1. Poems about tofu
Zhu Xi of the Song Dynasty
The bean sprouts are sparse,
The heart is rotten after exhaustion.
If I had known King Huai’s skills earlier,
I would have been able to sit down and catch the spring cloth.
Tofu Poetry
Zhang Shao of the Yuan Dynasty
Grinding the snow with beads to make it wet,
Refining the fine wine to make plain clothes.
When the box comes out, I would rather worry about the square jade being broken into pieces.
When I worry about the soup, white clouds often fly away.
Vegetables are usually mixed with goat's cheese,
Like chopsticks, it is harder to pick than the marrow.
But he laughed at Peiping and thought about eating milk.
The frost knife does not cut through the powder and the cake returns.
Tofu
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the south mountain,
The old pods are fresh in the frost wind.
Grinding the stone will produce jade milk,
Steaming will produce a clear spring.
The color is crisper and cleaner than earth,
The fragrance is stronger than stone marrow.
The taste is more than beautiful,
Do not pass on the five foods. 2. Poems describing tofu
"The King of Huainan" in the Western Han Dynasty
The King of Huainan,
Self-proclaimed,
A hundred-foot-tall building Connected with the sky,
In the back garden, a well was dug with silver as a bed,
A gold vase and silver husk were used to collect cold slurry.
Honey Wine Song
Su Dongpo of the Song Dynasty
Preserved green moss,
Grilled green Pu,
Rotten steamed The geese and ducks are cooked in pots,
boil beans to make butter and make crispy cakes,
use high-heat oil candles to pour honey wine.
Linqu
Lu You of the Song Dynasty
The turbid wine gathers in Linqu,
Occasionally, it is not the time to stay.
Heaps of wiping dishes spread out,
Washing the cauldron and cooking Li Qi.
The black pen will give birth to a new calf,
The green mulberry will grow young branches.
A good year brings many joys,
I encourage you and raise your eyebrows.
Liu Xiuye's Thirteen Poems on Vegetarian Food
Zhu Xi of the Song Dynasty
The bean sprouts are few and far between,
The heart is rotten after exhaustion.
If I had known King Huai’s skills earlier,
I would have been able to sit down and catch the spring cloth.
Tofu Poetry
Zhang Shao of the Yuan Dynasty
Grinding the snow with beads to make it wet,
Refining the wine to make plain clothes.
When the box comes out, I would rather worry about the square jade being broken into pieces.
When I worry about the soup, white clouds often fly away.
Vegetables are usually mixed with goat's cheese,
Like chopsticks, it is harder to pick than the marrow.
But he laughed at Peiping and thought about eating milk.
The frost knife does not cut through the powder and the cake returns.
Tofu
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the south mountain,
The old pods are fresh in the frost wind.
Grinding the stone will produce jade milk,
Steaming it will produce a clear spring.
The color is crisper and cleaner than earth,
The fragrance is stronger than stone marrow.
The taste is more than beautiful,
Don’t pass on the five foods. 3. Asking for a poem about tofu
"Tofu Poetry" by Wang Lao of the Song Dynasty
Chaochao is only close to Mo, and there is no Dharma for me.
Translation: Get close to the millstone every morning, there is no other way to turn it.
"Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty
After the gypsum turns into cheese, it becomes as thick as cheese, and the water foam picks up wrinkles into clothes.
Translation: After the gypsum changes, its concentration is like cheese, and the watery foam filters into folds of clothes.
Zhu Xi of the Song Dynasty
The seedlings of soybeans are sparse, but the heart is rotten after exhaustion.
Translation: The seeds are sparse and the power is corrupt.
Su Ping of the Ming Dynasty
It is said that Huainan technique is the best, and the essence of the skin can be seen after all the skin is gone.
Translation: Legend has it that Huainan has the best technology, and you can see the essence after removing the skin.
Lin Lan Chi in the Qing Dynasty
Don’t wait to taste fermented bean curd, a piece of ice will be cold in June.
Translation: If you don’t taste fermented bean curd, it will be cold in June.
