Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness.

This dish is colorful and makes my mouth water. Look at other dishes, which dazzles me.

The skin of soup-filled steamed bread is very thin and even transparent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth. That's so beautiful!

Those candied haws are red and shining in the sun. I don't know how many children yearn for them.

The chicken soup made by my mother is white, delicious, salty and delicious. Every time my mother cooks chicken soup, I take a small spoon to drink, take a sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it and swallow it.

It's messy, small and thin-skinned. Just scoop it into boiling water and you can put it in a bowl to eat. It's delicious!

The turquoise in the wheat shows the steamed skin as thin as paper, just like jade. With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.

Looking closely, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. You can clearly see the pure soup inside through the skin.

I brought a water bottle and poured boiling water into the teacup. Suddenly, the Longjing tea in the water is like thousands of small fish flying up and down. It's so beautiful.

The baked sweet potato is burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you salivate at the "Three thousands of feet".

Stinky tofu is "hospitable". She always makes the surrounding air filled with a thick fragrance, which makes people see clearly.

Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. Peel off the reed leaves after cooking, and it seems that there are still a few bright red agates embedded in the rice ball, which is very beautiful.

Steamed dumplings are not only beautiful, but also delicious. As the saying goes:? Move gently, lift slowly, open the window first, and then drink soup. ? But I can't care so much about hunger. Looking at such delicious steamed dumplings, my mouth water has already flowed out? Flying down from 3,000 feet? I don't care about the image of a lady. I grabbed the soup bag and stuffed it into my mouth. It's too hot. I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant. I am immersed in a wonderful world. When I reacted, I couldn't wait to put the soup bag in my mouth again.

Su Dongpo is not only a famous scholar, but also a famous gourmet. So according to legend, many famous dishes are directly related to him, and more dishes are named after him, such as? Dongpo elbow? 、? Dongpo tofu? 、? Dongpo Yuxi? 、? Dongpo leg? 、? Dongpo bud? 、? Dongpo ink carp? 、? Dongpo cake? 、? Dongpo crisp? 、? Dongpo tofu pudding? 、? Dongpo meat? Wait a minute. "Dongpo Collection" contains: Shu people are expensive in Qin buds, and miscellaneous pigeon meat is it? . 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, Gansu has bear wax? .

He also wrote "ode to pork": a clean pot, no water, no firewood. 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 handwritten a jingle: no bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew? .

Delicious but poisonous puffer fish has also become a new delicacy he often eats. Two or three peach blossoms outside the bamboo forest and ducks in the water first noticed the warm spring. Artemisia selengensis has short buds all over the ground, just as the puffer fish is going to go? This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious.

? Qiu Lai is full of frost and dew, and reeds give 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 opinion, 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 an enemy. .

Su Dongpo ate a rice cake made by an old woman and couldn't help writing a poem:? When rubbed by hand, the jade color is even and the oil is light yellow and deep. Sleeping at night in spring knows the weight, crushing a beautiful woman and hugging gold. ? In just 28 words, the characteristics of uniform, thin, bright and crisp ring cakes and the image of a ring shaped like a beauty are outlined.

"A cupcake is like chewing the moon. It's crispy inside."

"It is better to ask for weeds around the wheat field than to cook yam soup for the monk's family."

? The Yangtze River knows the beauty of fish everywhere, so bamboo mountains feel bamboo shoots.

? When will there be a bright moon? Ask heaven for wine. If you don't drink enough, the taste of undercooked food is particularly long? ,? Even if I am interested in wine, I often hold an empty cup. .

? 300 lychees a day, it is better to grow into Lingnan people. ?

Su Shi likes to taste tea, and his praise for tea is also common in his poems. Under two new flags, Bai Yunfeng is tired of green, fresh valleys, rain and spring? Described the tea garden scenery on the mountains and plains outside Hangzhou. ? Never been as beautiful as a beautiful woman? Is it related to another poem? Want to compare the West Lake to the West Lake? Has been organized into a famous teahouse and teahouse association.

