Can anyone tell me about the dictionary of Chinese food poems? Thank you.

Chinese cuisine has a long history, and many delicacies with delicious flavors were created by famous chefs in the past generations. They are loved and respected by eaters and have been passed down to this day. People have compiled many origins and stories of the names of these dishes based on historical legends, and thus many allusions to Chinese dishes have been spread.

There are countless Chinese dishes, and there are many famous ones. Here are a few examples:

Fairy duck

This is a traditional famous dish of Confucius family. According to legend, it began during the period of Kong Fanpo, the seventy-fourth generation grandson of Confucius. When Kong Fanpo was the magistrate of Tongzhou, Shanxi, the chef in the mansion removed the bones from the duck, added seasonings to the bowl, covered it, and steamed it in a cage. The meat was crispy and fragrant. The taste is delicious. After Kong Fanpo tasted it, he felt that the preparation method of this dish was unique. He steamed it in a basket and burned it with three sticks of incense. The taste of the flounder was better than that of other dishes, so he named it the fairy duck. Buddha Jumps Over the Wall?

A famous Fujian dish, it has become the first traditional famous dish in Fujian cuisine. Buddha Jumps Over the Wall in Fujian cuisine is made of sea cucumber, abalone, scallops, shark's fin, chicken, pork trotters, lamb knuckles, pigeon eggs, etc. 18 The raw materials are simmered in a wine jar. It is characterized by fresh and mellow taste, soft and tender texture, melts in the mouth, and significant lingering aroma after eating. ?

In the Qing Dynasty, the Fuzhou Official Money Bureau hosted a banquet for the Chief Envoy Zhou Lian. During the banquet, a dish was made with several kinds of seafood, chicken, duck, sheep elbows, hoof claws, pigeon eggs, etc. , extremely delicious. Zhou Lian ordered the Yamen chef Zheng Chunfa to learn how to imitate it. After Zheng came to ask for advice, he improved the technique and used more seafood to make the dish more delicious. Later, Zheng Chunfa resigned from his office and opened Juchunyuan Restaurant. He served this dish at a gathering of literati. It was first named Fushouquan. As soon as he opened the seal, a strong aroma came out. The diners applauded one after another, and some people composed impromptu poems. "Meat dishes were floating around the altar, and the Buddha heard that he had abandoned Zen and jumped over the wall." So everyone decided to change the name of this dish to Buddha Jumping over the Wall. It has been popular inside and outside the province for more than a hundred years and is well-known in Hong Kong and Macao. ?

Mapo Tofu, a traditional Sichuan dish, was created in the early years of Tongye in the Qing Dynasty. At that time, there was a Chen Xingsheng restaurant in Wanfu Bridge in the northern suburbs of Chengdu. The chef was Chen Liu, the wife of the owner Chen Chunfu. She uses fresh tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. to bake it. The tofu she cooked was numb, spicy, hot, tender, delicious and very popular. People became more and more addicted to it, and her reputation gradually spread. Because she had a few pockmarks on her face, it was called Mapo Tofu. Since then he has become famous all over the country. ?

Beggar’s Chicken is a famous dish in Changshu, Jiangsu Province, also known as yellow mud braised chicken. It is said that in the late Ming Dynasty and early Qing Dynasty, a beggar at the foot of Yushan Mountain in Changshu got a chicken. He had no cooking utensils and seasonings. He had no choice but to kill it, remove the internal organs, put the hair on it and smear it with mud, put it in a pile of firewood and roast it. After it was cooked, he knocked off the mud shell. The chicken feathers fall off the shell, and the aroma is overflowing. It happened that Qian Muzhai, a bachelor who lived in seclusion in Yushan, passed by and tried it. He felt that the taste was unique. When he returned home, he ordered his family to cook it in the same way with a little seasoning. It was even more delicious. Since then, it has become a famous dish and has been passed down to this day. ?

Twice-cooked Pork ?

