Hunan cuisine writing composition

1. Hunan Special Cuisine Composition 150 is a good word to describe food:

Delicious, moist, fragrant, summer-relieving, cold, light, spicy, fresh, slippery, mellow, sweet, sweet, spicy, prepared, special, translucent, appetizing, slippery, cool, sticky, slippery, sour, fragrant and cool.

A good sentence to describe food:

1. Citrus is a specialty of sea salt. There is a golden moon in the orange peel. They live in a house.

2. The salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender.

3. The skin of the dumpling is very thin, even translucent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful!

4. Bright red dates are like the twinkling stars in the sky, all blinking naughty eyes.

The red ones in the candied haws sparkled in the sun, which attracted many children's eager eyes.

6, small mess, small, thin skin, as long as you fish in boiling water, you can put it in a bowl and take a bite, so delicious!

7. I took a water bottle and poured boiling water into the teacup. Suddenly, the Longjing tea in the water danced up and down like thousands of small fish. It was really beautiful.

8. The baked sweet potato is burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you drool for three thousands of feet.

9. Stinky tofu is "hospitable". She is always filled with a strong fragrance, which makes people look for it.

10, Zongzi is wrapped in green reed leaves with pure white glutinous rice and red dates. Peel off the reed leaves after cooking, and it seems that there are still a few bright red agates embedded in the rice ball, which is very beautiful.

2. No less than 400 to 450 Hunan specialties: Hunan's agricultural and forestry specialties are rich and colorful, mainly including Xianglian, Xiangcha, Camellia oleifera, Chili, Ramie, Citrus, Huang Xiang Chicken, Xupu Goose, Ningxiang Pig, Lake Powder and Hunan Rice Noodle. Xianglian is a famous specialty with a history of more than 3,000 years in Hunan. It is rich in starch, protein, fat, carotene and inorganic salts. Has the effects of invigorating spleen, nourishing heart, astringing intestine and solidifying essence. It is an important export material in Hunan, and its output ranks first in the country. Almost all cities and counties in Hunan produce tea, which is one of the four major tea-producing provinces in China and the largest black tea producing area in China. Yueyang Junshan Yinzhen Tea was once designated as tribute tea by Emperor Dilong of Qing Qianlong. Hunan famous teas include Dayong Guzhang Maojian Tea, Changsha Gao Qiao Yinfeng Tea, Lake Dew Tea and Yuanling Tanjie Tea. Hunan is the largest producer of camellia oleifera, a specialty of China, with the largest number in Xiangjiang River Basin. Hunan seedless tangerine contains many vitamins, most of which are produced in Shaoyang, Huaihua, Lingling, Changsha, Yiyang and Yuanjiang. Famous specialty varieties include Jiyang, Blue Mountain Kumquat, Xuefeng Tangju, Qianyang Tangju and Anjiang You Xiang. Hunan's characteristic handicrafts are the first to promote Xiang embroidery, which, together with Suzhou embroidery, Guangdong embroidery and Sichuan embroidery, is also called China's four famous embroideries. Others include Tujia brocade in Xiangxi, Xiabu in Liuyang, glazed porcelain in Liling, bamboo carvings in Shaoyang, bamboo mats in Yiyang, fireworks in Liuyang, chrysanthemum stone carvings in Changsha and Shaoyang, and down products. Special food Hunan vermicelli, Hunan rice flour, Chili oil, etc. Hunan cuisine is one of the eight major cuisines in China, with Changsha flavor as the main flavor and paying attention to sour, spicy and tender.

Hunan is rich in specialties, mainly including dried Chili, marinated tofu, dried tofu, moldy tofu, stinky tofu, blood cells, dried sweet potatoes, dried bamboo shoots, dried bacon, ...

Have you seen The Story of Qiu Ju? There are strings of red peppers in it, which are very nice, but they are for people to see. The dried peppers here are authentic Hunan specialties, which are not only beautiful, but also delicious. Of course, if you are from Hunan, you can eat spicy food. I didn't think there were so many ways to eat tofu. Some foods in Hunan are delicious. If you don't eat them, you will drool. Some smell good, others smell bad, but they all taste fragrant, crisp, cool and smooth. Of course, if you can eat Chili, don't blame me for spitting fire. After eating, I'm sure you're addicted. Your forehead is sweating and you're sweating, but you're still shouting "One more string" ...................................................................................................................................

