唐朝大将李靖简介？

卫国景武公李靖(571年-649年7月2日)，字药师，雍州三原(今陕西三原县东北)汉人。隋末唐初将领，是唐朝文武兼备的著名军事家。后封卫国公，世称李卫公。

李靖善于用兵，长于谋略，原为隋将，后效力李唐，为唐王朝的建立发展立下赫赫战功，南平萧铣、辅公祏，北灭东突厥，西破吐谷浑。

公元760年（上元元年），唐肃宗把李靖列为历史上十大名将之一，并配享于武成王（姜太公）庙。同时，他治军、作战又积累了一套成功的经验，进一步丰富和发展了中国的军事思想和理论。他写有《李靖六军镜》等多部兵书，大都已经失传，后人编辑了《唐太宗李卫公问对》，在北宋时期列入《武经七书》，是古代兵学的代表著作。

去世后谥曰景武，陪葬昭陵。著有数种兵书，惟多亡佚。

唐朝著名的美食？

当时长安著名的美食有：　　A.萧家的馄饨。后人推测馄饨从饺子中独立出来，单独成为一道美食，是隋唐时代的事，但例证不多。而本条记载是极好的证明。长安萧家的馄饨，味道鲜美，汤汁肥而不腻，去掉汤汁，可以煮茶。　　B.庾家的粽子，白莹如玉，估计是江米小枣的。　　C.韩约做的“樱桃毕罗”（毕罗由西域传入，简单地说就是一种带馅的烧饼），熟后樱桃颜色不改变。这里多说两句。韩约是谁？唐朝中期最著名的政变“甘露之变”的关键人物。大和九年即公元835年冬，被宦官仇士良欺凌而忍无可忍的皇帝唐文宗李昂，欲联络宰相李训、王涯、舒元与以及左金吾将军韩约等人诛杀仇士良，计划是：叫韩约谎称金吾院内的石榴树上突降甘露，请仇士良等诸宦官去参观，乘机将其扑杀。本来计划挺好的，几位宰相也参加了。但是，由于韩约见到仇士良后太过紧张，在大冬天汗流不断，导致仇士良怀疑，随后迅速撤离并劫持了皇帝，率神策军反扑，导致皇帝和大臣的这次计划彻底失败，随后宦官仇士良将参与事变的宰相和相关大臣全部诛杀，长安朝士以及家属上千人死难。当然，韩约也没跑了。可以说，“甘露之变”是唐朝历史乃至中国古代史上最令人惋惜和扼腕的事变。直接导致事变失败的人物，就是见了宦官紧张得哆嗦的左金吾将军韩约！别看这韩将军心理素质差，但做起美食来可有一套，除了善做“樱桃毕罗”外，他还能做冷胡突鲙（带有鱼肉的片汤）、醴鱼臆（甜味鱼胸）、连蒸诈草獐皮索饼（一种獐肉饼）。服了。　　D.将军曲良翰善于烤驴鬃驼峰。烤驼峰也是从西域传来的，由此可见当时唐朝的很多美味都带有胡人色彩。在烤前，将驼峰切成薄片，加以各种香辣作料，熟后味道鲜美。　　唐朝人爱吃，跟在士人阶层流行“烧尾宴”有一定关系。唐时，朝廷官员如得到皇帝提拔，就要宴请皇帝；当然，如果科考进士及第，也要宴请亲朋好友。这种饭局被称作“烧尾宴”。因为按照唐朝人的理解：得到提拔或中进士，相当于鲤鱼跳龙门，按照当时流行的说法：“鱼跳过龙门后，天上会有火焰将其尾巴烧掉，使之改变新颜。”在整个唐朝，最著名的一次“烧尾宴”出现在唐中宗景龙三年即公元709年。当时，官员韦巨源得到提升，被任命为尚书左仆射，他在长安宴请了皇帝唐中宗，在那次宴会上一共出现了上百道菜，现在流传下来的有：金乳酥、水晶龙凤糕、金银夹花平截、长生粥、见风消、贵粉红、御黄王母饭、玉露团、八方寒食饼……

