Poems about yellow croaker delicacies (sentences describing the taste of fish)

1. Sentences to describe the taste of fish

1. After a while, our family snatched up a large pot of pickled fish and left little behind. Although the taste is not as authentic as in the restaurant, maybe it’s because I made it myself. I enjoyed this meal very much!

2. Bring the hot water to a boil first, then put in the cleaned pieces of yellow croaker, then put the sauerkraut, dried bamboo shoots, ginger and chili slices into the pot and simmer for 10 minutes. about. Then add various seasonings. A mouth-watering delicacy was born.

3. The flesh of raw salmon is pink with white stripes on it. Its meat is really delicious, dipped in mustard, it's tender, smooth and fresh in your mouth, and a little spicy.

4. After a while, we went upstairs carrying a steaming bowl of pickled fish. The smell of fish, chili and sauerkraut made my mouth water. I couldn't wait to pour the sauerkraut fish into the basin, picked up the chopsticks, and was ready to "taste" it.

5. The meat of this fish is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and smooth. There is a layer of bright red pepper in the fish soup, which makes the pieces of white fish meat look particularly attractive. Put a piece into your mouth, it's sour and tender, and the taste is simply wonderful.

6. First put a piece of tofu, then add some soup, and then some fragrant and delicious fish. It is tender, oily but not greasy, sour and spicy, which is endless aftertaste and leaves a fragrance on your lips and teeth. . This pickled fish is truly a delicacy!

7. Without saying anything, I picked up the chopsticks, picked up a piece of fish fillet and ate it. It tastes great, sour and spicy, and the fish is extremely tender. Dad told me that pickled fish is made from black fish, so it doesn’t have any fish bones and is very convenient to eat. The red pepper floating on the fish soup was like a ball of fire, burning people's hearts.

8. Before the food was served, I couldn’t wait to pick up a piece of fish smeared with red chili sauce and put it in my mouth. The delicious feeling was something I will never forget. It was so delicious! I didn't finish the piece in my mouth, so I couldn't help but want to eat another piece. In this way, a large plate of pickled fish was almost eaten by me alone.

9. Every time braised fish is cooked at home, my appetite increases. The reddish-brown fish body is paired with emerald-like green onions, ruby-like chili peppers and the fish soup that I call "the soul of braised fish". It's a perfect match. It is guaranteed that when people take one look and smell it, the greedy bugs in their stomachs will be drawn out, and their saliva will flow three thousand feet straight.

10. It’s delicious fresh out of the pot, but not as delicious as frozen. Take a piece of fresh and spicy fish, dip it in a little fish jelly, and slowly put it into your mouth. As soon as it touched my tongue, the cold fish jelly melted in my mouth, as if I had immediately entered a world of ice and snow. And when the fish came into contact, it immediately changed from the ice and snow to the scorching sun, and then I was sweating profusely.

11. Red chili flakes, sour pickles cut into chewing gum shapes, fish soup made with ginger, dried bamboo shoots, onions and garlic, plus juicy and tender yellow croaker meat . I couldn't hold back my huge appetite, so I couldn't wait to pick up the chopsticks, pick up a piece of fish, and stuff it into my mouth.

12. As soon as I opened the lid, a strong smell of fish hit my nostrils, arousing the worms in my stomach. Even if you smell it sour and don't eat it, it can slander people and make you appetite!

13. The fragrant and delicious aroma spreads and lingers on the tip of the nose, making people salivate. Smell the fragrance, feel relaxed and happy; pay for the meat, endless aftertaste, how can the word "fragrance" be so good! This fish should only exist in the sky, how rare it is to get it back in the human world!

14. As soon as the pot was opened, there was a scent of aroma. I resisted the temptation and poured the fish meat into the big bowl more carefully. "Wow, it smells so good!" I couldn't help shouting. , indeed, this smell is so fragrant that it is irresistible.

15. Looking at the fragrant food, especially the fish, has already made my mouth water. "It's time to eat," my mother said. I have quick eyes and quick hands, so I use my chopsticks to pick out the meaty places.

2. Sentences about savoring the deliciousness of braised fish

I prefer braised fish, but everyone has their own taste.

