1. Poems about catering Poems about catering 1. Poems about diet 1. "Ask Liu Nineteenth" by Bai Juyi of the Tang Dynasty Green ants have newly fermented wine and a small red clay stove.

It's snowing tonight, can I have a drink?

Vernacular: Green ants climbed onto the newly heated white wine, which was placed on the small red stove.

In the evening, depending on the weather, it seems like it's going to snow soon. Can you accompany me to have a drink?

2. "The Fisherman on the River" Fan Zhongyan of the Song Dynasty People come and go on the river, but they love the beauty of sea bass.

You see a boat going in and out of the storm.

Vernacular: People come and go on the river, but I only love the deliciousness of sea bass. Look at the small boat on the river, going in and out amidst the storm on the river, and all I think of is the taste of my hometown.

3. "Huizhou's Unique" by Su Shi of the Song Dynasty. It is spring at the foot of Luofu Mountain, and the oranges and red bayberries are fresh in sequence.

I eat three hundred lychees a day and live a long life as a Lingnan native.

Vernacular: At the foot of Luofu Mountain, the spring scenery can be seen in all four seasons. Oranges and bayberries are blooming one after another. You can eat 300 lychees every day. You can live up to your status as a Lingnan native.

4. "Three Quatrains on Passing the Huaqing Palace" by Du Mu of the Tang Dynasty Looking back at Chang'an, there are piles of embroidery, and thousands of doors are opening on the top of the mountain.

Riding on the red dust concubine smiled, no one knew it was lychee.

Vernacular: Looking back at Chang'an City, you can see mountains of silk embroidery piled up. The gates on the mountain opened one after another, and a fast horse arrived. The concubine began to laugh. No one knew it was because of the lychees sent from afar.

5. "The Hairpin-headed Phoenix: Red Crispy Hands" by Lu You Red crispy hands, yellow wine, the city is full of spring scenery and willows on the palace walls.

Vernacular: Red pig's feet, yellow wine, the spring scenery in the city began to climb up the willow trees on the city wall.

2. Poems about food and drink "Sending Tea to Jiang Kui" Era: Song Dynasty Author: Su Shi In my life, everything is always at my will, and there are no inconveniences on land or water in all directions.

Crossing the river in a flat boat to Wuyue, the food for three years was poor and delicious.

Gold and jade dumplings are cooked in the snow, and sea chelicea are just coming out of the spring.

When the wind blows and the food is full, a cup of flower milk floats and becomes light and round.

After entering Dongbu by boat from Yishe, we reached Sangma River from Fertile Fields.

The sheared sheep are as big as horses, who remembers the feast with fishy antlers?

In the kitchen, steamed millet is buried in a rice vat, and a large ladle is used to pick up sour food and make saliva.

(Shandong people like to eat millet rice and drink sour sauce.) Zheluo copper should be ground and discarded, and sesame and white soil must be grinded in a pot.

Old friends still look at me with old eyes and say that I am still as good as before.

Shaxi Beiyuan is separated by force, and the water is on the line to see who can come first.

Two poems from the Qing Dynasty are sent thousands of miles away, and a hundred cakes of purple and gold cost tens of thousands of coins.

Yin oh, cook and eat two wonderful things, just for fear of being entangled by stealing and begging.

The old wife is childish and doesn't know how to love, so half of it has been fried with ginger and salt.

There is nothing wrong with everything in life, and the North and the South like to know who is wise.

There is no choice between life and death, misfortune and fortune, let alone joy and sorrow.

Knowing that you are traveling in poverty, you can't help yourself, so you send poems to express your gratitude and chat with each other.

3. Poems about food 1. Su Dongpo was not only a famous literati scholar, but 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 Legs", "Dongpo Legs" and "Dongpo Legs".

"Dongpo Pork", "Dongpo Black Carp", "Dongpo Cake", "Dongpo Crispy", "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 Yang Geng, while Long delicacies have Xiong 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. Huangzhou has good pork, and the price is as low as

The rich refuse to eat it, and the poor don't know how to cook it. If you get up in the morning, you will have two bowls, and you will not care about it." Su Dongpo cooked it with his favorite bamboo shoots and pork. At a gourmet party, Su Dongpo came up with it.

I wrote a limerick: "No bamboo makes you vulgar, no meat makes you thin, vulgar but not thin, braised pork with bamboo shoots."

The delicious but poisonous puffer fish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are a sign of the warmth of the spring river. The short reed buds are all over the ground, and it is the time when the puffer fish is about to come." This carefree poem

The seven-character quatrain also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It is truly a delicacy in one sentence.

"When autumn comes, frost and dew cover the east side of the garden, and the reeds bear children and mustards produce grandchildren. I am as full as He hates, and I don't know why I eat chickens and dolphins so hard." In his opinion, these vegetables are more delicious than the chicken, duck, and fish.

Fenghu was Su Dongpo's favorite place for picnics. He compared the evergreen vines growing by the lake here to the water shields in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be rivaling the water shield soup."