1. Poems describing Sichuan cuisine: Fishing Song Du Fu (sung a hymn about "Taibai Duck") In the east of the Mianzhou River, the color of bream is better than silver.
The fisherman floats his boat with a large net, and cuts the river with hundreds of fish.
All the fishes often abandon their talents, and the red carp emerges as if there is a god.
The hidden dragon is silently angry, and the returning wind rustles with sand and dust.
He swung his swords left and right, and the swords flew high on the golden plate and the white snow was high.
Xuzhou's bald tail has no memory, and Han Yin's head is far away.
Bream fish is the most fat and delicious, it is both satisfying and depressing.
If you don't see me, I'll cut my head off. The waves so close will never see each other.
"Qilu---Poetry in Sichuan Cuisine" Stir-fried pickled bacon and smooth, sweet, sour, salty, bitter and spicy, Dongpo braised Dongpo pork, Taibai steamed Taibai duck, the poet is in the kitchen cooking Sichuan bamboo shoots, Wenjun cooks in the stove
Stir-fried Sichuan shrimp, hundreds of delicacies, hundreds of dishes, every dish, every dish, every dish.
Among the poems of the great poet Du Fu are "The wine of Sichuan is incomparably rich, and the fish in the river are delicious" ("Three Poems to the King of Hanzhong") and "The fish knows the origin of the Bing point, and the wine recalls the Pitong without intoxication" ("
Will go to Chengdu Thatched Cottage, etc.") sentences praising Sichuan cuisine (Bingxueyu is the "Yayu" in Ya'an today).
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2. What are the poems that describe Sichuan cuisine? "Song of Watching Fishing" Tang Dynasty: Du Fu In the east of Mianzhou River, the color of bream is better than silver.
The fisherman floats his boat with a large net, and cuts the river with hundreds of fish.
All the fishes often abandon their talents, and the red carp emerges as if there is a god.
The hidden dragon is silently angry, and the returning wind rustles with sand and dust.
He swung his swords left and right, and the swords flew high on the golden plate and the white snow was high.
Xuzhou's bald tail has no memory, and Han Yin's head is far away.
Bream fish is the most fat and delicious, it is both satisfying and depressing.
If you don't see me, I'll cut off my hair, and the waves so close will never see each other.
2. "Ode to Sichuan Cuisine" Anonymous pickled bacon stir-fried and smooth, sweet, sour, salty, bitter, spicy and spicy, Dongpo braised Dongpo pork, Taibai steamed Taibai duck, the poet sage cooked Sichuan bamboo shoots in the kitchen, Wenjun stir-fried Sichuanese in the stove
Shrimp, hundreds of delicacies, hundreds of dishes, every dish, every dish, every dish.
3. "Three Poems with Titles Sent to the King of Hanzhong" Tang Dynasty: Du Fu, a prince of the Western Han Dynasty and a regular guest in Chengdu.
A hundred years of white hair on the temples, one farewell to the five autumn fireflies.
To endure the contents of the cup, only look at the motto.
Don't follow the soap cover and get drunk and chase the duckweed.
When the staff is used, it can come out, and the king's gate is different from the past.
I know I can't afford to complain, but I'm not allowed to stay drunk.
The wine of Sichuan is unbeatable, and the fish in the river are delicious.
After thinking about it for a while, I swept the head of the wild goose pond.
A group of thieves have no way to return, and their appearance will fade away in the distance.
I still pity the poems and warnings, but I still remember the drunkenness.
Lu Weimi respected him, but Xu Chenlue died.
The old man is here when he is free, so he should go to the hall early.
4. "Lao Tao Fu" Northern Song Dynasty: Su Shi Cooking Dinggu knife, Yi Ya cooking.
Water wants to be new and the cauldron wants to be clean; fire wants to be stale and the firewood wants to be tired.
Nine steams are violent and the sun is dry, and a hundred boils and boils.
Taste one of the claws on the top of the neck and chew the two claws on the front of the frost.
Rotten cherry beads are fried with honey, and apricot cheese is steamed with lamb.
The clams are half-cooked and contain wine, while the crabs are undercooked and grainy.
Build up the beauty of things to support my old gluttons.
She is as graceful as Ji Jiang, and her face is like a plum peach.
Play the jade harp of the Xiang concubine, and play the Yun Ao of the emperor's son.
The calyx green flower of the immortal is destined, and the Yulun robe of ancient music is danced.
Lead the Boli from the South China Sea and drink the grapes from Liangzhou.
May your husband live a long life and share the rest of his life with you.
Waiting for the red tide on the jade cheeks, and the warm and frightening sound on the sandalwood groove.
Suddenly the tired beads sing wonderfully, and the cocoons are pulled out of the long silk.
Min's hands are tired and he takes a rest. He suspects that the kiss is dry and is used as ointment.
Pour a vat of snow milk, and arrange hundreds of jade boats.
Every eye is wet with autumn water, and every bone is drunk with spring mash.
The beauty went away and the clouds dispersed, but Mr. Fang suddenly fled.
The pine wind echoes in the crab's eyes, and the snowflakes float on the rabbit's hair.
The gentleman stood up with a smile. The sea was vast and the sky was high.
5. "Ode to the Capital of Shu" Eastern Jin Dynasty: Zuo Si Sitting in the middle of the golden barrier, the dishes are separated on four sides, the wine glass is filled with clear tincture, and the fresh food is covered with purple scales.
Introduction to Sichuan Cuisine Sichuan cuisine is one of the four traditional Chinese cuisines and one of the eight major Chinese cuisines. It uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings and its unique style.
The cooking methods and rich local flavor integrate the characteristics of the southeast, northwest, and draw on the strengths of many families. They are good at absorbing and innovating, and are well-known at home and abroad.
Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of World City of Gastronomy by UNESCO.
Sichuan cuisine emerged in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked cuisine and uses mostly daily delicacies. Its characteristic is that the red flavor is spicy, spicy and fragrant, while the white flavor is salty and slightly spicy.
Representative dishes include fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, Dongpo pork elbow, etc.
2. Sichuan cuisine cooking methods are good at stir-frying, stewing, stir-frying, stir-frying, deep-frying, boiling, simmering, etc.
Especially small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics.
From the high-end banquet "Three Steamed and Nine-Double" to popular casual meals, folk snacks, home-cooked flavors, etc., there are many dishes with novel styles and fine workmanship.
Sichuan cuisine emphasizes Sichuan cuisine with rich varieties and delicious flavors. Therefore, it is loved and respected by people. This is inseparable from its emphasis on cooking techniques, fine production techniques, and strict operating requirements.