Ancient poems about steamed buns

1. Poems about steamed buns

Poems about steamed buns 1. What are the poems about steamed buns

1.

"Food" "Game Steamed Bun Opera"

Era: Song Dynasty Author: Lu You

The rich and poor live in a small area, and the cold clouds are thousands of miles wide.

Double junior high school birds, prison nine is on the board.

Put chopsticks to rub the abdomen and call the boy to break the small lump.

He is still better than Xi Lao, and he looks up to the official in the garden for his vegetables.

2.

"Chen Gongzao is still looking for bamboo shoots to make steamed buns"

Era: Song Dynasty Author: Chen Di

Jade Ban Zen Master Comes If the supply is supplied, a young child dares to share the treasure.

Also included are the shavings of sugarcane berries, the flavor is sure to be pleasant.

3.

"Visiting Jinghu with Cui Eryi and sending packages to congratulate the Second Duke"

Era: Tang Author: Meng Haoran

Take a look at the objects in Jinghu Lake, the middle stream is clear to the bottom.

I don’t know the taste of sea bass, but I know the love of gulls and birds.

The sails are carried by the wind, and the rain and clear weather come in spring.

We will explore Xia Yu’s cave and take a little back to Yuewang City.

There are steamed buns in the house, and the article is recommended to congratulate students.

Canglang sang it after being drunk, so he sang it with the same voice.

4. "Qing Xin Jing, quit washing your face with powder"

Era: Yuan Author: Ma Yu

A monk, he is greedy for delicious food. Ignore tossing and remove the powder to wash your face. Eating vegetarian dumplings and steamed buns with fake turtles is very Taoist respectable. It is good for the mouth and stomach, but not for constipation. Eat a simple diet and fill in holes and chasms. Happy poverty, tranquility and leisurely travel, especially

5.

"Mountain Dwelling Poems"

Era: Song Dynasty Author: Shi Yanshou

Body and mind After leisure, I am happy to think about it, and I will remember the unforgettable words of Qi Dao.

Thousands of teachings are weak, but everything must go to the root.

The sparse rain takes advantage of the birds returning to their nests, and the dense smoke hides the bun apes.

Nothing happened when I stopped chanting. The distant mountains drove the scenery into the Maoxuan.

2. What are the ancient poems about steamed buns?

There really aren’t any steamed buns! Because steamed buns are a modern food, they were not called steamed buns in ancient times. They were called steamed buns, steamed buns, etc. A poem about steamed buns: Tang Duo ordered Liu Chenweng to go to Cheung Chau alone.

The clouds turn over the sea and flow backwards. Su'e is deep and can't reach the west tower.

Suddenly I feel that the tide has stopped and I am returning. I can’t drink enough and it’s a round of autumn. Local steamed buns outside the city.

People can drink but hate. The ancients did not make me sad, and there was no lonely crane crossing the river to accompany me while I was intoxicated.

Half-broken porcelain vats were turned into vinegar and wine, and dead cow intestines and tripes were made into steamed buns.

On the first day of the year, Pan Geng, the village elder, received three meals. Half-drunk and half-awake, we all left the county, our bodies hurt and miserable.

Attached below is the story about the transformation of steamed buns into steamed buns from "Three Kingdoms": "Zhuge Liang returned to Lu River in peace, but the storm was so strong that his troops could not cross, so he returned to Liang. When Liang asked, Meng Huo said: 'The source of Lu River is rampant. For the sake of disaster, the people of the country sacrificed 7,749 human heads and black cattle and white sheep, and the natural waves calmed down and the territory was full of fruits.

Liang said, "I am the master, how can I kill myself?" Seeing this, he ordered the chef to slaughter cows and horses, mix them with flour, and make a fake human head with eyebrows and eyes, and replace it with beef and mutton. He made steamed buns and offered them to the Lushui River. Kongming sacrificed them on the bank.

< p> After the sacrifice, the clouds and fog rolled away, the waves calmed down, and the army crossed Yan. " Lang Ying of the later Ming Dynasty recorded in "Qi Xiu Lei Manuscript": "The original name of steamed buns is Mantou, and human heads were used as sacrifices to gods in the barbarians. During Zhuge's campaign against Meng Huo, It was ordered that bread and meat be used as human heads to be sacrificed, which is called "mantou", but now it is called steamed buns."