Extended information:
Tofu has a long history. According to legend, it was invented in 164 BC by Liu An, the king of Huainan, the grandson of Liu Bang, the founder of the Han Dynasty. When Liu An was burning medicine to make elixirs on Bagong Mountain at the junction of Shouxian County and Huainan in Anhui Province, he accidentally mixed bean juice with gypsum and invented tofu. Yuan Hanqing believed that tofu only existed in the Five Dynasties.
Japanese scholar Shinoda Tong believes that tofu originated in the Tang Dynasty based on the "Qing Yilu" written by Tao Gu of the Five Dynasties, "He was Qingyang Cheng, clean himself and worked hard for the people, did not give meat flavor, and sold several tofu in Japan." The end of the dynasty.
In 1960, the stone murals discovered in the Eastern Han Dynasty Tomb in Dahuting, Mi County, Henan Province once again sparked a debate over whether tofu originated in the Han Dynasty.
Huang Xingzong, the author of "Fermentation and Food Science", Volume 6 and Part 5 of "Joseph Needham's History of Science and Technology in China", based on various opinions, prefers to believe that the Eastern Han Dynasty murals of Dahu Pavilion do not depict wine making, but the production of tofu. process.
However, he believes that the tofu invented in the Han Dynasty did not heat the soy milk and was primitive tofu. Its solidification and taste are not as good as the current tofu, so it has not entered the mainstream of cooking.
It was not until the Song Dynasty that tofu became an important food. The poet Lu You of the Southern Song Dynasty recorded that Su Dongpo liked to eat candied tofu and gluten; Wu Zimu's "Mengliang Lu" recorded that wine shops in Lin'an, the capital, sold tofu and fried tofu.
Reference: Sogou Encyclopedia - Tofu 4. What are the poems about "tofu"
Poems describing tofu:
"Tofu Poetry"
Yuan·Zhang Shao
Grinding the beads and grinding the snow to make it wet, and refining it into fine wine to make plain clothes.
When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup.
The vegetable dish is often mixed with goat cheese, which is harder to pick than the marrow fat.
But he laughed at Peiping and thought about eating milk. The frost knife did not cut through the powder and the cake returned.
"Tofu"
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the southern mountain, the old pods are fresh in the frost and wind.
Grinding the stone will produce jade milk, and steaming it will form a clear spring.
The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food.
"Poem of Ode to Tofu"
Su Ping of Ming Dynasty
It is said that the Huainan technique is the best, and the essence of the skin can be seen after all the skin is gone.
Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the pan.
When the earthen pot is soaked in, the toad has its shadow, and the golden knife cuts through the flawless jade.
Who knows the taste? Most of them are monks and Taoists.
"Ode to Tofu"
Lin Lanzhi of Qing Dynasty
Don't wait to taste fermented bean curd, a piece of ice will be cold in June.
It’s not hard but the sun is white, which is better than his assorted soup.
"The King of Huainan"
Western Han Dynasty
The King of Huainan said he was respected, with a hundred-foot tall building connected to the sky,
Back Garden A well was dug with silver to make a bed, and a golden vase was made of silver to draw cold slurry.
Note: ① Cold milk is soy milk. 5. Famous quotes praising tofu
There are many poems praising tofu throughout the ages.
There is a poem in Lu You's "Shanpao" that "pressuring Li Qi and softness will win over crisp". He also chanted about making tofu: "Push the food into the test plate, wash the cauldron and cook Li Qi."
Su Shi praised tofu as "the beans are cooked into butterfat and crispy".
Zhu Xi's "Poetry of Tofu" describes the hard work process from planting beans to making tofu: "The seedlings of beans are sparse, and the heart is already suffering from exhaustion. If I had known the art of Huainan, I would have been able to seize the silk cloth."
Zhang Shao's poem "Ode to Tofu" of the Yuan Dynasty was written in detail and vividly: "The beads grind the snow to make it wet, and it is refined into fine wine to make plain clothes. When it comes out of the box, it is peaceful to worry about the square bis being broken, and the fine soup is often white clouds flying. The vegetable plate is used to it. Mixed with sheep's cheese, it is difficult to pick out the fatter than the marrow, but I laugh at Beiping's desire to eat milk, and the frost knife will not cut it until it is crispy."
