Poems about Steamed Buns 1. What are the poems about Steamed Buns
1.
Play of Eating Wild Game Steamed Buns
Date: Song Author: Lu You
Jane's salary is poor and she lives in a small place, and the cold cloud is wide in Wan Li.
Double-stacked middle school mandarin fish, prison nine has been put on the plate.
rub your belly and call the children to break up the small group.
it's better than being old in the west.
2,
Year: Song Author: Chen Di
Jade version of the Zen master came to make a confession, Jin Jizi dared to share the treasures.
and the package is even more delicious with the crumbs of the taro.
3,
Time: Tang Author: Meng Haoran
Try to see the things in Jinghu Lake, and it will flow to the end.
I don't know the smell of perch, but I know the gull and bird.
The sails are driven by firewood and wind, and it is sunny in Grain Rain in spring.
I will explore Xia Yu's point, and cross the imperial city with my back slightly.
There are steamed stuffed buns in the government, and the article promotes congratulations to students.
Cang Lang sings when he is drunk, so he sends a chorus.
4.
Time: Yuan Author: Ma Yu
Being a monk and greedy for good food. Regardless of throwing, wash your face with powder. It's very respectable to be a vegetarian and fake steamed stuffed bun. A good appetite is not a long bowel movement. Rough tea and light rice, and fill the pit. Happy to be poor and carefree, especially
5.
Poem of Living in a Mountain
Year: Song Author: Shi Yanshou
Thinking happily after leisure, Myanmar wants to remember the words and deeds.
thousands of species are weak in teaching, and everything must be at the root.
birds that return to their nests while sheltering from the rain, and monkeys that hide steamed buns in dense smoke.
nothing happened when Zen stopped singing, and distant mountains drove the scenery into Mao Xuan.
2. What are the ancient poems about steamed buns?
Steamed buns, really not! Because steamed buns are modern food, there are different names for not calling them steamed buns in ancient times, such as the poem of steamed buns, steamed buns, etc.: Tang Duoling Liu Chenweng reveals Changzhou at zero.
the clouds turn over the sea and flow backwards. Su E is deeper than the West Building.
suddenly, I feel that the tide has broken and I have gone back, and I can't drink it for a round of autumn. Earth steamed bread outside the city.
can people swallow their hatred? The ancients didn't see me worry, and there was no lonely crane crossing the river to accompany me and get drunk.
Yong Anren slaughtered garlic. Jiang Yigong Anren County ordered a good punishment, and the people's faces were covered with grease. Half-broken magnetic jar makes vinegar wine, and dead ox intestines make steamed bread.
Zhang Sheng takes meals three times a year, while Pan Geng, a native, commits five crimes. Half drunk and half awake together out of the county, * * * hurt.
Attached below is the "Three Kingdoms" from which steamed bread was transformed into steamed buns: "Zhuge Liangping returned to Lushui, but he was unable to cross when the wind and waves crossed, and the reward was bright. When Liang asked, Meng Huo said,' Lushui is a source of evil spirits, and the Chinese people sacrificed it with 7749 heads and black cows and white sheep. Naturally, the waves were calm and the territory was full of ripeness.
' Liang said,' I'm a squad leader now, can Anke kill in error? I have my own opinion.' So he ordered the chef to slaughter cattle, horses and flour as the agent, and molded it into a fake human head, with both eyebrows and eyebrows. In it, beef and mutton were used instead, offering Lushui for saying' steamed bread' and offering it to Kongming on the shore.
let's sacrifice, and the clouds will gather and fog will roll, and the waves will subside, and the army will be crossed. "Lang Ying, a later Ming Dynasty, wrote in the" Seven Revision Manuscripts ":"The real name of steamed bread is pretty head, and it is pretty head-to-head to offer sacrifices to the gods. Zhuge Zhi levied Meng Huo and ordered bread and meat as head-to-head sacrifices, which is called' pretty head', but now it is also steamed bread. "
since Zhuge Liang used steamed bread instead of human head to offer sacrifices to Lushui, steamed bread has been used as a display for banquets at the beginning. Jin Shuxi's "Cake Fu": "At the beginning of the third spring, when Yin and Yang meet, when the feast is enjoyed, steamed bread should be set."
at the beginning of the third spring, winter goes and spring comes, and everything is renewed. It is commonly known that winter belongs to yin and summer belongs to yang. In early spring, when yin and yang are in love, steamed bread is sacrificed to pray for a good year.
