这是广外英文学院大一学生的作品，供交流：

Natural transitions:

I’d learned one thing during my so-far life: people are fickle, and so am I. Not denying the romance of me and my pizza, or any other delicious I’ve tried in Europe, I thought it’s time to explore somewhere else after months of stay here, somewhere I was not familiar with, somewhere that could stimulate another level of flavour at my tongue tip. And the answer popped up immediately——China, mysterious but always lingering in my mind. And what to try in this country full of history and taste? “Hot pot”, said YouTube, Google. "Please try hot pot! I've been missing it for ages!” Begged my friend from Sichuan. （高熠卓）

Recently, "Chongqing check-in" has sparked a craze on the internet. From far away in Italy, my friends and I are deeply attracted by the delicious food and beautiful scenery of Chongqing, and we have decided to go together to experience its unique charm. （陈虹君）

Indirect description:

Youcha stalls can be commonly found in the old neighborhoods, alleys, and traditional breakfast markets of Chongqing. Unlike well-decorated restaurants, these places exude the vibrant ambiance of city life, with rich aromas wafting through the air, bustling crowds, and the symphony of local dialects.（白崇文）

I visited a store that is a "laozihao," meaning it has been open for a long time and is beloved by locals as a drinking spot. Situated in an old residential area, it was challenging to locate due to the network of winding paths, and I nearly lost my way. Just as I was about to give up, I noticed a long line illuminated by faint light at the end of the alley. （叶恺琳）

But it is more special than Pizzeria da Michele ---- it is mobile in bicycles. Yuwan sellers use their one hand to control the bicycle and another hand to knock the ceramic bowl with a spoon ---- they use the ringing sound to draw people’s attention to buy a bowl of Yuwan in the box at the back of the bicycle. （谢文茜）

Features:

The tripe was like a spring when picked up, bouncing up and down as if waving at me. I followed his instruction and it soon was okay. After another round of dipping in the sauce, I without hesitation put it in my mouth. Oil and sauce dripping, a mix of the tender texture of fresh meat and thick sauce conquered me entirely——the tripe itself was chewy, yielding, and filled with flavour complemented with the sauce. Bravo! I almost shouted out. Next I tried the beef slices. The slices were pinkish red, from which you knew they were freshly prepared. However, when moved to the hot pot, the red gradually turned into another color which I didn’t know but suggested their cooking state. I soon saved them from boiling water, consoled them with a sauce bath and welcomed them with my mouth. They were as tender as the tripe, but less chewy. I could feel them melt on my tongue like a flavour bomb. Different from the stiff steak or grilled meat, it was totally a brand new taste: a taste of sheer satisfaction, a taste of no regrets, a taste of heaven... Of course I finished them all, with respect to those who invented hot pot and who recommended them to me. With every pick, every dip, every bite and every chew, I didn’t have any decreasing desire for the next. Instead, the more I had, the more I anticipated what surprise it would bring me. And indeed, it never failed me. （高熠卓）

The sour bamboo shoot duck （卢佑）

Savoring  this  dish  brings  an  explosion  of  flavors  to  the  palate. The  duck  meat  is  tender  and  juicy, complemented  perfectly  by  the  tangy,  slightly sour  bamboo  shoots.  The  aromatic  spices  and  fresh  herbs  add  layers  of complexity  to  the  taste, making  each  bite  a  delightful  journey. It's  perfect  for  a hearty  meal,  as  Sofie  said,  especially  during  colder  weather, as  it  warms  the body  and  soul.  With  the  juicy,  tasty  duck  meat  melting  on  my  tongue,  I  felt  like  I  could  finally  put  my  relationship  with  the  pizza  behind  for  a  while,  it  makes  coming  all  the  way  here  worth  it.

The first bite is filled with a burst of spicy and numbing sensations that take over the entire mouth, but upon closer savor, its freshness and fragrance are even more lingering and endless after taste. The meat is crispy on the outside and tender on the inside, with the majority of the dish being a sea of red dried chili peppers and Sichuan peppercorns. The taste is spicy, delicious, and slightly numbing, providing a unique experience.（陈虹君）辣子鸡

After a while, the dishes are all served, there are goat porridge, goat meat, goat sweetbread, goat soup, and the special goat blood stir-fried bean sprouts...The goat meat is first scalded, then drizzled with aromatic peanut oil and sprinkled with some peanut powder, releasing the fresh, innate aroma of the meat. Dipped in a secret sauce, the tender goat meat melds with the mildly spicy sauce, creating a rich and complex flavor.（王概禛）

