1. Good words, sentences and paragraphs to describe food
Good words to describe food: delicious, delicious, sweet and refreshing, fragrant and fragrant, oily but not greasy. Crisp, delicious, salty, sweet, moderately sweet, refreshing, all five flavors, sour, sweet, delicious, juicy, refreshing, tender, spicy, fragrant, sweet, glutinous, delicacies, delicious, gluttonous meal, mouth-watering, endless aftertaste, jade plate, delicacies, beautiful color, good color and taste. Mouth-watering describes delicious food. Sentence: There is no yellow leek in Xinjin in the world. The color is as yellow as goose for more than three feet. The Dongmen pork is even more amazing, and the Huyang crisp is not less fat.
I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful. Taste the food, not the menu, and cooking a pot of good food is by no means a waste of money.
Qin cooks only Yang Geng, while Long delicacies include bear wax. When the Yangtze River flows around Guo, you will know the beauty of the fish, and when the mountains are full of bamboos, you will feel the fragrance of bamboo shoots.
Those candied haws, which are red and sparkling in the sunlight, attract the longing eyes of many children. Eating is a kind of happiness, and taste is a kind of fun.
From the moment you enter the kitchen, you shoulder the responsibility of cooking delicious food. This has nothing to do with experience or position.
As long as you eat soft cheese cake, there will be no depression at all. It is soft and fragrant, and it is the best little gift to comfort yourself or reward yourself! Cabbage, green salt and brown rice, earthenware pot of Tianshui chrysanthemum tea. My saliva "flowed down three thousand feet"! When autumn comes, frost and dew fill the eastern part of the garden, and the reeds bear children and mustards bear grandchildren. I am full of hatred, and I don't know why I eat chickens and pigs so bitterly.
The Sutuo offering in the sky is unknown and has not been changed. Shandong braised chicken from Lao Kan Kitchen and roast goose from Liangji Barbecue Restaurant.
There are vines in Fenghu, which seem to be a rival to water shield soup. The meaning of rice cake is slightly cloudy, white like silver and gold.
I look forward to good times and good fortune as I age, and I sincerely and silently wish for wealth to come. The color is like a jade version of cat head bamboo shoots, and the taste is as good as the hump of an oxtail orangutan.
Chaoshan Beef Restaurant’s Beef Hot Pot, Shanghai Jipixuan’s Farewell My Concubine. The only dish cooked in Qin Dynasty is yang gan, and the food in Long cuisine is made with bear wax.
Those who can eat will get a stomach-warming enjoyment. When I first visited Tang'an, I cooked barley, and the rice was as big as amaranth and as white as jade. It was as smooth as a spoon and filled the house with its fragrance.
Fresh crucian carp can be eaten with silk noodles and parsley and green soup. Xiao Huan Chao is small and thin-skinned. Just scoop it into boiling water, put it in a bowl, and take a bite. It’s so delicious! How I wish you were a delicacy. I will make a vacuum box to keep you fresh in my heart forever. No one can do it. You are my exclusive memory.
The vegetable shells are light and medium-sweet after the frost, and the seedlings are tender and not wilted in spring. They are ready to be cooked after harvesting, and there is no need to add half a baht of salt and cheese. In the middle of the night, while drinking heavily under the moonlight, a beautiful woman is grilling fish heads with her delicate hands.
The aftertaste is endless and it melts in your mouth. Steamed salmon rolls at Joy Luck Garden and stir-fried shrimps at Shanghai Bistro.
The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender. Green bamboo shoots welcome the boat out, and white and red fish come into the meal.
No bamboo makes people vulgar, and no meat makes people thin. Nice and not too thin, braised pork with bamboo shoots.
Huangpu eggs from Hong Kong Pinyuan Food, and seafood tofu curd from Tianjin Wei Laomi Restaurant. My dream is to live in a restaurant where I can eat delicious food every day and cook dishes every night.
Show off the scenery, show off the food, show off your work, show off your love, and show off your children. Opening Renren’s Weibo circle of friends, it seems that everyone is doing well.
The fat and crispy seabass and wild rice are delicious in the soup, and the freshly made pancakes with cooked oil are fragrant. Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown.
This dish is full of colors and makes my mouth water. Looking at the other dishes, I was dazzled.
The fat and crispy seabass and wild rice are delicious in the soup, and the freshly made pancakes with cooked oil are fragrant. Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown.
