During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience as "Eating Meat Poetry". Sushi's braised pork in Xuzhou and Huangzhou has only local influence 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 pork" when he was in Hangzhou for the second time.

On July 3rd, 4th year of Yuan Dynasty, Su Shi came to Hangzhou to take office after fifteen years' absence. During May and June of the fifth year of Yuan Dynasty, there was heavy rain in western Zhejiang, Taihu Lake flooded and crops were flooded in a large area.

Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a clever official.

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

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

1. Medicinal diet: In the era of Qi Huangong, the national strength was rich and strong. People have inherited Jiang Taigong's food culture and absorbed the essence of the traditional historical dish "Braised Chicken with King Taigong". Stewed chicken offal, a traditional dish, is a perfect combination of chicken offal, the main ingredient in Taigong Wang's ancient recipes, and accessories. After being trained by the Zhangshi School in Suzhou in Qing Dynasty, it was introduced to the court, which laid a solid foundation for the development of medicated diet and Shandong cuisine.

2, steamed bread: According to legend, during the Three Kingdoms period, Meng Huo, the owner of Nanman Cave in southern Sichuan, often attacked and harassed, and Zhuge Liang personally led troops to conquer Meng Huo. Lushui area is vast and sparsely populated, miasma is heavy, and Lushui is toxic. Zhuge Liang's men put forward a superstitious idea: kill some "Na Man" prisoners and give 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 them into heads and steaming them as sacrifices 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 being called "human head" is really scary. People change the word "person" into "person" and write it as "steamed bread". Over time, steamed bread has become the staple food of northerners.

3. Crystal Cake: It is a famous scenic spot in Weinan, Shaanxi. It is characterized by gold-faced silver bands, crisp peeling, cool tongue and teeth, and sweet and palatable. Legend has it that Kou Zhun, an official in the Song Dynasty, was honest and won the hearts of the people. One year, Kou Zhun returned to his hometown Weinan from Kyoto, the capital of the Song Dynasty, to visit relatives in the countryside, which coincided with his 50th birthday. Hard-working villagers sent birthday peaches, noodles and plaques to congratulate them, and Kou Zhun hosted a birthday party.

After three rounds of wine, suddenly his men brought an exquisite paulownia box, which Kou Zhun opened and contained 50 glittering and translucent snacks. On top of the dessert, there is a piece of red paper with a poem written neatly: "Gong crystal eyes, crystal heart, can distinguish between loyalty and treachery, innocence and no dust." It was signed by the old man of Weibei. Later, the chefs 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 sugar was added, and glutinous rice flour was used to make balls outside. After cooking, it tastes sweet, delicious and interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas.

It is said that Yuanxiao symbolizes 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, and Zhenyuantong Snow Dumpling is the most authentic snow dumpling, which is handmade with the traditional formula of Linghu Lake. Jiaozi, a classmate of Zhenyuan, is a traditional tea and food treasure, "white as snow, shaped like jiaozi". Its inner embryo is like Jiaozi's Melaleuca Cake, coated with a layer of snow-white powder made of rice flour and icing. It tastes crisp, sweet and salty, and is an excellent tea snack.

Extended data:

A story about diet is:

In northern Jiangsu, no matter ordinary people or star-rated hotels, one dish is indispensable in the banquet, and that is braised chop suey. Especially when officiating at weddings and funerals.

This dish is accompanied by meat and vegetables, and fish are juxtaposed. Cook some dishes with different tastes 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. The original dishes are more reasonable and scientific, not only with fish and meat, but also with seafood and game, which makes the hodgepodge mixed and delicious.

Where 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 takes a concubine as his lifelong companion; Second, every meal is the same.

Because of this second feature, it broke his chef's brain. In order to make the king who galloped on the battlefield and practiced hard on the pommel horse have a strong body, the cooks tried their best.

A little chef came up with an idea. He put some chicken and fish in the pot, cooked them carefully and took them to the king. I thought 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 big bowl of chowder was eaten up in an instant. He also instructed the chef to cook like this in order to save time in the future.

Since then, his chef has been 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 make the chowder look fancy.

Later, in order to commemorate the achievements of the overlord of Chu, "burning chowder" quickly spread among the people and has been burned to this day.

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