1. Dongpo elbow

First, it is said that Su Dongpo has been to Yongxiu, Jiangxi, and cured the disease of a local farmer's child. As a token of gratitude, the farmer specially kept him for dinner. Su Dongpo was intoxicated by the beautiful countryside, and he couldn't help reciting a poem: "Grass pearls smell sweet in the heart". The farmer who was cooking in the kitchen heard this, thinking that this was Su Dongpo teaching him how to go to cook the meat-"the whole cooking with grass is fragrant", so he quickly put the pork and the straw tied with meat into the pot to cook, but the meat cooked in this way really has a unique fragrance! ?

Second, it is said that in the forties of last century, four students from the Chinese Department of Sichuan University found two words from Ban Gu of the Han Dynasty in ancient poems: "Give your life to yourself, and the taste is bad", so these four scholars opened a "taste-bad" restaurant in Chengdu.

At that time, they collected the word "Wei Zhi" from Su Dongpo's ink handed down from generation to generation, and made a shop move with the plaque at this moment. In addition to telling the world that these three words were written by Su Dongpo himself, they repeatedly stressed that the recipe of "Dongpo elbow" sold in the shop was created by Su Dongpo himself and handed down in secret. In this way, the reputation of Dongpo elbow naturally spread like wildfire and spread all over the country, and the business of "Wei Zhi" was of course very prosperous. ?

Legends are legends after all. Don't be too concerned if you listen to them. Because of the different materials, the local flavor is also different. At present, the method of making Dongpo elbow has its own characteristics all over the country, but it seems that Dongpo elbow originated in Sichuan. There are usually three ways to do the elbow in Dongpo, Sichuan. ?

The first method is to select a pig's forearms (elbows) of about 2,111g, put them into a soup pot, cook them thoroughly, take them out and remove the bones, then put them into the original soup, add snow beans, scallion, Shaoxing wine, etc., and simmer for about three hours with slow fire. When eating, add salt, and spoon the soup beans into a bowl and dip them in soy sauce. ?

The second method is to cook the elbow until it is half cooked, take it out and drain it. When the lard is 91% hot, put it in the elbow. When the pig's elbow skin is fried to golden brown, take it out and cut one side of the meat into five square pieces, but don't cut the skin. Boil fried eggs, Chinese cabbage and bamboo shoots with soy sauce, onion, ginger, aniseed and broth, add salt and monosodium glutamate, and finally thicken them and pour them on the elbow. ?

the third way is to do it in Meishan, Sichuan, Dongpo's hometown. First, the elbow is cooked in a pot until it is medium-cooked, the original soup is decanted (this is the first degreasing), and then steamed in a cage, which is the second degreasing. Stir-fry the first-class douban hot sauce in a wok with hot oil for a few times, then add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and broth, and pour it on the elbow in the pan after stirring evenly. 2. Poems describing delicious food

1. Su Dongpo is not only a famous scholar, but also 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 Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp, etc. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and the mixed dove meat is it."

Spring dove's gizzard is the shredded breast of turtledove fried with celery. 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": "Without water, the firewood can't afford to smoke.

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, which is the time when puffer fish want to go up. This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring, which is really a delicious food. "Qiu Lai frost dew garden east, reed mustard gave 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 picnicking. He compares the rattan vegetables that live by the lake here to the shepherd's purse of Hangzhou West Lake: "Fenghu Lake has rattan vegetables, which seems to be comparable to the enemy's 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 tender and yellow."

Sleeping in the spring at night knows the weight, crushing a beautiful woman and wrapping her arms around gold. " In just 28 words, it outlines the characteristics of uniform, bright and crisp ring cakes and the image that looks like a beauty ring.

"Little cakes are like chewing the moon, with crisp and sweet taste in them." "When I go around the wheat field, I beg for wild grass, but I'm better at cooking mountain soup for the monk's house." "When there is a bright moon, I ask the sky about the wine." "I can't drink enough, and the taste of half-baked wine is especially long." "Occasionally, wine is interesting. "There are 311 lychees a day, so 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". 2. Lu You is a famous poet in the Southern Song Dynasty. He is also an expert in cooking. In his poems, there are hundreds of poems praising delicious food.

