The contribution of Dongpo elbow is not Su Shi, but Wang Fu, Su Shi's wife. According to legend, when Wang Fu stewed his elbow at home, he accidentally made it brown and sticky, so he quickly cooked it with seasoning to cover up the burnt taste.

It turned out to be surprisingly good. Su Shi enjoyed himself, cooked repeatedly, left records, and vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation. This dish is fat but not greasy, crisp but not rotten, with good color, fragrance, taste and shape.

2. Dongpo Spring Pigeon.

Mr. Su Dongpo often walked around during his stay in Huangzhou. On the one hand, writing poems, on the other hand, drinking and transplanting spring pigeons are innovative. In spring, Su Dongpo came to Luozhou, the neighboring state of Huangzhou, which is now qi zhou Town, Qichun County, Huanggang City. This Luozhou, from the Northern Qi Dynasty to the Southern Song Dynasty, has always been famous and rich in products.

Luxurious urban construction and beautiful scenery, especially its unique specialties, such as Gracilaria lemaneiformis, Artemisia argyi, Gracilaria lemaneiformis, Agkistrodon acutus, Gracilaria lemaneiformis and so on, are well known. Mr. Su Dongpo eats spring pigeons made of asparagus. In the Northern Song Dynasty, turtledove was an ordinary bird, which was very easy to obtain. Pigeons are domesticated by turtledoves, but turtledoves are not suitable for long-distance flights because of their wide chests, narrow wings and long necks.

3. Dongpo fish

This dish is red and bright, crispy and tender, sweet and sour and slightly spicy. Rub the fish with salt first, and fill your stomach with Chinese cabbage leaves. Heat the oil pan, stir-fry the fish and onion until half-cooked, add ginger slices, pour salted bean juice or soy sauce and wine, and cook until cooked.

Before cooking, sprinkle the cut orange peel on the fish and serve it on a plate. Marinate the crucian carp with salt, add a little wine, fry the fish with hot oil and onion ginger, then put the fish with bean sprouts and onion ginger on it and steam it with a little soy sauce.

At present, Dongpo fish has a variety of practices, including Dongpo sweet and sour fish, Dongpo snapper, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo herring, Dongpo fish head, Dongpo snapper and Dongpo perch. There are fried, boiled, boiled and steamed. But the best way is for Su Dongpo to create Dongpo fish.

4. Dongpo meat

Su Dongpo was appointed as the magistrate of Xuzhou. At that time, the Yellow River burst. Su Dongpo led the people to fight for more than 70 days and nights, and finally solved the flood. To thank Su Dongpo, people killed pigs and sent meat to Fu Su. After the disaster, the people were naturally not rich. Su Sanfan refused, and asked the cook to return the pork to the people according to the practice of Sichuan cuisine.

People think that this kind of meat tastes fat but not greasy and delicious, so it is called "gift meat". Later, Su Dongpo was demoted to Huangzhou, and he often cooked in person to improve the "ritual meat". "Slow fire and little water, full of natural beauty" is the secret, and this is the origin of Dongpo meat.

5. Dongpo tofu

When Su Shi was demoted to Huangzhou, his salary was not high and his life was simple. He often cooked for his guests. But the ingredients are limited, so we can only try to make the limited ingredients taste the most beautiful.

By chance, I cooked a dish with Huangzhou tofu, and everyone praised it. Later, where Su Shi was demoted, this dish spread there.