The Song of Watching Fishing?

Tang Dynasty: Du Fu

Mianzhou River is the Dongjin River, and the color of bream and bream is better than silver. Fishermen swim in a big net, and

the river is cut off with hundreds of scales. Many fish are often exhausted but abandoned, and the red carp is like a god.

the hidden dragon is silent and angry, and the return air is rustling and blowing dust. With a double knife swinging from left to right,

the golden plate is flying high with snow. Xuzhou's bald tail is not enough to remember, and Hanyin's head is far away.

the fatness of the bream is the first, and it is both full of fun and bleak. Don't you see that the dynasty is coming to cut the mustache, and the waves are lost forever.

2.

Ode to Sichuan Cuisine

The pickled meat is smoked, exploded, slippery, sweet, sour, salty, bitter, spicy and hemp.

Dongpo stewed Dongpo meat and steamed Taibai duck.

Shi Sheng cooks Sichuan bamboo shoots in the kitchen, while Wen Jun cooks Sichuan shrimp in the kitchen.

there are different dishes, one dish and one flower.

3.

Tang Dynasty: Du Fu

Prince of the Western Han Dynasty, an old guest star in Chengdu. A hundred years of double white temples, a farewell to five autumn fireflies. ?

forbear to break the contents of the cup, just look at the motto. You can't cover it with soap and get drunk and drive duckweed away. ?

when you plan your staff, you can go out, and the king's family travels differently. I'm sorry, but I'm not allowed to stay drunk. ?

Shu wine is strong and invincible, and the river fish is beautiful. I finally thought about it and swept the head of the wild goose pond. ?

thieves have no way back, and their faces will be far away. Still pity poetry, still remember the madness of wine. ?

Lu Weimi respected Xu Chen's death. If you have spare pieces, you should go to court early.

4. "Gourmet Fu"

Northern Song Dynasty: Su Shi

skilled in drum knives, cooked by Yi Ya. The water wants to be new and the kettle wants to be clean, and the fire hates the old and the salary is bad. Nine steams are violent and the day is dry, and the soup is simmering. Try one cup on the top, two pincers before chewing the frost. Fried honey of rotten cherry beads, steamed lamb of apricot cheese. Clams are half-cooked and contain wine, while crabs are slightly raw and bad. Cover the beauty of polymers to support my gourmets. Wan Pi Ji Jiang, Yan Ru Li Tao. Play the jade instrument of Xiang Fei and drum the cloud of Di Zi. Life immortal's sepal green flower, dance ancient music's yulun robe. Lead the South China Sea to Boli, and consider Liangzhou's Pu Tao. May Mr. Wang's old age be divided into two parts. Waiting for the red tide on the jade cheek, the alarm is warm and ringing in the sandalwood groove. Suddenly tired of the wonderful singing of beads, pulling out the long cocoon. Min's hands are tired and seldom rest, and he is suspicious of dry kisses and becomes ointment. Pour a jar of snow milk, and list a hundred thousand Joan ships. Every eye is immersed in autumn water, and salty bones are drunk in spring mash. The beauty has gone away, but Mr. Fang has fled in Zen. The wind is blowing in the crab's eyes and the snow is floating in the rabbit's hair. Mr. Wang laughed, and the sky was wide and high.

5. "Shu Du Fu"

Eastern Jin Dynasty: Zuo Si

Sitting in the golden base, the dishes are separated by four Chen, with clear tincture, and rarely with purple scales.

Introduction to Sichuan cuisine

As one of the four traditional cuisines of Han nationality in China and one of the eight major cuisines in China, Sichuan cuisine has extensive materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for making good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Chengdu, the capital of Sichuan, has also been awarded the honorary title of World Food Capital by UNESCO.

Sichuan cuisine rose in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked dishes, and most of the materials are daily flavors. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is salty and fresh, but it is still slightly spicy. Representative dishes include shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow and so on.

2. Cooking methods of Sichuan cuisine

Good at frying, sliding, stir-frying, frying, frying, boiling and simmering. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own unique features. From the "three steamed and nine buckled" banquet to the popular light meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine pays attention to the rich variety and delicious Sichuan cuisine, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements. Sichuan cuisine has four characteristics: first, careful selection of ingredients, second, meticulous knife work, third, reasonable collocation, and fourth, careful cooking. It is unique in the aspect of "speculation". Many of its dishes adopt the method of "stir-frying", which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The cooking of dishes seems simple, but it actually contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of working people.

3. Characteristics of Sichuan cuisine

It is mainly composed of four parts: senior banquet dishes, ordinary banquet dishes, popular casual dishes and home-cooked dishes. The four types of dishes not only have their own style and characteristics, but also penetrate and cooperate with each other to form a complete system, which has wide adaptability to all walks of life and even to foreign countries.

Sichuan cuisine has a long history and strong local flavor. It has rich varieties, changeable tastes and strong adaptability, and enjoys the reputation of "one dish is unique, and all kinds of dishes are delicious". With its delicious taste and unique style, it has won the favor of people at home and abroad, and many people have praised it as "eating in China and enjoying the taste in Sichuan".

4. Top Ten Classic Sichuan Cuisine

Its top ten classic dishes are: Sichuan hot pot, boiled fish, cooked pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled fish, kung pao chicken and Maoxuewang.