Poetry about Sichuan food (are there any sentences describing Sichuan food in ancient Chinese)

1. Are there any sentences describing Sichuan delicacies in ancient Chinese texts?

Lu You

There are no more yellow leeks in Xinjin, the color is as yellow as a goose for more than three feet, and the East Gate pig meat is even more The Huyang Crisp is amazing, plump and delicious.

"Watching Fishing Again" by Du Fu

Watching the fish in Dongjin has come again, and the master poured out the cup even after he stopped fishing. At dusk, dragons change their caves, and thunder and clouds follow the mountain roots.

The war has not ended, but the phoenix and unicorn are still at peace. My disciple Hu indulges in this pleasure and violently destroys heavenly things, sacred places and mourns.

Du Fu

The spring leeks are cut in the night rain, and the yellow beams in the new cooking room are cut. The Lord said that it was difficult to meet, and it would take ten cups in one fell swoop.

"Vegetarian Drama" by Lu You

Return to Wu and have this flavor again.

Su Dongpo's "Dongpo Elbow"

The grass pearls are fragrant. "The Play After Dinner" by Du Fu

I bought pork bones at the east gate, and ordered some orange scallions with fermented glutinous rice paste. The steamed chicken is the most famous, and the fish and turtles are even more beautiful.

Du Fu

The wine of Sichuan is unrivaled, and the fish in the river are delicious.

Du Fu

Green bamboo shoots welcome the boat out, and fish from the river come in every day.

Du Fu

Without Baoning Vinegar, there will be no customers for Sichuan cuisine.

Du Fu

The vegetables are light and sweet after the frost, and the seedlings are tender and not wilted in spring. It's ready to be cooked after harvesting. There is no need to add half a baht of salt and cheese. 2. Are there any sentences describing Sichuan cuisine in ancient texts?

"Vegetarian and Food Playbook" by Lu You

Xinjin has no yellow chives in the world, and the color is like goose yellow for more than three feet.

The Dongmen pork is even more amazing, as fat as the Huyang crisp.

"Watching Fishing Again" by Du Fu

Watching the fish in Dongjin has come again, and the master poured out the cup even after he stopped fishing.

At dusk, dragons change their caves, and thunder and clouds follow the mountain roots.

The war has not ended, but the phoenix and unicorn are still at peace.

My disciple Hu indulges in this pleasure and wastes the heavenly things and the sacred place in sorrow.

"The Drama After Dinner" by Du Fu

Buy pig bones at the east gate, and eat some orange peel with fermented glutinous rice sauce.

The steamed chicken is the most famous, and the fish and turtles are even more beautiful.

The formation of Sichuan cuisine as a local flavor probably dates back to the time when Qin Shihuang unified China and the Three Kingdoms period.

At that time, no matter the selection of cooking ingredients, the use of condiments, the requirements for knife skills, heat, and professional cooking levels, the embryonic form of the cuisine had begun to take shape. By the Tang Dynasty, Sichuan cuisine had become somewhat famous in the court.

Sichuan cuisine is the essence of Sichuan food culture, but Chengdu snacks are the representative of Sichuan food.

Speaking of Chengdu’s snacks, we have to go back to before the liberation of Chengdu. Nowadays, when Chengdu people mention snacks in Chengdu, they will naturally think of "Lai Tangyuan" in Zongfu Street, "Zhong Shui Dumpling" in Lizhi Lane, "Horse Sweet Potato" in Jiaojia Lane, and "Zhang Liangfen" in Dongzikou. ", "Simple Noodles" in Tongjing Lane, "Sanhe Ni" in Jiuyanqiao, etc. 3. What are the poems that describe Sichuan cuisine?

1. "Three Poems from the King of Hanzhong"

Du Fu

The Sichuan wine is incomparably rich and the river fish is delicious. Available.

After thinking about it for a long time, I swept the head of the wild goose pond.

Vernacular interpretation: Drink some high-strength wine, eat some fish from the river, and get drunk before resting. As a result, the dish of Yanchitou is missing.

2. "Hot Pot Spicy Song"

Lu Qingshan

Sprinkle a bucket of mandarin pot peppers, causing the scorching breath to tumble and mess with the silk willow.

The boiling water is red with blood, and the iron bowl is filled with strong wine.

Vernacular interpretation: At a glance, there are a bunch of chili peppers in the Yuanyang pot, and they tumble like wickers. The boiling water was as red as blood and served in an iron bowl as strong liquor.