Marinated tofu is pickled with fresh tofu, dried and roasted with fire. When eating, it is cooked, cut and put in Chili sauce (homemade, the main ingredient is Chili, and there are many unknown seasonings in it. This is an ancestral formula and will not be leaked. ) Dip it in, or add some Chili sauce and mix well. It tastes good and can be eaten. You can also eat it whole, or fry it in other meat, which is equally delicious.

Dried tofu has no halogen, add some salt and smoke it slowly with fire. Of course, it also hardens, and it is similar to marinated tofu.

It goes without saying that stinky tofu is sold in all the streets and alleys of Guangzhou. The smell is so wide that passers-by can't avoid it. Actually, it's delicious. It's authentic in Changsha, Hunan. It smells good (of course) and tastes even better. Come and have a try!

Never heard of moldy tofu. In my hometown, every family cooks this dish. It is usually made when the air is cold the day before the Spring Festival. First of all, it is fermented with tofu. When it grows to a few inches long, take it out and dip it in Chili powder, add chopped green onion, ginger, wine and so on. And then put it in a jar (big or small) and seal it for two or three days, then you can take it out and eat it. That smell, refreshing, refreshing.

Blood balls are also made of tofu, but there is pork in them. The practice is: drain the water first, tofu is often as hard as iron plate, then crush it by hand, chop the meat (half fat and half thin, otherwise it is too fat and too greasy, too thin and tasteless), mix it with pig blood, make meatballs, smoke them with fire for more than ten days, take them out and cook them, cut them into pieces, and eat them directly or stir-fry them in other meat or vegetables.

I believe everyone has eaten dried sweet potatoes, dried bamboo shoots and bacon, so I won't say much, but this is authentic goods from Hunan, and dried bamboo shoots are also called magnolia slices!

3. China famous snacks composition (400 words, it is best to write Hunan) Hunan stinky tofu:

Fried stinky tofu is a must in China snacks. It can be seen everywhere, but it is more famous in the Fire Palace in Changsha, Hunan. It is said that in the 1950s, celebrities went to Hunan to collect folk information and visited the local fire palace, which is famous for its "stinky tofu". The stinky tofu here is fried with slow fire.

The bean curd made of soybean is soaked in special brine for half a month, then fried with tea oil, supplemented by sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp and soft as velvet", which is unique in that it is named after the smell and is different from other brines. Smells bad, tastes good, and is crisp outside and tender inside. this is because

4. Tell the composition of Hunan snacks in 600 words, and pay attention to their color, fragrance and shape. 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 hot mutton soup into a bowl, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper, 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.

5. Introduce the composition of a Hunan cuisine: Dong 'an Chicken, Goldfish Playing Lotus, Yongzhou Blood Duck, Steamed Bacon, Sister jiaozi, Ningxiang Delicious Snake, Yueyang Ginger Spicy Snake and so on.

Photos of different kinds of Hunan cuisine (15 photos) A group of * * people, such as five-yuan immortal shark fin chicken (1958), went to Changsha Huogong Restaurant to taste its famous dishes and received rave reviews. The main famous dishes of Hunan cuisine are Dong chicken, braised shark's fin, steamed bacon, whole duck cake, spicy winter bamboo shoots, braised chestnuts, five-yuan fairy chicken and Jishou hot and sour meat.

Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous dish in Hunan. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer with a small fire. Juice is delicious and famous for its freshness and softness.

During the Guangxu period of Qing Dynasty, Jinshitan liked this dish very much, so his chef improved the method of braised fish wings, cooking chicken, pork belly and shark fin together, making the shark fin softer and more mellow and delicious. Tan Jinshi is highly praised for his delicious food and is famous all over the world.

Therefore, this dish was created by Jia's chef, so it is called "shark's fin in the temple". Family photo is the traditional first course of family dinner, showing the joy and happiness of the whole family.

The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on.

