The poem about mung bean cake is 1. Ask for a beautiful essay describing mung bean cake with a description of its appearance and taste.

Beijing has delicious roast duck, Hebei has sweet sesame sugar, Sichuan has spicy tofu, and my hometown Tianjin also has its famous snack-Erduoyan fried cake.

It is said that Erduoyan Fried Cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), a first-generation shopkeeper, went from pushing an ostrich cart to selling on the street, and then set up a stall on the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang. Liu Wanchun's fried cakes have fine ingredients, fine workmanship, delicious taste and low price. Outstanding among many fried cakes, unique, thriving business, won the reputation of fried cake Liu, and because the fried cake shop is close to appraisal street, Shenzhen street dye shop, pawn shop, jewelry shop, cloth shop, shoes and hats shop. Rich people have birthdays, and ordinary people have birthdays. Borrowing homophonic words of cakes, holding the luck of step by step, making an appointment to buy fried cakes in advance, the business is booming, and Liu Ji fried cake shop has thus revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only 1 m wide, people humorously call it Erduoyan. Although it was renamed Zengsheng City during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cake is also called pierced cake. But how is the really delicious fried cake made?

The really delicious fried cake should be made of yellow rice and glutinous rice produced by Yangcun, Hexi and Ziya rivers along the North Canal, soaked in water, ground into porridge with a stone mill and packed in a cloth bag. Ferment with water and mix with alkali to make dough; Use vermilion red beans produced in Tianjin as bean paste stuffing, then add high-quality brown sugar into the pot to boil and stir-fry into bean paste stuffing. After cooling, it is used as stuffing, wrapped in warm oil (130℃) and put into the pot. The fried cake is golden in color and "prickly" in color, and its skin is crisp but not rooted. It can also be divided into red bean stuffing, bean paste stuffing and frying.

What's more, our ear-piercing fried cakes and Goubuli steamed buns, as well as the 18 th Street twist, are all called' Tianjin Three Musts'! Named as a famous Chinese snack by China Cuisine Association 1997. But I don't think it can be compared with delicious snacks, which definitely makes you full of praise.

2. Urgent, the historical origin of mung bean cake, chestnut cake and taro cake, thank you.

1. As we all know, in ancient China, there were many festivals in a year.

Some of these festivals are regional and some are national. With the regularization and popularization of these festivals, some cakes attached to the legend of the origin of festivals came into being.

For example, on the seventh day of the seventh lunar month, it is said that the Cowherd and the Weaver Girl meet at the Queqiao Bridge. The proper fruit listed on this day is the image display of this fairy tale by the ancients in Food. The Mid-Autumn Festival on August 15 is said to be the birthday of the moon, and some people say it is the day of the Goddess Chang'e flying to the moon.

The Mid-Autumn Moon Cake listed on this day is a simulation of the shape of the moon by the ancients and an artistic expression of the moon myth in food. April 28th of the lunar calendar is said to be the birthday of Sun Enmiao, the drug king.

On this day, the "honey-offering tip" offered in front of the statue of the King of Medicine is the model of the ancients imitating Sun Simiao's "Thousand Treasures Returning to the Monument". Later, on the first day of the first month, honey tips were offered in front of statues of gods including Sakyamuni Buddha, so some people said that the shape of honey tips was like a "pagoda".

What needs to be pointed out here is that these cakes, which are attached to the legend of the origin of festivals, were originally "enshrined" in front of the gods for later families to share, and then developed into commercial cakes sold in the market. Many of these cakes are born with the change of solar terms.

For example, there are rose cakes and wisteria cakes in March, and mung bean cakes in summer. 2. Due to the etiquette needs of the ruling class, in ancient China, the ruling class had a set of extremely complicated etiquette, and cakes also became the content of etiquette as a kind of etiquette.

Since Liao and Jin Dynasties, with the establishment of Beijing, the capital of the ruling class, quite a number of palace banquets and official banquets have been held in Beijing every year. Pastry, as a part of banquet food, is produced in Beijing's imperial palace and government kitchens.