At the beginning, all steamed buns were stuffed with meat, and they were very big. After the Jin Dynasty, there was a time when the ancients called steamed bread "cake".
anything with flour and water as the agent and stuffing in the middle is called "cake". "Nominal Test": "People who eat by steaming flour are called steamed cakes, and they are also called cage cakes, that is, steamed bread today."
Ji Yun: "Steamed bread, cakes." "Zhengzitong": "[Baked for glutinous rice] [Happy for glutinous rice], the dough is also raised, and the dough is light and high by fermentation, and it is cooked into a cake.
Jia Gongyan eats glutinous rice (glutinous rice: wine; Take wine fermentation as the gum cake, and the gum is also fermented. Fu Weng said that the plastic cake is the cake of today. "
"Wei Juyuan's" Food List "has a brahmin's light face, and it is also true that steamed buns are fermented and floated in nowadays." After the Tang dynasty, the shape of steamed bread became smaller, and some of them were called "jade pillars" and "grouting".
Detailed Notes to Huiyuan: "Yuzhu and grouting are both nicknames of steamed bread." In the Southern Tang Dynasty, there were "letter steamed buns".
Xu Jian, a native of the Tang Dynasty, wrote "Man Tou" in "A Book of Beginners" and "Man" in "Dream Liang Lu". "Ji Yun": "The sound bean is the same as the sound bean, and it is also the same as the sound bean."
"Chou" is also called "Yue Ding", and "Jade Piece" is the meaning of storing food. Jade Sea: "In Tang Dynasty, the Shaofu was in charge of the imperial defense, and nine plates were used to mount the base, which was called' Nine-food'.
Today, at the folk banquet, Sticky Fruit attended the banquet and said,' Look at the seats and sit upright'. In ancient times, it was called' sitting', which meant people who did not eat.
According to "Biography of Li Yuan in the Book of the Tang Dynasty",' A man's eyes will nail pears.' Today, following the tradition of literary words, the accumulation is awkward. "
That is to say," Tiao "actually comes from" nails ",and" Tiao "refers to the viewing seats. Han Yu has poems; "Or if there is a food case, the dishes are controversial."
It can be seen that steamed bread was used as a spectator seat at that time. However, "you" refers to snacks and the like, that is, steamed bread is classified as snacks.
Song Dynasty steamed bread became a frequent snack for college students, so it was called "mutton steamed bread" and "college steamed bread" in Old Stories of Wulin. Yue Ke has a poem "Steamed Bread": "In recent years, the university has been full of Confucianism, and the thin branches still spread bamboo shoots and ferns.
The son Peng Sheng has a red wisp of meat, and the general has an iron lotus skin. Fangxin can be used as a source of pepper, but it is better to be rough than a pot.
When you get old, you will chew hard, and then you will comfort the greedy slaves. " After steamed bread becomes an edible snack, it is no longer a human head shape.
Because it has stuffing, it is also called "steamed stuffed bun". King of the Song Dynasty [Mu Yong] "Records of Yan Yi's Seeking"; "On Renzong's birthday, I gave the princes buns."
the note after the steamed stuffed bun says, "That's another name for steamed bread." Pig, sheep, beef, chicken, duck, fish and goose, and all kinds of vegetables can be used as stuffed buns.
at the same time, it is still called "steamed bread". For example, the four kinds of steamed buns introduced in "Eating and Eating" can also be called steamed buns: "Cang steamed buns (which are shaped like Cang Cang): mutton, sheep fat, onion, ginger and dried tangerine peel are finely cut, and the right piece is mixed with human materials, salt and sauce to make stuffing."
"deer milk fat steamed bread: muntjac milk fat and sheep house are cut into pieces like nails, and ginger and dried tangerine peel are cut into pieces. The right piece, the feed, and the salt are mixed into the stuffing. "
"Eggplant steamed bread: Mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut, and tender eggplant is stripped. The right piece is stuffed with meat, but steamed in eggplant, with garlic cheese and coriander at the end. "
(Eggplant is used as the skin and steamed in the drawer. "Flower-cut steamed bread: Mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut.
the right part, according to the law, is filled with salt and sauce, and steamed bread is wrapped. Cut all kinds of patterns with scissors, steam them and dye them with rouge. "
Zhengzitong says that the first steamed bread is also called "camel's navel". After the Tang and Song Dynasties, steamed bread also had people without stuffing.
