The specialty composition of the sixth grade hometown

In our ordinary daily life, everyone has the experience of writing a composition, so you are familiar with it. Writing is a transition from internal speech to external speech, that is, from a compressed, concise language that you can understand to a developed, standardized grammatical structure that can be understood by others. How to write a good composition? The following is a special composition of my hometown in grade six. Welcome to read it. I hope you will like it. Composition 1

My hometown is located in the southeast of Sichuan, a beautiful small county-Fushun.

Fushun bean curd is the most famous food in Fushun. Although there are many places to sell tofu pudding in Fushun, the size of the shops is not large. "Fushun Tofu Bean Flower" is not made by machine, but by traditional manual method-slowly ground with a small stone mill, so it tastes particularly good. However, it is not enough to have delicious beancurd. It should be accompanied by a unique skill of Fushun-the secret beancurd dipped in water (made of more than 2 kinds of traditional Chinese medicines, oil, pepper, pepper, etc., and boiled for three days and three nights). That is delicious on earth. Many people who have lived in Fushun will drool as long as they think of beancurd and think of dipping in water. It is really memorable! In Fushun, no matter on holidays or birthday weddings, the "Fushun Bean Flower" is indispensable on the dining table. During the holidays, everyone especially likes to eat tofu pudding, and almost every shop selling tofu pudding is "crowded". Every Spring Festival, the government also holds the "Douhua Festival", which is the biggest event of Fushun people in a year.

There is also a small town in Fushun called Niufo Town, which is rich in a famous specialty-Niufo Baked Elbow. Because the elbow skin of Niufo baked elbow is very chewy and the elbow meat is very tender, in ancient times, Niufo baked elbow has always been the imperial tribute of the emperor. Therefore, when people from other places come to Fushun, they will bring two things: tofu pudding dipped in water and ox Buddha baking elbows.

Fushun is not only rich in delicious food, but also interesting in people's habits.

Fushun is located in Zigong city, which is rich in salt mines, so Fushun people are used to eating salty food. So many foreigners say that the dishes cooked by Fushun people are too salty, but Fushun people say that the taste is just right.

Fushun is famous for its food and habits. The specialty composition of the sixth grade hometown 2

My hometown is Wuzhen, a water town in the south of the Yangtze River. Every year from May to June, there is a special kind of fruit, that is, mulberry fruit. People there call it black fruit. It grows on mulberry trees.

The spring rain is like silk, and mulberry trees greedily drink the rain provided by nature. They spread their branches and spread their leaves in the spring rain, sticking out their tender green branches, and a large piece of mulberry leaves danced happily in the breeze.

In the spring of March, after a few showers, mulberry trees were busy taking care of their children and gave birth to small green fruits. Its color was turquoise at first, then faded, turned red, and finally turned purple. At first, the small olive was very small, and slowly it grew into a gem-like fruit. It turned out that there were some hairs on their bodies, which gradually fell off and later became three "peacock hairs" on their heads. Later, these red fruits drank enough "sunshine tea" that nature gave them like green fruits. In the sun, they turned into shiny purple little things. That is the ripe mulberry fruit.

At this time, when you come to the mulberry forest, you can reach for it, put it in your mouth and eat it. As no one has yet developed the technology of keeping it fresh, there is a saying that "there is no place to buy it in the south goods store".

Mulberry must be picked and eaten immediately. You can only pick it directly from the tree and eat it immediately, or take it home and wash it with water before eating it.

The immature mulberry is sour and bitter, and it will cause diarrhea after eating it. Ripe mulberry fruit is sweet and delicious, which makes people love it more and more.