At the same time, the emperor not only hosted banquets for civil and military ministers and foreign envoys, but also presented cakes to officials. For example, on April 8 every year, Ming Chengzu gave Guan Bai a "no clip", and every winter solstice, he gave Guan Bai a "box of sugar, seven kinds of sugar and a pine nut".

All of the above, on the one hand, added a new ingredient, Palace Cake, to traditional cakes in Beijing; on the other hand, with the spread of Palace Cake and the entry of folk cakes in Beijing, it greatly promoted the development of folk cakes in Beijing. In addition, under the restriction of feudal etiquette, cakes are essential gifts, from red and white ink to teacher-student meetings. For example, Nuzhen in Jinzhongdu said, "If you give money, relatives will go together, and there will be wine, followed by big soft fat, small soft fat and honey cake, one for each name and one for tea."

3. The spread of diet in Beijing When the rulers of Liao, Jin and Yuan established their capital in Beijing, they all plundered the crafts of Bianliang in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty to Beijing. When Emperor Yongle of the Ming Dynasty moved to Beijing, he also moved craftsmen from Hebei, Shanxi and Jiangnan to Beijing.

As a result, these pastry chefs who moved to Beijing with their skills spread the cakes from Bianliang, Lin 'an, Jiangnan and other regions to Beijing. These cakes later became an important part of traditional cakes in Beijing, such as 7-up Zhengguo in seasonal cakes, Chongyang Flower Cake, Robbie in court cakes, Polygonum flowers, peach cakes, dried cakes and chestnut cakes in market cakes. 4. Promotion of tea drinking methods After the Tang Dynasty, tea drinking became popular in the north and south.

According to historical records, in the territory of Jin State, including Jinzhong Capital (now Beijing), "tea is like rice and salt, and you can sip it up and down." Be sure to serve cakes when drinking tea, and make tea when tasting. As a result, "tea food" has become the food for the officials and people of Jin State.

"Hailing Collection" contains: Nuzhen attaches great importance to tea and food, which was especially popular in the early days of Gudas's founding. If there are dozens of kinds of cakes and baits in Zhongzhou, then their height is several feet, and banquets are also used. There is a kind of diamond bracelet that is the biggest. "

During the Ming and Qing Dynasties, there was a man named "Tea Hutong" in the alley of Beijing, which was obviously a historical relic of the name of the alley in the capital of the Jin Dynasty. It can also be seen that nuzhen tea was popular in the Jin Dynasty. The record of "a few feet high and a large plate" of Nuzhen tea in the Jin Dynasty can not help but remind people of the Manchu cake table in the Qing Dynasty in AD17th century. This cake table, also known as "Table Zhang", is a unique banquet cake of Manchu people. It is made up of various Manchu cakes, and its shape is "like a pagoda, but there are people twelve stories high".

(Records of Shuntian Prefecture in Guangxu) The women in the Jin Dynasty were really the predecessors of the Qing Dynasty, so it is not surprising that the tea in the Jin Dynasty is so similar to the table in the Qing Dynasty in shape and use. 5. Blending of Ethnic Diet In the history of its formation, Beijing traditional cakes also absorbed the wisdom of people of all ethnic groups living in Beijing in history and absorbed the essence of cakes of all ethnic groups.

As early as the Liao Dynasty in the 10 century, on the fifth day of the fifth lunar month, there were "Ai cakes" made by Bohai chefs. Bohai Sea is an ancient nation that once lived in the northeast of China, and some people moved to Beijing in the Tang Dynasty.

Ai Gao may be a seasonal snack similar to Zongzi. There is a poem praising Ai Gao in Jin Tai Miscellaneous Poems by Cheng Jinfang, a Qing Dynasty man: "The corn millet hangs in the green beard, and Wu Hao's control can be seen from a distance in the shed. Inner city people go to the Temple of Heaven and send cups with colorful fans. "

Chestnut cake, a traditional cake in Beijing, was originally a Korean and Jurchen food in the Yuan and Ming Dynasties. The practice at that time was: "chestnuts are not limited, dried and shelled, and smashed into powder.

