A 700-word essay about food

Life without books is like the earth without sunshine; birds without wings. Next is a 700-word essay about food brought to you by a bunch of green grass. Let’s take a look.

Chapter 1: Traditional food──dumplings

Speaking of dumplings, it can be said that everyone is very familiar with them. In China, we always make dumplings every time we celebrate the holidays and welcome relatives and friends. The dumplings are smooth and delicious, with a delicious taste and profound meaning. Every New Year's Eve, every household in northern my country will sit together and make dumplings. "Everyone loves to eat dumplings, and dumplings are especially delicious during the New Year meal." This sentence represents people's love for dumplings.

Dumplings have a long history, dating back to the late Eastern Han Dynasty. When Zhang Zhongjing, the "Medical Saint", returned to his hometown during the winter solstice and passed through Nanyang, he saw many poor people with frostbitten ears, hungry and cold, and many people contracted cold. Zhang Zhongjing suddenly felt pity, so he built a medical shed there, set up a large pot, stuffed it with mutton, chili peppers and medicinal materials that can dispel cold and improve heat, then wrap it in the shape of ears and serve it to the poor. People start from the winter solstice After eating until New Year's Eve, I warded off typhoid and cured my cold ears. In order to thank Zhang Zhongjing for his kindness and selflessness, people eat dumplings every year on the Winter Solstice and New Year's Eve. Gradually, eating dumplings has become a custom for us Chinese.

In different periods, dumplings have different names. In the late Eastern Han Dynasty, dumplings were called "Jiao Er". In the Tang Dynasty, it was called "Tangzhongluowan"; in the Yuan Dynasty, it was called "Shisuijiao"; in the late Ming Dynasty, it was called "Fenjiao"; in the Qing Dynasty, it was also called "Bianshi"... With the development of history, dumplings gradually began to have many names. Such as Chengfen shrimp dumplings from Guangdong, potsticker dumplings from Shanghai, steamed crab roe dumplings from Yangzhou, soup dumplings from Shandong, and Laobian dumplings from Northeast China. Sichuan's Chuan dumplings, etc., all have their own characteristics and are very popular.

Dumplings are not only delicious, but also unique and simple to make. First, you need to roll the dough into a long strip, then cut the long strip into small pieces and roll it into dough. Then mince some vegetables or meat and mix it with seasonings such as oil, salt, soy sauce and vinegar to make the stuffing. Then wrap the filling with dough, and pinch the dough tightly with your hands, so that a beautiful dumpling is ready. These wrapped dumplings also come in different shapes and contain profound meanings: the crescent-shaped one is called "Niefu"; the ingot-shaped one symbolizes wealth everywhere, and the house is full of gold and silver; the wheat-ear-shaped one symbolizes a bumper harvest in the new year... It seems that this small dumpling is also full of people's yearning for a better life!

Dumplings are not just for the Chinese! Foreign dumplings also have a unique flavor. For example, Russian dumpling fillings include beef, carrots, eggs, onions, salt, MSG, etc. In addition, they also add some minced chili peppers to the dumpling fillings, and the dumplings are very large. The most special thing is that they use clear soup made from beef bones to cook dumplings. However, for Russians, eating dumpling soup is the first course, and eating dumplings is the second course. Others such as Hungarian dumplings, Italian dumplings, Korean dumplings, etc. are also unique and unique.

Seeing this, you must be very greedy! Then let us work together to make delicious dumplings!

Chapter 2: Yunnan Food - Crossing the Bridge Rice Noodles Wu Yongxiang

When it comes to cross-bridge rice noodles, everyone must be familiar with it. Although the rice noodles here are quite delicious, do you know that the rice noodles here contain glue. Eating this kind of rice noodles is like eating a plastic bag, which is very harmful to the body. But we are not afraid when we come to Lijiang, Yunnan. The rice noodles hereIt can be said that it is high-quality rice noodles, genuine and delicious.

In Luoyang, I already knew a thing or two about the rice noodles in my hometown, so that day Jiu Zhonghao’s mother saw an authentic Mengzi rice noodle shop on the sign and insisted on going in to try it. I'm afraid that the brand says it's authentic, but I'm not sure about this rice noodle. So I just refused to eat, and they had no choice but to order a big bowl each.

