I can't forget the taste of my hometown composition 1, the endless blue sea, the red, big, crisp and sweet Fuji apple, which is the taste of my hometown.
I can't forget the sea in Yantai-
In spring, the sea turns green. Microwave, white waves, laughing and chasing from the distant horizon in the north, rushed to the shore. As soon as they touch the rocks and beaches on the shore, they retreat shyly and then jump up like naughty children. Spring is the season of sowing, and the sea is no exception. The fishermen who took off their winter clothes sailed across the calm sea and came to the culture area to sow the seedlings of hope, looking forward to the harvest and imagining the baskets of fresh seafood at the time of harvest. Once I went back to my hometown and ate delicious seafood, my heart was warm and I was very moved. If you eat too much, you won't get acne, haha. And all kinds of delicious seafood confirm the old saying that "relying on mountains to eat mountains and relying on water to eat water". I feel that things in the sea can become delicious on the table after some treatment, which is really a gift from nature.
I can't forget the fruit in Yantai-
Every autumn harvest season, we can eat fresh fruit. Because of Yantai's unique geographical conditions, all kinds of fruits are very refreshing. Many wanderers who are far away from home miss the fruits of home. We live in Shanghai, and what we want most is the fruits of our hometown. Although Shanghai is also rich in many delicious fruits, these fruits lack the flavor of their hometown. ...
I can't forget the snacks in Yantai-
Yantai has many special snacks, such as Yantai braised pork, which is a unique hometown flavor snack. Every time my father goes back to his hometown, I will ask him to bring me some plates and put them in a lunch box. Every time my father comes back, I will run out to smell and say, "hmm!" The smell of hometown! Nothing has changed! " Dad looked at me with joy, watched me finish a box full of clouds, then wiped his mouth and said, "hmm!" The smell of hometown! Delicious! "
I can't forget everything about Yantai. I will never forget it. Whenever, I feel that "people say that the sunset is the end of the world, and my home can't be seen at the end of the world." I hate the barrier between Bishan and Bishan, and Bishan is still shrouded in twilight clouds. "The feeling of homesickness. Wherever I go, the smell of my hometown always lingers around me, because-that's my hometown, Yantai!
The flavor composition of hometown II. The blue outside the warm window, the dark green behind the spring and a touch of yellow under the bright moon are the only hometown flavor in my memory.
This is an ordinary village.
A few loud crows came into a small room with white walls and black tiles on time and pulled me out of my sleep. I blinked my sleepy eyes and got used to the warm sun hanging outside the window, so I couldn't help but be cheerful. Then I leaned against the window and looked at the blue sky, waiting for a loud and powerful cry from a distance: "Fried fruit strips, mouse shells, mother duck twist, five yuan for a bowl!" " Waiting for the smell of hometown to pervade the alley outside the house.
The village is built by a spring. In the afternoon, there are often happy children playing by the stream, and the splashing water floats to my side, helping my aunt roast fish. The newly caught fish hissed in the fire and slowly turned brown. In the fragrance, my uncle came out of the dark green banana forest behind the stream with a bunch of bananas, patted the bananas in his arms and warmly greeted him: "Come and taste the taste of my hometown!" "
A bright moon hangs in the horizon, the stars disappear, and the evening wind blows, taking the hot food of this big family far away. Grandpa happily brought an altar of glutinous rice wine from home and said, "This wine has been brewed at home for several years. After this village, there is no such shop." After opening the jar, a strong bouquet was scattered in the night, and several osmanthus trees carefully cared for by grandpa seemed not to be outdone. A touch of yellow flowers is hidden in the green leaves, giving off a refreshing fragrance. In this intoxicating moonlight, in the intoxicating atmosphere of my hometown, chatting with my grandparents, I am also slightly drunk.
The taste of hometown is different from the colorful taste of the city. A mountain, a lake, there is no artificial carving behind the mountains and rivers in the city, but only unique nature and tranquility.
However, I am getting farther and farther away from the whistle, rockery and artificial sugar in this city, from the blue outside the warm sun, from the dark green behind a spring stream, from the light yellow under a bright moon, and from the taste of my hometown. That faraway hometown, which is implicated in my endless thoughts, now, looking back at your breath, can I find my way back?
The flavor composition 3 of hometown is in the season of autumn wind and sweet osmanthus fragrance, and the footsteps of Mid-Autumn Festival are approaching. In autumn in the countryside, the golden tide is surging, the trees are lush and the fruits are overflowing. What remains in our childhood memories is not the joy of adults' harvest. Our concern is food.
