1. Poems about dish names
Poems about dish names 1. Ancient poems about dish names
Story "Making Poems with Vegetables"
< p> There was a chef who was proficient in poetry. Every time he cooked a dish, he could produce a beautiful verse. A scholar deliberately posed a problem and gave the chef two eggs and asked him to cook several dishes, and each dish should represent an ancient poem. The chef happily accepted and cooked four dishes. The first dish is two pure egg yolks and a few shredded green vegetables; the second dish is to cut the cooked eggs into small pieces and arrange them in a straight line with a piece of green vegetable leaves underneath; the third dish is a pinch of stir-fried egg whites ;The fourth course is a bowl of clear soup with four eggshells floating on it. The scholar saw it and expressed deep admiration.The poems for these four dishes are Du Fu's "Quequatrains"
Two orioles sing at the green willows,
A row of egrets ascends to the blue sky,
< p> The window contains Qianqiu snow in Xiling,The door is docked with a ship thousands of miles away from Dongwu.
2. Names of ancient poems and dishes
Quatrains
Du Fu
Two orioles sing the green willows,
One line Egrets in the sky.
Qianqiu snow falls on the Xiling Mountain in front of the window,
A ship thousands of miles away from Dongwu is moored at the door.
The willows outside the house are full of green color, and the willow branches are fluttering in the wind. Two orioles chased each other among the willow branches and sang sweet songs. The poet was so amused that he wrote the vivid poem "Two orioles singing in the green willows". Then I turned my sight to the sky and saw rows of egrets flying freely in the sky, as if they were trying to connect with the blue sky. This will naturally make the poet feel like "a row of egrets ascending to the sky". These two sentences range from near to far, and have a broad vision. The poet's eyes are like the lens of a camera, turning to Xiling (ie Minshan Mountain) on the opposite side. This majestic Xiling is covered with white snow that has not changed for thousands of years. It stretches across the west like a barrier of snow. Although Xiling is big, this small window can give you a panoramic view of the snowy scenery of Xiling. The poet uses the sentence "window containing" to summarize the snow-covered picture he saw, which is extraordinary. Then the poet's eyes fell from the mountain to the Minjiang River in front of the door, and saw many merchant ships moored along the river. These merchant ships often traveled between Shu and Wu in the lower reaches of the Yangtze River. There is Hejiang Pavilion near the thatched cottage, where people from Shu to Wu board ships. According to historical records, during the Three Kingdoms period, Fei Wei was on an envoy to Soochow, and Kong Ming saw Fei Wei off here. He said to Fei Wei: "A journey of ten thousand miles begins with a single step." Later generations called a nearby bridge the "Ten Thousand Miles Bridge". Of course Du Fu was familiar with these anecdotes, so he integrated the sights and historical facts into the poem, and came up with the sentence "A ship thousands of miles away from Dongwu is parked at the door."
3. Who can tell me about ancient poems from Song Dynasty and Yuan Dynasty that introduce recipes or names of dishes
1. Dongpo Pork: When Su Shi was demoted to Huangzhou, he wrote "Pork Poetry" First: The good pork in Huangzhou is as cheap as dung; the rich refuse to eat it, and the poor don't know how to cook it; the fire is slow and the water is sparse. When the fire is sufficient, it will be beautiful. Get up and have a bowl every day, and you'll be so full that you don't care.
2. Mutton steamed buns: Su Shi wrote a poem: "Long cuisine has bear wax, Qin cuisine only has yokan." In ancient times, mutton steamed buns were called yokan.
3. Pickled fresh pork: Jin Nong has a poem: "The first sound of spring thunder at night, the mountain is full of new bamboo shoots and jade; I bought it to go with the boiled pork belly, don't ask the cook or the old monk." Pickled fresh food is a famous local dish in Jiangsu and Zhejiang.
4. Vegetable cooking: There is a saying in the Song Dynasty: "Self-grow cabbage in the border, pickle it into urn yellow glutinous rice (pronounced jī pronunciation, refers to pickled cabbage) ). Fatty green onions, slowly simmered in sesame oil (stir-fried together), soup cakes are silky. A cup of it in the morning and evening is harmless, and the gods will stop being crazy after nine turns. "This is a picture of enjoying yourself in your own vegetable garden, which is enjoyable and yearning.
