1. Collect some dish names about "chicken feet" - chicken feet
Ingredients for pickled pepper chicken feet: pickled peppers (bottled in supermarkets and bagged in vegetables) (can), white vinegar, ginger, garlic cloves, peppercorns, bay leaves, star anise, cinnamon, salt, chicken essence, purified water.
Ingredients for braised chicken feet: chicken feet, green onions, ginger, star anise, dried chili peppers, salt, thirteen spices, rock sugar, rice wine, MSG. Ingredients for braised chicken feet: chicken feet, green onions, ginger, rock sugar, brine, salt, dark soy sauce.
Ingredients for tiger skin chicken feet: chicken feet, ginger, garlic, onion, chili, Sichuan peppercorns, star anise, honey, white vinegar, salt, allspice, light soy sauce, cooking wine, chicken essence. Ingredients for steamed chicken feet: chicken feet, green and red peppers, pickled peppers, tempeh, ginger, chives, garlic cloves, Daxida barbecue sauce, salt, sugar, light soy sauce, cooking wine, chili powder, and glutinous rice flour.
Ingredients for hot and sour chicken feet: chicken feet, garlic, rice pepper, ginger slices, light soy sauce, oyster sauce, vinegar, sugar, MSG, Sichuan peppercorns, and white wine. Baiyun chicken feet ingredients: chicken feet, parsley, red pepper, ginger, white vinegar, white sugar, salt, white wine.
Ingredients for skin-beautifying chicken feet soup: chicken feet, shiitake mushrooms, wolfberry, onion, ginger, and pepper. Ingredients for mushroom, soybean and chicken feet soup: chicken feet, dried mushrooms, soaked soybeans, salt, chicken essence, white wine, green onions, ginger, and water.
Ingredients for steamed chicken feet with black bean sauce: chicken feet, tempeh, chives, garlic, red pepper, tofu, salt, white pepper, dark soy sauce, light soy sauce, oyster sauce, raw lotus root and peanuts. Ingredients for chicken feet soup : Peanuts, lotus roots, dragon bones, chicken feet, water, salt. Ingredients for shrimp and chicken feet stew: prawns, chicken feet, lettuce, potatoes, Pixian bean paste.
Ingredients for boneless chicken feet: chicken feet, onions, star anise, pepper, garlic, cooking wine, vegetable oil, sesame oil, oil chili, oyster sauce, salt. Ingredients for chicken feet in black bean sauce: chicken feet, ginger, dried chili peppers, black bean paste, light soy sauce, dark soy sauce, oyster sauce, sugar.
Ingredients for flavored chicken feet: chicken feet, marinated chicken, star anise, cinnamon, pepper, angelica root, ginger, cooking wine, salt, chicken essence. Ingredients for braised chicken feet with mushrooms: chicken feet, mushrooms, ginger, bay leaves, onions, tangerine peel, star anise, salad oil, seafood soy sauce, salt, oyster sauce. 2. What are the words that represent the fragrance of chicken feet?
1. Xiangxiang [xiāng pēn pēn]
Definition: Describes the overflowing fragrance.
Sentence: The fragrant roast chicken is placed on the table, and our mouths water.
2. The fragrance is overflowing [ xiāng qì sì yì ]
Definition: The scent of fragrance is flowing everywhere.
Sentence: In spring, the fragrance of green grass in the fields is overflowing.
3. Delicious food [měi wèi jiā yáo]
Definition:
①Fine, first-class food.
②Exquisite and delicious meals.
③ Delicious food.
Sentence: He entertained his guests with local delicacies.
4. Delicious [ xiān měi ]
Definition: fresh and delicious.
Sentence: Fish is delicious and nutritious.
5. Delicious [ měi wèi ]
Definition:
①Food that tastes good.
② Delicious; tastes good.
Sentence: Her mother is a good cook and can make all kinds of delicious dishes.
6. Delicious [ hǎo chī ] [ hào chī ]
Definition:
[ hǎo chī ]
〈Shape〉 to eat It tastes good.
[ hào chī ]
Sentence: The food is delicious, but a little salty.
