Dongpo fish was also created by Su Shi when he was in Huangzhou. Its production method is: "Use fresh crucian carp or carp to treat cold water, add salt as usual, take water shield as the heart, and the stems are still muddy and white, and no stirring is allowed. Medium-cooked, add a little ginger, radish juice and wine, and mix well. When it is ripe, eat it when it enters the orange peel line. Its treasure knows itself and never stops. "

The beauty of Dongpo fish lies in adding a pinch of silk thread cut from orange peel before cooking, which is different and unique.