1. What are the poems about "kimchi"

Kimchi originated in Korea. There are no similar poems in the Chinese poetry collection, but the following poems about food are found.

1. "Eating Clams"

Su Shi and Song Dynasty

The natives eat potato and taro every meal,

It is recommended to smoke the rat and burn the bat .

I felt vomiting when I first heard the honey chirp.

It is a bit close to the custom of toad.

2. "Inscribed on Hui Chong's Evening Scene on the Spring River"

Su Shi, Song Dynasty

Three or two branches of peach blossoms outside the bamboo,

The duck prophet of the warmth of the spring river .

The ground is full of wilting wormwood and short reed buds.

It is the time when the puffer fish is about to come.

3. "One of the Best Things to Do in Huizhou"

Su Shi, Song Dynasty

It is spring at the foot of Luofu Mountain,

The oranges and bayberries are fresh every time.

Eat three hundred lychees every day,

I will continue to be a Lingnan native.

4. "Lao Tao Fu"

Su Shi, Song Dynasty

The cook's Ding drum knife is easy to cook with teeth. The water wants to be new and the cauldron wants to be clean, but the fire has been evil for a long time and will not change the fire, and the color of the fire will be green. And pay for bad work. Nine steams are violent and the sun is dry, and a hundred boils and boils. Taste one of the claws on the top of the neck and chew the two claws on the front of the frost. Rotten cherry beads are fried with honey, and apricot cheese is steamed with lamb. The clams are half-cooked and contain wine, while the crabs are undercooked and grainy. Build up the beauty of things to support my old gluttons. She is as graceful as Ji Jiang, and her face is like a plum peach. Play the jade harp of the Xiang concubine, and play the Yun Ao of the emperor's son. The calyx green flower of the immortal is destined, and the Yulun robe of ancient music is danced. Lead the Boli from the South China Sea and drink the grapes from Liangzhou. May your husband live a long life and share the rest of his life with you. Waiting for the red tide on the jade cheeks, and the warm and frightening sound on the sandalwood groove. Suddenly the tired beads sing wonderfully, and the unique long strings are drawn. Min's hands were tired and he took a rest. He suspected that the kiss was dry and was used as ointment. Pour a vat of snow milk, and arrange hundreds of jade boats. Every eye is wet with autumn water, and every bone is drunk with spring mash. The beauty went away and the clouds dispersed, but Mr. Fang suddenly fled. The pine wind echoes in the crab's eyes, and the snowflakes float on the rabbit's hair. The gentleman stood up with a smile. The sea was vast and the sky was high.

5. "Ode to Vegetable Soup"

Su Shi, Song Dynasty

Mr. Dongpo lived under the Nanshan Mountain for divination, taking food utensils and using them to tell whether there was anything in his family. The taste of water and land cannot be caused by poverty. Boil cyanine, radish, and bitter chestnut and eat them.

This method does not use fermented sauce, but has a natural taste. The cover can be easily changed so that it can be enjoyed constantly, which is why it is endowed with the following words:

I lament the hardships of the rest of my life, like a rabbit running away. Yin Shi's intestines turn thunder, chatting to prevent hunger and food. There is no rutted grass to satisfy the taste, but the lotus and neighboring vegetables are enough to distinguish it. Dip up the secluded spring and rub it, and plucking the dew leaves and roots. Cuan 铏锜 uses ointment and melts liquid to flow fluid.

The soup is as misty as the pine wind, and mixed with grits beans. The dome of the pottery pot is lofty, thank you for the trouble of disturbing it. Pingxiang sauce is rich in flavor, but the pepper and cinnamon are fragrant and pungent. When the water is first consumed, the cauldron weeps; when the fire increases, its strength becomes even. The sound is noisy and the elk collapses, but the faith is pure and beautiful and sweet. Mount the bowl and recommend it, and use the dagger and chopsticks to enjoy the meal in the morning. Help people grow fat in the jade pond, and be as precious as my tripod. I despise Yi Ya's effective skills, which are superior to Fu's explanations and serve as heroes. Ju Peng's corpse is happy and confused, and the ghost in the kitchen is disgusted and angry. Sorry Qiu Sister-in-law, she is in a narrow place, she only enjoys sheep and bandits people. The gentleman is calm and peaceful, so although he is old, he is fat. Calculating the amount of food left over will ensure that you will never be poor. Forgetting food and drink is tired, and becoming benevolent by not killing. Who are you stealing this from? The remnants of the Getian clan. 2. Poems about kimchi

Kimchi, also known as Jing in ancient times, refers to vegetables that have been fermented for long-term storage.

Generally speaking, any fiber-rich vegetables or fruits can be made into pickles. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide the human body with sufficient nutrition, but also prevent diseases such as arteriosclerosis.