5. Sa Zi: Lu You said in "Jiannan Poetry Manuscript": "The swings on the road are noisy and laughing, and the rice on the head is green and red." The pronunciation of "粔籹" is jù nǚ, which is what we say today After the Sazi spread from the Central Plains to Dongguan, it became popular among Dongguan people and became one of Dongguan's traditional New Year foods. Among them, the "clusters of green and red" mentioned by Lu You indicate that people also dyed some sugar rings with flower rice red to make them a beautiful red to show their happiness.
6. Knife-shaped noodles: There is a folk jingle that describes "one leaf falls into the pot, another leaves floats, one leaf leaves the surface and the knife comes out, the whitebait falls into the water and turns into white waves, and the willow leaves ride the wind to the treetops."
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7. Sour plum soup: Hao Yixing of the Qing Dynasty wrote in "Dumen Bamboo Branch Poems" that "the bottom must be curved with water to divert the water into the cup, and it will naturally cool down in Yanshan Mountain during the summer; the sound of the copper bowl is heard in the street, and a cup of ice water "He plum soup", old Beijingers often heard the crisp sound of banging ice cups when they were children, "Lingling sound, clear and bright", it was the seller of ice plum soup walking around the streets. Drink a cup of it in the hot summer The bowl "clears the heart and refreshes the teeth, like nectar pouring over the heart"
8. Donkey Roll: a traditional snack in Beijing, made of bean noodles, glutinous rice flour, and brown sugar bean paste filling, "Yandu Snacks Miscellaneous". "Ode": "The brown sugar water filling is cleverly arranged, and the yellow dough is made into a ball and buried in beans. Why do the group call "donkey rolling"? It's almost humorous to call him by his name. ”
9. Boiled dried shredded pork and crystal meat: Speaking of Yangzhou, in addition to the legendary scenery of the Twenty-Four Bridges on a moonlit night, there is also the show of sword skills that Yangzhou chefs are proud of. The process of boiling dried beans, splitting them into slices and then cutting them into shreds tests people’s patience and carefulness. As the saying goes, Yangzhou people drink water in their skins in the morning, which means that Yangzhou people go to teahouses to drink tea in the morning and then eat a bowl of dried beans. "The poem reads: "Yangzhou is good, and the teahouse guests are welcome. Thousands of ingredients are added to the pile, and seedlings grow in the cooked copper tobacco bag. "This poem is a perfect portrayal of the daily life of Yangzhou people.
4. Who can tell me about the ancient poems, Song lyrics and Yuan songs that introduce recipes or dish names?
Chinese cooking has a long history. . Due to historical reasons, the old chefs engaged in the catering industry have low educational levels, and some are even illiterate. Therefore, most of them cannot write books and explain the precious culinary cultural heritage left to us by some literati. Works written by diners, such as Yuan Mei's "Suiyuan Food List", "Lü's Spring and Autumn Annals: Original Flavors", etc.
As we all know, in the history of literature, poetry, especially Tang poetry and Song poetry, can be said to be the most important. A bright pearl. These poems can also reflect the shadow of cooking.
Now we will introduce the dish names reflected in the more famous poems in our country.
p>1. Feng Ming Chaoyang
The name of this dish comes from the earliest collection of poems in my country, "The Book of Songs". "The Book of Songs·Daya·Juan" says: "The Phoenix is ??singing, On that high hill, the parasol trees are growing, and the rising sun is rising there. "It means that the phoenix sings at the rising sun (morning sun), which is a metaphor for rare auspiciousness.
2. Crane Ming Jiugao
The name of this dish comes from "The Book of Songs· "Xiaoya Heming": "The crane's cry is heard in the sky". It means that the crane's cry is loud and clear, and its cry can be heard in the sky even if it is located in Jiugao (referring to Shenzhen). /p>
3. Deer Ming greets the guests
The name of this dish comes from "The Book of Songs·Xiaoya·Lu Ming": "Yo yo deer croaking, eating apples from the wild." I have guests. Play the drum, harp and sheng. "It means that the herds of deer are singing in harmony, eating laikao in the wild, and the popular guests are all here. Our country's elegant music entertains them and adds to the fun of the banquet.
