Ancient poems about steamed buns

1. Verses about steamed buns

Verses about steamed buns 1. Verses praising steamed buns

1. Steamer

Song Dynasty: Interpretation Guangwen

There is a reason for the overlapping, hot sweat all over the body and refuses to stop.

It’s not until raw becomes cooked that you realize that the biscuits are steamed buns.

Definition: The steamers are stacked one on top of another, and the fire is lit and steam rises upwards. It is not until the raw noodles turn into cooked noodles that you realize that what is being steamed is not Hu cakes but steamed buns.

2. Earthen steamed buns outside the city

Tang Dynasty: Wang Fanzhi

Earthen steamed buns outside the city, stuffed with grass in the city.

Eat one for each person, don’t think it’s tasteless.

Interpretation: The local steamed buns outside the city wall are now inside the city wall. Everyone can eat one. Don’t think it is tasteless.

3. Reply to Yongshu Neihan

Song Dynasty: Mei Yaochen

People in the world use the word "fat" just like talking about steamed buns.

Although thick skin is good, vulgar things are already shameful.

Interpretation: When people in the world think of the word "fat", it is like talking about steamed buns. The skin of steamed buns is thick but the taste is very good. Ordinary things can be so delicious.

4. Steamed Buns

Song Dynasty: Yue Ke

In the past few years, many Confucian scholars have learned a lot, and the remaining skills are still passed down to Bamboo Fern Kitchen.

The young master has red flesh, and the general's iron staff has white lotus skin.

Fang Xin Zheng can be qualified as a pepper, but its roughness is better than that of a gourd pot.

In old age, the teeth are too much to chew, and the mouth is drooling to chat and comfort the greedy slaves.

Interpretation: After several years of Taixue life, the Four Books and Five Classics have fed us Confucian scholars. I still remember the deliciousness of bamboo shoots and ferns. Prince Peng loves to eat red donkey meat, and General Iron Staff loves to eat white lotus. But as we get older, the only thing we can still chew and slobber on, and the one we use to satisfy our cravings, is the white steamed buns.

5. Make an appointment with Wu Yuanyou and Jiang Junbi to eat mushroom steamed buns

Song Dynasty: Su Shi

Bamboo shoot cakes are popular in the world, and mushroom steamed buns from Chu are popular in the world.

Don’t eat with the arrogant Han, send it to Wu Yuanyou in Ma Tian.

Definition: The most delicious pie in the world should be the pie with bamboo shoots, and the most delicious steamed bun in the world should be the mushroom steamed bun. But don't eat these things with the wrong people. They have to be sent to the Wu family in Matian, so that they meet the taste of this steamed bun.

2. What are the verses praising "steamed buns"?

The verses praising steamed buns include: 1. Earthen steamed buns outside the city (Tang Dynasty: Wang Fanzhi) Earthen steamed buns outside the city, stuffed with grass. in town.

Eat one for each person, don’t think it’s tasteless. Definition: The local steamed buns outside the city wall are now inside the city wall. If you eat one each, don't think it tastes bad.

2. Make an appointment with Wu Yuanyou and Jiang Junbi to eat mushroom steamed buns (Song Dynasty: Su Shi). Don't eat with the arrogant Han, send it to Wu Yuanyuan in Ma Tian.

Definition: The most delicious pie in the world should be the pie with bamboo shoots, and the most delicious steamed bun in the world should be the mushroom steamed bun. But don't eat these things with the wrong people. They have to be sent to Ma Tian Wu's to suit the taste of this steamed bun.

3. Steamed Buns (Song Dynasty: Yue Ke) In the past few years, he has learned a lot from Confucian scholars, and his skills are still passed down to Bamboo Fern Kitchen. The young master has red flesh, and the general's iron staff has white lotus skin.

Fang Xin Zheng can be qualified for pepper, but roughness is no better than a gourd pot. As we grow old, our teeth are exhausted and we chew, and our salivation makes us chat and comfort our greedy slaves.

Interpretation: After several years of Taixue life, the Four Books and Five Classics have fed us Confucian scholars. I still remember the deliciousness of bamboo shoots and ferns. Young Master Peng loves to eat red donkey meat, and General Iron Staff loves to eat white lotus. But as we get older, the only thing we can still chew and slobber on, and the one we use to satisfy our cravings, is the white steamed buns. 4. The rhyme answer to Yongshu Neihan (Song Dynasty: Mei Yaochen). People in the world use the word "fat" just like talking about steamed buns.

Although thick skin is good, vulgar things are already shameful. Interpretation: When people in the world think of the word "fat", it is like talking about steamed buns. The skin of steamed buns is thick but the taste is very good. Ordinary things can be so delicious.

