Gu Yan's Poems on Anhui Cuisine

1. Huizhou poetry

2. Huizhou poetry

Poems about Anhui cuisine 1. Poetry and culture in huizhou.

Huizhou-a historical place name, referred to as "emblem", was called Zhangzhou in ancient times.

Huizhou culture, namely Huizhou culture, is one of the three major regional cultures in China. Refers to the sum of material civilization and spiritual civilization of six counties in ancient Huizhou.

Huizhou culture, Huaihe culture, Luzhou culture and Wanjiang culture constitute four major cultural circles in Anhui, which are combined into one and collectively called Anhui culture and Anhui culture. This is not only an important part of Chinese civilization, but also one of the sources of Chinese civilization.

The main contents of Huizhou culture are: Huizhou land system, Huizhou merchants, Huizhou clansmen, Huizhou historical celebrities, Huizhou education, Huizhou science and technology, Xin 'an Neo-Confucianism, Xin 'an medicine, Huizhou Pu Xue, Huizhou Opera, Xin 'an painting school, Huizhou seal cutting, Huizhou prints, Huizhou crafts, Huizhou sculpture, Huizhou documents, Huizhou architecture, Huizhou villages, Huizhou folk customs, Huizhou dialects and Huizhou cuisine. It involves Huizhou's economy, society, education, academics, literature, art, technology, architecture, medicine and other disciplines. Everything related to the social and historical development of Huizhou belongs to Huizhou culture. Usually we use "the sum of material civilization and spiritual civilization" to summarize.

The poems about Huizhou are as follows: "Two Poems and a Simple Poem for the Master" Year: Song Author: Thanks to Huizhou, what does the new poem ask him? If you don't ask for a solution, you will have a happy heart and even be an unintentional cloud.

"Jiangdong newspaper hero intends to seal Hou Zi Xicheng Three Unique" Time: Song Author: Qian Zhangfei newspaper Huizhou, praise the hero Hou Zi. Throughout the ages, yellow mud and white bones are heavy, and Qingyunju is mentioned once.

"Zhang Anguo about autumn {Kuang went to Wang Jiagan} urn wine" Time: Song Author: Zhang Great Man is unbearable, the spring of your urn has not passed yet. I want to get drunk and lie down forever, dreaming of returning to my hometown around Qinghuai.

If future generations want to know this wine, you can ask the king for it. Poetry in Huizhou is written as poetry, and poetry in Jingzhou is written as poetry.

Time: Ming Author: Shao Bao's suicide note was newly engraved in Huizhou and sealed for thousands of years. I believe my uncle and grandson know immortality, but I don't deserve to stay in Chao Fu for a long time.

Secret storage is not a mountain, buy back overseas demand. Looking at Zhang Shiyu alone, today's petal fragrance has an ancient romantic style.

"Friends cherish but not enough advice to visit Huangshan Baiyue" Time: Ming Author: Tang Xianzu wants to know gold and silver, so he travels far. I have never dreamed of Huizhou in my life.

Introduction to Huizhou: Huizhou is a part of the early embryonic form of Zhejiang Province and the source of Anhui emblem after the partition of jiangnan province. Huizhou is located between Huangshan Mountain and Tianmu Mountain, and is adjacent to Hangzhou, the old capital of wuyue, in the east. It is closely related to Jin, Qu and Yan in the west of Zhejiang, with beautiful scenery and humanistic landscape, which complements the Huizhou architecture in the south of the Yangtze River with white walls and tiles.

Hui culture has also become one of the three major regional cultures in China that Chinese and foreign scholars pay attention to. Zhong Ling is an ancient Huizhou city with rich cultural heritage. Since ancient times, talented people have come forth in large numbers. Some people compare it to Qufu and Zoucheng in Shandong, the hometown of Confucius and Mencius, and call Huizhou "Southeast Zou Lu".

2. Poetry about diet

1, a suggestion for my friend Liu Tang Bai Juyi. There is a ray of green in the old bottle and a trace of red in the static furnace.

With dusk and snow coming, how about a glass of wine? Vernacular: Green ants climb on the boiling white wine, and the wine is placed on the small red stove. At night, look at the weather, it seems that it will snow soon. Can you have a drink with me?

2, "Fisherman on the River" Song Fan Zhongyan swims on the river, but loves the beauty of bass. You see a boat, going in and out in the storm.

Vernacular: On the river, people come and go, but I only love the delicious bass. Look at the boats on the river. In the storm on the river, all I can think about is the smell of my hometown. 3, "Huizhou One Must" Song Sushi Luofu Mountain at four o'clock in the spring, Lu Juyang Mei Erxin.

