I am a classic chanting person 丨 The taste of the world is clear!The traditional food on the tongue of the tongue of the tongue

In the smoke, life, the food will meet again. Food can be full or soothing. Traditional food is famous, beautiful, and beautiful; online red snacks are fashionable, lively, and full of creativity. "Every time I go back to my hometown, the first thing is to get up early to drink a bowl of tofu brain." Recently, the reporter came to a business district in Zhengzhou for street mining. Ms. Du from Changyuan City, Henan shared her favorite hometown cuisine Essence What kind of verses can you think of food? Let's take a look together.

Food in my hometown memory

"I am a native of Changyuan. The tofu brain and egg oil strips in the hometown of our food are particularly delicious." When it comes to the traditional food she likes, Ms. Du from Changyuan told reporters that she grew up in Changyuan from an early age, The favorite is the salty red soup tofu brain in my hometown. I drank a bowl hot in the morning, warming my heart and warming my stomach.

Fireworks in the dynasty, the cup is gentle and full of the world. When it comes to traditional food, it seems that we can always evoke our memory of "home". Ms. Zhu told reporters that her favorite is Nanyang noodles in her hometown. These feelings cannot be given up wherever you go. "The food hidden in poems

The soup bag, Wuren moon cake, rice dumplings, bass bass bass ... traditional foods are rich in types and diverse tastes. What are these foods in the eyes of poets?

"People on the river, but love bass beauty." "Thirty -hundred litchi in the sun, no long -lasting Lingnan people." When mentioning traditional food, which poem can you think of? During the interview, Mr. Liu, a citizen, blurted out.

Citizen Ms. Zhu was impressed by "steamed white fish rice, stream children's bamboo shoots". She told reporters that this poem describes the real life portrayal of the Song Dynasty poet Huang Tingjian after returning to the hidden mountain forest. The steamed white fish is paired with rice rice rice, and some bamboo shoots are made into a dish, which is full of free and indifferent.

Song dynasty writer Su Shi and friends climbed the mountain picnic, eating wild vegetables and cooked tea on the mountains, open -minded and optimistic jumping on the paper, so he wrote "Xuemo milk flower floating noon, saga mushroom bamboo shoots to try the spring plate. The classic verse of Qinghuan ". It can be seen that the joy and pleasure of Su Shi and friends at the time of the taste of early taste, and realized the true meaning of life: what there is really taste in the world is still light joy.

Looking for the taste in vegetables, looking for mellow fragrance in the freshness of the fish, and looking for poetry and painting at the food banquet. This is the romance hidden in poetry! In the fiery "I am a classic chanting person" theme activity, many children chanted classic works related to food.

Wang Xiaoyi of the Zhengzhou Newspaper East Rui Kindergarten chanted a Lu You "You Shanxi Village": "Mo Xiao's farmers' muddy muddy, the rich year is full of chicken dolphins. Describe the bumper harvest years, farmers take out rich food to entertain guests.

In the cuisine described by classic poetry, the popularity of sea bass has always been high. There is such a sentence in the "Fisherman in the River" chanted by Cai Zhao Bing, a second child in Wolong District, Nanyang City: "People on the river, but the beauty of sea bass is beautiful."

"Over the Host" is the five -character poem of the poet of the Tang Dynasty Meng Haoran. The poet was invited to a guest from an old rural friend to make a guest: "The old man has chickens, invite me to Tianjia.Outside. Kaixuan's noodle garden, mulberry the wine. When you reach Chongyang Day, you will come to chrysanthemum. "The whole poem expresses the sincere friendship between the poet and friends.What other poems related to their hometown cuisine?"Tongxin to the party · I am a classic chanting person" invites you to participate together!

Source: Dahe.com reporter Wang Yixiao intern Wang Wan Wan Li Bin

Responsible editor: Zhao Di review: Yin Xinyu

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