1. About cooking words, cooking terms, and ancient writing "Song" is one of the most basic cooking methods at present; That is, the food is cut into small pieces, and the seasoning is put in an iron wok (pot) with fierce oil and quickly stirred until cooked. After the food is cut, it is "burnt" or "soaked" in boiling water or hot oil, and then the dried pepper and pepper oil are exploded in a wok (pot) and mixed well. Cooking is the method of cooking food by steaming and boiling. The title is more common in Chaozhou cuisine. Cooking is one of the simplest cooking methods; Cooking method of cooking food in wok with appropriate amount of boiling water or soup and seasoning. A cooking method of frying hot iron wok (pot), adding a little oil, then sticking food flat in wok, and using slow hot oil to make the surface of food golden and cooked. Explode the cooking method of using hot oil in a wok (pot) and adding a proper amount of prepared sauce or soup to make the small food in the wok ripen quickly and add aroma. Fried ancient writing "Xian" is one of the most commonly used cooking methods; Refers to the cooking method of putting food into a large amount of hot oil to cook until it is crisp. Writing "Xian" in ancient times is a processing method that uses a lot of boiling water to cook tough food on the fire. Rolling is a processing method that uses a lot of boiling water to bring out the smell of food. The cooking term of Yun North was "Chuan" in ancient times; Almost like Cantonese cuisine, "Lu" is a cooking method in which the food processed into pills or slices is cooked in boiling water, picked up and put into a bowl, and then added with boiling soup. Burning the northern writing "long"; It refers to the cooking method of cutting food into thin slices, etc., quickly cooking it with boiling water and dipping it in sauce. A processing method in which vegetables are put into a boiling pot with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green. Shuan northern cooking terms; A cooking method in which sliced food is cooked in spicy soup and dipped in sauce. Writing "Gui" in ancient times; Refers to the cooking method in which food is directly put into a wok (pot) or a wok (pot), a large amount of spices such as ginger and onion are added, and the lid is covered, and a large amount of spices are used to make the food fragrant and mature. Baking is a cooking method that uses hot coarse salt to cook food packaged with tin foil or jade buckle paper under sealed conditions. Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering it and cooking it with slow fire to soften and ripen it. It is close to the "burning" of northern cooking method, so there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, and cooking with slow fire to soften and ripen. A cooking method in which a variety of meat and vegetables are cooked together with an appropriate amount of soup. A cooking method that uses the heat of steam to cook food. Stewed food is added with clear water or soup, put into a covered container, covered, and cooked by the heat of steam to obtain the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire. After seasoning and pre-processing, the buckled food is neatly placed in a buckled bowl and steamed in water, and then the main ingredients are covered and buckled into a dish, and then the colored glass hooked with the original juice is splashed. Pot: Put a lot of water into the food, cook it on the fire slowly and get the cooking method of soup. A processing method that the umami flavor of meat is blended into the soup for a long time by slow fire and the soup is concentrated. A processing or cooking method that uses strong raw materials and fresh soup, uses slow fire and adds umami flavor to another boring main material for a long time. The method of stewing ancient crops and burying charcoal ash until cooked. This refers to the processing method of using ginger onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method in which food and soup are put into a sealed earthen jar and cooked in slow fire. Soup replaces the ancient meaning of "simmering", which refers to the cooking method that food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles, and cooked in charcoal fire. Cooking method in which baked snacks or foods are seasoned or processed and then put into an oven for ripening. "Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of putting food in a hot wok and constantly frying it, so that the water in the food is slightly dry and the smell is removed; Or a cooking method that is eaten with a strong flavor. Slip the northern cooking terminology, which is close to the "thickening" of Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make the crispy fried food smooth and delicious. One of the ancient cooking methods of soup refers to the cooking method that the diced food is boiled in boiling soup, except for adding wet raw powder, so that the soup slips into a paste. A cooking method in which the fine ingredients are added to the soup and boiled, and the "Ryukyu and glutinous rice" is hooked with wet raw flour, and then sprinkled on another neatly arranged main food. The northern practice is close to the "deduction" of Cantonese cuisine. Save once wrote "splash" or "swim", which can be divided into "save oil" or "save wine"; The former refers to the method of splashing boiling hot oil on steamed food to remove fishy smell and increase smoothness; The latter refers to the method of splashing Shao wine on the food being cooked to make the food more "steamed". Scalding refers to the processing method of tightening the skin of meat with boiling water. Common in the north refers to the cooking method that the raw