Poems in a circle of friends posted by Bao Baozi.

2. Poems of steamed buns

The poem about eating steamed stuffed buns is 1. What are the ancient poems about "steamed buns"?

Eating game steamed stuffed bun plays a role in cherishing money and poverty, and the cold clouds are wider than those in Wan Li.

Double fold middle school mandarin fish, prison nine has been put on the plate. Put your hands on your stomach and ask the children to break up the clique.

It's better than being old in the west. Tour Jinghu Lake with Cui 21st, and send Baohe and Ergong to Jinghu Lake to try things.

I don't know the taste of perch, but I know the love of seagulls and birds. Sails are sent by firewood, and it's sunny in Grain Rain in spring.

I will explore the Yu Xia Point and walk across the city gently with my back. There are steamed buns at home, and the article promotes congratulations.

Canglang sang when he was drunk, so he made a chorus. In Qing Dynasty, Xin Jing gave up washing powder, became a monk and ate delicious food.

No matter throw, wash your face. It is respectable to be a vegetarian and make fake buns.

Good appetite is not long stool. Poor tea and light rice, fill the pit.

Poor and carefree, especially the legend of the origin of steamed stuffed bun: steamed stuffed bun is an ancient pasta, which originated in the Three Kingdoms. According to legend, during the Three Kingdoms period, Zhuge Liang of Shu led an army to attack Nan Man and captured Meng Huo alive in seven ways, so that Meng Huo finally surrendered.

Zhuge Liang moved his troops back to Chaoxian, passing through Lushui on the way. When the army was preparing to cross the river, the wind suddenly blew and the waves hit thousands of feet. Ghosts cry and wolves howl, and the army cannot cross the river. At this time, Zhuge Liang summoned Meng Huo and asked why. It turned out that the two armies were at war and the fallen soldiers could not return home to reunite with their families. Therefore, they made waves on this river and prevented the soldiers from returning.

When the army wants to cross the river, it is necessary to sacrifice the heads of 49 barbarians to the river, so as to be calm. Zhuge Liang thought: casualties are inevitable when the two armies are at war. How can we kill 49 more people? Thinking of this, he came up with a plan, that is, he ordered the cook to take rice flour as the skin, wrap the meat of black cattle and white sheep, and mold 49 heads.

Then, set up the incense table, sprinkle wine and offer sacrifices to the river. Since then, there has been a saying of "steamed bread" among the people, and Zhuge Liang has also been honored as the ancestor of dough sculpture.

In the Ming Dynasty, Lang Ying recorded in his notes "Seven Manuscripts": "The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge zhi levied Meng Huo, and ordered bread and meat as the head sacrifice, which was called' Mantou', and now it is also steamed bread. After all, the steamed bread created by Zhuge Liang is full of beef and mutton, which is complicated and expensive.

Therefore, the process of stuffing was omitted in later generations, and white steamed bread (without stuffing) appeared. Steamed bread and pasta products appeared in Wei and Jin Dynasties.

But the original name of steamed buns is "steamed bread". Shu Xi of the Jin Dynasty said in "Cake Fu" that "steamed bread" should be placed at the banquet in early spring.

The "steamed bread" mentioned here is actually steamed buns. As for the use of the name "steamed stuffed bun", it began in the Song Dynasty.

The book "Talking about Bamboo" said: "In the Song Dynasty, there was a doctor named Sun Lin in Song Ningzong. To cure gonorrhea, garlic was wrapped in steamed bread, eaten three times a day, and cured after three days. He was regarded as a magical doctor." Lu You, a famous poet in Song Dynasty, not only praised the poem "Cage Cake", but also put forward his own comments on his poem. The poem "Cage Cake" said: "In the fog and rain, you will feel like you are in Sichuan. A plate of cage cakes is a pea nest." Lu You's evaluation is: "Sichuan barbecued pork buns (that is, stuffing) are more delicious. In the Tang Dynasty, steamed bread was only called cage cake.

"It can be seen that the pork noodle steamed bread in Sichuan at that time was already very famous." In Qing Louis written by Gu Tao in the Northern Song Dynasty, there was already a "green purse" in "restaurants" (shops selling food).

In Jisheng, the capital of the Southern Song Dynasty, Naideon said that there are three kinds of hotels in Lin 'an: tea and rice hotel, steamed stuffed bun hotel and garden hotel, and steamed stuffed bun hotel features goose, duck and steamed stuffed bun. It can be seen that steamed stuffed buns have become very common in this period.

