Changsha Travel Notes Composition 600 Words

Changsha, located in Hunan Province, is a city with important historical significance and cultural flavor. Hunan cuisine and special snacks in old Changsha make your mouth water. Let's share a 600-word model essay on Changsha Travel Notes.

I went to Changsha for three days and it rained for three days, but it didn't rain much. I walked on the road for a while, got up, and suddenly it was dense. You run under the eaves, and after a while, it stops again.

I went out in a hurry and didn't prepare an umbrella. Perhaps Changsha people know the weather in Changsha best, knowing that we foreigners from all over the world don't need rain gear when we arrive and make a fortune, so my impression of Changsha began with rain.

Wet by the rain, I washed a towel and didn't dry it for two days. I live in a dark room on the first floor. You need to turn on the light when you enter the house during the day, and the chill blown by the air conditioner in the north is dry. I woke up one night, always thirsty and wanted to drink water. The chill from the air conditioner in the south is wet and cold, so stay indoors. It's cold when you put it down. No, it is sticky and wet.

Humidity is easy to attract mosquitoes, and mosquito nets are hung on the bed, which can be opened on three sides. Northerners are not used to it, and some of them quit. I was bitten in the middle of the night and woke up to find several big mosquitoes with big feet, long legs and purple bellies. They struggled for a long time and had bright red marks on their hands and accounts.

Where there is much rain, the vegetation is full and lush. When the rain stopped, I visited the garden. Petals, leaves are covered with drops of rain beads, and the playground lawn is full of green eyes, which is very comfortable to look at.

The next morning, while I was waiting, I ran around the playground three times. The rain suddenly came and I didn't walk back. It has been densely covered. When I arrived at the restaurant downstairs, the sweat was mixed with rain and kept dripping, but I was flattered and felt a hearty.

Changsha's food, a bowl of flour like narrow noodles came in the morning. Colleagues thought it was noodles, but they didn't know it was rice noodles until they ate it. No wonder the surface of Changsha is generally as narrow as that of its hometown, but it is round, just the opposite of its hometown.

Changsha rice noodles are more crystal clear than noodles, with clear soup and smooth powder. I still can't forget it. I will definitely have another bowl of rice noodles when I go to Changsha again. I don't eat much rice in my hometown. The soup is hard, fried and sticky. There's a Guilin home-cooked dish on Wei Zi Avenue, just opposite the office. There are fried rice noodles, the kind with wide noodles. The oil is big and greasy. I went there mainly for the rice there. The steamed rice looks like a home-cooked meal, but it tastes good.

Generally speaking, in the south, whether it is a water town in the south of the Yangtze River or a coastal city, or on both sides of the river, people are more proficient in cooking fish. During the dinner, a stewed fish soup was served, and the whole fish was scattered in a porcelain basin and held with a spoon. When eating, you can feel the small fishbone mixed inside. The fishbone is crisp and soft, which does not affect swallowing. The table where we sat together was all mainlanders. The whole fish on the table didn't move much, but the bottom of the basin had arrived.

How can I go to Changsha without tasting stinky tofu? I went to look for it the first night. Want to taste authentic food and go to their local food stalls to get together. You may find something unexpected.

The tour of stinky tofu is in the east, not in the west. I folded it twice and asked the master at the door to find the nearest place.

The stinky tofu in Changsha is not smelly. The whole piece of stinky tofu is fried, and the skin on one side of the fried stinky tofu is crushed. Stinky tofu with ribs and juice. Chewing the whole piece of soup, the soup wants to flow out of your mouth. Different from the local stinky tofu in Changsha, the local stinky tofu is complete, and the thick juice is poured outside to ensure that the stinky tofu is really tender. But Changsha stinky tofu, I only tasted the tender inside, and the tender inside has been replaced by the chop suey of the stuffing, which is particularly delicious.

When I came back, I bought two bags of Hunan tea for the name. I saw the figure of tea in Wang Zengqi's Food and read it in Tea edited by Yu Ye. It is not tea in the ordinary sense, but a powder made of peanuts, sesame seeds, glutinous rice, soybeans, ginger and green tea, which is divided into sweet and salty.

Looking back now, my trip to Changsha is still worth writing about. Most of my travel notes and travel notes were written after a while. Memory has its own screening function. Most of what we can write down is beautiful, and what we write down is also an unforgettable mark on our journey.