Famous sentences of Guangzhou gourmet poems

Poetry about Guangzhou cuisine 1. What poems describe Cantonese cuisine?

Su Dongpo is both a famous scholar and a famous gourmet.

Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and so on. "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. Get up in the morning and play two bowls, which are full, so don't worry at all. "

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 selengensis is full of short reed buds, which is the time when puffer fish want to fuck. "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 gives birth to children and grandchildren.

I'm as full as he hates, and I don't know why I eat chicken and dolphins. In his view, 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 in spring knows the weight, crushing a beautiful woman and hugging gold. "There are only 28 words, which outline the characteristics of the ring cake, such as uniformity, delicacy, fresh color and crispness, and the image of the ring shaped like a beauty.

"The cupcake is like chewing the moon, which is crisp and sweet." "I went around the wheat field begging for weeds, but I was forced to cook yam soup for the monk's house." "The Yangtze River goes around the country, I know the beauty of fish, bamboo is connected with mountains, and I feel the fragrance of bamboo shoots." "The bright moon is in the sky, and I ask Qingtian wine." "I can't drink it all the time, and it tastes particularly long when it is half full." ""Occasionally, wine is interesting, and "300 lychees a day, it is better to grow up and be 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 is Like Beauty" and another poem "Want to Compare the West Lake to 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. Lu You was a famous poet in Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food.

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 in the mountains without fermented sauce."

"Harmony Day": "When you live by the lake, you will have a lot of 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 do it when you come back, without adding half a baht of salt cheese. "He summed up the choice of dishes without seasoning, and it tastes very 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 leeks, the color is like goose yellow, the meat in Dongmen is even more unique, and the fat beauty does not reduce the crisp of Hu sheep." "The motherland is infinitely good, and the hometown elders are not poor.

When a light cloud comes out of the hole, it will smell like hometown. ""When I'm full, I'll fry jasmine and float chamomile. " "The mountains are warm and beautiful, and the unique crabs in Qingjiang can hold them. "

Although Du Fu, a poet in Tang Dynasty, was not a gourmet, he had many poems about food. "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 "The flying horse of the Yellow Gate can't stir up dust, and the chef keeps cooking" is the "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. "Spring Lettuce" and "Fresh crucian carp eating shredded pork and celery soup".

Q&A is not enough. Spring leeks are cut in the new cooking room where it rains at night, and the first-class people are tired of eating Liang's meat. Mr. Wenguang can't eat enough (Drunk Songs). Zhang Zi waved a double knife and a gold plate. The snow is high. Xuzhou bald tail is not enough to recall Hanyin. If the head is far away, the squid is fat. It is full of fun and desolate (Watching the Fisherman's Song). 4. Zheng Banqiao is more than just. In Zheng Banqiao, there is a saying that "in the middle of the night, under the moonlight, beautiful people cook fish heads by hand", and "Yangzhou fresh bamboo shoots cook in the spring breeze in early March by shad".

""Only sea bass can eat, and they are also officials.

2. Help me find an article about Guangzhou's diet.

As far as China's cuisines are concerned, there are eight major cuisines, including Shandong, Sichuan, Yang, Guangdong, Hunan, Fujian, Anhui and Zhejiang, which are also called the top ten cuisines with Beijing and Shanghai, while Shandong, Sichuan, Yang and Guangdong are often the four major cuisines. Modern Cantonese cuisine is well-known at home and abroad, and there is a saying that "food is in Guangzhou". One of the most common industries run by overseas Chinese is to open restaurants in China, especially Cantonese cuisine.

Cantonese cuisine has a long history. Like the cuisines and cuisines in other regions, it is the same as the food culture in China. As early as ancient times, the Guyue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Zhongyuan people fled to the south to escape the war, and the two ethnic groups of Han and Vietnam gradually merged. The southward migration of Central Plains culture and the combination of cooking skills, cookers and utensils with Baiyue's rich agricultural and fishery products are the origins of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty, which is based on this history.

After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration in the Song Dynasty, when many imperial chefs and official chefs gathered in Guangdong, especially Yangcheng. Since the Tang Dynasty, Guangzhou has become a major import and export port in China and a world-famous port. After Song and Yuan Dynasties, Guangzhou became a port city with concentrated domestic and foreign trade, and its business became increasingly prosperous, which promoted the development of catering service industry as a commercial industry and provided very important conditions and places for the growth of Cantonese cuisine, especially Cantonese cuisine.

