Seeking the allusions of China's poems

Chinese food has a long history, and many delicious foods were created by famous chefs in previous dynasties, which have been passed down to this day because of their deep love and admiration for foodies. According to historical legends, people have compiled many reasons and stories about the names of these dishes, thus spreading many Chinese food allusions of moxibustion population.

There are countless Chinese dishes and many famous ones. Let me give you a few examples to illustrate:

Fairy duck

This is a traditional dish of Confucius. It is said that it began in the period of Confucius' grandson Kong Fanpo. When Kong Fanpo was the magistrate of the same state in Shanxi, the chef at home deboned the duck and cooked it, added seasoning to the bowl, covered it with a lid and steamed it in a cage. The meat is crisp and rotten, with rich aroma and delicious taste. After Kong Fanpo tasted it, he thought the cooking method of this dish was different. Cage steaming is cooked in three pots and tastes delicious. Steamed shark fin, fish maw and abalone

Fujian famous dishes have become the first traditional famous dishes in Fujian cuisine. The Buddha Leaping Wall in Fujian cuisine is made of sea cucumber, abalone, scallop, shark's fin, chicken, pig's trotters, sheep's elbow, pigeon eggs, etc. It is characterized by fresh and mellow taste, soft texture, instant melting in the mouth and remarkable aftertaste after eating.

In the Qing Dynasty, Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the minister of political affairs. During the dinner, there was a dish made of several kinds of seafood, such as chicken, duck, sheep elbow, hoof claw, pigeon eggs and so on, which was very delicious. Zhou Lian ordered official chef Zheng Chunfa to learn to imitate. After asking for advice, Zheng improved the craft and used more seafood to make the dishes more delicious. Later, Zheng Chunfa resigned from his official position and opened Juchunyuan Restaurant, which was served at a gathering of scholars. Originally named Fushouquan, when it was unsealed, the aroma grabbed the altar, the diners cheered, and some people improvised poems. "The altar is full of meat dishes floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." So this dish was renamed Buddha jumping wall by public discussion. It has been popular inside and outside the province for more than a hundred years and enjoys a high reputation in Hong Kong and Macao.

Mapo Tofu is a traditional Sichuan dish, which was founded in Cecilia Yip in the early Qing Dynasty. At that time, there was a Chen restaurant in Wanfuqiao, the northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu. She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu she made is hemp, spicy, spicy, tender, delicious and very popular. The more people eat, the more addicted they become, and their reputation gradually spreads. Because she has several pockmarked faces, she is called Mapo Tofu. Since then, it has become famous all over the country.

Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud. According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.

Braised pork slices in brown sauce

Sichuan famous dish, also called boiled shredded pork, is said to be the main course of Sichuanese on the first and fifteenth day of the first lunar month. At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked fried pork to remove the smell of pork, steamed it in an impermeable container and then fried it into a dish. Because it is steamed early to maturity, the loss of soluble protein is reduced, and the meat is rich, delicious, original and bright red. Since then, Jincheng's famous early steamed meat has spread.

Braised pork is a famous traditional dish in Beijing, which was founded by Manchu in the late Ming Dynasty and has a history of more than 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the customs. Beijing "Casserole House" restaurant is the most famous for cooking this dish. Legend has it that in the sixth year of Qingganlong (174 1), when the casserole house was just built, cook the meat, a large casserole with a diameter of 133 cm, only ate one bite of pigs every day, mainly selling white meat. Because the business was booming, it was sold out before noon and closed in the afternoon, so a two-part allegorical saying gradually spread among the people: "casserole.

Soup cabbage

Sichuan traditional famous dishes. "Boiled cabbage" was originally created by Huang, a famous chef of Sichuan cuisine, in the Imperial Restaurant of Qing Palace. Later, jing wong brought this dish back to Sichuan, where it was widely circulated. More than 30 years ago, Luo, a master of Sichuan cuisine, was transferred to Beijing Hotel as a chef, and brought the cooking technique of "boiled cabbage" back to Beijing Hotel, which became a delicious dish at the high-end banquet in Beijing Hotel. It is not easy to make boiled cabbage, but the key is to hang soup. The soup should be thick and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water. You can't see the oil flowers, but it tastes delicious and refreshing when eaten in your mouth.

