Su Shi, a gourmet in the Song Dynasty, once tasted the following foods:

Su Shi once tasted Dongpo elbow, Dongpo tofu, Dongpo yuman, Dongpo leg, Dongpo sprout, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo bean curd, Dongpo meat and so on.

1. Dongpo Cake:

Dongpo Cake, also known as Hollow Cake and Melaleuca Cake, is named in memory of Su Dongpo and is one of the traditional specialties in Hubei. The origin of Dongpo cake's name is full of humanistic color.

It is said that when Su Dongpo was demoted to Danzhou, Hainan (now Danzhou, Hainan), there was an elderly widowed woman selling ring cakes. Her craft was good and the quality of ring cakes was high, but because the shop was remote, it was unknown that business had been bad. Knowing that Su Dongpo was a famous writer, the old woman asked him to write poems for the shop.

Su Dongpo pitied her for her poor life and really good ring cake skills, so she wrote a seven-line poem: "The jade color is even when you rub it with your hands, and the blue oil is tender and yellow." Sleeping in the spring at night knows the weight, flattening the beauty and wrapping the arm. " In a few sentences, the characteristics of uniform, bright and crisp ring cakes and the image of a beautiful ring hairpin are outlined.

The old woman hung this poem on the door. Sure enough, the customers were full and the business was booming. Later, in memory of Su Dongpo, the local people named it Dongpo Cake, which has been handed down in Danzhou today. Dongpo cake not only contains peculiar food culture, but also contains rich nostalgia culture, which is deeply loved by people.

2. Dongpo Mo Carp:

It is rumored that when Su Shi lived in Changzhou, a scholar-bureaucrat invited Su Dongpo to taste puffer fish, but when he saw that Su Shi was immersed in eating, he just kept silent. When the family was disappointed with each other, Su Shi, who had already burped and stopped eating chopsticks, suddenly got down again and said, "It's worth dying!" This is the source of what later generations often say, "eat puffer fish to the death."

3. Dongpo Meat:

In Song people's recipes, mutton is the most representative of diners, followed by beef, and pork is regarded as the lowest, so the price is very cheap.

After Su Shi was relegated to Huangzhou, he had to open up Dongpo for the sake of food and clothing for his family, and he had a hard life, which made Su Shi break the cocoon into a butterfly, leaving behind words, characters and paintings that have been handed down for generations, and also churned out a famous dish that has been handed down to this day-Dongpo Meat. This even greatly enhanced the status of pork in people's minds at that time.

The method is as follows: "Cut the pork into a square about two inches, half of which is fat and half is lean. After boiling it with little water, pour in seasonings such as soy sauce and cooking wine, and simmer for several hours. The meat is delicious, fat but not greasy, with a bouquet, crisp and not broken."