4. Yue Bird's Nest Nanzhi
This dish is named after the Han Dynasty's "Ancient Poetry·Xing Xing Zhong Xing Xing": "Hu Ma relies on the north wind, crossing the bird's nest on the south branch", which means that Hu Ma (a horse born in the north) is attached to it. When the north wind blows, birds (birds born in the south) build their nests on the branches facing south, which is a metaphor for remembering the homeland and not forgetting their hometown.
5. Picking chrysanthemums on the east fence
The name of this dish comes from the poem "Pick chrysanthemums under the east fence, leisurely see the Nanshan Mountain" in "Twenty Poems on Drinking" written by Tao Qian of the Jin Dynasty. .
6. Jingwei Reclamation
The name of this dish comes from a mythical story in "The Classic of Mountains and Seas". Tao Yuanming, the great poet of the Eastern Jin Dynasty, wrote after reading "The Classic of Mountains and Seas": The poem "The Jingwei holding the tiny wood will fill the sea"
7. Huaxue Wusi
The name of this dish comes from the poem "With the River Cao Zhiqian" by Xie Tiao, a poet of the Southern Qi Dynasty. The poem "Bin Xi": "The fragrant moon rises above the mountains, and old friends appreciate it with their clear bottles. The distant mountains are green for hundreds of miles, and the backflow reflects thousands of feet. The flowers and branches are as numerous as snow, and the weeds are scattered like a net. How can we miss each other after we say goodbye? "Wet grass refers to spring weed grass with silky skin.
8. Orioles playing with butterflies
This dish is named after the famous poet Du Fu of the Tang Dynasty who wrote it when he lived in a thatched cottage in Chengdu. The poem "Looking for Flowers Alone by the River" reads: "Huang Si's maiden's house is full of flowers, and thousands of them hang low on the branches. The butterflies dance all the time, and the orioles sing at ease. "It means that the flowers from Huang Si's natal family covered the path, and thousands of flowers bent the branches.
The playing butterflies lingered and danced gracefully, and the delicate oriole was free and singing.
9. Maple Leaves and Red Flowers
The name of this dish comes from the poem "Mountain Journey" by Du Mu, a famous poet in the late Tang Dynasty. . Stop and sit in the maple forest at night, the leaves are as red as the flowers in February. "It means that in the distance, a winding stone path leads directly to the top of the mountain in autumn, and there are several families in the deep mountains covered with white clouds. I stopped the car and walked in the mountains because I loved watching the evening view of the maple forest. The frost-stained maple leaves were more red than the flowers in February.
10. Orioles singing green willows
This dish is named after Du Fu's seven-character quatrain "Two orioles singing green willows". The poem reads: "Two orioles sing in the green willows, and a line of egrets ascends to the blue sky. The window contains Qianqiu snow in the Xiling Mountains, and the door is docked with ships thousands of miles away from the East Wu." It means that outside the thatched cottage, there are two orioles on the green willow branches. Singing happily, a row of egrets are flying into the blue sky thousands of miles away. Looking out from the window of the thatched cottage, what comes into view is the thousand-year-old snow on the West Ridge; moored in the river in front of the thatched cottage is a ship sailing thousands of miles to Soochow.
11. Pine and Green Pearl
This dish is named after the Tang Dynasty poet Bai Juyi's "Spring Inscription on the Lake", "Songpai Mountain has thousands of green emeralds, and the moon is full of waves." The poem "Pearl" means that the pine trees in the mountains are like thousands of emeralds, arranged around the West Lake, and the bright moon in the lake is like a big bright pearl dotted in the center of the lake.
12. Bailang Tuo Hongyan
This dish is named after the Tang Dynasty poet Bai Juyi's "Looking out from the Jianglou at night, the scenery is fresh and strange, and reciting it in a poem, which was sent to Zhang Jiyu of the Ministry of Water Resources" "The wind turns the white waves into thousands of pieces, and the wild geese dot the blue sky with a line of characters". It means that when you stand on the river tower and look up, you can see the wind blowing on the water surface and the white waves splashing into flowers; when you look up at the sky, you can see the wild geese lined up in the blue sky, which is an open and fresh scenery.
