Dongpo meat is also known as rolled meat. When Su Dongpo was an assassin in Hangzhou, he governed the West Lake and did a good job for the people.
After the governance of the West Lake, the surrounding fields are not afraid of floods and droughts, and this year, the wind and rain, Hangzhou, four townships of crops have a bumper harvest. The people thanked Su Dongpo for the benefits of the West Lake, to the New Year's Eve, everyone will carry pigs and wine to him to pay tribute to the New Year.
Su Dongpo received a lot of pork, told people to cut it into squares, burned red, and then according to the governance of the West Lake of the roster of civil workers, each family a piece of meat will be given to them for New Year's Day.
Peaceful years, families live a good life, this hour and see Su Dongpo sent meat, everyone is more happy: the old laughs, the small jump, everyone has boasted that Su Dongpo is a wise parents, the pork he sent called "Dongpo meat".
At that time, Hangzhou has a large restaurant, restaurant owners see people are praising said "Dongpo meat", and chef to discuss, the pork cut into squares, burned red crispy; hang out the sign, also named "Dongpo meat".
This new dish out, the restaurant's business is booming, from morning to night customers constantly, every day to kill ten pigs is not enough to sell it, the other restaurant owners see red, but also learn to do it, for a time, regardless of the size of the restaurant, every family has a "Dongpo meat". Later, after peer recognition, the "Dongpo meat" as Hangzhou's first famous dish.
Second, Dongpo cake
? Dongpo cake, also known as hollow cake, lasagna. Su Shi was relegated to Huangzhou. Close interaction with the monk Fo Yin. Once, Su Shi went to visit Fo Yin when he traveled to Xishan Mountain. At that time, it was already three o'clock, Su Shi was hungry, so Fo Yin asked his servant boy to get some food, but the servant boy was sleepy and dried up the noodles in the pot. Later, the side had the famous Dongpo cake.
Third, Dongpo fish
? According to legend, once, Su Shi let the chef do a fish dishes open fresh. After the chef sent, only to see the hot, fragrant, fish knife marks such as willow. Dong Po appetite, just want to lift the chopsticks to taste suddenly saw a shadow flashed outside the window, it was a good friend of the monk Fo Yin came. Dong Po thought: "good rush meal monk, I do not let you eat, see how to do?" So the hand will be the plate of fish on the bookshelf.
Su Dongpo life favorite fish, when he ate fish is often their own hands to cook, so he was deep into the production of a variety of fish dishes of the wonderful method. He was in the "fish barbarians" poem described the way he did carp: "breaking water to take the bream, easy as picking up all the way. The broken kettle is not salted, and the snowy scales brush the green vegetables." In Huangzhou, he wrote a poem entitled "Bream": "The dawn shines on the river, and the swimming fish look like jade bottles. Who said that the shrinking of the neck, greedy bait is cooked every time. The old man Du had the intention of remembering Meng Sheng in the past. I am now again sad son, bombarded with tears". Minjiang River in the area of Leshan, Sichuan, produces a kind of blackhead fish. Su Dongpo and his brother Su Zhe had used sesame oil, bean curd, green onion, ginger, garlic and other seasonings, to fry, cook, juice method of production of the "Dongpo cuttlefish", the flavor of the "aroma of the wonderful". Su Dongpo once wrote in "Over the new interest to show the townsman Ren Shizhong": "I blame you for forgetting your hometown, rice ripe fish fat letter Qingmei." In his famous "Post-Red Cliff Fugue", he recounted the story of cooking Mandarin fish with "huge mouths and fine scales, like the perch of Songjiang River" to accompany wine. In "Raccoon Brook Sand", he wrote the beautiful poem "White herons fly by the Xisai Mountains, sails fly outside the state of Scattered Flowers, and the fish of the Peach Blossom River Siniperca chuatsi are fat". When he was the governor of Dengzhou, he ate abalone and praised it, saying, "The caterer is a good cook and recommended it to Huatang, and it makes the carved chopping board shine. "The meat, chi, and stone ear are not enough to count, and the vinegar pen and fish skin are really leaning against the wall." Nowadays there are various practices of Dongpo fish, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo Mandarin fish, Dongpo? Fish, Dongpo anchovy, Dongpo fish head, Dongpo Haliotis, Dongpo perch, etc., anyway, deep-fried, cooked, boiled, steamed, etc.; but the best practice, or the year when Su Dongpo created the "Dongpo fish".
Su Dongpo in Huangzhou, had written a "cooking fish law" article, introduced him "in Huangzhou, good since the cooking fish, its method: to fresh crucian carp or carp rule hacking, under cold water. Into the salt in the hall method, to woad pen, still into the muddy. Several stems of white onion, shall not cover half, cooked into. Ginger, radish juice and a little wine, three things equal, mix well, is down. Nearly cooked, into the orange peel slices, is eaten." This method of cooking fish, is still retained by the people of Meishan area "boiled fish", or also known as "river water boiled fish". To cook the fish, the scales are removed, the belly is disemboweled, the internal organs are pulled out, and the fish is gently slashed five times on each side of the ribs with a knife, then boiled in a pot of boiling water over moderate heat, to which ginger, green onions, and orange peels are added, and then salted at the start of the cooking. The soup is white and the meat is tender. The fish can be dipped in soy sauce, which makes the soup especially delicious. It is also known as "Dongpo Wuliu Fish", also known as Dongpo Fish.
The monk Buddha Yin in fact has long seen, thought: "You hide even better, I have to ask you to take out." Dongpo smilingly greeted Buddha India sat down, asked: "The great monk is not in the temple, to what advice here?" Fo Yin replied, "Little brother came today to ask for a word of advice?" "What word?" "How do you write 'Su'?" Su Dongpo knew that Fo Yin was well learned and that there must be something in it, so he answered with feigned seriousness, "'Su' is a cursive character on top, and on the bottom left is 'fish' and on the right is the 'Wo ' character." Fo Yin asked again, "What about 'Wo' on the left and 'Fish' on the right below the grass head?" "Then it is still pronounced 'Su'." "What about the fish resting on top of the grass head?" Su Dongpo hurriedly said, "That won't do." Fo Yin laughed out loud and said, "Then take the fish down." Su Dongpo then realized, Buddha Yin said all the way to eat his plate of five willow fish.
Later, once, Buddha Yin heard Su Dongpo to come, as usual, steamed a plate of five willow fish, thought last time you joke me, today I also difficult to difficult you. So it is smooth to put the fish on the side of the cozy.
Unexpectedly, Su Dongpo has long seen, just pretend not to know. Said: "There is something to ask: I want to write a couplet, who knows write a good couplet, the next line can not think of a good sentence." Fo Yin asked, "I wonder what the first line is?" Su Dongpo replied, "The first line is 'Spring is always in the sunny doorway'." Fo Yin did not know what kind of medicine Su Dong Po was selling, and said almost without thinking, "The next couplet is 'The family of accumulated good deeds celebrates a surplus'." After Su Dongpo heard this, he feigned amazement and said, "High talent, high talent!" "You've exhausted yourself and you've got a lot of fish in your pocket! Come on out and share it with us. Fo Yin then suddenly realized, know on Su Dongpo's "pawn". But he also wanted to "tease" Su Dongpo look, a steamed West Lake fresh fish, the body of five cuts. Then smiled and said: "five willow fish chant." Fo Yin smiled and replied: "This 'five willow fish' counted to you 'catch', it is better to call 'Dongpo fish'. "
From then on, the people put "five willow fish" and called "Dongpo fish", and this famous West Lake dish is more and more famous, has been passed down to today.