Essay on describing food 600 words 5 articles

The four major flavors are: Lu, Sichuan, Guangdong, Huai and Yang. The eight major cuisines are generally: Shandong, Sichuan, Hunan, Jiangsu, Zhejiang, Anhui, Guangdong and Fujian. The following is my collection of 5 essays about describing food 600 words, welcome to learn from the reference.

Description of the food of the composition 600 words a

In the tour of Beijing's attractions, of course, it is to taste Beijing's specialties, and for me, a snacker, but also the most cared about things. Beijing's characteristics of the brunt of the old Peking duck. On the first night, we went to the famous "Quanjude Roast Duck". After sitting down, the waiter handed over a beautiful menu, mom single-handedly ordered duck, and ordered a few special side dishes, I looked at the eye-catching picture of the introduction, can only quietly will be about to flow out of the mouth swallowed back?

The wait is always long. "Auntie waitress, our roast duck is ready yet?" "Immediately good, please wait!" I had to watch a roast duck pass in front of my eyes, was sent to someone else's table. Finally, like seeing relatives, see a chef with a high hat pushing the duck cart slowly came to us, I stared at the roast duck, instantly feel how it is so beautiful ah, golden with oil, pungent smell makes me gulp several times. Just see the chef unhurriedly first duck skin with a knife slice cut off, nimbly in the plate in a flower shape, soon the second plate with the rest of the duck meat on the plate is also on the table.

We were finally ready to start. I first took out a slice of cake in the palm of my hand, then smeared it with shredded green onion in the sauce, and finally chucked in a few slices of duck skin and meat, rolled up the cake, and gently bit into it, which was delicious! Crisp and crispy, but not greasy, in short, the color and flavor, let a person evocative, I can not help but give a thumbs up!

"Slow down!" In my mother's "blame" sound, I ate several in one breath, touching the bulging stomach, I laughed at myself, "Mom, it's so delicious!" I felt my bulging stomach, and laughed at myself, "Mom, it's so delicious! Today, let my tongue but a full addiction, this tongue delicious, worthy of the capital of the best, let me still can not forget!

Description of the food of the composition of 600 words two

If the mention of the delicious Anyang, you think of is still burnt sausage, baiji buns, battered rice and barbecued chicken and so on, you are out of the question! Tell you what, in the middle of Changde Road, Ginza Mall, downstairs, there is a luxury restaurant, where there are a lot of food, especially steak, basically instead of the characteristics of the snacks mentioned above.

Why?

It turns out that it has the characteristics of roast chicken meat and the flavor of steamed buns, so it has become a popular food for young and old alike.

Into the restaurant to sit down, there will be a waiter to pour water. The water here is not ordinary ah, this is my favorite black tea, I really want to know they are then have to make out, so I never get tired of drinking.

My favorite meal is the Lonza Steak Set. Before eating steak, first taste the pudding and & elementary school essay salad. After eating these before the steak. Steaming steak up, you can not just focus on eating, there are two points of attention: First, to use a paper towel to protect the face; second, to double the eggs.

Tell you a secret, when you cut the steak, along the grain of the steak cut, easier to cut. The first moment your lips touch the steak, you will feel it very flavorful. The aroma is a combination of the sweetness of the tomato sauce, the spiciness of the black pepper, the freshness of the carrots, and most of all, the juiciness of the beef. When you swallow the steak the moment, you can feel its flavor is still there, so you can not help but to eat a second, third bite ...... Until you eat the whole steak, then you will feel the hand cut very sour, while the stomach is very satisfied. Eat steak, do not forget to taste the bowl of delicious egg soup. Then you will feel completely satisfied.

How is it? If you are interested, you can also come to try. There are not only steaks, but also a variety of snacks, Chinese food, Western food, drinks and so on. It is suitable for all kinds of people, especially children and young people. Come and have a taste!

Description of the food of the composition of 600 words three

As the saying goes, "people eat for heaven", I have eaten Beijing's roast duck, Xinjiang's big dish chicken, Yunnan's bridge rice noodles, Chengdu's spicy hot pot? I have eaten Beijing roast duck, Xinjiang big dish chicken, Yunnan cross-bridge rice noodles, Chengdu spicy hot pot, and so on, from the big dishes at banquets to the flavorful snacks in the streets and villages. However, the most indispensable flavor for me is the sweet and sour pork ribs that my grandfather made for me.

Last Saturday, accompanied by a pleasant autumn wind, I was sleeping lazily, and followed the fragrance wafting through the door, I jumped out of bed and ran to the kitchen, and saw that my grandfather was busy sweating, and it turned out that he was making my favorite sweet and sour pork again.

At my request, my grandpa explained to me in detail how to make sweet and sour pork. Originally, do this sweet and sour pork looks simple, but really want to do well, but not so easy, first of all to choose a good pork ribs, cleaning, blanching, plus yellow wine, ginger, salt and other condiments stew, to be stewed to eight ripe pork ribs, it fished out, drained of water, and then in the frying pan to add a little oil and heat, and then the ribs poured into the pan and stir-fried for a while, and then immediately added to be able to not have over the pork ribs of the beer, and a moderate amount of soy sauce and soy sauce. Appropriate amount of soy sauce and old rock sugar, according to personal salty taste choice whether you also need to add salt, cover the pot, simmer for a while, only to hear the pot gurgling ribs in the soup rolling sound, the aroma overflowing the entire kitchen, the middle of the pot needs to be opened and stir-fried a few times, so that all the ribs can be moistened with tasty broth, slowly because of the interaction of the beer and sugar, the pot of ribs along with the sauce began to form a sticky The sauce will start to form a viscous consistency. At this point, add a little balsamic vinegar and the right amount of monosodium glutamate for seasoning, continue to stir-fry until the soup is thoroughly collected, and wrapped around each piece of ribs, a delicious to burst of sweet and sour pork can be out of the pot.

