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 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.
Vegetable dishes are often mixed with goat cheese,
Like chopsticks are harder to pick than marrow 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. 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,
The well in the back garden is dug with silver as a bed,
The gold vase and silver canister are used to absorb the 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,
burn oil candles on high 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 fine wine to make plain clothes.
When the box comes out of the box, I am worried that the square jade will be broken.
When I worry about the soup, white clouds are often flying.
Vegetable dishes are often mixed with goat cheese,
Like chopsticks are harder to pick than marrow 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. 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 seeds 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." The end of the 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 "Fermentation and Food Science", Volume 6 and Part 5 of "Joseph Needham's History of Science and Technology in China", based on various opinions, prefers to believe that the Eastern Han Dynasty murals of 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 solidification 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: Sogou Encyclopedia - Tofu 4. What are the poems about "tofu"
Poems describing tofu:
"Tofu Poetry"
Yuan·Zhang Shao
Grinding the beads and grinding the snow to make it wet, and refining it into fine wine to make 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.
The vegetable dish is often mixed with goat cheese, which is harder to pick than the marrow fat.
But he laughed at Peiping and thought about eating milk. The frost knife did not cut through the powder and the cake returned.
"Tofu"
Zheng Yunduan of the Yuan Dynasty
Planting beans at the foot of the southern mountain, the old pods are 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.
"Poem of Ode to Tofu"
Su Ping of Ming Dynasty
It is said that the Huainan technique is the best, and the essence of the skin can be seen after all 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 in, the toad has its shadow, and the golden knife cuts through the flawless jade.
Who knows the taste? Most of them are monks and Taoists.
"Ode to Tofu"
Lin Lanzhi of Qing Dynasty
Don't wait to taste fermented bean curd, a piece of ice will be cold in June.
It’s not hard but the sun is white, which is better than his assorted soup.
"The King of Huainan"
Western Han Dynasty
The King of Huainan said he was respected, with a hundred-foot tall building connected to the sky,
Back Garden A well was dug with silver to make a bed, and a golden vase was made of silver to collect cold slurry.
Note: ① Cold milk is soy milk. 5. Famous quotes praising tofu
There are many poems praising tofu throughout the ages.
There is a poem in Lu You's "Shanpao" 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 boiled beans become creamy and crispy".
Zhu Xi's "Poetry of Tofu" describes the hard work process from planting beans to making tofu: "The seedlings of beans are sparse, and the heart is already suffering from exhaustion. If I had known the art of Huainan, I would have been able to seize the silk cloth."
The poem "Ying Tofu" written by Zhang Shao of the Yuan Dynasty is detailed and vivid: "The beads grind the snow to wet it, and it is refined into fine wine to make plain clothes."
When you come out of the box, you would rather worry about the broken bis, and the white clouds will often fly over the excellent 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. "
Zheng Yunduan's "Ode to Tofu" in the Yuan Dynasty describes the production and deliciousness of tofu in more detail: "Grinding the rice will make the jade milk flow, 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 it on to others. "
Sun Daya's poem "Tofu" of the Yuan Dynasty vividly describes the process of making tofu: "Rong Shu came to Nanshan, and the clear waves rippled and floated." Turn around and grind, and the paste will flow into the tile plate. The air in the big cauldron floats, and the soup in the small eyes floats. Waiting for the clear waves to turn over, you can see snowflakes while sitting there. Green salt turns into liquid brine, and bituminous coal turns into cyanide. Huo Huo grinds Kunwu, and cuts a large piece of white jade. Cooking and frying is suitable for my mouth, and I am not afraid of old teeth. "
Su Ping's poem "In Praise of Tofu" of the Ming Dynasty vividly describes the preparation of tofu and its deliciousness: "It is said that the Huainan technique is the best, and the skin is faded and the essence is visible. A round of grinding brings up the liquid agar, and snowflakes roll in the boiling soup. There are shadows of toads soaked in earthen jars, and jade is cut flawlessly with a golden knife. Who knows the taste of it? Most of it is found in monks and Taoists. "
Haha, you can refer to Haha 6. Poems describing tofu
"The King of Huainan" in the Western Han Dynasty The King of Huainan, who talks about himself, has a hundred-foot tall building connected to the sky, and a back garden. The bed is made of silver from the well, and the cold slurry is soaked in the gold vase.
