Poetry describing chef cooking

1. Poems about cooking

Poems about cooking 1. What are the poems about cooking

1. The sun rises slowly, and the smoke comes out of the forest. Tip

Explanation: Deep in the mountain forest, I only saw a wisp here and a wisp of smoke rising there, and I realized that there were hidden houses there

Author: Zhao Mengfu From: "Title" "Twenty-Four Poems on Farming and Weaving Pictures Written by Yi's Order"

2. When I came again, there was no water in the mulberry field. I closed the door but saw the smoke rising from the kitchen.

Explanation: When I came again, I saw that the mulberry tree was gone. , the stream did not flow, the door was closed but I saw the smoke rising

Author: Lu You From: "West Village"

3. Go to the kitchen for three days, wash your hands and make soup< /p>

Explanation: Three days after the wedding, the newlyweds came to the kitchen, washed their hands and made the soup themselves

Author: Wang Jian From: "The Newlywed's Ci"

4. Liu Ying When the smoke rises from the kitchen, it seems like Jiangnan Bank

Explanation: The people next to the willow tree are cooking, and the smoke rises like Jiangnan in the smoke

Author: Gao Guanguo From: " "Liu Chun Ling·Huainan Daozhong"

5. Rub the jade with delicate hands several times, and fry it in green oil until it becomes a deep yellow color

Explanation: There is an old woman selling ring cakes in the local area. She is good at her craftsmanship. , the ring cake is of high quality

Author: Su Shi From: "Cold Equipment"

2. Poems describing dishes

1. Su Dongpo is a famous literati scholar. He is also a famous gourmet.

Therefore, it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Elbow", "Dongpo Tofu", "Dongpo Jade Grits", "Dongpo Jade Grits", "Dongpo leg", "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 cuisine has 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. Huang The best pork in the state is as cheap as dirt.

The rich will not eat it, and the poor will not know how to cook it. If you get up in the morning, you will have nothing to do with it. ”

Su Dongpo Using his favorite bamboo shoots to cook with pork, at a gourmet party, Su Dongpo wrote a limerick in handwriting: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, braised pork with bamboo shoots" ". The delicious but poisonous puffer fish has also become his favorite delicacy. "A few peach blossoms outside the bamboo are a prophet of ducks in the warm water of the spring river."

The short reed buds on the ground are full of wormwood and artemisia, which is exactly what pufferfish wants to have sex with. "Time" is a carefree seven-character quatrain, which also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It can be said that one line is a delicacy. "When autumn comes, frost and dew fill the east side of the garden, and the reeds bear children, mustards, and 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 chicken, duck, and fish. 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, 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 spring comes at night, I know the weight of sleep, and I flatten the beautiful woman's entanglement. "Arm 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 glutinous rice in them." "When I go around the wheat fields to ask for wild shepherds, I am forced to cook mountain soup for the monks." "When will the bright moon come? Ask the sky for wine." Born in Lingnan. ”

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 long and fresh in the spring of Grain Rain” describes the scenery of tea gardens in the mountains outside Hangzhou. “It has always been "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.

Su Dongpo’s poetry manuscripts include many good articles related to food, such as "Ode on Vegetable Soup", "Poetry on Pork Eating", "Bean Porridge", "Whale Journey" and the famous "Ode on Lao Tao" . 2. Lu You was a famous poet in the Southern Song Dynasty. He was also an expert in cooking. In his poems, there were hundreds of poems about delicious food.

The sentence "There is nothing interesting in the world, how can I exchange it for jade clam and silk shield"? This "jade clam" refers to the "golden clam and jade clam" which Emperor Yang of the Sui Dynasty praised as "the delicacy of the southeast". "荍" means thinly sliced ??fish fillets; "齑" means chopped pickles or pickles, which also means "finely chopped".

"Jinyuyu" is made of frosty white seabass as the main ingredient, mixed with finely chopped golden cauliflower. "Silky shield" is a soup made from shield flower silk, which is also a famous dish in Wu.