13. Golden toad grinds jade
This dish is named after the famous line "Toad grinds jade and hangs a bright bow" in "Spring Huaixing" by Li He of the Tang Dynasty. It means that the toad crushed the clouds away and hung a bright bow (referring to the appearance of a crescent moon in the sky).
5. What ancient poem is about the name of the dish?
Jun asked that the return date has not yet been scheduled, braised eggplant and chicken in oil.
Picking mulberries and chrysanthemums on the east fence in autumn, I still remember the pot of boiled fish.
A tree of pear blossoms pressed against crabapples, and dried green peppers stir-fried with fat sausage.
Once upon a time, it was difficult to find water in the sea, so fish-flavored shredded pork with chicken legs.
It’s hard to say goodbye when we meet. Don’t put salt in the steamed crabs.
If I wish to be a flying bird in heaven, I will eat shrimp dumplings today.
Ask how much sorrow you can have, grilling fat beef on a teppanyaki with cumin.
The flowers are falling, the wind is blowing, and the smoke is blowing away, sour beans and fried squab with pine nuts.
The fragrant path in the small garden wanders alone, and fresh mushrooms and baby vegetables are cooked.
Spring is not here yet, the flowers and branches are thin, crispy scallops and green beans are stir-fried.
Braised kale with pickled cabbage, the wind blowing through the small building makes it feel cold.
6. "Traditional dish names" - the text description format of "poetry", using an ancient poem to name simple dishes
The names of dishes reflected in my country's more famous poems: 1 , Feng Ming Chaoyang The name of this dish comes from the earliest collection of poems in my country, "The Book of Songs". "The Book of Songs. Daya. Volume A" says: "The phoenix is ??singing on that high hill; the phoenix trees are growing on that rising sun." "
It means that the phoenix sings in the morning sun, which is a metaphor for rare auspiciousness. 2. Heming Jiugao The name of this dish comes from "The Book of Songs. Xiaoya. Heming": "The crane's cry is heard in the sky"
It means that the crane's cry is so loud that even if it is located in Jiugao (referring to the deep lake), its cry can be heard in the sky. 3 , Deer Ming greets the guests. The name of this dish comes from "The Book of Songs. Xiaoya. Deer Ming": "Yo yo deer Ming, eating apples from the wild.
I have guests. Play the drum, harp and sheng. ”
It means that the herds of deer are singing in harmony, eating laigao in the wild, and the popular guests are all present. Our country’s elegant music entertains them and adds to the fun of the banquet. 4. Yue Bird’s Nest Nanzhi This dish is named after the Han Dynasty's "Ancient Poems. Xing Xing Xing Xing": "Huma relies on the north wind, crossing the bird's nest on the south branch"
It means that Hu Ma (a horse born in the north) is attached to it. In the north wind, birds (birds born in the south) build their nests on the branches facing south, which is a metaphor for remembering the homeland and not forgetting the hometown.
5. Picking chrysanthemums under the east fence. This dish is named after the poem "Picking chrysanthemums under the east fence, leisurely seeing the Nanshan Mountain" in "Twenty Drinking Poems No. 5" by Tao Qian, a poet of the Jin Dynasty. It means picking chrysanthemums under the east fence and looking at the Nanshan Mountain in a leisurely manner.
6. Jingwei Reclamation The name of this dish comes from a mythical story in "The Classic of Mountains and Seas". After Tao Yuanming, the great poet of the Eastern Jin Dynasty, read the "Classic of Mountains and Seas", he left: "Jingwei holds a small tree, and will To fill the sea" poem. 7. Huaxue Wusi This dish is named after the Southern Qi poet Xie Tiao's poem "Playing with the River Cao Zhiqianbian": "The fragrant moon rises in the mountains, and the old friends appreciate it with clear bottles.