Since Zhuge Liang used steamed buns instead of human heads as sacrifices to Lushui, steamed buns have been a feast for the people since the beginning. for display purposes. Jin Shuxi's "Bake Fu": "At the beginning of the three springs, the yin and yang meet, and it is the time to enjoy the feast, so steamed buns are suitable."

At the beginning of the three springs, winter goes and spring comes, and everything is renewed. It is commonly said that winter belongs to yin and summer belongs to yang. At the beginning of spring, when yin and yang are in harmony, steamed buns are offered as sacrifices to pray for good weather in the year.

In the past, steamed buns were filled with meat fillings and were very large. After the Jin Dynasty, for a period of time, the ancients also called steamed buns "cake".

Anything made with dough mixed with water and stuffing in the middle is called "cake". "The Examination of Names": "Those who eat steamed noodles are called 'steamed cakes', also called 'cage cakes', which are today's steamed buns."

"Jiyun": "Steamed buns are also cakes." "Zhengzi" "Tong": "[Baking is replaced by 饣] [Yu is replaced by 饣], which is to make noodles. The fermentation makes the noodles light and floating, and they are cooked into cakes.

Jia Gongyan eats wine with wine. (Fermented with wine), the glue is fermented. Fu Weng said that the glue cake is now the cooking cake. "Wei Juyuan's "Food List" has Brahman light high noodles, which is the current custom. This is why steamed buns float after fermentation. "After the Tang Dynasty, the shape of steamed buns became smaller, and some were called "yuzhu" or "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", and in "Mengliang Lu", they were also written as "steamed buns". "Ji Yun": "[Let's change it to 饣] Yin Dou, which is the same as 饥, and also means 饥".

"

"饤" is also called "〔月丁〕", "Yupian": the meaning of food storage. "Jade Sea": "In the Tang Dynasty, the Shaofu supervised the food and used nine plates to load the base. Named 'Nine Foods'.

In today's popular Yanhui, sticky fruits sit in front of the banquet and say, "Look at the banquet and sit down." In ancient times, it was called "饤 sitting", which refers to a person who eats without eating.

According to "Book of Tang·Li Yuanzhuan" it says: "Human eyes are like nails." ’ Today, I have followed the example with words and phrases, and accumulated them into a treat. "

This means that "饤" actually comes from "nail", and "饥饤" refers to the viewing table for contemplation. Han Yu has a poem; 饾. "

It can be seen that steamed buns were used as viewing seats at that time. But "饥祤" refers to snacks and the like, which means steamed buns are classified as snacks.

In the Song Dynasty, steamed buns became It is a snack often eaten by college students, so it is called "mutton steamed buns" and "university steamed buns" in "Old Wulin Stories". Yue Ke's poem "Steamed Buns" says: "In the past few years, the university has been full of scholars, and the thin branches are still passed down to bamboo shoots and ferns.

The young master has red flesh, and the general has white lotus skin. The fragrant and fragrant fragrance can be compared with the solid pepper, and the roughness can be better than that of a gourd pot.

When you grow old, your teeth will no longer be able to chew, and only when you are born will you be able to comfort your greedy slaves. "After steamed buns became edible snacks, they were no longer in the shape of human heads.

Because there were fillings in them, they were also called "steamed buns." "Yan Yi Yi Mou Lu" by King Mu Yong of the Song Dynasty; "On Renzong's birthday, I gave steamed buns to all the ministers. "

The note after the steamed buns says: "That is another name for steamed buns. "Pork, sheep, beef, chicken, duck, fish and goose, and various vegetables can be used as stuffing for steamed buns.

At the same time, they are still called "steamed buns". For example, the four kinds of steamed buns introduced in "Yinshan Zhengyao" can all be used as stuffings. Called buns: "Cang Mantou (shaped like a Cangdun): cut mutton, mutton fat, onions, ginger, and tangerine peel into fine pieces, mix them with ingredients, salt, and sauce to make the filling. "

"Deer milk fat steamed buns: cut deer milk fat and sheep's house into pieces like fingernails, and chop ginger and tangerine peel into fine pieces. For the right piece, add the ingredients, mix with salt to make the filling. ”

“Eggplant steamed buns: Chop mutton, mutton fat, mutton tail, green onion, and tangerine peel into fine pieces, and remove the tender eggplant. The right piece is stuffed with meat, but steamed in eggplant, minced with garlic cheese and coriander and eaten. "

(Use eggplant as the skin and steam it in a drawer.) "Cut flower steamed buns: cut mutton, mutton fat, mutton tail, green onion, and tangerine peel into fine pieces.