Let me introduce both dishes to you! Ingredients for braised fish: 1. One carp, one pound, with gills and scales removed, belly cut open and cleaned. 2. About half a pound of cooked chicken, cut into thin slices.

3. Half a tael of fresh mushrooms, sliced. 4. Cut half a tael of bamboo shoots into thin slices and cook in boiling water for about five minutes.

5. Half two green onions, cut into sections. 6. A small piece of ginger, sliced ??into slices.

7. Two cloves of garlic, sliced ??into slices. 8. Two tablespoons of soy sauce.

9. Mix one tablespoon of starch with water to make gravy. 10. One tablespoon of cooking wine.

11. One spoonful of sesame oil. 12. Appropriate amount of salt and MSG.

How to cook braised fish: 1. Make five or six cuts on both sides of the fish body at equal distances after cramping the fish. Apply salt and cooking wine to taste for more than half an hour. 2. Heat the oil in the pot until it is 70% hot. Fry the fish until it turns slightly yellow. Take it out and wait. 3. Leave about one ounce of oil in the pot and heat it until it is 40% hot. Reduce the heat to low and add the ginger slices, garlic slices and green onions. Fry until fragrant.

4. Add chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute. 5. Add about a pound of soup or water, add fish, soy sauce, and salt and cook for about three minutes, turn over and then Burn for three minutes. 6. Remove the fish and put it on a plate for later use. 7. Thicken the soup in the pot and pour it into the fish plate.

Name of dish: Sweet and sour fish (Beijing cuisine) Features: golden color, sweet and salty, charred on the outside and tender on the inside. Ingredients: 1 yellow croaker (grass carp, carp, etc. can also be used) (weighing about 750 grams), Golden cake, 5 grams each of green plums, 10 grams of green onions, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of oil, starch, and ginger juice. Method: (1) Remove the phosphorus from the fish, wash the fins, gills and internal organs. Cut the fish body every 2 cm on both sides until it reaches the fish bone, then cut 1.5 cm along the bone to flip the fish meat. Make golden cakes, cut the green plums into small cubes and blanch them slightly in boiling water. (2) Heat the oil in the pot for 7-80%, add the starch-coated fish and fry over low heat, and put it on a kitchen plate. (3) Leave the bottom oil in the pot and heat it up, add the green onion and minced ginger, stir-fry until fragrant, and remove the green onion and minced ginger. Take out, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, bring to a boil and pour water and starch to make sweet and sour sauce, pour it on the fried fish, sprinkle green plums and golden cake dices.

Name of the dish: Sweet and Sour Fish (Shanghai cuisine) Ingredients: Prepare a little fish, minced ginger, minced onions, minced garlic, vinegar, sugar, soy sauce, wet starch, appropriate amount of refined salt, 300 grams of clear soup, 2000 grams of peanut oil. Method: ① Cut the fish into a knife, lightly salt it with refined salt, and coat it with starch paste; ② Pour oil into the wok and fry for 8 minutes. Fry the fish body into a bow shape. When the fish body is all golden brown, take it out and put it aside. Put it into the plate; ③Leave a little oil in the wok, add the ingredients, heat until thickened and thicken the sauce, pour the oil on the fish and serve. Sweet and sour fish cubes (without bones) Method: 1. Buy skinless and boneless ones from the supermarket Take the fish home and cut it into pieces. Add an appropriate amount of salt and mix well. After marinating for 20 minutes, add an egg white. Be careful not to remove the egg yolk and mix well. 2. Heat 4 tablespoons of oil in the pot and roll the fish pieces piece by piece in dry cornstarch. Put it in the pot and fry. Fry until both sides are brown, take it out.. 3. Cut the ginger and garlic into mince, remove the seeds from the green pepper and cut into pieces. Put a small spoon of oil in the pot and sauté the minced garlic until fragrant, add the green pepper and salt and stir-fry for a while, then put it out.. 4. Put a small spoonful of oil in the pot, sauté the minced ginger until fragrant, add the fried fish pieces, and stir gently for a few times. In a bowl, put three spoons of sugar, two spoons of vinegar, two spoons of cornstarch and half a cup of water with chopsticks. Mix well and pour into the pot. Use a spatula to quickly push the fish pieces so that each piece is coated with juice. Add the fried green peppers, mix well and serve. This method is delicious, but it is very troublesome. Fish without bones The pieces are easier to break. If you don’t like green peppers, you can skip the step 4 of frying them. Ingredients for sweet and sour fish: 200 grams of grass carp meat, 20 grams of canned pineapple, 20 grams of cucumber, 2 grams of red cherries, 100 grams of peanut oil, 12 ml of cooking wine , 1.5 grams of refined salt, 125 grams of white sugar, 50 ml of rice vinegar, 40 grams of starch, 8 grams of onion and ginger juice, and 100 grams of stock.

