Color and fragrance of writing materials

1. Write a composition about food. You should write about its color, taste and shape. Yangcheng Lake hairy crabs are our famous specialty.

Not only Suzhou people love to eat, but also people all over the country love to eat. One day there were guests at home, and my mother bought ten hairy crabs from outside.

After I bought it, my mother put the hairy crabs in the water. During this time, I lay by the pool and watched them quietly. They are dark gray, with two big pliers and eight small feet. Its two big pliers are waving hard, as if to have a fierce battle with me.

At the beginning of cooking, mother puts the water in the pot and cooks it for 9~ 10 minutes. After the water boiled, my mother put them into the pot one by one. Gradually, their color changed from dark gray to light yellow, and then from light yellow to deep red. Cook it for a while and it will be completely cooked.

Mother opened the lid of the pot, and a fragrant smell came to the nose. I swallowed hard, and then my mother put them on the plate. A plate of hairy crabs with attractive color and good taste appeared in front of me. Mother put the plate on the table. I can't wait to catch one and eat it with relish.

I first pulled down two big pliers and eight small feet, took a bite back and forth, and took another bite. The white and tender crab meat slipped into my mouth. The meat in the tongs is very delicate and tender, and melts in the mouth.

Then I opened the crab cover, and the crab yellow inside was golden yellow. As soon as I smoked, crab roe went into my mouth. It tastes great! Finally, I divided the crab in two and chewed it slowly. .

Yangcheng Lake hairy crabs are delicious. Unforgettable and full of praise. This is a real Suzhou specialty.

2. Write a short article about the color and flavor of hometown dishes. Hometown Cuisine 600 Words-Northeast jiaozi

Changrui, Class 4, Grade 4, No.5 Primary School, shuangliao city, Jilin Province

When I mention my hometown Shuangliao, not only the scenery is beautiful, but also all kinds of snacks are famous. A bite will make your mouth fragrant, and it will be memorable after eating. Northeast jiaozi is one of the local snacks. Try it with me!

If you want to eat, you have to cook it yourself. I'll teach you how to do it. First mix some noodles to make them soft, then make small dough, and then roll the small dough into thin skin with a rolling pin, which looks like a big moon. Then it's time to make stuffing. For example, you can put any stuffing you like. I like to eat leeks and eggs, so I choose some good leeks and fresh eggs, fry the eggs first, then add some seasoning to make jiaozi more fragrant, and finally mix them together to make stuffing. Then, take out the rolled skin, wrap the stuffing, seal the mouth and squeeze it for seven or eight times. Don't squeeze the stuffing out, then put the wrapped jiaozi into the pot and wait.

The long-awaited jiaozi will be ready soon, and our mood is boiling like boiling water in jiaozi. Soon jiaozi was ripe, floating on the water like a small ingot. (Remember not to cook for too long) You can cook. Look at the glittering and translucent white jiaozi, white and chubby, so lovely. Everyone can't help wanting a bite. The intoxicating smell lingers in your mouth for a long time. As the saying goes, "it is better to lie down than to eat dumplings." Bite open jiaozi, the fragrance of leeks and the embellishment of golden eggs are really a kind of delicious food.

When you come to my hometown, I will treat you to a local snack-Northeast jiaozi, which will make you satisfied. Come on!

Citation adoption

Write a composition of about 500 words about food, highlighting the delicacy of steamed stuffed bun. I often hear that steamed buns are delicious, but I haven't tasted them and I don't know what they taste like.

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, tears mixed together and hot sweat dripped down.

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 a few pieces of meat and bones.

4. Composition on the color, fragrance and shape of food "Food is the most important thing for people", food is essential in people's daily life, but "food" is the essence that food brings people happiness. There are eight major cuisines in China, among which Sichuan cuisine is very typical and spicy enough is the soul of Sichuan cuisine. "Mapo Tofu" is one of the representatives of Sichuan cuisine. The material is simple, the method is exquisite and difficult. "Mapo Tofu" originated from a street snack. According to legend, during the Tongzhi period, Mapo was good at cooking. She made braised tofu with tofu, minced beef, pepper, pepper and bean paste. Hemp, spicy, spicy, tender, delicious and very popular.