A good paragraph to describe delicious food: 1. As summer passes and autumn comes, the grapes are ripe, and big bunches hang down from the gaps between the leaves. They are crystal clear and translucent, as if they were carved out of crystal and jade, and they look like grapes. The huge purple pearls were so watery that their mouths watered when they looked at them. The adults set up ladders and picked off bunch after bunch. I couldn’t wait to put a plump grape into my mouth. Ah, it’s so sweet! Juice flowed out from the corners of the mouth. 2. The chicken soup made by my mother was white, fragrant, salty, and delicious. Every time my mother makes chicken soup, I take a small spoon and drink it, take a sip, taste it, swallow it, take another sip, taste it again, swallow it again, take another sip, taste it again, swallow it, drink it again Take a bite, taste it, and swallow it.
3. Little Chaos, small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious! 4. The turquoise color of the siomai reveals the steamed, paper-thin dough, which looks like jade. Take a gentle bite and the skin will break. You will find the minced shrimp, leek and egg inside, which is refreshing and moist.
After eating, your mouth is still filled with the fragrance of shrimp, which really leaves a fragrance in your teeth and cheeks. 5. Looking closer, the white and tender Xiaolong Soup Dumplings are plump and moist. Well, they look delicious.
Look, how delicate that skin is, as delicate as the chubby little face of a fat baby, which will break with a gentle pinch. Through the outer skin, you can clearly see the pure soup inside. 6. Blanch the rice with hot water, soak it in water for 3 hours, grind it into rice paste, put it into a cloth bag and squeeze it into a dry paste. Pulp.
Then boil it in boiling water until it is half cooked, put it into a grinder and beat it into a slurry, then put it into a cloth bag and press it hard. Remove the rice residue, add a small amount of sweet potato flour, stir and put it into a cloth bag with a mesh at one end, press the bag to squeeze out the rice milk in thin strips through the mesh, put it into a boiling water pot and scald it, pick it up and dry it to make vermicelli. .
7. Eating crabs is an enjoyable thing. Some people eat crabs by first "eliminating" the crab legs, then opening the crab shell and eating the crab roe.
And I am "going straight to the dragon" - eating the crab roe first and then "eliminating" the crab legs. Because the most delicious thing about hairy crabs is the crab roe! Pick a piece of powdered crab roe and dip it in a little seasoning made of garlic, ginger and vinegar. It will turn into a sweet and sour sauce in your mouth. It is really an aftertaste.
If you drink a little more rice wine at this moment, it will not only remove the fishy smell, but also enhance the flavor! The crab meat is also very tender and delicious. 8. The eldest sister first took out a clean bowl and placed it on the table. Then she used a large bamboo colander to take out a large handful of vermicelli from a large pot and rinsed it in the freshly boiled hot water. Rinse for about two minutes, then put the blanched vermicelli into a large bowl.
She skillfully took out appropriate amounts of duck blood, duck liver, duck intestines, and avocado cut into triangles from large ceramic containers, put them into a bowl, and sprinkled them with coriander and mustard. Class condiments, and finally add a spoonful of chili oil, a little salt and MSG, and a bowl of fragrant four-corner blood vermicelli soup is ready. 9. I walked out of the crowd with the candied haws on a stick, and couldn't wait to tear open the outer layer of oil paper. The red face of the candied haws on a stick was immediately revealed, and the sweet fragrance hit my nostrils.
I couldn't help but take a bite. 2. Good words and sentences to describe cooking for the first time
Chapter 1: Cooking for the first time There are many firsts in life, the first time riding a bicycle; the first time doing homework; the first time Doing housework for the first time; toddling for the first time; running for the first time; winning a prize for the first time; being criticized for the first time.
The most unforgettable thing for me is my first time cooking.
It was a hot summer noon, my parents were not at home, and I was the only one in the house who was very hungry. Cough, my stomach has been starving for a long time.
I have no choice but to do it myself. But, there is nothing at home.
Hey, I have eggs at home, why not make scrambled eggs. Yes, just do it.
With my appetite, I still need four eggs. Just do it and I went into the kitchen.
Looking at my mother’s normal appearance, I should beat the eggs first. I took four eggs and beat them into the bowl, but I didn’t expect that I couldn’t even do this little thing well. Either crack the eggs into the bowl or crack the egg shells into the bowl.
Finally I finished beating four eggs, but I wasted twelve eggs. Hey, cooking is such a headache! Next, it’s time to stir the eggs. This is easy. I often help my mother stir them.
After stirring the eggs, start scrambling them. But, how should it be fried? Here comes the problem.
Huh? What to do? Forget it, just give it a try, I can't think of any other way anyway. Turn on the fire and add peanut oil.
Ah, the oil splashed out; ah, it burned me to death; what should I do? Just use the lid of the pot. Put in the eggs.
Yeah, the oil splashed on my hand. It burned me to death.
I threw the pot lid to the ground. The pot lid snapped and made a crisp sound.
