Verses describing Longjing shrimps

1. Verses about Longjing shrimps

Verses about Longjing shrimps 1. What is the legend about Longjing shrimps

As the name suggests, Longjing shrimps are Jieren, cooked with the buds of Longjing tea, is a famous dish with local characteristics in Hangzhou.

This dish has an elegant color, the tender shrimps are jade-white, and the fragrant buds and leaves are green. It has a unique taste. It can appetize and clear the mouth after eating. It is endless aftertaste. It is a must-have among Hangzhou dishes. . - Legend has it that the Kangzhou chef was inspired by the poem in Su Dongpo's work "Looking to the South of the Yangtze River" and chose fresh river shrimp and "green color, fragrant aroma, sweet taste and shape. "Beautiful" Longjing new tea is cooked.

"Longjing Shrimp" is famous for cooking with the best Longjing tea leaves in Kangzhou. Longjing tea is produced in the mountains near West Lake in Hangzhou, Zhejiang, and has the best quality. The most famous one is Longjing tea produced in Shizifeng, Longjing Village, which has always been famous for its "green color, rich aroma, mellow taste and beautiful shape"

2. The historical development of Zhejiang cuisine

Hangzhou cuisine was the first to introduce new dishes such as Longjing shrimp

However, Zhejiang cuisine, which is mainly based on Hangzhou cuisine, is basically divided into three major schools. One is the "Beijing" restaurant that cooks northern flavors. Dabang cuisine is a dish that is unanimously valued by the culinary community. It mainly uses high-end ingredients, such as shark's fin, sea cucumber, bird's nest, bear's paw, roasted suckling pig, and hanging oven duck (Peking roast duck). This style is the strongest in Hangzhou. Huibang is the specialty, mainly distributed in Hangzhou, Hu (Wuxing), Ningbo and other places. The dishes are mainly delicious, heavy in oil, heavy in gravy, heavy in color, and economical.

The other is local Lai. A true local cuisine. The larger one in Hangzhou is Xihu Louwailou, which was opened during the Daoguang period of the Qing Dynasty. It is famous for its West Lake vinegar fish and Longjing shrimp.

There is Wang Runxing of Qinghefang in the city, known as "Huangfan'er". ". Fish head tofu, known as mulang tofu, specializes in pieces of meat and pickled bamboo shoots.

There is Lanxiang Restaurant in Shaoxing, which specializes in standard Shao dishes such as coir raincoat shrimp balls and fish with head and belly in vinegar. There is Dongfuyuan in Ningbo in eastern Zhejiang. Famous dishes such as yellow croaker in pickled vegetable soup and rock sugar turtle are authentic local traditional dishes of Ningbo.

Zhejiang cuisine has its own unique cooking methods, in addition to people's regional taste preferences. In addition, the abundant specialties are also one of the factors.

Song Sao fish soup is made of mandarin fish boiled in water. After removing the bones, the fish meat is put back into the original soup with a little soy sauce, sugar and more vinegar. , a similar "West Lake Vinegar Fish" was created without adding oil. West Lake Vinegar Fish is simple to make. The fish is slaughtered, processed with a knife, and then boiled and seasoned. However, the technical standards are very high.

This kind of cooking method is unique among famous dishes in the country. The Shaoxing famous dish Bai Kun Chicken is also in a similar situation. Put the chicken and Bai Kun (salty dried yellow croaker) in the same bowl, without adding oil, and then steam them. Its flavor is fragrant and delicious. Ningbo is rich in yellow croaker. The yellow croaker is cooked with pickles to make a thick and refreshing pickle soup. Jiaxing used to be rich in hairy crabs. In addition to snack bars, restaurants. The restaurant does not sell whole lake crabs, but has always used crab powder (i.e. lake crab meat) to prepare dishes.

Wenzhou, an important town in southern Zhejiang, pays attention to using soup, "three pieces of shrimp" and "three shreds of shrimp". "Fish" all use high-end soup. In addition, Hangzhou's clay roasted dish "Beggar's Chicken", "Longjing Shrimp" with tea dishes as ingredients, etc., are all unique cooking techniques.