Looking at a plate, authentic Mapo tofu is on the table. There is a pungent smell coming from the nose. White and delicate tofu is dotted with brown-red minced beef, oily green garlic sprouts are mixed in it, and bright red oil surrounds it. Let a person shine at the moment, and the saliva in the mouth begins to secrete. Gently scoop a spoonful, blow it, because it is very hot, and slowly put it in your mouth. Its taste is very special, smooth and tender, spicy with sweetness, spicy with hemp, and dotted with the fragrance of minced meat. It's really delicious. The way to eat Mapo tofu is also advancing with the times. There are different food cultures and habits all over the country. For example, Shanghainese like sweets, and the spicy taste of Sichuan will naturally make them unacceptable. However, the reputation of Mapo tofu is so attractive, so attractive. So in Shanghai, Mapo tofu is made into a slightly sweet taste. But if you want to eat authentic Mapo tofu, you still have to come to Sichuan. Spicy, tender, smooth and refreshing, enough to become authentic Sichuan style.

Mapo tofu is also the soul work of Sichuan cuisine, which represents the rich food culture characteristics of Sichuan cuisine. If you have a chance to go to Sichuan, you might as well come to a restaurant. ...

5. Write a composition about food, and write down the color, taste and eating method of food. If you ask me what I like best? I will definitely say without hesitation, "Steamed dumplings, of course!" Have you ever eaten steamed dumplings? It is delicious. Let me introduce you.

Steamed dumplings are small, delicate and beautiful. From a distance, a dozen white and flawless jiaozi are tightly clustered together. You are next to me and I am next to you, just like a lively and lovely little peach blossom in spring. In the "mist", steamed dumplings seem more attractive. Up close, jiaozi, which is white and tender, is full and moist. Well, it looks delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. Through the epidermis, you can clearly see the pure soup inside. How's it going? You want to eat it. Don't worry, there is a piece of beef as smooth as jade in it!

Steamed dumplings are not only beautiful, but also delicious. As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant that I am immersed in it.

The soup dumplings are really delicious. Let's try!

6. Write a composition about dried radish. I especially like to eat dried radish. Whenever I eat porridge, I eat a few slices. Last Sunday, my grandmother and I pickled an altar of dried radish. That day, my grandmother and I went to the vegetable field and picked a basket of big radishes. After returning home, we washed the radish. White radish is round, which makes people reluctant to eat. We washed the radish, and then I cut the radish into pieces the size of orange petals. These radish pieces are slightly transparent, white and crystal clear, like Sydney. Looking at the radish, I think it must be very delicious. When I put them in my mouth, they are crisp, sweet and a little spicy. Oh! What can I say about the dried radish pickled from such a great radish? Grandma put the radish pieces into the pot, sprinkled with 2 Jin of salt, and kept turning the radish pieces while sprinkling salt, so that the salt would be evenly distributed in each radish piece. After a day of pickling, the water in the radish came out and it was wet. At this time, the dried radish should be dried in the sun for about three days. We have prepared materials: star anise, pepper, Chili powder, salt, sugar and monosodium glutamate. Just dry it. Only in this way will the taste be better. After putting these materials in, I kept rolling and soaking dried radish. In five days, I can taste it. Today, when I was eating porridge, I couldn't help eating a dried radish. Ah! Crispy and delicious! I ate a whole bowl of dried radish porridge. Now, whoever asks me what I like best in my hometown will proudly say, "Dried radish!" " " .

7. A 450-word composition introducing the color, smell and taste of food (without writing) As the saying goes, "Food is the most important thing for the people", I quite agree with this sentence. I can call myself a "little gourmet" because I know a lot about food. I can name hundreds of dishes. Beijing Roast Duck, Inner Mongolia Little Sheep, Xi 'an's mutton bread in soup, Daoxiao Noodles in Shaanxi ... This is Mapo Tofu in the mountain city of Chongqing. Mapo tofu is not only spicy and delicious, but also colorful. Tender and white tofu blocks stand 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 crispy meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves, touching it. 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 one by one to heat their bodies, and then take them out for later use. Then, cut the meat into small pieces and crisp them with vegetable oil. Then, pour an appropriate amount of oil into the pot, turn on the switch and pour it into the oil. When the oil reaches 70-80 degrees, add diced tofu, add appropriate amount of starch, copy a few times, add appropriate amount of salt, soy sauce, bean paste, light a little white wine, and finally simmer for two minutes, and add a little monosodium glutamate when cooking. This dish of Mapo tofu with good color and flavor is ready! 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 tastes hemp and spicy, and this taste fills any corner of your mouth. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the spicy taste of spicy sauce jumped into my mouth before eating tofu. I ate Mapo tofu with a unique flavor. 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 know something about Mapo tofu. Is this dish delicious? Oh, I won't tell you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye.