1. Poetry Expressing the Scent of Food

Friends and friends hosted a banquet at Qingyunlou,

The food was twelve with Langjiu.

The first time I saw you, I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night.

Su Dongpo was relegated to Zhan County on Hainan Island. There was an old woman selling ring cakes, her craftsmanship is good, the quality of ring cakes is high, but, because the store is remote, unknown, business has been bad. The crone learned that Su Dongpo was a famous writer, so she asked him to compose a poem for the store. Su Dongpo pity her poor life, the ring cake craft and really good, wrote a seven-poem:

Slender hand rubbed to the jade color uniform,

blue oil fried tender yellow deep.

The night of spring sleep knows the weight,

squashed the good girl wrapped arm gold.

There is also a description of the wine: open altar ten miles incense next door a thousand drunk

2. describe the taste of food sentences

Sentences are as follows:

Smooth and crispy tender gravy overflowing full of taste long aftertaste soft and smooth in the mouth that is melting crispy crispy mouth

Jade plate delicacies, show food Taotie meal, phoenix marrow and dragon liver aftertaste lingering on the lips, lips and teeth, color and taste, mouth watering, eight treasures of the jade food its taste

The food is not only the taste of food, it is the taste of the food. /p>

A closer look, white and tender steamed dumplings full, moist, well, it looks very tasty. Look, the skin is how delicate ah, delicate as if the fat doll fat little face, gently pinch on the broken. Through the outer skin, you can clearly see the inside of the pure beautiful soup.

The turquoise color in the siu mai, through the steamed paper-thin skin, like jade. Gently bite into a mouthful of skin a little will break, eat inside by the shrimp, leeks and eggs made of vegetable puree, refreshing and moist. After eating down the mouth is still full of shrimp flavor, can be said that the teeth and cheeks.

Good words:

Delicious, moist, strong, fragrant, summer cold, light, spicy, fresh, smooth, mellow, sweet, syrupy, coffee, secret, spicy, preparation, specialty, transparent, appetizing, slippery

Cool, cool, sticky, slippery, sour

Fragrant, cool, refreshing, crystalline, cold, tasty, sweet, sweet, sweet, sweet, sweet and refreshing

Filling the mouth with a mouth full of juice, and a mouthful of sweet and sour. Jade liquid and agar jelly, fat but not greasy, a big mouthful of flavor, a lot of aftertaste, a lot of aroma, a lot of chewing, a lot of swallowing, a lot of flavor, a lot of deliciousness

Good Sentence:

Citrus is a specialty of Haiyan, and inside the skin of the citrus is a little golden moon living in the house, living in the house with each other.

Saltwater duck skin white and tender, fat and not greasy, fresh and flavorful, with fragrant, crispy, tender characteristics.

The skin of the dunking soup XiaoLongBao is thin, and even all translucent, open your mouth to bite, inside the fresh juice into the mouth, bite that dipped in the juice of the meat ball, not fat and not greasy, the entrance is smooth ...... that is really called beauty!

The watery, red-colored jujube like the sky densely packed, twinkling stars, one by one are blinking mischievous eyes.

Those ice candy gourd red, glittering in the sunlight, I do not know how many children attracted the thirsty eyes.

The little chaos, small, thin skin, as long as the boiling water in a fish, can be served in a bowl, eat a mouthful, so delicious!

I brought the bottle of water, pouring boiling water into the tea cups, at once, the water in the Longjing tea as millions of small fish up and down, very beautiful.

Roasted sweet potatoes scorched, surrounded by grass ash, a sniff, the smell of incense will immediately enter your internal organs, so that you "drooled straight three thousand feet.

Stinky tofu dry is "hospitable", she always put a strong strong flavor permeates the air around, so that people seek its face, the first text of its fragrance.

The dumplings are wrapped in pure white glutinous rice and red jujube with green reed leaves, and when cooked, the leaves are peeled off, and you can see that the rice ball seems to be embedded with a few deep red agates, which is very nice.

3. Describe the delicious ancient poems, can catchy, do not describe a certain food verse

Daily up to play a bowl, full of their own home Junmao tube.

It is said to have been created by the Northern Song poet Su Dongpo (from Meishan, Sichuan). The earliest origin of Dongpo meat is Huanggang in Hubei Province.

In 1080, Su Dongpo was banished to Huanggang, where he came up with this way of eating meat because of the cheapness of the local pigs. Song Dynasty Zhou Zizhi, in the "Bamboo Slope Poetry" recorded: "Dong Po sex like pigs, in Huanggang, tasted the play Dong Po meat for the "food pork poem" cloud: "slow fire, less water, fire enough when he since the United States.