Swallow's Wings Seek Spirit: "Nowadays, people who are fermented with crumbs, stuffed or not, and steamed are called steamed bread." In Yuan Wu Ming's Complete Works of Household Necessities, there is a record of the fermentation method of steamed bread at that time: "For every ten minutes, use two and a half pounds of white flour.
first, make a cup of yeast, run a small nest in the noodles (suspected to be a mistake of "planing"), pour in the yeast juice, cover it with a piece of soft flour and dry flour, and put it in a warm place. Wait until it rises, heat the four sides of dry noodles to make soup, and then cover it.
wait for it to rise again, and add warm water and dry noodles. Mix it with hot soup in winter, no need to rub it more.
when the tablet is put back, the kneading agent is already. If rubbed, it is not fat.
its agent is softened, rolled into skin and stuffed. Row in a windless place and cover it with fu.
Wait for the dough, then put it in a cage bed and steam it for a while. " No matter whether there is stuffing or not, steamed bread has always been used for sacrifice.
In The Complete Works of Household Necessities, there are many kinds of steamed buns with attached uses: "Sitting flat on small steamed buns (raw stuffing), twisting pointed steamed buns (raw stuffing), lying steamed buns (raw stuffing, for spring), pressing flower steamed bread (cooked stuffing), carrying turtles (cooked stuffing, for birthday banquet) and tortoises (cooked stuffing). Lotus steamed bread (cooked stuffing, summer supply), sunflower steamed bread (wedding banquet, summer supply), and blanket-leaking steamed bread (with a stripper seal at the mouth of the steamed bread). "
Ming Li Xu's "quit the old man in the nunnery.
3. What are the sentences describing steamed stuffed bun?
The sentences describing "steamed stuffed bun" are as follows:
1. Its color, fragrance, taste and shape are unique. It is bigger and more fragrant than ordinary steamed stuffed bun, which makes people want to eat it after eating it. It is really memorable. No wonder people come from all directions to buy delicious Deng's steamed buns.
2. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like a budding autumn chrysanthemum in the mist. It is refreshing and comfortable to take a bite, oily and fragrant, but not greasy, and has always won the favor of the general public and friends from all over the world.
3. Small steamed buns are whisked and thin-skinned, and there seems to be a bag of juice in them. Small and exquisite, they look like pagodas, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagodas overflowing with the wind and similar in shape to steamed buns. No wonder they are called small steamed buns.
4. The steamed buns in the dish are like twelve small soldiers with high spirits and pagoda shape, dressed in glittering and translucent yellow clothes, standing in their posts, as if defending their territory. When I look at the steaming steamed buns, my saliva can really be said to be "three thousands of feet, and it is suspected that the Milky Way has fallen for nine days". Its smell makes me smack my lips.
5. When you open the pot, the aroma comes to your nose. Looking at the fat steamed stuffed bun in vain, I really want to drool! Ha ha!
4. What are the ancient poems about "steamed stuffed bun"?
Eating game steamed stuffed bun plays
Paying attention to the poor and living in a small place, and the cold clouds and Wan Li are broad.
Double-stacked middle school mandarin fish, prison nine has been put on the plate.
rub your belly and call the children to break up the small group.
it's better than being old in the west.
I visited Jinghu Lake with Cui Eryi and sent a message to Bao He.
I tried to see the things in Jinghu Lake, and the middle stream was clear.
I don't know the smell of perch, but I know the gull and bird.
The sails are driven by firewood and wind, and it is sunny in Grain Rain in spring.
I will explore Xia Yu's point, and cross the imperial city with my back slightly.
There are steamed stuffed buns in the government, and the article promotes congratulations to students.
Cang Lang sings when he is drunk, so he sends a chorus.
give up powder washing with a mirror
become a monk and crave good food. Regardless of throwing, wash your face. It's very respectable to be a vegetarian and fake steamed stuffed bun. A good appetite is not a long bowel movement. Rough tea and light rice, and fill the pit. Happy and poor, carefree and carefree, especially
the legend of the origin of steamed stuffed bun:
Steamed stuffed bun is an ancient pasta, which originated in the Three Kingdoms. According to legend, during the Three Kingdoms period, Zhuge Liang of Shu led an army to attack Nan Man, and captured Meng Huo in seven ways, making Meng Huo finally submit. Zhuge Liang moved troops back to Korea, and he had to pass through Lushui on the way. When the army was preparing to cross the river, the wind suddenly blew hard, and the waves hit thousands of feet. The ghost cried and the wolf howled, and the army could not cross the river. At this time, Zhuge Liang summoned Meng Huo to ask the reason. It turned out that the two armies were at war and the fallen soldiers could not return to their hometowns to reunite with their families. Therefore, they made waves on this river and prevented the soldiers from returning. If the army wants to cross the river, it must sacrifice the heads of 49 barbarians to the river, so that it can be calm.
