形容高品质生活的成语
[shān zhēn hǎi wèi] 山珍海味 （汉语词汇） 编辑山珍海味：指山野和海里出产的各种珍贵食品[1] 。
泛指丰富的菜肴。
中文名 山珍海味 出 处 《长安道诗》 解 释泛指丰富的菜肴。
目录1 成语解释2 成语典故3 词语辨析4 包含食物▪ 上八珍▪ 中八珍▪ 下八珍成语解释编辑【成语】： 山珍海味【拼音】： shān zhēn hǎi wèi【解释】： 山野和海里出产的各种珍贵食品。
泛指丰富的菜肴。
成语典故编辑【出处】： 唐·韦应物《长安道诗》：“山珍海错弃藩篱，烹犊羊羔如折葵。
”词语辨析编辑【用法】： 作主语、宾语、定语；指美食包含食物编辑上八珍猩唇、驼峰、猴头、熊掌、燕窝、凫脯、鹿筋、黄唇胶。
或者：猩唇、燕窝、驼峰、熊掌、豹胎、鹿筋、蛤士蟆、猴头。
[2] 中八珍：鱼翅、银耳、果子狸、广肚、鲥鱼、蛤士蟆、鱼唇、裙边。
或者：鱼翅、鱼骨、龙鱼肠、大乌参、广肚、鲍鱼，江瑶柱、鲍鱼。
[2] 下八珍：海参、龙须菜、大口蘑、川竹笋、赤鳞鱼、江瑶柱、蛎黄、乌鱼蛋。
或者：川竹笋、银耳、大口蘑、猴头、裙边、鱼唇、乌鱼蛋、果子狸。
山珍海味，是产自山野和海洋的名贵珍稀食品，是食物中的精品的部分，熊掌、燕窝、鱼翅、海参等，在古人食谱上常充主角 熊掌。
[2] 孟子说：“鱼我所欲也，熊掌亦我所欲也。
二者不可得兼，舍鱼而取熊掌者也。
”煮好的熊蟠，酥烂滑润，自有其耐人寻味处。
扒熊掌是古食谱上的名菜。
驼峰。
以骆驼的肉峰作原料，可以蒸食或烤食。
唐杜甫《丽人行》诗：“紫驼之峰出翠釜，水晶之盘行素鳞”，就是以驼峰和银鳞这两道菜作例子来描给唐玄宗和杨贵妃饮食生活的精美。
鹿尾，古人视为珍食。
明清两代北京宴饮，最重鹿尾。
《红楼梦》写庄头乌进孝向贾府交年租年礼，所开单子的第一宗是大鹿(全鹿)三十只。
鹿尾、鹿舌、鹿筋、鹿肉、鹿血、鹿鞭既是美食，又是大补剂品。
燕窝。
金丝燕在闽粤海滨县崖上筑起的巢叫燕窝， 这是金丝燕吞食鱼虾、海藻经胃液消化后吐出的粘液筑成的，供人食用，营养丰富。
鱼翅、海参。
鱼翅是加工干制后的鲨鱼鳍，海参是海里一种棘皮动物。
古代隆重的喜庆筵席以鱼翅、海参作为主菜，称为翅子席(鱼翅席)和海参席。
鲥鱼。
春夏之交，一年一次的鲥鱼上市。
鲥鱼生活在海洋中，春季到长江、钱塘江产卵，大的三尺，是我国鱼中美味。
我国古时著名的的山珍海味，尚有鱼肚、鱼唇、干贝、对虾、野鸡崽子、凫脯、哈士蟆(黑龙江林蛙)、猴头蘑、银耳等。
至于宫延食谱的“龙肝凤髓”之类，不过是极言帝王饮食的名贵珍异罢了。
“龙肝”是用白马的肝脏代替的，凤髓是锦鸡骨髓充当的。
谁知道描写宴会的报道
参的步骤如下： 1.先把干海参放在不器皿中加入凉水浸泡 24 小时，其间要换 5-6 次容器大点，放水多一些好，特别是盐参要勤换水，把盐脱尽，海参可以涨发得更好），换水时要把手洗干净，防止手上的油污浸入水中，影响海参的发制，夏季温度高时，因为细菌繁殖快，不锈钢器皿中加入凉水和干海参，冰箱保鲜层去泡发，效果会更好。
2.待海参全部回软后，先清洗干净海参表面，然后沿海参的原扩刀口向上剪至头部，向下剪至尾部，去掉海参头部的白色的石灰质的环形骨板（俗称海参牙），然后清洗干净海参内脏，再把海参的筋（体壁内腺管），一般有 5 条，沿着与筋垂直的方向轻轻挑剪断，根据海参的大小，每条剪为 2-3 段，也可以把海参的筋直接拿出来，与海参肉一同发制，剪筋的时候不要伤到海参的表皮，刺参的筋里含有丰富的酸性粘多糖，营养价值丰富，因此不要丢掉，海参的头部有一些絮状的触手，可保 留食用，另外海参的骨板也可以研磨成粉末食用，可以补钙 。
3.将清洗干净的海参放在不锈钢锅中与凉水一同加热煮发，大火开锅即关火，离火闷1小时，然后再大火开锅小火煮30分钟，离火闷1小时，开始检查，把发好的海参拣出来，较硬的继续重复上述步骤，煮几分钟检查一次，直到达到发制标准。
4.把发好的海参放在加有冰块（冰块可以用纯净水自制）的纯净水中，置冰箱保鲜层放置 24-48 小时，海参会在零界度的冰水中继续发涨，肉质口感和味道更好，形态更为饱满，肉刺坚挺漂亮，更适合于烹饪和按例上菜。
5.发好的海参可以用保鲜膜一个个裹好，放在冰箱冷冻里单冻起来，吃的时候在前一天晚上取出，放在冰箱保鲜层自然解冻，再用热水汆一下即可。
描写酒会的文章
夜幕缓缓降下，会馆各种华丽的装饰灯亮起，流光溢彩，令满天的繁星黯然失色。
