Essay on the theme of food should have a story

A My Story with Food Essay 600

This whole four-day consecutive holiday, the sky was cloudy and rainy, the bean-like raindrops sprinkled from the pitch-black sky to the sidewalk, and families stayed on their soft and comfortable sofas and stared at the tiny TV screens fretting about where they could go for a walk and a stroll. Finally, it stopped raining, so Dad took the whole family to the night market, and as we walked around everyone was unknowingly hungry, their stomachs grumbling.

The night market is full of people, people come and go bustling really lively, each stall food looks good, let a person can not leave, really want to taste each kind! But our stomachs were in a tussle and kept rolling around, reminding us that our stomachs were still empty and we had nothing. As we continued walking, we saw stalls along the way that looked like they had all the right colors and flavors, so we didn't know which one to choose. When we were all in a war of words, Dad said, "In the middle of the night market, there's a stall that is famous for its Zanzibar sweet and spicy food, which is very delicious! . But after I tasted it myself, I realized that I had really dug up a treasure! Not only does it have no fishy smell, but it is also made into various shapes with different textures, but all of them are chewy (Q) strong, and with the owner's sweet and salty sauce, it is even more amazing to eat! I really want to get into his big soup pot alone and have a good feast!

I heard the owner say, "It's made from fresh shark meat and no preservatives are added." , really reassuring! And the owner is also very careful to do things, but also very attention to cleanliness and hygiene, and even wear a mask when talking! I hope that next time there is a chance to come back, I want to invite friends and family to come to taste the unforgettable night market food - Zuozhi flavor sweet and spicy.

II 800 words on the topic of food

When it comes to dumplings, it can be said that we are all familiar with them. In China, we always make dumplings when we celebrate New Year's holidays 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-cold. Zhang Zhongjing had compassion, so he set up a medical hut in the area, set up a pot, with mutton, chili peppers and cold-expelling and heat-boosting herbs to make stuffing, and then wrapped into the shape of an ear, served 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 differently. At the end of the Eastern Han Dynasty, dumplings were called "Jiao Er". Tang Dynasty, but 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 with the dough and pinch the dough with your hands a little bit, so that 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!

III Essay on Chinese Cuisine

As the saying goes, "Food is the God of the people." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton baozhao becomes one of the delicacies you must savor.

Mutton steamed buns are very delicate in both practice and eating. 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 beat the small can be. 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 a sea, the vermicelli like layers of waves, the slices of meat on the bun like small islands dotted with stars, and the green chopped green onions like trees dotted with lush greenery on the small islands.

The aroma of mutton buns is also very tempting. The rich flavor had already spread around with the heat, and it was like an invisible hand hooked my nose, mouth-watering.

At this time, I can not care about what gentlemanly behavior, wolf eat up. It was really fresh, flavorful and spicy. The mellow aroma of mutton, the fresh aroma of coriander and chopped green onion, the softness and tendon of the steamed bun, and the fragrance and spiciness of the oil splashed chili. With a sip of the lamb soup, it's so fresh and flavorful! It is even more enjoyable if it is accompanied by a few candied garlic. The soup is fresh but not stinky, the mutton is fat but not greasy, the steamed bun is delicate and soft filled with the freshness of the soup and the original flavor of the bun, and the vermicelli is smooth and tasty, which is my evaluation of the mutton steamed bun. A brain to eat these, the whole body heat, head also sweat, 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 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 mutton 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.

Four to the food as the theme of the essay

Once in watching TV, inadvertently saw a home cooking called red cinnamon fish, it is not good nutrition, but somehow let me so fascinated (I always thought that the same food as long as the nutrition is good on the line, do not have to be so troublesome to cook). Although I don't care so much about the flavor of the dish, and never care so much about the type of dish, but I like to watch others cooking, because I think it is also a kind of enjoyment of life, maybe this is also a kind of hobby for me personally!

I saw the chef smoothly carrying the pot with the cinnamon fish, and then put the fish into the pot, and then he skillfully sprinkled all kinds of medicinal herbs into the pot, which seemed to be random but was actually just right. The fish came out of the pot in no time, and even though I wasn't there, I could sense how tantalizing this only half-finished dish would be.

After the fish out of the pot, we have to start specializing in fried chili peppers, bright red pepper on the board in the shiny knife immediately be chopped, the knife together with a drop without a bit of procrastination, visible chef's knife is very skilled. After the red pepper was chopped up, it was immediately sent to the pot with garlic, green onions and other seasoning ingredients together with the stir-fry, the spatula seems to have a regular non-stop stir-frying, the pot seems to be unable to withstand the high temperature of the red pepper and jumped up and down.