During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, some businessmen were on the road, and when they were hungry at night, they ate in roadside restaurants. The old woman, the shopkeeper, caught the chicken, killed it and cooked it now because there was no food for her. Chicken is seasoned with onion, ginger, garlic and spicy, fried with sesame oil, and stewed with wine, vinegar and salt. It is red and bright, fresh and tender. The guests were full of praise and promoted food everywhere. Since then, the store specializes in this dish, which has become famous for thousands of years and has become a famous dish in Hunan. , delicious.

West Lake water shield soup

According to the Book of Jin Zhang Chuan, Zhang was an official in Luoyang. "When the autumn wind blows, he is thinking about Wuzhong's dishes, soups and bass." He also said: "Life is expensive and comfortable. Why do you hold officials for thousands of miles to make a name for yourself?" Then I drove home. Later generations called homesickness "the thought of perching", which shows the charm of water shield. Water shield, shredded chicken and ham are cooked together, green, clear and refreshing. Traveling to Jiangnan, you will also taste the water shield soup. There is a saying that "Su Causeway is full of flowers, full of smoke, and sunny when harvesting". Peigong dog meat

Liu Bang, the emperor gaozu of Han Dynasty, was fond of eating dog meat in Pei County, his hometown, hence the name. Pickled turtle with wine, onion, ginger and nitrate, stewed with wine, sugar, salt, soy sauce, star anise, pepper and water, the dog meat is crisp and fragrant, and the turtle is tender and delicious. This dish is also a famous dish in Xuzhou.

Fat king fish in milk, also known as Huaiwang fish and Huiwang fish, is rare in China. It is produced in dozens of miles of waters around the Xiakou in Fengtai County, Anzheng, and is the top grade of fish. Liu An, King of Huainan in the Western Han Dynasty, likes to eat fat king fish. Once, Liu, our minister, because there were too many people and too few fish, the chef mixed other fish. Liu An caught him and was furious: "I can't live without the fat king for a day." This shows the popularity of fat king fish. After that, this dish flowed into the people in Bengbu and Hefei, and stewed with milk chicken soup, which became a must for Huizhou cuisine. Longjingcha fried shrimp

It is said that the shrimp in Longjing is related to Emperor Qianlong. On one occasion, Gan Long traveled to Hangzhou in the south of the Yangtze River. He traveled to the West Lake in casual clothes. When he came to Longjingcha town, it suddenly rained heavily, so he had to take shelter from the rain at an aunt's house in a nearby village. The aunt in the village was very hospitable and asked him to sit and make tea. Tea is brewed with newly picked Longjing and mountain springs fired by charcoal fire. Gan Long was overjoyed to drink such delicious tea, and wanted to take some back to taste it, but it was hard to speak and he didn't want to reveal his identity. So he took advantage of the village girl's inattention, grabbed one and hid it in the robe of casual clothes. After the rain cleared, I bid farewell to the village girl and continued to travel until sunset. I am thirsty and hungry. I sat down in a small hotel near the West Lake and ordered several dishes, one of which was fried shrimp. After ordering good food, he suddenly remembered the Longjing tea he had brought, and wanted to soak it to quench his thirst. So he called the bartender and lifted his casual clothes to get tea. When Xiao er collected tea, he saw the dragon robe of Ganlong. He was startled and ran into the kitchen to tell the shopkeeper. The shopkeeper is frying shrimp. When he heard the news of the arrival of the holy one, he was extremely panicked and made a mistake in his busy work. He even sprinkled Longjing tea brought in by Xiao Er as onion pieces in fried shrimp. Who knows that this dish is served in front of Qianlong, and it smells good. After tasting it, it feels fresh and delicious. Looking at the dishes on the plate, I saw that Longjing was green and dripping, and the shrimp was white and tender, so I couldn't help but be full of praise. "Good food! Good food! "

From then on, this dish, which made mistakes in its busy schedule, was officially named Longjing Shrimp after several generations of cooking experts' continuous summarization and perfection, and became a famous delicacy.