Ah, the mulberry fruit in my hometown is really a delicious fruit. I love the mulberry fruit in my hometown! The specialty composition of sixth grade hometown 3

My hometown xingfeng is located on the bank of South Lake in Jiaxing. Xinfeng ginger is a native product of my hometown.

speaking of Xinfeng ginger, it is famous far and near, because it can be used for cooking, eating and dispensing, and it is very useful, and it is indispensable to every household.

our family has a special affection for Xinfeng Jiang. My grandfather started the ginger business first. He knows a lot about ginger. People start planting ginger in June every year, and in late September, ginger can be dug out of the border. From January to October, a large number of ginger shipments will be shipped to other places. At this time, on the small xingfeng, there are ginger, fresh ginger, cellar ginger, tender ginger and old ginger on both sides of the street. Jiangnong merchants, you buy and I sell, which is very lively.

Ginger is an indispensable condiment. It is spicy and delicious, and it is indispensable for cooking fish, cook the meat, enhancing fragrance and removing fishy smell. At the crab family banquet in the Harvest Festival, every household has a small dish of ginger soy sauce on the dining table, which makes the crab taste more delicious.

Grandpa often uses tender ginger to pickle the delicious "purple ginger". This is also a local traditional famous product. Wash the freshly dug tender ginger, mix it with salt, remove the brine, soak the tender ginger in soy sauce, put some sugar, and eat it in two days. Whether it's rice or porridge, it can make people appetite. Grandpa loves to eat "purple ginger", and so does our whole family.

Grandpa said that Xinfeng ginger was recorded in Compendium of Materia Medica, and it can be used to prepare a good medicine for invigorating stomach and dispelling cold.

I remember when I was a child, I often had chills and fever, and sometimes I was bedridden. At that time, it was not convenient to go to Jiaxing Grand Hospital. My mother cut ginger into pieces, boiled it into soup, put brown sugar on it, and brought it to the bed, so that I could drink it all at once. This ginger soup, which doesn't cost a few dollars, is really effective. After drinking it for a while, you will break out in a hot sweat, and you will feel refreshed when you go to bed the next day.

Last winter, I had chilblain on my hand, which was itchy. I applied many kinds of chilblain medicines but failed to cure it. Dad rubbed half a piece of ginger on the itch several times, and slowly, my chilblain went down.

Xinfeng ginger looks unremarkable, but it brings convenience to our life. I praise Xinfeng ginger in my hometown! Sixth grade hometown specialty composition 4

"People say that Shanxi has beautiful scenery, fertile land, beautiful water and fragrant grains ..." Whenever I hear this touching song, I can't help but think of the specialty of my hometown-vinegar

Our vinegar industry in Shanxi has a history of more than 3, years, which is the first in the country and one of the four famous vinegars. At present, there are more than 1,1 enterprises with an annual output of 25,.

Wang Laifu died young from his parents and lived with his uncle. However, he was diligent and studious, followed in his father's footsteps, and opened a "self-successful" vinegar workshop in his uncle's house. His business was very prosperous, but he left his uncle out. But Wang Laifu did not give up his pursuit of his career, so he went to Taiyuan with the old housekeeper to open a "Meiheju" vinegar workshop with beautiful vinegar flavor.

Speaking of our Shanxi vinegar, there are five characteristics: color, fragrance, alcohol, concentration and acidity. And there are many kinds, such as brown rice vinegar, glutinous rice vinegar, rice vinegar and fruit vinegar ... Most of the vinegar is fermented by sorghum, Daqu, chaff and wheat, and there are five major processes: steaming, fermenting, smoking, pouring and aging. Because our soil and water in Shanxi are hard, and we especially like to eat pasta, vinegar is closely related to our lives.

Besides, vinegar has many functions, such as softening blood vessels, helping digestion and preventing influenza. Once my father drank too much, my mother asked my father to drink a few mouthfuls of vinegar. After a while, my father woke up. It seems that vinegar can also sober up.

vinegar not only has many functions, but also has many medicinal values. Many medicinal materials can only be used after being brewed with vinegar!

Generally, we put a little vinegar in the process of eating jiaozi and cooking to make it more delicious. People also find many uses of vinegar in their daily lives. The vinegar industry in my hometown can develop so fast and have such great influence, which really makes us Shanxi people proud. Composition 5

I am an "old Nanjing" and a "senior" foodie, but I have a special liking for the special product of Nanjing-Tangyu Miao. Every time I see it, it will evoke my inner appetite and warm memories.