2. What are the sentences describing steamed buns?

The sentence describing "steamed stuffed bun" is as follows:

1. Its color, fragrance, taste and shape are unique. It is bigger and more fragrant than ordinary steamed buns, which makes people want to eat after eating. It's unforgettable. No wonder people come from all directions to buy delicious Deng steamed buns.

2. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like a chrysanthemum in bud in the fog. A bite is refreshing and comfortable, oily as water, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world.

3. The steamed buns are raw and thin-skinned, and there seems to be a bag of juice inside. Steamed buns are small and exquisite, shaped like a pagoda, translucent and solid, glittering and translucent and yellow, and the fragrance on the top of the pagoda overflows with the wind, similar in shape to steamed bread. No wonder it's called steamed buns.

The steamed buns in the dish are like twelve high-spirited, pagoda-shaped soldiers, dressed in glittering yellow clothes, standing in their posts, as if defending their territory. Looking at steaming steamed buns, the saliva can really be said to be "three thousands of feet, and it is suspected that the Milky Way has fallen for nine days". Its smell makes me smack my lips.

5. Open the pot, and the aroma will come to the nose. Looking at the big fat steamed stuffed bun in vain, I really want to drool Ha ha!

3. Sentences praising steamed stuffed bun

1, the steamed stuffed bun tastes soft, fresh and not greasy, and looks like chrysanthemum, with good color, fragrance and shape.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste, and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats.

The steamed buns just taken out of the drawer are of the same size, white in color and soft in face. It looks like autumn chrysanthemum in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world.

Now, I dip the first steamed stuffed bun in vinegar and put it in my mouth. With a bang, my surroundings became a playground. I played on the slide and felt the initiative.

I ate the second one, and the surrounding immediately turned into the sea. I swim freely in the sea, the small fish in the sea are playing with me, the dolphins are competing with me, and the fin whales carry me on their backs, enjoying the coolness of the sea breeze and making me feel cool.

6. I ate the third one right away, and now it's in the forest and river. I walked among the trees and felt the green air; Stroll along the river and feel the "bell" of nature. I feel the taste of freedom.

7. Steaming steamed bread has just come out of the pot, emitting an attractive fragrance, as if it had just taken a bath. It pursed its small white mouth and smiled at me one by one, saying, Master, eat me while it's hot!

8. My steamed stuffed bun is big and thin. It makes my mouth water at the smell. Take a bite, it will make you feel fragrant and cold. Just one bite will make you memorable and unforgettable.

9. As the saying goes, "Food is the most important thing", and every place has its own food. Roast duck in Beijing, dried bean curd in Suzhou, spiced beans in Chenghuang Temple … But I have a soft spot for steamed buns in our hometown.

10, the appearance of steamed stuffed bun will definitely make you suspended for three feet. The skin with smooth, white and transparent cells seems to break at the touch. Even people ten miles away can smell the steamed stuffed bun.

1 1, steamed buns are not only attractive in color and fragrance, but also refreshing and harmonious. When you eat, you are also very particular: first bite a small hole in your skin, then suck it gently, and the fresh and fat juice will immediately flood into your mouth. Then, the red meat stuffing, delicious taste, delicate and smooth taste will definitely satisfy your appetite.

12, the method of making steamed buns is also very simple: first put the mixed noodles in a basin to dry, then cut and chop the prepared meat, then put it on a plate, add ginger foam, garlic foam, onion foam, monosodium glutamate and yellow wine, and then stir well. After the noodles are dried, dry them again and then cut into thin bags.

13, the steamed stuffed bun is delicious, it's really true! So I specially made up a poem to praise our Wuxi steamed buns: Wuxi steamed buns, which are delicious in color and flavor. Take a sip and your mouth will bloom with joy!

14, the steamed stuffed bun is whisked and thin-skinned, and there seems to be a bag of juice in it. Steamed buns are small and exquisite, shaped like pagodas, translucent and solid, glittering and translucent and yellow, and there are waves of fragrance on the top of pagodas, shaped like steamed bread. No wonder it's called steamed buns.

15, my stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe.

4. Ask for a poem that expresses the delicacy of jiaozi.

Happy New Year's Eve, jiaozi, you mix the stuffing, I roll the skin, you look at me, I look at you, I don't know how tired you are, and your eyes convey love and meaning. You are stuffing, I am skin, gentle and soft, so you won't catch cold in winter and get wet in summer. I have been happy and carefree all my life. Boiling water is my jiaozi. You put you in my heart and you danced excitedly. My blood is boiling, I am too proud, and life can't be dull and happy forever. How happy you are to bring jiaozi here. I'll pass you chopsticks and sit opposite the two chairs. Jiaozi will watch me eat delicious food with you, and it will be as sweet as honey. I hope in jiaozi.