Method: 1. Cut the fish into 5 cm square pieces, and cut the cross section of the fish into a cross with a knife distance of 0.2 cm. Do not cut the skin.

2. Add fried wine and salt to the fish in a large bowl until it becomes flavorful and covered with starch.

Cut spinach and cucumber into small dices. 3. Leave the oil in the frying spoon and return it to high heat. Add onion, ginger and rice and stir-fry for a few times. Add cooking wine, add broth, sugar, salt and rice vinegar. Bring to a boil and thicken the sauce. When the sauce is thick, add the frying oil. Dice pineapple and cucumber, quickly turn it over a few times, pour it on the fish flowers, and embed it with red cherries. Serve.

(It is not suitable for patients with hyperlipidemia, hypertension, coronary heart disease, and obesity.) 5》Sweet and sour fish ingredients: 1 yellow croaker (grass carp, carp, etc. can also be used) (weighing about 750 grams) , 5 grams each of golden cake and green plum, 10 grams of green onions, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of oil, starch, and ginger juice. Method: 1. Mix Remove the phosphorus, fins and gills from the fish, wash the internal organs, cut the fish body every 2 cm on both sides until it reaches the fish bone, then cut 1.5 cm along the bone to flip the fish meat; cut the golden cake and green plum into small cubes and blanch them slightly in boiling water; 2. Heat the oil in a pot for 7-80%, put in the starch-coated fish and fry over low heat, and put it on a kitchen plate; leave the bottom oil in the pot and heat it up, add the green onions and minced ginger and saute until fragrant, take out the green onions and minced ginger, and put them in Boil soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, and pour water and starch to make a sweet and sour sauce. Pour it on the fried fish, sprinkle with green plums and golden cake dices.

6》Sweet and sour fish ingredients: one piece of fish, light soy sauce, dark soy sauce, vinegar, sugar, green onion, ginger, pepper, star anise, cooking wine. Method: 1. Wash the fish and drain the water. Cut the fish into pieces, put it in a basin, sprinkle with salt, light soy sauce, beat an egg, grab a handful of flour, mix well with your hands, and let it sit for fifteen minutes. 2. Put a pan on the fire, add oil in the pan, more oil (used for frying the fish). When the oil is 70% hot, add the delicious fish and fry until golden brown. Remove the remaining oil from the frying. , pour into other containers for later frying).

3. Put new oil in the pot. After the oil is hot, add peppercorns, star anise, green onions and ginger and stir-fry until fragrant. 4. Add the fried fish segments, then add light soy sauce, dark soy sauce, cooking wine, vinegar and a little water, turn down the heat, cover the pot and simmer, turn over in the middle, you can taste it, add sugar and vinegar to adjust the taste.

5. Wait until the fish segments are cooked and the soup is ready, then serve on a plate. The taste is rich, salty, sweet and sour, very appetizing. 3. Blessings about food, such as eating fish means there will be fish every year

Blessings about food, such as eating fish means there will be fish every year. Hot pot is boiling, steaming, warm and sultry, indicating red. Prosperous; "fish" and "yu" are homophonic, which symbolizes "abundance in auspicious celebrations" and also means "abundance every year".