For the right piece, add the ingredients according to the law, mix the stuffing with salt and sauce, and make the steamed buns. Use scissors to cut various patterns, steam them, and dye them with rouge. "

"Zhengzi Tong" says that the first part of the steamed bun is also called "the camel's navel". After the Tang and Song Dynasties, there were also steamed buns without fillings.

"Yan Yi Yi Mou Ling" : "Nowadays, it is customary to make fermented crumb noodles, with or without stuffing, steamed and eaten, and they are all called steamed buns. "The Complete Collection of Necessary Things for Home Use" written by Anonymous Yuan Dynasty records the fermentation method of steamed buns at that time: "For every ten minutes, use two and a half kilograms of white flour."

First use a cup of yeast, make a small hole in the dough (suspected to be a mistake of "planing"), pour the fermentation juice, mix it with a piece of soft dough, cover it with dry dough, and put it in a warm place . When it comes up, warm the dry noodles on all sides with the soup and mix them up, then cover them again.

When it comes up again, add dry noodles and warm water. In winter, use hot soup to make it easier, no need to knead it too much.

When placing the tablet again, knead it into a paste. If you rub it, it will not be fat.

Make the ingredients soft, roll them into a skin, and wrap the fillings. Place them in a windless place and cover them with baggage.

Wait for the noodles to come out, then put them on the cage bed and steam them until cooked. "Whether there is stuffing or not, steamed buns have always been used for sacrificial offerings.

In "The Complete Works of Necessary Things for Home", there are such kinds of steamed buns with their uses: "Pingsitting small steamed buns (raw stuffing) ), Nianjian steamed buns (raw fillings), lying steamed buns (raw fillings, served before spring), Nahua steamed buns (cooked fillings), Shoudaigui (cooked fillings, served at the longevity banquet), Guilin steamed buns (cooked fillings, served at the birthday banquet) Offering), Spring [Shang Er Xia Chong] (cooked stuffing, offered before spring). Lotus steamed buns (cooked stuffing, summer offerings), sunflower steamed buns (wedding banquets, summer offerings), blanket leakage steamed buns (lying steamed buns with the seal of the mouth). "

"The Old Man of Jie'an" by Li Xu of the Ming Dynasty.

3. What are the sentences describing steamed buns?

The sentences describing "baozi" are as follows:

1. Its color, aroma, taste and shape are very unique. It is bigger and more fragrant than ordinary steamed buns. It makes people want to eat it again. No wonder people come from all over to buy it. It is delicious.

2. The steamed buns freshly taken out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. When you take a bite, they are juicy and fragrant. It is not greasy, and has always been favored by the public and friends from all over the world.

3. Each xiaolongbao is white and thin, and there seems to be a bag of juice inside. The xiaolongbao is small and exquisite. It looks like a pagoda, is translucent and strong, and is crystal clear and yellow. The fragrance on the top of the pagoda is blown by the wind, and the shape is similar to a steamed bun. No wonder it is called Xiao Long Bao

4. Xiao Long Bao on a plate. Like twelve energetic little pagoda-shaped soldiers, wearing crystal clear yellow clothes, standing at their posts, as if they were defending their territory. When I saw the steaming steamed buns, my mouth watered. It can really be said that "the saliva flows down three thousand feet, as if the Milky Way has fallen into the sky." Its fragrance makes me smack my lips.

5. When I opened the pot, the aroma came out. Looking at the fat and white buns, I really wanted to drool! hehe!

4. What are the ancient poems about "baozi"

A play on eating game steamed buns

The rare and poor people live in few places, and the cold clouds are thousands of miles wide.

Double junior high school birds, prison nine is on the board.

Put chopsticks to rub the abdomen and call the boy to break the small lump.