"The Sutuo offering in the sky is not the same as the Sutuo in the sky." That is to say, the noodles made with scallion oil are the same as the Sutuo (i.e. crispy) in the sky. He wrote down the recipe of "sweet soup" in the preface of "Mountain Dwelling Food Every Meat-Free Drama": "Make it with mixed cabbage, yam, taro, and rapeseed, without adding fermented glutinous rice sauce, and cook it with the delicacies of mountain cooks. ”

The poem says: “I used to live in a village by the lake, and the village wine and mountain delicacies were spread. Over the years, I learned how to make sweet soup, and Wu Suan made a mockery of it.”

"Buy pig bones at Dongmen, with fermented glutinous rice sauce and orange scallions. Steamed chicken is the most famous, and the most beautiful ones are fish and turtles."

"Pig" means "pig", and "pig bone" means pork chops. The ribs are cooked or dipped in a sour sauce mixed with orange peel and other spices.

In addition, the poem praises Sichuan's leek, rice dumplings, turtle soup and other foods. "The vegetables left after the frost are light and sweet, and the spring is approaching and the seedlings are tender and not wilted.

It can be cooked immediately after harvesting, and there is no need to add half a baht of salt and cheese." He summed up the choice of vegetables without seasoning and the taste. Very fresh too.

"When I first visited Tang'an, I cooked barley, and the cooking was as beautiful as the carvings. It was as big as amaranth and as white as jade, and it was as smooth as a spoon and filled the house with the fragrance." Put the barley as big as amaranth (chicken head meat) The characteristics of whiteness, smoothness and fragrance are all written very vividly.

"Eating Porridge": "Everyone in the world learns about the long years, but they don't realize that the long years are in the present. I have Wanqiu (the name of the immortal) to make things easy for the people, and I only eat porridge to bring immortality."

< p> "The crispy spoonfuls of seabass fat and wild rice are delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant. Since ancient times, people have neglected wealth and wealth, and fell in love with the local flavor and recalled returning to their hometown."

"The color is like a jade version of cat-head bamboo shoots. "It tastes as good as the hump of an oxtail orangutan." "Xinjin has no yellow chives in the world, and the color is as yellow as a goose for more than three feet. The Dongmen pig meat is even more amazing, and the fatness is not less than the Hu Yangsu." "When will the Xiu Dynasty be released, the taste will be as mellow as that of the hometown?"

3. Although the poet Du Fu of the Tang Dynasty was not a gourmet, he had many poems about food. There is a line in "The Journey of Beauty": "The purple camel's peak emerges from the green cauldron, and the water essence is coiled on the plain scales; the rhinoceros chopsticks and glutinous rice cakes have not been lowered for a long time, and the luan knife cuts through the empty space; the yellow gate's flying eagles do not move, and the imperial chefs come to send eight The poem "zhen" is called "eight treasures".

"Green bamboo shoots welcome the boat out, and white and red fish come into the meal." "The wine of Sichuan is incomparably richer, and the fish in the river are more delicious."

"Flying snow fell silently" and "I put down the chopsticks and didn't realize it was all empty" describe the superb knife skills of 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 with shredded vegetables, parsley and green soup".

The questions and answers have not yet reached the age of the children. The night rain cuts the spring leeks in the new kitchen and the yellow beams ("To the Eight Virtues of the Guard"). The first class is disgusted with the beam meat. Mr. Guangwen is not enough to eat ("Drunk Song"). Zi waved his two swords to the left and right, and the golden plate flew high. The white snow was high, and Xuzhou was bald and not enough to remember the Han Dynasty. The head was far away, and the bream was fat and delicious. It was the first place to know. It was both full of joy and desolate ("The Song of Watching Fishing"). 4. Zheng Banqiao is not only famous He is a painter, and he also has some research on eating. Zheng Banqiao has a saying: "Drinking wine in the middle of the night under the moonlight, the beauty is grilling the fish head with her slender hands." p>

3. Poems about dishes

Poems about food:

There are no plums left in the mountains, but only crabs in Jiangqing can survive.

