One of the allusions about diet is:

During his stay in Huangzhou, he personally cooked braised pork and wrote his experience in Eating Pork Poetry. The braised pork cooked by Su Shi in Xuzhou and Huangzhou is only influential in the local area and is not well-known in the whole country. The braised pork, which is really famous all over the country, is Su Shi's "Dongpo Meat" when he was in Hangzhou for the second time.

On July 3rd, 4th year of Song Zhezong Yuan Dynasty, Su Shi came to Ren Zhizhou, Hangzhou, where he had been away for fifteen years. During May and June of the fifth year of Yuan Dynasty, there was heavy rain in the west of Zhejiang Province, Taihu Lake flooded and large areas of crops were flooded.

As Su Shi took effective measures as early as possible, the people in the west of Zhejiang Province passed through the most difficult period. He organized migrant workers to dredge the West Lake, build dikes and bridges, and make the West Lake look new. The people in Hangzhou are very grateful to Su Shi for this good deed. Everyone praises him as a wise official.

I heard that when he was in Xuzhou and Huangzhou, he liked to eat pork best, so during the Spring Festival, everyone carried pigs and carried wine to pay a New Year call to him. After Su Shi received it, he instructed his family to cut the meat into cubes and burn it red and crisp, and then distributed it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and all the meat he sent was affectionately called "Dongpo Meat".

Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous all over the country in Hangzhou.

1. Medicinal food: In the Qi Huangong era, the national power was rich and powerful, people inherited the catering culture of Jiang Taigong, and won the essence of the traditional historical famous dish "Taigongwang braised chicken". The traditional dish of stewed chicken offal was created by perfectly combining the main ingredient chicken offal with the auxiliary materials in Taigongwang's ancient dietary prescription, which was introduced to the court after being trained by Suzhou Zhangshi School in the Qing Dynasty, laying a solid foundation for the development of medicinal food and Shandong cuisine.

2. Steamed bread: According to legend, during the Three Kingdoms period, Meng Huo, the owner of Nanman Cave in the south of Shu, always attacked and harassed him, and Zhuge Liang personally led his troops to conquer Meng Huo. Lushui area is sparsely populated, miasma is heavy and Lushui is poisonous. Zhuge Liang's men put forward a superstitious idea: kill some prisoners of "Na Man" and sacrifice their heads to the river god of Lushui.

Of course, Zhuge Liang could not promise to kill the prisoners of "Nan Man", but in order to boost morale, he came up with a way: using flour and dough brought by the army, kneading it into a human head and steaming it, and offering it as a sacrifice instead of "Nan Man" to worship the river god.

Since then, this kind of pasta has been handed down and spread to the north. But it was so scary to be called "Man Head" that people replaced the word "Man" with "Man" and wrote "Steamed Bread". Over time, Steamed Bread became the main food of northerners.

3. Crystal cake: it is a famous spot in Weinan, Shaanxi Province. It is characterized by a golden face and a silver band, which peels off crisp, cools the tongue and oozes teeth, and is sweet and palatable. Legend has it that Kou Zhun, the Song Dynasty official, was honest and fair, and won the hearts of the people. One year, Kou Zhun returned from the capital of song dynasty, Kyoto, to his hometown, Weinan, to visit relatives in the countryside, which coincided with his 51th birthday. The hard-earned villagers sent birthday peaches, noodles and plaques to congratulate him, and Kou Zhun held a birthday banquet.

After three rounds of drinking, suddenly one of his men brought an exquisite paulownia box. Kou Zhun opened it and found 51 crystal-clear snacks in it. On top of the dessert, there is a piece of red paper, neatly written with a poem: "Public crystal eyes and crystal hearts can distinguish loyalty from traitors, and innocence is not stained with dust." The signature is Weibei laosou. Later, the chef in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake".

4. Tangyuan: It is said that Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, that is, black sesame seeds and lard were used as stuffing, a little white sugar was added, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious, and it was very interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas.

It is said that Yuanxiao symbolizes a better family reunion, and eating Yuanxiao means family happiness and reunion in the new year, so Yuanxiao on the fifteenth day of the first month is necessary.

5. Snow dumpling: it is a specialty of linghu town, Huzhou City, while Zhenyuantong Snow Dumpling is the most authentic snow dumpling, which is made with the traditional formula of Linghu Lake by hand. Zhenyuantongxue Dumpling is a traditional tea and food treasure, which is "white as snow and shaped like dumplings". Its inner embryo is like jiaozi's Melaleuca Cake, and a layer of snow-white powder made of rice flour and frosting is applied outside. It tastes crisp, sweet and salty, and it is an excellent tea and food snack.

Extended information:

One of the stories about diet is:

In northern Jiangsu, no matter ordinary people or star-rated hotels, there is an indispensable dish at wine banquets, that is, braised chop suey. Especially when hosting weddings and funerals.

this dish is accompanied by meat and vegetables, while fish and meat are juxtaposed. Cook some dishes with different flavors and flavors together and mix them with various seasonings. Over the years, with the improvement of people's production conditions, this dish has been further "optimized" among the people, and the collocation of the original dish has become more reasonable and scientific, with not only fish and meat, but also seafood and game, making the hodgepodge miscellaneous but not chaotic, and it is very delicious.

how did this chop suey come from? Su Beiren's unanimous view is related to Xiang Yu, the overlord of Chu. It is said that Xiang Yu's nature has two characteristics: first, he has no second wife, and he takes concubine as his companion for life; Second, every meal is the same.

it is this second characteristic that breaks the brains of his cooks. In order to make the king who gallops on the battlefield and works hard on the pommel horse have a strong body, the cooks think about it.

One of the little cooks came up with an idea. He put some chicken, fish, etc. into a pot, cooked them carefully and served them to the King. I thought that I was severely beaten by the king. I never thought that Xiang Yu's appetite was lifted when he took the first bite, and a large bowl of chowder was eaten up in an instant, and the chef was instructed to burn the food like this in order to save time in the future.

from then on, his chefs are at your disposal, and every dish must be a hodgepodge. In order to make the chowder not too monotonous, the chefs try their best to improve the ingredients and try their best to make the chowder look fancy.

Later, in order to remember the achievements of overlord Chu, "burning chop suey" quickly spread among the people, and it has been burned to this day.

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