The pronunciation of Qin and Jin cuisine is: yáo
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According to the explanation of the Li Ding glyph, the phonetic sound. The word Congyi (yì) means Congyou, and You also has the sound. "You" is in the shape of "holding meat in hand", which means "fresh meat". "乂" means "you (right hand)". The combination of "乂" and "有" means "picking up meat twice, the first time is raw meat, the second time is cooked meat". The original meaning is cooked fish, pork, beef and mutton.
Han Yao Poems
1. Without salary, Duke Wen is here; Mu is not willing to mourn, he despises my king to death; I am widowed, my husband, he invades my land, and treacherously kills my good ones. Cut me to protect the city.
2. When the day is auspicious and the weather is good, General Mu will be happy to visit the emperor; when the long sword is caressed by the jade ear, the jade ring is ringing; when the Yao mat is made of jade, the general's handle is fragrant; when the rhubarb is steamed The orchids are borrowed, osmanthus wine is poured into the pepper paste; the coves are played and the drums are played, and the songs are sang slowly; the harp is played loudly; the spirits are worn beautifully, and the hall is full of fragrance; the five tones are mixed together, and the king is happy Xi Lekang.
3. The world is in chaos, and Emperor Gao and the princes are rebelling against each other. It is not possible to have a flat room to hold a banquet.
4. He has wine and delicious food.
5. Destroy the name of freedom, and avoid the true taste of food.
Dishes
refers to dishes cooked with vegetables, eggs, meat, fish and other ingredients. Cooked meat and vegetable dishes: exquisite dishes. The common ones include home-cooked rice, soup, and stir-fry dishes, as well as delicious and rare foods.
The attributes of dishes are generally expressed in three aspects, namely: "color, aroma, and taste". Some also call their attributes: "color, aroma, taste, and plate". More comprehensively, the attributes of dishes are Attributes should be six aspects: quality, color, aroma, taste, shape, and dish.
The so-called "quality" includes the nutritional value of the dishes, the degree of cooking, tenderness, crispness and rottenness that is conducive to digestion, and the hygienic requirements for sterilization and disinfection. The texture of food is a psychological feeling resulting from the combination of visual and tactile feelings, such as smooth, rough, delicate, soft, smooth, solid, fluffy, dry, moist, crispy, crispy, tender, and tough. , crispy and so on.
Gourmets have always cared about these, and in our cooking practice, we often adopt various means to achieve a reasonable texture. Therefore, gourmets believe that the texture of a dish is the "bone" of the dish! The smoothness of the mixed vermicelli and the tenderness of the fried shrimps are very appetizing. Therefore, the texture of good dishes is also an art component on the tip of the tongue.