Radish, commonly known as cabbage, is used to wish for good luck; lobster, fried fish and other fried foods are used to wish prosperity for the family, just like "fire cooking oil". A sweet dish that wishes you sweetness in the days to come. Eating glutinous rice dumplings and garden vegetables symbolizes harmony and beautiful reunion.

Eating rice cakes means "being prosperous every year". Eating steamed buns means "hair" and prosperity. What are some beautiful sentences for New Year's Eve? 1. The festive sky is filled with snowflakes; the happy train takes me home; the warm yard is surrounded by chickens and ducks; the long-lasting lovesickness is deeply missed; the warmth The friendship accompanies parents; a beautiful New Year’s Eve chat about family.

To my friends who go home to celebrate the New Year, I wish you a warm and peaceful New Year’s Eve! 2. The fireworks are dazzling, and the sound of firecrackers is endless; families are reunited with joy, and their hearts are filled with smiles; on New Year’s Eve, relatives and friends gather together to give blessings: this night will be unforgettable, laugh to your heart’s content, and happiness and good luck will roll in; New Year’s Eve is here, May you eat wisely, drink well, and have a happy family reunion! 3. New Year’s Eve is coming, and I’m afraid that my blessings won’t have the strength of a Hummer, the speed of a Mercedes-Benz, the magnanimity of a BMW, or the demeanor of a Ferrari, to squeeze onto the highway of text messaging! Only let the blessings go on the road in advance. 4. Have fun during the Spring Festival holiday. It’s been a wonderful three days of rest.

Fly away if you are tired and overworked, go crazy with food, drink and fun. Work will come after the holidays, and your positive attitude will increase.

Let’s fight hard and start a new one. Just secretly enjoy your grand plan.

5. The festive moments are counting down, the hands of happiness are moving; the bells of peace are ringing, and the gorgeous fireworks are blooming; the joy is spreading, and the auspicious year is opening; the lively The crowd is noisy, and sincere blessings are setting sail: I wish you a happy New Year's Eve and unlimited good luck! 6. Sleepless on New Year’s Eve, the sky is filled with fireworks.

Every family holds a banquet and celebrates the New Year with joy: I wish you no worries and everything is safe and sound; I wish you happiness and happiness, and a happy reunion for the whole family! On New Year's Eve, I wish you good luck and all the best in the new year! 7. Plum blossoms bloom at the beginning of the new year, and worries and trivial matters are swept away.

Set sail with beautiful wishes for the New Year, and dare to change the old appearance into a new one. Work hard to create a career, and a better life is in front of you, as long as you work hard and practice hard.

He who has not been to the Great Wall is not a true man. I wish you the Year of the Horse: gallop thousands of miles and shine brightly, take the lead and show off your glory! 8. Come to stay up late on New Year's Eve, and celebrate the New Year on New Year's Eve. May the stars shine brightly every year, and may you be blessed with happiness, longevity and health every year.

You light the lamp and I set off the cannons. It’s so fun and lively together. Blessings are as good as honey, and I pray for endless happiness in this life! 9. Spring Festival text messages for New Year greetings: Say hello to each other and connect with each other, spanning the distance and lasting forever.

Blessings and greetings, the love will be connected, and the family and friendship will increase. Goodbye, may you be blessed with joy, and may you be blessed with many good things.

Wish you good luck and good luck in the Year of the Snake! 10. People smile happily on New Year’s Eve, and families gather together happily. The sound of firecrackers explodes doomsday predictions; the noise of gongs and drums conveys New Year's wishes.

Flowers bloom with joy, and singing and dancing express well-being. Good times, beautiful scenery, happy days, hearing cheers one after another.

Happy New Year. 4. Rhyme praising seafood stewed fish

Twelve Pots of Seafood (Jingle in Zhoushan dialect)

The first pot of seafood is eaten hot, wild yellow croaker Tang Monk meat; guests from all over the world sit at the same table, ***Repay treasure and enjoy happiness.

The second pot of seafood is fragrant and fragrant, and the eel is light with wine and delicacies; Zhoushan eel is sold abroad, and foreigners learn to speak Zhoushan dialect.

The third pot of seafood is top-notch, stewed anchovy with duck eggs; even though it is a fisherman’s meal, it is better than the local specialties from all over the country.

