1. What are the poems praising "steamed buns"?
The poems praising steamed buns are:
1. Local steamed buns outside the city (Tang Dynasty: Wang Fanzhi) < /p>
Outside the city, there are local steamed buns, stuffed with grass in the city.
Eat one for each person, don’t think it tastes bad.
Definition: The local steamed buns outside the city wall are now inside the city wall. Eat one by yourself. Don’t think it tastes bad.
2. Make an appointment with Wu Yuanyou and Jiang Junbi to eat mushroom steamed buns (Song Dynasty: Su Shi)
The bamboo shoot cakes are popular in the world, and the mushroom steamed buns of Chu are popular in the world.
Don’t eat with the arrogant Han, send it to Wu Yuanyou in Ma Tian.
Definition: The most delicious pie in the world should be the pie with bamboo shoots, and the most delicious steamed bun in the world should be the mushroom steamed bun. But don't eat these things with the wrong people. They have to be sent to Ma Tian Wu's to suit the taste of this steamed bun.
3. Steamed Buns (Song Dynasty: Yue Ke)
In the past few years, many Confucian scholars have learned a lot, and the remaining skills are still passed down to Bamboo Fern Cook.
The young master has red flesh, and the general's iron staff has white lotus skin.
Fangxinzheng can be used to make peppers rich, but roughness can be better than gourd pots.
In old age, the teeth are too much to chew, and the mouth is drooling to chat and comfort the greedy slaves.
Interpretation: After several years of Taixue life, the Four Books and Five Classics have fed us Confucian scholars. I still remember the deliciousness of bamboo shoots and ferns. Prince Peng loves to eat red donkey meat, and General Iron Staff loves to eat white lotus. But as we get older, the only thing we can still chew and slobber on, and the one we use to satisfy our cravings, is the white steamed buns.
4. Rhyme in reply to Yongshu Neihan (Song Dynasty: Mei Yaochen)
People in the world write the word "fat" just like talking about steamed buns.
Although thick skin is good, vulgar things are already shameful.
Interpretation: When people in the world think of the word "fat", it is like talking about steamed buns. The skin of steamed buns is thick but the taste is very good. Ordinary things can be so delicious.
Extended information
The origin and development of steamed buns
The history of Chinese people eating steamed buns can be traced back to at least the Warring States Period. "Shi Cyan Pearl" records that "King Zhao of Qin made steamed cakes." Xiao Zixian also said in "Qishu" that the imperial court stipulated that "mianqi cakes" should be used when offering sacrifices in the Ancestral Temple, that is, "put them into yeast dough to make them loose and loose." . "Mian Qi Bing" can be regarded as the earliest steamed bun in China.
During the Han Dynasty, as mills were widely used, steamed pasta became popular throughout China and was collectively called "cake" at that time. The word "mantou" was first seen in Shu Guangwei's "Cake Fu" of the Western Jin Dynasty: "At the beginning of the third spring, when yin and yang are interacting, the cold has disappeared and the temperature is not too hot. If you are enjoying a banquet at this time, then the mantou is suitable."
"Book of Jin" mentions that He Zeng was "extravagant and extravagant" and gave an example of how he "didn't eat unless he made a cross on the steamed cakes." This means that even "high-end food" such as steamed buns would not be steamed with cross cracks. They don't even eat it, which shows how extravagant and extravagant they are. The cracked steamed cake mentioned here is probably equivalent to what people call flowering steamed buns.
After the Tang Dynasty, the shape of steamed buns became smaller, and some were called "yuzhu" and "grout". "Huiyuan Detailed Notes": "Jade pillars and grout are both nicknames for steamed buns." In the Southern Tang Dynasty, there were also "alphabet steamed buns". Xu Jian of the Tang Dynasty wrote "Mantou" in "Ji Xue Ji".
In the Song Dynasty, steamed buns became a common snack for college students, so "Old Wulin Stories" called them: "mutton steamed buns" and "university steamed buns".
After steamed buns became food, they no longer had the shape of a human head. Because there is stuffing in it, it is also called "baozi". Song Wang Muyong's "Yan Yi Mou Lu": "On Renzong's birthday, all ministers were given steamed buns." The note after the steamed buns said: "That is another name for steamed buns." Pork, sheep, beef, chicken, duck, fish and goose, and various vegetables can be used as stuffing for steamed buns. . At the same time, it is still called "Steamed Buns".
