Professional composition of sixth grade hometown

In our daily life, everyone has the experience of writing a composition, so you are familiar with it. Writing is a transition from internal speech to external speech, that is, from a compressed and concise language that you can understand to a developed and standardized grammatical structure that others can understand. How to write a good composition? The following is a special composition in my hometown in grade six. Welcome to reading. I hope you will like it.

My hometown is located in the southeast of Sichuan, a beautiful small county-Fushun.

Fushun's most famous diet is "Fushun Douhua". Although there are many places selling tofu pudding in Fushun, the shops are not large. "Fushun Tofu Bean Blossom" is not made by machine, but by traditional manual method-grinding it slowly with a small stone mill, so it tastes particularly good. However, delicious tofu is not enough. It should also be equipped with a unique skill of Fushun-secret tofu soaking water (made from more than 20 kinds of Chinese medicines, oil, pepper, pepper and so on). And cooked for three days and three nights). That's delicious on earth. Many people who have lived in Fushun will drool at the thought of tofu and dipping in water. It's really memorable! In Fushun, whether it is a holiday or a birthday wedding, "Fushun Tofu Bean Flower" is indispensable on the dining table. On holidays, everyone especially likes to eat tofu pudding, and almost every shop selling tofu pudding is "crowded". Every Spring Festival, the government also holds the "Flower Festival", which is the biggest activity of Fushun people in a year.

There is also a small town in Fushun called Niufo Town, which is rich in a famous specialty-Niufo elbow roast. Because the elbow skin of Niu Buddha's roasted elbow is chewy and the elbow meat is tender, Niu Buddha's roasted elbow has always been an imperial tribute of the emperor in ancient times. Therefore, people from other places will bring two things when they come to Fushun: tofu pudding dipped in water and ox Buddha roasted elbow.

Fushun not only has a lot of delicious food, but also the habits of Fushun people are very interesting.

Fushun is located in Zigong city, which is rich in salt mines, so Fushun people are used to eating salty food. So many foreigners say that the dishes cooked by Fushun people are too salty, but Fushun people say that the taste is just right.

Fushun is famous for its food and habits.

My hometown is Wuzhen, a water town in the south of Yangtze River. From May to June every year, there is a special kind of fruit, that is, mulberry fruit. People there call it black fruit. It grows on mulberry trees.

The spring rain is like silk, and mulberry trees greedily drink the rain provided by nature. They spread their branches and leaves in the spring rain, sticking out green branches, and a large piece of mulberry leaves danced happily in the breeze.

In the spring of March, there were several showers. Mulberry trees were busy taking care of children and gave birth to little olives. Its color was turquoise at first, then faded, turned red and finally turned purple. At first, the little olive was very small. Slowly, it grew into a jewel-like fruit. It turned out that they had some hairs on their bodies, which gradually fell off and later became three "peacock hairs" on their heads. Later, these red fruits drank enough "sunshine tea" given to them by nature like green fruits. In the sun, they turned into shiny purple little things. That's a ripe mulberry.

At this time, when you come to the mulberry forest, you can reach for it and put it in your mouth. Because no one has developed the technology of preservation, there is a saying that "there is no place to buy it in the south goods store"

Mulberries must be picked and eaten now. You can only take it directly from the tree and eat it immediately, or take it home and wash it with water before eating.

Immature mulberry fruit is sour and bitter, and it will have diarrhea when eaten; Mature mulberry fruits are sweet and delicious, which makes people love to eat more and more.

Ah, the mulberry in my hometown is really a delicious fruit. I love mulberry in my hometown!

Sixth grade hometown professional composition 3 My hometown Xingfeng is located on the bank of South Lake in Jiaxing. Xinfeng ginger is a native product of my hometown.

Speaking of Xinfeng ginger, it is famous far and near, because it can be used for cooking, eating and dispensing, and it is of great use to every household.