Lu You was a famous poet in the Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food.

? There is no meaning in the world, how can we get jade? This sentence, this? Jade? Yang Di as the emperor? Is the southeast delicious? what's up Jinyu? . ? Hey? Sliced into thin fish slices; ? Hey? Chopped pickles or pickles. How are you? . ? Jinyu? It is mainly ground white perch, mixed with finely cut golden mosaic vegetables. ? Silk? This is a soup made of shredded onion, and it is also a famous dish of Wu.

? Su Tuo's confession in heaven is not easy to know. In other words, the noodles made of scallion oil are just like Suduo (crisp) in the sky.

He wrote it down in the preface to "Mountain Living Without Meat"? Sweet soup? The practice of:? Take shepherd's purse, yam, taro and wild vegetables as omnivores, and cook with delicacies without soy sauce. ? Poetry day:? I used to live by the lake, but when I was young, my village was full of wine and food. In recent years, the method of sweet soup has been spread, which makes Wu sneer at it. ?

? Buy pig bones at the east gate and order a little orange sauce. Steamed chicken is the most famous, and beautiful women are not fish and turtles. Hey? Namely. Pigs? ,? Bones? It's 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.

? First frost cuisine is light and sweet, and the 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 vegetables without seasoning, which tasted fresh.

? The first time I went to Tang 'an, I cooked glutinous rice and carved Hu Mei. As big as amaranth, as white as jade and as slippery as a spoonful of incense? The characteristics of coix seed as big as amaranth (chicken head meat) are vividly written.

"Eat porridge": Everyone in the world is an elderly person, but they don't realize that many years are in the present. I have a simple wanqiu (immortal name) method, which only gives porridge to immortals. ?

? Bass is fat and crisp, the spoon is beautiful, and (Qiao Mai) cooked oil is delicious. Since ancient times, 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 leek yellow, and the color is more than three feet like goose yellow. The meat at the East Gate is unique and fat."

? The mountains and rivers of the motherland are infinitely good, and the elders in their hometown are not poor. When a light cloud comes out of the hole, it will smell like hometown. ?

"When I am full, I will fry jasmine and chamomile."

? There is no plum blossom in a warm mountain, but a crab in a clear river. ?

Although Du Fu, a poet in the 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.

"Delicious lettuce on a spring plate"

"Fresh crucian carp eats shredded pork and celery soup".

Huang Liang's Q&A Collection "The New Cooking Room in the Rainy Night" in Spring Rain (for Wei Ba Chu Shi)

Jiadi is tired of Mr. Wenguang's lack of food (Drunk Song)

Scorpions fly gold plates with double knives from left to right. The snow is high and the bald tail in Xuzhou is insufficient. Recalling that the fork head of Hanyin fled far away, the fish was fat and beautiful, which was both enjoyable and desolate ("Song of Watching Fishing")

Zheng Banqiao is not only a famous painter, but also has a good knowledge of diet.

In Zheng Banqiao, there is a saying that "at midnight, under the moonlight, beautiful women cook fish heads by hand".

"Yangzhou fresh bamboo shoots are cheaper than shad, and the spring breeze is rotten in early March."

"You can only eat bass, and the official is also a fish."

"Every household peels bamboo shoots"

"Chinese cabbage, brown rice with green salt, chrysanthemum tea in casserole and water."

There are many others, such as:

Isn't there a saying in Zhang's "Fishing Songs" that "egrets fly in front of the Cisse Mountain, and peach blossoms and flowing water make mandarin fish fat"

Qin Shaoyou, a poet in the Song Dynasty, wrote: "The beauty is pitiful, the knife cuts the meat, and the incense keeps cooking the dragon."

Du Mu, a poet in Tang and Song Dynasties, once wrote? Yuepu yellow orange tender, Wuxi purple crab fat?