In ordinary study, work, and life, everyone often comes into contact with compositions. According to the characteristics of propositional writing, compositions can be divided into propositional compositions and non-propositional compositions. I believe that writing essays is a headache for many people. Below is a 400-word essay on food in my hometown that I collected and compiled (selected 10 essays). You are welcome to share it. Hometown Food Essay 1
My hometown is Chongqing. Of course I know everything about Chongqing’s food. However, my favorites are Chongqing noodles and Chongqing hot pot.
First of all, let me introduce Chongqing noodles!
Our Chongqing noodles are spicy and fragrant. You can smell this delicious food even from a hundred miles away, let alone ten miles away. When I'm very hungry, smelling this smell, seeing the bright red chili sauce, the slightly yellow noodles mixed with seasonings and the green vine vegetables, I feel "full" without knowing it. It's not that my stomach is full, but My eyes and nose are full! On the contrary, you will feel even hungrier. It would be great to have a bowl of hot noodles when you are hungry!
In addition to Chongqing noodles, another delicacy is hot pot. Next, I will introduce the next delicacy, hot pot!
In the cold winter, people in our hometown will always go to hotpot restaurants outside or make hotpot at home, with a few friends, maybe thirty, or ten or twenty One, five or six, or a family of two or three. Gathered at one or two tables, you can already feel the warmth and smell the deliciousness of the hot pot before even moving a chopstick. There are many "types" of Chongqing hot pot, including clear soup, mandarin duck, and spicy. During the Chinese New Year, being able to get together with family or friends and have a lively hot pot meal adds to the atmosphere of reunion. This is the greatest enjoyment when eating hot pot!
Have the delicacies of my hometown made you hungry for food from other places? If you like it, I can take you to taste it slowly. Hometown Food Essay 2
Speaking of hometown, many people have the same memories and hobbies, and I am no exception. In my impression of my hometown, what I love most is not the flowers or tourist attractions, but the food in my hometown. Because my hometown has a lot of food or ingredients that are not available in other cities, so I love it.
There are many delicacies in my hometown, among which glutinous rice is my favorite. This is usually a breakfast that people make early in the morning. It is made with glutinous rice, and then the glutinous rice is kneaded into a ball shape, and some side dishes such as shredded kelp, shredded radish, and potatoes are put in it, and then it can be eaten. It has been with me for breakfast many mornings. Unique favorite. And you can add sugar or chili according to your own taste, and mix it freely. This is the biggest feature of my hometown. In addition to glutinous rice, there is also goose meat powder. The most famous thing in my hometown is the big gray goose. Especially in winter, if you eat a goose hot pot, it can ward off the cold. And goose meat is not as easy to get burned as beef, so this is a must-have dish in winter. The most important thing is the soup. Drinking a bowl of goose soup on a cold winter day is simply delicious. There are also silk dolls, which use a palm-sized dough, and then put some shredded radish, kelp, potatoes, peanuts and other side dishes on it, then wrap it up and you can eat it. In fact, in addition to these three, there are many, many delicious foods. I think delicious food is also a symbol that well represents the characteristics of my hometown.
I love my hometown, I love every flower, plant and tree here. At the same time, I also deeply love all the delicious food in my hometown. Hometown Food Essay 3
My hometown is Yunfu, Guangdong. Although my hometown is not a prosperous big city, it does not have any places of interest with special scenery that are worthy of people's nostalgia. However, the various delicacies from my hometown add color to the small city of Yunfu.
In Yunfuli, the specialty is yuba made from soybeans, black beans and other soy products. In the process of making yuba, the soft yuba must be dried into strips after being pulled. The yuba can be crushed into pieces when pinched. It has become a daily food for every household in my hometown. Of course, some of the famous dishes made with it have a resounding sign: "Yuba Spring Roll", which is a stuffed snack, wrapped in a layer of delicious fillings on the thin skin of cooked yuba. , it tastes plump and juicy.
