2. Poetry about San Gu Xiang's mutton steamed buns
Poetry about praising mutton steamed buns 1. Anyone knows the poetry of praising mutton meat ah
The Northern Song Dynasty great writer Su Dongpo once had a "Longzhuan have bear wax, Qin cooking only mutton soup," the praise of the poem. The meat steamed buns meat rotten soup thick, mellow flavor, sticky tough slippery, can be eaten throughout the year, the winter eat the best. Early in the morning in the biting northwest wind, eat a bowl of hot mutton steamed buns, drive away the cold of winter, add enthusiasm and vigor. From the 11th century B.C. to today, the charm of mutton steamed buns, large and small mutton steamed buns can be found everywhere in Xi'an, especially the old Sun's family is the most famous, to Xi'an tourists, do not eat mutton steamed buns as if they had not gone to Beijing on the Great Wall, did not walk around Tian'anmen Square, the same as the mutton steamed buns is the signature of Xi'an and the Terra Cotta Warriors have the same cultural taste
Poetry: "Longzhanzhuan have bear wax, Qin cooking only sheep soup"
The poem: Longzuan has a bear wax, Qin cooking only sheep soup
2. Poetry in praise of mutton soup
1. "Longzhuan has bear wax, Qin cooking only mutton soup". This line is from Su Shi's "See you on the day of the removal of the rhyme Ziyu".
Interpretation: Longdi (Gansu) has bear meat jerky, Qindi (Shaanxi) favorite goat soup (said to be mutton steamed buns).
2, "simmering sheep fat and tender number of Beijing, sauce with clear soup color boiled red, burnt at noon to burnt and rotten, like no stink greasy throat". From Yang Jingting's "Miscellany of Doors".
Interpretation: the mutton simmered in thick soup and fat and tender in the entire capital are counted, the sauce with clear broth to the meat color boiled red. Noon began to burn until now meat and charred and rotten, better to eat and no stink to grease people's throats.
3, "Xiuzhi tasted for the sheep soup, recommended Wei Shangshu, Shangshu thought the absolute flavor, dedicated to the Dawu, great joy, as a great official order." From "Southern History - Mao Xiuzhi's biography".
Interpretation: Mao Xiuzhi tasted a mouthful of yam soup, recommended it to Wei Shangshu, Wei Shangshu thought the yam soup was very delicious, offered it to Dawu, Dawu tasted it, was very happy, and he was appointed as a big official order.
Expanded:
Nutritional Value of Mutton
Mutton is fresh and tender, with a high nutritive value, and it is good for anyone who suffers from insufficient kidney and yang, soreness and weakness of the lower back and knees, cold pain in the abdomen, and deficiency of labor. Cold pain, deficiency of labor can be used as a dietary supplement. Mutton is rich in nutrients, tuberculosis, bronchitis, asthma, anemia, postpartum gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee pain, impotence and premature ejaculation and all the cold diseases are very beneficial; with tonic kidney, warming the role of deficiency, men are suitable for regular consumption.
The use and preservation of mutton
Mutton is generally purchased now cooking is appropriate, such as the temporary can not eat, can be used with a little salt marinade for 2 days, you can save about 10 days.
Mutton is warm and hot, so it is easy to get angry when you eat it. Therefore, you can eat lamb with some cool vegetables. Both can play a cool, detoxification, remove the role of fire, but also to achieve the tonic effect of lamb.
Sogou Wikipedia - Mutton
Sogou Wikipedia - Subhyphenation Ziyu except the day to see the mail
3. Who can help write an article about mutton steamed buns
Talking about their own eaten flavor snacks, everyone will say endless, say, for example, Beijing's Quanjude Roasted Duck, Xi'an, Shaanxi, Xi'an's mutton steamed buns, Inner Mongolia's small sheep, Yunnan's overpassed the rice noodles, counting the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people. Shanxi's knife-shaved noodles, and the list goes on and on. These are all famous food in the country.
To say that my favorite snacks, we have to count the Shaanxi mutton steamed buns. Mutton steamed buns are fragrant and colorful. In the white lamb soup, a strip of red lamb blood, crispy green parsley and green onions, plus the fragrant meat accompanied by fragrant and emerald gold-colored pancakes scattered among them, it is really people drooling and marveling ah! Mutton meat steamed buns not only flavorful, but also can relieve the cold, especially in winter eat, frozen body immediately feel a warm current, warm and comfortable all over the body.