Zhejiang Many of the dishes are rich in beautiful legends, and the rich cultural color is a major feature of Zhejiang cuisine. Among them, "Song's Sister Fish Soup" is a traditional dish in Hangzhou. According to legend, there was a young man named Song near the West Lake in the Song Dynasty. Fish for a living.

When he fell ill once, his sister-in-law went to the lake to fish in person and cooked a dish with vinegar and sugar for him to eat. After eating, the illness was cured. Later, the name of this dish became "Songsao Fish Soup", which is available in various restaurants in Hangzhou.

In the past, there was a poem on the wall of the outer building of Gushan Tower, "Thanks to you for having such a blending hand, I know that Mrs. Song was not there back then". More and more people come here to taste it. When Emperor Kangxi of the Qing Dynasty visited the south, he also specified that he wanted to taste Song's wife's fish soup, which shows that this dish became famous throughout the country in the early Qing Dynasty.

"Longjing Shrimp" is famous for being cooked with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near West Lake in Hangzhou, Zhejiang. The best tea is produced at Lion Peak in Longjing Village.

It is said that this tea originated in the Tang, Song, Ming and Qing dynasties. It has been carefully cultivated by the local people and has unique quality. It is recorded in history that "the genuine Longjing tea is as sweet and fragrant as orchid, quiet but not bitter. It seems to be tasteless when sipped indifferently. Afterwards, there is a kind of peace and harmony between the teeth and cheeks, which is tasteless and even tasteless."

Longjing tea was listed as a tribute in the Qing Dynasty. At that time, the Anhui area used the tender tips of "Quantu" and "Eagle Claw" tea leaves to make precious dishes. Hangzhou used the new Longjing tea produced around the Qingming Festival and paired it with fresh river shrimps to make fried shrimps, hence the name "Longjing Shrimps", which soon became a The most famous specialty dish in Hangzhou is famous all over the world.

"Xinfeng Eel" is a famous dish in Ningbo, Zhejiang. Fish is the favorite food of fishermen along the southeast coast. The one made with yellow croaker is called "yellow croaker", and the one made with eel is called "eel". ". It is said that at the end of the Spring and Autumn Period, King Wu Fu Chai was at war with the Yue State and led his troops to capture Yinyi, the Ningbo area of ??Yue. The imperial chef used local eel instead of fresh meat in the Wuding Food, in addition to beef, mutton, elk meat, and pork. Fish for cooking.

After King Wu ate it, he felt that the fish was rich 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 had fish dishes for dinner, I always felt that the taste was not as good as the ones in Yinyi.

Later, he sent people to the beach of Yin County to capture an old fisherman and make fish dishes specially for him. Add condiments to the eel and steam it. Fu Chai was full of praise after eating it, and the value of the eel has been doubled since then.

Eel was also popular among the people in the Qing Dynasty. At that time, the "Taiwan eel" produced in Songmen area of ??Wenling County, Taizhou, Zhejiang Province was famous throughout the country. Yuan Mei once mentioned in "Suiyuan Food List" that "Taizhou catfish vary in appearance and appearance.

Taizhou Songmen is the best, with soft and fresh meat. When it is raw, it can be eaten as a fish There is no need to cook the side dishes.

Use fresh meat and add the fish when it is rotten, otherwise the fish will not be digested.

Shaoxing people's method. Also. "The "Xinfeng Eel" made locally in Ningbo during winter and Spring Festival is slightly dried and ready to eat.

"Stewed Pork with Dried Vegetables" is a famous dish in Shaoxing. It is cooked with Shaoxing's unique dried vegetables and pork belly, and is best simmered until crispy. At the same time, the meat oil penetrates into the dried vegetables, and the aroma of the dried vegetables penetrates into the human meat, complementing each other, making it crispy, waxy, soft, and delicious.

Zhejiang cuisine, which has a long history, is rich in variety. The dishes are small and exquisite. The dishes are delicious, smooth, tender, crisp, soft and refreshing. They are characterized by fresh, fragrant, crisp, tender, refreshing and fresh. They are among the many local flavors in China. occupies an important position in. Zhejiang cuisine mainly consists of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.

