Refreshing
Fragrant and fragrant
The fragrance drifted for miles.
1, refresh [q √ n r é n x √ n pí]
Qin: Infiltration. The original meaning is that fragrant and cool air or drinks make people feel comfortable. He also described the poems and articles as beautiful and moving, giving people a fresh and hearty feeling.
tidy
Song Lin Hong's poem "Cold Spring Pavilion": "A breath of air can refresh the spleen."
2. The fragrance is overflowing
The fragrance wafted everywhere.
3. Ten miles of fragrance
Describe the fragrance is very strong, or the fragrance spreads far away, especially fragrant. Generally used to describe the taste and fragrance of something in an article.
example sentence
1 People's Education Edition Chinese Grade 5 Volume 1 Lesson 7 "Osmanthus Rain": When osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in osmanthus fragrance.
2. In autumn, the fragrance of fruit floats ten miles away.
3. Chrysanthemum flowers are fragrant for miles. Let people immerse themselves in this ocean of flowers.
2. The words used to describe the pot-stewed food, how to name the pot-stewed food Chengdu pot-stewed food Jianghu, Jianghu has been the first industry in the world since ancient times.
However, the pot-stewed dishes cooked in restaurants are only one of the most inconspicuous small sects, but looking at the rivers and lakes today, they have the potential of a dark horse and directly hit the rivers and lakes. Especially in the eyes of leisure Chengdu people, a pot of turbid wine and several dishes of small brine.
It is also a pleasure to have a few drinks at leisure. Therefore, no matter how popular it is in China, Chengdu is still a place worth mentioning.
When it comes to stewed vegetables in Chengdu, we can't help but mention bangbangji, also known as Leshan bangji and Jiading bangji. This dish originated from Hanyangba, Leshan (said to be Yingjing County, Ya 'an). After cooking, loosen it with a wooden stick and eat it.
In today's Chengdu, Bangbangji is very prestigious in the Jianghu. It seems that its boss, Liao Ji Bang Bang Chicken, is second to none in scale. Hu Ji followed closely. Although Zuo Ji said that he had played Kyubi no Youko Chicken, he copied it from Bang Bang Chicken.
Therefore, in Chengdu, it is really unique for the big chicken and the riding is unique. The time-honored Chengdu pot-stewed vegetables seem to have no power to save the sky. There are ducks in Qinglong field and ducks in mouse hole. These time-honored Chengdu famous foods can only be bigger and stronger in a corner, holding a plaque praised by celebrities, or opening a restaurant, or wandering around the second and third ring roads, but they forget where they came from and what made them famous today. In the fierce competition, grasping their roots may be more attractive to their peers.
Would you please look at the second sister? There is also a second sister in Chengdu. No matter how the restaurant was run in the past, today's second sister has returned to 636f70797a68696416f3133333738336. Recently, Er Jie Tu Ding has opened stores in Yulin, Hongxing and other urban centers, which shows that Er Jie is now mature, and the store is famous for mixing vegetables in big hotels. Now every famous store is engaged in chain stores, and braised dishes are now following the trend, which is a good thing.
With a little money and no experience, you can be a restaurant trendsetter in the rivers and lakes of food. However, there are so many popular things now, such as chickens, ducks and rabbits, which dazzle us. There are many ribs, such as yours and mine, and even the naked duck neck has followed. Alas, it's really confusing.
In fact, if you want to do it well, taste is the eternal truth, and the sons at home are all good. It is most important to manage your own brand. In Chengdu, there are still many brands worth developing and packaging. Let's watch them all the way.
There is such a family, Wanchun pot-stewed. My friend praised it several times, then paid attention to it, tasted it, and unconsciously realized that its history was quite long and its taste was suitable.
It is understood that the price of Wanchun pot-stewed vegetables is generally higher than other pot-stewed vegetables. Created by the father and son of Zhou Zezhi, a bureaucrat in the late Qing Dynasty and the early Republic of China, it is a fine pot-stewed dish that absorbs the flavor of many pot-stewed dishes. It is said that people can't taste delicious pot-stewed dishes until the Spring Festival, when Zhou Fu entertains relatives and friends and arranges family dinners in spring. Later, this kind of marinated vegetable technology was passed down from generation to generation.
"Spring liver, summer belly, autumn lungs and winter intestines" is the essence of Wan Chun's summary of braised dishes. There is also a famous dish-nine-foot salted duck.
I believe that people living in Chengdu can say this name except idiots and babies. This famous food from the marginal town of Chengdu may have a longer history than any great chicken. "Since the Ming Dynasty, the nine-legged duck has been enduring for 500 years and is deeply loved by diners at home and abroad. It is a must-have dish for banquets. "
It has been reported that its history can be more than five times that of bangbangji, but why do foreign monks want to grab their jobs when Chengdu is guarding such good things today? Now Chengdu nine-legged ducks are everywhere, and there are really no flowers that may be worth taking out.
Chengdu is really a gourmet paradise. As long as you look carefully and discover slowly, you will find that there are many unknown braised dishes, and there are not a few worthy of our nostalgia. Of course, with good varieties, good management and advanced management methods are needed.
