1. Food poems about Sichuan (are there any sentences in ancient Chinese that describe Sichuan food)? Food poems about Sichuan (are there any sentences in ancient Chinese that describe Sichuan food) 1. Are there any sentences in ancient Chinese that describe Sichuan food?
, the color is like goose yellow for more than three feet, the Dongmen pork is even more amazing, and the fatness of the Huyang crisp is not reduced.
"Watching Fishing Again" by Du Fu The fish watching in Dongjin has come again, and the master poured out the cup after he stopped fishing.
At dusk, dragons change their caves, and thunder and clouds follow the mountain roots.
The war has not ended, but the phoenix and unicorn are still at peace.
My disciple Hu indulges in this pleasure and violently destroys the heavenly things, sacred places and mourns.
Du Fu The spring leeks are cut in the rain at night, and the yellow beams in the new cooking room are cut off.
The host said that it was difficult to meet, and it would take ten cups in one fell swoop.
"Vegetarian and Food Plays" Lu You returned to Wu. This taste is there again.
Su Dongpo's "Dongpo Elbow" has a fragrant aroma of grass pearls.
"After Dinner Play" Du Fu Buy pig bones at the east gate, and eat some orange scallions with fermented glutinous rice paste.
The steamed chicken is the most famous, and the fish and turtles are even more beautiful.
Du Fu The wine of Sichuan is incomparably richer, and the fish in the river are more beautiful than anything else.
Du Fu Green bamboo shoots greet the boat as it comes out, and fish from the river come in for dinner every day.
Du Fu Without Baoning Vinegar, Sichuan cuisine had no customers.
Du Fu: After the frost, the vegetable armor is light and sweet, and the spring is approaching and the seedlings are tender and not wilted.
It's ready to be cooked after harvesting. There is no need to add half a baht of salt and cheese.
2. Are there any sentences describing Sichuan cuisine in ancient texts? "Vegetarian and Food Playbook" Lu You Xinjin has no yellow chives in the world, and the color is as yellow as a goose for more than three feet.
Dongmen's pork belly is even more amazing, and its fatness is not less than that of Hu Yangsu.
"Watching Fishing Again" by Du Fu The fish watching in Dongjin has come again, and the master poured out the cup after he stopped fishing.
At dusk, dragons change their caves, and thunder and clouds follow the mountain roots.
The war has not ended, but the phoenix and unicorn are still at peace.
My disciple Hu indulges in this pleasure and violently destroys the heavenly things, sacred places and mourns.
"After Dinner Play" Du Fu Buy pig bones at the east gate, and eat some orange scallions with fermented glutinous rice paste.
The steamed chicken is the most famous, and the fish and turtles are even more beautiful.
The formation of Sichuan cuisine as a local flavor probably dates back to the period from Qin Shihuang's unification of China to the Three Kingdoms period.
At that time, no matter the selection of cooking ingredients, the use of condiments, the requirements for knife skills, heat, and professional cooking levels, the embryonic form of the cuisine had begun to take shape.
By the Tang Dynasty, Sichuan cuisine had become somewhat famous in the court.
Sichuan cuisine is the essence of Sichuan food culture, but Chengdu snacks are the representative of Sichuan food.
When it comes to snacks in Chengdu, we have to go back to before the liberation of Chengdu.
Nowadays, when Chengdu people mention snacks in Chengdu, they will naturally think of "Lai Tangyuan" in Zongfu Street, "Zhong Shui Dumpling" in Lizhi Lane, "Horse Sweet Potato" in Jiaojia Lane, and "Zhang Liangfen" in Dongzikou.
", "Simple Noodles" in Tongjing Lane, "Sanhe Ni" in Jiuyanqiao, etc.
3. What are the poems that describe Sichuan cuisine? 1. "Three Poems to the King of Hanzhong" by Du Fu The wine of Sichuan is incomparably rich, and the fish in the river are delicious.
After thinking about it for a while, I swept the head of the wild goose pond.
Interpretation in vernacular: Drink some strong wine, eat some fish from the river, get drunk and then rest, but the dish of Yanchitou is missing.
2. "Hot Pot Spicy Song" by Lu Qingshan Sprinkle a bucket of mandarin pot peppers, causing the scorching breath to tumble and mess up the silk willow.
The boiling water is filled with blood and red waves, and the iron bowl is filled with strong wine.
Vernacular interpretation: At a glance, there are a bunch of chili peppers in the Yuanyang pot, and they roll like wickers.
The boiling water was as red as blood and served in an iron bowl as strong liquor.
In ancient times, after chili peppers entered Sichuan, where there was no shortage of salt, they developed their full potential as ingredients, and together with Sichuan peppercorns, created an era of the "peerless double peppers" belonging to Sichuan cuisine.
There are various levels of chili in Sichuan cuisine. After the skillful combination of Sichuan people, it has transformed into a variety of enchanting flavors.
The combination of chili pepper and Sichuan peppercorns forms a pattern of spicy and spicy Sichuan cuisine, and thus determines a direction for the evolution of Sichuan cuisine.
As one of the unique flavors in Sichuan cuisine, spicy food can be regarded as the most authentic and classic type of spicy food in Sichuan cuisine. It is bright but not showy, spicy but not hot. This is one of the characteristics of spicy food.
Extended information: The development of Sichuan cuisine Sichuan cuisine is also a cuisine with a long history. Its birthplaces are the ancient countries of Ba and Shu.