That shop looks quite clean and there are quite a lot of people eating there, but I still don’t trust the quality. Looking at the wine mom and the old mom, they look like they are about to eat abalone or lobster. I really can’t understand them. But as soon as the rice noodles were served, we were all dumbfounded. The rice noodles are different from those in Luoyang. They are very appetizing at first glance, and there are countless large and small plates and bowls. The big one, which is the bowl for rice noodles, is about the size of a casserole for making soup. For small ones, just crack a quail egg and it will be full. But the smallest plate is for quail eggs.

And not only these, there are also vegetables, cabbage, celery, sauerkraut, pickles, cabbage, and a lot of meat, soup or chicken soup. You have to add it to the rice noodle bowl before you can eat it because they are all raw. Pour the quail eggs and meat slices into the bubbling casserole first, then add the chicken pieces and fried pork skin, and finally add the sauerkraut and green vegetables. As a result, a large casserole of green, yellow, red and white cross-bridge rice noodles appeared in front of us.

Looking very tempting, I was a little tempted and decided to take a small bite first. So I took a small bowl, added a few chopsticks of rice noodles from the rice noodle casserole, and scooped a few spoonfuls of chicken to eat. Needless to say, this authentic rice noodle must be delicious. So as soon as I chewed the rice noodles in my mouth, I suddenly felt an indescribable feeling, extremely delicious. I took another sip of chicken soup and wow! I felt that the chicken soup not only had the flavor of chicken, but also the flavor of quail greens and sauerkraut. It was really, really delicious!

Three times five divided by two, look at that bowl, I drank not a drop of the soup left. Let’s talk about how delicious this rice noodle is!

Chapter 3: Henan Food - Braised Noodles

When it comes to Henan snacks, Luoyang’s water mats, Kaifeng’s steamed buns, and Zhengzhou’s braised noodles are the three equally famous snacks in Henan. Today I will give you a brief introduction to this: Henan Braised Noodles.

This braised noodles looks very good: translucent white noodles, paired with jasper-like coriander. But it greatly increases people's appetite. Before eating, Halazi is probably going to stay. If you add chili oil, it will be white and red, green and red. It can be used as an art exhibition!

It looks good, but how to do it... is not easy to say simple, nor difficult to say difficult. To put it bluntly, it's just lamb soup noodles, but if you want to make it well, there are many ways to do it.

First make the mutton soup for noodles. Use mutton and mutton bones, add star anise, aniseed, grass fruits, and fennel, wrap them in gauze, make a seasoning bag, and put it in a pot to cook. First bring to a boil over high heat, then simmer over low heat for 2-3 hours. (Why does it feel like some instant noodle advertisements...) Add salt after cooking and set aside. The lamb soup that comes out of the pot has a fresh flavor. I haven’t eaten the noodles yet, but my appetite has already been whetted.

Then make the dough. Add a spoonful of salt before cooking. After that, every 10 minutes of kneading, wake up for 20 minutes. And it needs to be repeated 3-4 times, otherwise the noodles will not be strong. However, this step is indeed a bit troublesome. After kneading the noodles, roll them into a suitable shape. You can also apply some salad oil to increase the color. Cover again with plastic wrap and let rise for another 20 minutes. When making noodles, you also need to prepare some ingredients: mutton, noodlesStrips, day lily, coriander, shredded tofu, kelp (or fungus), quail eggs.

Then it’s time to cook the noodles. Put the cooked mutton soup into the pot, then add the mutton, coriander and other ingredients and stir well. Then add noodles and season with salt. Cook and remove from the pot. A bowl of delicious braised noodles is ready!

When eating, it is a kind of enjoyment. According to my habit, I eat the ingredients first. All kinds of delicious flavors rush into your mouth. Whet up your appetite all at once. Afterwards, I ate noodles, and each bite brought the umami flavor of mutton into my mouth. It didn’t feel greasy at all, but was very smooth. Have a bowl of noodles and a sip of delicious mutton soup. I blurted out "Cool!" It is truly the most delicious food in the world!

Not only is it delicious, this braised noodles also has a great origin. Legend has it that before Li Shimin (also known as Emperor Taizong of the Tang Dynasty) ascended the throne. He fell ill and fell into trouble with a farmer's family. An old woman slaughtered an "elk" (elk) and stewed it into soup. Make noodles for Li Shimin to eat. As soon as he ate it, his illness was cured.

How is it? This is our Henan specialty food: braised noodles. Dear "foodies" (referring to people who particularly like to eat), if you are tempted, quickly find a braised noodle restaurant, buy a bowl and enjoy it!

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