I heard from my father that the filling of this spring roll is very easy to make. It uses water chestnuts, cucumbers, shredded radish and shrimps, mix them together, cover them with cornstarch and light soy sauce, then add garlic sprouts and peanut oil into the pot and stir-fry until cooked. Add some sauce, and the spring rolls will have sweet juice.
The Hekou rice rolls in my hometown are also well-deserved. Those rice roll stalls in Shenzhen add a lot of MSG to the rice rolls just for business. But the rice rolls in my hometown are completely different from those in Shenzhen. The rice rolls in my hometown do not add MSG and are mixed with a unique soy sauce. The Hekou rice rolls also have a bit of sesame flavor, which are baked by people themselves. Moreover, there are many pieces of meat, and eating one plate will leave you with a delicious taste. Although the special delicacies of your hometown are simple to make, those little secret recipes in small counties will not be known in bustling metropolises...
< p>I love Yunfu, and I also like Yunfu’s food even more. Hometown Food Essay 4My hometown is in the famous Buddhist holy land - Tiantai. Tiantai Mountain has a long history and has been a place for literati and poets of all ages to visit. The food on Tiantai is even more unique, including glutinous rice and flat food. , five-flavor porridge, polenta... those flavors make me salivate just thinking about them!
Among the many delicacies in my hometown, there is a kind of "wheat cake" stuffed with minced meat and eggs. It is shaped like a disc and has a fragrant aroma. It is about twenty centimeters in diameter and only half a centimeter thick. The thin layer of meat filling is evenly distributed inside the cake, and what is particularly peculiar is that the meat filling is also wrapped with an even thinner layer of egg skin. When you take a bite, the fragrance immediately overflows and leaves a fragrant aroma on your teeth and cheeks. Then dip it in soy sauce, vinegar, sesame oil, hot sauce and other condiments. Don't eat too "happy"! How are the meat and egg skin wrapped into the cake? It can be said with certainty that it is not made by kneading two pieces of dough like the "Hezi" made in the north. It is much more delicate and delicate than the "Hezi". For people who don't know how to make cakes, this is simply unbelievable and ingenious.
The most delicious and elegant thing is the dumpling cake tube. It is the most unique festival food unique to the rooftop. Making "dumpling cake tube" is a "big project". Washing, cutting, frying, battering, and wrapping are really a big process, a bit similar to Mexican chicken tacos, but the "connotation" is different. , pork liver, egg skin, tofu slices, vermicelli, shredded bamboo shoots, shiitake mushrooms, dried fish, day lily, etc. are stir-fried into fillings, which are then rolled on the paste skin in a certain order when eating. No need to use chopsticks, pick it up with both hands and take a big bite. The texture is crispy on the outside and glutinous on the inside, fat but not greasy. After being fumigated at high temperature, the various delicacies in the tube are no longer loose and merged into a whole. The delicious aromas of various meat and vegetables penetrate each other and merge. It has an absolutely special and delicious taste. You will want to eat one more, and you will usually be satisfied after eating two.
In addition, there are rice cakes, Qingming dumplings and tofu skin made in my hometown, which are better than anywhere else. It's much more delicious. The food in my hometown is always in my stomach and my heart. If you don't eat the authentic rooftop food in our hometown, it would be a waste of time. Essay on Food in My Hometown 5.
My favorite "Fengzhen Noodles" is one of the famous delicacies in Suzhou. As its name says, it is a kind of noodle. Fengzhen is Fengqiao. There is an interesting legend about Fengzhen Noodles, where the world-famous Hanshan Temple is located!
It is said that during the Taiping Heavenly Kingdom, two brothers opened a noodle shop together in Fengzhen. One time, the eldest brother was gambling in a casino. , they lost all their money to buy raw materials and condiments, and even had no money to buy soy sauce. It was difficult to open the business the next day, so the brothers got a quick idea and asked their neighbors for some fermented rice wine and eel bones. The red noodles were replaced with white noodle soup. Due to the aroma of the fermented rice and the deliciousness of the eel bones, the white soup was well received by customers. Not only was the business not affected that day, but over time, the shop's white noodle soup became even more prosperous. The word spread, and more and more people came here to eat noodles. The two officially put up the sign of "Fengzhen Noodles". Later, Fengzhen Noodles became a traditional delicacy here!