The practice of lamb steamed buns is very simple: lamb soup to use the sheep's skeleton boiled for a long time, until the bone marrow boiled out, into a milky white, boiled into the soup after the boiled sheep broth filtered clean, and then pre-washed cilantro, green onions, sheep's blood, etc. into the pot to cook on the 5.6 minutes, the sheep broth will be boiled, and then implement the last step, add special seasoning, a bowl of fragrant, colorful and flavorful sheep broth! is ready. Finally, according to the guests' preferences, or the cake soaked in soup, or take the cake on the soup to eat.
I eat lamb steamed buns is very interesting, I always first soak the cake eat, and then eat the other things in the bowl, and then blow the chili oil to the side of the bowl of the bowl, drink up the lamb soup, and finally, chopsticks clip the meat dipped in chili oil, so eat, but also has a different flavor it! Sometimes, because of the hurry to splash the soup all over my face.
Because, every time I eat lamb steamed buns when I eat happy, eat comfortable, so I like the specialty snacks ---- lamb steamed buns.
4. Write about the ancient literature of mutton steamed buns
The famous poet Su Shi of the Northern Song Dynasty left a poem "Longzhuan have bear wax, Qin cooking only sheep soup".
Beef and mutton steamed buns, the earliest for the Western Zhou ritual food, has a long history. According to historical records, beef and mutton steamed buns are evolved on the basis of ancient beef and mutton soup. Many ancient documents, such as the Book of Rites and the pre-Qin sons, have mentioned beef and mutton soup. Initially, it was mostly used for rituals and imperial feasts. In the Western Zhou Dynasty, it was listed as the ceremonial food for kings and lords. The Warring States Strategy recorded that the king of Zhongshan, who was angered by a cup of mutton soup, went to Chu in anger and said that the king of Chu had invaded Zhongshan, incurring the fate of the country's demise. According to the "Song Book" records: North and South Dynasty, Mao Xiuzhi to the Song Emperor Wu offered a goat soup, flavor, Emperor Wu even sealed the captive Xiuzhi Taiguan history, and later promoted to Shangshu Guanglu Daifu. To the Sui Dynasty, there is a "fine supply did not neglect the goat soup" (Xie Ji "food scripture").
5. Praise lamb soup words and phrases
Qing Dynasty poet Yang Jingting in the "Door Miscellaneous Wing" said "simmering sheep fat and tender number of Beijing, sauce with clear soup color cooking red, burned at noon to burnt and rotten, like no nasty greasy throat".
Su Dongpo, a great writer of the Northern Song Dynasty, had a "Longzhuan have bear wax, Qin cooking but sheep soup" poem praising lamb
"Spring tides rise in the autumn floods to the Tong crab on the shrimp comparable to the United States; sea shells and sea cucumbers competing with the freshness of the sand and light mutton soup in one color."
In the Western Wei Dynasty, there was also Mao Xiuzhi, who went straight to the top with mutton soup. Southern History - Mao Xiuzhi's biography ":" Xiuzhi tasted for the sheep soup, recommended Wei Shangshu, Shangshu thought the best flavor, dedicated to the Dawu, Daiyue, as a big official order."
In Chinese history, there is the famous "a cup of goat soup killed the country" allusion. The warring states policy - zhongshan policy ", zhongshan king of the state feast guests, Sima Zi period in the seat, during the zhongshan king for the guests to share the goat soup, and "goat soup is not all" Sima Zi period did not get. In anger, he ran to Chu, persuading the king of Chu to cut down Zhongshan. Zhongshan Jun fled in fear ...... Zhongshan Jun sighed and said: "Called to a cup of goat soup to die country".
Verses about San Gu Xiang Mutton Buns 1.Who knows the address and phone number of San Gu Xiang Beef and Mutton Buns Headquarters `know put a word
It's in the vicinity of Dacha City on East Street, inside the East Gate.
Xi'an authentic old Sun family bubble film called store name; old Sun family restaurant Address: East Street 364 Tel: 029-8* Category tags Old (12) Halal (8) Xinjiang (4) Friends dinner (2) Merchant profile "prestigious" mutton steamed bun store. The buns "must be broken by yourself to be interesting", of course, "people who are not accustomed to the store can also ask the store on behalf of the broken".
