A 600-word composition on Changsha travel notes

Changsha is located in Hunan Province. It is a city with great historical significance and cultural atmosphere. The Hunan cuisine and special snacks in old Changsha will make your mouth water. Here is a 600-word sample essay on Changsha travel notes.

I went to Changsha for three days and it rained for three days. The rain was not heavy. It came in bursts. I was walking on the road. When it started raining, it suddenly became dense. You ran under the eaves. After a while, Yes, it stopped again.

I went out in a hurry and didn’t prepare an umbrella. Maybe Changsha people know the weather in Changsha best. We know that these days, outsiders from the south and north, don’t need rain gear. So my impression of Changsha started with rain.

Damp from the rain, I washed a handful of towels but didn’t dry them out for two days. I live in a dark room on the first floor. When entering the house during the day, I need to turn on the lights. The cool air blown out by the air conditioner in the south is dry, and I always feel thirsty when I wake up all night, so I need to drink water; but the cool air blown out by the air conditioner in the south is clammy and clammy, and it lingers in the room. If the air conditioner is turned down, It's cold; if it doesn't open, it's sticky and wet.

Moisture attracts mosquitoes easily. Mosquito nets are hung on the bed, which can be opened on three sides. People from the north are not used to it, and some have withdrawn their features. I was bitten awake in the middle of the night while sleeping inside. When I woke up, I found that several large mosquitoes had landed in the tent. They had big feet, long legs, and purple bellies. I struggled with them for a long time, and there were bright red marks on my hands and tent.

In places with a lot of rain, the vegetation is also plump and lush. When the rain stopped, I went to the garden. The petals and leaves were covered with drops of raindrops. The large lawns on the playground were full of sight. The green color is very comfortable for the eyes.

On the morning of the second day, while I was waiting, I ran around the playground three times. The rain came suddenly. Before I could walk back, it started to rain heavily. When I got downstairs from the restaurant, it was raining heavily. The sweat mixed with the rain and kept dripping, but I felt happy in my heart and felt a hearty experience.

For food in Changsha, I had a bowl of noodles that looked like narrow noodles in the morning. My colleagues thought they were noodles, but they realized they were rice noodles after eating them. It’s no wonder that the noodles in Changsha are generally narrow strips in shape like the noodles in my hometown, while the noodles are in the shape of round strips, which is exactly the opposite of the noodles in my hometown.

Changsha rice noodles are more crystal clear than noodles, the soup is clear, and the noodles are smooth and tender. I will never forget it. I will definitely have another bowl of rice noodles when I have the opportunity to go to Changsha again. I don’t eat rice noodles very much in my hometown. The soup noodles are hard and the stir-fried noodles are sticky. There is a Guilin home-cooked restaurant on Ziwei Avenue, just opposite the work unit. They have fried rice noodles, which are wide noodles. They are oily and greasy. , I mostly go there for their rice. The steamed rice looks like home-cooked rice, but it tastes very chewy and fragrant.

Mostly in the south, whether it is the water towns in the south of the Yangtze River, coastal cities, or both sides of the river, people are more proficient in cooking fish. During the dinner, a stewed minced fish soup is served, and the fish meat is completely broken. It was served in a porcelain basin with a spoon. When you taste it, you can feel that it is mixed with small fish bones. The fish bones are crispy and soft and do not affect swallowing. The table we were sitting at was all from other provinces, and the whole fish was not served. No matter how you move, this pot of fish has bottomed out.

How can you go to Changsha without trying stinky tofu? I went there on the first night. If I want to taste authentic food, go to one of their local food stalls and you can probably do it. I made an unexpected discovery.

The stinky tofu trip is in the east, not in the west. I turned around twice and asked the chef at the door before I found the nearest one.

The stinky tofu in Changsha is not smelly. The whole piece of stinky tofu is deep-fried. The skin of one side of the fried stinky tofu is crushed. Add the offal to the stinky tofu, pour the juice on it, and chew the whole piece. With the soup, the soup wants to flow out of your mouth. The difference from the local Changsha stinky tofu is that the local stinky tofu is intact, and the thick juice is poured on the outside, ensuring that the stinky tofu is truly tender on the inside. ; As for the Changsha stinky tofu, I only tasted the burnt exterior, while the tender interior had been replaced by the stuffed offal, which gave it a different flavor.

Before I returned, I bought two packs of Hunan Leicha. I bought it because of the name. I had seen Leicha in Wang Zengqi’s food, and in a few strokes, I also wrote it in Yuye. In "Tea", I read that it is not tea in the ordinary sense. It is a powder mixed with peanut kernels, sesame seeds, glutinous rice, soybeans, ginger, and green tea. It is divided into sweet and salty flavors. The sweet ones are naturally added. Add white sugar, salt, and boil water to brew it. It can be said to be an alternative to tea.

Looking back now, the trip to Changsha is still worth writing about. Most of my journeys and travel notes are written over a period of time. Memory has its own filtering function, and most of what we can remember is Beautiful, what is written is also an unforgettable mark on the journey.