The fourth pot of seafood is really strange. If you want to eat it, you have to use a toothpick first; the snail meat is bent and plated at the bottom of the hole, and you can play games while picking it.

The fifth pot of seafood is a mystery. The sole has one eye; guests are asked to guess which side is the front.

The sixth pot of seafood tastes good, the grilled crabs are red and red with red paste; there are few wild animals in the world, and the crab paste will make you appetite.

The seventh pot of seafood is mussels. How can vegetables come from the sea? Mussels only smile and welcome guests with a smile.

The eighth pot of seafood is even more wonderful. A sea dragon swims into the tofu soup; a jade-colored shrimp has a slender body, and its smile turns into a big mouth.

The ninth pot of seafood and local specialties, braised hairtail fish, comes from Zhoushan; women who eat it often will look good and give birth to very well-behaved children.

The seafood in the tenth basin is of high quality, including the East China Sea rare eel fish maw; the eel fish soup is so delicious that restaurants should not use it for advertising.

The eleven pots of seafood are red, and the shrimps are roasted red without blood; the shrimp soldiers are supposed to guard the Dragon Palace to welcome guests to the pots.

Twelve pots of seafood are delicious, and oysters are among the best in the palace; after eating them, they will be remembered for a lifetime, and guests will travel more smoothly 5. What are the sentences that describe fish soup

1. The quality of the fish It is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and smooth. There is a layer of bright red pepper in the fish soup, which makes the pieces of white fish meat look particularly attractive. Put a piece into your mouth, it's sour and tender, and the taste is simply wonderful.

2. It’s delicious fresh out of the pot, but not as delicious as frozen. Take a piece of fresh and spicy fish, dip it in a little fish jelly, and slowly put it into your mouth. As soon as it touched my tongue, the cold fish jelly melted in my mouth, as if I had immediately entered a world of ice and snow. And when the fish came into contact, it immediately changed from the ice and snow to the scorching sun, and then I was sweating profusely.

3. As soon as I opened the lid, a strong smell of fish came out, which aroused the worms in my stomach. Even if you smell it sour and don't eat it, it can slander people and make you appetite!

4. The fragrant and delicious aroma spreads and lingers on the tip of the nose, making people salivate. Smell the fragrance, feel relaxed and happy; pay for the meat, endless aftertaste, how can the word "fragrance" be so good! This fish should only exist in the sky, how rare is it in the human world to repay it!

5. I picked up the spoon and took a sip of the soup. It was so delicious.

The fish in sour soup is amazing! The important thing is the large bowl of milky white soup, fresh, sour and thick, with a few slices of tomatoes floating in it, slices of ginger and green onions, and a freshly slaughtered grass carp weighing almost two kilograms crawling in the soup. In the soup.

6. Stone pot fish, as its name suggests, is fish cooked in a large stone pot. First pick out the fresh big carps, then process them before putting them into the stone pot. Bean sprouts are spread on the bottom, and some coriander, seasonings, etc. are sprinkled on top. It is also accompanied by light yellow soup, which makes people salivate just looking at it.

7. Light the fire, and after the pot is boiled, the aroma of the fish and bean sprouts plus the soup overflows, making people want to grab a piece to eat immediately, but that is not possible now, the soup is not complete yet Soak it into the meat. When it's completely soaked in, pick up a piece of fish and eat it in your mouth. It's tender and fragrant. The feeling really makes you feel happy all the way to your toes!

8. Fish in sour soup was introduced to Guiyang from southeastern Guizhou, where it developed rapidly and became famous all over the world. The preparation method is as follows: using fresh fish as the main ingredient and simmering it with the characteristic sour soup of Miaoling in southeastern Guizhou. The fish in sour soup has tender meat, beautiful color, sour and refreshing taste, and the soup is clear and delicious.

9. Looking at the fragrant food, especially the fish, has already made my mouth water. "It's time to eat," my mother said. I have quick eyes and quick hands, so I use my chopsticks to pick out the meaty places.