My family has special feelings for Xinfengjiang. My grandfather first started the ginger business. He knows Jiang very well. People start planting ginger in June every year, and in late September, ginger can be dug out of the border. From January to June at 5438+00, a large number of ginger were shipped abroad. At this time, on Xiaoxing Peak, there are ginger, fresh ginger, pit ginger, tender ginger and old ginger on both sides of the street. Jiang Nong Shang, you buy and I sell, so it's very lively.

Ginger is an indispensable condiment. Spicy and delicious, cooking fish, cook the meat, enhancing fragrance and removing fishy smell are indispensable. At the crab family banquet of Harvest Festival, there is a small dish of ginger soy sauce on the table of every household, which makes the crab taste more delicious.

Grandpa also often pickled delicious "purple ginger" with tender ginger. This is also a local traditional famous product. Wash the newly dug tender ginger, mix with salt, remove salt water, soak the tender ginger in soy sauce and put some sugar, and you can eat it in two days. Whether it is rice or porridge, it can greatly increase people's appetite. Grandpa loves to eat "purple ginger", and so does our whole family.

Grandpa said that Xinfeng ginger is recorded in Compendium of Materia Medica and can be used to prepare a good medicine for invigorating stomach and dispelling cold.

I remember when I was a child, I often had chills and fever, and sometimes I was bedridden. It was inconvenient to go to Jiaxing Hospital at that time. My mother cut ginger into pieces, boiled it into soup, put brown sugar on it, brought it to bed and let me drink it all at once. This kind of ginger soup that doesn't cost a few dollars is really effective. After drinking for a while, you will sweat all over, and you will feel refreshed when you sleep the next day.

Last winter, I had frostbite on my hands, which was very itchy. I applied all kinds of chilblain medicines, but none of them were cured. Dad rubbed half a slice of ginger on the itching spot several times, and slowly, my frostbite went down.

Xinfeng ginger looks unremarkable, but it brings convenience to our life. I praise Xinfeng ginger in my hometown!

Sixth grade hometown specialty composition 4 "People say that Shanxi has beautiful scenery, fertile land, beautiful water and delicious food ..." Whenever I hear this touching song, I can't help but think of my hometown specialty-vinegar.

Our vinegar industry in Shanxi has a history of over 3,000 years. It is one of the first and four famous vinegars in China. At present, there are more than 1 100 enterprises with an annual output of 250,000 tons. Speaking of the originator of Shanxi vinegar industry, I have to talk about our Jiexiu king.

Wang's parents died when he was a child, and he lived alone with his uncle, but he was eager to learn and inherited his father's business. He opened a "self-successful" vinegar shop in his uncle's house, and his business was booming, but he left his uncle in the cold. However, Wang did not give up the pursuit of his career, so he went to Taiyuan with the old housekeeper to open a "Meiheju" vinegar workshop, which is famous for its vinegar fragrance and beautiful color.

Speaking of Shanxi vinegar, there are five characteristics: color, fragrance, alcohol, concentration and acid. And there are many kinds, such as brown rice vinegar, glutinous rice vinegar, rice vinegar, fruit vinegar ... vinegar is mostly fermented from sorghum, Daqu, chaff and wheat, and there are five major processes: steaming, fermentation, smoking, pouring and aging. Because our soil and water in Shanxi are hard, and we especially like to eat pasta, vinegar is closely related to our lives.

Moreover, vinegar has many functions, such as softening blood vessels, helping digestion and preventing influenza. Once my father drank too much, and my mother made my father drink a few mouthfuls of vinegar. After a while, father woke up. It seems that vinegar can sober up.

Vinegar not only has many functions, but also has many medicinal values. Many medicinal materials are brewed with vinegar before they can be used!

Generally, you should put a little vinegar in the process of eating jiaozi and cooking, which is more delicious. It is also found that vinegar has many uses in daily life. The vinegar industry in my hometown can develop so fast and has such a great influence that we Shanxi people are really proud.

