Poems about Sichuan cuisine

1. The poem describing Sichuan cuisine is a fishing song. Du Fu (sang a hymn about "Taibai Duck") In the Jin Dong of Mianzhou River, the colors of Spanish mackerel and snapper are better than silver. Fishermen overflow their boats and sink their nets, cutting off hundreds of scales in the river. Many fish are often exhausted but abandoned, and the red carp is like a god. Hidden dragons are silent and angry, and the return air blows dust. Zhang Zi waved double knives from left to right, and the golden plate hung high with snow. Xuzhou's bald tail is not remembered, and Hanyin's head is far away. The fat beauty of Spanish mackerel is the first, which is full of fun and dull. Don't you see that the dynasty is coming to cut the moustache? The waves are gone forever. Seven Methods-Sichuan Poetry

Bacon smoked, fried and smooth, sweet, sour, salty, bitter and spicy, Dongpo stewed Dongpo meat, Taibai steamed Taibai duck, poets and saints cooked Sichuan bamboo shoots in the kitchen, Wen Jun fried Sichuan shrimp in the kitchen, and tasted various dishes and flowers. In the poems of Du Fu, a great poet, there are sentences praising Sichuan cuisine (fish in hole C is the "elegant fish" in Ya 'an today), such as "Sichuan wine is invincible, fish in hole C is beautiful, and barrel wine need not be boiled".

Thank you, please adopt!

2. Praise the simple poems of Sichuan cuisine. Watching fish (singing hymns of Taibai Duck) Mianzhou River is there, and bream is better than silver. Fishermen overflow their boats and sink their nets, cutting off hundreds of scales in the river. Many fish are often exhausted but abandoned, and the red carp is like a god. Hidden dragons are silent and angry, and the return air blows dust. Zhang Zi waved double knives from left to right, and the golden plate hung high with snow. Xuzhou's bald tail is not remembered, and Hanyin's head is far away. The fat beauty of Spanish mackerel is the first, which is full of fun and dull. Don't you see that the dynasty is coming to cut the moustache? The waves are gone forever. Seven Methods-Sichuan Poetry

Bacon smoked, fried and smooth, sweet, sour, salty, bitter and spicy, Dongpo stewed Dongpo meat, Taibai steamed Taibai duck, poets and saints cooked Sichuan bamboo shoots in the kitchen, Wen Jun fried Sichuan shrimp in the kitchen, and tasted various dishes and flowers. In the poems of Du Fu, a great poet, there are sentences praising Sichuan cuisine (fish in hole C is the "elegant fish" in Ya 'an today), such as "Sichuan wine is invincible, fish in hole C is beautiful, and barrel wine need not be boiled".

Thank you, please adopt!

3. Poems praising Sichuan cuisine NO: The third of the eight major cuisines. Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu.

According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger".

Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between Qin Shihuang's unification of China and the tripartite confrontation between the three countries.

At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the raw materials for cooking, the use of condiments, the requirements of cutting cooking and the level of professional cooking had begun to take shape and had the embryonic form of dishes.

Qin Wanghui and Qin Shihuang immigrated to Sichuan twice, which also brought the advanced production technology of the Central Plains and greatly promoted the development of production. The Qin Dynasty laid a good economic foundation for Shu, and became richer in the Han Dynasty.

Zhang Qian went to the Western Regions and introduced zucchini, beans, walnuts, soybeans, garlic and other varieties, adding cooking materials and seasonings to Sichuan cuisine. During the Western Han Dynasty, the whole country was unified, and government and private businesses were relatively developed.

There are five major commercial cities with Chang 'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, Wu Dingli and Liu Bei took Sichuan as the "capital of Shu".

Although it is divided in the whole country, it is relatively stable in central Sichuan, creating good conditions for the development of commerce, including catering industry. Therefore, Sichuan cuisine had a solid foundation at the early stage of its formation.

With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change.

At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds. More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun.

They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat.

In "Four Seasons Food System", Cao Cao especially thought of "Yu Zi in Pixian County, with yellow scales and red tails, which can be used as sauce when it comes out of rice fields"; Yellow croaker "weighs hundreds of pounds, and its bones are soft and edible." It is out of Jiangyang and Qianwei. " Also mentioned "steamed catfish", it can be seen that there was a dish that was steamed catfish.

