1. Su Dongpo is both a famous scholar and a famous gourmet. Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo Elbow, Dongpo Tofu, Dongpo Jade Nuan, Dongpo Leg, Dongpo Bud Nuan, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp and Dongpo Tofu.

"Dongpo Collection" contains: "Shu people value celery buds, and miscellaneous dove meat is it". Spring dove, that is, celery fried turtle breast silk. Later known as Dongpo spring dove.

Su Shi likes mutton soup, so he wrote: "Qin cooks only mutton soup, and there is bear wax in the dragon."

He also wrote "Ode to Pork" specially: "If you clean the wok, you can't afford to smoke without water. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't care about it. "

Su Dongpo cooked pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo wrote a doggerel: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, and bamboo shoots stew pork".

The delicious but poisonous puffer fish has also become his regular and new delicacy. "There are three or two peach blossoms outside the bamboo, and the spring river warms the duck prophet. Artemisia selengensis has short reed buds all over the ground, and it is just when the puffer fish wants to go up. "This carefree seven-character quatrain is written about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring, which is really a delicious food.

"Qiu Lai is full of frost and dew, and reeds give birth to children and grandchildren. I'm as full as he hates, and I don't know why I have to eat chickens and dolphins. " In his opinion, these vegetables are more delicious than the chicken, duck and fish. Fenghu Lake is Su Dongpo's favorite place for picnics. He compared the rattan vegetables that live by the lake here to the water shield of Hangzhou West Lake: "Fenghu Lake has rattan vegetables, which seems to be comparable to the 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 hands, and the blue oil is light yellow and deep. Sleeping in the spring at night knows the weight, flattening the beauty and wrapping the arm. " In just 28 words, it outlines the characteristics of uniform, bright and crisp ring cakes and the image that looks like a beauty ring.

"A small cake is like chewing the moon, with crisp and sticky in it"

"It's better to go around the wheat field to ask for wild grass than to cook mountain soup for the monk's house"

"The Yangtze River goes around the country to know the beauty of fish, and the bamboo trees connect the mountains to feel the fragrance of bamboo shoots"

"When there is a bright moon, ask the sky about the wine" "I can't drink enough."

"With 3 lychees a day, you might as well grow up to be a Lingnan person."

Su Shi is fond of tea tasting, and he often praises tea in his poems. "Two flags are new under Baiyun Peak, and the green is long and the fresh valley is rainy and spring" describes the scenery of tea gardens all over the mountains outside Hangzhou. "Never beautiful tea is like a beautiful woman" and another poem "Want to compare the West Lake with the West Lake" have been compiled into a famous association of tea houses and tea houses.

Su Dongpo's poetry manuscript contains many excellent articles related to food, such as "Poem on Vegetable Soup", "Poem on Eating Pork", "Bean Pork", "A Whale Trip" and the famous "Gourmet Fu".

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The sentence "There's no meaning in the world, how can I get jade and silk?" This "jade and silk" refers to the "golden jade and jade" praised by Emperor Yangdi as "the delicious food in the southeast. "Fish fillets" are sliced thin; "Limulus" means chopped pickles or pickles, which also means "finely chopped". "Golden Jade" is mainly made of frosted white perch mixed with finely cut golden-colored mosaic vegetables. "Si Chun" is a soup made of Chinese Chun silk, which is also a famous dish in Wu.

"Suduo in the sky is a tribute, but it is not easy to know the difference", that is to say, the noodles made of scallion oil are just like Suduo in the sky (that is, crisp).

In the preface of "The Play of Eating Every Meat in a Mountain Residence", he wrote down the practice of "sweet soup": "Take shepherd's purse, yam, taro, and potherb as the miscellaneous food, and do not use soy sauce, but cook it with delicacies in the mountains." And poetry day: "I always live in a handful of Mao by the lake, and when I talk about the village, I have food and wine." In the past few years, the sweet soup method has been passed down, which is even more ridiculous for Wu Suan. "

"Buy pork bones at the East Gate, and order some orange sauce. Steamed chicken is the most famous, and the beauty is not counted. " "Bo" means "pig" and "Bo bone" is pork chop. Pork ribs are cooked or dipped in sour sauce mixed with spices such as orange sauce. In addition, the poem praised Sichuan chives, zongzi, turtle soup and other foods.

