Dongpo meat: Dongpo meat
When it comes to Su Dongpo's relationship with food, of course, it is the well-known "Dongpo meat" first. Zhou Zizhi, a poet in the Song Dynasty, said that Su Dongpo likes pork best. When Dongpo lived in Huangzhou, he found that pork, a good ingredient, was as cheap as mud in Huangzhou, so he wrote a poem "Ode to Pork" to raise the price of pork:
Clean the pot, no water, no firewood. 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. If you refuse to eat, the poor can't cook. Get up in the morning and play two bowls, which are full and can't be taken care of.
Su Dongpo not only encouraged everyone to eat pork, but also took the lead in eating pork himself. He cooked braised pork himself and wrote his own experience in Eating Pork Poetry. Later, he went to Hangzhou to be an official. Legend has it that because he is an honest official, he is deeply loved by the people. During the holiday, the locals gave him a lot of pork.
However, he cut the pork belly into large pieces, added onion, ginger, soy sauce and cooking wine, simmered it slowly, made it crispy and delicious, fat but not greasy, and distributed it to every household, which made him famous. From then on, the people named this braised pork "Dongpo Meat" and became a traditional dish.
Dongpo cuisine is a big dish: Dongpo fish.
It is said that Su Dongpo loved to eat fish all his life. As long as it's fish, he'll take almost anything. He has eaten carp, bream, blackhead fish, cuttlefish, mandarin fish, bass, abalone and so on. Even dare to eat poisonous puffer fish. In a word, he never falls behind anyone who swims in the water. He writes poems when he is happy, which is the true expression of eating goods: braised herring with ginger and purple vinegar. There are peach blossoms in spring, which taste better than perch.
In those days, he often cooked his own fish. In the poem Fish Man Zi, he described his method of cooking carp: "It's as easy as picking up all the ways to break water to get snapper. There is no salt in the pot, and the snow scales are vegetables. " Su Dongpo wrote the article "The Method of Cooking Fish" when he was in Huangzhou, and introduced him that "in Huangzhou, it is good to cook fish by yourself. The method is to treat fish with fresh crucian carp or carp in cold water.
If you put salt in the classroom, you can write with water shield, but it's still mud. A few stalks of scallion, not half covered, cook a little ginger, radish juice and wine. The three are equal and well mixed. After cooking, the orange peel is eaten. "Now all kinds of Dongpo fish in restaurants should have been created when Su Dongpo was there.