Poems about Chaoshan cuisine

1. Poems about food 1. The wind blew catkin fragrance, and Miss Wu poured wine and advised me to have a drink. -Li Bai's "Nanjing Hotel Parting" in the Tang Dynasty.

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

2. Lanling wine tulip, jade bowl 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, overlook the gardens and fields, and talk about Sang Ma with teacups in our hands. -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. Jade snow skin is covered with crimson yarn. -Qiu Jun's Lychee Ode in Ming Dynasty.

Interpretation: Nothing in the world is better than precious fruit. Its skin is covered with red gauze like snow.

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

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

6. There is a trace of green in the old bottle and a trace of red in the quiet stove. -Bai Juyi's Advice to Friend Liu in Tang Dynasty.

Interpretation: the newly brewed rice wine is green and fragrant; A little red mud stove burns crimson.

7. Don't laugh at farm wine. Stay in good years and have enough chickens and dolphins. -Lu you traveled to Shanxi Village in the Song Dynasty.

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

8. Yellow chicken and white wine, you go to the village community for an autumn. -Song Dynasty Xin Qiji's "Water Tune Song Tou Send 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 Partridges, Cold Days, Rustling on the Window

Interpretation: I prefer to taste the bitter taste of Tuancha after drinking, which is especially suitable for smelling the refreshing fragrance of Ruinao when I wake up in my dream.

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

Interpretation: This day is the Dragon Boat Festival. People take a bath and change clothes, trying to get rid of dirt and bad smell, and drink realgar wine to ward off evil spirits.

2. Ancient poems about food 1 song. In the Tang Dynasty, Li Bai's "Nanling children don't go to Beijing": children are called to cook chickens and drink white wine, and children's laughter attracts people.

I called the servant to stew a yellow chicken for me and pour the white wine. The children laughed and made noise, which made my clothes dirty.

Second, Zhang Ji's "Chengdu Qu" in the Tang Dynasty: Jinjiang West is smoky, and Xinyu Shantou Litchi is ripe.

Jiangxi has vast misty waves, green waters and green mountains, and litchi on the hillside has matured after the rain.

Third, in the Song Dynasty, Li Lizhong's "Bodhisattva Man Zi Gui Crys Breaking the Tower Moon": Litchi is red on both sides of the strait, and there are many people in misty rain.

Lychees on both sides of the strait are delicate and red; The drizzle enveloped thousands of families.

Fourthly, Fu Zeng's "Poems of Shangyuan Zhi Zhu" in Qing Dynasty: It's good to watch Majia's dripping powder, and sell Yuanxiao in the wind.

It is said that Ma Siyuan's zongzi is well-made and sells Yuanxiao in the wind under the lamp.

5. The Fisherman on the River by Fan Zhongyan in Song Dynasty: People come and go on the river, but they love the beauty of perch.

People coming and going on the river only like the delicious perch.

3. What are the poems about food? 1, Eat Litchi by Su Shi in Song Dynasty.

It is spring at four o'clock in Luofu Mountain, and oranges and bayberry are new. There are 300 lychees a day, and I have grown into a Lingnan person without hesitation.

The next four seasons in Luofu Mountain are spring, and loquat and Huangmei are fresh every day. If I eat 300 lychees every day, I would like to be a Lingnan person forever.

Second, "Tour Shanxi Village" Song Dynasty land tour

Don't laugh at farmhouse music brewing in muddy and muddy months. In the harvest moon, the dishes for guests are very rich.

Don't laugh at the muddy wine made in the twelfth lunar month. In the harvest year, dishes are served to guests, and chicken and fish are rich and delicious.

3. Du Fu in Tang Dynasty.

Fresh crucian carp with silver thread celery and green soup. Rummaging at the bottom of the building, the more dinner.

Cut live fresh crucian carp into silver shreds and cook them with celery by a clear stream to make a fragrant soup. This is obviously eating New Year's Eve in Vietnam, but where is eating under the pagoda in Shaanxi?

4,' Fisherman on the River' Song Fan Zhongyan

People who come to the river usually only like perch. Look at those poor fishermen, swinging up and down in the big waves and swinging in the boats.

People coming and going on the river only like the delicious perch. Look at those poor fishermen, who are driving their boats up and down in the big wind and waves.

5, "Send Hu Cake and Yang Wanzhou" Tang Bai Juyi.

Sesame cakes are like Kyoto, and crispy noodles are freshly baked.

The appearance of the flax cake here is made according to the appearance of Beijing, and the newly baked bread is crisp and fragrant.

4. Ancient poems about food Friends and friends held a banquet in Qingyun Building.

Langjiu gourmet 12.

The staggered cups are used up,

The stone lion in front of the door is drooling.

Su Dongpo was banished to Zhan County, Hainan Island. There is a local grandmother who sells ring cakes. Her craft is good, and the quality of rice cakes is also very high. However, because this store is isolated and unknown, business has been bad. Knowing that Su Dongpo was a famous writer, the old woman asked him to write poems for the shop. Su Dongpo pitied her poor life, and the skill of making ring cakes was really good, so she wrote a four-line poem:

When the hands are rubbed, the color of jadeite is even.