< p> Eat three hundred lychees a day, and you will live a long life as a Lingnan native.

People in Shu value celery, buds, and pigeon meat.

The only dish cooked in Qin is mutton soup. Xiong La.

The Yangtze River surrounds Guo and I know the fish are beautiful, and the bamboos in the mountains are fragrant.

Buy pig bones at Dongmen, 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.

When I first visited Tang An, I cooked barley, and the cooking was as good as the beautiful ones. It's as big as amaranth and as white as jade, and it's so slippery that it fills the room with fragrance.

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

Clean the pan, use less water, and the stick of firewood will not smoke. Don't rush him until he is mature. When the heat is sufficient, he will be beautiful. Huangzhou's good pork is as cheap as dirt. The rich refuse to eat it, and the poor do not know how to cook it. Get up in the morning and make two bowls. You'll be so full that you don't care.

The house is in a human environment, without the noise of carriages and horses.

I ask you how you can do it, but your mind is far away and you are biased.

Picking chrysanthemums under the eastern fence, you can see Nanshan leisurely.

The mountain air is getting better day by day, and the birds are flying back and forth.

There is a true meaning in this, but I have forgotten to explain it.

Braised Pork with Bamboo Shoots

The absence of bamboo makes people vulgar, and the absence of meat makes people thin.

Not vulgar but not thin, braised pork with bamboo shoots.

Ring cake

Rub it with delicate hands until it has a uniform jade color, and fry it in green oil until it becomes a deep yellow color.

When night comes and spring comes, you know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened.

Eight-treasure porridge

Everyone in the world learns about the years, but they don’t realize that the years are in the present.

I have learned Wanqiu's (immortal's name) simple method, and only eat porridge to bring immortality.

Eight Treasures

The purple camel's peak emerges from the green cauldron, and the water essence is coiled with plain scales; The sky is full of chaos;

The flying eagles at Huangmen are immovable, and the imperial chefs are constantly sending out eight delicacies.

Bamboo shoots and red fish

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

4. What are the poems about chefs

1. "The Bridegroom's Ci" - Wang Jian of the Tang Dynasty

After three days in the kitchen, I washed my hands and cooked soup.

I’m not familiar with my aunt’s food habits, so I sent my sister-in-law to taste it first.

Translation: Three days after the wedding, I came to the kitchen, washed my hands and made soup myself. I don’t know what my mother-in-law’s taste is, so I’ll let my sister-in-law taste it first.

2. "Honghou Yin" - Cao Zhi of the Han Dynasty

Put the wine in the high hall, make friends with me and travel with me.

The Chinese kitchen prepares sumptuous meals, cooks sheep and slaughters fattened cattle.

Translation: Fine wines are placed in the high hall, and my close friends follow me around. The in-house chef prepared sumptuous dishes and cooked delicious beef and mutton.

3. "Ode to Pork" - Su Dongpo of the Song Dynasty

When washing the pan, use less water, and the firewood stick will not smoke.

Don’t rush him until he is mature. He will be beautiful when the heat is sufficient.

Translation: Wash the pot clean, add a little water, light firewood and weeds, suppress the fire, and simmer it with a weak fire that does not emit flames. Wait for it to cook slowly on its own, don't rush it, when the heat is enough, it will naturally taste delicious.

4. "Cold Food Inner Banquet" - Zhang Ji of the Tang Dynasty

The imperial chef in the corridor distributed cold food, and in front of the palace, fragrant cavalry chased flying balls.

Translation: Under the corridor of the palace, the royal chef is cutting cold food. In front of the main hall, the beautiful woman is elegantly dressed, moving with the horse, chasing the rolling ball.

5. "Playing and Ode to Giving Sandwiches to Neighbors" - Su Shi of the Song Dynasty

The jade color will be uniform when the weavers rub it with their hands, and the jade oil will become tender and deep when fried.