300 lychees a day, I don't want to grow up to be a Lingnan person. Vernacular: Under the Luofu Mountain, you can see the four seasons of spring. Lu Ju and Yang Mei bloom in turn and can eat 300 lychees every day. You can always be a Lingnan person.

4. "China Qing Palace Three Sentences" Tang Du Mu Chang 'an looked back at the embroidered pile, and the top of the mountain opened a thousand times. As soon as I rode on the smile of smoke and smoke, no one knew that the fresh fruit litchi was sent from the south.

Vernacular: Looking back at Chang 'an, you can see silk embroidery piled up into mountains, the doors on the mountains opened in turn, a fast horse arrived, and the concubine began to laugh. No one knows, because litchi was sent from far away. 5, "Hairpin Phoenix Red Crispy Hand" Lu You Red Crispy Hand, yellow wine, spring palace wall willow in the city.

Vernacular: Red pig's feet, yellow wine, and spring scenery in the city began to climb the wall.

3. What are the representative dishes of Anhui cuisine?

The representative dishes of Anhui cuisine are as follows:

1, stewed turtle with ham.

The "sand horseshoe turtle" unique to Huizhou mountain area is used as the main material, and ham and ham bones are used as seasoning. After serving, the soup is mellow, the meat is rotten, and the skirt is smooth and fishy.

2. Braised civet cats.

With civet cats living in the mountains as the main ingredients, supplemented by pure pears and other raw materials, the dishes are golden in color, thick and bright in soup, thin and rotten in civet meat, fresh and sweet with a little salty taste, which is a treasure in winter dishes.

3. Stewed pigeon in Huangshan Mountain.

Pigeons are the main ingredients, supplemented by yam, a special product of Huangshan Mountain, and stewed in a charcoal casserole. Its soup color is innocent, pigeon meat is crisp and rotten, yam is fresh and fragrant, and the original flavor is not lost.

4. Steamed stone chicken.

The stone chicken in the mountain stream is the main material, supplemented by shiitake mushrooms, a special product of Huizhou mountain area. Vegetable soup is crystal clear and the meat is tender and delicious. Because the bowl is steamed, the original flavor is not scattered, and the fragrance is attractive.

5. Marinate fresh mandarin fish.

Fresh mandarin fish marinated in light salt water is the main material, supplemented by pork belly and bamboo shoots. The meat imported after Laicheng is tender, white and delicious, which is a famous traditional flavor in Huizhou.

Extended data:

The main characteristics of Anhui cuisine are: cooking methods are good at burning, stewing and steaming, frying and frying less, heavy oil, heavy color and heavy fire.

The formation of Huizhou cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou in the south of the Yangtze River. Huizhou's natural environment, with trees, ravines and pleasant climate, provides inexhaustible raw materials for Huizhou cuisine.

In Jixi, among folk banquets, there are six dishes and ten bowls of fine food in the county, four dishes and one pot in Lingbei and nine bowls, sixty bowls and eight bowls in Lingnan.

References:

Anhui cuisine-Baidu encyclopedia

4. Anhui cuisine composition

The eight-treasure gourd duck looks like a gourd, and is cooked with glutinous rice, Gordon Euryale, Huiren, winter bamboo shoots, mushrooms, golden hooks and diced ham as auxiliary materials, hence the name.

Ingredients: 1 tender duck, glutinous rice, Jinhua ham diced, diced mushrooms, peas, chestnuts, fresh lotus seeds, ginkgo, red dates, ginger slices and star anise. Production method: 1. Carefully remove the skeleton, leg bone, wing bone and neck bone of the duck with a knife, and don't puncture the epidermis to form an empty sac. Apply proper amount of cooking wine inside and outside. Add appropriate amount of soy sauce and chicken essence to taste. 3. Fill the duck's belly with stuffing, and then sew up the opening. 4. Tie the duck neck to prevent the stuffing from leaking out. Use aquatic plants to tie the gourd-shaped part of the duck's body under its wings, and use soy sauce to smear the duck's body color. 5. Fry the skin with 50% to 60% hot oil until golden brown. Take out the oil. 6. Stir-fry ginger slices and cook star anise with soy sauce, sugar, chicken essence and water. As juice, pour the juice on the duck, steam it for about an hour, take it out and put it on a plate. 8. Add starch water to the steamed duck juice and pour it on the babao duck. Features: golden color, crisp outside and baked inside, delicious and refreshing, suitable for wine and rice. Different natural conditions and folk customs have formed the characteristics of Anhui local dishes. They are good at stewing, and like to use turkey legs to enhance the taste, and the rock sugar is fresh. It was served in the original pot. It was original and fragrant.

