Poetry related to barbecue

Hu's poem about barbecue is 1. What are the poems about barbecue?

1, smoked crucian carp meat, finely crafted fat pig feast.

Description: Carassius auratus meat is roasted and smoked with fire. The process of making this fish is as rigorous as carving jade.

Author: the wind sings fresh water

From: Barbecue.

2, surprised to see the oil on the table, don't be afraid of people sweating.

Commentary: I was surprised to see a table full of people with a mouthful of oil. Don't be afraid of people sweating and getting wet.

Author: wild goose moss

From: Barbecue.

3. Enjoy a barbecue in spring, and enjoy a light salty taste with wine.

Commentary: Go to barbecue together in spring, drink wine and eat barbecue leisurely.

Author: anonymous

From: Seven Laws

4. Smoke leaves five flavors around the Thousand Peaks, and incense hooks come out of Shang Yan.

Explanation: The smoke is very heavy and smells, and the smell arouses everyone's appetite.

Author: anonymous

Said by: Walking in Spring

5, concentrate on long skills, taste better than before.

Explanation: I concentrate on practicing kungfu, and the food I sit now is more delicious than before.

Author: anonymous

From: The Hidden Art

2. Poetry related to barbecue

Barbecue ● Fresh water singing the wind

Jiangzhouba wine is salty three times a day.

Huoliaoxun crucian carp meat precision work fat pig feast

If you don't care about the world, what's wrong with a gray-blue shirt?

Fishing alone in the cold river, many past events, distant mountains reflected into sails

Wild goose ● moss

Outdoor barbecue

Roadside stalls taste barbecue, beef salt is not salty.

Ham sausage is as red as blood, pheasant salted duck is as hard as rock.

Be surprised to see all the oil on the table and stains on your mouth, and don't be afraid of people sweating too much.

Making big money is like setting up a sail.

Lv Qi barbecue

Go to a spring outing to have a barbecue and enjoy the elegant and salty wine happily.

Smoke leaves five flavors around Qianfeng, and Xianggou No.4 leaves Shang Yan.

It was expected that Jade Bird would steal the letter, but people were shocked to see Yan Yan fighting for the shirt.

Don't laugh at all sentient beings, there are sails in the depths of white clouds.

3. Poems and songs about roast whole sheep

In The Book of Songs Daya Sheng Min, there is a record of roast mutton.

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.