Poetry about steamed stuffed bun 1. What poems describe steamed stuffed buns?

There are only three poems describing steamed stuffed buns in ancient times:

1. "Walking with Cui Twenty-one in Jinghu to send Bao He Er Gong"

Tang Meng Hao ran

Try to see what's in Jinghu Lake and flow to the end.

I don't know the taste of perch, but I know the love of seagulls and birds.

Sails are sent by firewood, and it's sunny in Grain Rain in spring.

I will explore the Yu Xia Point and walk across the city gently with my back.

There are steamed buns at home, and the article promotes congratulations.

Canglang sang when he was drunk, so he made a chorus.

2. "Eat game steamed bread"

Song luyou

Xiang Zhen lives in poverty, but Wan Li is cold and cloudy.

Double fold middle school mandarin fish, prison nine has been put on the plate.

Put your hands on your stomach and ask the children to break up the clique.

It's better than being old in the west.

3. "Qing Xin Jing quit powder and wash your face"

what

Being a monk is greedy for delicious food.

No matter throw, wash your face.

It is respectable to be a vegetarian and make fake buns.

Good appetite is not long stool. Poor tea and light rice, fill the pit.

2. Poems of steamed buns

Steamed bread, really not! Because steamed buns are modern food, there were different names for not calling them in ancient times, such as poems of steamed buns, steamed buns and so on. Tang Duoling Liu Chenweng reveals zero degree Changzhou.

The clouds turned at sea. Su E is deeper than the West Building.

Suddenly I feel that the tide is gone and I can't drink any more. It's autumn. Earth steamed bread outside the city.

Can people swallow hatred? The ancients didn't see my sorrow, and there was no lonely crane crossing the river to accompany me to get drunk.

Yongan people slaughtered garlic, and Anren County ordered a good punishment. The people were all covered with oil. Half-broken magnetic altar makes vinegar wine, and dead ox intestines make steamed bread.

The registered permanent residence is born three times a year, and the rural old Pan Geng commits five crimes. Half drunk and half awake together out of the county, * * * pain.

Attached below is the "History of the Three Kingdoms" in which steamed bread was transformed into steamed buns: "Zhuge Liangping returned to Lushui, but he could not cross the river because of the wind and waves, and returned to Ming. When Liang asked, Meng Huo said,' Lushui is the source of evil spirits, and Chinese people sacrificed 7749 black cows and white sheep. Naturally, the waves are calm and the territory is mature.

I move troops in Liang Yue today, encore manslaughter? I have my own opinion. So he ordered the chef to slaughter cows, horses and flour as agents and shape them into fake heads with eyebrows. Among them, beef and mutton were used instead, providing Lushui with "steamed bread" and providing it to Kong Ming on the shore.

After the sacrifice, the clouds collected fog and the waves retreated to the army. "In the late Ming Dynasty, Lang Ying wrote in" Seven Manuscripts ":"The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge directly levied Meng Huo and ordered bread and meat as the first sacrifice, which was called' Mantou', and now it is also steamed bread. "

Since Zhuge Liang used steamed bread to sacrifice Lushui instead of human head, steamed bread has been used as a banquet decoration from the beginning. Jin's "Cake Fu": "At the beginning of the third spring, when Yin and Yang meet and enjoy the feast, you should buy steamed bread."

At the beginning of March, winter goes and spring comes, and everything recovers. Commonly known as winter belongs to yin and summer belongs to yang. In early spring, Yin and Yang fall in love, offering sacrifices to steamed bread and praying for a good year.

At first, the steamed bread was stuffed with meat, which was very big. After the Jin Dynasty, there was a time when the ancients called steamed bread "cake".

Everything with flour and water as agents and stuffing in the middle is called "cake" "Nominal Examination": "People who eat steamed noodles are called steamed cakes, which is also called cage cakes, that is, steamed bread today."

Ji Yun: "Steamed bread, cakes." "Zhengzitong": [Baked for glutinous rice] [Happy for glutinous rice], the dough also rises. After fermentation, the dough is light and high, and it is cooked into a cake.