Daily get up to play a bowl, full of their own home Jun Mo tube.'" Later, in 1085, Su Dongpo resumed from Huangzhou, often state, Dengzhou term back to the capital city of Kaifeng, serving in the court, it did not take long, sidelined, 1089 asked to be transferred to Hangzhou as a governor, which will be the experience of Huangzhou barbecue meat to develop into the dish Dongpo meat.

As a Han Chinese delicacy, later popular in Jiangsu and Zhejiang. Dongpo meat is believed to have been made in honor of Dongpo, and was not created by Su Dongpo himself.

The prototype of Dongpo Pork is the Xuzhou return meat, one of the "four treasures of Dongpo" in Xuzhou. In the fall of 1077, the Yellow River broke and the waters did not recede for more than seventy days.

Su Shi, the governor of Xuzhou, led the whole city to fight against the flood, and finally overcame the flood, and built the "Su Causeway" in the following year. The people thanked Su Dongpo for his help, and they killed pigs and goats, and brought wine and food to the state capital to thank him.

Su could not refuse, so he processed and matured the meat and then gave it back to the people. Su Dongpo's method of cooking meat can be seen in his "Stewed Meat Song": "slow fire, less water, firewood fomentation smoke can not afford to wait for it to ripen and do not rush it, the fire is enough when it is beautiful."

"The return of the meat" is characterized by fresh and mellow, not greasy oil. Su Dongpo left four famous dishes in Xuzhou, in addition to the return of the meat, there is a golden toad playing beads, Wuguan chicken, drunken shrimp, the later will be called "Dongpo four treasures".

Nowadays, in the streets of Xuzhou restaurants, you can still enjoy the Dongpo meat to bring you an aftertaste of the mouth full of mellow flavor. The "Dongpo Pork" was first created in Xuzhou. According to "Xuzhou Ancient and Modern Famous Dishes", when Su Shi was the governor of Xuzhou, the Yellow River was in danger of breaking up, and he and all the people of the city built a dike to protect the city.

The people of Xuzhou killed pigs and slaughtered sheep, on the House of condolences, Su Shi excused himself, he instructed his family to burn the braised meat back to the people, the people eat, feel fat, not greasy, crispy flavor, it is called "back to the meat". When Su Shi was relegated to Huangzhou, he made a song about cooking meat: "Huangzhou good pork, cheap as dirt.

The rich won't eat, the poor don't know how to cook. The fire is slow, the water is little, and it is beautiful when the fire is enough.

People began to compete to imitate, and jokingly called "Dongpo meat". When Su Shi was the governor of Hangzhou, he was credited with dredging the West Lake.

We carry wine and meat to him to pay tribute to the New Year, Su Shi will be ordered to pork and wine burned to the miners to eat, the family misheard for the yellow wine and pork with the burn, we ate it, but feel more crispy flavor and beauty. The name "Dongpo Pork" is slowly spreading throughout the country.

Su Shi is a famous writer in the Northern Song Dynasty. He not only has deep attainments in poetry and calligraphy, but also known as China's ancient gourmet, cooking dishes is also very good at research, especially good at making braised pork.

The return of the meat is Su Shi in Xuzhou during the creation of braised meat, Song Emperor Xining ten years in April, Su Shi went to Xuzhou governor. On July 7, the Yellow River broke in the area of Cao Cun No, and on August 21, the floods besieged Xuzhou, and the water level was as high as two feet eight feet.

Su Shi took the role of a soldier, personally loaded the dustpan, led the forbidden army, and the people of the city to fight against the flood and build a dike to protect the city. After more than seventy days and nights of hard fighting, finally saved Xuzhou City.

The people of the city are all happy, they are grateful for this leadership, and the people of Xuzhou with the breath, **** survival of the good governor, have to kill pigs and sheep, carry wine and food on the House of condolences. Su Shi excused himself, received personally instructed his family to make braised meat, and back to the people to participate in the fight against floods.

After eating, the people feel that this meat is fat and not greasy, crispy flavor, unanimously called him "back to the meat". Since then, the "gift of meat" in Xuzhou around the circulation, and into the Xuzhou traditional dishes.

This is in the "Xuzhou literature and history", "Xuzhou", "Xuzhou ancient and modern famous food" are described. On February 1, Yuanfeng three years, Su Shi was relegated to Huangzhou as a deputy envoy of the regiment.

He opened his own land, so he called this place "Dongpo Jushi". This is the origin of "Su Dongpo".

