Su Shi introduced:

Su Shi, born in Meishan and Yumei (now Meishan, Sichuan) in the fourth year of You Jing (1037), was called Dongpo lay man, and the world used to call him Su Dongpo. Yes, Dongpo pork and Dongpo elbow. In Su Shi's hometown Meishan, Sichuan, Dongpo elbow is also a kind of delicious food with local characteristics, and Dongpo meat is a cooking artifact that spreads all over the country. Who can refuse to eat Dongpo meat that is delicious, fat and not greasy?

In the third year of Yuanfeng (1080), Su Shi was demoted to Huangzhou (now Huanggang, Hubei) because of the Wutai Poetry Case, and he had the idea of eating pork with very little monthly income. During the Northern Song Dynasty, people preferred to eat beef and mutton, but pork was not eaten by dignitaries, so the price was cheaper. So Su Shi, who was optimistic by nature, launched the activity of reviving pork, cooking at home and studying recipes when he was free.

Su Shi once played chess with friends at home, so excited that he forgot that the pot was still stewed with meat. It was not until the meat was fragrant that he remembered that the prototype of Dongpo meat was created by mistake. Later, Su Shi adjusted the menu several times at home and recorded it with Ode to Pork: "Huangzhou is good pork, and the price is as cheap as dirt. The rich refuse to eat, and the poor don't know how to cook. Slow fire, lack of water, firewood stoves can't afford to smoke. Don't hurry when it is ripe, it will look good when the fire is enough.

Get up and play a bowl every day. It's full and I can't worry. "Pork belly will be cooked and simmered slowly, and Dongpo pork, a hard dish, will naturally come out of the pot. It's delicious, crisp and fragrant, and it's hard for anyone to resist the temptation of this food. With the endorsement of Su Shi, this dish quickly spread among the people and was dubbed "Dongpo Meat".

In Shao Shengyuan (1094), Su Shi was once again banished to Huizhou (now Huizhou, Guangdong), and this time Su Shi fell in love with eating litchi. The four seasons in Lingnan are like spring, and the natural products such as delicacies and fruits are also a must, so Su Shi, a gluttonous man, left a "Huizhou must/eat litchi": the next four seasons in Luofu Mountain are spring, followed by oranges and bayberries.

300 lychees a day, I will grow up to be a Lingnan person without hesitation. "Huizhou is good. It is spring at four o'clock. " Lu Ju, Yang Mei and Litchi are all fresh and delicious. You can eat 300 yuan a day!