Ancient poems about eating goods

Poetry about eating goods 1. What are the "foodies" in ancient poetry?

Seven things to open the door, "rice, oil, salt, sauce, vinegar and tea", for ordinary people, eating is definitely a top priority.

Ingredients and seasonings from all corners of the country touch the nerves and taste buds of hundreds of millions of people all the time. Since our ancestors, the stars have changed and the dynasties have also changed. The only constant is people's appreciation and yearning for food. In the long river of history, it is rare to be famous for eating, and Su Dongpo is one of the most famous foodies! Su Dongpo's career life is not satisfactory. After all, he is still a scholar, and he can't keep his mouth shut in class, so he often offends the face of the dragon or his colleagues. So he was demoted several times, and most people died a long time ago. However, Su Dongpo was very open-minded. He just took the opportunity of being demoted to travel around, eating and eating, never picky about food, not only eating, but also writing poems. Filling the emptiness and loneliness of officialdom with delicious food, ordinary people may not know Su Dongpo's life and poems, but almost no one does not know the delicious food named after Su Dongpo and live a happy and true life. This title of eating goods deserves its name! Next, let's take a look at what Su Dongpo, the originator of foodie, has done in the food industry.

Dongpo Meat: 1080, Su Dongpo was demoted to Huangzhou (now Huanggang, Hubei). Because there were too many pigs in the Song Dynasty, the locals didn't want to eat them. Su Dongpo then launched a revolution to revive pork. Dongpo pork is said to have been invented by mistake when Su Dongpo played chess with his friends and forgot to stew the meat on the stove. There is a poem to prove it: Huangzhou's good pork is as cheap as dirt.

The rich refuse to eat, and the poor don't know how to cook. Slow fire, less water, beautiful when the fire is enough.

Now Dongpo pork pays attention to choosing the best pork belly, boiling it with strong fire, adding cold water to remove foam, and then simmering it slowly after boiling with strong fire. Dongpo meat juice is tender, fat but not greasy, crisp but not rotten, and the entrance is slightly sweet, which can be described as full of color, flavor and taste. No matter how hard you try to face the fat, it is hard to resist the temptation of this kind of food. Dongpo cake: During his stay in Huangzhou, Su Dongpo often went to ankokuji, Huangzhou to chat with monks there. Knowing that Su Dongpo likes crispy food, the monks entertained him with exquisite thousand-layer crispy cakes, and Su Dongpo made improvements on this basis. Later generations named this cake Dongpo cake, which is regarded as the crown of Dongpo.

This kind of cake is made of fine flour in the shape of Jackie Chan, fried with incense, cut into thin strips, and sprinkled with snowflake sugar. It is sweet and crisp, and it melts in the mouth and has a special flavor. Now it has become a famous local snack in Hubei. There is a poem written by later generations: Gong Jin, a warship at Menbo, I came to tea to continue Dongpo's elbow: This time Su Dongpo was banished to his hometown in Meizhou, Sichuan, and his wife Wang Fu accidentally burned her elbow at home, so she quickly added various seasonings and cooked it to cover up the burnt taste. Unexpectedly, this famous dish was made by her, so the name of this dish is Su Dongpo's infringement and misappropriation of his wife's name.

Now this dish has become a famous dish in Sichuan, which is red in sauce color, fat but not greasy, crisp but not rotten, especially the elbow is rich in collagen, and it is also an excellent beauty food. Dongpo Tofu: When Su Dongpo was exiled to Zhenjiang, Jiangsu Province, he was congenial to the local Fo Yin monks in Jinshan Temple, and often had a good drink together.

Su Dongpo lost a PK Buddhist scripture contest with a monk from Fo Yin, so it is worthwhile to cook a vegetarian meal for Fo Yin. So he created this Dongpo bean curd, and wrote: The cooked beans are creamy and crispy, and then this dish spread to the local area where he was demoted. This dish is based on Huangzhou tofu, wrapped in a paste made of flour, eggs and salt, then fried in a 50% hot oil pan and taken out. Then put the oil, bamboo shoots, mushrooms and various seasonings into the pot, and finally add the drained tofu and cook until it tastes delicious.

Dongpo bean curd sauce is red, fresh and bright in color, fresh and mellow in taste and rich in nutrition, and it is a fine product in vegetarian food. Dongpo fish: Su Dongpo likes fish very much and often cooks fish for himself. As long as it's fish, he'll take almost anything. He has eaten carp, bream, blackhead fish, cuttlefish, mandarin fish, bass, abalone and so on. Even dare to eat poisonous puffer fish. In a word, he never falls behind anyone who swims in the water. He wrote poems when he was in high school, and he was a foodie.

There are peach blossoms in spring, which taste better than perch. So there are all kinds of fish named after Dongpo everywhere, but this Dongpo fish in Huangzhou is the most famous.

Marinate the fish with salt first, then fill the stomach with Chinese cabbage leaves, then fry the fish and onion until half cooked, and add ginger, soy sauce and cooking wine to stew. Before cooking, sprinkle the cut orange peel on the fish and serve it on a plate.

Dongpo soup: Dongpo pork and Dongpo elbow are the most popular now. In fact, Su Dongpo paid great attention to health care all his life and preferred vegetarian food. Before entering the official career, he was a poor man who loved to eat. Besides studying hard at the cold window, he also studies all kinds of delicious food with his wife in his spare time.