It was in the Ming and Qing Dynasties that Cantonese cuisine, Cantonese cuisine and Cantonese cuisine really matured and developed. At this time, Guangzhou has become a commercial metropolis, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have truly become a system. There are teahouses, hotels, restaurants and snack bars all over the downtown area, and every restaurant is in Bimei. World-famous, rich in food and diverse in style, there is a saying that "food is in Guangzhou" gradually.

There are many related articles on this website.

3. What is the article about Guangzhou's food customs?

People in Guangzhou like to drink "Kung Fu Tea" in their spare time. Drinking "Kung Fu Tea" used to be popular in Chaoshan area, but now it is also popular in Guangzhou. "Kung Fu tea" is very particular about tea set, tea, water quality, tea making, tea pouring and drinking.

Kung fu teapot is very small, only the size of a fist, with thin-walled porcelain, and the tea in the pot is faintly visible. This cup is only half as big as table tennis. Tea is oolong tea. Fill the pot with tea and press it hard with your fingers. It is said that the more pressed, the stronger and more mellow the tea is. The water is preferably precipitated water or mineral water. When making tea, you should immediately pour the freshly boiled water into the pot and pour it out once or twice at the beginning. When pouring tea, you should keep pouring it back and forth to avoid the situation of being strong before and weak after. Chatting while drinking tea is called "Kung Fu".

Midnight snack is a life custom of Guangzhou people, usually after 10 in the evening, hence the name "midnight snack" or "midnight snack". The way of midnight snack varies from person to person: some people cook by themselves at night; Some people eat alone or invite friends in street food stalls or night markets in teahouse restaurants, so many "night market food streets" and "night market" teahouses of various teahouse hotels have gradually formed in the city. The night market in the teahouse often has a music teahouse to attract diners.

People in Guangzhou like to drink sugar water all year round. It is considered that syrup made of some medicinal materials, beans, fruits and flour products with sugar has the effects of clearing away heat and relieving summer heat, promoting fluid production and benefiting the body. There are many varieties of sugar water: beans include red bean paste, mung bean paste and plum bean paste; There are sesame paste, almond paste, peanut paste and phoenix milk paste; Medicinal materials include lily syrup, lotus seed syrup and Qingbuliang syrup; There are also stewed eggs, stewed papaya, sweet potato syrup, Ma Rong soup pills, egg milk, ginger milk, candied sago, soybean milk, tofu flower and so on. After the sugar water is boiled, it is a hot drink; What you drink after freezing is a cold drink, which is often connected with the ice room (a cold drink shop that supplies ice cream, soda, beer, etc.). And the most famous one in Guangzhou is the Taiping Pavilion Ice Room on Beijing Road.

4. Write an article about Guangzhou's food customs.

People in Guangzhou like drinking tea.

When we met in the morning, we just asked, "Have you had tea?" As a synonym for greeting good morning, we can see our love for tea. Drinking tea is a living habit of Guangzhou people, and it is also a major feature of "eating in Guangzhou".

Drinking tea in Guangzhou actually means drinking tea in a teahouse, not only drinking tea, but also eating snacks, which is a way of communication. The concepts of teahouse and teahouse in Guangzhou are also different.

It not only provides tea and snacks, but also has magnificent architecture, which is unmatched by teahouses. So Guangzhou people get together to meet friends, talk business and have fun, and they are all happy to go to the teahouse.

A pot of strong tea is beautiful. Getting together in twos and threes, chatting while eating, not only filled our stomachs, contacted our feelings, but also exchanged information and even talked about a business deal, which was really a very pleasant thing. Because of this, people in Guangzhou call drinking tea "sighing tea".

Sigh is a common saying in Guangzhou, which means to enjoy. This is also an important reason why the tea house industry in Guangzhou has been enduring for a hundred years.

Among the time-honored restaurants in Guangzhou, quite a few were teahouses of that year. People in Guangzhou don't pay attention to any special etiquette when drinking tea.

