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英語優(yōu)秀作文：Chinese Food（精選19篇）
在平時的學習、工作或生活中，大家一定都接觸過作文吧，作文要求篇章結構完整，一定要避免無結尾作文的出現(xiàn)。那么問題來了，到底應如何寫一篇優(yōu)秀的作文呢？以下是小編幫大家整理的英語優(yōu)秀作文：Chinese Food，歡迎大家借鑒與參考，希望對大家有所幫助。
英語優(yōu)秀作文：Chinese Food 1
There is no doubt that Chinese food is very popular around the world, foreign people speak highly of it.
I like to eat spicy food so much. Every time when I go out for meal, I will add some peppers, it makes me feel good. Sichuang food is my favorite, especially the hot pot. I will eat hot pot every week. It is so lucky that I am a Chinese.
英語優(yōu)秀作文：Chinese Food 2
I would like to introduce my favorite dish to everyone, which is called Fried Crispy Meat.
Firstly, prepare pork, soy sauce, fried flour, and white sugar. Then cut the meat into strips, each as thick as a thumb. Add soy sauce and a little sugar to the meat, marinate for 20 minutes. Next, add some water to the fried dough and stir until it becomes a paste. After the meat is marinated, put it into the paste like fried dough and you can start frying the meat.
Not long after the meat was cooked, I found that it miraculously turned golden yellow. I also smelled waves of meat aroma. After frying the crispy meat, I take a bite. Its crispy on the outside and tender on the inside, with an endless aftertaste and a lingering fragrance on my lips and teeth.
Every time my mom makes this delicious food, I take one bite after another and cant stop. This dish will always rank first in my heart.
英語優(yōu)秀作文：Chinese Food 3
My favorite food is tofu, because of the popular sayings: "Green vegetables and tofu keep you safe" and "Mix scallions with tofu to make it green and white. Make people feel at ease while eating. It is also because tofu is affordable and has been a regular on the dining table since ancient times.
There are many ways to make tofu, but I like fried tofu as much as Mr. Lu Xun. As Mr. Lu Xun said, "Two jin of Shaoxing wine, dishes? Ten Oily bean curd, more hot sauce!" Take out a piece of Oily bean curd and put it into your mouth to taste slowly. The purity of tofu and the greasy oil collide and blend with each other.
Tofu always understands and tolerates the shortcomings of other ingredients in its own way, which may be due to its long history.
英語優(yōu)秀作文：Chinese Food 4
Last weekend, my parents and I made delicious seaweed shreds together.
I will first clean the seaweed shreds thoroughly, then pour them into the pot and simmer for 10-15 minutes. Afterwards, remove the shredded seaweed and drain the water, put it in a basin to dissipate heat, and then wash the garlic and chili peppers clean. My dad and I chopped garlic and ginger into small pieces, cut chili into small pieces, and fried them in a pan until fragrant. After frying, we mixed them in shredded seaweed, added some soy sauce and vinegar, and continued to stir. The seaweed was quickly cooked.
Kelp shreds are shiny and shiny, adorned with minced garlic and ginger, they look absolutely delicious! A sour vinegar taste and garlic aroma wafted into my nose. I couldnt resist the temptation and quickly took a bite. The taste was sour, refreshing, and delicious. It was really delicious! I think making seaweed shreds is really fun, but it still requires the help and protection of parents, and special attention to sharp utensils in the kitchen.
英語優(yōu)秀作文：Chinese Food 5
This morning, my mother taught me to fry laver egg cake. Take out two eggs and a little seaweed first, then knock the eggs into a bowl, stir evenly with chopsticks, add a little soy sauce and salt, and then add the seaweed and stir for later use.
After heating the pot, add an appropriate amount of cooking oil. Once the oil is hot, pour the egg mixture into the pot and fry until both sides turn golden brown. Then remove from the pot and serve on a plate. In this way, the delicious laver egg cake is complete.
I couldnt wait to grab a piece and ate it with relish. This is my first time to try to make laver egg cake, which is very delicious. The egg is filled with a faint scent of seaweed, its really tempting! Soon, a plate of laver egg cake was swept away by me.
