2. Chongqing hot pot poems
The poem about Chongqing hot pot is 1. What are the poems about hot pot?
1, where the stoves gather and cheer, the subway melts in a small kettle.
Source: Yan's Untitled
Commentary: the cheering place is that everyone eats around the stove, and all kinds of flavors are melted in this pot.
2, wash the pot and blow the fire to cook the oil onion.
Source: Chen Zao's "Mid-Autumn Festival Crossing Lubei Mountain, Jade Tasting New Works"
Explanation: Wash the pot and live, then add oil and onions.
3. For example, the bottom of the cold pot was burned twice.
Source: Jia Fuxi's "Mupi Sanren Ancient Ci"
Explanation: it's like the bottom of a hot pot is cold and then heated for two sections.
4, each takes the abdomen he needs and eats his own strengths.
Source: Anonymous untitled
Description: Choose and eat what you need and like.
5, the raging fire has exhausted the delicious food on earth, and the boiling water has cooked the delicious food on earth.
Source: Yan's Untitled
Commentary: the fire brings out delicious food on earth, and the boiling water brings out delicious food on earth.
2. What poems describe Chongqing hot pot?
Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional diet of Han nationality. It originated from the extensive diet of boatmen in Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig yellow throat, duck intestines and cow blood.
The characteristics of Chongqing hot pot bottom material are: spicy, multi-flavored, paying attention to seasoning, being good at changing, paying attention to using soup, advocating nature, meticulous knife work, flexible change, wide selection of materials, unique style, integrated diet and arbitrary. Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Poems describing Chongqing hot pot are:
First song
Streets and alleys, opening stores; A square table with a hole in the middle; There is a stove in the hole, and there is a pot on the stove; Boil soup in the pot and diners move chopsticks; Or hot meat slices, or hot vegetable leaves; A well-fed man smells good all his life.
The second song
Braised pork ribs in red oil, clear soup accessories.
Vegetarians remember bamboo shoots best, and meat dishes are greedy for old muscles.
Facing the entrance of Xin Xiang Fang, the tongue is full of the smell of invading the heart.
Who poured ice water into the intestines? I suddenly heard fairy music in my ear.
The third song
Qin Ma Su Jie Liu Yishou, pot-bellied eel crispy goose intestines,
Lights are brightly lit under the roof all night, and the old stoves along the street are spicy and fragrant.
Heaven and earth gather in a red oil pan, and the lips of a glass of wine are short and long.
It is appropriate to throw hard work into the rain, and a heroic mountain will get cold.
The fourth song
Scattered in the mountain city at night, the famous hot pot is fragrant.
The waiter added a fairy wine and my sister made a spicy soup.
Jialing River is full of belly and thousands of bamboos are crying.
If you want to water all the blocks, the fog will make you drunk.
Chongqing hot pot is not only a kind of food, but also a cooking method and a part of food culture. It has the following characteristics.
First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas and power supply. , is widely used. The heat is large and stable, and the heat conduction methods are different, but all of them can keep the marinade in the hot pot boiling. Consumers eat while scalding, and the scalded food raw materials leave the soup for a short time, and then are put into the flavor plate at one time, which fully ensures the heat of the raw materials and organically combines with the seasonings in the flavor plate, so that the food raw materials are both scalded and hot. So the chef and taster summed up an experience: "One spicy and three fresh".
Second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone and so on. , which contains a variety of glutamic acid and nucleotides. These substances interact with each other in the marinade to produce a very attractive umami flavor, which is further enhanced by the above seasonings such as mash juice, pepper, watercress, cooking wine, etc. On the other hand, the scalded raw materials in the hot pot are fresh and odorless, and they are cooked and eaten now. For example, prawns and sea crabs in the seafood hot pot are all fresh things that were airlifted from the coast that day. Crucian carp used in hot pot of crucian carp is slaughtered and cooked, that is, scalded and ready to eat. Live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of raw materials stronger and more prominent. This means that the gravy is fresh, the hot pot is hot, and it is really fresh and delicious.