10. Bring the hot water to a boil first, then put in the cleaned pieces of yellow croaker, then put the sauerkraut, dried bamboo shoots, ginger and chili slices into the pot and simmer for 10 minutes. about. Then add various seasonings. A mouth-watering delicacy was born. 6. Sentences about seafood

1. Black skirt fish has tender and white meat with less fat. The method of consumption is simple, especially steaming, which is more palatable and has fewer thorns. It is especially suitable for the elderly and children.

2. Dalian is a beautiful seaside city. The specialty seafood here is my favorite. I like to eat prawns the most, they are delicious. It is also a good choice if you want to eat sea cucumbers. Sea cucumbers contain a lot of nutrients and are also very delicious.

3. The golden yellow croaker is the pride of our hometown; the silver hairtail fish is dazzling; the rocket in the water with its pointed head is a squid; the jellyfish walks precariously, like a little fairy , lively shrimps swimming in the water, transparent to the eye - these are common delicacies on people's tables.

4. In the ocean of my hometown, there are all kinds of shellfish and beautiful fish. Such as black mussels, fat razor clams, small melon snails... They have different shapes and strange shapes, and their nutritional value is very high. They are seafood treasures.

5. Zhoushan is most famous for its seafood. In autumn, people’s favorite swimming crab is on the market. Its meat is tender and delicious, making it a delicacy on the table.

6. Salt and pepper shrimps are rich in flavor and fragrant, dry and crispy on the outside, white and red on the inside.

7. Tourists apply a layer of soy sauce and spicy oil on the surface of the live fish they caught from the sea, and grill it on the charcoal stove. Then, sprinkle a little five-spice powder while turning the wire. When the fish is browned with oil, the aroma is overflowing, the skin is crispy and the meat is tender, and the seafood barbecue with unique flavor is ready to eat. 7. Poems about cooking

Su Shi, a writer in the Song Dynasty, wrote a poem praising "Southern Meat and Spring Bamboo Shoots", "No meat makes people thin, and no bamboo makes people vulgar. If you don't want to be thin, you won't lose weight." According to custom, it is best to eat bamboo shoots and roast pork."

Zheng Banqiao, a famous painter in the Qing Dynasty, said that "fresh bamboo shoots in the south of the Yangtze River catch the shad". Su Dongpo, a great writer and gourmet in the Song Dynasty, also wrote a poem praising: "The fish around the Yangtze River are beautiful, and the bamboo shoots in the mountains are fragrant." It can be seen that fish and bamboo shoots are the only delicacies in the world.

Wenzheng Mountain Bamboo Shoots The Wenzheng Mountain Bamboo Shoots of Anhui Province are produced in Wenzheng Mountain, She County, and are unrivaled in bamboo shoot flavor. The bamboo shoots produced in Wenzheng Mountain are crisp, tender and fresh, and have a particularly good taste. In addition, during the cooking process, ham, bone broth, mushrooms and sugar are used to enhance the flavor. When served, the bamboo shoots are white in color, sweet and slightly sour, and have a fragrant aroma. The fragrance is tempting. As early as the Southern Song Dynasty, it was listed as a "tribute bamboo shoot" and the local people called it "white shell seedling". Wang Wei, a poet of the Qing Dynasty, once wrote a poem praising it: "Everyone praises the day lily in the north, and loves the white-shelled seedlings in his home mountain."

Wolfberry Bamboo Shoots Whenever the wolfberry sprouts and the spring bamboo shoots are on the market, some local restaurants in Shanghai will display the famous seasonal dish "wolfberry bamboo shoots". This dish is green, tender, fragrant and delicious, and is very popular among diners. This is a delicacy made of wolfberry shoots and bamboo shoot shreds, quickly stir-fried with salt, sugar, monosodium glutamate and stock. It is green in color, emerald white in contrast, and has a fresh fragrance.

Someone wrote a poem praising it after eating: "The bamboo shoots in my hometown are as white as jade, and the wolfberry in the mountains is as green as green; although the sisters are not born from the same roots, they are close to each other and are like Tianjiao."

