Zhejiang cuisine poems

1. Introduction to Zhejiang Cuisine Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang cuisine originated from Hemudu culture in Neolithic age. The basic style of Zhejiang cuisine was formed through the pioneering and accumulation of ancestors of Yue State, the maturity and stereotypes in Han and Tang Dynasties, the prosperity in Song and Yuan Dynasties and the development in Ming and Qing Dynasties. Many dishes in Zhejiang cuisine are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine. Among them, "West Lake Vinegar Fish" is a traditional dish in Hangzhou. It is said that there was a young man named Song by the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once he was ill, his sister-in-law went fishing by the lake herself and cooked him food with vinegar and sugar. After eating, he recovered Later, the name of this dish changed to "West Lake Vinegar Fish", which is available in all restaurants in Hangzhou. In the past, there was a poem on the outer wall of Gushan Building, which said, "It's a pity that you have this gentle hand, but you know that there was no sister-in-law in Song Dynasty." More and more people came here to taste it. Emperor Kangxi of the Qing Dynasty also said that he would try the vinegar fish in the West Lake when he was on a southern tour. It can be seen that this dish was famous all over the country in the early Qing Dynasty.

"Fresh eel owl" is a famous dish in Ningbo, Zhejiang Province, and fish owl is the favorite food of fishermen in the southeast coast. It's called "yellow croaker owl" made of yellow croaker and "eel owl" made of eel. According to legend, at the end of the Spring and Autumn Period, Fu Cha, the king of Wu, fought against the State of Yue and led troops to capture Yi Yin, which is now Ningbo. Besides beef and mutton, elk meat and pork, the chef also treats the local eel owl as a dish instead of fresh fish. After the king of Wu ate it, he thought it was delicious and delicious, which was different from the carp and crucian carp eaten in the palace in the past. When I returned to the palace, although I ate fish, I always felt that they were not as delicious as those in Yi Yin. Later, he sent someone to the seaside in Yinxian to catch an old fisherman and cook fish dishes for him. Seasoned steamed eel, full of praise after eating Fucha tea, eel has been worth a hundred times since then. Eels were also very popular in the Qing Dynasty. At that time, the "Taiwan Province Owl" produced in Songmen District, Wenling County, Taizhou, Zhejiang Province was famous all over the country. Yuan Mei once mentioned that "Taiwan Province owls are ugly" in "Suiyuan Food List". Might as well leave Taizhou Songmen. The meat is soft, fresh and fat. Tear it open when you are alive, and it can be used as a side dish without cooking. Simmer with fresh meat, and then put the squid when the meat is rotten, otherwise the squid will not digest. Freezing is freezing. Shaoxing people are also legal. " The "fresh eel owl" made in Ningbo every winter and during the Spring Festival can be eaten after a little air drying. "Braised pork with dried vegetables" is a famous dish in Shaoxing. Cook with Shaoxing's unique dried mushrooms and pork belly, and stew until crisp and rotten. At the same time, the meat oil permeates into the dried vegetables, and the fragrance of the dried vegetables permeates into the human flesh, bringing out the best in each other, crisp, fragrant, waxy and soft, and delicious.

Zhejiang cuisine system has a long history, rich varieties of Zhejiang cuisine, exquisite dishes, delicious, tender, crisp, soft and refreshing, with the characteristics of clear, fragrant, crisp, tender, refreshing and fresh, which occupies an important position in many local flavors in China. Zhejiang cuisine is mainly composed of Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics. What makes Zhejiang cuisine unique is that it varies from time to time and from place to place. For example, Hangzhou is a famous scenic spot in China. After the Song Dynasty, more and more emperors, generals, gifted scholars and beautiful women visited Hangzhou, and the catering industry came into being. Its production is exquisite and diverse, and it likes to name dishes after scenic spots. Cooking methods are mainly frying, frying, stewing and frying, which are fresh and crisp. Ningbo, located in the coastal area, is characterized by "salty and fresh" and "salty and fresh and smelly" flavor. He is good at steaming, stewing and stewing seafood, emphasizing freshness, softness and smoothness, paying attention to soup and keeping the original flavor. Shaoxing cuisine is good at cooking seafood and poultry, with crisp and waxy taste and rich rural flavor. The main famous dishes are West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry-fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou braised chicken, Tiger running flat fire and dried vegetables.

Based on the above four schools, Zhejiang cuisine as a whole has obvious characteristics and four characteristics: exquisite selection of materials, unique cooking and emphasis on original flavor. Fine production.

