1. I'm not a gourmet, but I'm very particular about eating. I never eat indiscriminately. I eat from the perspective of health. I will eat anything that is good for my health, whether it's delicious or not, and I will pay attention to the reasonable collocation of various meals in the process of eating, such as meat and vegetarian food.

I also pay attention to variety in eating. Even the most delicious food won't be delicious if I eat it repeatedly every day. Some things are delicious only when I seldom eat them once or twice. After all, things are rare.

I know best when it comes to eating because I am fat!

China cuisine is known as four flavors and eight cuisines. The four flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, anhui cuisine, Guangdong cuisine and Fujian cuisine.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

I like meat very much, but I want to advise my classmates not to eat too much meat! Eat more vegetables.

I'll tell you some vegetables. I don't know if you like them. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat the oil in the pan, stir-fry the shredded potatoes and peppers, and add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.

Tofu Xihonghang Soup: Cut tofu into finger-sized pieces, cut into pieces in Xihonghang, heat the pot with oil, pour in tofu, add half a basin of water in the soup basin, add a little salt, chicken essence and monosodium glutamate, boil for 3 minutes, then pour in Xihonghang to boil and put in the basin.

tofu cabbage soup, the same as above, pour in cabbage, boil it for one minute, and then put it into the basin.

scrambled eggs with green peppers: three green peppers, shredded, and two eggs. Heat the oil in the pan, stir-fry the eggs, put the oil in the pan, stir-fry the shredded green peppers, add a small amount of salt, monosodium glutamate, chicken essence and soy sauce, and stir-fry the fried eggs. You can learn to do it. 2. 8 words on the topic of food

Speaking of jiaozi, it can be said that everyone is familiar with it.

In China, whenever we celebrate the holidays, we always welcome jiaozi. Jiaozi is smooth and delicious, with delicious taste and profound meaning.

Every year on New Year's Eve, every family in the north of China will sit around and wrap up jiaozi. "Everyone loves dumplings, and the annual meal is especially fragrant in jiaozi."

This sentence represents people's affection for jiaozi. Jiaozi has a long history, which began in the late Eastern Han Dynasty.

Zhang Zhongjing, a medical sage, saw many poor people suffering from ear frostbite, hunger and cold, and many people caught cold when he was returning to his hometown on the winter solstice. Zhang Zhongjing felt pity, so he set up a medical shed in the local area, set up a cauldron, stuffed it with mutton, peppers and herbs that were cold and warm, and then wrapped it into ear shapes for the poor to eat.

People ate from the winter solstice to New Year's Eve, so they resisted typhoid fever and cured their frozen ears. To thank Zhang Zhongjing for his kindness and selflessness.

Every winter solstice and New Year's Eve, people eat jiaozi. Gradually, eating jiaozi has become a custom in China.

in different periods, jiaozi has different names. At the end of the Eastern Han Dynasty, jiaozi was called "Jiao Er".

In the Tang Dynasty, it was called "Tang Zhong Prison Pill"; Yuan dynasty was called "the corner of the year"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty was also called "flat food" ... With the development of history, jiaozi gradually began to become various. For example, shrimp dumplings in Guangdong, fried dumpling dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong and jiaozi in the northeast.

Sichuan's boiled dumplings, etc., all have their own characteristics and are popular. Jiaozi is not only delicious, but also unique and simple.

first, you need to knead the dough into long strips, then cut the strips into small pieces and roll them into dough. Then chop some vegetables or meat and mix them into stuffing with seasonings such as oil, salt, sauce and vinegar.

Then wrap the stuffing with dough, and squeeze the dough a little by hand, so that a beautiful jiaozi can be made. These wrapped jiaozi also have different shapes and profound meanings: the crescent-shaped one is called "Pinfu"; Yuanbao-shaped symbol of wealth everywhere, full of gold and silver; The ear of wheat symbolizes the bumper harvest in the new year ... It seems that this small jiaozi is also full of people's yearning for a better life! Jiaozi is not just a patent of China people! Jiaozi in foreign countries also has a unique flavor.

For example, Russian dumplings are stuffed with beef, carrots, eggs, onions, salt and monosodium glutamate, and they also add some pepper powder to the dumplings, and the package is very big. The most special thing is that they cooked jiaozi with clear soup made of beef bones.