In the rural areas of northern Sichuan, there are many kinds of delicacies that belong to this season, not to mention the magical wild mushrooms that appear after the rain, intoxicating fruits that smell delicious, bamboo shoot crustaceans that are ready for barbecue ..... Each magical food has a unique taste. Among them, the most attractive are the soft and sweet Ciba and the memorable Tung-leaf steamed buns.
Ciba is not a very unusual food, but the practice in my hometown is really unique, and I still remember it. The raw material is glutinous rice that was just harvested in the rice field that year, which is much more fragrant and glutinous than the old one. After washing the glutinous rice, steam it on a large iron pan. The temperature should be well controlled, neither too hard nor too soft. The steamed new glutinous rice is bright, full and crystal clear, and the air is filled with attractive rice fragrance instantly. The little friends cheered and were eager to try. Because the next step is "fork". This is hard work, and friends can only watch it. Only when the adults catch their breath do they go up and stir, but they can't even lift the nest stick, which makes the adults laugh. After the steamed glutinous rice is poured into the stone nest, the glutinous rice will be rolled up and down with the nest stick until the glutinous rice is beaten into a sticky mud, until the whole glutinous rice can be lifted with the nest stick. Then slowly take the rice cake off the nest stick with a clean towel, put it in a dustpan that has been sprinkled with pumpkin seed powder, spread it into a circle with a diameter of about 15 cm by hand, and sprinkle a thin layer of fried pumpkin seed powder on it, and the finished product is ready. Finally, according to personal preference, cut into blocks or sheets, fried in oil pan or directly dipped in white sugar. The fried skin is crisp, sweet and waxy, with sugar, but not greasy, and the mouth is full of the smell of rice and fried pumpkin powder. When the adults went to the kitchen to get the second pot of glutinous rice, the friends carried out the nest sticks together and directly picked the remaining glutinous rice with their hands. The feeling of stealing food is unforgettable.
I remember the last time I ate tung leaf steamed stuffed bun, it was more than twenty years ago. I will always remember that it was a bright moonlit night. Around the Mid-Autumn Festival, adults and children in the village gathered in the yard. Young people talk loudly, discuss topics such as the more round moon this year, or look up at the starry sky and listen quietly to the old people telling stories about the past. Friends are full of energy. At noon, Bazin was still undigested. They were playing with each other to make room for the next food to come. As soon as the women brought steaming tung-leaf steamed bread out of the steamer in the kitchen, their friends scrambled to bypass the steamer and handed it out one by one. A steamed bread with enough food is delicious. After eating, the aftertaste of delicious food still lingers in my heart, which is the most real gift that time has given me.
Tung leaf steamed stuffed bun can be understood as a kind of big jiaozi with belt stuffing. The ingredients used in this kind of food similar to jiaozi are very special. The stuffing inside is corn syrup, tender pumpkin and a little peasant bacon. Of course, ginger, garlic and salt are indispensable as seasonings. The most amazing thing is that its skin is made of fresh tung leaves, which are unique to the countryside.
On the hillside of my hometown, at the foot of the ground, I usually meet Tung Chee by chance. This kind of tree has tenacious vitality, and any thin soil on the ridge in the mountains will be firmly grasped by it. Its branches spread wildly, thick and clumsy, with wildness, or hung upside down with gold hooks, or leaned against a cliff. Like naughty wild children all over the mountains, they have different postures. You don't have to remember the tung flowers in spring, they are fleeting and dazzling. Green tung leaves are our favorite. Tung oil leaves are wider than the palm of your hand, green in color, clear in veins and fragrant. We can't find out who invented this food. We have to follow the ancient custom of picking with petioles. About ten dollars is enough. This is the most basic standard configuration of tung leaf steamed stuffed bun.
Wash both sides of fresh tung leaves carefully and arrange them for later use. But it is obviously not possible to have tung leaves alone. Choose the best corn planted with farmyard manure and grind it into pulp with a stone mill; At the same time, choose fresh pumpkin, shred it carefully, add shredded green and red pepper and mix well; Of course, the finishing touch is peasant bacon. The bacon of the Spring Festival has a special taste at this time. Obviously, it is impossible to cut it into shredded pork, only diced meat. Add shredded pumpkin and diced meat into the seasoning and stir well. When everything is ready, smooth the tung leaves, spread the fresh corn syrup into a circle, fill it with stuffing, then fold it in half in the middle to form the shape of jiaozi, and finally put it on the steamer, and then take it out in 20 minutes. The fragrance has already floated out of the window. Peel off the green and brown leaves of tung tree outside, and there is yellow corn stuffing inside. Take a bite of steamed bread, which is soft and sweet, and then take a bite of stuffing, which is crisp and fragrant, and the lips and teeth are fragrant. In particular, the fragrance of tung leaves permeates the steamed stuffed bun, with unique taste and endless aftertaste.