Add two thirds of glutinous rice flour, mix well, mix with honey and water, and steam. "This kind of cake has always been a snack of the Manchu and Han powerful families in the Qing Dynasty.

There is also a new chestnut cake steamed with sweet-scented osmanthus sugar in the thirty-seventh chapter of the Chinese classical literary masterpiece A Dream of Red Mansions, which shows that raw materials such as sweet-scented osmanthus and sugar were added to the "Korean chestnut cake" from the Yuan and Ming Dynasties to the Qing Dynasty. 6. The influence of China's ancient social thoughts. Beijing traditional cakes originated in ancient China society, permeated with Confucianism, Taoism, Buddhism and other religions and superstitions. No matter in terms of its shape and decoration, or in terms of its variety collocation, it has left the mark of China's ancient social thought.

That is to say, in the social and ideological environment at that time, cakes, as offerings, gifts and tea, were inevitably produced and constantly produced to cater to people's thoughts and psychology. Therefore, through the characteristics of this era of Beijing traditional cakes, we can see the influence of ancient China people and China's social thoughts on the formation of Beijing traditional cakes.

In a certain historical stage, this influence enriched the varieties of traditional cakes in Beijing and promoted the development of traditional cakes in Beijing. For example, the traditional cakes in Beijing now include Kirin Crisp, Longfeng Crisp and Fengwei Crisp.

3. Sentences describing food

My mouth is full of saliva and I want to wear my index finger. The jade plate is exquisite and beautiful, so I can have a delicious meal. Phoenix marrow dragon liver has an endless aftertaste. My lips and teeth are fragrant, and my mouth is full of saliva. Eight treasures are delicious. Gravy has a full taste, a long aftertaste, and is soft and smooth. I refuse to put [1] food on my face. I care about the name.

But not everyone has the same standard of food. In fact, food is neither noble nor cheap. You can call it food as long as you like. What you look forward to before eating and what you remember after eating.

When food meets mood, food is not only a simple taste feeling, but also a spiritual enjoyment. Food also reflects human civilization and progress.

Food is not only food on the table, leisure snacks, all kinds of biscuits, cakes, sugar and other products, which are difficult to adjust, each with its own flavor, from taste to visual enjoyment, and can be called food! Word definition 1. Gourmet, "Mozi Ci Country": "Today is not what it used to be. Thick food gathers in the people, thinking that food, grass, steam, fish and turtles." 2. Eat delicious food, "Everything is done wrong with Six Contradictions": "In today's family, we must also be hungry and cold, and we must be strong and bear hardships. Although the army is hard to starve, those who warm their clothes and eat will be at home. "

"Biography of Jin Fu Xian": "I can't see luxury, but I am noble. In the past, Mao Jie was an official, and no one dared to wear good clothes and eat a good meal. "

3. A new understanding of food, eat beautiful and healthy food. 4. Good food can make people feel happy.

5. Enjoy your meal. Foreword of China Food Editor Different countries have long and short history, large and small territory, strong and weak strength, large and small population, different ethnic composition, religious belief, political nature and economic structure, so their food culture is different.

With the improvement of personal consumption level, everyone has different concepts of food, among which the emergence of Chinese food and western food and their sought-after choices are the special cases. When steamed bread was handed down from the Three Kingdoms, Meng Huo, the owner of Nanman Cave in southern Sichuan, always attacked and harassed him, and Zhuge Liang personally led the troops to conquer Meng Huo.

Lushui area is vast and sparsely populated, miasma is heavy, and Lushui is toxic. Zhuge Liang's men put forward a superstitious idea: kill some "Na Man" prisoners and give their heads to the river god of Lushui.

Of course, Zhuge Liang could not promise to kill the prisoners of "Nan Man", but in order to boost morale, he came up with a way: using flour and dough brought by the army, kneading them into heads and steaming them as sacrifices instead of "Nan Man" to worship the river god. Since then, this kind of pasta has been handed down and spread to the north.

