Ancient poems about barbecue

1. Poems about baked goods 1. Dongpo Meat: Su Shi wrote a poem "Pork Poetry" when he relegated Huangzhou: Huangzhou is a good pork, and its price is as low as dirt; The rich refuse to eat, and the poor don't know how to cook; Slow down the fire, less water, and it will look good when the fire is full. Get up and play a bowl every day. It's full and I can't worry.

2. Mutton soup: Su Shi wrote a poem: "There is bear wax in the dragon, and Qin only cooks mutton soup." It was called mutton soup in ancient times.

3, pickled fresh: Jin Nong has a poem: "The first sound of the spring thunder night, full of new bamboo shoots and jade edges; Buy boiled pork, Mo Wen cook asked the old monk. " Salty and fresh is a famous local dish in Jiangsu and Zhejiang provinces.

4, cooking: Song people have a saying: "Self-grown Chinese cabbage on the side, pickled into yellow pulp in the tank (pronounced Jρ, referring to sauerkraut). Fat onions are thin, sesame oil is slow (fried together), and soup cakes are like silk. A cup in the morning and evening is harmless, and the fairy turns over and rests. " This is a picture of enjoying oneself in one's own vegetable garden, which is enjoyable and desirable.

5. Sazi: Lu You said in "The Poem of Jiannan": "I am laughing on the swing, and my head is red." The pronunciation of jùnǐ we said today has been loved by Dongguan people since it spread from the Central Plains to Dongguan, and has become one of the traditional Chinese New Year foods in Dongguan. Among them, Lu You said "clusters of emerald green", which means that people also dye some sugar circles with flower rice red to show that red looks good.

6. Daoxiao Noodles: There is a jingle among the people to describe "a leaf falls into the pot, a leaf floats, a leaf is cut off from the surface, whitebait falls into the water, and willow leaves ride under the treetops."

7. Sour plum soup: In the Qing Dynasty, Hao Yixing wrote in "Dumen Zhuzhi Ci" that "the bottom must be drained, and the summer solstice Yanshan is naturally cool; The voice of a copper bowl called "a glass of ice water and plum soup" in the street. Old Beijingers often hear the ringing sound of knocking on the ice lamp at home, "Qingyuan is ringing and clear", which is a street vendor selling iced plum soup. Drink a bowl of "like dew on the heart" in hot summer.

8, snowballing: Beijing traditional snacks, made of bean noodles, glutinous rice flour, brown sugar bean paste stuffing, "Yandou Snacks": "Brown sugar water stuffing is cleverly arranged, and yellow flour is buried in flour beans. He Shiqun is called' Snowball' and his name is almost humorous. "

9. Boiled dried silk crystal meat: Speaking of Yangzhou, in addition to the legendary scenery of the Twenty-four Bridges and the moonlit night, there is also boiled dried silk that Yangzhou chefs are proud of. The process of chopping dried beans into pieces and then shredding them is a test of patience and carefulness. As the saying goes, Yangzhou people pack water in the morning, that is, Yangzhou people go to the teahouse to drink tea in the morning and then eat a bowl of boiled dried silk. The word "Looking at Jiangnan" wrote: "Yangzhou is good, and the tea club is invited. Add thousands of ingredients and pile them into thin strands, cook copper tobacco bags and grow seedlings, and cook wine and crystal dishes. " This word is a portrayal of Yangzhou people's daily life.

2. As for the poem "Roast Whole Sheep", there is a record of roast mutton in "The Book of Songs Daya Sheng Min".

The ancients cooked grain for sacrifice. When offering sacrifices, they "lick one and take a burnt one." In order to raise the age. "Bert, that is, ram. Tapestry, that is, sheepskin.

Now it is a modal particle.

Burning means putting meat in the fire.

Fierce, Mao Chuan: "Adding more to the fire."

That is, skewer the meat and roast it on the fire.

Prosperity means prosperity.

Next year is next year.

This poem is translated into modern Chinese: take a ram, peel it, string it with mutton and roast it on the fire.