Looking back now, both Ciba and Cecilia Yip steamed buns have to be spread out in a circle, representing the round and round. It is these common smells that are mixed together and there are traces of time. Now the Mid-Autumn Festival is all about eating moon cakes. I think I may never eat the delicious food I had as a child again. Time flies, the years go by, the rice cake made of "Duiwo" and the steamed stuffed bun made of tung leaves, and the taste of hometown in memory only appears in dreams, with lingering fragrance. ......
The taste of hometown composition 4 The hometown where my parents live is a farm with beautiful environment and fresh air. Every summer comes, the surrounding trees are lush, the breeze is blowing gently, and the ground is covered with green shade, which is refreshing. The farm is surrounded by endless fertile fields, and the change of seasons always presents different beautiful scenery. A few miles away from the farm are small villages, just like a pair of warm big hands holding the farm island gently. More than 100 families living on farms enjoy the simplest happiness of ordinary people except during the busy farming season. . . Not far from my parents' yard, there is a vegetable field. There are fresh vegetables here all year round. Every time I go back, my father will bring a shovel and a big bag to pick up some seasonal vegetables for me to take back, for fear that my father will cause trouble, but my father insists that the vegetables we grow ourselves are 100% green and have no pollution. Actually, there are only two parents at home, so I can't eat. But my father painstakingly digs the ground, grows vegetables and sprinkles water every year. He sends more to my brother in the city every once in a while, but when he sees our bags taken away, he always smiles with satisfaction.
It's the season of lush vegetables. I watched my father prepare to go to the fields with his bag, so I went to the vegetable garden with my father. Looking around, from east to west, spring is full, full of vitality, thick green, so eye-catching! Shanghai green, fresh and bright lettuce, garlic seedlings in Yushu breeze, rich green and tender oily wheat vegetables, and just sprouted corn vegetables. . . The green in spring has become the most beautiful scenery in our hearts, and it is a comfortable feeling to look at it.
Chatting with my father while cooking. My father likes chatting with me very much. He always tells me the details of his relationship with his mother, even telling her that her mother is sometimes too serious, too stubborn and too worried. Over the years, I really understand that my 70-year-old father devoted his greatest energy to his mother. As a mother and child, he buys whatever he likes. Father said, three or four thousand yuan a month, food and clothing can afford. My mother said: as long as he can get it, even the stars in the sky, your father will pick them for me! Mom looked happy when she said these words! Father dotes on his mother, but he is stingy every time it is his turn.
Although my mother is over 70 years old and has a bad mouth, she always likes to eat steamed vegetables. Two thin steamed buns, covered with fresh vegetables, are turned in the pot three or two times. I still remember when I was a child, the family conditions were not very good. At that time, there were not so many kinds of vegetables, so eating a steamed bread was a very happy thing. Every once in a while, my mother would dig some wild vegetables in the wild, wash them, sprinkle with salt, then drop a few drops of sesame oil that can only be smelled during the New Year, and a pot of noodles, and watch the small rolling pin fly up and down to push the white dough away. After a while, it will become a pancake, then spread some vegetables in it, then brand a lid and put it in the pot. In a short time, there is an attractive fragrance floating in the kitchen. My brother and I will stare at the prepared steamed bread, and my mother will smile and say, "Little greedy cat, have something to eat." When the soft and delicious food steamed bread is imported, the taste is still fresh in my memory and memorable!
But now my mother, who is sick in bed, can't carry a small rolling pin anymore. Every time I go back, I will take time to bake some steamed buns for my mother. Watching my mother eat them with relish will remind me of my childhood. . . Because I can't be around them often, and my younger brothers are far away, every time my mother wants to eat steamed buns, my father always asks my neighbors, and I feel embarrassed after a long time.
When I was cooking and chatting with my father, my father suddenly said happily, Hui, do you know? I learned to bake steamed bread! Better and rounder every time! Your mother also said it was delicious. Hmm? I stopped, looked at my father in plain clothes, and then looked at his face of joy. My eyes are wet, but my 76-year-old father personally learned to bake steamed bread! For his mother, he worked hard and had no regrets. As for his mother, he is always studying. . .
Actually, ask those young people now, how many can make steamed buns? One is lazy, and the other is that he doesn't like eating. Exquisite hamburgers, pizza, egg tarts and bread have made them reluctant to taste these most common farmhouse meals. The taste of boiled buns and rolled vegetables can only be for people over our age, and we will never forget the taste of our hometown. . .
Looking at a big bag full of fresh vegetables, I thought: I must bake more steamed buns for my mother today. . .