He is still better than Xi Lao, and he looks up to the official in the garden for his vegetables.

Visiting Jinghu Lake with Cui Eryi and sending a package to congratulate the Second Duke

After trying out the objects in Jinghu Lake, I can see the bottom of the water.

I don’t know the taste of sea bass, but I know the love of gulls and birds.

The sails are carried by the wind, and the rain and clear weather come in spring.

We will explore Xia Yu’s cave and take a little back to Yuewang City.

There are steamed buns in the house, and the article is recommended to congratulate students.

Canglang sang it after being drunk, so he sang it with the same voice.

Clean the Heart and Quit Washing Your Face

A monk is greedy for good food. Ignore tossing and remove the powder to wash your face. Eating vegetarian dumplings and steamed buns with fake turtles is very Taoist respectable. It is good for the mouth and stomach, but not for constipation. Eat a simple diet and fill in holes and chasms. Happy poverty, tranquility and leisurely travel, especially

The legend of the origin of steamed buns:

Steamed buns are an ancient pasta that originated from the Three Kingdoms. According to legend, during the Three Kingdoms period, Zhuge Liang of the Shu Kingdom led his troops to attack the Southern Barbarians, and captured the barbarian general Meng Huo seven times, forcing Meng Huo to finally surrender. Zhuge Liang's troops had to pass through the Lu River on their way back to the DPRK. When the troops and horses were preparing to cross the river, a strong wind suddenly came up, the waves hit thousands of feet, ghosts cried and wolves howled, and the army was unable to cross the river. At this time, Zhuge Liang summoned Meng Huo to ask for the reason. It turned out that the two armies were fighting and the fallen soldiers could not return to their hometowns to reunite with their families, so they created trouble on the river to prevent the soldiers from returning. If the army wants to cross the river, it must sacrifice 49 heads of barbarian soldiers to the river to ensure calm.

Zhuge Liang thought to himself: Death and casualties are inevitable in the battle between the two armies. How can we kill 49 more lives? Thinking of this, he came up with a plan, that is, he ordered the cook to use rice flour as a skin and fill it with the meat of black cattle and white sheep to shape 49 human heads. Then, they set up the incense table and sprinkle wine to worship the river.

From then on, the term "steamed buns" came into existence among the people, and Zhuge Liang was also revered as the founder of the dough-making industry. Lang Ying of the Ming Dynasty recorded in his notes "Seven Revised Drafts": "The original name of steamed buns is Mantou. Human heads were used as sacrifices to gods in barbarian lands. During Zhuge's campaign against Meng Huo, he ordered bread and meat to be used as human heads as sacrifices. It is called 'Mantou'. Today It is also called steamed buns.

The steamed buns invented by Zhuge Liang were filled with beef and mutton fillings, which was a complicated and expensive process. Therefore, later generations omitted the filling process and appeared. White steamed buns (without fillings).

Steamed buns have already appeared in the Wei and Jin Dynasties, but the original name of steamed buns was written in "Bing Fu" by Shu Xi in the Jin Dynasty. It is said that "Mantou" should be served at the banquet in early spring. The "Mantou" mentioned here is actually steamed buns. As for the use of the name "Baozi", it began in the Song Dynasty. The book contains: "In the Song Dynasty, there was a doctor named Sun Lin who treated gonorrhea for Emperor Ningzong of the Song Dynasty. He used steamed buns wrapped with garlic and light black beans and took it three times a day. The disease was cured in three days. He was regarded as a miracle doctor. "Lu You, a famous poet in the Song Dynasty, not only wrote a poem "Cong Cake" to praise it, but also wrote his own annotation for the poem. His poem "Cage Cake" said: "It is dim, foggy and rainy, and the grass is dark, and the children eat and drink as they please, and they feel this. As if you were in Shu, a plate of steamed buns is like a pea nest. Lu You's annotation is: "In Sichuan, the steamed buns made from pig meat are so good that people in the Tang Dynasty only called steamed buns steamed buns." "It can be seen that the steamed buns made with pork noodles in Sichuan were already very famous at that time.