"A bun bubble a big bowl", the soup "thick", lamb "crispy but not rotten", mixed with "chopped peppers and garlic", the flavor, that is, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor, the flavor. "The flavor," really can not be described in simple terms. Other dishes are also "quite distinctive".
Although the environment and service are "to be improved", the price is "quite expensive", but eat people as usual "a lot of", "the weekend to go! Even the seat can not be found. Recommended dishes lamb steamed buns steamed buns (9) sugar garlic (6) lamb bubble (3) Baiyun Dabao (2) I have long heard of Shaanxi famous food - beef and mutton steamed buns famous, the local people say that have not eaten Xi'an lamb steamed buns, equal to not have been to Xi'an, see the status of its high.
The old Sun's house is to eat steamed buns of the old, so in the last day of our trip will be running and rushing how to say also to the old Sun's house to eat a time. The frontage is not much to look at, but the road in front of it has been turned into a parking lot, which is quite impressive.
Here is divided into 3 (4?) floors, generally only eat steamed buns on the first floor, the second floor is a bit similar to the Guangzhou teahouse, there are a lot of flavorful snacks set out, you can open a list of points everywhere, three / four floors is said to eat more refined steamed buns (specifically I do not understand). Because I want to taste more flavor, we have been to the second floor.
A sit down without saying anything first ordered 3 bowls of lamb steamed buns. Soon buns and three empty bowls came up, it turns out that the buns are to be their own under the break, to break the size of a soybean to count the standard.
Like me such a novice break up really a tired ah, straight break half an hour to break a good bun, looking at the front of the carousel on the same kind of food but not blessed to enjoy, it is really bitter. I have to let the waiter send to the third floor kitchen to pour the soup, a bowl of cooking.
Maybe there were too many people that day, waiting for a long, long time, urged a lot of times, and finally put the finished product to the end up. But this finished lamb steamed buns and I imagined that the oil floating buns thick soup is really not the same, just break open the buns after soaking will not be soft, it looks like a lot of a lot of garlic, the soup base is not oil, the surface is covered with a layer of mutton and fans, I think it is like a bowl of garlic mutton fans.
Eat with some coriander and hot sauce, but not stirred, and to scrape from all sides to the center to eat (this point I was concerned about eating forget), otherwise it will have a tart smell. Well, my feeling is that it must be eaten while it's hot, it's really good, especially the lamb inside and the soup base.
It is said that the soup base here has a hundred years of history, tsk tsk. But after a few spoonfuls of it, you'll be full. Luckily, there's some sour garlic on offer, so you can eat one and get rid of the fatigue.
And at least it's a bun that you've been breaking for half an hour, so you can't waste it, but it's too much to eat. Here on the second floor there are a lot of other flavorful snacks, also quite good.
Especially the egg mash here, it's really delicious, sweet and with wine flavor! Other things like choked haggis and steamed bowls are worth a try.
2. Join the three Gu Xiang beef and mutton steamed bun how
Three Gu Xiang catering culture chain is a nationally renowned catering chain enterprises, headquartered in Shaanxi Bayshore has 26 branches, three Gu Xiang catering culture chain qualification is strong, rich in resources is breeding, slaughtering, processing, distribution of one-stop specialized beef and mutton steamed bun enterprises.
Three Gu Xiang steamed bun process, cooking fine, meat rotten soup thick, fire to home, material heavy flavor mellow, smooth bun, fat but not greasy, tough and palatable. In 2006, the provincial hotel association assessed as Shaanxi famous
Three Gu Xiang beef and mutton steamed buns adhering to the tradition of Chinese food culture, after more than 20 years to build, reputation full of San Qin. One Gu and feel its feelings, two Gu Fang taste its flavor, three Gu and know its fragrance. San Gu Xiang Bun draws on the shape of the old Sun Family Bun, the aroma of the Yi Xiang Lou Bun, the flavor of the One House Bun, the nutrition of the Ding Xing Chun Bun, and the essence of the culinary arts of everyone, creating a school of flavors in a natural way, and it is a famous flavor for men, women, children and the elderly to enjoy in all seasons. San Gu Xiang Bun has formed a collection of fat cattle, meat sheep breeding, slaughtering, processing, distribution, sales as one of the industrial chain.