My hometown is Suizhou. The specialty there has a unique flavor; The people there are hospitable; The scenery there is as beautiful as a fairyland. More importantly, the smell there.
Suizhou Xiang
After the Spring Festival, grandma began to buy new year's goods with grandpa according to the custom of every household. However, grandma's cooking is neither sausage nor bacon, but her unique skill-Sanxian. Sanxian is my favorite. During the Chinese New Year, you can only eat it after reading it. As the name implies, there are three kinds of delicious food: fresh soybean oil skin, first-class fresh pork and fresh fried dough sticks. Grandma and I cooked three delicious dishes together. First, pork and fried dough sticks are used as stuffing, then the stuffing is wrapped with soybean oil skin to make it round, square or triangle, and finally the finished product is fried in an oil pan. Three fresh vegetables can be cold or stir-fried. Put a few pieces on it when you make soup. It's delicious.
Suizhou is sweet.
Suizhou is rich in candied dates. From March to April, standing on the hillside, there are snow-white jujube flowers everywhere. At first glance, I thought it was snowing. By August, the mountains are covered with crooked branches. Big and sweet jujube, the color is very beautiful! Have reddish cheeks, like a girl's shyness; There is' turquoise', like a sparkling gem; There are pale yellow ones, like moist pearls ... put fresh dates in a jar, mix them with honey, wine and osmanthus, seal them, and marinate them in the jar for several months. The candied dates are made into deep red, crystal clear and shiny. It's soft and sweet after eating, and my heart is drunk.
Suizhou is hot, sour and bitter ... I won't introduce them here. If there is an opportunity, I will take you to taste the taste of my hometown.
The taste of hometown composition 6 is the most beautiful. The taste of hometown is the most popular in our family's Lantern Festival dinner.
The most popular at the Lantern Festival is Hakka fish head tofu soup, which is rich in nutrition and delicious. Hakka children grew up eating it. No wonder they have a tradition of reading and loving reading. Tofu fish head soup has a strong hometown flavor, which is warm and nourishing.
Cream fish head soup has two tips. One is to fry fish skin, and the other is to quickly add boiling water when the pot is hot.
Stir-fry the fish head in advance. Before dinner, heat the oil in the pot. After fish head, carrot, celery, ginger and garlic are put into the pot, add boiling water, and the soup immediately turns milky white. I joined the soaked pandalus borealis and continued to cook in the pot with slow fire for over an hour. The soup is milky and mellow, and the taste is smooth and tender. Fish and shrimp are delicious, delicious.
The flavor of hometown composition 7 has been away from home for a long time. Always think of my hometown, always miss the taste of my hometown. In my memory, what is the taste of my hometown?
Mung bean cake is a specialty of hometown. Wrapped in mung bean paste, it tastes like mung beans. Its packaging is very special. First, seal it with an airtight bag. Wrap it in a big red paper and affix the manufacturer's logo paper. Although it is a very common production, the love contained in it is the most fragrant taste in my hometown! Many foreigners have a soft spot for our mung bean cakes since they were very young. Some people come all the way to us just for bags of long-awaited mung bean cakes. The best time to eat mung bean cake is when it is just baked, hot and very crisp. Take a bite. Is fragile; Have another bite. It's incense My mother is familiar with mung bean cakes. Every time she buys, she has to choose the best seller so that she can be satisfied. As for me, of course, I enjoyed it.
I wonder if you have tried black olives? Very fragrant, slightly sour. If you savor it carefully, you can feel the taste of your hometown overflowing your heart. When I was a child, I thought black olives were not delicious and sour. Why not sweet? But then, until one day I left my hometown and tasted black olives at my aunt's house, my eyes filled with tears. I am filled with tears of missing my hometown ... now I understand. Isn't life like this? There is a hint of sweetness in the acid.
The sweetness of mung bean cake and the richness of black olives are the most authentic taste in my hometown! When I took a bite of My Sweetie mung bean cake, the sweetness of my hometown rippled in my mouth; When I was intoxicated with the rich flavor of black olives in my hometown, my mouth was full of feelings from my hometown!
Do you know my favorite taste? That's the smell of my hometown. You may be used to the taste of your hometown and often forget to taste it slowly, but when you haven't eaten for a long time, somehow, you will remember the taste of your hometown.
My hometown is Chengdu, and my favorite is the hot pot in Chengdu. The hot pot is fragrant and spicy, with some hemp. The delicious bottom of the pot with fresh meat and vegetarian dishes is really mouth watering.
