Guizhou gourmet poetry

Poetry about Guizhou cuisine 1. China's explanation of Guizhou cuisine on the tip of the tongue.

The seventh episode talks about Guizhou cuisine in our field. Narrator: China people say: We eat by the mountain and by the sea.

This is not only an adaptation of the seventh episode of Our Field, but also a Chinese way of life that conforms to nature. Since ancient times, this farming nation has been carefully using every inch of land under its feet to gain food activities and extraordinary wisdom everywhere.

Congjiang county is a mountainous area where Dong, Miao and Zhuang live together. People here have lived on glutinous rice since ancient times, and nearly 100 kinds of primitive glutinous rice have been planted in mountain terraces. Away from the hustle and bustle of modern civilization, scattered villages are like isolated islands hidden in the depths of mountains.

October is the season when glutinous rice ripens. Xiayao Village, where Zhuang people live in compact communities, has ushered in a festival specially designed for rice harvest-the New Rice Festival. But glutinous rice is not the only harvest of the villagers, and there are other secrets hidden in the rice fields.

Carp and ducks can be raised in rice fields at the same time. This ancient rice-fish-duck system has been included in the world's important agricultural cultural heritage. Zhangzidao, an island less than 15 square kilometers in the northern Yellow Sea, is rich in marine products.

Under the blue waves, there is a thriving group. Invertebrates such as sea cucumber, abalone and sea urchin, which are regarded as treasures in the sea by Chinese people, just occupy most of them.

Pure water and active ocean currents have created their extraordinary qualities. Three years ago, hundreds of millions of artificially cultivated sea cucumber seedlings were sown in this water area, and their growth trajectory was exactly the same as that of their wild counterparts.

This is the cooperation between human beings and nature, realizing the ideal of farming, grazing and fishing in an ecological way. 45-year-old diver Wang Houxi is preparing to enter the water for the last time in his career.

Eriocheir sinensis, scientific name Eriocheir sinensis. During the breeding season, they migrate in droves from their tributaries and lakes to the Yangtze River estuary.

Due to the change of ecological environment, the wild Eriocheir sinensis is very rare now. Xiaotai is a generation of artificial reproduction.

All the water in the pond comes from Taihu Lake, and Xiaotai's food is aquatic plants and small fish and shrimp in the lake. Compared with similar people who eat feed, Xiaotai has a longer growth period and stronger body. In today's China, hairy crabs have become one of the most profitable breeding projects.

Located at the northern end of the Yangtze River Delta, Xinghua Water Town in Jiangsu seems to be a land forgotten by time. One noon in midsummer, Xia Juntai and Wang Yuanfeng rowed the boat into the lake and watered a tall vegetable that was addicted to water.

The unique land under their feet is called Tada. Among all kinds of lush vegetables, burly taro is the absolute majority.

The crib fields surrounded by water can just satisfy this species' greatest hobby: drinking water. In the old summer, taro should be watered four times a day for one hour each time to ensure the water demand of taro.

In the most economically active area of China, Xia Juntai, who lives in Xinghua rural area, may be the last farmer in his family. But this doesn't affect him to enjoy everything here, the natural fields, taro, and the home of him and his wife.

Qinghai-Tibet Plateau, the roof of the world.

The Himalayas are located in the south and north, and the Yarlung Zangbo River flows from the snow-capped mountains and ice peaks to the bottom of southern Tibet, opening up the most affluent agricultural area in Tibet, Shigatse. Outside the village, the highland barley planted by people is about to mature.

In the cold polar regions, people need to supplement the energy of life with diet. At an altitude of more than 4000 meters, the natural endowment is not rich. In the limited food, highland barley has become the most dependent staple food.

The Fruit Watching Festival is held before the highland barley matures, which is the biggest festival in a year. On the altar, handprints covered with highland barley powder were endowed with powerful spiritual strength.

Barley flour was thrown into the air. People believe that the sound of prayer can reach the sky directly.

Beijing, a prosperous international city. High-rise buildings stand around the ancient Forbidden City and Hutong, an old street with different temperament.

Gui Chun, who lives in an alley, has an extraordinary ideal: to own his own vegetable garden. So Guichun put his ideal on the roof.

The seeds are sleeping quietly underground. In Beijing in spring, there is no greenery. There are fish ponds on the roof and residual ice from last winter. When summer comes, the roof of Guichun has completely changed.