During his stay in Huangzhou, he cooked braised pork and wrote about his experience in his Poem on Eating Pork. The braised pork cooked by Su Shi in Xuzhou and Huangzhou was only influential locally, but not very famous in the country.

The real braised pork is the "Dongpo Pork" from Su Shi's second visit to Hangzhou. Song Zhezong Yuan (礻右) four years on July 3, Su Shi came to Hangzhou after a 15-year absence as governor.

Yuan (礻右) five years in May and June, the western part of Zhejiang more than heavy rain, Lake Taihu flooding, crops were flooded. Due to Su Shi's early and effective measures, the people in the western part of Zhejiang passed through the most difficult period.

He organized the people to dredge the West Lake, build embankments and bridges, so that the old look of the West Lake into a new look. The people of Hangzhou were very thankful to Su Shi for this good deed, and everyone praised him as a wise parental official.

I heard that he was in Xuzhou, Huangzhou favorite pork, so to the New Year's Eve, everyone carries a pig and wine to pay tribute to him. Su Shi received, then instructed his family to cut the meat into squares, burned red crispy, and then sent to participate in the dredging of the West Lake workers to eat, everyone ate all the wonder, the meat he sent are affectionately known as "Dongpo meat".

Tracing the origin, Su Shi's braised meat was first created in Xuzhou, Huangzhou, when it was further improved, in Hangzhou, when the whole country is famous.

Expanded:

Now the Dongpo meat meat are very delicious, fat and lean combination, fat but not greasy, soft and mouth-watering, melt in the mouth, with wine and seasonings taste wonderful.

But Su Dongpo then Dongpo meat is not so delicious ah, when the Dongpo meat is also boiled, get some salt, not so much seasoning shelved now I am sure to eat, but for the Song Dynasty when those people have been very good thing. So the real Dongpo meat made by Su Dongpo is cheap pork sold on the market, and then boiled in water.

A little taste of Dongpo meat is also from the time of the Ming Dynasty, selecting the best pork, to be fat and thin, cooking time also added a lot of seasoning, sugar, soy sauce and cooking wine, not bland water, taste heavier, the Ming Dynasty time Dongpo meat is what I can accept Dongpo meat. However, without the Song Dynasty when Su Dongpo unlocked pork, pork may now.

4. Poetry about flavor

Happy to see each other

Author: Li Yu Dynasty: Tang Genre: Lyrics

Speechless alone on the west tower, the moon is like a hook, lonely Sycamore deep courtyard locks the Qingqiu. The moon is like a hook, the lonely wutong courtyard is locked up in the autumn.

Nanxiangzi

Author: Huang Tingjian Dynasty: Song Dynasty

The generals said that they would be feudal lords, and the piccolo sang a long song and leaned against the building alone. The whole thing is gone with the wind and rain, but not for long, the horse is playing in the south of the stage. I'm not sure if I'm going to be able to stay for the rest of the year, but I'm sure I'm going to be able to stay for the rest of the year. The flowers are smiling at the old man's head, and the white hairpin does not relieve the sadness.

Partridge

Author: Li Qingzhao Dynasty: Song Dynasty: Genre: Lyrics

The elegance of the style and grace is not very much, and the sweet oranges in front of the honor can be a slave. Who pities the people who live on the rivers and lakes, and whose bones are not yet withered? Who taught me to pick the branches of the tangerines, and when I was drunk, I leaned on the Emperor of the Ming Dynasty. I want to sing about the two new flavors.

5. What are the sentences describing the taste of food

1. Saltwater duck skin white and tender, fat and not greasy, fresh and tasty, with fragrant, crispy, tender features.

2. Dunking soup XiaoLongBao's skin is thin, and even are translucent, open mouth bite, inside the fresh juice into the mouth, bite that dipped in the juice of the meat ball, not fat, not greasy, the entrance smooth ...... that is really called beauty!

3. The watery, red-colored jujube like the sky densely packed, twinkling stars, one by one are winking mischievous eyes.

Those ice-sugar gourds red, glittering in the sunlight, I do not know how many children attracted the thirsty eyes.

4. small chaos, small, thin skin, as long as the boiling water in a fish, can be served in a bowl, eat a bite, so delicious!

5. I brought the bottle of water, pouring boiling water into the tea cups, and then, the Longjing tea in the water is like millions of small fish flying up and down, which is very beautiful.

6. Roasted sweet potatoes scorched, surrounded by grass ash, sniffing, fragrant odor will immediately enter your internal organs, so that you "drooled straight three thousand feet.

7. Stinky tofu dry is "hospitable", she always put the strong strong flavor permeates the air around, so that people seek its face, the first text of its fragrance.

