A descriptive composition about Sichuan cuisine

1. There is a composition about Sichuan cuisine. Sichuan hot pot "hot pot", what is hot pot? In fact, as long as there is a fire below and a pot above, it is a hot pot.

As for what kind of pot to use? What kind of fuel? The evolution since ancient times is colorful. About 10 thousand years ago, our ancestors invented the earliest container-the pot made of pottery, which can be said to be a very big pot. At that time, all edible food, such as meat, was thrown into the pot, and then a fire was made at the bottom to cook the food, which was called "soup" at that time. This is the earliest hot pot.

But when you think about it carefully, there is no so-called salt, no seasoning and no sauce. Just cooked a pile of meat. Will it be delicious? In addition, the tripod is too big to move, so it can only be displayed in a certain place, which is inconvenient to enjoy at any time. Thus, in the Western Zhou Dynasty, wise ancestors not only invented copper and iron, but also improved various pottery products into smaller vessels suitable for ordinary people.

Later, this kind of "hot pot" became popular, but at that time, people who ate hot pot were poor, and rich people would not eat this so-called "hot pot". Now it is different. Now in Sichuan, rich people are eating hot pot. This hot pot is delicious and spicy.

One hot and three fresh. All kinds of dishes are boiling, and when eaten hot, the heat of the dishes is fully maintained, which is hot and fresh and very delicious.

Fresh and fresh. The raw materials used in red soup and clear soup, such as chicken, fish and bone, are very delicious and contain a variety of glutamic acid and nucleic acid, which interact in the soup to produce a very attractive fragrance.

Taste is suitable for everyone. Although it was mainly spicy, it later developed into beef bone, live chicken, crucian carp, duck and snake soup, which increased the flavor and reduced the stimulation.

Perfect practice, high-quality fresh materials, clear priorities of raw materials, from preparation to ironing in an orderly way.

Enjoy it. Relatives get together, friends have drinks, and eat and talk around the hot pot. It is unrestrained, fragrant, harmonious, affectionate, and the atmosphere is endless.

Long-term fitness. Wide selection of materials and rich nutrition.

It can treat minor ailments. I feel comfortable after dinner, with a slight cold and headache, and my symptoms are relieved when I sweat.

Hot pot can be roughly divided into slightly spicy, medium spicy and * * *, depending on personal hobbies. Hot pot can be divided into Dan red flavor, single white flavor, mother-child pot and Yuanyang pot. Most of the pots for making hot pot are round, with a small round pot in the middle. The pot body and pot are silvery white, and there are dishes on both sides of the pot, such as red, green, yellow, bean skin, hairy belly and so on. In some good hot pot restaurants, the white taste in the hot pot will be boiled into nutritious broth.

In this way, people can enjoy delicious hot pot while drinking soup. Hot pot is also divided into buffet and restaurant ordering. The first category is to help yourself with food before eating, and take whatever you want when eating. The second kind is that a waiter will take your order before eating, which will be more troublesome, because you have to call the waiter before eating anything. Buffet is quick and direct, but it is not very hygienic, so many people still go to restaurants to order food, which is more troublesome.

There are several signature dishes in hot pot: hairy belly, thousand-layer belly, taro powder, bean skin ... People order hot pot dishes from a few to a dozen or even dozens on the table. Everyone who eats hot pot will put sesame oil, onion, ginger, salt and monosodium glutamate in his bowl, which is called "oil dish" instead of a bowl in hot pot culture.

Some people will add vinegar to the "oil dish", which also depends on personal hobbies. Eating hot pot is also essential-just drinking drinks. People who eat hot pot may die of thirst and spicy food if they don't drink. So what do you drink? Of course, they drink Pepsi Sprite.

Another feature of eating hot pot is the long time. It is possible to stay in a hot pot restaurant for half an hour or several hours, which is very sad for people who have no patience. When people leave the hot pot restaurant, there will be two blushes on their faces, which are very cute, like two beautiful sunsets.

Today, hot pot is not only Sichuan people's favorite, but more and more people fall in love with our proud food in Sichuan-hot pot. I hope people all over the world will fall in love with hot pot in the future.

I feel dizzy when writing traditional Sichuan food.

Traditional cuisine. A word is hot.

First, hot pot. Is the most famous. .. originated in Luzhou.

But hot pot is not easy to write.

Let me introduce some to you. ..

1 vegetarian dishes ..

One. Tear shredded cabbage by hand ..

Wash the cabbage first. Then. Be sure to tear it by hand ... and tear it to pieces. ..

Wash it again. Prepare more dried peppers. Cut the dried peppers. You can also use your hands. ..

Put a certain amount of oil in the pan .. Heat the pan over medium heat until the oil becomes spicy .. Then put the salt/pepper/dried pepper in the oil pan. Pour the cabbage into the pot. Stir-fry with strong fire ..