When city people flock to the vegetable market and bring home vegetables from afar, Guichun can be like a free farmer, taking local materials and being self-sufficient. In the city, patches of roofs are like abandoned spaces, lifeless.

The rooftop vegetable garden in Guichun is a cool world. The green roof, which is less than 100 square meter, purifies the urban air with every blade.

They are a gift from Guichun to the city. China people from different regions, with their own wisdom, use nature properly and skillfully to get simple and delicious food.

Only the farming people can connect their attachment to the land with their admiration for heaven so closely. A writer described China people's simple outlook on life as follows: When they bury their heads in farming and bow their heads to eat, they will never forget to look up at the sky.

2. Write a proverb or poem about Miao diet.

Eat less and live to ninety-nine.

Eat radish and you won't get sick.

Sleep without words, eat without words.

More than half of the Miao people live in Guizhou, and the rest are distributed in Hunan, Yunnan, Guangxi and Sichuan. The Miao people's food is mainly rice, supplemented by corn, millet, sorghum, wheat, potatoes and other miscellaneous grains. Miao people like glutinous rice best. Non-staple food mainly includes melons, beans and vegetables, as well as peppers, onions and garlic as seasonings. Meat includes pigs, cows, sheep, chickens, ducks and fish. The taste of Miao people is mainly hot and sour, especially Chili. The daily dishes are mainly hot and sour soup. Sauerkraut is delicious and easy to make. You can eat it raw or cooked. Usually eat fresh vegetables or melon beans, and the Miao family also mixes some sauerkraut or sour soup. It increases appetite. In addition, Miao's sour soup fish is also a famous dish. The method is to add water and salt to the sour soup to boil, take fresh fish to remove bitterness, and put it into the sour soup to cook. This dish is tender and delicious, and can be cooked all year round. Miao people can process and preserve bacon, cured meat, pickled fish, dried fish, sausages and so on. Among them, pickled fish is a traditional delicacy of Miao nationality. The method is to cut open the fresh fish, gut it, smear it with salt and Chili powder, bake it on the fire until it is half dry, and then seal the altar. Take it out and steam it when you eat it. This kind of fish has the characteristics of crisp bones, moderate salty and spicy taste and delicious flavor. Miao people also like to make tofu, lobster sauce, pig enema and blood tofu. Love to eat hot pot. Both men and women in the Miao family like wine, and most people can make their own wine. They make their own glutinous rice and brew fragrant liqueur, sparkling wine, shochu and cellar wine. From local glutinous rice, corn and sorghum.

3. How to describe the food in Guizhou?

Meaning of three sacrifices and five ding: In the old society, it was described as a rich sacrifice.

Later, I also described the food as beautiful. Pronunciation: sān shēng wǔ dǐng never tires of food, never tires of food. Shíbùyěn jěng, kuáI bùyěxě idiom allusion: disgust: satisfaction; Meat: finely cut meat.

The finer the particles, the better the meat. Describe food that has been refined and carefully cooked.

The origin of the idiom: "The Analects of Confucius and the hard-working township party": "Zhai will change into food, and the residence will move." Fine food is not greasy, fine food is not greasy. "

For example, "Don't eat if you don't cut it right" is an old-fashioned rule of his old gentleman, but the rule of "eat carefully, eat carefully and not get tired" is a bit strange. (Lu Xun's Southern Accent and Northern Mobilization Depend on Women's Feet in China ...) Steamed pear āi lí zhēng shí idiom allusion: Steamed pear is for eating.

Metaphor does not know the goods. Spoil good things in a muddle.

The origin of the idiom: Liu Yiqing in Shuo Wen Jie Zi New Things in the Southern Song Dynasty: "Every time people in Huannan County are unhappy, they say,' If you want to grieve for pears, should you stop steaming them?' "Eight treasures eat bā zhēn yù shí idioms and allusions: it refers to exquisite dishes. Accompanied by the Prime Minister of Grain Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui, Ban Zherui.

Used to satirize officials who do nothing and are incompetent. The origin of the idiom: Biography of Lu Huaishen in the Old Tang Dynasty: "In the third year of Kaiyuan, I moved to Huangmen Prison.

