1. Poems about Chongqing hot pot
2. Poems about Chongqing hot pot
Poems about Chongqing hot pot 1. What are the poems about hot pot
1. Where people gather around the stove to cook and cheer, all tastes melt in a small kettle.
Source: Yan Chenyin's Untitled
Explanation: The cheering place is that everyone is eating around the stove, and all kinds of flavors are melted in this pot.
2. Wash the pot and blow the fire to cook the oil onion.
Source: Chen Zao's Mid-Autumn Taste New Brews in the Northern Mountain of Lubei
Explanation: Life after washing the pot, and then add oil and onions.
3. For example, the bottom of the cold pot was burned twice.
Source: Jia Fuxi's Mupi San Ren Gu Ci
Explanation: It's like the hot pot's bottom is cold and then hot for two sessions.
4. Take what you need from your stomach, and take what you want from your mouth.
Source: Anonymous Untitled
Explanation: Choose what you need and like.
5. Fierce fire cooks delicious food in the world, and boiling water cooks all the delicious food in the world.
Source: Yan Chenyin's Untitled
Explanation: Great fire brings out delicious food in the world, while boiling water brings out delicious food on earth.
2. What are the poems describing Chongqing hot pot?
Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, is a traditional way of eating of the Han nationality, which originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef hairy belly, pig yellow throat, duck intestines, and blood of cattle.
Chongqing chafing dish bottom material is characterized by its spicy flavor, multi-flavor coexistence, exquisite seasoning, good variety, attention to soup, respect for nature, meticulous knife work, flexible variety, wide selection of materials, uniqueness, integration of drinking and eating, and arbitrary. Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County, Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in the hot pot of red soup. It can increase the umami flavor and fragrance when used in the soup brine, and make the soup warm, spicy and thick and bright.
The poems describing Chongqing hot pot are:
The first poem
Street alley, opening a shop; A square table with a hole in the middle; There is a stove in the hole, and a pot is placed on the stove; Boil soup in the pot and diners move chopsticks; Or hot meat slices, or hot vegetables leaves; Eat a full stomach and smell good for you all your life.
the second song
chili pepper braised pork ribs in red oil, with clear soup as an auxiliary material.
Vegetarian food remembers wide bamboo shoots best, while meat dishes are still greedy for old meat tendons.
when I meet the entrance of the spicy recipe, I want to invade my heart with all kinds of flavors around my tongue.
who poured ice water through the intestine? I suddenly heard fairy music in my ears.
The third song
Liu Yishou, the mother of Qin, the eel with hairy belly and crispy goose intestines,
Lights are lit all night under the ridge, and the old stoves along the street are spicy and fragrant,
Heaven and earth are gathered in a red oil pan, and the lips of a glass of wine are comforting,
It is advisable to throw the hard work into the rain, and cook a cold mountain with heroism.
the fourth song
strewn at random in the mountain city at night, the hot pot in Qiqi famous shop smells delicious.
the waiter adds a fairy wine, and the younger sister makes a spicy soup.
The Jialing River is rolling, and a thousand bamboos are crying.
if you want to water all the blocks, the fog will make you drunk.
Chongqing hot pot is not only a delicious food, but also a cooking method and a part of food culture. It has the following characteristics.
First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas, power supply, etc., which are widely used. The heat is large and stable, and the heat conduction modes are different, but all of them can keep the marinade in the hot pot boiling all the time, so that the eater can eat it while scalding, and the raw materials of scalded food leave the soup for a short time, and then are put into the flavor dish at once, which fully ensures the heat of the raw materials and organically combines with the seasonings in the flavor dish. Therefore, chefs and tasters have summed up an experience: "One is hot and three are fresh".
second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone, etc., which contain a variety of glutamic acid and nucleotide. These substances interact in the marinade to produce a very attractive fresh flavor, which is enhanced by the above seasonings such as fermented glutinous rice juice, pepper, watercress, cooking wine, etc. On the other hand, all the raw materials that are scalded in the hot pot are fresh and have no peculiar smell, and they are now cooked and eaten, such as prawns and sea crabs in the seafood hot pot, which are all fresh things airlifted from the coast on the same day by plane. The crucian carp used in the hot pot of crucian carp is slaughtered and cooked now, that is, scalded and ready to eat, and the live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of the raw materials stronger and more prominent. This means that the marinade is fresh and the hot pot is hot, which is really fresh and delicious.
Third, it is suitable for all tastes: the initial marinade of Sichuan hot pot is mainly made of sesame seeds, and only some seasonings such as watercress, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 31 kinds, which can be described as all kinds of flavors. In recent years, using the change of raw materials, hot pots with various flavors have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, which is a development on the basis of its original flavor. In addition, there are many kinds of saucers attached to Chongqing hot pot, such as saucers made of sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot that it is based on hemp and supplemented by many other flavors, so that it has a wide adaptability.
