Are there any sentences describing Sichuan cuisine in ancient Chinese?

There are no leeks in Xinjin, and the color is as yellow as goose.

The meat in the east gate is unique, and the fat is not reduced.

Du Fu, watch fishing again.

The ornamental fish in Jin Dong came again. The owner stopped the silver carp and poured a cup.

As the sun sets, Long Bian Cave and the mountain roots swim with the clouds and thunder.

The war is not over, and the Phoenix unicorn is safe.

I just try to immerse myself in this joy and mourn for the sacred place. ?

Du Fu, a play after dinner?

Buy pig bones at the east gate and order a little orange sauce.

Steamed chicken is the most famous, and beautiful women are not fish and turtles. ?

As a flavor, Sichuan cuisine was formed as early as Qin Shihuang's unification of China and the Three Kingdoms.

At that time, no matter the raw materials for cooking, the use of condiments, the requirements of knife workers, the temperature and the level of professional cooking, the embryonic form of cuisine had begun to take shape. By the Tang Dynasty, Sichuan cuisine had become a minor celebrity in the court.

Sichuan cuisine is the essence of Sichuan cuisine culture, and Chengdu snacks are the representatives of Sichuan cuisine.

Speaking of snacks in Chengdu, it dates back to before the liberation of Chengdu. When Chengdu snacks are mentioned in front of Chengdu people, Chengdu people will naturally think of Lai Tangyuan in Zongfu Street, Zhong jiaozi in Litchi Lane, Ma Sweet Potato in Jiaojia Lane, Zhang bean jelly in Dongzikou, Su Mian in Tongjing Lane and Three Rivers Mud in Jiuyanqiao.