1. Poems about tofu
Zhu Xi of the Song Dynasty
The bean sprouts are sparse,
The heart is rotten after exhaustion.
If I had known King Huai’s skills earlier,
I would have been able to sit down and catch the spring cloth.
Tofu Poetry
Zhang Shao of the Yuan Dynasty
Grinding the snow with beads to make it wet,
Refining the fine wine to make plain clothes.
When the box comes out, I would rather worry about the square jade being broken into pieces.
When I worry about the soup, white clouds often fly away.
Vegetables are usually mixed with goat's cheese,
It's harder to choose chopsticks than pith, which is fatter.
But he laughed at Peiping and thought about eating milk.
The frost knife does not cut through the powder and the cake returns.
Tofu
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the south mountain,
The old pods are fresh in the frost wind.
Grinding the stone will produce jade milk,
Steaming will produce a clear spring.
The color is crisper and cleaner than earth,
The fragrance is stronger than stone marrow.
The taste is more than beautiful,
Do not pass on the five foods. 2. Poems describing tofu
"The King of Huainan" in the Western Han Dynasty
The King of Huainan,
Self-proclaimed,
A hundred-foot-tall building Connected with the sky,
In the back garden, a well was dug with silver as a bed,
A gold vase and silver husk were used to collect cold slurry.
Honey Wine Song
Su Dongpo of the Song Dynasty
Preserved green moss,
Grilled green Pu,
Rotten steamed The geese and ducks are cooked in pots,
boil beans to make butter and make crispy cakes,
use high-heat oil candles to pour honey wine.
Linqu
Lu You of the Song Dynasty
The turbid wine gathers in Linqu,
Occasionally, it is not the time to stay.
Heaps of wiping dishes spread out,
Washing the cauldron and cooking Li Qi.
The black pen will give birth to a new calf,
The green mulberry will grow young branches.
A good year brings many joys,
I encourage you and raise your eyebrows.
Liu Xiuye's Thirteen Poems on Vegetarian Food
Zhu Xi of the Song Dynasty
The bean sprouts are few and far between,
The heart is rotten after exhaustion.
If I had known King Huai’s skills earlier,
I would have been able to sit down and catch the spring cloth.
Tofu Poetry
Zhang Shao of the Yuan Dynasty
Grinding the snow with beads to make it wet,
Refining the wine to make plain clothes.
When the box comes out, I would rather worry about the square jade being broken into pieces.
When I worry about the soup, white clouds often fly away.
Vegetables are usually mixed with goat's cheese,
It's harder to choose chopsticks than pith, which is fatter.
But he laughed at Peiping and thought about eating milk.
The frost knife does not cut through the powder and the cake returns.
Tofu
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the south mountain,
The old pods are fresh in the frost wind.
Grinding the stone will produce jade milk,
Steaming it will produce a clear spring.
The color is crisper and cleaner than earth,
The fragrance is stronger than stone marrow.
The taste is more than beautiful,
Don’t pass on the five foods. 3. Asking for a poem about tofu
"Tofu Poetry" by Wang Lao of the Song Dynasty
Chaochao is only close to Mo, and there is no Dharma for me.
Translation: Get close to the millstone every morning, there is no other way to turn it.
"Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty
After the gypsum turns into cheese, it becomes as thick as cheese, and the water foam picks up wrinkles into clothes.
Translation: After the gypsum changes, its concentration is like cheese, and the watery foam filters into folds of clothes.
Zhu Xi of the Song Dynasty
The seeds of soybeans are sparse, but the heart is rotten after exhaustion.
Translation: The seedlings are sparse and the power is corrupt.
Su Ping of the Ming Dynasty
It is said that Huainan technique is the best, and the essence of the skin can be seen after all the skin is gone.
Translation: Legend has it that Huainan has the best technology, and you can see the essence after removing the skin.
Lin Lan Chi in the Qing Dynasty
Don’t wait to taste fermented bean curd, a piece of ice will be cold in June.
Translation: If you don’t taste fermented bean curd, it will be cold in June.
Extended information:
Tofu has a long history. According to legend, it was invented in 164 BC by Liu An, the king of Huainan, the grandson of Liu Bang, the founder of the Han Dynasty. When Liu An was burning medicine to make elixirs on Bagong Mountain at the junction of Shouxian County and Huainan in Anhui Province, he accidentally mixed bean juice with gypsum and invented tofu. Yuan Hanqing believed that tofu only existed in the Five Dynasties.
