A composition describing delicious food

A composition for describing food Hakka food

My hometown is a Hakka, and I am a real Hakka. Speaking of delicious food in my hometown, there are countless, but this dish makes my mouth water when I think of it-making tofu.

This is a Hakka dish! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented bean curd more delicious, putting some green onions is the best choice. Although the material is so simple, it has high nutritional value! Eating fermented bean curd can make up for the weak, strengthen the body and regulate osteoporosis. But it tastes a little salty, but it's delicious. Its soup is mellow, fresh and smooth, and tastes very delicious.

It is said that this dish originated in jiaozi in the north. Because of the lack of wheat in the south, Hakkas use fermented bean curd to express their feelings for northern jiaozi and Central Plains culture. Whether on holidays or at ordinary times, it is the favorite of Hakkas. Although fermented tofu smells good, we should be careful not to eat foods like tofu and pork. Tofu-like foods include honey, water bamboo, bamboo shoots and pig liver. You'd better not drink too much tea after eating pork.

After listening to my introduction of fermented bean curd, can't wait to taste the delicious food? There are many delicious foods waiting for you to taste in my hometown!

As the saying goes, "Food is the most important thing for the people", and almost every place has its own special cuisine. Today, I will introduce a delicious food from our hometown-kaifeng soup dumplings.

Kaifeng soup dumplings was originally a royal food in Song Dynasty, which has been circulated for a hundred years. It has a unique flavor and is one of the famous foods in Kaifeng. Kaifeng soup dumplings is not only delicious, but also simple to make. First, chop the pork into stuffing, put it in a pot, then add soy sauce, cooking wine, Jiang Mo, monosodium glutamate and salt and stir. Next, mix the dough and knead it until it is neither soft nor hard, smooth nor sticky. Then, after the dough is spread out, cut it into dough and start rolling. Handmade dough is very particular. The rolled skin should be thinner around and thicker in the middle. In this way, jiaozi can be as thin as paper without breaking the stuffing. When everything is ready, we will start making steamed buns! This step is crucial, not only to master the proportion of meat stuffing, but also to add some frozen meat jelly to steamed buns. Authentic kaifeng soup dumplings steamed stuffed bun skins should be pinched 30% off, slender and symmetrical. Looking at it on a white porcelain plate, it looks like a plump and round white chrysanthemum, with thousands of petals tightly wrapped and in bud. The last step is cage steaming, steaming 10 minutes or so!

Steamed dumplings served, steaming, white and bright. Lift chopsticks and clip them. They are as full as small lanterns, and the soup inside is faintly visible. There is a kind of softness, which will break when the bomb is blown. Don't say you have eaten. Looking at it is a kind of beautiful enjoyment. Don't rush to eat crystal clear soup packets, or hot thick soup will splash all over you. The correct way is to gently lift the wrinkles on the soup bag, carefully take a small bite, mix with the tangy fragrance, and slowly suck the pink soup, so that you can feel the fragrance of your lips and teeth. At this time, you can slowly taste the glutinous rice balls, and the delicious meat stuffing with the tendon foreskin will greatly increase your appetite. Kaifeng soup dumplings is not only high in nutrition, but also low in fat, so it is healthy and not fattening!

After reading my introduction, I believe you can't sit still! What are you waiting for? Make a kaifeng soup dumplings by yourself according to the method I introduced!

Composition describing Anqing cuisine Anqing cuisine

"Knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock knock. Knock, knock, knock, knock, knock, knock, knock, knock, knock, knock, knock. Hehe, my mother made me the best and lightest dish in the restaurant today-a cabbage! The soup just served keeps steaming from the pot, so I look inside. Wow! The appearance seems unremarkable, but it is precisely because of this: crystal-clear vermicelli, tender green baby dishes, tofu that melts in the mouth, light but delicious soup, ah! I really admire the person who invented this dish. I don't know how he thought of combining ordinary ingredients perfectly. This delicious food looks mouth-watering. I can't resist the temptation of this delicious food. I picked up a small spoon first, filled a spoonful and tasted it carefully. As soon as you eat that soup, you will feel silky in your mouth, and finally you have to swallow it slowly. Eat a piece of tofu, suck a few vermicelli, and before chewing it carefully, just sneak into your stomach with your mouth and have some baby leaves ..... Ah! I can't help sighing that this cabbage is really delicious. Full of color, smell and taste! Here, I can't help but change a poem: this dish should only be found in the sky, and people can smell it several times! This is the delicious food on the tip of my tongue that I dream of!