By the Qing Dynasty, the names of steamed buns were divided: in the north, those without fillings were called steamed buns, and those with fillings were called steamed buns. In the south, those with fillings were called steamed buns, and those without fillings were also called "big buns." "of.
Sogou Encyclopedia - Steamed Buns (Traditional Chinese Food) 2. What are the sentences describing steamed buns?
1. After more than 20 minutes, the steamed buns came out of the cage, each one white and fat. Steaming hot. Ha, the tail of the "little mouse" is attached to the back obediently, and the ears of the "little rabbit" are placed on the neck. I picked this one up, put that one down, and couldn’t put it down. Later, I couldn't help but taste one. Although the red beans were still hard, they tasted better than anything else I ate.
2. I remember when I was doing field internships in college, our class divided into groups and took turns cooking. The steamed buns made by our group were still the same size when they were steamed. The steamed bun was like a piece of rubber in the hand, heavy, and hard and gritty when eaten in the mouth. That way makes me laugh when I think about it now.
3. Every time I go there, I always like to eat the steamed buns made by my mother. Especially the steamed buns that have just come out of the cage, they exude a unique aroma, and I can eat two of them without just the vegetables. My naughty image and indecent eating habits often caused my mother to slap me on the back of the head, sometimes with a loud sound.
4. One day at noon, my mother steamed a pot of bright, round and large steamed buns. I was so happy that I grabbed one and stuffed it into my mouth.
But just after the steamed buns came out of the pot, they were too hot. I screamed because I was so hot that I quickly let go of my hands, and the snow-white steamed buns fell to the ground. I squatted on the ground, looking at the dusty buns, and felt so sad that I wanted to cry.
5. You can be a foodie, but don’t be a foodie who only thinks about food. There are steamed buns for meals, pillows for night, dry heads for work, and the night will always have an end.
6. You said you like steamed bun heads, and I said I like steamed bun hearts, so every time, you eat steamed bun heads and I eat steamed bun hearts. Later you found out that I like steamed bun scalp, and I found out that you like steamed bun heart. We both understood that we didn’t like lying to each other, we just wanted to leave the best part of ourselves to each other, so you cried. But, I didn’t tell you that before I met you, I never ate steamed buns.
7. Steamed buns and Hanamaki made from the same dough are the same on the inside. Now it’s time to look at the appearance.
8. Make do, that is, if you don’t have steamed buns, you can eat steamed buns or flatbreads; spare tire, that is, if you don’t have steamed buns, you can eat steamed buns, if you don’t have flatbreads, you can still eat steamed buns, if you don’t have fried dough sticks, you can still eat steamed buns.
9. When you are hungry, some people will give you half of the steamed buns. This is friendship. Some people will let you eat the steamed buns first. This is love. Some people will give you half of the steamed buns. Giving you all the steamed buns is family affection. Some people will hide the steamed buns and tell you that they are hungry too. This is society.
10. Lao Mian steamed buns use a starter (old noodles) as a starter to rise the dough. Every time you make steamed buns, a small piece of dough is left, called the starter, and placed in a noodle vat or in flour. Save it and use it as a starter for fermentation the next time you steam the steamed buns. The steamed buns made in this way are soft and chewy, with a rougher texture and a slightly sweet aftertaste.
11. There was still water dripping on my hair and clothes. Fortunately, the show bag was impervious to water and fire, and nothing inside got wet. Su Jing swam in the lake for a long time and was already hungry. He took out a steamed bun from his bag and opened his mouth to bite it. Unexpectedly, he heard a whooshing sound and the steamed bun was gone...
12. When you have money and a house, you hold the steamed buns and want to dip them in white sugar, or dip them in brown sugar.
13. Every time I dream about getting rich overnight, I finally get up for breakfast only to find that I haven’t finished last night’s steamed buns. Even if I don’t discriminate against steamed buns, I still crave steamed buns.
14. A person can live his whole life without making steamed buns to fight for his reputation.
15. White flour steamed buns will always have the original taste. 3. Verses in Praise of Noodles
Eating Noodles in the Morning is a Beautiful Drama (Lu You)
A cup of Noodles, hand-made scallions.
