我家乡的美食说明文600字【6篇】

俗话说：“民以食为天。”说起我家乡的美食，那可是数不胜数，但说起“最美”的食物，我可要推荐我们家乡的脆皮炸蚝了。脆皮炸蚝是茂名市着名的一道风味小吃，在酒店，在大排挡里，在海鲜城里，都频受人们的喜爱。下面是作文迷整理的我家乡的美食说明文600字【6篇】，您的肯定与分享是对小编最大的鼓励。

内容导航

介绍家乡美食说明文600字 篇1关于家乡风味特色小吃的说明文 篇2介绍家乡美食的作文说明文600字 篇3家乡的美食说明文 篇4关于家乡的美食说明文作文500字 篇5家乡的美食说明文 篇6

介绍家乡美食说明文600字 篇1

俗说说得好：“民以食为天”，我国是一个饮食文化十分发达的国家，每个地方都有自己的特色小吃。今天，我也介绍一味台州的小吃——饺饼筒吧。

As the saying goes, "Food is the most important thing for the people". China is a country with a well-developed food culture. Every place has its own special snacks. Today, I also introduced a snack in Taizhou - dumpling cone.

饺饼筒，顾名思义，其形状就是一个长长的筒状，里面装满了各种馅料。刚烤好的饺饼筒，不仅香气诱人，而且个个白里透黄，咬上一口，美味的陷料就会深深地刺激你的味觉，让你不知不觉就会想吃第二口，令人百吃不厌。

The dumpling pie tube, as its name implies, is a long tube shaped tube filled with various fillings. The freshly baked dumpling cake cylinder is not only attractive in aroma, but also white and yellow in color. If you take a bite, the delicious food will deeply stimulate your taste, and you will unconsciously want to take a second bite, which is never boring.

饺饼筒十分好吃，可是它的做法却很简单。首先得把面皮里面的馅料准备好，这些馅可以视个人口味而定，一般都有粉丝、肉片、蔬菜、蛋皮、猪肝等等，分别把它们烧熟并切成一厘米宽，五、六厘米长备用。为了使味道更鲜美，可以加一些鸡精、盐、葱等调味品。有了这些，就可以做第二步，就是摊一张张圆圆的面皮，不要小看这一环节，这可是影响饺饼筒形状和味道的关键一步。因为这个面皮很大，真径约有35厘米，所以必须有专门的平底锅，而且摊面皮这个活还是个技术活，里面可是有“真功夫”的。摊的厚了，一口咬下去全是面，味道就不好；太薄了，就容易掉馅。摊好了面皮，就可以把准备好的馅料包进去，一个完整的饺饼筒就算是完成了。等到要吃的时候，只要把它放在微波炉里加热即可，传统的吃法是放在平底锅里煎，煎得两面都程金黄，外壳又硬又脆就可以吃了，这时的饺饼筒色、香、味俱全，保管让你垂涎三尺。

The dumpling cake container is very delicious, but its method is very simple. First of all, you need to prepare the fillings in the dough. These fillings can depend on your taste. Generally, there are vermicelli, meat slices, vegetables, egg skins, pig livers and so on. Cook them and cut them into one centimeter wide and five or six centimetres long for use. In order to make the taste more delicious, you can add some chicken essence, salt, onion and other condiments. With these, we can do the second step, which is to spread round dough. Don't underestimate this link, which is the key step to affect the shape and taste of the dumpling cone. Because the dough is very big and its true diameter is about 35cm, there must be a special pan. Besides, spreading the dough is a technical job, and there is "real kung fu" in it. If the stall is thick, it will taste bad if one bite is full of noodles; Too thin, it is easy to lose the filling. After the dough is spread out, you can wrap the prepared filling in, and a complete dumpling pie tube is completed. When it's time to eat, just put it in the microwave oven and heat it. The traditional way of eating is to fry it in a flat pan until both sides are golden and the shell is hard and crisp. At this time, the dumpling cake is complete in color, aroma and taste, which makes you salivate.

饺饼筒可以用来做正餐，也可以当点心，可以包在面皮里一口口咬着吃，我喜欢把面皮和馅分开吃，这样也别也一番风味。

Dumplings can be used for dinner or as snacks. They can be wrapped in dough and eaten one bite at a time.

朋友，听了我的介绍，你一定也想尝尝吧，如果想吃，就去台州吃一吃这种美味啊，它一定会让你“过口不忘”！

My friend, after listening to my introduction, you must also want to try it. If you want to eat, you can go to Taizhou to eat this delicious food. It will make you "never forget"!