Tao Gu's "Qing Yi Lu" of the Northern Song Dynasty talked about the "restaurants" (food sellers) at that time. Stores) already sell "green pouch buns". Naideweng of the Southern Song Dynasty said in "Capital Records" that there are three types of hotels in Lin'an: tea and rice hotels, steamed bun hotels, and garden hotels, while the steamed bun hotel specializes in goose and duck meat fillings. It can be seen that steamed buns were very common during this period.

5. Sentences to praise steamed buns

1. The steamed buns are soft in texture, fresh and not greasy, and look like chrysanthemums.

2. Goubuli steamed buns are famous all over the country for their delicious taste. Goubuli steamed buns are very popular. The key lies in the fine ingredients and exquisite production. There are certain special skills in ingredients, recipes, mixing, kneading and rolling, and there are clear specifications and standards for workmanship, especially the pleated buns are well-proportioned, with each bun having 18 pleats.

3. The buns that have just come out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. Once you take a bite, they are oily and watery, fragrant but not greasy. They have always been popular among the people and countries all over the world. Favored by friends.

4. Now, I dipped the first bun in vinegar and put it in my mouth. With a "swish" sound, the surrounding turned into a playground and I was on the slide. Playing, I felt active.

5. I ate the second one, and the surroundings immediately turned into the sea. I swam freely in the sea, and the small fish in the sea were playing with me, and the dolphins were playing with me. Racing with me, the baleen whale carried me on its back and enjoyed the coolness of the sea breeze, which made me feel the coolness.

6. I ate the third one immediately, and now, I came to the forest. , in the river. I walked among the woods and experienced the green air; I walked by the river and experienced the "ringing sound" of nature. I felt the taste of freedom.

7. The steaming steamed dumplings have just come out of the pot, exuding an alluring fragrance, as if they had just taken a bath. It pouted its white and tender mouth, and each one of them smiled at me and said: Master, please eat me while it’s hot!

8. My steamed buns are big and thin in skin. You will salivate when you smell them. They will fill your mouth with fragrance when you take a bite. They will make your heart and lungs refreshed. Just one bite will leave you with endless aftertaste for a lifetime. memorable.

9. As the saying goes, "food is the most important thing", every place has its own delicious food. Roast duck in Beijing, dried tofu in Suzhou, spiced beans from the Chenghuang Temple... But I have a special liking for the xiaolongbao in our hometown.

10. The appearance of Xiao Long Bao will definitely make you hang down three feet. The skin, with its tender cells, white and transparent, seems to burst open with the slightest touch. Even people ten miles away can smell the fragrance of steamed buns.

11. Xiaolongbao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious blend of five flavors. When eating, you are also very particular about it: you need to bite a small hole in the skin first, and then suck it gently, and the fresh and fat juice will immediately pour into your mouth. Then, the red meat filling and the delicious taste will... The delicate and smooth taste will surely satisfy your appetite.

12. The preparation of Xiao Long Bao is also very simple: first put the mixed noodles in a basin to dry, then cut the prepared meat, chop it into pieces, and then serve it. On the plate, put an appropriate amount of minced ginger, minced garlic, minced green onion, monosodium glutamate and rice wine, etc., and then stir them evenly. After the noodles are dry, knead them again, then cut them into thin sheets and wrap them well. Put some water in the pot, put the steamer filled with steamed buns in the water, wait for the water to boil, and cook for another ten minutes until the steamed buns and fillings are completely cooked. In this way, a cage of fragrant steamed buns will also It's done.

13. Xiao Long Bao is delicious, tasty and well-deserved! Therefore, I specially compiled a poem to praise our Wuxi Xiao Long Bao: Wuxi Xiao Long Bao is full of color, flavor and aroma. Take a gentle breath and your mouth will be filled with joy!

14. The Xiaolongbao is white, with thin skin, and there seems to be a bag of juice inside. The Xiaolongbao is small and exquisite, shaped like a pagoda, translucent and strong, crystal clear yellow, on the top of the pagoda Waves of aroma spread in the wind, and the shape is similar to a steamed bun. No wonder it is called Xiao Long Bao.

15. My stomach was growling with hunger at this time, and I wanted to open my mouth wider and swallow four small steamed buns in one bite. So I picked up the steamed dumplings carefully with chopsticks. After taking a small bite, the juice rushed towards my mouth like an army of thousands of horses.