A short sentence about the ancients eating.

1, Su Dongpo is not only a famous scholar, but also a famous gourmet. Therefore, there are many famous dishes directly related to him in the legend, and more dishes are named after him, such as Dongpo elbow, Dongpo tofu, Dongpo Yuman, Dongpo leg, Dongpo bud and Dongpo.

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": "Clean washing, lack of water, firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the temperature is full. Good pork in Huangzhou is as cheap as dirt. The rich refuse to eat, and the poor don't understand. Get up in the morning and play two bowls. I am too full to care. "

Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo 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 his favorite delicacy. "The peach blossoms outside the bamboo are three or two, and the spring water warms the duck prophet. Artemisia selengensis is covered with short reed buds, which is the time for puffer fish to serve. " This carefree seven-character quatrain is more like bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It is really delicious.

"Qiu Lai is full of frost and dew, and reeds give birth to children and grandchildren. I am as full as he hates, so I don't know why I want to eat chicken and dolphins. " In his opinion, these vegetables are more delicious than chicken, duck and fish. Hu Feng is Su Dongpo's favorite picnic place. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "Hu Feng has rattan vegetables, 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, and blue oil is deep and tender." Sleeping at night knows the weight of spring, and Pingmei is wrapped in gold. " In just 28 words, he outlined the characteristics of rice cakes, which were uniform, thin, fresh and crisp, and looked like a beautiful rice cake.

"A cupcake is like chewing the moon. It's crispy inside."

"It is better to ask for weeds around the wheat field than to cook yam soup for the monk's family."

"The Yangtze River everywhere knows the beauty of fish, and the bamboo is good and the mountain is fragrant."

"When there is a bright moon, ask Qingtian wine", "When you are not full, it tastes particularly long when you are half drunk" and "When you are interested in wine, you always hold an empty cup".

"300 lychees a day, it is better to grow into Lingnan people."

Su Shi likes to taste tea, and he often praises tea in his poems. "Baiyun Peak has two new flags, green leaves are long and fresh, and the valley is rainy and spring" describes the scenery of tea gardens in the mountains and plains outside Hangzhou. In another poem, "Never good tea is like beauty" and "Want to compare the West Lake to the West Lake" are all compiled into famous teahouse associations.

Su Dongpo's poems include many excellent articles related to diet, such as Poem on Vegetable Soup, Poem on Eating Pork, Douhua Meat, Journey to the Whale, and famous gourmets' poems.

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 "The world is meaningless, how can we get jade cakes?" This "Jade Cake" refers to the "Golden Cake Jade Cake" praised by Yang Di as "Southeast Cuisine". Cut the "cake" into thin fish slices; "Mu" means chopped pickles or pickles, and it also means "finely chopped". "Jin Mu Wan Yu" refers to the ground white bass as the main raw material, with chopped golden mosaic vegetables. "Four Springs" is soup made of shredded onion, which is also martial arts.

It means that the noodles made of scallion oil are the same as those in the sky.

He wrote down the practice of "sweet soup" in the preface of "Eating Meat All over the Mountain": "Take leeks, yams, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce." He also wrote a poem: "If you live by the lake, you will have mountain vegetables."

"Buy ribs at the east gate, with orange sauce. Steamed chicken is the most famous, and beauty is not a fish turtle. " "Bi" means "pig" and "Bi Gu" means pork chop. Ribs are cooked or soaked in a sour sauce mixed with spices, such as orange sauce. In addition, the poem also praised Sichuan.

"Frost dishes are light and sweet, and spring seedlings are tender. You can cook it after picking it, without adding half a baht of salt cheese. " He concluded that vegetables should not be seasoned, but should taste fresh.

"When I first went to Tang An's dinner, I carved Hu Mei. It is as big as amaranth, as white as jade, slippery, and smells all over the room. "The white, smooth and fragrant characteristics of barley as big as amaranth (chicken head meat) are vividly described.

Eating porridge: "everyone in the world is older than others, but they don't realize that many years are now." I think Wanqiu (immortal name) is simple, and I only give porridge to immortals. "

"The bass is fat and crisp, and the spoon is delicious. (Qiao Mai) Cooked oil smells like cake. Since ancient times, people have been light and rich, but they have returned to their hometowns. "

"The color is like a jade version of a cat's head bamboo shoot, and it tastes scarlet at the hump and oxtail."

"Xinjin has no leek yellow, and the color is more than three feet like goose yellow. The meat at the East Gate is unique and fat."

"The motherland is infinitely good, and the hometown elders are not poor. When the clouds come out of the hole, they will be as fragrant as their hometown. "

"When I'm full, I'll fry chamomile."

"The mountains are warm and there is no plum fold, and the Qingjiang crab is worth holding."

Du Fu, a poet in Tang Dynasty, was not a gourmet, but 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 "The flying horse of the Yellow Gate can't stir up dust, and the chef keeps cooking" is the "eight treasures".

"Green bamboo shoots greet the boat, and red fish come in vain."

"Shu wine is invincible, and the river fish is beautiful."

Whispering silently through the snow and feeling completely empty when you put it down describe the superb knife skills of chefs and the warm scenes of diners vying for food when processing raw fish in the Tang Dynasty.

"Delicious lettuce on a spring plate"

"Fresh crucian carp eats shredded pork and celery soup".

Huang Liang's Q&A Collection "The New Cooking Room in the Rainy Night" in Spring Rain (for Wei Ba Chu Shi)

Jiadi is tired of Mr. Wenguang's lack of food (Drunk Song)

Scorpions fly gold plates with double knives from left to right. The snow is high and the bald tail in Xuzhou is insufficient. Recalling that the fork head of Hanyin fled far away, the fish was fat and beautiful, which was both enjoyable and desolate ("Song of Watching Fishing")

Zheng Banqiao is not only a famous painter, but also has a good knowledge of diet.

In Zheng Banqiao, there is a saying that "at midnight, under the moonlight, beautiful women cook fish heads by hand".

"In early March, Yangzhou fresh bamboo shoots cooked spring breeze with shad."

"You can only eat bass, and the official is also a fish."

"Every household peels bamboo shoots"

"Chinese cabbage, brown rice with green salt, chrysanthemum tea in casserole and water."

There are many others, such as:

Isn't there a saying in Zhang's "Fishing Songs" that "egrets fly in front of the Cisse Mountain, and peach blossoms and flowing water make mandarin fish fat"

Qin Shaoyou, a poet in the Song Dynasty, wrote: "The beauty is pitiful, the knife cuts the meat, and the incense keeps cooking the dragon."

Du Mu, a poet in Tang and Song Dynasties, once wrote the poem "Yue Huangpu is sweet and tender, Wu Xi is Xie Fei".

Wait a minute.

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