Sometimes browsing posts in forums is also called pickling. The earliest collection of poems in my country, "The Book of Songs", contains the poem "There is a cottage in the middle field, and there are melons on the battlefield, peel them and offer them to the emperor."

Luhe melon is a vegetable, and "pee" and "菹" mean pickling and processing. According to "Shuowen Jiezi" written by Xu Zhen of the Han Dynasty, "Kancai is also pickled cabbage".

"Shang Shu. Explanation" records that "If you want to make a soup, you can only pick up plums with salt." This shows that as late as the Wu Ding period of the Shang Dynasty more than 3100 years ago, the working people of our country were able to use salt to pickle plums. Plums for cooking. It can be seen that my country’s salted vegetables should be older than the Book of Songs and originated in the Shang and Zhou dynasties 3,100 years ago.

Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets. According to the book "Essentials of Qi Min" written by Sun Sixie of the Northern Wei Dynasty, there is a description of making kimchi. It can be seen that there was a history of making kimchi in my country at least 1,400 years ago.

In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their dowries, which shows the importance of kimchi in people's lives. The craft of making kimchi is one of my country’s long-standing and exquisite culinary heritage.

As early as 1,400 years ago, people praised the unique flavor of Sichuan kimchi and summarized the basic principles of pickling vegetables. It also proved that kimchi originated in China. After the Shang Dynasty was destroyed by the Western Zhou Dynasty, the Shang noble Jizi (a relative of King Zhou of Shang) led 5,000 immigrants to establish the first political power in North Korea: Jizi North Korea.

The territory of Jizi Korea is probably in the Korean Peninsula and the Liaodong Peninsula. The capital is Pyongyang.

It has existed for more than 1,000 years. The Korean Peninsula was still in a primitive society at that time, so the descendants of the Shang Dynasty successfully occupied the Korean Peninsula.

In the late Warring States Period, the Yan State attacked Jizi North Korea and occupied large areas of territory such as the Liaodong Peninsula. During Qin Shihuang's brutal rule of China, many Chinese fled to the southern part of the Korean Peninsula to make a living and establish colonies.

In the early days of the Han Dynasty, Weiman, a Han Dynasty native, and many Han Dynasty people fled to Korea for refuge. Later, they drove away the Korean King of Jizi Korea, and Weiman established himself as the Korean King and ruled the northern part of the Korean Peninsula. This is the second regime on the Korean peninsula: Weiman Joseon.

About 100 years later, Emperor Wu of the Han Dynasty sent troops to destroy Weiman Korea and established four counties, the most important of which was Lelang County, near present-day Pyongyang. During the Three Kingdoms period, Wei Gongsun Yuan established Daifang County in the south of Lelang, near the current Hancheng.

During the Western Jin Dynasty, the northern territory of China fell, and Lelang and other counties also fell. The remnants of Jija Korea developed in the southern part of the Korean Peninsula and eventually established Silla.

To the southwest of the Korean Peninsula is Baekje, and to the north and northeast of the Korean Peninsula is Gogoryeo. The Tang Dynasty and Silla jointly destroyed Baekje and Gogouli.

Baekje was first occupied by the Tang Dynasty and then returned to Silla. Gogouli was divided between the Tang Dynasty and Silla. The two sides were bounded by the Daedong River (on the edge of Pyongyang). The north belonged to the Tang Dynasty and the south belonged to Silla.

After the fall of the Tang Dynasty, Goryeo, which emerged in northern Silla, unified the Korean Peninsula. Under the ravages of Mongolia, the Goryeo royal family intermarried with Mongolia and gradually became closer to Mongolia.

This caused dissatisfaction among officials and people across the country. After the establishment of the Ming Dynasty, Goryeo minister Li Chenggui overthrew the Goryeo regime and established a new pro-China regime with the support of officials and people.

The new regime asked the Ming Dynasty emperor to name it, and Hongwu Emperor Zhu Yuanzhang personally named it "North Korea". He hoped that the Li Chenggui regime could promote advanced Chinese culture like ancient Korea and establish a civilized state on the Korean Peninsula. This is the third regime on the Korean peninsula to be named after North Korea: Ri's Korea.

The basic national policy of North Korea in the Ming Dynasty was "big things". It means obeying the big country next to you (China) in everything.

During the Wanli period, Japan invaded Korea. The Ming Dynasty sent troops to resist Japan and aid Korea, driving away the Japanese and protecting Korea. The Korean royal family was therefore very grateful to the Ming Dynasty.

The Manchu Qing invaded North Korea and asked North Korea to help the Manchu Qing attack the Ming Dynasty. The King of Korea said: Our relationship with the court (Ming Dynasty) is the relationship between a son and his father. How can a son help an outsider beat his father? After the Qing Dynasty occupied all of China, North Korea secretly prepared to "reverse the Qing Dynasty and restore the Ming Dynasty", but its power was too weak and it was never implemented.

