Good words, sentences and paragraphs about writing food compositions

Appreciate good words, sentences and paragraphs about food

Good words: furry, plump, green, cheap, delicious, delicate and tender, memorable, fragrant and floating in Wan Li, delicacies and delicacies, unique skills, mouth-watering, good in color, smell and taste, clear in color, well-made, exquisite in materials, crystal clear, full of food, unconsciously, dazzling, well-deserved, refreshing and eye-catching.

Good sentence: Smell it, my saliva will flow to thousands of feet. Take a bite, the skin is soft and there is a little sour taste of vinegar. The wonton stuffing is fresh and tender. Close your eyes, as if your body is light and walking on clouds. It will be more delicious if you put hot sauce on it. It's perfect to eat such delicious food in winter.

Lingshui acid powder belongs to pickled pepper powder and has the reputation of "the second Hainan powder". Its powder is thin and long, and looks like "Guilin rice noodles" and "Yunnan rice noodles crossing the bridge".

Qionghai Mountain is beautiful, the water is beautiful, the people are beautiful, and the snacks are even more beautiful, especially the coconut cake with clear color and coconut fragrance, which will make you unforgettable forever!

In the golden autumn of October, the famous Yangcheng Lake hairy crabs, which are rich in rice yellow crabs, once again made a grand appearance.

Although it looks strange-green back and white belly, golden claws and yellow hair, it always sticks out a pair of small eyes and waves a pair of big pliers, as if it would attack you at any time.

At this time, the thin bean powder presents the color of green, red pepper and white salt, which makes people drool at first sight. Take a sip and smack your lips, and the taste will go straight to your heart.

I really can't restrain the call of the greedy insect, and I can't wait to grab chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew.

Round big hawthorn is strung on a bamboo stick covered with golden sugar coating. The red and yellow icing looks very festive, much like hanging small red lanterns, which emit white light in the sun. No wonder it appears in many festive occasions.

Good stage: blanch the rice in hot water, soak it in clear water for 3 hours, then grind it into rice pulp and put it in a cloth bag to squeeze it into dry pulp. Then put it into boiling water to cook until it is half cooked, put it into a pulverizer to pulverize it into slurry, and then put it into a cloth bag for heavy pressure. Remove rice residue, add a small amount of sweet potato powder, stir, put into a cloth bag with a sieve hole at one end, press the cloth bag, squeeze the rice slurry out of the sieve hole, blanch it in a boiling water pot, take it out and dry it to get the vermicelli.

Eating crabs is a pleasure. Some people eat crabs by "destroying" their feet before opening their shells to eat crab roe. And I am "going straight to Huanglong"-eating crab roe first, and then "eliminating" crab feet. Because the best thing on hairy crabs is crab roe! Pick a piece of crab roe powder and dip it in a little seasoning made of garlic, ginger and vinegar. It turns into a sweet and sour sauce just at the entrance, which is really memorable. If you drink more yellow wine at this time, it will not only remove the fishy smell, but also improve the taste! Crab meat is tender and delicious.

I saw the elder sister take out a clean bowl and put it on the table first, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of duck blood, duck liver and duck intestines, cut them into triangles, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of delicious four-corner blood vermicelli soup was ready.

I walked out of the crowd with Sugar-Coated Berry, and couldn't wait to tear off a layer of oiled paper outside, suddenly revealing Sugar-Coated Berry's red face, and the smell of My Sweetie came to my nose. I couldn't help taking a bite. Sweet and delicious, with a hint of hawthorn acidity. It's really hard to forget

I saw the right hand of the chef wearing plastic gloves gently hold down the roast duck, and the other hand cut a hole in the duck's neck, and then cut the skin bit by bit along the hole. Wow! When the skin cuts the duck leg, there is an oil stream flowing out. It's golden yellow, just like my favorite chicken soup. The skin is finished, and then the tender meat. The meat is white and thick. Whenever the host cuts off a piece, I want to put it in my mouth immediately and enjoy the delicious food alone. What a good Beijing roast duck!

A passage describing steamed stuffed bun

Steamed dumplings are not only beautiful, but also delicious. As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time, I learned my lesson and gently bit my skin. Suddenly, the juice poured into my mouth, so mellow, so moist and so fragrant that I was immersed in it.

The turquoise in the wheat shows the steamed skin as thin as paper, just like jade. With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world.

Looking closely, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. You can clearly see the pure soup inside through the skin.

My steamed stuffed bun is: a big (stuffed) skin is thin. When you smell it, it will make your mouth water. When you take a bite, it will cool your heart and your lungs. Just one bite will make you memorable and unforgettable! Guest, would you like a drink?