As the saying goes, "Food is the most important thing in life", and I couldn't agree more with this saying. I can call myself a "little gourmet" because I know a lot about food. I can rattle off hundreds of names of dishes alone. Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... In so many sweet and savory food, the most favorite, is the mountain city of Chongqing's Mapo tofu.
Mapo tofu not only tastes spicy and fragrant and colorful. Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red hot sauce made of "clothes", looks like a red hot red piece, like a burning red flame, the middle is also interspersed with some of the crispy meat foam, green Green onion scattered on the plate, just like a piece of green leaves, dipped in spicy sauce of tofu into a blooming red flowers, in the green leaves under the background seems particularly striking. From time to time, from the plate exudes a burst of tantalizing aroma, really mouth-watering!
It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water heat "body", and then fish them out, a moment in the use of the Then, cut the meat into very small pieces and let them "jump" into the hot water to warm up. Next, cut the meat into very small pieces and crisp them in vegetable oil. Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the diced tofu, coupled with an appropriate amount of cornstarch, flopped a few times, and then add the appropriate amount of salt, soybean paste, soybean paste, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the quick to join the small amount of monosodium glutamate, this colorful and fragrant full of mapo tofu on the The first thing you need to do is to make sure that you have a good idea of what you're doing!
Eating Ma Po Tofu is also very delicate. When you eat, first clip on a piece of tofu, more dip some plate of spicy sauce, gently put it into the mouth slowly chewing, eat up, numb, spicy, this flavor a mouth full of any corner. When I eat, I like to lick the spicy sauce on the tofu first, and then the spicy sauce's numbness and spiciness "swoops" into my mouth, and then I eat the tofu, and then the tender tofu passes through my mouth, smooth and refreshing, and this way of eating, I eat Ma Po Tofu's distinctive flavor. If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.
How about, heard my introduction to the Ma Po Tofu has a certain understanding of it. Is it considered a delicious dish? Alas, do not talk to you, a plate of Ma Po Tofu out of the pot, I'm a "little gourmet" to go to taste taste, goodbye! In China, we always make dumplings for festivals and welcome friends and relatives. Dumplings are smooth, tasty and have a deep meaning. Every year on New Year's Eve, families in the northern part of China sit together to make dumplings. "Dumplings are loved by all, and the New Year's meal is especially fragrant." This saying represents the people's love for dumplings.
Dumplings have a long history, beginning in the late Eastern Han Dynasty. When Zhang Zhongjing, the "Sage of Medicine", was returning to his hometown on the winter solstice, he saw a lot of poor people with frostbitten ears, starving and cold, and many of them suffered from wind chills. Zhang Zhongjing felt compassion, so he set up a medical hut in the area, set up a cauldron, stuffed it with mutton, chili peppers and herbs to dispel cold and raise the heat, and then wrapped it into the shape of an ear and served it to the poor people to eat. The people ate from the winter solstice to New Year's Eve, warding off the cold and curing the frozen ears. In order to thank Zhang Zhongjing for his kindness and selflessness. Every year, people ate dumplings on the winter solstice and New Year's Eve. Gradually, eating dumplings became a custom for us Chinese.
At different times, dumplings were called different things. At the end of the Eastern Han Dynasty, dumplings were called "Jiao Er". Tang Dynasty, however, called the "soup in the prison pill"; Yuan Dynasty, called the "time age angle"; the end of the Ming Dynasty, called the "powder angle"; the Qing Dynasty, also known as "flatbread". "...... With the development of history, dumplings gradually began to become a variety of names. For example, Guangdong's shrimp dumplings with clarified flour, Shanghai's pot-sticker dumplings, Yangzhou's steamed dumplings with crab roe, Shandong's dumplings in high soup, and Northeast China's old-side dumplings. Sichuan's Kushi dumplings, etc., all have their own characteristics, popular.