To make the amazing Fengzhen noodles, the ingredients must be very particular: raw noodles, pork ribs, eel, fine salt, fermented rice wine, cooking wine, green onions and ginger, minced green onions...but Not a single one is missing. The steaming Fengzhen noodles are on the table, and a tangy aroma of wine rushes into my nose. In addition to the common meat bones and eel bones, If the customer needs it, lees and screws can also be added.
The topping is a piece of braised pork, but it is different from ordinary braised pork. The meat is white and tender, and the method is complicated. Soy sauce cannot be added when braised, and it is purely seasoned with salt. The braised pork looks very greasy, but it melts in your mouth. The fat but not greasy braised meat has a faint aroma of wine, which highlights the charm of Fengzhen noodles. At this time, if you take a sip of the soup with white mist, your whole body will be relaxed and warm. I think the banquet of the gods in heaven is nothing more than this! Fengzhen Noodles is really good: the braised meat is white and tender and melts in your mouth; the noodle soup is clear and delicious! Hometown Food Essay 6
My hometown is Wenzhou, which is a place with countless snacks. There are golden lantern cakes; sweet and delicious double-cooked cakes; "long-man" wontons; "dwarf" sponge cakes; and delicious duck tongues, etc., all of which make people salivate! Among them, my favorite is lard cake and duck tongue!
Duck tongue, he is the most loved by Wenzhou people and overseas Chinese. Speaking of it, there is a story! A long time ago, there were waterways in Wenzhou, and ducks were everywhere on the water running through the streets. Smart Wenzhou people thought: Can they take off the tongues of ducks and make them into delicacies? Then the descendants of Wenzhou people have inherited the delicacies left by their ancestors for thousands of years. The duck tongue is made from pickled soy sauce. When you take a bite, your mouth will be filled with the rich aroma of soy sauce. The meat will melt in your mouth, with a sweet and chewy aftertaste. Its appearance is the color of soy sauce, and its yellow color is so appetizing. This dish is indispensable on every household’s dining table during the annual reunion dinner.
I not only like to eat duck tongue, but also like to eat lard cake. Lard cake, as the name suggests, is a cake fried with fragrant lard. This is actually a glutinous rice ball. Spread it into a thin layer. When you put it in the pot, the white oil will immediately condense in the pot. Then put the glutinous rice ball in and start frying. The glutinous rice balls are oval-shaped with a spiral nest in the middle. The black color is bean paste and the red color is brown sugar. After a while, the store picks it up and wraps half of it in bamboo leaves for you. The lard and butter are oily. When you take a bite, the sweet bean paste hits your tongue. The glutinous rice is not greasy at all, but is very elastic. The aftertaste is endless, and the aroma of red bean paste lingers in your mouth! It makes people want to take another bite after taking one bite. His presence can be found in the streets and alleys of Wenzhou! You can't even buy it if you queue up!
There are so many snacks in Wenzhou that you wouldn’t be able to finish them all in three days and three nights! If you can come to Wenzhou, I can show you the way! Hometown Food Essay 7
An ancient saying goes: “Food is the most important thing for people.” The snacks in Shantou and other areas of Guangdong are very famous. My hometown is in the Shantou area, so I personally feel the deliciousness and temptation of Shantou snacks. Shantou snacks are mostly pastries, but there are also fried ones and noodle soups.
When I was a child, whenever the whole family got together, the adults in the family would gather around a square table to make cabbage cakes. First, a strong young man adds some water, baking powder, etc. to the flour, and kneads it vigorously with his hands. Then several people sat on the cabbage cake. They used a round and smooth stone the size of an egg. They kneaded a piece of kneaded dough, sprinkled it with some flour, pressed it into the palm of their hand, and then placed the stone on it. Roll it around to create a basket-like shape (like a curved dumpling wrapper). Then take the dough with the other hand, use a spoon to scoop some fillings in the basin and put it on the dough. Then pinch it with both hands and pat it lightly in the middle. A round vegetable cake is ready. The vegetable cake can be fried or fried. Steamed or fried, it will be charred and fragrant, and steamed, it will be sweet and delicious.