In a short while, the red pepper is also fried, the color is still so red, so attractive, not because of the high temperature and lose the original color, and then the chef put the red pepper spread in the guppy, and then finally do some decorations, so that this dish is completed, the fish is tender, red pepper sweet and spicy, the two set off each other so that the dish is full of color and flavor.

"People eat for heaven", food is the basic requirements of our lives, but can also be a kind of art, so in a way, the chef is also an artist, how to give us nature, into a kind of food, a kind of art, which is the true meaning of cookery!

I hope it helps you

V Essay 800 words on the topic of food

Whenever I watch "Tongue on China" at home, I salivate over the food on that TV, and I can't wait to pounce into it. But on second thought, what could be better than the food that is a specialty of your hometown - Penglai Xiao Mian?

Whether it's for school or vacation, when you get up in the morning, all you can think about is your hometown's specialty breakfast - Penglai noodles. You don't say, we here Penglai small noodles can really be described as "soup like manna face like brocade, strip entry called delicacy!" You see that the original round dough, pulling the noodle master's golden hand, a stretch, a shrink, a drop, a pull, into a silky smooth silk; and then look at the marinade: thin and like a yarn of egg flowers in the soup exudes a rich aroma of rolling, a share of the aroma of the nose, you can resist the temptation of this invincible! Let's have a bowl! Shengmian master a lift, a put, a press, a squeeze, a pour, a bowl of richly scented and inexpensive Penglai small noodles out of the pot! Looking at this bowl of "Heavenly Immortal Match", see the crystal marinade with the smooth dough, your tongue is mobilized? Pick up your chopsticks, take a big bite of the noodles, take a big bite of the soup, and don't forget the delicious and free side dishes! And with the old vinegar as a supplement, it is really a "heavenly delicious" ah!

Whether it is spring, summer, fall or winter, XiaoMian always attracts people with its unique charm; no matter rain or shine, XiaoMian always makes people come to enjoy its delicious flavor.

The Penglai noodles are not only one of the specialties of Penglai, but also represent the taste of the people in this era. Think about it, when you are uprooted from your hometown for decades, return to your hometown, you can still eat a bowl of Penglai small noodles, noodle flavor or authentic "Penglai flavor", looking at your native hometown, you will be a kind of mood and thoughts?

Our hometown specialties - Penglai small noodles.

Six to "food" as the topic of the composition

Write your hometown of a snack on the line, seem real. The first thing you need to do is to take a look at the general structure of the book. In the sub, according to the color, aroma and taste of the order in turn, the best one of the details, put in the end, with such a sentence "Although ...... the color and aroma is so tempting, but its taste is the most memorable (aftertaste). The beginning and the end of the word "beauty", the best in the middle of the word "beauty" from time to time, such as "...... not only the color is beautiful, the aroma is also beautiful, but the most beautiful But the most beautiful of all is the flavor that makes you scream.

Seven to food as the topic of the essay 800 words

I'm not a gourmet, but I'm a person who is very concerned about eating, I never mess with food, I eat is from the point of view of health, as long as it is beneficial to the health of the body, no matter whether it is good or bad, I have to eat, and I will pay attention to a variety of dietary process will pay attention to the reasonable combination of meals, such as: meat and vegetarian. For example: meat and vegetarian dishes with ah, fruits and grains with ah, etc. Now many people are in pursuit of the so-called green food, which shows that people's requirements for food has risen to the concept of health benefits.

I eat also speak of change, even if it is again delicious food, if every day to repeat eat, will not feel good, some things occasionally rare to eat on one or two times, that is considered delicious, after all, things are rare for the expensive it.

When it comes to eating I know best because I'm fat!

Chinese cuisine has four major flavors and eight cuisines. The four flavors are: Lu, Sichuan, Guangdong, Huaiyang. The eight major cuisines are generally referred to: Shandong, Sichuan, Hunan, Jiangsu, Zhejiang, Anhui, Guangdong and Fujian.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine, including the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places in the famous food. The widest area, with a wide variety of materials, fine selection of materials, excellent skills, good at changing, flavorful, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. In summer and autumn, they strive to be light, while in winter and spring, they emphasize richness and are good at stir-frying, which requires that the fire and oil temperature be properly controlled. The Chaoshan cuisine is a part of Fujian, and its language and customs are similar to those of southern Fujian.