Ah! The eggs are mushy, look for a plate. No, the dishes were not washed! Get one as soon as possible.
Ah! So slippery. The plate was broken.
Wash it again quickly. Turn off the heat! ! ! Um! It's all gone! How to eat it? And it also wasted a lot of eggs, peanut oil, and a broken plate.
The kitchen at home has become a mess, like a battlefield just after a war. well! Cooking is such a headache! Chapter 2: Cooking for the first time In my memory, there have been many "firsts", and each first time is like a step-by-step imprint on my growth path.
However, the most unforgettable thing for me was cooking for the first time. During the summer vacation when I was 8 years old, my parents went to work and didn't come back until the sun went down.
My stomach was growling with hunger. I rummaged through the kitchen at home and didn't find anything. I was so hungry that I had no choice but to cook. I thought I could take this opportunity to express myself in front of my father and mother.
Just do it. I learned how my mother usually cooks, first added a few spoons of water to the pot, and then started to light the fire. But fire doesn't burn easily. It seemed to be against me and just wouldn't light.
Finally, the fire was burning. But the thick smoke from the fire had already made me cry. After a while, the water boiled. I put the washed rice into the pot, but I didn't expect that the water in the pot was full and flowed out, pouring out the fire. No more.
I took a ladle of water out of the pot and lit the fire again. After all my efforts, I finally got the fire burning, and then I let out a long breath. After a while, I felt that the rice was almost cooked, so I picked up a spoon to serve the rice. My hand accidentally touched the edge of the pot and it was so hot that I quickly let go. The rice spread all over the floor, so I scooped it out again.
I cooked the rice for more than half an hour and it was completely burnt. I sighed and sat on the floor waiting for criticism from my parents.
When my parents came back from work and saw me looking like a black-faced Guan Gong, they burst into laughter. I tried my best to hold back the tears of grievance, but they still flowed down.
When they learned what happened, my father wiped away my tears. He stroked my head affectionately and said: "Child, the most important thing when doing anything for the first time is the experience rather than the result.
If you do it, it shows that you dare to try. Today's failure may become a Tomorrow's success. It doesn't matter, let's do it again together."
Dad's encouragement made me full of confidence. Under the guidance of my parents, we finally made a delicious meal. Eating sweet and delicious food, I feel like I am enjoying the fruits of my labor, and I have a strange feeling in my heart.
Nowadays, I have not only learned to cook, but also cooked dishes with good color, aroma and taste. Braised bream is my unique skill. However, I still often think of my first cooking experience and what my father said to me, which inspires me to continue to move towards success.
Chapter 3: Cooking for the first time Everyone has had their first experience, and the most unforgettable one for me was probably that time. During the summer vacation last year, I stayed at my grandma's house. It was almost 12 noon, and when my stomach growled with hunger, I found that everyone was asleep.
(My family has the habit of taking naps, and I couldn’t bear to wake them all up.) So at this time, I suddenly came up with a good idea: cook my own meals. However, another problem faced me: What should I do? I thought about it, well, let’s make the simplest egg noisy meal! First, prepare all the ingredients and let’s get started! Cut the ham sausage into small cubes and put it on a small plate; then soak the green beans in a small bowl: fried rice (fortunately, my mother taught me a few tricks, otherwise I would have eaten "cold rice mixed with ham sausage" today) ) Okay, let’s get down to business.
At this time, I had put the oil in the pot and heated it up, and it made a "crackling" sound. I thought: It’s time to put the eggs and intestines in! So I smashed the eggs and put them into the pot together with the ham.
This was a terrible move. All the oil splashed from the pot fell on my arm. A heartbreaking pain immediately flowed throughout my body. I screamed, but Hold it back. Just rinse it with water and continue drying.
Looking into the pot again, wow! The bottom of the pot was a little mushy, so I quickly used a shovel to shovel out the mushy areas. Then put the rice in.
I shoveled it with the shovel for a while, thinking it would be better now! So I took a bite. Darling, no, I haven’t added any salt yet! So he quickly added the salt.
Phew... finally done! Although it was hard, tiring and injured, I finally had the first meal I cooked. Although it was not very delicious, I believe that after this experience, I will do better next time! Chapter 4: My first time cooking. I am now in my third year of high school and will take the college entrance examination in one semester, so I have become the focus of the family. 3. Guiqiu: Words and sentences that describe the color, flavor, and shape of food (urgent
Words and sentences that describe the color, flavor, and shape of food are as follows: Smooth, tender, juicy, full-bodied, long aftertaste, tender, and smooth in the mouth. The instant crispy and fragrant jade plate is a delicacy that is delicious and delicious. The phoenix marrow and dragon liver have an endless aftertaste. The fragrance lingers on your lips and teeth. The color and taste are all mouth-watering. The Eight Precious Jade Foods are infinite in taste. Look closer. The white and tender Xiao Long Tang Dumplings are plump and moist. Well, look. It tastes delicious when it comes out.
