Three Rivers Cuisine Description Essay

1. Essay describing food

Hakka Cuisine

My hometown is in Hakka, the authentic Hakka people. When it comes to the food of my hometown it is countless, but the one that makes my mouth water is this dish - stuffed tofu.

This is a famous dish that everyone in the Hakka family knows! Everyone makes it often, and the flavor is amazing! My ingredients are tofu, pork and mushrooms. If you want to make the stuffed tofu more flavorful, putting some green onions is the best choice. Don't look at the simple ingredients, but it has a lot of nutritional value! Eating stuffed tofu can complement those who are more weak in body, and it can also nourish your body and regulate osteoporosis. However, it is a bit salty in taste, but has a fresh flavor. Its soup is thick, tender and lubricated, and the flavor is very fresh.

This dish is said to have originated from northern dumplings, because of the lack of wheat in the south, so the Hakka people used stuffed tofu to send their feelings for northern dumplings and the culture of the Central Plains. It is a favorite of the Hakka people during both festivals and ordinary times. Stuffed tofu has a rich flavor, but it is important not to eat foods that are incompatible with tofu and pork. Foods that are incompatible with tofu include honey, wild rice, bamboo shoots and pork liver. After eating pork, it is best not to drink too much tea.

After listening to my introduction to the stuffed tofu, is not it already can not wait to taste the delicious food? My hometown has a lot of food waiting for you to taste!

2. Description of food

If you ask me what my favorite food is? I would say without hesitation, "Of course it's XiaoLong soup dumplings!" Have you ever eaten Xiao Long Tang Bao? It is delicious, listen to me to introduce it.

Xiaolong soup dumplings small and exquisite, look very good. From a distance, more than a dozen white flawless small dumplings tightly clustered together, you next to me, I'm next to you, as if the spring that lively and lovely little peach blossom. In the curling "mist", small dumplings seem to be more popular. Close look, white *** tender steamed dumplings full, moist, well, it looks very tasty. Look, the skin is how delicate ah, delicate as if the fat doll fat little face, gently pinch on the broken. Through the outer skin, you can clearly see the inside of the pure beautiful soup, how, want to eat it, don't worry, there is a jade-like lubrication of beef it!

Xiaolong soup dumplings not only look good, the flavor is also very good it. As the saying goes, "Move gently, lift slowly, open the window first, then drink the soup." But I'm hungry can not care so much, looking at so delicious steamed dumplings, my saliva has long been "flowing straight down three thousand feet", I do not care what the image of a lady, grabbed the dumplings to the mouth, hot, I covered my mouth and screamed, this time I learned from the lesson of the first gently bite the skin, at once, the juice gushed into my mouth, mellow, moist, fragrant, I learned a lesson, first gently bite the skin, suddenly, juice into my mouth, mellow, moist, fragrant, and so I learned a lesson.

Xiaolong soup dumplings are really delicious, everyone to try!

3. Essay on Hefei Sanhe Rice Dumplings

Sanhe Rice Dumplings, also known as Lujiang Big Bend Dumplings, is a traditional Han Chinese snack in the Hefei area of Anhui Province, in Hefei City, Anhui Province, Feixi County, Sanhe Town, Lujiang County, and part of the main city of Hefei are available. This kind of indica rice flour made with filling dumplings is extremely famous, known as "three rivers rice dumplings". It has a lot to do with Chen Yucheng, the young general of the Taiping Heavenly Kingdom.

Chen Yucheng was born in Fuji County, Guangxi, and participated in the Jintian Uprising led by Hong Xiuquan at age 14. He fought with the Taiping Army for a long time in the north and south of the Yangtze River, and won many battles. In the fourth year of Xianfeng, he led the Taiping army to capture the city of Wuchang, then with Qin Richang, he defeated the Qing governor Kong Guangshun in Yingshan, and beheaded the Qing Xian general Zalafen in Suizhou. Chen Yucheng's Taiping army was invincible and the Qing army was terrified. Soon after, he was awarded the post of Prime Minister by Hong Xiuquan, the King of Heaven. In the next few years, he fought around, several times to break the main force of the Qing army Jiangbei camp, a strong defense of the security of the Tianjing, and was authorized by the King of Heaven in the former army commander.