Zuo Si, a writer in the Western Jin Dynasty, described the cooking skills and grand banquet of Sichuan cuisine more than 500 years ago as "if it is an old custom, wine will be served in the high hall from the end of winter to the auspicious day." In the Tang Dynasty, poets, poets and saints had an indissoluble bond with Sichuan cuisine.

The poet Li Bai moved with his father to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan, and left Sichuan at the age of 25. Living in Sichuan for nearly 20 years, he likes to eat a famous local dish-roast duck.

After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin.

Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck".

Poet Du Fu once lived in Sichuan Caotang for a long time and sang a hymn about "Taibai Duck" in his "Fishing Watch Song". In the Song Dynasty, Sichuan cuisine crossed the Bashu boundary and entered the eastern capital, which was known to the world.

Coincidentally, there are two great writers and poets in the Song Dynasty who are inextricably linked with Sichuan cuisine. They are Su Shi in the Northern Song Dynasty and Lu You in the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since childhood. At the age of 20, he went to Beijing to take the exam with his father and brother.

Kaifeng is freezing in winter. From the palace to the people, we all live on some collected vegetables. However, vegetables are particularly popular in Su Shi's poems. For example, "Qiu Lai's winter garden is full of frost, and reeds give birth to mustard grandchildren.

I am as full as ever, and I don't know why I eat chicken and dolphins. "Chinese kale is like a mushroom, crisp and beautiful. White lamb, take out the soil from the bear's paw. "

These are actually the poet's nostalgia for Sichuan cuisine, and he is really a famous gourmet. He not only wrote Gourmet Fu for the moxibustion crowd, but also created Dongpo Meat, Dongpo Soup and Yufan Soup, which made valuable contributions to Sichuan cuisine.

Lu Fangweng died at the age of 85. He was not satisfied with his career and love life, but his longevity should benefit from his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he was ordered by the emperor to live in Shu at the age of 46 and leave Sichuan at the age of 54.

During this period, nine years was an important period in his political career. "Although Xiao missed him for a long time, he intended to call to the east, but he never forgot Shu for a day." In particular, the food in Sichuan impressed him deeply, and the flavor of Sichuan cuisine in this period can be seen from the heritage of writers in Tang and Song Dynasties.

After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of Sichuan officials, a large number of Beijing chefs settled in Chengdu to run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in China. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which further developed the seasoning tradition of "respecting taste" and "spicy" formed in Bashu period.

During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes, both official and local.

During the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food made by the female shopkeeper surnamed Chen with hemp grains is spicy and delicious, which is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop". Ding Baozhen, a native of Xianfeng, Guizhou, was once the governor of Shandong, and then the governor of Sichuan. Because of his meritorious service in defending the border, he was named "Prince Shao Bao" and was called "Ding".

He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a kind of cuisine with extremely strong local flavor, which has the characteristics of extensive materials, diverse seasonings and strong adaptability.

It consists of banquet dishes, popular leisure dishes, home-cooked dishes and three steamed dishes with nine buttons.

4. A famous saying about Sichuan cuisine: Lu You.

Xinjin has no leeks, and the color is more than three feet like goose yellow. The meat in the east gate is unique, and the fat is not reduced.

Du Fu, another fisherman.

The ornamental fish in Jin Dong came again. The owner stopped the silver carp and poured a cup. As the sun sets, Long Bian Cave and the mountain roots swim with the clouds and thunder.

The war is not over, and the Phoenix unicorn is safe. I just try to immerse myself in this joy and mourn for the sacred place.

Du Fu

Spring chives are cut in the night rain, and brown rice is cooked fresh in a special way. My host announced that it was a festival, and he urged me to drink ten cups.

Vegetable and food drama tour

There is no such thing as giving this smell back to Wu.

Su Dongpo's Dongpo Elbow

Grass pearls smell delicious.

Wei Minglun "Ming Hotel"

Human beings are immortal, there are endless meals, long live Sichuan cuisine, and restaurants will last forever!

Indefinable

One dish, one grid, one hundred dishes and one hundred flavors.

Du Fu, a play after dinner

Buy pig bones at the east gate and order a little orange sauce. Steamed chicken is the most famous, and beautiful women are not fish and turtles.

Du Fu

First frost cuisine is light and sweet, and the spring seedlings are tender. You can do it when you come back, without adding half a baht of salt cheese.