Anji White Bamboo Shoots Banquet Anji, Zhejiang Province can use spring bamboo shoots to make hundreds of famous dishes. This is the world-famous "Hundred Bamboo Shoots Banquet". For example, "drawn bamboo shoots" evolved from shredded apples, "noodles with bamboo shoot tips" evolved from home-cooked noodles with yellow croaker, light and delicious "ham and fresh bamboo shoots soup", as well as "crispy bamboo shoots", "bamboo shoots with bamboo shoots" "Golden Fire", "Buddha's Hand Spring Bamboo Shoots"... are really breathtaking.

No wonder Wu Chang, a guest in a foreign country, praised: "Although there are eight delicacies among the guests, they are not as fragrant as the wild bamboo shoots in the mountains."

” 8. Poems about rooftop food

Today’s rooftop sky and the eagle’s loneliness make the eagle die prematurely. The eagle slowly dies in the endless waiting. Like a proud loser, it quietly withdraws from the northern sky. The eagle’s The disappearance caused the sky to waste hundreds of years of history in boundless silence. Once a sword that drank blood, shed tears, and fought out of despair alone was lucky enough to be returned to its sheath, it would close the door for the rest of its life, unwilling to take another step. He even refuses to see all visitors, declines all visits, and keeps silent about the turbulent past. Once a sword that has been through life and death returns to the sheath of reality, it immediately hides three thousand feet of light. In the urban courtyard, I know every plant here. They have escaped from the low place. I'm surprised that they can live so carefree in such a big city. Following the direction of their hearts, I believe that as long as I stretch out my hand, I can touch the door of heaven, and maybe even pick up a beam of starlight to carry it with me. Going home tonight will make me temporarily far away from the world like them. Rooftop Vegetable Garden (Poetry) (2015-09-11 20:18:56) Rooftop Vegetable Garden (Poetry) 1. Okra A decadent bullet plunges straight into summer In the uterus of autumn, you will see the gorgeous sadness falling into the courtyard of the earth. 2. Eggplant, red eggplant and black eggplant each sit around and negotiate. Xi refuses the butterfly's mediation and has nothing to do with the season. As long as the frost and snow are silent, hidden in the heaven of the south, you can cross the fence of the seasons. When winter and spring meet, you can set up a stage for a four-act play and sell discounted tickets to crickets alone in the dark. 3. Chili Line Peppers, sweet peppers, chilli padi, long, round, or both. Metaphysically, I call them all the killers of Jiangnan Throat. To tip my hat to democracy, let them exist freely. Let them remind me of the struggle. Still going on 4. Pods This is the sum of a galaxy When the summer leaves I feel the secret pain of the starry sky and the void I myself have fallen into by collecting these names My eyes are quickly filled with them They always go on and on The sky that grows upward is their runway. 5. Green leafy vegetables refuse to make peace with the four seasons and only fall in love with ants. Ants are the constant porters who often help them clean up the corpses so that a timely rain can sprout a lonely amaranth tree and turn green 6. Feces. Sometimes, a green vein grows on the roof of the skin of the cheek exposed to the sun. Sometimes, objects that have nothing to do with flesh and blood that fall from my body eat my feces, but I eat their vegetables. In the flesh, I just eat the sunshine and the air. They concoct greatness, and even the filth I create is given the meaning of greatness. 7. Birds and mice, I really can’t bear to put them side by side, but in fact, they are all doing the same thing. These two thieves, one in the early morning and the other in the middle of the night, use rodents and beaks to create murderous crimes. Sometimes the rat stickers and warning red signs scare them away. Sometimes, God's messengers are just to remind them. This is not just a piece of paper, but A broken book of surrender 8. Not all butterflies are related to production and labor. For example, this species eats wind and drinks dew. The first time I saw them was in the countryside of my hometown. The second time I saw them was in my first love. The third time I saw them on the campus was on the title page of Zhuang Zhou. Later, I learned to dream like him and became a specimen. They deliberately created the illusion of tranquility in my book until I created flowers and dew on the rooftop to build a tree of branches and leaves. The wind from the inn came, and they climbed out of the damp cave. The wandering happened again. It happened on the eve of my eyes almost forgetting the beauty. 9. The bees chasing them and the wasps refused to fly away from my sight until the last drop. The honey is spread on your lips with two hard-boiled whole yolk eggs, sprinkled with green onions.