7. Xiangpiaoshili [xiāng piāo shí lǐ]
Definition: To describe a strong aroma or an aroma that spreads very far and is particularly fragrant. It is generally used in articles to describe the taste and aroma of something. Very strong.
Sentence: The sweet-scented osmanthus looks like a dancing girl, and its fragrance spreads far and wide, attracting everyone to stop and watch!
8. Crispy [xiāng cuì ]
Definition: refers to food that is both fragrant and crispy.
Sentence: The peanuts are crispy, the chicken is tender, and the whole dish is sour, sweet and a little spicy.
9. Keke [kě kǒu ]
Definition: Refers to delicious food.
Sentence: When I get home from get off work, my mother has already prepared a delicious meal.
10. Fresh [ xiān nèn ]
Definition: Fresh and tender.
Sentence: The beef my mother cooked today tastes very tender. 3. Where are the poems about food, dishes, etc.
Staple food categories: Staying at the foot of Wusong Mountain at Xunni’s house, Tang Dynasty Li Bai Staying at Wusongshan at the foot of Xunni’s house I stayed at Wusongshan, lonely and joyless.
The autumn work in the Tian family is bitter, and the neighbor's daughter is cold at night. Kneel down and eat the carved rice, the moonlight shining on the plain plate.
It’s so embarrassing that I can’t eat even if I thank you three times. [Note] Diaohu: Commonly known as wild rice, it grows in water and bears fruit in autumn. It is called wild rice. It can be used for cooking and was regarded as a delicious meal by the ancients.
The old mother named Xun specially made Diaohu rice as a warm hospitality to the poet. -------------------------- Vegetables: Jiyu Wangchuanzhuangzuo. Wang Wei Jiyu empty forest, fireworks are late, steamed quinoa and cooked millet are cooked.
Egrets fly in the desert paddy fields, and orioles sing in the overcast summer trees. In the mountains, I quietly watch the hibiscus trees, and under the pine tree, I fold the dew sunflowers.
If the old man is fighting for his life, why should the seagull be more suspicious? [Note] Quinoa: A kind of herbaceous plant, the young leaves and new seedlings are edible. Dew Kwai: A green vegetable that can be cooked and served with meals.
-------------------------- Food during the festival: Tusu, a delicacy during the festival, is a kind of food soaked in Tusu grass. medicinal wine. It is an ancient custom in my country to drink Tusu wine on the first day of the first lunar month to ward off evil spirits and eliminate plague.
Yuan Day Song Dynasty Wang Anshi The sound of firecrackers marks the end of the year, and the spring breeze brings warmth to Tusu. Thousands of households are as bright as the sun.
Always replace old charms with new ones. Yuanxiao is eaten on the fifteenth day of the first lunar month. "Yuanxiao" has been used as food for a long time in our country.
In the Song Dynasty, a novel food eaten during the Lantern Festival was popular among the people. This kind of food was first called "Fu Yuanzi" and later "Yuanxiao". Businessmen also euphemistically called it "Yuanbao".
Yuanxiao, also known as "tangyuan", is filled with sugar, rose, sesame, bean paste, cinnamon, walnut kernels, nuts, date paste, etc., and is wrapped into a round shape with glutinous rice flour. It can be meat or vegetarian and has various flavors. different. It can be cooked in soup, fried or steamed, and has the meaning of happy reunion.
Shangyuan Zhuzhi Ci, Qing Dynasty, Fu Zeng. Walnuts are wrapped in the fragrant stuffing of osmanthus, and the glutinous rice is like pearls washed from the well. I heard that Ma's rice dumplings are good, and they sell Yuanxiao in the lantern style.
Yuan Jinglan, a poet of the Qing Dynasty, has a rather long "Poetry of Ode to Mooncakes", which includes the following lines: "When you enter the kitchen, the light catches the frost, and the steaming cauldron flows out the liquid. Knead the fine flour dust, and dot it with traces of rouge.
