The gourmet Su Shi of the Song Dynasty had never tasted potatoes. Su Shi (1037-1101), also known as Zizhan and Hezhong, was also known as Tieguan Taoist and Dongpo layman. He was known as Su Dongpo, Su Xian and Po Xian in the world.

A native of Meishan, Meizhou (now part of Meishan City, Sichuan Province), his ancestral home is Luancheng, Hebei Province. He was a writer, calligrapher and painter in the Northern Song Dynasty, and a famous figure in water control in history.

His father is Su Xun and his younger brother is Su Zhe. The three father and son are collectively called "Three Su".

Su Shi was open-minded and straightforward by nature, and was deeply influenced by Taoism.

Good friends, good food, many delicious food products, good tea, and elegant travels in the mountains and forests.

Su Shi and Dongpo Tofu: History and Culture: In December of the second year of Yuanfeng, Emperor Shenzong of the Song Dynasty, Su Shi was demoted to deputy envoy of Huangzhou Tuanlian.

As soon as he arrived here, he wrote the poem "First Arrival in Huangzhou", praising "the Yangtze River winds around Guo to know the beauty of fish, and the beautiful bamboo mountains to feel the fragrance of bamboo shoots." He has a good impression of Huangzhou's scenery and people.

Living in Huangzhou for more than four years, he wrote hundreds of poems, notes, and articles, giving detailed introductions to stews, stir-fries, cooking, pancakes, rice, porridge, and soup. Some of them were created by him personally.

Some of them were introduced and spread by him, and others were created after he left Huangzhou, which are now compiled into "Thirty-two Flavors of Dongpo".

Some of them were developed by Huangzhou famous chefs in the past dynasties on the basis of studying Dongpo dishes (points).

According to the "Recipe" of the Qing Dynasty and the "Eight Notes of Zunsheng" of the Song Dynasty, cowpeas, sword beans, lentils, kidney beans, adzuki beans, peas, mung beans, and red and white rice beans can all be used to cook porridge. In particular, red and white rice beans, adzuki beans, and mung beans have the best taste in porridge.

The most beautiful fragrance.

People in eastern Hubei like to use the latter three kinds of beans to cook porridge.

As mentioned earlier: "Dongpo's Two Red Rice" is made from red beans.

Dongpo's poem "Bean Porridge" should refer to one of the latter three types of beans.

The poem says: "The young master served bean porridge in a hurry, and the wet firewood broke the stove and burned his clothes. Uncle Liu Wen was relieved from the hunger and cold. There was no spring in the golden valley, ice grass and trees, and all the beauties were cooking and frying in the tent. How to make Dongpo tofu: 1. Use Huangzhou tofu

As the main ingredient, put the tofu into a paste made of flour, eggs, salt, etc., then put it into a 50% hot oil pan to fry, then remove and drain; 2. Put the base oil and bamboo shoots in the pan

slices, shiitake mushrooms and seasonings; 3. Finally add the drained tofu and cook until it is fragrant and serve.