1. Poems about taste Poems about taste 1. Poems describing taste Poems describing taste "Ode to Pork" Su Shi Wash the pan cleanly, use less water, and the firewood will not smoke.

Don't rush him until he matures. When the fire is sufficient, he will be beautiful.

Huangzhou’s good pork is as cheap as dirt.

The rich will not eat it, and the poor will not know how to cook it.

Get up in the morning and make two bowls. You'll be so full that you don't care.

The meaning of the poem is to wash the pot clean, add a little water, light firewood and weeds, suppress the fire, and simmer it with a virtual fire that does not emit flames.

Wait for it to cook slowly on its own, don't rush it, when the heat is enough, it will naturally taste delicious.

There is such good pork in Huangzhou, and the price is as cheap as dirt; rich people don't want to eat it, and poor people don't know how to cook it.

I'll make two bowls of it when I get up in the morning. Don't worry about it when I'm full.

Su Dongpo is full of the joy of the soul, the joy of thought and the light of wisdom. This kind of boldness is also permeated in his "Ode to Pork".

"When the fire is sufficient, he will be beautiful." He needs to have such patience and calmness towards everything; with such tranquility, Su Zi can transcend his troubles.

A generation of literary giants, when he was sent to Huangzhou as a deputy envoy to the regiment, he studied food carefully and actually created a great and popular work like "Dongpo Pork".

"Ode to Pork" was written after the invention of "Dongpo Pork". It was originally called "Song of Stewed Pork". Countless people have read the famous work "Dongpo Pork", so how can it be called "Niannujiao; Chibi Nostalgia"

Can it be compared?

The valuable thing is that "Dongpo Pork" is not printed and published, it is stewed slowly.

"Xinyang Xiaojian" is a technological innovation based on the twice-cooked pork that has been created by predecessors.

This inspiration comes from the two teas I drank recently, one is Biluochun from Dongting Mountain in Taihu Lake, and the other is Xinyang Maojian. I drink the two teas alternately.

For green tea with strong green tea, I think the top one is Xinyang Maojian. Wuxian Biluochun is not as strong, but it is green and rich, which is incomparable.

Tea soup is the king of relieving fatigue, can it be used to make meat?

Thinking of this, I went to Baliqiao Market and bought a piece of pork belly. I put it in a pot with two pieces of ginger, one piece of cinnamon bark, two star anise, a handful of peppercorns, and one or two Xinyang Maojian, and simmered it over a slow fire.

After cooking for a long time, a pot of green tea is filled with green flavor. Dip the shredded pork until the meat is very tender. Then pour out the broth, cut the meat into small thin slices, fry it in the pot, and serve with dried tofu, tea mushrooms, Yangjiang ginger, medium

Stir-fry over high heat until the dried tofu becomes charred, add parsley and wait until the parsley is cooked and remove from the pot.

This meat has no greasy taste. The lean part contains the aroma of dry roasted meat, and the fat part echoes the long and lingering aroma of twice-cooked pork. Dried tofu and parsley, the seeds, stems and leaves of two plants, taste together with the aroma of meat.

I ate it, it was very chewy, and drank some Erguotou.

A piece of pork belly can make many dishes.

The second time, I cut the meat into small thin slices and fried it with just a little parsley. I felt it was better than the previous meal, so I named it "Xinyang Xiaojian", mainly because I chose Xinyang Maojian.

pork.

I would like to try Anxi Tieguanyin, Jinghua Jasmine Tea and Xianning Osmanthus again in the future. I want to say that there is nothing boring in this world. As long as you eat well, you are living a right life.

2. What poems describe "taste"? "Huanxisha·Dry rain and slanting wind make the morning cold" by Su Shi of the Song Dynasty. The drizzle and slanting wind make the morning cold, and the light smoke and sparse willows make the sunny beach zhidao.

The journey into Huaiqingluo is gradually long.

Snow foam and milk flowers float on the afternoon cup, and polygonum antler and artemisia bamboo shoots are served on the spring plate.

The taste of the world is pure joy.

"The Fisherman on the River" Fan Zhong, Song Dynasty, is obsessed with people coming and going on the river, but he loves the beauty of sea bass.

You see, a boat is in and out of the storm.

"Evening Scene on the Spring River in Huichong" by Su Shi of the Song Dynasty: Three or two branches of peach blossoms outside the bamboo, a prophet of the warmth of the spring river.

The ground is covered with wormwood and reed buds are short, which is when the puffer fish is about to come.

"Cold Tools" Su Shi of the Song Dynasty rubbed it with his slender hands to make the jade color uniform, and fried it in green oil to make it tender and deep yellow.

Do you know the importance of sleeping when spring comes at night?

Crush the beautiful lady and wrap her arms with gold.

"Bean Porridge" Su Shi of the Song Dynasty did not see the Hutuo River's cart break its axle, but Gongsun hurriedly served bean porridge.

The wet firewood breaks the stove and burns the clothes, and Uncle Liu Wen is relieved from hunger and cold.

I don’t see the golden valley, the ice, the grass and the spring trees, and the beautiful people are all cooking under the tent.

Ping Qi Dou Porridge did not teach the Dharma, but complained to Shi Jilun.

Before the war is over, the body is as good as mail, the sounds and colors are entangled, and the heart is already drunk.

I don’t know that my body and mind are upside down, but I also know that there is real flavor in the world.

How can it be like thousands of hectares of snow-colored reeds at the head of the river, with thatched eaves haunted by morning smoke.

The grinding machine on the ground is as bright as jade, and the beans cooked in the sand vase are as soft as crisp.

I am old and have nowhere to live, so I sell books and ask my employer for a place to live.

Lying down and listening to the crow of the cock, when the porridge is ready, I go to your house with my shaggy hair and my feet in tow.

"Song of Honey Wine" by Su Shi of the Song Dynasty. Pearls are made into syrup, jade is made into sweet wine, and Tianfu is sweating in June.

It is not as good as a spring urn to produce fragrance by itself, and bees to cultivate flowers and make rice.

One day a small boiling fish spits foam, and the next day it becomes dazzling and clear.

In three days, the incense filled the city, and the silver vase was quickly poured out without needing to be moved.

A hundred coins per dou is thick and silent, while the nectar is slightly turbid and clear.

Don’t you see the bees gathering flowers in the south garden like a rain, and the teacher from heaven is drunk with wine.

Mr. Wang has been so poor that he has been so poor that he asked people how he got rice from begging.