关于家乡风味特色小吃的说明文 篇2

“民以食为天”，说起美食，哪个人的家乡没有自己独特的一道特色美食？我的家乡当然也不例外，比如老友粉，螺蛳粉，烤香猪，糍粑，猪血肠……这些东西，无论哪一样，都十分富有自己的特色；无论哪一样，都能让你回味无穷，且赞不绝口。

当你来到广西，不吃上一口那酸、辣、鲜、爽的螺蛳粉，你可就白来咱们大广西了！别看它闻起来臭臭的，吃起来那味道可真不赖。当你看到了它的卖相，就一定会馋涎欲滴，那晶莹剔透的粉条，金黄的腐竹，嫩绿的青菜，大颗大颗的螺肉，加上配菜辣豆角、炸花生，让你光看一眼就食欲大增，改变对它的看法。

但当你吃入口中，这碗螺蛳粉又是别有的一番风味。爽口又有嚼劲的粉条，包裹在浸满鲜辣汤汁金黄的腐竹里，吃上一口，这搭配可真是太“Amazi作文”了！再吃上一口那麻辣的青菜，配上一口鲜香麻辣的汤，真会让人一吃就停不下来，也真会让人回味无穷啊！

看到这，你一定很想知道它的奥秘吧——为什么会这么好吃？当然是因为它那鲜香，麻辣一应俱全的汤。这个汤可不容小觑，要想煮得好，可得下一番苦功夫。要先给螺肉吐沙，这样熬出来的汤，才能有清甜的味道。再将它于辣椒爆炒之后，让它和秘制的酱料一起在锅中遨游两个小时以上，让汤中又有配料的香，又有螺肉的甜。汤煮好后，再把那刚烫好的，晶莹的粉条，嫩绿的生菜放入其中，再让腐竹花生酸豆角一起来报道，这碗苦心熬煮加精心配菜的佳肴——螺蛳粉，就出锅了！你说，这能不好吃吗？

如果你有机会来到我们广西，我劝你可一定要尝一尝这螺蛳粉。不然，你可会后悔的哦！

介绍家乡美食的作文说明文600字 篇3

我的家乡有一道名菜，叫腌笃鲜。看着这道菜的名字就可以知道它是用小火慢慢煮熟的。腌笃鲜自然也是很鲜的，只要尝过这道菜，保证会让你鲜掉下巴。

In my hometown, there is a famous dish called pickled duck fresh. Looking at the name of this dish, you can know that it was cooked slowly with low heat. Pickled Tu is naturally very fresh. As long as you have tasted this dish, you will lose your chin.

腌笃鲜的制作过程并不难。所需要的食材有竹笋、咸肉、五花肉、葱花、姜片、千张和料酒。先将竹笋、咸肉、五花肉切成块状，把千张切成细条，然后打结，成为千张结，把它们和葱花、姜片一起倒入锅中，点起小火开始煮，接着便是漫长的等待。伴随着小火煮肉的`“嘟嘟”声，人们的思绪早已飘到了腌笃鲜出锅时的样子。想着刚出锅的那热气腾腾的腌笃鲜，光想一想就会让人垂涎三尺。在等待的过程中，还要加入少许的盐与料酒，这样会使腌笃鲜的汤汁更加鲜美。

It is not difficult to make the pickled duck fresh. The ingredients needed are bamboo shoots, bacon, streaky pork, scallions, ginger slices, thousand pieces and cooking wine. First, cut bamboo shoots, bacon and streaky pork into blocks, cut thousands of pieces into thin strips, and then knot them into thousands of knots. Pour them into the pot together with scallions and ginger slices, light a small fire and start cooking, and then wait a long time. With the "toot" sound of cooking meat on low fire, people's thoughts have already drifted to the appearance of pickled duck fresh out of the pot. Thinking about the steaming salted duck fresh just out of the pot will make people salivate. In the process of waiting, add a little salt and cooking wine, which will make the pickled soup more delicious.

就这样闷煮了30分钟后，腌笃鲜便可以出锅了。腌笃鲜出锅时，必须得盛在一个砂锅里。出锅的腌笃鲜油光闪闪，尤其是汤面上泛着金光。一股鲜香的味道不知不觉地就飘入了鼻子：“香啊！”

In this way, after 30 minutes of stewing, you can pickle and cook fresh. When salted Benedict is taken out of the pot, it must be put in an casserole. The pickled duck out of the pot is shiny, especially the soup noodles are golden. A delicious smell drifted into the nose unconsciously: "Fragrance!"