Lodging on Dinghu Lake is also called Dinghu Lohan Village. It is made of mushrooms, straw mushrooms, tremella, auricularia, dictyophora, fresh lotus seeds, white mushrooms, silver needles (mung bean sprouts), bamboo shoots and so on. By steaming, scalding, frying and tasting. It is characterized by elegant color, distinct layers, fresh and smooth, fragrant and delicious. Guangdong is the most famous.

According to legend, Xiyuan Restaurant, located in Zhongshan Sixth Road, Ximen, Guangzhou today, is a famous dish dedicated to the gate of Luohan Zhai, a famous Buddhist monk. On one occasion, Master Qingyun from Qingyun Temple in Dinghushan, Zhaoqing, came to Liu Rong Temple in Guangzhou and once went to Xiyuan Hotel to eat arhat Zhai. He knows that Luohanzhai is made of bamboo fungus, Nostoc flagelliforme, mushrooms, fungus, tremella, osmanthus ear, yellow ear, Hunan lotus seed, bergamot, fried gluten, bamboo shoots, silver needle, Chinese cabbage and other main ingredients, but the quality and taste are not good.

Braised sausage

This dish was first created by Jiuhua Building in Jinan in the early years of Guangxu in Qing Dynasty. The large intestine burned in this building is hard and rich. Boil first, then fry, then burn, and put the spoon into the pot repeatedly until it is cooked. On one occasion, Du Mou, the owner of Jiuhua Building, invited guests. After the guests tasted it, they praised it one after another, saying it was sweet, sour, spicy and salty. During the dinner, a scholar proposed to name it "Jiuzhuan Large Intestine" to thank the host for his kindness, praise the chef for his superb skills, and make this dish with complete materials, complicated procedures and diverse tastes. This dish is ruddy in color, tender in large intestine, sour, sweet, fragrant, spicy and salty. This is a traditional Shandong cuisine.

The Eight Immortals crossed the sea to make arhats.

The Eight Immortals crossing the sea to make arhats is the first famous dish of Confucius' festive birthday banquet. From the early Han Dynasty to the late Qing Dynasty, many emperors went to the Confucius House in Qufu to offer sacrifices, among which Emperor Qianlong went there seven times. As for dignitaries and literati, more people went to worship, and Confucius often hosted banquets. The Eight Immortals crossing the sea to make arhats is one of the famous dishes in Confucius' house, with complete materials, fine production and strong flavor. This dish is mainly made of shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, chicken, asparagus and ham. Chicken is regarded as "Lohan", and eight kinds of main ingredients are "Eight Immortals", so it is named "Eight Immortals Crossing the Sea to Make Lohan". As soon as this dish was served, I immediately began to sing, enjoy the food and go to the opera. It was very lively. Two chicks are hatched from one egg.

Two chickens hatched in one egg, also known as watermelon chicken, was initiated by famous chefs in Confucius' house. Watermelon cooking began in Qing Dynasty. This dish of Confucius' family is cooked with watermelon, chicken, scallops, dried mushrooms and other ingredients. Its taste is fresh, nutritious and unique. Kong Lingyi appreciated it first after tasting it, so he asked the chef what the name of the dish was. The chef answered watermelon chicken. Kong Lingyi thinks this dish is unique and delicious, but its name is indecent. Later, he changed his name to "one egg hatches two chickens", that is, watermelon is an egg and two chickens are a phoenix. Since then, this dish has become the top grade of Confucian cuisine.

As for poems about food, if the poet is taken as an example:

Su Dongpo: According to legend, many famous dishes are directly related to him, and more dishes are named after him, such as Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp and Dongpo Crisp. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and mix them with dove meat." Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Pigeon.

Su Shi likes mutton soup, so he wrote: "Qin only cooks mutton soup, and there is bear wax in the dragon."

He also wrote "Ode to Pork": "Without water, firewood can't smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor don't know how to cook. I got up in the morning and played two bowls, so I was too full to care. "

Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo personally wrote a jingle: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew meat".

Delicious but poisonous puffer fish has also become a new delicacy he often eats. "Peach blossoms outside the bamboo are three or two, and the spring river warms the duck prophet. Artemisia sphaerocephala has short reed buds all over the ground, which is the time for puffer fish to go up. " This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious.

"Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren. I am as full as he hates, and I don't know why I want to eat chicken and dolphins. " In his opinion, these vegetables are more delicious than chicken, duck and fish. Hufeng Lake is Su Dongpo's favorite place for picnicking. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "There are rattan vegetables in Hufeng Lake, which seems to be comparable to soup."

Su Dongpo ate the rice cake made by an old woman and couldn't help but write a poem: "Jade hands are rubbed evenly, blue oil is light yellow." Sleeping at night knows the weight in spring, and the beauty is wrapped in arms. "In just 28 words, it outlines the characteristics of uniform, bright and crisp rice cakes and the image that looks like a beautiful year circle.

"A cupcake is like chewing the moon. It's crispy inside."

"It is better to ask for weeds around the wheat field than to cook yam soup for the monk's family."

"The Yangtze River everywhere knows the beauty of fish, and the bamboo is good and the mountain is fragrant."

"Ask Qingtian wine when there is a bright moon", "If you don't drink enough, the taste will be particularly long when you are half drunk", "Occasionally taste wine and often hold an empty glass".

"300 lychees a day, you might as well grow into a Lingnan person."

Su Shi loves tea and often praises it in his poems. "Baiyun Peak has two new flags, green and fresh, and the valley is rainy and spring comes" describes the scenery of tea gardens in the mountains and plains outside Hangzhou. "Never Beautiful Tea Like Beauty" and another poem "Want to compare the West Lake with the West Lake" were compiled into the famous teahouse tea club association.

There are many food-related masterpieces in Su Dongpo's poems, such as Vegetable Soup Poetry, Eating Pork Poetry, Bean Meat, A Whale Journey and the famous Gourmet Fu.

2. Land tour.

The phrase "There is no righteousness in the world, how can you get jade?" The "jade" here refers to the "golden jade" praised by Yang Di as "the delicious food in the southeast". "Fish fillets" are cut thin; Limulus means chopped pickles or pickles, and it also means "finely chopped". "Jinyu" is mainly made of ground white bass mixed with finely cut golden inlaid vegetables. "Four Spring" is a kind of soup made of China spring silk, and it is also a famous dish of Wu.

"The sky is full of Sutuo, but I know it is not easy." That is to say, the noodles made of scallion oil are just like Suto in the sky (that is, crisp).

He wrote the practice of "sweet soup" in the preface of "Eating Meat All over the Mountain": "Take shepherd's purse, yam, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce." Poetry Day: "Always live in a thatched cottage by the lake, and talk about food and wine in the village." The sweet soup method handed down in recent years is even more incredible for Wu. "

"East gate to buy Bi bone, qiang sauce some orange soup. Steamed chicken is the most famous, and beauty is not counted. " "Bo" means "pig" and "Bo Gu" means pork chop. The ribs are cooked or dipped in a sour sauce mixed with spices, such as orange sauce. In addition, the poem also praised Sichuan leeks, zongzi, turtle soup and other foods.

"Frosted vegetables are light and fragrant, and spring seedlings are tender. You can cook it when you come back, without adding half a baht of salt cheese. " He summed up the choice of vegetables without seasoning, which tasted fresh.

"At the beginning of the tour, Tang 'an rice and barley were cooked into carved Hu Mei. As big as amaranth, as white as jade, as slippery as a spoon, and full of fragrance. " Coix seed is as big as amaranth (chicken head meat), which is white, smooth and fragrant.

"Eat porridge": "Everyone in the world is an old man, but I don't know that the long years are in the present. I have a simple Wanqiu (immortal name) method, which only gives porridge to immortals. "

"The bass is fat and crisp, and the spoon looks good. (Qiao Mai) Cooked oil is delicious. Since ancient times, the people have been light and rich, and each has returned to his hometown. "

"The color is like a jade version of a cat's head bamboo shoot, and the taste is scarlet on the hump and oxtail."

"Xinjin has no leek yellow, and the color is more than three feet like goose yellow. The meat at the East Gate is unique and fat."

"The motherland's mountains and rivers are infinitely good, and the hometown elders do not suffer from poverty. When a light cloud comes out of the hole, it will smell like hometown. "

"When I am full, I will fry jasmine and chamomile."