But being called "head" is too scary. People changed the word "person" into "person" and wrote it as "steamed bread". Over time, steamed bread has become the staple food of northerners, and the sale of steamed bread has gradually changed into the purchase of supermarkets. Now there are also alternative positions such as leaders of convenience stores and supermarkets. Mung bean cakes eat zongzi on Dragon Boat Festival, almost without exception all over the country.

However, in addition to zongzi, there are also mung bean cakes, such as Wuhan, Nanjing and Wuhu, which are traditional foods of the Dragon Boat Festival. Xi people also eat zongzi on this day, but it is an indispensable mung bean cake.

Xi people give gifts to relatives and friends on the Dragon Boat Festival, and also send zongzi and mung bean cake together, which go hand in hand. This is a custom with a long history.

Maybe people talk less and know less. As early as the tenth year of Tongzhi in Qing Dynasty (A.D. 1872), the commercial mung bean cake was introduced, which became a famous food in Xi and Shaanxi together with the crystal cake.

Xi is a Muslim community, where Hui and Han compatriots live in harmony. Hui people are good at doing small businesses, especially making small food in family workshops. Their halal mung bean cake is very popular.

Han people can do it, too, less. Most of them were produced and listed before the Dragon Boat Festival.

Since the reform and opening up, it has been sold all year round, and a number of new food enterprises have been added. Mung bean cakes are much more refined than before. Many new varieties have been added, such as jujube paste stuffing and nut stuffing, which have good taste and long aftertaste.

Crystal Cake Crystal Cake is a famous scenic spot in Weinan, Shaanxi. It is characterized by gold surface and silver edge, crisp peeling, cool tongue and teeth, sweet and palatable. Legend has it that Kou Zhun, an official in the Song Dynasty, was honest and won the hearts of the people.

One year, Kou Zhun returned to his hometown Weinan from Kyoto, the capital of the Song Dynasty, to visit relatives in the countryside, which coincided with his 50th birthday. Hard-working villagers sent birthday peaches, noodles and plaques to congratulate them, and Kou Zhun hosted a birthday party. After three rounds of wine, Kou Zhun opened an exquisite paulownia box containing 50 crystal clear snacks.

On top of the dessert, there is a piece of red paper with a poem written neatly: "Gong crystal eyes, crystal heart, can distinguish between loyalty and treachery, innocence and no dust." It was signed by the old man of Weibei.

Later, the chefs in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake". According to legend, during the Kangxi period of the Qing Dynasty, there was a girl named Fusang, who was a maid of a big sugar shop in Neijiang, Sichuan, and advocated Yaxian's family.

Once, while Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the sugar water into the pig tank, hid it in the woodpile, and covered it with some bran. A few days later, when Fusang held out the pig oil barrel, the barrel was filled with many glittering and translucent things, which were crisp, pure and sweet and tasted better than sugar.

Fusang talked about this strange phenomenon, and so did many people. Because the produced sugar looks like ice and tastes like honey, people call it rock sugar. Jiaozi jiaozi is a traditional food that China people love. Its making method is to make a thin and soft dumpling skin with flour, then chop fresh meat and Chinese cabbage, mix with seasoning, wrap it up and cook it in a pot until jiaozi comes to the surface.

It is characterized by thin skin and tender stuffing, delicious taste, unique shape and wide appetite. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in China.

At the end of the Eastern Han Dynasty, disasters were serious everywhere, and many people fell ill. There is a famous doctor in Nanyang named Zhang Ji and Zhong Jing. He studied medical books hard since childhood, learned from others and became the founder of traditional Chinese medicine.

Zhang Zhongjing is not only good at medical skills, but also noble in medical ethics. He took the poor and the rich seriously and saved countless lives. .

4. Friendly ingredients brought by mung bean cake

Friendship brought by mung bean cake There are two buildings at the corner of Romantic Street. There are two little girls with completely different personalities living in those two buildings. They are the protagonists of this story-Lin Piaoye and Liu.

