How to write a micro-composition about food?

1. Here comes the composition about writing delicious food. Going out and passing by a small town in the south, I was lucky enough to eat the delicious food printed in my mind since I was a child in the restaurant. Eating this long-lost food, the deep longing for it in those days can not help but reappear in my heart. It was my childhood, a hard time in the countryside, and the rural people lived a life without food. People tried their best to eat everything they could, even the old elm tree in front of the door was not spared. People peel off the bark and use it as food in their mouths. Nevertheless, it is still difficult to solve the problem of hunger. Mom couldn't bear to let us starve, so she made a wish early: run us over. We are all sincerely happy. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not yet fully mature, which is the best time to grind it. Under the guidance of my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict and tender, because the pulp of wheat has not solidified; Not even when you are old, because the wheat is too dry when it is ripe. Be sure to choose those mature, not completely dried, green and full-bodied wheat with a certain hardness. Mother can't bear to part with Dora, because it will be our family's meal. When we came home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.

First pinch off the ears of wheat one by one, then stew them in a pot and pinch them into grains. I couldn't help being hungry before all the processes were finished, so I stuffed a handful of wheat into my mouth. After my mother's repeated persuasion, I stopped eating. When all the ears of wheat were ground into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the washed wheat grains on the millstone, insert an orange stalk on the millstone, and we push and pull together with our mother and turn around the millstone. Because there are copper coins between the two millstones and there is a certain gap between the millstones, it takes less effort to push them than to grind them. Even so, we tried our best. Wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.

Our faces are sweaty, but we are in a good mood, because we will be full soon and it is good food. We are sweating more and more, and the small papers around the millstone are piled up at random. When all the wheat grains on the millstone are finished, we won't breathe.

Mother gently swept the small papers around the millstones with a broom, lifted the upper fan of the stone mill and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see clearly what auxiliary materials my mother had prepared (maybe some garlic juice or something, and there was nothing delicious in those days) that I wolfed it down. That feeling is really better than eating a French dinner!

Time flies, and this unforgettable childhood has become the past. With the improvement of people's living standards and the progress of science and technology, various traditional and foreign famous foods have also been put on the table of ordinary people's homes. People can enjoy delicious food in their spare time, but for me, the most unforgettable thing is to eat the mill made with my mother, which is probably unprecedented in today's world.

May all people no longer feel like me, and may all people grind, turn and taste the delicious food in this world with a quiet heart!

2. How to write a composition about hometown food?

Xuzhou, my hometown, is a famous historical city, and there are countless delicious foods: red Fuji apples, sweet and delicious children's cakes, and Pei County dog meat with unique flavor ... But among many delicious foods, there is a seemingly ordinary but unique food that Xuzhou people can never get tired of eating.

Boiled buns are different from single cakes in the north and pancakes in many places. As a unique food in Xuzhou, they have a history of more than two thousand years.

According to legend, Liu Bang led a crusade against Xiang Yu, and Chu and Han fought through Xuzhou. Liu Bang's army is very popular with Xuzhou people because of its strict discipline. In order to feed Liu Bang's marching army, Xuzhou people used their quick wits to invent a simple and affordable pasta-boiled buns. Later, this kind of food has been handed down.

The method of making steamed stuffed buns is very simple, and the places where steamed stuffed buns are made can be seen almost everywhere. Several old people got together, set up a shuttlecock, cut the dough into small pieces, rubbed it, spread it out, and several pieces of dough danced under the hands of these old people. Soon, a thin and round steamed bread was ready.

The steamed bread is ready. Just looking at this thin and round steamed bread will arouse your strong appetite. It tastes thick and tough. In a sense, it also symbolizes the quality that Xuzhou people are not afraid of hardship and dare to face reality. There are many ways to eat steamed stuffed buns: you can make soup to eat; You can roll fritters to eat; You can also put oil, salt and chopped green onion between two or three steamed buns. Fried Eggs .........................................................................................................................................................'s so-called "shredded steamed bread" is to shred the fried steamed bread and then fry it in an oil pan. Fried crispy steamed bread with spicy kelp and shredded potatoes, and then wrapped with soft steamed bread. It is really unique and delicious.

If you have a chance to come to Xuzhou, don't forget to try the special food steamed buns in Xuzhou, which you can't get tired of.

How to write a composition about food practices The most famous snack in my hometown is delicious wonton. Whenever I taste this mouthwatering food, I feel relaxed and happy.

Be patient when eating wonton. If you are impatient and want to eat one at a time, wonton will burn your mouth full of bubbles. Eating wonton is also very particular, you can eat the skin and the core separately; Can also pierce the skin for long-term consumption. Guests who like spicy food can put some pepper before eating.

On the National Day holiday, my mother specially took me to Master Huang's wonton restaurant to taste delicious wonton. Start eating wonton. I saw that this wonton bag is thick and attractive in color, and each one is long and bulging, which makes people want to eat one at a time. At this time. I first picked up a pepper bottle, sprinkled pepper into the wonton soup, and then picked the biggest one, carefully stabbed my skin with chopsticks, and suddenly a fragrance curled into my nostrils, and I couldn't help but drool. I took a bite of the skin first, which was really chewy. Then a mass of red meat came out of the wonton skin playfully. It seems to be looking at me jokingly. At this time, I could no longer resist the temptation of Chinese hamburger, and I wanted to take a bite. The tender and slippery feeling came to my face, which made me unable to swallow the delicious and juicy clouds. I just wanted to make wonton linger in my mouth. I ate seven in a row and my stomach swelled. Mother saw me eating so well and said I was a glutton. Hey, who made the wonton so delicious! I would rather be a glutton than taste the delicious food on earth. At home, the aroma of wonton is still overflowing in my mouth!

Well, after listening to my introduction, everyone must be drooling! Come and try this unforgettable food wonton!

4. How to write a delicious composition I like to eat fruit. Its appearance is prickly, like a small red fireball. There is a white dress inside, but there is a black heart inside. Can you guess? I told you! This is my favorite fruit-litchi.

Besides, I also like to drink corn soup, which is delicious, with ham and eggs dripping. I'm starving, so even if my father hasn't called "Let's go", I can't help but want to steal a bite. I often say to my sister, "Shh! Don't let mom find out that we are eating soup. Mother will be furious if she finds out that we are having soup. " I like to cook a bowl of hot corn soup when winter comes.

My favorite staple food is instant noodles with seafood soup, a bowl of hot instant noodles, soft squid and crisp cucumber. It's really a good taste on earth! As long as my mother cooks instant noodles with seafood, I seem to enjoy my mother's love. Every time there is such seafood noodle soup, I will definitely have a good meal.

I also like meat, among which I like ribs. Why do I like spareribs? Because: boiled ribs with corn and cabbage are the most delicious in the world; Chicken ribs with honey sauce is the second most delicious in the world. I think if there are no ribs in the world, the world seems to lose its flavor.

Actually, I like to eat everything. If there is no food in the world, human beings can't survive, so I think I will definitely eat all the dishes cooked by my mother. I think this is the best reward for my mother!

5. How to write a composition about snacks How to write 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 were mixed, and they were hot and sweaty.

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.

6. How to write the ingredients of food? You should write the color, fragrance and shape of Yangcheng Lake hairy crabs.

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. It is a real Suzhou specialty!

7.xxx food composition How to write a food composition It is best to make a food yourself.

Or cook a delicious meal with the help of parents. In the process of cooking, ask a few more why, carefully observe some unique operation methods, and the food ingredients will be solved. For example, "Bite Spring" (Author: Jujube Trees in the Moonlight) Winter solstice wonton laba rice, a seasonal food for ordinary people.