"The mountains are warm and there is no plum fold, and the Qingjiang River can be held alone."

3. Du Fu.

"Two for the Tao" has "the red hump is brought from the jade broiler, and the fragrant fish is ordered with a crystal tray; Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; The poem "Flying Horse in the Yellow Gate can't stir up dust, and the chef keeps cooking" is "Eight Treasures".

"Green bamboo shoots greet the boat, and red fish come for nothing."

"Shu wine is invincible, and the river fish is beautiful."

"Whispering silently to break the snow" and "I don't feel completely empty when I put down my chopsticks" describe the superb knife skills of chefs and the warm scene of diners vying for food when processing raw fish in the Tang Dynasty.

"Delicious lettuce on a spring plate"

"Fresh crucian carp eats shredded pork and celery soup".

Questions and answers about Huang Liang Cut leeks in Chunyu's new cooking room ("For Wei Ba Chu Shi")

Jiadi is tired of Mr. Wenguang's lack of food (Drunk Song)

Scorpions fly gold plates with double knives from left to right. The snow is high and the bald tail in Xuzhou is insufficient. Recalling that the fork head of Hanyin fled far away, the fish was fat and beautiful, which was both enjoyable and desolate ("Song of Watching Fishing")

Zheng Banqiao is not only a famous painter, but also has a good knowledge of diet.

In Zheng Banqiao, there is a saying that "at midnight, under the moonlight, beautiful women cook fish heads by hand".

"Yangzhou fresh bamboo shoots are cheaper than shad, and the spring breeze is rotten in early March."

"You can only eat bass, and the official is also a fish."

"Every household peels bamboo shoots"

"Chinese cabbage, brown rice with green salt, chrysanthemum tea in casserole and water."

A suggestion to my friend Bai Liu Juyi

There is a glimmer of green in the old bottle and a hint of red in the quiet stove.

With dusk and snow coming, how about a glass of wine?

Fan Zhongyan, a fisherman on the river

People who come to the river often only love perches.

You see a boat, going in and out in the storm.

Huizhou absolutely Su Shi

It's spring at four o'clock in Luofu Mountain, and tangerines and bayberries are new.

300 lychees a day, I don't want to grow up to be a Lingnan person.

Miao songs, pentagonal movements, offering sacrifices to the gods and honoring five rites all belong to Sanqiu. People are in awe, and their spirits are low. Drinking a glass of wine is recommended to appreciate shame. Carrying Zhang to send music, god knows the countercurrent.

Chen's heavy banquet will lead to the crown and separate from the next guest. Qi Xi is really ashamed and embarrassed. Last month, the flowers were carved, and the willow in the spring pool was beautiful. At sunset, I went back to Qili and even rode into it.

Yao He gave a banquet in Guanglu, Tianqing, and opened a China Pavilion in Zhulou. It was a shame to taste it for the second time. Spring breeze and wine move, and music is a long sunny day. It is difficult to get drunk after sitting for a long time, but it is also a temporary madness in old age. Diligence is still a candle, and dreams are always an obstacle.

Li Bai wrote two poems about Wang's parting: Who can swim in the mountains, and Fushan. The overlapping ridges hinder the Han River and even cross the peaks for bullfighting. Wang Sheng faces south, and the billiards hall is clear and quiet. Let me feel the spirit and sigh the shame. Sweep the stone and wait for the moon, and open the pool to raise the cold. Wine is refreshing, because I don't know that autumn is happy.

Li Bai's zaqu lines, three difficult golden statues, fighting for sake, 10 thousand, jade plate, precious shame, 10 thousand yuan. I threw the food bar and cup aside. I couldn't eat or drink. I pulled out my dagger. I peeped in four directions in vain. I want to cross the Yellow River, but the ice blocked the ferry; I want to climb the Taihang Mountain, but the sky is covered with snow. I came to fish and sit on the stream, but I suddenly dreamed of driving a boat and sailing towards the sun. It's hard to walk, it's hard to walk, Dodge Road, it's safe now. One day, I will ride the wind and waves, raise the Yun Fan and cross the sea.