英語優(yōu)秀作文：Chinese Food 6
Among countless delicacies, I only have a special fondness for dumplings. Its cute appearance is moving, and its round belly is filled with meat filling, making people feel very happy when they take a bite.
Mothers dumpling making is truly a masterpiece in the world, especially her skilled craftsmanship in making dumplings, which has amazed the whole family. I saw the pot of fragrant meat filling, scooped up by my mother with a spoon and placed in a round dough, pinched and pulled, and a chubby dumpling was completed. In less than half an hour, my mother made the whole familys portion, boiled water, and one by one, the chubby dumplings went swimming in the pot. After enjoying the swim, they floated on the surface of the water, waiting for my mother to put them into the bowl. Pick up a dumpling, dip it in vinegar and soy sauce, take a bite, and feel the dumpling burst in your mouth, squeezing out the soup. At that moment, all the troubles were left behind!
英語優(yōu)秀作文：Chinese Food 7
There are many delicious snacks in my hometown Jingchuan, such as shaoshaozi, Wang Xiaofeng rolling dough, glutinous rice noodles, and canned steamed buns. Among them, my favorite is probably Huo Zi.
Its method is as follows: first make the dough alive, and then cut some scallions. Then divide the awakened dough into small pieces one by one, add lard to the divided pieces, and press the dough pieces with lard into a cake shape. Wrap scallions in the cake and press it into a shape that is neither round nor flat. Finally, fry the dough in a flat bottomed pan filled with hot oil. Once one side is cooked, flip over the other side and fry until both sides are golden brown before serving.
The aroma of freshly cooked fire is overwhelming, and taking a bite is crispy on the outside and tender on the inside, leaving a lasting impression.
This is the delicacy of my hometown - roasted rice. Welcome to taste it!
英語優(yōu)秀作文：Chinese Food 8
I like pickled Chinese cabbage and fish best. To make pickled Chinese cabbage fish, you need to prepare a handful of baby cabbage, a packet of Flammulina velutipes, a packet of bean sprouts, a packet of spices, a piece of black fish or grass carp.
Slice the fish, tear the shiitake mushrooms into strips, and peel the baby bok choy slices. Then, put the fish meat into a bowl, tear open the marinated fish bag and sprinkle it in the bowl. Soak the fish meat in the seasoning by hand. After heating the oil, put all the ingredients in the pot, add the soup dumplings, and cook for 30 minutes.
The cooked pickled Chinese cabbage fish is white and the soup is golden and yellow. It looks very beautiful when sprinkled with scallions. Its fragrance is as light and refreshing as osmanthus flowers. When you taste a bite of fish, it bounces back and forth like QQ candy, fresh, tender, and smooth. This is delicious pickled Chinese cabbage fish. I really hope more people can taste my pickled Chinese cabbage fish.
英語優(yōu)秀作文：Chinese Food 9
During the Spring Festival, in the pervasive atmosphere of the New Year, how could we miss the fragrant dumplings! Dumplings symbolize reunion and harmony, carrying peoples wishes.
People are good at food, and food is good at dumplings. In the hard work of our family, the vegetables wrapped in flour present a clean and harmonious appearance. Boil the water in the pot, slowly cook the dumplings in the pot, and in a smooth process, the fragrance of the dough comes out. Scoop it into a plate, and then mix it with vinegar and minced garlic to make it more plump and beautiful. A mouthful of dumplings reveals a unique flavor, with beautiful and delicious colors and flavors.
Make reunion and harmony more harmonious, and the culture of food better serve the atmosphere of life.
英語優(yōu)秀作文：Chinese Food 10
On the Mid-Autumn Festival, Grandma said that there was a long line to buy mooncakes with tickets. Mooncakes have poor taste and quality, and are very hard. Although it has a greasy and aged taste, sometimes even if a little puff pastry is leaked, it will be licked and eaten on the table.
