1. Poems about Sichuan cuisine Poems about Sichuan cuisine 1. Poems describing Sichuan cuisine Fish watching 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. Praise for Sichuan cuisine Simple verses Fish watching song Du Fu (sung a hymn about "Taibai Duck") 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 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).

Thanks!

Please adopt!

3. Poems praising Sichuan cuisine NO: 3 Sichuan cuisine among the eight major cuisines Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient countries of Ba and Shu.

According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and they are endless."

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At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger".

Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

The formation of Sichuan cuisine roughly occurred between the unification of China by Qin Shihuang and the establishment of the Three Kingdoms.

At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu.

At that time, both the selection of cooking raw materials and the use of condiments, as well as the requirements for knife skills, heat and professional cooking levels, had begun to take shape, and the embryonic form of cuisine had already taken shape.

King Qin Hui and Emperor Qin Shihuang immigrated to Shu in large numbers twice, bringing with them advanced production technology from the Central Plains, which greatly promoted and promoted the development of production.

The Qin Dynasty laid a good economic foundation for Shuzhong, and it became even more prosperous in the Han Dynasty.

Zhang Qian went on a mission to the Western Regions and introduced courgettes, beans, walnuts, soybeans, garlic and other varieties, and also added cooking ingredients and seasonings to Sichuan cuisine.

During the Western Han Dynasty, the country was unified, and both government-run and private businesses were relatively developed.

Five major commercial cities emerged with Chang'an as the center, including Chengdu.

During the Three Kingdoms period, Wei, Shu, and Wu were at the same level, and Liu Bei regarded Sichuan as the "capital of Shu."

Although the country is divided, Shuzhong is relatively stable and has created good conditions for the development of business, including the catering industry.

This gave Sichuan cuisine a solid foundation in its early stages of formation.

The progress and development of the culinary industry has led to an increase in the number of professional restaurants and wine shops in Sichuan.

"Wen Jun is like a monk, and his appearance is like a clean utensil", which is evidence of progress and change.

At this time, the number of professional cooks increased and cooking technology advanced by leaps and bounds.

What's more important is that the dignitaries, wealthy businessmen, and celebrities who live in the city are paying more and more attention to eating, drinking and enjoying themselves.

They have higher requirements for the style and taste of dishes, and have played a great role in promoting the formation and development of Sichuan cuisine.

At that time, Sichuan cuisine paid special attention to the cooking of fish and meat.

In the "Four Seasons Food System", Cao Cao specifically recorded that "Pixian fish, with yellow scales and red tail, comes out of rice fields and can be made into sauce"; yellow croaker "is hundreds of kilograms in size, has soft bones and is edible, and comes out of Jiangyang and Jianwei."

"Steamed catfish" is also mentioned, which shows that there was a dish of steamed catfish at that time.

Zuo Si, a litterateur of the Western Jin Dynasty, described the cooking techniques and banquets of Sichuan cuisine more than 1,500 years ago in "Ode to the Capital of Shu" as "the old custom is that at the end of winter and the beginning of spring, on auspicious days, a wine hall is set up to entertain guests." The capital of poets and saints of poetry in the Tang Dynasty

I have an indissoluble bond with Sichuan cuisine.