It is difficult for Li Bai to calm down the cost of pure wine for three times, in exchange for a golden cup, a poem of 10 thousand coppers and a hip flask, and a jade plate full of shame. I threw the food bar and cup aside. I couldn't eat or drink. I pulled out my dagger. I peeped in four directions in vain. I want to cross the Yellow River, but ice will block the ferry and Taihang Mountain will be covered with snow. I will sit on a fishing rod and lean lazily by the stream, but I suddenly dream of sailing a boat towards the sun. It's hard to walk, it's hard to walk, a lot of roads, and today's safety. One day, I will ride the wind and waves, raise the Yun Fan and cross the sea.

Princess Naifei and Princess Taiping, Prince Li Zhi, went out of Long Ta, and Lu Guan opened the door. The bright sun forms shadows, and the low stars shine. The jade court is full of ink and color, and the silver list is full of algae and auspicious emblems. Clouds turn to flowers, and summer leaves compose flags. Diao Xuan returned to Cui Mo, and Garbo returned to Dantang. Pei, Loubi wheel fan. The crown of flowers is a feast, and the orchid flower is a feast. Huan Jiefeng, Xie Zhen is ashamed to recommend. Butterfly dance sleeves are fragrant and new, and songs are dusty. Huan Ning Huan, celebrate Ye's marriage. The smell of inflammation is cool in summer, and the frequency is sparse when it is cold early. Party period Liuhe Thailand, * * * enjoy the spring of ten thousand years.

Wang Jian left his younger brother alone, grew up together and never traveled far. Whoever doesn't care about love is ashamed in the morning. Go out and look at the clothes list, and the vegetation is poor in autumn. If you are not sick, you will be sad, especially for children. The world is hard to match, across the mountain. If the situation returns to war, what will the coward vote for? Growing up with you is still a gully trouble. I'm not young, and I won't practice hard. Think from now on and try to be good. But I want to be healthy, and I want to have enough food and clothing. It is a shame to be slow to receive this kind of training. Come back at the end of the year, and don't travel far.

Heng, Wang, Huai Er Yi Si Ling, Five Mountains divided into Kyushu. Good deeds are unpredictable, and miracles are easy to reward. Mount Hengshan faces Dai in the north, and the beautiful wall is separated from you in the east. He said that in Dongzhuo town, the rugged canopy and pine mountain. The ancestral temple shows the old code, and the altar temple lists the flat field. Ancient trees invade Miyun, and flying springs flow in the world. From an official to an assistant, I am ashamed of my life. It is recommended that jade be sincere and effective, and make good use of it. It was the first day in the suburbs, and it was autumn in Lin. The wind is blowing hard and the fog in Sichuan is closed. I thank you from other places and I look forward to praying for you. Jingfu is like a light wish, and the private door is waiting for you.

Tang asked for more purple shrimp, which is unique to Huyang. Four o'clock delivery, extremely beautiful, suitable for autumn. Double-clamped drums and countless must be used as spears. Bow down to Tang Wang and make him Zhu. So list the same treasure and shame for the plate meal. Garlic friends blind date, melon friends blind date. It is called poem fishing and poem hook. Visit at the same time and stay for a few days. It's the same heart to hate drinking. I haven't been here for a long time, thinking nothing. The cup moves and the mouth is empty. Seal the double carp for it. Generous Hu, if you are willing to share the benefits.

Du Fu accompanied Wang Shiyu to Yao Tongquan, the highest banquet in Dongshan, and brought wine to the river in the evening, with Yao Gongmei in the seat, no less than Chen Taiqiu. Guests in the city have a history and accompany Ma Qi in their spare time. Luo Zhen, at the top of Dongshan Mountain, is ashamed, and the small fruit of the ancient city worries me. The white sunset on the Qingjiang River is about to end, and the beautiful scenery is brought back to the colorful boat. The flute was full of anger and sadness, and the wonderful dance didn't stop all night. Big fish often haunt the lights and listen to the song low, if you like. In the middle of the night, the wind blows cold, and the ship is happy. The Milky Way is full of light and four guests are quiet. Please be respectful, go back to the boat, drink your wine and get on the horse. There is no such thing as a happy life, and there is no frosty clothes.

