1. Poems about stinky tofu

Poems about stinky tofu 1. What are the poems praising stinky tofu

1. "Stinky Tofu"

Author: Xuema-Modern

Stinky tofu, stinky tofu, please show your spirit.

Let me get into the stinky smell.

Blow with the wind, sway with the rain.

"Drunken Flower Yin Stinky Tofu"

Author: Xie Juxian - Modern

Spring flowers have always been famous for their stinky smell.

Once fried, it turns golden, served on a jade plate, and appetizing with rice.

Once the treasures of the mountains are praised for their high price, I feel happy alone.

Gengdao means that everyone in thousands of households likes to have the same title.

3. "Comparison with colleagues"

Author: Daxianren-Modern

Whoever heard the applause knew it in his heart.

Fresh stinky tofu is coming out of the oven and being sold along the street.

Whoever the music is playing knows it tacitly.

After receiving a steamed bun and raising his hand, he appeared on stage with a triumphant smile.

4. "Catching the noon"

Author: He Chunlin - Modern

Pushing the grindstone to catch the noon.

Dolls don’t eat stinky tofu.

5. "Happy Changsha - My Home"

Author: Zhang Wenfang - Modern

Changsha, a city with mountains and rivers, is full of charm and wonder.

The new trend in the ancient city is now again, joining hands with Europe, America, Asia, Africa and Latin America.

Everyone praises the fraternity, and the Orange Island is full of fireworks.

The concert hall is elegant, and the fire palace is stinky.

Taste crayfish on the pedestrian street and feel happy.

2. Sentences describing stinky tofu

1. I ate stinky tofu today, chewed it slowly, and tasted the crispy yet crispy, crispy yet soft, soft yet slightly soft tofu. Spicy, slightly spicy and slightly sweet... this stinky tofu is so delicious.

2. Stinky tofu smells bad, but when you eat it, it leaves a fragrance in your mouth, making people love it more and more.

3. The name stinky tofu makes people feel disgusting when they hear it! However, our Changsha stinky tofu is not only a favorite snack, but also a famous delicacy. Even Chairman Mao Zedong likes to eat it!

4. The smelliest tofu, the most fragrant flavor!

5. The nephrite is warm and fragrant as soon as the tofu is taken into the mouth. Later, it becomes crispy and delicious, charred on the outside and tender on the inside. The sauce flows smoothly in the mouth when chewing, and the mouth is instantly filled with a subtle odor. Paired with the wonderful but delicious soup and sprinkled with white sesame and coriander, it will be addictive.

6. I remember the first time I ate stinky tofu was when we visited the night market. There were many delicious snacks in the night market. At this time, a smell attracted us. When I walked to the stall, the smell that originally attracted me turned into a fragrance that made my mouth water, and I couldn't wait to taste this hot delicacy.

7. It is rectangular with four edges and eight corners, bamboo sticks are strung in a row, sesame and chili are sprinkled all over, the smell is smoked for eight miles, but the soft jade is warm and fragrant. This is the stinky tofu that good people flock to like ducks and evil people like jackals.

8. Notoriety spreads far and wide!

9. In addition to being fried, stinky tofu can also be cooked into spicy stinky pot. Its smell is better than fried stinky tofu, but its soup is particularly delicious; A seemingly ordinary piece of stinky tofu has become a world-famous snack because of its unique taste, which has attracted the favor of many foreign tourists.

10. The stinky tofu is crispy and delicious when you take it into your mouth. It is paired with spicy and sour pickles and crispy cucumbers. When chewing, the sauce sprays between the teeth and cheeks, and the mouth and nose are instantly filled with subtle flavors. Although the description of "stinky fragrance" is very contradictory, don't underestimate it. It will make you unbearable to smell it, and you can't stop eating it, so it has many indescribable fragrances and odors!

11. Grandma made stinky tofu. I observed it carefully. It was full of golden light and emitted a unique smell that was both fragrant and smelly. I took a bite and it was amazing, fresh, white and tender. , there is an indescribable feeling!