Japanese scholar Shinoda Tong believes that tofu originated in the Tang Dynasty based on the "Qing Yilu" written by Tao Gu of the Five Dynasties, "He was Qingyang Cheng, clean himself and worked hard for the people, did not give meat flavor, and sold several tofu in Japan." Late Dynasty.
In 1960, stone carvings and murals discovered in the Eastern Han Dynasty Tomb in Dahuting, Mi County, Henan Province once again sparked a debate over whether tofu originated in the Han Dynasty.
Huang Xingzong, the author of Volume 6 and Part 5 of "Joseph Needham's History of Science and Technology in China", "Fermentation and Food Science", synthesizes opinions from all parties and prefers to believe that the Eastern Han Dynasty murals in Dahu Pavilion do not depict wine making, but the production of tofu. process.
However, he believes that the tofu invented in the Han Dynasty did not heat the soy milk and was primitive tofu. Its coagulation and taste are not as good as the current tofu, so it has not entered the mainstream of cooking.
It was not until the Song Dynasty that tofu became an important food. The poet Lu You of the Southern Song Dynasty recorded that Su Dongpo liked to eat candied tofu and gluten; Wu Zimu's "Mengliang Lu" recorded that wine shops in Lin'an, the capital, sold tofu and fried tofu.
Reference materials: Sogou Encyclopedia - Tofu 4. Poems describing tofu brain
1. "Tofu Poetry"
Song Dynasty: Mr. Wang
< p> Chaochao is only close to Mo, and there is no way for me to push him away.Crush out a ball of true white jade and return it to people in the future.
Translation:
I only deal with grinding every day, and there is no good way to push me away. Grind out a group of real white jade and recommend it to future generations.
2. "Ci Liu Xiuye's Thirteen Poems on Vegetable Food and Its Twelve Tofu"
Song Dynasty: Zhu Xi
The bean seedlings are sparse and exhausted. rot.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace.
Translation:
The bean sprouts planted are sparse and rotten. I have known King Zhihuai's method for a long time, so I sat down to get the spring cloth.
3. "Thinking about Tofu"
Ming Dynasty: Zhu Yunming
Squatting owl is also called savage intestine, and yam is also known as bean curd.
The kettle does not smell the mercury flowing out, and the heap does not cut off the fat.
In the past, I knew that scholars could praise him, but now I am surprised that the King of Huaihe spared no prescription.
I'm afraid that after Nanshan returns, the seedlings will not be able to taste new things quickly.
Translation: Crouching owl is also called savage intestine. Dioscorea also loses milk and tobacco. There was no sound of mercury fluoride being heard in the cauldron, and no rainbow fat was intercepted in the tray. The former learned bachelor could praise him, but now he was surprised to find that Huaiwang spared no effort. I'm afraid that when Nanshan comes back, the rice seedlings will no longer be fresh.
4. "Two of the Second Rhymes of Tofu Poems"
Qing Dynasty: Chen Bingde
It is common to think that there are few guests staying with us, and spring leeks and okra** *discuss.
The ground is covered with frost when spread into the basket, and the flying blade leaves no trace of the moon.
There are three cauldrons in the high hall, and there is only one left in the universe.
I don’t know how cold the night is when I’m full, and I can only bear the warmth of the wine.
Translation: Discussed suspected visitors, lesser dishes, leeks and okra. Spread out the frost-covered baskets, and chop off the Kun Dao without leaving any trace. There were three bottles of water in the hall, and there was only one left in the world. I don't know how cold the night is when I'm full, and I only carry simple and simple wine to warm it up.
5. "One of Two Rhymes of Tofu Poems"
Qing Dynasty: Chen Bingde
It is the autumn in the Central Plains, and a basket is good for drinking water. .
When steamed, the fragrance is close to the beauty of red lotus. When the rice is peeled off, it becomes white and soft.
It has its own purity and is suitable for elegance and vulgarity, and does not teach the dregs to be kept aside.
From now on, Mr. Xiao will be rotten, and the sound of ice and snow will be collected in a bag.
Translation: In autumn and autumn, a basket of good water and good clouds. Steamed Laixiang is close to Honglianmei, which is whitened and softened after pulping. It is clean, elegant, and vulgar, leaving no trace of scum. Today, Mr. Moqiao is rotting, and the snow in his pocket is shining. 5. Are there any poems describing tofu?