What is the purpose of doing this? It is a sacrifice to God, praying for a bumper harvest in the coming year, that is, "promoting the age of successors."

Extended data

Write sentences about the color, smell, shape and taste of kebabs.

Mutton is red in color, spicy and fragrant in sauce, shiny, not greasy and tender, crisp outside and tender inside, delicious and unique in flavor.

Brown and bright in color, slightly spicy and delicious in taste, not greasy and tender, and tender and delicious in meat.

Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is in the hot south, business will be better in winter.

The close-range barbecue of mutton skewers can be said to have been popularized from mutton skewers in Xinjiang. Through continuous development, barbecue style combined with regional characteristics is constantly innovating and changing, and its varieties are diverse. Besides many meats, such as sheep, cows, chickens and fish, many vegetables and fruits can also be roasted.

The way to eat kebabs is just to sprinkle pepper and cumin, but the evolved barbecue will generally be seasoned according to the tastes of local consumers.

There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on.

The commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on.

There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal.

There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but the disadvantage is that it is more expensive.

The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, uneven firepower and short burning time during barbecue, so charcoal must be added during barbecue.

Machine-made barbecue charcoal is a mixture of charcoal and coal, pressed into a hollow polygon. This barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price.

Many professional barbecue shops choose this kind of barbecue charcoal, the disadvantage is that it is not suitable for ignition.

3. The poem about roasted vegetables is 1. Dongpo pork: When Su Shi was an official in Huangzhou, he wrote a poem "Pork Poetry": Huangzhou is a good pork, and the price is as low as dirt; The rich refuse to eat, and the poor don't know how to cook; Slow down the fire, less water, and it will look good when the fire is full.

Get up and play a bowl every day. It's full and I can't worry. 2, mutton soup: Su Shi wrote a poem: "There is bear wax in the dragon, and Qin only cooks mutton soup."

It was called mutton soup in ancient times. 3, pickled fresh: Jin Nong has a poem: "The first sound of the spring thunder night, full of new bamboo shoots and jade edges; Buy boiled pork, Mo Wen cook asked the old monk. "

Xianxian is a famous dish in Jiangsu and Zhejiang provinces. 4. Vegetable planting and cooking: Song people have a saying: "Grow Chinese cabbage at the border and pickle it into yellow horseshoes (pronounced Jο, meaning sauerkraut). Fat onions are thin, sesame oil is slow (fried together), and soup cakes are like silk.

It's harmless to have a cup in the morning and evening. "This is a picture of enjoying yourself in your own vegetable garden, which is enjoyable and desirable.

5. Sazi: Lu You said in "The Poem of Jiannan": "I am laughing on the swing, and my head is red." The pronunciation of jùnǐ we said today has been loved by Dongguan people since it spread from the Central Plains to Dongguan, and has become one of the traditional Chinese New Year foods in Dongguan.

Among them, Lu You said "clusters of emerald green", which means that people also dye some sugar circles with flower rice red to show that red looks good. 6. Daoxiao Noodles: There is a jingle among the people to describe "a leaf falls into the pot, a leaf floats, a leaf is cut off from the surface, whitebait falls into the water, and willow leaves ride under the treetops."

7. Sour plum soup: In the Qing Dynasty, Hao Yixing wrote in "Dumen Zhuzhi Ci" that "the bottom must be drained, and the summer solstice Yanshan is naturally cool; The voice of a copper bowl called "a glass of ice water and plum soup" in the street. Old Beijingers often hear the ringing sound of knocking on the ice lamp at home, "Qingyuan is ringing and clear", which is a street vendor selling iced plum soup. Drink a bowl of "like dew on the heart" in hot summer.

