1. What are the characteristics of Huaiyang cuisine?
Yangzhou is located between the Jianghuai River and the Yangtze River. Throughout the year, aquatic products, poultry, vegetables and game are constantly available.
Therefore, the raw materials of Huaiyang cuisine are mainly fresh, which also provides a material basis for the cooking method of being good at stewing and the seasoning focusing on the original taste. Almost every dish in Huaiyang cuisine has strict selection requirements for raw materials, which also allows the characteristics of the raw materials to be fully utilized when making dishes.
Exquisite knife skills and beautiful dishes. Among the four major cuisines, Huaiyang cuisine has the most exquisite knife skills. A 2-centimeter-thick square can be cut into 30 thin slices and can be shredded like hair. The preparation and presentation techniques of cold dishes are extremely demanding. There are three parts to a fan, namely slit, fan surface, and overlapping corners. There are only six characters, but the knife skills are extremely difficult to put together.
Fine knife skills, skillful placement, and precise color matching make Huaiyang cuisine like finely carved handicrafts. Paying attention to the original taste, light and palatable, Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also combines the salty, color and rich characteristics of northern cuisine, forming its own flavor of moderate sweet and salty, salty and slightly sweet.
Since Huaiyang cuisine uses fresh products as raw materials, the seasoning should be light to highlight the original flavor of the raw materials. Pay attention to fire skills and specialize in stewing and cooking Huaiyang dishes. According to the cooking guideline of "taking fire as discipline" proposed by the ancients, the changes in the tripod are exquisite and micro-fiber, and the freshness, fragrance, crispness, crispness and tenderness of the dishes are reflected through the adjustment of fire skills. , glutinous, fine, rotten and other different characteristics.
Huaiyang cuisine is good at stewing, stewing and cooking, because these methods can better highlight the original flavor of the raw materials. Huaiyang cuisine's famous dishes, which are mainly stewed, include crab meat and lion's head, stewed round fish, casserole wild duck, three sets of duck, large boiled dried shreds, etc.
The cooking techniques of Huaiyang cuisine are full of variety and imagination. There are three sets of ducks, domestic ducks set with wild ducks, wild ducks set with vegetable pigeons, supplemented by ham and winter bamboo shoots, layer by layer, forming a trinity.
The variety of Huaiyang cuisine is evident. Huaiyang cuisine rarely uses delicacies from the mountains and seas, and its famous dishes mostly use common local raw materials. It is neither condescending nor bland. The selection of ingredients, knife skills, seasoning, etc. are all quite satisfactory, with meticulous workmanship and emphasis on flavor. Huaiyang cuisine Production is like writing poetry and painting, which has a strong foundation of traditional Chinese culture.
Recommend a few good ones: Assorted tofu soup Ingredients: 1 box of soft tofu, 25 grams of shrimp, 25 grams of cooked chicken, 25 grams of cooked gizzards, 25 grams of cooked tripe, 25 grams of diced sea cucumbers, 25 grams of diced winter bamboo shoots (cooked), 25 grams of diced small fragrant ruts, 10 grams of green beans, and 25 grams of diced cooked meat. Seasonings: 1 tsp rice wine, 1/2 tsp salt, 4 cups chicken stock, 1 tbsp cornstarch water, a little pepper.
Suitable people for consumption: 1. Those with gastrointestinal obstruction, flatulence and bowel sounds. 2. Those who are depressed, do not like to be in contact with others, and are afraid of noise.
3. People who have inexplicable anxiety and panic from time to time, and have autistic tendencies. Healthy Quotes: Assorted tofu soup is smooth and refreshing, has a softening effect, can regulate the heart, get rid of boredom, and calm the mind. It is very suitable for modern urban groups to eat, and can gradually improve interpersonal relationships and accept the masses.
