Dongpo tofu is a traditional famous dish, belonging to Sichuan cuisine. Su Dongpo, a famous poet in the Northern Song Dynasty who is good at cooking, personally cooks.
In December of the second year of Yuanfeng, Song Shenzong, Su Shi was demoted as the deputy envoy of Huangzhou Yingyong. As soon as I arrived here, I wrote the poem "When I first arrived in Huangzhou", praising "the beauty of knowing fish around the country in the Yangtze River and the fragrance of bamboo shoots in the mountains", and I have a good impression on the scenery and human feelings of Huangzhou. He lived in Huangzhou for more than four years and wrote hundreds of poems, notes and articles, among which stew, stir-frying, boiling, pancakes, boiling, porridge and soup were all introduced in detail.
Some of them were created by him personally, some were introduced and spread by him, some were created after he left Huangzhou, and now they are compiled into Dongpo 32 flavors. Some of them were developed on the basis of learning Dongpo dishes (points) by famous chefs in Huangzhou in past dynasties.
According to legend, Yi Bingshou, the magistrate of Huizhou, Guangdong Province, returned to his hometown of Fujian in the Qing Dynasty, bringing with him the production technology of Dongpo tofu, which gradually became a famous dish there.
Why Su Shi is a gourmet;
Su Shi is an outstanding scholar in Chinese history. Piano, chess, calligraphy and painting, food, clothing, housing and transportation, all proficient, each with his own achievements. In addition to making extraordinary achievements in literature, poetry, calligraphy, painting and other literary and artistic fields, it has also made extraordinary achievements in food production, fashion design and other fields.
There are delicious Dongpo soup, Dongpo meat, Dongpo elbow, Dongpo tofu, Dongpo fish and so on, and clothes with Dongpo hats and so on. These inventions all reflect Su Shi's cleverness.
Su Shi's love for food is not entirely due to poverty, as people say, but to his love for food. It's just that the food studied by Su Shi in this period is in the present words: often high-grade ingredients only need simple cooking. At this time, Su Shi did not consider the sufferings of the people, but only studied food for the sake of food.