< p> Relatives and relatives give gifts to each other, and there is no room for neglect... Children sit together for a reunion, cups and plates are scattered in a mess." and other sentences, from the making of moon cakes, giving moon cakes to each other among relatives and friends, to holding family banquets and admiring the moon, the story is complete. Regarding moon cakes, Su Dongpo wrote a poem: "Small cakes are like chewing the moon, with crispness and joy in them."-------------------------- -- About "Wine" Poetry and Food Chinese culture has many types and has a long history, and the connections between various cultures are also very close. Among them, the connection between poetry culture and food culture is particularly prominent.
Since ancient times, many literati have always been inseparable from poetry and wine, and wine from food. While tasting the wine, they recited poems and composed poems, leaving behind many well-known masterpieces.
Please see -- Wine Wine can be drunk and tasted, and can be used to express one's pride and express one's charm. Drinking less will strengthen the body, refresh and replenish energy, and a small drink with friends will add to the atmosphere.
The history of wine has existed since ancient times. For more than thousands of years since Dukang made wine, literati and poets of all dynasties have used wine to describe love, drunkenness as a song, and written countless masterpieces. The Yin of the Jade Pot: Martyrs strike the jade pot, cherishing their twilight years.
Three cups, swords and dancing in the autumn moon, suddenly burst into tears and ripples. At the beginning of the phoenix, he issued a purple mud edict to pay homage to the emperor and attend the imperial banquet.
Praising the masters of the Nine Levels and Thousands of Vehicles, joking about the trivial virtues of the red and green waves. Count the flying dragons and horses to the sky, and give you a coral white jade whip.
The world does not know Dongfang Shuo, and the great hidden Jinmen is an immortal. A beautiful woman smiles and frowns, but an ugly girl is tired of imitating her.
Although the king loves his beautiful eyebrows, he has no choice but to kill people due to jealousy in the palace. As a gift to the envoy of Liu Du, Liu Gonghan was brought to Dongping, and the beauty of the Southern Kingdom was restored.
One song is Zhu Fu, and fifty silver medals are awarded. Drinking ice is a matter of military affairs, and the clothes are rich and beautiful.
Tens of thousands of bronze officials filed a lawsuit against Qing Yutang. Speak out the precious pearls and jade, write down the words to bring back the wind and frost.
And I thank the Ming Lord and mourn for Yelang. I have a lot of drinking debts when I return home, and my guests are charming.
Four houses were filled with high-pitched talks, and thousands of glasses of wine were poured out in one day. There is no clue what I want, and my horse wants to destroy it.
If the master doesn’t care, he will fish for Canglang. As a gift to Wang Hanyang, the white jade coffin fell from the sky, and Wang Qiao resigned from Ye County.
Not even a thousand years later, we met again in Hanyang. As if riding a flying duck, I still recognize the face of an immortal.
The hair on the temples is green, and the face is as bright as a child. I once touched the sea water, and it changed three times when it was clear and shallow.
Guo Ning Ma Gu said that the speed of light flows. If you have a few glasses of wine with you, you can have a feast.
When Baiyun returns, why sit and fight? After getting drunk on the snow, he gave it to Wang Liyang. If you have a body, don't wear dragon scales, and if you have hands, don't braid tiger beards. Look at the old days in Runan City, where the white-headed immortal hid his jade pot.
Ziyou heard the wind blowing through the window bamboos and invited him to drink green wine from his cup. How different is the sun in the calendar? When the mountains are dark, white snow flies and flowers dazzle people's eyes.
Why should I worry if your family has wine? Many guests enjoyed their leisure time by candlelight. Xie Shang is able to dance like a bird, and Xiangru can avoid taking off his bird's fur.
After getting up early in the morning, I crossed the river to miss the Mingyue Tower for a thousand miles. A gift to a scholar from Luqiu. A wise man has a solid career, and it is in Shatangpi.
Bamboo shadows sweep over the autumn moon, and lotus clothes fall into the ancient pond. Read the Classic of Mountains and Seas leisurely, and lie down on the curtain far away.
Let’s enjoy the family life in the fields, and then open up the middle of the forest. Drinking wine in the wild and drinking sunflower in the garden.
If you can grow peaches and plums, you can grow peaches for me. A gift of money to conquer Shaoyang (a gift to Zhao Yunqing) A glass of wine with white jade and green poplars in March.