In ancient times, after chili peppers entered Sichuan, where there was no shortage of salt, they developed their full potential as ingredients, and together with Sichuan peppercorns, they created an era of the "peerless double peppers" in Sichuan cuisine. .

There are various levels of chili peppers in Sichuan cuisine. After the skillful combination of Sichuan people, they have changed into all kinds of enchanting flavors. The combination of chili pepper and Sichuan peppercorns forms a pattern of spicy and spicy Sichuan cuisine, and thus determines a direction for the evolution of Sichuan cuisine.

As one of the unique flavors in Sichuan cuisine, Mala can also be regarded as the most authentic and classic type of spicy food in Sichuan cuisine. It is bright but not ostentatious, spicy but not hot. This is spicy. a feature.

Extended information:

The development of Sichuan cuisine

Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient countries of Ba and Shu. According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and there is no shortage of them." .

At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger". Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

The progress and development of the culinary industry has led to an increase in the number of professional restaurants and wine shops in Sichuan. "Wen Jun is like a monk, and his appearance is like a clean utensil", which is evidence of progress and change. At this time, the number of professional cooks increased and cooking technology advanced by leaps and bounds.

What’s more important is that the dignitaries, wealthy businessmen, and celebrities who live in the city are paying more and more attention to eating, drinking and enjoying themselves. They have higher requirements for the style and taste of dishes, and have played a great role in promoting the formation and development of Sichuan cuisine.

Baidu Encyclopedia - Sichuan Cuisine 4. Poems in Praise of Sichuan Cuisine

NO: 3 Sichuan Cuisine of the Eight Major Cuisines Sichuan cuisine is also a cuisine with a long history. Its origins are the ancient countries of Ba and Shu. country.

According to the "Huayang Guozhi", the Ba country "plants grains in the soil, livestock and livestock", and produces fish salt and tea honey; It’s cooked, but it’s not there yet.” At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger".

Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the sprout of Sichuan cuisine can be seen. The formation of Sichuan cuisine roughly occurred between the unification of China by Qin Shihuang and the establishment of the Three Kingdoms.

At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the selection of cooking raw materials and the use of condiments, as well as the requirements for knife skills, heat and professional cooking levels, had begun to take shape, and the embryonic form of the cuisine had already begun.

King Qin Hui and Emperor Qin Shihuang immigrated to Shu in large numbers twice, bringing with them advanced production technology from the Central Plains, which greatly promoted and promoted the development of production. The Qin Dynasty laid a good economic foundation for Shuzhong, and it became even more prosperous in the Han Dynasty.

Zhang Qian went on a mission to the Western Regions and introduced courgettes, peas, walnuts, soybeans, garlic and other varieties, and also added cooking ingredients and seasonings to Sichuan cuisine. During the Western Han Dynasty, the country was unified, and both government-run and private businesses were relatively developed.

Five major commercial cities emerged with Chang'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, and Wu were at the same level, and Liu Bei regarded Sichuan as the "capital of Shu."

Although it is in a state of division across the country, Shuzhong is relatively stable and has created good conditions for the development of business, including the catering industry. This gave Sichuan cuisine a solid foundation in its early stages of formation.

The progress and development of the culinary industry has led to an increase in the number of professional restaurants and wine shops in Sichuan. "Wen Jun is like a monk, and his appearance is like a clean utensil", which is evidence of progress and change.

At this time, the number of professional cooks increased and cooking technology advanced by leaps and bounds. What's more important is that the dignitaries, wealthy businessmen, and celebrities who live in the city are paying more and more attention to eating, drinking and enjoying themselves.

They have higher requirements for the style and taste of dishes, and have played a great role in promoting the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat.

In the "Four Seasons Food System", Cao Cao specifically recorded that "Pixian fish, with yellow scales and red tail, comes out of the rice fields and can be used as sauce"; yellow croaker "is several hundred kilograms in size, soft and edible, "Out of Jiangyang and Qianwei" also mentioned "steamed catfish", which shows that there were steamed catfish dishes at that time.

Zuo Si, a litterateur of the Western Jin Dynasty, described the cooking techniques and banquets of Sichuan cuisine more than 1,500 years ago in "Ode to the Capital of Shu" as "the old custom is that at the end of winter and the beginning of spring, on auspicious days, wine is placed in the high hall to entertain guests. There is an indissoluble bond between the poets and poets of the Tang Dynasty and Sichuan cuisine.