A famous Sichuan dish, also known as Stewed Pork. Legend has it that this dish was a staple dish for Sichuan people during the first and fifteenth day of the Lunar New Year (to improve their lives). At that time, the method was to boil it first and then stir-fry it. At the end of the Qing Dynasty, there was a Hanlin named Ling in Chengdu. Because of his frustrated career, he retired to his home and devoted himself to the study of cooking. Instead of cooking twice-cooked pork and then frying it, he first removes the fishy smell from the pork, steams it in a water-tight container and then stir-fries it into a dish. Because it is steamed early to ripen, the loss of soluble protein is reduced, the rich and delicious meat is maintained, the original flavor is not lost, and the color is red and bright. Since then, the famous early steamed twice-cooked pork in Jincheng has spread. ?

? Boiled pork is a traditional famous dish in Beijing. This dish was created by the Manchus in the late Ming Dynasty. It 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's "Casserole Ju" restaurant is the most famous for making this dish. Legend has it that in the sixth year of Qianlong's reign in the Qing Dynasty (1741), when Clay Pot House was first built, a large clay pot with a diameter of 133 cm was used to cook meat. Only one pig was brought in every day, and the white meat was mainly sold. Due to the booming business, all the pigs were sold out before noon. If you lose the pretense, you will close in the afternoon, so a saying gradually spread among the people: "The pretense of Claypot House - don't wait after noon."

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Boiled cabbage ?

A traditional Sichuan dish. "Boiled cabbage" was originally created by Huang Jinglin, a famous Sichuan cuisine chef, when he was working in the imperial dining room of the Qing Palace. Later, Huang Jinglin brought this cooking method back to Sichuan and it became widely spread. More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to the Beijing Hotel to take charge of the kitchen. He also brought the cooking technique of "boiled cabbage" back to Beijing, and it became a delicacy at the high-end banquets of Beijing Hotel. "Boiling cabbage" is not easy to cook, and the key lies in the soup. , the soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, without a single drop of oil, but when eaten in the mouth, it is fragrant and refreshing. Dong'an Chicken?

During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, some merchants were on their way and were hungry at night, so they ate at a small roadside restaurant. The old woman who owned the shop had no food to offer, so she caught a young chicken and killed it and cooked it. The chicken is seasoned with onions, ginger, garlic and spicy, stir-fried with sesame oil, and then braised with wine, vinegar and salt. It is red, shiny, fragrant and tender. The guests raved about the dish and spread the word everywhere about how wonderful the dish was. From then on, the small shop specialized in this dish, and it became famous far and wide. It has been passed down for thousands of years and has become a famous dish in Hunan. , exceptionally delicious. ?

West Lake Water Shield Soup ?

According to "Book of Jin." "The Biography of Zhang Han": Zhang Han was an official in Luoyang. "When the autumn wind blows, he thinks about wild vegetables, water shield soup, and seabass clams in Wuzhong." He also said: "Life is valuable and suitable for ambition. How can you control an official for thousands of miles in order to be famous? So he ordered to drive. Come back." Later generations called the homesickness "the thought of water shield", which shows the charm of water shield. Water shield is cooked with shredded chicken and ham, making it fresh and mellow, refreshing and refreshing. When Qianlong traveled to the south of the Yangtze River, he would also try the water shield soup. There is a saying that "the Sudi is full of flowers and filled with smoke, and it is a sunny day when picking water shield." Peigong Dog Meat?

Liu Bang, the emperor of the Han Dynasty, was fond of eating dog meat in his hometown of Pei County, hence the name. Dog meat, soft-shelled turtle are pickled with wine, green onion, ginger and saltpeter, then simmered with wine, sugar, salt, soy sauce, star anise, Sichuan peppercorns and water. The dog meat is crispy and fragrant, and the soft-shelled turtle is soft and delicious. This dish is still a famous delicacy in Xuzhou area. ?

