How to read Qin Jin cuisine?

Expand one's knowledge

According to Li Ding's explanation of glyphs, shape and sound. Words are easy, from you, and there are sounds. "You" is like "holding meat", which means "fresh meat". "Hey" means "you (right hand)". The combination of "one" and "you" means "taking meat twice, the first time raw meat and the second time cooked meat". Cooked fish and pork, beef and mutton.

Poetry containing dishes

1, no money, Wen Gong is the world; Mu refused to hang up, despised my king, widowed me, ate me, raped me, and beheaded me to protect the city.

2. The zodiac is auspicious, and Mu will go to see the emperor happily; Caressing the sword, the jade is not cut; Yao Xi Yu Tang, but I want to put Xi Fang Qiong; Yao Hui steamed the borrowed wine and drank the pulp of cinnamon wine; Drum-beating, relaxing festival; Chen Yu-Sai advocated it; Lingyan Xi Jiao Fu, Xi Mantang; The dispute of five tones is complicated, and you are happy in Lekang.

3, the world is in chaos, the high emperor and the princes have begun to kneel down, and there is no need to have a room to prepare the banquet.

He has wine and good food.

5, destroy the Tibetan name, and be honest.

prepared food

Refers to dishes cooked with vegetables, eggs, meat and fish. Cooked vegetables: exquisite dishes. Common are home-cooked meals, soups, stir-fried dishes, and delicious delicacies.

The attributes of dishes are generally manifested in three aspects, namely "color, aroma and taste", which some people call "color, aroma, taste and food". More comprehensively, the attributes of dishes should be "quality, color, fragrance, taste, shape and cuisine".

The so-called "quality" includes the nutritional value of dishes, the degree of maturity, tenderness, crispness and rottenness of digestion, and the sanitary requirements of sterilization and disinfection. The texture of dishes is the psychological feeling produced by the combination of vision and touch, such as smoothness, roughness, delicacy, softness, smoothness, firmness, fluffy, dry, moist, elasticity, crispness, toughness and crispness.

Gourmets always care about this, and we often take various measures to achieve a reasonable texture in cooking practice. Ever since, gourmets have become the "bones" of dishes! The smoothness of the mixed vermicelli and the crispness of the fried shrimp are very appetizing, so the texture of good dishes is also an artistic part on the tip of the tongue.