夹一块嫩肉，只觉得其肉质酥肥；嚼一片小笋，只觉得其清香脆嫩，鲜味浓厚；呷一口清汤，只觉得其汤白汁浓；品一个千张结，只觉得其嚼劲十足……这一切的一切，都是那么令人回味无穷。另外，腌笃鲜配白米饭是最好的选择，热气腾腾的腌笃鲜配上香喷喷的白米饭会让人食欲大增，一大碗白米饭和一锅腌笃鲜不一会儿就下肚了。腌笃鲜不但味儿美，而且含有丰富的营养，能让我们小孩子快快长身体。据说，吃了腌笃鲜，就不会感冒了呢！

When you put a piece of tender meat in it, you will find it crisp and fat; Chew a small bamboo shoot, and only find it fragrant, crisp, and delicious; Take a sip of clear soup, only to feel its white juice thick; When I tasted a thousand knots, I just felt that they were full of chewing power... All these things are so memorable. In addition, it is the best choice to mix the fresh pickled rice with white rice. The steaming pickled rice with delicious white rice will increase your appetite. A large bowl of white rice and a pot of pickled rice will soon be ready. Pickled Tu is not only delicious, but also rich in nutrition, which can make our children grow up quickly. It is said that you won't catch a cold if you eat the pickled duck!

腌笃鲜，我爱你！它不但是我们当地的一道家常菜，更是代表了我们宁波人对家乡满满的回忆之情。所以，如果你来宁波，一定要记得品尝这道美食哦！

I love you! It is not only a local dish, but also represents our Ningbo people's full memories of their hometown. So, if you come to Ningbo, you must remember to taste this delicious food!

家乡的美食说明文 篇4

俗话说：“民以食为天”，几乎每个地方都有自己的美味：北京的烤鸭，内蒙古的小肥羊，云南的过桥米线，山西的刀削面……从宴会上的正餐大菜到街头村边的风味小吃，可以说琳琅满目，举不胜举。但我最情有独钟的还是夜市上随处可见的烧饼夹肉。

As the saying goes, "Food is the most important thing for the people". Almost every place has its own delicacies: roast duck in Beijing, small fat sheep in Inner Mongolia, cross bridge rice noodles in Yunnan, sliced noodles in Shanxi... From the dinner dishes at the banquet to the local snacks in the streets and villages, we can say that there are a variety of delicious dishes. But what I like most is the barbecue with meat that can be seen everywhere in the night market.

烧饼夹肉真是色，香，味，形俱全的一个小吃。先说说色，从外表看，烧饼夹肉金灿灿的脆皮，就像有着一层金子一样金光闪闪。把脆皮剥开，里面则是热气腾腾的，软软的内在，真是内有乾坤呀！再看看里面的馅，有棕，有白，有绿，有红，棕的如木，白的如云，绿的如玉，红的如火，霎是好看。烧饼夹肉，不仅色美，而且香气浓郁。鼻子闻一闻，肉的油香，菜的清香。紧的辣香扑鼻而来，那种香味是任何一种东西可以相比的。这种香味使你食欲倍增，你情不自禁的咬了一口，肉先滑进了你的嘴，肥肉不腻，瘦肉不柴，再伴上香菜，辣椒的爽口，饼的酥脆，让你一吃，就竖起大拇指，赞不绝口。

It's really a snack of color, smell, taste and shape. First of all, let's talk about color. From the appearance, the golden crispy skin of the roasted pancake with meat looks like a layer of gold. Peel the crispy crust, and it's steaming hot inside. It's soft inside. There's a universe inside! Look at the fillings inside. They are brown, white, green, red, brown like wood, white like clouds, green like jade, and red like fire. Barbecue with meat is not only beautiful in color, but also rich in aroma. Smell it with your nose. The smell of meat and vegetables is fragrant. The tight spicy fragrance comes out, which is comparable to anything. This kind of smell makes your appetite double. You can't help biting. The meat first slips into your mouth. The fat meat is not greasy, and the lean meat is not firewood. Then it is accompanied by coriander, chilli, and crispy cakes. When you eat them, you will give a thumbs up and praise them endlessly.