What makes Zhejiang cuisine unique is that it varies with time and place. For example, Hangzhou is a famous scenic spot in the country. After the Song Dynasty moved south, more and more emperors, generals, ministers, talented people and beauties visited Hangzhou's scenery, and the catering industry came into being.

The dishes are exquisitely made and varied, and they like to name the dishes after scenic spots. The cooking methods are mainly stir-fried, stir-fried, braised and deep-fried, making them fresh and crispy. Ningbo is located on the coast, and is characterized by a "combination of salty and fresh food", with a taste of "salty, fresh and smelly". It is famous for its steamed, braised and stewed seafood, which emphasizes freshness, tenderness and smoothness. It pays attention to large soups and water to maintain the original taste.

Shaoxing cuisine specializes in cooking river fresh food and poultry. It is crispy and glutinous in the mouth and full of country flavor. The main famous dishes are "West Lake Fish in Vinegar", "Dongpo Pork", "Crab Soup", "Hometown Southern Pork", "Dry-fried Ring Bell", "Steamed Pork with Lotus Leaf Vermicelli", "West Lake Water Shield Soup", "Longjing Shrimp" ", "Hangzhou Stewed Chicken", "Tiger Running on Vegetarian Fire"

3. Ask for some stories about Chinese cuisine

Chinese cuisine has a long history, and many delicious dishes have been created by famous chefs in the past. It was created and has been passed down to this day because it is deeply loved and respected by eaters.

People have compiled many origins and stories of the names of these dishes based on historical legends, so many allusions to Chinese dishes have been spread.

There are countless Chinese dishes, and there are also many famous ones. Here are a few examples: Fairy duck is a traditional famous dish of Confucius. It is said that it started during the period of Kong Fanpo, the seventy-fourth generation grandson of Confucius, when Kong Fanpo was the prefect of Tongzhou, Shanxi. The chef in the house removes the bones from the duck, adds seasonings, puts it into a bowl, covers it, and steams it in a basket. The meat is crispy, rich in aroma, and delicious. After tasting it, Kong Fanpo felt that the preparation method of this dish was unique, and steamed it in a basket. Burn it with three sticks of incense to taste. The taste of the flounder is better than that of other dishes, so it is named "Fairy Duck".

Buddha Tiao Qiang, a famous Fujian dish, has now become the first traditional famous dish in Fujian cuisine. Buddha Tiao Qiang in Fujian cuisine is composed of 18 kinds of sea cucumbers, abalone, scallops, shark's fin, chicken, pork trotters, lamb knuckles, pigeon eggs, etc. The raw materials are simmered in a wine jar. It is characterized by fresh and mellow taste, soft and tender texture, melts in the mouth, and significant lingering aroma after eating.

In the Qing Dynasty, the Fuzhou Official Money Bureau hosted a banquet for the Chief Envoy Zhou Lian. During the banquet, a dish was made with several kinds of seafood, chicken, duck, sheep knuckles, hoof claws, pigeon eggs, etc. Extremely delicious. Zhou Lian ordered the Yamen chef Zheng Chunfa to learn how to imitate it. After Zheng came to ask for advice, he improved the technique and used more seafood to make the dish more delicious.

Later, Zheng Chunfa resigned from his office and opened Juchunyuan Restaurant. He served this dish at a gathering of literati. Compose an impromptu poem. "Meat dishes were floating around the altar, and the Buddha heard that he had abandoned Zen and jumped over the wall." So everyone decided to change the name of the dish to Buddha Jumping Over the Wall.

It has been popular inside and outside the province for more than a hundred years, and is well-known in Hong Kong and Macao. Mapo Tofu, a traditional Sichuan dish, was created in the early years of Tongye in the Qing Dynasty. At that time, there was a Chen Xingsheng restaurant in Wanfu Bridge in the northern suburbs of Chengdu. The chef was Chen Liu, the wife of the owner Chen Chunfu.