Zheng Yunduan's "Praise to Tofu" of the Yuan Dynasty described the production and deliciousness of tofu. More specifically: "Jade milk flows through grinding, and clear springs form after steaming. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow. The taste is more beautiful, so don't pass on jade food."
Sun Daya of the Yuan Dynasty " The poem "Tofu" vividly describes the process of making tofu: "Rong Shu came to Nanshan, and the clear ripples floated on the floating earth. Turning around and grinding, the paste flowed into the tile plate. The air in the big cauldron floated, and the soup in the small eyes swayed. Wait for the clear waves to turn over. , sit and see the snowflakes. The green salt melts into the liquid, and the bituminous coal is swarming. The large pieces of white jade are cooked to suit my taste. "
Su Ping of the Ming Dynasty. The poem "In Praise of Tofu" describes the preparation of tofu and its deliciousness vividly: "It is said that the Huainan technique is the best, and the skin fades to reveal the essence. A round of grinding brings up the agar liquid, and the snowflakes roll in the hundreds of boiling soups. The toads soaked in the earthen jar have shadows, The golden knife cuts through the flawless jade. Who knows the taste, it is mostly found in monks and Taoists."
Haha, you can refer to 6. Poems about tofu
Western Han Dynasty. "The King of Huainan" The King of Huainan, who said he was respected, built a hundred-foot-high building connected to the sky, dug a well in the back garden to make a bed, and used gold vases and silver canopies to soak up cold slurry.
Mead Song Su Dongpo of the Song Dynasty Preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, boiled oil candle to pour mead. Linqu, Lu You, Song Dynasty. Drinking wine gathers in Linqu. Occasionally, it is not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black pen will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, I encourage you and raise your eyebrows. Rhymes of Liu Xiuye's Thirteen Vegetable Eating Poems Zhu Xi of the Song Dynasty Planting bean sprouts is sparse, exhausted and heartbroken.
Had I known King Huai’s skills earlier, I would have been able to sit comfortably and catch the spring cloth. Tofu Poetry Yuan Dynasty·Zhang Shao Grinding pearls and snow to wet the rain, refining it into fine wine and wearing plain clothes.
When the box comes out, I am worried that the square jade will be broken, and I will be worried about the white clouds flying around the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peiping and thought about eating milk. The frost knife did not cut through the powder and the cake returned. Tofu Yuan Dynasty·Zheng Yunduan The beans are grown at the foot of the southern mountain, and the old pods are fresh in the frost wind.
Grinding the stone will produce jade milk, and steaming it will form a clear spring.
The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. Ode to Tofu Poem Su Ping of the Ming Dynasty said that the Huainan technique is the best, and the essence of the skin can be seen after all the skin has faded.
Rotate the grinder to pour out the agar liquid, and boil the moon in the pan to roll snowflakes. When the earthen pot is soaked, the toad casts its shadow; when the golden knife cuts through the jade, it is flawless.
Who knows the taste? Most of them are monks and Taoists. Ode to Shu and Ru in the Ming Dynasty·Si Ye Sun is a good believer in Huainan, who longs for immortals and builds a high platform.
As people grow old, they become children, and the red treasure pillow opens in the middle. Different recipes have the same taste, and rare gems have been seen several times.
Making a soup and passing it on to the world reminds me of Penglai. If you dislike meat and onions and leeks, this is what makes you talented.
Xu Shu came to Nanshan, and the clear water rippled and floated. Turn around and spin the grinder, and the paste will flow into the basin.
The big cauldron is floating, and the small eyes are wandering in the soup. Waiting for the eyes to roll over, sitting to see the snowflakes.
Green salt turns into liquid brine, and wax changes into bituminous coal. Huo Huo grinds Kunwu, and cuts a large piece of white jade.
Cooking and frying is suitable for my mouth, and I am not afraid of old teeth. What is the use of steamed dolphins? Human breasts are mourned in the holy place.
