be refreshing
sweet fragrance diffusing all around
The fragrance is wafted miles away
1, refreshing [qìn rén xīn pí]
Qin: Infiltration. The original meaning is that fragrant and cool air or drink makes people feel comfortable. It also describes poems and articles as beautiful and touching, giving people a fresh and hearty feeling.
Chuchu
Song Lin Hong's poem "Cold Spring Pavilion": "A clear breath can refresh the spleen."
2. The fragrance is overflowing [f ā [fāng xiāng sì yì]
The fragrance wafted everywhere.
3. The fragrance travels ten miles [xiāng piāo shí lǐ]
Describe a strong fragrance or a fragrance that spreads very far and is particularly fragrant. It is generally used to describe the taste and fragrance of something in an article.
example sentence
1 Lesson 7 "Sweet-scented osmanthus rain", the first volume of the fifth grade of Chinese, People's Education Edition: When osmanthus flowers are in full bloom, there are at least a dozen neighbors who are not immersed in the fragrance of sweet-scented osmanthus.
2. In autumn, the fragrance of the fruit wafts ten miles.
3. The fragrance of chrysanthemums after another is ten miles. Immerse people in this sea of flowers.
2. The words used to describe the lo-mei taste, how to name the lo-mei dish the Jianghu of Chengdu lo-mei diet, and the Jianghu is the first industry in the world since ancient times.
However, braised dishes cooked in food and drink are only one of the most inconspicuous small sects, but looking at today's rivers and lakes, they have the potential of a dark horse and directly hit the rivers and lakes. Especially in the eyes of leisure Chengdu people, a pot of turbid wine and several dishes of small brine.
Having a few drinks is also a kind of enjoyment when you are free. Therefore, today's cooked food with stewed vegetables, no matter how popular it is in China, Chengdu is still a place worth mentioning.
When it comes to Chengdu pot-stewed dishes, you can't help but mention bangbangji, also known as Leshan bangji and Jiading bangji. This dish was originally made in Hanyangba, Leshan (said to be Yingjing County, Ya 'an). After being cooked, it was beaten loose with a wooden stick and eaten.
In today's Chengdu, Bang Bang Chicken has a great prestige in the rivers and lakes. It seems that the scale of its boss Liao Ji Bang Bang Chicken is second to none. Hu Ji followed closely. Although Zuo Ji said that he played the card of Jiuwei Chicken, he also copied it from Bangbang Chicken.
Therefore, in Chengdu, it is true that the great chicken is unique when riding a unique journey. Time-honored Chengdu pot-stewed dishes seem to have no power to save the sky. There are ducks in the green dragon field and ducks in the mouse hole. These old-fashioned Chengdu famous foods can only be in a corner, holding the plaque praised by celebrities, or opening a restaurant, or wandering around the edge of the Second and Third Ring Road, making it bigger and stronger is not bad, but they forget where they come from, what makes them famous today, and grasp their own roots may be more appealing to their peers in the fierce competition.
Would you please look at the second sister? Fortunately, there is a second sister in Chengdu. No matter how the restaurant operated in the past, today's second sister has returned to 636f70797a686964616f31333337383336. Recently, the second sister rabbit has opened stores in Yulin, Hongxing and other urban centers, which shows the maturity of today's second sister. Every famous restaurant is now engaged in chain, and the braised dishes are now keeping up with the trend, which is a good thing.
With a little money and no experience, you can be a restaurant trendsetter in the rivers and lakes of food. However, there are so many popular things now, such as chickens, ducks and rabbits, which dazzle us. There are many more ribs, such as yours and mine, and even the naked duck neck has followed. Alas, it is really confusing.
In fact, if you want to do well, the taste is the eternal truth, and your sons are all good at home. It is most important to manage your own brand. In Chengdu, there are still many brands worthy of our development and packaging. Let's look at them all the way.
There is such a family, Wanchun pot-stewed. Friends praised it several times, so they paid attention to it and tasted it, and unconsciously learned that its history is still quite long and its taste is still suitable.
It is understood that the price of Wanchun pot-stewed vegetables is generally higher than other pot-stewed vegetables. Created for the father and son of Zhou Zezhi, a bureaucrat at the end of Qing Dynasty and the beginning of Republic of China, it is a fine pot-stewed dish cooked by absorbing the flavor of pot-stewed dishes in many places. It is said that it is not until the Chinese New Year holiday that people can taste delicious pot-stewed dishes when Zhou Fu entertains relatives and friends to decorate a family banquet in spring. Later, this kind of pot-stewed dish technology was handed down from generation to generation.
"Spring liver, summer belly, autumn lungs and winter intestines" are the essence of Wan Chun's summary of pot-stewed dishes. There is also a famous dish-Jiuchi salted duck.
I believe that people living in Chengdu can say this name except idiots and babies. This famous food from a small town on the edge of Chengdu may have a much longer history than any great chicken. "Since the Ming Dynasty, the nine-footed duck has been enduring for 500 years and is deeply loved by diners at home and abroad. It is a must-have dish for banquets."
It has been reported that its history can be more than five times that of bangbangji, but why do foreign monks rob their jobs in Chengdu today when they are guarding such good things? Nowadays, Chengdu nine-footed ducks are everywhere, and there are really no flowers that may be worth taking out.