The distant mountains are hundreds of miles green, The backflow reflects thousands of feet. The flowers and branches are as numerous as snow, and the weeds are scattered like a net.
How can we miss each other after we say goodbye? "Weeping grass refers to spring weeds, whose skin is like silk.
8. The name of this dish comes from "Walking Alone by the River Looking for Flowers" written by the famous Tang Dynasty poet Du Fu when he lived in a thatched cottage in Chengdu. The poem reads: "Huang Si's maiden's house is full of flowers, and thousands of flowers weigh down the branches.
The butterflies dance all the time, and the orioles sing at ease." It means that the flowers in Huang Si's maiden's house cover the branches. Thousands of flowers filled the path and bent the branches.
The playful butterflies lingered and danced gracefully, while the delicate oriole was free and singing. 9. Maple Leaves and Red Flowers This dish is named after the poem "Mountain Journey" by Du Mu, a famous poet in the late Tang Dynasty, "Far up the cold mountain, the rocks are sloping, and there are people living where the white clouds grow.
Stop and sit in the maple forest for an evening "Frost leaves are redder than flowers in February." This means that in the distance, a winding stone path leads directly to the top of the mountain in autumn, and several families appear in the deep mountains covered with white clouds.
I stopped the car and walked in the mountains because I loved watching the evening view of the maple forest. The frost-stained maple leaves were more red than the flowers in February. 10. The name of this dish comes from Du Fu's seven-character quatrain "Two Orioles Crying the Green Willows".
The poem reads: "Two orioles sing in the green willows, and a row of egrets ascend to the blue sky. The window contains the snow of Qianqiu in the West Ridge, and the door is docked with a ship thousands of miles away from the East Wu."
It means, Outside the thatched cottage, two orioles were singing happily on the green willow branches, and a row of egrets were flying into the blue sky. Looking out from the window of the thatched cottage, what comes into view is the thousand-year-old snow on the West Ridge; moored in the river in front of the thatched cottage is a ship sailing thousands of miles to Soochow.
11. The name of this dish is derived from the poem "Songpai Mountain has thousands of greens on the surface, and a pearl is in the moonlight wave heart" in the Tang Dynasty poet Bai Juyi's "Spring Inscription on the Lake", which means It is said that the pine trees in the mountains are like thousands of emeralds, arranged around the West Lake, and the bright moon in the lake is like a big pearl dotted in the center of the lake. 12. Bailang Tuo Hongyan. This dish is named after the words "The wind turns thousands of white waves, and the wild geese dot the blue sky" in the Tang Dynasty poet Bai Juyi's "Looking out at the river tower at night, the scenery is strange, and reciting it in a poem, sending it to Zhang Jiyuan of the Ministry of Water Resources" A line of poetry.
It means that when you stand on the river tower and look up, you can see the wind blowing on the water surface, and the white waves splashing into flowers; when you look up at the sky, you can see the geese forming a row, lined up in the blue sky, an open and fresh scene. view. 13. Golden toad grinds jade. This dish is named after the famous line "Toad grinds jade and hangs a bright bow" in "Spring Huai Xing" by Li He of the Tang Dynasty.
It means that the toad crushed the clouds away and hung a bright bow (referring to the appearance of a crescent moon in the sky). 14. Hibiscus Pearl This dish is named after the Tang Dynasty poet Bai Juyi's "Ode to the Dusk River".
The poem is: "A setting sun spreads over the water, half of the river is rustling and half of the river is red. Poor night on the third day of September, the dew is like pearls and the moon is like a bow."
It means that the setting sun In the slanting light, the gorgeous sunset spreads on the river. How wonderful it is. Half of the river is green and half of the river is red. In the late autumn of September, the night is also very lovely, the dewdrops are like pearls, and the crescent moon is like a bow.
15. Galaxy Purple Abalone The name of this dish is derived from Li Bai's poem "Wanglu Mountain Waterfall". The poem reads: "The sun shines on the incense burner and produces purple smoke, and you can see the waterfall hanging in front of the river in the distance.