Third, the taste is suitable for everyone: the original marinade of Sichuan hot pot is mainly hemp, and only some seasonings such as douban, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 30 kinds, which can be described as five flavors. In recent years, with the change of raw materials, various flavors of hot pot have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, all of which are based on their original flavors. In addition, there are many kinds of sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot to give priority to hemp, supplemented by other flavors, which makes it widely adaptable.
3. Ancient poems about hot pot
1, there is a ray of green in the old bottle and a trace of red in the quiet stove.
Source: Tang Bai Juyi, "A Suggestion for Friend Liu".
Interpretation: The newly brewed rice wine is green and fragrant; A small red mud stove is burning crimson.
2.22 pieces of cotton were packed in a broken quilt and 3 pieces of pine were boiled in an empty pot.
Source: Huang Qingzong Xi's Poem of Living in a Mountain.
Interpretation: Twenty-two pieces of cotton are huddled in a thin broken quilt to sleep, and three pine trees are holding empty pots, so there is nothing to cook.
3, white glutinous rice is freshly brewed into red, wash the pot and blow the fire to cook the oil onion.
Source: Song Chenzao's "The Mid-Autumn Festival Crossing the Lubei Mountain, Jade Tasting New Works"
Interpretation: Newly harvested white glutinous rice is used to brew red wine, wash the pot, blow the fire, and cook oil onions.
4, empty cooking cold dishes, breaking the stove to burn the reeds.
Source: Two Cold Dishes and Rain by Shi.
Interpretation: The empty kitchen is cooking some cold dishes, and the damp reed at the bottom of the broken stove is burning.
Xiqiao people should be the happiest, cooking celery and burning bamboo shoots for spring ploughing.
Source: Two songs by Shi are on Xincheng Road.
Interpretation: People living in Xishan area should be the happiest. Boiling sunflower and burning bamboo shoots make spring ploughing easy.
Extended data:
It seems to be one of the most common ways for friends to get together in China. Hot pot, as a traditional way of eating originated from the people, has undergone a thousand years of evolution, and the materials and ingredients of utensils have also undergone tremendous changes, but it still has one thing in common, that is, cooking pots, conducting heat with water (soup) and cooking (rinsing) food.
It is recorded in the history book Biography of Han Poems that ancient sacrifices or celebrations were "ringing bells to set up a tripod", that is, everyone sat around the tripod and cooked beef and mutton in the tripod, which was often regarded as the bud of hot pot in academic circles.
Hot pot entered a prosperous period in Ming and Qing Dynasties. It is recorded in the Collection of Historical Archives of Qing Dynasty: "On the 10th day of the first month of the forty-eighth year of Qing Dynasty, Emperor Qianlong gave a banquet for 530 tables of palace hot pots, and when Emperor Jiaqing 1796 ascended the throne, he gave a banquet with 1550 hot pots."
References:
Xinhuanet-The owner of the Hot Pot Museum tells you: N stories about hot pot.
Xinhuanet-Bronze chafing dish unearthed two thousand years ago.
4. Poetry describing Chongqing's beautiful scenery and delicious hot pot.
It's called "shabu shabu" in the north. Judging from the Bailing copper pot in the Western Zhou Dynasty, the custom of China people eating hot pot has a long history.
The spicy hotpot, known as "Chongqing Hotpot", is a unique local product of Chongqing in China Hotpot Culture. Tracing back to the source, Chongqing hot pot is actually not elegant.
Before the middle of the last century, Chongqing and even Sichuan had inconvenient transportation. Businessmen and travelers rely on the Yangtze River waterway to travel to and from the Central Plains, while boatmen sail to and from the river in cold and hot weather and live on boats. At that time, the Yangtze River waterway was not regulated, and the beach was in an emergency. "The green beach is not a beach, but Kenling is the gate of hell." In other words, there are three famous dangerous beaches in the Yangtze River Channel below Chongqing.
In spring, summer and dry season, wading, climbing rocks and pulling boats depend entirely on boatmen. In order to resist rheumatism and cold, the poor boatmen cooked a pot of soup with pepper and pepper, bought some of the cheapest pigs and cows in the water at that time and all kinds of leftovers that could be bought and picked up, cooked them together, and everyone sat around and ate them, all sweaty and spicy, which was a pleasure.
This is the earliest hot pot in Chongqing. Because of the humid climate in Chongqing, boatmen's hot pot developed to the streets and lanes. A large iron pot was put on the stove, and the pot was divided into several pieces with wood and iron pieces, and it began to operate.
The soup and the dishes in the pot are also very particular. But they still eat the working class and the lower-middle class citizens.
5. Does anyone know a limerick used to describe Chongqing hot pot?
1February 23, 943, playwright Yu Ling's 37th birthday. Guo Moruo and Xia Yan invited Yuling to eat hot pot. When Yuling first arrived in Chongqing, she didn't understand the local customs and asked, "How to eat hot pot?" Guo Moruo said with a smile: "If you eat hot pot, you will not be invited to eat charcoal iron pot." Yuling is still puzzled. Guo Moruo said, "Make up a song for you and you will understand."
Streets and alleys, opening stores;
A square table with a hole in the middle;
There is a stove in the hole, and there is a pot on the stove;
Boil soup in the pot and diners move chopsticks;
Or hot meat slices, or hot vegetable leaves;
A well-fed man smells good all his life.
Yuling listened and praised again and again: "Wonderful, wonderful! It turns out that hot pot is a unique soup. "
Poetry about Chongqing Hotpot 1. What are the poems about Chongqing hot pot?
Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional diet of Han nationality. It originated from the extensive diet of boatmen in Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig yellow throat, duck intestines and cow blood.
The characteristics of Chongqing hot pot bottom material are: spicy, multi-flavored, paying attention to seasoning, being good at changing, paying attention to using soup, advocating nature, meticulous knife work, flexible change, wide selection of materials, unique style, integrated diet and arbitrary. Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Poems describing Chongqing hot pot are:
First song
Streets and alleys, opening stores; A square table with a hole in the middle; There is a stove in the hole, and there is a pot on the stove; Boil soup in the pot and diners move chopsticks; Or hot meat slices, or hot vegetable leaves; A well-fed man smells good all his life.
The second song
Braised pork ribs in red oil, clear soup accessories.
Vegetarians remember bamboo shoots best, and meat dishes are greedy for old muscles.
Facing the entrance of Xin Xiang Fang, the tongue is full of the smell of invading the heart.
Who poured ice water into the intestines? I suddenly heard fairy music in my ear.
The third song
Qin Ma Su Jie Liu Yishou, pot-bellied eel crispy goose intestines,
Lights are brightly lit under the roof all night, and the old stoves along the street are spicy and fragrant.
Heaven and earth gather in a red oil pan, and the lips of a glass of wine are short and long.
It is appropriate to throw hard work into the rain, and a heroic mountain will get cold.
The fourth song
Scattered in the mountain city at night, the famous hot pot is fragrant.
The waiter added a fairy wine and my sister made a spicy soup.
Jialing River is full of belly and thousands of bamboos are crying.
If you want to water all the blocks, the fog will make you drunk.
Chongqing hot pot is not only a kind of food, but also a cooking method and a part of food culture. It has the following characteristics.
First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas and power supply. , is widely used. The heat is large and stable, and the heat conduction methods are different, but all of them can keep the marinade in the hot pot boiling. Consumers eat while scalding, and the scalded food raw materials leave the soup for a short time, and then are put into the flavor plate at one time, which fully ensures the heat of the raw materials and organically combines with the seasonings in the flavor plate, so that the food raw materials are both scalded and hot. So the chef and taster summed up an experience: "One spicy and three fresh".
Second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone and so on. , which contains a variety of glutamic acid and nucleotides. These substances interact with each other in the marinade to produce a very attractive umami flavor, which is further enhanced by the above seasonings such as mash juice, pepper, watercress, cooking wine, etc. On the other hand, the scalded raw materials in the hot pot are fresh and odorless, and they are cooked and eaten now. For example, prawns and sea crabs in the seafood hot pot are all fresh things that were airlifted from the coast that day. Crucian carp used in hot pot of crucian carp is slaughtered and cooked, that is, scalded and ready to eat. Live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of raw materials stronger and more prominent. This means that the gravy is fresh, the hot pot is hot, and it is really fresh and delicious.