The poet Li Bai moved to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan when he was young. He did not leave Sichuan until he was 25 years old. In his nearly 20 years of life, he has loved eating the famous local dish of braised duck.

After the chef slaughters the duck, he puts it in a container, adds wine and other seasonings, pours it into the soup, and cooks it with a large amount. A piece of soaked tissue paper was sealed tightly around the mouth of the container. After steaming, the original flavor was maintained, which was both fragrant and tender. The emperor was very happy and named the dish "Taibai Duck" based on the stewed duck he had eaten. Du Fu lived in the Sichuan Cottage for a long time and sang a hymn about "Taibai Duck" in his "Song of Fishing". In the Song Dynasty, Sichuan cuisine crossed the border of Bashu and entered the Eastern Capital, and it was uniquely known to the world.

In the Song Dynasty, there were also two great writers and poets who had inextricable ties with Sichuan cuisine, namely Su Shi of the Northern Song Dynasty and Lu You of the Southern Song Dynasty. Su Shi was influenced by the Sichuan cuisine habit since he was a child. When he was 20 years old, he went to the capital with his father and younger brother to take the exam.

It was freezing in Kaifeng in winter, and everyone from the court to the people relied on the vegetables they collected to make ends meet. However, Su Shi’s poems included many poems about using vegetables in dishes, such as “Autumn.” The winter garden is filled with frost and dew, and the reeds bear children and grandchildren.

I and He once had the same satiation, but I don’t know why I ate chicken and dolphin so hard.” "White cabbage-like lambs emerge from the earth like bear's paws".

These are actually the poet's nostalgia for Sichuan cuisine. He is truly worthy of being a famous gourmet. Not only did he write the "Ode to the Taoist" which was praised by many people, , and also created delicacies such as Dongpo Pork, Dongpo Soup and Jade Grit Soup, making valuable contributions to Sichuan cuisine.

Lu Fangweng, who died at the age of 85, was not satisfied with his career as an official and his love life, but he was not satisfied with his career. A long life should benefit from an open-minded attitude and a reasonable diet.

Although Lu You was from Zhejiang, he came to Shu at the age of 46 by imperial order and left Sichuan at the age of 54.

The intervening nine years were an important period in his political career. Although "Xiao Zong missed him for a long time and called him eastward, he never forgot Shu for a day." In particular, Sichuan's food made him unforgettable. The flavor of Sichuan cuisine during this period can be seen in the works of literary giants from the Tang and Song dynasties.

After Beijing was established as the capital in the Yuan, Ming and Qing Dynasties, as the number of Sichuan officials increased, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in my country. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Sichuan cuisine was seasoned with chili peppers, which further developed the seasoning tradition of "high taste" and "good fragrance and spiciness" that had been formed in the Bashu period.

During the Qianlong period of the Qing Dynasty, Li Tiaoyuan, a famous scholar in Luojiang, Sichuan, systematically collected 38 cooking methods of Sichuan cuisine in his "Hanhai·Xingyuan Lu", such as stir-frying, smoothing, stir-frying, stir-frying, simmer, simmer, fry, boil, blanch, mash, fry, cover, stick, stuff, roll, steam, burn, stew, stew, spread, simmer, braise, soak, roast, bake, stick, boil, dreg, drunk, Chong, etc., as well as mixing, braising, smoking, pickling, curing, freezing, sauce, etc. of cold dishes. There are many famous dishes in both official and market dishes.

During the Tongzhi period of the Qing Dynasty, there was a small restaurant by the Wanfu Bridge outside the north gate of Chengdu. The female owner surnamed Chen with sesame noodles cooked delicacies with tender tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. Spicy and delicious, it is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop". Ding Baozhen, a Xianfeng scholar from Guizhou, served as governor of Shandong and later governor of Sichuan. Because of his meritorious service in guarding the border, he was named "Prince Shaobao" and was known as "Ding Gongbao".

He liked to eat fried diced chicken made with peanuts and tender chicken diced meat. It became known as "Kung Pao Chicken" after it became popular in the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a cuisine with extremely strong local flavor, featuring a wide range of materials, diverse seasonings, and strong adaptability. 5. Poems about food

1. The wind blows the willow flowers and fills the shop with fragrance, and Wu Ji presses wine for guests to taste. ------"Farewell at Jinling Winery" by Li Bai of the Tang Dynasty

Interpretation: The gentle breeze blew the catkins, and the hotel was filled with fragrance; Wu Ji held out the newly pressed wine and encouraged guests to taste it.