This spring, every household will be busy baking spring cakes. It's important to bake spring cakes and hot noodles.

Some merchants regard this as a unique skill, and smiling without saying anything is actually a sufficient layer of paper. First scoop the flour into the basin, dig a piece of meat oil and mix it in the noodles, about half a catty of noodles, so that the baked spring cakes will be softer and less gluten.

When the pot of water on the stove boils and turns over, pick up the kettle with a "pa" and slowly pour it on the noodles. One-sided, while stirring with chopsticks, let the noodles be tied into a knot the size of walnuts. The big one is too much water, and the small one is too little water.

It's all the feeling on your hands when you stir it here. Spread the stirred noodles on the noodle table to dry until slightly stiff, and then knead them into dough.

At this time, the strength of the hand reached the surface and the strength rebounded, indicating that the strength had been wiped. Knead the dough until it is cold, otherwise it will be kneaded into dough too early, the dough will relax and the baked cake will be very sweet.

Then rub a proper amount of dough into strips, make a uniform dose, and press one by one with the palm of your hand to make cakes. Press the bread round at the beginning, otherwise the rolled bread will be torn.

When rolling the dough, the initial force should be gentle, only when the leek leaves are thin and thick, so that the rolled cake will be round and will not be cracked. When the cake is rolled to the palm of your hand, you can put more dough on the dough table, hold the rolling pin in your right hand and turn the cake with your left hand by the dexterity of your fingers.

There is little dough on the dough table, and the cakes are wet and overcooked. Rolled cakes will bring extra dough, and there will be a lot of paste when they are baked, so be sure to clean them with a drinking broom from time to time. At this time, the fingers of the left hand turn the cake and then push the rolling pin held by the right hand back and forth, roll it and turn the cake. Pay attention to roundness, uniformity and thickness, and adjust hand strength at any time.

"Turn, turn" is quite rhythmic ... The bread thins rapidly until the texture of the bread is clearly visible through the pancake. If the cake is as thin as paper, pick it up with both hands. The winter sunshine is slowly seeping in through the pancakes, and my heart is warm for a while. The rolled cakes are scattered on the curtain worn by fine sorghum stalks, which is neither sloppy nor impetuous.

If you are in a good mood, you can take a blue-and-white porcelain dish, put a little sesame oil in it, dip the cake in sesame oil, cover the cake, and roll it into a round and even cake. Put a flat pan with a flat bottom and a thick bottom on the stove, heat it until the palm of your hand is two or three inches off the ground, turn the fire to the temperature, put the rolled bread into the pan, and turn it over one by one when there are 60% to 70% flowers.

When there are 60% to 70% flowers on the other side, turn them over again. At this time, the cake in the pot is slightly harvested, bubbling, slightly yellow, then turned over and covered with the lid.

The cake bulges like blowing air, indicating that the cake is ripe. When the shovel was pressed on the curtain while it was hot, the cake was pulled in two at once. The aroma overflows with the hot air, which leads to the endogenous body fluid in the crowd.

Then look at the cake as thin as snow, which makes people angry ... of course, we must prepare all kinds of dishes to roll spring cakes first. This process of buying food and pancakes is like a pot of soaked winter oolong, which needs to be enjoyed slowly.

Dishes are divided into raw and cooked. Lettuce is mainly composed of Chinese cabbage leaves, green onions and chicory, which can be more beautiful with croissants.

Cabbage leaves should be loose cabbage in the north. The leaves of this cabbage are biting, easy to uncover, crisp but not spicy. Unlike that kind of cabbage, it's too lifeless, and it smells like spicy wormwood.

The head of loose cabbage in the north is green, with a transition from green to light green. That kind of light green is like a faint dye in Chinese painting, which makes people feel wonderful at first glance. It's best to pick the leaves of cabbage, tear them into two or three petals by hand, and cut the onion into four parts with a knife.

It would be better if you could buy "flame" spinach. "Flame" is the name of my hometown Beijing.

