Ten Essays on Introducing a Special Food in Hometown

Every place has its own specialties, so what are the specialties in your hometown? In this case, the following are ten compositions that I have compiled to introduce a special food in my hometown. Welcome to read and adopt them!

Introduce a special food composition in hometown. Model essay 1

"Food is the most important thing for the people". Speaking of food, who doesn't have a special food in his hometown? Of course, my hometown is no exception, such as old friend powder, snail powder, roasted fragrant pig, Ciba, pig blood sausage ... These things, no matter what, are very rich in their own characteristics; Either way, it will make you memorable and full of praise.

when you come to Guangxi and don't eat a bite of the sour, spicy, fresh and refreshing snail powder, you will come to our big Guangxi for nothing! Although it smells stinky, it tastes really good. When you see its appearance, you will be drooling. The crystal-clear vermicelli, golden yuba, green vegetables, large snail meat, and the side dishes of spicy beans and fried peanuts will greatly increase your appetite and change your view of it.

But when you eat it, this bowl of snail powder has a unique flavor. Tasty and chewy vermicelli, wrapped in golden yuba soaked in fresh and spicy soup, have a bite, which is really Amazing! Another bite of that spicy green vegetable, with a delicious and spicy soup, will really make people stop eating, and it will really make people memorable!

seeing this, you must want to know its mystery-why is it so delicious? Of course, it is because of its delicious and spicy soup. This soup can't be underestimated. If you want to cook it well, you have to work hard. First spit sand on the snail meat, so that the soup can have a sweet taste. Then stir-fry it in Chili, and let it swim in the pot with the secret sauce for more than two hours, so that the soup has the fragrance of ingredients and the sweetness of snail meat. After the soup is cooked, put the freshly scalded, glittering and translucent vermicelli and green lettuce into it, and then let yuba peanut sour beans report together. This bowl of snail powder, which is painstakingly cooked and carefully garnished, is out of the pot! Tell me, can this be delicious?

If you have a chance to come to Guangxi, I advise you to try this snail powder. Otherwise, you will regret it!

introduction to a special food composition in my hometown

when I mentioned the whole mutton soup in Juxian, my mouth watered involuntarily. It is a famous specialty food in my hometown. Its soup is as white as milk, water and fat blend, and its texture is pure, fresh but not smelly, fragrant but not greasy. It is favored by diners and enjoys a good reputation in China. It has always been a food that hometown people are proud of, nourishing the growth process of every hometown people.

I like mutton soup in my hometown. I can remember that the familiar sign of "Juxian mutton soup" can be seen everywhere in the city where I live, or I will feel a cordial feeling and the familiar smell from my heart, which is the smell of dreaming about my hometown!

that fat mutton, fragrant broth and fresh and delicious coriander can be said to be "delicious on earth"! The mutton soup, the soup is milky white, and pieces of oily flowers are floating on the water, which makes the broth crystal clear. Sprinkle some coriander in the soup, crystal white with emerald green, plus red Chili oil, which has a special flavor. In the soup, there are sheep's blood, mutton, intestines, etc., and there is a little bit of uneven red on the white, which is really mouth-watering.

Mutton soup not only looks beautiful and attractive, but also tastes delicious. Gently pick up the spoon, put a tablespoon of broth along the edge of the bowl, then pick up a piece of meat and put it in the soup, which is more delicious and memorable.

There is a saying about mutton soup: "Eating mutton in dog days is commonly known as" Fu Yang ",and the historical legend can be traced back to the Yao and Shun period. People in southwestern Shandong, northern Jiangsu, northern Anhui, eastern Henan and other regions in China believe that this method can "treat heat with heat, sweat and detoxify", and there has been a long-standing saying that "a bowl of soup for sheep in summer does not require a doctor to prescribe" and "mutton soup is eaten in summer, and cashmere sweater is not worn in winter". So there is the custom of eating mutton and drinking mutton soup on June 6. This can drive away a lot of cold, which makes people feel refreshed and refreshed. When eating mutton soup, you must eat the pie there. The pie is an indispensable partner of mutton soup. Although the pie is hard, it becomes soft and fragrant when it meets mutton soup.

In my hometown, mutton soup is the best food to entertain distinguished guests. Mutton soup, the combination of red, white and emerald green is a representative of delicacy, which symbolizes delicacy, and it is also a symbol of meticulous and thoughtful people in my hometown.

This delicious mutton soup came to my heart with its delicacy. It lured the taste buds of hometown people with its unique charm. Let you always miss it, always think about and love the land in your hometown. Friends from afar, don't you want to come to my hometown to taste the delicious mutton soup?

Introduce a special food composition in my hometown. Model essay III

Huimian Noodles is a famous snack in Henan, and Zhengzhou has the title of "City of Huimian Noodles". In the streets of Zhengzhou, you will often see different Huimian Noodles pavilions. Although the names of these Huimian Noodles pavilions are different, Huimian Noodles's practices are similar.