How many days are left in the spring breeze? Both temples are in silk. Holding the candle only requires drinking, and it is not too late to throw the pole.
If you are hunting in Weichuan, you can still be an emperor's teacher. Drinking alone on the Qingxi River stone, I sent my power to Zhaoyi. I took a bottle of wine and went to the Jiangzu stone alone.
Since the heaven and earth opened, how many thousands of feet longer have they been? Raise your glass and smile to the sky, the sky will return and the sun will shine in the west. I would always like to sit on this stone and fish in Yanling for a long time.
Sending thanks to the people in the mountains can be in tune with you. I sent you a farewell gift from Guangling. I bought fine wine in a jade bottle and sent you back several miles away.
The horse is tied under the hanging willow tree, holding a cup in the avenue. Look at the Lushui River in the sky and the green mountains in the sea.
We all go our separate ways, so why should we be drunk and say goodbye? Farewell to Jinling Wine Shop. The wind blows the willow flowers and the shop is filled with fragrance. Wu Ji presses wine for guests to taste. The disciples of Jinling came to see each other off, and everyone drank wine if they wanted to do it or not.
I would like to ask you, Dongliu Shui, who do you want to compare with? While traveling as a guest, Lanling has fine wine and tulips, and the jade bowl contains amber light. But it makes the host drunk and the guests don't know where they are in a foreign country.
Drinking alone under the moon. Four poems. A pot of wine among the flowers (Part 1). Drinking alone without any blind date. Raise your glass to invite the bright moon, and look at each other as three people.
The moon does not know how to drink, but its shadow follows me. For now, the moon will be shadowed, and we must have fun until spring.
I sing to the moon, and my dancing shadows are messy. They make love together when they are awake, but they separate when they are drunk.
We will travel together forever, and we will meet each other in Miao Yunhan. If heaven does not love wine, the wine star will not be in the sky.
If the earth does not love wine, the earth should have no fountains of wine. Both heaven and earth love wine, and the love of wine is worthy of heaven.
I have heard that the clear way is like a sage, but when I return to the Tao, it is as turbid as a wise person. Already a sage. 4. Poems about delicious food
1. Su Dongpo was both a famous scholar and a famous gourmet.
Therefore, it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Elbow", "Dongpo Tofu", "Dongpo Jade Grits", "Dongpo Jade Grits", "Dongpo leg", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake", "Dongpo crisp", "Dongpo bean curd", "Dongpo meat" and so on. "Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it."
Spring dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunjiu.
Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, and Long cuisine has bear wax." He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke.
Don't rush him when he is ripe. When the fire is sufficient, he will be beautiful. Huang The pork in the state is as cheap as dirt.
The rich will not eat it, and the poor will not cook it. If you get up in the morning, you will have two bowls. "
Su Dongpo Using his favorite bamboo shoots to cook with pork, at a gourmet party, Su Dongpo wrote a limerick in handwriting: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, braised pork with bamboo shoots" ". The delicious but poisonous puffer fish has also become his favorite delicacy. "A few peach blossoms outside the bamboo are a sign of the warmth of the spring river."
The short reed buds on the ground are full of wormwood and artemisia, which is exactly what pufferfish wants to have sex with. "Time" is a carefree seven-character quatrain, which also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It can be said that one line is a delicacy. "When autumn comes, frost and dew fill the east side of the garden, and the reeds bear children and mustards produce grandchildren.
I am full of hatred, and I don't know why I eat chickens and dolphins." In his opinion, these vegetables are better than chickens, ducks, and fish. Even more delicious.
Fenghu was Su Dongpo’s favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake, Hangzhou: “There are vines in Fenghu, which seem to be rivaling the water shield soup.” Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is uniform when rubbed with delicate hands, and the tender yellow is deep when fried in green oil."
When spring comes at night, I know the weight of sleep, and I flatten the beautiful woman's entanglement. "Arm gold." There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring.
