It is very necessary to write a 600-word composition about food, such as how to look at food, how to cook it and how to eat it.

Guiling ointment is a traditional medicated diet with a long history. It is said that it was originally a precious medicinal material of the Qing emperor. It is mainly made of precious chickpea and Smilax glabra as raw materials, and then refined with drugs such as Radix Rehmanniae. Mild in nature, neither cold nor dry, suitable for all ages. It has the effects of clearing away heat, promoting diuresis, promoting blood circulation, promoting granulation, relieving itching and acne, relaxing bowels, nourishing yin and tonifying kidney, caring skin and refreshing. Do you like it?

The materials of Guiling Ointment are taken from: chickpea is a valuable Chinese medicine, which can clear away heat and detoxify; Smilax glabra can remove moisture. In addition to these two main drugs, Guiling Ointment is also used to enhance the efficacy of Radix Rehmanniae, Herba Taraxaci and Flos Lonicerae. Guiling ointment has the effects of clearing away heat and toxic materials, removing toxic materials, promoting granulation, nourishing yin and tonifying kidney, and caring skin. Its gentle personality, neither cold nor dry, is suitable for men, women and children. However, according to some data, the real turtle paste should be made of money turtle, and only the belly deck in front of the turtle's chest and abdomen is used, because it is soft and contains much gum, and it is easy to boil into paste. Old money tortoise plastron is the best, which can nourish yin and subdue yang, and eliminate bone heat, dizziness and tinnitus caused by deficiency fire. I don't know which statement is true. Anyway, Guiling Ointment can clear away heat and damp, so yin beauty is it.

The turtle paste that Wuzhou people really like is not the canned one, but the one on the cultural road of the turtle paste shop on the street, with a small bowl and a spoonful, and then the store asks you, "Honey or milk?" Then sit with a small mouth and stutter. Adding honey is as smooth as milk, and it melts in the mouth, which is different from the canned turtle ling paste that was later "developed".

The production of Guiling Plaster must be soaked and boiled for a long time, and the effective components of tortoise plastron and its traditional Chinese medicine are extracted, so the product presents a thick dark brown color, but its moisture and permeability can be clearly seen from the finished sheet, indicating that it contains no impurities. The taste of Guiling ointment should be slightly bitter, and it is sweet after eating. Smooth and tender, easy to eat, fragrant and delicious.

Nanning gourmet tortoise plastron and Smilax glabra are cold and easy to cause abdominal pain and diarrhea.

Nowadays, you can often see a kind of food similar to black jelly in the freezer of the supermarket, called Guiling Ointment. According to the staff of the supermarket, the sales of Guiling Cream are very good, and many people will buy it as a health snack. However, Guiling Ointment contains a variety of traditional Chinese medicine ingredients. When it enters the supermarket, can it be said that it belongs to food and is it suitable for everyone?

According to legend, Guiling Ointment was spread from the Qing court to the people. It used to be sold as medicine in pharmacies. However, due to the differences of manufacturers and concoctions, the medicinal components of Guiling Ointment produced according to food hygiene standards are different from the original formula. For example, some tortoise plastron consists of tortoise plastron, Rhizoma Smilacis Glabrae, Flos Lonicerae and Radix Rehmanniae. Some are composed of tortoise plastron, Smilax glabra, Mesona chinensis, Sophora japonica, honeysuckle, dandelion, chrysanthemum, bitter gourd and so on. Others are composed of tortoise, Poria, Mesona chinensis, honey, honeysuckle and dandelion.

Although the specific prescriptions are different, they all contain tortoise plastron (or tortoise) and Rhizoma Smilacis Glabrae (or Poria), so they are called Guiling Ointment.

Tortoise shell, also called tortoise shell, is the shell of a tortoise. Sweet and cold in nature. Has the effects of nourishing yin, suppressing yang, invigorating kidney, strengthening bone, nourishing blood, strengthening heart, and stopping bleeding. Can be used for treating headache, dizziness, night sweats, nocturnal emission, tremors of hands and feet, soreness of waist and knees, fright, insomnia, amnesia, metrorrhagia, and menorrhagia. If it is boiled into a glue stick, it is called tortoise plastron glue, which has stronger nourishing power than tortoise plastron. As tortoise plastron and tortoise plastron glue contain animal collagen, fat, keratin, 18 amino acid, and various trace elements such as calcium, phosphorus and zinc, they can increase the number of white blood cells and enhance immunity, and have the functions of enriching blood, calming down, improving coronary flow and improving hypoxia tolerance.

Smilax glabra is sweet, light and flat. It has the effects of detoxification, dehumidification and mutual aid. From the point of view of western medicine, it also contains astilbin, astragaloside IV, carotene, polysaccharide, starch and so on. Therefore, it can play a diuretic, analgesic, bacteriostatic, mercury poisoning and other roles.