Huimian Noodles's approach is simple: you can pull your own noodles or buy them outside. When the noodles are ready, you can pour the stewed soup into the pot. The soup can be mutton soup, chicken soup, sparerib soup and clear water ... If it is clear water, add a little salt before serving. When the water boils, sprinkle the noodles into the pot, cook them in the pot for a while to make them completely cooked, then serve the noodles and soup, and finally add some mutton, day lily, fungus, thousand pieces of silk, quail eggs and so on. Add coriander, chili oil, sugar and garlic before serving ... it will taste better.

now Huimian Noodles can serve the table. Looking at green coriander, light brown mutton, dark fungus, yellow silk, red pepper oil … it's really mouth watering! Then bite off the noodles in small pieces, have some soup and clip the mutton. It's delicious!

There is a certain emphasis on eating Huimian Noodles. You should first have a soup to moisten your stomach, and then eat noodles.

once, my parents and I went to eat a "Huimian Noodles". It's delicious. "Heji Huimian Noodles" is an authentic halal Huimian Noodles, namely mutton Huimian Noodles. As soon as Huimian Noodles was served, I ate in small pieces, a little noodles, a little soup and a bite of sugar and garlic. At that time, I could only use one word to describe "cool"!

In Zhengzhou, there are countless such Huimian Noodles pavilions, such as "Xiao Ji Huimian Noodles", "Huifeng Garden" and "Yang Ji" ... but all of them can reflect the elegance of "Huimian Noodles City". Eating Huimian Noodles-its "fun" is endless.

Introduce a special food composition in my hometown. Model essay IV

There is a saying in Yangzhou, which is called "wrap your skin in water in the morning and wrap it in water at night." It means eating soup packets in the morning and taking a bath at night.

Get up in the morning and order a cage of steamed buns at the breakfast restaurant. Soon, the waiter will appear in front of you with a cage of steaming steamed buns. The steamed dumplings are quietly lying in the steamer, just like white and tender little dolls. Looking at their small and exquisite appearance, I really can't bear to eat them!

The wrapping method of the steamed soup dumpling is different, because it contains soup. If we follow our usual wrapping method, the soup in it will overflow, and it will not look good. Therefore, if you want to make dumplings, you must have a hand.

The land of the steamed dumplings is so thin that you can even see the dumplings moving when they are served, especially the crab-yellow dumplings. The skin is so thin that it will break if you touch it gently with chopsticks.

Eating steamed dumplings is exquisite, and you can't bite like you usually eat steamed buns, especially those with crab roe. You have to suck the crab roe in the dumplings with a straw before eating the skin of the dumplings. Generally, when we eat soup buns, we should first gently bite a small mouth on the steamed soup buns, and then suck up the soup through this small mouth. After everyone has finished eating the soup, we will taste the fresh meat carefully, which will make you never tire of eating it!

steamed baozi stuffed with juicy pork, I like it!

Introduction to a Special Food Composition in Hometown

Shaobolong Shrimp is a very famous flavor snack here, and Shao Bo snack is also named after this dish.

Shao Bolong shrimp not only tastes good, but also looks good. The huge lobster is soaked in steaming soup, sprinkled with a thick layer of coriander, and added with some marijuana (marijuana is a very fragrant accessory here), which is really mouth-watering, making you want another plate after eating one.

The method of making Shao Bolong shrimp is also very simple. After the guests ordered this dish, the chef grabbed a handful of live lobsters (the guests who came to eat lobsters are very relieved, because people here in Shao Bo are very good and hospitable, so please rest assured that they won't do anything stealing, so just order), put them in a big basin, add some water and then transfer them to the fire. After scalding for more than ten minutes, they will put the required auxiliary materials in it, and then iron the washbasin for a minute or two. It can be said that the color, fragrance, taste and shape are all good!

There is also a sense of delicacy in eating Shao Bolong shrimp. When eating lobster, I like to eat the meat from the tail. I'm not used to eating the meat inside, but when I think it's very wasteful, I eat it with my head. It wasn't long before I had a secret. Fresh and tender head meat is naturally pushed out from under the head with chopsticks.

One day when I was eating lobster, I got oil all over my face, which made me feel embarrassed. My mother smiled and touched my head to remind me, "Laugh, lobster can't be eaten too much, it will be poisoned." I was skeptical. After a while, I continued to eat hard. Who told Shao Bolong that shrimp was so delicious and beautiful?

introducing a special food composition in my hometown

A steaming dish was served, only to find that it was round, plump, pink in color and with a faint fragrance. This is the world-famous Yangzhou Lion Head.

The lion's head is not only fragrant, but also looks antique. A big fat and thin meatball, with delicate pink, looks soft because it is fat and thin, as if it were broken at the touch. Look at the rape around the lion's head. It's green and fresh. More importantly, the beige soup is rich in nutrition after being mixed with chicken, which is really a delicious food for all ages.

