Dish names cleverly use Tang poems
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. As time went by, it became famous far and wide.
One day, someone wanted to play a trick on him and gave him two eggs and asked him to prepare a banquet. Each dish should quote a verse from a contemporary celebrity to form a poem. The chef readily agreed. After a while, the banquet started, and there were four dishes: the first was two egg yolks steamed with green onions; the second was a row of small pieces of egg whites spread on the green leaves; the third was a plate of stir-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 is a poem next to each dish, which adds up to the poems of contemporary celebrities. When the man saw it, he was stunned with surprise. These four lines of poetry were written by Du Fu, a great contemporary poet.
That is: two orioles singing in the green willows, and a row of egrets ascending to the blue sky. The window contains the snow of Qianqiu in the Xiling Mountains, and the door is docked with ships thousands of miles away from Dongwu.