Cut the intact egg whites into thin strips and arrange them in neat rows. Pile the scrambled egg whites into a small mountain shape at the bottom of the bowl.

Some eggshells are floating on a bowl of clear soup. A seven-step poem boils beans and burns the bean sprouts. The beans weep in the axe. They grow from the same root, so why fry each other in a hurry. Liu Yuxi, the light of the lake and the autumn moon are harmonious, There are no goggles on the surface of the pool. Looking at the green mountains and rivers of Dongting from a distance, there is a green snail in the silver plate.

Egrets fly in front of Xisai Mountain in Yugezi, peach blossoms flow over the water and mandarin fish are fat. Green bamboo hats and green coir raincoats, the slanting wind and drizzle do not need to return. It is noon on the day of plowing the crops, and the sweat drips from the soil. . Who only eats lunch, every grain of it is hard work. A pity farmer sows a grain of millet in spring, and harvests ten thousand grains in autumn. There is no idle land in the world, and farmers still starve to death. Hui Chonggt; Two or three branches of peach blossoms outside the bamboo, a prophet of spring river water. Artemisia is all over the ground and reed buds are short, it is the time when pufferfish are about to bloom. At four o'clock, the fields are bustling, the fields are plowed in the day, and hemp is harvested at night. The children in the village are in charge of their own houses. The children and grandchildren are left to farm and weave, and they are also learning to grow melons in the mulberry trees. The bees do not care. On the plains and on the mountaintops, the infinite scenery is occupied. After gathering the flowers into honey, for whom does it work hard and for whom is it sweet? There are fishermen on the river, people come and go on the river, but they love the beauty of sea bass. You look at a boat, haunted by the storm. Cherry, mulberry and calamus, and even buy a pot of realgar wine. There is a yellow paper post hanging high outside the door, but it is suspected that the account owner is afraid of the magic talisman.

The Dragon Boat Festival is full of wind and rain, and the village children are still wearing their old clothes; they invite each other to carry their coir raincoats, and they dare to fall in love with the thatched cottage for the sake of mud; there are guests who treat each other as flesh and blood, and have no money to buy wine and sell articles; this was the meeting back then The three-foot fish is not as fragrant as the beans today. Tiantai is located on the southeastern coast of Zhejiang, with mountains, flowing water, and greenery everywhere. It has the advantage of mountains and seas without the risk of pollution.

Tiantai is a fairyland Buddhist land. The Southern Taoist sect regards Tongbai Palace in Tiantai as its ancestral court, and the Tiantai sect of Buddhism regards Guoqing Temple as its ancestral court. Buddhism and Taoism culture has a long history. Since Tiantai was established as a county during the Three Kingdoms period, residents within the area have loved life. Therefore, many delicacies and snacks have been left to this day. These delicacies are not only created by the people, but also have the shadow of Buddhist and Taoist culture. They can be said to be unique.

1. Tea is the first step for Tiantai people to entertain guests. 1. Tea tea.

2. Chicken tea: After the water is boiled, add whole eggs and cook. Generally, a bowl of chicken tea will use two or three eggs and add sugar. 3. Others include longan tea, lychee tea, tofu skin tea, etc.

2. Porridge 1. Rice porridge: cooked in an iron pot, or stewed in a clay pot on the stove. light.

2. Five-flavor porridge: Enjoyed on the first day of the first lunar month. It is cooked with rice, taro milk, red dates, old tofu and crock beans. In recent years, conditions have improved, and lotus seeds, barley, etc. have also been added, but the vegetarian style is still maintained.

Salty. 3. Sweet potato porridge: porridge cooked with rice and sweet potatoes.

Sweet. 4. Dried sweet potato porridge: porridge cooked with rice and dried sweet potatoes.

Sweet or bland. 5. Potato porridge: porridge cooked with potatoes and rice.

Salty. 6. Pumpkin porridge: porridge cooked with old pumpkin and rice.

Salty. 7. Tofu skin porridge: Use tofu skin and yellow croaker.