1. Write an essay about introducing the specialties of your hometown
A hemp house with a red tent and a fat white man sleeping inside. "Classmates, what do you think this is? This is the peanut from my hometown.
In the spring, the farmers went to the farmland with great hope to sow seeds. Gradually, it grew. It sprouted a long and thin stem, with pieces of round and smooth green leaves growing on it, like small palms. Its flowers were yellow, only as big as fingernails, and they were hidden in the branches, like a shy flower. Like a little girl. After the flowers fall, peanut shells are formed on the underground roots. The shells are very rough on the surface, but very smooth inside. You can see the pink peanut kernels after peeling off the peanut shells.
Peanuts are treasures all over the body. Peanut shells and peanut vines can be used as feed and fuel. Hey, "good medicine is bitter and good for all kinds of diseases." Peanuts have hemostatic properties. A good raw material for oil. The oil extracted from it is clear and pure, and it is the best oil.
There are many ways to eat peanuts, including salted peanuts and spiced peanuts. , I like the "cream peanut" best: after frying the peanuts, add a thick layer of cream "icing" and finally sprinkle with some black sesame seeds. It tastes sweet and crispy. It’s an endless aftertaste.
I believe your mouth will be watering after hearing so much! Then come to my hometown, Meili, and I will definitely treat you to a big plate of delicious buttered peanuts!
2. Write a composition about the specialties of your hometown (use an explanatory method)
The specialties of your hometown ~ rice dumplings
"The customs are different in a hundred miles, and the customs are different in a thousand miles." Every place has different customs and specialties. In our hometown, Heng County, there are many specialties, and the most unforgettable one is the big rice dumpling in our hometown.
It is usually shaped like a pentagonal tower with four flat corners and is made of glutinous rice. Pork, mung beans, cuttlefish, dried shrimps, etc. are often used as fillings. The taste of the rice dumplings is mainly salty and fresh. Zongzi leaves are oval leaves with pointed ends.
To make zongzi, the pork is usually marinated with salt. The pork is usually half fat and half lean, so that the pork is tender. To pickle, but don't add too much salt, it will not taste good if it is too salty. The mung beans and rice dumpling leaves should be soaked in hot water until they turn a little brown.
After making the rice dumplings, put them in the fire to steam. During the steaming, the fragrance of the leaves seeps into the rice dumplings. When you open the rice dumplings, the fragrance immediately fills the whole room. You will be intoxicated by it even before you eat it. It gives people a feeling of freshness, smoothness and fragrant aroma.
The small rice dumplings seem to have become a symbol of Chinese tradition and occupy a certain place in people's hearts. > After listening to my introduction, do you also want to try the rice dumplings from our hometown? Then come quickly! I’m waiting for you! 3. A 400-word essay on a specialty of my hometown (using the explanation method)
Specialties of my hometown
My hometown is Hongsheng, and there are countless specialties here. Now I will introduce to you a food with the longest history - Tuisu wheat cakes. Tuisu wheat cake is also known as Wusu wheat cake. More than 3,000 years ago, Wu Taibo, the eldest son of King Zhou of Qishan, Shaanxi Province, made an excuse to collect medicine for his father in order to carry out his father's wishes. The food he brought with him on the way was round cakes made by the imperial chef. Taibo took them to the south of the Yangtze River and gave them to the local people. I was full of praise after eating it. In memory of Taibo, the people of Wudi named it Wusu wheat cake. You see, it has a long history! The crispy wheat cake is crispy and soft, sweet but not greasy, delicious and suitable for all ages. The raw materials of wheat cake are flour, rice flour, lard, vegetable oil, sugar, salt and pepper, sesame seeds and green onions. The production process is all done by hand. The crispy wheat cakes are famous far and wide for their mouth-watering aroma and golden color. Every Mid-Autumn Festival, people in Wudi use wheat cakes to honor their elders and give them to relatives and friends. This has been followed to this day and has become a major folk custom.