In 1858, Chen Yucheng led the Taiping Army in a duel with the Xiang Army, the other main force of the Qing Army, in Sanhe Town, Hefei, Anhui Province. The young commander-in-chief was the first to charge into the enemy line, and the entire army was inspired to kill the enemy. The Taiping Army, like a divine army from heaven, completely annihilated the Xiang army of Li Xiubin after several days of hard fighting, completely reversing the unfavorable situation of the late military of the Heavenly Kingdom. Hong Xiuquan, the King of Heaven, awarded Chen Yucheng the title of "King of England" in recognition of his outstanding achievements. This was the famous "Three Rivers Victory" of the Taiping Army. Chen Yucheng's achievements will always be recorded in history.

King Chen Yucheng's troops love the people, wherever they go, strict military discipline, no offense. The people of Sanhe Town embraced

the Taiping Army, and in the toughest days of the battle, every family sent food and drink to the Taiping Army soldiers. The most popular one is "Sanhe Rice Dumpling", which is the favorite of the Taiping soldiers. Later, Chen Yucheng and the Taiping Army spread their footprints all over Jiangnan

Jiangbei, and the fame of "Sanhe Rice Dumplings" was spread all over the place, and the fame has not diminished to this day.

Sanhe rice dumplings like a curved moon. It's golden in color. Its outer skin is crispy, the inner layer is soft but not sticky, the dumpling filling is tender, a bite

Go down, the smell is overflowing. There is the fragrance of oil, crunchy, rice, and the freshness of white rice shrimp. The dumplings are placed vertically on a plate and arranged in a circle, like a golden chrysanthemum in full bloom in autumn, emitting a strong aroma, so that you can't bear to touch it, but you can't help but salivate

. Sanhe rice dumplings are also exhibited at the Food Festival every year! It is like a beautiful scenery, attracting diners from all directions.

4. Describe the characteristics of the local food essay

As the saying goes, "People eat for days." Every place has its own unique local specialties. My hometown Luohe has a lot of famous snacks, such as, fried stinky tofu dry, spicy hot pot, potato flour, white buns with preserved meat, egg cakes, kebabs, sauce popping fresh squid ... ... countless. Among them, I think the most delicious than the sauce burst fresh squid.

Sauce burst fresh squid color and flavor, delicious. You see, the outer skin smeared with some cumin flavor, and some sweet sauce, sauce popping squid flavor out of this sauce, sauce or from far away. Take a string of freshly grilled fresh squid, not waiting to put into the mouth, a flavor straight into your nostrils. Gently bite into it and put it in your mouth, full of cumin flavor and sweet sauce flavor floating around in your mouth, slowly turning into a drop of water, as fog turns into water droplets, dripping into your stomach. The squid meat is especially chewy when you take a bite and chew it carefully. If you take the first bite, then the flavor will definitely motivate you to take a second bite.

The recipe for the Soy Sauce Explosion Squid is actually quite simple. It is to put the squid customers want to bake things on the iron plate, take a flat flat pressure for a while, brush a layer of sauce and then pressure, after a while and then turn over to brush a layer of sauce, so repeatedly do several times, that is, the fresh squid baked, but also the flavor of the sauce y melted into the squid. Put the grilled squid on a bun and roll it up to eat.

There are also many types of squid, including large skewers, small skewers, and whole slices... Do you want to eat squid with sauce? If you want to, hurry to my hometown as a guest, I can make you eat delicious sauce burst fresh squid!

Hometown's Specialty Snacks Essay 2: Hometown's Specialty Snacks (640 words)

My hometown--Qingjiang--is located in Yueqing, Wenzhou, which is a beautiful and rich coastal town. The specialty snacks of our hometown are countless like stars in the sky. However, to say the most famous, or three fresh noodles.

It is said that the original three fresh noodles have only three ingredients: white shrimp, clams, oysters. Later, according to the customer's request for taste, the businessman added some other accessories or some special seafood to the original three fresh noodles, but the name of three fresh noodles has been retained. Oh, yes, I tell you quietly, only our Qingjiang's three fresh noodles are authentic!

I remember there was a three fresh noodles restaurant situated near a small store across the park. Some people, originally came to buy things, but passed by the noodle shop, every time I smelled the noodle shop wafted out of the three fresh noodles unique aroma, always can not help but go in to eat a meal. There are also some guests from far away, but also specifically come to eat our Qingjiang three fresh noodles. Go more, no matter who will find that the noodle store is not small store every time is "overcrowded", the two owners are busy. The two owners are very busy. It is obvious that everyone loves the three fresh noodles.

Sanshin noodles are not only popular, the practice is also relatively strange.