The blue oil is bright yellow.

Sleep knows the weight at night in spring,

Crush a beautiful woman and embrace gold with her arms.

About "fish"

fish

Fish is delicious and nutritious, and it has been loved by people since ancient times.

Fan Raozhou eats puffer fish in Chinese.

Song daimei

Spring buds are in bud, and flowers are flying on the shore in spring.

The puffer fish is listed at this time, and the price is high, which exceeds all fish and shrimp.

The puffer fish looks strange enough, and there is no food to eat.

Big belly like a big pig, prominent eyes, and like a frog in Wu area.

If the blister is blown up, it will disappear in the throat.

Why do people eat food that hurts human life like this?

I asked people in the south, but they praised the puffer fish, praised it and praised it.

It is said that fish is delicious, and people who are silent about poison are more like hemp.

I can't refute them, think twice, and feel at a loss in the face of surprises.

Han Yu came to Chaoyang and began to be afraid of eating snakes.

Not long after Liu Zongyuan arrived in Liuzhou, he ate a frog and it was calm.

Snakes and frogs are strange and disgusting in shape, but they have nothing to do with human life and have no fear.

The puffer fish taste more than them, but the hidden evil is endless.

Beautiful things must be evil, too. This old saying is not bad at all.

Riverside fisherman

Fan Zhongyan in Song Dynasty

People who come to the river usually only like perch.

Look at those poor fishermen, swinging up and down in the big waves and swinging in the boats.

People come and go on the river bank, bustling and very lively. What are they doing? Perch has a flat and narrow body, a large head and thin scales, and is delicious. People flock to the river in order to get there first and taste the delicious perch early.

Huaishang fisherman

Zheng Gu

Chinese Pulsatilla on Chinese Pulsatilla

Homes are transferred from one ship to another.

A foot of bass is newly caught,

Children and grandchildren are blowing fire among the flowers.

Yugezi

Zhang

Egrets fly in front of mount cisse,

Peach blossom and flowing water mandarin fish fertilizer.

Green bamboo hat, green hemp fiber,

There is no need to return to the oblique wind and drizzle.

Su Dongpo: Yu Qian and Shang Lu

No meat to eat, no bamboo to live. No meat makes people thin, no bamboo makes people vulgar. People are thin and fat, but ordinary people are hopeless. Others laugh at this because they are stupid. If you are still munching on this, there are Yangzhou cranes in the world.

5. My favorite Chaoshan snack and composition friend, have you ever been to Chaoshan area? Have you tried Chaoshan snacks? Speaking of Chaoshan snacks, it can be said that it is varied and endless; It has not only many styles, but also its own characteristics. Take Chaoshan Oyster Baked, for example. It is my favorite Chaoshan snack. Crayfish is a special aquatic product in Chaoshan, which is delicious and nutritious, and is known as "milk in the sea". Smart Chaoshan people invented a method of roasting oysters with raw flour, which is called oyster roasting. Look, the cook skillfully beats eggs, pours oil into the pot and burns the oil in the pot. Then pour a proper amount of fresh oysters mixed with raw flour into the oil pan, and then gently pour the beaten eggs on it. Soon, the raw flour will form a cake-like block, and the color will gradually change from light to dark. At this time, the chef scooped up a large piece of oysters and turned it over. The oil bubbles were still beating happily, only to see that the turned side was golden yellow. The chef turns over the noodles from time to time. After a while, he sprinkles a layer of green coriander and the delicious oyster sauce is ready. It takes a lot of effort to make this oyster sauce. The fire should be strong enough, the oil should be enough, and the time should be controlled. Otherwise, how can it be delicious and how can it attract thousands of people in Qian Qian to covet it? We should eat authentic oyster sauce and a plate of fish sauce. Oyster sauce is smooth and soft, the outer skin is crisp and refreshing, and the inner layer is tender and soft, blending with a slight egg fragrance without losing the taste of seafood. That's great! Coupled with the unique salty taste of fish sauce, I don't know how to describe its fragrance! Oysters are just one of many Chaoshan snacks, as well as handmade beef balls, Dahao fish balls and waterscape balls ... I can't count them. Chaoshan is rich in food culture. If you come to Chaoshan, besides enjoying the scenery, you must try our special snack, glad you came. My hometown is in Chaoshan, where there are rich specialties. Among these specialties, the snack inside is beef. My favorite is beef balls, but it's not that simple to do! To make beef balls, you must first put some beef on the board, and then beat the beef pieces with two iron bars weighing about three or four kilograms. After about an hour of mixing, the beef will turn into paste. When making meatballs, you need to put the meat paste in a bucket and stir it a few times, then squeeze the meat paste out of your hand and a round meatball will come out. Then soak in hot water for more than ten minutes, and the beef balls are finished. There are many ways to eat beef balls, which can be made. As long as you take a gentle bite, you will feel crispy and delicious. Beef balls also contain protein! I love my hometown and many snacks in Chaoshan.