1. Poems about Guangzhou food

Poems about Guangzhou food 1. What are the poems describing Guangdong food?

Su Dongpo is a famous literati scholar. He is also a famous gourmet.

Therefore, it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Elbow", "Dongpo Tofu", "Dongpo Jade Grits", "Dongpo Jade Grits", "Dongpo leg", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake", "Dongpo crisp", "Dongpo bean curd", "Dongpo meat" and so on. "Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it."

Spring dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunjiu.

Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, and Long cuisine has bear wax." He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke.

Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful. Huang The best pork in the state is as cheap as dirt.

The rich will not eat it, and the poor will not know how to cook it. If you get up in the morning, you will have nothing to do with it. ”

Su Dongpo Using his favorite bamboo shoots to cook with pork, at a gourmet party, Su Dongpo wrote a limerick in handwriting: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, braised pork with bamboo shoots" ". The delicious but poisonous puffer fish has also become his favorite delicacy. "A few peach blossoms outside the bamboo are a prophet of ducks in the warm water of the spring river."

The short reed buds on the ground are full of wormwood and artemisia, which is exactly what pufferfish wants to have sex with. "Time" is a carefree seven-character quatrain, and it also writes about bamboo shoots, fat ducks, wild vegetables, and pufferfish in spring. It is really a delicacy in one sentence. "When autumn comes, frost and dew fill the east side of the garden, and the reeds bear children, mustards, and grandchildren.

I am full of hatred, and I don't know why I eat chickens and dolphins." In his opinion, these vegetables are better than those of chicken, duck, and fish. Even more delicious.

Fenghu was Su Dongpo’s favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake, Hangzhou: “There are vines in Fenghu, which seem to be rivaling the water shield soup.” Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is uniform when rubbed with slender hands, and the tender yellow is deep when fried in green oil."

When the night comes, spring sleeps and knows the weight, flattening the beautiful woman's entanglement "Arm gold." There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring.

"Small cakes are like chewing the moon, with crispy and glutinous rice in them." "When I go around the wheat fields to ask for wild shepherds, I am forced to cook mountain soup for the monks." "When will the bright moon come? Ask the sky for wine." Born in Lingnan. ”

Su Shi loved drinking tea, and he often praised tea in his poems. “The two flags are new under the Baiyun Peak, and the greasy green is long and fresh in the spring of Grain Rain” describes the scenery of tea gardens in the mountains outside Hangzhou. “It has always been "Good tea is like a beautiful woman" and "I want to compare the West Lake to the West" in another poem were compiled into a famous couplet of teahouses.

Many of Su Dongpo's poetry manuscripts are related to food Relevant articles include "Poetry on Vegetable Soup", "Poetry on Pork Eating", "Bean Porridge", "Whale Journey" and the famous "Ode on Lao Tao". 2. Lu You was a famous poet in the Southern Song Dynasty and he was also a good cook. Experts, in his poems, there are hundreds of poems about delicacies.

The sentence "There is nothing meaningful in the world, how can I get jade clams and water shields", this "jade clams" refers to. It is the "Jinyu Yuyu" which Emperor Yang of the Sui Dynasty praised as "a delicious dish in the Southeast". "齑" refers to thinly sliced ??fish fillets; "齑" refers to chopped pickles or pickles, which also means "finely chopped". p>

"Jinyuyu" is a soup made from frosty white seabass, mixed with finely chopped golden cauliflower. Famous dish of Wu.

"The heavenly Sutuo is offered, and it is known that the noodles are the same as the heavenly Sutuo". The preface of "Mei Bu Rou Xi Zu" records the recipe of "sweet soup": "Make it with a mixture of water spinach, yam, taro, and cabbage, without adding fermented glutinous rice sauce, and cook it with the delicacies of the mountain chef."

"Poetry day: "I always lived with a handful of thatch by the lake, and talked about the village wine and mountain delicacies. Over the years, the sweet soup method was introduced, which made Wu Suan laugh at it. ”

“Buy pig bones at the east gate, and some orange peel with fermented glutinous rice paste.” The steamed chicken is the most famous, and the fish and turtles are even more beautiful. "

"彘" means "pig", and "彘bone" means pork ribs. The ribs are cooked or dipped in sour sauce mixed with orange peel and other spices.

In addition, In the poem, he praised Sichuan’s leek, rice dumplings, soft-shell turtle soup and other foods.

You can cook it right after you pick it. There is no need to add half a baht of salt and cheese. " He concluded that the vegetables should be used without seasoning, and they taste very fresh.

