No matter in study, work or life, everyone has tried to write essays. According to different genres, essays can be divided into narrative essays, expository essays, practical essays and argumentative essays. Still at a loss for composition? The following is a composition about a kind of food that I compiled for you. You are welcome to share it. Introducing a kind of food composition 1

Love is a warm sun that warms people’s hearts; love is a beacon that illuminates people’s way forward; love is a small boat that brings people to love the other side; with the footsteps of love, I gently opened the floodgates of memory...

One day last month, my grandma was sick and hospitalized, and this usually leisurely home began to become... Get busy. Early in the morning, my mother, who never touched the kitchen, was cooking for me in the kitchen. I quietly ran into the kitchen to see what was going on. The scene in front of me shocked me. The originally clean and tidy kitchen was turned into a mess by my mother. She was seen holding a "Cooking Encyclopedia" in her left hand and a spatula in her right hand. She frowned and there was a layer of fine beads of sweat on her forehead. While I was busy, my mother saw me, stopped what she was doing, relaxed her frown, looked at me with a smile and whispered softly: "Baby, you can have breakfast soon!"

After a while, my mother finally came out of the kitchen, looking ecstatic: "My child, come and try my mother's cooking!" Looking at the steaming steamed egg custard, I couldn't wait to scoop up a big portion. I took a spoon, blew it a few times, and stuffed it into my mouth. "Ah!" I spit it out immediately. It was salty and hard, and even mixed with a small piece of eggshell. I had no choice but to eat the dry bread.

My mother stayed in the room at night, checking information. The next day, I got up early and came to the kitchen to watch the game. I saw my mother, first prepare the rice cooker, boil water on the gas stove and blanch the chopped spinach. Then he knocked two eggs into a bowl, stirred them evenly, and poured a little warm water into the bowl. He told me professionally: "This way the steamed custard will be softer!" After pouring in the spinach, put in the rice. The pot is steaming! 5 minutes later, my mother opened the lid of the pot, and a white mist instantly rose up, and a feeling of heat and humidity hit my face. In the haziness, I saw the yellow and tender egg custard in the white porcelain bowl, with a smooth and tender surface. Dotted with verdant green, mother poured the prepared condiments into the bowl, and instantly the black condiments spread out on the smooth surface of the custard, like a simple ink painting! Tasting the delicious egg custard in my hand and looking at my mother's expectant eyes, my eyes felt a little moist.

Looking back on the past, whenever I was sad, it was my mother who handed me a tissue to wipe away the tears from the corners of my eyes; whenever I was happy, it was my mother who gave me a hug to share this happy moment with me. ; Whenever I am depressed, it is my mother’s words of encouragement that give me the motivation to move forward. Thank you mom for your dedication to me, it’s great to have you! Introducing a Delicious Food Essay 2

Today, I will introduce a delicious snack - Xiao Long Bao.

Where should I start? That should start with the first time I ate Xiao Long Bao...

One Spring Festival, my mother took me to Yu Garden to watch the lanterns. After watching the lantern show, we went to have supper. Mom said: "I'll take you to eat Nanxiang Xiaolongbao." As soon as we entered the door, we found that there were a sea of ??people inside. We waited in line for a long time before we got a seat. My mother ordered four small steamed buns as soon as they arrived. I asked strangely: "Mom, can you finish it after you ordered so many?" My mother showed a mysterious look on her face and said, "You will know in a while."

After a while, the waiter brought four cages of xiaolongbao. Mom opened the lid, and the aroma suddenly hit her nostrils, and a burst of hot air hit her face. I looked at the xiaolongbao carefully. Each one was white and thin, and there seemed to be a bag of juice inside. The shape was similar to a steamed bun. No wonder it was called xiaolongbao. My stomach was growling with hunger at this time, and I wanted to open my mouth wider and swallow four small steamed buns in one go. I hurriedly picked up a small steamed bun and stuffed it into my mouth, but before I even tasted it, I spit it out. It turned out that the steamed bun was very hot. My mother said: "To eat Xiao Long Bao, you should first add some vinegar, bite a hole gently, suck up the delicious soup inside, and then eat the skin and meat. The delicious essence of Xiao Long Bao is in the soup. I follow my mother's instructions Eat it the right way, the soup is fresh, the skin is thin, and the meat is tender. Sure enough, my mother and I finished eating the Si Ke Xiao Long Bao in a short time.