Translation: A young woman adds water to the dough, shapes the dough, and then puts it into a pan and deep-fries it into tender, golden pasta.

5. Poems describing dishes

"Shui Diao Ge Tou·Pingshan Hall with Dongpo Rhyme" Song Dynasty: The autumn rain in Fang Yue is so blue that the mountains are leaning against the clear sky.

People south of the Yangtze River and north of the Yangtze River are worried and thinking, and the wine is red. Thousands of reed leaves can be seen on the boat, wild cabbage and water shield soup are in a dream, and I am speechless to send it home.

Drunken eyes dim Heluo, regretful in the setting sun. Outside Pingzhou, the mountains are dark and the peaks are narrow.

The world admires the ancient traces and sighs at the two immortals. There are no willows at that time, but the mist and rain of the past have wiped out a few heroes.

The sky and the earth are whistling, and the horse is blowing from the west. "The Beginning of Spring" Tang Dynasty: Du Fu plated thin lettuce on a spring day and suddenly recalled the plum blossom season in the two capitals.

The white jade from the high family is displayed on the plate, and the green silk is delivered by the delicate hand. Looking at the cold river in Wuxia Gorge, Du Ling is very sad for the distant visitors.

I don’t know where I will end up, so I’m looking for a poem on a piece of paper.

"Walking in the Mountains in the First Summer" of the Ming Dynasty: Zhu Yunming has green plums, yellow plums, ripe vegetables, fat and wheat, and is busy raising silkworms.

The mountain monk comes over the ridge to watch the tea master, while the village girl cooks the wine to make it fragrant. "Vegetable Soup" Year: Song Author: Lu You Qingsong, green chives are ancient Jia vegetables, and water shield and white wild rice are named Sanwu.

The center of the stage is short and the kitchen of Huang Fengtian is not as beautiful as the bear's legs and hump. The old farmer built his own quiet garden, where the soil is like cream and the water is like milk.

I can only rely on this to provide for my family. I would rather say goodbye to the misty rain. Chickens and dolphins can't always put down chopsticks, and they have delusional thoughts about Taiguan Sheep.

The aroma of cooking vegetables in a bonfire is tasted on the tongue before the nose. "Cai Soup" Year: Song Dynasty Author: Jiang Teli If everything is expensive and delicious, why waste money.

Water shield soup and wild vegetables, journeying from a thousand miles back home. There are celery flowers in the wild, and important meanings are coming.

The shortcut is simple, but the thick taste is poisonous. He is an anointed Liang disciple, but Chenopodium is not a close friend.

"Two Poems of He Ji Fu Yun and Xie Jian Fu Cooking" Year: Song Dynasty Author: Wang Yang Yun Haitang was busy with rice drums, and the smell of passenger boats coming off Toutuo Rock was fragrant. The long bamboo shoots and ferns are as sweet as honey, which attracted Pan Mengyang to visit the mountains.

6. Poems describing cooking

Poems about enjoying cooking are as follows:

1. "Wang Jiangnan·Transcendent Taiwanese Works" by Su Shi of the Song Dynasty

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Spring is not yet old, the wind is gentle and the willows are slanting. Try to watch it on the transcendent stage, half a ditch of spring water and a city of flowers. Thousands of homes are covered in mist and rain.

After eating cold food, I wake up and sigh. Stop thinking about old friends and homeland, and try new tea with new fire. Poetry and wine take advantage of the youth.

2. Song Dynasty·Xin Qiji's "Partridge Sky·Send Ouyang Guorui into Wuzhong"

Don't avoid being late on the horse in Chunyin. There is no cloudy time in spring. Favors show up in leisurely times, and we know after weary that the journey is rugged.

The plum blossoms are like snow and the willows are like silk. Try to listen to other words to comfort lovesickness. Cooking and drinking in a short canopy, the sea bass is cooked, except for Songjiang, it is a waste of poetry.