materials for slicing and cutting are cooked in boiling soup or spicy soup. In ancient times, Cantonese cuisine refers to a cooking method in which food is cooked on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire. Roasting northern cuisine is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north". Refers to the cooking method in which food is cooked on an open flame. Brine is a cooking method that uses "bittern juice" mixed with soy sauce and spices to make food mature or tasty. A cooking method that uses a large amount of sauce or soy sauce to taste or ripen. A cooking method that uses a lot of boiling water or soup to cook food in a certain period of time with the heat of "chrysanthemum heart". It's similar to "Yue" in the north, that is, after the materials are cooked, they are eaten by scooping in the soup. The wind hangs the pickled food in a ventilated place all the year round and lets it naturally dry in the shade or air-dry. Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it naturally dry in the shade or air-dry. A cooking method in which yancha-flavored or spiced medicinal materials are ignited in a sealed condition, so that food is endowed with fragrant smoke. Fumigating old writing can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "smoke"; "Wet fumigation" is a cooking method in which food is perfumed with flowers or Shaoxing wine. Shit, put the food. 2. What are the words that describe "good cooking"? Exquisite, superb, brilliant, exquisite, exquisite [jīng zhàn] Explanation: profound: technology ~. The art of ~. Example: technician Zhang's skill is so exquisite that we all admire him very much. Second, superb [gāo chāo] explanation: 1, very clever; Above average: skill. 2. River workers in Song Dynasty. In the eighth year of Song Renzong's Qingli (1148), the Yellow River broke its course in Shanghu, near Zhazhou (now Puyang, Henan), and put forward the "three-section work method", which contributed to subduing this serious disaster of the Yellow River. Example: Dad's table tennis skills are superb, and he has defeated his opponents one after another in community competitions, which really deserves his reputation! Third, Gao Ming [gāo míng] explanation: 1, superb; Excellent (of ideas, arguments, methods, skills, abilities, etc.). 2, smart people: please ~. Example: The unknown surgeon is so skillful that he bandaged his brother's wound in a short time. Fourth, Gao Miao [gāo miào] explanation: clever and ingenious: skill ~. Painting ~. Example: His moral character is brilliant and extraordinary, and he is praised by people of his time as unparalleled in the world. 5. Exquisite [jīng miào] Explanation: Exquisite and ingenious: ~' s handicrafts. Example: In the lacquer paintings of the Han Dynasty, countless artists left exquisite descriptions of the circus at that time. 3. Words to describe food (about 21 words, the more the better) The words to describe food are: eight treasures and jade food, which is endless in flavor, well-known, smooth and tender, full of gravy, full in taste, long in aftertaste, soft and smooth, instantly soluble in the mouth, crisp and fragrant, crisp and tender outside, smooth and delicious, full in color and flavor, compelling in aroma. I. Eight Treasures and Jade Food 1. Idiom Eight Treasures and Jade Food generally refers to exquisite food. The origin: Jin Dong Jieyuan's "The Romance of the West Chamber", Volume 3: "Eight Treasures and Jade Foods invite Lang to eat, and a thousand words are good for business." Second, its taste is endless. There is no end to its taste. The description is profound and evocative. The source: Song Zhu Xi's Notes on the Four Books The Doctrine of the Mean: "If you release it, you will be in harmony, while if you roll it, you will be hidden in secret. Its taste is endless, and all of them are practical." Third, the outside is crisp and tender. 1. The outside is tender and tender. Originally, it was used to describe the cooked food as crispy on the outside and tender on the inside. In online buzzwords, it is the same as "being struck by thunder" to describe a great feeling when encountering something. Fourth, the aftertaste is endless. 1. It refers to the taste left after eating. It is a metaphor that the more you think about it afterwards, the more meaningful it is. The source: Song Wang Yucheng's poem "Olive": "It takes a long time to have a aftertaste, and it is sweet at first." Five, eight treasures and jade food 1, explanation: generally refers to exquisite dishes, the source: Jin Dong Jieyuan's "The West Chamber" Volume III: "Eight treasures and jade food invite lang to eat, and a thousand words are good for business." 4. Good words, sentences and paragraphs to describe food: delicious, delicious, sweet, refreshing, fragrant, fragrant, floating with ten miles of oil, but not greasy, crisp, delicious, salty, sweet, crisp, delicious, delicious, juicy, fresh, tender, delicious, spicy, delicious, sweet, soft, glutinous, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious I brought a water bottle and poured boiling water into the teacup. Suddenly, Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful. Taste food, not taste menu, burning a pot of good food is by no means burning money. Qin cooks only mutton soup, and there is bear wax in the dragon. The Yangtze River around the country knows the beauty of fish, and good bamboo and mountains feel the fragrance of bamboo shoots. Those Sugar-Coated Berry red, shining in the sunshine, I don't know how many children yearn for eyes. Eating is a kind of happiness, and taste is a kind of interest. From the moment you enter the kitchen, you are responsible for cooking delicious food. This has nothing