The word "eating food" always sounds somewhat unpleasant, which is not as beautiful as the "eating home" of Kaifeng people. Eating food always reminds people of lazy people, but eating at home suddenly raises the level. Yes, writers, painters, singers ... Eaters are big players who can eat, can eat, are delicious, and can afford to eat, just like the superb skills of Beijing opera fans. In this way, the word "eat home" is also a kind of honorific title.
If Confucius is a gourmet, Su Shi is a big eater.
Su Shi's ancestral home is Meishan, Sichuan Province. Because of his work, he moved from place to place, tasted all kinds of cuisines, and wrote many poems reflecting the names of delicacies, such as "Dish Soup", "Pork Eating Poem", "Bean Pork Pork Porridge" and so on, as well as the famous "Gourmet Fu". He pretends to be a glutton in his poems, which vividly reflects his keen interest in cooking and rich experience in tasting delicious food. He can be called a big eater among ancient writers.
as we all know, during the time when he was demoted to Huangzhou, Su Shi was still in charge of politics, reading and thinking. He once wrote a poem about eating pork, explaining his experience and state of mind at that time: "Huangzhou good pork, the price is like dirt." The rich refuse to eat, and the poor don't understand cooking. Slow fire, less water, when the fire is full, it is beautiful. Get up and play a bowl every day, so full that you can't worry about it. Only when the ingredients are endowed with humanistic colors will they last for a long time. Su Shi's reputation can certainly support cheap pork. Su Shi's unique stew method is favored by people, and the people are very happy, so they named it Dongpo Meat after him, and of course it is not Su Shi's meat. Nowadays, this dish can be eaten in all parts of the country, and I don't know which one is authentic.
There is another saying about Dongpo Meat. It is said that when Su Shi was in Hangzhou, he renovated the West Lake, mobilized tens of thousands of migrant workers to remove weeds and dredge the mud in the lake, and piled it up into a dike, which was later Su Causeway. It not only prevents the West Lake from silting up, but also improves the water quality of the West Lake. The next year, the people around the West Lake had a bumper harvest. In order to thank Su Shi, everyone carried wine and meat to his house. Su Shi couldn't refuse, so he asked the chef to cut the pork into pieces, add cooking wine, ginger, onion, sauce and brown sugar, stew it with slow fire until it was tender and crisp, and then distribute a piece of meat to each household.
People find it delicious, fat but not greasy, and call it Dongpo Meat.
Dongpo soup is actually porridge made of wild shepherd's purse and rice bran as the main raw materials. This soup porridge is delicious and healthy. Su Dongpo's letter to his friend Xu Shier was particularly detailed: "Today, the food is extremely beautiful, and I miss you and fall ill, so I can't get close to noodles, vinegar and wine. Only the natural treasures, though unwilling to taste the five flavors, are beautiful beyond the taste ... If you know this taste, you will be a treasure of land, sea and sea, and all of them will be contemptible and disgusting. Born with this thing, I think that you can live in the mountains, and you can't ignore it. Shepherd's purse is a vegetable and tastes delicious. Su Shi wrote a very funny poem: "It is better to cook mountain soup for a monk's house than to go around the wheat field.". He invented a kind of porridge cooked with shepherd's purse and rice bran, and later people called it Dongpo Soup. The specific production method is as follows: "Take one or two liters of shepherd's purse, choose it clean, put it into the rice bowl, three liters of cold water, ginger without peeling, and the hammer is two fingers big, and put it into the kettle. Pour a shell of raw oil, and put it on the soup surface. Do not touch it. If you touch it, it will generate oil and gas, which is inedible. No salt or vinegar.
Lu You once cooked Dongpo soup and wrote a poem entitled "The delicious food covers Dongpo soup as the Shu people call it": "The delicious food is wonderful, and it tastes like it is in Emei. It's hard to know the enemy when you eat soy sauce, and the milk is not precious. The smell is quite clean, and the secret recipe is often given to the chef. In the afternoon, the window will help you to swell your belly, so that you can live in a smoke village and not be tired of poverty.
In fact, Dongpo Soup is not only a kind of Yuman Soup, but also Yuman Soup, with sweet potato as the main raw material. When Su Shi wrote this soup, he said, "When I was a child, I suddenly came up with new ideas. I used sweet potato as a jade dish, and the color, fragrance and taste were all wonderful, but the crisp tuo in the sky was not as good as that in the world." He also wrote a poem praising it: "The fragrance is like dragon saliva, but it is still white, and the taste is clearer like milk. Don't treat the North Sea with gold, which is lighter than Dongpo jade. The "golden jade bowl" mentioned in the poem is a famous dish in Sui and Tang Dynasties, also known as "Songjiang perch bowl", which is made from perch with fragrant flowers and leaves. The practice is: in the frosty season in August and September, choose the perch below three feet, slaughter and clean it, take the lean meat and finely cut it into shreds, soak it in sauce, then wrap it in cloth to squeeze out the water and put it on a plate. In addition, take fragrant flowers and leaves, cut them into filaments, put them in a fish bowl and stir them evenly with the fish bowl. After frost, the bass is as white as snow and not fishy. This dish is "purple flowers and green leaves, fresh and beautiful with vegetarian dishes in between", which is called "golden jade" and is still a famous dish until the Tang, Five Dynasties and Song Dynasties. Emperor Yangdi thought this dish was delicious in the southeast, but Su Shi thought it was not as good as the "jade cup soup".
Another famous dish of Su Shi is "Soup Bud and Turtledove Meat Soup", which is made from winter's "Snow Celery" and turtledove meat offal by finely cutting other ingredients. In the third poem of "Eight Poems of Dongpo", it is said: "Mud Qin has a long-standing root and an inch of it is alone. When the snow buds move, the spring doves can grow. Self-note: "Shu people are expensive Qin buds, and miscellaneous dove meat is it. "Poultry and celery, this dish can be said to be extremely delicious.