Of course, tortoise plastron and Smilax glabra are not enough for Guiling ointment. On the basis of these two main raw materials, honeysuckle, dandelion, chrysanthemum and other medicinal materials with the functions of clearing away heat and toxic materials, relieving summer heat and promoting diuresis can better play the role of nourishing yin and toxic materials, relieving summer heat and relieving sore poison.

Generally speaking, it is more appropriate to eat Guiling Ointment in summer. Because it can deal with dry mouth, sore throat, short and astringent urine caused by hot weather, people with skin sores, boils and miliaria can also eat it to a certain extent.

However, due to the limited pharmaceutical ingredients contained in food Guiling ointment, although it can play the above role in theory, it is obviously insufficient as a therapeutic drug. It can only adjust the balance of yin and yang of human body to a certain extent, and prevent the generation of heat toxicity, summer heat and yin deficiency.

Due to cold nature, spleen and stomach weakness, loss of appetite and loose stool are not suitable for eating; Tortoise shell has the function of exciting uterus, which may lead to abortion and is not suitable for pregnant women. Therefore, not everyone can eat the food Guiling Ointment containing medicinal ingredients. Once there is abdominal pain, loss of appetite, diarrhea, etc. , should stop immediately.

Guiling ointment is bitter, but it still has nutritional value. People with normal body can try!

2

Rule number one: delicious steamed bread

Today, I will introduce a delicious snack-steamed buns.

Where should I start the introduction? That starts with the first time I ate steamed buns.

One Spring Festival, my mother took me to Yuyuan Garden to see lanterns. After watching the Lantern Festival, we went to eat supper. Mom said, "I'll take you to eat Nanxiang steamed buns." As soon as I entered the door, I found a sea of people inside. We waited in line for a long time before it was our turn to get seats. My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you eat so much?" Mother showed a mysterious look and said, "You will know later."

After a while, the waiter brought four cages of steamed bread. Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face. I carefully looked at the steamed bread, with white beard and thin skin. There seems to be a bag of juice in it, which is similar in shape to steamed bread. No wonder it's called steamed buns. 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. I quickly picked up a steamed bread and stuffed it in my mouth. I vomited before I tasted it. It turns out that steamed bread is very hot. Mom said, "To eat steamed stuffed buns, you should dip in some 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. Sure enough, the four-guest steamed buns were eaten by my mother and me in a short time.

After listening to my introduction, your mouth is watering. What are you hesitating about? Try the steamed bread. My favorite delicious saying goes: "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing Roast Duck and Suzhou Dried Bean Curd. But I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter said with a smile, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because when he was a child, the chef often made him kung pao chicken. After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken. I can't help drooling when I smell it with my nose. When I saw it, there was a flower in front of the bright diced chicken, and it was all red. It's like some rubies set next to diced chicken. I put a piece in my mouth and felt the tip of my tongue slightly numb. I chewed it gently, and it was tender, crisp and delicious, like chicken instead of chicken, like meat instead of meat, which was wonderful. After eating it, I left a lingering fragrance in my mouth. Looking at this empty plate, I licked my mouth and smiled and said, "The taste of kung pao chicken really deserves its reputation."

Part II: Introduce a delicious food.

As the saying goes, "Food is the most important thing for the people", and almost every place has its own food. Look: Liuzhou snail powder, Guilin rice noodles and Nanning Laoyou powder, but the melted water is filter powder. It's a famous flavor snack in Rongshui. Next, I want to introduce the special food of melt water-filter powder.

The filter powder tastes good and looks good. Glittering vermicelli intruded into the white soup. A crispy medium, green chopped green onion, beige minced meat, red pepper and shiny rice noodles are scattered among them. It's really mouth-watering and memorable! Because it is freshly cooked, fresh and hygienic, it is very popular with local people.

The method of filtering powder is very simple: when guests come, first mix glutinous rice and polished rice in proportion, soak them until soft, and then grind them into rice slurry. The rice paste is very thin, but not too thin. Make a small bucket with iron handles on both sides and drill many holes in the bottom. Pour the rice slurry into a small iron bucket, and put a thin plate at the bottom of the bucket to cushion it. When cooking, take away the thin plate at the bottom, and the rice slurry will naturally leak through the small holes. Roll it twice and it will be cooked. Pick it up, pour it with minced meat and soup, add some peanuts, chopped green onion and coriander, and guests who like spicy food can also put some spicy sauce. Finally, add soup. A bowl of delicious filter powder is ready.

It's also interesting to eat filter powder. I like to scoop up the ingredients first when I eat the filter powder. When I scooped up the ingredients evenly, I opened my mouth and sucked them into my mouth. It is really smooth and refreshing! To eat a medium roast, I first put a toothpick in it, lick its "coarse" taste with my tongue, and then chew it carefully with my mouth (ju) to taste its "fine" taste.