3. Who can help write an article about mutton steamed buns
Talking about the flavor of the snacks they have eaten, everyone will say endless, saying endless, for example, Beijing's Quanjude roast duck, Xi'an, Shaanxi, mutton steamed buns, Inner Mongolia's sheep, Yunnan's Bridge Rice Noodles, Shanxi's knife-shaved noodles, too many to count. These are all famous food known throughout the country.
To say that my favorite snacks, it is Shaanxi's mutton steamed buns. Mutton steamed buns are fragrant and colorful. In the white lamb soup, a strip of red lamb blood, crisp green parsley and green onions, plus fragrant meat accompanied by fragrant and emerald gold-colored pancakes scattered among them, it is really people drooling and marveling ah! Mutton meat steamed buns not only flavorful, but also can relieve the cold, especially in winter eat, frozen body immediately feel a warm current, warm and comfortable all over the body.
The practice of lamb steamed buns is very simple: lamb soup to use the sheep's skeleton boiled for a long time, until the bone marrow boiled out, into a milky white, boiled into the soup after the boiled sheep broth filtered clean, and then pre-washed cilantro, green onions, sheep's blood, etc. into the pot to cook on the 5.6 minutes, the sheep broth will be boiled, and then implement the last step, add special seasoning, a bowl of fragrant, colorful and flavorful sheep broth! is ready. Finally, according to the guests' preferences, or the cake soaked in the soup, or take the cake on the soup to eat.
I eat lamb steamed buns is very interesting, I always first soak the cake eat, and then eat the other things in the bowl, and then blow the chili oil to the side of the bowl of the bowl, drink all the lamb soup, and finally, chopsticks clip the meat dipped in chili oil, so eat, but also has a different flavor it! Sometimes, because of the rush to the soup are splashed in my face.
Because, every time I eat lamb steamed buns when I eat happy, eat comfortable, so I like the specialty snacks ---- lamb steamed buns.
4. Who knows the address and phone number of the headquarters of San Gu Xiang Beef and Mutton Bubbles film `
It's in the neighborhood of Dacha Shi on East Street, inside the East Gate.
Xi'an authentic old Sun family bubble film called
Shop name; old Sun family restaurant
Address: East Street 364
Phone: 029-8kk
Category tags Old (12) Halal (8) Xinjiang (4) Friends get-togethers (2)
Merchant profile "Long-renowned The "famous" lamb meat steamed bun store. The restaurant is a great place for those who are not used to the idea of having their own bread made, but also for those who are not used to it. "The soup is "thick", the lamb is "crispy but not rotten", and it is served with "chopped peppers and sweet garlic". "The flavor," really can not be described in simple terms. Other dishes are also "quite distinctive". Although the environment and service are "to be improved", the price is "quite expensive", but eat people as usual "a lot of", "even find a seat on weekends can not find! "
Recommended.
Recommended dishes mutton buns
Buns (9) sugar garlic (6) mutton buns (3) White Cloud Buns (2)
I have heard of Shaanxi famous food - beef and mutton buns of fame, the locals say that have not eaten Xi'an's mutton buns, equal to not have been to Xi'an, see the status of its high.
The old Sun's house is to eat steamed buns of the old, so in the last day of our trip will be running to rush how to say also to the old Sun's house to eat a time. The facade is not much to look at, but the road in front of it has been turned into a parking lot, which is quite spectacular. Here is divided into 3 (4?) floors, generally only eat steamed buns on the first floor, the second floor is somewhat similar to the Guangzhou teahouse, there are a lot of flavorful snacks set out, you can open a list of points everywhere, three / four floor is said to eat is more refined steamed buns (specifically I do not understand). Because I want to taste more flavor, we have been to the second floor. Sit down without saying anything first ordered 3 bowls of lamb steamed buns. Soon buns and three empty bowls came up, it turns out that the buns are to be their own under the break, to break as soybean size to be considered standard. Like me such a novice to break up really a tired ah, straight break half an hour to break a good bun, looking at the carousel in front of me on the same kind of food but not blessed to enjoy, it is really bitter. After breaking the bun, we have to let the waiter send to the third floor kitchen to pour the soup, bowl by bowl to cook. Maybe that day there are a lot of people, waiting for a long time, urged a lot of times, and finally the finished product to the up. But this finished lamb steamed buns and I imagined the oily floating buns thick soup is really not the same, just break open the buns after soaking will not be soft, it looks like a lot of a lot of garlic, the soup base is not oil at all, the surface is covered with a layer of mutton and vermicelli, I think it is like a bowl of garlic mutton and vermicelli. When you eat it, you add some coriander and hot sauce, but you can't stir it, and you have to eat it from all sides scraping towards the center (which I forgot while I was eating it), or else it's going to have a tart smell. Well, my feeling is that you must eat it while it's hot, it's really good, especially the lamb inside and the soup base. The soup base here is said to be 100 years old, tsk tsk. However, after a few spoonfuls, I was immediately full. Luckily, I had some sour garlic as a gift, so I was able to eat one of them to get rid of the fatigue. And at least it's a bun that you've been breaking for half an hour, so you can't waste it, but after eating it, you're too full to eat.