既然味好，但这味有从何而来呢？下面就听我为你一一道来。第一步，做饼要先和面，但这面可不一样，它不用发酵，所以有人给它取名为“死面烧饼”。面和好檊成饼状在平底过上烤制，靠到一定的时限，它们就进要进入“八卦炉”了，把饼一一放到炉子中在烘烤，不时的翻面烤出来的饼出来就是黄金酥脆了。第二步就是肉。这肉也不是一般，它要在锅中。加上各种调料，长时间的蒸煮香味扑鼻的肉就可以出锅了。当我第一次吃时，我感到了天比的好吃，肉香清香的，不停的在最终回味，真是太好了。

Since it tastes good, where does it come from? Now let me help you. The first step is to make a cake with noodles, but this one is different. It doesn't need to be fermented, so someone named it "Dead Noodle Baked Cake". Noodles and good cakes are baked on the flat bottom. When a certain time limit is reached, they will enter the "Eight Diagrams Furnace". Put the cakes into the furnace one by one and bake them. The cakes baked from time to time will be crisp. The second step is meat. This meat is not ordinary, it should be in the pot. With all kinds of seasonings, the meat can be cooked out of the pot after a long time of steaming and cooking. When I ate it for the first time, I felt that Tianbi's food was delicious, and the meat was fragrant. It was really good to keep aftertaste.

好了就到这里吧，你是不是已经垂涎欲滴呢？如果想吃，一定要到我的家乡来一饱口福！

That's all right. Have you been salivating? If you want to eat, you must come to my hometown to eat!

关于家乡的美食说明文作文500字 篇5

是福州人都知道闽菜，而占据闽菜头把交椅的佛跳墙就是我要向大家介绍的家乡美食。

People in Fuzhou all know Fujian cuisine, and the Buddha Leaping Wall, which occupies the top position in Fujian cuisine, is the hometown food I want to introduce to you.

关于“佛跳墙”这个名字还有一个小故事：清朝某寺院旁有一个聚春园酒家，一天大厨用山珍海味秘制的一道菜，做完时香传十里，禅僧闻得其香，竟不顾佛门戒律，放下木鱼，越墙前来觅食。故得其美名。

There is also a short story about the name of "Buddha Jumping over the Wall": there was a Juchun Garden Restaurant near a temple in the Qing Dynasty. One day, the chef made a dish with delicacies of mountains and seas. When the dish was finished, the incense spread for ten miles. The Zen monk smelled the incense. He ignored the Buddhist precepts, put down the wooden fish and crossed the wall to look for food. So it got its good name.

刚开始，我还不相信这个故事，可亲自品尝后才有所体会。有一次爷爷生日，我们到位于东街口的聚春园吃饭，爸爸特地点了佛跳墙，不一会儿，一个大坛子端了上来，服务员刚打开盖子，浓香四溢，久久没有散去。我不禁产生疑问：“这是用什么时候东西做的？一问才知道，原来是用鱼翅、海参、鲍鱼、干贝、火腿、鸡鸭、羊等十几种食材做主料，加之花菰、冬笋、绍酒、桂皮、姜片、白萝卜为辅料，经过蒸、炸、泡等几种方法烹制，封贮于坛中，食前用谷糠皮文火煨热，启坛时香传十里。我的天哪！这么多种食材，这么多道程序，我可要好好品尝一下闽菜的头把交椅--佛跳墙。

At the beginning, I didn't believe this story, but I could taste it myself. On my grandpa's birthday, we went to Juchun Garden, which is located at the intersection of the East Street, to have a meal. My father specially placed the Buddha jumping over the wall. Soon, a big jar was brought up. The waiter had just opened the lid, and the fragrance overflowed all over the place, but it didn't go away for a long time. I can't help wondering: "When was this made? After asking, I knew that it was made from more than ten kinds of ingredients, such as shark fin, sea cucumber, abalone, scallops, ham, chicken, duck and sheep, plus wild rice, winter bamboo shoots, Shaoxing wine, cinnamon, ginger slices and white radish. After steaming, frying and soaking, it was sealed and stored in the jar. Before eating, it was simmered with chaff and leather over the fire. When the jar was opened, the fragrance spread for ten miles. My God! So many kinds of ingredients, so many journeys Preface, I would like to have a good taste of Fujian cuisine's top priority -- Buddha jumping over the wall.

