Su Shi, a gourmet in the Song Dynasty, once tasted Dongpo meat, Dongpo fish, Dongpo elbow, and Dongpo soup.

1. Dongpo Pork: Su Dongpo was a wise official when he was the magistrate of Hangzhou. Local people heard that he liked to eat pork the most when he was in Xuzhou and Huangzhou, so during the New Year, everyone would carry pigs and wine to pay him New Year greetings.

After Su Dongpo received it, he instructed his family to cut the meat into cubes, cook it until it was red and crispy, and then distributed it to the migrant workers who participated in dredging the West Lake. Everyone was amazed after eating it, and they affectionately called the meat he sent

"Dongpo Pork".

2. Dongpo fish: Dongpo fish is a traditional dish with full color, flavor and flavor.

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 (soy sauce) and wine and cook until cooked.

Before serving, sprinkle finely chopped orange peel on the fish and serve.

Su Dongpo loved fish most in his life. In those days, he often cooked fish by himself, so he learned the secrets of making various fish dishes.

3. Dongpo elbow: During the Song Dynasty, Su Dongpo visited the Yongxiu area of ??Jiangxi and cured the disease of a local farmer's child.

The farmer expressed his gratitude and specially allowed him to eat.

During the dinner, Su Dongpo recited a poem: "Grass pearls are fragrant to the heart."

The farmer who was cooking in the stove heard this and thought that Su Dongpo was teaching him how to cook meat, so he quickly put the pork and the straw holding the meat into the pot and cooked it. Later generations called it Dongpo's elbow.

4. Dongpo Geng: Dongpo Geng is a traditional snack that is delicious and delicious.

It refers to a kind of vegetable soup cooked by Su Dongpo.

Song Su Shi's "Ode to Dongpo Soup" quotes: "Dongpo Soup is similar to the vegetable soup cooked by Dongpo laymen." It does not use the five flavors of fish and meat, but has a natural sweetness.

The method is to knead and wash the cucumbers, vines, reeds, and water chestnuts several times to remove the hard juice. Apply a little raw oil to the rim of the cauldron and a porcelain bowl in the vegetable soup, and add uncooked rice to make grits.

Su Shi's personal profile 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 a literary leader in the mid-Northern Song Dynasty and made great achievements in poetry, lyrics, prose, calligraphy, and painting.

His poems have broad themes, are fresh and bold, are good at using exaggerated metaphors, and have a unique style. Together with Huang Tingjian, they are called "Su Huang";

His writings are grand and rich, unbridled and unrestrained. Together with Ouyang Xiu, he is known as "Ou Su". Together with Han Yu, Liu Zongyuan, Ouyang Xiu, Su Xun, Su Che, Wang Anshi and Zeng Gong, he is known as the "Eight Great Masters of the Tang and Song Dynasties".