My Conghua the Year of the Loong Spring Festival Conghua Spring Festival is the most grand and grand festival in a year. The Spring Festival is coming to us quietly, and the streets and alleys are filled with festive atmosphere. The shopping mall is crowded with people, very lively, no matter what.

A good composition about food. If you ask me what I like best? I will definitely say without hesitation, "Steamed dumplings, of course!" Have you ever eaten steamed dumplings? It is delicious. Let me introduce you.

Steamed dumplings are small, delicate and beautiful. From a distance, a dozen white and flawless jiaozi are tightly clustered together. You are next to me and I am next to you, just like a lively and lovely little peach blossom in spring. In the "mist", steamed dumplings seem more attractive. Up close, jiaozi, which is white and tender, is full and moist. Well, it looks delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. Through the epidermis, you can clearly see the pure soup inside. How's it going? You want to eat it. Don't worry, there is a piece of beef as smooth as jade in it!

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 took a bite of the skin. Suddenly, the juice poured into my mouth, so mellow, so moist and so fragrant. I am immersed in it.

The soup dumplings are really delicious. Let's try!

People in Nanjing have a deep relationship with ducks. When three or two friends get together or have an ordinary family dinner, they will chop up the duck, add some vegetarian dishes and stew a meat soup, which will be regarded as a banquet. Ducks look at the seasons. Roast duck is fat but not greasy, suitable for autumn and winter, and salted duck is thin and palatable, suitable for spring and summer. Jiangnan has a high groundwater level, dense water network and many ducks and birds. In addition, Nanjing has a subtropical climate, with hot summer, dry ground and cold ducks. It can regulate physique and replenish body fluids. Therefore, it makes sense to like ducks.

When did Nanjing people begin to love ducks? It is said that it originated in the era of Zhu Yuanzhang. This local duck is based on the mature species in the lake, belonging to Jiangning, and became the origin of tribute duck in the early Ming Dynasty. The duck driver puts the cooked species in the lake into the water, and the ducks feed on small fish and shrimp all the way. In Nanjing, they are already fat and strong, and they will not be too fat because they insist on daily exercise. I have seen Wang Zengqi's Famous Chicken and Famous Duck, in which there is a grand scene of driving ducks. The duck driver marked the mouth of each duck, so that even if it was mixed with reeds, it would not mistake its owner. On the second day after the duck landed, it began to gut, pickle, add salt, and then press it with slate, which is used to make dried salted duck. Nanjing's famous osmanthus duck is said to be named after the fragrance of osmanthus in August and the thinnest duck meat. I think this is purely a sideline. Eating ducks in summer is a better way to relieve summer heat. The touching thing about Nanjing Roast Duck is that it has no poetic feeling, only a street flavor.

Nanjing roast duck has a long reputation, good taste and great figure. People often ask me what a girl in Nanjing looks like, and I say, "Have you ever seen a osmanthus duck?" Tall and slim, neither fat nor thin. "I don't like Beijing roast duck. The chef stood by and cut the meat with a flying knife, which was very ceremonial, but the duck was too fat and greasy. However, lovers cannot put it down. Liang Shiqiu said that eating roast duck means eating that layer of oil. In order to save the process of "filling duck", Cantonese roast duck was directly baked by blowing skin, which made Mr. Liang disappointed.

Tasting this kind of thing is really a subtle and personal experience. I don't like eating geese. I think the fiber is thick-geese eat grass and ducks eat miscellaneous grains. Of course, the latter is fine and smooth.

Duck Welfare Nanjing People's Congress! The first thing after going out in the morning is to buy duck oil biscuits, and then go to work by bike. If you have no appetite at noon, you can eat a bowl of duck blood vermicelli soup-a classic local snack in Nanjing. Duck offal for making salted duck and roast duck: duck blood is cut into nails, duck internal organs are all chopped, and tofu is mixed and cooked. When eating, the waiter rinsed a handful of vermicelli with a bamboo bag, threw it into the boiling soup, and sprinkled coriander and cooked duck offal. After cooking for a long time, the soup is slightly turbid, but it tastes good, fresh and fragrant. Personally, I like sweet potato vermicelli, which is resistant to cooking and chewy. If you are too lazy to cook at night, buy a salted duck, eat the neat duck breast, make soup from the remaining corners, shred the white radish (or stir-fry the remaining cabbage) and simmer for an hour. Beer duck is also very simple and affordable. Go to the supermarket to buy ready-made duck legs, cut them into pieces, use beer instead of cooking wine and cook them. Even the potatoes and vermicelli in the duck are particularly delicious.