It is made with fresh tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. The tofu she cooked was numb, spicy, hot, tender, delicious, and very popular. People became more and more addicted to it, and her reputation gradually spread. Because she had a few pockmarks on her face, it was called Mapo Tofu.

Since then it has become famous all over the country. Beggar's Chicken is a famous dish in Changshu, Jiangsu Province, also known as yellow mud braised chicken.

According to legend, in the late Ming Dynasty and early Qing Dynasty, a beggar got a chicken at the foot of Yushan Mountain in Changshu. He had no choice but to slaughter it and remove the internal organs. After it is cooked, knock off the mud shell and the chicken feathers will fall off along with the shell, and the aroma will be overflowing. It happened that Qian Muzhai, a bachelor who lived in seclusion in Yushan, passed by and tried it. He felt that the taste was unique. When he returned home, he ordered his family to cook it in the same way with a little seasoning. It was even more delicious.

Since then, it has become a famous dish and has been passed down to this day. Twice-cooked pork is a famous Sichuan dish, also known as twice-cooked pork. Legend has it that this dish was once a popular dish for Sichuan people to celebrate the first and fifteenth day of the Lunar New Year (to improve their lives).

At that time, the method was to boil it first and then stir-fry it. At the end of the Qing Dynasty, there was a Hanlin named Ling in Chengdu. Because of his frustrated career, he retired to his home and devoted himself to the study of cooking.

Instead of cooking twice-cooked pork and then stir-frying it, he first removes the fishy smell from the pork, steams it in a water-tight container and then stir-fries it into a dish. Because it is steamed early to ripen, the loss of soluble protein is reduced, the rich and delicious meat is maintained, the original flavor is not lost, and the color is red and bright.

Since then, the famous Jincheng’s early steamed twice-cooked pork has spread. Boiled Pork is a traditional famous dish in Beijing. This dish was created by the Manchus in the late Ming Dynasty. It has a history of more than 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the customs.

Beijing’s “Casserole Ju” restaurant is the most famous for making this dish. Legend has it that in the sixth year of Qianlong's reign in the Qing Dynasty (1741), when Clay Pot House was first built, a large clay pot with a diameter of 133 cm was used to cook meat. Only one pig was brought in every day, and the white meat was mainly sold. Due to the booming business, it was sold out before noon and removed. As a guise, it closes in the afternoon, so a saying gradually spread among the people: "The guise of Claypot House - don't wait after noon."

Boiled cabbage is a traditional Sichuan dish. "Boiling water cabbage" was originally created by Huang Jinglin, a famous Sichuan cuisine chef, when he was in the imperial dining room of the Qing Palace.

Later Huang Jinglin brought this cooking method back to Sichuan and it became widely spread.

More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to the Beijing Hotel to take charge of the kitchen. He also brought the cooking technique of "boiled cabbage" back to Beijing, and it became a delicacy at the high-end banquets of Beijing Hotel. "Boiling cabbage" is not easy to cook, and the key lies in the soup. , the soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water. There is not a single drop of oil. But when you eat it, it is fragrant and refreshing. Dong'an Chicken is made during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty. The merchants were on their way and hungry at night, so they ate in small restaurants on the roadside.

The old woman who owned the shop had no food available, so she caught the young chicken and killed it and cooked it. The chicken is seasoned with onions, ginger, garlic, and spicy, stir-fried with sesame oil, and then braised with wine, vinegar, and salt. It is red, shiny, fragrant, and tender.

The guests raved about the dish and spread the word everywhere about how wonderful the dish was. From then on, the small shop specialized in this dish, and it became famous far and wide. It has been passed down for thousands of years and has become a famous dish in Hunan.

Extraordinarily delicious. West Lake Water Shield Soup According to the "Book of Jin. Biography of Zhang Han": Zhang Han was an official in Luoyang. "When the autumn wind blows, he thinks about Wuzhong water shield soup, water shield soup, and seabass clams." He also said: "Life is precious and you have ambitions. How can you control an official for thousands of miles?" , Do you want to be famous? So I ordered you to drive back."