Here on the second floor there are a lot of other flavorful snacks, also quite good. Especially the egg mash here, really delicious, sweet and with wine flavor! Other things like choked haggis, steamed bowls are worth a try.
5. Huangshi Pagoda in front of the river east of the poem written as a 300-word short essay
As the saying goes, "Food is the God of the people." China's food culture is extremely rich, and there are unique cuisines everywhere. And in Xi'an, mutton baozhao becomes one of the delicacies you must savor.
Mutton steamed buns are very delicate in both practice and eating. The meat is washed and cut into slices, and then boiled with a variety of spices. At this point, the shopkeeper will give you a big bowl and two buns.
The main thing to eat lamb steamed buns is to break the bun, the finer the better, soak up the more flavorful, usually soybeans to play small can. Then pour the hot lamb soup into the bowl, along with chopped green onions, cilantro, vermicelli, salt, monosodium glutamate (MSG) and authentic Shaanxi oil splash hot pepper, a bowl of lamb steamed buns is complete.
Looking at this bowl of lamb burger is like a perfect and outstanding work of art. The red chili oil floating on the soup, the gray lamb, the green coriander and green onion, the crystal clear vermicelli, the snow-white steamed bun, is really pleasing to the eye. As I watched, I could see the lamb soup turning into a sea, the vermicelli like layers of waves, the slices of meat on the bun like small islands dotted with stars, and the green chopped green onions like trees dotted with lush greenery on the small islands.
The aroma of mutton buns is also very tempting. The rich flavor had already spread around with the heat, and it was like an invisible hand hooked my nose, mouth-watering.
At this time, I can not care about what gentlemanly behavior, wolf eat up. It was really fresh, flavorful and spicy. The mellow aroma of mutton, the fresh aroma of coriander and chopped green onion, the softness and tendon of the steamed bun, and the fragrance and spiciness of the oil splashed chili. With a sip of the lamb soup, it is really fresh and delicious! It is even more enjoyable if it is accompanied by a few candied garlic. Soup fresh and not stinky, mutton fat and not greasy, steamed bun delicate and soft full of soup and the original flavor of the bun, vermicelli smooth and delicious, this is my evaluation of the mutton steamed bun. A brain to eat these, the whole body heat, head also sweat, in short, a word: "cool!"
Mutton steamed buns are not only colorful and fragrant, but also have a long history, perhaps because it is the famous food of the ancient city of Xi'an. Mutton steamed buns as early as in the Zhou Dynasty, when it was called sheep soup. There is an interesting legend about it. According to the legend, Zhao Kuangyin, the founder of Song Dynasty, lived in poverty when he was not ambitious and lived on the streets of Chang'an. One day, he was left with only two pieces of dry bread, very dry and hard to swallow. A kindly mutton shopkeeper saw his pity and gave him a bowl of hot mutton soup. Zhao Kuangyin will be dry buns broken and eat up, eat all the body heat, hunger and cold, and then he became emperor, this food is famous.
Mutton steamed buns are now famous, it is loved by people of all ethnic groups in the north, and many international friends are also competing to taste, a taste. Mutton steamed bun has become the "representative" of Shaanxi snacks.
6. Poems describing the sea food
1. Su Dongpo is both a famous scholar and a famous gourmet.
So it is rumored that there are many famous dishes directly related to him, and more dishes named after him, such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo leg", "Dongpo bud chopped", "Dongpo ink carp", "Dongpo cake", "Dongpo Crisp", "Dongpo Douhua", "Dongpo Pork" and so on. Dongpo set", "Shu people expensive celery buds chopped, mixed turtledove meat for the".