2. The poem about food is 1. A gust of wind blew catkins, which made the shop more fragrant. A girl from Wu poured wine and advised me to drink it. -Li Bai's "Nanjing Hotel Parting" in the Tang Dynasty.

Interpretation: the breeze blows catkins, and the hotel overflows with fragrance; Wu Ji held out the newly squeezed wine and advised the guests to taste it.

2. lanling wine tulips, jade bowls filled with amber light. -Travel Notes of Li Bai in Tang Dynasty.

Interpretation: Lanling wine, with the mellow fragrance of turmeric, looks like amber in a jade bowl.

3. We open your window and overlook the garden and fields, holding cups and talking about mulberry and hemp. -Meng Haoran's Passing Old People's Village in Tang Dynasty

Interpretation: Open the window to face the grain field and vegetable garden and raise a glass to talk about crops.

4. There are more precious fruits in the world, and the jade snow skin is covered with crimson yarn. -Qiu Jun's Lychee Ode in Ming Dynasty

Interpretation: There is nothing better than precious fruit in the world. Its snow-like skin is covered with a red gauze.

Alas, let bygones be bygones, whoever sleeps will have tea in the afternoon. -Lu You's Living in the Early Song and Summer.

Interpretation: I don't see you when I meet you, but I dream of returning to tea at noon. Who said that in those days?

6. There is a ray of green in the old bottle and a trace of red in the quiet stove. -A suggestion for my friend Liu by Bai Juyi in the Tang Dynasty.

Interpretation: The newly brewed rice wine is green and fragrant; A small red mud stove is burning crimson.

7. Don't laugh at farm wine. There are enough chickens and dolphins in good years. -A land tour of Shanxi village in Song Dynasty

Interpretation: Don't laugh at the muddled wine brewed in the twelfth lunar month. In Fengshou Island, hospitality dishes are very rich.

8. Yellow chicken and white wine, you go to the village community for an autumn. -Song Xin Qiji's "Water Tune Songs for Yang"

Interpretation: After you return to your hometown, the yellow wine will celebrate the autumn.

9. Wine cellars prefer bitter tea, and dreams should be fragrant. -Song Dynasty Li Qingzhao's "Partridge Day, Cold Day, Rustling on the Window"

Interpretation: I prefer to taste the bitter taste of group tea after drinking it, which is especially suitable for waking up in a dream and smelling the refreshing fragrance.

10. It's time for orchids to take a bath. Acorus calamus wine is beautiful and clear -Ouyang Xiu in the Song Dynasty, "The Fisherman is proud, and Liu Hua is enchanting in May"

Interpretation: This day is the Dragon Boat Festival. People bathe and change clothes, try to remove dirt and stench from their bodies, and drink realgar wine to ward off evil spirits and avoid harm.

3. Poems and songs about grain rice 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. I got up in the morning and played two bowls, so I was too full to care. "

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 sphaerocephala has short reed buds all over the ground, which is the time for puffer fish to go up. " 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 gave birth to children and grandchildren. I am as full as he hates, and 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. 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 knows the weight in spring, and the beauty is wrapped in arms. "In just 28 words, it outlines the characteristics of uniform, bright and crisp rice cakes and the image that looks like a beautiful year circle.

"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."

"Ask Qingtian wine when there is a bright moon", "If you don't drink enough, the taste will be particularly long when you are half drunk", "Occasionally taste wine and often hold an empty glass".

"300 lychees a day, you might as well grow into 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.

4. Poems describing Qiantang Lake Qiantang Lake is the West Lake.

Poems describing the West Lake

If there are more dead beauties in the West Lake, C+ is so appropriate. -Su Shi's Rain after Drinking on the Lake.

When will the singing and dancing in the West Lake stop? -Lin Sheng's "Title Lin 'an House"

It is the scenery of the West Lake in June, which is really different from other seasons. -Yang Wanli's "Chu Xiao Jingci Temple sends Lin Zifang"

The east wind blew away the dust and sand, dreaming of Chu Shi's home in the West Lake. -Liu Yin's thought of "Looking at Mei"

I didn't throw it into Hangzhou, and half of it was this lake. -Bai Juyi's Spring on the Lake

From a distance, the mountains are high and the clouds are light, and the colors are bright. When you look closer, you can only hear the sound of water, but there is no sound. Spring has passed, but there are still many flowers and flowers. People go nearby, but the birds are still not disturbed. -Tang Bohu's West Lake Poems

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The wind blows the willows obliquely and lightly.

Traveling alone in the West Lake, stopping alone.

There is a mist around the broken bridge.

The inscription on Iraq is full of sadness —— The Journey to the West, a Tibetan poet in Qing Shiyu.

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Qiantang River flows around Zhelou.