On the first day of primary school, Bing Shui always felt so excited! While eating her mother's refined mung bean cake, she walked forward in high spirits. Because I was too focused on eating cakes, the ice water accidentally bumped into a beautiful and elegant girl. The ice water rushed over and asked in a panic, "Are you okay?" I don't mean it! Excuse me! "That girl is Park Ye, a quiet girl. Ice water lifted her up and she said, "Which school do you study in?" Ice water thought for a moment and said, "Well, I study in Mugetu Primary School." "hey! I also study in that school! " Piaoye cried and said, "Then we will be good friends in the future, ok?" "hmm!" With that, they walked in the direction of the school.

On the way, the ice water seems to think of something. He took out a piece of mung bean cake from his schoolbag and handed it to Piaoye, saying, "Here you are, it's delicious!" " "For the sake of a friend's face, PiaoYe bit slightly with a grain of salt. Park wild dazed, ice water asked, "what's the matter?" Piao Ye replied, "Great! Delicious! " Say that finish, the two girls ran away with a smile, leaving only a string of ringing laughter in the alley.

5. Sentences about cake aesthetics

1, world cuisine.

2. Some people say, "A woman has two stomachs, one for eating and the other for dessert." While worrying about getting fat, it is hard to resist the temptation of dessert.

3. Happiness is the taste of dessert; Every dessert has a story; Life is like a dessert. How do you know which one suits you better unless you taste it?

I always take an apple with me. Eat when you are hungry, and dinner will be normal. The key is to keep my exercise habit and not eat sweets indiscriminately.

5, seemingly greasy and cool, just want to float for condensation; Jade is broken at the bottom of the plate, and snow is different from the mouth.

6. Life is not so sweet, but it is more touched by dullness. Feel the dullness with your heart, and everything is as beautiful as cookies.

Life is like chocolate, you never know what you are going to get.

8. At the moment we got the dessert, the dessert we expected became bitter and sour.

9. Rose is my passion, candy is my taste, stars are my eyes and moonlight is my soul. I will give it to you together.

10, happiness is the right-hand man for dessert.

1 1. People eat too many sweets, and their stomachs are upset: this requires bitter medicine and harsh advice.

12, sweet food must be poured with sour juice.

6. Beautiful sentences describing cakes

1. Crystal Cake is a famous scenic spot in Weinan, Shaanxi. It is characterized by gold-faced silver bands, crisp peeling, cool tongue and teeth, and sweet and palatable.

2. Beijing-style cakes, with a long history, various categories and different tastes, are characterized by heavy oil over sugar, softness, pure sweetness and saltiness.

3. The entrance is crisp and palatable, and the fragrance is pure. Specially made eight pieces, the fine layer is even, the filling is soft and sandy, and the fruit is pure and thick.

4. After thousands of years of creation by pastry chefs, its basic forms are colorful and realistic, such as geometric, pictographic and natural shapes.

5. It uses the best glutinous rice and wormwood with just right fragrance as raw materials, with fragrant Q peel and faint grass fragrance, and the best mung bean stuffing is used as the stuffing. Smooth stuffing and crispy skin with auspicious symbols make delicious feeling in your mouth and happy feeling in your heart.

6. The outer skin of the honeycomb taro corner is crisp, the inner layer is soft and smooth, and the filling is a little gravy. It tastes crisp outside and tender inside, salty and sweet, which is very enjoyable. It is golden yellow after frying, with small eyes on the surface and a honeycomb shape.

7. The skin is crisp but not scattered, the stuffing is cotton instead of firewood, and the mouth is slag. There is no need to stir your tongue to help you swallow.

This kind of dim sum is as sweet and refreshing as the bright moon. Shaped like full ears of wheat, thin skin and tender stuffing, delicious but not greasy.

9. Strict material selection, fine knife work, prominent main ingredients, exquisite taste, exquisite pyrotechnics, good at stewing, mellow soup, thick but not greasy, light and fresh, unique in shape, slightly sweet in salt, suitable for both north and south.

10. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, with a bag of soup, full of saliva and delicious taste.