Dumplings are not only delicious, but also unique and simple. First of all, you need to roll the dough into long strips, and then cut the long strips into small pieces and roll them out. Then you can chop up some vegetables or meat and make a filling with oil, salt, soy sauce and vinegar. Then wrap the filling in the dough and pinch the dough with your hands a little bit, and a beautiful dumpling is ready. These wrapped dumplings are also different shapes, containing deep meaning: crescent-shaped called "pinch Fu"; Yuanbao-shaped symbol of wealth everywhere, gold and silver house; wheat symbolizes that the new year will be a bumper crop ...... It seems that this small dumplings are full of people's aspirations for a better life! The first thing you need to do is to get a good deal of money and to get a good deal of money!
Dumplings are not just for Chinese people! The first thing you need to do is to get your hands dirty. For example, Russian dumplings are filled with beef, carrots, eggs, green onions, salt and monosodium glutamate (MSG), etc. In addition, they will add some chili pepper in the dumpling filling, and the size of the package is very large. The most special thing about the dumplings is that they are cooked in a broth made from beef bones. However, for Russians, dumpling soup is the first course, and dumplings and dumplings are the second course. Other dishes such as Hungarian dumplings, Italian dumplings, Korean dumplings, etc., are also very unique and distinctive.
Seeing this, you must be very greedy! Then let's do it together and make a flavorful dumpling! More ?
How many words
About 600 words
Thanks
Hometown Food Essay 600 WordsIntroducing a food--Xi'an Mutton Foam Bun
As the saying goes, "Food is the most important thing for the people. " China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton steamed bun becomes one of the delicacies you must savor.
Mutton steamed buns are very delicate, both in terms of the way they are made and the way they are eaten. The meat is washed and cut into slices, and then boiled with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.
The main thing to eat lamb steamed buns is to break the bun, the finer the better, soak up the more flavorful, usually soybeans to play small can. Then pour the hot lamb soup into the bowl, along with chopped green onions, cilantro, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash hot pepper, a bowl of lamb steamed buns is complete.
Looking at this bowl of lamb burger is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green coriander and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green scallions like the lush trees dotting the islands.
The aroma of the lamb steamed bun is also very tempting. The rich flavor had already spread around with the heat, and it was like an invisible hand hooking my nose, mouth-watering.
At this point, I can not care about what gentlemanly behavior, wolf eat up. It was really fresh, flavorful and spicy. The mellow flavor of the mutton, the fresh aroma of cilantro and chopped green onion, the soft and sinewy bun, and the spicy oil splash of chili. With a sip of the lamb soup, it is really fresh and delicious! It is even more enjoyable if it is accompanied by a few candied garlic. Soup fresh and not stinky, mutton fat and not greasy, steamed bun delicate and soft full of soup and the original flavor of the bun, vermicelli smooth and delicious, this is my evaluation of the mutton steamed bun. A brain to eat all these, the whole body heat, the head is sweating, in short, a word: "cool!"
Mutton steamed buns are not only colorful and fragrant, but also have a long history, perhaps because it is the famous food of the ancient city of Xi'an. Mutton meat steamed buns as early as in the Zhou Dynasty, when it was called sheep soup. There is an interesting legend about it. According to the legend, Zhao Kuangyin, the founder of Song Dynasty, lived in poverty when he was not ambitious and lived on the streets of Chang'an. One day, he was left with only two pieces of dry bread, very dry and hard to swallow. A kindly lamb shopkeeper saw his pity and gave him a bowl of hot mutton soup. Zhao Kuangyin will be dry buns broken and eat up, eat all the body heat, hunger and cold, and then he became emperor, this food is famous.
Mutton steamed buns are now famous, it is loved by people of all ethnic groups in the north, and many international friends are also competing to taste, a taste. Mutton steamed bun has become the "representative" of Shaanxi snacks.
Shanxi food essay 600 wordsDatong food
As the saying goes: "People take food as the day [Note: day: a metaphor for the most important thing to survive. The people take food as their livelihood. Refers to the importance of the people's food.] ", the great Chinese, different ethnic groups, different regions in the food culture also has its own characteristics. I grew up living in Datong, Datong is more familiar with the local snacks.