Not long ago, I went to Europe. A few days after I arrived in Europe, I traveled around and tasted European food. But on the first 10 day, I suddenly remembered the taste of my hometown-hot pot. Somehow, every time I eat, I can't help but think of the spicy and delicious hot pot, and my mother's busy green figure in the kitchen with an apron! When I sleep at night, I always dream that my family is sitting around the boiling hot pot, talking and laughing. The taste is lingering, and people can't forget the delicious taste anyway. Every time I wake up from my dream, my eyes are often wrapped in tears of missing! The trip to Europe is coming to an end. Have fun, anxious to return. On the night I came back from Europe, I learned from the WeChat group that almost all our classmates who went to Europe arranged their first meal with hot pot, which shows how charming hot pot is! When I smell the hot pot again, only those who have experienced it can feel it. I travel a lot. Whenever I miss my hometown very much, I will eat hot pot. Hot pot is the flavor of my hometown, so it tastes just like home.
Ah! The taste of hometown. How unforgettable. Eating it will make you miss your hometown; Miss your loved ones; Miss the warm home.
My hometown is Enping. Although it is not as classical as the diaolou in Kaiping, as warm as the hot springs in Taishan and as beautiful as the West Lake in Hangzhou, it gives me a comfortable feeling of nature.
My home is in yangqiao, Husha Town, enping city. Although it is not very big and beautiful, the people there are very warm and friendly. ...
In spring, the color there is light green, because there is no harmful gas pollution, everything there is as pure as white paper ... There are many weeping willows, and I especially like the willows here, like their soft wicker, drooping like a beautiful girl's hair, immersed in the crystal clear lake, like a little girl who is dressing up. Spring is also the time for farmers to sow. In the rice field, the seedlings all jumped out of their heads. At first glance, they were all green and had no other colors.
The scenery in autumn can only be described in a few words-maturity and tranquility. I don't know why I always feel that the autumn in rural areas is filled with a retro and lonely atmosphere, perhaps because the crops in rural areas have "grown up", and both trees and fields are golden. ...
The taste and scenery of the countryside are the most simple and natural, without any preservatives. Every place here reveals the colors of life and nature, like a rich and light oil painting.
The Taste of Hometown Composition 10 As a child who left my hometown and lived in the city with my parents since childhood, I drifted to that familiar and unfamiliar place-my hometown unconsciously on this quiet night.
With nostalgia and curiosity for my hometown, my father and I got on a slightly overloaded bus. The passengers on the bus all spoke pure local dialects, which made my hometown feel a little ashamed of Gaocheng. Fortunately, the fresh air outside makes me feel a little happy. The wind hummed and roared past my ears, driving the old window glass to giggle, just like the sound of an old man exercising his bones and muscles, which makes people feel worried.
In a blink of an eye, grandpa still leaned on the electric tricycle, got off the bus and shouted "Grandpa" and got on the bus. Dad asked about the harvest in my hometown, and grandpa also asked me about my study, which eased the embarrassing atmosphere. Shortly after arriving home, grandma went out and trotted out. "alas! Hey! " I really sigh that I am so tall. Already a head taller than grandma. Grandma was ill a few years ago, and then she couldn't speak clearly, but she was still so strong that she could wash dishes, farm and cook. I put down my luggage and walked into the yard. Nothing has changed! Two persimmon trees in front of the house, the branches of which are bent by fruits, can reach the persimmons in Huang Chengcheng. The fence next to the yard is tightly wrapped with vines, which is tight and neat. The grapes are purple, round and full, which makes people drool. Further on, there is a cool entrance in front of the door, neatly covered with green tiles, and sometimes swallows will come here to nest. Of course, this is also a paradise for grandparents in the village. They often gather here to play mahjong, just like geese flying south, fish swimming back and deer migrating on time. Of course, that's also the stage where I performed when I was a child.
When I was a child, I was crazy, lively and cheerful, and even boring people would play with me, let alone my cousin. Sometimes grandpa will enjoy the cool air and shake it around with a vicissitudes of banana fan. So comfortable, so comfortable. Fan away the sultry day, fan away the temporary irritability, leaving a trace of coolness. I will perform for grandpa with my cousin, which was the proudest moment of my childhood. The songs and dances learned in kindergarten are all displayed one by one. If you really have nothing to say, just jump around, stretch your neck, roll your eyes, bend over, bend your legs and jump up and down. When you have fun, you will shout twice, and you don't know what you are shouting. In a word, I will be happy.
I wish time would stop at that moment. Grandma's thoughtful greetings, persimmons as sweet as honey in the yard, and interesting things in front of the door are all so memorable. Just like the scent of light yellow Xiao Ju in summer, it floats in front of my eyes and lingers, accompanying me to grow up. ...