The production techniques and eating methods of soy products are recorded in many ancient books in my country.
Celebrities, scholars, poets and poets throughout the ages have always had an indissoluble bond with tofu, and have left many wonderful poems praising tofu. There is a description in Tang poems: "The upper liquid is turned into a dry grinder, and snowflakes are rolled in the boiling moon stall."
There is a word about "sipping Shu" in Beining's "Zhi of Things", and the author's self-explanatory note said: "Today's tofu strips are cut into light boiled and dipped in five flavors."
These records show that tofu was already a common food among people at that time. My favorite food. In the poem of Su Dongpo, a famous poet in the Song Dynasty, there is a beautiful line that "boiled beans become milk and fat becomes crisp".
In Lu You's poems, there is "Testing dishes, pushing and spreading, washing and cooking Li Qi." Zhu Xi, a famous scholar in the Song Dynasty, once wrote "Tofu Poetry" and said: "The bean seedlings are sparse, and the heart is exhausted. Already suffering, if I had known the art of Huainan, I would have been able to reap the benefits of spring cloth.”
The poem describes the hard work of farmers planting beans. Wealth (quanbu means coins). Zheng Yunduan, a poet of the Yuan Dynasty, wrote a poem about tofu: "The jade milk flows from the grinding inkstone, and the clear water is boiled from the spring. The color is crisper and cleaner than the earth, and the fragrance is stronger than the stone marrow. The remaining beauty of the taste cannot be passed on to jade food."
Write the color, aroma and flavor of tofu. Another poet from the Yuan Dynasty, Jia Daya, once wrote a long poem praising tofu. One of the sentences goes like this: "When soldiers come to Nanshan, they clear the ripples and float on the river.
Turn around and spin the grinder, and the liquid will flow into the basin. The gas in the big cauldron Floating and floating, the little eyes are full of water.
Huo Huo grinds Kunwu, and the large piece of white jade is suitable for my mouth. It is not afraid of old teeth.
"
It vividly, smoothly and interestingly describes the scene and process of making tofu in ancient times. Hu Jicang's poem in the Qing Dynasty "Trust and knowledge sharpen the spirit, and hard work at night reveals my true nature."
He is the most upright and upright person, and his lifelong confidant belongs to the poor. " Not only did he write about the tenderness and deliciousness of tofu, but he also wrote about the spirit of tofu, which is hardened, upright and honest, not secular, and praised its noble style.
Prose about tofu, The earliest example is "The Biography of Douluzi Rou - Tofu" in the Song Dynasty writer Yang Wanli's "Chengzhai Collection". His article uses anthropomorphic techniques to compare the existence of Douluzi to "the life experience of tofu". It is white and beautiful in color and tastes like ancient soup. The style of Xuanjiu was once hidden in Chushan and appeared in the late Han Dynasty. It was only heard of in the later Wei Dynasty. The second is "Ode to the Three Virtues of Tofu" written by Yu Ji in the Yuan Dynasty, which praised the edible and medical uses of tofu. Function.
In recent years, tofu-themed essays have become more common in newspapers and magazines. They describe the extension and connotation of tofu culture from different aspects and levels, with a certain depth and intensity.
Ancient and modern literati. Tofu Tofu is the national quintessence of our country. In the long-term development and evolution process, tofu has formed its own unique "tofu culture".
Since ancient times, poems praising tofu are like a beautiful corridor. Literati and poets used the special texture of tofu to express their good moral integrity and elegant character, achieving the artistic state of the unity of things and self. In order to develop the quintessence of the Chinese nation and promote the culture of tofu, we have selected some poems about tofu by ancient and modern literati and scholars and dedicated them to everyone. .
"The King of Huainan" in the Western Han Dynasty Yuefu Song said that the King of Huainan was respected, with a hundred-foot-high building connected to the sky, a well dug in the back garden to make a bed, and a gold vase and silver can to soak up the cold water. Note: ① Cold milk, that is, soybean milk.
Song of honey wine ① Su Dongpo of the Song Dynasty cooked the preserved green moss and roasted the green glutinous rice, steamed the goose and duck in a pot, boiled the beans to make butter into crisp ②, and poured the honey wine over a high-burning oil candle. Notes: ①The title of the poem "Song of Honey Wine" was written by Su Shi as the style of the song. "Yang Shichang, a Taoist priest in Western Shu, was good at making honey wine, and he had the right recipe for it, so he wrote this song as a legacy."