会馆上千平米的专用酒会场地内灯火辉煌。
此刻，在乐队弹奏下，优雅的舞曲飘散在每一个角落。
会场中宽阔的舞池内，几对男女翩翩起舞，舞姿华美。
气质不凡，谈吐优雅的上百来客们小声交谈着，不时发出酒杯轻碰声。
这些事业有成的男士们，几乎都携带女伴出席，男女比列接近一比一。
香衣靓影，美酒佳肴，歌舞升华。
一时间，整个酒会又成了时装展示会，群芳争艳的斗场。
一片热烈的掌声中，在儒雅的苏远亭陪同下，一袭白色露肩晚礼装，秀发挽成高贵典雅法式发髻的苏小荷，从主持台后的贵宾休息室内走出，缓步登上主持台。
几乎不敢相信，这世界上居然有这样容貌俏丽，气质优雅的女子，她嫣然一笑，犹如一朵华丽的牡丹在纵情绽放，又似一轮温和的初升朝日，让人眼前一亮。
她的那种高贵圣洁的气质，令人不由自主的产生一种去膜拜，去亲近，去呵护的感觉。
苏小荷一席即兴发言，搏得满场掌声。
她的舞姿是数一数二的出色，只见她腰肢轻摆，裙畔飞舞，跳到悠扬之处，宛如云中慢慢盛开的兰色莲花；跳到急时，就只看见一个蓝色的影子在旋转，在快速移动，就是她的舞动，才可以制造出人间的雨。
而今天她似乎更加美丽，因为她在翩然旋转间，象谁展示着自己。
意识到宾客在注视着自己，她跳的更加有力了。
身上的兰色衣衫随风舞动，一头长发四散飞扬。
这样的美丽舞姿，恐怕就是美神来了也要为之惊叹吧。
古代奢侈品 写小说需要
木头：红木 黄花梨 紫檀木等....药：,鹿茸,虎鞭,象牙,麝香,蝎子,野生人参等........玉：和田玉,独山玉,绿松石,岫玉,田黄,翡翠等.......吃：上八珍：猩唇、驼峰、猴头、熊掌、燕窝、凫脯、鹿筋、黄唇胶。
或者：猩唇、燕窝、驼峰、熊掌、豹胎、鹿筋、蛤士蟆、猴头。
中八珍：鱼翅、银耳、果子狸、广肚、鲥鱼、蛤士蟆、鱼唇、裙边。
或者：鱼翅、鱼骨、龙鱼肠、大乌参、广肚、鲍鱼，江瑶柱、鲍鱼。
下八珍：海参、龙须菜、大口蘑、川竹笋、赤鳞鱼、江瑶柱、蛎黄、乌鱼蛋。
或者：川竹笋、银耳、大口蘑、猴头、裙边、鱼唇、乌鱼蛋、果子狸。
穿(一是看衣服的布料)：羊绒、真丝、虎皮、狐毛等....（二是看发上的点缀）：蝴蝶钗、碧玉瓒凤钗梅花琉璃钗、八宝翡翠菊钗、珍珠钗、红翡滴珠凤头金步摇、金累丝红宝石步瑶、金海棠珠花步摇、双凤衔珠金翅步摇、鎏金穿花戏珠步摇、银花卉绞丝小发髻、银琉璃掐丝点翠花卉小簪、老铜镂空金钱花卉细长钩簪子、铜模印花鸟争艳如如意头带款云簪等.......住（主要是屋子的木材和横梁屋脊的雕刻，以及屋内的摆设和装饰）可以当做装饰的有：花瓶、池塘、盆栽、亭子、树荫等......
帮忙翻译一篇文章 急
很急
中翻英
Shanghai cuisine - Overview Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style. Shanghai cuisine features As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic. Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on. Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine. Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the world famous are known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices. Spring and Autumn Period politicians Guan Zhong said: The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret. Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on. Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple. Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside. As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