12. Ah! It's so delicious. Stinky tofu is indeed a snack that deserves its reputation. Although it smells bad, I have forgotten the smell of stinky tofu as it tastes delicious.

13. The pickled stinky tofu is light gray. When the oil in the pot boils, put the pieces of stinky tofu down from the edge of the pot, and the stinky tofu will slide into the oily pan. The heart of the pot. Wait until the stinky tofu turns black before you can pick it up. Then put it in a bowl, add some salt, onion, ginger, garlic, chili, soy sauce, vinegar, sesame oil and other seasonings. When you take a bite, you will feel the fragrance coming out, and the delicious juice inside will fill your tongue. , make your mouth water and leave you with endless aftertaste!

3. Poems about tofu

Zhu Xi of the Song Dynasty

The bean sprouts are sparse,

The heart is rotten after exhaustion.

Had I known King Huai’s skills earlier,

I would have been able to sit down and capture the spring cloth.

Tofu Poetry

Zhang Shao of the Yuan Dynasty

Grinding the snow with beads to make it wet,

Refining it to make fine wine and then wearing plain clothes.

When the box comes out, the jade is broken into pieces.

When you worry about the soup, white clouds often fly.

Vegetable dishes are often mixed with goat's cheese,

It is difficult to pick out the fatter marrow than elephant chopsticks.

But he laughs at Peiping's desire to eat milk,

The frost knife does not cut through the powder and the cake returns.

Tofu

Zheng Yunduan of the Yuan Dynasty

Planted beans at the foot of the southern mountain.

The old pods are fresh in the frost and wind.

Grinding the stone will produce jade milk,

Steaming will form a clear spring.

The color is crisper and cleaner than earth,

The fragrance is stronger than stone marrow.

The taste is more than beautiful,

Do not share the five foods.

4. Poems about tofu

1. "Han Yuefu Songs·Huainan King Chapter" The King of Huainan in the Western Han Dynasty, said he was respected, a hundred-foot tall building connected with the sky, and a back garden was carved The well is made of silver for a bed, and the gold vase and silver husk are used to absorb the cold liquid.

2. "Song of Mead" by Su Dongpo of the Song Dynasty. Preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, high-heat oil candle to pour mead. 3. "Linqu" by Lu You of the Song Dynasty. Drinking wine and gathering in Linqu, it is not the time to stay overnight.

The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black repentant tree will give birth to a new calf, and the green mulberry tree will grow young branches.

A good year brings many joys, please encourage me and raise your eyebrows. 4. "The Rhymes of Liu Xiuye's Thirteen Poems on Vegetarian Food" by Zhu Xi of the Song Dynasty. The bean sprouts are sparse, and the heart is rotten after exhaustion.

If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace. 5. "Poetry of Tofu" by Zhang Shao of the Yuan Dynasty. Grinding pearls with snow to make it wet, and refining it into fine wine to make plain clothes.

When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.

But he laughed at Peking and thought about eating milk. The frost knife did not cut through the powder and the cake returned. 6. "Tofu" by Zheng Yunduan of the Yuan Dynasty. Planting beans at the foot of the southern mountain, the old pods are fresh in the frost and wind.

Grinding the stone will produce jade milk, and steaming it will form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.

The taste is more than beautiful, so don’t pass on the five kinds of food. 7. "Poetry of Ode to Tofu" by Su Ping of the Ming Dynasty. It is said that the Huainan technique is the best, and the essence of the skin can be seen after the skin is gone.

Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the pan. When the earthen pot is soaked, the toad casts a shadow; when the golden knife cuts through the jade, it is flawless.

Who knows the taste? Most of them are monks and Taoists. 8. "Ode to Sauerkraut" by Si Yesun of the Ming Dynasty. Huainan is a good believer, and he builds a high platform for immortality.

As people grow old, they become children, and the red treasure pillow opens in the center. Different recipes have the same flavor, and rare gems have been seen several times.

