Who can help me revise my composition (the explanatory text of the sixth grade in primary school)

Although the Hakka diet is basically the same as many areas, our Hakka development has unique geographical conditions, historical background and so on, so our food culture is also unique.

The formation of the characteristics of Hakka cuisine has a great relationship with the living environment and living standards of Hakka people. Hakkas used to live in remote mountainous areas, where the land was wet and foggy, and the food should be warm and not cold. Therefore, Hakka people often use fried food and seldom eat cold food, especially in the use of spicy food. The characteristics of dishes are "fresh, fragrant and mellow". Hakkas used to climb mountains when they went out. Their living conditions are hard, their working hours are long and their physical strength is high. They need more fat and salt to supplement the large amount of heat they consume. Their diet is good at cooking delicious food and wild animals, and it is slightly salty and greasy. In areas where people live in concentrated communities, long-term immigration and economic development have fallen behind. Hakkas live a hard life, and use local materials to make food that can be eaten and kept, such as pickles, dried vegetables and dried radishes. Sweet potato rice can be used to suppress flatulence at home, and wild vegetables can be used to satisfy hunger when going out, forming the characteristics of "salty, cooked and old". From the formation of these characteristics, we can see that we Hakkas have a strong ability to adapt to the environment and have created a unique food culture.

Heyuan, my hometown, has also made great progress in food culture. Dongjiang Hakka cuisine, the mainstream cuisine, has been innovated and improved, paying more attention to the main ingredients, original flavor and local flavor, and developing some distinctive folk catering. Ten famous Hakka dishes: Dongjiang Salt Bureau chicken, braised pork, Dongjiang fermented bean curd, osmanthus soup fish, Hakka fermented three treasures, Niang drunk river shrimp, braised grass carp, boiled chicken, shredded potato pot and salted duck, are all favored by people. In recent years, Sichuan cuisine, Hunan cuisine, Northeast cuisine and Western-style fast food have rushed to the source of Heyuan, enriching and expanding the food family in Heyuan, which can meet people's various taste needs.

Among Hakka dishes, there is a traditional dish-potted dishes. As a Hakka dish, dish has a long history, also known as big dish. The big dish originated from the traditional "rich big dish" of Hakka people. As the name implies, all the food is put in a big plate and mixed together to produce a unique taste. Rich materials are stacked on a large plate layer by layer, and the most easily absorbed materials are usually placed below. When eating, eat plate by plate, layer by layer. The juice is rich and fragrant, which makes people get better gradually.

I believe that Hakka food will continue to develop and make everyone who eats Hakka food have a good taste.

Suggestion: the article is fluent, but you should add more words of your own, and don't always copy the materials.