The surface of the crispy wheat cake is golden brown, and there are some sesame seeds here and there. The smell can make people intoxicated. There are also lines like growth rings on the surface, and the crispy feeling when you bite it is unforgettable. The fillings of pushsu wheat cakes also have many flavors, sweet and salty. Moreover, wheat cakes are also very convenient to eat, they can be eaten immediately after opening the bag. And a box of Wheatcakes will last about three months. Look how delicious and convenient this wheat cake is! No more! I'm already hungry, I believe you heard the same thing as me. I'm going to eat! You should try it quickly too! 4. Write an essay, about 600 words, about celebrities in your hometown or introducing specialties in your hometown
Hello everyone, my name is Chen Guo, I am a small tour guide at Dongshishan Travel Agency. I am very happy to serve you. Let me introduce my hometown - the beautiful Zhelong. My hometown is a beautiful and rich county town, commonly known as Liucheng. It is located at the foot of Dongshi Mountain. Here, there are not only beautiful scenery, but also rich specialties. Hurry, listen to me slowly introduce it to you. Today I will take you to visit the most beautiful scenic spot in my hometown - Dongshi Mountain. You see, this is Dongshi Mountain. The first thing that catches your eye is Dongshi Mountain. The most spectacular Lion Ridge, there are two large pillars at the front of the Lion Ridge, with many lions of different shapes carved on them. These two pillars were donated by Mr. Wu Guohai, a foreign entrepreneur in our county. Walk up the steps and you can see There are two rows of neatly arranged lions. These are carved according to the shapes of lions from various dynasties. There is a small river next to the Lion Ridge. The water is so clear that fish and shrimps can be seen chasing each other: the water is as blue as a jade: the water flows straight from the mountain. It cascades down, forming large and small waterfalls along the way, so beautiful! Walk along the path along the river and you will arrive at Puguang Temple. Speaking of Puguang Temple, it has a rich history. Puguang Temple was built on the site of a holy temple in the Tang Dynasty and has a history of more than 1,000 years. In the Main Hall, which has been renovated in recent years, The tall statues of gods are so lifelike. It is amazing. After we turn over a hilltop, we can see a ladder to heaven. We hold on to the railing and walk up to the "Xianzhang Spring". Legend has it that after the Eight Immortals flowed through the East China Sea, it happened to be midsummer. The immortals were thirsty and stayed on Dongshi Mountain. The handprint on the rock was left by Lu Dongbin when he was fetching water. The sweet spring water in the palm print continued to gush out all year round, so people called this spring "Xianzhang Spring". .Okay, the introduction is over, I also compiled a poem below: Zhelong is good, Zhelong is wonderful, Zhelong East Lion Mountain is so wonderful. There are mountains, water, temples, flowers and grass. It’s really nice. How about it? Remember? It's beautiful! I hope you will come to my hometown - Zherong County, Ningde City as a guest again. 5. How to write a 400-word essay introducing the specialties of my hometown
In Nanjing in October, the air is so fresh and the sky is so clear; Nanjing in October makes me feel like home; Nanjing in October , the light fragrance of water chestnuts is everywhere.
Water chestnut is a specialty of Nanjing. Its taste and unique shape attracted me: Water chestnut is generally planted in temperate wetlands, such as ponds and swamps. It looks very similar to lotus, with all its leaves. It is dark dark green, with a fat and hollow trunk at the lower part of the leaves, supporting the entire body. The fruit grows on the upper part of the leaves, in the shape of a "yuanbao". The purple-black water chestnuts are not only loved by hometown people, but also praised by many foreign tourists. Woolen cloth.
The way to eat water chestnuts is also very simple: just steam them a little and then eat them directly. The feeling of water chestnut in the mouth is very strange - the aftertaste is sweet, just like almonds. The outer layer is not its center, but its center is wrapped by the outer layer. When you first enter your mouth, you don't feel anything. You will feel the sweetness after a while. The soft nuts "moisturize" your mouth. ,
Water chestnut has the effect of moistening the spleen, and people with poor spleen and stomach can eat more of it.
Nanjing, known as the "Jiangnan Water Town", is indeed well-deserved - along the way, there are many large and small water pools, and water chestnuts are planted in the water pools. Some of them grow together in groups, while others are just a solitary one, swinging in the wind. Some are like a graceful young girl, and some are heroic, like a rising young man. They are arranged in an orderly manner, adding color to the pool.
Every time I eat water chestnuts from my hometown, I feel a sense of nostalgia in my heart. Thinking that I will leave soon, I can’t help but feel the sadness of separation.
My hometown, I love you! 6. Write an essay about the specialties of your hometown
Taicang Meat Floss “Taicang Meat Floss” is very famous, and is known to all women and children.
It is a common sight on ordinary people’s dining tables as it is served with breakfast and as a cold dish. When you sip the silky floss into your mouth, it gradually melts in your mouth without the help of your teeth. A unique salty and sweet flavor lingers between your teeth and cheeks for a long time.