Making a soup and passing it down to the world reminds me of Penglai. If you dislike meat and onions and leeks, this is what makes you talented.

Xu Shu came to Nanshan, and the clear water rippled and floated. Turn around and spin the grinder, and the paste will flow into the basin.

The big cauldron is floating, and the small eyes are swimming in the soup. Waiting for the eyes to roll over, sitting and seeing the snowflakes.

Green salt turns into liquid brine, and wax turns into bituminous coal. Huo Huo grinds Kunwu, and cuts a large piece of white jade.

Cooking is suitable for my mouth, and I am not afraid of old teeth. What's the matter with steamed dolphins? Human milk is a holy place to be mourned.

Thousands of dollars are enough to make a living, and the words are bandit and witty. 9. "Two Tofu Poems" by Gao Shiqi of the Qing Dynasty (1) Huo Shi can drink it all year round, and it will be clean and pure in the morning.

The jade is first hardened, and the snowy milk is first melted with a little more salt. The chicken and dolphin had a different flavor, but the flavor was not bad, and the flavor contained vegetables and bamboo shoots.

Vegetarian meals seem ridiculous to me, but this thing should only be disgusting for a long time. (2) The Central Plains are not tired of poverty by collecting bean sprouts, so that they can make up for the needs of the people.

Yayi vegetables and water are said to be in the same tune, and the rice is in the same tune as the lamb and pig toilet. The cartilage is partial to the taste of the world, and I want to thank Shizhen for being clear and empty.

Don’t worry about being heavy with food, why the body will eventually get tired of eating. 10. "Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty. All the Confucian scholars talk about their affairs and always exaggerate them.

Feng Yi's coriander wilted and scoffed, but Shi Chong's leek smiled and reconciled. Tonglai salt brine is very greasy, and a lot of turbid liquid is filtered out.

When should I have fun? When I go out from the south, I want to ask if I will fall into the basket. 11. "Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty. Tofu is a kind of food that is suitable for guests but not for personal use. The whole family depends on each other.

After the tofu skin is gypsumized, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Chop shredded tofu into silver bars hanging from the bones, and divide them into jade sections to carry fat and fat.

Recently, the price of dried tofu is higher than that of meat, just because the poor will not save the hungry. Stinky tofu doesn’t require jade beans and golden bamboo sticks. It’s more delicious than delicacies.

The smell of southern tofu sometimes enters the abalone shop, and there is no place to recognize the ambergris when smelling the fragrance. The white water in the oil tofu market is often salty, and the oil in the temple is not clear.

The basket of tofu is the most chilling to the bones, even the basket is said to keep out the cold. The fermented bean curd smells the aroma and is already greedy, and the white bean oil seal is a small meal.

It's as smooth as oil and can't be picked up, but the flavor is just like Huainan. 12. "One of the Four Poems on Tofu Products" by Hu Jicang in the Qing Dynasty. Faith and knowledge sharpen the spirit, and hard work at night and day reveals my true nature.

He is an upright and upright person, and his lifelong confidant belongs to the poor. 13. "Ma Po Tofu" by Feng Jiaji in the Qing Dynasty. Mapo Chen is still famous, and the baked tofu has the best flavor.

The shadows on the side curtains of Wanfu's stringers move, and the drunken Mr. Chun of Gu spring comes together. 14. "Tofu" by Yao Xingquan of the Qing Dynasty. Tongcheng is good, and the tofu is very delicate.

Make a cup of soy sauce and ginger juice, weigh the shrimp and cook it in hot pot, two or three ladles per person. 15. "Tofu" Qing Dynasty·Mao Qiyuan Zhenwei Group recommends Xun Ling Pao, Li Qiyou is like Yi Ya Tiao.

Unexpectedly, Tao Yuanliang had to bow down because of this. 16. "Ode to Tofu" Lin Lanchi of the Qing Dynasty Don't wait to taste fermented bean curd, a piece of ice will be cold in June.