To put it bluntly, spinach. Some are stored in winter, and some are buckled out in greenhouses.

The spinach pulled out in the greenhouse was flooded and didn't bite the head. Spinach leaves stored in winter are thick and fat, with a pinch of yellow heart between them. This kind of spinach can only be washed layer by layer with vegetables (if the new red spinach roots are washed and cooked, it is also a side dish).

You can also prepare some chicory, and the rolled food is particularly delicious. Lettuce should be washed and put on curtains to control moisture.

There are many kinds of sauces: sweet sauce and big sauce, dish sauce, dried yellow sauce, bean paste and old black sauce. Shandong Yutang Sauce Garden and Beijing Tianyuan Sauce Garden have better sweet noodle sauce.

Soy sauce is made from Chaoyang native products. As for vegetable sauce, I haven't seen it for years.

Depending on the dryness and consistency of the sauce, add a little water to adjust. Sauce can also be cut into pieces with cooked meat and fried into meat sauce.

Or fry some egg sauce. Cooked vegetables include fried mung bean sprouts, also called fried vegetables.

If you like meat, you can add a little shredded tenderloin. Peel the tenderloin, cut it into thin threads obliquely, boil it in water until it boils, spread the tenderloin on the claw bar and blanch it in boiling water twice. Mung bean sprouts, pinched off at both ends, are called pinched vegetables.

Put the spoon on the stove, heat it quickly, add oil to the pot, stir-fry shredded onion, add bean sprouts, monosodium glutamate and salt, stir-fry a few times to prevent uneven heating and overheating, push it into the scalded tenderloin and take out the spoon. If you pry a little spring leek before cooking, the fragrance of leek will suddenly overflow, and in a short time, spring will fill the house.

The leek in spring is the freshest, especially the purple root spring leek cultivated in cold shed. With purple roots, the roots of Chinese chives gradually changed from china white to red-purple and then to purple-green, commonly known as pheasant neck, surging with a spring rhyme.

Cooking, some people also put the best vermicelli in bean sprouts, which also has a special flavor. You can also beat the eggs into a bowl and quickly beat them into foam. Put a layer of oil on the frying spoon in advance and let them spread evenly.

If you are not sure, you can wipe it evenly with a napkin dipped in oil. Put the spoon on the stove and heat it evenly, pour in a little egg liquid, turn the spoon slowly while it is hot, and spread the egg liquid evenly on the spoon. With a little heating, you can peel an egg.

Then shred and fry with vegetables. You can also cut potatoes into matchstick-like filaments, throw them into the net, put oil in the pot, pump in garlic slices, stir-fry them in a hurry, add a little salt and white vinegar, add a little sesame oil, and then take them out.

Baked spring cakes are shaped like lotus leaves, also called lotus leaf cakes. Better bake spring cakes. As for the kind steamed in the pot, it is very annoying to have a layer of oil inside and outside.

After the spring cakes are branded, put them on the curtains, and then cover them with cotton cage cloth or new towels washed several times to prevent dry skin. You can learn to roll spring cakes.

Spread the spring cake on the curtain, spread a layer of sauce first and put it on.

8. How to write a composition about food at the beginning? The range of food is endless. In others' eyes, only delicacies, abalone and sea cucumber belong to delicacies. In fact, sometimes stinky tofu is also a memorable food.

Roadside stalls can be seen everywhere selling stinky tofu beaches, one yuan and three yuan. My dad used to always tell me, "The things on the roadside stalls are unsanitary. How dirty is that oil? " "You see, so many people are buying. Won't they get sick after eating it? Do I want to eat, too? " I retort. Dad had no choice but to give me one yuan. I jumped three feet for joy and came to the beach where I bought stinky tofu. "Son, do you want to buy stinky tofu? One yuan and three yuan are delicious. " The boss said kindly to me. I gave him one yuan.