2. Lanling wine and tulips, jade bowls filled with amber light. ------"A Journey from a Guest" by Li Bai of the Tang Dynasty

Interpretation: Lanling's fine wine, with the rich fragrance of turmeric, looks as crystal clear as amber when held in a jade bowl.

3. Open a banquet and chat over wine. ------"Crossing the Old Friend's Village" by Meng Haoran of the Tang Dynasty

Definition: Open the window and face the vegetable garden of the barn, holding a wine glass in hand and chatting about the crops.

4. There are no more precious fruits in the world, and the jade snow skin is covered with crimson gauze. ------"Ode to Lychees" by Qiu Jun of the Ming Dynasty

Interpretation: There is no better precious fruit in the world than this one. Its snow-like skin is covered with a layer of red gauze.

5. Sigh, old people come and go, old things go away, who comes to sleep and drink tea in the afternoon. ------"Living in Early Summer" by Lu You of the Song Dynasty

Interpretation: We didn't meet each other back then, but before we dreamed about tea at noon, who was talking about those days?

6. Green ants’ new fermented wine, small red clay stove. ------"Ask Liu Nineteenth" by Bai Juyi of the Tang Dynasty

Definition: The newly brewed rice wine is green in color and fragrant; the small red clay stove burns bright red.

7. Mo Xiao’s farmhouse is full of cured wine and plenty of chickens and dolphins for visitors during good years. ------"Visit to Shanxi Village" by Lu You of the Song Dynasty

Definition: Don't laugh at the turbid wine brewed by farmers in the twelfth lunar month. In the harvest year, the dishes for entertaining guests are very rich.

8. Yellow Chicken Baijiu, you go to the village community to have some fun. ------"Shui Tiao Ge Tou·Farewell to Yang Minzhan" by Xin Qiji of the Song Dynasty

Interpretation: After you return home, you celebrate the Autumn Society with yellow chicken and white wine.

9. The wine shop prefers the bitterness of Tuancha, and the fragrance of Rui Nao is preferred when the dream is over. ------"Partridge Day·Cold Sun Xiao Xiu on the Small Window" by Li Qingzhao of the Song Dynasty

Interpretation: After drinking, I prefer to taste the strong and bitter taste of Tuancha. It is especially suitable to smell it when I wake up from a dream. The refreshing lingering fragrance of Rui Nao.

10. It is the season of bath orchids. Calamus wine is beautiful and pure. ------Ouyang Xiu of the Song Dynasty, "The Proud of the Fisherman: The Pomegranate Blossoms in May"

Explanation: This day is the Dragon Boat Festival. People bathe and change clothes. They want to get rid of the dirt and filth on their bodies, so they drink from the cup. Realgar wine is used to drive away evil spirits and avoid harm. 6. Good words and sentences to describe Sichuan specialties, urgent

Eat in China, taste in Sichuan

Delicious snacks, the best in the world

A land of abundance with outstanding people! Only when you go to Jiuzhaigou do you know what beauty is, when you go to Daocheng do you know what the world is, when you go to Chengdu do you know what snacks are, and when you go to Qingcheng do you know what the Tao is!

Bashu’s articles bring peace to the world, and Bashu’s delicacies delight the world!

The Kingdom of Abundance has existed since ancient times. The culture of Sichuan is colorful. A popular snack in the market, it is well-known throughout the country. Leisure and entertainment, fun. It is said that the fourth city is true.

Wouldn’t it be great to live here for a long time? < /p>

Lemons: For world lemons, look at China, for Chinese lemons, look at Anyue

Fushun Tofu: Fushun Tofu has a long flavor and will be unforgettable after one bite

Jianmen Tofu: No Eating Jianmen tofu will make you travel all over the world in vain.

Hongqiao Pig Cake: Take a tour of the natural scenery of the Bamboo Sea, play with the folk customs of Xijia, and take a look at the ruins of Bowang Ancient Village. When you are tired, you can taste the Hongqiao Pig Cake again to enjoy the taste. Yo!

Wutian QQ Beef: "Heaven moves vigorously, a gentleman strives for self-improvement, has the same will, and colleagues work together for thousands of miles."

Also, Shucui.com is about combining specialty products and specialty culture. It will be launched in mid-December. You can refer to it!