All right.

2 meat dishes

Shredded pork with sweet pepper ..

Prepare 3' ~ 4 big sweet peppers .. red seeds, obliquely cut into small and medium irregular polygons, shredded pork .. ready. First, put the shredded pork on a plate .. Add proper amount of starch/pepper, salt ... watercress ... and stir well. ..

If this dish is eaten by Sichuanese, you should add spicy peppers to the oil pan ... but if you don't eat spicy peppers, you don't need to add anything else ... just stir-fry the prepared sweet peppers in a dry pan for 2 minutes ... and then scoop them up. Put it on the plate. Then .. prepare the oil pan .. put the oil pan and the bell pepper together. Just put some monosodium glutamate after frying. ..

About 430 words about Sichuan cuisine visiting the Summer Palace Last May, I visited the famous Summer Palace in Beijing.

It's about five kilometers from Baishiqiao where we live to the Summer Palace. At this time, the Summer Palace is already spring, like a beautiful big park.

Next to the splendid palace covered with glazed tiles, he enthusiastically chased the handsome figure of exotic flowers and plants from time to time. The flowers and trees, such as Albizia Albizia, Taibai Flower and Millennium Gu Song, have different shapes and colorful colors, which set off the grandeur of the palace and are worth watching.

We embarked on a colorful road. At first glance, the gravel on the path is messy and changeable, which can be studied carefully, but it is very interesting.

Colorful stones make up various patterns, or flowers, or figures, or palaces, or utensils, which are really beautiful and moving. Go straight along the path and you will come to the world-famous promenade.

It is said that Empress Dowager Cixi built it to see the scenery on Kunming Lake. I set foot on the promenade with curiosity.

The long corridor is endless. There are 273 colored sections at the top of the corridor, and each section is painted with colored pictures. Thousands of paintings, no two are the same.

There are red pillars on both sides of the corridor, and the red pillars are connected by green fences. The green fence is so low that people can sit on it and enjoy the beautiful scenery of Kunming Lake.

After a long corridor, you come to the foot of Wanshou Mountain. Looking up, an exquisite pagoda stands on the mountain, that is the Foguang Pavilion.

When you climb the Buddha Pavilion and look down, you can get a panoramic view of most of the scenery in the park. Directly ahead is the famous Kunming Lake.

Kunming Lake is quiet, like a piece of jade. The boat glided gently from above, leaving a shallow water mark, as if it were Bi Hen on the emerald.

The breeze blew, the water rippled and shimmered. It is very beautiful in the sunshine. The shadow of the 17-hole bridge in the distance is reflected in the water, vague and unreal.

At sunset, I came from Buddha and hurried out of the garden gate with joy, ending my day's trip.

4. Write a short article about a kind of food, more than 400 words. Regarding Sichuan style, Dandan Noodles is a famous snack, which is very common among Sichuanese and has a special flavor. Named after being often peddled by vendors. This noodle is red and bright in color, fragrant in winter vegetable sesame sauce, hot and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan pasta. Its noodles are smooth and smooth, and the main condiments are red pepper oil, sesame sauce, minced meat, Sichuan winter vegetables, sprouts, Chili noodles, red soy sauce, minced garlic, pea tips, chopped green onion and so on. , spicy and palatable. According to legend, Dandan Mian was created in 184 1 as a Zigong vendor nicknamed Chen Baobao. In the early days, it was peddled along the street with a shoulder pole, so it was called Dandan Noodles. Many Japanese ramen restaurants are also served with Dandan noodles. China has a long history of culture. Dandan Noodles is characterized by thin noodles and crisp meat, with chopped green onion, bean sprouts and lard as the main seasonings and a little soup, which is delicious and refreshing, not spicy but slightly sour.

Dandan Noodles is a very famous snack in Sichuan, which has a history of hundreds of years. According to legend, it was created by a Zigong vendor nicknamed Chen Baobao in 184 1 year. In the early days, it was peddled along the street with a pole, so it was called Dandan Noodles.

The so-called "hot shoulder pole with shaved head", the same is true of Dandan Noodles's shaved shoulder pole: this is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and dishwashing buckets. Then you can carry it on your shoulder with a pole, wander along the street wobbly and trembling, and call "Dandan Noodles, Dandan Noodles" while walking. Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.