The 50-word composition describing Jiangyin cuisine is Tomb-Sweeping Day's "Just as the Puffer Wants to Go Up". The delicious puffer fish cooked by Jiangyin professional chef is in front of us, with refreshing aroma, tender meat and rich and delicious taste. A delicious bite will make you happy for a year. Jiangyin puffer fish is famous for its beauty.

Composition Description Yongkang Cuisine 450 Yongkang Single Wheat Cake

Single wheat cake, also known as wheat cake, is a unique flavor food in Yongkang, which can be made by every household in Yongkang. It is a very common food among the people. Yongkang people have a holiday or a festive banquet, and this gift is essential for people to pay a New Year call or visit relatives and friends in the province.

Yongkang single wheat cake garden is like a basin, as big as a bowl, as thin as paper, as tough as skin, rolled but not cracked, wrapped in a towel, it is still tough and soft for a week and will not deteriorate.

Generally, single wheat cakes are fried with vegetarian dishes as fillings, such as shredded radish, bean sprouts, thousands of pieces, tofu, lily, boiled meat, fur and vermicelli as fillings. When eating, take two individual wheat cakes, serve them together, and roll them into a tube, which is called a "wheat cake tube". Delicious and refreshing, with unique flavor.

Xiayuankeng loquat

Loquat is a subtropical fruit tree, which blooms in autumn and has a long flowering period. It is a honey source plant, and its fruit ripens in early summer, which is in the off-season of fruit, so it is especially popular with people. Loquat has a neat crown, evergreen seasons and lush leaves. It can be used as ornamental fruit trees in gardens and is deeply loved by people.

As the saying goes: "Yongkang Xiayuankeng is famous for its loquat trees." There is a description of "Xia Yuan loquat, like a golden pill, opening up a wild field" in "Yong Kang Di Jing Fu". The quality of Xiayuankeng loquat is excellent, with an annual output of more than 250 tons at the peak, which is sold to Wu, Wen and other places.

Xiayuankeng loquat has a moderate fruit shape, oval shape, golden skin color, light yellow flesh, thin skin and thick flesh, juicy, sweet and delicious. Especially if the loquat in front of the pit and hole is large in fruit shape and small in nucleus. 500 grams of loquat generally contains 200 grams of clean meat except pedicel, skin and core, which was used as a tribute in the Song Dynasty.

Loquat, also known as reed branch, has always been regarded as a precious fruit. Loquat is rich in vitamin A, sugar, calcium, phosphorus, iron and other components, and has high nutritional value. In addition to fresh food, canned food, fruit wine, puree and sherbet can also be made. Loquat human medicine has the effects of quenching thirst, moistening lung, regulating qi and stomach, and lowering adverse reactions. At present, Yongkang loquat producing area has expanded its supporting facilities all over the country, and new varieties have been put into production in Xindian Township and other places.

Meat wheat cake

Meat wheat cake is a kind of pie, which is called "Yongkang eating fruit" in other places. Yongkang farmers have a tradition of making meat and wheat cakes as a meal during harvest and festivals. According to legend, Hu Ze, assistant minister of the Ministry of War in the Northern Song Dynasty, likes to eat meat and baked wheat cakes. Back home, he always wants to eat a few. So far, people outside Yongkang can make meat wheat cakes, and if they are interested, they should also make some meat wheat cakes. When travelers go back to their hometown, relatives in their hometown also like to bake some meat and wheat cakes for their relatives to taste. Yongkang meat wheat cake is famous for its simple production, exquisite ingredients, exquisite workmanship, low price and unique flavor. Most of the pots for barbecuing wheat cakes use shallow baking pans, so that the cooked meat wheat cakes are full, yellow and soft, and crisp to eat. Because it is cheap and affordable, it is very popular with people. People who have been to Yongkang will inevitably taste a few mouthfuls.

Zhekeng bamboo shoots and pears

Zhejiang pear has a long history. Yongkang Landscape Fu has the reputation of "pear in the pit, as sweet as honey".