Taicang Pork Floss’ raw material requirements are four words: absolutely fresh. The time from slaughtering to cooking of a pig must be strictly controlled within 4 hours, and Taihu pigs that only take 4 months to grow up are used.
The difference between authentic Taicang meat floss and the "Taicang-style" meat floss on the market has a lot to do with the freshness of the meat. Of course, this article about making Taicang Pork Floss has its own unique features in cooking.
Walking into the meat cooking workshop, you can see eight three-inch thick steel pots lined up on both sides. One pot contains 225 kilograms of meat. Eight big-bodied chefs wield big shovels and cook continuously. All the original soup in the big pot must be dried in the meat floss within a specified time, and the meat must be cooked until all the fat appears. , filter out, the fiber is crisp but not rotten.
The time and heat between adding the seasonings and stir-frying should not differ by a few minutes. The fat content and moisture content must be estimated with the naked eye. Once the meat is out of the pot, it can never be returned to the pot and re-fried.
Therefore, even fried pork floss is often divided into first, second and third grade products after instrumental analysis. The authentic Taicang meat floss, which is fluffy, furry, silky, golden in color, and fragrant, has begun to be packaged. A 50-gram bag of meat floss can fill an 8-inch cold basin.
The umami flavor permeates every fiber of the meat floss. Who is the creator of this delicacy? In the 13th year of Tongzhi in the Qing Dynasty (1874), a prominent family in Taicang City held a banquet for guests. The fat chef Ni Shui made a mistake in the rush and cooked the braised pork until it became crispy. In a hurry, he removed the oil, deboned the meat, and put the meat in the pot. Fry it into pieces and serve it to the table, calling it "Taicang Pork Floss". Unexpectedly, it caused a sensation on the table and was hailed as a unique dish in Taicang.
Later, the chef went to the south gate of Taicang and opened a butcher shop. At bookstores and temple fairs, there were always listeners and pilgrims buying to satisfy their cravings, and some also bought them as gifts during festivals. During the Anti-Japanese War, the owner had been changed to Ni De, who opened a Ni Deshun meat floss shop under the Nanmen Bridge. He operated it on a small scale and continued intermittently.
After liberation, the public-private partnership gradually developed and became today’s Taicang Meat Floss Factory. Modern equipment has made the former Ni Deshun change his skills, but his cooking skills have been passed down and carried forward.
As early as 1915, Taicang Pork Floss won the Class A Award at the Panama International Exposition, and in 1991 it won the Gold Medal at the First China Food Expo. However, there are currently too many impostors of "Taicang-style" meat floss on the market. Only in Taicang can you truly taste the genuine "Taicang style meat floss".
Taicang brand meat floss was awarded the famous trademark of Jiangsu Province three times in 1992, 1993 and 1994; it was rated as high-quality food by the Ministry of Commerce of my country in 1984 and 1988; in 1988, it won the first China Food Expo Gold Award, National High-quality Health Products Golden Crane Cup; in 1999, it was rated as "Gold Award for User Evaluation Satisfactory Products" by "People's Daily Market News (Jiangnan Market Edition)" and Jiangsu Quality Management Association; in 2000, it was awarded the "Gold Award for User Evaluation Satisfactory Products" by the User Committee of Jiangsu Quality Management Association Rated as "User Satisfaction Product in Jiangsu Market". Taicang Whole Sheep Feast "Shuangfeng Sheep Noodles" is one of the characteristic varieties in Taicang's catering culture. It is famous for its crispness, richness, fragrance and fatness.
According to legend, more than a hundred years ago, a master named Meng opened a noodle shop in Xishijiao, Shuangfeng Ancient Town, which has a history of more than 1,600 years. Because of its emphasis on cooking meat, making soups, and refining noodles, "Shuangfeng Mengjia Mutton Noodles" is well-known far and near, and has become a famous local winter specialty.
The reason why Shuangfeng Mutton Noodles stands out among the many mutton noodles is a secret: first of all, the goat breed is selected. The store pays attention to the "Taicang goat" with large body, thin skin and tender meat. The best choices are *** male sheep and newly adult female sheep. Second, pay attention to slaughtering, which requires repeated washing.
Third, place a plate with shelled new straw cores at the bottom of the pot to prevent the pot from scorching; stuff white radish around the pot to remove the smell. Fourth, after slaughtering, put the meat into the pot in different stages. Put the older meat on the lower layer and the tender meat on the upper layer. Then add seasonings and simmer.