Later on, as living conditions improved, buying and eating mooncakes became no longer uncommon. But the style and variety of mooncakes are still relatively simple. Today, the variety of mooncakes is also increasing. During the Mid Autumn Festival, mooncakes are a dazzling array with grand packaging and various styles; There are also various varieties of mooncakes, including five nuts, puff pastry, and egg yolks.
I couldnt help but marvel: this small mooncake reflects the course of the countrys economic development and witnesses the experience of national strength.
英語優(yōu)秀作文：Chinese Food 11
Every Loong Boat Festival, people make Zongzi. Why make Zongzi? Because we want to commemorate the great patriotic poet Qu Yuan. Delicious Zongzi looks very beautiful. Green, white and red are really beautiful together. It tastes even better, sweet and delicious. Whenever the Loong Boat Festival is coming, my grandma and I will go to the supermarket to buy Zongye, rice and jujube. We washed the rice with water and soaked it the night before. The next day I started making Zongzi.
First, roll the leaves into the shape of a funnel, then put rice and dates into the funnel, and finally seal them with leaves, and then tie them with ropes. Zongzi is wrapped like this. Finally, put it in the pot and boil it for more than an hour, and the delicious Zongzi can be eaten. When eating, we usually dip some sugar in it to make Zongzi taste more sweet and delicious. I like eating Zongzi, which is a traditional Chinese food!
英語優(yōu)秀作文：Chinese Food 12
What wakes me up from my sleep every morning is the sound of my mother hitting her chopsticks against the edge of a bowl while she is beating eggs.
Walk to the kitchen. I saw my mothers skillful posture as she looked at the water in the pot. While holding the egg in his hand. Soon, the water boiled, and my mother usually slowly poured the boiling water into the bowl. The beaten eggs were washed away like this. Finally, it turned into a flower floating in the water. Finally, add sesame oil to the bowl. A bowl of egg tea is enough.
Picking up the bowl, bring the egg tea into your mouth, and the smoothness of the eggs and the aroma of the fragrant oil will slide down your throat into your stomach. Make the entire stomach extremely warm. There is no fishy smell of eggs, nor the greasiness of sesame oil. be just perfect.
Mothers love is simple, just a bowl of simple egg tea.
英語優(yōu)秀作文：Chinese Food 13
My hometown is the famous city of food and the birthplace of Huaiyang Cuisine - Huaian. There are many well-known dishes here: Pingqiao Tofu, Huaian Tea San, Qingong Taiwanese Meatballs, etc. My favorite is Taiwanese Meatballs, a Pu dish.
The Pu Cai served by the head of the Tianfei Palace in front of my father-in-laws house is the most plump and delicious, with a body as white as jade and a fragrant aroma. We usually mainly eat its vegetable core, which is covered with a layer of skin, just like wearing a green coat for the vegetable core. When using it to cook, just gently peel off its coat, cut it into pieces, and you can stew with Taiwanese Meatballs.
Carefully savoring the sweetness, one cant help but take a few more bites, its truly unforgettable!
英語優(yōu)秀作文：Chinese Food 14
The chirping of cicadas in summer is noisy, but under the scorching sun, one can always catch a glimpse of a steaming alley. There is a dumpling restaurant called "Happiness Dumpling Restaurant" next to the road sign in the alley.
Every time I come home from school, I always pester my mom to buy a bowl of dumplings with beef and celery filling. The appearance is simple and unadorned, and with just a bite, the strong aroma wafts out. Just like the owner of the dumpling restaurant, he may appear unsympathetic on the outside, but he has a kind heart deep down.
A bowl of dumplings contains very little, the simple dumpling skin only contains a small ball of filling. A bowl of dumplings contains many things, including the sweetness, sourness, bitterness, spiciness of life, the flavors of human relationships and the world, whether strong or weak. It leaves a fragrance on the lips and teeth, immersing the heart
英語優(yōu)秀作文：Chinese Food 15
Whenever there is a holiday, grandma always makes a lot of buns. When it comes to grandmas buns, we have to mention the filling of the buns.
