1. Dongpo Fish:

This dish is bright red in color, with crispy skin and tender meat, sweet and sour with a hint of spicy. Spread salt on the fish first and stuff it with cabbage leaves. Heat the oil in a pan, fry the fish and green onions until half-cooked, add ginger slices, pour salty soy sauce or soy sauce and wine, and cook until cooked.

Before serving, sprinkle finely chopped orange peel on the fish and serve on a plate. Spread salt on the crucian carp, add a little wine to marinate it slightly, heat the oil, onion and ginger in a frying pan, add the fish and fry it, then put the bean sprouts on the bottom, put the fish and onion and ginger on top, pour a little soy sauce and steam until cooked.

2. Dongpo Pork:

Dongpo Pork belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes have thin skin and tender meat, bright red color, mellow flavor and thick juice, crispy but not broken, fragrant and glutinous but not greasy in the mouth. Dongpo meat has excellent color, aroma and taste and is deeply loved by people. Slow fire, less water, and more wine are the secrets to making this dish. Dongpo pork is stewed with pork. It is usually a square piece of pork about two inches long, half fat and half lean. It is fat but not greasy in the mouth, with the aroma of wine, and is very delicious.

3. Dongpo Tofu:

When Su Shi was demoted to Huangzhou, because his salary was not high, he lived a relatively simple life and often cooked to entertain guests. Unfortunately, the ingredients are limited, so we can only try our best to make the most beautiful taste with the limited ingredients. By chance, I made a dish using Huangzhou tofu. Everyone praised it after eating it. Later, wherever Su Shi was demoted, this dish spread.

Extended information:

Gourmet Master

Su Shi himself was a gourmet. There are many records of Su Shi's invention of gourmet food in Song Dynasty Notes novels. When Su Shi learned about Hangzhou, in May and June of the fifth year of Yuanyou, there was heavy rain in western Zhejiang and Taihu Lake flooded. Su Shi directed the dredging of the West Lake and the construction of Su Di.

The people of Hangzhou thanked him. During the Chinese New Year, everyone would carry pigs and wine to pay him New Year greetings. Su Shi instructed his family to cut the pork into cubes, cook it until red and crispy, and then distribute it to everyone. This is the origin of Dongpo Pork.