Su Shi, a gourmet in the Song Dynasty, once tasted Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mochi, Dongpo Cake, Dongpo Crisp, Dongpo Tofu and Dongpo Meat.

Tofu is white as jade, soft and delicate, refreshing and palatable. It is the main raw material of vegetarian dishes in China and has always been welcomed by people. Su Dongpo once wrote the poem "Boiled beans are creamy and crisp" for tofu, visualized the making of tofu in refined language, and accurately stated that tofu is the essence of food.

Su Dongpo was a famous writer, politician, poet and gourmet in China in the Song Dynasty. His love and creativity for food made him known as a legend in the history of China cuisine. He is a phenomenal literati in the history of our country. He is proficient in piano, chess, calligraphy and painting, food, clothing, housing and transportation, and has made his own achievements.

In addition to making extraordinary achievements in the fields of literature and art, such as literature, poetry, ci, books and paintings, we have also made extraordinary achievements in the fields of food production and costume design. The delicious food includes Dongpo soup, Dongpo meat, Dongpo elbow, Dongpo tofu, Dongpo fish and so on, and the clothes have Dongpo hats and so on. All these inventions reflect Su Shi's intelligence.

Su Shi's love for food is not entirely due to poverty, as people say, but stems from his love for food. It's just that the delicious food studied by Su Shi in this period uses the current words: often high-grade ingredients only need simple cooking. At this time, Su Shi did not think about the sufferings of the people, but only studied food for the sake of food. Such a "luxurious" life allowed Su Shi to follow his inclinations when he was in prosperity, but it also laid the groundwork for his poverty when he was down and out.

Cuisine created or improved by Su Dongpo

1. Crystal sugar lotus root: Su Dongpo improved the traditional lotus root making method, and used crystal sugar and lotus root to stew together to make soft and sweet lotus root slices.

2. Braised pork: Su Dongpo improved the cooking method of braised pork to make it more tender and delicious. He pickled the pork with seasonings such as sugar, soy sauce and wine, then stewed it, and finally burned it to taste.

3. kung pao chicken: It is said that Su Dongpo improved this traditional Sichuan dish, changing the original chopped kung pao chicken into whole diced pieces, which increased the taste level.

4. Salted fried fish: Su Dongpo improved the traditional method of frying fish. He pickled the fish with sugar and salt first, and then fried it until it was golden and crisp, which improved the salty flavor of the fish.

5. Dongpo pork: This is a traditional dish created by Su Dongpo. It is cooked in braised pork belly to make it fat but not greasy and delicious.

6. Boiled pork slices: Su Dongpo improved the cooking method of meat slices, adding pork slices or beef slices into boiling water to be cooked, and then frying them in the pan, which increased the tender and smooth taste of the meat.

7. Tofu brain: Su Dongpo improved the traditional method of making tofu, grinding soybeans into slurry, adding gypsum to solidify tofu, and seasoning with white sugar and brown sugar.

8. Chestnut and mutton soup: Su Dongpo created this dessert food with chestnuts and mutton as the main materials, which was made by boiling chestnuts and grinding them into paste, and adding stewed mutton paste.

These delicacies have unique tastes and cooking methods, which are Su Dongpo's contribution in the field of delicacies and enrich the varieties and tastes of China cuisine.