Chirac

"I like Sichuan cuisine, and I like the unique ancient Shu culture."

Du Fu

Shu wine is invincible and river fish is beautiful.

Du Fu

Green bamboo shoots greet the boat, and river fish come every day.

Du Fu

Without baoning vinegar, there would be no customers in Sichuan cuisine.

Du Fu

First frost cuisine is light and sweet, and the spring seedlings are tender. You can do it when you come back, without adding half a baht of salt cheese.

One dish, one grid, one hundred dishes and one hundred flavors.

Golden unprovoked

Spring chives are cut in the night rain, and brown rice is cooked fresh in a special way. My host announced that it was a festival, and he urged me to drink ten cups.

Respondent: l7m 1 1y 4- magician level 4 6- 17 18:52.

Sichuan cuisine, Sichuan kitchen, Sichuan flavor

Chuanjingchuan Township, Chuan Mei

Responder: Idle boat-trainee magician level 3 6- 19 14: 17.

Sichuan famous saying: it is good to travel all over the world, and it is good to eat salt all over the world.

The origin of Chinese food: salt is delicious and sugar is fresh. Soy sauce adds color and wine adds flavor. Onion and ginger remove fishy smell, and vinegar relieves boredom. Increase or decrease on yourself.

Basic knowledge of chefs: 1 What animal's blood becomes more tender as it is cooked? What is the most difficult thing to master in the cooking process?

Responder: Sable Wolf 13- Manager Level 4 6-2 1 13:59.

There is a famous saying in Qing Dynasty, "Flowers and rafts are fragrant for a thousand years". Making tea with well water in the snow peach is extremely sweet. .

Lu You, a great poet in the Southern Song Dynasty, even said: "Xinjin has no leeks, and its color is more than three feet yellow as a goose. The meat in the East Gate is even more unique, and the fat is not reduced. "

Chirac said: I came to ancient Sichuan to meet you. Li Bai, a "fallen immortal" poet, may have been born here. He once used the words "it is difficult to learn from Shu, but it is difficult to go to heaven" to emphasize the hardships of entering Shu. As early as more than two thousand years ago, Sichuan gave birth to an extraordinary civilization comparable to the culture of the Central Plains. Chengdu "becomes a city in one year and Chengdu in two years", which has been famous for its art of life, food and gardens since ancient times. In ancient times, it was called "Rongcheng" and "Jincheng" because of its elegant culture and various tapestries. Chengdu is also a place familiar to the poet Du Fu. This great poet, who thinks that "poetry is my family's business and people are feelings handed down from generation to generation", is willing to live here and make friends in the hardships of wandering.

5. Poems about Sichuan cuisine Du Fu (singing a hymn about "Taibai Duck") Mianzhou River In Jin Dong, the color of bream is better than silver.

Fishermen overflow their boats and sink their nets, cutting off hundreds of scales in the river. Many fish are often exhausted but abandoned, and the red carp is like a god.

Hidden dragons are silent and angry, and the return air blows dust. Zhang Zi waved double knives from left to right, and the golden plate hung high with snow.

Xuzhou's bald tail is not remembered, and Hanyin's head is far away. The fat beauty of Spanish mackerel is the first, which is full of fun and dull.

In the poems of Du Fu, a great poet, there are sentences praising Sichuan cuisine (fish in hole C is the "elegant fish" in Ya 'an today), such as "Sichuan wine is invincible, fish in hole C is beautiful, and barrel wine need not be boiled".

6. What are the sentences describing Sichuan cuisine? 1. Shiny, pure and lovely.

2. Sichuan cuisine with ethnic flavor is just different.

Sichuan cuisine is full of fragrance, and thousands of flavors have entered Wang Chi.

4. Strong enough, cool enough, spicy enough and full of flavor.

5. Shu wine is invincible and river fish is beautiful.

6. Green bamboo shoots greet the boat, and river fish come every day.

7. Without Baoning vinegar, there would be no customers in Sichuan cuisine.

8. Frosted vegetables are light and sweet, and the seedlings are tender in spring. You can do it when you come back, without adding half a baht of salt cheese.

9. One dish, one grid, hundreds of dishes.

10. Frosted vegetables are light and sweet, and spring seedlings are tender. You can do it when you come back, without adding half a baht of salt cheese.

1 1. I like Sichuan food, especially the unique ancient Shu culture.