Look, the skin is so delicate, as delicate as a fat baby’s chubby little face, which breaks through the skin with a gentle pinch. , you can clearly see the pure and beautiful soup inside. The turquoise color of the siomai reveals the steamed, paper-thin dough, which looks like emerald.
Bite it gently. After one bite, the skin is broken, and the inside is made of shrimps, leeks and eggs. It is refreshing and moist. After eating, the fragrance of the shrimps is still in your mouth, which is really good.
Words: Delicious, fresh, strong, fragrant, refreshing, icy and cool, spicy, fresh, smooth, mellow, sweet, sweet, secretly made, spicy, specially prepared, translucent, appetizing, smooth, cool, sticky, slippery, sour, fragrant, refreshing, cool, refreshing, crystal clear, ice-cold, delicious, great for your appetite Sweet as honey, fragrant and clear in color, moderately sweet and sour, filling your mouth with jade juice, rich nectar and fat but not greasy, a feast for the palate with endless aftertaste, fragrant and fragrant, chew slowly and swallow slowly, unique flavor and delicious food. Good words: citrus is a specialty of sea salt, and there are golden berries living inside the orange peel. The little moons live in the same house affectionately. The salted duck skin is white and tender, fat but not greasy, fragrant, crispy and tender.
Soup dumplings. The skin of the bun is thin, even translucent. When you open your mouth and take a bite, the delicious juice inside flows into your mouth. When you bite the meat ball soaked in juice, it is not fat or greasy, and it is smooth in the mouth... That is so beautiful! The juicy and red dates are like densely packed and twinkling stars in the sky, each one blinking naughtily.
Those candied haws are bright red and sparkle in the sunlight, attracting the longing eyes of many children.
Little Chaos is small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious! I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful. The roasted sweet potatoes are burnt and covered with grass ash. Take a sniff and the fragrant smell will immediately enter your internal organs and make your mouth water.
Stinky tofu is "hospitable". It always fills the surrounding air with its strong and powerful fragrance, making people pay attention to its fragrance first. The rice dumplings are made of pure white glutinous rice and red dates wrapped in green reed leaves. After being cooked, the reed leaves are peeled off, and the rice balls seem to be embedded with a few dark red shiny agates, which is very beautiful.
Hope this helps. 4. Good sentences describing food
Su Dongpo was not only a famous literati scholar, but 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 him when he is ripe, he will be beautiful when the fire is sufficient. Huang The pork in the state is as cheap as dirt.
The rich will not eat it, and the poor will not cook it. If you get up in the morning, you will have two bowls. "
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 sign of the warmth 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 and mustards produce 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 tender yellow color is deep when fried in green oil."
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 the 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.
Many of Su Dongpo's poetry manuscripts are related to food Relevant articles include "Ode on Vegetable Soup", "Poetry on Eating Pork", "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 water 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 method of making "sweet soup" in the preface of "Mountain Dwelling Food Every Meat-Free Drama": "Make it with a mixture of water spinach, 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 on the edge of a lake, and used to drink wine from the village. Over the years, I learned how to make sweet soup, and Wu Suan made fun of it."
"Buy pig bones at Dongmen, with fermented glutinous rice sauce and orange scallions. The 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 are light and sweet after the frost, and the spring is near 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) into the house. 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 learned Wanqiu's (immortal's name) simple method, and only eat porridge to bring immortality."
"The crispy spoonfuls of seabass and wild rice are delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant. Since ancient times, people have been obsessed with wealth and wealth, and they have been attracted by the local flavor and recalled their hometown."
"The color of jade-like 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 reduced." "The mountains and rivers of the motherland are infinitely good, and the elders in my hometown will not suffer from poverty.
Danyun Chu "When will the Xiu Dynasty be released, the taste will be as mellow as the hometown?" "When will I be full and have the same flavor as the disciples?"
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 of thin lettuce" "Fresh crucian carp eat 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 gold plate flew high. The white snow was high. Xuzhou was bald and his tail was not enough to remember the Han Dynasty. His head was far away, and the bream fish was fat and delicious. He knew the first place. It was both full of joy and desolation ("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 "In the middle of the night, drinking wine and enjoying the moonlight, the beauty is grilling the fish head with her slender hands", "The fresh bamboo shoots in Yangzhou are cooked in the spring breeze in early March." "Wei.