Whether in school or in society, everyone has written a composition. Composition is a transition from internal speech to external speech, that is, from a compressed, concise language that one can understand to an external language form that has a standardized grammatical structure and can be understood by others. So how do you write a general composition? The following is a sample essay (11 selected essays) that I have compiled for you. It is for reference only. Welcome to read it. I am a Little Gourmet's Composition 1
On the morning of August 14th, I came to Taicang Sunshine Seafood City with great excitement to participate in the "I am a Little Gourmet" activity.
After entering the hall, the waiter took us to the private room on the second floor. Many small reporters had already arrived, and I found a seat to sit down. After a while, the teacher announced that today's activities have officially started. Today, there are seven links. The first link is that manager Zhang, the beauty of Sunshine Seafood City, introduces us to the general situation of Sunshine Seafood City. Sunshine Seafood City has been established for more than ten years. It has moved from Dongting Road to the west side of Wanda now. There are four floors on the first floor, the lobby and kitchen, boxes on the second and third floors, and banquet halls on the fourth floor, which can hold wedding banquets, birthday banquets and so on. Sunshine Seafood City is very rich in dishes, mainly seafood, as well as Cantonese cuisine, local cuisine and other delicious dishes, you can taste them here.
In the second part, our editor Song explained to us what the three delicacies of the Haihe River are, and also introduced the special product of Taicang-Taicang floss, which also has an allusion. In the past, there was a famous chef who cooked a meat bone for a guest. Because he was talking to others while cooking, he accidentally burned it, so he tried his best to turn this burnt meat bone into a delicious fluffy bone. After listening to it, I realized that there was so much knowledge about food!
In the third session, Chef Ma from Sunshine Seafood City introduced us to two special dishes-braised hairtail and noodles with crabs. The meat of hairtail is tender and fat, and the soup of noodles with crabs is extremely delicious, which makes people drool.
The fourth link is to visit the kitchen and fresh food area of Sunshine Seafood City. The kitchen is quite clean and hygienic. There are many lively seafood in the fresh area, such as swimming crab, elephant mussel, Australian dragon, and many things I have never seen before. This time, I feasted my eyes. The fifth link is to take a group photo of small reporters. The last link is also a long-awaited link, that is, tasting the delicious food. We can't wait for the arrival of the delicious food. I saw the waiter serving one dish after another, including the two dishes just mentioned, as well as the sour and sweet pineapple meat and the spotted shrimp. I can't wait. I want to have a taste first. It tastes really good, and the children are scrambling to eat it.
This gourmet trip not only made me taste delicious food, but more importantly, let me know a lot about the culture of delicious food. I'm a Little Gourmet's Composition 2
On the morning of August 8th, in Sunshine Seafood City on the west side of Wanda, I had the honor to participate in the "I'm a Little Gourmet" activity of the social practice activities of small reporters in Taicang Daily.
We first came to the small hall on the second floor of Sunshine Seafood City. After we were seated, the director of the hotel gave us a brief introduction of the hotel. Sunshine Seafood City * * has a fourth floor, divided into 24 boxes, a hall and a small hall, mainly featuring three fresh dishes from Jianghai River. This is an excellent choice for holding birthday banquets, wedding banquets, class reunions, etc.
Then we visited the kitchen of the hotel under the guidance of the director. There was a big fish tank in the kitchen, which kept all kinds of aquatic products. Further inside is where the chef cooks. I saw several chefs here, some washing vegetables, some seasoning, some cooking, as busy as a bee. A chef gave us a detailed introduction to the preparation of two dishes, one of which is the signature dish here-seafood soup. This dish is made by hand. The soup is made of broth which has been boiled for 12 hours. The dough inside is kneaded into a crescent shape with starch, raw flour and other materials. Crabs, shrimps and clams are also added to the soup.
finally, we are looking forward to the most-tasting the dishes! The waiter brought the dishes one by one, which made people drool. The chef introduced us one by one, including braised prawns, pineapple sweet and sour meat, fried hairtail and so on, and of course, the signature dish-seafood soup. When all the dishes are served, we will begin to taste. I chose seafood soup first. I scooped up a spoonful of pimples and soup with a soup spoon, and suddenly a fragrance came to my nose. Then, I put it in my mouth and chewed it. The bumps were very chewy, and the soup smelled of all kinds of seafood, which was very delicious. I tasted other dishes, such as steamed eggs with tender clams, tasty braised pork, sweet oatmeal, taro and milk soup, which were all very delicious.
This activity not only let me know how to make and taste delicious food, but also let me know that cooking every dish is very hard. We must cherish them and implement the CD-ROM action! I'm a Little Gourmet's Composition 3
Today, as a little reporter, I came to Sunshine Seafood City to taste Taicang cuisine.