Spring turtledove chopped, that is, celery fried turtledove breast silk. Later called Dongpo spring turtledove chopped.
Su Shi is like sheep soup, for which he wrote: "Qin cooking but sheep soup, Longzhuan bear wax". He also wrote a special "Ode to Pork": "net wash pan, less water, fomentation of firewood flame does not work.
Waiting for him to cook himself and do not rush him, when the fire is enough he is beautiful. The first thing you need to do is to get your hands on some of the most popular products and services in the world.
The rich won't eat it, and the poor don't know how to cook it. The first thing you need to do is to get up in the morning and play a couple of bowls of it.
Su Dongpo with his love of bamboo shoots and pork to cook together, in a food party, Su Dongpo wrote a limerick: "no bamboo people vulgar, no meat makes people thin, not vulgar and not thin, bamboo shoots stewed pork". Flavorful but poisonous puffer fish has also become his often eaten often new delicious, "three or two branches of peach blossoms outside the bamboo, the spring river water warm ducks know first.
Artemisia vulgaris is full of short reed buds, it is the blowfish want to go on" this first free and easy seven-word stanza, but also wrote the spring bamboo shoots, fat ducks, wild vegetables, blowfish, it can be said that a sentence a food. "Autumn frost and dew full of garden east, rutabaga born children mustard born grandchildren.
I'm full with He Hate, I don't know why I'm suffering from eating chicken and dolphin." In his opinion, these vegetables are more flavorful than that chicken, duck and fish.
Feng Lake is Su Dongpo's favorite picnic place, he will be here on the lake side of the growing vine compared to the West Lake in Hangzhou, Brasenia schreberi: "Feng Lake has vine, seems to rival the Brasenia schreberi soup". Su Dongpo ate an old woman to do the ring cake, could not help but inscribe a poem: "delicate hands rubbed to the jade color uniform, blue oil fried out of the tender yellow deep.
Night to spring sleep to know the weight, flatten the good people wrapped arm gold." A few 28 words, sketched out the ring cake uniform fine, color fresh, crispy features and the image of the beauty of the ring bracelet.
"Small cakes such as chewing the moon, there are crispy and syrup" "when around the wheat field to seek wild chestnuts, strong for the monk's house to cook the mountain soup" "the Yangtze River around the Kwok know the beauty of the fish, the good bamboo even the mountains feel the fragrance of bamboo shoots" "when the moon is there, the wine ask the sky" ",". "I don't drink all the wine, but the flavor of half-sound is especially long." "Occasionally, I have fun with wine, and I always hold an empty cup." "Daily bite lychee three hundred, may as well be long as Lingnan people."
Su Shi hobby tea, poetry is also common on the praise of tea, "Baiyun Peak under the two flags of the new, greasy green long fresh valley rain spring" describes the mountains outside Hangzhou tea garden scenery. "Never good tea like a good person" is another poem with the "West Lake than the West Side" has been edited into a famous tea house tea house.
Su Dongpo's poetry manuscript, which has a lot of food-related articles, "vegetable soup fugue", "pork poetry", "bean porridge", "whale line" and the famous "gourmand fugue". 2, Lu You is a famous poet of the Southern Song Dynasty, he is also a proficient culinary experts, in his poems, praising the delicacies of a hundred.
"There is certainly nothing to be desired on earth, how to replace the jade chopped silk brasenia" sentence, this "jade chopped" refers to the Emperor Yang of the Sui Dynasty known as "the best flavor in the southeast" of the "gold chopped jade". This "chopped jade" refers to the "chopped gold, finely chopped jade" which Emperor Sui called "the best flavor in the southeast". "Chopped" is cut into thin slices of fish; "finely chopped" is chopped pickles or pickles, also referred to as "finely chopped".
"Golden finely chopped" is to frost after the white sea bass as the main ingredient, mixed with finely chopped golden colored cauliflower. "Silk Brasenia" is a soup of Brasenia schreberi made of shredded Brasenia schreberi flowers, which is also a famous dish in Wu.
"Heavenly Sutra, hanging knowledge is not easy to be the same," that is to say that their own noodles made of green onion oil is the same as the heavenly Sutra (i.e., crispy). He wrote down in the preface of "Mountain Dwelling food every not meat play" the practice of "sweet soup": "to woad, yam, taro, vegetables, turnip miscellaneous for the, not minced meat sauce, mountain kitchen rare cooking."