Huai Shen and Wei Zi brought Yao Chong very close. Huai Shen thinks that officials are not as good as worshipping, and everything is shirking. At that time, people called him the companion of the prime minister. "Eat enough and wear warm clothes. B: O Shí nu m: N Y: Idiom allusion: full: full; Warm clothes: Wear warm clothes.

Describe a well-off life with ample food and clothing. The origin of the idiom: "On Mencius Teng Wengong": "People have a way: to eat and wear warm clothes, to live in seclusion without teaching, that is, to get close to animals."

There is enough wine and food. Jiǔ zú fàn bǎo m: I've tried my best to drink, and I'm full. Describe satiated with food and drink.

The origin of the idiom: the Xiangyang Club in Gaoyuan Wen Xiu was discounted for the first time: "I arranged a table of good wine here ... and I made him drunk and full, so he couldn't walk." Have a full meal all day. B:o shízhng rū idiom allusion: all day: all day.

Eat all day, don't think, don't do anything serious. The origin of the idiom: "The Analects of Confucius Yang Huo": "It's hard to eat all day long without intention!" For example, people who are full of food and have no intention are the least enterprising.

4. Write a composition about Guizhou snacks.

Wang Changmian Qing Tongzhi was listed in Guiyang.

At the end of the Qing Dynasty and the beginning of the Republic of China, Su Desheng, a native of Guiyang, improved the quality, using noodles, pig intestines, blood curd and dried meat as the main raw materials, supplemented by more than 20 kinds of auxiliary materials. It has developed into a famous snack, and its imitators include Xuezhong Noodle Restaurant, Qingheyuan Restaurant and Yixian Village.

On the eve of liberation (1940s), noodle shops in Wang Chang gradually spread all over the streets of Guiyang. Now it has become a snack all over the province.

Its characteristics: red but not spicy, oily but not greasy, crisp but not raw. Silk doll Silk doll is the most common snack on the streets of Guiyang, which is quite like a newborn baby wrapped in "swaddling clothes" in the delivery room, hence the name.

With the development of tourism, it is also called Su Chunjuan, which is more elegant. It has the characteristics of crisp, sour and refreshing vegetarian dishes, appetizing and invigorating the spleen.

Love Tofu Fruits According to records, before liberation, a couple of Zhang Huafeng, who were nearly 500 years old, built several huts in vegetable fields as places to make "baked tofu fruits", and the baked tofu fruits made here were taken to other places to set up stalls and sell them along the street. After War of Resistance against Japanese Aggression broke out and the Japanese air raid on Guiyang began, these huts became places to escape the air raid, and people came and went, which was very lively.

Zhang Huafeng and his wife didn't go to the streets to do business because of the air raid. They found that people who avoided the alarm were often hungry and could not go home for dinner, so they turned these workshops into shops and sold baked tofu fruits to people who avoided the alarm. Because baked tofu fruit is fast, simple to eat, cheap and can satisfy hunger, it quickly opened the market.

Most people eat tofu to satisfy their hunger, and then they leave. But there are also young men and women in love who buy a plate of tofu fruit, dip in Chili water, chew slowly and talk for a long time.

There are also some young people who often get together here and gradually talk about love. Zhang's shop has become a place to talk about love, and suddenly it has become a gossip.

After the end of the Anti-Japanese War, more and more people ate love tofu fruit, so Mr. and Mrs. Zhang simply renamed the baked tofu fruit "love tofu fruit". This romantic complex soon influenced young people all over Guiyang, who came to taste it one after another.

Up to now, this kind of caring bean curd with crisp outside and tender inside, salty and refreshing, is still loved by young people and foreign guests in Guiyang in the past. Beef powder beef powder is a very popular breakfast snack in Guiyang, especially Huaxi beef powder has become a popular snack brand among the general public, with the characteristics of mellow soup, spicy and delicious. At present, the brand has been extended to many provinces and cities in China.

According to the legend of tofu in Zi Yuan, in the 13th year of Tongzhi in Qing Dynasty (AD 1874), the Qing government held an "imperial meeting" and the whole city banned slaughtering for several days. When meat is not allowed, there is a tofu workshop called Lei. The garden is made of tofu and fried with vegetables. It is very popular and famous in Beijing. After several generations' improvement in Guiyang, fried bean curd garden is fresh and tender as snow, covered with "honeycombs", with brown color, crisp outside and tender inside, spicy and refreshing, and has become one of Guiyang people's favorite snacks.

