Etymology:
In the old days, it described the abundance of offerings. Later, it also describes food that is wonderful.
Word Sound:
sān shēng wǔ dǐng
Eating is not too fine, chopping is not too fine
shí bù yàn jīng, kuài bù yàn xì
Chinese Idioms: 厌 厌: satisfy; 脍: finely chopped meat. The finer the grain is pounded, the better it is; the finer the meat is cut, the better it is. It describes that food should be refined and carefully prepared.
Originally used Chinese idiom: "The Analects of Confucius - The Party of Villagers": "The food is always changing, and the residence is always changing. The food is not too fine, and the chopping is not too fine."
Example sentence: "Cutting incorrectly is not eating" is the old rules of his old man, but "food is not too fine, chopping is not too fine" is a little rare. (Lu Xun's "The Collection of Southern Accents and Northern Tunes - by Chinese Women's Feet ......)
Mourning Pear Steaming Food
āi lí zhēng shí
Chinese idiom allusion: Steaming the mourning pear and eating it. The idiom of "steaming the pear of sorrow" is used as a metaphor for not knowing what is good. To spoil a good thing in a confused way.
Chinese idiom source: south Song - Liu Yiqing "Shishu Xinyao - light denigration": "Huan Nanxian every see people are not happy, always angry said: 'Jun get grief family pear, when the rest is not steamed food not?'"
bā zhēn yù shí
Chinese idiom: A term used to describe exquisite food. It is used to satirize officials who do nothing and are incompetent.
Chinese idiom source: "Old Tang Dynasty Book - Lu Huai Shen Biography": "Three years after the beginning of the Yuan Dynasty, he moved to Huangmen Supervisor. Huaishen and Ziwei order Yao Chong against the palm of the center, Huaishen thought he was not as good as Chong, every thing is pushed to let, people called the companion food prime minister."
bǎo shí nuǎn yī
Chinese idioms: bǎo shí nuǎn yī
Satiation: bǎo shí nuǎn yī (飽食暖衣) means to be well-fed, and bǎo shí nuǎn yī (暖衣) means to be well-dressed. It describes a generous life with plenty of food and clothing.
Chinese idiom source: Mencius - Teng Wengong: "The way of the man is: if he is well fed and warmly clothed, and if he lives at ease without teaching, he is nearer to the beasts."
Jiǔ zú fàn bǎo
Chinese idiom: The wine has been tried and the rice has been eaten. It describes a person who has had enough to eat and drink.
Chinese idiom source: 元-高文秀《襄阳会》第一折："I have arranged a good wine ...... here, and I have made him drunk and full of wine and rice, and I can't go."
bǎo shí zhōng rì
Acronym: 終日: all day long. Eating all day long without thinking or doing anything serious.
Chinese idiom source: 《论语-阳货》："Satiated food for three days, no work, difficult to carry on."
Example sentence: If a person eats all day long and does not do anything, he is most unproductive.
Mouth and mouth
Tooth and cheek
Fat but not greasy
Massive feast
Finger-licking
Colorful and fragrant
Mouth-watering
Eye-watering
Finger-licking
Delicious food
Delicious food
Showing colors and taste
The food was delicious
The food was delicious
The food was delicious. The gourmet meal
Phoenix marrow and dragon's liver
The aftertaste is endless
Lips and teeth remain fragrant
Color and taste
Mouth watering
Eight treasures of the jade food
The flavor is endless
1, Su Dongpo is a famous writer and scholar, as well as a famous gourmet. So it is rumored that he has a direct relationship with a lot of famous food, with his name more dishes, such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo leg", "Dongpo bud chopped", "Dongpo ink carp", "Dongpo cake", "Dongpo Crisp", "Dongpo Douhua", "Dongpo Pork" and so on. Dongpo set", "Shu people expensive celery buds chopped, mixed turtledove meat for the". Spring turtledove chopped, is celery fried turtledove breast silk. Later called Dongpo spring turtledove chopped.
Su Shi is like sheep soup, for which he wrote: "Qin cooking but sheep soup, Longzhuan have bear wax".
He also wrote a special "Ode to Pork": "wash the pan, less water, firewood fomentation flame is not. To wait for him to ripen and don't rush him, when the fire is enough, he is beautiful. Huangzhou good pork, cheap as dirt. The rich won't eat it, and the poor don't know how to cook it. If you get up in the morning and play two bowls of it, you will be able to satisfy your own family."