Accessories include: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup and so on. It is very simple to make: after the above-mentioned main ingredients and auxiliary materials are prepared, first put the winter bamboo shoots in a boiling water pot for about five minutes, then take them out, cut them into willow slices, then cut the bean bamboo shoots into one inch long, then wash the fungus, tear them into domino slices, slice the chicken gizzard and liver, cut the cuttlefish into one inch square slices, steam the meatballs and egg rolls in a steamer, and then take them out when serving.

As a traditional Hunan dish, a hundred birds fly towards the phoenix, symbolizing a happy gathering. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an inch and a half from the * * *, and take out the rest of the chicken's internal organs and clean them so that the whole chicken's body will not be damaged.

Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup from the steamer and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken.

Anzu shark's fin Anzu shark's fin, also known as braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production.

To form shark's fin, it is necessary to select the ridged wing, remove the rough and extract the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup.

After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

Zi Long undressing Zi Long undressing is a traditional Hunan cuisine with eel as the main material. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing.

Before liberation, when Li Zongren was acting president of the Republic of China, he hosted a banquet in Qu Yuan's Nanjing branch. During the dinner, Zilong was full of praise for taking off his robe. Therefore, Qu Yuan was once famous as the ancient capital of Jinling. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities.

For example, Qi Baishi, Wu Han and Tian Han have all been to Qu Yuan and tasted this dish. After liberation, Qu Yuan's old chef was also called * * * to perform for Chairman * * *.

At present, only another country hotel, Lotus Hall, is reserved for production and supply. Farewell My Concubine The traditional Hunan cuisine came into being in the late Qing Dynasty.

In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined.

The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet. Three-layer Chicken Three-layer Chicken Traditional Hunan cuisine is one of the famous dishes that Liu Sanhe, a famous chef with three-layer chicken paste, is good at.

In the late 1920s, Mrs Sha, who was in charge of Hunan in Ludiping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-bone chicken to be steamed with gastrodia elata to treat the disease. According to the formula, Liu Sanhe could easily put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, and make a three-layer chicken suit, which was famous for a while and was deeply appreciated by the upper class.

When He Jian was in Hunan, he often entertained guests at Sanhe Restaurant. Changsha crispy duck Changsha crispy duck is a masterpiece boldly introduced by Shi, a first-class chef in Changsha.

This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks.

When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste. There is no yellow egg mushroom, a traditional famous dish in Changsha, which was famous as early as the 1930s.

The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender.

Customers often marvel at this kind of egg without yolk. Three outstanding cows Three outstanding cows were once the best in Li Hesheng restaurants.

The so-called "three unique cattle" refers to: sending a hundred pages of cattle, braising beef tendon and braising beef brain. When Tian Han, a famous playwright, was in Hunan, he had a special affection for Niu Zhongjie of Li Hesheng Beef Restaurant.

One day, when Tian Han and Xiangxiang celebrity Deng Youyuan were drinking, Deng Jiuhan blurted out a couplet: Muslims jointly run a beef restaurant; Tian Han replied.

6. Write a 600-word composition about Hunan's hometown dishes.

I lived in my grandmother's house in Hunan for several years, and my grandmother's Hunan cuisine left me an unforgettable memory. Now when I think of Hunan, I think of my grandparents and the mouth-watering Hunan hometown dishes. So as soon as the winter vacation is over, I am anxious to go back to Xiangtan, Hunan with my parents to make up vegetables and peppers.

When my grandparents came back, they were like a hungry ghost and could eat a few handfuls of uncooked rice. Without saying anything, they immediately went to the most lively hot pot city in Hunan to help me. I am very happy.

Hunan is an authentic winter, suitable for eating spicy hot pot. Everyone sat around a table, which not only satisfied my thirst for food, but also satisfied my love for hometown celebrations. It's cold outside, dark and sparsely populated, but the restaurant is full of people and steaming. People like me who like to sip get excited as soon as they enter this eating environment. Look, the waitress is wearing a headscarf and carrying a bowl of dishes to welcome guests. The flame under the hot pot is red and straight, and the hot air on the hot pot is white and straight; And the smell of the whole store rushed into my nose, making my blood vessels swell. Popular, hot, fragrant, mixed with the hometown dialect "drink a little more" floated to my ear, making me a hungry and delicious ghost.