North Korea has always used the "Chongzhen" reign name of the Ming Dynasty. It can be seen from this that throughout the history of the Chinese nation, the Korean Peninsula has always been a subsidiary or colony of China. During this process, the kimchi eating habits of some southern Chinese people were brought to Korea with their migration.

Southerners like to eat chili peppers to get rid of moisture. As South Korea is located in the north, it does not need a large amount of chili peppers to drive away moisture. It is true that a large amount of chili peppers are added to kimchi. The reason is self-evident.

Of course, our ancestors also made improvements when they brought kimchi to the Chao Peninsula. In order to preserve it for a longer period of time, kimchi also evolved from soaking in water to adapting to the weather in the north. It is the Korean kimchi that everyone sees today. It is said that the first reaction of many southerners after eating Korean kimchi is that it is half-finished. It seems that Koreans have not understood the true essence of kimchi.

To sum up, Korean kimchi originated from the Yunnan, Guizhou, and Sichuan areas of China. 3. What are the sentences that describe kimchi?

Enter the Land of Abundance and taste Sichuan kimchi.

Qualified for Sichuan flavor and the aroma of kimchi. The art has been inherited for thousands of years, and the taste is delicious from all over the world.

A jar of Sichuan pickles is a healthy friend for life. One part of water and one part of people, one part of kimchi and one part of heart.

Once you taste it, you will remember it for a lifetime. Once tasted, it will be unforgettable.

The hometown of pandas, the kimchi is delicious. Small taste, big life.

The taste lasts for thousands of years, and the fragrance crowns the kitchen. Look at Sichuan for pickles in the world, Sichuan Pickles Qingxiang Garden.

The soul of food in the world and the source of Sichuan flavor. Talented Sichuan show, authentic kimchi treasure.

The land of abundance shows off to the world, and Sichuan pickles are pretty and Chinese. The country of Tianfu is beautiful, and kimchi is fragrant all over the world.

Tianfu is good at kimchi, and the fragrance of the garden is delicious. The hot and sour food is all in the water in the jar. It is a Sichuan cuisine in ancient and modern times. Sichuan is a land of abundance, and kimchi is a delicacy all over the world.

Sichuan pickles are fragrant and can be shared by everyone. Sichuan kimchi has a long "fragrance" and a "taste" that makes life more perfect.

For Sichuan pickles, I choose Qingxiangyuan. Sichuan pickles, the taste of home.

Sichuan kimchi has the best flavor in the world. Sichuan has endless charm and the kimchi is delicious.

The taste of Sichuan, the story of Sichuan. In Sichuan, the sky and the earth are long, and the pickles in the altar are fragrant.

Look at Shanghai for the World Expo, and look at Sichuan for kimchi. It is fragrant in the mouth and has endless aftertaste.

In the land of abundance for thousands of years, kimchi is delicious and fragrant. Thousands of years of delicious heritage, elegant dedication from ancient to modern times.

4. What are the sentences that describe kimchi?

1. Enter the Land of Abundance and taste Sichuan kimchi.

2. Qualified for Sichuan flavor and the aroma of kimchi. The art has been inherited for thousands of years, and the taste is delicious from all over the world.

3. A jar of Sichuan pickles, a healthy friend for life.

4. Where there is water and soil, there are people, and one part of kimchi and one part of heart.

5. Once you taste it, you will remember it for a lifetime. Once tasted, it will be unforgettable.

6. The hometown of pandas, the pickles are delicious. Small taste, big life.

7. The taste lasts for thousands of years, and the fragrance crowns the kitchen. Look at Sichuan for pickles in the world, Sichuan Pickles Qingxiang Garden.

8. The soul of food in the world and the source of Sichuan flavor. Talented Sichuan show, authentic kimchi treasure.

9. The land of abundance shows off to the world, and Sichuan kimchi is beautiful in China. The country of Tianfu is beautiful, and kimchi is fragrant all over the world.

10. Tianfu is good at kimchi, and the fragrance of the garden is delicious. The hot and sour food is all in the water in the jar. It is a Sichuan cuisine in ancient and modern times.

11. Sichuan is a land of abundance, and kimchi is a delicacy all over the world. Sichuan pickles are fragrant and can be shared by everyone.

