1. Su Dongpo is not only a famous literati scholar, but also a famous gourmet.

"Dongpo Collection" records: "Sichuan people value celery, buds, spinach and mixed dove meat for it." Spring dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunjiu.

Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, while Long delicacies have bear wax."

He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke. Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful. Huang The best pork in the state is as cheap as dirt. The rich don't want to eat it, and the poor don't know how to cook it. If they get up in the morning, they will have nothing to do with it." Su Dongpo cooked it with his favorite bamboo shoots and pork. At a gourmet party, Su Dongpo wrote a limerick in his own hand: "No bamboo makes people vulgar, no meat makes people thin, vulgar but not thin, braised pork with bamboo shoots." The delicious but poisonous pufferfish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are a sign of the warmth of the spring river. The grass sprouts are short and the grass is full of grass, which is when the pufferfish is about to come." This carefree poem The seven-character quatrain also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It is truly a delicacy in one sentence. "When autumn comes, frost and dew cover the east side of the garden, and the reeds bear children and mustards produce grandchildren. I am full of hatred, and I don't know why I eat chickens and pigs so hard." In his opinion, these vegetables are more delicious than the chicken, duck, and fish. Fenghu was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake in Hangzhou:

"There are vines in Fenghu, which seem to be rivaling the water shield soup." Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem:

"The jade color is even when rubbed with delicate hands, and the green oil is fried into a tender yellow color. When the night comes, spring sleeps and knows the weight, flattening the beautiful woman's entanglement "Arm gold." There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring. "Small cakes are like chewing the moon, with crispy and sweet fillings in them." "When I go around the wheat fields to ask for wild shepherds, I force myself to cook mountain soup for the monks." "When the Yangtze River goes around Guoguo, I know the fish are beautiful, and the mountains with good bamboos feel the fragrance of bamboo shoots." "When will the bright moon come? Ask the blue sky for wine." "I can't finish the cup, and the taste is especially long when I'm half drunk." "I occasionally get the taste of wine, but I always hold the empty cup." "If you eat three hundred lychees a day, you may grow up to be a Lingnan person. "Su Shi loved drinking tea, and he often praised tea in his poems. "The two flags are new under the Baiyun Peak, and the greasy green is long and fresh in the spring of Grain Rain" describes the scenery of tea gardens in the mountains outside Hangzhou. "Good tea has always been like a beautiful woman". It was compiled into a famous couplet of teahouses with another poem "I want to compare the West Lake to the West"

2. Lu You was a famous poet in the Southern Song Dynasty. He was also an expert in cooking. , in his poems, there are hundreds of poems about delicacies, "There is nothing interesting in the world, how can I get jade clams and water shields?" This "jade clam" refers to the "southeast" that Emperor Yang of the Sui Dynasty praised. "Jinyu Yuyu" with "delicious taste".

"Jinyuyuyu" refers to thinly sliced ??fish fillets; "齑" refers to chopped pickles or pickles, which is also extended to "finely chopped". "Jinyuyuyuyu" "The main ingredient is the white seabass after frost, mixed with finely chopped golden cauliflower. In addition, the poem praises Sichuan's leek, rice dumplings, turtle soup and other foods. "Frost Vegetables are Light and Medium. Sweet, spring is approaching and the seedlings are tender and not wilted. It's ready to be cooked after harvesting. There is no need to add half a baht of salt and cheese. "The above is for reference only.