Correct solution to the name of the dish

First, the name of the dish should be appropriate

Some people say, "The dish is the son of the chef, you can name it by any name". On the surface, it is simple to give a good name to a chef when he cooks, but it is not. Cuisine is a product of a restaurant. How to give a proper name to the product scientifically is very important for product sales and customers' choice.

The chef should name the dishes elegantly and practically, which not only highlights the true colors, but also enables customers to understand the connotation at a glance when ordering. The method of naming the crystal is generally based on the main cooking methods, the main ingredients and ingredients of the dish, and the taste, color and shape of the crystal. For example, vegetable crystals named after cooking methods: dry-roasted mandarin fish and sweet and sour carp are dishes made by dry-roasted and fried cooking methods. Braised cabbage with mushrooms and roasted beef with potatoes have both cooking methods and the relationship between main ingredients and ingredients can be highlighted. Lai Jing, named for its outstanding taste, is like the lotus seed in beet and the boiled beef tenderloin with spicy taste. From the text, we can know that the former is a sweet dish and the latter is a spicy dish. Name dishes by their shapes, such as Four Joy Meetballs, Yipin Tofu and so on.

the names of the above dishes are easy for customers to know a thing or two about the dishes, and there are no exaggerated and untrue words, so the names are more appropriate.

At present, in order to meet the fierce market competition, chefs have made many innovative dishes by using new raw materials, adopting new cooking methods and new seasoning crystals in order to increase efficiency. It brings brand-new feelings to customers and benefits and vitality to enterprises. However, some chefs make dishes with unscientific and inappropriate names, which seem tacky. Some dish names make it difficult for customers to confirm when ordering, but they add trouble to ordering.

(1) Dishes with strange names

Some restaurant chefs have made great efforts to name dishes for Laipin, but the results are not satisfactory. If there is a cold dish called "Heard Dish", in fact, this dish is a mixed dish made of pig ears and pig tongues after being sauced and then processed by knife workers. Customers don't understand what they mean when ordering, which can only add trouble to the waiter and waste their breath. It's better to call "pig two" more popular and easy to understand.

another dish called "disorderly pat" is actually based on "pat cucumber", with some boiled peanuts, diced carrots, minced beef with sauce and so on. The names of such dishes are indeed somewhat "chaotic" and inappropriate.

(2) Making excuses

Misleading customers by making excuses is common in the market, and restaurants are no exception. There is a Lai (innovation) called "Snow Mountain Grassland". At first glance, it gives people a feeling that there is a high snow mountain and green grassland, and the name of the dish is beautiful. Maybe Lai's taste must be good, and no one can guess what a fresh dish it is. As a result, when the dish was served, it was found to be a dish of "coriander mixed with beans

rot". The name of the dish was inappropriate, the dish was not delicious, and it did not conform to the principle of collocation of main ingredients.

There are many inappropriate names for dishes, such as "stir-fried small yellow croaker", "fried seasonal vegetables" and "vinegar-fried sour beans", which are either improper cooking methods, unsuitable main ingredients and tastes, or violate the cooking rules and regulations. Therefore, the naming of dishes must be scientific, practical and appropriate.

second, to see the culture of dish names from ancient poems

China cooking has a long history. Due to historical reasons, the old masters engaged in catering industry have a low education level, and some of them are even illiterate, so most of them can't write books. Most of the precious culinary cultural heritages left for us by our ancestors were written by some literati diners, such as Yuan Mei's Menu with the Garden, Lv's Chunqiu Ben Wei Pian and so on.

As we all know, in the history of literature, poetry, especially Tang poetry and Song poetry, is a bright pearl. From these poems, we can also reflect the shadow of cooking.

The names of dishes reflected in famous Chinese poems are introduced as follows, from which you can appreciate the culture of dish names.

1. Fengming Chaoyang

The name of this dish originated from The Book of Songs, the earliest collection of poems in China. The Book of Songs. Elegance. Volume A says, "Feng Huangming is in a high position; The phoenix tree is born, and it is in the morning. " It means that the phoenix sings at sunrise (the morning sun), which is a metaphor for rare auspiciousness.

2. Heming Jiugao

The name of this dish comes from The Book of Songs Xiaoya Heming: "Heming Jiugao is famous in the sky". It means that the crane's voice is loud and clear, and although he lives in Jiu Hao (Shenze), his voice can also resound through the sky.