Let's talk about noodles first, which is actually what mainlanders call noodles or toppings. Sichuanese are used to dividing noodles into three types: noodle soup, noodles and dried noodles. Noodles in soup are noodles with soup, such as braised beef noodles, stewed beef noodles and stewed chicken noodles with mushrooms. Zhajiang Noodles is relatively thick, and it generally thickens, such as Zhajiang Noodles and garlic eel noodles. Noodles are fried noodles, which are usually dry, such as miscellaneous sauce noodles and Dandan Noodles noodles. Dandan noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we heard the name, we knew they were delicious, and it was actually no trouble to make them: chop the pork legs into minced meat and dissolve the sweet noodle sauce with a little oil; Then put the pot on fire, add a little oil to heat it, then add minced meat to stir fry, add cooking wine to dry, add salt, pepper and monosodium glutamate to taste, add a proper amount of sweet noodle sauce to stir fry until minced meat is attractive brown (if the color is lighter, add a little soy sauce), and then spit out the oil slightly and set aside. Don't be tempted by this smell. I couldn't help stealing two bites. I guess you will turn noodles into vegetables:) Let's talk about seasoning. There are many seasonings in the fixed bowl in Dandan Noodles: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, white sugar, broken rice sprouts, chopped green onion and a little fresh soup. Some people even add some chopped peanuts and sesame powder to add flavor. It seems troublesome, but this is the beauty of Sichuan cuisine chefs.

Sichuan chefs are brilliant. They use taste to taste your taste buds, and use taste to attract your appetite, which makes people forget it after eating. The subtlety of Sichuan cuisine chefs is that they can combine many seasoning ingredients to achieve harmony and unity, and it is better to set off each other blindly than blindly. Stir-fry the noodles, add seasoning, and you can start cooking the noodles. After the noodles are cooked, take them out and put them in a seasoning bowl, and sprinkle with a little noodles. If you come to Chengdu, you can go to Taisheng South Road in Chengdu (there is a "mobile phone street", which is not far from Chunxi Road, and everyone in Chengdu knows it), find a noodle restaurant called "Dandan Noodles", order a bowl and eat until you sweat and drool. But after eating, you should remember the characteristics of Dandan Noodles, so that when people ask, you will only say "delicious". Salty and fresh, slightly sour and spicy, and the sprouts are rich in flavor.

Dandan Noodles, Shaanxi and Longxi Dandan Noodles, also known as cold noodles, are famous pasta popular in Longxi County, Gansu Province. Dan Dan Noodles

Eighteen pulls are eighteen kinds of pulling methods in pasta practice, such as big width, two width, leek leaves, clams, thick bars, two fine, capillary, and a nest of silk (extremely fine). In Dandan Noodles, Longxi, six kinds of long noodles are common in Shibala, all of which are cooked vegetable oil "hemp" into cold noodles and then put into professional "noodles". Others can only be enjoyed at home or in the noodle restaurant.

To sum up, the characteristics of Dandan Noodles in Longxi are: clear, white, red, green, yellow, bright, soft, neat, bright and fresh.

Noodles in soup are divided into "clear soup" and "paste soup" according to seasons in Longxi Dandan Noodles. Paste soup is used from July 13 of the lunar calendar, and clear soup is used from the fourth day of the first lunar month to July 13 of the lunar calendar. Dandan Noodles can eat hot food or cold food all year round. When eating hot food, first put the cold noodles into a bowl, and then "wash the heat" with boiling soup. No need to wash the cold food. There are also tofu, carrots, spinach and chopped green onion cut into small pieces in the soup pot, thus forming a delicious soup with "one clear, two white, three red and four green".

Add garlic paste, mustard red, red oil, refined salt, balsamic vinegar, fermented milk and other seasonings when eating. And optionally add eggs or braised pork. Dandan Noodles is like a blooming peony in the process of making bowls, especially when there are three or five diners around a noodle stand, making noises and eating, which really makes people sleepless.

Now the varieties of Dandan Noodles in Longxi have been divided. Almost all the original soup in Dandan Noodles has become "paste soup", which no longer has the characteristics of "clear soup", while "clear soup" has become a pure hot and sour soup, and the noodles have been renamed as hot and sour noodles.

But in any case, Dandan Noodles in west Gansu is delicious.

5. Composition about Sichuan cuisine in my hometown My hometown is Sichuan, where tea is very famous! But do you want to know the origin and distribution of Sichuan tea? If you want to know, I'll tell you a story first: It is said that Sichuan people used to eat the meat of wild animals in tree holes, and their stomachs were swollen.

One day, while resting under a tree, Shennong accidentally drank the water that fell from the sky. Strangely, after Shennong drank it, his stomach gradually disappeared. Actually, I don't need to say that everyone knows what water Shennong drinks.

On that day, Shennong finished drinking tea, put it away with a tape and distributed it to people. After drinking it, people felt that tea was sweet and their stomachs were gone, so they began to plant tea trees. Tell you a secret: drinking more tea and water is good for digestion.

Sichuan people have been using tea for more than 3,000 years. In ancient Sichuan, eastern Hubei was the earliest place where three emperors and five emperors lived and the birthplace of tea trees.

Tea was popular before Qin and Han Dynasties, but in the Western Han Dynasty, tea became a specialty of Sichuan. It was once a tribute to Chang 'an. In "Tongle" written by Wang Baozan of the Western Han Dynasty, it is recorded that a widow Zan of the Western Shu made tea at home: "There are guests at home, and they carry pots.

