1. Ancient poems about rice cakes

Ancient poems about rice cakes 1. Poems or phrases about rice cakes

. "Yi takes the year to win the year, and prays for good luck."

This is a rice cake poem that was popular in the late Qing Dynasty.

Fried Rice Cake/White Dew Yingshuang

You need enough oil to collide with fire to create flowers. If the air is fresh, feed a group of birds waiting to be fed. Hey, I didn’t expect that the wait would not last long. The furry baby rat has exposed teeth. The stove is new and it is determined to do bad things. The handle of the spatula is too short. It uses the temperature to protect itself like us living in seclusion under the eaves in the south. I like to fry my memory until it becomes golden. I learn to adjust the colors and the depth of the words. I am fed. The noise has died down, the last wisp of scorched smoke will disappear. We fill the present with the past. I cry like a hungry prisoner. All the rice cakes in southern China must have been given by a mother, otherwise they would not be sticky, soft and sweet. Besides, my mother In order to save a peaceful animal, I am willing to perform many bad things with a group of scum until I am poisoned

2. What are the poems about "rice cake"

Rice cake is a delicate point in the heart of spring, night scene Get rid of the old year with fun.

——The unknown person has a high heart and makes food with the same voice. The meaning of the year is the victory of the year, and it is used to pray for a prosperous future.

——Anonymous celebrates the small year, and when the big year comes, every household has sweet rice cakes to welcome the festive day. Turn over the old chapter and open a new chapter. As time goes by, things change, and happiness remains in the world! ——Anonymous La Wang beats rice cakes, I am holding the stick now.

The clan brothers came to join forces and burst into laughter instantly! ——Anonymous Ruixue is flying, plum blossoms are smiling, and every household is making rice cakes. Sweet, tender and joyful, the future is bright and promising! ——Anonymous rice cake means slightly cloudy, white like silver and yellow gold.

I look forward to good times and good fortune as I age, and I sincerely and silently wish for wealth to come. ——Shen Zhao’s cake is called Fei Shi Hei A Feng. It tastes as greasy as fat and has a color like Cong.

Xiang Jie will definitely know that God is paid, and the treasure will be the same as chrysanthemums and hibiscus. ——Shen Zhao’s thankless job——Ah Wang copied rice cakes.

——Anonymous New Year Cake New Year Cake is high every year——Qianlong Happiness is a piece of rice cake that helps each other in poverty; happiness is a heart-to-heart look in the center of adversity. ——Anonymous.

3. The custom of eating rice cakes during the Spring Festival

The custom of eating rice cakes during the Spring Festival

During the Spring Festival, many areas in my country are particular about eating rice cakes. Nian Gao, also known as "Nian Nian Gao", is homophonic with "Nian Nian Gao", which means that people's work and life are improving year by year.

As a kind of food, rice cake has a long history in our country. In 1974, archaeologists discovered rice seeds in the matrilineal clan social ruins of Hemudu, Yuyao, Zhejiang. This shows that our ancestors had begun planting rice as early as 7,000 years ago. People in the Han Dynasty used various names for rice cakes, such as "rice cake", "bait", and "獍". The ancients also had a development process in the production of rice cakes from rice cakes to powder cakes. The cookbook "Shici" from the sixth century AD contains the method of making rice cake "white cocoon sugar", "Cook the cooked rice and heat it in a pestle and mortar, then pound it into rice cakes. It must be very cooked. Do not let it cook." There are rice grains..." After the glutinous rice is steamed, it is pounded into rice while it is hot, then cut into peach pit sizes, dried and fried, rolled in sugar and ready to eat.

The method of grinding rice to make cakes is also very early. This can be proved from the "Essential Art of Qi Min" written by Jia Sixie of the Northern Wei Dynasty. The production method is to sift the glutinous rice flour with silk silk, add water and honey to make a harder dough, stick dates and chestnuts on the dough, wrap it with silkworm leaves and steam it. This kind of glutinous rice pastry is quite characteristic of the Central Plains.