3. "The Bodhisattva Man" by Zhao Changqing of the Song Dynasty

A little smoke from the cooking pots separates the isolated village. The delicate clouds gather together to make the sky pure. The word "wild goose" suddenly crosses the autumn line. The Qiujiang River relieves guests' sorrow.

The silver hook is filled with hatred. Who can ask if I am full of hatred? Stand with your hands in the west wind. Boating in the autumn colors.

4. "Chaozhongcuo" by Lu You of the Song Dynasty

The misty rain in Xiang Lake grows with silkworms. Slide the newly cooked wild rice onto a spoon.

After the clouds disperse, the moon tilts. The tide is falling and the boat is drunk without knowing it.

5. Wang Jian of the Tang Dynasty, "Ci of the Bridegroom"

Go to the kitchen for three days, wash your hands and make soup.

I’m not familiar with my aunt’s food habits, so I sent my sister-in-law to taste it first.

7. Poems about food

1. The wind blows the willow flowers and fills the store with fragrance, and Wu Ji presses wine for guests to taste. ------ "Farewell at Jinling Winery" by Li Bai of the Tang Dynasty

Interpretation: The gentle breeze blew the catkins, and the hotel was filled with fragrance; Wu Ji held out the newly pressed wine and encouraged guests to taste it.

2. Lanling wine and tulips, jade bowls filled with amber light. ------"A Journey from a Guest" by Li Bai of the Tang Dynasty

Explanation: Lanling's fine wine is full of mellow turmeric fragrance, and looks as crystal clear as amber when held in a jade bowl.

3. Open a banquet and chat over wine. ------"Passing the Old Friend's Village" by Meng Haoran of the Tang Dynasty

Interpretation: Open the window and face the vegetable garden of the barn, holding a wine glass in hand and chatting about the crops.

4. There are no more precious fruits in the world, and the jade snow skin is covered with crimson gauze. ------"Ode to Lychees" by Qiu Jun of the Ming Dynasty

Interpretation: There is no better precious fruit in the world than this one. Its snow-like skin is covered with a layer of red gauze.

5. Sigh, old people come and go, old things go away, who comes to sleep and drink tea in the afternoon. ------"Living in the Early Summer" by Lu You of the Song Dynasty

Interpretation: We didn't meet each other back then. Before we dreamed about tea at noon, who was talking about that year?

6. Green ants’ new fermented wine, small red clay stove. ------"Ask Liu Nineteenth" by Bai Juyi of the Tang Dynasty

Definition: The newly brewed rice wine is green in color and fragrant; the small red clay oven burns bright red.

7. Mo Xiao’s farmhouse is full of cured wine and plenty of chickens and dolphins for visitors during good years. ------"Visit to Shanxi Village" by Lu You of the Song Dynasty

Interpretation: Don't laugh at the turbid wine brewed by farmers in the twelfth lunar month. In the harvest year, the dishes for entertaining guests are very rich.

8. Yellow chicken white wine, you go to the village community to have some fun.

------"Shui Tiao Ge Tou·Farewell to Yang Minzhan" by Xin Qiji of the Song Dynasty

Interpretation: After you return home, you celebrate the Autumn Society with yellow chicken and white wine.

9. The wine shop prefers the bitterness of Tuancha, and the fragrance of Rui Nao is preferred when the dream is over. ------"Partridge Sky, Cold Sun Slows on the Small Window" by Li Qingzhao of the Song Dynasty

Interpretation: After drinking, I prefer to taste the strong and bitter taste of Tuancha. It is especially suitable to smell it when I wake up from a dream. The refreshing lingering fragrance of Rui Nao.

10. It is the season of bath orchids. Calamus wine is beautiful and pure. ------Ouyang Xiu of the Song Dynasty, "The Proud Fisherman, the Pomegranate Blossoms in May"

Explanation: This day is the Dragon Boat Festival. People bathe and change clothes to get rid of the dirt and filth on their bodies, so they raise their glasses and drink. Realgar wine is used to drive away evil spirits and avoid harm.