"Small cakes are like chewing the moon, with crispy and glutinous rice in them." "When I go around the wheat fields to ask for wild shepherds, I am forced to cook mountain soup for the monks." "When will the bright moon come? Ask the sky for wine." Born in Lingnan. "
Su Shi loved drinking tea, and he often praised tea in his poems. "The two flags are new under the Baiyun Peak, and the greasy green is long and fresh in the spring of the Grain Rain" describes the scenery of tea gardens in the mountains outside Hangzhou. "It has always been "Good tea is like a beautiful woman" and "I want to compare the West Lake to the West" in another poem were compiled into a famous couplet of teahouses.
Many of Su Dongpo's poetry manuscripts are related to food Relevant articles include "Poetry on Vegetable Soup", "Poetry on Pork Eating", "Bean Porridge", "Whale Journey" and the famous "Ode on Lao Tao". 2. Lu You was a famous poet in the Southern Song Dynasty and he was also a good cook. Experts, in his poems, there are hundreds of poems about delicacies.
The sentence "There is nothing meaningful in the world, how can I get jade clams and water shields", this "jade clams" refers to. It is the "Jinyu Yuyu" which Emperor Yang of the Sui Dynasty praised as "a delicious dish in the Southeast". "齑" refers to thinly sliced ??fish fillets; "齑" refers to chopped pickles or pickles, which also means "finely chopped". p>
"Jinyuyu" is a soup made from frosty white seabass, mixed with finely chopped golden cauliflower. Famous dish of Wu.
"The Sutuo in the sky is offered, but it is not easy to change" means that the noodles made with scallion oil are the same as the Sutuo in the sky. The preface of "Mei Bu Rou Xi Zu" records the recipe of "sweet soup": "Make it with a mixture of water spinach, yam, taro, and cabbage, without adding fermented glutinous rice sauce, and cook it with the delicacies of the mountain chef." "
Poetry day: "I always lived with a handful of thatch by the lake, and talked about the village wine and mountain delicacies.
Over the years, the sweet soup method was introduced, which made Wu Suan laugh at it. ”
“Buy pig bones at Dongmen, and some orange scallions with fermented glutinous rice paste. The steamed chicken is the most famous, and the fish and turtles are even more beautiful. "
"彘" means "pig", and "彘bone" means pork ribs. The ribs are cooked or dipped in sour sauce mixed with orange peel and other spices.
In addition In the poem, he praised Sichuan’s leek, rice dumplings, soft-shell turtle soup and other foods.
You can cook it right after you pick it. There is no need to add half a baht of salt and cheese. " He concluded that the vegetables should be used without seasoning, and they taste very fresh.
"When I first visited Tang'an, I cooked barley, and the cooking was as good as the beautiful ones. "As big as amaranth, white as jade, slippery as a spoon and full of fragrance," the white, smooth and fragrant characteristics of barley, which is as big as amaranth (chicken head meat), are vividly described.
"Eating Porridge" 》: "Everyone in the world learns about the years, but they don't realize that the years are in the present." I learned Wanqiu's (immortal's name) simple method, and only ate porridge to bring immortality to me. ”
“The crispy seabass and wild rice are delicious, and the (Mai Qiao) cooked oil freshly made cakes are fragrant. Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown. ”
“The color is like jade-shaped cat head bamboo shoots, and the taste is as good as the hump of an oxtail orangutan.” "The mountains and rivers of the motherland are infinitely beautiful, and the elders in my hometown will not suffer from poverty."
When will the light clouds come out and be deleted? The taste will be as mellow as the local flavor. "When I am full and my son is the same, I will cook Shi Ming floating chamomile." "The mountains are warm and there are no plums to break, but Jiang Qing only has crabs to hold on to." "
3. Although Du Fu, a poet of the Tang Dynasty, was not a gourmet, he had many poems about food. In "The Journey of Beauty", there is "A green cauldron emerges from the peak of a purple camel, and plain scales line the water essence; The rhinoceros chopsticks have not been eaten for a long time, and the luan knife cuts through the empty space; the flying hawks at the Huangmen do not move, and the imperial chefs come to deliver the eight delicacies." This poem is the "eight treasures".