Crispy Tofu Balls, Crab Meal and Tofu Soup Ingredients: crab meat, crab roe, diced tofu, chicken broth, refined salt, pepper, starch, minced coriander, sliced ??ginger, scallions, salad oil. Preparation: Blanch the tofu, rinse and drain, heat the wok, add oil, add ginger and green onion, stir-fry until fragrant, add crab meat and crab roe, stir-fry, remove ginger and green onion, add chicken broth, diced tofu and bring to a boil, add Salt, thicken the soup, put it into a soup bowl, sprinkle with pepper and minced coriander.
Features: The tofu is fresh and tender, the soup is mellow, light yellow in color, salty and slightly spicy. Three fresh boneless fish raw materials: one live carp (weighing about 750 grams).
75 grams of pork sandwich, 25 grams of shrimp, 30 grams of chicken gizzards, 25 grams of winter bamboo shoots, and 15 grams of wet mushrooms. Shaoxing wine, 20 grams, 2 grams of salt, 15 grams of green onions, 10 grams of ginger, 2 grams of MSG, 15 grams of soy sauce, 7.5 grams of sugar, 75 grams of cooked lard.
Preparation method: Clean the carp, lay it flat on the cutting board, make a cross cut at the ***, and break the backbone with the knife. Use a long thin sharp knife to insert from the two incisions, gently cut off the bones and flesh along the spine, take out the spine and internal organs from the gill opening, wash and drain.
Chop the pork into minced meat, put it into a bowl and add Shaoxing wine, refined salt, green onion and ginger juice, and MSG, mix well, then add diced mushrooms, diced winter bamboo shoots, diced chicken pus, and shrimp, and mix with the fish. Fill the fish belly with the incision under the gill cover. Then rub the fish all over with soy sauce.
Heat the pot on the fire, ladle in the cooked lard, and when it is 70% hot (about 154°C), add the fish and fry until both sides are golden brown, add Shaoxing wine, soy sauce, refined salt, onion, ginger, Add sugar and an appropriate amount of water, cover and bring to a boil, reduce heat to low and simmer for 20 minutes, pour in cooked lard, reduce to high heat to thicken the soup, remove from the pot and serve. Features: The fish has a complete shape, fresh and tender fish meat, and three delicacies hidden in the belly, making it unique in style.
Crystal Pork Hoof Crystal Pork Hoof is a famous dish in Zhenjiang with a history of more than 300 years. The Crystal Pork Hoof of Zhenjiang’s “Yanchun Restaurant” is well-deserved. Crystal hoof is developed on the basis of the ancient dishes "cooked pig" and "crystal cold tao". The meat is slightly reddish, crispy and easy to soften even when cooled; the jelly is transparent and smooth, so it is called "crystal" and is flexible. Not a mouthful, not fat or greasy.
When this dish is served, the meat can be cut into different names according to different meat qualities, such as "glasses dish", "jade belt hook dish", "Tian Deng stick dish", "triangle rib dish", etc. . It is refreshing and appetizing, with an elegant color and good taste. It is paired with shredded ginger and balsamic vinegar to give it a more flavorful flavor.
Steamed anchovy. Anchovy cooking is very unique, and steaming is the best. Do not remove the scales when steaming, but then remove them when eating, because there is a lot of fat on the scales. If steamed with scales, the silvery white color will remain the same, and the meat will be refreshing but not greasy.
If you eat it with ginger and vinegar, it will taste better. It is one of the eight treasures in ancient times. Guo Moruo once praised the deliciousness of Zhenjiang shad by saying, "The time for shad has passed, and there is a fragrance in the teeth and cheeks."
Stewed crab meat and lion head, also known as chopped meat, is a traditional Zhenjiang dish. The main ingredients of this dish are crab meat and pork, which are cut into meatballs. Because no sauce and wine are used to color it during cooking, it is called clear stew. Because of its large and round shape, it is exaggeratedly compared to a lion's head.