And the poem: "The old live in the lake, a handful of thatch, when talking about the village wine with mountain food. In the past few years, the sweet soup method has been passed down, and more sour Wu as a solution to ridicule."
"East Gate to buy swine bones, minced meat sauce point orange scallions. Steamed chicken is the most famous, and the beauty of fish and turtle is not counted."
"Swine" means "pig", and "swine bones" are pork ribs. The pork ribs are cooked or dipped in a sour sauce with spices such as orange and scallion.
In addition, the poem praised the Sichuan leeks, dumplings, turtle soup and other food. "Frost Yu vegetable armor light in the sweet, spring close to record seedlings tender not liana.
Pick up and return to be able to cook, half a baht of salt and cheese do not need to add." He summarized the selection with vegetables do not seasoning, eat fresh.
"The first time I traveled to Tang'an rice barley, cooking is not less beautiful than carving Hu. The "big as amaranth white as jade, slippery want to flow spoon aroma full of house" to the big as amaranth (chicken head meat) barley white, slippery, fragrant features are written very vividly.
Eating Porridge: "The world learns about longevity, but does not realize that longevity is present. I got Wanqiu (the name of the immortal) easy method, only to eat porridge to the immortals."
"The perch is fat, the mushrooms are crisp, the spoon is beautiful, and the cooked oil is fragrant. Since ancient times, people have been light on wealth and riches, and have been reminiscing about their hometowns."
"The color is like a jade version of the cat's head bamboo shoots, and the taste is as good as the hump of the ox-tail scarlet." Xinjin leek the world, color as goose yellow three feet, Dongmen swine meat more strange, fat is not less than the Hu sheep pastry" "The motherland mountains and rivers are infinitely good, the hometown fathers and mothers do not suffer from poverty.
The light clouds out of the Cui delete hair when, but also taste as home taste mellow."" When a full with the son, more fried Shi Ming floating chrysanthemum" "Mountain warmth has no plum can be folded, the river clear unique crab can hold."
3, the Tang Dynasty poet Du Fu is not a gourmet, but he has many poems about food. "Lillian line" in the "purple camel's peak out of the cui kettle, the water essence of the plate line of vegetal scales; rhinoceros chopsticks insatiable long time not under the luan knife stranded cut empty stranded; yellow door flying bridle not moving dust, the Royal Kitchen deduction to send the eight treasures" of the poem, that is, "eight treasures".
"Green bamboo shoots to welcome the boat out, white red fish into the food to come." "Sichuan wine is unbeatable, river fish," he said. The wine of Shu is unrivaled, and the fish of the river are beautiful.
"No sound under the fine flying broken snow", "put the chopsticks did not realize that the whole plate is empty" describes the Tang Dynasty chef processing fish sheng's superb knife skills and diners competing for food enthusiastic scene." Spring spring plate fine lettuce "" fresh carp food silk chop, parsley Bijian soup ".
The question and answer has not been children Luo wine pulp night rain cut spring leeks between the new cooking yellow beam ("gift Wei eight Division Shi") A have been tired of the beam meat Mr. Guangwen food is not enough ("Drunkenness Song") Breakfast children around the swinging of the knife, chopping the fly gold plate snow high Xuzhou bald tail is not enough to remember the Hanin Crouch head to flee far away, pomfret fish fat and know the first both full of fun and depression ("Watch Fishing") 4, Zheng Banqiao is not only the famous painters, but also on the food has a certain study. Zheng Banqiao was not only a famous painter, but also had some research on food. Zheng Banqiao has "half of the night under the river and the moon, the beauty of the hand sizzling fish head", "Yangzhou fresh bamboo shoots while anchovies, rotten cooking spring breeze in early March.
""Only the Brasenia schreberi can be eaten.