唐朝的平阳公主简介？

平阳公主因为食邑分封在阳信，故称阳信公主。后来，阳信公主嫁给平阳侯曹寿，所以又称为平阳公主。汉武帝刘彻即位后，尊为平阳公主为长公主。曹寿死后，平阳公主又嫁给汝阴侯夏侯颇。但因夏侯颇和他父亲的姬妾通奸，畏罪自杀，因此平阳公主再度守寡。

不久后，平阳公主的儿子曹襄去世了，这让她备受打击。平阳公主在第三次婚姻中选择了战功无数的卫青，两人相敬如宾长达数十载。最后，平阳公主临死前主动要求与卫青合葬于茂陵。

平阳公主，汉景帝刘启与皇后王娡的长女，汉武帝刘彻同胞长姐。

平阳公主在武帝时代是一个重要的政治人物，卫子夫、卫青、霍去病等人皆是因为她才能被汉武帝看中，可见平阳公主在汉武帝时期的地位。

平阳公主可以指以下中国历史人物：平阳公主 (汉景帝)，汉景帝与王娡之女，汉武帝之姊，初嫁曹参之后平阳侯曹时，寡居后改嫁卫青平阳公主 (汉元帝)，汉元帝与卫婕妤之女平阳公主 (汉明帝)，刘奴，汉明帝之女，母贾贵人。平阳公主 (唐高祖)，唐高祖与太穆窦皇后之女，嫁柴绍，谥号“昭”，史称平阳昭公主

平阳公主 - 汉元帝女平阳公主

平阳公主，即“阳阿公主”。汉元帝刘奭之女，母为卫婕妤。

相关史料

《汉书外戚传第六十七下》

中山卫姬，平帝母也。父子豪（卫子豪），中山卢奴人，官至卫尉。子豪女弟为宣帝（汉宣帝）婕妤，生楚孝王（刘嚣）；长女又为元帝（刘奭）婕妤，生平阳公主。成帝时，中山孝王（刘兴）无子，上（汉成帝）以卫氏吉祥，以子豪少女配孝王。元延四年，生平帝（汉平帝）。

【唐】王翰《飞燕篇》 　

孝成皇帝本娇奢，行幸平阳公主家。可怜女儿三五许，丰茸惜是一园花。歌舞向来人不贵，一旦逢君感君意。君心见赏不见忘，姊妹双飞入紫房。紫房彩女不得见，专荣固宠昭阳殿。红妆宝镜珊瑚台，青琐银簧云母扇。日夕风传歌舞声，只扰长信忧人情。长信忧人气欲绝，君王歌吹终不歇。朝弄琼箫下彩云，夜踏金梯上明月。明月薄蚀阳精昏，娇妒倾城惑至尊。已见白虹横紫极，复闻飞燕啄皇孙。皇孙不死燕啄折，女弟一朝如火绝。明明天子咸戒之，赫赫宗周褒姒灭。古来贤圣叹狐裘，一国荒淫万国羞。安得上方断马剑，斩取朱门公子头。 　

《汉书》卷97下《外戚列传》 　

孝成赵皇后，本长安宫人。初生时，父母不举，三日不死，乃收养之。及壮，属阳阿主家，学歌舞，号曰飞燕。成帝尝微行出，过阳阿主，作乐，上见飞燕而说（悦）之，召入宫，大幸，有女弟复召入，俱为婕妤。”

