No matter in study, work or life, everyone has tried to write a composition, which can be divided into narrative, explanatory, practical and argumentative according to different genres. Still at a loss for composition? The following is an introduction to the composition of food I have compiled for you. Welcome to share.

Introduce a food composition 1 Love is a warm sun that warms people's hearts; Love is a bright lamp, which illuminates people's way forward; Love is a boat, taking people to the other side of love; With the footsteps of love, I gently open the floodgate of memory. ......

One day last month, grandma was ill in hospital, and this usually leisurely home began to get busy. Early in the morning, my mother, who never touched the kitchen, cooked for me in the kitchen. I sneaked into the kitchen to find out. I was shocked by this scene. My mother messed up the clean and tidy kitchen. I saw her holding a cookbook in her left hand and a spatula in her right. She frowned and there was a fine layer of sweat on her forehead. Busy, my mother saw me, stopped what she was doing, loosened her frown, looked at me with a smile and said softly, "Baby, you are going to have breakfast soon!" " "

After a while, my mother finally came out of the kitchen, looking ecstatic: "Son, come and try my mother's craft!" " "Looking at the steaming steamed egg soup, I can't wait to scoop up a spoonful, blow it a few times and put it in my mouth." Ah! "I immediately spit it out, salty and hard, and even a small piece of eggshell. I have no choice but to eat dry bread.

In the evening, my mother stays at home and looks for information. The next day, I got up early and went to the kitchen to watch the battle. When I saw my mother, I first prepared a rice cooker, boiled water with a gas stove and blanched the chopped spinach. Then knock two eggs into a bowl, stir well, and pour a little warm water into the bowl. The professional told me: "The steamed custard can be softer!" "Pour the spinach and steam it in the rice cooker! Five minutes later, my mother opened the lid and a white mist rose instantly. Suddenly, a hot and humid feeling came to my face. In the dim light, I saw the yellow and tender custard in the white porcelain bowl with smooth and delicate surface, dotted with green. At this time, my mother poured the seasoning prepared in advance into the bowl, and the seasoning with black sauce suddenly smudged on the smooth custard surface, just like quaint ink painting! Tasting the delicious custard in my hand and looking at my mother's expectant eyes, my eyes are a little moist.

Looking back on the past, whenever I was sad, my mother would hand me a paper towel to wipe the tears from my eyes; Whenever I am happy, it is a hug from my mother, sharing this happy moment with me; Whenever I feel depressed, it is my mother's encouraging words that keep me motivated. Thank my mother for her dedication to me. It's good to have you!

Introduce a delicious food composition 2 Today, I will introduce a delicious snack-steamed buns.

Where should I start the introduction? That starts with the first time I ate steamed bread. ...

One Spring Festival, my mother took me to Yuyuan Garden to see lanterns. After watching the Lantern Festival, we went to eat supper. Mom said, "I'll take you to eat Nanxiang steamed buns." As soon as I entered the door, I found a sea of people inside. We waited in line for a long time before it was our turn to get seats. My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you eat so much?" Mother showed a mysterious look and said, "You will know later."

After a while, the waiter brought four cages of steamed bread. Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face. I carefully looked at the steamed bread, with white beard and thin skin. There seems to be a bag of juice in it, which is similar in shape to steamed bread. No wonder it's called steamed buns. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. I quickly picked up a steamed bread and stuffed it in my mouth. I vomited before I tasted it. It turns out that steamed bread is very hot. Mom said, "To eat steamed stuffed buns, you should dip in some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. Sure enough, the four-guest steamed buns were eaten by my mother and me in a short time.

After listening to my introduction, your mouth is watering. What are you hesitating about? Try the steamed bread. My favorite delicious saying goes: "Food is the most important thing for the people." In China, almost every place has its own specialties. Roast duck in Beijing, dried bean curd in Suzhou and so on. But I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter said with a smile, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is essential, because he loved chicken when he was a child, and the chef often made him a kung pao chicken. After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken. I smelled it with my nose, and a smell came to my nose, which made my mouth water. I saw a flower in front of this bright diced chicken, surrounded by red peppers, just like some rubies inlaid next to it. I put a piece in my mouth and felt the tip of my tongue slightly numb. I chew it gently, it's tender, crisp and delicious, like chicken and meat. It's wonderful. There is still a fragrance after eating. Looking at this empty plate, I licked my mouth and smiled and said, "The taste of kung pao chicken really deserves its reputation."

Introduce a delicious food composition 3. This is a unique local snacks in winter in the south of the Yangtze River.

When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu. The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.

The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a careful bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating but swallowing, and your tongue is rolling.

Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together and hot sweat dripped down. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it So the old man consumes a bottle of Chili sauce every day.

At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, but I will restrain myself from running there for fear of long hooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.

It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.

Introduce a food composition 4 nights, my mother and I went out for a walk after dinner. There are already many vendors selling mung bean soup on both sides of the road. As soon as I saw mung bean soup, I immediately became interested and turned to my mother and said, "Mom, I want to make mung bean soup." Mother agreed, but made a request: I want to do it with my mother. Mom readily agreed, so we went for a walk and went to the supermarket to buy materials for mung bean soup.