This dish is known for its knife skills and fire skills. It should be stewed in a clay pot and served while it is hot. The leaves in the soup are covered like jade. When the leaves are removed, only the meatballs are like jade inlaid with corals. The aroma is spread on the table. Room is coveted. Braised Silver Carp Head This dish is a traditional famous dish in Zhenjiang.
A big fish, the meat is scraped off for cooking, and the fish head is left. It is carefully cooked by a famous chef, paired with crab meat, ham, mushrooms, chicken, gizzard liver, fresh bamboo shoots and other vegetables, and stewed in chicken soup system. It turned out to be a wonderful delicacy, with milky white color, thick soup, and tender taste.
Therefore, there is a folk proverb in Zhenjiang: "Silver carp eats the head, herring eats the tail, and duck eats the thigh.". 2. Characteristics of Huaiyang cuisine
Huaiyang cuisine is characterized by being light, delicious, and decent. It is not as sweet and greasy as Wuxi cuisine or Subang cuisine. In particular, Yangzhou’s “three heads” are the most impressive. .
The so-called "Three Heads" of Yangzhou refers to the most famous Yangzhou cuisine, steamed crab meat and lion head, grilled whole pig head, and braised silver carp head. They are collectively called the "Three Heads" of Yangzhou. Grilled whole pig head Grilled whole pig head.
It is a Kung Fu dish with extremely complicated craftsmanship in Yangzhou cuisine. The preparation method of this dish is: take a fresh pig head, scrape and wash it, remove the ears, remove the bones and brain, and soak it in water.
After all the blood stains have been rinsed away, blanch it in a boiling water pot for about 20 minutes, take it out, and rinse it in clean water. Then, gouge out the eyes, remove the eyelashes and tongue coating, then put the whole pig head into a pot of water and blanch it twice. When it is about seven years old, take it out of the pot and replace the water in the pot.
Place a bamboo mat in the pot, top with ginger slices, green onion segments, spice bags, and a little vinegar. Put the pig head in, cover it, and cook over high heat until cooked through, then simmer over low heat for 4 hours. Serve until the meat is crispy and the soup is thick. The roasted whole pig head has a strong flavor, sweet and salty, and a strange fragrance. It has the beauty of "eating as the years go by, the fragrance lingers on the teeth and cheeks".
Steamed Crab Meat Lion Head Steamed Crab Meat Lion Head. It is different from ordinary meatballs in that it is extremely large and round in shape, so it is exaggeratedly compared to a lion's head; in addition, its cooking and flavor are also unique, it is not fried, but stewed.
Do not add soy sauce when cooking to keep the original color of the ingredients. The ingredients used are even more particular. The pork must be pork ribs produced in Yangzhou, and the crab meat must be fresh and large fresh water crabs. Chop them finely into small pieces, mix with seasonings, and make large meatballs. Put them in a casserole and serve them on top. Cover with vegetable leaves and stew.
Wait until the vegetables are cooked and ready to serve. Steamed Crab Meat Lion's Head is clear in color and taste, with the aroma of meat, crab and vegetables. It is tender and delicious, with endless aftertaste.
Braised silver carp head Braised silver carp head. There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs."
Yangzhou silver carp has a lot of gum juice, fat and velvety meat, and no earthy smell. It is a big silver carp after winter. The meat is even more tender, fat and fresh. The cooking process of this dish is not complicated. Remove the bones of large silver carp heads of more than 5 kilograms and put them into the pot with tofu, add chicken gizzards, chicken legs, ham, etc., add water, and stew over civil and military fire for about 3 hours.
Braised silver carp head, the fish head is boneless, tastes fat and tender, the soup is white and thick, and has extremely high nutritional value. Use a spoon instead of chopsticks when eating, which has a unique flavor. 3. What are the characteristics of Huaiyang cuisine?
Yangzhou is located between the Yangtze and Huaihe Rivers. "There are knives and anchovies in spring, anchovies in summer, crabs and ducks in autumn, and wild vegetables in winter." Throughout the year, there are aquatic products, poultry, and vegetables. There is constant game.