I am an "old Nanjing" and a "senior" foodie, but I have a special liking for Tangyu Temple, a specialty of Nanjing. Every time I see it, it will evoke my inner appetite and warm memories.

The winter in Nanjing is completely frozen, but every time I pass the brightly lit "Nanjing Big Brand Block", the chill in my heart disappears. Stepping into the store door, stuffing a few small changes, asking for an authentic sweet-scented osmanthus sweet potato seedling, and sitting at the square table to taste it carefully, is really comfortable! In order to keep the sweet taro seedlings fresh and delicious, the master now sells them. I saw him take steamed taro seedlings out of the steamer and put them in a bowl. Then he scooped a spoonful of special syrup from a big pot and simmered it on a small fire. When his wrist turned slightly, the syrup flew into the bowl filled with taro seedlings like a waterfall, without spilling a drop. There are neither too many nor too few sugar taro seedlings, just enough to hold a bowl, and finally sprinkle with dry. Although the steps are simple, the mystery must be known only by experts! A bowl of steaming sugar taro seedlings is in front of you. When you can't wait to taste it, the natural mixed fragrance of osmanthus and taro will get into your heart, which will make you feel refreshed and have a good appetite. Gently scoop a spoonful into your mouth, and the elegant fragrance of osmanthus suddenly spread in your mouth; Thick syrup is mellow and long, sweet but not greasy, and transmits warmth from the mouth to the heart; Small taro seedlings are soft and fragrant, which makes people want to stop.

Delicious' sugar taro seedlings are also nourishing products, which can benefit the stomach and spleen, tonify the middle energizer, enhance immunity and regulate the acid-base balance of human body, so they are rich in nutrition! But remember, don't eat too much at a time, or you will get indigestion!

This is sugar taro seedling, the specialty of old Nanjing represents sugar taro seedling! It is also a sugar taro seedling that only Nanjing people who are full of delicate feelings and inner beauty can make!

Every place has its own specialties, and Shaanxi is no exception. There are Guo Qiong sugar, Polygonum cuspidatum, crispy skin and steamed bread ... I guess you must have never eaten Polygonum cuspidatum, a specialty of Shaanxi. Let me tell you something about it.

Polygonum candy is a traditional precious food in Shaanxi province, which has a history of more than 460 years.

Polygonum candy is mainly made of glutinous rice. It has two shapes, one is round, like a round table tennis, very beautiful. The other shape is oval, like a football, very beautiful.

There are many white sesame seeds on the surface of Polygonum cuspidatum, which makes people want to take a bite. After biting, the inside is reticulate, and there will be one or two small holes at regular intervals, which seems to be used to store gas.

Its taste is very special, with a strong sesame fragrance and a touch of white sugar. A poet once wrote a poem praising Polygonum multiflorum Thunb.: "The nature is ice and snow, the mind is broad, the color is like lotus root, and the flavor is outstanding."

There is a beautiful story about the name and origin of Polygonum multiflorum Thunb. In the Ming Dynasty, there was a master named Liao Hua in Nanmao, the county seat. He cooked a sweet and delicious food with a lot of sesame seeds on the surface, which was particularly crisp, sweet and delicious. After the death of the owner, the local people begged Nanmao's owner to call this food "Liao Hua Sugar". During the reign of Guangxu in Qing Dynasty, Eight-Nation Alliance went to Beijing, and Cixi fled to xi 'an with Guangxu. In order to please her, local officials rushed to give good things. Among them is Polygonum cuspidatum. Cixi was very happy to eat it. She thought the color and taste were good, but the name was too vulgar. She remembered that there was a Polygonum hydropiper on the grassland, which happened to look like Polygonum hydropiper's ears. So I changed "Liao Hua Sugar" into "Polygonum Flower Sugar", which has been used until now.

I think Polygonum candy is not only delicious, but also has a long history. I hope you must try Polygonum cuspidatum when you come to Shaanxi.