Milk Fat King Fish, also known as Huai King Fish and Hui King Fish, is rare in China. It is produced in waters dozens of miles long in the Xiashan Pass area in Fengtai County, Anzheng. It is a fish Medium to top grade. Liu An, the king of Huainan in the Western Han Dynasty, liked to eat fat king fish. During a banquet with all the ministers, because there were too many people and there were few fish, the chef used other fish as food. Liu An found out and was furious: "I can't live without the fat king for a day." This shows that the fat king fish is favored. To such an extent. Later, this dish was introduced to the people in Bengbu and Hefei, where it was simmered in milk chicken soup and became a specialty of Anhui cuisine. Longjing Shrimp?

Legend has it that Longjing Shrimp is related to Emperor Qianlong. Once when Qianlong went to the south of the Yangtze River to visit Hangzhou, he wore casual clothes and traveled around the West Lake. It was Qingming Festival, and when he came to Longjing Tea Village, it suddenly rained heavily, so he had to take shelter at a village girl's house. The village girl was hospitable and let him sit down to make tea. The tea was brewed from newly picked Longjing tea and charcoal-fired mountain springs. Qianlong was overjoyed to drink such a fragrant and mellow tea. He wanted to take some back to taste, but he couldn't speak, and he didn't want to reveal his identity, so he When the village girl wasn't paying attention, she grabbed a handful and hid it in the dragon robe under her casual clothes. After the rain and the weather cleared, I said goodbye to the village girl and continued touring the mountains and rivers until sunset. Feeling thirsty and hungry, I took a seat at a small restaurant by the West Lake and ordered a few dishes, one of which was fried shrimp. After ordering, he suddenly remembered the Longjing tea he had brought and wanted to brew it to quench his thirst. So he called the waiter and picked up his casual clothes to get some tea. When the waiter saw Qianlong's dragon robe when he was receiving tea, he was startled and ran into the kitchen to confront the owner. The shop owner was frying shrimps. When he heard that the Holy Spirit had arrived, he was so panicked that he made a mistake. He actually sprinkled the Longjing tea leaves brought in by the waiter as scallions into the fried shrimps. Unexpectedly, when this plate of dishes was brought to Qianlong, it was fragrant. After taking a bite, he felt fresh and delicious. Looking at the dishes on the plate, he saw that the Longjing green was dripping green and the shrimps were white and tender. He couldn't help but praise, "Good food! Good." Dish!" ?

From then on, this dish, which was made while busy, was continuously refined and improved by generations of cooking experts, and was officially named Longjing Shrimp, becoming a famous delicacy. ?

Dinghu Shangsu is also known as Dinghu Luohanzhai. It is made of shiitake mushrooms, straw mushrooms, white fungus, elm fungus, osmanthus fungus, bamboo fungus, fresh lotus seeds, white mushrooms, silver needles (mung bean sprouts), bamboo shoots, etc., steamed, blanched, fried and flavored. It is characterized by elegant color, distinct layers, freshness and smoothness, and fragrant and delicious taste.

Guangdong production is the most famous. ?

According to legend, the famous dish of the Xiyuan Restaurant located on Zhongshan 6th Road, Ximen, Guangzhou today, dedicated to the eminent monk’s Buddhist temple, was the Eighteen Arhats Zhai. Once, Master Qingyun of Qingyun Temple in Dinghushan, Zhaoqing came to Guangzhou Liurong Temple and ate Luohanzhai at Xiyuan Restaurant. He knew that Luohanzhai consists of bamboo fungus, nostoc, shiitake mushrooms, straw mushrooms, mushrooms, elm fungus, and white fungus. , osmanthus ear, yellow ear, Hunan lotus seeds, bergamot fruit, fried gluten, bamboo shoot meat, silver needles, cabbage sum and other main ingredients, but the texture and taste were not good, so we proposed ingredients similar to the above ingredients, but The cooking details were changed, and after trial production, it was adopted by Xiyuan chefs and named Dinghu Shangsu. ?

Nine-turn Large Intestine?