Chengdu is really a gourmet paradise. As long as you look for it carefully and discover it slowly, you will find that there are many unknown braised dishes, and there are not a few worthy of our nostalgia. Of course, with good varieties, we need good management and advanced management methods.
Otherwise, it will end up like a sweet-skinned duck. The sweet-skinned duck from Meishan once attracted the attention of countless Chengdu people, and even the author fell for it several times. In the cheers, the result was that the sweet-skinned duck was not human, and no one could make it bigger and stronger.
There are shadows of sweet-skinned ducks everywhere in the street, but I don't know who is fake. Most of what you buy is not authentic.
There is another force that can't be ignored in the battle for cooked food with stewed vegetables in Chengdu, that is, cooked food in supermarkets. Now major supermarkets are constantly operating their own brands. Carrefour once hired talented people to take care of the braised dishes that belong to Chengdu people's tastes. Trust-mart Center is not here, but it is not backward. Look at the scale of cooked food in Fuhe Store, which can also be seen.
There is also a state-owned supermarket sandwiched between them, and everyone enjoys pot-stewed dishes, which is not under the two. However, according to industry analysis, Chunxi Ito's pot-stewed dishes in the supermarket should be the boss without doubt.
It is also worth mentioning that Baijia, the supermarket of Hong Kong's richest man, is about to move into Chengdu. It is reported that Baijia's means of attacking the city and hunting land is cooked food, and it is necessary to catch people's stomachs first. So it seems that what is about to be staged in Chengdu's pot-stewed vegetable market is the chaos of the Warring States. It is still unknown whether the three heroes of the great chicken can laugh at the end and who will win the hegemony.
No matter how merchants fight, chickens and ducks fight, it is still our common people who enjoy it. It is the most important thing that our mouths and stomachs are comfortable. At the end, I would like to remind colleagues who want to do this business and have already entered this business that "the taste of braised vegetables is not the formula that people often study, but the countless chickens and ducks, so the century-old brine is precious." Anyone can succeed as long as he has time.
3. Proverbs of Bittern Point Tofu: Bittern Point Tofu has the meaning of one thing dropping one thing.
Today, it means that one thing is specialized in subduing another thing from A Dream of Red Mansions: A Dream of Red Mansions suggests that Baoyu is an ungrateful person and a master of eroticism, and his appreciation of women is more than just that. On the sixth occasion, when Baoyu was only twelve or thirteen years old, he and Xiren secretly tried the police magic training. He was tired of eating rouge on the maids and was scolded by Yuanyang grumpily.
Flirting with Mrs. Wang's maids is even more old-fashioned. And Jin Chuaner's dialogue, straight is naked flirting.
When Mrs. Wang heard this, she was furious. Jin Chuaner jumped into the well, Baoyu was beaten, and Jia Zheng was scolded. This is really: "Bittern with tofu, everything has its vanquisher".
Baoyu was most distressed by the old lady for this beating. Mrs. Wang loves her son because she wants him to honor his ancestors in the future; The old lady loves her grandson, and she is full of love and unconditional love.
Baoyu wanted to eat the soup of Xiao He Ye Er Xiao Lian Peng, but the old lady repeatedly asked someone to do it. What I told Aunt Xue through the mouth of Xifeng was actually a handicraft-grade soup. It was boring to get some noodles printed and borrow the fragrance of new lotus leaves, all thanks to good soup.
Baoyu, the apple of his eye, wants to eat it, and even the whole family eats dough soup with him. Although the Jia family is from the south, they have lived in Beijing for two or three generations, and their eating habits are somewhat northern.
Xifeng's decision to be the host is reasonable, so it is much more economical to make a pot of things that "rely on good soup" than to make a bowl. Just make a chicken for Baoyu, add a few more, and you can make dozens of bowls, so you don't have to worry about the food for the whole family.
4. Idioms to describe lo-mei What are the idioms to describe lo-mei taste? They are refreshing, fragrant and overflowing, fragrant and floating for ten miles 1, refreshing [qìn rén xīn pí] and penetrating.
The original meaning is that fragrant and cool air or drink makes people feel comfortable. It also describes poems and articles as beautiful and touching, giving people a fresh and hearty feeling.
In Song Lin Hong's poem "Cold Spring Pavilion": "A clear breath can refresh the spleen." 2, the fragrance is overflowing [f ā [fāng xiāng sì yì] and the fragrance is scattered everywhere.
3. Xiang Piao Shili [xiāng piāo shí lǐ] describes that the aroma is rich or the aroma spreads very far and is particularly fragrant. It is generally used to describe the taste and fragrance of something. Example 1 Lesson 7 "Sweet-scented osmanthus rain": When sweet-scented osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in the fragrance of sweet-scented osmanthus.
2. In autumn, the fragrance of the fruit wafts ten miles. 3. The fragrance of chrysanthemums after another is ten miles.
Immerse people in this sea of flowers.
5. About the production of brine brine is a common condiment in cooking. Most of the brine is made by oneself. There are different opinions about the materials used in the production of brine. Here are some methods and materials for making brine:
1, ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine material and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil. Bring to a simmer for about one and a half to two hours.
2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 cups of water for 30 minutes and taken out.
3. Ingredients: pork, pork bone, fermented soybean with old mold, cinnamon, dried tangerine peel, licorice, fennel, star anise and Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day.