Hubei people pay attention to nutrition, but we Hunan people eat not only nutrition, but also atmosphere. Every dish is red pepper, which is festive and beautiful. It's so spicy that you shed tears and sweat, undress, speak from the bottom of your heart, and call friends, so that the distinctive personality of dare to love and hate can be vividly displayed at the dinner table. But I dare not eat Chili in Huanggang.

There is a hot pot in the middle of our table, next to which are steamed black bean peppers, steamed fish heads with Chili sauce, and typical Hunan dishes such as preserved fish and bacon specially ordered for me. Pepper is timely and delicious. People in my hometown told me that bacon is purest when I don't eat it in the first month.

The dishes are served, the hot pot is opened and the wine is poured. Our relatives and friends gathered around a table and formally began to eat. "Come on, come back from other places to find Genie Chen, and get together every New Year. Let's drink! " The fog in the hot pot covered the fog in my eyes. This is a long-lost hometown meal. I know that if I go abroad to study again, I will miss my hometown food and miss my hometown people. I will recall for a long time the meal I once ate under the sky in Hunan, which was fragrant and hot and burst into tears.

7. Composition: Write about the local snacks in Changsha, Hunan. Hunan Dongting Lake area is rich in preserved eggs, which are called lake eggs. They are hard-core preserved eggs made by mixed packaging.

Raw material formula: fresh duck eggs 100 kg boiling water 40~48 kg soda ash 2.6~3.2 kg quicklime 12~ 13 kg black tea powder 2~3 kg salt 3.2~4 thousand crisp ginseng? 0 ~ 32kg

Production method:

1. Preparation of mixed mud: To make mud, first put black tea powder into a pot and add water to boil, then slowly add lime into the tea juice, and when the lime reacts with it to 80%, add salt and soda ash. When all the lime acts, remove impurities and lime residue, and add appropriate amount of lime according to the amount of lime residue removed (reserve about 20% tea juice to wash the removed lime residue to avoid taking away soda ash). Pour plant ash into the blender, then pour the tea juice containing alkali, salt and lime into the blender, and start the blender to stir until the mud is fine, smooth, nonporous and viscous. Pour the mud on the ground, cut it into small pieces with a 33 cm square shovel, and let it cool to allow lime and soda ash to fully combine. If there is no blender, you can manually stir it for 2~3 times until it is completely uniform. Sludge will become dry and hard blocks after cooling. Put this massive sludge into the beater (mortar mixer used by the construction department can also be used) and beat it until it is dry and hard. Turn it once every hour, and turn it evenly after taking the material to prevent uneven alkalinity or floating salt water on the surface.

Inspection of material mud: take a piece of mature material mud, flatten it or put it in a plate, bowl or dish, and smooth the surface. Drop the protein of fresh eggs on the material mud. After 10 minutes, see if the protein is solidified, and touch it with your fingers. If it feels sticky or flaky, it proves that the material slurry is prepared normally and can be used. If the protein is not solidified, it is granular or flaky and viscous, indicating that the mud is too alkaline; If the hand feels like powder, the mud is not alkaline enough. For sludge with too high or insufficient alkalinity, the dosage of alkali should be adjusted to make it reach normal state.

2. Duck eggs are covered with mud. How much mud to put in each egg bag should be mastered according to the standard. Too much or too little will affect the quality. Usually preserved eggs are processed in spring, and every two eggs need 32.5 grams of mud (including rice husk); Processing preserved eggs in autumn requires 33.5 grams of mud (including rice husk) for every two eggs. The mud wrapped on the egg should be in the shape of the back of a comb. Rub the eggs evenly with both hands, and the tightness should be appropriate to prevent one side from being thick and the other from being thin, with more than one end and less than one end, and there are gaps in the joints. Gently throw the wrapped eggs into the rice husk.

3. Clip the eggs in the jar: bend half a piece of bamboo about 67 cm long into a 33 cm long clip. After the mud egg is covered with rice husk, clamp the middle of the egg with pliers and put it into the container evenly and forcefully. Eggs should be placed neatly and smoothly. After the container is full, the egg noodles should be leveled with mud to prevent the salt water from floating up.

