Food picturesque Chang | Reader magazine | Healthy Living | Magazine | Newsletter cooking more when on Dan </ h4> "/>
Cooking is more on Dan Dan master Zhang Daqian, Qi Baishi in when the world and saying, "South Zhang Qi." Xu Beihong is respected him: "Zhang Daqian, five hundred years of the first people" in the 1950s, Chang traveled the world, with great international reputation, has been praised as the Western art world, "East of the pen." glamour collection Few people know is that Dan Chang is also well-known gourmet Kathrine everyone, and is a master chef circles. glamour collection Zhang Daqian both love to eat, but also understands eat, that is the important criterion to judge gourmets. What is "know to eat"? Not only to know the origin of the dish a practice, but also well versed in the characteristics of the dish's ingredients and know to which markets can buy, but also to be able to cook out on regarded general qualities. Of course, as a foodie, it is best to accomplish something in theory, it is also a veritable Chang. He said: "China's size, different customs and geographical conditions of the country, so therefore each with flavor, cuisine largely on the Three Rivers form three schools: the Yellow River basin formation Beijing cuisine, based in Shandong, the flavor is taken from Lu; Pearl River Basin, including Guangdong, Fujian and other provinces, forming Cantonese, Fujian, flavor taken from the sea; And then along the Yangtze River basin from Chengdu, Chongqing until the south, forming a Sichuan, Yangzhou cuisine, Suzhou glamour collection cuisine, flavors taken from both land and water . "Zhang Daqian of this theory has had a profound impact on Taiwan's gourmet Lu Yaodong, Inspired, Lu Yaodong on China's diet system glamour collection is also divided by geography, but his division was four schools. Chang travel extensively, and a mouth to eat around the world. He traveled the world got a cooking experience glamour collection solicit CASINO, self-assertion. Chang is Neijiang people, the impact of food culture in Sichuan especially for his far-reaching. Zhang Daqian's glamour collection mother is a very good cook who really understand father to eat, in this environment monasteries, as he later became a gourmet foundation. In the history of Chinese painting, I think it will do really understand eating only two artists, in addition to Chang, another is the Yuan Ni Zan. Ni Zan is one of the "four dollars," No. Yunlin, has written a diet book, "Church Yunlin diet regime set", the book contains about 50 kinds of production methods and pasta dishes, the most famous delicacy is goose, unique approach, known as "Yunlin goose." Chang for their accomplishments in terms of food or quite confident, he said: "In terms of art things, I'm good cook, but on top of Painting." Zhang Daqian love of food naturally passed to the painting, the He painted a lot of mushrooms, carrots, bamboo shoots, fruit, cabbage, etc., which undoubtedly with his preferences about the ingredients. In the picture painted radish, cabbage works, had a song title Chang Shi Tao quatrain: "lukewarm career in this industry, Confucianism, poor family break anorexia no more oil to cook the fish refrain cabbages, leave clearance lights godson book.." Zhang Daqian body in the sand not forget Sichuanese cuisine, prefer spicy and mellow. As a true foodie, Zhang Daqian for foodstuffs is very demanding, even dining in a restaurant glamour collection as well. Chang never eat vegetables overnight, he put the ingredients fresh and live to see very heavy. Chang is not only good to talk, but to do good, and often personally on the stove. His home to dinner time, often filled with visitors, most of the time to put three tables. Zhang appeared on the table up to the dish than steamed beef. Steamed beef originally Sichuan snacks, petit steamed beef. This dish is fragrant and delicious, spicy and tasty, which should put a lot of watercress, pepper, some people have to put dry red pepper, to increase its spicy. Chang wander abroad, Subway miscellaneous melt. His favorite dish is not just Sichuan, as well as Guangdong, Shandong, Suzhou dishes and so on. March 1941 he was carrying wife and children came to Dunhuang, a stay for two years, seven months, during which about 270 painted mural. Zhang Daqian in Dunhuang