Interpretation: "blending" blends together. Like water and milk mixed together.
2. The entrance melts [rü k ǒ u jí hu]
Explanation: refers to soft and chewy food that melts in one bite.
3. Tender water [shu ǐ shu è nè n]
Interpretation: Moisturize and smooth.
4. Sweet and soft glutinous rice [s ū xi ā ng ru m: n nu].
Interpretation: describes the soft taste and melts in the mouth.
5, lips and teeth remain fragrant [chún chǐ liú xiāng]
Interpretation: After eating, the fragrance still remains in the mouth, with endless aftertaste.
6. The fragrance is overflowing [f ā [[f ā [fāng xiāng sì yì].
Interpretation: "Overflow" is full, and it has flowed out. The fragrant smell spread everywhere.
7. Refreshing and delicious [q and ng shu m: ng k ě k ǒ u]
Interpretation: refreshing, comfortable, suitable for taste, generally similar to food, similar to refreshing and delicious.
8, tender and refreshing 【 zhü nShu ǒ ng k ǒ u 】
Interpretation: Describe the taste of fresh meat, which is fresh, tender and refreshing.
9. Fragrant breath [kǒu shé shēng xiāng]
Interpretation: refers to the fragrance that moistens and permeates the tongue.
10, unforgettable [HuíwèI Wu qióng]
Interpretation: "aftertaste" refers to the aftertaste after eating. This is a metaphor for remembering things. The more you think about it, the more interesting it is.
2. There is a poem in Lu You's "Shandong" that "Li Qi is not as soft as crisp" and describes tofu flower. He also shouted: "Try vegetables to promote eating, wash the kettle and cook Richie." Su Shi praised tofu as "boiled beans until creamy crisp". Zhu's "Tofu Poetry" describes the arduous process from growing beans to making tofu: "It is tiring to grow a few seedlings. Refining manna begins with plain clothes. It's better to open the box than to break it. This kind of good soup is very common in Bai Yunfei. Vegetarian dishes are used to being mixed with goat cheese, and milk is more difficult to choose than pith. However, I laugh at Beiping's desire to eat milk, and the frost knife does not cut powder or crisp. " In the Yuan Dynasty, Zheng Yunduan's "Tofu Zan" described the production and delicacy of tofu more specifically: "Mill the flow * *, and cook the clear water. Color ratio. Don't pass on jade food. " Sun Daya's poem "Tofu" in Yuan Dynasty vividly describes the process of making tofu: "When you reach Nanshan, you will float in the air. Turn around and grind, and the paste will flow into the earthen pot. The cauldron will float in the air, and the small eye soup will swirl. After a while, you will see white snow-covered, green and salty liquid brine, and crimson bees will flee to bituminous coal. " Only when the skin fades can we see the essence. After a round of grinding, nectar flows and snowflakes roll in boiling soup. Toad in a crock, jade in a golden knife. Who knows the taste, mostly on monks and Taoists.
3. There is a poem "Li Qi is softer than crisp" in Lu You's Mountain Tour, which describes tofu flower. He also shouted: "Try a dish to promote food, and wash the kettle to cook Richie."
Su Shi praised tofu as "cooked soy milk is fragrant and crisp".
Zhu's "Tofu Poetry" describes the arduous process from growing beans to making tofu: "It is rare to grow beans, but my heart is exhausted. If I had known Huainan's skills, I would have made silk cloth. "
Zhang Shao's poem "Ode to Tofu" in the Yuan Dynasty is vividly written in detail: "Beads are ground with snow, but refined into plain clothes. When you leave the box, you will worry about the bad side, and this kind of good soup is very common in Bai Yunfei. Vegetable dishes are used to mixing the same goat cheese, but it is difficult to pick out fat thicker than bone marrow. However, you laugh at the idea of Beiping sucking milk, and the frost knife is not brittle without cutting powder. "
In the Yuan Dynasty, Zheng Yunduan's Tofu Zan described the production and delicacy of tofu more specifically: "When it is ground, it flows * * *, and when it is ripe, it becomes a clear spring. Color is more brittle than soil, and fragrance is thicker than stone marrow. The taste is more beautiful, and jade food is not suitable for transmission. "
Sun Daya's poem "Tofu" in Yuan Dynasty vividly describes the process of making tofu: "When you come to Nanshan, flowers float in the air. Turn around and grind, and the paste will flow into the tile. The cauldron will float around, and the small eye soup will swirl. After a while, the waves will clear up, and you will see snowflakes, green salted liquid brine, crimson bees rushing to bituminous coal, Huohuo grinding Kunwu, and white jade cutting. "
Su Ping's poem "Zan Tofu" in the Ming Dynasty vividly describes the making and delicious taste of tofu: "It is said that Huainan cuisine is the best in technology, but the skin fades to see the essence. A round of grinding nectar, rolling snowflakes in boiling soup, soaking a toad in a crock, and cutting jade with a golden knife are perfect. Who knows the taste, mostly in monks and Taoists. "
4. Poems praising tofu flowers There are many poems praising tofu in past dynasties.
There is a poem in Lu You's "Shandong Ji", which also recites making tofu: "Try a plate to promote food, wash a pot and cook Li Qi."
Su Shi praised tofu as "cooked soy milk is fragrant and crisp".
