1. Food poems about Chengdu Food poems about Chengdu 1. Are there any sentences describing Sichuan food in ancient Chinese? The following are ancient poems about Sichuan food. I hope they will be helpful to you.
Lu You Xinjin has no yellow chives in the world. The color is as yellow as goose for more than three feet. The Dongmen pork is even more amazing, and the Huyang crisp is not less fat.
"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 Lord said that it was difficult to meet, and it would be tiring to drink 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's green bamboo shoots welcome the boat 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 Play Book" 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 Lychee Lane, "Horse Sweet Potato" in Jiaojia Lane, and "Zhang Liangfen" in Dongzikou.
", "Simple Noodles" in Tongjing Lane, "Sanhe Ni" in Jiuyanqiao, etc.
3. I want some sentences about praising the Chengdu snack "Long Chao Shou". The current Long Chao Shou is really not delicious; the Dragon Chao Shou in the 'Long Chao Shou' opened in Youyou Shopping Mall in Urumqi, which I introduced earlier, I think is completely
It has mutated and changed the taste. The skin is thick, like steamed buns but without the flavor of steamed buns, like dumplings without the flavor of dumplings. It takes two or three mouthfuls for a dragon to finish it, and there is no flavor in the soup.
If it is just to fill your stomach, it is indeed very affordable; but eating itself is a culture, a taste, and a kind of enjoyment!
The unforgettable Long Chao Shou in my memory is also a pleasure to eat.
Each little dragon in the bowl looks like a small flower, set off by spinach or pea shoots, which is very beautiful.
The skin is as thin as paper, and the filling inside can be seen clearly.
Although the fillings in Long Chao Shou are very small, they are very delicious; more importantly, the soup is extremely fresh; when I pick up the bowl, a fragrance hits my nose. As long as I eat this kind of wontons, I will drink up all the soup.
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It’s a pity that I revisited my hometown in Chongqing and Chengdu last year, and I didn’t enjoy the original way of selling Long Chao Shou in the streets and alleys.
4. Ancient poems about food 1. Li Bai of the Tang Dynasty, "Farewell to Nanling and Children Entering Beijing": Calling children to cook chicken and drink white wine, children laugh and hold people's clothes.
Translation: I called the servants to give me stewed yellow chicken and pour white wine, while the children laughed and made noises and pulled my clothes.
2. "Chengdu Song" by Zhang Ji of the Tang Dynasty: The smoke and water are green near the west of Jinjiang River, and the lychees are ripe on the top of Xinyu Mountain.
Translation: In Jiangxi, the vast mist and water are green, and the lychees are ripe on the hillside after the rain.
3. Li Shizhong of the Song Dynasty's "Bodhisattva Man·Zigui's Cry Breaks the Tower of the City": Lychees on both sides of the bank are red, and thousands of families are in the mist.
Translation: The lychees on both sides of the Taiwan Strait are dripping red; the drizzle envelopes thousands of homes.
4. Fu Zeng's "Shangyuan Zhuzhi Ci" of the Qing Dynasty: It is said that Majia's dripping powder is good, and they sell Yuanxiao in the wind.