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What delicacies did Su Dongpo invent? An introduction to the delicacies invented by Su Shi

1. Dongpo Fish: This dish is bright red in color, crispy in skin and tender in 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. 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. There are various ways to prepare Dongpo fish, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo anchovy, Dongpo fish head, Dongpo sole fish, and Dongpo sea bass. etc. Anyway, there are many ways to fry, cook, boil, and steam; but the best method is the Dongpo fish created by Su Dongpo back then.

2. Dongpo Pork: Dongpo Pork is a 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. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty (from Meishan, Sichuan). The earliest birthplace of Dongpo Pork is Huanggang, Hubei Province. In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat.

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 and entertained 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.