Song, editor-in-chief of Taicang Daily, first told us about the culture of Taicang cuisine. What a wonderful speech he made! This let me know all kinds of knowledge: Why is Sunshine Seafood City called this name? Aha! Because it has "three fresh"-lake fresh, river fresh and seafood. It is also called this name because Taicang is the only "three fresh places" in many counties. Everyone is very excited to hear that. Then Teacher Song asked: "Many people don't know Taicang, but after eating two things, they all know Taicang. Excuse me, what are these two things? " Finally, I will. It's pork floss and bad oil. There is another interesting legend about the floss. I believe everyone knows it, so I won't mention it.
after learning about the delicious food in Taicang, I can finally eat it. The waiter aunt brought a delicious dish after another. The last course is braised hairtail. So many dishes, each with its own delicious food, are so delicious that they are worthy of being a traditional food in Taicang.
Everyone was full, talking and laughing, and this little gourmet activity ended in laughter. I am a composition by a little gourmet. 4
In the hot summer vacation, I went to Sunshine Seafood City to participate in the activities of a little reporter.
A group of our young reporters came to the balcony on the second floor and waited for the activity to start. First of all, General Manager Zhang of Sunshine Seafood City will give us an overview here: this building has five floors, with 24 boxes distributed on the first to fourth floors, and the fifth floor is a grand banquet hall. After a while, we went to visit the kitchen. The "big Australian dragon" in the kitchen waved its big pliers, as if waving to welcome me and showing off its muscles. When we arrived at the place where we ordered food and cooked, we saw many chefs busy. Some of them cut vegetables and some boiled soup, but they were busy!
Next, an uncle introduced us to the origin of Jiang Haihe's three delicacies and Taicang's meat floss, and the chef Master Ma explained how to make seafood pimples. After listening to the introduction, what I was most looking forward to came-having lunch. After all the dishes were served, I immediately ate up. The dish that impressed me the most was seafood dough-bumps. I like to eat its soft and glutinous dough-bumps as strong as gummy candy. It is delicious, fun and healthy. I like it very much. There are also delicious foods such as pineapple, clams and stewed eggs, which really leave me wanting more.
This activity really yielded a lot. I not only ate delicious dishes, but also learned so much knowledge, so I am looking forward to the next activity. I am a little gourmet's composition 5
I am ten years old this year, but I have always been brought up under the care of my parents. So I haven't done any work for my family. Although I signed up for a gourmet class at school, I didn't show my skill at home. Today, I had a whim to show my parents something.
I watch my mother cooking every day. The simplest thing is scrambled eggs with tomatoes. Although I like scrambled eggs with tomatoes very much, I'm going to make Mapo tofu that my mother likes today. I ran to my room and said to my mother, mom, I want to show you and dad something today. Do you like to eat Mapo tofu? Mom said yes, let me taste my son's cooking today.
My mother and I went to the kitchen and took out a piece of tender tofu from the refrigerator. When I cut tofu, I told my mother. Mom, I just want you to supervise me. You have to tell me what's wrong. She said yes, I will stay out of it today and let you experience life for yourself. But you should be careful, don't cut your hand. I cut the tofu into small cubes, then cut the onion, ginger and garlic into small cubes with a little green and red pepper, which may make the color look better. I asked my mother to help me turn on the fire. Then I poured a little oil into the pot. When the oil is hot, add the bean paste. Then stir-fry twice, pour in the onion, ginger and garlic, and then pour the tofu into the pot to continue stirring. Then add salt into half a bowl of water, cover it, and let it heat continuously. After about three minutes, put the green and red peppers in the pot and stir-fry a few times, and then add monosodium glutamate to serve. I quickly let my mother taste it. Mom took a bite and smiled and said to me, well, it's not bad. Although I accidentally spilled oil on my hand and burned it. But the results are also good! Of course, there is also the guidance of my mother!
I will learn a lot in the future, not only cooking, but also my dream is very ambitious. I'm a Little Gourmet's Composition 6
On August 8th, despite the scorching sun, high temperature and hot summer, I couldn't stop the extracurricular practice activities organized by Taicang Daily-"I'm a Little Gourmet".
at 1 am, I arrived at the activity base-Sunshine Seafood City. The activity began. First of all, Director Ni distributed the Practical Cookbook of Taicang Sanxian to the reporters, through which we can learn about Taicang's food culture. Secondly, Mr. Zhang of Sunshine Seafood City introduced us to the history and development status of Sunshine Seafood City. Then the editor-in-chief Song of the newspaper explained the food culture of Taicang to our little reporter in more detail, among which the story that attracted me the most was the origin of our Taicang specialty-floss meat. Then, the chef of Sunshine Seafood City appeared. He not only introduced us to the two special dishes of Seafood City-braised hairtail and seafood dough-bumps, but also led us to visit the side dish library and kitchen of Seafood City. The last part, which is also the most exciting part of the activity, is that the young reporters will dine in Sunshine Seafood City and taste the delicious food in Taicang and the special dishes of Sunshine Seafood City.