Just see the plate of ribs thick oil and red sauce, a glance is color, aroma, taste all the feeling, it is covered with a glossy sauce red coat, let me look at the two eyes suddenly golden light, that emitted a tantalizing taste, let me smell the mouth watering, I can not help but clip a piece, carefully put to his mouth and blew blowing, sucked the sweet and sour soup, salty and light, bite the bone on the meat, the aroma is full, tender and delicious, and the meat can be used to eat. Fragrant, tender and delicious, chew carefully, slowly taste, and finally even the remaining crispy bones can be chewed out of the delicious juice. Each piece of ribs is like a note that makes the taste buds dance, so that people can eat the taste of happiness.

The sweet and sour ribs that my grandfather made for me every time are the exclusive flavor of love, the strong family weather, but also the warmth of this home to me, so that I feel the courage to go forward with confidence and strength.

Description of the food composition 600 words four

You may have a map of the world, a map of China or a map of Beijing, but you definitely do not have a "food map".

Lanzhou Ramen

Lanzhou Ramen is famous because of its simplicity. It is not like Chongqing noodles as colorful, not like Zhengzhou chow mein as rich in spices, not like Shaanxi bashful as rough and bold, it is it, a bowl of pure and simple Lanzhou ramen, ramen divided into hair fine, two fine, big wide three, the appearance is not the same, but the practice is the same: after the chef pulling and pulling the hundreds of noodles in the bones of the soup pot rolled a few times, and quickly fished out, put into a bowl, pouring a spoonful of soup, set a few slices of meat, sprinkle a handful of chopped green onions, and then you have to do the same. The noodles are then placed in a bowl, with a spoonful of broth, a few slices of meat, and a handful of chopped green onions sprinkled on top. Eat a bite of large pieces of fat and thin meat, on the point of fresh green onion, and then fish a few noodles, let you feel the different flavors in the mouth, and then take a sip of bone broth, with the oil froth soup can be flowed from your throat to the bottom of your heart. Ah, the aftertaste is endless!

Nanjing soup dumplings

In Nanjing, you must go to taste the soup dumplings. Nanjing's soup dumplings are different from other places' buns in that their skin is so thin that it seems to be blowing, and most of the fillings inside are pork and shrimp. Each cage of soup dumplings is a work of art, the folds on each dumpling are clear and three-dimensional, the skin of the dumpling is paper-thin, and when you look at it against the light, you can still see a crystal clear shrimp inside. The taste is not to mention. The first mouth first to get down a little soup bun skin, feel it melt in the mouth texture, the second mouth and then taste the fragrant broth, the third mouth and then swallow the whole bun in one mouth, so that it slowly turn in your mouth, and then chew that Q elastic shrimp fresh aroma, sweetness, thickness and other flavors together in your mouth to produce, it is really let a person can't stop.

Malaysia durian

Speaking of durian, the first thing that comes to mind is definitely stink, in fact, not. Winter vacation, I was lucky enough to taste the most authentic Malaysian Elvis Presley durian in Hainan . There is a durian tree in the local area, the fruit on the tree will fall down when it is ripe, residents will give it to Elvis "smell? If he is interested in this durian, it will become "Elvis Presley Durian". This kind of durian is not as stinky as the ordinary durian, but its "stinky" flavor contains a few hints of fragrance, so that people sweep away the prejudice against the durian. With a cleaver split open the large durian, the eye is a large golden yellow, a petal of flesh smooth wrinkle-free, well-proportioned, smooth and delicate mouth, there is a milky flavor, will immediately subvert your knowledge of the durian.

The development of modern society is getting faster and faster, people have to eat fast food to cope with the three meals a day, but the machine and assembly line can not produce food, anxious and busy more taste out of the delicious. Shouldn't we break away from the steel and concrete and taste the real food with a more genuine heart?

It's not just the food I taste, it's the flavor of life.

Description of the food composition 600 words five

The world's numerous delicious, but I think the most delicious is my father's "wood" eggplant.

The recipe is very simple and requires only two main ingredients, eggplant and peanuts. Take out three eggplants, cut them diagonally with a hobnail, and soak them in salt water for about ten minutes to make them a little salty.

Then start making the sauce, first add some soy sauce in a bowl, then sprinkle a little salt, then add a little sugar, a few drops of oyster sauce, mix well. Then pour oil in a cold pan, the oil temperature rises on the just made the sauce in the pan on medium heat and stir fry until bursting out of a great flavor, and then the sauce out of the spare.

No need to wash the pan directly add some oil, put the eggplant stir fry, until the eggplant eight mature, put the sauce stir fry until each piece of eggplant coated with sauce, and then add just submerged in the amount of eggplant water, simmer until the eggplant soft can not be soft, then you can be even with the soup out of the eggplant.

Minced peanuts are made ahead of time and are the finishing touch to this dish. The best peanuts, fried on site, and then use a special grinder, the peanuts into peanut powder, the peanut flavor has been lingering in my nose, so I can not help but want to taste a mouthful. Using chopsticks to pick up a piece of soft and sticky eggplant soaked in the sauce, put it in the ground peanuts and roll it, so that the eggplant is coated with ground peanuts, and then the whole piece of eggplant becomes a small piece of wood, which is also the origin of the name of "Wooden Eggplant". Eating a mouthful of wooden eggplant with a mouthful of soup is simply delicious. Every time my dad made this dish, I was guaranteed to eat more than one bowl of rice. I think the reason why this dish is so delicious is not because of the complexity of the recipe, but because of the emotion that went into creating it. It is because I love to eat, so every time I make this dish, my dad has paid great love and patience.