Poems about mutton and bread pieces in soup

2. Poems about Sanguxiang mutton and bread pieces in soup

The poem about praising mutton bread in soup is 1. Who knows the poem praising mutton?

Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn that "the dragon has bear wax, and Qin only cooks mutton soup". Mutton bread in soup is thick, mellow and delicious, sticky and refreshing, and can be eaten all year round, especially in winter. In the cold northwest wind in the morning, eating a bowl of steaming mutton buns dispels the cold in winter and adds enthusiasm and confidence. From BC 1 1 century up to now, the charm of mutton bread in soup has lasted for a long time in Mika, and mutton bread in soup restaurants of all sizes can be seen everywhere in Xi 'an, especially the one of Lao Sun's family. Visitors to Xi 'an don't eat mutton buns, just like they have never been to the Great Wall and Tiananmen Square. Mutton bread in soup is the signature of Xi, which is as cultural as the Terracotta Warriors.

Poetry: the dragon has bear wax, and Qin only cooks mutton soup.

2. Poems praising mutton soup

1, "There is bear wax in Longli and mutton soup in Qin". This sentence comes from Su Shi's "Two Rhymes See the Day".

Interpretation: Tommy Tam (Gansu) has dried bear meat, and Qindi (Shaanxi) likes mutton soup best (it is said that mutton is soaked in bread).

2. "The stewed sheep in Beijing is fat and tender, the sauce is boiled red, and the soup is clear. It's burnt in the afternoon. I like it without smell. " It's from Du Men ZaShuo by Yang Jingting.

Interpretation: Thick soup stewed mutton is fat and tender, which can be counted in the whole capital. The sauce and broth are boiled red together. It started burning at noon, and now the meat is all burnt. What's more, it doesn't have a bad taste for my throat.

3. "The taste of repair is mutton soup, and Wei Shangshu is recommended. Shangshu thought it was delicious and gave it to Da Wu Daxi, thinking it was a big official order. " From the biography of Nan Shi Mao Xiuchuan.

Interpretation: Mao Xiuzhi tasted mutton soup and recommended it to Wei Shangshu. Wei Shangshu thought the mutton soup was delicious and gave it to Dawu. Dawu was very happy after tasting it and gave him a big official order.

Extended data:

Nutritional value of mutton

Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.

Use and preservation of mutton

Generally, it is advisable to buy freshly cooked mutton. If you can't eat it temporarily, you can keep it with a little salt for 2 days, which can be kept for about 10 days.

Mutton is warm, and it is easy to get angry if you eat it often. Therefore, you can eat mutton with some cool vegetables. It can not only play the role of cooling, detoxifying and removing fire, but also achieve the nourishing effect of mutton.

Sogou encyclopedia-mutton

Sogou Encyclopedia-Two Rhymes is a new phenomenon.

3. Who can help write an article about mutton bread in soup?

Everyone will talk endlessly about the flavor snacks they have eaten. For example, Beijing Quanjude Roast Duck, Shaanxi Xi's mutton bread in soup, Inner Mongolia's Little Sheep, Yunnan's Crossing the Bridge Rice Noodles, Shaanxi's Daoxiao Noodles and so on. These are all famous foods in the country.

If I want to say my favorite snack, I have to count the mutton buns in Shaanxi. Mutton bread in soup is delicious and has a good color. In the snow-white mutton soup, strips of red sheep blood, crispy green parsley, fragrant meat slices and fragrant green gold cakes are scattered among them, which really makes people hang down three feet and admire! Mutton bread in soup is not only delicious, but also can relieve the cold, especially in winter. After eating it, the frozen body immediately feels a warm current and the whole body is warm and comfortable.

The method of making mutton bread in soup is very simple: mutton soup should be cooked with the skeleton of sheep for a long time until the bone marrow is milky white. After boiling into soup, filter the cooked mutton soup, then put the coriander, onion and sheep blood washed in advance into the pot and cook for 5.6 minutes, and the mutton soup will be cooked. Then the last step is to add special seasoning and a bowl of delicious mutton soup. Finally, according to the preferences of the guests, either soak the cake in the soup or eat it with the soup.

Eating mutton bread in soup is very interesting to me. I always eat the soaked cake first, and then eat other things in the bowl. Then I blew Chili oil to one side of the bowl and drank up the mutton soup. Finally, I dipped my chopsticks in Chili oil, so it was delicious! Sometimes, because I am in a hurry, I spill soup on my face.

Because every time I eat mutton bread in soup, I feel very happy and comfortable, so I like the special snack mutton bread in soup.

4. Write ancient documents about mutton buns.

Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem, "There is bear wax in the dragon, and Qin cooks mutton soup alone."

