The following are all ancient poems about Sichuan cuisine. I hope they will help you. Lu you

There is no leek yellow in Xinjin, and the color is more than three feet as yellow as goose. The meat in Dongmen is even more unique, and the fat is not reduced.

"Watching Fishing Again" Du Fu

The fish watching in Dongjin has come again, and the owner has stopped swimming and poured a cup. At sunset, the dragon changes its cave, and the mountain roots swim with the clouds and thunder.

The fighting has not stopped, and the Phoenix Kirin is here. I'm just trying to indulge in this joy and mourn for the sacred place.

Du Fu

spring chives cut in the night-rain, and brown rice cooked freshly a special way. My host proclaims it a festival, he urges me to drink ten cups.

Su Dongpo's "Dongpo elbow"

Grass pearls are fragrant. Du Fu

bought pork bones at the east gate and ordered some orange sauce. Steamed chicken is the most famous, and the beauty is not counted as fish and turtles.

du fu

Shu wine is strong and invincible, and the river fish is beautiful.

Du Fu

Green bamboo shoots are welcomed out of the boat, and river fish come in every day.

Du Fu

Without Baoning vinegar, Sichuan food has no customers.

Du Fu

Frosted vegetables are light and sweet, and the seedlings recorded in spring are tender and not faded. You can cook it when you come back, and you don't need to add half a baht of salt cheese.