The method of lion's head is very difficult. It tests not only cooking skills, but also patience. First of all, choose fresh meat that is three points fat and seven points thin, hold the meat down with one hand, and then cut it off one by one like cutting something. Then chop into small diced meat like pomegranate seeds, and then ball the small diced meat into a ball. After repeated beating, the meatballs are elastic, so that they will not spread when boiled. When you put the meatballs in the pot, you should cook chicken soup to make the meatballs taste more delicious. After simmering for two hours, skim the oil slick, remove the meatballs and put them in another bowl of chicken soup, add a few pieces of freshly cooked rape, and a delicious dish will be ready!

it's a pleasure to taste the lion's head. When I eat the lion's head, I first divide it into small pieces with a spoon, then dig a small piece of meat with a spoon and send it to my mouth. Before I eat it, the fragrance of the lion's head enters the nasal cavity, and a feeling of moistening arises spontaneously. Then I took a small bite and felt hot, soft and delicious. Another bite, the taste of chicken soup made my appetite big, so I took a few more bites, only feeling that the fragrance of meatballs and the mellow smell of thick soup poured into Dantian, nourishing my internal organs.

The taste of lion's head in Yangzhou is different from that in other regions. This is because of the authentic ingredients and the careful and patient cooking of the chef, which makes the taste of lion's head in Yangzhou unique and famous all over the world, so that people from all over the country should savor it carefully. Another reason why Yangzhou Lion Head is famous in the world is its long history. As early as the sui dynasty, there was a lion's head, which was called sunflower meat chop, and it was also very famous.

Students are welcome to taste the lion's head when they go to Yangzhou, and see if they can taste other flavors.

Introduction to a special food composition in my hometown

My hometown is Shantou, where there are many local snacks, such as beef balls, fried oysters, rice dumplings and so on, but rice rolls is my favorite, which makes people drool at the thought of it.

Walking in the streets of Shantou, there will be a rice rolls store in a short time, and a steaming rice rolls store will suddenly appear in front of you through the layers of fragrant fog. The master poured the ground rice paste on the white cloth, steamed it into vermicelli, then put stuffing on the vermicelli, rolled it into a pig intestine shape, placed it on a plate, and topped it with cooked peanut oil, soy sauce and hot sauce. On the stuffing, shredded Chinese cabbage, minced pork, mushrooms and eggs are mainly used, and then preserved Chaoshan local products are sprinkled. After rice rolls is rolled, it is also sprinkled with peanut butter, garlic sauce, braised sauce and so on, which are popular among Chaoshan people. Because of its delicious taste, I can never get tired of eating it.

Last year, when our family was traveling in other places, my stomach started to growl. White fog was constantly floating in the alley in front of me. I immediately stopped, craned my neck, and my saliva swirled in my throat. Mom knows that I like this "greedy cat, go ahead, let you solve your hunger before you get home!" "

"Then I'm welcome!" I walked into the store and found a place to sit opposite my mother. See the master in the tin plate rinse oil, rice paste, put ingredients, into the steamer, a minute or so, rice rolls came out, shovel rice rolls from behind, roll into strips, cut off the dish, and then pour a little ingredients on it, which is delicious. Looking at the delicious food in front of me, I couldn't wait to put a piece, dip it in the ingredients and put it in my mouth. It was soft and smooth, full of fragrance and endless aftertaste.

rice rolls, a snack, can be bought in other places now, but it is hard to restore the taste of Chaoshan. Looking for it, I finally waited for you, but I didn't have the special authentic taste of my hometown. Therefore, I especially like snacks in my hometown.

Introduction to a Special Food Composition in Hometown

Panlongxin is an intangible cultural heritage of Shengze, with a history of more than 3 years. It has been in newspapers and TV, and participated in various food festivals. It has been praised as a treasure of Suzhou-style cakes, and it is also a local specialty snack with a long history in shengze town.

It is said that the traditional Panlong cake has three circles inside and outside, which are separated by bamboo hoops in the steamer to form three concentric circles, and then rice flour is sprinkled to flatten it. The traditional making of three rings is different, and the inner ring is the most exquisite, with heavy sugar, heavy oil and stuffing, plus walnut meat, longan meat, melon seed meat, red silk and green silk, which are colorful and dazzling. Only a thin layer of syrup is sprinkled on the outer ring, which is light in taste and without any additives. The middle ring is between the inner and outer rings, and the taste is moderate.

Before the Chinese New Year, our reporter's activity was to learn how to make "Panlong Cake".

when we walked into the school cafeteria, we began to pay attention to the things on the table. There is an empty bowl, a spoon, some molds, some sauce, and ... What is this? There is some red liquid like blood in the bowl. Chili sauce or tomato sauce? Shouldn't Panlong cake be sweet? Later we learned that it was Mei.