Expository essay on food, expository essay about food

Cantonese cuisine is composed of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, and is one of the four major cuisines in China.

Guangzhou cuisine is based on the collection of excellent folk cuisine from all over our province, constantly absorbing the essence of China's major cuisines, learning from the strengths of Western recipes, and integrating into a family. Guangzhou cuisine has a wide range of materials, fine selection of materials, excellent skills, good at change, and diverse varieties. In 1956, there were 5,447 Laipin products introduced at the "Guangzhou Famous Dishes and Desserts Exhibition".

There are 815 kinds of dim sum and hundreds of snacks related to the dishes. Cantonese cuisine is the main body and representative of Cantonese cuisine. There are as many as 21 cooking methods of Guangzhou cuisine, especially for stir-frying, frying, stewing, frying, boiling, stewing, buckle, etc., pay attention to the heat, and the dishes produced pay attention to color, fragrance, taste and shape.

The taste is mainly clear, fresh, tender and crispy, paying attention to light but not light, fresh but not vulgar, tender but not raw, oily but not greasy. It is seasonal, and strives to be light in summer and autumn, and heavy in winter and spring. The more common dishes in Guangzhou include white-cut chicken, boiled sea shrimp, suckling pig in open oven, roast duck in the oven, snake soup, shrimp soaked in oil, braised skirt wings, steamed seafood, shrimp roe grilled ginseng and other ......

The food habits of the Chaoshan area are close to those of southern Fujian, and at the same time, they are influenced by the Guangzhou area, and gradually combine the strengths of the two schools, and the flavor has its own style. In recent years, the new style of Chaocai has absorbed the essence of cuisines from all over the world, and its reputation has been greatly enhanced, and it has become a well-known cuisine at home and abroad. Chaocai pays attention to knife work and modeling, and the cooking skills are good at stewing, stewing, roasting, frying, steaming, stir-frying, and soaking.

It is characterized by seafood, soups and beets. The taste is still fresh, depressed but not greasy. I love to use condiments such as fish sauce, sand tea sauce, plum cake sauce, and red vinegar.

Famous dishes include roasted goose goose, Huguolai, crab balls in clear soup, snail balls in oil, sweet meat in crepe, Tai Chi taro paste and so on.

Dongjiang cuisine is also known as Hakka cuisine. Hakka was originally from the Central Plains, and after moving south, its customs and food still retain a certain style of the Central Plains. The dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to the fragrant, heavy oil, salty taste, and are good at casserole dishes.

Representative dishes include salted curium chicken, zodiac duck, plum cabbage button meat, beef balls, sea cucumber crispy balls, ......Wait.

In addition to formal dishes, Guangdong's snacks and dim sum are also exquisitely made, and the food customs of various places also have their own uniqueness, such as morning tea in Guangzhou and kung fu tea in Chaoshan, these food customs have gone beyond the scope of "eating" and have become the food culture of Guangdong.

Why! What do you mean!

Delicious xiao long bao.

Today, I'm going to introduce you to a delicious dim sum --- xiaolongbao.

Where do you start? It should start with the first time I ate xiao long bao.......

One year, during the Spring Festival, my mother took me to Yu Garden to watch the lanterns. After watching the lantern festival, we went to have supper. Mom said:

I'll take you to eat Nanxiang xiaolongbao. "As soon as we entered, we found that it was crowded inside, and we waited in line for a while before we got a seat. As soon as my mother came up, she ordered four xiaolongbao, and I asked strangely

Mom, can you eat all that ordered? Mom looked mysterious and said, "You'll find out later."

After a while, the waiter brought four baskets of xiaolongbao. Mom lifted the lid, and suddenly the fragrance was fragrant, and a hot breath came to her face. I looked at the xiaolongbao carefully, all of them were white, the skin was thin, and there seemed to be a bag of juice in it, the shape was similar to that of the buns, no wonder it was called xiaolongbao.