Red oil rice tofu is made from Guiyang local rice. He was awarded the title of "Famous Chinese Snacks" in China.

It is characterized by bright red color, spicy and fresh fragrance, and cool nature. Ba Huang Ba Huang is a famous snack with a history of one hundred years. When the green palm leaves are torn, it will make you feel sticky and soft. If you eat it by frying, frying, roasting, turning and frying with a yellow rake, you will feel crispy outside and waxy inside when you chew it in your mouth, with a long aftertaste. It is a popular food for all ages.

Its characteristics are yellow and moist color, sweet and delicious, and waxy and soft. Bean paste nest is made by adding bean paste stuffing to the cake and frying it in oil. It has the characteristics of golden color, crisp outside and soft inside, and delicious taste.

The stuffing is salty and fresh, suitable for all ages. Sour soup fish Miao compatriots love sour food. In the Miao villages in Guizhou, there is a saying that "don't eat sour food for three days and walk around" (describing walking weakness).

Among sauerkraut, sour soup fish is the most famous. According to historical records, Miao people have been cooking sour soup fish for a long time. The preparation method is as follows: mix a small amount of flour with rice washing water in advance, heat it with slow fire and stir it until it boils, pour it into a crock, cover the jar mouth, ferment it for 4-6 days before it turns sour, and then add new rice washing water to the jar for later use.

When making fish in sour soup, first pour the sour soup into the pot, add ginger, salt, garlic, tomatoes and other ingredients and boil with strong fire, then immediately put the live fish in the sour soup and cook for 15~20 minutes. If it is cooked for a long time, it tastes better and the soup is fresher.

The biggest feature of Camus sour soup fish is that even if it is boiled dry, it will never paste the bottom of the pot and the fish will not be boiled away. Miao sour soup fish is a delicious food summarized by Miao people in their long life. Because of its simple preparation method, delicious taste, appetizing after eating and delicious soup, it has been popularized to sour soup chicken and sour soup duck.

In recent years, sauerkraut has also stepped out of the mountains of Miaoling, becoming a unique food landscape in many large and medium-sized cities, and it is becoming more and more popular. Here are two cooking methods: Camus Sour Soup Fish (1), a kind of sour soup fish cooked with fish sauce, was quite popular in Yongle; Because excellent fish sauce is quite common in Yongle, the sour soup fish cooked with it is spicy and sour, and it is also a famous hot pot in Miao township.

Ingredients: Carp, a kind of fish rich in local rural areas, was born and raised in rice fields, with a faint rice smell and no fishy smell of sea fish. Cut the fish to remove impurities, cut it into small pieces, and put pepper powder, fennel powder, soy sauce, wine, salt and onion into the fish pieces and mix well for later use.

Production ingredients: fish sauce (Camus fish sauce introduced above), garlic, fish, coriander, mountain pepper, pepper, ginger and so on. Cooking method: fry fish sauce, garlic, mountain pepper and ginger in oil, then boil them in water, and then cook the fish pieces in a pot. When the fish is cooked, you can eat it. Don't cook the fish for too long, or it won't be tender.

Cooking sour soup fish is simple and delicious. Camus Sour Soup Fish (2) This is a kind of fish cooked with sour soup made by Miao people. Sour soup is fermented from black rice soup, which is sweet and sour. This is an excellent condiment. When cooking fish in sour soup, put the gallbladder-removed carp into the cooked sour soup, add proper amount of seasoning such as salt, ginger, raw pepper, fish coriander, etc. before cooking, and put the cooked fish into the dish bowl after 5 minutes.

5. Poems praising China cuisine.

1. Located in Nanlaishun, Xuanwu District, Beijing, there are more than 70 kinds of special snacks; The second is Long Fu Temple Snack Bar in Dongcheng District, which is famous for its halal snacks. The third is Fangshan restaurant in Beihai Park, which specializes in serving palace-style snacks. The fourth is the snack street of Donghuamen Night Market, a popular snack.

2. In frontispiece, Daoxiang Spring in Xinjiekou, there is a great Regan Noodles in a small Sichuan snack bar, which seems to cost only 2.50 yuan. There will be a small shop on the way from the hutong in the north of Dubai to Houhai. The pot stickers inside are absolutely excellent and very cheap. If you eat two MM, the soup will not exceed 10 yuan, absolutely! 4. Now there is a household called Kang Tofu Brain, haha, absolutely delicious, and the environment is clean. 5. There is a Lanzhou beef noodle restaurant diagonally opposite to capital theatre (facing south). The frontispiece is not big, the hygiene is average, but it tastes really good. 4 yuan a bowl is counted in Wangfujing.