Thousands of dollars are enough to make a living, and the words are bandit and witty. Two Tofu Poems by Gao Shiqi of the Qing Dynasty. 1. He drinks the Huo food all year round, and the clean and sweet condition is pure and strict in the morning.
The jade is first hardened, and the snow milk is first melted with a little more salt. The chicken and dolphin tasted good, but the flavor contained vegetables and bamboo shoots.
I am really laughing at the vegetarian food, but I should be tired of it for a long time. 2. The people in the Central Plains are not tired of poverty, so they can ask for the people to be replenished.
Yayi vegetables and water are said to be of the same tune, and the rice is in the same tune as the lamb and pig. The cartilage is partial to the taste of the world, and I want to thank Shizhen for being clear and empty.
Don’t worry about being heavy with food, why will the body gradually get tired of the meat? Tofu Poetry Li Tiaoyuan of the Qing Dynasty The Confucian scholars always exaggerate the bottom of their affairs.
Feng Yi's coriander wilted and scoffed, while Shi Chong's leek smiled and reconciled. Tonglai salt brine is very greasy, and a lot of turbid liquid is filtered out.
When should I have fun? When I go out to the south, I want to ask if I have fallen into a trap. Tofu Poems Qing Dynasty·Li Tiaoyuan Tofu Nao - It is for household use only for guests, and the whole family depends on each other.
Tofu skin - after gypsum, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Shredded tofu - chopped into silver bars and strands of bone, divided into jade sections to carry fat and fat.
Dried tofu - Recently, the price of tofu is higher than that of meat, just for fear that the poor will not save the hungry. Stinky tofu - no need for jade beans and golden bamboo sticks, it tastes better than delicacies.
Nan Tofu - Sometimes I go into the abalone shop to chase the smell, but I can't find the ambergris when I smell the fragrance. Oily tofu - the white water in the city is often salty, and the oil in the temple is not clear.
Basket of tofu - It is the most chilly to the bone. Even the basket of tofu can be used to ward off the cold. Fermented fermented bean curd - just smell the aroma and you are already craving for it. Baichu oil seal is a small meal.
It is as slippery as oil and cannot be picked up, but the flavor is pitiful like Huainan. One of the Four Poems on Tofu Products by Hu Jicang of the Qing Dynasty Faith and knowledge sharpen the spirit, and hard work at night reveals my true nature.
The most honest and upright guest, his lifelong confidant is a poor man. Mapo Tofu Qing Dynasty·Feng Jiaji Mapo Chen is still famous. Baked tofu has the best flavor.
The shadows on the side curtains of Wanfu's beams move, and the drunken Mr. Chun of Hegu spring comes. Tofu Qing Dynasty·Yao Xingquan Tongcheng is good, the tofu is very delicate.
Make a cup of soy sauce and ginger juice, weigh the shrimp and cook it in a hot pot, two or three ladles for each person. Tofu Qing Dynasty·Mao Qiyuan Zhenwei Group recommends Xun Ling Pao, Li Qiyou is like Yi Ya Tiao.
Unexpectedly, Tao Yuanliang was disbanded, and he had to bend his back for this. Ode to Tofu Qing Dynasty·Lin Lanchi Don't wait to taste fermented bean curd, a piece of ice will be cool in June.
It’s not hard but the sun is white. It’s better than his assorted soup. Tofu Poems Qing Dynasty·Yang Xie The Northerners' Hall is different from the Southerners' Hall, and the Yellow Winery is an old winery.
Imitation is not true. Furong tofu is a famous soup. Tofu Poetry Qing Dynasty·Cha Shenxing The green poplars are reflected in front of the Maodian, and many wine flags are placed beside them.
You can also cook without fussing. When you put down chopsticks, you can only smell the fragrance of salt and soybean. The Huawei gold plate is a real vulgar thing, and the wax trough red yeast rice has a new recipe.
It should be noted that in a life of indifference, the best harmony is the longest. 7. Verses describing tofu nao
1. "Poetry of Tofu"
Song Dynasty: Old Man Wang
Chao Chao is only close to Mo, and turns away from me. There is no great method.