3. Luming Literature He Jiabin

The name of this dish comes from The Book of Songs Xiaoya Luming Literature: "Yo yo Luming Literature, the apple of the wild. I have a guest. Drummer blowing sheng. " It means that the deer are humming and eating in the wild, and all the popular guests are present, and our country's elegant music entertains them and adds to the banquet.

4. Crossing the south branch of the Bird's Nest

This dish was named after the ancient poem "Walking and Re-walking" in the Han Dynasty: "Huma follows the north wind and crosses the south branch of the Bird's Nest". This means that Huma (a horse born in the north) is attached to the north wind, and Yueniao (a bird born in the south) nests on branches facing south. Metaphor is to miss one's hometown and never forget it.

5. Picking chrysanthemums in Dongli

The name of this dish originated from the poem "Picking chrysanthemums under Dongli, leisurely seeing Nanshan" written by Tao Qian, a poet in the Jin Dynasty. It means picking chrysanthemums under the east fence and looking at Nanshan leisurely.

6. Jingwei fills the sea

The name of this dish originated from a fairy story in The Classic of Mountains and Seas. After reading The Classic of Mountains and Seas, Tao Yuanming, a great poet in the Eastern Jin Dynasty, left a poem: "Jingwei holds a small wood and will fill the sea."

7. Flowers, Snow and Wusi

The name of this dish comes from the poem "Playing with the River Cao Zhi Gan Bin" written by Xie Tiao, a poet in the Southern Qi Dynasty: "The moon shines on the mountains, so the old people are rewarded. The distant mountains are hundreds of miles, and the backflow reflects thousands of feet. Flowers are as numerous as snow, and weeds are scattered in the net. Don't miss each other later, why not seal the soil? " Wusi refers to spring wucao with silky skin.

8. Jiao Ying plays with butterflies

The name of this dish originated from "Looking for Flowers Alone by the River" written by Du Fu, a famous poet in the Tang Dynasty, when he lived in Chengdu Caotang. The poem reads: "Huang Siniang's maiden is full of flowers, and thousands of flowers are low." Even the butterflies dance from time to time, and the charming warbler just cries. " It means that the flowers of Huang Si's maiden covered the path, and thousands of flowers bent the branches. The playful butterfly lingers and dances, and the beautiful Oriole is free, just crying.

9. Maple Leaf and Red Flower

The name of this dish comes from the poem "Mountain Walk" written by Du Mu, a famous poet in the late Tang Dynasty. "There are people in Bai Yunsheng, far away from the cold mountain. Stop and sit in the maple forest late, and the frost leaves are red in February. " It means that in the distance, a tortuous stone path leads directly to the top of the mountain in autumn, and several families appear in the deep mountain with white clouds. I stopped to walk in the mountains, because I like to see the night scenery of the maple forest. The frosted maple leaves are more red than the flowers in February.

1. The orioles sing green willows

The name of this dish comes from Du Fu's seven-character quatrain "Two orioles sing green willows". The poem reads: "Two orioles sing green willows, and a row of egrets go up to the sky. The window contains the autumn snow in Xiling, and the Dongwu Wan Li ship is parked at the door. " That means, outside the thatched cottage, there are two orioles singing heartily on the green willow branches, and a line of egrets are flying towards the blue sky in Wan Li. Looking out from the window of the thatched cottage, what you see is the Millennium snow on Xiling; At the river in front of the thatched cottage is a Wan Li ship bound for Soochow.

11. Pearl of Pine Cuisine

The name of this dish comes from the poem "The pine trees in the mountains are full of greenery, and the moon is full of waves and a pearl" written by Bai Juyi, a poet in the Tang Dynasty, which means that the pine trees in the mountains are like thousands of jadeites, arranged around the West Lake, and the bright moon in the lake is dotted in the center of the lake like a big pearl.

12. White waves support wild geese

The name of this dish comes from the poem "The wind turns white and the waves turn a thousand pieces, and the geese point to the sky and line up" written by Bai Juyi, a poet in the Tang Dynasty. That means, standing on the balcony and looking up, I saw the wind blowing on the water, and the white waves splashed into flowers; Looking up at the sky, I saw geese in rows, lined up in the blue sky, and there was an open and fresh scenery.

13. The golden toad grinds jade

The name of this dish originated from the famous sentence "Toad grinds jade and hangs a bright bow" in Spring and Huaixing written by Li He in the Tang Dynasty. It means that toad grinds the cloud away and hangs a bow.