My stomach was growling with hunger, and I wanted to make my mouth bigger and swallow the four xiaolongbao in one gulp. I hurriedly picked up a xiaolongbao and stuffed it into my mouth, but before I could even taste the taste, I hurriedly spit it out, and it turned out that the xiaolongbao was very hot. Mom said:

To eat xiao long bao, you should first dip some vinegar, gently bite a hole, and absorb the delicious soup inside, and then eat the skin and meat. The delicious essence of xiao long bao is in the soup. I ate it according to my mother's method, and the soup was fresh, the skin was thin and the meat was tender, and it was really delicious.

Sure enough, the four-guest xiaolongbao was finished for my mother and me in a while.

After listening to my introduction, you are already drooling, what are you hesitating about, hurry up and try xiaolongbao. One of my favorite delicious sayings:"The people live on food.

In China, almost every place has a special cuisine. Roast duck from Beijing, dried tofu from Suzhou, etc. And I have a soft spot for Kung Pao Chicken.

Kung Pao Chicken is a specialty of Shuncheng Hotel, and once I said curiously:"Why is Kung Pao Chicken a specialty of your hotel? The waiter smiled and said

Speaking of this kung pao chicken, I have to talk about its origin, which is indispensable Ding Baozhen, because he loved chicken when he was a child, and the chef often made kung pao chicken for him to eat. After listening to the waiter's introduction, I have a deeper understanding of Kung Pao Chicken. I sniffed it with my nose, and a scent came to my nose, and I couldn't help but salivate, and I looked:

There is a flower in front of this splendid chicken, and it is full of fiery red peppers, like some rubies inlaid next to the chicken. I put a piece in my mouth, only to feel the tip of the tongue slightly numb, chew gently, tender and crispy, like chicken not chicken, like meat not meat, wonderful, after eating still left a lingering fragrance. Looking at the empty plate, I licked my mouth and said with a smile:

The taste of this kung pao chicken is really well deserved. "

The taste of ice cream.

Wrapped in a crispy coat, it is crispy and delicious. Fair-skinned**, sweet and sweet everyone loves, eat the family carnival, the summer is the most fun, cold and cold to share, eat and laugh, my heart is full of joy, it is my summer favorite - ice cream!

To cool off in the hot summer, there are a variety of ice cream flavors, you can choose from happiness, mango, milk, watermelon, pineapple, as well as bara and lotus fog as long as you want to get the flavor, almost all of them, so that you can eat the summer and forget your worries!

Soft and smooth taste, crispy coat top croak, whimsical good match, the coolest delicacy in the world, as long as you have eaten, you will definitely leave a fragrance on your teeth and cheeks, and your heart will bloom, like a graceful lotus fairy, standing in the water**; Even the gods are jealous when they see it!

Wow! The most unforgettable delicacy in summer, eating ice cream, even dreaming will laugh haha, sweet honey!

I think everyone has eaten Beijing's famous delicacy - Peking duck bar, it has all the color and flavor. Using excellent duck meat as raw materials, the color is ruddy, delicious but not greasy, and the meat is fresh and tender. Very tasty!

But do you know how it's made? How is it inherited? Then let me tell you!

Peking duck is roasted with stuffed duck, a specialty of Beijing. In the Yuan, Ming, Qing and Dynasty palaces, the imperial food treasures. Later, it was introduced to the folk and became the first of Beijing cuisine, and it was unique in the Chinese food scene and well-known at home and abroad.

The roast duck at the famous Quanju Duck Restaurant is the most famous. Now you can still eat authentic roast duck in the Lily House in Beijing.

I went to Beijing to eat the roast duck of Lily House in the summer vacation, and it was delicious! There is a peculiar way to eat duck: there are three kinds of condiments for eating duck meat, one is sweet noodle sauce with green onion strips, which can be served with cucumber strips, radish strips, etc.; One is garlic with soy sauce, and it can also be served with radish strips.

Garlic paste can relieve greasy, roast duck dipped in garlic to eat, in the fresh fragrance, but also add a touch of spicy, the flavor is more unique, many customers especially prefer this condiment; The third is white sugar, which is suitable for both ladies and children.

After eating, I realized that I was covered in sweet noodle sauce, but it was delicious.