Later generations called the homesickness "the thought of water shield", which shows the charm of water shield. Water shield is cooked with shredded chicken and ham, making it fresh and mellow, refreshing and refreshing.

When Emperor Qianlong traveled to the south of the Yangtze River, he must try the water shield soup. There is a saying that "the Sudi is full of flowers and full of smoke, and it is a sunny day when picking shields." Peigong Dog Meat Liu Bang, the founder of the Han Dynasty, was fond of eating dog meat in his hometown of Pei County, hence the name.

After pickling dog meat, soft-shell turtle with wine, green onion, ginger and saltpetre, add wine, sugar, salt, soy sauce, star anise, Sichuan peppercorns and water to stew. The dog meat is crispy and fragrant, and the soft-shell turtle is soft and delicious. This dish is still a famous delicacy in Xuzhou area.

Milk Fat King Fish, also known as Huai King Fish and Hui King Fish, is rare in China. It is produced in waters dozens of miles long in the Xiashan Pass area in Fengtai County, Anzheng. It is one of the most popular fish in the world. Top quality. Liu An, the king of Huainan in the Western Han Dynasty, liked to eat fat king fish. During a banquet with all the ministers, because there were too many people and there were few fish, the chef used other fish as food. Liu An saw this through and got furious: "I can't live without the fat king for a day." This shows that the fat king fish is favored. To such an extent.

Later, this dish was introduced to the people in Bengbu and Hefei, where it was simmered in milk chicken soup and became a specialty of Anhui cuisine. Longjing Shrimp According to legend, Longjing Shrimp is related to Emperor Qianlong.

Once when Qianlong went to the south of the Yangtze River to visit Hangzhou, he wore casual clothes and traveled around the West Lake. It was Qingming Festival, and when he came to Longjing Tea Village, it suddenly started to rain heavily, so he had to take shelter at a nearby village girl's house.

4. Sentences that describe the delicious taste of food

Words and sentences that describe the color, aroma and shape of food are as follows:

Smooth, tender and juicy meat with a full taste The aftertaste is long, soft, smooth, melts in the mouth, crispy and fragrant

The delicacies on the jade plate are beautiful and delicious, and the phoenix marrow and dragon liver have an endless aftertaste.

Looking closely, the white and tender Xiaolong Soup Dumplings are plump and moist. Well, they look delicious. Look, how delicate that skin is, as delicate as the chubby little face of a fat baby, which will break with just a pinch. Through the outer skin, you can clearly see the pure and beautiful soup inside.

The green color of the siomai reveals the steamed, paper-thin dough, which looks like emerald. Take a gentle bite and the skin will break. You will find the minced shrimp, leek and egg inside, which is refreshing and moist. After eating it, your mouth is still filled with the fragrance of shrimp, which really leaves a fragrance in your teeth and cheeks.

Good words:

Delicious, moist, rich and fragrant, cool and spicy, fresh and smooth, mellow and sweet, secretly made spicy coffee, specialties, translucent, appetizing and smooth

Cool and refreshing, sticky, slippery and sour

Rich in fragrance, cool and refreshing, crystal clear as jade, icy and delicious, appetizing, sweet as honey, fragrant and tangy, clear color, moderately sweet and sour

A mouthful of jade juice The wine is fat but not greasy. It is a feast for the eyes. The fragrance is fragrant. Chew slowly and swallow. It has a unique flavor and delicious food.

Good sentence:

Citrus is a special product of sea salt. There are golden fruits living inside the orange peel. The little moon lives in a house affectionately.

The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender.

The skin of the soup dumplings is thin and even translucent. When you open your mouth and take a bite, the delicious juice inside will flow into your mouth. When you bite the meat ball soaked in the juice, it is neither fat nor greasy. It's smooth in the mouth...that's so beautiful!

The juicy, red dates are like densely packed, twinkling stars in the sky, each one blinking naughty eyes.

Those candied haws on a stick are red and sparkling in the sunlight, attracting the longing eyes of many children.

Little Chaos is small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious!

I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful.

The roasted sweet potatoes are burnt and covered with grass ash. Take a sniff and the fragrant smell will immediately enter your internal organs and make your mouth water three thousand feet.