Su Dongpo with its love of bamboo shoots and pork cooked together, in a food party, Su Dongpo wrote a limerick: "no bamboo people vulgar, no meat make people thin, not vulgar and not thin, bamboo shoots stewed pork."
The flavorful but poisonous puffer fish has also become his often eaten new delicacy, "Peach blossoms outside the bamboo three or two branches, the spring river water warm ducks first know. Artemisia vulgaris is full of reed buds short, it is when the blowfish want to go on" this free and easy seven-character stanza, but also wrote the spring bamboo shoots, fat ducks, wild vegetables, puffer fish, can be described as a sentence a food.
"In the fall, frost and dew filled the east garden, and the reed TV gave birth to children and mustard gave birth to grandchildren. I and He hate the same full, I do not know why bitter food chicken and dolphin." In his opinion, these vegetables are more flavorful than that chicken, duck and fish. Feng Lake is Su Dongpo's favorite picnic place, he is here on the lake side of the growing vine compared to the West Lake in Hangzhou, Brasenia schreberi: "Feng Lake has vine, seems to rival the Brasenia schreberi soup".
Su Dongpo ate an old woman to do the ring cake, could not help but inscription poem: "delicate hand rub to jade color uniform, blue oil fried tender yellow deep. Night to spring sleep to know the weight, flatten the good people wrapped arm gold." A few 28 words, sketched out the ring cake uniform fine, color fresh, crispy features and the image of the beauty of the ring bracelet.
"A small cake is like chewing the moon, in which there is pastry and syrup."
"When I go around the wheat field to seek wild chestnuts, and when I force myself to cook soup for the monk's house, I will go around the wheat field to seek wild chestnuts, and when I force myself to cook soup for the monk's house, I will go around the wheat field to seek wild chestnuts, and when I force myself to cook soup for the monk's house.
"When there is a bright moon, let's ask the sky about it." "I don't drink all the wine, but the taste is especially long." "Occasionally, when I get the pleasure of wine, I always hold an empty glass."
"If you eat three hundred lychees a day, you may as well grow up to be a Lingnan man."
Su Shi hobby tea, poetry is also common praise for tea, "Baiyun Peak under the two flags of the new, greasy green long fresh valley rain spring" describes the mountains outside Hangzhou tea garden scenery. "From good tea like a good person" is another poem with the "to the West Lake than the West Side" has been edited into a tea house tea shop couplets.
Su Dongpo's poetry manuscripts, which has a lot of food-related essays, "vegetable soup fugu", "eating pork poem", "bean congee", "whale line" and the famous "gourmand fugu".
2. Lu You was a famous poet of the Southern Song Dynasty, and he was also an expert in cooking, and there are hundreds of poems in his poems that marvel at delicacies.
The sentence "There is certainly no intention on earth, how to change the jade chopping silk schreber", this "jade chopping" refers to the Emperor Yang of the Sui Dynasty known as "the best flavor in the southeast" of the "gold chopped jade", the "gold chopped jade" refers to the "gold chopped jade", the "gold chopped jade" refers to the "gold chopped jade". This "chopped jade" refers to the "chopped gold, finely chopped jade" which Emperor Sui called "the best flavor in the southeast". "Chopped" is a thinly sliced fish; "finely chopped" is chopped pickles or pickles, which is also derived as "finely chopped". The "chopped perch" is made of frosted white perch, mixed with finely chopped golden colored cauliflower. The "silk schreber's soup" is made of shredded schreber's flowers and is also a famous dish in Wu.
"Heavenly Sutra, not easy to be the same" means that the noodles he made with green onion oil are like heavenly Sutra (i.e., crispy).
He wrote down the practice of "sweet soup" in the preface of "Mountain Dwelling Food Every Meatless Play": "with woad, yam, taro, vegetables, turnip miscellaneous, without minced meat sauce, the mountain kitchen is also a precious cooking." And poem: "Old man Sutra for the old, but not easy to be the same" that is, he made noodles with green onion oil is the same as the heavenly Sutra (i.e., crispy). And the poem: "the old live in the lake, a handful of thatch, when talking about the village wine with mountain food. In the past few years, the sweet soup method has been passed down, more Wu acid as a solution to ridicule."