"Green bamboo shoots greet you When the boat comes out, the white and red fish come into the meal." "The wine of Sichuan is incomparably rich, and the fish in the river are as good as you can ask for."
"Snowflakes are falling silently and finely", "I put down the chopsticks and didn't realize that everything was empty" describes the Tang Dynasty The chef's superb knife skills in processing the fish and the lively scene of the diners competing for food. It rains at night and cuts spring leeks in the new kitchen. Huang Liang ("To the Eight Imperial Guards") The first class is tired of the Liang meat. Mr. Guangwen doesn't have enough food ("Drunk Song"). The food is flying with two knives left and right, and the gold is flying on the white snow in Xuzhou. The bald tail is not enough to remember the Han Yin cha head, and the bream fish is fat and delicious. It is both full and joyful but also desolate ("Song of Watching Fishing") 4. Zheng Banqiao is not only a famous painter, but also has certain research on eating. "Drinking wine in the middle of the night, under the moonlight, a beautiful woman is grilling fish heads with her delicate hands." "Yangzhou's fresh bamboo shoots and anchovies are boiled in the spring breeze in early March."
""Only water shield perch can be eaten. 5. The more poems, idioms or words that describe delicious food, the better^
"Small cakes are like chewing the moon, with crispy and sweet fillings in them"
"Wandering around the wheat fields looking for wild shepherds , forced to cook mountain soup for the monks."
"The Yangtze River circles Guo to know the beauty of fish, and the good bamboo mountains feel the fragrance of bamboo shoots."
"When will the bright moon come, ask the blue sky for wine?" "I can't finish the cup, and the taste is especially long when it's half full." "I occasionally get the taste of wine, but I always hold the empty cup."
"If you eat three hundred lychees a day, you may grow up to be a Lingnan person." "
: "The jade color is uniform when rubbed with delicate hands, and the green oil is fried into a tender yellow color. When spring comes at night, I know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened. "
"Autumn comes, frost and dew fill the east garden, and the reeds bear children and mustards bear grandchildren. I am full of hatred, and I don't know why I eat chicken and dolphins. "
"Three or two peach blossoms outside the bamboo are a prophet of the warmth of the spring river. The ground is covered with wormwood and the reed buds are short, which is when the pufferfish is about to come out."
Su Dongpo was not only a famous scholar, but also a famous gourmet. Therefore, it is said that there are many famous dishes directly related to him, bearing his name. There are more named dishes, such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo leg", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake" ", "Dongpo crisp", "Dongpo bean curd", "Dongpo meat", etc.
"Dongpo Collection" contains: "Sichuan people value celery, buds and spinach, and mixed dove meat for it." . Spring dove breast is stir-fried turtle dove breast with celery, later known as Dongpo spring dove breast.
Three sacrifices and five tripods
Meaning of the word:
In the old days, it was used to describe sacrifices. Rich. Later, the food was also described as wonderful.
Word pronunciation:
sān shēng wǔ dǐng
Never tire of fine food, never tire of fine food
shí bù yàn jīng,kuài bù yàn xì
Idiom allusions: disgust: satisfaction; 荍: finely chopped meat. The more finely the grain is pounded, the better, and the finer the meat is chopped, the better. Describes that food should be carefully prepared.
Source of the idiom: "The Analects of Confucius·Xiangdang": "When you eat, you must change your food, and when you live, you must move your seat. You will never tire of fine food, and you will never tire of fine meat."
Example: "If the cut is not straight, it will not be done properly." This is the old-fashioned rule of his old man, but the rule of "never getting tired of fine food, never getting tired of fine meat" is a bit strange. (Lu Xun's "Collection of Nanqiangbei Diao·From the Feet of Chinese Women...")
Steamed Aili Pears
āi lí zhēng shí
Idiom Allusion: Steam Aili Pears eat. A metaphor for not knowing the goods. Ruining a good thing in a stupid way.
