Write a composition named after Chengdu, the capital of food.

1. Chengdu Primary School Composition, Food Capital Last Friday afternoon, my mother's colleagues and I went to Chengdu to play.

Speaking of Chengdu, you will definitely think of delicious food. Yes, it belongs to Chengdu, Sichuan, and the snacks on the street have an authentic Sichuan spicy flavor: if you choose slightly spicy, the dishes you make are fragrant and spicy; If you choose ordinary, cooked food will make you sweat; If you choose super spicy food, if you eat cooked food, you will be put in water 10 minutes. I ate delicious food: leaf rake, frozen cake, corn cake, sesame cake, yak meat, spicy fat sausage, Dandan Noodles, rattan pepper noodles, bean flower rice ……Si! Authentic delicious, really enjoyable! !

Chengdu is not only rich in delicious food, but also has a long history. Dujiangyan, where we went, has a history of 2200 years. Dujiangyan, located in the west of Dujiangyan City, Sichuan Province, is a large-scale water conservancy project built and used in China since ancient times. Known as "the originator of world water culture", it is a famous tourist attraction in Sichuan. It is generally believed that Dujiangyan Water Conservancy Project was built by Li Bing, the prefect of Shu County of Qin State, and his sons about 256 years ago. It is the oldest and only grand water conservancy project in the world, which is characterized by dam-free water diversion and belongs to the national key protection unit.

Jinli Street is a famous cultural heritage in Chengdu. From beginning to end, all kinds of craft stalls can be seen everywhere, all of which are exquisite and beautiful. The buildings there are all made of wood, like temples. I bought bookmarks for myself, fitness equipment for my grandfather who loves health, and a multifunctional kitchen knife for my grandmother who goes to the kitchen.

Beautiful Chengdu, a city that you don't want to leave when you come, you must come and have a look in person when you have the opportunity.

2. Regarding the composition of Chengdu cuisine, I quite agree with the sentence "Food is the most important thing for the people". 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, just like green leaves. 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.

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 made sure that it was cooked just right, and the flavor of fish-flavored shredded pork could be extracted. 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.

4. I feel dizzy writing traditional Sichuan dishes.

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. ..

5. Detailed explanation of Chengdu snacks Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.

Lai Tangyuan was founded on 1894 by Lai Yuanxin from Dongfeng Town, Ziyang, Sichuan. Because his father was ill and his mother died, Lai Yuanxin followed his cousin to a hotel in Chengdu as an apprentice. Later, he offended his boss and was dismissed. Because of financial difficulties, Lai Yuanxin borrowed a few oceans from his cousin and took on the burden of selling jiaozi. Such a big Chengdu has sold so many jiaozi, so if you want to gain a foothold, you must have something extraordinary. Therefore, he secretly made three rules: first, look down; Second, the service is better; The third is high quality. He gets up early and is greedy for the dark, he is fine in powder, he is heavy in sugar and oil, he sells out the breakfast room, catches the midnight snack and works hard. It was not until the 1930s that I bought a pavement on the street corner of the general office and operated it as a shop, named Lai Tangyuan. He made jiaozi with fine materials, fine workmanship, high quality and low price, delicate and soft, thin skin and many fillings, soft and waxy and sweet. It has the characteristics of not muddy soup when cooking and not sticky when eating (no chopsticks, no bowls, no teeth). And after a period of time, the variety continues to expand. From the beginning of black sesame and sand washing heart, more than ten varieties such as rose, ice orange, jujube paste, osmanthus and cherry have been gradually added. Jiaozi with various fillings has different shapes, such as round, oval, cone and pillow. On the table, there are four kinds of stuffing and shapes in a bowl, which is small and exquisite, and it is called jiaozi with four flavors of chicken oil. It is unique when eaten with white sugar and sesame sauce. At that time, all the customers came, so Lai Tangyuan made a lot of money. More money, more fame. Especially in Chengdu Ziyang Association, this illiterate person became a pivotal figure. 1939, a middle school was to be built in my hometown, and Lai Yuanxin was invited to come back for sightseeing. Knowing the suffering of illiteracy, Lai donated 150 tons of millet (about 25,000 kilograms) to run Chuyan Middle School. It was not until 1950 that Lai Yuanxin donated money this time. Today's Sanyuan Temple Middle School, formerly known as Chuyan Middle School. Lai Tangyuan donated money to run a school, which was once a much-told story in Ziyang, Sichuan.

Now Lai Tangyuan has been in business for nearly 1 century and enjoys a long reputation. Not only is business booming, but jiaozi is also in short supply, with an annual sales volume of 3 million kilograms. Even sold overseas, favored by foreigners living abroad. 1990 65438+ Tangyuan in February was once again rated as "Chengdu Famous Snack" by Chengdu people. [Edit this paragraph] Materials: 500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame seeds, 300 grams of white sugar powder, 50 grams of flour, 200 grams of suet, appropriate amount of white sugar and sesame paste. [Edit this paragraph] Method 1. Wash glutinous rice and rice, soak for 48 hours, and wash again before hemp. Grind it into pulp with proper amount of water, put it into a cloth bag, and hang it dry to make glutinous rice balls.

2. Remove impurities from sesame seeds, wash them, stir-fry them with low fire, press them into fine powder with a rolling pin, add sugar powder, flour and melted lard, knead them evenly, compact them on a chopping board, and cut them into 1.5 cm square pieces for later use.

3. Add a proper amount of water to the dumpling, knead it into a uniform ball, divide it into 30 pieces, and wrap the small squares in it to form a spherical dumpling.