Jia eats wine (wine; Wine fermentation is used as gum cake, and gum is also fermented. The rich man said that crispy cakes are today's sesame cakes. "

"Wei Juyuan's" Food List "has a brahmin's light face, and today's popular steamed buns are all fermented and floated." After the Tang dynasty, the shape of steamed bread became smaller, and some of them were called "jade pillars" and "grouting".

Detailed Notes of Huiyuan: "Yuzhu and Grouting are both nicknames of steamed bread." There were "letters steamed buns" in the Southern Tang Dynasty.

Xu Jian, a scholar in the Tang Dynasty, wrote "steamed bread" for steamed bread and "man" for Lu. "Ji Yun": "Sound beans are simultaneous beans, and they are also simultaneous beans." "

"Li" is also called "[Moon Ding]" and "Jade Piece": it means to store food. Yuhai: "In the Tang Dynasty, the Shaofu was in charge of the defense, and nine sets of bases were installed, which was called' Nine Foods'.

Today, at an ordinary banquet, Sticky Fruit attended the banquet and said,' Look at the seats'. In ancient times, it was called' sitting', which meant people who didn't eat.

According to the biography of Tang Shu Li Yuan,' People's eyes will nail pears.' It is embarrassing to follow the tradition of literary writing today. "

In other words, "beard" actually comes from "nails", and "beard" refers to the audience. Han Yu has poems; "Or if there is a food case, the dishes are controversial."

It can be seen that at that time, steamed bread was used as a viewing seat to watch movies. However, "you" refers to snacks and the like, which means that steamed bread is classified as a snack.

In the Song Dynasty, steamed bread became a frequent snack for college students, so it was called "mutton steamed bread" and "college students steamed bread" in Old Stories of Wulin. York has a poem "Steamed Bread": "In recent years, the university is full of Confucianism, and the twigs are still scattered.

Peng Sheng, the son, has red meat, and the general has white lotus skin. Fang Xin can be used as a source of pepper, but it is rougher than a pot.

When you are old, you will bite your teeth, and then you will comfort greedy slaves. "After steamed bread becomes a snack, it is no longer a head shape.

Because of the stuffing, it is also called "steamed stuffed bun". Song Wang [Mu Yong] "Yan Yi's Search Record"; "On Injong's birthday, I gave the princes buns."

The note on the back of the steamed stuffed bun reads: "That's another name for steamed bread." Pigs, sheep, cows, chickens, ducks, fish, geese and all kinds of vegetables can be made into steamed buns.

It is also called "steamed bread". For example, the four kinds of steamed buns introduced in Chihuo Chihuo can also be called Xiao Long Bao: "Cang Bao Zi (shaped like Cang Cang Cang): mutton, sheep fat, onion, ginger and dried tangerine peel are finely cut, and the right piece is mixed with human materials, salt and sauce to make stuffing."

"Deer milk fat steamed bread: cut red muntjac milk fat and sheep shed into nails, and cut ginger and dried tangerine peel into pieces. Mix the right piece, feed and salt into a filling. "

"Eggplant steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut, and tender eggplant is peeled off. The right piece is stuffed with meat, but steamed with eggplant, and finally garlic cheese and coriander. "

This eggplant is peeled and steamed on the drawer. "Flower-cut steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut.

On the right side, according to the law, add salt and sauce and wrap the steamed bread. Cut various patterns with scissors, steam and dye flowers with rouge. "

"Zhengzitong" said that people who open steamed buns are also called "camel navel". After the Tang and Song Dynasties, steamed bread also had people without stuffing.

"Yan Yi Seeking Spirit": "Nowadays, ordinary bread crumbs are fermented, stuffed or unfilled, and steamed, which are all called steamed bread." In Ming's Complete Works of Necessities, there was a record about the fermentation method of steamed bread at that time: "Every ten minutes, use two and a half pounds of white flour.

Start with light yeast, run a small nest in the flour (suspected to be a mistake of "planing"), pour in yeast juice, cover it with soft flour and dry flour, and put it in a warm place. When it rises, heat the vermicelli on all sides to make soup, and then cover it.

Serve it again, add dried noodles and warm water. Eat it with hot soup in winter, without rubbing it.

When the tablets were put back, the kneading agent was already. If you wipe it, you won't be fat.

Its agent is softened, rolled into skin and filled. Draw in a windless place and put a sign on it.

Wait for the noodles to come up, and then steam them on the cage bed for a while. "With or without stuffing, steamed bread has always been a sacrifice.

