1. Su Dongpo is both a famous scholar and a famous gourmet. Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo Elbow, Dongpo Tofu, Dongpo Jade Nuan, Dongpo Leg, Dongpo Bud Nuan, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp and Dongpo Tofu. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and the mixed dove meat is it." Spring dove, that is, celery fried turtle breast silk. Later known as Dongpo spring dove. Su Shi likes mutton soup, so he wrote: "Qin cooks only mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, the firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't care about it. " Su Dongpo cooked pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo wrote a doggerel by hand: "No bamboo makes people vulgar, no meat makes people thin, good and not thin, and bamboo shoots stew pork". The delicious but poisonous puffer fish has also become his regular and new delicacy. "There are three or two peach blossoms outside the bamboo, and the spring river warms the duck prophet. Artemisia selengensis has short reed buds all over the ground, and it is just when the puffer fish wants to go up. "This carefree seven-character quatrain is written about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring, which is really a delicious food. "Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren. I'm as full as he hates, and I don't know why I have to eat chickens and dolphins. " In his opinion, these vegetables are more delicious than the chicken, duck and fish. Fenghu Lake is Su Dongpo's favorite place for picnics. He compared the rattan vegetables that live by the lake here to the water shield of Hangzhou West Lake: "Fenghu Lake has rattan vegetables, which seems to be comparable to the soup." Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is even when rubbed with hands, and the blue oil is tender and yellow." Sleeping in the spring at night knows the weight, flattening the beauty and wrapping the arm. " In just 28 words, it outlines the characteristics of uniform, bright and crisp ring cakes and the image that looks like a beauty ring. "Small cakes are like chewing the moon, with crispness and satiny in them." "When I go around the wheat field, I beg for wild grass, but I am forced to cook mountain soup for the monk's house." "When there is a bright moon, I ask the sky about the wine." "I can't drink enough, and the taste is especially long." "There are 311 lychees a day, so you might as well grow up to be a Lingnan person." Su Shi loves to taste tea, and his poems often praise tea. "Two flags are new under the Baiyun Peak, and the green is long and fresh, and the valley is rainy and spring" describes the scenery of tea gardens all over the mountains outside Hangzhou. "Never beautiful tea is like a beautiful woman" and another poem "Want to compare the West Lake with the West Lake" have been compiled into a famous association of tea houses and tea houses. Su Dongpo's poetry manuscript contains many excellent articles related to food, such as "Poem on Vegetable Soup", "Poem on Eating Pork", "Bean Pork", "Whale Trip" and the famous "Gourmet Fu". 2. Lu You is a famous poet in the Southern Song Dynasty. He is also an expert in cooking. In his poems, there are hundreds of poems praising delicious food. The sentence "There is no meaning in the world, how can I get a jade?" This "jade" refers to the "golden jade" praised by Emperor Yangdi as "delicious in the southeast". "Fish fillets" are sliced thin; "Limulus" means chopped pickles or pickles, which also means "finely chopped". "Golden Jade" is mainly made of frosted white perch mixed with finely cut golden-colored mosaic vegetables. "Si Chun" is a soup made of Chinese Chun silk, which is also a famous dish in Wu. "Suduo in the sky is a tribute, but it is not easy to know it." That is to say, the noodles I made with scallion oil are the same as Suduo in the sky (that is, crisp). He wrote down the practice of "sweet soup" in the preface of "Eating Every Meat in a Mountain House": "Take shepherd's purse, yam, taro and vegetable stalks as miscellaneous food, and do not use soy sauce, but cook them with delicacies in the mountains." And poetry day: "I always live in a handful of Mao by the lake, and when I talk about the village, I have food and wine." In the past few years, the sweet soup method has been passed down, which is even more ridiculous for Wu Suan. " "East gate to buy Bi bone, Qiang sauce some orange soups. Steamed chicken is the most famous, and the beauty is not counted. " "Bo" means "pig" and "Bo bone" is pork chop. Pork ribs are cooked or dipped in sour sauce mixed with spices such as orange sauce. In addition, the poem praised Sichuan chives, zongzi, turtle soup and other foods. "Frost and vegetables are light and sweet, and the seedlings are tender and tender in spring. You can cook it when you come back, and you don't need to add half a baht of salt cheese. " He summed up the choice of vegetables without seasoning, and they taste very fresh. "At the beginning of the tour Tang An rice barley, cooking into an undiminished carving of Hu Mei. As big as amaranth, as white as jade, and as slippery as a spoon, it is full of fragrance. "The white, slippery and fragrant characteristics of coix seed as big as amaranth (chicken head meat) are very vivid. "Eating porridge": "Everyone in the world is a senior, but they don't realize that long years are in the present. I have a simple method of Wanqiu (immortal name), and I only eat porridge to immortals. " "The bass is fat and crisp, and the spoon is beautiful. (Mai Qiao) Cooked oil is delicious. Since ancient times, people have been light and rich, and they have returned to their hometowns. " "The color is like a jade version of a cat's head bamboo shoot, and the taste reaches the hump oxtail scarlet". "There is no such thing as chives in Xinjin, and the color is more than three feet as yellow as goose. The meat in Dongmen is even more unique, and the fat is not reduced." "The mountains and rivers of the motherland are infinitely good, and the elders in their hometown do not suffer from poverty. When the light cloud comes out of the cave, it will be as delicious as the hometown. " "When I am full, I will fry the jasmine and the chamomile." "There is no plum to fold in the warmth of the mountain, and the unique crab in Qing Jiang can hold it." 3. Although Du Fu, a poet in the Tang Dynasty, was not a gourmet, he had many poems about food. "two for the road" has "red camel-humps are brought them from jade broilers, and sweet fish is ordered them on crystal trays; Though their food-sticks of unicorn-horn are lifted languidly, and the finely wrought phoenix carving-knife is very little used; The poem "fleet horses from the Yellow Gate, stirring no dust and bring precious dishes constantly from the imperial kitchen" is "Eight Treasures". "Green bamboo shoots greet the boat and red fish come in for nothing." "Shu wine is invincible, and Jiang fish is beautiful." "Whispering in silence and breaking snow" and "letting go of the chopsticks without feeling completely empty" describe the superb knife skills of chefs processing raw fish and the warm scenes of diners vying for food in the Tang Dynasty. "Fine lettuce in spring", "Fresh crucian carp eat silk, fragrant celery and green soup". Q&A is not enough. spring chives cut in the night-rain's new cooking room, Huangliang ("Give Wei Ba Chu Shi") A first-class people are tired of Liang meat. Mr. Guangwen has insufficient food ("Drunken Song"). The scorpion waved a double knife back and forth to fly the golden plate, the snow was high, and Xuzhou's bald tail was not enough to recall Hanyin. If the head was far away, it would be the first to escape the fat and beautiful fish. 4. Zheng Banqiao was not only full of fun but also bleak ("Watching Fishing Song"). In Zheng Banqiao, there is a saying that "in the middle of the night, under the moonlight, the beauty cooks the fish head with her hands", and "Yangzhou fresh bamboo shoots take advantage of the shad to cook the spring breeze in early March. There are many others, such as Zhang Zhihe's "Fisherman's Song Dynasty poet Qin Shaoyou's poem" Egrets fly in front of Mount Cisse, and mandarin fish are fat in peach blossoms ".