These are the first five sentences of the second poem of Su Dongpo's "Song of Honey Wine". "Song of Honey Wine" praises the skill of poor families in making various foods.
Song Lu You {Lao Xue. Volume 7 of "An Notes": "Jiaxing people like to invite guests to eat, but only vegetables and beans.
. Shujixing opened a tofu soup shop... Uncle Yanyuan said: "Dongpo is an old man in Anzhou... everything he said is sweet." Tofu, gluten, milk, etc., are all eaten with honey, so many guests have to eat it with chopsticks, but Dongpo is also very fond of honey, so he can be full with it."
② Crispy: Tofu East Po Ji loved to eat tofu. When he was an official in Huangzhou, Hubei Province, he often made tofu himself and cooked it carefully to serve his relatives and friends with delicious tofu dishes.
His friends were full of praise after eating it. It is affectionately called "Dongpo Tofu" and has been passed down to this day. Linqu ① Lu You of the Song Dynasty gathered in Linqu for wine, and occasionally came to wash the dishes and cook the rice. Qi. The new calf is about to be repented, and the green mulberry branches are growing.
The good years bring joy, and I encourage you to raise your eyebrows. Note: ① Neighboring Song: See (Lu Youji·Jiannan Poetry Volume 56). Taozhong shows a farmhouse scene.
Tofu is used as a delicacy to entertain relatives and friends, adding to the joy of good harvest. ② Li Qi: Tofu
Liu Xiuye’s Thirteen Vegetarian Foods. Poetry Rhyme Song Dynasty Zhu Xi's soybean seedlings are sparse ①, exhausted and heartbroken.
If I had known King Huai's skills earlier, I would have been able to sit comfortably and capture the spring cloth①.
Notes: ① This sentence is adapted from Tao Yuanming's (returning to the garden and living in the fields) two sentences: "Beans are planted at the foot of the southern mountain, and the grass is abundant and the bean seedlings are sparse." ② Quanbu: money.
The first two lines of the poem vividly describe the hard work of farmers growing beans, while the last two lines contrast with the economic value of tofu. It can be seen that in the Southern Song Dynasty, there were specialized workshops selling tofu "Huoquanbu" in the market.
Tofu Poetry Yuan Dynasty·Zhang Shao Grinding the beads and grinding the snow to wet the rain, refining the fine wine to make plain clothes ①. When the box comes out, I would rather worry about the broken jade, and worry about the white clouds flying around the soup.
Vegetable dishes are often mixed with goat cheese, and it is difficult to pick out the fatter than marrow with chopsticks. But he laughs at Peiping's thinking about eating milk②. The frost knife does not cut the powder and the cake returns.
Notes: ①Suyi: refers to white cloth. ②Beiping: refers to Zhang Cang, the Prime Minister of Beiping during the reign of Emperor Wen of the Western Han Dynasty.
Zhang Cang was old and toothless, so he kept many wet nurses to milk him. Comparing tofu to "square biscuits" and "goat cheese" vividly describes the beautiful texture of tofu and the whole process of making tofu.
In the Western Han Dynasty, tofu was already a delicacy suitable for all ages, rich and poor, and was widely eaten by the people. Tofu Yuan Dynasty·Zheng Yunduan Planted beans at the foot of Nanshan Mountain, the old pods are fresh in the frost wind①.
Grinding ② flowing jade milk, . 6. Famous Quotes Praising Tofu
There are many poems praising tofu throughout the ages.
There is a poem in Lu You's "Mountain House" that "pressuring Li Qi and softness will win over crisp". He also chanted about making tofu: "Push the food into the test plate, wash the cauldron and cook Li Qi."
Su Shi praised tofu as "the beans are cooked into butterfat and crispy".
Zhu Xi's "Poetry of Tofu" describes the hard work from planting beans to making tofu: "The seedlings of beans are sparse, and my heart is already suffering from exhaustion. If I had known the art of Huainan, I would have been able to seize the silk cloth."