3. Ancient poems about hot pot
1. there's a gleam of green in an old bottle, there's a stir of red in the quiet stove.
Origin: a suggestion to my friend liu by Tang Juyi
Interpretation: Newly brewed rice wine is green and fragrant; A small red mud stove burns deep red.
2, 21 taels of cotton are packed in broken quilts, and three pines are boiled in empty pots.
Origin: Qing Huang Zongxi's Poems on Mountain Dwellings
Interpretation: A thin broken quilt made of 21 taels of cotton covers sleep, and three pine trees hold empty pots, so there is nothing to cook.
3. The white glutinous rice is newly brewed to be red, and the pot is washed and the oil onion is boiled by blowing fire.
Origin: Song Chenzao's Mid-Autumn Taste of New Brewing in Lushan Mountain
Interpretation: Newly-harvested white glutinous rice brews red wine, washes the pot, blows the fire, and cooks oil onions.
4. Boil cold vegetables in the air, and burn wet reeds in the kitchen.
Origin: Song Su Shi's Two Poems on Cold Food and Rain
Interpretation: An empty kitchen is cooking some cold dishes, and damp reeds are burning at the bottom of the broken stove.
5. people in Xiqiao should be the happiest, cooking celery and burning bamboo shoots and ploughing in spring.
Source: Song Su Shi's Two Poems in the New Town Road
Interpretation: People living in the Xishan area should be the happiest, and cooking sunflower and burning bamboo shoots will make trouble in spring ploughing.
Extended information:
It seems to be one of the most common ways for friends in China to get together by sitting around the stove, scalding wine and chatting. As a traditional way of eating originated from the people, hot pot has undergone thousands of years of evolution, and the materials and ingredients of utensils have undergone earth-shaking changes, but there is still one thing in common, that is, burning the pot, conducting heat with water (soup) and cooking (rinsing) food.
It is recorded in the history book "The Biography of Han Poetry" that in ancient times, sacrifices or celebrations were eaten by "striking the bell and setting the tripod", that is, people sat around the tripod and put beef and mutton in the tripod to cook and share, which was mostly regarded as the bud of hot pot in academic circles.
hot pot has entered a prosperous period in the Ming and Qing dynasties. It is recorded in the Compilation of Historical Archives of Qing Dynasty: "On the 11th day of the first month of the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 531 tables of palace chafing dishes, and when Emperor Jiaqing of Qing Dynasty ascended the throne in 1796, he used 1551 chafing dishes to host banquets."
Reference:
The owner of Xinhuanet-Hot Pot Museum tells you: n stories about hot pot
Xinhuanet-Bronze hot pot unearthed two thousand years ago
4. A poem describing Chongqing's beauty and delicious hot pot
",which is called" shabu-shabu "in the north. Judging from the unearthed cultural relic Bronze Pot of the Western Zhou Dynasty lark, the custom of Chinese people eating hot pot can be described.
However, the spicy hotpot, known as "Chongqing Huoguo", is a unique local product of Chongqing in China hotpot culture. Tracing back to the origin of Chongqing hot pot is actually not elegant.
Before the middle of the last century, Chongqing and even the whole of Sichuan had inconvenient transportation. Businessmen and travelers all depended on the Yangtze River waterway to travel to and from the Central Plains, and boatmen sailed to and from the river and lived on boats in cold and hot weather. At that time, the Yangtze River waterway was not rectified, and the beaches were in a hurry. "Green beaches are not beaches, but Kenling is the gate of hell." That is to say, there are three famous dangerous beaches in the Yangtze River waterway below Chongqing.
In the dry season of spring and winter, it's up to boatmen to wade and climb rocks and pull boats. In order to resist rheumatism and cold, poor boatmen cooked a pot of soup with pepper and pepper, bought some of the cheapest pigs and cows in the water at that time and all kinds of leftovers that could be bought and picked up, cooked them together, and everyone sat around and ate, sweating all over in hemp, spicy and hot, which was a kind of fun.
This is the earliest hot pot in Chongqing. Because of the humid climate in Chongqing, the boatmen's hot pot developed to the streets and lanes, and a large iron pot was placed on the stove, and the pot was divided into several squares with wood and iron pieces to start business.
I also pay attention to the ingredients in the soup and the dishes in the pot. But the eaters are still working class and middle and lower class citizens.
5. Does anyone know a doggerel used to describe Chongqing hot pot?
On February 23rd, 1943, playwright Yu Ling's 37th birthday. Guo Moruo and Xia Yan invited Yu Ling to eat hot pot. When Yu Ling first arrived in Chongqing, she didn't understand the local customs and asked, "How can I eat hot pot?" Guo Moruo said with a smile, "Hotpot eaters, flavor snacks, don't ask you to eat charcoal-fired iron pots." Yu Ling was still puzzled. Guo Moruo said, "Make up a song for you and you will understand."