8, snowballing: Beijing traditional snacks, made of bean noodles, glutinous rice flour, brown sugar bean paste stuffing, "Yandou Snacks": "Brown sugar water stuffing is cleverly arranged, and yellow flour is buried in flour beans. He Shiqun is called' Snowball' and his name is almost humorous. "

9. Boiled dried silk crystal meat: Speaking of Yangzhou, in addition to the legendary scenery of the Twenty-four Bridges and the moonlit night, there is also boiled dried silk that Yangzhou chefs are proud of. The process of chopping dried beans into pieces and then shredding them is a test of patience and carefulness. As the saying goes, Yangzhou people pack water in the morning, that is, Yangzhou people go to the teahouse to drink tea in the morning and then eat a bowl of boiled dried silk.

The word "Looking at Jiangnan" wrote: "Yangzhou is good, and the tea club is invited. Add thousands of ingredients and pile them into thin strands, cook copper tobacco bags and grow seedlings, and cook wine and crystal dishes. "

This word is a portrayal of Yangzhou people's daily life.

4. Which ancient poem has the word "barbecue" for barbecue?

Of all the foods, I like barbecue, regardless of age.

A big piece of wine, a big piece of meat, a good meal and a glass of good wine.

Guan Yu 0978

Barbecue 2

Light a charcoal fire and roast the meat just right.

Dude, sit around the table and bake while eating.

Yanbian DIY barbecue

Tasty shikao

The scenery in the north is all barbecue, and there are many in the south. Looking at the inside and outside of the Great Wall, the aroma is fluttering, the charcoal fire is up and down, and the kebabs are kebabs. Barbecue chef, quick-witted, sharp-eyed, afraid of burning kebabs. Consumers, vulgar children, and women's morality are particularly enchanting.

The barbecue is so delicious that countless heroes pay for it. That Qin Huang Hanwu likes buffet barbecue; Tang Zongsong Zu loved lamb tenderloin best. A generation of Tianjiao, Genghis Khan and Mongolian lamb chops are cooked every day. It used to be delicious. Look at Yanbian DIY barbecue.

Yanbian DIY barbecue [7] group 78364366

Although it is not an ancient poem, please relieve boredom. Hahahaha, I like to make friends who like barbecue all over the world on QQ: 7 1246633!

5. Describe delicious ancient poems, which can be catchy. Don't write poems about a certain kind of food. Get up and play a bowl every day, so you can't control yourself.

According to legend, it was created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). Dongpo meat originated from Huanggang, Hubei Province.

1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat. Zhou Zizhi in Song Dynasty wrote in Zhupo Poetry: "Dongpo likes pigs by nature. When he was in Huanggang, he tasted Dongpo meat and wrote a poem "Eat Pork": "Slow fire, small water, hot enough for him to be beautiful.

Get up and play a bowl every day. It's full and I can't worry. Later, Su Dongpo came back from Huangzhou on 1085, and returned to Kaifeng, the capital, as Changzhou and Dengzhou, to serve in the imperial court. He was soon pushed out and asked to be transferred to Hangzhou as a prefect in 1089, so as to develop Huangzhou's experience of burning meat into Dongpo meat.

As a delicacy of Han nationality, it became popular in Jiangsu and Zhejiang provinces. Dongpo pork is made in memory of Dongpo, not created by Su Dongpo himself.

The prototype of Dongpo meat is Xuzhou meat appreciation, which is one of the four treasures of Dongpo in Xuzhou. In the tenth autumn of Xining in northern Song Shenzong (1077), the Yellow River burst and the flood did not return for more than 70 days.

Su Shi, a well-known person in Xuzhou, personally led officials in the city to fight floods, finally defeated the floods, and built the "Su Causeway" the following year. The people thanked Su Dongpo for the benefit of the people, killing pigs and sheep in succession and sending them to the state capital with food and wine to thank Su Gong.

Su Gong couldn't refuse, so he processed the meat and returned it to the people. Su Dongpo's method of cook the meat can be seen in his "Stewed Meat Song": "Slow fire, little water, firewood can't afford to smoke, don't worry when cooked, it will be beautiful when the heat is enough."

"Back to the meat" is characterized by fresh alcohol, oil but not greasy. Su Dongpo left four famous dishes in Xuzhou, including pork, golden toad playing with pearls, five-way chicken and drunken green shrimp. Later generations called these four dishes "Dongpo Four Treasures".