14. Lotus Pearl

The name of this dish originated from the poem "Ode to the Mujiang River" written by Bai Juyi, a poet in the Tang Dynasty. The poem reads: "A setting sun is spreading in the water, and half a river is rustling and half a river is red. Poor September third night, dew is like a pearl moon like a bow. " It means that the setting sun is slanting, and the gorgeous sunset glow is spread on the river. How wonderful it is, I only see half river green and half river red. In late autumn in September, the night is also very lovely. Dew is like pearls, and a crescent moon is like a bow.

15. Yinhe Zibao

The name of this dish is derived from Li Bai's poem Looking at Lushan Waterfall. The poem reads: "Rizhao incense burner gives birth to purple smoke, and the waterfall hangs in front of Sichuan from afar." Flying down three thousands of feet, it is suspected that the Milky Way has fallen for nine days. " It means that the bright sunshine shines on the incense burner peak, and the water vapor on the incense burner peak is transpiration, as if purple smoke rises from the mountain; From a distance, a waterfall hangs high above the river ahead. The waterfall, which is three thousands of feet long, really makes people suspect that the milky way in the sky has flowed to the world.

16. Golden Chrysanthemum

The name of this dish was drawn from the poem "The Last Chrysanthemum" written by Huang Chao, the leader of the peasant uprising in the Tang Dynasty. The poem reads: "Until September 8th, Qiu Lai, I will kill all the flowers after they bloom. The fragrance of the sky penetrates Chang' an, and the city is full of golden flowers. "

17. A green snail in a silver plate

The name of this dish originated from the poem "Looking at Dongting from afar, a green snail in a silver plate" in Liu Yuxi's "Looking at Dongting" in the Tang Dynasty. Dongting refers to Dongting Lake; Mountain, refers to junshan. In Dongting Lake, from a distance, Junshan in the lake is green and petite, like a green snail in a white cloud plate.

18. Guizi in the Mid-Moon

The name of this dish originated from the poem "Guizi sets in the Mid-Moon, and the sweet clouds float outside" in Lingyin Temple written by Song Zhiwen, a poet in the Tang Dynasty.

19. Peach Blossom Mandarin Fish

The name of this dish is derived from the word "Yugezi" written by Zhang Zhihe in the Tang Dynasty, and its word is: "Egrets fly in front of the Mount Cisai, and the peach blossoms are flowing and the mandarin fish is fat. Green bamboo hat, green hemp fiber, oblique wind and drizzle are not allowed to return. " It means that the egrets fly up and down on the water in front of Mount Cisse, and the green water reflects the fiery peach blossoms on the shore. In the spring season, it is the time when the mandarin fish is fat and delicious. The fisherman wore a green hat and a green hemp fiber, and cast a bumper net. Although it was breezy and drizzling, he didn't want to go home.

2. Pleurotus eryngii

The name of this dish comes from "Zhuzhi Ci" written by Liu Yuxi in Tang Dynasty. The poem reads: "The willows are green in Jiang Shuiping, and the sound of singing on the shore of Langlang is heard. Sunrise in the east and rain in the west, the road is sunny but sunny. " It means that the sun is shining in the east, but it is still raining in the west; At this moment, it is said that there is no sunny (sentiment), but there is sunny (sentiment).

21. Monkey Mushroom with Colorful Clouds

The name of this dish is quoted from Li Bai's "Early Hair Baidicheng". The poem reads: "A thousand miles away in Jiangling will be returned in one day. The apes on both sides of the strait can't stop crying, and the canoe has passed Chung Shan Man. " It means that it takes only one day to start from Baidicheng, surrounded by high colorful clouds, to Jiangling, which is thousands of miles away. The peaks on both sides of the Yangtze River are opposite to each other, and the apes' cries come one after another, yet they are transmitted to the ship, while the poet's canoe is like an arrow, and he just passes through Chung Shan Man and throws the peaks behind him.

22. Peach Blossom Flowing Water

The name of this dish was drawn from the poem "Questions and Answers in the Mountains" written by Li Bai, a famous poet in the Tang Dynasty. The poem reads: "Ask Yu why he lives in the blue mountains, and laugh without answering his heart. Peach blossoms and flowing water are gone, and there is no heaven and earth. "

23. Clear water and green hills

The name of this dish was drawn from the poem Wang Tianmen Mountain written by Li Bai. The poem reads: "Tianmen interrupted the opening of the Chu River, and the clear water flowed eastward to this time. The green hills on both sides of the strait are opposite, and the solitary sails are coming. " This means that when the Tianmen Mountain is cut off, the Yangtze River flows from there. The green hills on both sides of the strait gushed out relatively and came into view, and a boat came over from where the sun rose.