Zhang Shao's poem "Ode to Tofu" of the Yuan Dynasty was written in detail and vividly: "The beads grind the snow to make it wet, and it is refined into fine wine to make plain clothes. When it comes out of the box, it is peaceful to worry about the square bis being broken, and the fine soup is often white clouds flying. The vegetable plate is used to it. Mixed with sheep's cheese, it is difficult to pick out the fatter than the marrow, but it is like eating milk in Beiping. The frost knife does not cut it and the powder is crispy."
Zheng Yunduan's "Tofu Praise" described the production and deliciousness of tofu. More specifically: "Jade milk flows through grinding, and clear springs form after steaming. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow. The taste is more beautiful, so don't pass on jade food."
Sun Daya of the Yuan Dynasty " The poem "Tofu" vividly describes the process of making tofu: "Rong Shu came to Nanshan, and the clear ripples floated on the floating earth. Turning around and grinding, the paste flowed into the tile plate. The big cauldron was floating, and the small eyes were filled with water. Wait for the clear waves to turn over. , sit and see the snowflakes. The green salt melts into the liquid, the bituminous coals are swarming, and the white jade is cooked to suit my taste. "
Su Ping of the Ming Dynasty. The poem "In Praise of Tofu" describes the preparation of tofu and its deliciousness vividly: "It is said that the Huainan technique is the best, and the skin fades to reveal the essence. A round of grinding brings up the agar liquid, and a hundred boiling soups roll snowflakes. When the toad is soaked in an earthen jar, there is a shadow, The golden knife cuts through the flawless jade. Who knows the taste, mostly in monks and Taoists."
Haha, you can refer to 7. The poem describing tofu nao
Western Han Dynasty. "The King of Huainan" The King of Huainan said he was a respected king. He had a hundred-foot-tall building connected to the sky. He dug a well in the back garden to make a bed, and used a gold vase and silver silk to collect cold slurry.
Mead Song of the Song Dynasty Su Dongpo's preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, high-heat oil candle to pour mead. In the Song Dynasty, Lu You gathered in the neighboring song with turbid wine. It was not the time to stay overnight.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black repentant will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, please encourage me and raise your eyebrows. Liu Xiuye's Thirteen Poems on Vegetarian Food Rhymes Song Dynasty Zhu Xi's soybean seedlings are sparse, exhausted and his heart is rotten.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace. Tofu Shiyuan·Zhang Shao grinds the beads into the wet snow, refines it into fine wine and wears plain clothes.
When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peiping and thought about eating milk. The frost knife would not cut the powder and the cake would return. Tofu Yuan·Zheng Yunduan planted beans at the foot of the southern mountain, and the pods were old and fresh in the frost and wind.
Grinding the stone will produce jade milk, and steaming it will form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. -----------------------------Si Yewei's five ancient poems "Ode to Sauce Milk" Huainan believes in the good soil, and the big cauldron floats float.
Thinking of immortals and building a high platform, small eyes wandering in the soup. People become childish as they age, waiting for the clear waves to turn over.
The Hongbao pillow is open in the middle, and you can see the snowflakes while sitting there. The nutritious taste of the exotic recipe, the green salt liquid brine.
I have seen rare roses and bituminous coals on wax sticks. Making a soup and passing it on to the world will make Kunwu suffer.
Reminds me of Penglai, where there are large pieces of white jade. I hate onions and leeks if they eat meat, but they are good for my taste when cooked.
This thing is a mature material and is not afraid of old age. If the garrison came to Nanshan, what would the steamed dolphin do? The clear ripples float on the sedge, and the human milk is a sacred place for mourning.
Turn around and spin the grinder, and you will be satisfied with the same amount of money. The liquid flows into the basin, and Si Yanfei lingers ---------------------------------Tofu is the brother of dried meat, what would happen without it? It can be considered as a banquet. Fried, stewed and steamed buns are the most delicious when paired with meat. Tofu is a close brother of the brain, tender, delicious and fragrant. Drink a bowl in the winter to keep you warm in the stomach and strengthen the spleen. ----- ----------------------------------Poetry describing tofu 1. "Han Yuefu Song Ci·Huainan King Chapter" King Huainan of the Western Han Dynasty , He said to himself that the hundred-foot-high building is connected to the sky, the well dug in the back garden is made of silver, and the bed is made of silver, and the golden bottle is made of silver to absorb cold liquid.
