1, Dongpo fish:

This dish is red in color, crispy skin and tender meat, sweet and sour with a slight spicy. Fish first smeared with salt, belly stuffed with large cabbage leaves. In a hot frying pan, sauté the fish with the scallions until half-cooked, add the ginger slices, pour on the salted bean juice or soy sauce and wine, and cook until done.

Sprinkle the finely sliced orange peel over the fish before serving. Carp rubbed with salt and add a little wine slightly marinated, slightly hot oil onion and ginger frying pan into the fish frying a little and then with bean sprouts on the bottom of the fish and onion and ginger on top of a little soy sauce drizzled steamed.

2, Dongpo Pork:

Dongpo Pork belongs to the Zhejiang cuisine, with pork as the main ingredient. Cuisine thin skin and tender meat, red color, taste mellow juice, crispy and shape is not broken, glutinous and not greasy mouth. Dongpo meat color, aroma and taste are all good, loved by people. Slow fire, less water, more wine, is the trick to making this dish. Dongpo pork stewed with pork, usually a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the mouth fat but not greasy, with the aroma of wine, very delicious.

3, Dongpo tofu:

Su Shi was relegated to Huangzhou, because the salary is not high, so life is relatively simple, often cooking guests. Can not help but limited ingredients, can only try to make the most beautiful flavor of the limited ingredients. A chance to use Huangzhou tofu to make a dish, everyone ate it after the mouth praise, and later Su Shi was relegated to where, this dish will be spread there.

Expanded Information:

Gourmet

Su Shi himself was a gourmet. There are many accounts of Su Shi's invention of food in Song dynasty notebooks and novels. Su Shi knew Hangzhou, Yuanyou five years in May and June, Zhejiang, heavy rain, Lake Taihu flooding. Su Shi commanded the dredging of the West Lake and the construction of the Su Causeway.

The people of Hangzhou thanked him. At New Year's, they carried pigs and wine to pay homage to him. Su Shi instructed his family to cut the pork into squares, burn it until it was red and crispy, and then give it to everyone to eat, which is the origin of Dongpo Pork.