Dongpo meat is also called rolling meat. When Su Dongpo was a secretariat in Hangzhou, he managed the West Lake and did a good thing for the people.
After the West Lake is treated, the surrounding fields are not afraid of waterlogging and drought. This year, the weather has been favorable, and the crops in four towns and villages in Hangzhou have been bumper. The people thanked Su Dongpo for the benefits of managing the West Lake. When the Chinese New Year comes, everyone will carry pigs and wine to pay New Year greetings to him.
Su Dongpo collected a lot of pork, let people cut it into squares and burn it red, and then distributed it to them for the New Year according to the roster of migrant workers who managed the West Lake.
In peacetime, every household has a good life. This time, Guang Chen was even happier when he saw Su Dongpo send someone to deliver meat. Everyone laughed and jumped. Everyone praised Su Dongpo as a wise official and called the pork he sent "Dongpo pork".
At that time, there was a big restaurant in Hangzhou. The owner of the restaurant saw people boasting about "Dongpo pork", so he discussed with the chef and cut the pork into cubes and cooked it red and crisp. Hang out the brand, also named "Dongpo Meat".
As soon as this new dish was introduced, the business of that restaurant flourished. Customers keep coming from morning till night. It is not enough to kill ten pigs every day. Other restaurant owners were jealous and learned to do it. At one time, no matter the size of the restaurant, every family had "Dongpo meat". Later, after being recognized by peers, "Dongpo Meat" was designated as the first famous dish in Hangzhou.
Second, Dongpo cake
? Dongpo cake, also known as hollow cake and Melaleuca cake. Su Shi was demoted to Huangzhou. Close contact with Fo Yin, a monk. On one occasion, Su Shi visited Fo Yin while visiting the Western Hills. It's already midnight, and Su Shi is hungry. Fo Yin asked Shi Tong to get something to eat, but Shi Tong fell asleep and dried the noodles in the pot. Later, there was the famous Dongpo cake.
Third, Dongpo fish
? According to legend, Su Shi once asked the chef to cook a fish dish to make it fresh and tender. After the chef delivered it, he saw it was hot and delicious, and the knife marks on the fish were like willows. Dongpo's appetite was wide open, and he was about to raise chopsticks to taste when he saw a figure flash by outside the window. Turned out to be a good friend, monk Fo Yin. Dongpo thought, "What a monk! I won't let you eat it. What should I do? " So I conveniently put this dish of fish on the shelf.
Su Dongpo loved to eat fish all his life. At that time, he often cooked fish by himself, so he got a wonderful way to make all kinds of fish dishes. In his poem Man Zi the Fish, he described his method of making carp: "Breaking water is as easy as picking up all roads to get bream. There is no salt in the pot, and the snow scales are vegetables. " He wrote the poem Mudfish in Huangzhou: "When the sun shines on the river, the fish is like a jade bottle. Who said "shrinking the item"? It's always a greedy bait. Du Lao was very interested in this. He remembered Meng Sheng in the stream. I am very sad today, I am crying. " A blackhead fish is produced in Minjiang River, Leshan, Sichuan. Su Dongpo and his brother Su Zhe made Dongpo cuttlefish with sesame oil, douban, onion, ginger and garlic by frying, boiling and extracting juice, which was "fragrant and strange". Su Dongpo once wrote in "After I breathe a new breath, I will be a teacher to show my hometown to the villagers": "Strange people forget their hometown, rice is ripe, fish is fat, and faith is beautiful." In his famous "Red Cliff Fu", he described the story of boiled mandarin fish "the mouth is huge and thin, like Songjiang bass" accompanying wine. In "Huanxisha", I wrote a beautiful poem, "Egrets fly on the side of Mount Cisse, the sails outside the scattered state are tiny, and the peach blossoms are flowing and the mandarin fish are fat." When he was a magistrate in Dengzhou, he ate abalone and was full of praise. He said: "The chef is good at recommending Huatang, and sitting makes the sculpture shine." "There are not enough meat and cheese ears, and the vinegar pen fish skin is really against the wall." Now Dongpo fish has various practices, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo? Fish, Dongpo shad, Dongpo fish head, Dongpo shad, Dongpo perch, etc. Anyway, they are all fried, boiled, boiled and steamed; But the best way is for Su Dongpo to create Dongpo fish. ?
Su Dongpo wrote the article "The Method of Cooking Fish" when he was in Huangzhou, and introduced him that "in Huangzhou, it is good to cook fish by yourself. The method is to treat fish with fresh crucian carp or carp in cold water. If you put salt in the classroom, you can write with water shield, but it's still mud. Scallion stalks, uncovered, boiled. Ginger, radish juice, wine, each a little, the three equal, mix well. When it is ripe, eating orange peel will be delicious. " This method of cooking fish is the "boiled fish" still preserved by the people in Meishan area, or also called "river boiled fish". The specific method is to scale the fish, cut the abdomen, take out the internal organs, cut five knives on both sides of the fish ribs with a knife, and put them in a boiling water pot to cook with slow fire. When cooking, ginger, onion, orange peel, etc. Should be added to the pot, salt should be added to the pot. The fish soup is white and the fish is tender. Fish can be dipped in soy sauce, and soup is especially delicious. People call it "Dongpo mullet", also known as Dongpo fish. ?
Monk Fo Yin actually saw it a long time ago and thought, "No matter how well you hide it, I still want you to take it out." Dongpo greeted Fo Yin with a smile and asked, "Isn't the big monk in the temple? What do you think of this? " Fo Yin replied: "I came to ask a question today?" "What word?" "How do you spell the surname Su?" Su Dongpo knew that he was knowledgeable, so he pretended to answer seriously: "The word' Su' has a cursive prefix on it, the word' Fish' is on the left and the word' I' is on the right." Fo Yin asked again: "Is it' he' on the left and' fish' on the right under the grass head?" "Then read' Su'." "What about the fish on the grass?" Su Dongpo quickly said, "That won't do." Fo Yin smiled and said, "Then take the fish down." Su Dongpo suddenly realized that Fo Yin wanted to eat his plate of mullet after all.
Later, when Fo Yin heard that Su Dongpo was coming, he steamed a plate of mullet, thinking that the last time you made fun of me, it was hard for me today. So he conveniently put the fish in the fragrance around him.
Unexpectedly, Su Dongpo had already seen it, just pretending not to know. He said, "I want to ask you something: I want to write a couplet, but when I wrote the first couplet, I couldn't think of a good sentence." Fo Yin asked, "I don't know what the first part is?" Su Dongpo replied: "The first couplet is the first spring in Xiangyang." Fo Yin didn't know what medicine was sold in Su Dongpo's gourd, and said almost without thinking: "The bottom line is' accumulate good and celebrate'." Su Dongpo pretended to exclaim after listening: "High wit, high wit!" The original one, you have fish (surplus) in your special (celebration)! Share it with us. Fo Yin suddenly realized that he had been taken in by Su Dongpo. But he also wanted to "Doby" Su Dongpo and saw a steamed fish in the West Lake with five knives on it. Then he smiled and said, "Five full fish." Fo Yin smiled and replied, "This mullet is for you to catch. It is better to call it' Dongpo Fish'. "
Since then, people have called "mullet" "Dongpo fish", and this famous West Lake dish has become more and more famous and has been passed down to this day.