Compilation of 15 Food Compositions Whether you are in school or entering society, everyone must have come into contact with composition. Composition is a narrative method in which people express the relevant knowledge, experience and thoughts stored in their memory in written form.

Still at a loss for composition?

The following is a collection of food writing compositions that I have collected. You are welcome to learn from and refer to them. I hope it will be helpful to you.

Food Essay 1 Speaking of breakfast in my hometown, there must be Chongqing noodles!

Add a few pieces of ginger slices to a pot of hot beef brisket and cook for 10 minutes. The aroma will waft out immediately.

It can be smelled thousands of miles away.

Fresh handmade noodles, paired with a bowl of cold dishes, it’s a perfect match!

"Boss! Let's make a bowl of noodles and a plate of meat. Hurry up!" The first order of business came in the morning, and it was only around 5:30 in the morning.

The boss neatly took out a lump of fermented dough from the bamboo basket and kneaded it left and right in his hands.

After kneading all the air out of the dough, roll it into a long strip, cut it section by section and stretch it again, repeating this process.

Until the dough becomes thin and long noodles, after kneading it, put it into boiling water. After 2 minutes, take out the noodles and rinse them with cold water.

The purpose of this is to make the noodles taste chewier, more elastic, and smoother.

Put the cooked noodles in a bowl, add a big spoonful of beef brisket and chili sauce, stir and taste really good.

The beef brisket is crispy and smooth, the noodles are chewy, plus the chili sauce... After eating the noodles, I have a plate of small crispy pork, crispy on the outside and tender on the inside, so delicious!

A wonderful day begins like this.

Food Composition 2 When it comes to the shrimp dumplings served as tea in my hometown of Shunde, whether it is a child of seven or eight years old in primary school, a young person who has already entered social life and is self-reliant, or a house full of children and grandchildren.

The old man, who is as white as snow, will recall the deliciousness of shrimp dumplings whenever he glances at the word "shrimp dumplings" wherever he goes.

Every family has different ingredients and recipes, but what remains unchanged over time is the fresh and plump shrimp and the crystal clear crystal dumpling skin.

When the waiter brought the steamer with great craftsmanship, the hazy mist that had not yet dissipated lingered on the four freshly baked shrimp dumplings, like a red-haired girl wearing a plain white skirt walking in a hazy wonderland, facing each other.

Walking, exuding a faint fragrance.

After taking a gentle bite, the shrimp jumped into your mouth as if it came alive again.

Every child's mouth watering when looking at the hot shrimp dumplings can really be compared to "flying down three thousand feet"!

Writing a Food Essay 3. Children who have just dared to set off firecrackers, middle-aged people who can drive out, and old people in their sixties will feel a salty and glutinous feeling in their mouths when they mention the bowl cake.

My hometown is Yangjiang, and the bozi cakes in Yangjiang are different from those outside. The ones outside are sweet, but the ones in Yangjiang are salty.

Bowl cakes are usually served for breakfast. Every morning, the vendors pour the sticky rice paste into the bowls, place them in a steaming rack and steam them for 40 minutes. Several hundred portions are steamed at a time, and they can be sold after they are steamed.

When eating, sprinkle some chopped peanuts, garlic oil and soy sauce, cut it into squares, fork it with a bamboo skewer and put it into your mouth. The texture is smooth and elastic, and the sauce is full of flavor. It has both the burnt aroma of garlic and the crispy aroma of peanuts.

, salty but not greasy, making people have endless aftertaste.

Writing a Food Essay 4 For people in Guangdong, porridge is a delicious way to start their day.

There are different ways to cook porridge, and everyone has something to like. Whether they are children going to school, middle-aged people running around for work, or old people over fifty, they all love porridge.

And the porridge I like is called "raw porridge".

Every weekend morning, my family and I would go to the porridge shop we often visit and shout out to the boss the sample porridge we would like to drink during self-study.

I saw the boss's hands were like wind, he quickly held up the plate and spoon filled with meat, quickly scooped the meat into the hot porridge, waited for a few minutes, and then added a plate of soy sauce and ginger and green onions.

Just make the porridge raw.

It's really mouth-watering, and it opens up a good mood for the day, ah!

Without further ado, let’s start!

Food Composition 5: Long, thin, soft, slippery, and bouncy.

It makes a "suck, suck" sound when you eat it. If you have a bowl in winter, it will really warm your stomach!

Students, guess what kind of delicacy is this?

It is the king of noodles - ramen.

I sat in a corner of the ramen shop and peeked at the ramen chef’s every move.

I saw him mixing the flour with water and kneading it into a big, fat, round dough. Then he kept exchanging his hands and kneading, kneading, kneading, kneading... In a blink of an eye, the master pulled out the dough again.

It got long, and then I shook it up hard, shook it, pulled it, shook it, shook it again... The dough stretched longer and longer, turning into noodles with distinct roots, thin and long.

Hurry up and put it in the pot and cook it. Hurry up, the chopped green onions in the bowl are impatient.

Finally it was served to the table. The beef slices were very obedient and lined up neatly; the green onions were very naughty and started to play around in the bowl.

Green chopped green onions, green cilantro, white noodles... I couldn't help it anymore and ate it with big mouthfuls.