Source of the idiom: Liu Yiqing of the Southern Song Dynasty, "Shishuo Xinyu·Qingshang": "Whenever Hunan County sees someone unhappy, he often says angrily: 'If you get Aijia pears, why don't you eat them without steaming them?' ”
Bazhen Jade Food
bā zhēn yù shí
Idiom allusion: Generally refers to exquisite dishes.
companion food to the prime minister
bàn shí zǎi xiàng
Idiom allusions: companion food: to accompany others to eat together. Used to satirize officials who do nothing and are incompetent.
Source of the idiom: "Old Book of Tang: Biography of Lu Huaishen": "In the third year of Kaiyuan, he moved to Huangmen Prison. Huaishen and Ziwei ordered Yao Chong to be in charge of the Privy Council. Huaishen thought that he was not as good as Chong. He gave way to everything, and people at that time called him the prime minister who accompanied him with food. "
Full food and warm clothes
bǎo shí nuǎn yī
Idiom allusion: Full food: Eat well; warm clothes: dress warmly. Describes a prosperous life with abundant food and clothing.
The source of the idiom: "Mencius Teng Wen Gong 1": "The way of human beings is: well-fed and warmly clothed, living comfortably without education, one is close to an animal."
Drinking enough Eat enough
jiǔ zú fàn bǎo
Allusion to the idiom: I have eaten as much wine as I can, and I am still full. Describes eating and drinking enough.
Source of the idiom: The first chapter of "Xiangyang Hui" by Gao Wenxiu of the Yuan Dynasty: "I will arrange a banquet of good wine here... and I will make him drunk and full, unable to walk."
Eat all day long
bǎo shí zhōng rì
Idiom allusions: All day long: all day long. Eat enough all day, don't use your brain, and don't do anything serious.
Source of the idiom: "The Analects of Confucius·Yang Huo": "It is difficult to be full of food all day long and have no intention of using it!"
Example: If a person is full of food all day long and has no intention of doing anything, he is the most hopeless person.
Enjoy the food with relish
Gorge yourself with salt and swallow jujube at dawn and dusk, and enjoy the fragrance. You will never tire of the exquisite food, nor the exquisite clothing. 6. What are the more classic dishes in southern Fujian cuisine?
The recipe of Buddha Jumping Over the Wall introduces the cuisine and its effect in detail: The ingredients for making Buddha Jumping Over the Wall in Fujian cuisine: Main ingredients: 500 grams of shark fin, 6 clean duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 clean fat hen Only, 200 grams of dried mushrooms, 250 grams of dried pork trotters, 95 grams of pork fat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onions, and 150 grams of clean ham tendons. grams, 10 grams of cinnamon, 125 grams of cooked scallops, 2500 grams of Shaoxing wine, 500 grams of pure winter bamboo shoots, 10 grams of MSG, 250 grams of water-fat fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of fine soy sauce, golden abalone 1000g, 1000g pork bone soup, 1000g pig trotter tip, 1000g cooked lard, 1 clean duck.
Features of Buddha Jumping Over the Wall: 1. "Buddha Jumping Over the Wall" is the most famous traditional dish in Fujian cuisine.
It is said that this dish originated in the late Qing Dynasty. An official from the Guan Yin Bureau in Yangqiao Lane, Fuzhou hosted a banquet for Chief Secretary Zhou Lian at his home. The official’s wife personally cooked the dish, using more than 20 kinds of raw materials such as chicken, duck, and meat. The meaty and fragrant dishes were carefully simmered in the Shaoxing wine jar, and Zhou Lian was full of praise after tasting them.
Afterwards, Zhou Lian took Zheng Chunfa, the yamen cook, to visit the Guanyin Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former.
After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced are rich in fragrance and are widely praised. One day, several scholars came to the pavilion to drink and taste food. The official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was full of meaty and fragrant dishes. Zhou Lian was full of praise after tasting it.
Afterwards, Zhou Lian took Zheng Chunfa, the yamen cook, to visit the Guanyin Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former.
After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the hall to drink and taste food. The official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was filled with the aroma of meat and meat.
The scholar was intoxicated by the fragrance. Someone quickly asked what the name of this dish was, and the answer was: It hasn't been named yet.
So the scholar impromptuly recited poems and composed poems, including a poem that said: "When the altar is opened, the fragrance of meat floats around, and when the Buddha hears it, he bounces off the wall." Everyone responded and screamed.