The Sutuo offering in the sky is unknown and has not been changed.
Congratulations on the birth of Su Shi, the ancient brother of Zhang Shu,
The lush green night filled the house, and Xu Qing’s second chick was first seen. I really want to be a soup cake customer, but I am worried about writing the deer book by mistake. The newlyweds who joined the army were enemies with each other, and Ada Zhonglang was overjoyed. I have always known English things, so I will try to teach you how to cry.
"Cake Fu" Shuxi, Jin Dynasty
Xuandong is fiercely cold. In the early morning, tears freeze in the nose and frost forms on the outside of the mouth. To fill the void and resolve the battle, soup cakes are the best. Weak as spring cotton, strong as autumn practice, full of vitality and spreading, the fragrance spreads far and wide. Pedestrians hang down to the leeward, children and servants look empty and expect evil things. The one holding the utensil licked his lips, while the standing waiter swallowed dryly. ”
Huang Tingjian in the Guotu Mountain Village
The south wind blows my pole every day, and sometimes I like the north wind to carry me.
A cup of soup cake is full of silver threads, and the beetroot is Artemisia is as thick as chopsticks and jade hairpins.
Noodles
Intoxicated by the feasting and feasting,
The wealthy officials in the poor village are chatting:
Stingy. How to attract the phoenix,
Unless there are gold bars in the bowl.
Northern Noodles Rhymes
What kind of noodles are fragrant and sweet, Beijing Zhajiang Noodles
The noodles are crazy and bold, Luoyang noodles.
The noodles are thick and wide, Lanzhou noodles are thick and dry. < /p>
Whichever noodles have a lot of meat, Xi’an noodles.
Which noodles have more oil? Taiyuan noodles.
Tai’an braised noodles. < /p>
One bowl is like a flower, that is cat ear noodles.
One bowl is made of steamed buns.
One bowl is filled with whole grains. It's Heluo noodles.
One bowl has sheep tripe, and that's Ta Da noodles.
One bowl has green onions, and that's rolling pin noodles. Well, what's going on, Wu An pulls the noodles.
The people of the Yellow River Central Plains are as spirited as their faces! 4. Words describing steamed buns
1. For Tang Wang Fanzhi, the search result for "Sand Buns Outside the City" is only searched for Wang Fanzhi's "Sand Buns Outside the City"
2. For Song Dynasty Liu Chenweng, Liu Chenweng, Liu Chenweng, for "Sand Buns Outside the City" is only searched The results of "Tang Duoling·Ling Dew under Cheung Chau"
3. Dead cow intestines and tripe made into steamed buns Tang Jiang Yigong only searched the results of Jiang Yigong's "Yong An Renzai Pounded Garlic"
4 , Teach him to eat a local steamed bun. Song Anonymous only searched for the results of Anonymous' "Tasha Xing·One-collared Cloth Robe"
5. The steamed buns were thin and Song Su Shi only searched for Su Shi's results of "Visiting Boluo Xiangji Temple" (Cited together)"
6. The same soil buns in the mountains. Song Dai Biaoyuan only searched the results of Dai Biaoyuan "Yin Yingzhang Village Man's Nest and the Book Seeing"
7. Final Xu A local steamed bun Song Fan Chengda only searched the results of Fan Chengda's "The Place of Longevity and Camping for Nine Days" 5. Poems about steamed buns
There really are no steamed buns! Because steamed buns are a modern food, they were not called steamed buns in ancient times. They were called steamed buns, steamed buns, etc. Poems about steamed buns: Tang Duoling, Liu Chenweng, and going to Cheung Chau with zero dew.
The clouds turn over the sea and flow backwards. Su'e is deep and can't reach the west tower.
Suddenly I feel that the tide has stopped and I am returning. I can’t drink enough and it’s a round of autumn. Local steamed buns outside the city.
People can drink but hate. The ancients did not make me sad, and there was no lonely crane crossing the river to accompany me while I was drunk in the middle of the river.
Half-broken porcelain vats were turned into vinegar and wine, and dead cow intestines and tripes were made into steamed buns.