Su Dongpo of the Song Dynasty sings the song of mead, preserved green moss, roasted green glutinous rice, roasted goose and duck in a pot, boiled beans to make butter into crisp, and poured them into high-heat oil candles. Honey wine. In the Song Dynasty, Lu You gathers wine in the neighboring song.
The piles of wipes are piled up, and the new calves are cooked in the cauldron, and the green mulberry branches are growing. .
A good year brings many joys, I encourage you to raise your eyebrows. Liu Xiuye’s Thirteen Poems on Vegetable Food, Song dynasty, Zhu Xi’s soybean seedlings are sparse.
I had known that the King of Huai was already rotten. Technique, sit still and get the spring cloth. Zhang Shao's tofu poem grinds the snow and wets it, and refines it into fine wine to make plain clothes.
When the box is released, the white clouds are often seen on the vegetable plate. It's the same as sheep's cheese. It's hard to pick with chopsticks, but it's fatter than the marrow.
But I laugh at Beiping and want to eat milk. The frost knife doesn't cut it and it's crispy. Tofu Yuan·Zheng Yunduan grows beans at the foot of the south mountain. The old pods are fresh in the frost wind. .
It is ground and boiled to make clear spring water. Its color is crisper and clearer than earth, and its fragrance is stronger than stone marrow. Shi Ming Su Ping said that the Huainan technique is the best, and the essence can be seen when the skin is gone.
Rotate and grind the agar liquid, boil the moon in the pan, and see the shadow of the toad, and cut it with a golden knife. Jade is flawless.
Who knows the taste? It is mostly found in monks and Taoists. Transformed into a child, the Hongbao pillow opens. Different recipes have the same taste.
I have made a soup and passed it on to the world. It reminds me of Penglai. This thing is a talent.
When Xu Shu came to Nanshan, he turned around and floated the ointment.
The big cauldron floated, and the small eyes were full of water. The waves are turning, and I can see the snowflakes.
The green salt melts into the liquid, the wax turns into bituminous coal, and the white jade is cut into large pieces.
It is suitable for my taste. Afraid of the destruction of old teeth. What's the point of steamed dolphins?
The same thing is full of ten thousand dollars. There are two tofu poems in the Qing Dynasty. The taste is pure and pure.
The jade is not yet used, and the snow milk is just melted with a little salt.
Vegetarian meals seem to make me laugh, but this thing should only be used for a long time. The Central Plains are not tired of poverty, so as to make up for the people's requirements.
The elegant and suitable vegetables and water are in the same tune. The dolphins are in the toilet. The cartilage is partial to the taste of the world. I want to thank Shizhen for being clear and empty.
Don’t worry about being heavy with food, why will the body gradually get tired of the meat?
Tofu Poetry Li Tiaoyuan of the Qing Dynasty The Confucian scholars always exaggerate the bottom of their affairs.
Feng Yi's coriander wilted and scoffed, while 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 to the south, I want to ask if I have fallen into a trap. Tofu Poems Qing Dynasty·Li Tiaoyuan Tofu Nao - It is for household use only for guests, and the whole family depends on each other.
Tofu skin - after gypsum, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Shredded tofu - chopped into silver bars and strands of bone, divided into jade sections to carry fat and fat.
Dried tofu - Recently, the price of tofu is higher than that of meat, just for fear that the poor will not save the hungry. Stinky tofu - no need for jade beans and golden bamboo sticks, it tastes better than delicacies.