Rice cakes are mostly made from glutinous rice flour, which is a specialty of the south of the Yangtze River. In the north, there are sticky grains like glutinous rice. In ancient times, sticky millet (commonly known as small yellow rice) was the first choice. This kind of millet is shelled and ground into powder. After being steamed with water, it becomes yellow, sticky, and sweet. It is a delicacy for people in the Yellow River Basin to celebrate the harvest. The article "Scenery of the Imperial Capital" published during the Chongzhen period of the Ming Dynasty records that Beijingers at that time "ate millet cakes on New Year's Day, called New Year cakes." It is not difficult to see that "Nian Nian Gao" is a homophony of the "sticky cake" in the north.

There are many types of rice cakes. Representative ones include white cakes from the north, yellow rice cakes from farmers in Saibei, water-milled rice cakes from Jiangnan water towns, and red turtle cakes from Taiwan. Rice cakes have different flavors from the north to the south.

Northern rice cakes can be steamed or fried, both of which are sweet. In addition to steaming and deep-frying, southern rice cakes can also be fried in slices and boiled in soup, with both sweet and salty flavors.

It is said that rice cakes were first used to offer sacrifices to gods and ancestors on New Year’s Eve, and later became a Spring Festival food.

Rice cake is not only a holiday delicacy, but also brings new hope to people every year. As a poem from the late Qing Dynasty puts it: "The hearts of the people are so high that they make food with the same sound, meaning that the year is better than the year, and they are used to pray for good years."

4. Spring Festival customs and good sayings about rice cakes

The custom of eating rice cakes during the New Year. During the Spring Festival, many areas in our country pay attention to eating rice cakes.

Nian Gao, also known as "Nian Nian Gao", is homophonic with "Nian Nian Gao", which means that people's work and life are improving year by year. As a kind of food, rice cake has a long history in our country.

In 1974, archaeologists discovered rice seeds in the matrilineal clan social ruins of Hemudu, Yuyao, Zhejiang. This shows that our ancestors had begun planting rice as early as 7,000 years ago. People in the Han Dynasty used various names for rice cakes, such as "rice cake", "bait", and "獍".

The ancients also had a development process in the production of rice cakes from rice cakes to powder cakes. The cookbook "Shici" from the sixth century AD contains the method of making rice cake "white cocoon sugar", "Cook the cooked rice and heat it in a pestle and mortar, then pound it into rice cakes. It must be very cooked. Do not let it cook." There are rice grains..." After the glutinous rice is steamed, it is pounded into rice while it is hot, then cut into peach pit sizes, dried and fried, rolled in sugar and ready to eat.

The method of grinding rice to make cakes is also very early. This can be proved from the "Essential Art of Qi Min" written by Jia Sixie of the Northern Wei Dynasty.

The method of making it is to sift the glutinous rice flour with silk silk, add water and honey to make a harder dough, stick dates and chestnuts on the dough, wrap it with Ruo leaves and steam it. become. This kind of glutinous rice pastry is quite characteristic of the Central Plains.

Rice cakes are mostly made from glutinous rice flour, which is a specialty of the south of the Yangtze River. In the north, there are sticky grains like glutinous rice. In ancient times, sticky millet (commonly known as small yellow rice) was the first choice. This kind of millet is shelled and ground into powder. After being steamed with water, it becomes yellow, sticky, and sweet. It is a delicacy for people in the Yellow River Basin to celebrate the harvest.

The article "Scenery of the Imperial Capital" published during the Chongzhen period of the Ming Dynasty records that Beijingers at that time "ate millet cakes on New Year's Day, called New Year cakes." It is not difficult to see that "Nian Nian Gao" is a homophony of the "sticky cake" in the north.

There are many types of rice cakes, the representative ones include white cakes from the north, yellow rice cakes from farmers in Saibei, water-milled rice cakes from Jiangnan water towns, and red turtle cakes from Taiwan. Rice cakes have different flavors from the north to the south.

Northern rice cakes can be steamed or fried, both of which are sweet. In addition to steaming and deep-frying, southern rice cakes can also be fried in slices and boiled in soup, with both sweet and salty flavors. It is said that the earliest rice cakes were used to worship gods and ancestors on New Year's Eve, and later became a Spring Festival food.

Rice cake is not only a holiday delicacy, but also brings new hope to people every year. As a poem from the late Qing Dynasty puts it: "People's hearts are so high that they make food with harmonious sounds, meaning that the year is better than the year, and they are used to pray for a good year."