to do with experience and position. As long as you eat soft cheesecake, you will have no depression. It is soft and fragrant, and it is the best small gift to comfort yourself or treat yourself! Chinese cabbage, brown rice with green salt, chrysanthemum tea with earthenware pot and water. My saliva "flies down three thousands of feet"! Qiu Lai is full of frost and dew, and reeds give birth to children and grandchildren. I'm as full as he hates, so I don't know why I have to eat chickens and dolphins. Su Tuo's confession in the sky is not easy to know. Shandong braised chicken in Lao Kan's kitchen and roast goose in Liangji Roast Restaurant. There are rattan vegetables in Fenghu Lake, which seems to be an enemy. The rice cake has a slightly deeper meaning and is as white as silver, yellow and gold. Looking forward to the high age and profit, I sincerely hope that the money will come. The color is like a jade version of a cat's head bamboo shoot, and the taste reaches the hump oxtail scarlet. Beef hot pot in Chaoshan beef shop, farewell my concubine in Shanghai Jipin Xuan. Qin cooks only mutton soup, and there is bear wax in the dragon. Those who can eat get a warm stomach. When I visited Tang 'an for the first time, I cooked glutinous rice and carved Hu Mei. It was as big as amaranth and white as jade, and it was slippery and fragrant all over the house. Fresh crucian carp eat silk, and celery and green soup. Small chaos, small, thin skin, as long as you scoop it into boiling water, you can put it into a bowl and eat it. It's delicious! I wish you were a delicious food. I will make a vacuum box to keep you fresh in in my heart forever. No one can do it. You are my exclusive memory. Frosted vegetables are light and sweet, and the seedlings are tender and tender in spring. They can be cooked when they come back, and half a baht of salt cheese is not needed. In the middle of the night, under the moonlight, the beauty cooks fish heads with her hands. The aftertaste is endless, and the entrance will melt. Steamed salmon rolls in Xifu Garden and stir-fried shrimps in Shanghai Restaurant. Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Green bamboo shoots greeted the boat, and red fish came in for nothing. No bamboo makes people vulgar, and no meat makes people thin. Not bad and not thin, braised pork with bamboo shoots. Huangpu egg of Hong Kong Pinyuan cuisine, seafood tofu brain of Tianjinwei Laomi canteen. My dream is to live in Shijiazhuang, eat the whole food every day, and keep dishes every night. Show scenery, show food, show work, show love and show children. Open everyone's circle of friends in Weibo. It seems that everyone is doing well. The fat and crisp spoon of perch is beautiful, and the cooked oil is delicious. Since ancient times, people have been light and rich, and they have returned to their hometowns. This dish is full of colors, which makes my mouth water. Look at other dishes, which dazzles me. The fat and crisp spoon of perch is beautiful, and the cooked oil is delicious. Since ancient times, people have been light and rich, and they have returned to their hometowns. A good paragraph to describe food: 1. When I went to Qiu Lai in summer, the grapes were ripe, and clusters of grapes hung down from the cracks in the leaves. The children were crystal clear, like carved out of crystal and jade, and like huge purple pearls, which made the population water DC. When I watched, the adults set up ladders and picked off clusters. I couldn't wait to throw round grapes into my mouth. Oh, how sweet! The juice flowed out along the corners of the mouth. 2. The chicken soup cooked by my mother was white, fragrant, salty and delicious. Every time my mother cooks chicken soup, I take a small spoon to drink, take a sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, and swallow it. 3. Small chaos, small, thin skin, as long as you scoop it into boiling water, you can put it into a bowl and have a bite. It's delicious! 4. The green color in Shaomai reveals the steamed dough as thin as paper, just like jade. With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant. 5. From a close look, the white and tender dumplings are full and moist, and, well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. Through the outer skin, you can clearly see the pure soup inside. 6. Blanch the rice with hot water, soak it in clear water for 3 hours, then grind it into rice pulp, put it in a cloth bag and squeeze it into dry pulp. Then boil it in boiling water until it is half cooked, put it in a pulverizer and smash it into slurry, and then put it in a cloth bag for heavy pressure. Removing rice dregs, adding a small amount of sweet potato powder, stirring, putting into a cloth bag with a sieve hole at one end, pressing the cloth bag, extruding the rice slurry through the sieve hole, scalding it in a boiling water pot, taking it out and drying it to obtain vermicelli. 7. Eating crabs is a pleasure. Some people eat crabs by "destroying" their feet first, and then opening their shells to eat crab roe. And I am "going straight to Huanglong"-eating crab roe first and then "destroying" crab feet. Because the most delicious thing on hairy crabs is crab yellow! Pick a piece of powdered crab roe and dip it in a little seasoning made of garlic, ginger and vinegar, and it will turn into a sweet and sour sauce just at the entrance, which is really memorable. If you drink a little more yellow wine at this moment, it will not only remove the fishy smell, but also improve the taste! Crab meat is also very tender and delicious. 8. I saw Big Sister first take out a clean bowl and put it on the table, and then fished it from a big pot with a big bamboo colander.