2. "Mead Song" Su Dongpo of the Song Dynasty cooked preserved vegetables with green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, and poured mead with high-heat oil candles. 3. "Next Song" Lu You of the Song Dynasty gathered in Linqu with wine, and it was not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black repentant will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, please encourage me and raise your eyebrows. 4. "The Rhymes of Liu Xiuye's Thirteen Poems on Vegetable Food" by Zhu Xi of the Song Dynasty. The bean sprouts were sparse, but his heart was rotten after exhaustion.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace. 5. "Tofu Poetry" Yuan Dynasty Zhang Shao rolled beads and grinded the snow to wet the rain, and refined it into fine wine to wear plain clothes.
When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peiping and thought about eating milk. The frost knife did not cut through the powder and the cake returned. 6. "Tofu" Zheng Yunduan of the Yuan Dynasty planted beans at the foot of the southern mountain, and the pods were old and fresh in the frost and wind.
Grinding the stone will produce jade milk, and steaming it will form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. 7. "Poetry of Ode to Tofu" Su Ping of Ming Dynasty said that Huainan technique is the best, and the essence of the skin can be seen after the skin is gone.
Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the pan. When the earthen pot is soaked, the toad casts a shadow; when the golden knife cuts through the jade, it is flawless.
Who knows the taste? Most of them are monks and Taoists. 8. "Ode to the Sauerkraut" Ming Dynasty Si Ye Sun Huainan was a good believer in scholars, and he built a high platform for immortality.
As people grow old, they become children, and the red treasure pillow opens in the middle. Different recipes have the same flavor, and rare gems have been seen several times.
Making a soup and passing it down to the world reminds me of Penglai. If you dislike meat and onions and leeks, this is what makes you talented.
Xu Shu came to Nanshan, and the clear water rippled and floated. Turn around and spin the grinder, and the paste will flow into the basin.
The big cauldron floats, the small eyes swim. Waiting for the eyes to roll over, sitting and seeing the snowflakes.
Green salt turns into liquid brine, and wax turns into bituminous coal. Huo Huo grinds Kunwu, and cuts a large piece of white jade.
Cooking is suitable for my mouth, and I am not afraid of old teeth. What's the matter with steamed dolphins? Human milk is a holy place to be mourned.
Thousands of dollars are enough to make a living, and the words are bandit and witty. 9. "Two Tofu Poems" by Gao Shiqi of the Qing Dynasty (1) He drinks the Huo food all year round, and he is clean and tidy when he comes to court.
The jade is hardened first, and the snowy milk is first melted with a little more salt. The chicken and dolphin had a different flavor, but the flavor was not bad, and the flavor contained vegetables and bamboo shoots.
I am really laughing at the vegetarian food, but I should be tired of it for a long time. (2) The Central Plains are not tired of poverty by collecting bean sprouts, so that they can make up for the needs of the people.
Yayi vegetables and water are said to be in the same tune, and the rice is in the same tune as lamb and pig toilet. The cartilage is partial to the taste of the world, and I want to thank Shizhen for being clear and empty.
Don’t worry about being heavy with food, why the body will eventually get tired of eating. 10. "Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty. Confucian scholars talk about their underlying affairs and always exaggerate them.
Feng Yi's coriander wilted and scoffed, but Shi Chong's leek smiled and reconciled. Tonglai salt brine is very greasy, and a lot of turbid liquid is filtered out.
When should I have fun? When I go out from the south, I want to ask if I will fall into the bucket. 11. "Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty. The tofu curd is used at home to suit guests but not to use, and the whole family depends on each other.
After the tofu skin is gypsumized, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Chop the shredded tofu into silver bars hanging down the bones, and divide them into jade sections to carry fat and fat.
Recently, the price of dried tofu is higher than that of meat, just because the poor will not save the hungry. Stinky tofu doesn’t require jade beans and golden bamboo sticks. It’s more delicious than delicacies.
The smell of southern tofu sometimes enters the abalone shop, and there is no place to recognize the ambergris when smelling the fragrance. The white water in the oil tofu market is often salty, and the oil in the temple is not clear.
The basket of tofu is the most chilling to the bones, and even the basket can be used to ward off the cold. The fermented bean curd smells the aroma and is already greedy, and the white bean oil seal is a small meal.
It is as slippery as oil and cannot be picked up, but the flavor is pitiful like Huainan. 12. "One of the Four Poems on Tofu Products" by Hu Jicang in the Qing Dynasty: "Hard work brings out the spirit, and hard work at night reveals my true nature."