Crush out a ball of true white jade and return it to people in the future.
Translation:
I only deal with grinding every day, and there is no good way to push me away. Grind out a group of real white jade and recommend it to future generations.
2. "Ci Liu Xiuye's Thirteen Poems on Vegetable Food and Its Twelve Tofu"
Song Dynasty: Zhu Xi
The bean seedlings are sparse and exhausted. rot.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace.
Translation:
The bean sprouts planted are sparse and rotten. I have known King Zhihuai's method for a long time, so I sat down to get the spring cloth.
3. "Thinking about Tofu"
Ming Dynasty: Zhu Yunming
Squatting owl is also called savage intestine, and yam is also known as sweet potato.
The kettle does not smell mercury flowing out, and the heap does not cut off the fat.
In the past, I knew that scholars could praise him, but now I am surprised that King Huai spared no prescription.
I'm afraid that after Nanshan returns, the seedlings will not be able to taste it again.
Translation: Crouching owl is also called savage intestine. Dioscorea also loses milk and tobacco. There was no sound of mercury fluoride being heard in the cauldron, and no rainbow fat was intercepted in the tray. The former learned bachelor could praise him, but now he was surprised to find that Huaiwang spared no effort. I'm afraid that when Nanshan comes back, the rice seedlings will no longer be fresh.
4. "Two Rhymes of Tofu Poems"
Qing Dynasty: Chen Bingde
It is common to think that there are few guests staying with us, and spring leeks and okra** *discuss.
The ground is covered with frost when spread into the basket, and the flying blade leaves no trace of the moon.
Three cauldrons were drank and sipped in the high hall, leaving only one statue in the universe.
I don’t know how cold the night is when I’m full, and I can only bear the warmth of the wine.
Translation: Discussed suspected visitors, lesser dishes, leeks and okra. Spread out the frost-covered baskets, and chop off the Kun Dao without leaving any trace. There were three bottles of water in the hall, and there was only one left in the world. I don't know how cold the night is when I'm full, and I only carry simple and simple wine to warm it up.
5. "One of Two Rhymes of Tofu Poetry"
Qing Dynasty: Chen Bingde
It is the autumn in the Central Plains, and a basket is good for drinking water. .
When steamed, the fragrance is close to the beauty of red lotus. When the rice is peeled off, it becomes white and soft.
From now on, Mr. Xiao will be rotten, and the sound of ice and snow will be collected in a bag.
Translation: In autumn and autumn, a basket of good water and good clouds. Steamed Lai Xiang is close to red lotus plum, which is whitened and softened after pulping. It is clean, elegant and vulgar, leaving no trace of scum. Today, Mr. Moqiao is rotting, and the snow in his pocket is shining. 8. Are there any poems describing tofu?
The production techniques and eating methods of soy products are recorded in many ancient books in my country.
Celebrities, scholars, poets and poets throughout the ages have always had an indissoluble bond with tofu, and have left many wonderful poems praising tofu. There is a description in Tang poems: "Winning and grinding the upper agar liquid, boiling the moon and rolling snowflakes."
There is a word about "sipping Shu" in Beining's "Zhi of Things", and the author's self-explanatory note said: "Today's tofu strips are cut into light boiled and dipped in five flavors."
These records show that tofu was already a common food among people at that time. My favorite food. In the poem of Su Dongpo, a famous poet in the Song Dynasty, there is a beautiful line that "boiled beans become milk and fat becomes crisp".
In Lu You's poems, there is "Testing dishes, pushing and spreading, washing and cooking Li Qi." Zhu Xi, a famous scholar in the Song Dynasty, once wrote "Tofu Poetry" and said: "The bean seedlings are sparse, and the heart is exhausted. Already suffering, if I had known the art of Huainan, I would have been able to reap the benefits of spring cloth.”
The poem describes the hard work of farmers planting beans. Wealth (quanbu means coins). Zheng Yunduan, a poet of the Yuan Dynasty, wrote a poem about tofu: "The jade milk flows from the grinding inkstone, and the clear water is boiled from the spring. The color is crisper and cleaner than the earth, and the fragrance is stronger than the stone marrow. The remaining beauty of the taste cannot be passed on to jade food."