Beef and mutton paomo, the earliest ceremony in the Western Zhou Dynasty, has a long history. According to historical records, beef and mutton paomo evolved from ancient beef mutton soup. Many ancient documents, such as The Book of Rites and Pre-Qin philosophers, all mentioned beef mutton soup. At first, it was mainly used for sacrifices and court banquets. In the Western Zhou Dynasty, beef mutton soup was listed as a gift for kings and princes. According to the Warring States Policy, the monarch of Zhongshan angered Sima Zi with a cup of mutton soup and left Chu angrily, saying that the king of Chu attacked Zhongshan, which led to the fate of national subjugation. According to Song Shu, in the Northern and Southern Dynasties, Mao Xiu gave Song Wudi mutton soup, which was delicious. Emperor Wu of the Han Dynasty actually made the prisoner an official, and later he was promoted to Doctor Guanglu. In the Sui Dynasty, there was a "cautious mutton soup" (Xie satirized the Book of Songs).

5. Praise the mutton soup

Yang Jingting, a poet in the Qing Dynasty, said in Dumen Zayong that "the stewed sheep in Beijing is fat and tender, and the red soup with sauce is bright and burnt in the afternoon. I like to eat it, but it doesn't stink."

Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem praising mutton, "The dragon has bear wax, and Qin has mutton soup."

"Spring tides begin in autumn, and crabs and shrimps are comparable; Seashells and sea cucumbers compete for freshness; Shaguang mutton soup is also this color. "

In the Western Wei Dynasty, Mao Xiuzhi rose to the peak with mutton soup. "Nan Shi Mao Xiuchuan": "The taste of repair is mutton soup, and Wei Shangshu is recommended. Shangshu thinks it's delicious. It's an order from a high official. "

There is a famous allusion in the history of China: "A cup of mutton soup perishes the country". Sun Yat-sen's Grand Banquet was hosted by the Warring States Policy and Zhongshan Policy, and Sima Zi was present. During the dinner, Sun Yat-sen shared mutton soup for the guests, but "the mutton soup was not enough", and Sima Zi didn't get it. In a rage, he ran to Chu and persuaded the king of Chu to cut Zhongshan. Sun Yat-sen fled hastily ... Sun Yat-sen sighed: "Call a cup of mutton soup to die."

The poem about Sanguxiang mutton bread in soup is 1. Who knows the headquarters address and telephone number of Sanguxiang beef and mutton? If you know, please tell me.

It's near Dada City, East Street, inside the East Gate.

Xi' an authentic old bubble film is called the name of the store; Laosunjia Restaurant Address: No.364 East Street Tel: 029-8* Classification Label Time-honored Brand (12) Muslim (8) Xinjiang (4) Friends Dinner (2) Merchant Profile "Famous" Mutton Paomo Shop. It's fun to make steamed buns by yourself. Of course, "people who are not used to it can also let the store do it."

"One steamed bread soaks in a big bowl", the soup is thick, and the mutton is crisp but not rotten. Mix and serve with "chopped pepper, sugar and garlic". The taste is "I really can't describe it in simple words". Other dishes are also "quite distinctive".

Although the environment and services are "to be improved" and the price is "quite expensive", there are still "many people eating" and "I can't even find a seat when I go on weekends". Recommended dishes, mutton and bread pieces in soup (9) sugar garlic (6) mutton and bread pieces in soup (3) Baiyun big steamed bun (2) I have heard the name of famous beef and mutton in Shaanxi for a long time. The local people say that they have never eaten mutton buns in Xi 'an, which means that they have never been to Xi 'an, which shows their high status.

Lao Sun's house is an old-fashioned place to eat steamed stuffed buns, so on the last day of our trip, we hurried to eat at Lao Sun's house. The facade here is nothing to see, but the road ahead has become its parking lot, which is quite spectacular.

There is a 3(4? Floor, if you only eat steamed buns at ordinary times, it's on the first floor. The second floor is a bit like Guangzhou Teahouse. There are many local snacks on display. You can make a list to visit. It is said that you eat more refined steamed bread on the third/fourth floor (I don't know the details). Because we wanted to taste more, we naturally went to the second floor.

As soon as I sat down, I ordered three bowls of mutton bread in soup. Soon steamed bread and three empty bowls were served. It turns out that steamed bread has to be broken by itself, and it has to be as big as soybeans to be considered standard.

It's really tiring for a novice like me to break up. It took half an hour to break a bun. It's really depressing to watch the same food on the turntable in front of you but not enjoy it. After breaking up, ask the waiter to send it to the kitchen on the third floor to pour soup and cook it bowl by bowl.

