1. Poems about the beloved
1. Evil!
I want to know you and live a long life without any end.
The mountains have no mausoleums, the rivers are exhausted,
Thunders tremble in winter, rains and snows fall in summer,
Heaven and earth are united, so I dare to be with you! (Han Yuefu)
2. I wish to have the person I love and stay together forever. (Zhuo Wenjun)
3. The agreement between life and death is broad, as explained by Zicheng. Hold your son's hand and grow old together. (The Book of Songs)
4. If you are successful, why should you die? I am willing to be a mandarin duck but not to envy the immortals. (Lu Zhaolin)
5. The man came riding a bamboo horse and went around the bed to pick green plums.
Living together in Changqianli, the two children have no doubts. (Li Bai)
6. Entering the door of my lovesickness, I know that my lovesickness is painful. Long lovesickness brings long memories, but short lovesickness brings endless memories. (Li Bai)
7. When will we know each other when we miss each other? It's embarrassing to be at this point in the night. (Li Bai)
8. Take a lazy look back at Huacong, half destined to practice Taoism and half destined to be a king. (Yuan Zhen)
9. The past has become empty, still like a dream. (Li Yu)
10. Knowing my intention and feeling your pity, this feeling must be asked to God! (Li Yu) 2. What are the methods of pickling radish in Chinese history
Pickled radish is a traditional farm-style side dish. It can be pickled whole, sliced, cubed, striped or pickled. Silk.
The secret to pickling radish lies in the pickling time and selection of ingredients, as well as the pickling technique. Pickled radish must be made after frost, because the pickled radish at this time has no bitter taste and is not hollow.
As early as the Northern Wei Dynasty, the "Water Root and Radish Pickling Method" appeared in "Qi Min Yao Shu", that is, pickled radish. First cut the radish into thin strips, then blanch it, add more salt, squeeze out the water with your hands, then cut it into fine pieces, blanch it again, add orange peel and other seasonings.
There is a record of bad radish in Pujiang Wu Family’s "Wu Family Records" in the Song Dynasty: "One pound of radish, three taels of salt. Keep the radish out of the water, wipe it clean, and dry half of the root with whiskers.
Mix the grains with salt, then add the radish, mix again, and put it in a vat. "This recipe is not for those who eat too much."
At the end of the recipe, it is recommended not to eat too much. Pickles with radish leaves are also useful. Zhang Luxiang's "Agricultural Book" in the late Ming and early Qing Dynasties said: "Wash the radish vegetables in July and August, put them into pottery, soak them in yellow rice soup, and wash them two or three times a day.
After three days, the color of the dish changes and it is ready to eat. Replace it with cabbage. "The radish dish is radish tassel.
In addition to being eaten, radishes have many uses. Xu Guangqi's "Agricultural Policy Complete Book" recorded in the Wanli Dynasty of the Ming Dynasty recorded the method of using radish to make twigs: "Pick the half-open spring flowers and insert them on the radish. Plant them in earthen flower pots and irrigate them regularly, and the flowers will grow and the roots will grow. It will not hurt your business and can be planted.
"Poor people in the old society simply carved radishes." Later they were used as lampstands or candlesticks, and some cut off one end of a radish with buds and kept it in a water dish or vase as a desk offering, which was also very creative.