Third, the taste is suitable for everyone: the original marinade of Sichuan hot pot is mainly hemp, and only some seasonings such as douban, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 30 kinds, which can be described as five flavors. In recent years, with the change of raw materials, various flavors of hot pot have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, all of which are based on their original flavors. In addition, there are many kinds of sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot to give priority to hemp, supplemented by other flavors, which makes it widely adaptable.
2. Poetry describing Chongqing's beautiful scenery and delicious hot pot.
It's called "shabu shabu" in the north. Judging from the Bailing copper pot in the Western Zhou Dynasty, the custom of China people eating hot pot has a long history.
The spicy hotpot, known as "Chongqing Hotpot", is a unique local product of Chongqing in China Hotpot Culture. Tracing back to the origin of Chongqing hot pot is actually not elegant.
Before the middle of the last century, Chongqing and even Sichuan had inconvenient transportation. Businessmen and travelers rely on the Yangtze River waterway to travel to and from the Central Plains, while boatmen sail to and from the river in cold and hot weather and live on boats. At that time, the Yangtze River waterway was not regulated, and the beach was in an emergency. "The green beach is not a beach, but Kenling is the gate of hell." In other words, there are three famous dangerous beaches in the Yangtze River Channel below Chongqing.
In spring, summer and dry season, wading, climbing rocks and pulling boats depend entirely on boatmen. In order to resist rheumatism and cold, the poor boatmen cooked a pot of soup with pepper and pepper, bought some of the cheapest pigs and cows in the water at that time and all kinds of leftovers that could be bought and picked up, cooked them together, and everyone sat around and ate them, all sweaty and spicy, which was a pleasure.
This is the earliest hot pot in Chongqing. Because of the humid climate in Chongqing, boatmen's hot pot developed to the streets and lanes. A large iron pot was put on the stove, and the pot was divided into several pieces with wood and iron pieces, and it began to operate.
The soup and the dishes in the pot are also very particular. But they still eat the working class and the lower-middle class citizens.
Does anyone know a limerick used to describe Chongqing hot pot?
1February 23, 943, playwright Yu Ling's 37th birthday. Guo Moruo and Xia Yan invited Yuling to eat hot pot. When Yuling first arrived in Chongqing, she didn't understand the local customs and asked, "How to eat hot pot?" Guo Moruo said with a smile: "If you eat hot pot, you will not be invited to eat charcoal iron pot." Yuling is still puzzled. Guo Moruo said, "Make up a song for you and you will understand."
Streets and alleys, opening stores;
A square table with a hole in the middle;
There is a stove in the hole, and there is a pot on the stove;
Boil soup in the pot and diners move chopsticks;
Or hot meat slices, or hot vegetable leaves;
A well-fed man smells good all his life.
Yuling listened and praised again and again: "Wonderful, wonderful! It turns out that hot pot is a unique soup. "
4. What are the poems about hot pot?
There are few poems describing hot pot, including the following: 1, gathering around the stove to refuel, and all kinds of flavors melt in a small pot.
The cheering place is where everyone eats around the stove, and all kinds of flavors melt in this pot. 2, wash the pot and blow the fire to cook the oil onion.
-Chen Zao's Mid-Autumn Festival over Lubei Mountain, Yuzipin is a new cook. 3. For example, the bottom of the cold pot was burned twice.
-Jia Fuxi translated "Mu Pi San Ren Gu Ci": It's like the bottom of a hot pot is cold and then heated for two sections. 4, each takes the abdomen he needs and eats his own strengths.
-Anonymous Untitled Translation: Choose what you need and like. 5, the raging fire has exhausted the delicious food on earth, and the boiling water has cooked the delicious food on earth.
A big fire on earth makes delicious food, and a boiling water on earth makes delicious food.