Zhu's "Tofu Poetry" describes the arduous process from growing beans to making tofu: "It is rare to grow beans, but my heart is exhausted. If I had known Huainan's skills, I would have made silk cloth. "
Zhang Shao's poem "Ode to Tofu" in the Yuan Dynasty is vividly written in detail: "Beads are ground with snow, but refined into plain clothes. When you leave the box, you will worry about the bad side, and this kind of good soup is very common in Bai Yunfei. Vegetable dishes are used to mixing the same goat cheese, but it is difficult to pick out fat thicker than bone marrow. However, you laugh at the idea of Beiping sucking milk, and the frost knife is not brittle without cutting powder. "
In the Yuan Dynasty, Zheng Yunduan's Tofu Zan described the production and delicacy of tofu more specifically: "When it is ground, it flows * * *, and when it is ripe, it becomes a clear spring. Color is more brittle than soil, and fragrance is thicker than stone marrow. The taste is more beautiful, and jade food is not suitable for transmission. "
Sun Daya's poem "Tofu" in Yuan Dynasty vividly describes the process of making tofu: "When you come to Nanshan, flowers float in the air. Turn around and grind, and the paste will flow into the tile. The cauldron will float around, and the small eye soup will swirl. After a while, the waves will clear up, and you will see snowflakes, green salted liquid brine, crimson bees rushing to bituminous coal, Huohuo grinding Kunwu, and white jade cutting. "
Su Ping's poem "Zan Tofu" in the Ming Dynasty vividly describes the making and delicious taste of tofu: "It is said that Huainan cuisine is the best in technology, but the skin fades to see the essence. A round of grinding nectar, rolling snowflakes in boiling soup, soaking a toad in a crock, and cutting jade with a golden knife are perfect. Who knows the taste, mostly in monks and Taoists. "
5. What are the poems praising "tofu flower"? 1. Cut the tofu strips and cook lightly. Dip them in five flavors. Introspective column
2. Boiled beans are milk and fat is crisp. Su Dongpo
It's hard to grow peas, but it's hard to be exhausted. If we had known the art of Huainan, we would have got spring cloth early. Zhu once wrote tofu poems.
4. Grinding inkstone flows * * *, and spring water is boiled with clear water; The color is crisp and clean than the soil, and the fragrance is thicker than the stone pulp; The beauty of taste, jade food should not be passed on. Zheng yunduan
Jiaxing people prefer to stay for food, but they don't like vegetables and beans. Lu You's Notes on Old Xuegong in Song Dynasty Volume 7
Doufu Li Shiqing Diaoyuan
Confucianism talks a lot and always praises soybean wax. Feng Yi withered or died, and Shi Chong smiled and reconciled.
Tung (2) was tired from brine, and a lot of turbid liquid was filtered out. When it is precious, you need to be happy.
Note: ① Beans: Yinchai, broken beans.
② Tung: Sound hole, stir hard.
Doufu Li Shiqing Diaoyuan
Tofu brain-a family should be suitable for guests, but a family will live alone.
Tofu skin-after plaster, it is as thick as cheese, and it is wrinkled by foam.
Shredded tofu-cut into silver bars and bones, and divided into jade sections to carry fat and fertilizer.
Dried bean curd-recently, the price of rotten meat is higher than that of meat, fearing that the poor will not save the hungry.
Stinky tofu-you don't need jade beans and golden rice. If it's better than delicious food, you can donate it.
South Tofu-Sometimes you go into Bao Si (2) to get rid of the fishy smell, but you can't tell the difference when you smell the fragrance (3).
Oil tofu-the white water in the city is often salty and drunk, and the oil in the temple is not a monument to Zen.
Basket tofu-the most cold, even the basket is called warm.
Tofu milk-only smell the aroma has been greedy first, white Chu oil seal small rice.
Smooth as ointment, poor as Huainan.
Note: ① Jade beans refer to exquisite utensils.
(2) Bowery: Bowery of abalone refers to a rancid land.
3 dragon saliva: the name of spice.
The whole poem praises the excellent texture of tofu in many aspects, such as color, fragrance and taste. , so that people will flow out when they hear its voice. Huainan was popular in Song Dynasty because of tofu.
6. What are the sentences describing food? 1. On my way home from school, my mother bought me an ice cream. The ice cream is round, with orange around and white in the middle, like a beautiful small bowl. Ice cream gives off an attractive fragrance. It's really delicious. My mouth is watering.
2, red and spicy porridge auspicious photos, whole grains newspaper. Happy soybeans grin, happy red beans chirp, stir a spoonful of fresh fragrance, and eat a bowl of disease to escape. Laba porridge is good for your health if you are healthy and ghosts and gods are not disturbing. Laba Festival is auspicious!
3. Xitang's specialty is also famous at home and abroad! For example, tofu flower, stinky tofu, Bazhen cake, Euryale ferox cake and so on. That stinky tofu is simply delicious.
4, especially stinky tofu and Euryale ferox cake, a golden stinky tofu coated with a layer of Chili sauce, bite, crispy, smelly and fragrant, delicious!
Tourists eat stinky tofu while walking, and the whole ancient town exudes attractive fragrance. Besides, Euryale ferox cake is full and soft, refreshing and delicious, which really makes people drool.
6. After smelling the fragrance, make your mouth happy. Pick up the longan and take a bite. Ah! How sweet! A smell came to the nose. This fragrance is not greasy, but fresh and refreshing sweetness, even people who don't like sweet things will not throw it away.
7. The pink cake comes from the bright and fresh pink of nature, smeared on lovely flowers, and the brilliant butterfly stops gently. A bite is really sweet and delicious.
8, smooth chocolate and cream, plus crispy gingerbread, the taste is rich and distinct. Paired with a cup of sweet fruity black tea, the fresh taste, charming color and rich fruity fragrance will make you feel relaxed and happy immediately, leaving your lips and teeth fragrant.
9. The green color in steamed dumplings reveals the dough as thin as steamed 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.
10. From a closer look, jiaozi, which is white and tender, is full of moisture. Hmm, it looks 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.