Essay on Cuisine Essay on Cuisine

1, as the saying goes; 'food for the people', China is more of a gourmet paradise, China's vast territory every place has its unique cuisine, Beijing's duck, Tianjin buns, Nanjing's salt-water duck and so on have made the ancient and modern Chinese and foreign diners mouth-watering. Lu You's "Song in the Drunkenness" oxtail cream is as beautiful as condensed pastry, cat head wheel grantee wants to specialize in the car. The yellow bird traveled thousands of miles head, white goose for preserved fish in the world. Xunyang sugar crab diameter feet more. The name of the wonderful newspaper dish has been passed down through the ages. Su Shi's "Ode to Pork" washes the pan clean, less water, fomenting smoke from the wood, not. To wait for him to cook himself and do not rush him, when the fire is enough he is beautiful. In a few words, this classic home cooking dish is well written in place. Whether it is a feast of delicacies, or farmhouse dishes have their own flavor.

2, I would like to introduce you to a regional beauty is that this is Inner Mongolia's siu mai, someone must have asked 'siu mai where there is no ah, how to call the regional cuisine ah?" Yes siu mai where there are Guangdong people love to eat dry steamed siu mai. Jiangsu's glutinous rice siu mai. There is also Nanjing's pine nut siu mai, but Hulunbeier's siu mai is different from the other siu mai, siu mai is a kind of Inner Mongolia has been passed down for a long time, and so far the traditional flavor of food. As early as in the Qing Dynasty, the local siu mai was already famous in the capital. At that time, Beijing Qianmen area, siu mai hall hanging in front of the door of the signboard, often marked with the words "naturalization of the city a little beauty". Foreign guests came to Inner Mongolia, have to taste the siu mai, to be considered a trip.

3, Inner Mongolia's best yakisoba is mutton stuffed yakisoba, this yakisoba meat stuffing by the herdsmen with the traditional method of sheep's oil cut into the same size of small dices of meat, this method, although troublesome, but there is a sense of granularity, less oil, the taste is more refreshing. With a special noodle hammer, and good, kneaded to the noodle cushion starch into a thin skin, and then crushed into a lotus leaf shape; fresh lamb with other condiments into a stuffing, and then hooked to cooked starch, to become moderately wet and dry, red, white, green, fragrant roasted wheat filling, the filling in the roasted wheat skin gently pinched into a pomegranate shape, on the cage steaming for eight minutes to cook the stewed wheat out of the fresh aroma of the four, suddenly, the view of the shape of its crystalline and transparent, thin skin such as cicadas, pliable and unbreakable; with a chopstick to unify the hanging as thin as a pomegranate; with the Chopsticks united up drooping as fine, placed in a tray ball such as a small cake, known as "glass dumplings", because the Inner Mongolia prairie sheep eat Chinese herbs and drink mineral water, natural flavor, so, Inner Mongolia's siu mai ate fragrant and refreshing, oily and not greasy.

4, I remember the first time I ate Inner Mongolia's siu mai translucent siu mai in the plate oozing soup top floral look like a real flower, a bite of juice in the mouth spread, open all taste buds, feel the good taste, thin skin stuffing, fresh and tasty, the combination of mutton and wheat people linger on, I am y in love with it, I hope that you have the opportunity to taste this unique! I hope you have the opportunity to try this unique regional cuisine.

5, a food, a flavor, a story, a homesickness. Gourmet is the wisdom of the ancients, is passed down from generation to generation, is the innovation of the times, food is a kind of body instinctive needs, but also the experience of taste buds I love food.