The cooking characteristics of Anhui cuisine are "triple" (heavy oil, heavy color and heavy firepower). The basic characteristics of Anhui cuisine are as follows: 1. Local materials, rigorous selection of materials, different seasons, give full play to the advantages of Anhui's rich delicacies. When selecting materials, horseshoes should be used for soft-shelled turtles and white fresh fish.

Second, the firepower is unique. Its uniqueness lies in burning, stewing and steaming. Some are fried first and then steamed, some are stewed first and then fried, and some are drenched with water, burned with paint and simmered on medium fire to make the dishes more delicious. For example, Huizhou fire boiled fish, the meat is tender and delicious, and the five-point dish is a must. Using different cooking techniques is the basic means to form the unique style of Anhui cuisine, which is crisp, fragrant and fresh.

Third, cooking technology, Huizhou cuisine is famous for its burning, stewing, smoking and steaming, and the dishes produced have their own characteristics. Burn, pay attention to soft and delicious, and have a meaningful aftertaste; Stewing requires the soup to be mellow, delicious and crisp; Smoked, focusing on bright color and rich fragrance; Steamed, authentic, refreshing and pleasant, just a dish.

Fourth, pay attention to food supplement, pay equal attention to food and medicine, and take food as the sky. While maintaining the flavor and characteristics, we attach great importance to the nourishing and nutritional value of dishes. Its cooking techniques are mostly used for roasting and stewing, which makes the finished dishes soft, waxy and delicious, and the dishes are cooked and crisp. Anhui cuisine is often cooked with whole chicken and turtle, and boiled with yam stewed chicken. Anhui cuisine is mainly composed of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River.

Anhui cuisine is an ancient cuisine with a long history, and it is a wonderful flower in the food garden of China. Famous dishes: Fu Liji Roasted Chicken, Stewed Whip Bamboo Shoots with Ham, Roasted Pheasant with Winter Snow, Gourd Duck, Pickled Fresh Mandarin Fish, Stewed Turtle with Ham, Smoked shad with Maofeng, etc.

5. Huangshan Poetry

Wusongan

Suddenly, the clouds disappeared, and the peaks and valleys entered the Danqing with the water.

The pot of traditional Chinese medicine is boiling, and the Chinese alpine rush is fishy.

Half is crimson, half is black, and there is a chill and hail in the queer.

After the neon is gone, there is still a fairy tale to listen to.

Leave a topic of visiting Huangshan Mountain.

Song Zhang Guanqing

The road is clear and forced to draw pictures, and the clouds are inserted into the sky.

The fog opens the tiger and leopard, and the dragon and snake are lonely.

Seeing Shanu spewing fire and anger, Xu Ling surprised her to hinder Lingwu.

I'm here to see Rong. We are husband and wife. Do you have any Dan Qiuguo?

Visit Huangshan Mountain

Song Zhu Yan

Thirty-six peaks are high in the sky, and Yaotai Qiongyu is immortal.

If Songyang and Huangshan merge, it still needs a spring of Lingsha.

Visit Huangshan Mountain

Song Jiao Yan Bing

There is a stick in the sky, and the peaks protect the sunny haze.

Dan turned into a rabbit with a fragrant smell. He saw Jinlong Moon in the pool.

The cave is warm with flowers and the clouds are silent.

Porridge fish knock on the mountain forest code and join the floating hills to form a temple.

hot spring

Songjiao Jingshan

Ling Haoshui raises spiritual beads, makes waves and makes jade pots.

I wonder how many guests it takes to wash away the dust.

Send a message to the former residence of Huangshan White Goose Peak.

Tang Libai

There are 4,000 towering Huangshan Mountains and 32 lotus peaks.

Dan cliff face confrontation, some like lotus bud, some like Jin Furong.

Yi Xi rose to the top of the mountain and looked down at the pine trees.

Immortals refine jade, but feathers leave marks.

I know you want to go to Huangshan alone today. Maybe you can meet Wen Boxue.

The draft bid farewell to the five mountains and climb mountains and mountains.

Back home in Baieling, he longed for the water in the cinnabar well.

When the wind blows me, the clouds will be everything.

Lingyang, from Shandong, strolled under the fragrant osmanthus tree.

The sixteenth time back to the stream, the green hills are as clear as the sky.