Extended information The origin and development of steamed buns The history of Chinese people eating steamed buns can be traced back to at least the Warring States Period. "Shi Cyan Pearl" records that "King Zhao of Qin made steamed cakes." Xiao Zixian also said in "Qishu" that the imperial court stipulated that "mianqi cakes" should be used during sacrifices in the Ancestral Temple, that is, "put into leavened dough to make it loose and loose." .

"Mian Qi Pan" can be regarded as the earliest steamed bun in China. During the Han Dynasty, as grinding mills were widely used, steamed pasta became popular throughout China and was collectively called "cake" at that time.

The word "mantou" was first seen in Shu Guangwei's "Cake Fu" of the Western Jin Dynasty: "At the beginning of the third spring, when yin and yang meet, the cold air has disappeared and the temperature has not reached the point of heat. When you enjoy a feast at that time, you will have a mantou." "The Book of Jin" mentioned that He Zeng had a "luxurious nature" and gave an example that he "didn't eat without making a cross on the steamed cakes." This means that even "high-end food" such as steamed buns would not be steamed with cross cracks. They don't even eat it, which shows how extravagant and extravagant they are.

The cracked steamed cake mentioned here is probably equivalent to what people call flowering steamed buns. After the Tang Dynasty, the shape of steamed buns became smaller, and some were called "yuzhu" and "grout".

"Huiyuan Detailed Notes": "Jade pillars and grout are both nicknames for steamed buns." In the Southern Tang Dynasty, there were also "alphabet steamed buns".

In "Ji Xue Ji" written by Xu Jian of the Tang Dynasty, steamed buns were written as "mantou". During the Song Dynasty, steamed buns became a common snack for college students, so "Old Wulin Stories" called them: "mutton steamed buns" and "university steamed buns".

After steamed buns became food, they no longer had the shape of a human head. Because there is stuffing in it, it is also called "baozi".

Song Wang Muyong's "Yan Yi Yi Mou Lu": "On Renzong's birthday, all ministers were given steamed buns." The note after the steamed buns said: "That is another name for steamed buns."

Pig, sheep and beef , chicken, duck, fish, goose, and various vegetables can be used as stuffing for steamed buns. At the same time, it is still called "steamed buns".

By the Qing Dynasty, the names of steamed buns were divided: in the north, those without fillings were called steamed buns, and those with fillings were called steamed buns. In the south, those with fillings were called steamed buns, and those without fillings were also called "big buns." "of. Baidu Encyclopedia-Steamed buns (traditional Chinese food).

3. What are the sentences that describe steamed buns?

1. Various flavors and colorful handmade steamed buns are available in Yangmingshan.

2. Some people throw the snow-white steamed buns they can’t eat into the trash without hesitation. Although it is not a big spend, it is still a big waste.

3. You have to peel the steamed buns to eat them. Isn’t this a waste of natural resources?

4. Farmers said that when they saw the green wheat seedlings, they smelled the aroma of steamed buns.

5. Northern hard-noodle steamed buns are a daily staple food loved by people in some areas of northern China, such as Shandong, Shanxi, Hebei and other places.

6. Depending on the shape, there are knife-shaped steamed buns, machine-made round steamed buns, hand-kneaded long stick steamed buns, upright and plump high pile steamed buns, etc.

7. Soft northern steamed buns are a daily staple food for people in the central plains of China, such as Henan, Shaanxi, Anhui, Jiangsu and other places. Its shapes include handmade round steamed buns, square steamed buns and machine-made round steamed buns.

8. Southern soft-noodle steamed buns are the type of steamed buns that people in southern China are accustomed to. Most southerners take rice as their daily staple food, and steamed buns and noodles as their supplementary staple food.

9. Southern soft-noodle steamed buns are whiter in color than northern steamed buns, and most of them have added flavors, such as sweet, milky, meaty, etc. There are hand-rolled round steamed buns, knife-cut square steamed buns, and very small mahjong-shaped steamed buns.

10. At present, most nutrition-enhanced and health-care steamed buns are mainly made of natural raw materials. Miscellaneous grains have certain health-care effects. For example, sorghum can promote gastrointestinal motility and prevent constipation. Buckwheat can lower blood pressure and blood lipids. Coupled with its special flavor and taste, miscellaneous grain steamed buns are very popular among consumers.

11. Use special wheat flour as the main raw material, such as snowflake flour, strong gluten flour, pastry flour, etc., and add appropriate auxiliary materials to produce steamed buns with soft texture and unique flavor.

12. For example, cream steamed buns, chocolate steamed buns, flowered steamed buns, fruit steamed buns, etc. This type of steamed buns are generally smaller in size, and their flavor and texture are comparable to baked fermented pasta.

13. As a snack, steamed buns are consumed in small quantities. They are very popular among children and are also a type of banquet noodle.