On the first day of the twelfth lunar month, Pan Geng, the village elder, received three meals a year. Half-drunk and half-awake, we all left the county, our bodies hurt and miserable.
Attached below is the story about how steamed buns were transformed into steamed buns. "Three Kingdoms": "Zhuge Liang returned to Lu River in peace, but the storm was so strong that his troops could not cross it. He returned to Liang. When Liang asked, Meng Huo said: 'The source of Lu River is rampant. For the sake of disaster, the people of the country sacrificed 7749 human heads, black cattle and white sheep, and the natural waves calmed down and the territory was ripe.
Liang said, "I am the master, how can I kill myself?" Seeing this, he ordered the chef to kill cows and horses, mix them with flour, and make a fake human head with eyebrows and eyes, and replace it with beef and mutton. He made steamed buns to serve as a offering to the Lushui River and offered sacrifices to Kong Ming on the bank.
< p> After the sacrifice, the clouds and fog rolled away, the waves subsided, and the army crossed Yan. " Lang Ying of the later Ming Dynasty recorded in "Qi Xiu Lei Manuscript": "The original name of steamed buns is Mantou. In the barbarian land, human heads were used as sacrifices to gods. Zhuge's campaign against Meng Huo. It was ordered that bread and meat be used as human heads to be sacrificed, which is called "mantou", but now it is called steamed buns."Since Zhuge Liang offered steamed buns instead of human heads as a sacrifice to Lushui, steamed buns have been a feast for the people since the beginning. for display purposes. Jin Shuxi's "Bake Fu": "At the beginning of the three springs, yin and yang come together, and it is a good time to enjoy a banquet, so steamed buns are suitable."
At the beginning of the three springs, winter goes and spring comes, and everything is renewed. It is commonly said that winter belongs to yin and summer belongs to yang. At the beginning of spring, when yin and yang are in harmony, steamed buns are offered as sacrifices to pray for good weather in the year.
In the past, steamed buns were filled with meat fillings and were very large. After the Jin Dynasty, for a period of time, the ancients also called steamed buns "cake".
Anything made with dough mixed with water and stuffing in the middle is called "cake". "The Examination of Names": "Those who eat steamed noodles are called 'steamed cakes', also called 'cage cakes', which are today's steamed buns."
"Ji Yun": "Steamed buns are also cakes." "Zhengzi" "Tong": "[Baking is replaced by 饣] [Yu is replaced by 饣], which is to make noodles. Fermentation makes the noodles light and floating, and they are cooked into cakes.
Jia Gongyan eats wine with wine. (Fermented with wine), the glue is fermented. Fu Weng said that the glue cake is now the cooking cake."
"Wei Juyuan's "Food List" has Brahman light high noodles, which is the custom today. Steamed steamed buns float after fermentation." After the Tang Dynasty, the shape of steamed buns became smaller, and some were called "Yuzhu" or "Grout".
"Huiyuan Detailed Notes": "Jade pillars and grout are both nicknames for steamed buns." In the Southern Tang Dynasty, there were also "alphabet steamed buns".
In "Ji Xue Ji" written by Xu Jian of the Tang Dynasty, steamed buns are written as "Mantou", and in "Mengliang Lu", they are also called "Steamed Buns". "Ji Yun": "[Let's change it to 饣] Yin Dou, which is the same as 饥, and also means 饥". "
"祤" is also called "〔月丁〕", "Yupian": the meaning of food storage. "Jade Sea": "In the Tang Dynasty, the Shaofu supervised the food and used nine plates to load the base. Named 'Nine Foods'.
In today's popular Yanhui, sticky fruits sit in front of the banquet and say, "Look at the banquet and sit down." In ancient times, it was called "饤 sitting", which refers to a person who eats without eating.
According to "Book of Tang Li Yuan Zhuan" it says: 'Human eyes are like nails. ’ Today, I have followed the example with words and phrases, and accumulated them into a treat. "
This means that "饤" actually comes from "nail", and "饥饤" refers to the viewing table for contemplation. Han Yu has a poem: "It may be like sitting at a food table, and the dishes are all mixed. 饾. "
It can be seen that steamed buns were used as viewing seats at that time. But "饥祤" refers to snacks and the like, which means steamed buns are classified as snacks.