Tang Yanquan, the rain turns back

Look at the beautiful scenery by the lake.

West Lake West Lake relieves anxiety. ..20 16. 1 1.8

5. Poems about the warmth of food, a selection of beautiful sentences describing food, 1) When cream falls in love with cheese, fragrant love is immersed in silky cheese, but it is blocked by fate because of the same root, so this love is a little less sweet and a little more sour.

Fortunately, the spread of acacia beans has made the originally bleak love infinitely warm. 2) The pink cake comes from the bright and fresh pink of nature, smeared on the lovely flowers, and the brilliant butterflies stop gently.

Not a fairy tale, but better than a fairy tale. The art of pleasing the taste has been brought into full play. 3) Rich and smooth chocolate and cream, together with crispy ginger biscuits, have a rich and distinct taste.

Paired with a cup of sweet fruity black tea, the fresh taste, charming color and rich fruity fragrance will make you feel relaxed and happy immediately, leaving your lips and teeth fragrant. 4) It's messy, small and thin-skinned. Just scoop it into boiling water and you can eat it in a bowl. It's delicious! 5) The green color in steamed dumplings is as thin as paper, just like jade.

With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.

6) Close up, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched.

8) The salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender. 9) The steamed bread with soup is thin, even and bright. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful! 10) The steamed dumplings are not only beautiful, but also delicious.

As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant that I am immersed in it.

The baked sweet potato was burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you salivate at the "Three thousands of feet". Second, washing the pot, lack of water, firewood can not afford; Don't wait until he is ripe to rush him, he will be beautiful when the heat is enough; Huangzhou good pork, 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 Shi III. Grandma's best craft is to make a platter of stewed vegetables, which is also indispensable for wedding banquets in Jiangsu and Zhejiang provinces. Every time I go to the kitchen with my grandmother to help, she always brings her secret pot, and my task is to hold this small blue crock and follow it proudly, just as I am also the most indispensable chef at the wedding reception.

Maybe it was at that time that I planted my childhood dream of becoming a chef. Fourth, Xinjin leeks are all over the world, and the color is more than three feet like goose yellow. The meat in the east gate is unique, and the fat is not reduced.

-Lu You 5. Looking closely, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched.

You can clearly see the pure soup inside through the skin. As soon as I got off the bus, I got into the crowd.

A thick sweet smell came to my face, and suddenly, I was going to fall down. Looking intently, it turned out to be white cotton candy.

Ah, I really want to have a taste! Teacher Zhuge seemed to have guessed my mind and bought me one at once. I couldn't wait to say thank you, so I bit it.

"Well, it tastes really good!" Seven, the red hump is taken 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 eunuch flew away, afraid to raise the dust, and the cook came to the sea, enjoying delicacies. The chicken soup cooked by my mother is white, delicious, salty and delicious.

Every time my mother cooks chicken soup, I take a small spoon to drink, take a sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it and swallow it. Just then, Teacher Li asked me what kind of meat I wanted, and I said camel meat without hesitation.

So the teacher ordered me eight strings. Looking at that bunch of camel meat roasted by red fire, it sounded straight and smelled delicious, and my saliva couldn't help flowing for three thousands of feet.

One minute, two minutes, three minutes ... When the meat was finally cooked, the teacher handed it to me. I don't care. I bite when I open my mouth.

"Hey, it's hot!" I didn't care whether it was hot or not, so I sighed and continued to eat. One string, two strings, three strings ... I didn't taste it until the fifth string: so sour! 10. Every city has different street views, different foods and different cultural customs, but without you, everything seems to be the same.

Eleven, fresh crucian carp eat silk, celery, green soup; Shu wine is invincible and river fish is beautiful. -Du Fu XII. You always see the goddess holding a delicious selfie, but she is never fat.

In fact, she took a bite of everything and put down her chopsticks. Thirteen, cookies are like chewing the moon, crisp and glutinous.

-Su Shi XIV. Then eating noodles is also very particular. Handmade noodles are usually served in soup and noodle bowls respectively. When eating noodles, put the noodles in the soup bowl with chopsticks before eating. This kind of noodles is thin and long, soft and tough, clear and spicy, spicy and fragrant. As someone once commented: "A bowl of Qingyang minced meat noodles is better than a living fairy when eaten in the mouth".

Nowadays, Qingyang noodles with minced meat have become fashionable pasta for breakfast in urban and rural restaurants, which is an indispensable delicacy in people's lives. Fifteen, steamed dumplings are not only beautiful, but also delicious.

As the saying goes, "move gently, lift slowly, and open the window first."