Write the color, aroma and flavor of tofu. Another poet from the Yuan Dynasty, Jia Daya, once wrote a long poem praising tofu. One of the sentences goes like this: "When soldiers come to Nanshan, they clear the ripples and float on the river.
Turn around and spin the grinder, and the liquid will flow into the basin. The gas in the big cauldron Floating, small eyes are wandering in the soup.
Huo Huo Mo Kun Wu, the large piece of white jade is suitable for my mouth, and it is not afraid of old teeth. ”
A vivid and smooth narrative. It describes the scene and process of making tofu in ancient times. Hu Jicang's poem in the Qing Dynasty "Faith and knowledge sharpen my spirit, and hard work at night and day reveals my true nature." The spirit of Tofu is derived from hard work, upright and honest, not secular, and praises its noble style.
The earliest prose on the subject of tofu is "The Biography of Douluzi Rou - Tofu" in "Chengzhai Collection" by Song Dynasty writer Yang Wanli. His article uses personification to compare the existence of Douluzi to " "Tofu is born", with a pure white color and a taste similar to the ancient Dagenxuanjiu. It once hid in Chushan Mountain and appeared in the late Han Dynasty. It was only heard of in the later Wei Dynasty. It is an interesting idea. The second is "Ode to the Three Virtues of Tofu" by Yu Ji of the Yuan Dynasty, which praises the edible and medical effects of tofu.
In recent years, tofu-themed prose has become more common in newspapers and periodicals. They described the denotation and connotation of tofu culture from different aspects and levels, with a certain depth and intensity.
Ancient and modern literati praised tofu. Tofu is the quintessence of our country. In the long-term development and evolution process, tofu has formed its own unique "tofu culture".
Since ancient times, poems praising tofu are like a beautiful corridor. Many literati have used the special texture of tofu to express their good moral integrity and elegant character, achieving the artistic realm of the unity of things and myself. . In order to develop the quintessence of China and promote the culture of tofu, we have selected some poems about tofu by ancient and modern literati and scholars and dedicated them to you.
Lyrics of the Han Dynasty Yuefu Song "The King of Huainan" in the Western Han Dynasty The King of Huainan, who speaks of himself as a respected king, has a hundred-foot-high building connected to the sky, a well dug in the back garden and a bed made of silver, and a gold vase and a silver canopy to collect the cold slurry①. Note: ① Cold milk, that is, soy milk.
Honey Wine Song ① Su Dongpo of the Song Dynasty Preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp ②, poured mead into a high-burning oil candle. Notes: ① The title of the poem "Song of Honey Wine" was given by Su Shi as the style of the song. "Yang Shichang, a Taoist priest in Western Shu, was good at making honey wine. He had the right recipe for it, and he wrote this song as a legacy."
These are the first five sentences of the second song of Su Dongpo's "Mead Song". "Song of Mead" is a poem about the ingenuity of poor families in making various foods, and the making of tofu is mentioned in the poem.
Volume 7 of "Notes of Laoxue'an" by Lu You of the Song Dynasty: "Jiaxing people like to invite guests to eat, but they don't eat vegetables and beans.
. Shujixing opened a tofu soup shop...Uncle of the clan Yanyuan said: As an old man in Anzhou, Dongpo... said everything about honey. Tofu, gluten, milk, etc. are all eaten with honey. There are many guests who cannot do without chopsticks, but Dongpo is also very fond of honey, so he can eat it with honey. So *full".
② Crispy: Tofu Dongpo likes tofu very much. When he was an official in Huangzhou, Hubei Province, he often made tofu himself, cooked it carefully, and entertained his relatives and friends with delicious tofu dishes.
My friends were full of praise after eating it and affectionately called it "Dongpo Tofu", which has been passed down to this day. Linqu ① Lu You, Song Dynasty. Drinking wine gathers in Linqu. Occasionally, it is not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black pen will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, I encourage you and raise your eyebrows. Notes: ① Linqu: See (Lu You Ji·Jiannan Poetry Volume 5-6), Taozhong shows a farmhouse scene.
