A poem describing the taste of lo-mei

The poem about Lu Wei is 1. What idioms are there to describe Lu Wei?

Idioms describing lo-mei are:

Refreshing

Fragrant and fragrant

The fragrance drifted for miles.

1, refresh [q √ n r é n x √ n pí]

Qin: Infiltration. The original meaning is that fragrant and cool air or drinks make people feel comfortable. He also described the poems and articles as beautiful and moving, giving people a fresh and hearty feeling.

tidy

Song Lin Hong's poem "Cold Spring Pavilion": "A breath of air can refresh the spleen."

2. The fragrance is overflowing

The fragrance wafted everywhere.

3. Ten miles of fragrance

Describe the fragrance is very strong, or the fragrance spreads far away, especially fragrant. Generally used to describe the taste and fragrance of something in an article.

example sentence

1 People's Education Edition Chinese Grade 5 Volume 1 Lesson 7 "Osmanthus Rain": When osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in osmanthus fragrance.

2. In autumn, the fragrance of fruit floats ten miles away.

3. Chrysanthemum flowers are fragrant for miles. Let people immerse themselves in this ocean of flowers.

2. Good words and sentences to describe braised vegetables (food)

Brithd is refreshing and fragrant. Shi Li 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.

3. What idioms are there to describe lo mei?

Idioms describing lo-mei taste are: refreshing, fragrant, drifting ten miles, 1, refreshing [qìn rén xěn pí], refreshing: infiltration.

The original meaning is that fragrant and cool air or drinks make people feel comfortable. He also described the poems and articles as beautiful and moving, giving people a fresh and hearty feeling.

Song Lin Hong's poem "Cold Spring Pavilion" says: "A breath of air can refresh the spleen." 2, the fragrance is overflowing [f ā [[f ā [fāng xiāng sì yì] and the fragrance is scattered everywhere.

3. Xiang Piao Shili [xiāng piāo shí lǐ] describes that the fragrance is rich or spreads far away, especially fragrant. Generally used to describe the taste and fragrance of something. For example: 1. Lesson 7 "Sweet-scented osmanthus rain": When sweet-scented osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in its fragrance.

2. In autumn, the fragrance of fruit floats ten miles away. 3. Chrysanthemum flowers are fragrant for miles.

Let people immerse themselves in this ocean of flowers.

4. Words to describe the pot-stewed vegetables, how to name the pot-stewed vegetables?

The stewed vegetables in Chengdu are rivers and lakes, and rivers and lakes have been the first industry in the world since ancient times.

However, the pot-stewed dishes cooked in restaurants are only one of the most inconspicuous small sects, but looking at the rivers and lakes today, they have the potential of a dark horse and directly hit the rivers and lakes. Especially in the eyes of leisure Chengdu people, a pot of turbid wine and several dishes of small brine.

It is also a pleasure to have a few drinks at leisure. Therefore, no matter how popular it is in China, Chengdu is still a place worth mentioning.

When it comes to stewed vegetables in Chengdu, we can't help but mention bangbangji, also known as Leshan bangji and Jiading bangji. This dish originated from Hanyangba, Leshan (said to be Yingjing County, Ya 'an). After cooking, loosen it with a wooden stick and eat it.

In today's Chengdu, Bangbangji is very prestigious in the Jianghu. It seems that its boss, Liao Ji Bang Bang Chicken, is second to none in scale. Hu Ji followed closely. Although Zuo Ji said that he had played Kyubi no Youko Chicken, he copied it from Bang Bang Chicken.

Therefore, in Chengdu, it is really unique for the big chicken and the riding is unique. The time-honored Chengdu pot-stewed vegetables seem to have no power to save the sky. There are ducks in Qinglong field and ducks in mouse hole. These time-honored Chengdu famous foods can only be bigger and stronger in a corner, holding a plaque praised by celebrities, or opening a restaurant, or wandering around the second and third ring roads, but they forget where they came from and what made them famous today. In the fierce competition, grasping their roots may be more attractive to their peers.