After listening to my introduction, you are already addicted. Your mouth is watering. Why are you hesitating? Go and try Xiao Long Bao, one of my favorite delicacies. As the saying goes: "Food is the most important thing for the people." "In China, almost every place has special delicacies. Roast duck in Beijing, dried tofu in Suzhou, etc. But I have a special liking for Kung Pao Chicken. Kung Pao Chicken is the specialty of Shuncheng Hotel. Once I asked out of curiosity: "Why is Kung Pao Chicken the special dish of your hotel?" The waiter smiled and said: "Speaking of this Kung Pao Chicken, I have to talk about its origins. Among them is the character Ding Baozhen, because he loved chicken when he was a child. The chef often made Kung Pao Chicken for him. After listening to the waiter With the introduction, I have a deeper understanding of Kung Pao Chicken. I smelled it with my nose, and a scent came to my nostrils, which made me salivate. I took a look: there was this brilliant chicken in front of me. A flower, surrounded by fiery red peppers, just like diced chicken with some rubies inlaid around it.

I picked up a piece and put it in my mouth. I felt the tip of my tongue was slightly numb. I chewed it gently. It was tender, crispy and delicious. It was like chicken but not chicken, like meat but not meat. It was wonderful and left a lingering fragrance in my mouth after eating. Looking at the empty plate, I licked my mouth and said with a smile: "The taste of Kung Pao Chicken is really well-deserved." Introducing a Food Essay 3

This is unique to Jiangnan in winter. Local snacks.

When I was young, I would run down the street as soon as school was over. Of course, this was when I had a few dollars in my pocket. Walking through the alley and crossing the bridge, you can smell the aroma of fried stinky tofu. The person who sells fried stinky tofu is a thin old man with completely white eyebrows and beard. He always carries a load. The load is actually a box made of wood. The box in front contains stinky tofu, soy sauce, chili sauce and a stack of small dishes. Plate, and a can with several pairs of chopsticks inserted in it. A box at the back holds a small coal stove and a pot.

The old man always stands at the corner of the street, frying stinky tofu with concentration. I have never heard his shouting, but there are always many diners who come looking for the scent and stand in a circle in front of his little load. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu. But once it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and is coated with a layer of soy sauce or chili sauce ( His chili sauce is homemade, bright red, spicy and comforting), yellow and red, really beautiful. I took a bite carefully (because it was very hot). It was yellow on the outside and white on the inside, crispy on the outside and tender on the inside. It was spicy and stimulating. At this time, I was no longer eating but curling my tongue to swallow it.

The old man always only fried a few pieces at a time, and fried several pieces and sold them for a few pieces, so everyone waiting would eat alone, and the other people would pay attention to each other. Most of the people who eat fried stinky tofu are women and children. It's really strange. Women in Jiangnan don't eat spicy food, but when they come to this place, they all become "hot girls" and are smeared thickly with chili sauce. There is still one more layer to apply, and the woman no longer cares about being polite at this time. She eats until her lips are red, her eyes are full of tears, and she is sweating. The old man just kept saying: It's so spicy that you can't stick to it, so don't eat too much. After all, he didn't stop him. Therefore, the old man consumes one bottle of chili sauce every day.

At that time, my father gave me fifty cents a month, at least half of which was donated to Stinky Tofu. A piece of stinky tofu costs a penny. After eating one piece, you can have a peaceful day. Sometimes I overspend without planning, so I restrain myself from running there, for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally sneaked in front of the old man's load, the old man would always see everything, as if he found out that I didn't have half a penny in my pocket, and would fry the crispest and tenderest piece for me with a smile. . I'm sorry to eat for nothing. When my father sends the money next month, I will return it to him immediately. The old man will accept it, but he will definitely fry an extra piece of stinky tofu for me.

It has been more than 20 years since I left that Jiangnan town, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other Jiangnan cities, but the taste always seems to be the same) It's a little worse). It always appears in my dreams, along with that thin old man with a white beard and white eyebrows whose name I don’t even know. Introducing a Food Essay 4

In the evening, my mother and I went for a walk after dinner. There were already many small vendors on both sides of the road selling mung bean soup loudly. As soon as I saw the mung bean soup, I immediately became interested. I turned to my mother and said, "Mom, I want to make mung bean soup." My mother agreed, but made a request: I want to make it with my mother. Mom readily agreed, so our walk was changed to going to the supermarket to buy ingredients for making mung bean soup.

The next day, my mother and I started making mung bean soup together. I rinsed the mung beans several times first, and then soaked the mung beans in water for two hours as my mother said.