also invented many dishes using local ingredients. He had a fresh one in Dunhuang, says so few dishes: boiled chunks of lamb, honey ham, Atriplex scrambled eggs, fried chicken pieces tender alfalfa, fresh mushrooms stewed glamour collection Haggis, abalone chicken, sardines, chicken Zaoni yam son. In this barren Dunhuang where he can make these dishes, it was hard to imagine. Some of the ingredients in these dishes, such as abalone, sardines, canned past his belt. While some fresh ingredients glamour collection such as mushrooms, alfalfa, Atriplex and yams, is taken from the ground. Dunhuang is located in the desert, in the desert, which he should be able to find fresh mushrooms, glamour collection which can not be said to be a miracle. About find mushrooms there is such a story: there is a poplar near the Chang residence annually in July will grow under these poplar mushrooms. Zhang Daqian before leaving Dunhuang deliberately drew a wild mushroom glamour collection growing place "secret map", and later gave Ren Dunhuang art director of the Institute of Chang Shuhong. He detailed route and time marked picking wild mushrooms on the map, which also marked the wild mushrooms grow best at, taste the best. This allows Chang Shuhong glamour collection very moved, saying it is timely help. Chang also be able to Haggis and fresh mushrooms stewed together, this can be said to be distinctive. Alfalfa is in Dunhuang local vegetables glamour collection early spring, as the shepherd's purse in the South, but also as pea sprouts in Sichuan, and it's no less delicious pea seedlings. This allows Chang Duwu homesickness, so modeled Sichuan pea sprouts fried chicken, fried chicken pieces created an alfalfa.
Other installments glamour collection article: Please select 201409 201 408 201 407 201 406 201 405 201 404 201 403 201 402 201 401 201 312 201 311 201 310 201 309 201 308 201 307 Section 20136 201305 201304 201303 201302 201301 glamour collection 201212 201211 201210 201209 201208 201207 201206 201205 201204 201203 201202 201201 201112 201111 201110 201109 on a Grandma can not say the next word on the fate of gourmet glamour collection picturesque Chang Who Moved Queen's nuts
Cooking is more on Dan Dan master Zhang Daqian, Qi Baishi in when the world and saying, "South Zhang Qi." Xu Beihong is respected him: "Zhang Daqian, five hundred years of the first people" in the 1950s, Chang traveled the world, with great international reputation, has been praised as the Western art world, "East of the pen." glamour collection Few people know is that Dan Chang is also well-known gourmet Kathrine everyone, and is a master chef circles. glamour collection Zhang Daqian both love to eat, but also understands eat, that is the important criterion to judge gourmets. What is "know to eat"? Not only to know the origin of the dish a practice, but also well versed in the characteristics of the dish's ingredients and know to which markets can buy, but also to be able to cook out on regarded general qualities. Of course, as a foodie, it is best to accomplish something in theory, it is also a veritable Chang. He said: "China's size, different customs and geographical conditions of the country, so therefore each with flavor, cuisine largely on the Three Rivers form three schools: the Yellow River basin formation Beijing cuisine, based in Shandong, the flavor is taken from Lu; Pearl River Basin, including Guangdong, Fujian and other provinces, forming Cantonese, Fujian, flavor taken from the sea; And then along the Yangtze River basin from Chengdu, Chongqing until the south, forming a Sichuan, Yangzhou cuisine, Suzhou glamour collection cuisine, flavors taken from both land and water . "Zhang Daqian of this theory has had a profound impact on Taiwan's gourmet Lu Yaodong, Inspired, Lu Yaodong on China's diet system glamour collection is also divided by geography, but his division was four schools. Chang travel extensively, and a mouth to eat around the world. He traveled the world got a cooking experience glamour collection solicit CASINO, self-assertion. Chang is Neijiang people, the impact of food culture in Sichuan especially for his far-reaching. Zhang Daqian's glamour collection mother is a very good cook who really understand father to eat, in this environment monasteries, as he later became