Nowadays, in the restaurants on the streets of Xuzhou, you can still taste Dongpo meat with endless aftertaste. Dongpo Meat was first created in Xuzhou. "Famous Cuisine in Ancient and Modern Xuzhou" records that when Su Shi became well-known in Xuzhou, the Yellow River burst, and Su Shi took the lead in building dikes to protect the city with the people of the whole city.

Xuzhou people slaughtered pigs and sheep and went to the government to comfort them. Unable to refuse, Su Shi instructed his family to cook braised pork and return it to the people. After eating, people feel fat but not greasy, crispy and delicious, so they call it "Sichuan style pork". When Su Shi demoted Huangzhou, he sang "Cooking Meat": "Huangzhou is a good pork, and its price is as cheap as dung.

The rich refuse to eat, and the poor don't know how to cook. Slow down the fire, less water, and it will look good when the fire is full.

People began to imitate each other and dubbed it "Dongpo Meat". When Su Shi was appointed as the second magistrate of Hangzhou, he made great contributions to dredging the West Lake.

When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to cook for migrant workers. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt crisper and better after eating. The reputation of "Dongpo Meat" slowly spread all over the country.

Su Shi was a famous great writer in the Northern Song Dynasty. He is not only profound in poetry and calligraphy, but also a gourmet in ancient China. He is also good at cooking, especially at braised pork.

The meat returned is braised pork created by Su Shi during his stay in Xuzhou. In April of the tenth year of Xining in Song Shenzong, Su Shi went to Xuzhou. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods, and the water level was as high as 20 feet.

Su Shi died himself, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard work, Xuzhou City was finally saved.

Everyone in the city is very happy. In order to thank the well-led and well-known people, they died together with the people of Xuzhou, killing pigs and sheep in succession and bringing wine and vegetables to the government to comfort them. Su Shi can't refuse. After accepting it, he personally instructed his family to cook braised pork and gave it back to those who participated in the flood control.

After eating, the people all feel that the meat is fat but not greasy, crispy and delicious, and unanimously call it "back meat". Since then, "back meat" has spread all over Xuzhou and become a traditional dish in Xuzhou.

This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine. On February 1st, the third year of Yuanfeng, Su Shi was demoted to Huangzhou as assistant minister.

He cultivated the land himself, so he called this place "Dongpo lay man". This is the origin of Su Dongpo.

During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience as "Eating Meat Poetry". Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country.

The braised pork, which is really famous all over the country, is Su Shi's "Dongpo pork" when he was in Hangzhou for the second time. On July 3rd, 4th year of Yuan Dynasty, Su Shi came to Hangzhou to take office after fifteen years' absence.

During May and June of the fifth year of Yuan Dynasty, there was heavy rain in western Zhejiang, Taihu Lake flooded and crops were flooded in a large area. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period.

He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a clever official.

I heard that he liked pork best when he was in Xuzhou and Huangzhou, so everyone carried pigs and wine to pay New Year greetings to him during the Chinese New Year. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and they affectionately called the meat he sent "Dongpo Meat".

Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous throughout the country in Hangzhou. Extended data:

Now Dongpo meat is delicious, fat and thin, fat but not greasy, soft and waxy, which melts in the mouth and is delicious with cooking wine and seasoning.

But Su Dongpo's Dongpo meat was not so delicious at that time. Dongpo meat was boiled with salt at that time. Of course I can't eat without so much seasoning, but it's already a very good thing for those people in the Song Dynasty. Therefore, the real Dongpo pork made by Su Dongpo is cheap pork sold at a low price in the market, and then cooked with clear water.

Dongpo meat with a little taste began in the Ming Dynasty. I chose the best pork, which should be fat and thin. When cooking, a lot of spices, sugar, soy sauce and cooking wine are added. This water is not weak, but it tastes heavy. Dongpo meat in Ming Dynasty is my acceptable Dongpo meat. However, if Su Dongpo hadn't unlocked pork in the Song Dynasty, pork might be now.