In The Complete Collection of Household Articles, there are many kinds of steamed buns with additional uses: "Sitting flat steamed buns (raw stuffing), twisting pointed steamed buns (raw stuffing), lying steamed buns (raw stuffing, eaten before spring), embossed steamed buns (cooked stuffing), turtle-carrying (cooked stuffing, used for birthday banquet) and hawksbill steamed buns. Lotus steamed bread (cooked stuffing, summer supply), sunflower steamed bread (wedding banquet, summer supply), and leaky blanket steamed bread (steamed bread mouth is sealed with stripper). "

Xu's "Ring".

3. What are the ancient poems about "steamed stuffed bun"?

Game steamed bun xizuo

Xiang Zhen lives in poverty, but Wan Li is cold and cloudy.

Double fold middle school mandarin fish, prison nine has been put on the plate.

Put your hands on your stomach and ask the children to break up the clique.

It's better than being old in the west.

Visit Jinghu Lake with Cui 21st to congratulate Gong Er.

Try to see the mirror lake, the middle stream is clear.

I don't know the taste of perch, but I know the love of seagulls and birds.

Sails are sent by firewood, and it's sunny in Grain Rain in spring.

I will explore the Yu Xia Point and walk across the city gently with my back.

There are steamed buns at home, and the article promotes congratulations.

Canglang sang when he was drunk, so he made a chorus.

Qing Xin Jing gave up washing powder.

Being a monk is greedy for delicious food. No matter what you throw, wash your face with powder. It is respectable to be a vegetarian and make fake buns. Good appetite is not long stool. Poor tea and light rice, fill the pit. Happy and poor, quiet and leisurely, especially.

The legend of the origin of steamed stuffed bun:

Steamed stuffed bun is an ancient pasta, which originated in the Three Kingdoms. According to legend, during the Three Kingdoms period, Zhuge Liang of Shu led an army to attack Nan Man and captured Meng Huo alive in seven ways, so that Meng Huo finally surrendered. Zhuge Liang moved his troops back to Chaoxian, passing through Lushui on the way. When the army was preparing to cross the river, the wind suddenly blew and the waves hit thousands of feet. Ghosts cry and wolves howl, and the army cannot cross the river. At this time, Zhuge Liang summoned Meng Huo and asked why. It turned out that the two armies were at war and the fallen soldiers could not return home to reunite with their families. Therefore, they made waves on this river and prevented the soldiers from returning. When the army wants to cross the river, it is necessary to sacrifice the heads of 49 barbarians to the river, so as to be calm.

Zhuge Liang thought: casualties are inevitable when the two armies are at war. How can we kill 49 more people? Thinking of this, he came up with a plan, that is, he ordered the cook to take rice flour as the skin, wrap the meat of black cattle and white sheep, and mold 49 heads. Then, set up the incense table, sprinkle wine and offer sacrifices to the river.

Since then, there has been a saying of "steamed bread" among the people, and Zhuge Liang has also been honored as the ancestor of dough sculpture. In the Ming Dynasty, Lang Ying recorded in his notes "Seven Manuscripts": "The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge zhi levied Meng Huo, and ordered bread and meat as the head sacrifice, which was called' Mantou', and now it is also steamed bread.

After all, the steamed bread created by Zhuge Liang is full of beef and mutton, which is complicated and expensive. Therefore, the process of stuffing was omitted in later generations, and white steamed bread (without stuffing) appeared.

Steamed bread and pasta products appeared in Wei and Jin Dynasties. But the original name of steamed buns is "steamed bread". Shu Xi of the Jin Dynasty said in "Cake Fu" that "steamed bread" should be placed at the banquet in early spring. The "steamed bread" mentioned here is actually steamed buns. As for the use of the name "steamed stuffed bun", it began in the Song Dynasty. The book "Talking about Bamboo" said: "In the Song Dynasty, there was a doctor named Sun Lin in Song Ningzong. To cure gonorrhea, garlic was wrapped in steamed bread, eaten three times a day, and cured after three days. He was regarded as a magical doctor." Lu You, a famous poet in Song Dynasty, not only praised the poem "Cage Cake", but also put forward his own comments on his poem. The poem "Cage Cake" said: "In the fog and rain, you will feel like you are in Sichuan. A plate of cage cakes is a pea nest." Lu you's evaluation is: "Sichuan's miscellaneous pork (that is, stuffing) steamed bread is better, and the Tang people only call it cage cake." It can be seen that the pork noodle steamed bread in Sichuan was already very famous at that time.