a gourmet foundation. In the history of Chinese painting, I think it will do really understand eating only two artists, in addition to Chang, another is the Yuan Ni Zan. Ni Zan is one of the "four dollars," No. Yunlin, has written a diet book, "Church Yunlin diet regime set", the book contains about 50 kinds of production methods and pasta dishes, the most famous delicacy is goose, unique approach, known as "Yunlin goose." Chang for their accomplishments in terms of food or quite confident, he said: "In terms of art things, I'm good cook, but on top of Painting." Zhang Daqian love of food naturally passed to the painting, the He painted a lot of mushrooms, carrots, bamboo shoots, fruit, cabbage, etc., which undoubtedly with his preferences about the ingredients. In the picture painted radish, cabbage works, had a song title Chang Shi Tao quatrain: "lukewarm career in this industry, Confucianism, poor family break anorexia no more oil to cook the fish refrain cabbages, leave clearance lights godson book.." Zhang Daqian body in the sand not forget Sichuanese cuisine, prefer spicy and mellow. As a true foodie, Zhang Daqian for foodstuffs is very demanding, even dining in a restaurant glamour collection as well. Chang never eat vegetables overnight, he put the ingredients fresh and live to see very heavy. Chang is not only good to talk, but to do good, and often personally on the stove. His home to dinner time, often filled with visitors, most of the time to put three tables. Zhang appeared on the table up to the dish than steamed beef. Steamed beef originally Sichuan snacks, petit steamed beef. This dish is fragrant and delicious, spicy and tasty, which should put a lot of watercress, pepper, some people have to put dry red pepper, to increase its spicy. Chang wander abroad, Subway miscellaneous melt. His favorite dish is not just Sichuan, as well as Guangdong, Shandong, Suzhou dishes and so on. March 1941 he was carrying wife and children came to Dunhuang, a stay for two years, seven months, during which about 270 painted mural. Zhang Daqian in Dunhuang also invented many dishes using local ingredients. He had a fresh one in Dunhuang, says so few dishes: boiled chunks of lamb, honey ham, Atriplex scrambled eggs, fried chicken pieces tender alfalfa, fresh mushrooms stewed glamour collection Haggis, abalone chicken, sardines, chicken Zaoni yam son. In this barren Dunhuang where he can make these dishes, it was hard to imagine. Some of the ingredients in these dishes, such as abalone, sardines, canned past his belt. While some fresh ingredients glamour collection such as mushrooms, alfalfa, Atriplex and yams, is taken from the ground. Dunhuang is located in the desert, in the desert, which he should be able to find fresh mushrooms, glamour collection which can not be said to be a miracle. About find mushrooms there is such a story: there is a poplar near the Chang residence annually in July will grow under these poplar mushrooms. Zhang Daqian before leaving Dunhuang deliberately drew a wild mushroom glamour collection growing place "secret map", and later gave Ren Dunhuang art director of the Institute of Chang Shuhong. He detailed route and time marked picking wild mushrooms on the map, which also marked the wild mushrooms grow best at, taste the best. This allows Chang Shuhong glamour collection very moved, saying it is timely help. Chang also be able to Haggis and fresh mushrooms stewed together, this can be said to be distinctive. Alfalfa is in Dunhuang local vegetables glamour collection early spring, as the shepherd's purse in the South, but also as pea sprouts in Sichuan, and it's no less delicious pea seedlings. This allows Chang Duwu homesickness, so modeled Sichuan pea sprouts fried chicken, fried chicken pieces created an alfalfa.
Other installments glamour collection article: Please select 201409 201 408 201 407 201 406 201 405 201 404 201 403 201 402 201 401 201 312 201 311 201 310 201 309 201 308 201 307 Section 20136 201305 201304 201303 201302 201301 glamour collection 201212 201211 201210 201209 201208 201207 201206 201205 201204 201203 201202 201201 201112 201111 201110 201109 on a Grandma can not say the next word on the fate of gourmet glamour collection picturesque Chang Who Moved Queen's nuts
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