Stinky tofu is "hospitable". It always fills the surrounding air with its strong and powerful fragrance, making people pay attention to its fragrance first.

Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. After cooking, peel off the reed leaves and you will see that there are a few dark red shiny agates embedded in the rice ball. It is very delicious. nice.

5. What are the guide words for Hangzhou Longjing Tea

Good morning everyone, a new day has begun. Director xx wishes everyone good health and a good mood. In short, what do you think? Wherever you want it will be even better.

Are you full? (Full) Going out is naturally not as good as having a full meal in a warm and comfortable home. What do you eat for breakfast at home? There must be milk, which provides protein. The key is to supplement calcium.

If you feel uncomfortable drinking milk, just drink yogurt. Everyone knows this better than me.

Little Japan has grown taller in the past twenty years, saying that "a glass of milk strengthens a nation." No matter whether Little Japan is tall or short, strong or weak, we will resolutely boycott Japanese goods.

(Get closer and stand on the same front) Besides milk, what else do we drink? The world's three major beverages - coffee, cocoa and tea. Drinking too much coffee and cocoa can stimulate nerves, lead to insomnia, and induce physical dysfunction.

Which drink is both delicious and nutritious? What a smart friend, it’s just tea. What about the top ten famous teas? --------Of course it’s Longjing.

(As for whether Longjing is a village name, a spring name, a tea name, etc., Li Kui and Li Gui, the actual production and sales methods of West Lake Longjing, etc., everyone is more familiar with it than me. I just (Omitted) Yesterday, we talked about the love story of West Lake; today, we talked about the legend of Longjing.

Qianlong fell in love with Jiangnan. What’s the reason? I love the country, I love beauties, I love traveling around, what else? Going to find the biological father Haining and Chen Ge in Jin Yong's novels? What other reasons? As the king of a country, the most important thing is the country, the country, the national economy and the people's livelihood. After all, the Qing Dynasty was a foreign population and was not orthodox to the Han people. Naturally, some people rebelled against the Qing Dynasty and restored the Ming Dynasty.

Therefore, Qianlong's trip to the south of the Yangtze River also had the purpose of quelling the rebellion, winning people's hearts, checking the public sentiment, and supervising water transportation. At the same time, he also loves mountains, rivers, lakes and seas, wind, rain, snow and moon, music, chess, calligraphy and painting. It is because of this that he lives a long life.

I remember when Emperor Qianlong came to Longjing Village because of the reputation. He paid a private visit to a farmhouse incognito. There was only a well-behaved and lovely girl at home. When he saw the visitor with a dignified appearance and a jade tree facing the wind, he felt like a little rabbit fluttering in his heart. I jumped straight and took out the fine Longjing at home to prepare tea. Unexpectedly, God was not kind and thundered.

Qianlong was helpless and said hurriedly: "Girl, can you pack the tea? I will thank you very much tomorrow."

So he hurried to the palace with Longjing tea in his hand. He took shelter from the rain and went to an inn, took out tea leaves and called to the waiter: "Use this to make tea and fry two side dishes." After saying that, he tossed his robe and sat down.

Darling, this time you are not showing your weakness, but you are showing your weakness. The waiter had sharp eyes and stumbled into the inner room.

The shopkeeper was frying shrimps and asked the waiter to get chopped green onions. The waiter was already frightened and had no ears to listen, so he handed over the Longjing in his hand in a daze. After frying it and presenting it, Qianlong took a look and saw that the shrimp was smooth and round, and the Longjing was emerald green, so clean and pure.

After importing it, the fragrance of Longjing seems to be able to make people crawl into the rose bushes; the softness of the shrimps makes people want to be lifted up into the clouds; the light feeling seems to be able to wash away the greasiness accumulated over the years. The dragon heart was so happy that he gave the dish a name: Longjing Shrimp.

Since then, Longjing Shrimp has become famous and widely spread. Burn it to your husband, and it will tie his heart; burn it to your wife, and she will be very happy; burn it to your children, and your home will feel warm; in short, there are many benefits.

