Talking about the Three-minute Speech of Gourmet Putonghua _ Talking about the Speech of Gourmet Putonghua Examination

Every place has its delicious food, so it is required to introduce the delicious food of a place in Mandarin for three minutes. How to introduce it well? The following is a three-minute speech I brought you in Mandarin about delicious food. I hope it will inspire you.

Three-minute Speech on Gourmet Putonghua 1

Gourmet eaters have a beautiful heart and a refreshing mouth! The essence of delicious food lies in color, sound and taste, and in today's era, it should be accompanied by reasonable nutrition. The so-called color, smell and flavor type means looking beautiful, smelling attractive, eating refreshing and handsome! The so-called reasonable nutrition means proper collocation. I think that only plain and inexpensive food can become delicious food, and health is also very important. The key is to cook with your heart ...

Chinese food is famous at home and abroad for its excellent color, fragrance, taste and shape. For a long time, the broad masses of people have used various rich products to create a variety of dishes with local flavor and various cooking methods, thus forming a unique food culture in China. The famous local dishes are Beijing cuisine, Sichuan cuisine, Guangdong cuisine and Shanghai cuisine, all of which have their own characteristics. For example, Beijing cuisine is good at frying, sliding, frying and baking, and the dishes are crisp and tender, and the taste is more important than the fragrance; Dry-roasted, dry-fried, fish-flavored, and palace-fried Sichuan dishes are the most prominent, and the dishes are delicious, and the taste is more important than sour, spicy, hemp and fragrant. The different flavor characteristics of these local dishes constitute a rich and colorful scene of cooking technology in China.

The pasta in Shanxi is the best in the world. Let me introduce the characteristics of Shanxi, Daoxiao Noodles.

Daoxiao Noodles is the daily favorite pasta of Shanxi people, and it is famous at home and abroad because of its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers. It, together with noodles with gravy in Beijing, Yifu noodles in Shandong, fish-baked noodles in Henan and Dandan Noodles in Sichuan, is known as the five famous pasta products and enjoys a high reputation.

The technical requirements for kneading dough by knife cutting are strict, and the ratio of water to flour is required to be accurate. Generally, one catty of flour is mixed with three or two waters, and then kneaded into dough, then covered with a wet cloth and kneaded for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it is easy to stick the knife and break the strip when cutting. Daoxiao Noodles's Miaomiao is a swordsman. Knives, generally do not use knives, but should be sharpened from a special arc. When operating, hold the kneaded dough in your left hand, and hold a knife in your right hand. Your wrist should be smart, your output should be flat, and your strength should be even. When you are facing the soup pot, you will scrape, scrape, scrape, and catch a knife with one knife. The cut noodles are Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air, and the noodles fall into the soup pot, and the soup rolls over, which is like a whitebait splashing, which is really beautiful. Before eating, being able to visit the chef to cut noodles is tantamount to enjoying an artistic performance.

Daoxiao Noodles's seasonings (commonly known as "topping" or "blending") are also various, including tomato sauce, meat fried sauce, mutton farm, golden mushroom and egg marinated, etc., accompanied by seasonal fresh vegetables, such as shredded cucumber, chives, mung bean sprouts, boiled soybeans, minced green garlic, Chili noodles, etc., and then dripped with mature vinegar, which is very delicious. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like a piece of green leaves. The diced tofu stained with hot sauce became a blossoming red flower, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!

It seems that the method of making Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 7-8 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when you quickly get out of the pot.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye! Three-minute speech on delicious food in Putonghua 3

With the improvement of living standards, people are paying more and more attention to eating. Everyone is no longer satisfied with eating enough, but should eat well. As a result, the pursuit of color, fragrance and taste of food has improved, and food has been renamed as gourmet.

however, I think that whether food is beautiful or not depends not only on its color, aroma and taste, but also on its safety and nutritional value, taking into account the comprehensiveness and balance of its nutritional components.

Some people often eat roadside barbecues, thinking that this is a kind of delicious food. But I don't like this so-called delicious food, because I'm worried about unsanitary. It is said on the Internet that the barbecue contains nitrite, cherry tree oil and so on. Nitrite is easy to combine with amines in protein in human body, forming strong carcinogen nitrosamines. Nitrosamines are rarely found in natural foods, which are most likely to cause gastric cancer, esophageal cancer and liver cancer, as well as nasopharyngeal cancer and bladder cancer.

