Hometown Food Essay

Hometown Food Essay (1)

Food, especially the big fish rounds is a household flavor in our market town on New Year's Eve, this delicious dish will appear on the table of every family.

Fish rounds not only good color, taste is also a great! The fish rounds look like pearls, but bigger than pearls, like white snow, but not as cold as white snow. It is white and pure, white and flawless. White fish rounds with beige broth, sounds mouth-watering. As long as you gently bite into a bite, give you the feeling of only four words "fresh", "fragrant", "soft", "tender".

The practice of fish round is very complicated, but as long as you master the method, it is much simpler. First buy a chub fish back to wash and dry. Then cut open the meat on both sides of the back of the fish, take both sides of the meat to remove the skin and thorns, put on the cutting board and chopped into puree (about an hour), take the white onion, ginger, less chopped into the mud, two eggs to take the egg whites, less salt, and finally put the water 2 pounds or so of fish to put the water nearly 500 milliliters. Squeeze the meat puree and mix with your hands, into a meat paste. (If it does not become a meat paste, you can add a little salt in moderation. The mixing time may be longer.) Grab the meat paste with your hands and squeeze it hard, so that it emerges from between your thumb and forefinger, then gently scrape it with a small wine glass or bar spoon and put it into a pot filled with water until it is finished. Boil the water, but not too much, about 90 degrees, and gently turn the fish ball with a spoon, not too hard, just turn the fish ball over. When the fish rounds become white, they are cooked.

I remember the first time I ate a fish ball it left a deep impression on me, pick it up in the mouth and gently bite, no, not so much "bite" rather than "sip". The taste is still a long aftertaste for me.

Friends as long as you come to our hometown - Nanjing Jiangning District Lu Lang, enthusiastic hometown people will be served a bowl of steaming fish round to entertain you, that white like our Lu Lang people's hearts as pure. We welcome you with open arms!

Hometown Food Essay (2)

My hometown is in Chaoshan, a beautiful place surrounded by mountains and water, with a long history of humanistic customs, where there are many unique and delicious food, such as doughnuts, beef meatballs, fishballs, oyster kuey teow, gaozai, and many other foodstuffs, like oil strips, beef meatballs, fishballs, oyster kuey teow, and gaozai, and so on, that is why we have a great deal of food in our hometown. ...

In my eyes, the doughnuts in my hometown are different and unique in the world, because in other places, the doughnuts are thick and big, but in my hometown, the doughnuts are small and delicate, you can eat one in one or two mouthfuls, and I can eat five doughnuts in one mouthful. I could eat 5 fritters in one bite. The fritters in my hometown are exquisite and delicious, with a crispy texture that makes people want to eat more. When I think of the doughnuts in my hometown now, I am salivating!

Speaking of hometown food. Teochew handmade beef meatballs, fishballs are a must mention. The raw material used in Chaoshan beef meatballs is a whole piece of beef, which is carefully patted by hand and turned into puree. Chaoshan beef meatballs made from this puree are elastic and tasty, which can be described as a delicious dish. Fish ball is made from fresh deep-sea fish after removing the fish bone and carefully made with other ingredients, which is full of fresh flavor, elasticity and deliciousness, and it is a real Chaoshan cuisine.

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My hometown's food is so varied and delicious that it is really nostalgic! I am proud of my hometown's food because it is unique and different!

Hometown Food Essay (3)

My hometown is in Zhumadian. It is said that a long, long time ago, Zhumadian was a big stagecoach station where pedestrians came and went to rest. So what to take to entertain the guests? That's hu chili soup - the authentic flavor of Zhumadian hu chili soup.

I've eaten Tianjin's doge's buns, too greasy to swallow; I've eaten Sichuan's spicy hot pot, too numb, so people can't open their mouths; I've eaten Beijing's Quanjude roast duck, too oily to eat ...... But only our hometown's hu chili soup, fragrant but not greasy, spicy but not numb, slippery but not oily. Ten miles away, the light fragrance can make people salivate; eyes heel, look at the appearance of the people will let the appetite; to the mouth, swallow the belly, eat a bowl still want to eat.

We here Hu spicy soup, looking at the want to eat. Rose-red soup, (m.taiks.com) crystal shiny fans, reddish-brown pieces of meat ...... individual food with together, actually become so delicious! Especially the vermicelli, absorbing the soup, also became red, looking at the pot full of soup, you will definitely say, "Boss, a bowl of hu chili soup."

Hu spicy soup is not only looking at it makes people want to eat, but asking for it is called an aroma. Soup with the spicy flavor of the spices, fans contain the flavor of meat, is a blind man, smell can also find a snack bar Hu spicy soup, go to drink a bowl of Hu spicy soup.

How can you eat something that looks good and smells good? It's the flavor that counts. The way to eat Hu spicy soup is the way to change the taste, with different ways of eating taste naturally different. The tradition of hu chili soup is to drink it in one gulp, not to pick at it. When eaten this way, the first sensation is spicy and the fans are sinewy, sliding into your stomach. The soup doesn't burn your throat like lamb kebabs, it just feels just spicy and refreshing in your mouth!

This is our hometown's hot and spicy soup, how about it? Want to eat? Come and taste it!