mixed to make stuffing. I ran to the kitchen and asked my mother, "Mom, who will be a guest at home today?" Or what special day? " "Silly girl, today is the Dragon Boat Festival." "ah! How did I forget? " "Let's go! Silly girl, the whole family is mobilized! " "What?" "Pack dumplings!" I cheered. I didn't know the skills of making zongzi, and I didn't know how to do it. But my little girl, with nine incense burners, had to bite the bullet and do it foolishly.

My mother steamed the glutinous rice and the pork belly, so she wrapped it up with one hand. Although I pretended to be decent, I still couldn't escape my mother's eyes. "Silly girl, don't you understand?" Let me teach you, first overlap the leaves, separate them a little, then put the glutinous rice in your palm, and then ... "Although I heard it in a daze, I still understood it, so I did it in a good way. After a while, a littered little zongzi was born. Although it looks very pessimistic, all that glitters is not gold, and the sea water cannot be measured, focusing on inner beauty. Then, I made several more, one better and one bigger. Goodbye, my zongzi. Before they finished, they were sent into the steamer by their mother.

"wow! It smells good! " Eat dumplings wrapped by yourself, and don't have a taste in your heart! 5. Kunming's traditional cuisine to write a composition of 4 words

My favorite special snack-Yunnan "crossing the bridge rice noodles"

Well said, food is the most important thing for the people. In China, a country that pays attention to diet, you can find unique cuisines everywhere in the southeast and northwest. Of course, the flavor of each region is different, and everyone has his own taste. From the main dish at the banquet to the flavor snacks on the street, it is a topic that many gourmets talk about. Among many delicious dishes, I like Yunnan's "crossing the bridge rice noodles" best.

I remember eating "crossing the bridge rice noodles" for the first time by accident. It was a Sunday, and it was past lunch time before I went shopping with my mother. I happened to pass through the rich road and saw a newly opened "Yunnan Crossing the Bridge Rice Noodles" store. When I opened the store door, the delicious chicken soup smelled. Although it was not the normal dining time, there were still many guests tasting delicious food in the clean and spacious shop. When the waiter put a steaming bowl of thick soup with golden chicken oil, various dishes and scalded rice noodles on the table, my appetite was immediately opened. I can't wait to follow the waiter's instructions. First, I pour the main ingredients such as meat slices, ham slices, quail eggs and cooked chicken pieces into the thick soup, then pour the seasonings such as vegetables, chopped green onion and coriander into the soup, and finally put the snow-white rice noodles into it and gently stir it with chopsticks. At this time, the rich and tangy smell of chicken soup constantly * * * my taste. Looking at the white meat slices and red ham slices floating in the thick soup, the whole white-skinned chicken leg, the green onion, the vegetable seedlings and the yellow and white quail eggs, a delicious snack with color, fragrance and taste has been perfectly presented in front of me with my own personal participation. I tasted it gently. Wow, for a time, the freshness of meat, the fragrance of rice noodles and the fragrance of chicken soup overflowed my mouth. How can there be such delicious things in the world? I can't believe it! I kept eating and drinking one after another. At last, I really wanted to drink the bowl of chicken soup upside down if my stomach couldn't hold on. 6. How to write more than 6 words in traditional food writing

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, but we seldom taste it at ordinary times, but when it comes to the Spring Festival, especially the New Year's Day, it is indispensable for every household!

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 there are many kinds of fillings in the dumplings. Some people wrap vegetables in the dumplings, saying that it can prevent them from getting angry. Some people like 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! 7. Writing a composition featuring traditional cuisine

There are countless delicious snacks in Wuxi, but my favorite is the steamed buns in Wuxi.

The raw materials of steamed buns are very simple, that is, flour, water and stuffed buns. Generally, the method of making steamed buns is divided into two steps. One is to mix flour and water in the first stage, then knead them into long strips, then cut them into several sections with a knife, and press one of them into round cakes; The second is to put the stuffed bun in the center of the round cake, then turn the bun skin by hand and knead it again, so that a small and exquisite steamed bun is made! Small steamed buns are divided into twelve pieces as a cage, and the finished small steamed buns will be placed neatly in the cage.

Then, put the steamed buns into the pot and steam them for fifteen minutes, and a plate of delicious steamed buns will be freshly baked! This steamed bun is different. It looks glittering and translucent. The stuffing inside is like a shy girl hiding behind the curtains, but people can't help but pick up chopsticks. Most people eat Xiaolong steamed stuffed bun by taking two bites of steamed stuffed bun skin, then sucking all the juice into their mouths, savoring it carefully, chewing the stuffed bun twice in their mouths, and finally swallowing the steamed stuffed bun skin.

at this moment, one