"When I first visited Tang'an, I cooked barley, and the cooking was as good as the beautiful ones. "As big as amaranth, white as jade, slippery as a spoon and full of fragrance," the white, smooth and fragrant characteristics of barley, which is as big as amaranth (chicken head flesh), are vividly described.

"Eating Porridge" 》: "Everyone in the world learns about the years, but they don't realize that the years are in the present." I learned Wanqiu's (immortal's name) simple method, and only ate porridge to bring immortality to me. ”

“The crispy sauce of seabass fat and wild rice is delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant.” Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown. "

"The color is like a jade cat head bamboo shoot, and the taste is as good as the hump of an oxtail orangutan." "The mountains and rivers of the motherland are infinitely good, and the elders in my hometown will not suffer from poverty."

When will the light clouds come out and be deleted? The taste will be as mellow as the local flavor. "When I am full and my son is with me, I will cook Shi Ming floating chamomile." "The mountains are warm and there are no plums to break, but Jiang Qing only has crabs to hold on to." "

3. Although Du Fu, a poet of the Tang Dynasty, was not a gourmet, he had many poems about food. In "The Journey of Beauty", there is a line: "The green cauldron emerges from the purple camel's peak, and the water essence is lined with plain scales; The rhinoceros chopsticks have not been eaten for a long time, and the luan knife cuts through the empty space; the flying hawks at the Huangmen do not move, and the imperial chefs come to deliver the eight delicacies." This poem is called "the eight delicacies".

"Green bamboo shoots welcome you" When the boat comes out, white and red fish come into the meal." "Sichuan wine is rich and strong, and river fish are delicious." The chef's superb knife skills in processing the fish and the lively scene of the diners competing for food. It rains at night, and the spring leeks are cut in the new kitchen. Huang Liang ("To the Eight Immortals of the Guard") The first class is tired of Liang Meat. Mr. Guangwen is not enough to eat ("Drunk Song") The rice is brandished with two knives left and right, and the golden plate is flying. The snow is high in Xuzhou. The bald tail is not enough to remember the Han Yin cha head, and the bream fish is fat and delicious. It is both full and joyful, but also desolate ("Song of Watching Fishing") 4. Zheng Banqiao is not only a famous painter, but also has certain research on eating. "Drinking wine in the middle of the night under the moonlight, a beautiful woman is grilling fish heads with her delicate hands." "Yangzhou's fresh bamboo shoots are boiled with anchovies in the spring breeze in early March."

""Only water shield perch is edible, even for lower-ranking officials.

2. Help me find articles about Guangzhou food

In terms of cuisines, there are eight major Chinese cuisines: Shandong, Sichuan, Yang, Guangdong, Hunan, Fujian, Hui, and Zhejiang. Cuisines, together with Beijing and Shanghai cuisines, are called the top ten cuisines, and Shandong, Sichuan, Yang and Guangdong are often regarded as the four major cuisines. In modern times, Cantonese cuisine is famous both at home and abroad, and there is a saying that "eat it in Guangzhou". One of the most common industries operated by overseas Chinese is to open Chinese restaurants, especially Cantonese cuisine and Cantonese snacks.

Cantonese cuisine has a long history. Like the diet and cuisine of other regions, it has the same characteristics as the Chinese food culture. As early as ancient times, the ancient Yue people in Lingnan had close contacts with the Chu land in the Central Plains. With historical changes and dynasty changes, many Central Plains people migrated south to escape the war, and the Han and Vietnamese ethnic groups gradually merged. The southward migration of Central Plains culture, the combination of Central Plains food-making techniques, cooking utensils, and tableware with the rich agricultural and fishery products of Baiyue, is the origin of Cantonese food. Cantonese cuisine originated in the Han Dynasty, which is based on this history.

After the Southern Song Dynasty, the techniques and characteristics of Cantonese cuisine have become increasingly mature. This is related to the fact that the Song Dynasty moved south, and many imperial chefs and government chefs gathered in Guangdong, especially in Yangcheng. Since the Tang Dynasty, Guangzhou has become my country's main import and export trade port and a world-famous port.

After the Song and Yuan Dynasties, Guangzhou became a port and port city where domestic and foreign trade was concentrated. Business became increasingly prosperous, which led to the development of catering services as a commercial industry and provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.