The water flows down three thousand feet, and it is suspected that the Milky Way has fallen into the sky." It means that the bright sunshine shines on the incense burner peak, The water vapor on Xianglu Peak is steaming, as if bursts of purple smoke are rising from the mountain; looking from a distance, a waterfall hangs high above the river in front.
The waterfall plummets straight into the sky and is three thousand feet long. It really makes people doubt that it is the Milky Way from the sky flowing to the human world. 16. Golden Chrysanthemum The name of this dish is derived from the poem "Budi Hou Fu Ju" written by Huang Chao, the leader of the peasant uprising in the Tang Dynasty.
The poem reads: "When autumn comes on the eighth day of the ninth month, I will kill all the flowers after they have bloomed. The incense array soaring to the sky penetrates Chang'an, and the whole city is filled with golden armor."
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17. A green snail on a silver plate. The name of this dish comes from the poem "Looking at Dongting" in the Tang Dynasty Liu Yuxi's "Looking at Dongting", "Looking at the green mountains and rivers of Dongting, there is a green snail on a silver plate." Dongting refers to Dongting Lake. ; Mountain refers to Junshan.
In Dongting Lake, Junshan in the lake is green and petite, like a green snail on a plate of white clouds. 18. This dish is made of Guizi in the Moon. The name comes from the poem "Lingyin Temple" written by the poet Song Zhiwen of the Tang Dynasty, "The osmanthus falls in the middle of the moon, and the fragrant clouds float outside"
19. The name of this dish of peach blossom mandarin fish comes from the Tang Dynasty. It is quoted from Zhang Zhihe's poem "Yu Ge Zi", which reads: "In front of Xisai Mountain, egrets fly, peach blossoms flow and mandarin fish are fat." Green bamboo hat, green coir raincoat, slanting wind and drizzle are not allowed to return. ”
It means that the egrets flying up and down on the water in front of Xisai Mountain, the green water reflecting the red peach blossoms on the shore, the spring breeze is the time when the mandarin fish are fat and delicious. Fisherman Wearing a green bamboo hat and a green coir raincoat, he casts a harvest net. Even though it's blowing lightly and it's raining lightly, he doesn't want to go home.
20. This dish is named after the willow-leaf oyster mushroom.
7. Du Fu’s collection of poems related to dish names
Clever use of Tang poems in dish names. There was a very clever chef in the Tang Dynasty who liked to use famous poems as dish names.
Whenever he cooked a dish, he would accompany it with a famous poem. Over time, he became famous far and wide. One day, someone wanted to tease him and gave him two eggs and asked him to prepare a banquet. Each dish should quote a verse from a contemporary celebrity and make it into a poem.
The chef readily agreed. After a while, the banquet started. There were four dishes: the first was two steamed green onions. Egg yolk; the second one has a row of small pieces of egg white spread on the green leaves; the third one is a plate of fried egg whites; the fourth one is a bowl of clear soup with condiments and four and a half eggshells floating on the soup .
There was a poem beside each dish, which together was a poem by a contemporary celebrity. When the man saw it, he was stunned.
These four poems were written by great contemporary poets. Du Fu's writing: Two orioles sing in the green willows, and a row of egrets climb into the blue sky.
The window contains Qianqiu snow, and the door is docked with thousands of miles of Dongwu boats.
8. Describe the dishes.
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 even more dishes are named after him. There are many, such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo legs", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake", "Dongpo cake" "Po Su", "Dongpo Bean Curd", "Dongpo Pork" and so on. "Dongpo Collection" records: "Sichuan people value celery sprouts and spinach, and they make it with mixed dove meat."
Spring Dove Sauce , is fried turtle dove breast shreds with celery, later called Dongpo Spring Dove Breast.
Su Shi liked sheep soup, so he wrote: "Qin cooks only sheep soup, and Long cuisine has bear bacon." He also specially wrote "Ode to Pork": "When cleaning the pan, use less water, and the stick of firewood will not smoke.
Don’t rush him until he is mature, he will be beautiful when the heat is sufficient. Huangzhou's good pork is as cheap as dirt.
The rich refuse to eat, and the poor do not know how to cook. Get up in the morning and make two bowls. You'll be so full that you don't care. "
Su Dongpo used his favorite bamboo shoots to cook with pork. At a gourmet party, Su Dongpo wrote a limerick in his own hand: "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.
