Su Shi, a gourmet in the Song Dynasty, tasted Dongpo elbow, Dongpo tofu, Dongpo yunang, Dongpo leg, Dongpo bud nang, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo bean curd, Dongpo meat and so on.

1. Dongpo elbow

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. Dongpo elbow has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.

2. Dongpo Tofu

Tofu is a special traditional dish, which belongs to Sichuan cuisine. Su Dongpo, a famous poet in the Northern Song Dynasty who was good at cooking, personally cooked the spoon. Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat".

The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a tonic, heat-clearing and health-preserving food. If eaten regularly, it can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever.

3. Dongpo meat

Dongpo meat is also known as rolled meat and braised pork. It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient.

Dongpo meat has similar ingredients and shapes. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong pieces, bright red and agate in color, soft but not rotten, fat but not greasy.

4. Dongpo Leg

In the Hakka mountainous area in northeastern Guangdong in the upper reaches of Dongjiang River, the famous dish "Dongpo Leg" is almost a household name, and is known to all women and children? The name of "Dongpo Leg" is related to Su Dongpo, a great writer in the Northern Song Dynasty.

Dongpo Leg is made of Jinhua ham. According to the Secret of Food Xian Hong, this dish was created by Su Dongpo. Contemporary famous chefs imitated this Southern Song Dynasty delicacy by following the writer's skill of burning meat. It has the characteristics of tender bamboo shoots and white shrimps, red and crisp leg meat, delicious flavor and incomparable delicacy.

According to the Secret of Eating Xian Hong in Qing Dynasty, "Chen Jin's legs (that is, Chen Jinhua's ham) weigh about 6 kg, cut off the feet, divide them into two squares, wash them, boil them in a pot to remove the grease, and put them away. After that, the water is boiled to a very bad degree. "At the beginning, bamboo shoots and shrimps are still used as a point (with cooked dried bamboo shoots and shrimps), which is called' Dongpo leg'.

In the Hakka mountainous area in the northeast of Guangdong in the upper reaches of Dongjiang River, the famous dish "Dongpo Leg" is almost a household name, and is known to all women and children. " The name Dongpo Leg is related to Su Dongpo, a great writer in the Northern Song Dynasty.