Therefore, the raw materials of Huaiyang cuisine are mainly fresh, which also provides a material basis for the cooking method to be good at stewing and the seasoning to pay attention to the original taste. Almost every dish in Huaiyang cuisine has strict selection requirements for raw materials, and at the same time, the characteristics of the raw materials can be fully utilized when making dishes.
Exquisite knife skills and beautiful dishes. Among the four major cuisines, Huaiyang cuisine has the most exquisite knife skills. A 2 cm thick square can be cut into 30 thin slices and shredded like hair. The preparation and presentation techniques of cold dishes are extremely demanding. There are three parts to a fan, namely slit, fan surface, and overlapping corners. There are only six characters, but the knife skills are extremely difficult to put together.
Fine knife skills, skillful placement, and precise color matching make Huaiyang cuisine like finely carved handicrafts. Paying attention to the original taste, light and palatable, Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also combines the salty, color and rich characteristics of northern cuisine, forming its own flavor of moderate sweet and salty, salty and slightly sweet.
Since Huaiyang cuisine uses fresh products as raw materials, the seasoning should be light to highlight the original flavor of the raw materials. Pay attention to the art of fire and specialize in stewing and cooking Huaiyang dishes. According to the cooking program of "taking fire as discipline" proposed by the ancients, the changes in the tripod are exquisite and micro-fiber, and the freshness, fragrance, crispness, crispness and tenderness of the dishes are reflected through the adjustment of fire. , glutinous, fine, rotten and other different characteristics.
Huaiyang cuisine is good at stewing, stewing and cooking, because these methods can better highlight the original flavor of the raw materials. Huaiyang cuisine’s famous dishes, which are mainly stewed, include crab meat and lion’s head, stewed round fish, casserole wild duck, three sets of duck, large boiled dried shreds, etc.
The cooking techniques of Huaiyang cuisine are full of variety and imagination. There are three sets of duck, domestic duck set with wild duck, wild duck set with vegetable pigeon, supplemented by ham and winter bamboo shoots, layer by layer, forming a trinity.
The variety of Huaiyang cuisine is evident. Huaiyang cuisine rarely uses delicacies from the mountains and seas, and its famous dishes mostly use common local raw materials. It is neither condescending nor bland. The selection of ingredients, knife skills, seasoning, etc. are all quite satisfactory, with meticulous workmanship and emphasis on flavor. Huaiyang cuisine Production is like writing poetry and painting, with a strong foundation of traditional Chinese culture.
Recommend some good ones: Assorted tofu soup Ingredients: 1 box of soft tofu, 25 grams of shrimp, 25 grams of cooked chicken, 25 grams of cooked gizzards, 25 grams of cooked tripe, 25 grams of diced sea cucumbers, 25 grams of diced winter bamboo shoots (cooked), 25 grams of diced small fragrant ruts, 10 grams of green beans, and 25 grams of diced cooked meat. Seasonings: 1 tsp rice wine, 1/2 tsp salt, 4 cups chicken stock, 1 tbsp cornstarch water, a little pepper.
Suitable people for consumption: 1. Those with gastrointestinal obstruction, flatulence and bowel sounds. 2. Those who are depressed, do not like to be in contact with others, and are afraid of noise.
3. People who have inexplicable anxiety and panic from time to time, and have autistic tendencies.
Healthy Quotes: Assorted tofu soup is smooth and refreshing, has a softening effect, can regulate the heart, get rid of boredom, and calm the mind. It is very suitable for modern urban groups to eat, and can gradually improve interpersonal relationships and accept the masses.