平阳公主 - 东汉明帝女平阳公主刘奴

平阳公主（？年——72年）刘奴，汉明帝刘庄之女，母为贾贵人，汉章帝刘炟同母姐。永平三年封平阳公主，嫁大鸿胪冯顺。

相关史料

《后汉书皇后纪第十下》皇女奴，三年封平阳公主，适大鸿胪冯顺。

平阳公主 - 晋武帝女平阳公主

平阳公主（？—？），西晋人，晋武帝司马炎的嫡长女，母为武元皇后杨艳。

唐朝建立的过程简介？

隋朝末天下群雄并起，唐国公李渊趁势在晋阳起兵，于618年称帝，建立唐朝，定都长安。

唐太宗登基后开创贞观之治，为盛唐奠定基础。唐高宗承贞观遗风开创“永徽之治”。690年，武则天改国号为武周，705年神龙革命后，恢复唐朝国号。唐玄宗登基后缔造全盛的开元盛世，使唐朝达到全盛。天宝末年，全国人口达八千万左右。

法国美食英文简介？

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

美食总动员的简介？

打破人们的惯性思维，把老鼠小米作为影片的核心人物，期盼结束捡垃圾为食的生活，可以成为巴黎顶级餐厅的主厨，亲手作出最可口的菜肴。

影片表达了一个放任四海皆准的道理：重视友谊，保持忠诚。

模糊了动画电影和真实电影的区别，可它又保留着动画电影所特有的幻想本质！

公众号【二次元的梦幻理想乡】欢迎你的关注！

唐朝的描写美食的诗句？

故人具鸡黍，邀我至田家。

唐朝的著名人物的简介？

唐太宗李世民，唐朝第二位皇帝，政治家、军事家、书法家、诗人。唐朝建立初期，封秦王，立下赫赫战功。即帝位后，积极听取群臣的意见，努力学习文治天下，成功转型为中国史上最出名的政治家与明君之一。他经过主动消灭各地割据势力，虚心纳谏、在国内厉行节约、使百姓休养生息，终于使得社会出现了国泰民安的局面，开创了历史上著名的“贞观之治”，为后来实现“开元盛世”奠定了重要的基础，将中国传统农业社会推向鼎盛时期。

穿越到唐朝，可以吃到什么美食？

1、各式糕点

唐朝的美食注重色香味俱全，无论菜肴还是点心充满了艺术造诣，不光赏心悦目，味道也令人赞叹不已。比如用米粉染色制作的各式糕点，其中“水晶龙凤糕”、“花折鹅糕”、“糯米糕”、“奶酪樱桃”最受欢迎，普通老百姓当作甜点吃，贵族和官家直接当主食。

2、胡饼

唐朝百姓一日两餐，偏远地方每日吃三餐，饮食结构以饼子和米饭为主。

民间饼子的做法多达数十种，其中最具代表性的有胡饼、煎饼、烧饼、汤饼等，其中胡饼最受欢迎。白面饼胚抹油撒芝麻，放炉子里烤熟，咬一口焦香酥脆，关键是保质期长耐储存，是老百姓居家或出远门的饱腹良品。

3. 冷面

唐朝坊间流传着一种名叫“槐叶冷淘”的冷面，槐叶汁水和面煮成面条，放入井水中自然冷却，吃进嘴里清爽甘甜、消暑解热，带来大自然的气息。

历史上唐朝李元芳简介？

唐朝历史上并没有李元芳这个人物。李元芳，祖籍河北，长于凉州，为电视剧《神探狄仁杰》系列中虚构的人物，历史上并无此人。

电视剧《神探狄仁杰》中的李元芳由由张子健饰演。《神探狄仁杰》中李元芳是狄仁杰的卫队长，狄仁杰身边很能干的助手。李元芳性情刚烈，做事认真，且原则性很强。其武功独步天下，胆识过人。善使幽兰剑，链子刀，曾先后击败过虺文忠、元齐、乌勒质等绝顶高手。

剧中李元芳虽有一身好功夫，但绝不是莽夫，尤其狄公不在身边时，他更是能表现出超强的判断能力。可以说他是文武双全。李元芳义薄云天，重义轻生，且对狄公忠心耿耿，二人情同父子。他和狄公两个人的形象都深入人心，在观众眼中二人毫无疑问是一对完美搭档