He is an upright and honest person, and his lifelong confidant belongs to the poor. 13. "Ma Po Tofu" Qing Dynasty Feng Jiaji Mapo Chen is still famous, and the baked tofu has the best flavor.
The shadows on the side curtains of Wanfu's stringers move, and the drunken Mr. Chun of Gu spring comes together. 14. "Tofu" Qing Dynasty Yao Xingquan Tongcheng is good, the tofu is very delicate.
Make a cup of soy sauce and ginger juice, weigh the shrimp and cook it in hot pot, two or three ladles per person.
15. "Tofu" in the Qing Dynasty, Mao Yiyuan Zhenwei Group recommended Xun Ling Restaurant, Li Qiyou is like Yi Ya Tiao.
Unexpectedly, Tao Yuanliang had to bow down because of this. 16. "Ode to Tofu" Lin Lan of the Qing Dynasty. Don't wait to taste the fermented bean curd. A piece of ice will be cold in June.
It’s not hard to say that the sun is white, which is better than his assorted soup. 17. "Poetry of Tofu" by Yang Xie of the Qing Dynasty.
The imitation Shao is not the real Shao You, Furong Tofu is a famous soup. 18. "Tofu Poems" Qing Dynasty Zha Shenxing Maodian's door is reflected with green poplars, and many wine flags are placed beside them.
You can also cook without fussing. When you put down chopsticks, you can only smell the fragrance of salt and soybean. The Huawei gold plate is a real vulgar thing, and the wax trough red yeast rice has a new recipe.
It should be noted that in a life of indifference, the longest lasting feeling is the harmony between water and milk. 19. "Qi Ji Tofu Ballad" (Folk Ballad) Eating a big piece of meat and a big fish is not as good as Qi Ji's thousand pieces of skin.
No matter which dynasty or generation, Qiji Tofu is always good. 8. What are some poems praising "tofu flower"?
1. Cut the tofu strips and boil them lightly, then dip them in the five flavors. Self-reflection column
2. Boiled beans become milk and fat becomes crisp. Su Dongpo
3. The bean sprouts are few and far between. I am exhausted and my heart is suffering. If I had known the art of Huainan, I would have settled down and harvested the spring cloth. Zhu Xizeng's "Poetry of Tofu"
4. Grinding inkstones flow with jade milk, boiling springs produce clear springs; the color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow; the remaining beauty of taste should not be passed on to jade food. Zheng Yunduan
5. Jiaxing people like to treat guests with food, but not vegetables and beans. Volume 7 of Song Lu You's {Notes on Laoxue'an}
Tofu Poems Qing Dynasty·Li Tiaoyuan
The Confucian scholars always exaggerate the bean wax ① grind. Feng Yiqian withered and scoffed, but Shi Chongxiao reconciled with leek.
Tong ② is salty and greasy, and a lot of turbid liquid is filtered out. When should we have fun? When we go out to the south, let’s ask if we will fall into the basket.
Note: ① Beans: Yinchai, crushed beans.
②Tong: Sound hole, stir hard.
Tofu Poetry Li Tiaoyuan of the Qing Dynasty
Tofu brain - for household use, it is suitable for guests but not for use, and the whole family depends on each other for life.
Tofu skin - after gypsum, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing.
Tofu shreds - chopped into silver bars and strands of bone, divided into jade sections to contain fat and fat.
Dried tofu - Recently, the price of tofu is higher than that of meat. I am afraid that the poor will not help the hungry.
Stinky tofu - no need for jade beans and golden bamboo sticks ①, you can donate as much delicious food as you like.
Nan Tofu - Sometimes you go into Bao Si to chase the smell ②, but you can’t smell the ambergris ③ when you smell it.
Oily tofu - the white water in the city is often salty, and the oil in the temple is not clear.
Basket of tofu - the most chilly to the bone, even the basket can be used to ward off the cold.
Fermented fermented bean curd - just smell the aroma and you are already craving for it. Baichu oil seal is a small meal.
It's as smooth as oil and can't be picked up, but the flavor is just like Huainan.
Note: ① Jade bean and gold teapot: refers to exquisite food utensils.
②Bao Si: Abalone shop refers to a rotten place.
③ Ambergris: the name of the spice.
The whole poem praises the color, aroma, taste, and excellent texture of tofu, which makes people salivate when they hear its sound. In the Song Dynasty, Huainan gained a high reputation for its tofu.