This dish was first created by Jiuhualou in Jinan in the early years of Guangxu in the Qing Dynasty. First cook and blanch, then fry, then burn, remove the spoon and put it into the pot several times, until it is cooked and simmered. Once, Mr. Du, the owner of "Jiuhualou", entertained guests. There was a dish of "roasted large intestine" during the dinner. After tasting it, the guests praised it one after another. Some said it was sweet, some said it was sour, some said it was spicy, and some said it was salty. A scholar in the table suggested, In order to thank the host for his kindness, he gave it the name "Nine-turn Large Intestine" to praise the chef's superb skills and the characteristics of making this dish with complete ingredients, complex processes and varied tastes. This dish is ruddy in color, has soft and tender large intestine, and has five flavors: sour, sweet, fragrant, spicy, and salty. It is a traditional Shandong flavor dish. ?

The Eight Immortals crossing the sea to make Arhats?

The Eight Immortals crossing the sea to make Arhats was the first famous dish at the Confucius’ birthday banquet. From the beginning of the Han Dynasty to the end of the Qing Dynasty, many emperors of the past dynasties visited Qufu Confucius in person. The Mansion was dedicated to Confucius, among which Emperor Qianlong went there seven times. As for the number of dignitaries and literati who came to worship, the Confucius Mansion hosted banquets very frequently. The Confucius Banquet is famous all over the world, and the Eight Immortals crossing the sea to make arhats is a famous dish of the Confucius Mansion. First of all, it has a complete selection of ingredients, fine production, rich taste, and unique containers. This dish mainly uses more than ten kinds of raw materials such as shark fin, sea cucumber, abalone, fish bones, fish maw, shrimp, chicken, asparagus, ham, etc., with chicken as the main ingredient. "Arhat", eight of the main ingredients are "Eight Immortals", so it is called the Eight Immortals Crossing the Sea to make Arhat. As soon as the dish is served, gongs and opera begin, and it is very lively to enjoy the delicious food and listen to the opera at the same time. One egg hatches two phoenixes?

One egg hatches two phoenixes, also known as watermelon chicken. It was first created by famous chefs of the Confucius family. The preparation of watermelon dishes began in the Qing Dynasty. This dish of the Confucius family uses watermelon and chicks with scallops, It is cooked with mushrooms and other ingredients. It has a fresh taste, rich nutrition and is quite distinctive. After tasting it, Kong Lingyi was very impressed and asked the chef what the name of this dish was. The chef asked for watermelon chicken. Kong Lingyi thought that the preparation method of the dish was unique and delicious, but the name was inelegant. Later, he changed the name of the dish to "One egg hatches two phoenixes", that is, the watermelon is used as the egg and the two chickens are used as the phoenix. From then on, the dish became popular It has become the top dish in Confucius cuisine.

As for poems about food, if we take poets as examples:

Su Dongpo: It is said that there are many famous dishes directly related to him, and even more dishes are named after him. Such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo legs", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake", "Dongpo crisp" ", "Dongpo bean curd", "Dongpo meat" and so on. "Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it." Spring dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunjiu. ?

Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, and Long delicacies have bear wax." ?

He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke. Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful." The good pork in Huangzhou is as cheap as dirt. The rich will not eat it, but the poor will not cook it. If you get up in the morning, you will not care if you are full."?

Su Dongpo used his unique sentiments. Zhong's bamboo shoots were cooked with pork. At a gourmet party, Su Dongpo wrote a limerick in his own hand: "No bamboo makes people vulgar, no meat makes people thin, vulgar but not thin, bamboo shoots stewed with pork." ?

The delicious but poisonous pufferfish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are a prophet of the warmth of the spring river. The short reed buds on the ground are full of wormwood and artemisia, which is exactly what the pufferfish desires." "Shangshi" is a carefree seven-character quatrain, which also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It is really a delicacy in one sentence.

?

"When autumn comes, frost and dew fill the east side of the garden, and the reeds bear children and mustards produce grandchildren. I am full of hatred, and I don't know why I eat chickens and dolphins." In his opinion, these vegetables are better than those of chickens and ducks. The fish is even more delicious. Fenghu was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be rivaling the water shield soup." ?

Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is uniform when rubbed with delicate hands, and the green oil is fried into a tender yellow color. When the night comes, spring sleeps and knows the weight, flattening the beautiful lady "Arm-wrapped gold." There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring. ?

"Small cakes are like chewing the moon, with crispy and sweet fillings in them."?

"Sometimes I go around the wheat fields to ask for wild shepherds, and force myself to cook mountain soup for the monks."?

"The Yangtze River surrounds Guo to know the beauty of the fish, and the good bamboo mountains smell the fragrance of bamboo shoots"?

"When will the bright moon come? Ask the blue sky for the wine"" ", "Occasionally enjoy the wine, and always hold the empty cup."?

"If you eat three hundred lychees a day, you may grow up to be a Lingnan native. "?

Su Shi loved drinking tea, and he often praised tea in his poems. "The two flags are new under the Baiyun Peak, and the greasy green is fresh and fresh in the spring of the Grain Rain" describes the tea garden scenery in the mountains outside Hangzhou." "Always good tea is like a beautiful woman" and "I want to compare the West Lake to the West" in another poem were compiled into a famous couplet of teahouses and teahouses.?

There are many poems and manuscripts of Su Dongpo. Excellent articles related to food, such as "Poetry on Vegetable Soup", "Pork Eating Poem", "Whale Porridge" and the famous "Lao Tao Fu". ?

2. Lu You ?<. /p>

The sentence "There is nothing meaningful in the world, how can we exchange it for jade clams and water shields"? This "jade clams" refers to the "jinyu jade clams" that Emperor Yang of the Sui Dynasty praised as "the delicacy of the Southeast". "It is a fish fillet cut into thin pieces; "鑑" is a chopped pickle or pickle, which is also extended to "finely chopped". "Jin鑑玉荍" is made of frosty white seabass as the main ingredient, mixed with finely chopped The golden-colored cauliflower "Silk Shield" is a soup made from shield flowers, which is also a famous dish in Wu. Does he mean that the noodles he made with scallion oil are as good as heavenly sutuo?

He wrote down the name of "sweet soup" in the preface of "Mountain Dwelling". Preparation method: "Make it with cabbage, yam, taro, and cabbage, without adding fermented glutinous rice sauce, and cook it with the delicacies of mountain chefs. "The poem goes like this: "I always lived with a handful of thatch by the lake, and talked about the village wine and mountain delicacies. Over the years, the sweet soup method was introduced, which made Wu Suan laugh at it. "?

"Buy pig bones at the east gate, and some orange scallions with fermented glutinous rice paste. The steamed chicken is the most famous, and the fish and turtles are even more beautiful. "彘" means "pig", and "彘bone" means pork ribs. The ribs are cooked or dipped in sour sauce mixed with orange peel and other spices. In addition, the poem praises Sichuan's leek, rice dumplings, turtle soup, etc. Food. ?

“The vegetables are light and sweet after the frost, and the seedlings are tender and not wilted in spring. It's ready for cooking right after you pick it, and you don't need to add half a baht of salt and cheese. "He concluded that the vegetables should be used without seasoning, and they taste very fresh."

"When I first visited Tang'an, I cooked barley, and the cooking was as good as the beautiful ones." "As big as amaranth, white as jade, slippery as a spoon and full of fragrance," the white, smooth and fragrant characteristics of barley, which is as big as amaranth (chicken head flesh), are vividly described. ?

"Food" "Porridge": "Everyone in the world learns about the years, but they don't realize that the years are in the present. I learned Wanqiu's (immortal's name) simple method, and only ate porridge to bring immortality to me. ”?

“The fat seabass and wild rice are crispy and delicious, and the (Mai Qiao) cooked oil freshly made cakes are fragrant. Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown. "?

"The color is like jade-shaped cat head bamboo shoots, and the taste is as good as the hump of an ox-tailed orangutan." Even more amazing, Hu Yangsu is as fat as it is?

“The mountains and rivers of the motherland are infinitely beautiful, and the elders in my hometown do not suffer from poverty. What day will the light clouds come out of Xiu? The taste will be as mellow as the local flavor. "?