The dishes began to be served one after another. Looking at these dishes and smelling the fragrance, the young reporters were already salivating, unable to restrain their joy and started to move. The clam stewed eggs on the dining table were very popular with everyone and soon bottomed out. The braised hairtail introduced by the chef before was also put on the dining table, and the golden fish pieces in the shape of rhombus made our appetite big. I took a bite of fish and tasted it carefully. The delicious fragrance floated in my mouth for a long time. This dish is really delicious! Seafood pimple is a combination of delicious seafood and vegetables. Its noodles are smooth, the meat is fragrant, the soup is fresh and delicious. A little reporter ate bowl after bowl.
The activities of "I am a Little Gourmet" were well arranged and rich in activities, which not only let us know about Taicang's food culture, but also let us enjoy a sumptuous meal, making us truly gourmets. I am a little gourmet's composition 7
On this day, the sun is shining, birds are chirping and singing cheerful songs. I came to Sunshine Seafood City with great interest and participated in the activity of "Little Gourmet".
as soon as I entered the gate, I saw many small reporters flocking to the second floor. It seems that everyone is interested in food! I went up with them. After a while, a big reporter told us about today's activities. After listening to the last food experience, everyone cheered.
After listening to the history of Sunshine Seafood City, I learned about the four delicacies of the Yangtze River, visited Sunshine Seafood City and took photos together. Finally, the food experience activity began! First of all, a plate of shrimp was served. Just as we were about to grab it with chopsticks, the big reporter said that everyone could not eat it until the last dish was served. Hearing this, we had to put away our chopsticks and watch the delicious shrimp drool. Slowly, plates of delicacies were served on the table, including clams and stewed eggs from Huang Chengcheng, braised pork with strong aroma and desserts. What a sumptuous meal! Everyone's heart is already itchy, and my little greedy bug has already rolled in my stomach. Finally, all the dishes were served. Everyone seems to have a heart in mind, pointing chopsticks at the dessert in a unified way, and soon the dessert will be divided up. I couldn't wait to take a bite of dessert. Wow! How delicious! Crispy outside, soft inside. Sweet and fragrant, delicious!
After a while, everyone grabbed the rice in unison. Suddenly, a young reporter directly picked up the bowl of rice and added it to his bowl without saying anything. "Wow," everyone didn't react. It took a while to grab it, but where was the rice? Everyone is crying and laughing.
I learned a lot from this activity and gained a lot of happiness! I'm a Little Gourmet's Composition 8
Today, it's sunny in Wan Li and scorching in the sun, but it can't stop us from happily participating in the small reporter's activity of Taicang Daily: "I'm a little gourmet.
at about 9: 4, my parents saw my classmates and me to Sunshine Seafood City. As soon as we entered the hall, we came into view with a big publicity, introducing the organizer and related sponsors of this little gourmet. We left a wonderful moment with our cameras. Then we went to the multi-function hall on the second floor. Some children and big reporters were already waiting in advance. It turns out that we're not early either. There are six round tables in this big restaurant with clean and tidy tableware, which are welcoming the arrival of small reporters.
at 1 o'clock, the activity officially started. First of all, Mr. Zhang from Sunshine Seafood City gave us an overview of Seafood City. Seafood City has four floors, 24 boxes, a hall and a small hall, and the soup is made of three fresh ingredients from the Haihe River. Then, a teacher took us to visit the kitchen and ingredients area of the seafood city. The great chefs in the kitchen are working hard. Some boiled soup, some sliced noodles, and some fried dishes. Although they were busy as a bee, they were well done. There are many large fish tanks in the ingredients area, including the mighty Australian lobster, the bullying crab, the "big mouth" clam and other seafood.
After the visit, back to the restaurant, Chef Ma explained how to make seafood pimples, which is our specialty. The practice is very complicated. It takes 12 hours to cook the soup, with a crescent shape, crabs, shrimps, clams, etc. It makes your mouth water. I really want to eat this delicious food quickly. Then Chef Ma explained Taicang specialties and Taicang meat floss to us. When I visited Taicang City Hall of Fame before, I had a little understanding that Taicang floss was made by a chef who was distracted and fried when he was frying meat, and then he had a brainwave and took out the bones from the meat and continued to stir it. The clever chef's name is Nide. There are four famous Jiangxian in Okura. Can you guess? Yes, they are shad, swordfish, squid and puffer fish.
At last, it's time for young reporters to taste delicious food. In fact, my stomach has long been hungry, and when the dishes are served one by one, I