One day in the summer vacation, my grandmother and I ate filter powder in a filter shop in Rongshui, our hometown. I'll scoop up the ingredients first. Because I fished too hard, the soup splashed in my eyes. I quickly blinked hard, and the soup was squeezed out with tears. Now I'll eat the filter powder. When I picked up the culture medium, the naughty culture medium jumped into the soup. When I picked up the culture medium again, it jumped into the soup playfully. I can't hold it several times in a row. My mother-in-law said to me, "why don't you try to keep it from falling into the soup?" It's really troublesome to be around. " After listening to my mother-in-law's words, I immediately thought of inserting chopsticks into the culture medium so that they wouldn't fall off. Grandma and I laughed happily. Grandma said, "We must find a way to do everything in the future!" "

Filter powder, a snack that melts water, has a long history and is very famous in Liuzhou area. Filtering powder is very similar to squeezing powder, because vermicelli is filtered out, so it is called filtering powder.

This is the flavor snack of Rongshui hometown-filter powder.

Chapter 3: Introduce a delicious food.

As the saying goes: "Food is the most important thing for the people, and the composition introduces a kind of delicious food." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton steamed stuffed bun is ready.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

Article 4: A delicious food I like.

Wonton is a common food for people, and it is also a must-eat food for people on holidays.

The method of making wonton is simple: chop vegetables and meat, remember, seven parts lean meat, two parts oily meat and one part vegetable, then put the skin in the palm of your hand, put the stuffing in the middle of the skin, and the process of wrapping it is similar to origami, and then pinch it with your hands to wrap a wonton. Wonton can also be made of other materials.

The way to eat wonton is also very simple: put wonton in a bowl, pour a little vinegar, sesame oil and put some hot sauce. After stirring with chopsticks, I saw white wonton surrounded. Smelling it, I immediately drooled 3,000 feet. Take a bite, the skin is soft and there is a little sour taste of vinegar. The wonton stuffing is fresh and tender. Close your eyes, as if your body is light and walking on clouds. It will be more delicious if you put hot sauce on it. It's perfect to eat such delicious food in winter.

In my father's time, he never ate wonton. Now our life can be said to be a sesame blossom. People eat well and can eat wonton every day. Wonton is delicious. You can try to do it yourself and taste the fruits of your labor.

Article 5: Delicious rice noodles.

Crossing the bridge rice noodles is a local snack in Yunnan. I have a soft spot for it. Just after class, my mother took me to a roadside rice noodle shop to eat rice noodles.

The shopkeeper grabbed a handful of rice noodles prepared in advance, put them in a colander, scalded them in boiling water for 2 minutes, and then took them out of the pot.

"coming!" I shouted excitedly and a big bowl of red food was brought up. Take a closer look at the red Chili oil in the original beige soup, and the bright green coriander floating on the shiny rice noodles makes people drool. A thick soup flavor and the unique rice fragrance of rice noodles got into my nostrils. I can't resist the temptation of this delicious food any longer. I quickly took a sip of soup and suddenly felt that every muscle in my body had been supplemented with nutrition. The soup is made of big bone chicken, with tremella, shredded chicken, coriander, leek, bean sprouts and delicious rice noodles from Bai Jingjing, forming a beautiful taste landscape. Oil but not greasy, salty but not thirsty, both integrated and distinct. I drank the soup carefully and tasted it. It tastes great! Then, I picked up a rice noodle with chopsticks, which was crystal clear as jade in the light; I blew it with my mouth and put it in my mouth. The rice noodles are smooth and elastic. It slipped from the tip of my tongue to the base of my tongue. The silky feeling is unparalleled. I bit it gently with my teeth, and it felt like a rubber band. I pulled it for a long time. I cut it off and bounced it back. I have never experienced such a feeling. Soon, I wolfed down a bowl of rice noodles, and the taste was really memorable!

Ah! I love Yunnan's flavor rice noodles!

Article 6: kung pao chicken

As the saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing Roast Duck, Suzhou Dried Bean Curd and so on.

But I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel?" The waiter said with a smile, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen played an important role. Because he loved to eat kung pao chicken cooked by chefs when he was a child, the specialty of our hotel is kung pao chicken. " After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken.

I smelled it with my nose, and a smell came to my nose, which made my mouth water. I saw a flower in front of this bright diced chicken, surrounded by red peppers, just like some rubies inlaid next to it. I put a piece in my mouth and felt the tip of my tongue tingle slightly. I chew it gently, it's tender, crisp and delicious, like chicken and meat. It's wonderful. After eating, I'll leave something behind.

Looking at this empty plate, I licked my mouth and smiled and said, "The taste of kung pao chicken really deserves its reputation."

Chapter 7: Introduce a delicious food-Xi 'an mutton bread in soup.

Red pepper and pepper oil float on the noodle soup. Gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed bread are really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the boiled mutton soup into a bowl, and at the same time, introduce the food combination of chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper, and a bowl of mutton bread in soup is finished.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, like an invisible hand hooked my nose and made my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.

Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.