Beijing people often say that we Datong people "live in the Golden Palace, eat is the nest head". But in our Datong, "Wo Wo Tou" is also a variety of: yellow cake, cold noodles, oat taro taro, knife-shaved noodles, etc., each of which are greedy people drooling
Let's say that the Shanxi knife-shaved noodles! The noodles should be kneaded into a foot-long tube, peeling the noodles, people stand in front of the pot, one hand to support the noodles, one hand holding a knife from the top down to the pot cut. The noodles are three-pronged, the same width, thickness and length. Craftsmanship of the chef chipped out the noodles "a drop pot, a floating in the air, a just out of the knife, root chipped noodles such as fish jump". Snow-white noodles with different soups and meat, a unique flavor. Shanxi people are called "vinegar old west", so the seasoning vinegar is essential, plus a small spoon of bright red chili oil, color and flavor, so people can not help but eat a few more bowls. Speaking of knife-shaved noodles there is a story: according to legend, when the Mongol Tartars invaded the Central Plains, in order to prevent the Han people from revolting, will be the household [Note: each household. All the metal utensils were confiscated.] The metal utensils of each household were confiscated, and every ten households could only use one kitchen knife to take turns to cook. An old man wanted to take a knife to make noodles, but he didn't realize that the knife had already been taken away by someone else. On his way home, the old man saw a piece of thin iron sheet, so he used this to cut! He put the kneaded dough on a wooden board with his left hand, his right hand manipulated the iron blade on the cut up, thin sheet of noodles
The best thing about it is the cold noodles, jelly-like crystal clear pieces of powder, was a knife knife cut into thin noodles, with green fresh cucumber and tender marinated tofu dry, look
Look at the people let a person's eyes slice. Don't drool yet, for our 'Vinegar Old West', vinegar and chili peppers can be a match made in heaven [Note: match: match. As if it was arranged by heaven, they fit together perfectly. Wish someone a happy marriage]. The bowl of cold noodles is completed with a few drops of vinegar, a small spoonful of chili pepper, a large full of lotus beans and a strong onion soup and garlic sauce! The combination of white, yellow, gray, green, and red makes it impossible to wait before you can appreciate it [Note: Near: Urgent. The urgency is too great to wait. Describe the mood as eager] To devour [Footnote: Describing the manner in which one eats something violently and hurriedly.] Up. A few bites in the mouth, the smoothness of the cold powder children and lotus beans, cucumber crisp sound in the mouth formed an interesting "cold powder children" symphony, a little inattentive, naughty cold powder children will flow into your throat into the pot after tumbling, soon cooked. That is called delicious it,
If you come to Datong, must remember to come to taste the snacks here. Not only the eyes, but also the mouth!
A hometown food essay 600 words
As the saying goes, "the world's pasta in China, China's pasta in Shanxi", Shanxi's pasta can be said to be famous, and among the many pasta, I like knife-shaved noodles the most.
Knife-shaved noodles are loved by everyone because of their quick production, simple ingredients and unique flavor.
The practice of knife-shaved noodles is different from other noodles, knife-shaved noodles are not cut with a knife, but shaved with a knife, and whether or not the shaved noodles are delicious depends on whether or not your knife skills are good enough. In the peeling, the left hand dragged the kneaded dough, the right hand holding the knife, not only the wrist should be flexible, and the force should be flat, only to hear "ch, ch, ch" a few sounds, peeled out of the surface like dense short arrows shot into the pot, in the pot, the soup rolled surface turn, very quickly, less than two minutes a bowl.
The chef put the boiled noodles into a bowl, poured with fragrant soup, sprinkled with cilantro and beef, white, red, and blue. The white, red, green, colorful, colorful, colorful, colorful, colorful, colorful. The colorful, just look at it, will make you salivate and have a good look at it!
And then into the mouth to eat, only to see this knife-shaved noodles soft but not rotten, excellent taste, and then take a look, this knife-shaved noodles in the thick side of thin, sharp edges, some like willow leaves, some like the lace of the fungus, the look is very peculiar. Into the mouth, and then carefully chewed, as if there is a hint of sweetness, the more you chew the more fragrant, and another noodle-eating people are very fond of. In the blink of an eye, a big bowl of noodles let people eat all the way to the bottom. All around the sudden, the aroma is overflowing.
