1, Su Dongpo is not only a famous scholar, but also a famous gourmet. Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp and Dongpo tofu. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, but the meat of miscellaneous doves is." Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Dove. Su Shi likes mutton soup, so he wrote: "Qin only cooks mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, firewood can't be smoked. Don't rush him when he is mature, he will become beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor don't know how to cook. I got up in the morning and played two bowls, so I was too full to care. " Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo wrote a doggerel: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew pork". Delicious but poisonous puffer fish has also become a new food he often eats. "There are three or two peach blossoms outside the bamboo, and the spring river warms the duck prophet. Artemisia argyi is covered with short reed buds, which is the time when puffer fish want to go. " This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious. "Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren. I'm as full as he hates. I don't know why I want to eat chicken and dolphins. " In his opinion, these vegetables are more delicious than chicken, duck and fish. Hufeng Lake is Su Dongpo's favorite place for picnicking. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "There are rattan vegetables in Hufeng Lake, which seems to be comparable to soup." Su Dongpo ate the rice cake made by an old woman, and could not help but write a poem: "Jade color is rubbed evenly by hand, blue oil is light yellow." Sleeping at night in spring knows the weight, beauty and wrapped arms. "In just 28 words, it outlines the characteristics of uniform, bright and crisp rice cakes and the image that looks like a beauty ring." A cupcake is like chewing the moon, crisp and slippery. ""When I walked around the wheat field, I begged for weeds, but I was forced to cook yam soup for the monk's family. ""When is the bright moon? I asked the heaven for wine. "I don't drink enough, and it tastes very long." "There are 300 lychees a day. You might as well be a Lingnan person when you grow up. "Su Shi loves tea and often praises tea in his poems." Bai Yunfeng has two new flags, the green is long and fresh, and the valley is rainy and spring "depicts the scenery of the mountain tea garden outside Hangzhou. Never beautiful tea is like a beautiful woman "and another poem" Want to compare the West Lake to the West Lake "have been incorporated into the famous teahouse and teahouse association. There are many excellent articles related to food in Su Dongpo's poetry manuscripts, such as Vegetable Soup Poetry, Eating Pork Poetry, Bean Pork, Whale Journey and the famous Gourmet Fu. 2. Lu You was a famous poet in Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food. The phrase "there is no meaning in the world, how can I get a piece of jade?" "Jade" here refers to the "golden jade" praised by Yang Di as "the best product in Southeast China". "Fish fillets" are sliced; Limulus means chopped pickles or pickles, and it also means chopped. Jinyu is mainly made of frosted white bass mixed with finely cut golden mosaic vegetables. Spring silk is a soup made of China spring silk, and it is also a famous dish of Wu. Suduo in the sky is a tribute, but it is not easy to understand it. "That is to say, the noodles I made with scallion oil are the same as the Suduo in the sky (that is, the pastry). He wrote the practice of "sweet soup" in the preface of "Eating Meat in the Mountain House": "Take shepherd's purse, yam, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce." I always live in a thatched cottage by the lake. When I talk about the village, I have food and wine. "In the past few years, the sweet soup method has been passed down, which is even more ridiculous for Wu Suan." "East gate to buy Bi bone, some orange soup. Steamed chicken is the most famous, but beauty is not counted. " "Bo" means "pig" and "Bo Gu" means pork chop. Pork ribs are cooked or dipped in sour sauce mixed with spices (such as orange sauce) In addition, the poem also praised Sichuan's chives, zongzi, turtle soup and other foods. "Frosted vegetables are light and fragrant, and spring seedlings are tender. You can cook it when you come back, and you don't need to add half a baht of salt cheese. " He summed up the choice of vegetables without seasoning. They taste fresh. "When I first visited Tang 'an rice and barley, I cooked the carved Hu Mei. As big as amaranth, as white as jade, as slippery as a spoon, and full of fragrance. " The white, smooth and fragrant characteristics of coix seed as big as amaranth (chicken head meat) are very vivid. Eat porridge: "everyone in the world is an old man, but they don't realize that the long years are in the present." I have a simple method of Wanqiu (the name of the immortal), and I only give porridge to the immortal. " "Bass is fat and crisp, the spoon is beautiful, and (Qiao Mai) cooked oil is delicious. Since ancient times, people have been light and rich, and people have returned to their hometowns. " "The color is like the emerald version of the cat's head bamboo shoots, and the taste of the hump oxtail is scarlet." "There is no such thing as chives in Xinjin, and the color is as yellow as goose more than three feet. The meat in the East Gate is even better, and the fat is not reduced. " "The motherland's mountains and rivers are infinitely good, and the hometown elders do not suffer from poverty. When the light cloud comes out of the cave, it will be as delicious as home. " "When I am full, I will fry jasmine and chamomile. ""The mountains are warm and there is no plum fold, and the Qingjiang River is alone. " Although Du Fu, a poet in Tang Dynasty, was not a gourmet, he had many poems about food. "two for the road" has "the red hump is brought from the jade broiler, and the sweet fish is ordered on the crystal tray; Although they lazily lift the food bar of unicorn horn, the exquisite phoenix meat cleaver is rarely used; The poem "Yellow Gate Flying Horse, Wan Li Dust-Free, Chef's Delicacies Constantly" is "Eight Treasures" where green bamboo shoots greet the boat and red fish enter in vain. ""Shu wine is invincible, and Jiang fish is beautiful. "Whispering through the snow" and "putting down chopsticks without feeling completely empty" describe the superb knife skills of chefs in dealing with raw fish and the warm scenes of diners vying for food in the Tang Dynasty. " Fine lettuce in spring ","fresh crucian carp eat silk, celery and green soup ". Q&A is not enough. The leek cut in the spring night-in Yushi's new cooking room, the first-class people are tired of eating Liang's meat. Mr. Wenguang can't eat enough (Drunk Songs). Scorpion waved his double knives back and forth to fly the golden plate, the snow was high, and Xuzhou's bald tail was not enough to recall Hanyin. If the head is far away, it will be the first to escape from this fat and beautiful fish. 4. Zheng Banqiao is not only full of fun, but also depressing (Watching the Fishing Song). In Zheng Banqiao, there is a saying that "in the middle of the night, under the moonlight, beautiful women cook fish heads by hand" and "Yangzhou fresh bamboo shoots cook spring breeze while shad is in early March." There are many others, such as Zhang's poem "Egrets fly in front of Mount Cisse, Mandarin fish are fat in peach blossoms".