Different senses:

The tomatoes on the dish were flawlessly formed into the shape of flowers, with the dried orange peel powders sprinkled on it, just like a red flower with some pollen on its petals. As we got closer, we could smell a subtle aroma. I picked up a piece of tomato in my chopsticks and the juice of tomato dripped down, resembling the tomato was bleeding.(?) Upon taking a bite, the juice burst into my mouth, delivering a taste of acidity and sweetness. Juicy, sweet, bitter, soft, fresh tomatoes paradise. On top, there are dried orange peel powders which were meticulously prepared by the cooks. （杨祖彦）

Firstly, the chewy fish puree layer came to my tongue. Then, take a bite of the ball, the juicy of the pork bombed in my mouth, spreading savor from my mouth to everywhere. After swallowing it, I felt overwhelmed and desired, like a newly broken up man, still longing to see his ex again. （谢文茜）

One bite taken, an explosion of flavors erupted in my mouth: The sweet sauce, rich and surprising, was an unexpected delight in Sichuan cuisines. I slowly chewed it: the aroma of the broad bean paste complemented the chewy pork belly, its unique scent slowly seeping into my mouth and flowing through my very being. When I was floating in the sky, the fermented black soybeans dragged me down, reminding me of their bold presence with an aggressive posture. I took another bite of green pepper and a chopstick of rice, and my heart was filled¬—— I’ll never need anything more. （陈思齐）

As soon as the noodles enter my mouth, I’m surrounded by the sense of satisfaction. The spicy chili, the yielding noodles, the crunchy pickled radishes, and the aromatic sesame seeds fill my mouth. I’m greeted by a harmonious blend of textures and flavors.（李曼祺）

Personally, Chinese chives are my favorite. They add a fresh and fragrant flavor, which somehow enhance the overall taste of the rice noodles. Meanwhile, the green color brings a sense of brightness, which increases the attraction of the appearance.（崔筱川）

So this cuisine is also given the name of “Chaoshan poison”. The best ingredients require only the simplest cooking...After the refrigeration, this food even melts in your mouth, creamy(?) and savory. Its tangy smell, which is formed by the sauces and seafood’s natural fragrance, will make you lose your mind. If this cuisine is too salty to taste, you can order the sweet potato gruel to neutralize saltiness.（罗艺）

With each bite, there's a slight resistance followed by a wonderful give, as if the wrapper is gently hugging my teeth. Yi bua broadened my appetite and refreshed my palate . What impressed me most was its stuffing with various flavors. When you bite it off, the red coconut shreds appeared in your sight firstly. ‘Why the coconut shreds are red?’ I was puzzled at that moment. It was because the cooker stir-fried the coconut shreds with brown sugar before filling the wrapper. Holy of  holies！ If you taste it carefully, you will find chopped peanuts hidden inside. The peanuts add a delightful crunch to the overall texture. With each chew, the peanuts release a nutty flavor that mingles with the sweetness of the coconut and the softness of the glutinous rice. （吉倩仪）

The moment it was just served on the table, a waft of inviting fragrance made me unable to resist the urge to drool. The skin of the chicken is a pale yellow color, looking smooth and delicate. It gives off a soft sheen under the light, as if coated with a thin layer of translucent glaze. The meat is tender and white, with a clean and fresh appearance. （陈靖松）

Feelings:

Finally came the time we took a bite from Spiced rolls. I love it so much! The incredible flavor makes me almost jump up. The whole world seems to be quiet at the moment, and what flows in my mind is only the satisfaction that spiced rolls bring for me. Meanwhile, Sofie is widening her eyes, mumbling surprisingly with mouth stuffed by the rolls, “We should have been here a long time ago.” Each bite includes the crispy tofu skin and velvety full stuffing. Shredded white radish owns its special refreshing taste mixed in rolls. All ingredients are having a big party in your mouth, which makes you lose your mind easily and lingers an endless aftertaste. Compared with the Mexico meat rolls I tasted before, the yummy Spiced rolls are totally different, capturing my heart with no effort.（林莹涵）

Significance of food:

In all, Youcha is a nostalgic flavor for many Chongqing locals. During their childhood, indulging in a bowl of aromatic Youcha on the way to school or while shopping with my family brought immense joy. The familiar taste and comforting sensation have etched deep into their memories. Even as they grow older and venture beyond their hometown, the mere thought of Youcha evokes cherished memories from their childhood. Now Sophie and I can totally relate to why the old gentleman missed Youcha. Youcha is certainly a must-try in Chongqing!（白崇文）