14. Red leaf steamed buns are a specialty food of Itsukushima (Miyajima) area in Hiroshima Prefecture, Japan. The characteristic of the shops there is that the eaves between the shops are connected in a row. Hongye Manju can also be paired with green tea and coffee. It is made of flour, eggs, and sugar to form a cake-like texture, and is made in the shape of the leaves of the maple, a tree in Hiroshima Prefecture.

15. Truffle steamed buns are a famous wagashi from Karatsu City, Saga Prefecture, Japan. The bean paste filling is wrapped roundly in a cake-like crust, which is similar to the high-end edible truffles that grow on the famous Niji no Matsubara in Karatsu City, hence the name.

16. Cut the cold steamed buns into thick slices. Heat 2 cups of oil in the pot first, then dip the steamed bun slices one by one in salt water, immediately put them into the hot oil, fry until both sides are golden and serve. .

17. If you use Sichuan peppercorn water to make noodles, the pancakes will be crispy, the buns will be yellow, the buns will be white, and the taste will be deep.

18. This workshop uses various additives such as tartrazine, saccharin sodium, corn essence, etc. to make corn buns.

4. What are the sentences describing steamed buns?

1. More than twenty minutes later, the steamed buns came out of the cage, each one white, fat, and steaming hot. Ha, the tail of the "little mouse" is attached to the back obediently, and the ears of the "little rabbit" are placed on the neck. I picked this one up, put that one down, and couldn’t put it down. Later, I couldn't help but taste one. Although the red beans were still hard, they tasted better than anything else I ate.

2. I remember when I was doing field internships in college, our class divided into groups and took turns cooking. The steamed buns made by our group were still the same size when they were steamed. The steamed bun was like a piece of rubber in the hand, heavy, and hard and gritty when eaten in the mouth. That way makes me laugh when I think about it now.

3. Every time I go there, I always like to eat the steamed buns made by my mother. Especially the steamed buns that have just come out of the cage, they exude a unique aroma, and I can eat two of them without just the vegetables. My naughty image and indecent eating habits often caused my mother to slap me on the back of the head, sometimes with a loud sound.

4. One day at noon, my mother steamed a pot of bright, round and large steamed buns. I was so happy that I grabbed one and stuffed it into my mouth. But the steamed buns were too hot just after they came out of the pan. I screamed because I was so hot that I quickly let go of my hands, and the snow-white steamed buns fell to the ground. I squatted on the ground, looking at the dusty buns, and felt so sad that I wanted to cry.

5. You can be a foodie, but don’t be a foodie who only thinks about food. There are steamed buns for meals, pillows for night, dry heads for work, and the night will always have an end.

6. You said you like steamed bun heads, and I said I like steamed bun hearts, so every time, you eat steamed bun heads and I eat steamed bun hearts. Later you found out that I like steamed bun scalp, and I found out that you like steamed bun heart. We both understood that we didn’t like lying to each other, we just wanted to leave the best part of ourselves to each other, so you cried. But, I didn’t tell you that before I met you, I never ate steamed buns.

7. Steamed buns and Hanamaki made from the same dough are the same on the inside. Now it’s time to look at the appearance.

8. Make do, that is, if you don’t have steamed buns, you can eat steamed buns or flatbreads; spare tire, that is, if you don’t have steamed buns, you can eat steamed buns, if you don’t have flatbreads, you can still eat steamed buns, if you don’t have fried dough sticks, you can still eat steamed buns.

9. When you are hungry, some people will give you half of the steamed buns. This is friendship. Some people will let you eat the steamed buns first. This is love. Some people will give you half of the steamed buns. Giving you all the steamed buns is a sign of family affection. Some people will hide the steamed buns and tell you that they are hungry too. This is society.

10. Lao Mian steamed buns use a starter (old noodles) as a starter to rise the dough. Every time you make steamed buns, a small piece of dough is left behind, called the starter, and placed in a noodle vat or in flour. Save it and use it as a starter for fermentation the next time you steam the steamed buns. The steamed buns made in this way are soft and chewy, with a rougher texture and a slightly sweet aftertaste.

11. There was still dripping water on my hair and clothes. Fortunately, the show bag was impervious to water and fire, and nothing inside got wet. Su Jing swam in the lake for a long time and was already hungry. He took out a steamed bun from his bag and opened his mouth to bite it. Unexpectedly, he heard a whooshing sound and the steamed bun was gone...

12. When you have money and a house, you hold the steamed buns and want to dip them in white sugar, or dip them in brown sugar.

13. Every time I dream about getting rich overnight, I finally get up for breakfast only to find that I haven’t finished last night’s steamed buns. Even if I don’t discriminate against steamed buns, I still crave steamed buns.

14. A person can live his whole life without making steamed buns to fight for his reputation.

15. White flour steamed buns will always have the original taste.

5. What are the sentences that describe steamed buns?

1. Various flavors and colorful handmade steamed buns are available in Yangmingshan.

2. Some people throw the snow-white steamed buns they can’t eat into the trash without hesitation. Although it is not a big spend, it is still a big waste. 3. When eating steamed buns, you still have to peel them off. Isn’t this a waste of natural resources? 4. Farmers said that when they saw the green wheat seedlings, they smelled the aroma of steamed buns.