Ingredients for Crispy Tofu Balls, Crab Meal and Tofu Soup: Crab meat, crab roe, diced tofu, chicken broth, refined salt, pepper, starch, minced coriander, sliced ??ginger, scallions, and salad oil. Preparation: Blanch the tofu, rinse and drain, heat the wok, add oil, add ginger and green onion, stir-fry until fragrant, add crab meat and crab roe, stir-fry, remove ginger and green onion, add chicken broth, diced tofu and bring to a boil, add Salt, thicken the soup, put it into a soup bowl, sprinkle with pepper and minced coriander.
Features: The tofu is fresh and tender, the soup is mellow, light yellow in color, salty and slightly spicy. The three fresh boneless fish raw materials are one live carp (weighing about 750 grams).
75 grams of pork sandwich, 25 grams of shrimp, 30 grams of chicken gizzards, 25 grams of winter bamboo shoots, and 15 grams of wet mushrooms. Shaoxing wine, 20 grams, 2 grams of salt, 15 grams of green onions, 10 grams of ginger, 2 grams of MSG, 15 grams of soy sauce, 7.5 grams of sugar, 75 grams of cooked lard.
Preparation method: Clean the carp, lay it flat on the cutting board, make a cross cut at the ***, and break the backbone with the knife. Use a long thin sharp knife to insert from the two incisions, gently cut off the bones and flesh along the spine, take out the spine and internal organs from the gill opening, wash and drain.
Chop the pork into minced meat, put it into a bowl and add Shaoxing wine, refined salt, green onion and ginger juice, and MSG, mix well, then add diced mushrooms, diced winter bamboo shoots, diced chicken pus, and shrimp, and mix with the fish. Fill the fish belly with the incision under the gill cover. Then rub the fish all over with soy sauce.
Heat the pot on the fire, ladle in the cooked lard, and when it is 70% hot (about 154°C), add the fish and fry until both sides are golden brown, add Shaoxing wine, soy sauce, refined salt, onion, ginger, Add sugar and an appropriate amount of water, cover and bring to a boil, reduce heat to low and simmer for 20 minutes, pour in cooked lard, reduce to high heat to thicken the soup, remove from the pot and serve. Features: The fish has a complete shape, fresh and tender fish meat, and three delicacies hidden in the belly, making it unique in style.
Crystal Pork Hoof Crystal Pork Hoof is a famous dish in Zhenjiang with a history of more than 300 years. The Crystal Pork Hoof of Zhenjiang's "Yanchun Restaurant" is even more famous. Crystal hoof is developed on the basis of the ancient dishes "cooked pig" and "crystal cold tao". The meat is slightly reddish, crispy and easy to soften even when cooled; the jelly is transparent and smooth, so it is called "crystal" and is flexible. Not a mouthful, not fat or greasy.
When this dish is served, the meat can be cut into different names according to different meat qualities, such as "glasses dish", "jade belt hook dish", "Tian Deng stick dish", "triangle rib dish", etc. . It is refreshing and appetizing, with an elegant color and good taste. It is paired with shredded ginger and balsamic vinegar to give it a more flavorful flavor.
Steamed anchovies are very unique in cooking, and steaming is best. Do not remove the scales when steaming, but then remove them when eating, because there is a lot of fat on the scales. If steamed with scales, the silvery white color will remain the same, and the meat will be refreshing but not greasy.
If you eat it with ginger and vinegar, it will taste better. It is one of the eight treasures in ancient times. Guo Moruo once praised the deliciousness of Zhenjiang shad by saying, "The time for shad has passed, and there is a fragrance in the teeth and cheeks."
Stewed crab meat and lion head, also known as chopped meat, is a traditional Zhenjiang dish. The main ingredients of this dish are crab meat and pork, which are cut into meatballs. Because no sauce and wine are used to color it during cooking, it is called clear stew. Because of its large and round shape, it is exaggeratedly compared to a lion's head.
This dish is known for its knife skills and fire skills. It should be stewed in a clay pot and served while it is hot. The leaves in the soup are covered like jade. When the leaves are removed, only the meatballs are like jade inlaid with corals. The aroma is spread on the table. Room is coveted. Braised silver carp head is a traditional Zhenjiang dish.