Most people nowadays like to eat fried foods and noodle soups. Fried tofu is my favorite. There are two kinds of fried tofu, one is fried with jelly skin, but cut into tofu shape; the other is fried with real tofu. The fried jelly noodles are silvery white on both sides, the surface is a little hard, and the middle is still jelly; while the fried ones with real tofu are golden and attractive on the outside, not too hard inside and outside, and easy to bite.
There are certain things to pay attention to when eating tofu, such as dipping it in sauce. The sauces are mainly liquids. One is garlic sauce, which is hot and reduces heat, and is made of garlic, vinegar, and water; the other is sweet and delicious chili sauce, which is actually a few pieces of pudding-sized chili skin mixed with salt and sugar. Become. The fried tofu dipped in these two sauces is particularly delicious and will make you want to eat it more and more.
There is also an ordinary but delicious rice cake, which is dark silver in color and transparent, very smooth, and tastes like sweet potato.
Its soup base is made of pork bones, and there are fried lard skin, meat strips, and pork offal in the soup. It's really a variety of things mixed together, but the soup is fragrant and doesn't have any fishy smell. After cooking, sprinkle some chopped green onion or coriander on top and the rice cake will be ready.
Haha, you are so greedy! It’s delicious without saying anything, go and try it yourself! Hometown Food Essay 8
My hometown is in the beautiful Hangzhou. The snacks there are as small and delicate as the mountains and rivers there, and contain a unique delicacy and lightness. Maybe it’s because of the same surname. Among the many snacks in Hangzhou, the one that impressed me the most was Wushan’s butter cake.
I still remember that when I returned to Hangzhou as a child, my grandparents’ old house was close to Wushan. Whenever I accompany my grandma to enjoy the cool air in the courtyard, I will always hear someone shouting with a strong local accent: "Butter cakes - crispy fried cakes -" Then, I will yell for eating butter cakes. Grandma said kindly: "Good boy, grandma will cook it for you. The food is better than the ones sold."
I remember that grandma rolled up her sleeves and scooped out a few spoonfuls of flour in the white sack. , add water and start kneading the dough. This is actually the most laborious step in the production process. I saw grandma holding the edge of the big basin with one hand, and rubbing it hard with the other hand, lifting, pressing, lifting, pressing again... The same simple action, grandma repeated countless times. Even in winter, beads of sweat will slowly roll down grandma's temples. Whenever this happens, I hold a towel, stand on tiptoes, and gently wipe away the sweat drops from my white temples. Grandma turned her head and said kindly: "My baby is also a good helper for grandma!" I was the child who jumped for joy with approval, jumping and often getting flour all over myself...
< p> As the golden cake bubbles in the oil pan and flips briskly, bursts of attractive fragrance penetrate into the nostrils. Grandma handed me the first cake, and I cheered. I took a bite without caring about burning it: it was crisp but not broken, oily but not greasy, fragrant and sweet, and melted in my mouth. That taste activated all the taste buds in my mouth. I ate with satisfaction. My grandma, who was busy in front of the frying pan, turned around and said loudly: "Be careful, don't burn it!"When I grew up, I ate different kinds of butter cakes. But no matter how delicious it is in a foreign place, how can it taste like home? The cake was just a thin piece, but it was full of lingering memories in my mind. The pleasant Erhuayin is always kind and soft; the beautiful mountains and rivers are always charming and intoxicating; the delicious snacks are always extremely sweet, lingering on the tip of the tongue and refusing to go away for a long time.
The gears of the years turn quietly, taking away the time, but they cannot take away my deep attachment to my hometown, nor the beauty and touch that overflows in my heart when I think of my hometown. Hometown Food Essay 9
My hometown is Chuwang, a small town in Neihuang County, Henan Province. It was called Fanyang in ancient times. It is a distribution center for north-south passenger transportation, reaching Tianjin and Beijing in the north and Tianjin and Beijing in the south. Merchants and hawkers from Suzhou, Hangzhou and other places stop here or pass by, and some also do small business. Different people bring different cultures, different foods, and different customs and habits. And this town accepted them all. The most obvious manifestation is food culture.