Since then, quoting the meaning of the poem: "Buddha Jumps Over the Wall" has become the correct name of this dish, which has a history of more than 100 years. 2. This dish uses many seafood treasures, has a unique preparation method, and has a strong flavor that is unmatched by ordinary delicacies. It is also rich in nutrients and is well-known at home and abroad.
Teach you how to make Buddha Jumps Over the Wall, how to make Buddha Jumps Over the Wall so delicious 1. Remove the sand from the water-coated shark fins, cut them neatly and arrange them on a bamboo grate, put them into a pot of boiling water and add 30 grams of green onions and 15 grams of ginger slices. Cook 100 grams of Shaoxing wine for 10 minutes, take out the fishy smell, remove the green onion and ginger, do not use the juice, take out the grate and put it into a bowl, place pork fat on the shark fin, add 50 grams of Shaoxing wine, and serve Steam over high heat for 2 hours, take it out, remove the fat and fat, and decant the steaming juice. 2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the fish, and remove the green onions and ginger.
3. Put the money abalone into a cage, steam it over high heat and take it out. After washing, cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone broth, 15 grams of Shaoxing wine, put in a steamer over high heat and steam for 30 minutes, take out and decant to remove the steaming juice. Boil the pigeon eggs and remove the shells.
4. Chop off the head, neck and feet of chicken and duck respectively. Pick off the tip of the pig's trotters, pluck the hair, and wash them.
Scrape and wash the sheep knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out.
Turn the pork belly inside out, wash it, boil it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of Tongyou soup and bring to a boil, add 85 grams of Shaoxing wine and boil it. Pick it up in one go and you won’t need to sweat the soup. 5. Wash the sea cucumbers and cut each into two pieces.
Wash the pork trotters and cut into 2-inch long sections. Add 150 grams of clean ham tendon meat to the meat, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick.
Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them.
Then, put the fish into the pot with the fish belly high, deep-fry until it can be broken by hand, pour it into a colander to drain off the oil, then soak it in water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide. 6. Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onions and 45 grams of ginger slices until fragrant. Add chicken, duck, lamb knuckles, pig trotter tips, and duck. Stir-fry the gizzard and pork belly pieces for a few times, add 75g soy sauce, 10g MSG, 75g rock sugar, 2150g Shaoxing wine, 500g bone broth, and cinnamon. Cover and cook for 20 minutes. Remove the green onion, ginger, and cinnamon. Remove all the ingredients from the pot and put them into a basin. Set aside the soup.
7. Wash a Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken and duck , sheep, elbows, pig's hoof tips, duck gizzards, pork belly pieces and flower mushrooms and winter bamboo shoots are put in, then the shark's fin, ham slices, scallops, abalone slices are wrapped in gauze into a rectangle, and placed on the chicken, duck and other ingredients. Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the jar with lotus leaves, and top it with a small bowl. After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again. Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top.
At the same time, follow with a plate of coir raincoat radish, a plate of ham and bean sprouts, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes. Note: 1. Soak scallops: Wash the scallops, put them into a bowl, add a little stock, green onions and ginger, put them in a basket and steam them until tender.
2. Flower mushrooms: Shiitake mushrooms produced in late spring and early early spring, with chrysanthemum patterns on the surface. 3. Finally, put all the raw materials into the jar and simmer over low heat. Do not overheat, otherwise the effect will not be achieved.
The recipe of boiled chicken is introduced in detail and its functions: Fujian cuisine. Materials for making boiled chicken: Ingredients: 1. 1 clean rooster, 100 grams of green onions and 40 grams of fresh ginger. 2. 1 tablespoon rice wine, 1 teaspoon sesame oil, 1/2 teaspoon refined salt, 1/2 teaspoon MSG, and 20 peppercorns.
Features of plain-cut chicken: Hakka cuisine is "unclear without chicken, and fresh without meat." In the banquet, "chicken" will definitely be the main dish. Teach you how to make boiled chicken, how to make boiled chicken delicious. Clean the chicken, rinse it repeatedly with hot water, control the water, and take two.