I will often visit and take the Rainbow Bow Bridge in the future.

Shichuangfeng

Yuanwang town

Monks are often invited to the top of the mountain, and the old trees at the top of the mountain hang the sunset.

Where did Xian Weng come back late? The wind stopped and the pine flowers were covered with stone beds.

Poems about Anhui cuisine 1. Anhui cuisine composition

Babao Gourd Duck looks like a gourd and is cooked with glutinous rice, Gordon Euryale, Huiren, winter bamboo shoots, mushrooms, golden hooks and diced ham as auxiliary materials.

Raw materials:

1 Young duck, glutinous rice, Jinhua diced ham, diced mushrooms, peas, chestnuts, fresh lotus seeds, ginkgo biloba, red dates, ginger slices and star anise.

Production method:

1. Carefully remove the skeleton, leg bones, wing bones and neck bones of the duck with a knife. Do not puncture the epidermis to form empty capsules. Apply proper amount of cooking wine and salt inside and outside to taste.

2. Stir-fry the eight-treasure sauce and mix it with glutinous rice, and add appropriate amount of soy sauce and chicken essence to taste.

3. Fill the duck's belly with stuffing, and then sew up the opening.

Tie a knot in the duck neck to prevent the stuffing from leaking out. Use aquatic plants to tie the gourd-shaped part of the duck's body under its wings, and use soy sauce to smear the duck's body color.

5. Fry the epidermis with 50% to 60% hot oil until golden brown, and drain the oil.

6. Stir-fry the ginger slices. Boil star anise with soy sauce, sugar, chicken essence and water to make it fragrant and use it as juice.

7. Pour the juice on the duck, steam it for about an hour, take it out and put it on a plate.

8. Add starch water to the raw juice of the steamed duck and pour it on the babao duck.

Features: golden color, crisp outside and baked inside, delicious and refreshing, suitable for wine and rice. Different natural conditions and folk customs have formed the characteristics of Anhui local dishes. They are good at stewing, and like to use turkey legs to enhance the taste, and the rock sugar is fresh. It was served in the original pot. It was original and fragrant.

The cooking characteristics of Anhui cuisine are "triple" (heavy oil, heavy color and heavy firepower).

The basic characteristics of Anhui cuisine:

First, local materials, careful selection, different seasons, give full play to Anhui's rich advantages of delicacies and game. When selecting materials, the government mountain does not need bamboo shoots, and chickens were not used in those years. Turtles must use horseshoes, which are very expensive, and the fish should be white, tender and fresh.

Second, the firepower is unique. Its uniqueness lies in burning, stewing and steaming. Some are fried first and then steamed, some are stewed first and then fried, and some are drenched with water, burned with paint and simmered on medium fire to make the dishes more delicious. For example, Huizhou fire boiled fish, the meat is tender and delicious, and the five-point dish is a must. Using different cooking skills is the basic means to form the unique style of Anhui cuisine, which is crisp, fragrant and fresh.

Anhui cuisine is mainly composed of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River. Anhui cuisine is an ancient cuisine with a long history, and it is a wonderful flower in the food garden of China.

Famous dishes: Fu Liji Roasted Chicken, Stewed Whip Bamboo Shoots with Ham, Roasted Pheasant with Winter Snow, Gourd Duck, Pickled Fresh Mandarin Fish, Stewed Turtle with Ham, Smoked shad with Maofeng, etc.

2. Poems about food

1, Su Dongpo is not only a famous scholar, but also a famous gourmet.

Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and so on. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and mix them with dove meat."

Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Pigeon.

Su Shi likes mutton soup, so he wrote: "Qin only cooks mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, firewood can't smoke.

Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt.

The rich refuse to eat, and the poor don't know how to cook. Get up in the morning and play two bowls, which are full, so don't worry at all. "

Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo personally wrote a jingle: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew meat". Delicious but poisonous puffer fish has also become a new delicacy he often eats. "Peach blossoms outside the bamboo are three or two, and the spring river warms the duck prophet.

Artemisia selengensis is full of short reed buds, which is the time when puffer fish want to fuck. "This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious." Qiu Lai frost dew garden east, reed mustard gives birth to children and grandchildren.

I'm as full as he hates, and I don't know why I eat chicken and dolphins. In his view, these vegetables are more delicious than chicken, duck and fish.

Hufeng Lake is Su Dongpo's favorite place for picnicking. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "There are rattan vegetables in Hufeng Lake, which seems to be comparable to soup." Su Dongpo ate the rice cake made by an old woman and couldn't help but write a poem: "Jade hands are rubbed evenly, blue oil is light yellow."

