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

Dongpo elbow, Dongpo tofu, Dongpo jade cup, Dongpo bean curd, Dongpo leg, Dongpo celery cup, Dongpo cake, Dongpo crisp, Dongpo cuttlefish, Dongpo meat and so on.

Brief introduction of Su Shi, a gourmet in Song Dynasty:

Su Dongpo is a super gourmet. Su Shi, the word Zizhan, the word Harmony Zhong, the name Dongpo layman, the name Taoist, the world name Su Xian, an important writer in the Song Dynasty, the representative of the highest literary achievements in the Song Dynasty. He not only loves to eat, knows how to eat, but also is better at eating. He is good at distinguishing ingredients and is proficient in cooking, and he eats wherever officials do.

1. Dongpo celery:

In the middle reaches of Dongpo Biography: When Su Dongpo was banished to Huangzhou, he passed through Qizhou and found that the celery here was delicious. In his hometown, there was a dish called "Spring Dove", which was cooked with celery sprouts under snow (it should be celery) and shredded pork with turtledove.

So Mr. Dongpo changed the celery (Oenanthe javanica) from Qizhou to "Spring Crested Turtledove". That is, today's "Dongpo spring dove" is also.

2. Dongpo Yuman:

Dongpo Yuman is a famous dish cooked with yam. The name of "Yuman Soup" is very beautiful. It is beautiful because it was named by Su Dongpo, a great litterateur and gourmet in Song Dynasty. Apart from infiltrating the great litterateur's literary achievements, it also has a family and beautiful story.

It is said that Su Shi, a writer in the Song Dynasty, was demoted to Hainan, and his life was very difficult. Su Guo, the third son, cooked vegetarian soup for Su Shi with yam, and Su Dongpo ate it beautifully, improvising a poem to praise it, and Dongpo Yuman was handed down like this.

3. Dongpo Crisp:

Dongpo Crisp is also called "White Jade Dongpo" in Taiwan Province. The original stuffing used braised pork, so it was named Dongpo Crisp because Su Dongpo loves Dongpo pork.

Dongpo Crisp is not easy to make and master, and it is easy to explode. His developer is Master Wang, the chef of an old shop in Taiwan Province, who has 4 years of experience in making cakes. And trained in Japan for many years.

The salted eggs in Dongpo Crisp have no fishy smell, because the salted eggs have been soaked in wine. What wine to choose, how long to leave it, and the degree of wine to choose are determined through repeated derivation and experiments. This has also become a production secret of Dongpo Crisp.