Open a shop in a street alley;
a square table with a hole in the middle;
there is a stove in the hole, and a pot is placed on the stove;
Boil soup in the pot and diners move chopsticks;
or scalded meat slices, or scalded vegetables leaves;
a full stomach will make you fragrant all your life.
Yu Ling listened and repeatedly praised: "Wonderful, wonderful! It turns out that hot pot is a unique soup. "
Poems about Chongqing Hot Pot 1. What are the poems describing Chongqing Hot Pot
Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is a traditional diet of the Han nationality, which originated from the extensive catering methods of boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly beef hairy tripe, yellow throat of pigs, duck intestines, blood of cows and so on.
Chongqing chafing dish bottom material is characterized by its spicy flavor, multi-flavor coexistence, exquisite seasoning, good variety, attention to soup, respect for nature, meticulous knife work, flexible variety, wide selection of materials, uniqueness, integration of drinking and eating, and arbitrary. Pixian douban is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian county in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in the hot pot of red soup. It can increase the umami flavor and fragrance when used in the soup brine, and make the soup warm, spicy and thick and bright.
The poems describing Chongqing hot pot are:
The first poem
Street alley, opening a shop; A square table with a hole in the middle; There is a stove in the hole, and a pot is placed on the stove; Boil soup in the pot and diners move chopsticks; Or hot meat slices, or hot vegetables leaves; Eat a full stomach and smell good for you all your life.
the second song
chili pepper braised pork ribs in red oil, with clear soup as an auxiliary material.
Vegetarian food remembers wide bamboo shoots best, while meat dishes are still greedy for old meat tendons.
when I meet the entrance of the spicy recipe, I want to invade my heart with all kinds of flavors around my tongue.
who poured ice water through the intestine? I suddenly heard fairy music in my ears.
The third song
Liu Yishou, the mother of Qin, the eel with hairy belly and crispy goose intestines,
Lights are lit all night under the ridge, and the old stoves along the street are spicy and fragrant,
Heaven and earth are gathered in a red oil pan, and the lips of a glass of wine are comforting,
It is advisable to throw the hard work into the rain, and cook a cold mountain with heroism.
the fourth song
strewn at random in the mountain city at night, the hot pot in Qiqi famous shop smells delicious.
the waiter adds a fairy wine, and the younger sister makes a spicy soup.
The Jialing River is rolling, and a thousand bamboos are crying.
if you want to water all the blocks, the fog will make you drunk.
Chongqing hot pot is not only a delicious food, but also a cooking method and a part of food culture. It has the following characteristics.
First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas, power supply, etc., which are widely used. The heat is large and stable, and the heat conduction modes are different, but all of them can keep the marinade in the hot pot boiling all the time, so that the eater can eat it while scalding, and the raw materials of scalded food leave the soup for a short time, and then are put into the flavor dish at once, which fully ensures the heat of the raw materials and organically combines with the seasonings in the flavor dish. Therefore, chefs and tasters have summed up an experience: "One is hot and three are fresh".
second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone, etc., which contain a variety of glutamic acid and nucleotide. These substances interact in the marinade to produce a very attractive fresh flavor, which is enhanced by the above seasonings such as fermented glutinous rice juice, pepper, watercress, cooking wine, etc. On the other hand, all the raw materials that are scalded in the hot pot are fresh and have no peculiar smell, and they are now cooked and eaten, such as prawns and sea crabs in the seafood hot pot, which are all fresh things airlifted from the coast on the same day by plane. The crucian carp used in the hot pot of crucian carp is slaughtered and cooked now, that is, scalded and ready to eat, and the live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of the raw materials stronger and more prominent. This means that the marinade is fresh and the hot pot is hot, which is really fresh and delicious.
Third, it is suitable for all tastes: the initial marinade of Sichuan hot pot is mainly made of sesame seeds, and only some seasonings such as watercress, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 31 kinds, which can be described as all kinds of flavors. In recent years, using the change of raw materials, hot pots with various flavors have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, which is a development on the basis of its original flavor. In addition, there are many kinds of saucers attached to Chongqing hot pot, such as saucers made of sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot that it is based on hemp and supplemented by many other flavors, so that it has a wide adaptability.
2. A poem describing Chongqing's beauty and delicious hot pot
",which is called" shabu-shabu pot "in the north. Judging from the bronze pot of lark in the Western Zhou Dynasty, the Chinese people have a long tradition of eating hot pot.
However, the spicy hotpot, known as "Chongqing Huoguo", is a unique local product of Chongqing in China hotpot culture. Tracing back to the origin of Chongqing hot pot is actually not elegant.
Before the middle of the last century, Chongqing and even Sichuan had inconvenient transportation, and merchants and travelers all depended on the Yangtze River waterway to travel to and from the Central Plains, regardless of cold and hot weather.