In the Song Dynasty, steamed buns became It is a snack often eaten by college students, so it is called "mutton steamed buns" and "university steamed buns" in "Old Wulin Stories". Yue Ke's poem "Steamed Buns" says: "In the past few years, the university has been full of scholars, and the thin branches are still passed down to bamboo shoots and ferns.
The young master has red flesh, and the general has white lotus skin. The fragrant and fragrant fragrance can be compared with the solid pepper, and the roughness can be better than that of a gourd pot.
When you grow old, your teeth will no longer be able to chew, and only when you are born will you be able to comfort your greedy slaves. " After steamed buns became edible snacks, they no longer had the shape of human heads.
Because there were fillings in them, they were also called "steamed buns." "Yan Yi Yi Mou Lu" by King Ren of the Song Dynasty (Mu Yong); "On Renzong's birthday, I gave steamed buns to all the ministers. "
The note after the steamed buns says: "That is another name for steamed buns. "Pork, sheep, beef, chicken, duck, fish and goose, and various vegetables can be used as stuffing for steamed buns.
At the same time, it is still called "steamed buns". For example, the four kinds of steamed buns introduced in "Yinshan Zhengyao" can all be used as stuffings. Called buns: "Cang Mantou (shaped like a Cangdun): cut mutton, mutton fat, onions, ginger, and tangerine peel into fine pieces, mix them with ingredients, salt, and sauce to make the filling. ”
“Deer milk fat steamed buns: cut deer milk fat and sheep’s house into pieces, and chop ginger and tangerine peel into fine pieces. For the right piece, add the ingredients, mix with salt to make the filling. ”
“Eggplant steamed buns: Chop mutton, mutton fat, mutton tail, green onion, and tangerine peel into fine pieces, and remove the gravy from the tender eggplant. The right piece is stuffed with meat, but steamed in eggplant, minced with garlic cheese and coriander and eaten. "
(Use eggplant as the skin and steam it in the upper drawer.) "Cut flower steamed buns: cut mutton, mutton fat, sheep tail, green onion, and tangerine peel into fine pieces.
For the right piece, add the ingredients according to the law, mix the stuffing with salt and sauce, and make the steamed buns. Use scissors to cut various patterns, steam them, and dye them with rouge. "
"Zhengzi Tong" says that the first part of the steamed buns is also called "the camel's navel". After the Tang and Song Dynasties, there were also steamed buns without fillings.
"Yan Yi Yi Mou Ling" : "Nowadays, it is customary to make fermented crumb noodles, with or without stuffing, steamed and eaten, and they are all called steamed buns. "The Complete Collection of Necessary Things for Home Use" by Yuan Mingshi records the fermentation method of steamed buns at that time: "For every ten minutes, use two and a half kilograms of white flour."
First use a cup of yeast, make a small hole in the dough (suspected to be a mistake of "planing"), pour the fermentation juice, mix it with a piece of soft dough, cover it with dry dough, and put it in a warm place . When it comes up, warm the dry noodles on all sides with the soup and mix them up, then cover them again.
When it comes up again, add dry noodles and warm water. In winter, use hot soup to make it easier, no need to knead it too much.
When placing the tablet again, knead it into a paste. If you rub it, it will not be fat.
Make the ingredients soft, roll them into a skin, and wrap the fillings. Place them in a windless place and cover them with baggage.
Wait for the noodles to come out, then put them on the cage bed and steam them until cooked. " Whether with or without stuffing, steamed buns have always been used for sacrificial offerings.
In "The Complete Works of Necessary Things at Home", there are such kinds of steamed buns, with their uses: "Pingsitting small steamed buns (raw stuffing) ), Nianjian steamed buns (raw fillings), lying steamed buns (raw fillings, served before spring), Nahua steamed buns (cooked fillings), Shoudaigui (cooked fillings, served at the longevity banquet), Guilin steamed buns (cooked fillings, served at the birthday banquet) Offering), Spring [Shang Er Xia Chong] (cooked stuffing, offered before spring). Lotus steamed buns (cooked stuffing, summer offerings), sunflower steamed buns (wedding banquets, summer offerings), blanket leakage steamed buns (lying steamed buns with the seal of the mouth). ”
Li Xu’s “Jie.”