Maybe there were many people that day. I waited for a long time, urged many times, and finally brought the finished product. However, the cooked mutton steamed stuffed bun is really different from the oily thick soup that I imagined. The freshly broken steamed bread won't collapse at all. They look like a lot of garlic, and the soup base is not oily at all. The noodles were covered with mutton vermicelli, but I felt it was a bowl of garlic mutton vermicelli.

Add some coriander and spicy sauce when you eat, but you can't stir it. You should scrape it from all sides to the middle (you forgot to eat it at that time), otherwise it will smell coquettish. Well, my feeling is that we must eat it while it is hot. It's really good, especially the mutton and soup base.

It is said that the soup base here has a history of one hundred years, gee. But after eating a few spoonfuls, I immediately felt full. Fortunately, there are some sour garlic, and I am tired of eating one.

And at least I broke the steamed bread for half an hour. I can't waste it, but I can't hold it after eating it. There are many other snacks on the second floor here, which are also quite good.

In particular, the egg-blossom mashed potatoes here are really delicious, sweet and fragrant! ! Other bowls like choking mutton offal and steaming are worth a try.

2. How about joining Sanguxiang beef and mutton paomo?

Sanguxiang restaurant culture chain is a well-known restaurant chain enterprise in China. Headquartered in Baishui, Shaanxi, it has 26 branches. Sanguxiang catering culture chain is a professional beef and mutton paomo enterprise with strong qualifications and rich resources.

Sanguxiang paomo has exquisite craftsmanship and fine cooking. The carrion soup is very thick, and it is made at home. The ingredients are thick and mellow, the buns are smooth, fat but not greasy, tender and palatable. In 2006, it was rated as Shaanxi by the Provincial Hotel Association.

Sanguxiang beef and mutton paomo inherits the tradition of China food culture. After more than 20 years of creation, it enjoys a high reputation in Sanqin. One cares about feeling, one cares about taste, and the third cares about fragrance. Sanguxiang Paomo absorbed the modeling of Laosunjia Paomo, the fragrance of Yixianglou Paomo, the flavor of the first floor Paomo, and the cultivation of Dingxingchun Paomo, which combined the essence of everyone's cooking skills and had a natural flavor. It is a famous flavor suitable for men, women and children all year round. Sanguxiang paomo has formed an industrial chain integrating feeding, slaughtering, processing, distribution and sales of fat beef and mutton sheep.

3. Who can help write an article about mutton bread in soup?

Everyone will talk endlessly about the flavor snacks they have eaten. For example, Beijing Quanjude Roast Duck, Shaanxi Xi's mutton bread in soup, Inner Mongolia's Little Sheep, Yunnan's Crossing the Bridge Rice Noodles, Shaanxi's Daoxiao Noodles and so on. These are all famous foods in the country.

If I want to say my favorite snack, I have to count the mutton buns in Shaanxi. Mutton bread in soup is delicious and has a good color. In the snow-white mutton soup, strips of red sheep blood, crispy green parsley, fragrant meat slices and fragrant green gold cakes are scattered among them, which really makes people hang down three feet and admire! Mutton bread in soup is not only delicious, but also can relieve the cold, especially in winter. After eating it, the frozen body immediately feels a warm current and the whole body is warm and comfortable.

The method of making mutton bread in soup is very simple: mutton soup should be cooked with the skeleton of sheep for a long time until the bone marrow is milky white. After boiling into soup, filter the cooked mutton soup, then put the coriander, onion and sheep blood washed in advance into the pot and cook for 5.6 minutes, and the mutton soup will be cooked. Then the last step is to add special seasoning and a bowl of delicious mutton soup. Finally, according to the preferences of the guests, either soak the cake in the soup or eat it with the soup.

Eating mutton bread in soup is very interesting to me. I always eat the soaked cake first, and then eat other things in the bowl. Then I blew Chili oil to one side of the bowl and drank up the mutton soup. Finally, I dipped my chopsticks in Chili oil, so it was delicious! Sometimes, because I am in a hurry, I spill soup on my face.

Because every time I eat mutton bread in soup, I feel very happy and comfortable, so I like the special snack mutton bread in soup.

4. Who knows the address and telephone number of Sanguxiang beef and mutton paomo headquarters?

It's near Dada City, East Street, inside the East Gate.