In Song Dynasty, vegetable soup was still the main food for ordinary people. The rich eat broth, while the poor Su Like Dongpo cooks radish, kohlrabi, mustard and other vegetables with bean powder. Because they have a good grasp of oil and heat, this soup is not only delicious, but also has high nutritional value, which can soften blood vessels, reduce blood fat and promote digestion, and is widely welcomed by people. No wonder Su Dongpo proudly wrote in Dongpo Zhi Lin: If you are in Dongpo, try to make fish soup with a gun, and the guests will be good.

Good food must be accompanied by good wine. Su Dongpo himself is still brewing wine, Huangzhou brewing rice wine, Dingzhou brewing pine nut wine, Huizhou brewing cinnamon wine and Hainan brewing "real wine". His poems are always full of the fragrance of wine. Although there is suspicion of drowning one's worries with wine, it is more often a praise and blessing to life: raise a glass to persuade the horizon to be bright and the moon is round. It is more important to raise a glass to persuade the flowering branches, hoping that the flowering branches will grow and not leave the slope.

A glass of flowers is drunk before the moon, regardless of life and death. How many people know this joy and don't drink every time they spend it? What time? Later, Su Dongpo was demoted and went to Hainan Island, but he still enjoyed himself, drinking coconut juice on the island and wearing a hat made of coconut shells on his head. Of course, delicious seafood can't be missed. He also learned to cook oysters and wrote to his friends to show off: Chinese and Korean doctors don't know.

2. Eat the poems in the eyes of food and see what is delicious.

fruit

300 lychees a day, I will grow up to be a Lingnan person without hesitation.

-Su Shi

Persuade customers to camel's hoof soup, and frost oranges press fragrant oranges.

-Du Fu

The sword is like water, the house is better than snow, and the hand breaks the new orange.

-Zhou Bangyan

Myrica rubra in Pan Yu is for you. The house is like a flower and snow.

-Li Bai

bamboo shoots

All over the Yangtze River, fish is beautiful, bamboo is good, mountain is fragrant.

-Su Shi

When the tender and fragrant buds first came out of the forest, the price of Yuling was as heavy as gold.

-Li Shangyin

The purple basket is old, but the plain muscle breaks the new jade.

Add meals every day, and don't think about meat after that.

-Bai Juyi

3. Poetry related to food

Li Yu's Leisure and Drinking Department

The way of sound, silk is not as good as bamboo, and bamboo is not as good as meat, because it is gradually natural. I call it the way of eating, not as good as meat, and meat is not as good as vegetables, so naturally it is closer. Eating grass and plants, the wind of ancient times, can alienate people from being fat and greasy, eating vegetable ferns is sweet, and the vegetable garden in the belly does not make the sheep lame. Or the people of Emperor Xihe, just like advocating antiques. It is absurd to say that Buddhism is true and Buddhism is true because those who complain about the world abandon the good name and do not live there. I compiled a volume "Drinking", in which meat comes first, vegetables come first, frugality comes first, and retro comes first; Those who value killing and cherish life, their thoughts are here, they can't bear it, and they can't forget it.

Su Shi's "Huanxisha Yuanfeng" 20071February 24, traveled to Nanshan from Liushu, Sizhou;

The drizzle and oblique wind made Han Xiao. Light smoke clears the beach. The time to enter Huaihai and Luo Qing is getting longer and longer.

Snow foam and milk flowers float in the afternoon, and Artemisia annua shoots try spring vegetables. Human taste is pure happiness.

More in A Dream of Red Mansions

Claws are more like osmanthus flowers, and vinegar is poured on ginger.

The gluttonous prince and grandson should have wine, but the rampant son has no intestines.

Cold accumulation between umbilicus forgets jealousy, and fingers are stained with fishy fragrance.

Originally, there was a beautiful mouth and a beautiful belly in the world, and the fairy laughed all her life.

wait for ...

4. What do foodies think of ancient poetry?

1, the bright line at the foot of my bed, duck blood vermicelli soup.

2, people are thinner than yellow flowers, and remember braised pork.

3, Zhumen tofu stinks, better than eating ribs. Stinky tofu

4. Clear water produces hibiscus and corn blooms. popcorn

5, Jun Wen hasn't expired yet, braised chicken with eggplant oil.

6, autumn is crisp, Dongli picks mulberry, still remember the pot of boiled fish.

7, a pear flower presses Haitang, and the green pepper is dry and slippery.

8, once the sea was difficult for water, fish-flavored chicken legs and shredded pork.

9. I knew her for a long time before, but it took longer after I broke up. Steamed crabs don't put salt.

10, I'd like to be a lovebird in the sky and eat jiaozi today.

1 1, ask how much you can worry about, cumin teppanyaki burns fat.

12, the weather is sentimental and old, and the kidneys of pigs and dogs are roasted with fire.

13, if it's just the first time we meet, a bowl of pony beef noodles.

14, enjoy a drink while you are alive! Sweet-scented osmanthus Lantern Festival.

15, I advise Shenxian, pancake fruit with chicken fillet.

16, an old friend left the Yellow Crane Tower in the west and bought a duck head all the way.

17, how much sadness can you have, just like a cake without stuffing is difficult to enter.

18, the bamboo stick just showed its sharp corner, and the hawthorn had already stood on it. -candied haws

19, Bao Jianfeng comes from sharpening, and spicy comes from spicy. -Hot spicy dip

20, the crowd looked for him for thousands of Baidu, suddenly looking back, Chinese hamburger. -China Hamburg.

2 1, I don't know the true face of sweet potato, but it has been cooked by the stove. -Baked sweet potato

(Source: Network)

5. Describe the ancient poems you ate.

1, Dongpo Meat: When Su Shi relegated Huangzhou, he wrote a "Pork Poetry": 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. "

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.