"When will I be as full as I am, and fry Shi Ming floating chamomile?"?

"There are no plums to break in the warmth of the mountains, and only crabs in Jiangqing can hold on." . ”?

3. Du Fu.

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In "Beautiful People's Journey", there is "The purple camel's peak emerges from the green cauldron, and the water essence is coiled on the plain scales; the rhinoceros chopsticks have not been lowered for a long time, and the luan knife cuts through the sky; the yellow gate flies. The poem “Unmoving dust, the imperial chefs are sending the eight delicacies” is called “the eight delicacies”. ?

"Green bamboo shoots welcome the boat out, and white and red fish come into the meal." ?

"Sichuan wine is incomparably richer, and the fish in the river are as good as you can ask for." ?

"Flying snow fell silently" and "I put down the chopsticks and didn't realize it was all empty" describe the superb knife skills of the chefs in the Tang Dynasty in processing fish and raw fish and the lively scenes of diners competing for food. ?

"Spring plate with thin lettuce"?

"Fresh crucian carp eat shredded vegetables, parsley and green soup". ?

The questions and answers have not yet been answered? The children are drinking wine? The rain is cutting the spring leeks at night? The yellow beams in the new kitchen ("To the Eight Immortals of the Guard")?

The first and second class are tired of beam meat. ?Mr. Guangwen didn’t eat enough ("Drunken Song")?

The man waved his two swords left and right? The golden plate is as high as the snow? The bald tail of Xuzhou is not enough to remember? The Han Yin escapes far away? The bream fish The first thing to know about fatness is that it is both full and joyful but also depressing ("Song of Watching Fishing").

4. Zheng Banqiao is not only a famous painter, but also has certain research on eating. ?

Zheng Banqiao has "In the middle of the night, drinking heavily under the moonlight, the beauty is grilling the fish head with her slender hands",?

"The fresh bamboo shoots in Yangzhou are cooked with the anchovies, cooked in the spring breeze in early March."?

"Only water shield perch can be eaten, and the lower officials also come back to eat fish"?

"Every household peels spring bamboo shoots"?

"Chinese cabbage, green salt and brown rice, Earthenware pot with Tianshui chrysanthemum tea"

Ask Liu Shijiu? Bai Juyi?

Green ants' new fermented wine, small red clay stove. ?

It’s snowing in the evening, can you have a drink? ?

The fisherman on the river? Fan Zhongyan?

People come and go on the river, but they love the beauty of sea bass. ?

You see a boat going in and out of the storm. ?

The most unique thing in Huizhou? Su Shi?

At the foot of Luofu Mountain, spring blooms all year round. ?

Eating three hundred lychees a day, I will never give up and become a Lingnan native. ?

Songs of Suburban Temple·Five Suburban Movements·Farewell to the Gods? Sacrifice follows the five rites, and it is the third autumn. People are in awe, and the spirit descends to rest. Drink Xin's decree wine, recommend and enjoy the delicacies. Carrying Zhang and sending music, the god goes upstream. ?

Chen Jiayan? A heavy banquet in the dark day? The high gate is covered with crowns, and the guests are separated. The banquet is filled with precious treasures, and the literary field is full of writing materials. The Chinese eagles go up to the moon, and the willows color the spring pool. As the sun sets, I return to Qili, and the company rides on its golden restraints. ?

Yao He had a banquet at Lu Tianqing’s house and opened a Chinese pavilion in Zhuli, where he tasted the delicacies one after another. The shadows of wine are moving in the spring breeze, and the sound of music is long on a sunny day. Sitting for a long time will make you drunk, and as you age, you will also be temporarily crazy. Diligence will continue to work, but dreams will always hinder each other. ?

Li Bai wrote two poems by Wang's family: "Who can travel in the mountains? Ziming and Fuqiu." Overlapping ridges block the river, and peaks cross the river to fight bulls. Wangsheng faces Beifu, and the pool is clear and quiet. I'm here to feel the spirit and beat the treasures. Sweeping stones to wait for the returning moon, opening a pond to raise the cold current. Drunk wine makes you feel refreshed, and you don’t know the autumn because of the joy. ?