Xi's authentic old bubble movie is called

Store name; Laosunjia restaurant

Address: No.364 East Street

Tel: 029-8kk

Classification label Time-honored brand (12) Muslim (8) Xinjiang (4) Friends Dinner (2)

Merchant profile "prestigious" mutton paomo shop. It's fun to make steamed buns by yourself. Of course, "people who are not used to it can also let the store do it." "One steamed bread soaks in a big bowl", the soup is thick, and the mutton is crisp but not rotten. Mix and serve with "chopped pepper, sugar and garlic". The taste is "I really can't describe it in simple words". Other dishes are also "quite distinctive". Although the environment and services are "to be improved" and the price is "quite expensive", there are still "many people eating" and "I can't even find a seat when I go on weekends".

Recommended dishes mutton and bread pieces in soup

Paomo (9) Sugar Garlic (6) Mutton Paomo (3) Baiyun Dabao (2)

I've heard a lot about Shaanxi famous food-the name of beef and mutton bread in soup. The local people say that they have never eaten mutton buns in Xi 'an, which means that they have never been to Xi 'an, which shows their high status.

Lao Sun's house is an old-fashioned place to eat steamed stuffed buns, so on the last day of our trip, we hurried to eat at Lao Sun's house. The facade here is nothing to see, but the road ahead has become its parking lot, which is quite spectacular. There is a 3(4? Floor, if you only eat steamed buns at ordinary times, it's on the first floor. The second floor is a bit like Guangzhou Teahouse. There are many local snacks on display. You can make a list to visit. It is said that you eat more refined steamed bread on the third/fourth floor (I don't know the details). Because we wanted to taste more, we naturally went to the second floor. As soon as I sat down, I ordered three bowls of mutton bread in soup. Soon steamed bread and three empty bowls were served. It turns out that steamed bread has to be broken by itself, and it has to be as big as soybeans to be considered standard. It's really tiring for a novice like me to break up. It took half an hour to break a bun. It's really depressing to watch the same food on the turntable in front of you but not enjoy it. After breaking up, ask the waiter to send it to the kitchen on the third floor to pour soup and cook it bowl by bowl. Maybe there were many people that day. I waited for a long time, urged many times, and finally brought the finished product. However, the cooked mutton steamed stuffed bun is really different from the oily thick soup that I imagined. The freshly broken steamed bread won't collapse at all. They look like a lot of garlic, and the soup base is not oily at all. The noodles were covered with mutton vermicelli, but I felt it was a bowl of garlic mutton vermicelli. Add some coriander and spicy sauce when you eat, but you can't stir it. You should scrape it from all sides to the middle (you forgot to eat it at that time), otherwise it will smell coquettish. Well, my feeling is that we must eat it while it is hot. It's really good, especially the mutton and soup base. It is said that the soup base here has a history of one hundred years, gee. But after eating a few spoonfuls, I immediately felt full. Fortunately, there are some sour garlic, and I am tired of eating one. And at least I broke the steamed bread for half an hour. I can't waste it, but I can't hold it after eating it.

There are many other snacks on the second floor here, which are also quite good. In particular, the egg-blossom mashed potatoes here are really delicious, sweet and fragrant! ! Other bowls like choking mutton offal and steaming are worth a try.

The poem "Water Cave in front of the Yellow Tower" was written in a 300-word essay.

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton steamed stuffed bun is ready.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, just like an invisible hand hooked my nose and made my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.

Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.

6. Poems about seafood

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 Like Beauty" and another poem "Want to compare the West Lake with 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".

""Only sea bass can eat.

7. 500 words for mutton and bread pieces in soup

Mutton paomo composition 500 words

Soup beef and mutton was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "The dragon has bear wax, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into soybean size and put it in a bowl. Then the chef puts a certain amount of cooked meat and original soup into a bowl, and uses a single spoon of chopped green onion, shredded Chinese cabbage, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl was also finished at Lao Sun's house. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang".

Mutton paomo composition 500 words

8. What are the poems praising "food"?

1. Dongpo Meat: Su Shi wrote a "Pork Poetry" when he relegated Huangzhou: Huangzhou is a good pork, and its price is as cheap 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. Sour plum soup: In the Qing Dynasty, Hao Yixing wrote in "Dumen Zhuzhi Ci" that "the bottom must be drained by water, and the summer solstice is naturally cool in Yanshan; 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.

4. snowballing: a traditional snack in Beijing, made of bean flour, glutinous rice flour, brown sugar and bean paste. "Yandou Dim Sum": "The brown sugar and water fillings are cleverly arranged, and the yellow noodles are buried in the flour beans. He Shiqun is called' Snowball' and his name is almost humorous. "

5. Boiled dried silk and 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.

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

7. Growing vegetables and cooking: Song people have a saying: "Chinese cabbage is planted at the border and pickled into yellow horseshoes (pronounced Jρ, meaning 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.

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