12. Sichuan kimchi has a long "fragrance" and a "taste" that makes life more perfect.

13. For Sichuan pickles, I choose Qingxiangyuan. Sichuan pickles, the taste of home.

14. Sichuan kimchi, the best flavor in the world. Sichuan has endless charm and the kimchi is delicious.

15. The taste of Sichuan, the story of Sichuan. In Sichuan, the sky and the earth are long, and the pickles in the altar are fragrant. Look at Shanghai for the World Expo, and look at Sichuan for kimchi. It is fragrant in the mouth and has endless aftertaste. In the land of abundance for thousands of years, kimchi is delicious and fragrant. Thousands of years of delicious heritage, elegant dedication from ancient to modern times. 5. What are the words to praise "pickles"

Refreshing the heart and mind qìn rén xīn pí

Fragrant overflowing fāng xiāng sì yì

xiāng piāo shí lǐ

Delicious delicacies zhēn xiū měi wèi

Fragrant on the teeth and cheeks chǐ jiá liú xiāng

1. Refreshing the heart and spleen: Qin: penetrate. Originally refers to the aromatic cool air or drink that makes people feel comfortable. It also describes poems and articles as beautiful and moving, giving people a fresh and refreshing feeling.

Sentence making: Lao Wang’s words are sincere and refreshing

2. Fragrant: the fragrant smell is everywhere; good sentiments are known to many people and have a good reputation. Spread far

Sentence: Some people love the fragrant spring in summer, some love the fruitful autumn, and some love the winter with flying snowflakes.

3. The fragrance spreads ten miles: describes a strong aroma or the aroma spreads very far and is particularly fragrant. It is generally used in articles to describe the smell and fragrance of something.

Sentence: When the sweet-scented osmanthus is in full bloom, not only the fragrance spreads ten miles away, but at least a dozen neighbors are soaked in the fragrance of the sweet-scented osmanthus

4. Delicious food: the basic meaning is taste Good food, delicious food.

Sentence: Salt is indispensable for delicacies and delicacies, and it is indispensable for traveling around the world.

5. The fragrance lingers on the teeth and cheeks: It means that after eating delicious food, the teeth and cheeks gradually feel the sweet taste.

Sentence: Sit quietly alone, hold tea and fall into concentration. The bitter tea juice overflows with fragrance, leaving a fragrance on your teeth and cheeks. From a piece of tea, you can taste the mountains and rivers scenery and the spirit of nature, clear away worries and worries, and refresh your soul. Return to tranquility. 6.

(1) The plate streaking method and the dilution coating method are commonly used to inoculate and purify microorganisms; the long-term preservation of bacterial strains requires the glycerin tube storage method, that is, mixing the bacterial solution with sterilized glycerin , stored in a refrigerator at -20°C for one year. (2) Lactic acid bacteria are anaerobic bacteria. Their anaerobic respiration products are only lactic acid and do not produce gas. Therefore, the cause of the "bulging bag" phenomenon may be contamination from other bacteria. Caused by. (3) A layer of white film grows in the kimchi jar, which is formed by the reproduction of film-producing yeast. (4) Penicillin can inhibit the growth of lactic acid bacteria, so adding penicillin to the kimchi jar will cause the lactic acid bacteria to fail to ferment. (5) When measuring nitrite content, it is necessary to use hydrochloric acid acidification conditions. Nitrite and p-aminobenzene sulfonic acid undergo a diazo reaction. The solution obtained by squeezing kimchi juice will appear rose red. Aluminum hydroxide emulsion can be added to make kimchi. The juice is transparent. (6) Because the nitrite content in kimchi with a salt concentration of 5% changes quickly, it indicates that the metabolism of lactic acid bacteria is strong, and the nitrite drops to the lowest value after 11 days of fermentation. Therefore, the salt concentration that is more suitable for making kimchi is: 5%. So the answer is: (1) Plate streaking method or dilution coating plate method glycerol (2) Support A, the reason is that no gas is produced during the metabolism of lactic acid bacteria (or carbon dioxide is not produced during the respiration of lactic acid bacteria) (3) Film production The enzyme mother reproduces to form (4) Penicillin can inhibit the growth of lactic acid bacteria (5) p-aminobenzenesulfonic acid aluminum hydroxide emulsion (6) 5%.

7. Sentences or lyrics about the word 'pickle'

Xu Xiaofeng's Kimchi

Hey, boss, here comes a plate of kimchi. Hey, boss, here comes a plate of kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi. Sit down and I can put it on the table. My purpose is to make the guests whet their appetites. I just want kimchi (pickle). I just want kimchi (pickle). I just want kimchi (pickle). I just want kimchi (pickle). Everyone loves it. Do you think it’s weird or not? As long as there’s a plate on the table, I can see that there are all kinds of people in the crowd. There are men and women, old and young, fat and thin, and there are all kinds of people. I just want kimchi (kimchi). I just want it. I want kimchi (Kimchi) I just want kimchi (Kimchi) I just want kimchi (Kimchi) Everybody loves it. Do you think it’s weird? Kimchi is not a big dish. Kimchi is just a plate of small dishes. Kimchi is not a big dish. Kimchi is just a plate. Come here and listen to Xiaocai.