1, sweet-scented osmanthus stuffed with walnuts and rice like a pearl well. I can see that Ma's family is very good at falling powder, trying to sell Yuanxiao in the wind. -Qing Dynasty: Fu Zeng's "Shangyuan Zhi Zhu Ci"

Explain in vernacular Chinese: osmanthus stuffing is wrapped in walnut kernel, and well water is used to wash pearl-like glutinous rice. It is said that Ma Siyuan's zongzi is well-made, and it sells Yuanxiao in the wind by the light of the test lamp.

2. Sesame cakes are like Kyoto, and the crisp noodles are freshly baked. ? -From the Tang Dynasty: Bai Juyi's "Sending Hu Cake and Yang Wanzhou"

Explain in vernacular: Sesame cakes made according to Chang 'an style are made by fresh frying, crisp and delicious.

3, Xinjin leek yellow is not the first in the world, and the color is more than three feet like goose yellow; The meat in the east gate is even better, and the fat is not reduced. -From the Song Dynasty: Lu You's Vegetable Book

Explain in vernacular Chinese: The leek planted in Xinjin, Sichuan Province is inferior to other places in color and length. The color is like goose yellow, and the length can reach more than three feet. The pork in Dongmen is more special in the world. It tastes as fat as Hu Suyang.

4, a cup of oyster sauce, grab the oil onion. -From the Song Dynasty: Lu You's Hunger for Beauty.

Interpretation of vernacular Chinese: Add a cup of minced ginger and garlic, and make delicious food with scallion oil by hand.

5, clean the pot, less water, firewood can't afford it. Don't rush him when he is mature, he is beautiful when the fire is full. -From Song Dynasty: Su Shi's Ode to Pork

Explain in vernacular Chinese: wash the pot, drain a little water, burn firewood and weeds to contain the fire, and simmer with a virtual fire that does not emit flame. When it matures, don't rush it. When the heat is enough, it will be delicious.