Li Bai March Tianjin ancient style, thousands of peaches and plums. Morning is a heartbroken flower, and evening flows eastward. The former water is the latter, and the ancient and modern are continuous. Newcomers are not old, and the bridge is countercurrent. The cock crows and the sea moves, and the emperor Luo Gong Hou Rong. The moon sets in the west and the sun rises, and the afterglow is half a tower. Dressed like a cloud, scattered down the imperial city. The pommel horse is like a dragon, and the gold is wrapped around the horse's head. When you start, you will be ashamed of your mistakes. The fragrant wind leads Zhao to dance, and pigging goes hand in hand. Seventy purple mandarin ducks, both of which are quiet in the theater. Eat, drink and be merry day and night. It has been a great honor since ancient times not to back down after success. The yellow dog sighs, and the green pearl becomes the enemy. Like what a scorpion is, send a boat.

The water god Ruoxi's banquet poem (Qu Dafu's song) is a phoenix, but unfortunately the pheasant flew. Jade is warm and gentle, and it shines with enthusiasm. When the fourth door of Hou was opened, it was Jia Mo's heavy door. Being smart is a good thing, but it's useless. It better be dim. I think it's a boat, but I don't want to go with the flow. It is wrong to carve wood to make feathers. It's a pity that you live in an empty river, and you can rely on it for help. Bloody, flowing, I want to go back to the fish's stomach. The west wind is rustling, the flowing water is fragrant, and the autumn angelica rests on Gracilaria. The sun is shining, clouds are gathering in Sichuan, everywhere, and it is very quiet. My name is always floating, although the blue waves are dry and blue, and my reputation is always flowing. Is it the king of today to make the sweet words of the past prevail? Is a man who knows how to covet fame and fortune, favor one over the other and die with the world. Although he is sleeping, he can't get any benefit from it. When you are the best of the best, you can deal with you. Carving jade beans makes Luo Zhen feel ashamed. Only good words can pay. Dare to write a song about my heart and hold a cup for a long time.

Li Bai felt that when he left from his brother Xu Wangyannian and his brother Yanling, it was a great blow. Xuanyuan is full of embarrassment and purple gas is embarrassing. Seven leaves carry the emperor, and the Millennium light is a branch. Fairy wind gives birth to trees, elegant and beautiful. If a king is embarrassed, he will be solemn. Brother zhe, Mao tu, Luo Jiuqing led Xu Fang and followed Chen Si in seven steps. In the heyday of Yixi, Xiong Hao moved the capital. The crown sword is against the phoenix que, and the boat is waiting for Longtan. Drumming brings out Judy, and Cui Jin takes care of Dan Yong. The king looked around and chose a color to offer flying moth eyebrows. He has been on the halberd for eighteen years and has never moved. The minister groaned and fell to the sky. Changsha lacks dance, and Jinbei becomes a poem. Zuo Jun in the west of Zhejiang is ill and has nothing to do. On the terrace, moss grows, birds make noises on the eaves and curtains. When riding flat shoulders, I am afraid of being known. Chatting and relaxing in the North House makes people feel happy. I'm ashamed to say the land of Liang Yuan, and I'm proud of the standard. Brothers 89, Wu and Qin separated. Great Sage has a good omen. Don't worry about safety alone. Little Xie, flying in the wild geese. Your brother's word is Yanling, and the phoenix is natural. Qingying immortal bone, fragrant orchid. Dreaming of spring grass is not good for anyone. The placenta of a deep-hearted person is especially suitable for me. Gold paste is still useless, jade liquid is still phosphorus. Fu Zhen sent Wan Tong to Zhang Qingmei's hotel. Drugs are more common, precious and shameful. The words of the Bohai Sea are deep, but they are shallow and kind. Singing cicadas and wandering, promoting homesickness. The sun is too hot and the sea is bright. Rivers dry up, ships sink in pavilions. Ride a horse and shake the moon, and go out all night. Don't cry as soon as possible, the sad step is delayed. I would like to protect Mingde, and the royal family is in Qingyi. I want to thank you for your words.

One answer is endless. As long as you list one or two explanations, you can also get a glimpse of China's splendid and colorful food culture.

References:

Xinhuanet/Food/July 20, 2006/Content _ 4859753.htm