6. Muslim snack bar at Di 'anmen intersection, where pea yellow (personally) is the best in Beijing. In the area around niujie Health School (Green Top), there are all kinds of rice cakes (rice cakes, flour cakes, basin cakes), bean flour cakes (snowballing), love nests, pea yellow and candied fruit.

Next to it is roast mutton and beef. When you go out to camp to eat, you will get angry if you buy a catty (depending on the mood of the old man who buys meat). 7. Taiyuan Meiyuan Dairy Store: cheese is 4.50 yuan/bowl, milk rolls are 2.50 yuan/piece, and dry cheese is 35.00 yuan/kg (Tuanjiehu has a branch). 8. Xuanwumen gas station, Sanba soup hot pot, 28/ person, pot bottom 20.00 (May), more people are suitable.

9. The fried red fruits in Daoxiang Village are not bad. There is also its glutinous rice wine with eggs for porridge, which is very beautiful; There is a state-run restaurant in the northwest exit of Xizhimen subway, and the right-handed cow pulls the first-class stick, which is super cheap. There is a state-run restaurant at East 40 exit, where the stew is very good! 1 1. There is a tea restaurant called Richang in Dongdan, which is in the alley opposite the Union Medical College Hospital. It operates in Cantonese style, similar to the food stalls in Hong Kong-made TVs.

The clay pot rice there is delicious, and neither of them can eat 12. There is also a hot pot restaurant called Xiaxia in Taiwan Province Province.

In Beijing's New World Shopping Mall, Xidan Pearl, Zhuangsheng sogou and ganjiakou Tower.

There are branches. There is no charge for the bottom of the pot. The key is that the sauce they mixed there tastes good.

There are many people in every store, and they have to queue up in the back street of the art museum when they are late. There is a restaurant in Guizhou. You can serve Kuding tea for free when you enter the door. The rice tofu there is very fragrant, and you can eat rice noodles for 5 yuan.

13. Yunnan cuisine is often served in Beijing. Yunnan restaurant in the ice room near Shengshengmen is the earliest one in Beijing, followed by Baoqin Dai restaurant behind Gong Wei Village University for Nationalities, which is not bad in Beijing. 14. In Kuanjieer, not far from passers-by, there is A Dai cuisine, which is FB from the point of view of eating, but it is worthwhile from the taste and characteristics.

15. There is a Xinjiang restaurant in Maoer Hutong, where the roast leg of lamb is often gray. There is a small noodle restaurant in the corner opposite Maidang in Xinjiekou. Cold noodles are the best I have ever eaten. Walk 10 minutes to the north of Wanshou Road subway entrance, and there is a Yuan Minghua restaurant in the east of the road, which is boiled with diced yellow wax and smells fragrant; The fried liver and fried chicken in Qianmen Hutong are delicious. It's good to visit Hakka cuisine on the right bank of the sea; The mutton skewers in the street opposite Huatang have a small waist; The Hunan cuisine on the east side of the water awl Chiba Building is very satisfying. 16. On the ground floor of Chaoyangmen Garden, there is an old beach (full name forgotten) at home, where the noodles are absolutely amazing! 8 yuan, the price is ok.

17. There is a 229 clothing store near the west gate of the National People's Congress. Kung pao chicken in the restaurant is litchi-flavored. Blessed is the sweet MM 18. East Fourth Ring Road, north of Red Scarf Bridge, opposite to Bus Terminal No.9, "Silly" hot pot, free in Yanjing and Qingdao, draft beer 1.

5 yuan. 19. Restaurant on the first floor of Dunhui Hotel outside Di 'anmen, hawthorn porridge, slightly sour and sweet, delicious! There are ten brocade fried rice in a small restaurant at the main entrance of China Opera Academy. I, a person who doesn't like fried rice very much, will be amazed.

20. XianXianju fried liver in Qianmen fresh fish mouth, the first one in Beijing ~ the price is cheap, as long as 1.9 a bowl, authentic old brand! Go fast, plus 4 two steamed buns to 6, 7 yuan.