5. Northern hard-noodle steamed buns are a daily staple food loved by people in some areas of northern China, such as Shandong, Shanxi, Hebei and other places. 6. Depending on the shape, there are knife-cut steamed buns, machine-made round steamed buns, hand-kneaded long stick steamed buns, upright and plump high pile steamed buns, etc.

7. Soft northern steamed buns are a daily staple food for people in the central plains of China, such as Henan, Shaanxi, Anhui, Jiangsu and other places. Its shapes include handmade round steamed buns, square steamed buns and machine-made round steamed buns.

8. Southern soft-noodle steamed buns are the type of steamed buns that people in southern China are accustomed to. Most southerners take rice as their daily staple food, and steamed buns and noodles as their supplementary staple food.

9. Southern soft-noodle steamed buns are whiter in color than northern steamed buns, and most of them have added flavors, such as sweet, milky, meaty, etc. There are hand-rolled round steamed buns, knife-cut square steamed buns, and very small mahjong-shaped steamed buns.

10. At present, nutritionally enhanced and health-care steamed buns mostly use natural raw materials. Miscellaneous grains have certain health-care effects. For example, sorghum can promote gastrointestinal motility and prevent constipation. Buckwheat can lower blood pressure and blood lipids. Coupled with its special flavor and taste, miscellaneous grain steamed buns are very popular among consumers.

11. Use special wheat flour as the main raw material, such as snowflake flour, strong gluten flour, pastry flour, etc., and add appropriate auxiliary materials to produce steamed buns with soft texture and unique flavor. 12. Such as cream steamed buns, chocolate steamed buns, flowered steamed buns, fruit steamed buns, etc.

This type of steamed buns are generally smaller in size, and their flavor and texture are comparable to baked fermented pasta. 13. As a snack, steamed buns are consumed less and are very popular with children. They are also a type of banquet noodle.

14. Red leaf steamed buns are a specialty food of Itsukushima (Miyajima) area in Hiroshima Prefecture, Japan. The characteristic of the shops there is that the eaves between the shops are connected in a row.

Red leaf steamed buns can also be paired with green tea and coffee. It is made of flour, eggs, and sugar to form a cake-like texture, and is made in the shape of the leaves of the maple, a tree in Hiroshima Prefecture.

15. Truffle steamed buns are a famous wagashi from Karatsu City, Saga Prefecture, Japan.

The bean paste filling is wrapped roundly in a cake-like crust, which is similar to the high-end edible truffles that grow on the famous Niji no Matsubara in Karatsu City, hence the name.

16. Cut the cold steamed buns into thick slices. Heat 2 cups of oil in the pot first, then dip the steamed bun slices one by one in salt water, immediately put them into the hot oil, fry until both sides are golden and serve. . 17. If you use pepper water to make noodles, the pancakes will be crispy, the buns will be yellow, the buns will be white, and the taste will be deep.

18. This workshop uses various additives such as tartrazine, saccharin sodium, corn essence, etc. to make corn buns.

6. Sentences to describe steamed buns

1. Later, we used chopsticks and knives to scratch, and used our fingers to pinch, twist, twist, pinch and rub to make "little rabbits" and "little rabbits". "Melon seeds", "candy", "cabbage"... grandma steamed them. I watched anxiously, imagining what they would look like after steaming?

More than twenty minutes later, the steamed buns came out of the cage, each one white, fat, and steaming hot. Ha, the tail of the "little mouse" is attached to the back obediently, and the ears of the "little rabbit" are placed on the neck. I picked this one up, put that one down, and couldn’t put it down. Later, I couldn't help but taste one. Although the red beans were still hard, they tasted better than anything else I ate.

2. I remember when I was doing field internship in college, our class separated into groups and took turns cooking. The steamed buns made by our group were still the same size when they were steamed. The steamed bun was like a piece of rubber in the hand, heavy, and hard and gritty when eaten in the mouth. That way makes me laugh when I think about it now.

3. Every time I go there, I always like to eat the steamed buns steamed by my mother. Especially the steamed buns that have just come out of the cage, they exude a unique aroma, and I can eat two of them without just the vegetables. My naughty image and indecent eating habits often caused my mother to slap me on the back of the head, sometimes with a loud sound.

4. One day at noon, my mother steamed a pot of bright, round and large steamed buns. I was so happy that I grabbed one and stuffed it into my mouth. But the steamed buns were too hot just after they came out of the pot. I screamed because I was so hot that I quickly let go of my hand, and the snow-white steamed buns fell to the ground. I squatted on the ground, looking at the dusty buns, and felt so sad that I wanted to cry.