Su Dongpo, a great writer and calligrapher of a generation, not only had profound literary attainments, but was also a complete foodie.

He once mocked himself by saying, "I laugh at myself all my life because I am busy with my mouth." He also left many chapters about food, the most representative of which is "Old Taoist Fu", and he is simply the spokesperson for foodies.

"Lao Tao Fu" Cook Ding drums the knife, Yi Ya cooks.

Water wants to be new and the cauldron wants to be clean; fire wants to be stale and the firewood wants to be tired.

Nine steams are violent and the sun is dry, and a hundred boils and boils.

Taste one of the claws on the top of the neck and chew the two claws on the front of the frost.

Rotten cherry beads are fried with honey, and apricot cheese is steamed with lamb.

The clams are half-cooked and contain wine, while the crabs are undercooked and grainy.

Build up the beauty of things to support my old gluttons.

She is as graceful as Ji Jiang, and her face is like a plum peach.

Play the jade harp of the Xiang concubine, and play the Yun Ao of the emperor's son.

The calyx green flower of the immortal is destined, and the Yulun robe of ancient music is danced.

Lead the Boli from the South China Sea and drink the grapes from Liangzhou.

May your husband live a long life and share the rest of his life with you.

Waiting for the red tide on the jade cheeks, and the warm and frightening sound on the sandalwood groove.

Suddenly the tired beads sing wonderfully, and the lonely weeds draw long strings.

Min's hands are tired and he takes a rest. He suspects that the kiss is dry and is used as ointment.

Pour a vat of snow milk, and arrange hundreds of jade boats.

Every eye is wet with autumn water, and every bone is drunk with spring mash.

The beauty went away and the clouds dispersed, but Mr. Fang suddenly fled.

The pine wind echoes in the crab's eyes, and the snowflakes float on the rabbit's hair.

The gentleman stood up with a smile. The sea was vast and the sky was high.

Su Dongpo's official career was not smooth throughout his life. He was either demoted to a certain place or on the road to being demoted, and he was always homeless.

But he could always adapt to the situation, and even eat wherever he went. Even Lin Yutang believed that "Su Dongpo was the cutest when he was making a living by himself." In addition to the long-famous Dongpo meat, what other places did Su Dongpo leave behind?

For the food that spreads?

1. Dongpo elbow - Meishan, Sichuan It is said that once Su Dongpo's wife Wang Fu accidentally neglected to stew the elbow at home, and the elbow became brown and stuck to the pan. She quickly added various ingredients and cooked it carefully to cover up the burnt smell.

Unexpectedly, the slightly yellow elbow tasted unexpectedly good, and Su Dongpo was immediately delighted.

Not only did Su Dongpo repeatedly concoct it himself and leave records, he also vigorously promoted it to his relatives and friends.

With its sauce-red color, fatness but not greasiness, and cake but not rottenness, "Dongpo elbow" has been handed down from generation to generation.

2. Dongpo jelly - Fengxiang, Shaanxi Province During the Northern Song Dynasty, when Su Dongpo was serving as a signing magistrate in Fengxiang Mansion (today's Fengxiang County, Shaanxi Province), he went to Fengxiang East Lake to escape the summer heat. There was nothing cool and refreshing to eat in the hot summer.

Special people grind the lentils (also known as lentils) into powder, boil them into a paste, put them into stone vessels, wait for them to cool, cut them into strips, and mix them with salt, vinegar, chili and other seasonings, because of their taste.

It is refreshing, smooth, and has the effect of cooling and relieving heat. It was later spread among the people in Fengxiang.

In memory of him, later generations called it "Dongpo jelly" and it has been passed down to this day.

3. Dongpo Fish - Su Dongpo of Hangzhou, Zhejiang Province is a person who likes to eat fish very much.

According to legend, one time, he asked the chef to make a fish dish to enjoy.

When the chef delivered it, it was hot and fragrant, and the fish had knife marks like willows.

Dongpo's appetite was greatly increased, and when he was about to lift his chopsticks to taste, he suddenly saw a figure flashing outside the window. It turned out to be his friend Monk Foyin.

Dongpo thought to himself: "You are such a monk who is rushing to eat, but I won't let you eat. What should I do?" So he put the plate of fish on the bookshelf.

Monk Foyin had actually seen it a long time ago and thought to himself: "No matter how well you hide it, I will ask you to take it out." Dongpo smiled and asked Foyin to sit down and asked: "The great monk is not in the temple, what do you want to teach me here?"

?" Foyin replied: "I'm here to ask for a word today?" "What is the word 'Su'?" Su Dongpo knew that Foyin was good at learning, so he pretended to be serious.

Answer: "The word 'Su' has a grass prefix on the top, 'fish' on the left below and '禾' on the right." Foyin asked again: "What about the word '禾' on the left below the grass head and 'fish' on the right?"

Then we still read 'Su'." "Then the fish is placed on the grass?" Su Dongpo said hurriedly: "That's not possible." Foyin laughed and said, "Then take the fish down."

Suddenly he realized that Foyin kept eating his plate of five-leaf fish.

Later, when Foyin heard that Su Dongpo was coming, he steamed a plate of five-leaf fish, thinking that you made fun of me last time, and I will give you a hard time today.

So he put the fish in Xinli beside him.

Unexpectedly, Su Dongpo had already seen it, but he just pretended not to know.

Said: "I have something to ask you: I want to write a couplet, but after I finished the first couplet, I couldn't think of a good sentence for the second couplet." Foyin asked: "I don't know what the first couplet is?" Su Dongpo replied: "The first couplet is

It's 'Spring is always here at Xiangyangmen'. " Foyin didn't know what medicine Su Dongpo was selling in his gourd, so he almost said without thinking: "The second line is 'Everyone who has accumulated good deeds will have more than enough to celebrate.'" After hearing this, Su Dongpo pretended to be amazed and said: "High.

Talent, great talent! "Yuan Yi, there are fish (surplus) in your special (celebration)!

Come take it out and share it together.

Only then did Foyin suddenly realize that he had been "duped" by Su Dongpo.

But he also wanted to "tease" Su Dongpo. He saw a steamed fresh West Lake fish with five cuts on it.

Then he smiled and said: "It's five-liquid fish." Foyin smiled and replied: "This 'five-liquid fish' is considered to be 'caught' for you. It's better to call it 'Dongpo fish'." From then on.

, people call "Wuliu Fish" also "Dongpo Fish", and this famous West Lake dish has become more and more famous and has been spread to this day.