Some people regard puffed food as a delicacy, but I never eat it. Because I heard that it contains substances that are harmful to health. According to the internet, puffed food usually contains a high amount of lead. Lead can cause low attention, poor memory, hyperactivity, impulsiveness, temper tantrums and so on.

I have never studied food. My wife takes care of my diet. She always makes me eat the same thing. Every meal should be served with rice, pickles, stew or soup. When she makes steamed bread, she will use two kinds of noodles at the same time, with bean paste stuffing inside and a big red jujube outside. I think this is delicious food, so eat with confidence. When cooking or cooking porridge, she will add rice beans, oats and longan, and he will use coarse grains and flour and rice at intervals. In this way, the nutrition is more comprehensive. I think this is also a kind of food.

In a word, I think we should pay more attention to the safety and nutritional value in the pursuit of delicious food, and pay attention to the scientific and reasonable eating methods. We must never sweeten our mouth but hurt our health. Three-minute speech on food in Putonghua 4

Today I want to talk about the food in Shaoxing, because I was born in Shaoxing, an ancient city in the south of the Yangtze River. Shaoxing not only has many scenic spots, but also its local specialties attract many Chinese and foreign tourists. The main snacks in Shaoxing are Shaoxing old wine, dried vegetables, stinky tofu, fennel beans and so on. Speaking of Shaoxing stinky tofu, I think of the "Wuzifang stinky tofu shop" in Lu Xun's hometown. I saw pieces of golden and shiny, small and exquisite tofu just coming out of the pot, and everyone rushed to buy it. Take a box of stinky tofu in your hand and gently bite it. Its taste is really different from other stinky tofu. Its skin is crisp and crisp, but the inside is soft and tender, and it smells delicious, plus the attractive and delicious sweet noodle sauce, the taste is too good to say! Fragrance and stink were originally two opposites, but Shaoxing's delicacy was transformed into a legend.

Shaoxing has not only stinky tofu, but also fennel beans that make people's lips and teeth fragrant. When it comes to fennel, I think of Kong Yiji, a poor scholar written by Lu Xun. He often goes to Xianheng Hotel in Zhenkou to spend nine pence to buy a bowl of wine and a plate of fennel as a drink. Several children gathered around him and asked him for fennel beans. After he gave one, he covered the plate with his hand and said, "I don't have much, I don't have much." Anise bean was named after him, so people simply called it "Kong Yiji Anise Bean", and Xianheng Hotel became famous. As for the method of fennel beans, it mainly uses dried broad beans as raw materials, soaks them in water and then puts them into a pot. After boiling them for about 15 minutes, add fennel, cinnamon, salt, etc., and then cook them slowly with slow fire. After the water in the pot is basically boiled, it is cooled. Fennel beans are very chewy, salty and fresh when chewed, with endless aftertaste. Moreover, it is said that fennel beans are very popular with Chinese and foreign tourists, and the daily sales of fennel beans in Xianheng Hotel can reach three or four hundred kilograms.

just as Kong Yiji was talking, he suddenly seemed to smell a bouquet of wine. Shaoxing rice wine is also famous. Shaoxing has a history of 25 years. Shaoxing yellow rice wine is not only one of Shaoxing's famous specialties, but also the representative of China yellow rice wine and one of the eight famous wines in China. It is made of clear, bright and clean Jianhu water rich in various minerals through a unique fermentation process. Shaoxing yellow rice wine is well-known at home and abroad for its unique flavor and rich nutritional value, and is listed as one of the national banquet wines in Zhongnanhai, Beijing. Shaoxing's rich wine culture has brewed a distinctive local emerging festival, namely Shaoxing Yellow Rice Wine Festival in China. The first Shaoxing Yellow Rice Wine Festival in China was held in 199, and it has been basically held once a year since then.

Next, let's talk about a traditional dish in Shaoxing-braised pork with dried mushrooms. Not only Shaoxing people love it, but foreigners are more willing to taste it. It is said that it takes a lot of effort to cook this dish. A generous fat and thin pork belly, with a kitchen knife to cut a number of holes shallowly, into the pot, stew with low fire, the time is about half a day; Before serving, cut a small square of meat, spread fresh dried vegetables on the bottom, and stew for half an hour. All local restaurants in Shaoxing regard this dish as a traditional "home-cooked dish". . > > > More exciting contents about the three-minute speech on gourmet Putonghua on the next page