Would you please look at the second sister? There is also a second sister in Chengdu. No matter how the restaurant was run in the past, today's second sister has returned to 636f70797a68696416f3133333738336. Recently, Er Jie Tu Ding has opened stores in Yulin, Hongxing and other urban centers, which shows that Er Jie is now mature, and the store is famous for mixing vegetables in big hotels. Now every famous store is engaged in chain stores, and braised dishes are now following the trend, which is a good thing.

With a little money and no experience, you can be a restaurant trendsetter in the rivers and lakes of food. However, there are so many popular things now, such as chickens, ducks and rabbits, which dazzle us. There are many ribs, such as yours and mine, and even the naked duck neck has followed. Alas, it's really confusing.

In fact, if you want to do it well, taste is the eternal truth, and the sons at home are all good. It is most important to manage your own brand. In Chengdu, there are still many brands worth developing and packaging. Let's watch them all the way.

There is such a family, Wanchun pot-stewed. My friend praised it several times, then paid attention to it, tasted it, and unconsciously realized that its history was quite long and its taste was suitable.

It is understood that the price of Wanchun pot-stewed vegetables is generally higher than other pot-stewed vegetables. Created by the father and son of Zhou Zezhi, a bureaucrat in the late Qing Dynasty and the early Republic of China, it is a fine pot-stewed dish that absorbs the flavor of many pot-stewed dishes. It is said that people can't taste delicious pot-stewed dishes until the Spring Festival, when Zhou Fu entertains relatives and friends and arranges family dinners in spring. Later, this kind of marinated vegetable technology was passed down from generation to generation.

"Spring liver, summer belly, autumn lungs and winter intestines" is the essence of Wan Chun's summary of braised dishes. There is also a famous dish-nine-foot salted duck.

I believe that people living in Chengdu can say this name except idiots and babies. This famous food from the marginal town of Chengdu may have a longer history than any great chicken. "Since the Ming Dynasty, the nine-legged duck has been enduring for 500 years and is deeply loved by diners at home and abroad. It is a must-have dish for banquets. "

It has been reported that its history can be more than five times that of bangbangji, but why do foreign monks want to grab their jobs when Chengdu is guarding such good things today? Now Chengdu nine-legged ducks are everywhere, and there are really no flowers that may be worth taking out.

Chengdu is really a gourmet paradise. As long as you look carefully and discover slowly, you will find that there are many unknown braised dishes, and there are not a few worthy of our nostalgia. Of course, with good varieties, good management and advanced management methods are needed.

Otherwise it will end up like a sweet-skinned duck. The sweet-skinned duck in Meishan once attracted the attention of countless Chengdu people, and even the author fell for it several times. In the cheers, the result is that the sweet-skinned duck is not human, and no one can make it bigger and stronger.

There are shadows of sweet-skinned ducks everywhere in the street, but I don't know who is fake. Most of what you bought is not genuine.

In the battle for cooked food with stewed vegetables in Chengdu, there is another force that cannot be ignored, that is, cooked food in supermarkets. Now major supermarkets are constantly operating their own brands. Carrefour once hired talents to take care of the pot-stewed dishes that belonged to the taste of Chengdu people. Trust-mart center is not here, but it is not backward. Look at the scale of cooked food in Fuhe store, and you can see it.

There is also a state-owned supermarket in the middle, and everyone eats pot-stewed vegetables, not under the two. However, according to industry analysis, Xichun Ito Pot-stewed vegetables in the supermarket should be the boss.

It is also worth mentioning that Baijia, the richest supermarket in Hong Kong, is about to move into Chengdu. It is reported that the White House's means of attacking the city and plundering the land is cooked food, and people's stomachs must be arrested first. From this point of view, what is about to be staged in Chengdu's pot-stewed vegetable market is the chaos of the Warring States Period. It is still unknown whether the big chicken and the three heroes can laugh at the end and who will dominate the hegemony.

No matter how merchants fight, chickens and ducks fight, we still enjoy the people. The most important thing is that our mouths and stomachs are comfortable. Finally, I want to remind my colleagues who want to do this business and have already entered this business that "the taste of marinated vegetables is not the formula that people often study, but countless chickens and ducks, so the century-old brine is precious." Anyone can succeed as long as he has time.