Otherwise it will end up like a sweet-skinned duck. The sweet-skinned duck in Meishan once attracted the attention of countless Chengdu people, and even the author fell for it several times. In the cheers, the result is that the sweet-skinned duck is not human, and no one can make it bigger and stronger.
There are shadows of sweet-skinned ducks everywhere in the street, but I don't know who is fake. Most of what you bought is not genuine.
In the battle for cooked food with stewed vegetables in Chengdu, there is another force that cannot be ignored, that is, cooked food in supermarkets. Now major supermarkets are constantly operating their own brands. Carrefour once hired talents to take care of the pot-stewed dishes that belonged to the taste of Chengdu people. Trust-mart center is not here, but it is not backward. Look at the scale of cooked food in Fuhe store, and you can see it.
There is also a state-owned supermarket in the middle, and everyone eats pot-stewed vegetables, not under the two. However, according to industry analysis, Xichun Ito Pot-stewed vegetables in the supermarket should be the boss.
It is also worth mentioning that Baijia, the richest supermarket in Hong Kong, is about to move into Chengdu. It is reported that the White House's means of attacking the city and plundering the land is cooked food, and people's stomachs must be arrested first. From this point of view, what is about to be staged in Chengdu's pot-stewed vegetable market is the chaos of the Warring States Period. It is still unknown whether the big chicken and the three heroes can laugh at the end and who will dominate the hegemony.
No matter how merchants fight, chickens and ducks fight, we still enjoy the people. The most important thing is that our mouths and stomachs are comfortable. Finally, I want to remind my colleagues who want to do this business and have already entered this business that "the taste of marinated vegetables is not the formula that people often study, but countless chickens and ducks, so the century-old brine is precious." Anyone can succeed as long as he has time.
3. Bittern-point tofu proverb: Bittern-point tofu means everything has its vanquisher.
Today refers to the surrender of one thing in a dream of red mansions to another: A dream of red mansions implies that Baoyu is an ungrateful person and a master of eroticism, and his appreciation of women does not stop there. The sixth time, when Baoyu was only twelve or thirteen years old, he secretly tried the police illusion training with xiren. He was tired of eating the rouge on the maid and was scolded by Yuanyang grumpily.
Flirting with Mrs. Wang's maid is even more old-fashioned And Jin Chuaner's dialogue, straight is naked flirting.
Mrs. Wang was furious. Jin Chuaner jumped into the well, Baoyu was beaten, and Jia Zheng was scolded. This is really: "Bittern with tofu, everything has its vanquisher".
Baoyu was very distressed to see that the old lady had been beaten. Mrs. Wang loves her son because she wants him to honor his ancestors in the future; The old lady loves her grandson, full of love and unconditional love.
Baoyu wanted to eat Xiaoerpeng's soup, and the old lady repeatedly asked someone to cook it. What I told Aunt Xue through Xifeng's mouth was actually a craft soup. Get some noodle prints and borrow the fragrance of new lotus leaves. It's boring, thanks to good soup.
Baoyu, the apple of his eye, eats whenever he wants, and even the whole family eats noodle soup with him. Although the Jia family is from the south, they have lived in Beijing for two or three generations, and their eating habits are somewhat northern.
Xifeng's decision to be the host is reasonable. It is much more economical to make a pot of "good soup" than to make a bowl. Just make a chicken for Baoyu, and with a few more, you can make dozens of bowls, so you don't have to worry about the whole family's food.
4. Idioms to describe lo-mei What are the idioms to describe lo-mei taste? They are: fragrant and refreshing, full of fragrance, floating for ten miles, 1, refreshing [QIN Ré n x ě nPí] Qin: infiltration.
The original meaning is that fragrant and cool air or drinks make people feel comfortable. He also described the poems and articles as beautiful and moving, giving people a fresh and hearty feeling.
Song Lin Hong's poem "Cold Spring Pavilion" says: "A breath of air can refresh the spleen." 2, the fragrance is overflowing [f ā [[f ā [fāng xiāng sì yì] and the fragrance is scattered everywhere.
3. Xiang Piao Shili [xiāng piāo shí lǐ] describes that the fragrance is rich or spreads far away, especially fragrant. Generally used to describe the taste and fragrance of something. For example: 1. Lesson 7 "Sweet-scented osmanthus rain": When sweet-scented osmanthus is in full bloom, there are at least a dozen neighbors who are not immersed in its fragrance.
2. In autumn, the fragrance of fruit floats ten miles away. 3. Chrysanthemum flowers are fragrant for miles.
Let people immerse themselves in this ocean of flowers.
5. About the making of brine, brine is a common condiment in cooking. Most of the salt water is made by ourselves. There are different views on the materials used in the production of brine. Here are some methods and materials for making salt water:
1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add eight glasses of water and bring to a boil. Stew for about one and a half to two hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3. Ingredients: pork, pork bone, fermented soybean, cinnamon, dried tangerine peel, licorice, fennel, star anise and Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.