During the Ming and Qing dynasties, Cantonese cuisine, Cantonese pastries, and Cantonese-style food truly matured and developed. At this time, Guangzhou has become a large commercial city, and Cantonese cuisine, Cantonese pastries and Cantonese food have truly become a system. Tongheng, a busy city, is dotted with teahouses, hotels, restaurants and snack bars. Various restaurants are vying with each other. The abundance of food and the variety of styles are praised by the world. Gradually, it is said that "eating in Guangzhou".

There are many related articles on this website

3. What are the articles about Guangzhou’s food customs

Guangzhou people drink “Kung Fu Tea” in their spare time for fun. Drinking "Kung Fu Tea" was originally popular in Chaoshan area, but now it is very popular in Guangzhou City. "Kung Fu Tea" is very particular about tea sets, tea leaves, water quality, tea making, tea pouring and tea drinking.

The Kung Fu teapot is very small, only as big as a fist, with thin porcelain, and the tea leaves inside the pot can be faintly seen. The cup is only half the size of a table tennis ball. Oolong tea is used as tea. When putting tea leaves, fill the pot full and press it firmly with your fingers. It is said that the more firmly the tea is pressed, the stronger and mellow the aroma of the tea will be. The water is best to be precipitated or mineral water. When making tea, pour freshly boiled water into the pot immediately and pour it out once or twice in the first place. When pouring tea, you should keep pouring it back and forth to avoid the situation of being thick at first and weak at the end. While drinking tea, chatting while drinking tea is called "Kung Fu".

Late night snack is a life custom of Guangzhou people, usually after ten o'clock in the evening, hence the name "late night snack", or "late night snack". The way of supper varies from person to person: some people cook by themselves in the evening; some eat alone or invite close friends to eat at street food stalls or night markets in teahouses and restaurants. As a result, many "late night snacks" have gradually formed in the city. "Night Food Street", as well as "night market" cafes in various teahouses and hotels. Night markets in teahouses often have music cafes to attract diners.

Guangzhou people like to drink sugar water all year round. It is believed that sugar water made by boiling certain medicinal materials, beans, fruits, and flour foods and adding sugar has the effects of moisturizing, relieving heat, promoting body fluids, and benefiting the body. There are many types of sugar water: beans include red bean paste, mung bean paste, and eyebrow bean paste; paste types include sesame paste, almond paste, peanut paste, and phoenix milk paste; medicinal materials include lily syrup, lotus seed syrup, and refreshing syrup. There are also stewed eggs, stewed papaya, sweet potato syrup, sesame soup balls, egg milk, ginger juice and milk, sugar sago, soy milk, tofu curd, etc. Drinks after boiling sugar water are hot drinks; drinks after freezing are cold drinks, and cold drinks are often connected with ice rooms (cold drink specialty stores that supply ice cream, soda, beer, etc., the most famous one in Guangzhou is the Taipingguan Ice Room on Beijing Road) Together.

4. Write an article about Guangzhou’s food customs

Guangzhou people love drinking tea.

When greeting people in the morning, they ask "Drinking Zuo Cha Wei". This is used as a synonym for greeting good morning, which shows the love for drinking tea. Drinking tea is a living habit of Guangzhou people and a major feature of "Eating in Guangzhou".

What Guangzhou people call drinking tea actually refers to drinking tea in a teahouse. Not only drinking tea, but also eating snacks, it is regarded as a way of communication. The concepts of teahouses and teahouses in Guangzhou are also different.

It not only serves tea and snacks, but also has a large scale and grandeur that cannot be compared to a teahouse. Therefore, Guangzhou people are happy to go to teahouses when they gather with friends, discuss business, or have fun in their spare time.

With a pot of strong tea and a few delicious snacks, we gathered together in twos and threes and chatted while eating. We not only filled our stomachs, connected with each other, exchanged information, and even negotiated a business, it was really wonderful. A pleasant thing. Because of this, Guangzhou people call drinking tea "sighing tea".

"Sigh" is a common saying in Guangzhou, which means enjoyment. This is also an important reason why Guangzhou’s teahouse industry has endured for hundreds of years.

Among the time-honored restaurants in Guangzhou, a considerable number are tea houses from back then. Guangzhou people don’t pay attention to any special etiquette when drinking tea.

Only when the host pours tea for the guest, the guest should tap the table with his index finger and middle finger to express his gratitude. It is said that this custom comes from the allusion of Qianlong's voyage to the south of the Yangtze River.

It is said that when Emperor Qianlong inspected the south of the Yangtze River, he paid a private visit incognito. Once he came to a teahouse and was so excited that he poured tea for his accompanying servants. According to the rules of the palace, servants must kneel to receive the punishment.