First of all, prepare: 1 small piece of ginger, 1 egg, 1 small yellowtail, razor clams, white shrimp, dried eel, clams, oysters, green onions, small bok choy and other necessary ingredients. The first step is to make the ginger egg. Wash, peel, and slice the ginger, mincing half of it and reserving the other half; whisk the eggs well and add the minced ginger, whisk again, and set aside. Put a little oil in a pan on low heat, fry the ginger eggs and set aside when done. The second step is to put oil in the pan, add the ginger, and heat it to 60%, put the small yellowtail, then the dried eel, and when the color is a little yellow, put the razor clams, the ginger egg, the old wine, and the sugar. Directly add water, then put the white shrimp and moderate salt, the water boiled put pasta, water again when the water boiled with moderate amount of monosodium glutamate, put oysters, green onion leaves, small bok choy can be out of the pot. A mouthful of down, the first feeling is hot, and then tasted fresh, a mouthful of noodles into the belly, immediately want to take another bite, which cares what "hot"!

Oh, you've got the heart, don't you?

However, you are always welcome in our town!

5. write food essay 450 words

"ah, fragrant ......" came to the place of tourists from time to time came a few exclamations, the annual food festival opened the prelude, and this place is - - food street. -Food Street. Ten in the evening, we came to the food street, colorful flags fluttering, the aroma curls, a sea of people, laughter. Food is placed on the table one by one, mouth-watering. Peking duck, Japanese cuisine, lamb kebabs, deep lu fish balls, ice candy gourds ...... in short, countless. Mom dead hold me, afraid I lost, that is of course, because the crowd is crowded, it is hard for me to embrace the front. Huh? Then how so many people? I went to realize, is selling lamb kebabs, mom holding Oh, again is squeezed in, beach masters while examining the lamb kebabs, while singing and dancing. Look at a handful of steaming lamb Sichuan was grilled, look at other people a handful of buy away lamb Sichuan, my mouth watered down three thousand feet, not attention to begging mom to buy a handful of this day, mom finally mercy, buy me a string, tasting the earth's delicacies, fresh my tongue is almost fall off! I and my mother came to Wuhan stinky tofu beach, written above this "the world's first stink" five words, not bad, I smelled a pungent stench. Mom said: "Why don't we both, to try this, it is said that stinky tofu is rich in plant lactic acid bacteria, has a very good regulation of the intestinal tract and the key to the stomach effect! When I heard that, I realized that stinky tofu is also nutritious, so I agreed. I tasted, the flavor is really fragrant, do not care about wiping the greasy mouth, just eat with gusto. To this day, I still savor the taste. Gradually, the number of people has decreased, and our movement is much easier. Walking, unknowingly, walked to a small beach called "Indian flying cakes" next to the stall owner can be called "martial arts masters" have a good martial arts, the stall owner bar flour on the iron plate, fast and soft up, and then skillfully and easily thrown up, see us! Dazzled, the cake on the top and bottom of the left and right folded up, with the fire test for a while, eat into the mouth on the sweet and savory ...... I left the food court with a full load of joy.

As the saying goes: "People eat for days", the great Chinese, different nationalities, different regions in the food culture also has its own characteristics. I grew up living in Datong, Datong's local snacks are more familiar. Beijing people often say that we Datong people "live in the Golden Palace, eat is the nest head". But in our Datong, "Wo Wo Tou" is also a variety of: yellow cake, cold noodles, oat taro, taro, knife-shaved noodles, etc. Countless, each of which are greedy people drooling on the Shanxi knife-shaved noodles it! Noodles should be kneaded into a foot-long tube, cutting noodles, people stand in front of the pot, one hand to support the noodles, one hand holding a knife from the top down to the pot cut. The noodles are three-pronged, the same width, thickness and length. Craftsmanship of the chef chipped out the noodles "a drop pot, a floating in the air, a just out of the knife, root chipped noodles such as fish jump". Snow-white noodles with different soups and meat, a unique flavor. Shanxi people are called "vinegar old west", so the seasoning vinegar is essential, plus a small spoon of bright red chili oil, color and flavor, so that people can not help but eat a few more bowls. Speaking of knife-shaved noodles there is a story: according to legend, when the Mongol Tartars invaded the Central Plains, in order to prevent the Han people from revolting, will be the household [Note: each household. Refers to all the people.] The metal utensils of each household were confiscated, and every ten households could only use one kitchen knife to take turns to cook. An old man wanted to take a knife to make noodles, but unexpectedly the knife had been taken away by someone else. On his way home, the old man saw a piece of thin iron sheet, so he used this to cut! He put the kneaded dough on a wooden board with his left hand, and with his right hand, he picked up the iron and peeled it. The thin slices of noodles are the best thing about cold noodles. The jelly-like crystal clear noodles are cut into thin noodles with a knife, accompanied by green fresh cucumber shreds and tender marinated tofu, which is very appetizing to look at. Don't be in a hurry to drool, for our 'vinegar old west', vinegar and chili pepper match can be described as a match made in heaven [Note: match: with. As if it was arranged by God, they fit together perfectly. Wish someone a happy marriage]. The bowl of cold noodles is completed with a few drops of vinegar, a small spoonful of chili pepper, and a large, plump lotus bean with strong onion soup and garlic sauce! The combination of white, yellow, gray, green and red makes it so urgent that you can't wait before you can appreciate it [Note: Near: Urgent. I can't wait. Describe the mood as eager] To devour [Sidenote: Describing the manner in which one eats something violently and eagerly.] Up. A few bites in the mouth, the smoothness of the cold powder children and lotus beans, cucumber crisp sound in the mouth composed of an interesting "cold powder children" symphony, a little inattentive, naughty cold powder children will flow into your throat fly into the pot after the uncontrollable tumbling, soon cooked. That is called delicious it, if you come to Datong, must remember to taste the snacks here. Not only full of eyes, but also full of mouth!