The ground is covered with wormwood and reed buds are short, it’s the time when the pufferfish is about to come.” This carefree seven-character quatrain also writes about spring bamboo shoots, fat ducks, wild vegetables, and pufferfish. It’s really a sentence. A delicious delicacy. “Autumn comes and frost and dew fill the east garden, and the reeds bear children and mustards bear grandchildren.
I am full of hatred and hate, and I don’t know why I eat chicken and dolphins. "In his opinion, these vegetables are more delicious than the chicken, duck and fish.
Fenghu Lake was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shield in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be as good as water shield soup." When Su Dongpo ate the ring cake made by an old woman, he couldn't help but write a poem: "The jade color is even when rubbed with delicate hands, and the green oil is fried to a deep yellow color."
When night comes and spring comes, you know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened. "There are only 28 characters, which outline the characteristics of the ring cake's thinness, fresh color, and crispiness, as well as 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 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 heavenly Sutuo is offered, and it is known that the noodles are the same as the heavenly Sutuo". 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 the east gate, and some orange peel 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 flesh), 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 sauce of seabass fat and wild rice is delicious, and the freshly made cakes with (Mai Qiao) cooked oil 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 a jade cat head bamboo shoot, 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 I am with my son, 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 line: "The green cauldron emerges from the purple camel's peak, and the water essence is lined with plain scales; 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 called "the eight delicacies".
"Green bamboo shoots welcome you" When the boat comes out, white and red fish come into the meal." "Sichuan wine is rich and strong, and river fish are delicious." 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 Han Yin, the head is far away, and the bream is fat and delicious. It is known to be the best. 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.
Zheng Banqiao has a saying: "Drinking wine in the middle of the night under the moonlight, the beauty is grilling the fish head with her slender hands." p>
9. Use poems to name dishes
Fish and dragon blow the sea water
The fragrance is auspicious
The meat is as thin as clouds
< p> Silk and bamboo are always in harmonyMolasses is softer than crisp
Vinegar nourishes safety and is optional
Standing in rows to support the clouds
Super strong bones Ordinary
Bagui's beautiful landscape
Precious flowers present auspiciousness
Gold can stand up
Guabu steps north and south of the river
< p> Mayan One Autumn LeafSpicy Cocks Xin Congyou
Chickens are falsely jealous
Silk rain makes spring soft
In addition There are also letters written by outstanding members of the team
( Mapo Tofu
Mai Changdai Ji Fangchen,
Poyang Prefect is a real person.
Cardamom shoots in early February,
The rotten fish leaves the soul behind.
Fish-flavored shredded pork
Fish noodles with tender grass floating in the pond.
p>The monk of Xiangranshui Temple opened the book
The naked eye cannot read the heavenly book,
The silk poem is empty and the text can be seen by himself. Ding
The palace palace is uneven,
The left wing of the phoenix at the southern foot of Baoshan Mountain
How can the chicken-skinned crane be injured again,
Ding. Heart and visit to Chunshan Temple
Sweet and sour pork ribs
Sugar frosting is not waiting for Shu guests to send it,
Vinegar fried food brings empty memories.
There are three men in the office schedule,
Guzhong Shen Hantian Temple
Coke Chicken Wings
Poor Mingyue,
The Yuefu sings and the Xiangfu lotus sings.
Roosters are crowing and dogs are barking.
Wings are coming to sleep on the sleeves.
Wow! Oh, Shihui!
Admiration! )
Swimming in the water in a spring dream
Cooking wine and raising glasses to talk about heroes
Fragrant fish Hua Xinman
Poetic painting asks who agrees
Sour and spicy, unique taste
The food is so charming that I don’t want to go home
The fish is so beautiful that I want it
Food and wine will always be with me
How many years will it be prosperous
Cooking, cooking and frying
The aroma of meat must be paired with green vegetables
A glass of good wine will make you drunk
The aftertaste will be endless
A bowl of the delicacies in the pot
The meat, aroma and wine are all here to taste
It also makes the gods drunk here