4. Cylinder sealing: After a cylinder of duck eggs is full, you can't move immediately. This is because the mud on the eggs is still soft, so it should be prevented from sinking, so as not to cause uneven thickness of the mud and affect the maturity and quality of preserved eggs. It usually takes 15 minutes, and then it is sent to the warehouse for stamping, sealing and labeling, indicating the production time, batch number, grade, quantity and code of the egg kneader. Label in duplicate, one outside the cylinder and one inside the cylinder.

There are two ways to seal the cylinder: one is to cover the cylinder mouth with plastic film, tie it tightly with fine hemp rope, cover the cylinder head on it, and store 3~5 overlapping cylinders in the warehouse. This sealing method is strict and effective, the plastic film can be used many times, and the product cost can also be reduced. Another method of sealing the cylinder is to seal the cylinder and the cover together with soft paper, and the upper and lower parts of the joint between the cylinder and the head are coated with blood material (pig blood mixed with a small amount of cement or lime). This method is the most commonly used method in China for a long time, which consumes a lot of manpower and material resources and can only be used once. The seal is tight, but the cost is high. At present, preserved egg exports are sealed in this way.

5. Storage: In the warehouse where preserved eggs are stored, the space in the warehouse should be large and dark, without too much ventilation and sunlight, and the temperature in the warehouse should be kept at 15.5~26.5℃. The egg cans sent to the warehouse must be packed neatly the next day. If they are not neatly stacked for more than 3 days, the eggs will begin to liquefy. When the cylinder is moved again, the protein will be affected, and the quality of the eggs will be damaged. When stacking the cylinder block, attention should be paid to its stability, and it is not advisable to pile it too high. In spring and autumn, the top of the tank should be covered with grass curtains or other grass products to prevent the temperature and humidity from changing too much and affecting the quality of the same batch of products.

6. Quality inspection: the processing maturity of lake preserved eggs is longer than that of soaking. Under the condition of warehouse temperature of 20~25℃, it can mature in 40 days, and it takes 50 days in winter. It usually takes 40 days, that is, open the cylinder for sampling inspection, before the qualified products can be put on the market for sale, and the unqualified products need to be sealed. If it is difficult to leave the shell after memorizing it, and the egg body is incomplete, you can put it in a special soup pot. 0 ~2 days, after the alkali content is reduced, check the drum to realize graded storage.

After the preserved eggs are ripe, the quality of the finished products should be tested by tapping. The inspection method is mainly knocking, supplemented by shaking, and combined with the methods of seeing, weighing, shaking, knocking, playing and tasting. In addition, we must pick out all kinds of inferior eggs.

Product features: the protein is elastic, translucent, tea green or brownish red, the yolk is slightly hard, shaped and can be sliced. Alkali and salt are palatable and fragrant.

8. Hometown snacks (composition) Hunan is in Lianjiang. My hometown has beautiful scenery, where there are countless snacks: steamed dumplings, radish cakes, shortcakes, dustpans, fried piles ... but my favorite food is roast beef skewers.

Beef skewers are also a famous snack in Lianjiang. The shopkeeper first made a small piece of cooked beef intestines, beef tendon, beef brisket and so on. Then string them together with a wire about 20 cm long. Diners put strings of beef offal into boiling sauce to cook, and bubbles kept popping up, like a sudden spring, which made my mouth water. Smell it. The delicious smell makes your mouth water. Don't forget to dip a little Chili sauce when eating, that's cool enough, then * * *.

The key to beef offal is spicy and fragrant sauce. In addition to flour paste, various seasonings such as star anise, fennel, pepper and dried tangerine peel are essential. Only when you eat it will it have a unique taste. If you dip a little Chili sauce in the mutton string, you will feel a delicious smell, and the spicy gas will rush up, so that you will gasp while eating. It is delicious.

I remember when I was a child, my mother and I went shopping. The smell of beef offal in the air has hollowed out my heart. Mom seems to have read my mind and went to eat beef skewers with me. I wolfed it down, and the hot beef offal made my tongue curl. My mother sneered, "Look at our little greedy cat. It's a mess." I wolfed down one mouthful after another until my lips were red and my eyes were full of tears. I'm panting with heat. Now I always feel a little silly when I think of my childhood.

Hometown snacks are really "excellent". If you come to my hometown, I will treat you to a hearty beef skewer, just like an elf skipping into my food store.