I saw the boss put three pieces of tofu into the pot and separated them with chopsticks, and then there was "scratching" music in the pot. Soon it was all cooked, and my mouth watered. I couldn't wait to pick it up and eat it at once. The boss handed it to me on a plate. I can't wait to eat it. Because I just fished it out of the pot, it's so hot that my mouth is almost blistering. My father saw me like this and said to me, "Is it delicious?" Look at you. It seems that you haven't eaten for hundreds of years. ""it's delicious. " I said to my father. After tofu, I ate all the juice and soup. It's really delicious.

After listening to the experience of "I" eating tofu by myself, are you also moved? Try it quickly to ensure an endless aftertaste!

9. Writing Hometown Cuisine Bijie Top Ten Famous Foods Bijie was the capital of Guizhou in ancient times, with a long history and culture, and it was a picturesque historical and cultural center.

There are 22 ethnic groups including Han, Yi, Miao, Buyi, Bai and Man, and the food culture is unique. Among them, Bijie's top ten famous foods are the best: one of the top ten snacks: love tofu Recommended reason: People in love eat everything fragrant, but the feeling of love may not be there every day, but eating Bijie's love tofu will make you experience the feeling of love, and that kind of elastic sweetness will make you linger. Practice: Love tofu is mainly made of high-quality soybeans and made by traditional tofu making technology. After baking with charcoal, put it into the dip water made of Chili noodles, coriander and broken ears.

Features: Soft taste, elasticity, rich fragrance and moderate spicy taste. The second of the top ten snacks: "Wang Fool" roast chicken Recommended reason: Wang Weirang, the founder of "Wang Fool" roast chicken, is illiterate, honest and straightforward, and nicknamed "Wang Fool".

At the age of 9, I began to study hard under the leadership of my teacher, and I was ingenious. The roast chicken he cooked was famous in War of Resistance against Japanese Aggression period, and was named "Wang Fool" roast chicken. At the beginning of liberation, the craft was perfect and famous.

There are special articles in national famous products, Guizhou specialty flavor guide and Guizhou market grand view. Practice: The production process of "Wang Fool" roast chicken is unique.

Select high-quality pheasant, slaughter, shape control, add oil (fry with plants until yellow), soup (soak with brine prepared by traditional Chinese medicine), and take out the pot to dry. Features: its meat is crisp and tender, oily and delicious, suitable for both cold and hot, and it is most suitable for tearing without any seasoning.

The third of the top ten snacks: Hu Jia Tangyuan Recommended reason: Bijie Tangyuan has a long history and is famous for its local cuisine. Practice: Tangyuan can be divided into many kinds, such as crystal, crispy rice and boiled water. , especially crystals.

Is prepared from glutinous rice, rice, proper amount of sugar, sesame paste, nut picking (crushing), sesame seeds, melted lard and other raw materials. Features: exquisite crystal materials and exquisite workmanship. After cooking, it is crystal clear, like crystal. When eaten in the mouth, it is fragrant and memorable.

The fourth of the top ten snacks: Xu's yellow rake Recommended reason: Yellow rake is a folk flavor food with a long tradition in western Guizhou. In 2003, he won the first prize of "Bijie Special Food-Yelang Cultural Food Award".

Practice: Ba Huang is made by mixing rice, corn, glutinous rice and soybean milk juice from the western plateau, adding rock sugar and white sugar to make a square pillow, wrapping it with corn leaves and bamboo leaves, and putting it in a big wooden steamer for 20 hours. Features: Through cooking and fermentation, a large amount of sugar is decomposed, and the color changes from white to yellow. The smell of waxy, sweet, bamboo and corn transpired through the hot and humid corn leaves and bamboo leaves, and the Ba Huang in Huang Cancan came face to face, which made people drool.