Nanjing is completely frozen in winter, but every time I pass through the brightly lit "Nanjing Big Brand Block", the chill in my heart disappears. Stepping into the store door, stuffing a few small change, asking for an authentic sweet-scented osmanthus sweet potato seedling, and sitting at a square table to taste it carefully, is really comfortable! In order to keep the sugar taro seedlings fresh and delicious, the master always sells them now. I saw him take out the steamed taro seedlings with fragrant vegetation from the steamer and put them in a bowl. Then he used a spoon to scoop up a spoonful from a large pot with special syrup simmered on a small fire. When his wrist was gently turned over, the syrup flew like a waterfall into the bowl containing the taro seedlings, and no drop was spilled. The sugar taro seedlings were neither too much nor too little, just enough to fill a bowl, and finally sprinkled with dry. Don't look at the simple steps, but the mystery must be known only by the master! A bowl of steaming sugar taro seedlings is put in front of you. When you can't wait to taste it, the natural mixed fragrance of sweet-scented osmanthus and taro will get into your heart, which will make you feel refreshed and make your appetite big. Gently scoop a spoonful into your mouth, and the elegant fragrance of osmanthus suddenly spreads in your mouth; Thick syrup is mellow and long, but sweet but not greasy, which transfers the warmth from the mouth to the heart; Small taro seedlings are soft and fragrant, which makes you want to stop.

The delicious' Tangyu Miao' is also a good tonic. It can benefit the stomach and spleen, tonify the middle energizer and invigorate qi, enhance immunity, and adjust the acid-base balance of the human body. It is nutritious! But remember, don't eat too much at a time, or you will get indigestion!

This is the sugar taro seedling, which is a special product of old Nanjing! It is also a sugar taro seedling that only Nanjing people who are full of delicate feelings and inner beauty can make! Sixth grade hometown specialty composition 6

Every place has its own specialty, and Shaanxi is no exception. There are Qiongguo candy, Polygonum flower candy, crispy and steamed buns ... I guess everyone must have never eaten the specialty Polygonum flower candy in Shaanxi. Let me tell you about it below.

Polygonum cuspidatum is a traditional and precious food in Shaanxi, which has a history of more than 46 years.

Polygonum cuspidatum is mainly made of glutinous rice. It has two shapes, one is round, like round table tennis, very beautiful. The other shape is oval, like a football, very beautiful.

There are many white sesame seeds on the surface of Polygonum cuspidatum, which makes people want to take a bite. After biting it open, it is reticulate inside, and there will be one or two small holes at every little distance, which seems to be used to store air.

its taste is very special, with a strong sesame fragrance and a faint taste of white sugar. A poet once wrote a poem praising Polygonum multiflorum Thunb: "The nature is ice and snow, the mind is broad, the color is like lotus root, and the flavor is outstanding."

There is a beautiful story about the name and origin of Polygonum multiflorum Thunb. In the Ming Dynasty, there was a master named Liaohua on Nanmao in the county. He cooked a sweet and delicious food with many sesame seeds on the surface, which was particularly crisp, sweet and delicious. After the death of the master, the local people jointly implored the owner of Nanmao to call this food "Liaohua Sugar". During the reign of Guangxu in Qing Dynasty, Eight-Nation Alliance invaded Beijing, and Cixi fled to Xi 'an with Guangxu. In order to please her, local officials rushed to send good things. Among them is Polygonum cuspidatum. Cixi was very happy to eat it, and she felt that the color and taste were good, but the name was too vulgar. She remembered that there was a kind of Polygonum hydropiper on the grassland, which happened to look like the ear of Polygonum hydropiper. So I changed "Liaohua sugar" into "Polygonum flower sugar", which has been used until now.

I think Polygonum cuspidatum is not only delicious, but also has a long history. I hope that when you come to Shaanxi, you must try Polygonum cuspidatum.