I like to eat meat but I want to advise students meat can not eat too much! I'm not sure if I'm going to be able to do that, but I'm going to be able to.

I give you a few vegetables do not know if you like. Fried potato silk: potato shredded, soaked in water for five minutes, wash off the surface of the starch, table pepper a, shredded. The pot of oil is hot, pour into the potato silk, pepper silk with fried, put a small amount of salt, vinegar, chicken essence, monosodium glutamate. Stir-fry to plate.

Tofu soup: tofu cut into finger-sized pieces, red Hang cut into pieces, pot of boiling oil, pour in the tofu, add half of the pot of water used for soup, put a little salt, chicken broth, MSG, boil and then boil for 3 minutes, pour in the red Hang boil into the pot.

Tofu cabbage soup, the same practice as above, pour in cabbage and boil for another minute into the basin.

Green chili pepper scrambled eggs: three green chili peppers, cut into shreds, two eggs, pot of oil hot, pour into the eggs scrambled sheng up, the pot of oil hot, pour into the green chili pepper shredded fried, add a small amount of salt, monosodium glutamate (MSG), chicken broth, soy sauce, pour into the scrambled eggs scrambled to plate. You can learn to do.

Eight Food Story Essay

Oh, today we eat hairy crabs! Dad bought five hairy crabs from the grocery store. These hairy crabs were all alive and kicking, but there weren't many of those times, because they were about to enter my stomach! These hairy crabs were all clad in greenish-gray armor, swinging their killer pincers, looking very powerful, as if they were attacking me. Finally, the crabs are ready, ah! It smells really good! I exclaimed in amazement. A short while, hairy crab steaming pot, see, hairy crab armor disappeared, changed into an orange-red civilian clothes to my front. The smell of crabmeat immediately hit my nose, making me salivate! It was time to eat! I peeled off the shell of the hairy crab and put a little bit of vinegar on the crab lid with a spoon. Wow, the crab roe is really delicious! The sour vinegar and the sweet crab roe blend perfectly together, it's simply the best thing on earth! I removed all the contents of the crab lid in a few tries. Next, I broke the crab into two pieces, and the white, fragrant crab meat came into my eyes. Taking a bite, oh! I couldn't believe I could taste such delicious food. The pizza, the pasta, all seemed so tasteless and bland. I ate it with gusto, enjoying this heavenly delight, as if I had entered a gourmet crab palace, with hairy crabs and crab meat everywhere, and a faint smile appeared on the corners of my mouth. When! Dang! Dang! Crisp knocking sound broke my dream, back to God only to find that it is Dad hit the desktop, he frowned, puzzled to ask me: What are you thinking ah? What are you thinking about? You're so happy that you're even drooling. I laughed and kept quiet, and continued to eat the delicious hairy crabs, my heart was happy, happy! Oh! I love this delicious hairy crabs!

Nine The story of me and food essay 500

Brief description:

I was born to be a gourmet, wherever I go, the first thing I see are restaurants, supermarkets, food stalls. Whenever we go to Zhengzhou as a family and don't know what to eat, I will recommend which place has what restaurant, and my grandparents will be amazed and say, "How do we know so much about Fort Fort (my nickname)!"

No matter which city I go to, I always look for big supermarkets and buy some local food specialties. When I went to Shanghai last year, I couldn't find a single hypermarket, which I regretted for a long time.

I also love to search the Internet for ways to make various kinds of food. I often go to the food blog of Flying Snow and Round Pig's Little Kitchen, which introduce various kinds of food in detail, and also have beautiful pictures, which make my mouth water every time I look at it.

In addition, my mom and I often make food, this afternoon my mom and I cooked Italian onion tomato macaroni. The ingredients to be prepared are: rigatoni, tomato salsa, onions, garlic cloves, salt, black pepper.

The way to do it is: first cook 300 grams of macaroni for 15-20 minutes, because the Italians don't put eggs in the pasta when they make it, so that it can prolong the shelf life. So cook it for a longer time. If the color of the onion turns brown and gives out fragrance, it is ready to be removed from the pan. At this point, if the macaroni in the pot becomes soft, you can fish out the powder, put it into a bowl and blanch it in cool water, then put in the onion sauce that was just fried, and then squeeze the tomato salsa, and a delicious Italian cannelloni is made!

My greatest wish is to take this honorable title of amateur gourmet and carry it forward!