When Emperor Yao cooked wild chicken soup for him, Yao gave him the seal, and later generations called him Peng Zu. Shun Shi learned the truth from Yin Shouzi and lived in seclusion in Wuyishan.
Su Dongpo and Su Dongpo, famous politicians and writers in the Northern Song Dynasty, are both very good at cooking and delicious food. They can eat and cook, and many delicious dishes are named after their name "Dongpo".
Dongpo braised pork
In the menus of many restaurants, there is such a dish-Dongpo meat. This traditional dish handed down from the Northern Song Dynasty originated from the famous Su Dongpo. Dongpo continued with a poem "Ode to Pork": "Clean the pot, lack of water, firewood can't afford to smoke. Don't hurry when it is ripe, it will look good when the fire is enough. Huangzhou good pork, the price is as cheap as dirt. If you refuse to eat, the poor can't cook. I got up in the morning and played two bowls, so I was too full to care. " What is written in the poem is actually a summary of Su Dongpo's experience in cooking Dongpo meat.
Yi Ya is the "founder" of ancient cooking in China.
He is the most popular minister and the most harmonious person in Qi Huangong. The word "forever" written in ancient Chinese means breakfast and dinner. Yiya, as a young man, is a chef who is good at cooking Qi Huangong food. It is also common for later generations to write works such as food classics, and it is also common to pretend to be elegant. For example, Han Yu, a member of the Amin Dynasty, once compiled a book with eight contents: making, pickling, vegetables, making cages, making stoves, cakes, vegetarian food, various soups and various medicines. The title of the book is called "Yi Ya Legacy". In addition, Renzhou's "Yi Yi Ya Yi" is also an antique diet book under the guise of name.
Yuan Mei, a writer in Qing Dynasty
) The menu eaten in the garden is the masterpiece of Yuan Mei, a gifted scholar in the Qing Dynasty. The book not only contains the great essayist's understanding of diet, but also contains his unique evaluation and unique views on life taste, which is interesting and literary. In addition, the book also includes other classics of China's traditional food culture, such as Confessions of Living in a Clear Mountain by Lin Hong in the Song Dynasty, Essays by Li Yu in the Qing Dynasty, and Collection of Yunlintang Foods by Ni Zan in the Yuan Dynasty. , unique taste, quite collectible.
One day, a guest came to Su Dongpo's house. He cooked his favorite pork for the guest. Put the pork in the pot, add water and seasoning, and simmer slowly. He plays chess with his guests, and they are very interested in it. Until finally, Su Dongpo suddenly remembered the meat in the pot. He thought a pot of pork was going to burn, so he hurried into the kitchen, but suddenly he smelled the fragrance. When looking at the pot, the pork pieces are ruddy in color, inseparable in shape and soft as tofu. When this dish was served, the guests and He tasted it, and they all felt that the vegetable juice was rich and mellow, waxy but not greasy, and very delicious. Inspired by this, Su Dongpo often cooked this dish, and summed up the experience of cooking this dish with a poem "Ode to Pork".
Dongpogao cake
Su Dongpo's official career is not smooth. In the second year of Yuanfeng in the Northern Song Dynasty, he was demoted as the deputy envoy of Huangzhou Yingyong. Huangzhou is now under the jurisdiction of Hubei Province. It is precisely because Su Dongpo once worked and lived here that he left a thousand-year-old flavor snack-Dongpo cake to Hubei.
At that time, Su Dongpo lived in Shuixian Pavilion in Chibi, Huanggang, Huangzhou. In the north of the exhibition hall, there is a ankokuji. There was an elderly monk in the temple who often played chess and wrote poems with Su Dongpo, and they became bosom friends. Su Dongpo likes to eat crispy food, so the monk entertained him with exquisite thousand-layer crispy cakes. After a long time, out of admiration for Su Dongpo, he called his favorite "Melaleuca Crispy Cake" "Dongpo Cake".
Dongpo tofu
Su Dongpo's dietary preference is tofu besides pork. He also wrote the poem "Boiled Bean Cream Crisp" for tofu, visualized the production of tofu with concise language, and accurately stated that tofu is the essence of food.
Lin Hong, a native of Qiantang in the Southern Song Dynasty, recorded the method of making Dongpo tofu in his book Shanjia Qinggong. With Huangzhou tofu as the main raw material, tofu was put into a paste made of flour, eggs, salt and so on. Then fry in a 50% hot oil pan, then remove and drain; Put the base oil, bamboo shoots, mushrooms and seasonings in the pot, and finally put in the oiled tofu, and cook until it tastes good, then take it out of the pot.