"Frosted vegetables are light and sweet, and the seedlings are tender and not withered in spring. You can cook it when you come back, and you don't need to add half a baht of salt cheese. " He summed up the choice of vegetables without seasoning, and they taste fresh.

"It's my first trip to Tang 'an to eat coix seed, and when I cook it, I will not lose my carving of Hu Mei. As big as amaranth, as white as jade, and as slippery as a spoon, it is full of fragrance. "The white, slippery and fragrant characteristics of coix seed as big as amaranth (chicken head meat) are very vivid.

"Eating porridge": "Everyone in the world is old, but they don't realize that long years are now. I have a simple method of Wanqiu (immortal name), and I only eat porridge to immortals. "

"The perch is fat and crisp, and the spoon is delicious, and the new cooked oil (Mai Qiao) smells like cakes. Since ancient times, people have been light and rich, and they have returned to their hometowns. "

"The color is like a jade version of a cat's head bamboo shoot, and the taste reaches the hump oxtail scarlet".

"There is no leek yellow in Xinjin, and its color is more than three feet as yellow as goose. The meat in Dongmen is even more unique, and the fat is not reduced."

"The mountains and rivers of the motherland are infinitely good, and the elders in their hometown do not suffer from poverty. When the light cloud comes out of the cave, it will be as delicious as the hometown. "

"When I'm full, I'll fry the jasmine and chamomile."

"There is no plum to fold in the mountain warmth, and the crab is unique to Qing Jiang."

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two for the road contains "red camel-humps are brought them from jade broilers, and sweet fish is ordered them on crystal trays; Though their food-sticks of unicorn-horn are lifted languidly, and the finely wrought phoenix carving-knife is very little used; Huangmenfei? The poem "Don't move the dust, bring precious dishes constantly from the imperial kitchen" is "Eight Treasures".

"Green bamboo shoots greet the boat and red fish come in for nothing".

"Shu wine is strong and invincible, and the river fish is beautiful."

"Whispering in silence and breaking snow" and "Not feeling completely empty after letting go" describe the superb knife skills of chefs in the Tang Dynasty in processing raw fish and the warm scenes of diners vying for food.

"Fine lettuce on a spring plate"

"Fresh crucian carp eats shredded meat, and celery and green soup".

Before answering questions, my children Luo Jiujiang spring chives cut in the night-rain's new cooking room Huangliang ("Give Wei Ba Chu Shi")

First-class people are tired of Liang meat, and Mr. Guangwen has insufficient food ("Drunken Song")

The scorpion waved his double knives left and right to fly the golden plate, and the snow was high, and Xuzhou's bald tail was insufficient. Recalling Hanyin, if the head was far away, the squid was fat and beautiful, and the first one was full of fun and bleak (. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

4. Zheng Banqiao is not only a famous painter, but also has some research on eating.

In Zheng Banqiao, there is a saying, "In the middle of the night, under the moonlight, the beauty cooks fish heads with her hands."

"Yangzhou fresh bamboo shoots take advantage of the shad to cook the spring breeze in early March."

"Only perch can be eaten manfully, and Xiaguan is also a fish."

"Every household peels bamboo shoots"

"Brown rice with green salt in Chinese cabbage, chrysanthemum tea in earthenware pot and water"

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Zhang Zhihe's "Fisherman's Songs" contains the poem "Egrets fly in front of the Mount Cisse, and mandarin fish are fat in flowing water"

Song Dynasty poet Qin Shaoyou's poem "The beauty is pitiful, and the fragrance keeps cooking dragons"

Tang and Song Dynasty poet Du Mu once wrote "Yuepu yellow orange is tender, Wuxi purple crab is fat"

and so on.