Write a composition on food 800.

1. I am not a gourmet, but I am a very particular about food. I never eat indiscriminately. I eat from a healthy point of view. I will eat anything that is good for my health, no matter whether it is delicious or not, and I will pay attention to the reasonable collocation of various meals in the process of eating, such as the collocation of meat and vegetables.

I also emphasize diversity when I eat. No matter how delicious things are, I will not eat them again and again every day. Some things are delicious only if you eat them once or twice. After all, scarcity is precious.

When it comes to eating, I know best, because I am fat!

China cuisine is called four flavors and eight cuisines. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

I like eating meat very much, but I want to advise my classmates not to eat too much meat! Eat more vegetables.

I'll tell you some vegetables. I don't know if you like it or not. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat oil in a pot, add shredded potatoes and peppers and stir fry, add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.

Tofu Xihongxing Soup: Cut tofu into finger-sized pieces, cut into pieces in Xihongxing, heat the pot with oil, pour tofu, add half a basin of water to the soup basin, add a little salt, chicken essence and monosodium glutamate, cook for 3 minutes, then pour it into Xihongxing to boil and put it into the basin.

Tofu and cabbage soup, the same as above, pour in cabbage, cook for one minute and then put it in a basin.

Scrambled eggs with green peppers: three green peppers, shredded and two eggs. Heat the oil in the pot, add the eggs, heat the oil in the pot, add the shredded green pepper and stir fry, add a little salt, monosodium glutamate, chicken essence and soy sauce, and stir fry the eggs until cooked. You can learn to do it.

2. Composition on the topic of food 800 words Speaking of jiaozi, it can be said that everyone is familiar with it.

In China, whenever we celebrate festivals, we always welcome jiaozi. Jiaozi is smooth and delicious, with delicious taste and profound meaning.

Every year on New Year's Eve, every family in the north of China will sit around and wrap up jiaozi. "Everyone loves jiaozi, and the New Year's Eve dinner is especially fragrant in jiaozi."

This sentence represents people's love for jiaozi. Jiaozi has a long history, which began in the late Eastern Han Dynasty.

When Zhang Zhongjing, a medical saint, returned to his hometown on the solstice of winter, he saw many poor people suffering from frostbite, hunger and cold, and many people caught cold. Zhang Zhongjing felt pity, so he set up a medicine shed in the local area and set up a cauldron, which was stuffed with mutton, peppers and cold herbs, and then wrapped into ear shapes for the poor to eat.

People eat from the solstice of winter until New Year's Eve to resist typhoid fever and cure their frozen ears. To thank Zhang Zhongjing for his kindness and selflessness.

Every winter solstice and New Year's Eve, people eat jiaozi. Gradually, eating jiaozi has become a custom in China.

Jiaozi has different names at different times. At the end of the Eastern Han Dynasty, Jiaozi was called Joule.

In the Tang Dynasty, it was called "Tang Zhong Prison Pill". The Yuan Dynasty was called the "Year Corner"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty was also called "plain food" ... With the development of history, jiaozi gradually began to become diverse. For example, Guangdong's shrimp dumplings, Shanghai's fried dumpling jiaozi, Yangzhou's steamed dumplings with crab roe, Shandong's soup dumplings, and jiaozi in the northeast.

Sichuan dumplings, etc. , each with its own characteristics, is very popular. Jiaozi is not only delicious, but also unique and simple.

First, you need to knead the dough into long strips, then cut the long strips into small pieces and roll them into dough. Then chop up some vegetables or meat, and mix with oil, salt, sauce, vinegar and other seasonings to make stuffing.

Then wrap the stuffing with dough and squeeze the dough a little by hand, and a beautiful jiaozi will be made. The jiaozi of these parcels also has different shapes and profound meanings: crescent-shaped ones are called "Pinfu"; There are ingots symbolizing wealth everywhere, full of gold and silver; The ear of wheat symbolizes the bumper harvest in the new year ... It seems that this little jiaozi is also full of people's yearning for a better life! Jiaozi is not just the patent of China people! Foreign jiaozi also has a unique flavor.

Jiaozi, for example, is stuffed with beef, carrots, eggs, onions, salt and monosodium glutamate. In addition, they will add some pepper powder to jiaozi, which will be wrapped in a big bag. The most special thing is that they cooked jiaozi with clear soup made of beef bones.