However, for the Russians, cooking jiaozi soup is the first course, and eating jiaozi is the second course. Others, such as Hungarian jiaozi, Italian jiaozi and Korean jiaozi, are also very distinctive and unique.

you must be very greedy when you see this! Let's work together and make a delicious jiaozi. 3. Write a 6-word composition on the topic of delicious food

When I mention my favorite food, I think of a riddle about this kind of food: "A flock of geese in the river drift and fall." What is this? In fact, this kind of food is not special, just that we rarely taste it in normal times, but it is indispensable for every household when it comes to the Spring Festival, especially the first day of the New Year's Day! It is glutinous rice balls. I love eating glutinous rice balls and watching them float in the water. I remember one time, my mother made glutinous rice balls for me. 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 dough from the dough and rounded it into a shape of a nest, then put sugar in the middle, and then rounded them into a shape the size of a ping-pong ball for the pot. There is only an anxious and long wait. Greedy, I often secretly lift the lid and watch, only to see the white balls placed at the bottom of the water. In a short time, several of them floated up first, then several, and gradually, they floated and fell, which was really cute. Unconsciously, my mother touched my nose with her hand covered with flour. Originally, I looked at the soup in the pot. Pick up a few floating dumplings from the pot. The dumplings are steaming, but I can't care so much. I quickly put one in my mouth with chopsticks. It's very hot, but it's soft and sweet. I can't help but give my mother a thumbs-up sign. My mother told me that dumplings can also be wrapped in many kinds of stuffing. Some of them wrap vegetables in dumplings, saying that they can prevent getting angry, while others like to eat sweet. 4. The composition is 8 words on the topic of food memory

In my memory, my favorite food is scrambled eggs with broad beans.

that year, as soon as I got home, there was a fragrant smell. I immediately asked my grandmother, "grandma, what did you do?" So fragrant? " "No, I made you your favorite fried eggs with broad beans!" I went over to see that grandma was frying broad bean eggs.

Green, green, crisp broad beans, put them in the pot and play happily with golden oil. Stir-fried, crispy broad beans will become soft, the egg white will turn white, and then add some boiled water to stew. After stir-frying, a sweet smell will suddenly jump into your nose and make your appetite big.

Every time I eat this dish, I have a feeling of endless aftertaste. I want to eat it again after eating it, and there is still a clear sweetness in my mouth from time to time! Maybe you don't know, if you want to taste better, you can add a little sweet sauce, which will make you feel wonderful. Every time I finish eating, I feel like flying, as happy as a person seeing gold.

Every time I eat this dish, I see my grandmother looking at me and smiling, as if she saw that I loved it very much, and I was really happy. The smile was as warm and memorable! If you can eat this "delicious food on earth" every day, what is it if it is not flying? Every time I think of this dish, I think of grandma's loving smile. 5. write a composition about your favorite food, about 8 words, thank you

Delicious steamed buns. People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste.

This afternoon, my parents took me to the steamed buns shop to open my eyes and satisfy my appetite. I finally got what I wanted that day. The steamed buns were whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind and similar in shape to steamed buns. No wonder they were called steamed buns.

Generally, there are ten buns in a cage, each of which is bulging like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp.

A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps.

As soon as he picked up a "chubby pier" and stuffed it into his mouth, it began to fight back. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp.

So I carefully picked up the steamed buns with chopsticks, because after a small bite, the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."

The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious.

Sure enough, I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed it down.

Its meat is very full. Take a bite of fresh, thick and salty, which makes you want to eat it again. So I pestered my mother to buy another guest. When my aunt brought it with a smile, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "

in the blink of an eye, I wiped it out again, touched my bulging belly, added a mouth, and the rest was unfinished. How's it going? Are you excited? It's better to go west and east and eat steamed buns in your hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.

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 seller of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a pair of burdens. The burdens are actually wooden boxes. In front of the box, stinky tofu, soy sauce, Chili sauce and a pile of small plates are placed, and there is a can bottle with several pairs of chopsticks in it. 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, no different from other stinky tofu, but once it is put into the pot and taken out again, 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 for a few pieces, so all the people waiting for them eat alone, while 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 and sweaty.

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. Only after eating one piece can the day 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 slip to the old man's burden carelessly, the old man will always see everything, as if he found that there was no half penny in my pocket, and he would fry the crispest 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 2 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, it always seems to taste 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.

I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.

I was flattered, and I followed her all the way, for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.

In the distance, I saw white mist coming from a small shop, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was already full.

Everyone is sipping this meat and bone porridge, as if it is really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."

The proprietress is a woman in her forties, with ear-length hair and meticulously pinned behind her ears with a black hairpin. I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim and said, "Yes, yes."

As a result, two aunts were recruited.