A bowl of knife-shaved noodles can not only let your eyes, mouth are satisfied, and nutritious. Knife-shaved noodles are rich in various minerals, which can prevent various diseases and make people healthy.
Knife-shaved noodles is worthy of the first Shanxi noodles, no wonder it has a great reputation in the world.
Essay on Local Cuisine (Explanatory Essay) 600 wordsNanjing, located in the Yangtze River Delta, has had the reputation of being a place of great talent since ancient times. The warm and humid air currents blowing from the southeast sea bring a pleasant climate to this thousand-year-old capital. The so-called "stone city" of Nanjing is never as dead as the stone, the morning light is bright, the day's busy has long begun ......
Early in the morning. The alleyway entrance. The backstreets. The station side. The hardworking Nanjing people have already been busy early. The crispiness of the pancakes, the sweet aroma of steamed rice wrapped in doughnuts, the silky smoothness and crispness of soybean milk ...... By the way, there is also a wisp of fragrance interspersed in it. What is that? If you are a native of the veritable "foodie", you will not hesitate to shout: "tea eggs!" That's right, tea eggs!
If osmanthus duck is tasted in the fragrance of Dan Gui for the best, plum blossom cake need to be enjoyed in the winter wind, then, tea eggs can be said to be a year-round "companion" it. In the morning mist in winter, office workers in a hurry, eat tea eggs can be filled with hunger, but also to warm up, following the flavor of the burst can be accurately find the stall; summer sunshine, eat a tea egg, let the entrance to the mellow flavor of the ironing of your frantic mind, extremely refreshing, aftertaste. In this way, tea eggs are convenient and thoughtful.
Hand in hand from the side of the road to pull a stall, order a tea egg, a bowl of soybean milk, a few doughnuts, the whole day's fulfillment will be in the morning light, from this stall began. The enthusiastic lady boss - yes, a native of Nanjing - neatly serves up a small butterfly with a tea egg inside. After a collision with star anise and tangerine peel, and after soaking in soy sauce and tea juice, the tea leaf egg shell takes on a light brown color. Take a whiff, and a faint fragrance drills into your nose. You can't help but get started! Pluck open the thin layer of eggshells full of tiny cracks, marinade down your fingers, flowing down to your wrist before you suddenly realized, and then defy the image of sticking out your tongue to lick off, and then the tea aroma full of mouth. After peeling the eggshell, you will find that the tea eggs in your hands at this time is undoubtedly a work of art! Have you ever seen the ice-cracked porcelain of the Song Dynasty? The pattern on it is sparse and dense, and has been sought after by many antique collectors throughout the ages. The pattern on the tea egg white, in my opinion, compared to the Song Dynasty's Gok Kiln has never been better. Because it not only has a very artistic pattern, there is also a flexible texture, the most rare is to appear in this street food stalls to meet the needs of the general public! One bite, full of marinade of the egg white and lightly salty yolk on the tongue **** dance, as if a grand stage play: egg white and yolk is the protagonist, the light aroma of tea and silky aroma of soy sauce is the stage scene, five spices and star anise is the background music. They starred in a grand performance on the tip of the tongue!
"Atsushi!" A bowl of bubbling hot soybean milk was placed in front of me. When I looked up, what I saw was the smile of the boss's wife, and the fresh aroma of tea eggs still lingering between my lips. I suddenly remembered the tea eggs I once ate abroad, the flavor was bland, and there was even an unnameable strange taste, remembering the table slapping sigh "what is this called a tea egg", I suddenly understood the "secret" of tea eggs that I wanted to unlock a long time ago, which was "There is no secret!" There is just a simple love for the people back home. And this, hidden in the smile of the boss's wife.
Silk doll - Guiyang snack
Many times when people first heard of its name - silk doll, can not help but think of the "dead doll" or "tear dolls Silk doll snack scene is grand and colorful.