Premier Zhou especially loved the Longjing Shrimp of "Xihu Louwailou", a representative Hangbang cuisine. After inviting Nixon to eat it, the old nun was full of praise. Then again, the fine Longjing is fried and eaten, and there is no need to make tea. What should I do? It just so happens that God has eyes, and the sky is clear after the rain.

Qianlong went to the girl's house again. Everyone laughed again.

This is the tea master’s meaning not only in tea, but also in the heart of beauty. The girls in Hangzhou are smart and smart, and know a little bit about poetry and songs; they are quite lovable.

After chatting and drinking tea, the sun goes down and it’s time to see each other off. Because "Man and Han are not allowed to intermarry", Qianlong first left a jade pendant for the girl. The girl was heartbroken and gave all the remaining two taels of high-quality Longjing in the family to Qianlong.

Why, from the past until now, most of the high-quality Longjing produced by tea farmers has to be donated to the country, and the rest can be sold. Basically, they are reluctant to drink it. Now they are all sent away, and the officials from Longjing are coming soon, and they are going to kill people.

Both of them hid their tokens on their bodies. Qianlong was enjoying his happiness alone, but he made trouble for his ministers.

What are you doing? There was an urgent report from the palace that the Queen Mother was ill and she had to return to the palace immediately. Qianlong was a filial son and immediately rushed back to Beijing.

As soon as the Queen Mother saw that the emperor did not go to Mr. Chen Ge, and broke the ancestral rules by not bringing a girl from the south of the Yangtze River, she came back safely, radiant and in high spirits, and half of her heartache was gone. Qianlong saw that the Queen Mother was a little irritable, her chest was tight, her heart hurt a little, her eyes were a little blurry, and her legs and feet were a little swollen, so he quickly questioned the palace maid.

At this time, the Queen Mother suddenly smelled the fragrance of deep valley orchids coming from Qianlong's body, and asked why. Qianlong thought: "What's wrong, this Hangzhou girl hasn't gotten better yet, and the Queen Mother already knows about it."

Then he told the story of how the two got to know each other, and in order to request The Queen Mother opened her eyes and brewed a cup of Longjing herself and presented it to the Queen Mother. When the Queen Mother tasted it for the first time, she felt that a clear spring flowed into the internal organs from top to bottom, taking away all the discomfort; when she tasted it again, she felt that there was a burst of fragrance that made her feel like a fairy.

After drinking two cups in a row, I felt much more refreshed, my speech became stronger, and my body bones became straighter. "If the tea is good, your appetite will be good. When you eat it, it will taste good and your body will be good."

Qianlong was very happy to see the Queen Mother, so he gave the Queen Mother all the tea given by the girl. Two weeks later, the Queen Mother's chest was no longer tight, her heart was no longer panicked, her vision was clear, and her legs and feet were normal and no longer swollen. She felt very strange.

When I asked the imperial physician, the imperial physician, Monk Zhanger, was at a loss. Just ask the Queen Mother what she has eaten in the past two weeks. Think about it, what is different from usual is the Longjing brought by Huang'er.

The imperial doctor hurriedly apologized and said: "I was negligent and did not know that the Queen Mother was ill. Lu Yu, the tea sage of the Tang Dynasty, once rated Longjing tea as the best tea in the world; Li Shizhen of the Ming Dynasty once said, "Those who drink tea will improve their eyesight for the first time. , drink for a long time and keep fit.

"Hearing this, the Queen Mother came to Qianlong and wanted the girl's Longjing. Qianlong got what he wanted and asked: "Where is the girl? The Queen Mother said, "That's all. You have fulfilled me, and I will fulfill you." "As a result, the fine tea leaves from Longjing Village and the girl came to the palace together.

A collection of exams. In fact, the Queen Mother was not seriously ill. According to current words, it was due to eating too much and lacking in food. Some "worth a thousand dollars" vitamins, especially vitamin B. Longjing is rich in it, which naturally solves this nutritional problem while drinking tea.

I just mentioned that Premier Zhou invited Nixon outside the building. Floor.