Goat porridge is the warm memory of Xu Wen street, is the comfort when night falls, is the taste of childhood, is the taste of home. After listening to her words, I involuntarily looked around, the diners sat at tables, talking and laughing, the stall owner shouted through the glass to the street, and a few waiters ran around, busy. The dim, boiling steam popped out from the pot of goat porridge, rose, rose, blurred the night, but also blurred my eyes. I think this is the unique flavor of a small town.（王概禛）

The juicy, delicious pork in the mouth of the melting moment, can let people from the mortal sinking, forget all the trouble. Such a delicious pork makes people no longer fear a challenging tomorrow.  （任致远）

This distinctive dish has become a symbol of nostalgia for students and merchants far from home. It serves as a reminder of our roots and heritage. It is often only when we are away from home that we truly appreciate its wonder. Perhaps this evokes our "cultural identity" or "sense of belonging."（罗艺）

反思：

选材：

在本篇文章的选题方面，我选择了我*喜欢的广东甜品——姜撞奶，不仅仅因为它是广东特有的甜品，而且我妈妈也会做，还为此专门买了一个压出汁的装置，所以我想吃就能立马吃上，写这一个主题可能也是有一点私心吧~关于组织材料方面，其实我在家差不多每次感冒都会喝姜撞奶，所以很自然的就联想到感冒所以推荐去喝姜撞奶这一情节，同时因为意大利和广州有明显的纬度差异，所以就选择“避寒”作为来广东的理由。（叶恺琳）

这篇文章选材主要考虑我的家乡，选择了川菜中较有地域特色同时也承载了我个人情感记忆的回锅肉。文章前半部分悬念的设置以及环境的描写参考了sample3，尝试以比喻、夸张等方法表达享受美食前的期待与未知，同时加入了一定的个人元素，如主人公与中国女孩相识、餐厅的具体环境等。（陈思齐）

武汉热干面是我的家乡独具特色的美食，也是我来广州后心心念念的家乡味道。许多游客为了热干面而慕名来到武汉，可见其美味与独特。其实热干面不仅是武汉的特色美食，更展现了湖北人的生活方式。武汉常常在社交软件上被戏称为中国的弗罗里达，飞驰的公交车和一边吃热干面一边骑车的大爷也成了武汉的亮点。这里人们淳朴，自由，闲适的享受自己的生活。我爱这个端着热干面说走就走的松弛城市，所以我爱热干面。（李曼祺）

由于只有回老家才能吃到这个椰丝糯米糍，所以对它犹为偏爱。海南有很多特色美食，但是这个椰丝糯米糍，就是无法带出海南，只有现做的才好吃，而且在广州很难找到有卖的。所以选了椰丝糯米糍作为选题。（吉倩仪）

The whole article is written out of my experience of eating rice noodles. I started to eat rice noodles at the age of 3. Fifteen years have passed, it’s still one of my favorite breakfast. I just put the steps of making a bowl of rice noodles into a correct order in the article. When choosing descriptions, I’m just trying to use different words every time the same meaning have to be expressed. I felt warmth when finishing this assignment. The rice noodles is a kind of food that runs through my childhood and youth （崔筱川）

构思：

接下来就是随心所欲地构思和写作了，let the pen takes me wherever it leads. 没有刻意向五感，直接间接描写等要求靠近，但*后写出来却不乏这些元素，也上升到了食物和人们的情感连接，还是小有成就感。（高熠卓）

词汇句型：

在词汇上要在平时多积累，多记忆教材上出现过的词汇。句式多观察英语文章的表达形式，多学习并且模仿使用。（杨祖彦）

用词和句型：在用词方面主要注重动词和形容词的使用，希望能够简洁生动地描写出油茶的制作过程和味道；同时有用到名词活用成动词和一定量的非谓语动词。在句型方面运用大量名词性从句，让一个句子的句式结构更加复杂高级。（白崇文）

用词和用句：我参考了课文当中的部分文风，运用了比较多的五感进行描写，并且加入了自己的心理感受，并在此基础上加入了不同的句子：像是无灵主语，宾语从句。（任致远）

用词和句型：尝试用写作课上学习的新词，尝试减少定语从句的使用，尝试运用破折号，但不知道尝试的好不好。（谢文茜）