Zhekeng pear is rich in Zhekeng Village, Tongzhai Township. Legend has it that one year, when Uncle Zheng Jin was stacking a straw shed, he accidentally broke the top of a nearby pear tree. When the crown of the tree was torn down in the dead of winter, several yellow-pointed pears were born on the pear tips, and the fruits were as big as fists. If he got the treasure, he didn't want to eat it and took it to Jinhua for sale. It happened that Grandpa Jinhua's wife was ill and wanted to eat pears. Father-in-law Fu was worried that there would be no pears in the dead of winter in December, and when he heard someone selling them in the street, he sent someone to buy them with heavy money. The county magistrate's wife had a big boost, and when she got well, she was refreshed after eating another one. At this time, the magistrate heard that the queen was ill, and immediately sent the rest of the pears to Beijing. After eating it, the queen recovered her health and repeatedly praised "Zhekeng pear is as sweet as honey, which is really a fairy pear". Since then, Zhekeng pear has become famous all over the world, which is a much-told story.

hemp

Ma nang is a unique glutinous rice food in Yongkang, which is eaten by almost every household in civil construction, farming and the seventh and half months of the lunar calendar. It is often sold in the market, but only the suburban farmland houses are the most famous. There are many kinds, such as diarrhea, slippery, rice sifting, eating fruit and so on. The finished product is white as snow, soft as cotton, smooth and delicate, suitable for all ages, and has no taboos for consumers, so it is very popular.

Nishida sail water chestnut

According to the practice of Jinhua Food Factory for many years, the water chestnut in Yongkang Xitian is known as a good canned product, and it is processed into canned horseshoes for export, which is favored by foreign businessmen. Nishida rice has a long history. According to Chen's genealogy, water chestnut was planted in Xitianfan village on 1620, which has a history of nearly 370 years. From 1932 to 1936, after liberation and before 1959, the annual output was about 150 tons. After the implementation of double cropping rice, the annual output gradually decreased. 198 1 the annual output is only about 50 tons; In recent years, the output has rebounded slightly.

A 900-word composition describing Haojiang cuisine. I believe that I am intoxicated with food in my daily life, because I have a gourmet mother who is higher than a "first-class chef".

My mother is nearly forty years old, because I have loved eating since I was a child. In order to satisfy my taste, my mother studied cooking skills attentively, picked up books on cooking whenever she had time, and after careful consideration and hands-on cooking, she has developed a good cooking skill for many years. Mom's cooking is sweet, sour, spicy and Xian Yi, and it is delicious. No matter how good a chef is, he can't copy it, and no matter how picky a gourmet is, he can't find any flaws.

Spring is a charming season, and the dishes cooked by my mother are also very charming. There are many kinds of wild vegetables: noodles, shepherd's purse, bitter vegetables ... they are made into exquisite jiaozi. When I put a bite in my mouth, the juice in jiaozi overflowed the whole mouth, and occasionally it flowed down slowly with the corners of my mouth. That beautiful feeling always makes me intoxicated and unforgettable.

There are plates of delicious cold dishes on the table, and I know that summer has come quietly. Cold cutting makes the heat that originally belonged to the hot summer not so terrible, but as refreshing as autumn. Even common raw materials, such as cucumber mixed with pig's ear, three-silk cold, and lotus root slices soaked in vinegar, always arouse my appetite and make my stomach full. My father always laughs at me for being worthless and says that I "go in vertically and go out horizontally", even the aisle is crooked. That's it. I'm satisfied, intoxicated by the delicious food and growing up day by day.

When all the sweet-scented osmanthus sauce at home is finished, it is already golden late autumn, and ducks have become a common food on my table at this time. Although it is not an authentic American plum roast duck, this fine-skinned duck has many different cooking methods, such as barbecue, steaming and pickling. However, my favorite, my mother's favorite, is to roast crispy duck, spread seasoning, sprinkle crispy powder and put it in the oven. Wait for half an hour, and a flavor roast duck will be ready. Looking at the roast duck with golden skin and crisp outside and tender inside in front of me, I was already salivating, regardless of whether it was exquisite or not, so I ate it and wolfed it down.

In the winter when the earth is covered with silver, mutton soup can be regarded as a delicious food that can keep warm. The tempting mutton soup rolled up and down in the pot, bubbling. Eagerly waiting for the mutton soup to be put out of the pot and sprinkled with pepper, it was swept away before it cooled down, and the body was filled with warm air to promote blood circulation.

I love the delicious food cooked by my mother, and I love my family even more. Every time I indulge in the delicious food cooked by my mother, my attachment to home becomes deeper and stronger.

Composition describing delicious food, grade six