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."

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.