Nan Tofu - Sometimes I go into the abalone shop to chase the smell, but I can't find the ambergris when I smell the fragrance. Oily tofu - the white water in the city is often salty, and the oil in the temple is not clear.
Basket of tofu - It is the most chilly to the bone. Even the basket of tofu 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 is as slippery as oil and cannot be picked up, but the flavor is pitiful like Huainan. One of the Four Poems on Tofu Products by Hu Jicang of the Qing Dynasty Faith and knowledge sharpen the spirit, and hard work at night reveals my true nature.
The most honest and upright guest, his lifelong confidant is a poor man. Mapo Tofu Qing Dynasty·Feng Jiaji Mapo Chen is still famous. Baked tofu has the best flavor.
The shadows on the side curtains of Wanfu's beams move, and the drunken Mr. Chun of Hegu spring comes. Tofu Qing·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 for each person. Tofu Qing Dynasty·Mao Qiyuan Zhenwei Group recommends Xun Ling Pao, Li Qiyou is like Yi Ya Tiao.
Unexpectedly, Tao Yuanliang was disbanded, and he had to bend his back for this. Ode to Tofu Qing Dynasty·Lin Lanchi Don't wait to taste fermented bean curd, a piece of ice will be cold in June.
It’s not hard but the sun is white. It’s better than his assorted soup. Tofu Poems Qing Dynasty·Yang Xie The Northerners' Restaurant is different from the Southerners' Restaurant, and the Yellow Wine Shop is an old wine shop.
Imitation of Shao is not true. Furong tofu is a famous soup. Tofu Poetry Qing Dynasty·Cha Shenxing The green poplars are reflected in front of the Maodian, 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 best harmony is the longest. 7. Poems describing tofu nao
1. "Poetry of Tofu"
Song Dynasty: Old Man Wang
Chao Chao is only close to Mo, and turns away from me. There is no great method.
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 Eating 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 had 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 sweet potato.
The kettle does not smell 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 King Huai spared no prescription.
I'm afraid that after Nanshan returns, the seedlings will not be able to taste it again.
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 seedlings will no longer be fresh.
4. "Two 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.
Three cauldrons were drank and sipped in the high hall, leaving only one statue 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 not rot, 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 Lai Xiang is close to red lotus plum, 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. 8. 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 behind many wonderful poems praising tofu. There is a description in Tang poems: "Winning and grinding the upper agar liquid, boiling the moon and rolling snowflakes."
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 out the color, aroma and flavor of tofu. Another poet from the Yuan Dynasty, Jia Daya, once wrote a long poem praising tofu. One sentence 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 big cauldron is full of gas. Floating, small eyes are wandering in the soup.
Huo Huo Mo Kun Wu, the large piece of white jade is suitable for my mouth, and it is not afraid of old teeth. ”
A vivid and smooth narrative. It describes the scene and process of making tofu in ancient times. Hu Jicang's poem in the Qing Dynasty "Faith and knowledge sharpen my spirit, and hard work at night and day reveals my true nature.
The most honest and upright guest, the lifelong confidant is the poor." Not only wrote about the tenderness and deliciousness of tofu, but also wrote The spirit of Tofu is derived from hard work, upright and honest, not secular, and praises its noble style.
The earliest prose on the subject of tofu is "The Biography of Douluzi Rou - Tofu" in "Chengzhai Collection" by the Song Dynasty writer Yang Wanli. His article uses personification to compare the existence of Douluzi to " "Tofu is born in the world", with a pure white color and a taste similar to the ancient Dagenxuanjiu. It once hid in Chushan Mountain and appeared in the late Han Dynasty. It was only heard of in the Later Wei Dynasty. The idea is interesting. The second is "Ode to the Three Virtues of Tofu" by Yu Ji of the Yuan Dynasty, which praises the edible and medical effects of tofu.
In recent years, tofu-themed prose has become more common in newspapers and periodicals. They described the denotation and connotation of tofu culture from different aspects and levels, with a certain depth and intensity.