Li Bai? Miscellaneous Songs and Songs·Three Poems on the Difficult Journey? A gold statue worth ten thousand dollars worth of wine, and a jade plate worth ten thousand dollars worth of treasures. Stopping the cup and throwing chopsticks, I can't eat. I draw my sword and look around at a loss. If you want to cross the Yellow River, it will be blocked by ice, but you will have to climb up to Taihang, where it will be snowy and dark. When I was free, I was fishing and sitting on the stream. Suddenly I was riding a boat and dreaming about the sun. The journey is difficult, the journey is difficult, and there are many paths, but now I am safe. There will be times when the wind blows and the waves break, and the clouds and sails are hung directly to help the sea. ?

Li Bai: "It's difficult to travel on the road" Three poems? A gold bottle of wine is worth ten thousand, and a jade plate is worth ten thousand dollars of treasure. Stopping the cup and throwing chopsticks, I can't eat. I draw my sword and look around at a loss. If you want to cross the Yellow River, which is blocked by ice, you will have to climb the snow-covered mountains of Taihang. When I was free to fish on the Bixi River, I suddenly took a boat and dreamed of the sun. The journey is difficult, the journey is difficult, and there are many divergent paths, but now I am at peace. There will be times when the wind blows and the waves break, and the clouds and sails are hung directly to help the sea. ?

Prince Li Zhi accepted his concubine and Princess Taiping came out. The Dragon Tower was illuminated by the dawn, and the Lu Pavilion opened its doors. The bright sun casts heavy shadows, and the low stars cast radiance over the sky. The jade court is full of auspicious colors, and the silver plate is full of auspicious emblems. The clouds are turning, the flowers are lingering on the cover, and the clouds are floating and the leaves are decorated with flags. Diaoxuan returned to Cuimo, and Baojia returned to Dan Palace. Mingzhu wears Xiaoyi, and the carved wheel opens the fan. The flower crowns are arranged in beautiful feasts, and the orchid wine is used to express the fragrant banquet. There are phoenixes and music around the steps, and the banquet seats are rare and recommended. The dancing butterflies make the sleeves fragrant, and the songs fall into the dust. Rejoice and celebrate the first marriage. The scorching heat of the summer is pungent, and the cool morning breeze is sparse. In the Fang period, Liuhe is in peace, and the world is blessed with spring for thousands of years. ?

Wang Jian left his brother-in-law to say goodbye. He grew up alone and humble, and never traveled far away.

Chatting and relaxing in the north house, happily sharing the beauty of the couple. I am ashamed to say that the land of Liangyuan is bright and shining with banners. There are eighty-nine brothers, and Wu and Qin are separated. The great sage has a good omen, why should he only worry about safety? The boy thanked Linge, and the geese followed him proudly. Your younger brother's name is Yanling, and his phoenix feathers appear in the sky. Qingying immortal bones, fragrant orchids. Dreaming of spring grass sentences will benefit no one. The deep purple river car is very suitable for me. The gold paste is still like an image, and the jade liquid is still phosphorus. I'll send my pillow to the hotel, Wan Tong Qing Zhang and Mekong. Medicines are often given as gifts, and rare and shameful ones are also included. Who knows how deep the road is, but still speaks shallowly of kindness? The chirping cicada sounds like a wandering child, prompting thoughts of returning home. The scorching sun is too bright, and the sea water sparkles with dragons and turtles. All the rivers have withered, and the boat is in the pavilion. Riding a horse to shake the cool moon, I went out to the suburbs all night long. Weeping farewell to my loved ones, sad and delayed in my steps. I wish to protect my virtue, and the royal family will stay in Qingyi. What's the point of mixing clothes? I'll give you this word.

It’s impossible to exhaust all the answers in one answer. Just a few explanations will give you a glimpse into the colorful and long-standing Chinese food culture.