Zhuge Liang thought: casualties are inevitable when the two armies are engaged in battle. How can we kill 49 more people? When he thought of this, he came up with a plan, that is, he ordered the cook to take rice flour as the skin, wrapped the meat of black cattle and white sheep, and molded 49 heads. Then, set up incense tables and sprinkle wine to offer sacrifices to the river.
since then, there has been a saying of "steamed bread" among the people, and Zhuge Liang has also been honored as the ancestor of dough making. In the Ming Dynasty, Lang Ying recorded in his notes "Seven Revision Manuscripts": "The real name of steamed bread is pretty head, and it is pretty head-to-head to offer sacrifices to the gods. Zhuge Zhi levied Meng Huo and ordered bread and meat as the head-to-head sacrifice, which is called' pretty head', but now it is also steamed bread.
The steamed bread initiated by Zhuge Liang, after all, is filled with beef and mutton, which is complicated and expensive. Therefore, later generations will omit the process of making stuffing, and white steamed bread (without stuffing) will appear.
steamed stuffed bun, a kind of pasta product, appeared in Wei and Jin dynasties. But the original name of steamed stuffed bun is called "steamed bread". Shu Xi of the Jin Dynasty said in "Cake Fu" that "mantou" should be set at the banquet in early spring. The "mantou" mentioned here is actually a steamed stuffed bun. As for the use of the name "steamed stuffed bun", it began in the Song Dynasty. In the book "Love Bamboo", it is said: "In the Song Dynasty, there was a doctor named Sun Lin who treated gonorrhea in Song Ningzong, that is, he wrapped garlic in steamed bread and took it three times a day, and then he was cured after three days, and was regarded as a wonderful doctor. "Lu You, a famous poet in the Song Dynasty, not only praised the poem" Cage Cake ",but also made his own comments on his poems. The poem "The Cage Cake" says: "When you are in a fog and rain, you will feel like you are in Sichuan, and a plate of cage cakes is a pea nest." Lu You's comment is: "The steamed bread with mixed pork (that is, stuffing) in Sichuan is even better. The Tang Dynasty only called steamed bread a cage cake. "It can be seen that the steamed bread made of pork noodles in Sichuan at that time was already very famous.
In Qing Yi Lu written by Tao Gu in the Northern Song Dynasty, it was said that there were already "green purses" in the "restaurants" (shops selling food) at that time. In Ji Sheng, the capital of the Southern Song Dynasty, Naide Weng said that there are three kinds of hotels in Lin 'an: tea and rice hotel, steamed stuffed bun hotel and garden hotel, while steamed stuffed bun hotel specializes in steamed stuffed buns stuffed with goose and duck. It can be seen that steamed stuffed buns have become very common in this period.
5. Sentences praising steamed buns
1. Steamed buns are soft in taste, fresh and fragrant, not greasy, shaped like chrysanthemums, with unique colors, flavors and shapes.
2. Goubuli steamed stuffed bun is famous all over the country for its delicious taste, both at home and abroad. Goubuli steamed stuffed bun is very popular. The key lies in its fine materials and exquisite production. It has certain unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially the steamed stuffed bun is well-proportioned, and each steamed stuffed bun has 18 pleats.
3. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like a budding autumn chrysanthemum in the mist. It is refreshing and comfortable to take a bite, oily and fragrant, but not greasy, and has always won the favor of the general public and friends from all over the world.
4. Now, I dipped the first steamed stuffed bun in vinegar and put it in my mouth. With a bang, it became a playground around me. I played on the slide and felt the active taste.
5. I ate the second one, and the surrounding area immediately turned into the sea. I swam freely in the sea, the small fish in the sea were playing with me, the dolphins were competing with me, and the baleen whales carried me on their backs, enjoying the coolness of the sea breeze, which made me feel cool.
6. I ate the third one immediately. Now, I'm in the forest and the river. I walked among the trees and experienced the green air; Walk by the river and experience the "bell" of nature. I feel the taste of freedom.
7. Steaming steamed buns just came out of the pot, giving off an attractive fragrance, as if they had just been baptized in a bath. It pouted its white mouth and smiled at me one by one, saying, Master, eat me quickly, while it's hot!
8. My steamed stuffed bun is so thin that it makes my mouth water when I smell it. A bite of it will make you feel fragrant, and it will make your heart feel good and your lungs feel good. Just one bite.