But in order not to expose Qianlong's identity, the servant had an idea and bent his index and middle fingers into a kneeling posture, tapping the table lightly instead of kneeling. Later, as the news spread, it gradually evolved into a ritual when drinking tea.

This custom is still very popular among overseas Chinese in Lingnan and Southeast Asia. The tea market in Guangzhou is divided into morning tea, afternoon tea and evening tea.

Morning tea usually opens at 4 a.m., and evening tea does not close until 1 to 2 a.m. the next day. Some are open all night. Generally speaking, the morning tea market is the most prosperous, and it is often packed from early morning to 11 am.

Especially during holidays, many teahouses have to wait in line. Drinking evening tea is also becoming more and more popular, especially in summer, and teahouses have become the first choice for people to spend time in the summer.

However, Guangzhou people also enjoy drinking "Kung Fu Tea" at home in their spare time. "Kung Fu Tea" is very particular about tea sets, tea leaves, water quality, tea making, tea pouring and tea drinking.

The Kung Fu teapot is very small, only as big as a fist, made of thin porcelain, translucent, and the tea leaves inside the pot can be vaguely seen. The cup is only half the size of a table tennis ball.

The tea leaves are oolong tea with good color, aroma and flavor, and semi-fermented tea is the best. When putting tea leaves, fill the pot full and press it firmly with your fingers. It is said that the more tightly the tea leaves are pressed, the mellower the tea will be.

It is best to precipitate the water. When making tea, pour the freshly boiled water into the pot immediately and pour it out once or twice. This is mainly for hygiene reasons. When pouring tea, do not pour the top cup into the next cup when it is full, but keep pouring back and forth to avoid the situation of being thick at first and weak at the end.

When drinking, you lick it with your tongue and taste it slowly, and chat while sipping the tea. This is called Kung Fu. Kung Fu tea has strong juice and high alkalinity. When you first drink a few cups, you will feel slightly bitter. But later on, the more you drink, the more bitter and sweet you will feel. It makes people feel refreshed, especially after a big banquet. .

The time-honored teahouses in Guangzhou include: Taotaoju, Luyuju, Panxiangju, Nanyuan, Beiyuan, Panxi, Datong, Huiru, Sanru, Duoru, Qiaoxin, Dexin, Zheng Xin, Fulaiju, Xihuaju, Meizhenju, etc.

After the victory of the Anti-Japanese War, the catering industry in Guangzhou once flourished, with more than 100 restaurants; among them, Nanyuan, Xiyuan, Beiyuan, Dashanyuan, Guangzhou, Diamond, Yingbin, Silver Dragon, and Red Restaurants Mian, Panxi, Liuguo, Yijing, Datong, Golden Dragon, Columbus, Peacock, Taiping Pavilion, etc. are the most famous. Since the reform and opening up, Guangzhou's catering service industry has become even more outstanding.

High-end hotels include China Hotel, Garden Hotel, White Swan Hotel, Central Hotel, Holiday Inn, Oriental Hotel, etc.; mid-to-high-end hotels include Guangzhou, Panxi, Datong, Dasanyuan, Wuyang, Xiaoguanyuan, Qifeng Pavilion, Xinya, Guangdong Guesthouse, Guangdong Building, Xinguang, Hutian, Xindaofang, Nanhai Fishing Village, etc. are dozens of hotels. As for the mid- to low-end restaurants, teahouses, restaurants and food stalls, they are countless.

There are many varieties of Jiandui, among which Longjiang Jiandui is the most popular. The preparation method is to melt sugar slices into sugar gum, mix it with popcorn, and add a little peanuts and candied winter melon. Mix together.

While hot, roll it into a round ball with your hands, then rub the skin with glutinous rice flour, sprinkle with sesame seeds, and fry in oil until cooked. Some people also use wheat flour as the skin.

Jiujiang Jiandui is similar to this method, except that it is rounded and then flattened into a cake shape, dipped in flour and fried. Fried fried dumplings are also fried in fried horns. The fried horns are mostly stuffed with bean paste, coated with glutinous rice flour, shaped into a half-moon shape, dipped in sesame seeds, and deep-fried in an oil pan.

There are also some stuffed with shredded coconut, chopped peanuts, sesame or lotus paste, date paste, and some with wheat flour as the skin called ergot. There are also crispy angles, salty angles, etc., with different preparation methods and different tastes.