The next day, my mother and I began to make mung bean soup together. I washed mung beans several times first, and then soaked them in water for two hours as my mother said.

After the mung beans are soaked, pour them into the pot and start cooking. At first, mung beans didn't change. After a while, several mung beans began to "dance" gently. After a while, more mung beans participated in the "dancing" team. Gradually, all the mung beans "danced" happily and started a "get-together dance". Water also magically turned into light green clothing, playing drums for mung beans. Mung beans may dance too much and "take off their green coats" one by one. When they saw that all the mung beans had "taken off their coats", their mother poured half a bag of rock sugar into it, turned off the fire and put it aside to let them cool down and have a rest.

When the mung bean soup was cooked, I thought to myself: What would it taste like if sago was put in the mung bean soup? Similu tastes chewy with Q-bomb. It must be delicious in mung bean soup. So, my mother and I started making sago again. I washed sago several times first, and then I started to boil water. When the water boils, I pour the sago in. Gradually, the sago dew changed from white to transparent, from small to large, chubby, like a glittering and translucent gem. Sago is cooked and mung bean soup is cold. I poured sago into mung bean soup and cooled it in the refrigerator.

When I was leisurely enjoying the delicious iced sago mung bean soup in the air-conditioned room, I saw the uncle who stood guard in the community. Thought: Uncle Guard is on duty 24 hours a day in turn for the safety of the community, rain or shine, and it is hard to be cold and hot. There are many people in society who serve the people like uncle guards. I should share mung bean soup with them to express my little mind. So, with the help of my mother, I started packing. I gave mung bean soup to the doorman downstairs. As soon as I finished, I walked all the way with an insulation bag full of mung bean soup on my back, and gave it to two uncles on duty, a sanitation worker sweeping the floor in the scorching sun and three bus drivers respectively. Looking at their bright smiles, I also smiled happily.

A small bowl of sago and mung bean soup is full of my little heart. I hope my small bowl of sago and mung bean soup can bring them a cool summer.

Introduce food composition 5. The strong aroma of Lamian Noodles is tangy, and beef, soy sauce and coriander are mixed together to form an unspeakable fragrance, which can be called enjoyment! Take a closer look, the green coriander, black and red watercress and dark brown beef slices set each other off, which is very beautiful and makes people salivate. This is my grandmother's famous snack in Lanzhou, Gansu-beef noodles!

Don't underestimate it. Lamian Noodles, Lanzhou in other places, just cheats customers who don't know how to do it. The real Lanzhou Ramen Restaurant will never have a second kind of food except beef noodles. I was born to hate pasta, but I was defeated by Lanzhou Lamian Noodles. Nothing can compare with it. When I went to Gansu, my mother took me to a ramen restaurant. As soon as I entered the door, I was a good boy. The customers are full and the business is very good.

Finally, there is a vacancy, and I ordered two bowls of beef noodles. As soon as I served, I couldn't take my eyes off: beef soup was fragrant, radish was pure and white, Chili oil was bright red, coriander was bright green, and noodles were slippery yellow. At first glance, it looks like a beautiful abstract painting. I heard that Zhang Shu, a poet in Qing Dynasty, once wrote a poem for beef noodles! "After the rain, Huang Jincheng will stay. Crossing the Yellow River several times, the road by the river is poor. Lamian Noodles smells inextricably linked, except Master Ma. Delicious food is hard to come by, and looking back at my hometown is far away. Reading the Bible at sunrise, the White Pagoda ends. Burning incense and sighing, I only hope for beef noodles. " Wow, even poets are impressed with beef noodles, let alone me?

Regardless of the heat, I quickly gulped down noodles and drank soup. This face is soft and fragrant, not to mention how beautiful it tastes. It was a little cold, so I put it to my mouth with chopsticks. That smell, as if the whole person is immersed in beef noodles, is irresistible. After a while, I ate clean. I haven't had enough!

I hurried to the kitchen. At that time, the chef happened to be making noodles. I almost lost my mind about that ship. The chef is dressed in white. He mixed the white dough together with strong hands, and then rubbed it, so that the dough became a perfect semicircle. Flour is like catkins flying all over the sky, like white and beautiful snowflakes, like a light and pure white butterfly dancing on the dough. Suddenly, the chef picked up his hands and pulled the dough rhythmically with skillful gestures. The dough beat wildly under the waving of both hands. He suffered a big loss and was too fast. In a short time, a mass of noodles was turned into noodles by flexible big hands and fell into the pot like silver wire. Oh, my God! That was a wonderful performance!

Fuyang is far from Gansu, so we can only go in winter and summer vacations. No matter where you eat beef noodles, you just can't find any authentic taste, which is not as delicious as Lanzhou beef noodles at all. In retrospect, the smell of Lamian Noodles lingers between my teeth.