6. An essay of about 430 words about Sichuan cuisine is spicy in Sichuan.

As we all know, Sichuan cuisine is closely related to the theme of spicy and delicious, because spicy will make us feel very refreshing and delicious will make us feel the delicious food. Today, I will introduce Sichuan food to you.

Let me talk about the world-famous hot pot in Sichuan first. Although the hot pot in Sichuan is very cool and spicy, it is not greasy. When you eat it in your mouth, the saliva in your mouth feels like it's flowing downwards. If we eat it, it will definitely be spicy, and Sichuanese will feel super cool, delicious and delicious.

Let me talk about Sichuan's famous dishes again. I'm sure everyone will think of shredded pork with fish flavor. Our fish-flavored shredded pork is definitely not authentic, because it is not spicy. This is a key and a key. They are sure that the cooking is just right, and they can also extract the flavor of fish-flavored shredded pork. Let's talk about the familiar jiaozi. The famous name in Sichuan is Zhong jiaozi. It's different from ours in Sichuan. When we eat jiaozi, we get vinegar, and they pour Chili oil, which is Sichuan people's favorite snack. Let's talk about Chen Mapo's tofu, which is one of the traditional famous dishes of the Han nationality in Sichuan and one of the eight famous dishes in China. It was also named "China Time-honored Brand" by the state and was founded in 1862.

These famous Sichuan dishes are all spicy dishes. At this moment, I finally understand how Sichuanese eat spicy food and how much they like it. I am too greedy. I also want to try Sichuan.

7. Write a short article (500 words) about Sichuan Chengdu flavor food, the content is "Food is the most important thing for the people". I quite agree with this sentence. I can call myself a "little gourmet" because I have a good understanding of food. I can name hundreds of dishes just by name. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu is not only spicy and delicious, but also colorful. The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves. From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool!

The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use. Next, cut the meat into small pieces and crisp it with vegetable oil. Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once. I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye.

8. Write a composition about Sichuan traditional cuisine The teacher asked us to write a composition about Sichuan traditional cuisine.

Traditional cuisine.

One word is hot

First, hot pot.

Is the most famous.

Originated in Luzhou.

But hot pot is not easy to write.

Let me introduce some to you.

1 vegetarian dishes.

. One.

Tear cabbage by hand.

Wash the cabbage first.

Then.

Be sure to tear it open by hand.

Tear it to pieces.

Wash it again.

Prepare more dried peppers and peppers.

Cut the pepper dry.

You can also use your hands.

Put a certain amount of oil in the pot. .

Use medium heat.

Cook the pot until it is spicy.

Then put the salt/pepper/dried pepper into the oil pan.

Pour the cabbage into the pot.

stir-fry

All right.

2 meat dishes, shredded pork with sweet pepper.

Prepare 3' ~ 4 big bell peppers.

. Red seeds, obliquely cut into small and medium-sized irregular polygons, shredded pork.

Get ready.

Put the shredded pork on the plate first.

Add starch/pepper to shredded pork. Salt.

halves of a bean

Stir well.

This dish.

If it is from Sichuan.

You should add pepper to the oil pan.

But if you don't eat spicy food.

You don't have to add anything else.

Stir-fry the prepared sweet pepper in a dry pan for 2 minutes.

Then scoop up the bell pepper.

Put it on the plate.

Then.

Prepare oil pan.

Put the oil pan and the bell pepper together.

Add some monosodium glutamate after frying.

9. composition snacks in my hometown my hometown is in Sichuan, where the scenery is pleasant and it is a land of abundance.

The local snacks here are a must, such as hot pot, wonton, skewers and so on. Then I will .. My hometown is in Sichuan, where the scenery is pleasant and it is a land of abundance. The flavor snacks here are a must, such as hot pot, wonton soup, string incense and so on. Let me introduce them to you.

First of all, let me talk about my favorite wonton. Northerners call it chaos. Mom said the method is simple, that is, roll out the dough and cut it into small square pieces, and then squeeze the stuffing into the dough at will, without the trouble of wrapping jiaozi.

The dough of wonton soup is white and slippery, and the stuffing is very tasty. The soup in my hand looks oily, but it's not greasy at all.

There is also a kebab in our hometown, which is a very famous snack. It is divided into three types: not spicy, slightly spicy and extra spicy.

This is for skewering potatoes, taro, vegetables, pork, fish, ham and so on. Use a special brand, put it on the seasoning and bake it in the oven. Soon, the smell of food will come to the nose. At this time, brush some sesame oil and cumin to eat.

Take a bite, it smells good, but remember not to eat too much, because it is easy to get angry. How's it going? It makes your mouth water.

Then you are welcome to visit my hometown. I will take you to eat all the snacks in my hometown.