6. write food essay 500 words

fried stinky tofu

This is a unique local snack in the winter of Jiangnan.

When I was a kid, I ran to the street as soon as I got out of school, of course, this is when I had a few dollars in my pocket. Through the alley, over the bridge, you can smell the smell of fried stinky tofu. The person who ran the fried tofu business was a thin old man with white eyebrows and beard, and he always carried a stretcher, which was actually a box made of wood, with stinky tofu, soy sauce, chili sauce, and a stack of small plates in the front box, as well as a canning jar with a few pairs of chopsticks inserted into it. In the back a box rested a small coal stove and a pot.

The old man always stood on the corner of the street, concentrating on deep-frying stinky tofu. I never heard him yell, but there were always a lot of diners who came looking for the smell and stood in a circle in front of his small stretcher. His stinky tofu is very distinctive. At first glance, it looks dark and unchanged from other stinky tofu, but as soon as it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and when it is coated with a layer of soy sauce or chili sauce (his chili sauce is homemade and red, spicy and comforting), it is yellowish-red, which is very beautiful. Carefully bite into a mouthful (because it is very hot), outside the yellow inside white, outside the crispy inside tender, spicy ***, at this time has not been in the eating but the tongue playing a roll to swallow.

The old man is always only a few pieces of deep-fried, fried several pieces to sell a few pieces, so wait for the people are a food, other people **** peer attention. Eat fried stinky tofu is mostly women and children, it is really strange, Jiangnan women are not spicy, but a stretcher to the front of this have become "hot girls", chili sauce coated with a thick layer of coating, women at this time, no matter what Sven, and ate straight to the lips red, snot and tears, hot and sweaty. The old man just couldn't help but say: spicy stick, do not eat a lot of grams. Said to say, he did not go to block. So, the old man's chili sauce every day to consume a bottle.

At that time, my father gave me 50 cents a month, at least half of the money is contributed to the stinky tofu. A piece of stinky tofu was a penny, and after eating a piece, the day could only be quiet. Sometimes I didn't plan to overspend, so I restrained myself from running there for fear of growing hooks in my eyes. However, at times like that, if I accidentally slipped in front of the old man's stretcher, the old man would always see everything, as if realizing that I didn't have half a penny in my pocket, and would smile and fry the crunchiest and most tender piece and give it to me to eat.

Leaving that small town in the south of the Yangtze River for more than twenty years, I have never eaten that delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, but the flavor always seems to be a little worse). It always appeared in my dreams, and together with it, there was that skinny old man with a white beard and white eyebrows whose name I didn't even know.

7. Essay on writing food

Wheat will be ripe, go out and pass by a small town in the south, fortunate enough to eat in the restaurant since childhood branded in the brain of the food - milling turner. Eating this long-lost food, the year the kind of deep desire for it can not help but reappear in the mind. That is my childhood, is the country's difficult times, rural people live a life of food is not full. People try to do everything possible, the things that can enter the net eat, even the old elm tree in front of the door can not be spared, people stripped the bark, as the mouth food. Nevertheless, it is still difficult to solve the hunger emergency. Mother could not bear to see us starve, early wish: give us to do grinding mill turn child. We were all happy from the bottom of our hearts. We waited and waited! Finally, one day, my mother said that the wheat in the field was ready to be eaten, and asked us to follow her to the field to pull out the wheat. The wheat in the field was not yet very ripe, and this was the best time to do the grinding. My mother instructed us to select the wheat that could be used. The wheat used to make the mills was particularly strict: young wheat was not good enough because the wheat's syrup had not yet solidified; old wheat was not good enough because the grain would be too dry when it was ripe. Must choose those both ripe and not dried out, the grain green and full and already have a certain hardness of the wheat. Mother couldn't afford to pull more, because it would be our family's food. By the time we returned home with two bundles of wheat, we were too tired to stand up straight. In fact, the work was slight, only the people had lost their strength from hunger. In order to be able to eat this delicacy, we had to hold on and do it with our mother.

