2, Dongpo spring chopped turtles
Mr. Su Dongpo in the days of Huangzhou, often to the surrounding area, on the one hand, writing poetry, on the one hand, drinking, spring chopped turtles will also be transplanted, and new ideas. In the spring, Su Dongpo came to Huangzhou neighboring a state - Luozhou, today's Huanggang City, Herb County Herb Town. This Luozhou from the Northern Qi to the Southern Song Dynasty, has been very famous, rich in produce.
The city is luxurious, beautiful scenery, especially its unique specialties herbs, herbs, herbs, herbs, turtles, herbs, snakes, herbs and bamboos are famous in all directions, Mr. Su Dongpo ate with herbs made of spring turtledove chopped. Northern Song Dynasty, turtledove is still a common bird, very easy to obtain, pigeons are domesticated from turtledove, but turtledove chest wide, narrow wing tips, long neck, not suitable for long-distance flying.
Take turtledove breast meat, fine cut fine silk, and then cut herbs, ginger, cloves, a number of dried silk, with egg whites mixed with turtledove silk, put aside herbs, gravy grip, the pot of hot tea oil, turtledove silk cast into the pot to fry scattering fish up, the herbs, ginger, cloves, dried silk stir-fry, eight ripe, and then put into the turtledove silk, salt, pepper, onion, and stir-fry.
So the herbs of the pungent aroma, cloves dry son of the bean rhyme, turtledove silk wild bird breath merged with the fresh flavor of the spring, is really fresh and refreshing, with the wine of the delicacies. Mr. Su Dongpo ate in Luozhou City, spring turtledove chopped, and then went to the Luozhou city tour, herb river on both sides of the willow, frogs and birds cry, herb green water white, small bridge fishing boat, suddenly saw the city wall Hanhui Pavilion on a couplet "clearing the sky in the water, the spring state of the willow hidden bridge".
Feel interesting, but also feel regret, and then went to write "spring color Liu Zang Bridge", is "clear sky in the water, spring color Liu Zang Bridge", a word of change so that the pair is perfect. Su Dongpo returned to Huangzhou after the tour of Luozhou, will bring back to the spring chopped turtles, Dongpo spring chopped turtles are added later, the original meaning is Su Dongpo is the world's great poets and great gourmet, plus the word "Dongpo", which raises the tone of the spring chopped turtles.
3, Dongpo fish
This dish has a bright red color, crispy skin and tender meat, sweet and sour slightly spicy. Fish first smeared with salt, belly stuffed with large cabbage leaves. Heat a frying pan, fry the fish with the scallions until half-cooked, add the ginger slices, pour the salted bean juice or soy sauce and wine, and cook until done.
Before removing from the pan, sprinkle the finely sliced orange peel over the fish and serve on a plate. Carp rubbed with salt and add a little wine to marinate a little, slightly hot oil onion and ginger frying pan put the fish frying a little and then with bean sprouts on the bottom of the fish and onion and ginger on the top of the drizzle a little soy sauce steamed.
Nowadays there are various practices of Dongpo fish, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo Mandarin fish, Dongpo anchovy, Dongpo fish head, Dongpo Haliotis, Dongpo perch, etc., anyway, deep-fried, cooking, cooking, steaming, etc.; but the best practice, or the year when the Dongpo fish created by Su Dongpo.
4, Dongpo meat
Dongpo meat belongs to the Zhejiang cuisine, pork as the main ingredient. The dish has thin skin and tender meat, red color, mellow flavor and thick juice, crispy and not broken, glutinous and not greasy mouth. Dongpo meat color, aroma and taste are all good, loved by people. Slow fire, less water, more wine, is the trick to making this dish.
Dongpo meat stewed with pork, usually a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the mouth fat but not greasy, with the aroma of wine, very delicious. It is said to have been created by the Northern Song poet Su Dongpo (a native of Meishan, Sichuan). The earliest origin of Dongpo meat is Huanggang, Hubei Province. 1080 years Su Dongpo banished to live in Huanggang, because of the local pig meat cheap, and came up with this method of eating meat.
5, Dongpo tofu
Su Shi was relegated to Huangzhou, because the salary is not high, so life is relatively simple, often cooking guests. Can not help but limited ingredients, can only try to make the most beautiful flavor of the limited ingredients. A chance to use Huangzhou tofu to make a dish, everyone ate it after the decisive praise, and then Su Shi was relegated to where, this dish is spread there.
6, Dong Po ate pheasant to write "wild pheasant" poem, eat bream to write "bream" poem, eat abalone to write "Haliotis gigantea line", eat bamboo shoots to write "send bamboo shoots peony and Gongzai two", eat crabs to write "Ding Gongmer send grime gazami", even a bowl of congee to enter the poem "soybean congee", a small dish of seasonal vegetables also became a full one of the "Spring Vegetables" poem.