Sleeping at night in spring knows the weight, crushing a beautiful woman and hugging gold. "There are only 28 words, which outline the characteristics of the ring cake, such as uniformity, delicacy, fresh color and crispness, and the image of the ring shaped like a beauty.

"The cupcake is like chewing the moon, which is crisp and sweet." "I went around the wheat field begging for weeds, but I was forced to cook yam soup for the monk's house." "The Yangtze River goes around the country, I know the beauty of fish, bamboo is connected with mountains, and I feel the fragrance of bamboo shoots." "The bright moon is in the sky, and I ask Qingtian wine." "I can't drink it all the time, and it tastes particularly long when it is half full." ""Occasionally, wine is interesting, and "300 lychees a day, it is better to grow up and be a Lingnan person."

Su Shi loves tea and often praises it in his poems. "Baiyun Peak has two new flags, green and fresh, and the valley is rainy and spring comes" describes the scenery of tea gardens in the mountains and plains outside Hangzhou. "Never Beautiful Tea is Like Beauty" and another poem "Want to Compare the West Lake to the West Lake" were compiled into the famous teahouse tea club association.

There are many food-related masterpieces in Su Dongpo's poems, such as Vegetable Soup Poetry, Eating Pork Poetry, Bean Meat, A Whale Journey and the famous Gourmet Fu. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

The phrase "There is no righteousness in the world, how can you get jade?" The "jade" here refers to the "golden jade" praised by Yang Di as "the delicious food in the southeast". "Fish fillets" are cut thin; Limulus means chopped pickles or pickles, and it also means "finely chopped".

"Jinyu" is mainly made of ground white bass mixed with finely cut golden inlaid vegetables. "Four Spring" is a kind of soup made of China spring silk, and it is also a famous dish of Wu.

"The sky is full of Sutuo, but I know it is not easy." That is to say, the noodles made of scallion oil are just like Suto in the sky (that is, crisp). He wrote the practice of "sweet soup" in the preface of "Eating Meat All over the Mountain": "Take shepherd's purse, yam, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce."

Poetry Day: "Always live in a thatched cottage by the lake, and talk about food and wine in the village." The sweet soup method handed down in recent years is even more incredible for Wu. "

"East gate to buy Bi bone, qiang sauce some orange soup. Steamed chicken is the most famous, and beauty is not counted. "

"Bo" means "pig" and "Bo Gu" means pork chop. The ribs are cooked or dipped in a sour sauce mixed with spices, such as orange sauce.

In addition, the poem also praised Sichuan leeks, zongzi, turtle soup and other foods. "Frosted vegetables are light and fragrant, and spring seedlings are tender.

You can do it when you come back, without adding half a baht of salt cheese. "He summed up the choice of dishes without seasoning, and it tastes very fresh.

"At the beginning of the tour, Tang 'an rice and barley were cooked into carved Hu Mei. As big as amaranth, as white as jade, as slippery as a spoon, and full of fragrance. " Coix seed is as big as amaranth (chicken head meat), which is white, smooth and fragrant.

"Eat porridge": "Everyone in the world is an old man, but I don't know that the long years are in the present. I have a simple Wanqiu (immortal name) method, which only gives porridge to immortals. "

"The bass is fat and crisp, and the spoon looks good. (Qiao Mai) Cooked oil is delicious. Since ancient times, the people have been light and rich, and each has returned to his hometown. "

"The color is like a jade version of a cat's head bamboo shoot, and the taste is scarlet on the hump and oxtail." "Xinjin has no leeks, the color is like goose yellow, the meat in Dongmen is even more unique, and the fat beauty does not reduce the crisp of Hu sheep." "The motherland is infinitely good, and the hometown elders are not poor.

When a light cloud comes out of the hole, it will smell like hometown. ""When I'm full, I'll fry jasmine and float chamomile. " "The mountains are warm and there is no plum fold, and Qingjiang has a unique crab hug. "

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = "Two Ways" has "The red camel is brought from the jade broiler, and it is fragrant. Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; Huangmenfei? The poem "Don't move the dust, the chef keeps cooking" is "Eight Treasures".

"Green bamboo shoots greet the boat, and red fish come for nothing." "Shu wine is invincible, and the river fish is beautiful."

"Whispering silently to break the snow" and "I don't feel completely empty when I put down my chopsticks" describe the superb knife skills of chefs and the warm scene of diners vying for food when processing raw fish in the Tang Dynasty. "Spring Lettuce" and "Fresh crucian carp eating shredded pork and celery soup".