Silk dolls, is one of the most common street snacks, a fierce look quite like the delivery room of the newborn baby was wrapped in "swaddling clothes". "Swaddling clothes" is made of rice flour pancakes, and then rolled into the radish wire, folded ear root (fishweed), kelp wire, fried soybeans, paste chili and so on. Also known as vegetarian spring rolls. Several long tables form a huge stall, filled with all kinds of vermicelli (this silk is not the other silk), red, yellow, blue, green, green, purple and black, each reflecting the other, one after the other, from an unknown source. At the table are all kinds of suspicious people, all of them are rosy-cheeked, generous expression, hand and foot, hissing sound busy chewing. The scene is indeed desirable and tempting. Usually under the guidance of a friend, one sits down and clumsily wraps it, douses it in panic, devours it with teeth bared, and then jumps up and down with the satisfaction of the spice. That's how it's eaten. When you sit down, the enthusiastic, grease-stained vendor will ask you, "How many? One or two?" Of course you are bewildered. What does one mean when you're faced with such a table of red and green?
In fact, one serving is ten, ten skins! Now you understand that to eat this pile of unknown origin, you do need a container, not a dish, but a skin. Whose skins? The skin of the noodles, of course, not the skin of the dumplings as you might think, and of course the dumplings are not the Mongolian dumplings that everyone recognizes. The mention of gyoza is to bring your mind back to the skin of the noodle. It's a very shallow skin, so thin that the skin is cut horizontally in ten equal or more equal portions, and it's that thin. Once the skin arrives, the stall owner will give everyone a small bowl filled with soy sauce, vinegar, chili peppers, scallions, garlic, sesame oil, and what's left is a secret recipe that each family doesn't pass on, and whether or not a family does good business, their secret recipe is important anyway. Are you all wondering what's on the long table mentioned earlier. Basically, there should be more than twenty different kinds of dishes in front of one person, and those who see the wawa for the first time will cheer for the dazzle.
Silk doll, also known as vegetarian spring rolls, is one of the most common snacks in Guiyang. At first listen to the name, really shocked people, as the "Journey to the West" in the face of the Tang Monk doll doll-shaped fruit shouted: sin, sin! Silk doll because of its shape on the big and small like a thin package of babies, so the name. "Swaddling clothes" is made of rice flour pancakes, thin as paper but - only the palm of the hand so big. Then rolled into the shredded radish, folded ear root (Fishwort), shredded seaweed, shredded cucumber, vermicelli, pickled radish, fried soybeans, battered chili and so on. When you eat it, of course, you have to inject the sour and spicy juice. And this juice is taken from the essence of excellent flavor, each family has its own unique trick.
Silk dolls are cheap, good taste, popular. Guiyang City, many silk doll snack stalls along the street and set up, quite distinctive, each stall pull longer, a row of small stools. Stalls filled with a variety of shredded vegetables, there are one or two dozen varieties. The shredded vegetables were sliced very finely and were beautifully colored in red, white, yellow, and black. The owner of the stall will be in front of the diners set a small plate of pancakes and a bowl of local flavors of the seasoning, so that diners to blend the material, the stall of the seasoning, sugar, soy sauce, vinegar, cooked oil and so on. Silk dolls are two-inch diameter slices wrapped with a little vermicelli, mung bean sprouts, shredded lettuce, kelp, radish and crispy soybeans. Eat with a small spoon poured by the soy sauce, vinegar, chili peppers, scallions, monosodium glutamate and other preparations made of seasoning, soft and crispy, hot and sour, delicious, a unique flavor. Nowadays, the silk dolls have also entered the hall of elegance, wedding ceremonies, but also on the table, is to promote the local culture or take its head - dolls, it is not known. In Beijing can also eat this Qian flavor traditional snacks. The vegetables are crisp and tender, hot and sour and refreshing, and in the moment of entrance, a cool refreshing into the heart, it is incredibly comfortable.
Reproduced with permission from essay.com ? Gourmet Essay 600 Write a Gourmet Essay 600 words