First, Dongpo elbow:
Dongpo elbow is a dish with pork elbow as the main ingredient. It is one of the classic traditional dishes of Han nationality in Sichuan, China, and belongs to Sichuan cuisine. The production process is stewing, and the taste is fresh and salty.
According to legend, Su Dongpo's wife, Wang Fu, once stewed her elbow at home because of her carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the yellow elbow tastes unexpectedly good. Su Dongpo not only cooked repeatedly by himself, left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation.
Second, Dongpo tofu:
Dongpo tofu is a dish with tofu and ham as the main ingredients. It is an innovative tofu dish cooked by Su Dongpo, a poet in the Northern Song Dynasty. It belongs to Sichuan cuisine and tastes fragrant. It is characterized by mellow taste, delicious soup, benefiting qi and harmonizing middle energizer, promoting fluid production and moistening dryness.
Its preparation method is to cut tofu into cubes, sprinkle some salt and flour, fry in oil pan until golden brown, take it out and drain it for later use. Heat the oil in the pot, add the ingredients such as onion, ginger and cooking wine, pour in half a spoonful of soup, simmer with low fire, then dry the soup with high fire, and serve.
Third, Dongpo meat:
Dongpo meat is a traditional dish in Hangzhou, Zhejiang Province, with a history of nearly a thousand years. This dish is one of the famous dishes of West Lake in Hangzhou, with thin skin and tender meat, bright red color, strong juice, crisp and rotten but not broken shape, fragrant and glutinous but not greasy mouth.
According to legend, during Su Shi's tenure in the West Lake, his family cooked pigs and wine according to his cook the meat method to reward migrant workers. The family cooked wine and meat by mistake, and the cooked meat was particularly delicious. Everyone was surprised after eating it. People praise Su Dongpo's diligence and love for the people, so they call the pork cooked for this purpose "Dongpo Meat".
Four, Dongpo cuttlefish:
Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish in Meishan and Leshan, Sichuan, with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. Dongpo cuttlefish is a delicacy related to Su Dongpo, a great writer in Sichuan Northern Song Dynasty.
Cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River and Wuyou Mountain at the foot of Lingyun Mountain in Leshan, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Temple to wash the inkstone under the rock. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish.