Essay about food 600 words to write about the food look,practice,how to eat is very need.

Turtle jelly is a traditional medicinal food with a long history, which is rumored to be initially a valuable medicine in the Qing Dynasty Palace dedicated to the emperor. It is mainly to the valuable hawksbill turtle and Poria cocos as raw materials, and then with the raw land and other drugs refined. Its nature is mild, not cold and not dry, suitable for both young and old, with heat to remove dampness, Wang blood muscle, stop itching, acne, laxative, nourishing yin and tonifying the kidney, nourishing the face and refreshing and other efficacy, do you like it?

Turtle jelly ingredients taken from: hawksbill turtle is a valuable Chinese medicine, can clear heat and detoxification; Poria cocos can remove dampness. In addition to these two main drugs, and then with the turtle jelly to the raw land, dandelion, honeysuckle and other medicinal effects to strengthen. Turtle jelly has the effect of clearing heat and removing toxins, extracting toxins and regenerating muscles, nourishing yin and tonifying the kidney, as well as health care and skin care. It is mild in character, not cold and not dry, and is suitable for both men and women. However, some information said that the real turtle jelly should be done with money turtle, only the turtle chest and abdomen before the abdominal deck, because there is softer, containing more gelatinous, easy to boil into a paste. Money turtle plate with aged old plate is the best, can nourish the yin and submerge the yang, eliminate the deficiency fire caused by bone heat, dizziness, tinnitus and so on. I don't know which one is authentic. Anyway, turtle jelly can clear heat and remove dampness, nourish the yin and nourish the face is.

Wuzhou people really want to turtle jelly, not the kind of cans, but the street turtle jelly store. The one on Culture Road has a small bowl with a small spoon, a small piece on the spoon, and then the shopkeeper asks you: "Add honey or milk?". The company's products have been widely recognized as the best in the world, and the company has been able to provide a wide range of products and services to the public, including the most popular ones in the world.

Turtle jelly must be produced after a long time of soaking and boiling, the turtle board and its active ingredients of traditional Chinese medicine extracted, so the product shows a thick dark brown, but can be clearly seen from its thin slices of the finished product of the moist and translucent, that is, it does not contain impurities. The taste of turtle jelly should be slightly bitter, with a sweet flavor after eating. It is smooth and tender, easy to dissolve in the mouth, and has a delicious aroma.

Nanning gourmet tortoise jelly tortoise board, Poria cocos is cold, easy to cause abdominal pain, diarrhea.

Nowadays, can often be seen in the supermarket freezer a similar black jelly food, called turtle jelly. According to supermarket staff, turtle jelly sales are quite good, many people will buy it as a health snack. However, after all, tortoise jelly contains a variety of Chinese medicine ingredients, into the supermarket, is not to say that it belongs to the food, everyone suitable?

Rumor has it that turtle jelly was passed down from the Qing Dynasty palace to the people. It was once sold as a medicine in pharmacies. However, now according to the food hygiene standards for the production of turtle jelly, due to the manufacturer, and modulation of different flavors, its drug composition is also different from the original formula. For example, some turtle jelly by the turtle, Poria cocos, honeysuckle, raw land, etc.; some by the turtle, Poria cocos, cool powder grass, acacia, honeysuckle, dandelion, chrysanthemum, bitter gourd, etc.; and some by the turtle, Poria cocos, cool powder grass, honey, honeysuckle, dandelion and other components.

Despite the differences in specific formulas, they all, without exception, contain two herbs, tortoise board (or turtle) and tu ling (or poria), and are therefore called tortoise jelly.

Turtle plate, also known as tortoise shell, is the carapace of the tortoise, family Tortoise. It is sweet and cold in nature. It has the effect of nourishing yin and submerging yang, tonifying the kidney and bones, nourishing blood and tonifying the heart and stopping bleeding. It can be used to treat headache and dizziness, night sweating and spermatorrhea, tremor of hands and feet, soreness and weakness of waist and knees, palpitation, insomnia and forgetfulness, women's leakage and excessive menstruation. If it is boiled into a solid gelatinous block called turtle plate gum, its tonic power is even stronger than that of turtle plate. Since turtle plate and turtle plate gum contain animal collagen, fat, keratin, 18 kinds of amino acids, and calcium, phosphorus, zinc and other trace elements, they can increase the number of white blood cells, enhance immunity, have the effect of blood tonic, sedation, improve coronary flow and improve the ability to withstand hypoxia.

Cocos nucifera, sweet, light and flat in nature. It has the effects of detoxification, removing dampness and facilitating joints. From the Western medical point of view, it also contains drop new women's glycosides, isohuangqi glycosides, carotenoids, polysaccharides, starch, etc., so it can play a diuretic, analgesic, antibacterial, detoxification of mercury and other effects.

Of course, for tortoise shell cream, just turtle board and Tu Fu Ling is not enough, on the basis of these two main raw materials, the addition of honeysuckle, dandelion, chrysanthemum, such as clearing the heat and detoxification, relief of summer heat, diuresis of multiple herbs in order to play a better role in nourishing yin, detoxification, relief of summer heat, relief of sores and other effects.

Generally speaking, turtle jelly is more suitable to eat in summer. Because it can deal with the hot weather caused by the heart dry mouth, sore throat, short urine, etc., skin sores, boils, prickly heat people eat it can also have some relief.

However, due to the food turtle shell paste contains a limited number of pharmaceutical ingredients, so although theoretically there can be the above role, but as a therapeutic medicine is obviously insufficient. It can only regulate the balance of yin and yang in the human body to a certain extent, and prevent the production of heat toxins, summer heat and yin deficiency.

Because turtle jelly is cold, weak spleen and stomach, loss of appetite, thinner stools should not be eaten; turtle plate has the role of excitation of the uterus, may lead to miscarriage, pregnant women should not. Therefore, the food containing medicinal ingredients turtle jelly is not everyone can eat, once abdominal pain, not think of food, diarrhea and other conditions, should be discontinued immediately.

Although the turtle jelly bitter, but still has nutritional value, the body normal people can go to try!

2

First: delicious small dumplings

Today, I introduce a delicious snack ---- small dumplings.

Where to start the introduction? Then it should start with the first time I ate xiaolongbao ........

One Spring Festival, my mom took me to Yuyuan Garden to watch the lanterns. After watching the lanterns, we went to have a late-night snack. Mom said: "I'll take you to eat Nanxiang Xiaolongbao." As soon as we entered the door, we found a sea of people inside, we queued up and waited for a while before we got a turn to have a seat. Mom came up on the order of four small dumplings, I asked: "Mom, you point so much to eat it all?" Mom showed a mysterious face and said: "Wait a while and you will know."

Not long after, the waiter served four cages of xiaolongbao. Mom lifted the lid, and immediately the aroma and a hot breath hit my nose. I carefully surveyed the small dumplings, a white, thin skin, as if there is a packet of juice inside, the shape is similar to a bun, no wonder it is called small dumplings. My stomach was rumbling with hunger at this time, and I could not wait to make my mouth bigger, and swallow the four small dumplings in one mouthful. I hastily picked up a small dumplings into my mouth, but even before I tasted the flavor, I spit it out in a hurry, it turned out that the small dumplings are very hot. My mom said, "You should eat Xiao Long Bao with a little bit of vinegar first, gently bite a hole to absorb the delicious soup inside, and then eat the skin and meat. The essence of Xiaolongbao is in the soup. When I ate them the way my mom told me, the soup was fresh, the skin was thin and the meat was tender, it was really delicious. As expected, my mom and I finished the four guests of Xiao Long Bao in a while.

Listening to my introduction, you have been drooling, right, what are you hesitating for, quickly go and try the small dumplings. My favorite kind of delicacy as the saying goes: "Food is the most important thing for the people." In China, almost every place has its own specialties. Beijing's roast duck, Suzhou's dried tofu, etc... But I'm a big fan of Kung Pao Chicken. Kung Pao Chicken is a specialty of Shuncheng Hotel, and once I said curiously, "Why is Kung Pao Chicken a specialty of your hotel? The waiter smiled and said: "Speaking of this Kung Pao Chicken, I have to say that its origin, which is not without Ding Baozhen this figure, because he loved to eat chicken as a child chef often do Kung Pao Chicken for him to eat. After listening to the waiter's introduction, I have a deeper understanding of the Kung Pao Chicken. I use my nose to smell, a fragrance coming from the nose, let me can not help but salivate, I look: this brilliant chicken before putting a flower, next to all the hot red pepper, as if the chicken ding side inlaid with a number of rubies. I clip a piece into the mouth, only feel the tip of the tongue slightly numb, gently chewed, tender and crispy delicious, like chicken is not chicken, like meat is not meat, wonderful, eaten after the mouth is still lingering fragrance. Looking at the empty plate, I licked my mouth,, said with a smile: "The flavor of this Kung Pao chicken can be really well known which."

Second: Introducing a cuisine

As the saying goes, "Food is the God of the people", and almost every place has its own delicacies, you see: Liuzhou snail powder, Guilin rice noodles, Nanning old friend powder, but Rongshui, it is the filtered powder. It is our famous flavorful snack in Rongshui. Here I will introduce you to Rongshui's specialty food - filtered noodles.

Filtered noodles taste good, look good, a strip of white flowery fans invaded in the white soup, a crispy crispy siu-mei, green green onions, beige minced meat, red chili pepper, white flowery rice noodles scattered among them, it is really mouth-watering, aftertaste ah! It's fresh and hygienic, and is a favorite among locals because it's freshly made.

The practice of filtering powder is very simple: come to the guests, the first glutinous rice and Japonica (jing) rice mixed according to the ratio, soaked softly ground into rice paste, rice paste is thin but not too thin, with iron to make a small barrel, both sides have a handle to hold, the bottom of the drilling of a lot of small holes, will be poured into a small bucket, the bottom of the barrel to put a piece of thin plate padded, when cooking the bottom of the thin plate to draw away, the rice paste will be naturally leaked through the holes into the boiling iron pot. The rice paste will naturally leak through the holes into the boiling iron pot. Rolled twice after the cooked, fish up, poured with minced meat, soup, and then add some ground peanuts, green onions, cilantro, like to eat spicy guests can also put some hot sauce, and finally, in the soup can be eaten. A bowl of colorful and flavorful filtered noodles is made.

Eating filtered noodles is also quite interesting. Eat filtered noodles, I like to fish the ingredients first, the ingredients to fish evenly after a big clip a big clip, open your mouth, "boo" sucked into the mouth, really smooth and refreshing ah! Eat siu-mei, I first inserted a toothpick into the siu-mei, licked with my tongue its "coarse" flavor, and then chewed (ju), taste its "fine" flavor.

One day during the summer vacation, my grandmother and I were in Rongshui hometown of a filtering powder store to eat filtering powder, I first fish the ingredients evenly, due to fishing too hard, the soup splashed into my eyes, I hurriedly blinked hard, soup with tears were squeezed out, in order to eat filtering powder. When I picked up the yakisoba, the naughty yakisoba jumped into the soup, and when I picked up the yakisoba again, it naughty jumped into the soup again. Several times in a row, can not clip, my mother-in-law said to me: "you think of how to make it will not fall into the soup, not just good, but also clip to clip, really troublesome." After listening to my mother-in-law's words, I immediately thought of using chopsticks to insert them into the broth so that they wouldn't fall out. Grandma and I laughed happily, Grandma said: "In the future, you have to think of a way to do everything!"

Rongshui's snack, filtered flour, has a long history and is famous in Liuzhou. Filtered vermicelli is much like squeezed vermicelli, so called because the vermicelli is filtered out.

This is the flavorful snack of my hometown in Rongshui--Filtered Vermicelli.

Third: Introduce a kind of food

As the saying goes, "Food is the only thing that matters to the people, and the essay introduces a kind of food." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton buns become one of the delicacies you must taste.

Mutton meat buns are very delicate both in terms of the way they are made and the way they are eaten. The meat is washed and cut into slices, and then boiled over a high heat with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.

The main thing to do when eating lamb steamed buns is to break the buns, the finer the better, the more flavorful the soak, usually a small soybean will do. Then pour the boiling lamb soup into the bowl, along with minced green onion, cilantro, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash spices, and a bowl of lamb steamed buns is complete.

Looking at this bowl of lamb burger is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green cilantro and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green onions like lush trees dotting the islands.

Fourth: A Delicious Taste I Like

Wonton is a common food that people eat every holiday.

The practice of wontons is very simple: as long as the vegetables and meat chopped, remember, to seven points of lean meat, two points of oil meat, one point of vegetables, and then put the skin in the palm of your hand, put the filling in the middle of the skin, the process of wrapping up the process is very much like origami, and then pinch with your hand, a wonton is wrapped. Wonton can also be made with other ingredients.

The way to eat wontons is also very simple: put them in a bowl, pour a little vinegar, sesame oil, and also some hot sauce. Then use chopsticks to stir a little, only to see the white wonton mass surrounded. When you smell it, your mouth watered. Take a bite, the skin is soft and soft, with a little sour flavor of vinegar. The wonton filling is fresh and tender, and when you close your eyes it seems as if your body is very light and flying in the clouds. If you put the spicy sauce, it is even more delicious, and you can't get better than eating such a delicious food in winter.

In my father's time, he had not eaten wontons, now our life can be said to be sesame seed blossom - high, people have enough food and clothing, every day you can eat wontons. Ravioli is really very delicious, you can try to make it yourself and taste the fruits of your labor.

Fifth: delicious rice noodles

Cross-bridge rice noodles are Yunnan's flavorful snacks, I am fond of it, this is not, just after the class mom took me to the roadside of a rice noodle hall to eat rice noodles.

The owner of the store first grabbed a handful of pre-prepared rice noodles, put in the funnel in the boiling water for two minutes hot steaming rice noodles out of the pot.

"Here we go!" I shouted excitedly, a big bowl of red food served up, a closer look at the original beige broth with red chili oil, crystal clear rice noodles floating above the tender green coriander, looking at people drooling. A kind of rich soup flavor with rice noodles unique special rice flavor together drilled into my nostrils. I could no longer resist the temptation of this food, and hurriedly took a sip of the soup, and immediately felt that every muscle in my body had been replenished with nutrients. That soup is made of top-quality chicken plus big bone boiled, and then with silver ear, chicken wire, cilantro, chives, bean sprouts, and the fragrant, white crystal of the rice noodles, make up a wonderful flavor view. Oily but not greasy, salty but not thirsty, both integrated and layered. I sipped the soup and savored the taste, it was delicious! Then, I used chopsticks to pick up a rice noodle, rice noodle in the light, like jade shining; I blew with my mouth, and then put into the mouth, the rice noodle slippery as silk brocade, and elasticity, it is from the tip of my tongue has been sliding to the root of my tongue, that kind of silky smooth feeling is really unparalleled. I gently bite with my teeth, the feeling is like a like a leather band, pulling a long, smooth from the cut, and then pop back, I have never experienced such a feeling, in a short while, a bowl of rice noodles was I devoured finished, the taste is really evocative ah!

Ah! I love Yunnan's flavorful rice noodles!

Sixth: Kung Pao Chicken

As the saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties. Beijing's roast duck, Suzhou's dried tofu, and so on.

And I have a special fondness for Kung Pao Chicken. Kung Pao Chicken is Shuncheng Hotel's specialties, once I said curiously: "Kung Pao Chicken is why your hotel's specialties?" The waiter smiled and said: "When it comes to this Kung Pao Chicken, I have to say its origin, which is not without Ding Baozhen this number of people, because he loved to eat the chef to do his Kung Pao Chicken when he was a child, so the specialties of our hotel is Kung Pao Chicken." After listening to the waiter's introduction, I have a deeper understanding of Kung Pao Chicken.

I smelled with my nose, a fragrance came to my nose, let me can not help but salivate, I look: this brilliant chicken ding front put a flower, next to all the red pepper, like chicken ding side inlaid with some rubies. I clip a piece into the mouth, only feel the tip of the tongue slightly numb, gently chewed, tender and crispy delicious, like chicken is not chicken, like meat is not meat, wonderful, after eating also mouth to stay Yu.

Looking at the empty plate, I licked my mouth and said with a smile: "The flavor of this Kung Pao Chicken can really live up to its name."

Seventh: Introducing a kind of food--Xi'an Mutton Bun

The red chili oil floating on the soup, the grayish mutton, the greenish cilantro and chopped scallion, the crystal clear vermicelli, the snow-white bun, it's really pleasing to the eyes. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green chopped green onions like trees dotted with lush greenery on the islands.

As the saying goes, "Food is the God of the people." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton buns become one of the delicacies you must taste.

Mutton steamed buns are very delicate, both in terms of the way they are made and the way they are eaten. The meat is washed and cut into slices, and then boiled over a high heat with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.

The main thing to do when eating lamb steamed buns is to break the buns, the finer the better, the more flavorful the soak, usually a small soybean will do. Then pour the hot mutton soup into the bowl, along with the introduction of a cuisine essay with minced green onions, parsley, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash hot pepper, a bowl of mutton steamed buns is complete.

Looking at this bowl of mutton steamed bun is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green cilantro and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. As I watched, I could see the lamb soup turning into an ocean, the vermicelli like layers of waves, the slices of meat on the bun like tiny islands dotted with stars, and the green onions like lush trees dotting the islands.

The aroma of the mutton buns was also very tantalizing. The rich flavor had already spread around with the heat, and it was like an invisible hand hooking my nose, making it mouth-watering.

At this point, I could not care less about the gentlemanly behavior, and devoured the food. It was really fresh, flavorful and spicy. The mellow flavor of the mutton, the fresh fragrance of the coriander and minced green onion, the soft and sinewy texture of the steamed bun, and the spicy oil splash of the chili peppers. With a sip of the lamb soup, it's so fresh and flavorful! It is even more enjoyable if it is accompanied by a few candied garlic. The soup is fresh but not stinky, the mutton is fat but not greasy, the steamed bun is delicate and soft filled with the freshness of the soup and the original flavor of the bun, and the vermicelli is smooth and tasty, which is my evaluation of the mutton steamed bun. A brain to eat these, the whole body heat, head also sweating, in short, a word: "cool!"

Mutton steamed buns are not only full of color, flavor and shape, but also has a long history, perhaps because it is the ancient city of Xi'an's famous food. Mutton steamed buns as early as the Zhou Dynasty, when it was called yangjiao. There is an interesting legend about it. According to the legend, Zhao Kuangyin, the founder of Song Dynasty, lived in poverty when he was not ambitious and lived on the streets of Chang'an. One day, he was left with only two pieces of dry bread, very dry and hard to swallow. A kindly mutton shopkeeper saw his pity and gave him a bowl of hot mutton soup. Zhao Kuangyin will be dry buns broken eat up, eat all the body heat, hunger and cold all away, and later he became emperor, this food is famous.

Mutton steamed buns are now famous, it is loved by people of all ethnic groups in the north, many international friends also compete to taste first, a taste of good fortune. Mutton steamed bun has become the "representative" of Shaanxi snacks.