However, for Russians, cooking jiaozi soup is the first course, and eating jiaozi is the second course. Others, such as Hungarian jiaozi, Italian jiaozi and South Korean jiaozi, are also very distinctive and unique.

Seeing this, you must be greedy! Let's work together to make a delicious jiaozi.

3. Write a 600-word essay about food. When I mentioned my favorite food, I remembered a riddle about it: "A flock of geese are floating and falling in the river." What is this? In fact, this kind of food is not special, but we rarely taste it at ordinary times, but when it comes to the Spring Festival, especially the first day of the New Year, every household is indispensable! It's glutinous rice balls. I like to eat dumplings and watch them float in the water. I remember once, my mother made me dumplings. I saw my mother first pour glutinous rice noodles into a basin, mix them with boiling water and knead them into dough. Then every time she grabs a small piece of dough from the dough, rubs it into the shape of a nest, then puts sugar in the middle, and then rubs it into the shape of a ping-pong ball for the pot to eat. Only an anxious and long wait. Greedy, I often secretly open the lid to watch, only to see the white ball on the bottom of the water. In a short time, a few came up first, a few after another, and gradually, they floated and fell, which was really cute. Mother subconsciously touched my nose with her flour-covered hand. I was looking at the soup in the pot. Pick up some floating jiaozi from the pot. Jiaozi is steaming hot, but I don't care so much. I quickly put a piece in my mouth with chopsticks. Very hot, but soft and sweet. I can't help but give my mother a thumbs-up. My mother told me that jiaozi can also make many kinds of stuffing. Some of them wrap vegetables in jiaozi, saying that they can prevent getting angry, while others like to eat sweet ones.

In my memory, my favorite food is scrambled eggs with broad beans.

That year, as soon as I got home, there was a smell coming to my nose. I immediately asked my grandmother, "Grandma, what did you do?" Smells so good? ""no, I made you your favorite fried eggs with broad beans! "I used to see grandma frying broad bean eggs.

Green, crisp broad beans, put in the pot, happily playing with golden oil. Stir-fry, crispy broad beans will soften, egg white will turn white, and add some boiling water to stew. After frying, a sweet smell will suddenly come to your nose and make your appetite big.

Every time I eat this dish, I feel endless aftertaste. I want to eat it again after eating, and there is an obvious sweetness in my mouth from time to time! Maybe you don't know, if you want to taste better, you can add a little sweet sauce, which will make you feel great. Every time I finish eating, I feel like flying, as happy as a person seeing gold.

Every time I eat this dish, I am really happy to see my grandmother looking at me and smiling, as if she likes it very much. That smile is as warm and unforgettable! If you can eat this "delicious food on earth" every day, what is it if you don't fly? Every time I think of this dish, I think of grandma's loving smile.

5. Write a composition about your favorite food, about 800 words. Thank you for the delicious steamed bread. People often say that steamed buns are delicious, but I haven't tasted them and I don't know what they taste.

This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat. I finally got what I wanted that day. Steamed bread is whisked, thin skin, there seems to be a bag of juice inside. They are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and the fragrance at the top of the tower overflows with the wind, shaped like steamed bread. No wonder it's called steamed buns.

Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up. I can't wait to swallow the whole steamed bread in one gulp.

A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down.

Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp.

So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe. I dipped it in a little vinegar and put it in my mouth. The meat is loose and soft. As soon as I chewed it, its meat suddenly loosened and it was delicious. My mother said, "To eat steamed stuffed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."

The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious.

I really don't know if I won't eat steamed stuffed bun for a while, but once I eat it, I won't forget it. I wolfed it down.

Its meat is full, and a mouthful of fresh, thick and salty makes you want to eat. So I pestered my mother to buy another guest. How can I put it down when my aunt brought it with a smile? After eating one mouthful after another, I was full of fragrance and smacked my lips. I couldn't help but admire: "Beauty! It's really delicious. "

Blink of an eye and wiped out, touched the bulging belly, added a mouth, the rest is unfinished. How's it going? Are you excited? It's better to run around and eat steamed buns at home! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.

When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu.

The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.

The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle.

His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a bite carefully (because it's very hot). It's yellow on the outside and white on the inside, crisp on the outside and tender on the inside. It's hot and spicy. At this time, instead of eating, I rolled my tongue and swallowed.

Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, their tears were mixed, and they were hot and sweaty.

The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it

So the old man consumes a bottle of Chili sauce every day. At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu.

A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, but I will restrain myself from running there for fear of long hooks in my eyes.

However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.

It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.

I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.

I was flattered and followed her all the way for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.

Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was full.

Everyone is sipping this meat and bone porridge, which seems really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."

The proprietress is a 40-year-old woman with ear-long hair and a black hairpin carefully pinned behind her ear. I was afraid that menstruation would get cold feet and run away, so I quickly made my own decision and said, "Yes, yes."

As a result, menstruation got two dirty eyes. "Ok, a bowl of meat and bone porridge."

The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.

This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with several pieces.

6. Who can write a 700-word composition on "Talking about Food"? With the improvement of living standards, people pay more and more attention to diet.

Everyone is no longer satisfied with eating enough, but should eat well. As a result, the pursuit of color, fragrance and taste of food has improved, and food has also been renamed gourmet.

However, I think that the beauty of food should not only be based on color, smell and taste, but also on its safety and nutritional value, and at the same time, it should take into account its comprehensive and balanced nutritional components. Some people often eat roadside barbecue and think it is a kind of food.

But I don't like this so-called delicious food because I'm afraid it's unsanitary. It is said on the Internet that barbecue contains nitrite, cherry tree oil and so on.

Nitrite is easy to combine with amines in protein in human body to form strong carcinogen nitrosamines. Nitrosamines are rare in natural foods, which are most likely to cause gastric cancer, esophageal cancer, liver cancer, nasopharyngeal cancer and bladder cancer.

Some people regard puffed food as delicious, but I never eat it. Because I heard that it contains substances harmful to health.

According to the Internet, puffed food usually contains a lot of lead. Lead can cause low attention, poor memory, hyperactivity, impulsiveness and temper tantrums.

I have never studied food, and my wife takes care of my diet. She always makes me eat the same thing.

Every meal should be accompanied by rice, pickles, stew or soup. When she makes steamed bread, she uses two kinds of noodles at the same time, with bean paste stuffing inside and a big red date outside.

I think it's delicious. Enjoy it. When cooking rice or porridge, she will add Mi Dou, oats and longan, and he will use coarse grains and flour and rice at intervals.

This makes the nutrition more comprehensive. I think this is also a kind of food.

In short, I think that while pursuing delicious food, we should pay more attention to safety and nutritional value, and pay attention to scientific and reasonable eating methods. We must not sweet talk, but harm our health.

7. Composition on the theme of food Once I was watching TV, I accidentally saw a homemade medicated diet called red-horned mandarin fish. Its nutrition is not so good, but I don't know why it fascinates me so much (I used to think that a food should be nutritious, so I don't have to bother cooking).

Although I don't care so much about the taste of food, and I never care so much about the types of food, I like watching others cook, because I think it is also a kind of enjoyment of life, and maybe it is also my personal hobby! I saw that the chef successfully carried a basin full of mandarin fish, then put the fish into the pot, and then he skillfully sprinkled all kinds of medicinal materials into the pot, which seemed random but actually just right. Soon the fish will be out of the pot. Although I am not here, I can feel how attractive this semi-finished dish will be.

After the fish is out of the pot, it is necessary to start frying peppers specially. The bright red pepper on the chopping board was chopped up immediately under the shiny knife, and the knives were not sloppy at all, which showed that the chef's knife method was very skilled. Immediately after the red pepper is chopped, put it in the pot and stir-fry it with seasoning ingredients such as garlic and onion. The shovel seems to stir fry regularly, and the red pepper in the pot seems to be unable to withstand the high temperature and jump up and down.

In a short time, the red pepper was also fried, and the color was still so bright and attractive that it did not lose its original color because of the high temperature. Then the chef sprinkled red pepper on the mandarin fish and decorated it at last, so that the dish was ready. The fish is fresh and tender, and the red pepper is sweet and spicy, which makes this dish delicious. "Food is the most important thing for the people". Diet is the basic requirement of our life, but it can also be an art. Therefore, in a sense, a chef is also an artist. How to turn what nature has given us into delicious food and an art is the true meaning of cooking! I hope it helps you.