The noodle soup is made from the original sheep soup. It should be thick but not turbid and oily but not greasy before use. The noodles are made by hand and are commonly known as "jumping noodles". They are characterized by thin, soft, smooth and tough noodles, which are cooked when put in water, do not become rotten after being cooked for a long time, and have an excellent taste.
At present, Shuangfeng mutton noodles are led by the time-honored brand "Yu Changsheng". "Yu Changsheng" was founded more than 80 years ago in the early years of the Republic of China.
In recent years, Yu Changsheng has launched a unique "whole sheep feast", where customers can choose and taste sheep brain, tongue, ears, heart, liver and kidney according to their own preferences. , sheep tripe, sheep hooves, sheep blood, sheep whip, sheep eggs, sheep eyes, etc., and can be braised in braise, stewed, cold or stir-fried, with various forms and unique tastes. The Taicang goats selected for Shuangfeng Mutton Noodles eat a variety of grasses and grow taller, unlike pigs, chickens, ducks, etc. that eat hormone-containing additive feed, so they are known as "green food."
In addition, while tasting Shuangfeng mutton noodles, you can also appreciate and feel the unique connotation of "sheep culture", so it is very popular among customers. Taicang White Garlic "Taicang White Garlic" is as famous as Shanghai Jiading White Garlic, Shandong Cangshan White Garlic, and Xinjiang White Garlic, and is also known as the four major white garlics in my country.
Taicang white garlic was first cultivated in the Qing Dynasty. Because the soil in Taicang is suitable for growing garlic, and due to the need for export, it was planted on a large scale in the 1960s.
Taicang white garlic is characterized by plump and firm garlic heads, large and well-proportioned garlic cloves, white color and spicy taste, especially the strong spicy taste, making it the best white garlic. The hometown of garlic is said to be along the Mediterranean coast.
According to Xu Guangqi's "Agricultural Policy Complete Book" of the Ming Dynasty, white garlic was brought back to China by Zhang Qian when he was on an envoy to the Western Regions. To distinguish it from the small garlic that has existed in my country since ancient times, it is called garlic, also known as gourd.
Taicang white garlic is a kind of Venetian garlic, which is the finest garlic. Taicang white garlic contains an appropriate amount of vitamin C, phosphorus, iron and rich calcium, as well as sugar and white sugar.
It is not only a necessary condiment for the family, but also has many medical effects. This is recorded in detail and highly praised in Li Shizhen's "Compendium of Materia Medica".
White garlic can promote gastrointestinal secretion, aid digestion, induce sweating and diuresis, and has the effect of sterilizing and detoxifying. It can be used to prevent and treat influenza, Japanese encephalitis and other diseases. When you go out, eating it can also prevent diarrhea.
According to research conducted by overseas scientific research departments, white garlic also has special effects in preventing and treating cancer. Taicang farmers. 7. Write a 500-word essay introducing the specialties of your hometown
Water spinach, also known as water spinach, is a specialty of Bobai. It is delicious and cheap, and is one of the vegetables loved by the masses in Bobai.
Among many vegetable families, water spinach is a very common vegetable, and its friends are all over the world. However, the water spinach grown in Bobai is somewhat famous. It has few leaves, long stems, heart-shaped leaves, fat, tender and green. The stem of water spinach is hollow. If you cut off the stem, the stem will slowly expand outward, like a small trumpet. When you read this, you must be thinking that it must take a lot of effort to grow such good water spinach, right? Actually, you are wrong. Growing water spinach is easy, as long as there is water. The period of early summer and late autumn is the best time to plant water spinach. Water spinach grows very quickly and can usually be picked within a week of planting. Based on this calculation, water spinach can generally be planted 24 to 28 times a year.
Regarding the question of why the water spinach we grow in Bobai is so good, I guess it may be because the land here is fertile and the climate is warm, which is suitable for growing water spinach! Our Bobai water spinach has been exported to the United States and entered the banquet hall of the Great Hall of the People. Many outsiders who travel to Bobai will buy a handful and take them back to their families to taste.
There are many ways to eat water spinach: it can be boiled into soup, and the soup is delicious; it can be stir-fried raw, which is crispy and delicious; fragrant! Water spinach is of great value. Young water spinach can be eaten, and old water spinach can be used as feed for chickens, ducks, geese and other poultry. Not only that, water spinach soup also has the effects of clearing heat, detoxifying, and relieving summer heat!
This is Bobai’s specialty—water spinach!