How to write the content of the food hand copied newspaper and what to write in the food hand copied

The food hand-copied newspaper determines the theme of a food, and then introduces it in a lush manner.

How to write the content of Xinjiang cuisine.

1. First of all, you must determine your theme, the scope of food is also very large, whether you want to make a local food, foreign food, Hunan cuisine, Sichuan cuisine, hometown cuisine, or Chinese cuisine in the general direction. The whole hand-copied newspaper surrounds your theme, and the written material is also based on the relevant topic.

2. Secondly, design an eye-catching title. The headline is the finishing touch and the heart of your hand-copied newspaper. For example, Food World, Taste on the Tongue, Hometown Food, My Food Diary, etc.

3. The position of the title. It can be placed in the center of the hand-copied newspaper with text surrounding. It can also be placed on top. Or the side. Whether the font is upright or oblique is a matter of personal preference.

4. To design the overall framework, you can first outline your overall framework with a pencil, which piece of writing text and which piece of drawing.

5. Fill the text into your board, and you can draw some small flowers on the side of the text to embellish it.

6. After dressing up, draw food or other patterns in the blank space of the painting.

The Chinese food hand-copied newspaper reads as follows:

1.Introduction to Chinese cuisine: Chinese cuisine is known as four major flavors and eight major cuisines.

The four major flavors are: Shandong, Sichuan, Guangdong, and Huaiyang. The eight major cuisines generally refer to:

Shandong, Sichuan, Hunan, Jiangsu, Zhejiang, Anhui, Guangdong and Fujian. Food is more than just food on the table. It also includes leisure snacks, various biscuits, pastries, sugars, candied fruits, dried fruits, meat products, tea brews and other products, each with its own flavor, which can be called food.

2.Features of Chinese cuisine:

Due to China's vast territory, vast land, and differences in climate, products, and customs, many flavors have been formed in the diet for a long time. China has always had the saying of "south rice and north face", and the taste is divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

The four seasons are different, and eating according to the seasons is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish dishes according to the seasons, with a mellow taste in winter and a light and cool summer flavor; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

The combination of food and medicine, China's cooking technology, and medical care have a close connection, thousands of years ago there is a saying that medicine and food are the same source and medicine and food are the same, using the medicinal value of food raw materials to make a variety of delicious dishes, to achieve the purpose of prevention and treatment of certain diseases.

Ancient Chinese poems about food:

The wind blows the willow flowers all over the store, and Wu Ji presses the wine to call the guests to taste. ——Tang Dynasty Li Bai "Jinling Wine Shop Farewell".

Lanling wine tulips, jade bowls with amber light. ——Tang Dynasty Li Bai's "Traveling in the Guest".

Open the noodle garden, and talk about the wine. ——Meng Haoran of the Tang Dynasty "The Old Man's Village".

At the foot of Luofu Mountain, in the fourth spring, Lu orange bayberry is the newest. Eat 300 lychees a day, and don't hesitate to be a Lingnan person. - Su Shi of the Song Dynasty "Eating Lychees".

Mo laughs at the farmer's wine, and the guests are full of chickens and dolphins in the harvest year. - Song Dynasty Lu You "Tour Shanxi Village".

The snow foam milk flower floats in the afternoon cup, and the artemisia shoots try the spring plate. The taste of the world is refreshing. - Su Shi of the Song Dynasty, "Huanxi Sand, Drizzle and Slanting Wind as Xiaohan".

People come and go on the river, but love the beauty of sea bass. Jun looks at a leaf boat, haunted by the turmoil. - Fan Zhongyan of the Song Dynasty, "The Fisherman on the River".

The handwritten newspaper about food reads as follows:

Pork bun is one of the traditional Chinese specialties. The name means "minced bun". In Shaanxi, there are "cured meat sandwich buns" that use Baiji buns, Baoji Xifu's meat dumplings, and Tongguan meat buns in Tongguan are different from Baiji buns, the appearance of the buns is burnt yellow, the stripes are clear, the interior is layered, the cake body is swollen, and the skin is crispy and tender.

Shaanxi Liangpi is one of the traditional specialty snacks, mostly made of wheat flour, but also made of rice flour or other starch. Generally, it is eaten cold (but in the Hanzhong area, hot food is more extensive), there are many types, different production methods, and the mix also has its own characteristics and different tastes.

Beef and mutton steamed buns are a traditional snack in Shaanxi Province, China, especially in Xi'an. It is finely cooked, the material is heavy and mellow, the meat and rotten soup are thick, fat but not greasy, rich in nutrition, full of aroma, tempting appetite, and the aftertaste is endless after eating. Because it warms the stomach and resists hunger, it is loved by the people of all ethnic groups in Xi'an and Northwest China, and foreign guests come to Shaanxi to taste it first to feast their mouths.

Hulu head, a traditional specialty snack in Xi'an, Shaanxi. It originated from the "fried white sausage" in the food of the Northern Song Dynasty market. Because the fat of the pig's large intestine is thicker and the shape is like a gourd, it is called a gourd head. The basic raw materials of the gourd head are the large intestine and pork belly.

Zangzi noodles are Han flavor snacks in Shaanxi Province, with thin, tendon, light, wang, sour, spicy, fragrant and other characteristics, the taste is flexible and smooth, the characteristics of Zangzi noodles are that the noodles are slender, the thickness is uniform, the noodles are fresh and fragrant, the noodle soup is oily and ruddy, and the taste is fresh and fragrant but not greasy.