4. Boil the water in the cauldron, and don't turn it up after putting it in jiaozi. When jiaozi floats, put a little cold water on it and keep rolling. Don't cook it. jiaozi rolls, and his heart is ripe, his skin is soft and ripe.

5. Dip it in sugar and sesame sauce.

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.

7. Seeking Art About Chengdu Famous Snacks Snacks are the general name of a kind of food with specific styles and characteristics in taste, which can be used as an ornament between banquets and as a staple food for breakfast and supper. There are all kinds of snacks with distinctive features and unique flavors all over the world. Snacks made of local materials can highlight the local material and social life, which is an indispensable feature of a region and the main target of homesickness for homeless people.

Chengdu snacks have a long history, a wide variety and strong local characteristics. Like Sichuan cuisine, it occupies a very important position in China's culinary heritage. There are many kinds of famous snacks in Chengdu: jiaozi ranges from noodles to wonton soup; From cake dumplings to banquets; From cold food to hot soup; From frying oil to cooking and baking, it can be said that the colors are dazzling, sweet, salty, sour and spicy. For example, Long Wonton, Zhong jiaozi, Dandan Noodles, Husband and Wife Lung Slices, Lai Tangyuan and Korean Steamed Buns, Chengdu snacks are famous for their rich tastes. There are more than ten kinds of snacks in Chengdu, such as sweet, salty, sweet, peppery, spicy, home-cooked, spicy, salty, sweet and sour, pickled mustard tuber and mashed garlic. They are all commonly used, and each taste has a different usage, which varies according to different varieties. It deserves to be called the gourmet capital. I have been holding back these words for a long time, hoping to adopt them. )

8. Detailed explanation of Chengdu snacks Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.

Lai Tangyuan was founded on 1894 by Lai Yuanxin from Dongfeng Town, Ziyang, Sichuan. Because his father was ill and his mother died, Lai Yuanxin followed his cousin to a hotel in Chengdu as an apprentice. Later, he offended his boss and was dismissed. Because of financial difficulties, Lai Yuanxin borrowed a few oceans from his cousin and took on the burden of selling jiaozi. Such a big Chengdu has sold so many jiaozi, so if you want to gain a foothold, you must have something extraordinary. Therefore, he secretly made three rules: first, look down; Second, the service is better; The third is high quality. He gets up early and is greedy for the dark, he is fine in powder, he is heavy in sugar and oil, he sells out the breakfast room, catches the midnight snack and works hard. It was not until the 1930s that I bought a pavement on the street corner of the general office and operated it as a shop, named Lai Tangyuan. He made jiaozi with fine materials, fine workmanship, high quality and low price, delicate and soft, thin skin and many fillings, soft and waxy and sweet. It has the characteristics of not muddy soup when cooking and not sticky when eating (no chopsticks, no bowls, no teeth). And after a period of time, the variety continues to expand. From the beginning of black sesame and sand washing heart, more than ten varieties such as rose, ice orange, jujube paste, osmanthus and cherry have been gradually added. Jiaozi with various fillings has different shapes, such as round, oval, cone and pillow. On the table, there are four kinds of stuffing and shapes in a bowl, which is small and exquisite, and it is called jiaozi with four flavors of chicken oil. It is unique when eaten with white sugar and sesame sauce. At that time, all the customers came, so Lai Tangyuan made a lot of money. More money, more fame. Especially in Chengdu Ziyang Association, this illiterate person became a pivotal figure. 1939, a middle school was to be built in my hometown, and Lai Yuanxin was invited to come back for sightseeing. Knowing the suffering of illiteracy, Lai donated 150 tons of millet (about 25,000 kilograms) to run Chuyan Middle School. It was not until 1950 that Lai Yuanxin donated money this time. Today's Sanyuan Temple Middle School, formerly known as Chuyan Middle School. Lai Tangyuan donated money to run a school, which was once a much-told story in Ziyang, Sichuan.

Now Lai Tangyuan has been in business for nearly 1 century and enjoys a long reputation. Not only is business booming, but jiaozi is also in short supply, with an annual sales volume of 3 million kilograms. Even sold overseas, favored by foreigners living abroad. 1990 65438+ Tangyuan in February was once again rated as "Chengdu Famous Snack" by Chengdu people. [Edit this paragraph] Materials: 500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame seeds, 300 grams of white sugar powder, 50 grams of flour, 200 grams of suet, appropriate amount of white sugar and sesame paste. [Edit this paragraph] Method 1. Wash glutinous rice and rice, soak for 48 hours, and wash again before hemp. Grind it into pulp with proper amount of water, put it into a cloth bag, and hang it dry to make glutinous rice balls.

2. Remove impurities from sesame seeds, wash them, stir-fry them with low fire, press them into fine powder with a rolling pin, add sugar powder, flour and melted lard, knead them evenly, compact them on a chopping board, and cut them into 1.5 cm square pieces for later use.

3. Add a proper amount of water to the dumpling, knead it into a uniform ball, divide it into 30 pieces, and wrap the small squares in it to form a spherical dumpling.

4. Boil the water in the cauldron, and don't turn it up after putting it in jiaozi. When jiaozi floats, put a little cold water on it and keep rolling. Don't cook it. jiaozi rolls, and his heart is ripe, his skin is soft and ripe.

5. Dip it in sugar and sesame sauce.

9. Write a short article introducing a kind of food, more than 400 words. About Sichuan Flavor Dandan Noodles is a famous snack with unique 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 "carrying a load with a shaved head-a hot head", so is Dandan Noodles's carrying a load: 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.