How to write a 200-word food essay

Fujian cuisine, represented by Fujian cuisine and Minnan cuisine, occupies an important position in the treasure house of China cooking culture. It is one of the eight major cuisines in China. It is famous for its carefully selected materials, rigorous knife work, fresh taste and thick soup, especially for its exquisite cooking of delicacies and forest seafood. On the basis of giving consideration to color, aroma, taste, shape and quality, Fujian cuisine takes "taste" as the key link, with elegant, mellow, tender and not greasy flavor characteristics, which is unique among many southern cuisines in China. Fujian cuisine is developed from Fuzhou, southern Fujian and western Fujian, among which Fuzhou cuisine is the main representative of Fujian cuisine, which is characterized by refreshing, elegant, tender, sweet and sour, paying attention to the preparation of soup, having the reputation of "hundreds of soups and flavors" and being good at seasoning with red distiller's grains; Minnan cuisine is fresh, tender and light. It is famous for paying attention to seasonings and making good use of spicy food. It is unique in using sand tea sauce, mustard sauce, orange juice and Chili sauce. Minxi cuisine is delicious and mellow, and is famous for cooking delicacies and game. It tastes salty and spicy, especially good at using spicy spices, and has a strong mountain flavor. Although Fujian cuisine is divided into three local flavors, its overall style is basically the same, mainly in the following four aspects. First, the knife is exquisite. Fujian cuisine is famous for its exquisite and rigorous knife work, and pays attention to careful slicing, dicing and cutting to make the raw materials equal in size, uniform in thickness and consistent in length. For example, litchi meat, golden bamboo shoots with minced chicken, and smooth snail slices are all exquisite knives, giving people a beautiful feeling of cutting flowers such as litchi, shredding like hair, and slicing. Secondly, there are many soups. Fujian people like freshness and purity, and think that soup can best reflect the essence and original flavor of raw materials. Therefore, Fujian cuisine has the characteristics of "heavy soup" and "no soup", which is one of the obvious signs that distinguish it from other cuisines. Some soups are clear as water, pure in color and fragrance; Some are white as milk, sweet and refreshing; Some are golden, clear and fragrant; Some soups are strong in color, fragrance and taste. The famous soup dishes are: mussel chicken soup, wide belly velvet soup, clear soup with fish lips, Yuchan Ganoderma lucidum and so on. Third, the seasoning is peculiar. Being good at seasoning is one of the characteristics of Fujian cuisine. The seasoning of Fujian cuisine tends to be sweet, sour and light, which is determined by the richness of delicious food in cooking materials. Sweetness can remove fishy smell, so sugar is used more; Sour and refreshing appetizer, make good use of vinegar; Light can highlight the original flavor of raw materials, so use less salt; It is also known as sweet but not greasy, sour but not astringent, light but not thin. The famous dishes in Fujian cuisine, which are famous for their unique seasonings, are: sweet and sour pork with bamboo, drunken chicken, orange juice fish and chicken nuggets with sand tea. The fourth is superb cooking. Fujian cuisine is good at frying, frying, frying, frying, steaming, stewing and cooking, especially at frying, steaming, frying and cooking. Its exquisite style is manifested in the careful selection of ingredients, exquisite soup making, accurate seasoning and proper cooking. The famous representative dishes are: Buddha jumping over the wall, Xi Shi frying his tongue, steamed fish and so on. The vegetarian dishes in Fujian cuisine are also unique and varied, represented by the vegetarian dishes in Nanputuo Temple in Xiamen, Yongquan Temple in Gushan in Fuzhou and Kaiyuan Temple in Quanzhou. Fujian vegetarian dishes are mainly made of gluten and tofu, supplemented by mushrooms, winter bamboo shoots and fungus, which are made by traditional cooking techniques, elegant and delicious. Among them, two famous dishes of Nanputuo Temple-"Half Moon Sinking the River" (Danggui Mushroom and Winter Bamboo Shoots Gluten Soup) and "Silk Road Mushroom Cloud" (Stewed Chinese Cabbage with Winter Mushroom and Winter Bamboo Shoots) are famous at home and abroad. Fujian cuisine can be divided into Fuzhou cuisine, Minnan cuisine and western Fujian cuisine. Fuzhou cuisine is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian. Minnan cuisine is very popular in Xiamen, Quanzhou, Zhangzhou and Taiwan Province Province in the east. Western Fujian cuisine spreads in the vast "Hakka-enclosed" areas. There are many snacks in Fujian, which are simple but unique. They are deeply loved by Chinese and foreign tourists because of their good taste and good taste. Here's a brief introduction to Fujian's food and flavor snacks: Fuzhou: there are Buddha leaping wall, chicken soup mussels, jade pearl abalone, taro paste, mite cake, onion patties, light-grain fried bamboo frog, Yipin Baoshun, fragrant eel, drunken chicken, white honey yellow snail, Taiping swallow, fish balls, spring rolls and so on. Xiamen: Nanputuo vegetarian dishes, ancient medicinal diet, frozen bamboo shoots, conch stir-fried, roasted meat dumplings, leek boxes, fried noodles, taro buns, fried coriander, peanut soup, noodle sauce, Bodhi pills, pies, mushroom meat sauce, peanut crisp and so on. Quanzhou: oil red, jiaozi with minced meat, oyster fried, Shenhu fish balls, Shangyuan balls, Whitestorm soup, cinnamon beef soup, Tai Po pork soup, Siwu duck soup, Astragalus beef, stewed turtle in chicken soup, Hutou rice noodles, etc. Zhangzhou: Hand-grabbed noodles, cat porridge, spiced rolls, wet cakes, steamed buns, double cakes, frozen bamboo shoots and jiaozi with roasted meat. Putian: drunken crabs, scalded mutton, hoses, salted ducks, Mazu banquet dishes, stewed tofu, clams, steamed cakes, Fengting cakes, gluten rolls, fried mushrooms, soybean milk skins, table tennis jelly, etc. Nanping: Wengong cuisine, Jiangang salted duck, Baxia Palace, Li Xue bean jelly, orange cake, tofu balls, jiaozi with roasted meat, sesame seed cake, stewed muscovy duck with red mushrooms, braised pork with dried bamboo shoots, noodles, salted duck and Chinese angelica eel. Sanming: Fujian dried bamboo shoots, Dai duck, flavored tofu, fruit strips, raspberries, rice frozen bees, jasper rolls, drum vegetables, Jiangle tea, raw fish, roasted meat, dried mice, sugarcane whiskers, Jianlian stewed duck, Shaxian salted duck, etc. Longyan: Chopped river white, boiled nine products, melted fish, yipin golden thread, braised pork with dried vegetables, crispy rabbit, egg white fish balls, Yongding beef balls, Shanghang fish white, Hakka wrapped rice, taro steamed buns, meat curry, beef noodles with dregs, Longyan tofu, etc. Ningde: Yan Wan, taro bud, rotten slices, preserved rabbit meat, taro egg noodles, Hai Shun Bao, Yuanyang noodles. Then there are Denggao, loach noodles, glutinous rice balls, braised octopus, butterflies, Julian whales, flower basket tofu boxes, Nestle swallow balls, pearl abalone, pagoda taro crisp, sesame shrimp feet, litchi phosphorus legs and so on.