7. Essay on Mutton Buns Mutton Buns Essay 500 Words
Essay on Mutton Buns Mutton Buns Essay 500 Words
Beef and mutton steamed buns, the ancient name of the "mutton soup", the Song Dynasty, Su Shi, there is a "Longzhuan have bear wax, Qin cooking only mutton soup," the verse. Mutton steamed buns cooking technology requirements are very strict, the process of cooking meat is also particularly delicate. Its production method is: the first high-quality beef and mutton washed and cut clean, boiled with onions, ginger, peppercorns, star anise, fennel, cinnamon and other condiments boiled, soup spare. Bun, is a kind of white flour baked cake, when eating it will be broken into soybean size into a bowl, and then handed over to the chef in the bowl to put a certain amount of cooked meat, the original soup, and with minced green onions, shredded cabbage, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings, a single spoon to make. Beef and mutton burger eating method is also very unique, there are mutton braised soup, that is, customers eat their own bubble: there are also dry bubble, that is, the soup is completely seeped into the burger. After eating the bun, meat, bowl of soup was also finished the old Sun family. There is also a way to eat called "water around the city", that is, wide soup cooking, the cooked bun, meat in the center of the bowl, surrounded by soup. This soup is fresh, meat rotten and fragrant, bun tough and flavorful. If then accompanied by spicy sauce, sugar and garlic, a different flavor. Is a rare high-level tonic good. Xi'an has a lot of lamb steamed buns, of which the old family "old Sun Jia", "Tongshengxiang" and other more famous.
Essay on Mutton Buns Mutton Buns Essay 500 Words
8. What are the poems praising "food"
1. Dongpo meat: Su Shi relegated to Huangzhou, wrote a "pork poem": Huangzhou good pork, cheap as dirt; the rich refused to eat, the poor do not know how to cook; slow fire, less water, when the fire is enough. The fire is slow, the water is little, and when the fire is enough, it is beautiful. Every day, I get up and play a bowl, full of my own family.
2. Mutton Buns: Su Shi wrote a poem: "Longzhuan has bear wax, Qin cooking only sheep soup." In ancient times, it was called mutton steamed buns for mutton soup.
3. Sour Plum Soup: Hao Yi Xing of the Qing Dynasty wrote "Du Men Zhi Zhi Lyrics", which reads, "The bottom of the water must be curved to lead the goblet, and the summer to Yanshan natural cool; the sound of copper bowls in the street, an ou of icy water and plum soup," and the old Beijingers used to hear the crisp sound of the hand knocking on the ice calabash in childhood, "sound of sound, far away and bright", and that was "the sound of the ice". The old Beijingers in their childhood used to hear the crisp sound of hands knocking on ice marigolds, "a sound of cold, clear and distant and Liu Liang", that is selling ice plum soup in the streets and lanes. Drink a bowl in the hot summer, "through the heart and teeth, such as manna sprinkled heart general.
4. Donkey rolls: traditional Beijing snacks, with bean flour, glutinous rice flour, and brown sugar bean paste filling made of "Yandu small food miscellaneous chant": "brown sugar water filling skillfully arranged, yellow flour into a ball buried in the beans. Why the group called 'donkey roll', the name is not nearly as witty."
5. Boiled dried silk and crystal pork: Speaking of Yangzhou, in addition to the legendary twenty-four bridges and the moonlit night scenery, Yangzhou chefs are proud of the great show of knife skills of boiled dried silk, dried beans split into slices and then shredded process of testing people's patience and care. As the saying goes, Yangzhou people go to the teahouse in the morning to drink tea and eat a bowl of boiled dried silk. In the lyrics of "Looking at the South of the Yangtze River", it is written: "Yangzhou is good, and the guests of the teahouse can be invited. Add a thousand piles of fine strands of material, cooked copper tobacco bag lying on a long seedling, burnt wine and crystal dishes." This word is a reflection of the daily life of Yangzhou people.
6. Pickled dukkha: Jin Nong has a poem: "night hit the first sound of spring thunder, full of new bamboo shoots jade prongs; bought with boiled flower pork, do not ask the cook asked the old monk." Pickled Dukes is a famous local dishes in Jiangsu and Zhejiang.
7. Planting and cooking: Song people have a word: "Self-planting beds of cabbage, pickled into urns of yellow finely chopped (read jī sound, referring to sauerkraut). Fat onion fine point, fragrant oil slowly (with fried), soup cake like silk. A cup in the morning and evening will do no harm, and the immortals will not be fooled by the nine revolutions." This is a picture depicting self-gratification in one's own vegetable garden, which is joyful and desirable.
8. Knife-shaved noodles: folk jingle describes "a leaf falling pot, a leaf floating, a leaf away from the face and out of the knife, the silverfish fell into the water and turned the white waves, the willow leaves ride the wind under the treetops."