我连忙用勺子舀了一碗，鱼翅入口滑嫩，海参有嚼头……吃完后口齿留香，回味无穷，难怪寺中和尚越墙觅食。也难怪佛跳墙扬名海内外，来福州的中外游客，无不以品尝“佛跳墙”为乐。

I quickly scooped up a bowl with a spoon. Shark's fin was smooth and tender in the mouth, and sea cucumbers had a chewing head... After eating it, my mouth lingered and my aftertaste was endless. No wonder the monks in the temple went over the wall to look for food. It is no wonder that Buddha leaps over the wall is famous at home and abroad. All Chinese and foreign tourists to Fuzhou enjoy the experience of "Buddha leaps over the wall".

今天的家乡美食，都要归功于家乡的先人，如果没有他们闽菜能成为中国八大菜系之一吗？所以，爱家乡的美食，也要爱家乡，多了解家乡！

Today's hometown cuisine is attributed to its ancestors. Without them, can Fujian cuisine become one of the eight major cuisines in China? Therefore, if you love your hometown's food, you should also love your hometown and learn more about it!

家乡的美食说明文 篇6

我的家乡在河北正定，也是国家历史文化名城。当然，我的家乡也有特色美食-----正定八大碗。

My hometown is Zhengding, Hebei Province, which is also a famous historical and cultural city. Of course, my hometown also has a special food --- Zhengding Eight Bowls.

正定八大碗的代表“宋记八大碗”制作技艺已被河北省列为第二批非物质文化遗产保护项目，实际上主要是由猪肉制作组成的八碟八碗十六道菜。因当时儒家与道家文化盛行，人们崇拜“八”这个数字。当时酒家讲究上八仙桌，每桌坐上八个人，上八道菜，都用清一色的大碗。主要由四荤四素组成。四荤：方肉、酥肉、扣肘、肉丸子等，材料精选肘子肉，后臀肉；四素：豆腐（炸豆腐或白豆腐）、海带、粉条和农家时令菜蔬（如萝卜、白菜、茄子等）。其荤菜均是运用独特工艺先煮后蒸，按照严格的程序和工序。其技艺主要在选料、刀功、火候的掌握以及配料的选择上下功夫。

The production technique of "Eight Bowls in Song Dynasty", the representative of Zhengding Eight Bowls, has been listed as the second batch of intangible cultural heritage protection projects in Hebei Province. In fact, it is mainly composed of eight dishes, eight bowls and sixteen dishes made of pork. Because of the prevalence of Confucian and Taoist culture at that time, people worshipped the number "eight". At that time, the restaurant was particular about serving eight immortal tables. Each table was served with eight people and eight dishes, all in one big bowl. It is mainly composed of four meat and four vegetables. Four meat dishes: square meat, crispy meat, button elbow, meatballs, etc., with selected materials of elbow meat and rear hip meat; Four Vegetables: tofu (fried tofu or white tofu), kelp, noodles and seasonal vegetables (such as radish, cabbage, eggplant, etc.). The meat dishes are cooked first and then steamed using a unique process, in accordance with strict procedures and procedures. Its skills mainly focus on the selection of materials, knife skills, the mastery of heat and the selection of ingredients.

八大碗的作法有粗细之分，细八大碗指：熘鱼片、烩虾仁、全家福、桂花鱼骨、烩滑鱼、川肉丝、川大丸子、松肉等；粗八大碗有：炒青虾仁、烩鸡丝、全炖蛋羹蟹黄、海参丸子、元宝肉、清汤鸡、拆烩鸡、家常烧鲤鱼等。由此制作的菜肴八大碗，制作精良，选材考究，经济实惠，肥而不腻，老少皆宜，且具色、香、味、型俱佳兼具显著北方菜系特征，荤素搭配，营养丰富，吃法讲究，现已形成一套完整、规范的工艺流程和技艺标准，不断被不同食用人群所接受和喜爱。同时，也被不断的发展完善。

The eight bowls can be divided into thick and thin bowls. The thin eight bowls refer to: fried fish slices, braised shrimp, family photos, sweet scented osmanthus fish bones, braised smooth fish, Sichuan shredded pork, Sichuan meatballs, pine meat, etc; The eight bowls are: fried shrimps, braised chicken shreds, braised crab roe in egg soup, sea cucumber balls, Yuanbao meat, chicken in clear soup, braised chicken, home cooked carp, etc. The eight bowls of dishes produced here are well made, well selected, economical, fat but not greasy, suitable for all ages, and have excellent color, fragrance, taste, and shape, as well as significant northern cuisine characteristics. The combination of meat and vegetables is rich in nutrition, and the eating method is exquisite. Now a complete and standardized process flow and technical standards have been formed, which are constantly accepted and loved by different eating groups. At the same time, it has been constantly developed and improved.