A big fish, the meat is scraped off for cooking, and the fish head is left. It is carefully cooked by a famous chef, paired with crab meat, ham, mushrooms, chicken, gizzard liver, fresh bamboo shoots and other vegetables, and stewed in chicken soup system. It turned out to be a wonderful delicacy, with milky white color, thick soup, and tender taste.
Therefore, there is a folk proverb in Zhenjiang: "Silver carp eats the head, herring eats the tail, and duck eats the thigh.". 4. What are the four-character idioms for food?
1. Delicious food
Pinyin: jiā yáo měi zhuàn
Explanation: Food: food. Refers to fine, first-class food, exquisite and delicious meals or delicious food.
Source: Chapter 31 of "Water Margin" by Shi Naian of the Ming Dynasty: "The couple went to the kitchen to prepare some delicious food and wine, and took care of Wu Song."
Synonyms: Delicious food, delicious food
2. Delicious food
Pinyin: měi wèi jiā yáo
Explanation: Refers to fine, first-class food, exquisite and delicious meals or delicious food.
Example sentences: We look at the delicious food in front of us, but we still have no appetite.
Synonyms: delicious food, delicious food
Antonyms: light tea and light rice, clear soup with little water
3. delicious food
Pinyin: jiāā yáo měi wèi
Explanation: Refers to fine, first-class food, exquisite and delicious meals or delicious food.
Source: Chapter 70 of "Romance of the Sui and Tang Dynasties" written by Chu people in the Qing Dynasty: "Therefore, Empress Xiao drinks hate every day and frowns. Even if your delicacies are delicious, she doesn't like to eat them." 5. What are the four-letter words about "delicious"?
1. Special flavor: a strange taste. Refers to delicious food.
2. Mixture of water and land: all kinds of delicacies produced by water and land are available. Describes rich dishes.
3. The treasures of water and land: Water and land: refers to the precious food produced by water and land. Refers to delicious food.
4. Fresh clothes and good food: fresh: shiny. Wearing gorgeous clothes and eating delicious food. Describes a prosperous life.
5. Fresh food: fresh: lustrous. Wearing gorgeous clothes and eating delicious food. Describes a prosperous life.
6. Bargain and sweet food: Bargain and beautiful clothes. Wear nice clothes and eat delicious food.
1. Endless aftertaste: describes wonderful poems, songs or delicious food that are long aftertaste.
2. 饫干鍍 Fat: 饫: full of food; 鍍: full. Eat rich and rich food. Describes a wealthy and luxurious life.
3. Smacking lips: describing greediness. It also means that the food tastes good. Source: Paragraph 10 of Yang Shuo's "Three Thousand Miles of Rivers and Mountains": "Wu Zhen ate deliciously and sweetly, smacking his lips and licking his lips as he ate, savoring the taste."
4. Smacking his lips and smacking his lips. Tongue: describes the greedy appearance of gluttony. It also means that the food tastes good. Source: Duanmu Hongliang's "Horqin Banner Grassland" 2: "The food came, and the old man smacked his lips and tongue to praise the taste of the food."
5. Rare and delicious food: precious and delicious food.
6. Delicious delicacies: delicacies: delicious food, delicacies: meals. Rare and delicious food. Also known as "delicacy and delicacy"
7. Pearl and Cui Zhen: refers to the delicious food produced by land and water. 6. Four-character idioms about food
The cheeks and feet are fragrant: After eating delicious food, the teeth and cheeks gradually feel the sweet taste.
The figurative language and poetry are meaningful and evocative. The tooth is sweet and the fat is fat: eat delicious food and ride a horse.
Describes a luxurious life. Da Bo Wu Ding: Cook: Cook.
An ancient ritual, later used to refer to eating particularly delicious meals. Describes a luxurious life.
Fatty sweet and crispy: Li: refers to strong alcohol; sweet and crispy: delicious. Delicious food.
