2024年6月14日发(作者：)

介绍美食家乡美食的英语作文黔东南

全文共5篇示例，供读者参考

篇1

My Hometown's Yummy Foods from Qiandongnan!

Hi friends! My name is Little Mei and I'm from a place called

Qiandongnan in China. It's in the southwest part of the country,

near the borders with Vietnam and Laos. Qiandongnan is famous

for its beautiful mountains, rivers, and waterfalls. But what I really

want to tell you about is the amazing foods we have there! The

foods from my homeland are some of the tastiest and most

unique in all of China. Let me tell you about some of my

favorites.

One of the most iconic Qiandongnan dishes is called "oil

tea." It doesn't actually have any tea leaves in it though! Oil tea is

made by mixing hot brick tea with salt, oil, and lots of fragrant

spices like cinnamon, cloves, fennel and peppercorns. The tea is

frothed and whipped so it gets a rich, creamy texture on top.

Drinking oil tea is like taking a warm, spicy, comforting hug! A lot

of people say it gives them energy in the morning. I personally

like dipping some of our region's famous crispy fried bread

twists into the oil tea. So yummy!

Another famous Qiandongnan food is "old pork." Despite

the funny name, it's not old or rotten at all! Old pork refers to

various cured, smoked and preserved pork products that have

been prepared through traditional techniques. Some varieties

are air-dried into flat sheets, while others are smoked over

smoky pinewood fires until they shrink down into hard little

nuggets. Old pork has a really intense, savory and umami flavor

that I just love. My mom often stir-fries old pork with lots of chili

peppers, garlic, and fermented bamboo shoots. So tasty over

rice!

You've probably heard of hot pot before, but let me tell you

about Qiandongnan's unique style of hot pot called "roughy

pot." First, a huge wok is filled with fresh herbs, mushrooms, chili

peppers, beef tallow, and a thick, rich beef stock. This gets

brought to a furious rolling boil over a big flame. Then, all kinds

of raw meats, offal, vegetables and starches get quickly dipped in

one by one. The hot liquid violently cooks everything

immediately. The ingredients cook in a crazy jumble all together

until you pull them out with your chopsticks. No rules, super fun!

The roughy pot broth tastes amazingly herbal and peppery.