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 Crab and Jade Crab" is mainly made of frosted white bass 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). He wrote down the practice of "sweet soup" in the preface of "Eating Every Meat in a Mountain House": "Take shepherd's purse, yam, taro and vegetable stalks as miscellaneous food, and do not use soy sauce, but cook them with delicacies in the mountains."

Poetry Day: "When you live by the lake, you will have a handful of Mao, and when you talk about the village, you will 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. "

"Bi" means "pig" and "Bi Gu" 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. "Frost and vegetables are light and sweet, and the seedlings are tender and tender in spring.

you can cook it when you come back from picking, 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 think Wanqiu (the name of the immortal) is flat and easy, and I only eat porridge to the immortal. "

"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 in Xinjin, the color is as yellow as goose, and the meat in Dongmen is even more unique, and the fat beauty does not reduce the crisp of Hu sheep." "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 am full, I will fry the jasmine and the chamomile." "There is no plum to fold in the warmth of the mountain, and Qing Jiang is unique to crabs."

3. Although Du Fu, a poet in the Tang Dynasty, was not a gourmet, he had many poems about food. "two for the road" has "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; The poem "fleet horses from the Yellow Gate, stirring no dust and 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 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 eat shredded meat, celery and green soup".

Before the question and answer, my children Luo Jiujiang spring chives cut in the night-rain's new cooking room Huangliang ("Give Wei Ba Chu Shi") was tired of Liang meat, and Mr. Guangwen didn't have enough food ("Drunk Song"). The scorpion waved his double knives left and right, flying the golden plate, the snow was high, and Xuzhou's bald tail was not enough to recall Hanyin. If the head was far away, the squid was fat and the first, it was both full of fun and bleak ("Watching Fishing Song"). 3. What is the origin of Dongpo elbow? Are there any allusions?

There are two different versions of the origin of Dongpo elbow:

First, it is said that Su Dongpo has been to Yongxiu, Jiangxi, and cured the disease of a local farmer's child. As a token of gratitude, the farmer specially kept him for dinner. Su Dongpo was intoxicated by the beautiful countryside, and he couldn't help reciting a poem: "Grass pearls smell sweet in the heart". The farmer who was cooking in the kitchen heard this, thinking that this was Su Dongpo teaching him how to go to cook the meat-"the whole cooking with grass is fragrant", so he quickly put the pork and the straw tied with meat into the pot to cook, but the meat cooked in this way really has a unique fragrance!

Second, Dongpo elbow is a traditional famous dish made by Mrs. Su Dongpo and named after Su Dongpo's great love. According to legend, once Su Dongpo's wife, Wang Fu, stewed her elbow at home because of a moment's negligence. She quickly added various ingredients and cooked it carefully to cover up the burnt taste. Unexpectedly, the yellowish elbow tastes unexpectedly good, and Su Dongpo was suddenly overjoyed. Su Dongpo not only cooked it repeatedly by himself, but also left a record, and also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was handed down from generation to generation. The second kind is generally circulated.

Characteristics of Dongpo elbow:

It has the characteristics of fat but not greasy, and it is not rotten. It has excellent color, fragrance, taste and shape. Some people call it "beauty food" and foreign guests praise it as a world famous dish.

Dongpo elbow method:

To make Dongpo elbow in Meishan, firstly, only pig's hoof is selected, washed and stewed in clear water until it is eight minutes hot, then the elbow is fished up and steamed in a steamer. After degreasing twice, the elbow has reached the position of fat but not greasy, and it is not rotten. The Dongpo elbow in Meishan is very particular about the seasoning, which is composed of 17 kinds of raw materials. It has distinctive characteristics and is suitable for the tastes of guests from east, south, west and north and overseas friends. 4. Poems describing delicious food

1.

Time: Song Author: Liu Xue Ji

When is the cold coming and summer coming? Worldliness makes people old. Put a few spoons in one population. Why use bobo to rob and never rest? Hungry to eat and sleepy to sleep. Don't be tired. Who can be shorter and longer? The fallen leaves and the west wind dream, and the yellow beam is cooked.