Ancient and modern literati praised tofu. Tofu is the 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. Many literati have used the special texture of tofu to express their good moral integrity and elegant character, achieving the artistic realm of the unity of things and myself. . In order to develop the quintessence of China and promote the culture of tofu, we have selected some poems about tofu by ancient and modern literati and scholars and dedicated them to you.
Lyrics of the Han Dynasty Yuefu Song "The King of Huainan" in the Western Han Dynasty The King of Huainan, who speaks of himself as a respected king, has a hundred-foot-high building connected to the sky, a well dug in the back garden and a bed made of silver, and a gold vase and a silver canopy to collect the cold slurry①. Note: ① Cold milk, that is, soy milk.
Honey Wine Song ① Su Dongpo of the Song Dynasty Preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp ②, poured mead into a high-burning oil candle. Notes: ① The title of the poem "Song of Honey Wine" was given by Su Shi as the style of the song. "Yang Shichang, a Taoist priest in Western Shu, was good at making honey wine. He had the right recipe for it, and he wrote this song as a legacy."
These are the first five sentences of the second song of Su Dongpo's "Mead Song". "Song of Mead" is a poem about the ingenuity of poor families in making various foods, and the making of tofu is mentioned in the poem.
Volume 7 of "Notes of Laoxue'an" by Lu You of the Song Dynasty: "Jiaxing people like to invite guests to eat, but they don't eat vegetables and beans.
. Shujixing opened a tofu soup shop...the clan uncle Yanyuan said: As an old man in Anzhou, Dongpo... said everything about honey. Tofu, gluten, milk, etc. are all eaten with honey. There are many guests who cannot do without chopsticks, but Dongpo is also very fond of honey, so he can eat it with honey. So *full".
② Crispy: Tofu Dongpo likes tofu very much. When he was an official in Huangzhou, Hubei Province, he often made tofu himself, cooked it carefully, and entertained his relatives and friends with delicious tofu dishes.
My friends were full of praise after eating it and affectionately called it "Dongpo Tofu", which has been passed down to this day. Linqu ① Lu You, Song Dynasty. Drinking wine gathers in Linqu. Occasionally, it is not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black pen will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, I encourage you and raise your eyebrows. Notes: ① Linqu: See (Lu You Ji·Jiannan Poetry Volume 5-6), Taozhong shows a farmhouse scene.
Tofu is used as a delicacy to entertain relatives and friends, adding to the joy of a good year. . ② Li Qi: Tofu
Liu Xiuye’s Thirteen Poems on Vegetable Food, Song Dynasty Zhu Xi’s soybean seedlings are rare 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 I get out of the box, I worry about the broken jade. I worry about the white clouds flying around the soup.
Vegetable dishes are often mixed with goat's cheese, and the marrow is fatter than the marrow, which is difficult to pick with chopsticks. But he laughed at Beiping's thinking about eating milk②. The frost knife did not cut the powder and the cake returned.
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, . 9. Famous quotes praising tofu
There are many poems praising tofu in the past dynasties.
There is a poem in Lu You's "Shanpao" 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 boiled beans become creamy and crispy".
Zhu Xi's "Poetry of Tofu" describes the hard work process from planting beans to making tofu: "The seedlings of beans are sparse, and the 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 I laugh at Beiping's desire to eat milk, and the frost knife will not cut it until it is crispy."
Zheng Yunduan's "Praise to Tofu" of the Yuan Dynasty 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 air in the big cauldron floated, and the soup in the small eyes swayed. Wait for the clear waves to turn over. , sit and see the snowflakes. The green salt melts into the liquid, and the bituminous coal is swarming. The large pieces of white jade are 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 is faded and the essence can be seen. A round of grinding brings up the agar liquid, and a hundred boiling soups roll snowflakes. The toads soaked in the earthen jar have shadows, The golden knife cuts through the flawless jade. Who knows the taste, mostly in monks and Taoists."
Haha, you can refer to it