The most unique snack in Chuwang is grilled cakes. Pagok is a palm-sized round cake made of buckwheat noodles and is eaten cold. It's not a pretty color, a light gray color, but it tastes good. Tastes a little like southern gluten. In my memory, the seller of steak cakes was always an old man, very short, blind in one eye, wearing a very shabby Chinese tunic suit, and carrying two wooden box-like burdens. The upper lid contains dishes, wooden forks, knives for cutting grilled cakes, as well as sesame oil, mustard, and vinegar. The lid is removable, and by gently pushing it forward, you can take out the prepared grilled cake from underneath. The old man held the steak in his hand and skillfully cut it into irregular diamond shapes in his palm with a knife. Then scoop a small spoonful of mustard into a special small tea cup, pour vinegar and sesame oil, and stir with a small spoon to dissolve. Finally, pour it on the grilled cake cut into pieces. Just like that, in less than a minute, a delicious cold steak cake is ready. The ingredients for the grilled cake are prepared before it is made. It is salty and light, so there is no need for additional ingredients. Coupled with the slight acidity of vinegar, the unique spiciness of mustard, and the aroma of sesame oil, eating it in your mouth is endlessly memorable. On a midsummer evening, a bowl of it is not only appetizing, but also cooling, and is suitable for all ages. Elderly people often say: "The grilled cake made from buckwheat noodles is cool in nature and can reduce fire and dispel heat." Of course, eating more grilled cake is beneficial to patients with high blood pressure and diabetes.
It is said that the making and eating method of grilled cake originated from Tianjin, a craft left by a passing vendor.
As a result, it was spread from ten to ten and hundreds of people, and the braised cake became popular in all the towns and villages. Later, Linxiang also made grilled cakes, but the one on Chuwang Street was the most authentic and delicious. To this day, you can still see the old man’s stall selling steak cakes at the intersection. It is a place I must go to every time I go home. Hometown Food Essay 10
Food, especially big fish balls, is a well-known flavor in our market town. On New Year's Eve, this delicacy will appear on every household's dining table. The fish balls are not only good in color but also taste great! The fish balls are like pearls, but bigger than pearls. They are like snow, but not as cold as snow. It is pure white and flawless. The white fish balls paired with the beige clear soup will make people salivate. As long as you take a bite, you will only feel four words: "fresh", "fragrant", "soft" and "tender".
The making of fish balls is very complicated, but as long as you master the method, it will be much simpler. First buy a silver carp, wash it and dry it. Then cut open the meat on both sides of the back of the fish, peel and remove the spines from both sides of the meat, put it on the cutting board and chop it into a puree (it will take about an hour), chop some green onions and ginger into a puree, and take the egg whites from two eggs. Use less salt, and finally add nearly 500 ml of water for a fish weighing about 2 pounds. Crush the meat paste and stir it with your hands to form a paste. (If it does not form a meat paste, you can add an appropriate amount of salt. The stirring time may be longer.) Grab the meat paste with your hands and squeeze it hard until it comes out between your thumb and index finger, and then use a small wine glass or a spoon to stir it gently. Scrape and put into a pot with water until all is gone. Finally, boil the water, but not too high, about 90 degrees. During the boiling process, use a spoon to gently turn the fish balls. Be careful not to use too much force, as long as the fish balls can be turned over. The fish balls are ready when they turn white.
I remember that the first time I ate fish balls, it left a deep impression on me. I picked it up and put it in my mouth and bit it gently. No, it was not so much a "bite" It's better to say "sip". The taste still lingers in my mind.
Friends, as long as you come to our hometown - Lulang, Jiangning District, Nanjing City, the enthusiastic hometown people will definitely serve you a bowl of steaming fish balls, which are as white as our Lulang The human heart is as pure as ever. We welcome you with open arms!