We first pinched off the ears of wheat one by one, and then put them into the pot to smother, and then the smothered ears of wheat handfuls into grains. I couldn't wait for the end of the process to put a handful of grains in my mouth, but my mother persuaded me not to eat any more. When the ears of wheat were all gathered into grains, my mother brought the grains of wheat to the family stone mill (at that time, almost every family in the countryside had a stone mill). She lifted up the upper fan of the stone mill, put a copper coin on the umbilicus of the mill, and put the mill in place. Pouring the cleaned wheat grains onto the mill, and inserting a broomcorn millet pole into the eye of the mill, several of us joined our mother in pushing and pulling, and circled around the mill. Because of the two mill in the middle of the copper cushion, grinding fan has a certain gap between, so push up than grinding some effort, even so, we still exhausted the whole body.

We were all sweating, but we were in a good mood, for we would soon have a full meal, and a good one at that. As our sweat beads increased, small rolls of flour piled up around the mill, and we stopped only when all the grains of wheat were gone from the mill.

Mother with a broom gently swept clean around the millboard small flour rolls, and lifted the upper fan of the stone mill, carefully cleaned the two millboards, which we followed the mother to the upper room. Waiting for the anxious me, also do not care to see what mother prepared what accessories (may be some garlic juice or something, that year did not have a good talk about it), devouring eat up, the feeling is really better than eating a French meal!

Time flies, this unforgettable childhood has become a thing of the past. With the improvement of people's living standards and the progress of science and technology, a variety of traditional food and foreign famous food on the table of the people. People can work in the spare time, in a comfortable mood to taste the earth's delicious, but for me, the most unforgettable or eat and mother a piece of the mill mill turn child, this mood I am afraid that the world today has not had.

May all the people never have my kind of feeling, may all the people can be quiet mind to savor this earthly food - grinding turner!

8. 500 words on food

Well, "food is the most important thing in life", I am very much in favor of this saying. I can call myself a "little gourmet" because I know a lot about food. I can rattle off hundreds of names of dishes alone. Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, Shanxi's knife-shaved noodles ...... In so many sweet and savory food, the most favorite, is the mountain city of Chongqing's Mapo tofu.

Mapo tofu not only tastes spicy and fragrant and colorful. Tender white tofu dices standing in a neat "line" in the plate, wearing a bright red hot sauce made of "clothes", looks like a red hot red piece, like a burning red flame, the middle is also interspersed with some of the crispy meat froth, green Green onion scattered on the plate, just like a piece of green leaves, dipped in spicy sauce of tofu into a blooming red flowers, in the green leaves under the background seems particularly striking. From time to time, from the plate exudes a burst of tantalizing aroma, really mouth-watering!

It seems that the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water heat "body", and then fish them out, a moment in the use of the Then, cut the meat into very small pieces and let them "jump" into the hot water to warm up. Next, cut the meat into very small pieces and crisp them in vegetable oil. Then, to the pot into the appropriate oil, turn on the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the diced tofu, coupled with an appropriate amount of cornstarch, flopped a few times, and then add the appropriate amount of salt, soybean paste, soybean sauce, a little bit of wine, and finally with a small fire slowly burned for two minutes in the pan when adding a little monosodium glutamate, this colorful and fragrant full of Mapo Tofu on the! The first thing you need to do is to make sure that you have the right ingredients for the right dish!

Eating Mapo Tofu is also very delicate. When you eat, first clip on a piece of tofu, more dip some plate of spicy sauce, gently put it into the mouth slowly chewing, eat up, numb, spicy, this flavor a mouth full of any corner. When I eat, I like to lick the spicy sauce on the tofu first, and then the spicy sauce's numbness and spiciness "swoops" into my mouth, and then I eat the tofu, and then the tender tofu passes through my mouth, smooth and refreshing, and this way of eating, I eat Ma Po Tofu's distinctive flavor. If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played the role of the finishing touch.

How about, heard my introduction to the Ma Po Tofu has a certain understanding of it. Is it considered a delicious dish?