Delicious sentences in restaurants

1. Poems about eating out 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. 2. Lu You was a famous poet in Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food.

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. "

Although Du Fu, a poet in Tang Dynasty, was not a gourmet, he had many poems about food. "Two for the Tao" has "the red hump is brought from the jade broiler, and the fragrant fish is ordered with a crystal tray; Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; The poem "Flying Horse in the Yellow Gate can't stir up dust, and 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".

Q&A is not enough. Spring leeks are cut in the new cooking room where it rains at night, and the first-class people are tired of eating Liang's meat. Mr. Wenguang can't eat enough (Drunk Songs). Zhang Zi waved a double knife and a gold plate. The snow is high. Xuzhou bald tail is not enough to recall Hanyin. If the head is far away, the squid is fat. It is full of fun and desolate (Watching the Fisherman's Song). 4. Zheng Banqiao is more than just. In Zheng Banqiao, there is a saying that "in the middle of the night, under the moonlight, beautiful people cook fish heads by hand", and "Yangzhou fresh bamboo shoots cook in the spring breeze in early March by shad".

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When you step into the restaurant, the lights are blue, the tableware is blue, and the tables and chairs are blue, giving people the illusion of being in the Aegean Sea. Romantic and beautiful decoration style and exquisite food full of European flavor are permeated with Mediterranean flavor everywhere, which is the best choice for couples to date.

When you walk into the restaurant, you will see an antique Chinese style. Even if you know that his family cooks western food, you will still lament the pleasant and exquisite environment.

Walking into this restaurant is like walking into a grand zd palace.

The house is the source of many old Shanghainese's contact with western food, and it is also the most "French descent" restaurant in Shanghai. Romantic and elegant layout, full of French style everywhere.

The sentence describing the restaurant is 1. Come to the barbecue when you are hungry, and don't suffer.

2. Are the sliced chicken in Beijing sauce, curry chicken, coke chicken, kung pao chicken, fried chicken chops, shredded chicken tofu, braised chicken legs, melon seeds and chicken bones, diced cucumber, diced green beans ... pigs, cattle, sheep, shrimps and fish all dead?

3. Good luck and accompany guests from all over the world.

4. The guests are not always right, but they should be treated correctly.

5. The grasshopper in the water spinach tastes good. It is recommended to cook it eight times more in the future.

6. Every contact with the guests today is the first time.

7. Can you stop the chef from sticking his finger into my dish?

8. Why is there rice in the sand in your canteen?

9. If you are not serving the guests, then you are serving the people who serve the guests.

10, burn the disappointment into a wisp of smoke.

4. Good sentences about food Qin only cooks mutton soup, and there is bear wax in the dragon.

-Su Shi's Pork Fu: "Without water, firewood can't afford to 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 Shi's "Small cakes are like chewing the moon, with crisp and stuffing inside" —— Su Shi's "If you want weeds around wheat fields, it is better to cook mountain soup for monks' houses" —— Su Shi's "When the Yangtze River goes around the countryside, you can see the beauty of fish and the fragrance of bamboo shoots is like mountains" ——— Su Shi's "When the moon is in the sky, ask for wine" and "I"

-Su Shi "Three hundred lychees a day, it is better to grow up to be a Lingnan person." -Su Shi "buy pig bones at the east gate and order some orange sauce.

Steamed chicken is the most famous, and beautiful women are not fish and turtles. -Lu You "looks like a jade version of a cat's head bamboo shoot and tastes like a hump oxtail scarlet".

-Lu You said, "Xinjin has no leeks, and its color is as yellow as a goose. The meat in the East Gate is even more unique, and the fat is not reduced. " -Lu You said, "Fresh crucian carp eats shredded pork and celery eats green soup." "Shu wine is invincible, and the river fish is beautiful."

-Du Fu's "Beauty cooks fish heads by hand in the moonlight in the middle of the night" and "Yangzhou fresh bamboo shoots ride shad and cook the spring breeze in early March." "Only perch can eat sturdily, and the next pass will be fish." "Every household peels bamboo shoots." "Cabbage, brown rice with green salt and chrysanthemum tea in casserole"-Zheng Banqiao.

5. Sentences and fragments about gourmet snacks. The old man's face tea is not weak. At one end of the pole is a large crock on a flat wooden cabinet with four ropes tied to it and two kidneys in the middle. The big crock is covered with a white quilt cover, and even the wooden cover on the crock is covered with a quilt. The flat wooden cabinet under the big crock is charcoal fire, which is used to heat the big crock. No wonder this tea is always so hot.

At the other end of the pole is a wooden frame with a large aluminum basin filled with bowls and spoons. The sides of the wooden frame are crispy beans fried with yellow wheat, salt and pepper, roasted sesame sauce and so on. Under the wooden frame is a dishwashing bucket. And some wooden benches. The head of the old house packed all the belongings and served a bowl of tea with carefully prepared salt and pepper sauce on it. At this time, more and more people come to drink noodles. When he came to me, I saw the old curtilage head pick up a hot bowl, pour tea from a big crock into the bowl with a big wooden spoon, scoop a small spoonful of salt and pepper paste, pour a spoonful of baked sesame sauce on it, grab a handful of fried crispy beans, put a small spoon on it and hand it to me. Actually, I can't wait long. Chewing crispy beans with tea is really delicious.

I took a few sips of tea and felt hot all over. Holding hot tea, I have long forgotten that this is a cold winter.

The noodle tea at the head of the old house is made of local millet in Chaoyang. The millet is ground into flour with a mill, which is too fine. Then beat the millet flour into a thin paste, add a little ginger powder, add a little flour alkali after the water in the pot is boiled, and slowly pour the batter into the pot to turn over the flowers, stirring while pouring. After the pot is boiled again, simmer for two minutes and scoop it into a big crock. Chaoyang millet is oily, and the boiled noodle tea is particularly fragrant.

There is another unique noodle tea made by the old house head: fried crispy beans with yellow wheat. Crispy beans are the size of soybeans, thin and crisp, and they are particularly colorful in flour tea. I think it takes a lot of thought to make this crispy bean.