24. Yuanyang bathes in red

The name of this dish comes from the poem "No one looks at the light rain all day, Yuanyang bathes in red" in the poem "Poem of Back Pool in Qi 'an County" written by Du Mu, a poet in the Tang Dynasty. It means that it's already dark, it's raining slightly, and there's no one by the pool, but the mandarin ducks in the pool swim opposite each other and bathe their red feathers.

25. Dancing with butterflies and dragonflies

The name of this dish comes from the poem "Seeing butterflies in flowers deeply, dragonflies flying slowly with water" in Qujiang by Du Fu. It means that butterflies and butterflies are in love with flowers, and they are back and forth, flickering; Dragonfly water, up and down, flying slowly.

26. Pengcheng Wan Li

The name of this dish originated from the poem "Li Yong" written by Li Bai, a famous poet in the Tang Dynasty. The poem reads: "Dapeng rises with the wind in one day, soaring to Wan Li. If the wind breaks down, it can still winnow the surging water. " That is to say, Dapeng (the legendary big bird) sailed straight up to the high altitude of Wan Li, and even if the wind stopped, Pengniao landed, it could still flap its wings and set off high waves. Later, Pengcheng Wan Li was used as a metaphor for a bright future.

27. Lotus, Blue Lotus and Red Lotus

The name of this dish originated from the poem "Dawn Out of Jingci Temple and Send the Forest to the Woods" written by the Song Dynasty poet Yang Wanli. His poem reads: "After all, the scenery of the West Lake is different from that of four o'clock in June. The lotus leaves are infinitely blue in the next day, and the lotus flowers are different in color. " This means that it is the scenery of the West Lake in June, and its beauty is the same as that at other times of the four seasons. The lotus leaves that stand tall and upright from the mud are so green, while the lotus flowers that roll with dew show different general colors of red luster in the sun.

28. The garden is full of spring scenery

The name of this dish comes from the poem "It's not worthwhile to visit a garden" written by Ye Shaoweng, a poet in the Southern Song Dynasty. The poem reads: "You should pity the fangs and seal the moss, but Chai Fei won't leave for a long time. The garden can't be closed in spring, and an apricot comes out of the wall. " That means, the owner of the garden is probably afraid that I will print a tusk mark on the moss floor in the garden, so he won't open it by tapping Chai Men lightly for a long time. The beautiful spring scenery in the garden can't be closed, and an apricot in the garden has already stretched out of the wall.

29. Prawn with Plum Blossoms in Cold Birds

The name of this dish originated from the poem "Cold Birds" written by Yang Wanli, a famous poet in the Southern Song Dynasty. The poem reads: "A hundred cold birds go down to the empty court, and a small collection of plum blossoms is sunny. I made a special group to kill me, and suddenly I was shocked and silent. "

3. Honglian is drunk in Bai Niao

The name of this dish comes from the famous sentence "Honglian is so drunk that Bai Niao is speechless and worried about himself" in the song dynasty poet Xin Qiji's "Partridge Day, Goose Lake Return, Illness Began". It means that the red lotus flowers lean against each other and seem to be drunk; The white waterfowl stands silently. It must be sad alone.

31. Red Claw with Snow Mud

The name of this dish originated from the poem "Nostalgia from Mianchi" written by Su Shi, a great poet in the Song Dynasty. The poem reads: "What is life like everywhere? It should be like flying through the snow. I accidentally left my fingers and claws on the mud, and Hongfei was counting things. " That is to say, wherever life goes, it is like a swan goose falling in the snow. The swan goose accidentally leaves footprints on the snow mud, but after flying away, how can it still remember these paw prints? Later, "Snow Mud Claw" became an idiom, which was used to describe the traces left by the past.

32. Duck with Red Lotus Roots and Gourd

The name of this dish is drawn from the poem "Night Scene of the Spring River in Hui Chong" written by Su Shi for the famous painter Hui Chong in the Song Dynasty. The poem reads: "There are two or three peach blossoms outside the bamboo, and the duck prophet in the spring water heating, and the reed buds are short all over the ground, which is the time when the puffer fish wants to go up." It means that a few peach blossoms are blooming outside the bamboo forest, and ducks feel the warmth of spring water first. Weeds are all over the ground and asparagus is still very short. This is the river.