Only when the host pours tea for the guests, the guests should tap the desktop with their forefinger and middle finger to express their gratitude. It is said that this custom comes from the allusions of Ganlong Xiajiangnan.

According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he made a private visit incognito and once went to a teahouse, so excited that he poured tea for his entourage. According to the rules of the palace, servants should kneel.

However, in order not to expose the identity of Qianlong, the servant had a brainwave, bent his index finger and middle finger into a kneeling position and knocked on the table without kneeling. Later, the news spread and gradually evolved into a etiquette when drinking tea.

This custom is still very popular among overseas Chinese in Lingnan and Southeast Asia. The tea market in Guangzhou is divided into morning tea, afternoon tea and evening tea.

Morning tea usually opens at 4 a.m., and evening tea at 65438+ closes at 0-2 a.m. the next day, and some are open all night. Generally speaking, the morning tea market is the most prosperous, and it is often packed from early morning to 1 1.

Especially on holidays, many teahouses have to queue up. Drinking tea at night is becoming more and more popular, especially in summer, and teahouses have become the first choice for people to escape the heat.

However, people in Guangzhou also like to drink "Kung Fu Tea" at home in their spare time. "Kung Fu tea" is very particular about tea set, tea, water quality, tea making, tea pouring and drinking.

Kung fu teapot is very small, only the size of a fist, thin-walled porcelain, translucent, faintly visible tea in the pot. This cup is only half as big as table tennis.

Oolong tea with good color, aroma and taste is selected as tea, and semi-fermented tea is the best. Fill the pot with tea and press it with your fingers. It is said that the stronger tea is, the more mellow it is.

It's best to settle the water. When making tea, pour the freshly boiled water into the pot immediately, and pour it once or twice at the beginning, mainly for health reasons. When pouring tea, don't fill the cup first and then pour it, but pour it back and forth constantly to avoid the situation that the former is strong and then weak.

Lick slowly with your tongue when you drink, and talk about things while drinking tea. It's called kung fu. Kung fu tea has a strong juice and strong alkalinity. It will be a little bitter when you have just had a few drinks, but after drinking it, you will feel bitter and sweet, nourishing and refreshing, especially after a big feast.

The time-honored teahouses in Guangzhou are Taotaoju, Luyuju, Afraid of Fragrance, Nanyuan, Beiyuan, Panxi, Datong, Huiru, Sanru, Duoru, Bridgette, Dexin, Zheng Xin, Fulaiju, Xihuaju and Meizhenju.

After the victory of War of Resistance against Japanese Aggression, the catering industry in Guangzhou was once prosperous, reaching more than 100; Among them, Nanyuan, Xiyuan, Beiyuan, Dasanyuan, Guangzhou, Diamond, Yingbin, Yinlong, Cotton Tree, Panxi, Liuguo, Yijing, Datong, Jinlong, Columbus, Peacock and Taiping Pavilion are the most famous. Since the reform and opening up, Guangzhou's catering service industry has stood out.

China World Hotel, Garden Hotel, White Swan Hotel, Central Hotel, Holiday Inn, Oriental Hotel and other high-end hotels. Guangzhou, Panxi, Datong, Dasanyuan, Wuyang, Xiaoguanyuan, Qi Fengge, Xinya, Guangdong Hotel, Guangdong Mansion, Guangxin, Hutian, Xintaofang and Nanhai Fishing Village, etc. As for the low-end restaurants, teahouses, restaurants and food stalls, there are countless more.

There are many kinds of fried piles, among which Longjiang fried piles are more. The production method is to melt the sliced sugar into sugar gum, granulate, and add a little peanut and sugar wax gourd. Let's come together.

Rub it into a ball while it is hot, then peel it with glutinous rice flour, pat sesame seeds, and fry it in oil until cooked. Some people use wheat flour to make skins.

Jiujiang fried pile is similar to this one, except that it is rounded and then flattened into cakes, and then fried with starch paste. Fried piles are also fried in oil angle and oil angle with bean paste, covered with glutinous rice flour, kneaded into a half-moon shape, dipped in sesame seeds, and fried in an oil pan.

Some fillings are shredded coconut, chopped flowers, sesame or lotus seed paste, jujube paste, and some are made of wheat flour called ergot. There are crisp corners, salty corners and so on. Different methods have different tastes.