In Qing Louis written by Gu Tao in the Northern Song Dynasty, it was mentioned that there was already a "green purse" in the "restaurants" at that time. In Jisheng, the capital of the Southern Song Dynasty, Naideon said that there are three hotels in Lin 'an: Tea and Rice Hotel, Steamed Bun Hotel and Garden Hotel. Steamed Bun Hotel features goose, duck and steamed buns. It can be seen that steamed stuffed buns have become very common in this period.

4. Sentences praising steamed stuffed bun

1, the steamed stuffed bun tastes soft, fresh and not greasy, and looks like chrysanthemum, with good color, fragrance and shape.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste, and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats.

The steamed buns just taken out of the drawer are of the same size, white in color and soft in face. It looks like autumn chrysanthemum in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world.

Now, I dip the first steamed stuffed bun in vinegar and put it in my mouth. With a bang, my surroundings became a playground. I played on the slide and felt the initiative.

I ate the second one, and the surrounding immediately turned into the sea. I swim freely in the sea, the small fish in the sea are playing with me, the dolphins are competing with me, and the fin whales carry me on their backs, enjoying the coolness of the sea breeze and making me feel cool.

6. I ate the third one right away, and now it's in the forest and river. I walked among the trees and felt the green air; Stroll along the river and feel the "bell" of nature. I feel the taste of freedom.

7. Steaming steamed bread has just come out of the pot, emitting an attractive fragrance, as if it had just taken a bath. It pursed its small white mouth and smiled at me one by one, saying, Master, eat me while it's hot!

8. My steamed stuffed bun is big and thin. It makes my mouth water at the smell. Take a bite, it will make you feel fragrant and cold. Just one bite will make you memorable and unforgettable.

9. As the saying goes, "Food is the most important thing", and every place has its own food. Roast duck in Beijing, dried bean curd in Suzhou, spiced beans in Chenghuang Temple … But I have a soft spot for steamed buns in our hometown.

10, the appearance of steamed stuffed bun will definitely make you suspended for three feet. The skin with smooth, white and transparent cells seems to break at the touch. Even people ten miles away can smell the steamed stuffed bun.

1 1, steamed buns are not only attractive in color and fragrance, but also refreshing and harmonious. When you eat, you are also very particular: first bite a small hole in your skin, then suck it gently, and the fresh and fat juice will immediately flood into your mouth. Then, the red meat stuffing, delicious taste, delicate and smooth taste will definitely satisfy your appetite.

12, the method of making steamed buns is also very simple: first put the mixed noodles in a basin to dry, then cut and chop the prepared meat, then put it on a plate, add ginger foam, garlic foam, onion foam, monosodium glutamate and yellow wine, and then stir well. After the noodles are dried, dry them again and then cut into thin bags.

13, the steamed stuffed bun is delicious, it's really true! So I specially made up a poem to praise our Wuxi steamed buns: Wuxi steamed buns, which are delicious in color and flavor. Take a sip and your mouth will bloom with joy!

14, the steamed stuffed bun is whisked and thin-skinned, and there seems to be a bag of juice in it. Steamed buns are small and exquisite, shaped like pagodas, translucent and solid, glittering and translucent and yellow, and there are waves of fragrance on the top of pagodas, shaped like steamed bread. No wonder it's called steamed buns.

15, my stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe.

5. What are the sentences describing steamed buns?

The sentence describing "steamed stuffed bun" is as follows:

1. Its color, fragrance, taste and shape are unique. It is bigger and more fragrant than ordinary steamed buns, which makes people want to eat after eating. It's unforgettable. No wonder people come from all directions to buy delicious Deng steamed buns.

2. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like a chrysanthemum in bud in the fog. A bite is refreshing and comfortable, oily as water, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world.

3. The steamed buns are raw and thin-skinned, and there seems to be a bag of juice inside. Steamed buns are small and exquisite, shaped like a pagoda, translucent and solid, glittering and translucent and yellow, and the fragrance on the top of the pagoda overflows with the wind, similar in shape to steamed bread. No wonder it's called steamed buns.

The steamed buns in the dish are like twelve high-spirited, pagoda-shaped soldiers, dressed in glittering yellow clothes, standing in their posts, as if defending their territory. Looking at steaming steamed bread, the saliva can really be said to be "three thousands of feet, and it is suspected that the Milky Way has fallen for nine days". Its smell makes me smack my lips.

5. Open the pot, and the aroma will come to the nose. Looking at the big fat steamed stuffed bun in vain, I really want to drool Ha ha!