1. Poems about Luwei

Poems about Luwei 1. What are the idioms that describe Luwei

Idioms that describe Luwei are:

refreshing

fragrant

fragrant

ten miles

1. refreshing [q ì n r é n x ì n pí]

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.

Going out

Song Lin Hong's poem "Cold Spring Pavilion" says: "A clear breath can refresh the spleen."

2. The fragrance is overflowing [f ā [fāng xiāng sì yì]

The fragrance is scattered everywhere.

3. Xiang Piao Shili [xiāng piāo shí lǐ]

It is generally used to describe something with a strong flavor or aroma that travels very far and is particularly fragrant.

Example

1. Lesson 7 "Sweet-scented osmanthus rain": When sweet-scented osmanthus is in full bloom, at least a dozen neighbors are immersed in it.

2. In autumn, the fragrance of the fruit wafts ten miles.

3. The fragrance of chrysanthemums goes on for ten miles. Immerse people in this sea of flowers.

2. Good words and sentences to describe braised dishes (food)

brithd is refreshing, fragrant and fragrant, and it flies for ten miles. 1. Su Dongpo is not only a famous scholar, but also a famous gourmet.

Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp, etc. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and the mixed dove meat is it."

Spring dove's gizzard is the shredded breast of turtledove fried with celery. Later known as Dongpo spring dove.

Su Shi likes mutton soup, so he wrote: "Qin cooks only mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, the firewood can't afford to smoke.

don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt.

the rich refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't care about it. "

Su Dongpo cooked pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo wrote a doggerel: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, and bamboo shoots stew pork". The delicious but poisonous puffer fish has also become his regular and new delicacy. "There are three or two peach blossoms outside the bamboo, and the spring river warms the duck prophet.

Artemisia selengensis has short reed buds all over the ground, which is the time when puffer fish want to go up. This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring, which is really a delicious food. "Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren.

I'm as full as he hates, and I don't know why I have to eat chickens and dolphins. " In his opinion, these vegetables are more delicious than the chicken, duck and fish.

Fenghu Lake is Su Dongpo's favorite place for picnicking. He compares the rattan vegetables that live by the lake here to the shepherd's purse of Hangzhou West Lake: "Fenghu Lake has rattan vegetables, which seems to be comparable to the enemy's soup." Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is even when rubbed with hands, and the blue oil is tender and yellow."

Sleeping in the spring at night knows the weight, crushing a beautiful woman and wrapping her arms around gold. " In just 28 words, it outlines the characteristics of uniform, bright and crisp ring cakes and the image that looks like a beauty ring.

"Little cakes are like chewing the moon, with crisp and sweet taste in them." "When I go around the wheat field, I beg for wild grass, but I'm better at cooking mountain soup for the monk's house." "When there is a bright moon, I ask the sky about the wine." "I can't drink enough, and the taste of half-baked wine is especially long." "Occasionally, wine is interesting. "There are 3 lychees a day, so you might as well grow up to be a Lingnan person."

Su Shi is fond of tea tasting, and he often praises tea in his poems. "Two flags are new under Baiyun Peak, and the green is long and the fresh valley is rainy and spring" describes the scenery of tea gardens all over the mountains outside Hangzhou. "Never beautiful tea is like a beautiful woman" and another poem "Want to compare the West Lake with the West Lake" have been compiled into a famous association of tea houses and tea houses.

Su Dongpo's poetry manuscript contains many excellent articles related to food, such as "Poem on Vegetable Soup", "Poem on Eating Pork", "Bean Pork", "A Whale Trip" and the famous "Gourmet Fu".

3. What are the idioms to describe the lo-mei taste?

The idioms to describe the lo-mei taste are: refreshing, fragrant, overflowing and fragrant, floating for ten miles. 1. refreshing [qìn rén xīn pí]: penetrating.

It means that fragrant and cool air or drinks make people feel comfortable. It also describes poems and articles as beautiful and touching, giving people a fresh and hearty feeling.

In the poem "Cold Spring Pavilion" by Lin Hong of Song Dynasty, "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] is used to describe a strong aroma or a very long and special aroma. It is generally used to describe the taste and fragrance of something. Example 1: Lesson 7 "Sweet-scented osmanthus rain" in the first volume of the fifth grade of Chinese published by People's Education Press: When sweet-scented osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in the 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.

4. Words to describe lo-mei and how to name lo-mei

Chengdu is the Jianghu of lo-mei cuisine, and Jianghu is the first industry in the world since ancient times.

The stewed food cooked in food and drink is only one of the most humble sects, but it has a dark horse's potential in today's Jianghu, and it directly hits the Jianghu. Especially in the eyes of leisure Chengdu people, a pot of turbid wine and several dishes of small brine.

it's a pleasure to have a few drinks when you have nothing to do. 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 stewed vegetables in Chengdu, you can't help but mention bangbangji, also known as Leshan bangbangji and Jiading bangbangji. 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 Jianghu. It seems that no one can match the scale of its boss Liao Ji Bang Bang Chicken, and Liao Ji will follow it. Hu Ji followed closely. Although Zuo Ji said that he played the card of Jiuwei Chicken, he also copied it from Bangbang Chicken.

so in Chengdu, it's true that the great chicken is the only one who can take the lead. 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 second sister? There is also a second sister in Chengdu. No matter how the restaurant operated in the past, today's second sister has returned to 636f7797a686964616f313333337383336, which we are familiar with. Recently, second sister Rabbit Ding has opened stores in Yulin, Hongxing and other urban centers continuously, which shows that today's second sister is mature, and the small shop is famous for mixing vegetables to the big restaurant and then to the small shop chain. I believe that second sister has experienced more in the middle. 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 live in the rivers and lakes of food and drink and be a trendy eater. 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, taste is the eternal truth, and sons are all their own hobbies. It is most important to manage their own brands. In Chengdu, there are still many brands worthy of our development and packaging. Let's look at them all the way.

there's one, wanchun pot-stewed dish. 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 pot-stewed vegetables in Wanchun is generally higher than that of 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.

"Liver in spring, belly in summer, lungs in autumn and intestines in winter" are the essence of the summary of pot-stewed dishes in Wan Chun. 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 5 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 take their jobs when Chengdu is guarding such good things today? 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 where everyone enjoys braised 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 does not lie in the formula that people often study, but is brewed by countless chickens and ducks, so the century-old brine is precious. Anyone can succeed as long as he has time.