8. Zongzi with green reed leaves wrapped in pure white glutinous rice and red jujube, cooked, peeled off the reed leaves, only to see the rice ball as if embedded in a few deep red shiny agate, very nice.

9. Chewing rice noodles with soft jade and warm fragrance, drinking high soup with agar jelly and nectar.

10. Hard and soft, young and old, sweet and spicy, good color and aroma.

6. Poems describing the flavor

1. Su Dongpo was both a famous scholar and a famous gourmet. So it is rumored that there are many famous dishes directly related to him, and more dishes named after him, such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo leg", "Dongpo bud chopped", "Dongpo ink carp", "Dongpo cake", "Dongpo Crisp", "Dongpo Douhua", "Dongpo Pork" and so on. Dongpo set", "Shu people expensive celery buds chopped, mixed turtledove meat for the". Spring turtledove chopped, is celery fried turtledove breast silk. Later called Dongpo spring turtledove.

Su Shi is like sheep soup, for which he wrote: "Qin cooking but sheep soup, Longzhuan bear wax".

He also wrote a special "Ode to Pork": "net wash pan, less water, fomentation of smoke on the firewood flame is not. To wait for him to cook himself and do not rush him, when the fire is enough he is beautiful. Huangzhou good pork, cheap as dirt. The rich won't eat it, and the poor don't know how to cook it. I'm not sure how much I'm going to be able to do with it."

Su Dongpo with his love of bamboo shoots and pork to cook together, in a food party, Su Dongpo wrote a limerick: "no bamboo people vulgar, no meat makes people thin, not vulgar and not thin, bamboo shoots stewed pork".

The delicious but poisonous puffer fish has also become his often eaten often new flavor, "Peach blossoms outside the bamboo three or two branches of the spring river water warm ducks know first. Artemisia vulgaris is full of reed buds short, it is when the blowfish want to go on" this free and easy seven-character stanza, but also wrote the spring bamboo shoots, fat ducks, wild vegetables, blowfish, can be said to be a sentence of a gourmet.

"In the fall, frost and dew filled the garden east, rutabaga born children mustard born grandchildren. I and He hate the same satiety, I do not know why it is bitter to eat chicken and dolphin." In his opinion, these vegetables are more flavorful than that chicken, duck and fish. Feng Lake is Su Dongpo's favorite picnic place, he is here on the lake side of the growing vine compared to the West Lake in Hangzhou, Brasenia schreberi: "Feng Lake has vine, seems to rival the Brasenia schreberi soup".

Su Dongpo ate an old woman to do the ring cake, could not help but inscribe a poem: "The delicate hand rubbed to the jade color uniform, blue oil fried tender yellow deep. Night to spring sleep to know the weight, flatten the good people wrapped arm gold." A few 28 words, sketched out the ring cake uniform fine, color fresh, crispy features and shaped like the image of the beauty of the ring bracelet.

7. What are the ancient poetic texts that describe food

"Brasenia schreberi is tender and perch is fat."

The source of the poem: Reward for Friends and Fans for Talking about Old Times in Twelve Rhymes; it is a work of Yuan Zhen, a poet of the Tang Dynasty.

The storm was a thousand miles away, and letters were rare for two years.

The first time I saw you was sad and happy, but I was still shocked at what was right and what was wrong.

The name and body of the person is judged as a dream, and the cups and lanterns are not contrary to each other. The first time I saw you, I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night.

The spring is deep and the countryside is far away, and the old man has become a eunuch. The first time I saw this was when I was a student at the University of California, Berkeley, and I was a student at the University of California, Berkeley.

The first time I saw this, it was a very good time. The first thing I want to do is to get rid of all the stuff that I've been doing for the past few years.

The opening of the map scroll, upside down drunken shirt. Brasenia schreberi is tender and perch is fat.

I feel sorry for you, your poems are like surging, and my pen is like flying.

This is the first time I've ever seen a movie that was written by a man who had been in the business for a while.

Finger breaks the new orange

From Zhou Bangyan's "The Boys' Journey"

And the knife is like water, the Wu salt is better than snow, the finger breaks the new orange. The tent is warming up, and the fragrance of the beasts is still going on, so we are sitting in front of each other and tuning our pianos. I'm not sure who I'm talking to, but I'm not sure who I'm talking to," he said. The city is already in the third night. The first thing you need to do is to get the best out of your car and get the best out of your car.

The poet, Su Dongpo is very famous ah, Dongpo meat and so on, Yuan Mei is also counted, he wrote his own book called Suiyuan recipes