"I bought swine bones from the east gate, and minced meat and sauce with orange and scallions. Steamed chicken is the most famous, and the beauty of it is not to be counted as fish and turtle." "Swine" means "pig" and "swine bones" are pork ribs. The pork ribs are cooked or dipped in a sour sauce mixed with orange and scallion spices. In addition, the poem talks about Sichuan leeks, zongzi, turtle soup and other foods.
"Frost and vegetables in the armor light in the sweet, spring near the recording of seedlings tender not liana. Picked back to be able to cook, half a baht of salt and cheese do not need to add." He summarized the selection with vegetables do not seasoning, eat fresh.
"The first time I traveled to Tang An rice barley, cooking into not less carved Hu Mei.
"The name of the dish, which is as big as amaranth, is as white as jade, and the fragrance of the spoon is all over the house," he said, describing the white, smooth and fragrant features of the barley, which is as big as amaranth.
"Eating Porridge": "The world learns to live long years, but does not realize that the long years are in the present. I got the easy method of Wanqiu (the name of the immortal), and only eat porridge to the immortals."
"The perch is fat, the water plant is crisp, the spoon is beautiful, and the cooked oil is fragrant. Since ancient times, the rich and powerful have not been so proud of themselves as to recall the taste of their hometowns."
"The color is like a jade version of cat's head bamboo shoots, and the taste is as good as that of hump ox-tail scarlet.
"Xinjin leeks have no place in the world, the color is like goose yellow more than three feet, Dongmen swine meat is even better, the fat is not less than the Hu sheep pastry."
"The motherland has unlimited mountains and rivers, the hometown is not suffering from poverty. When will the light clouds come out of the mountain and when will the hair be cut off?"
"When will I have enough to eat with my son?"
"There are no more plums to be folded in the warmth of the mountains, and there are only crabs to be held in the clearness of the river."
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3. Although Du Fu, a poet of the Tang Dynasty, was not a gourmet, he wrote many poems about food.
"Lillian line" in the "purple camel's peak out of the cui kettle, the water essence of the plate line of vegetal scales; rhinoceros chopsticks to eat a long time not under the luan knife stranded cut empty stranded; the yellow door flying bridle not move the dust, the Royal Kitchen deduction to send the eight treasures," the poem, that is, "the eight treasures".
"Green bamboo shoots welcome the boat, white and red fish into the food.
"Sichuan wine is unrivaled in its richness, and river fish is as beautiful as you can ask for".
"The soundless and delicate snow" and "the whole plate is empty before I put my chopsticks down" describe the skillful knife work of Tang chefs in processing sashimi and the enthusiastic scene of diners competing for the food.
"Fresh carp chopped with silk, celery soup with blue stream".
Questions and answers have not yet been made, and the children have been loading up on wine and syrup, and the night rain has cut the leeks in spring, and the yellow beams between the new cooks ("Gift to Mr. Wei Bashi")
Ji Di has been tired of the meat on the beams, and Mr. Guangwen has not had enough to eat ("Drunken Song")
Breakfasts are waving their knives around, and the chopping of the fish flies on the golden plate, and the white snow is high, and Xuzhou's bald tails are not enough to recall, and the Hanyin hewers have been far from escaping, and the fatness of bream is known to be the first thing to fill up both the entertainment and the depression ("Song of Viewing the Fish Fish Fighters")
4, Zheng Banqiao was not only a famous painter, but also had some research on food.
Zheng Banqiao "half of the night under the river and the moon, the beauty of the delicate hands of the roasted fish head",
"Yangzhou fresh bamboo shoots while the anchovies, rotten boiled in the spring breeze in early March."
"Only Brasenia schreberi can be eaten in a long time, and I also eat fish"
"Every family peels bamboo shoots in spring"
"Cabbage, green salt and brown rice, and chrysanthemum tea in a pot of heavenly water"
Other people also have a lot of, for example:
Zhang Zhihe's "Fisherman's Songs" has a line like "White herons fly in front of Xisai Mountain, and the peach blossom water of Siniperca chuatsi fish is fat."
The poet Qin Shaoyou's "Fish in the Water of Mandarin Fish" of the Sung Dynasty has a line like "The Fish of the Peach Blossoms in the Mountain of Xiuse,"
Song Dynasty The poet Qin Shaoyou wrote "The beautiful color of the meat is cut by the knife, and the fragrance is cooked by the tripod"
The Tang and Song poets Du Mu wrote "The yellow mandarin oranges are tender in Yue Pu, and the purple crabs are fat in Wu Xi"
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