2.

Time: Song Author: wuqian

Read the floating life carefully, because it is very poor and trivial. It' s just a matter of time, and it' s time to find a home. It's hard to touch a child when he is teasing. A bunch of years are coming, and the pills are jumping fast.

two hectares of land are not without millet. Official four products, not without wealth. When will you be satisfied when you are not satisfied? As it happens, the garden pool was originally owned, and three rafters have been newly built recently. And when you are hungry and sleepy when you eat, it is not a blessing.

3.

Time of

Feelings

Author: Tang Yin

If you don't practice alchemy, you don't meditate, and you are hungry to eat and tired to sleep.

Life brush and poem brush, trace lace and willow edge.

In the mirror, the spring is old, and in front of the lamp, the husband and wife have the same moon.

there are thousands of pleasures and drunkenness, and idle people in the world go to heaven.

4.

Time of

Song for Wang Yi after Illness

Author of Tang Dynasty: Du Fu

Lin Jiao Feng never knew anything about the world, and he had a strange opinion on the second string.

it seems that Wang sheng holds this bosom because he is rich, so there is no reason to envy him.

when Wang sheng comforts the past, he always knows that a cheap son is willing to be poor.

it's not shameful to be cold and hungry, and it's hard to be healthy when you are sick.

Wang Sheng blames me for my bad color, and answers that it is difficult to lie on the pillow.

Who can stand malaria and furuncle in Sanqiu? Cold and heat are at war for a hundred days.

there is a roe deer sitting in the dark, and the flesh is yellow and wrinkled like a line.

I'm sad, but I'm not calm, and I'm trying to make delicious food for me.

Send someone to the city to pay for fragrant rice, and call the woman out of the house to cook it herself.

Chang' an is sour and green in winter, and Jincheng is crisp and quiet as practice.

I want to be rich and cut fresh, and I'll have a close-knit dinner with wine.

the old friend's kindness is late, which makes my hands and feet whirl.

the old horse was a pony, and he was very proud at that time.

but if you have enough food for the rest of your life, you just want to see each other often.

5.

Year: Song Author: Xin Qiji

Young people put on a song. Summer is not long and autumn night is short.

because of his old illness, he is lazy in his good mood.

the old friend advised me in another book. At first, you can stop drinking and eat.

when the cloud meets the wine, it is said that people have to drink it up. 5. Does Dongpo elbow have anything to do with Su Dongpo?

Dongpo elbow is a famous Sichuan dish. It is said that Su Dongpo likes to eat pork elbow and made it himself, hence the name.

In fact, Lai originated from the "Weizhi" restaurant in Chengdu in the 1941s, and has since become the famous Lai of this restaurant. At that time, the restaurant was founded by five people, four of whom were graduates of the Chinese Department of Sichuan University, among whom Long Daosan and Li Jingzhi were from Chengdu, and the other three were surnamed Wu, all from Wenjiang.

When college students open restaurants, shop signs and dish names all want to win by surprise. They found two words of Ban Gu in the Han Dynasty from ancient poems, "Give your life to yourself, and the taste is bad", and decided to take "the taste is bad" as the name of the store.

They integrated the word "Wei Zhi" from Su Dongpo's ink handed down from ancient times and made it into a signboard. From the thirteen-character formula of "slow fire, lack of water, it will be beautiful when the fire is full" in Su Dongpo's "Stewed Meat Song", a method of burning pork elbow has evolved, which is named "Dongpo elbow".

They also created a public opinion that Su Dongpo personally wrote the signboard of "Wei Zhi" and Su Dongpo personally created and handed down the "Dongpo Elbow". Therefore, the famous shop "Wei Zhi" and the famous dish "Dongpo Elbow" spread like wildfire.

Since its operation, it has been flourishing for a long time and spread to the whole country, and a variety of "Dongpo elbow" methods have appeared. 6. Please write down the source of several ancient essays describing food. Thank you.

1. Wen Zi was thin.

Song Su Shi

The natives ate potatoes and taro, and

recommended smoking rats and burning bats.

It's the first time I smell honey and vomit,

It's a little closer to the custom of toad.

2