After the mung beans are soaked, pour them into the pot and start cooking. At first, there was no change in the mung beans. After a while, a few mung beans began to "dance" gently. After a while, more mung beans participated in the "dancing" team. Gradually, all the mung beans "danced" happily and started the "party dance". The water also magically changed into a light green dress and played the drum for the mung beans. The mung beans may have been too hot to dance, so they "took off their green coats" one by one. Seeing that all the mung beans had "taken off their coats", my mother poured half a bag of rock sugar in, turned off the fire, and put it on the table. Set aside and let them cool off and rest for a while.

After the mung bean soup was cooked, I thought to myself: What would it taste like if sago was added to the mung bean soup? The sago has a springy texture and is very chewy. It will definitely taste delicious when put into the mung bean soup. So, my mother and I started cooking sago again. I simply washed the sago a few times, then started boiling water. After the water boiled, I poured the sago in. Gradually, the sago dew turned from white to transparent, from small to large, fat, like small crystal clear gems. The sago was cooked and the mung bean soup became cold. I poured the sago into the mung bean soup and put it in the refrigerator to chill.

When I was leisurely tasting delicious iced sago and mung bean soup in the air-conditioned room, I saw the guard uncle in the community standing guard. I thought: For the safety of the community, the guard uncle is on duty 24 hours a day, regardless of wind or rain, severe cold or heat. It is very hard.

There are still many people in the society who serve the people like the guard uncle. I should share the mung bean soup with them to express my own little thoughts. So, I started packing with the help of my mother. I gave the mung bean soup to the uncle guard downstairs. Without stopping, I carried an insulated bag filled with mung bean soup all the way forward and gave it to two traffic police uncles on duty, a sanitation worker who was sweeping the floor in the scorching sun, and three bus drivers. When I looked at their bright smiles, I smiled happily too.

A small bowl of sago and mung bean soup is filled with my little heart. I hope my small bowl of sago and mung bean soup can bring them coolness all summer long. Introducing a kind of food composition 5

The strong aroma of ramen is fragrant. The aroma of beef, soy sauce and coriander blend together to form an indescribable aroma. It is enjoyable to smell it! Looking closer, the green coriander, black and red watercress, and dark brown beef slices contrast with each other, which is very beautiful and makes people salivate. This is a famous snack from my grandmother’s home in Lanzhou, Gansu Province—beef noodles!

Don’t underestimate it. Lanzhou Ramen in other places is just to deceive uninformed customers. A real Lanzhou ramen restaurant will never serve anything other than beef noodles. I hate noodles by nature, but I am defeated by Lanzhou Ramen. No other noodles can compare with it. When I went to Gansu, my mother took me to a ramen restaurant. As soon as I walked in, I behaved well. It was full of customers and business was very good.

Finally there was room and I ordered two bowls of beef noodles. As soon as it was served on the table, I couldn't take my eyes away: the beef soup was fresh and fragrant, the radish was white and pure, the chili oil was bright red, the coriander was fresh and green, and the noodles were smooth and yellow. At first glance, it looked like a beautiful abstract painting . I heard that Qing Dynasty poet Zhang Shu once wrote a poem about beef noodles! "The rain passed through the Jincheng Pass, and the white horses rushed back. I crossed the Yellow River a few times, but the road was blocked. The ramen noodles were fragrant, but Ma Jiaye was the only one. The delicious food is hard to come back, and I look back to my hometown far away. The sun rises and I read the scriptures, and the curtain falls The white pagoda is empty. I burn incense and sigh, only looking forward to beef noodles. "Wow, even the poet is impressed by beef noodles, let alone me."

Regardless of how hot it was, I quickly ate the noodles and drank the soup. This noodle is soft and fragrant, not to mention how beautiful it tastes. It was a little cold, so I sucked it into my mouth with chopsticks. The taste is as if the whole person is immersed in beef noodles, which is irresistible. In a short time, he ate everything. I haven't had enough yet!

I quickly ran to the kitchen. At that time, the chef happened to be making noodles. I was almost obsessed with that craftsmanship. The chef, dressed in white, used his strong hands to knead the white dough together, then kneaded and kneaded it until the dough turned into a perfect semicircle. The flour was like catkins flying in the sky, like white and beautiful snowflakes, and Like light and pure white butterflies, dancing gracefully on the dough. Suddenly, the chef picked it up with both hands and pulled the dough rhythmically with skillful gestures. The dough dances wildly under the waving hands. His pain was so severe and so fast that after a while, a ball of dough was turned into noodles by his flexible hands and fell into the pot like silver threads. Oh My God! It was simply a brilliant performance!

Fuyang is far away from Gansu and can only be visited during winter and summer vacations. No matter where I eat beef noodles, I can't find any authentic taste. It's not as delicious as Lanzhou beef noodles. When I think about it, the aroma of the ramen lingers in my teeth.