Five of the Top Ten Snacks: Silver Carp King in Zhang Dehong, Qianxi Recommended reason: It is made from local unique river fish and ancestral secret recipes. Practice: Use the wild river fish in Yachi River to make hot pots such as dry pot, mandarin duck, hot and sour, spicy and medicated diet, and eat them with unique Chili water.

Features: unique formula and exquisite cooking technology. It is delicious and nutritious, suitable for all ages, and has the effects of improving intelligence, prolonging life and beauty beauty.

Sixth place in the top ten snacks: sandy mutton powder Recommended reason: unique Wushan black goat cooking, delicious meat, no smell. Practice: short-legged goats, the heavier and fatter the better. This kind of goat has a moderate smell, tender meat and delicious taste.

After the live sheep were delivered, they were slaughtered in the middle of the night, skinned, cleaned, and cut off the bones with a fine knife. Put the whole lamb into the pot and stew it with thick seasoning until dawn. The soup is milky, fragrant and delicious.

Features: appetizing and invigorating the spleen, warming and tonifying kidney yang, is the best food for nourishing the body. Seven of the top ten snacks: Yelang Bagua Chicken Recommended reason: Yelang people have the custom of divining good and bad luck with animal bones, and divining and killing chickens to make gossip chickens is a famous food with local national cultural characteristics.

Practice: First, take out a piece of red charcoal from the stove and put it on the ground. Hold chicken feet in your left hand, splash water on charcoal with your right hand, recite scriptures related to things, circle the chicken around charcoal three times, and then kill it. After depilation and washing, cut the chicken head, chicken wings and chicken legs according to the joints, then cut the rest into pieces and stew them together until cooked.

Features: pure taste, tender soup. Eight of the Top Ten Snacks: Xujiatai Poxiang Tofu Bean Flower Recommended reason: An ordinary and delicious home-cooked dish developed by Xu Renxian, the proprietress of Hezhang Hong Guang Hotel for many years.

Practice: Select some high-quality soybeans and soak them in clear water. Add the soaked soybeans and appropriate amount of water into the stone mill and push them down. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove the residue, and filter the soybean milk with a crock.

Then, scoop the soybean milk in the earthen jar into the iron pot, add a certain concentration of salt water or gypsum water, stir quickly, and after cooking with low fire, the tofu sinks to the bottom of the pot, and the pit water floats to the bottom of the pot. When eating, it is served with its homemade special pepper dipped in water, which is appetizing and refreshing and is favored by diners.

Features: cotton but not old, tender but not tender, white as snow, long fragrance. Pit water can clear away heat and detoxify, sober up and relieve boredom, and quench thirst.

Nine of the Top Ten Snacks: Stewed Chicken with Bamboo Sun Recommended reason: Bamboo Sun is called "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi" and "Queen of Fungi". Dictyophora indusiata is nutritious, fragrant and delicious. It has been listed as one of the "eight treasures of grass" since ancient times.

Among all Dictyophora producing areas in Bijie, only Zhijin area in Bijie has the highest nutritional value, and the local wild Dictyophora can reach the price of 4000/ kg. It has a certain therapeutic effect on hypertension, neurasthenia and gastrointestinal diseases.

It is particularly worth mentioning that dictyophora contains several essential amino acids, which are very rare in food. Practice: First put the chicken pieces in cold water, boil them, wash off the floating foam on the surface, and then add water to start stewing the chicken.

Put a few slices of ginger and a little pepper in the stewed chicken first. Come and prepare dictyophora when stewing chicken.

Dictyophora dictyophora was soaked in salt water for 20 minutes, and then washed several times. Some people don't like the smell of Dictyophora dictyophora. It only takes a few washes to get rid of it. Cut the washed dictyophora into sections and put them in clear water for later use.

Features: delicious taste and high nutritional value. Ten of the top ten snacks: Wang trotters Recommended reason: local famous food, unique formula, is a unique local snack.

Practice: put 2000 grams of fresh pig's trotters in the fire to burn yellow, then wash them and put them in the pot, and add appropriate amount.