People who haven't answered the question that Luo Jiujiang's spring leek was cut into the new cooking room in the rain at night ("Gift") are tired of Liang's cruelty and his husband's lack of food ("Drunk Song"). He waved a double knife and flew around the golden plate. The snow was high, and Xuzhou was too bald to remember Hanyin. If he fled far away, he would know that the snapper was full of joy and sadness ("Watching Fisherman's Song").

3. Poetry about diet

1, a suggestion for my friend Liu Tang Bai Juyi. There is a ray of green in the old bottle and a trace of red in the static furnace.

2, "Fisherman on the River" Song Fan Zhongyan swims on the river, but loves the beauty of bass. You see a boat, going in and out in the storm.

Vernacular: Red pig's feet, yellow wine, and spring scenery in the city began to climb the wall.

4. Poems about friends and friends

Two thousand gold is easy to get, but a bosom friend is hard to find. -Cao Xueqin

The mountains and rivers are not heavy enough. It is important to know yourself. -Bao Rong

Be a gentleman and a hero in the world. -"Reflection". Shushu. Biography of Liu Ba

A gentleman does not slander when he makes it, and he does not blaspheme when he makes it. -Zhouyi

A man knows his companion in a long journey and an inn. -"Selected Songs of Yuan Dynasty". Fight for gratitude

Knowing each other far and near, Wan Li is still a neighbor. -Zhang Jiuling

One is expensive and the other is cheap. wang luobin

A gentleman does not slander when he makes it, and he does not blaspheme when he makes it. -Zhouyi

Have fun today, and don't forget each other in the future. -Cao Zhi

Friends in the world, know yourself and know yourself. -Feng Menglong

The most important thing in life is to know yourself. We are all flesh and blood in the whole world. -"Wild Goose Gate Collection"

Friendly friends never tire, but close friends speculate. -Feng Menglong

If two people are connected, their sharpness can cut metal. -"Yi copula"

Baby, it makes a harsh sound and asks for its friendly voice. -"The Book of Songs Xiaoya"

Happy, happy, new friend —— Qu Yuan

Friends in trouble. -"Han Zhuge Feng Biography"

People who have affairs are not our kind. -Meng Haoran

5. Is there anything about Anhui cuisine? Hotel situation of Anhui cuisine in Taiyuan.

The apple of sb's eye

[Cuisine] Huizhou cuisine is characterized by beautiful appearance, bright palm color, delicious taste and delicious taste.

Stewed tofu

[Cuisine] Huizhou cuisine looks like a cherry, with golden color, crisp outside and tender inside, sweet and sour.

Stewed horseshoe turtle

[Cuisine] Huizhou cuisine is characterized by mellow soup, crisp and rotten meat, smooth skirt, fat, fresh and fragrant.

Braised frog with chicken paste

Anhui cuisine is characterized by milky white color, soft texture, delicious taste and rich nutrition.

Tea smoked chicken

[Cuisine] Huizhou cuisine is characterized by golden color and pleasing to the eye, delicious meat, smoky taste with melon and tea fragrance and unique flavor.

Fuliji roast chicken

[Cuisine] Features of Anhui Cuisine This chicken is rotten and boneless, fat but not greasy, with mellow flavor and fragrant teeth and cheeks.

Stewed chicken with stone ears

[Cuisine] Features of Anhui Cuisine This vegetable soup is mellow in taste, fragrant in tremella, crisp and moist in chicken, and has no sense of firewood like ordinary stewed chicken.

Sandwich shrimp cake

[Cuisine] Huizhou cuisine is characterized by its finished product as white as jade, green as jade, pure and pleasing to the eye, salty, fresh and tender, and unique flavor with balsamic vinegar.

Yutu sea cucumber

[Cuisine] Huizhou cuisine is characterized by jade rabbits made of crane magpie eggs around the dish and red sea cucumbers in the middle. Soft taste, strong onion flavor and beautiful shape.

Fish and shrimp steak with phoenix tail

[Gourmet] Anhui cuisine features Anhui famous dishes. Huaihe River runs through Anhui, with many lakes and rivers, and is rich in prawns. Anhui famous chefs are good at cooking river shrimp, and anchovies are more famous.

Mushroom frog

[Gourmet] Anhui cuisine features Anhui famous dishes. There are many mountains and lakes in Anhui, which are rich in frogs, among which the pheasant is the best. Frogs are not only fresh and delicious, but also

Bagongshan tofu