The filling of baozi includes chives, eggs, fennel, cabbage, etc. Grandmas buns contain everything, as if trying to embrace all things. After wrapping the buns, steam them in the pot for half an hour. After a while, the sparkling outer skin with beautiful folds reveals a little soup at the intersection of the folds, and the buns are taken out of the pot.
As soon as it comes out of the pot, it emits a tempting aroma that is irresistible. Take a bite, its soft, tender, fresh, fragrant, even the soul follows the taste, shaking nine days above. After eating, you cant help but praise the taste of baozi and marvel at its rich and diverse inclusiveness, just like the vastness of traditional Chinese culture.
英語優(yōu)秀作文：Chinese Food 16
On Saturday morning, as soon as I walked out of the bedroom, my dad stopped me and said, "Ranran, come wash your hands and help dad mix a cucumber." When I heard this, it was my specialty dish, but I hadnt done it for a while.
Firstly, we need to wash the cucumber clean, then use a peeler to peel the skin off the cucumber, then remove the head of the cucumber, place it on a cutting board, pat it a few times with a knife, cut it into slices, and put it in a bowl. Then mix vinegar, soy sauce, sesame seeds, and salt separately in a bowl, and finally, add a little sugar. This dish can also be served with only vinegar and salt, but using my exclusive secret recipe can make it even more delicious. Alright, our cold cucumber salad is ready. Take a bite and its fragrant and crispy!
I made another dish this weekend, Im so happy!
英語優(yōu)秀作文：Chinese Food 17
My grandfather knows very little about cooking, but he strives for perfection in every dish, leaving a lasting impression. Among them, the cola chicken wings were specially learned by him for me.
Every time I went back to my hometown, I would buy a bottle of coke. When I got home, I would pester my grandpa to make coke chicken wings. My grandpa could not resist my "attack". He opened the coke, went to the kitchen, and started to burn oil. The oil jumped on the pan. I quickly hid away, and then poured chicken wings. At the moment when the chicken wings touched the oil, thick smoke billowed. My grandpa calmly stirred. The smell of chicken wings penetrated my nose, and then poured coke. The golden chicken wings became black, but it seemed more appetizing. My mouth involuntarily opened, and the saliva dribbled down. The kitchen is full of sour and sweet taste.
英語優(yōu)秀作文：Chinese Food 18
The spiciness of Sichuan exudes an enticing color, just like the warmth, hospitality, and generosity of Sichuanese people. The long alley was filled with a strong spicy aroma, and the inscription "Copper Pot Potato" caught my attention.
The white foam floats on the hot copper pot, and the potatoes keep rolling in it. The golden luster and attractive smell constantly show their charm. The unique spicy fragrance and charming hot oil color constantly tempt me, making me order such a delicious food I want to taste.
Taking the hot paper bowl and drooling, I didnt even think I was just out of the pot. I eagerly picked up a piece of potato with a bamboo stick and took a bite. The crispy outer skin and inner texture intertwined, with a hint of spiciness teasing my taste buds. The addition of scallions added a touch of freshness to the originally sweet taste, and the spiciness was just right, making people want to order another one while savoring the aftertaste
英語優(yōu)秀作文：Chinese Food 19
The locust flowers pulled by the wind are all in our affection.
Every April, the locust tree spits out clusters of white green bubbles. Every street and alley in the garden will be attracted by this locust fragrance. At dusk on Xishan Mountain, we carried baskets filled with locust flowers and headed home.
Grandma is the best at steaming locust flowers. I saw her first mixing the washed locust flowers with cornmeal, pouring hot water on one side, and occasionally stirring with chopsticks. Then place a damp cloth in the pot and steam the mixed locust flowers in the pot. After steaming, pour it into a basin, use chopsticks to disperse it, add a few drops of sesame oil, pour two spoons of garlic juice, and then add green scallions. Just like this, with each spoonful and each bowl, there is a refreshing fragrance seeping out from the bottom of my heart.
I rarely see locust trees anymore, and my grandmother is never by my side. But every time I see the old lady selling locust flowers on the street, the image of her busy making locust flowers and the fragrant steamed locust flowers always appear in front of me.
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