Tofu is used as a delicacy to entertain relatives and friends, adding to the joy of a good year. . ② Li Qi: Tofu
Liu Xiuye’s Thirteen Poems of Song Dynasty Zhu Xi planted soybean seedlings ①, I had already known the art of King Huai, and I was able to get the spring cloth ①. /p>
Notes: ① This sentence is adapted from the two sentences of Tao Yuanming (Returning to the Garden and Living in the Fields) "At the foot of the southern mountain, the grass is full of bean sprouts" ② Quanbu: the meaning of the poem. The first two sentences vividly describe the hard work of farmers growing beans, and the last two sentences reflect the economic value of tofu. It can be seen that in the Southern Song Dynasty, there were specialized workshops selling tofu "Huoquanbu"
The origin of tofu poetry. ·Zhang Shao grinds beads into wet snow, refines the wine into pure clothes ①. When it comes out of the box, it is easy to break into pieces, and the white clouds are often flying in the soup.
The vegetables are mixed with goat cheese, which is like a chopstick. The pick is fatter than the marrow. But the frost knife does not cut the powder and returns. ②Beiping: refers to Zhang Cang, the prime minister of the Western Han Dynasty. p>
Zhang Cang was old and toothless, so he kept many wet nurses to milk him.
Comparing tofu to "square biscuit" and "goat cheese" vividly describes the beautiful texture of tofu and the whole process of making tofu.
In the Western Han Dynasty, tofu was already a delicacy suitable for all ages, rich and poor, and was widely eaten by the people. Tofu Yuan Dynasty·Zheng Yunduan The beans are grown at the foot of the south mountain, and the old pods are fresh in the frost and wind①.
Grinding ② flowing jade milk, . 9. Famous quotes praising tofu
There are many poems praising tofu in the past dynasties.
There is a poem in Lu You's "Shanpao" that "pressuring Li Qi and softness will win over crisp". He also chanted about making tofu: "Push the food into the test plate, wash the cauldron and cook Li Qi."
Su Shi praised tofu as "the beans are cooked into butterfat and crispy".
Zhu Xi's "Poetry of Tofu" describes the hard work process from planting beans to making tofu: "The seedlings of beans are sparse, and the heart is already suffering from exhaustion. If I had known the art of Huainan, I would have been able to seize the silk cloth."
Zhang Shao's poem "Ode to Tofu" of the Yuan Dynasty was written in detail and vividly: "The beads grind the snow to make it wet, and it is refined into fine wine to make plain clothes. When it comes out of the box, it is peaceful to worry about the square bis being broken, and the fine soup is often white clouds flying. The vegetable plate is used to it. Mixed with sheep's cheese, it is difficult to pick out the fatter than the marrow, but I laugh at Beiping's desire to eat milk, and the frost knife will not cut it until it is crispy."
Zheng Yunduan's "Praise to Tofu" of the Yuan Dynasty described the production and deliciousness of tofu. More specifically: "Jade milk flows through grinding, and clear springs form after steaming. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow. The taste is more beautiful, so don't pass on jade food."
Sun Daya of the Yuan Dynasty " The poem "Tofu" vividly describes the process of making tofu: "Rong Shu came to Nanshan, and the clear ripples floated on the floating earth. Turning around and grinding, the paste flowed into the tile plate. The air in the big cauldron floated, and the soup in the small eyes swayed. Wait for the clear waves to turn over. , sit and see the snowflakes. The green salt melts into the liquid, and the bituminous coal is swarming. The large pieces of white jade are cooked to suit my taste. "
Su Ping of the Ming Dynasty. The poem "In Praise of Tofu" describes the preparation of tofu and its deliciousness vividly: "It is said that the Huainan technique is the best, and the skin fades to reveal the essence. A round of grinding brings up the agar liquid, and the snowflakes roll in the hundreds of boiling soups. The toads soaked in the earthen jar have shadows, The golden knife cuts through the flawless jade. Who knows the taste? It is mostly found in monks and Taoists.
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Haha, you can refer to it