It’s not hard to say that the sun is white, which is better than his assorted soup. 17. "Poetry of Tofu" by Yang Xie of the Qing Dynasty. The northerners' pavilion is different from the southerners' pavilion, and the yellow wine shop is different from the old wine shop.

The imitation Shao is not the real Shao You, Furong Tofu is a famous soup. 18. "Tofu Poems" Qing Dynasty·Cha Shenxing The green poplars are reflected in front of the Maodian, and many wine flags are placed beside them.

You can also cook without fussing. When you put down chopsticks, you can only smell the fragrance of salt and soybean. The Huawei gold plate is a real vulgar thing, and the wax trough red yeast rice has a new recipe.

It should be noted that in a life of indifference, the longest lasting feeling is the harmony between water and milk. 19. "Qi Ji Tofu Ballad" (Folk Ballad) Eating big meat and big fish is not as good as Qi Ji's thousand skins.

No matter which dynasty or generation, Qiji Tofu is always good.

5. What are the poems about "tofu"

Poems describing tofu:

"Tofu Poetry"

Yuan Zhang Shao

Rolling beads and grinding snow to make it wet, and refining it into fine wine to make plain clothes.

When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup.

Vegetable dishes are often mixed with goat cheese, which is as difficult to pick as chopsticks and is fatter than marrow.

But he laughed at Peiping and thought about eating milk. The frost knife would not cut the powder and the cake would return.

"Tofu"

Zheng Yunduan of the Yuan Dynasty

Planting beans at the foot of the southern mountain, the pods are old and fresh in the frost and wind.

Grinding the stone will produce jade milk, and steaming it will form a clear spring.

The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.

The taste is more than beautiful, so don’t pass on the five kinds of food.

"Poetry of Ode to Tofu"

Su Ping of Ming Dynasty

It is said that the Huainan technique is the best, and the essence of the skin can be seen after all the skin is gone.

Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the pan.

When the earthen pot is soaked in, the toad has its shadow, and the golden knife cuts through the flawless jade.

Who knows the taste? Most of them are monks and Taoists.

"Ode to Tofu"

Lin Lanzhi of Qing Dynasty

Don't wait to taste fermented bean curd, a piece of ice will be cold in June.

It’s not hard but the sun is white, which is better than his assorted soup.

"The King of Huainan"

Western Han Dynasty

The King of Huainan said he was respectful, with a hundred-foot tall building connected to the sky,

Back Garden A well was dug with silver to make a bed, and a golden vase was made of silver to collect cold slurry.

Note: ① Cold milk is soy milk.

6. What are the poems praising stinky tofu?

1. Author of "Stinky Tofu": Xuema - Modern stinky tofu, stinky tofu, please come to your senses.

Let me get into the stinky smell. Blow with the wind, sway with the rain.

"Drunken Flower Yin Stinky Tofu" author: Xie Juxian - Spring flowers have always been famous in the modern world because of their stinky smell. Once fried, it turns golden, served on a jade plate, and appetizing with rice.

Once the treasures of the mountain are praised for their high price, I feel happy alone. Gengdao means that everyone in thousands of households likes to have the same title.

3. Author of "Comparison with Fellow People": Da Xianren - Whoever hears the applause in modern times understands in his heart. There is also fresh stinky tofu coming out of the oven and being sold along the street.

Whoever the music is playing knows it tacitly. After receiving a steamed bun and raising his hand, he appeared on stage with a triumphant smile.

4. "Catching the noon" author: He Chunlin - Modern grinding, catching the noon. The baby doesn't eat stinky tofu.

5. "Happy Changsha - My Home" author: Zhang Wenfang - Changsha, a modern landscape city, is full of charm and wonder. The new trend in the ancient city is now again, joining hands with Europe, America, Asia, Africa and Latin America.

Everyone praises the fraternity, and the Orange Island is full of fireworks. The concert hall is elegant, and the fire palace tastes stinky tofu.

Taste crayfish on the pedestrian street and feel happy.