Answer analysis:

Su Shi once tasted Dongpo elbow, Dongpo tofu, Dongpo Yuman, Dongpo leg, Dongpo bud, Dongpo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and Dongpo meat.

Dongpo tofu is a famous traditional 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, cooking, pancakes, boiling, porridge and simmering soup were all introduced in detail. Some of them were created by him personally, some were introduced and spread by him, and some were created after he left Huangzhou. Now it is 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.

Extended data:

Su Shi (1037—11year), with the word Zi Zhan and He Zhong, was named Tieguan Taoist and Dongpo Buddhist, and was called Su Dongpo, Su Xian and Broken Immortal in the world. He was a famous writer and poet in ancient China. In fact, he is also a gourmet. China has several traditional cuisines related to him. Now let's give a few examples:

First, Dongpo meat

When he was in Huangzhou, he wrote a doggerel, saying, "Huangzhou is a good pork, and its price is like dirt." The rich refuse to eat, and the poor don't know how to cook. Slow fire, wash the pot first (flat-bottomed shallow pot), there is less water, and firewood (a method of stewing fire) can't afford to smoke. Don't hurry when it is ripe, it will look good when the fire is enough. Come and play two bowls early every day to make you full of control. "

According to this method of stewing meat, Su Dongpo often cooks at home to entertain guests. Later, it was not limited to pork, but also used for mutton, and various delicious seasonings were added. You can only eat with a spoon instead of chopsticks, which shows how well the meat is cooked. Over time, this dish spread all over the south, especially in Zhejiang and Guangdong. People call it "Dongpo Meat".

Second, Dongpo tofu

Su Dongpo also has a famous vegetarian dish-"Dongpo Tofu". This kind of tofu is made by frying tofu in onion oil, and then adding broken frames and sauce. Later, this dish became more exquisite and became one of the famous dishes in China.

In addition, there are other foods named after Dongpo, such as Dongpo cake and Dongpo honey wine. It can be seen that this generation of poets has made great contributions to the development of China's culinary arts.

Third, Dongpo decoction

This is a vegetarian soup with wild shepherd's purse and hawthorn as the main raw materials, which can cure diseases. After discovering the curative effect of this soup, Dongpo once recommended it to his friend Xu Shier, and wrote to introduce that this soup "is not willing to be five flavors, but has a beautiful taste", and said that this taste is more beautiful than "eight treasures of land and sea".

Later, the poet Lu You also made it according to Dongpo's method, deeply thinking that "the food is delicious", which is probably a delicious soup.