Generally refers to good food and wine. Burning incense and lining the tripod: burning: burning, lighting; row: arranging.
Light up the expensive incense and fill it with many delicacies. Describes a life of lavishness and pomp and circumstance.
Rich clothes and delicious food: rich clothes and delicious food. Phoenix marrow and dragon liver: a metaphor for rare and delicious food.
Delicious and rich: generally refers to delicious food. The children of Yao Liang: Yao: fat meat; Liang: fine grain; Yao Liang: generally refers to delicious meals.
In the old days, it referred to the children of bureaucrats, landlords, and wealthy families. Gaoliang children: Gaoliang: fat meat and fine grains, refers to delicacies.
A child of a wealthy family who is used to living a hedonistic life.
Haicuo Jiangyao: Haicuo: refers to a wide variety of seafood, later used to refer to seafood; Jiangyao: Mussel, the meat is inedible, but the front and rear pillars are delicious, commonly known as "Jiang Yao pillars".
Generally refers to delicious food. Delicious delicacies: delicacies: cooked fish, etc.; delicacies: food and drink.
Delicious meals. Jia Yao Zhijiu: Zhijiu: fine wine.
Refers to delicious food and wine. See Dan for Owl Zhi: Dan: projectile; Owl: owl; Zhi: barbecue.
When I see the pellets, I want to eat delicious grilled owl meat. A metaphor for estimating effectiveness too early.
Jinyu Jade Carp: A delicious food made in Wu County in ancient times. It is made of finely chopped fresh seabass and wild vegetables, seasoned and sun-dried. The seabass is as white as jade, and the wild vegetables are as tender as gold, hence the name. . Generally refers to delicious food.
Popular: 鄍: finely chopped meat; Zhi: roasted meat. Wan and Zhi are both popular foods that people love to eat.
It means delicious food that everyone loves to eat. Good metaphorical poems are praised and prosecuted by people.
Shanfushuihu: This refers to the delicious food produced in the mountains and waters. Later it was generally called delicious.
Delicacies from the mountains and sea: various precious foods produced in the mountains and sea. Refers generally to rich dishes.
Source: "Chang'an Taoist Poems" by Wei Yingwu of the Tang Dynasty: "The treasures of the mountains and the sea are thrown away, and the lambs are cooked like sunflowers." When eating fish and mackerel: a metaphor for changing the taste to make it less monotonous.
Mackerel is a delicious combination of fish and meat. Moving the index finger: Originally it was a sign of something delicious to eat, but later it was used to describe being greedy when seeing something delicious.
Special taste: a strange taste. Refers to delicious food.
Mixture of water and land: all kinds of delicacies produced by water and land are available. Describes rich dishes.
The treasures of water and land: water and land: refers to the precious food produced by water and land. Refers to delicious food.
Fresh clothes and good food: Fresh: glorious. Wearing gorgeous clothes and eating delicious food.
Describes a prosperous life. Xianyi delicacies: Xian: lustrous.
Wear gorgeous clothes and eat delicious food. Describes a prosperous life.
Bed clothes and sweet food: Bed clothes: beautiful clothes. Wear nice clothes and eat delicious food. 7. What is delicious? A four-character idiom
The cheeks and feet are fragrant: After eating delicious food, the teeth and cheeks gradually feel the sweet taste. The metaphorical language and poetry are meaningful and evocative.
Eat delicious food and ride a horse. Describes a luxurious life.
Big Cooking Five Cauldrons: Cooking: Cooking. An ancient ritual, later used to refer to eating particularly delicious meals. Describes a luxurious life.
Fatty sweet and crispy: Li: refers to strong alcohol; sweet and crispy: delicious. Delicious food. Generally refers to good food and wine.
Burning incense and lining the tripod: burning: burning, lighting; column: arranging. Expensive incense was lit and many delicacies were placed. Describes a life of lavishness and pomp and circumstance.
Rich clothes and delicious food: rich clothes and delicious food.
Phoenix marrow and dragon liver: a metaphor for rare and delicious food.
Delicious and rich: generally refers to delicious food.
The children of Yao Liang: Yao: fat meat; Liang: fine grain; Yao Liang: generally refers to delicious meals. In the old days, it referred to officials, landlords, and children of wealthy families.
The disciples of Gaoliang: Gaoliang: fat meat and fine grains, which refers to delicacies. A child of a wealthy family who is used to living a hedonistic life.
Haicuo Jiangyao: Haicuo: refers to a wide variety of seafood, and later used to refer to seafood; Jiangyao: Mussel, the meat is inedible, but the front and rear pillars are delicious, commonly known as "Jiang Yao pillars". Generally refers to delicious food.
Delicious delicacies: delicacies: cooked fish, etc.; delicacies: food and drink. Delicious meals.
Jia Yao Zhijiu: Zhijiu: fine wine. Refers to delicious wine and food.
See bullets and ask for owl zhi: bomb: projectile; owl: owl; zhi: barbecue. When I see the pellets, I want to eat delicious grilled owl meat. A metaphor for estimating effectiveness too early.
Jinyu Jade Carp: A delicious food made in Wu County in ancient times. It is made of finely chopped fresh seabass and wild vegetables, seasoned and sun-dried. The seabass is as white as jade, and the wild vegetables are as tender as gold, hence the name. . Generally refers to delicious food.
Popular: 鄍: finely chopped meat; Zhi: roasted meat. Wan and Zhi are both popular foods that people love to eat. It means delicious food that everyone loves to eat. Good metaphorical poems are praised and prosecuted by people.
Shanfushuihu: This refers to the delicious food produced in the mountains and waters. Later it was generally called delicious.
Delicacies from the mountains and sea: various precious foods produced in the mountains and sea. Refers generally to rich dishes. Source: Tang Dynasty Wei Yingwu's "Chang'an Taoist Poems": "The treasures of the mountains and the sea are thrown away from the fence, and the lambs are cooked like breaking sunflowers."
When eating fish and encountering mackerel: a metaphor for changing the taste so that it is not monotonous. A delicious combination of mackerel and fish.
Moving the index finger: Originally it was a sign of something delicious to eat, but later it was used to describe being greedy when seeing something delicious.
Special taste: a strange taste. Refers to delicious food.
Mixture of water and land: all kinds of delicacies produced by water and land are available. Describes rich dishes.
The treasures of water and land: water and land: refers to the precious food produced by water and land. Refers to delicious food.
Fresh clothes and good food: Fresh: glorious. Wearing gorgeous clothes and eating delicious food. Describes a prosperous life.
Fresh food: fresh: lustrous. Wearing gorgeous clothes and eating delicious food. Describes a prosperous life.
Bed clothes and sweet food: Bed clothes: beautiful clothes. Wear nice clothes and eat delicious food.
Endless aftertaste: describes wonderful poems, songs or delicious food that are long aftertaste.
饫饍鍍fat:饫: full; 鍍: full. Eat rich and rich food. Describes a wealthy and luxurious life.
To lick your lips: to describe greediness. It also means that the food tastes good. Source: Paragraph 10 of Yang Shuo's "Three Thousand Miles of Rivers and Mountains": "Wu Zhen ate deliciously and sweetly, smacking his lips and licking his lips as he ate, savoring the taste."
Smacking his lips and smacking his tongue: Describes the greedy appearance of gluttony. It also means that the food tastes good. Source: Duanmu Hongliang's "Horqin Banner Grassland" 2: "The food came, and the old man smacked his lips and tongue to praise the taste of the food."
Rare and delicious food: precious and delicious food.
Delicious delicacies: delicacies: delicious food, delicacies: meals. Rare and delicious food. Also known as "a rare delicacy".
Pearls and emeralds: refers to the delicious food produced by land and water.