Let's talk about Dongpo meat first, and then go to Jiangnan in April. This dish is a must. Jiangsu and Zhejiang cuisine is light, not as spicy as Hunan cuisine. Dongpo meat is tender, fat but not greasy, and the entrance is slightly sweet. The color is delicious. I always say I want to lose weight. When I met Dongpo meat, I couldn't help sticking out a few chopsticks. There are many legends about the origin of Dongpo meat, but these legends are inseparable from Su Dongpo.
Su Dongpo's Excellence lies not only in eating, but also in turning eating into an art. Throughout the ages, there are countless literati and poets who love to eat meat, but they are not reflected in literary works. Even the poet Li Bai only wrote shy sentences such as "Yummy Jade Plate". But Su Aijian, a famous scholar, went astray. In his works, there are quite a few foods involved, such as euphemistic "when the puffer fish comes up", straightforward "300 lychees a day" and direct cooking teaching. "Wash dang clean, less water, firewood head can't afford to smoke the flame. Don't rush him when he is mature. He will be beautiful when the temperature is enough. Pork in Huangzhou is very cheap. The rich don't eat, and the poor can't cook. Get up and play with two bowls in the morning, completely controlled by yourself. " This doggerel entitled "Ode to Pork" looks a bit shocking now. His literary talent is far from comparable to The Red Wall Fu, but he can leave a deep impression on the history of cookbooks.
Su Dongpo was banished to Danzhou in his later years, which is now Hainan. Although it is now a rich land, it was abandoned in those days. Hainan didn't produce rice at that time, so it had to be shipped from other places. "North ship less than meters such as beads, drunk, depressed for half a month. Tomorrow's club is a sacrificial furnace, and only cockfighting wine is for me. " Even if he doesn't eat New Year's Eve, Su Dongpo is happy to "bring forth the old and bring forth the new, and make sweet potatoes into jade cakes, which are delicious and delicious." Crispy in the sky is unknown, and there is no such taste in the world. Su Dongpo never seems embarrassed that a clever woman can't cook without rice. But it is not clear whether this soup is really delicious. Great laymen sometimes like to exaggerate. It is said that after Dongpo's death, people often asked his son for the secret recipe of "honey wine". Su Guo replied that my father made wine once or twice, and orange wine tasted like crispy wine, which was not good at all. Friends often have diarrhea when drinking Su Dongpo's "honey wine" in Huangzhou.
However, Su Dongpo dared to taste it himself. As a glutton, you are not qualified to try new things without courage. There are many oysters along the coast of Danzhou, and the meat is delicious. After eating, Dongpo wrote humorously: "Be careful not to say goodbye every time, lest the teachers in the north smell it, argue with Dongpo and ask Hainan to share my beauty." Not only did you dare to taste seafood, but you also told me that it was delicious. Don't compete with me. It's not enough for Mr. Su's seafood. "The locals eat potatoes and taro for every meal. It is recommended to smoke mice and burn bats; When I first heard the smell of honey and vomiting, I was a little close to the custom. " In these four short sentences, I have felt that the image of the poet in the literary world has suddenly changed. He may have tasted mice, bats and toads. They are just "literary Li Shizhen"!
Su Dongpo's unsatisfactory career has always been open-minded, which is related to "eating". In modern times, the producer of China on the Tip of the Tongue must be him. After all, he is a person who can write recipes even if he is thrown into the desert!