1. Dongpo Meat Dongpo Meat is contested in several provinces, because Dongpo Meat made by Sichuanese in Huangzhou is carried forward in Yangzhou.

Because Su Shi is from Meishan, Dongpo meat is also called Sichuan cuisine.

Dongpo meat is red and bright in color, thin and tender in skin, mellow in flavor, thick in juice, sweet and soft but not greasy for a long time.

Dongpo pork is a rare non-spicy food in Sichuan, which is made of pork belly, fat but not greasy, thin but not firewood.

2. Dongpo Tofu According to legend, when Su Shi was in Huangzhou, the economy was tight. As a gourmet, Dongpo studied vegetarian food, so he made this Dongpo Tofu with Huangzhou Tofu.

wrap the bean curd with eggs and flour, add salt, and make it into paste. Then put it in an oil pan and fry it golden. Take out the oil, pour the oil in the pan, add mushrooms, bamboo shoots and seasonings, stir fry, add the bean curd, and take it out.

Dongpo tofu has bright color, mellow taste, tender and refreshing taste, and is suitable for all ages.

3. Dongpo fish Su Shi loves to eat fish, so it is inevitable that he will start with the fish. Dongpo fish is quite modern. After cleaning the carp, he will make several cuts on the back of the fish to ensure the taste.

Rub salt and cooking wine all over the fish, marinate for a while, and stuff the fish belly with Chinese cabbage.

Heat oil in a hot pot, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked.

Dongpo fish is salty and delicious, with unique taste, which is widely praised in various places.

4. Dongpo elbow Dongpo elbow is soft and rotten, with a strong and mellow taste and a bright red color. Although it looks greasy, it never tires of eating it. When you take a bite, it is sweet and soft, and it melts in your mouth. The salty and sweet taste conquers the taste buds of diners.

Dongpo elbow is raked, but it doesn't break, and the salty taste is concentrated in the elbow.

Legend has it that Su Dongpo's wife made it. When cooking the elbow at home, it was cooked for too long, and the elbow was burnt. His wife added water to continue cooking. In order to cover up the burnt taste, she added seasoning. Unexpectedly, the elbow became soft and rotten, and it tasted better.

5. Dongpo bean jelly is unfamiliar to many people, because its popularity is not as high as the previous dishes.

Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool and refreshing food, so he asked his servant to grind lentils into powder, cook them into paste, wait for them to cool, cut them into strips, and mix them with salt, vinegar, soy sauce and pepper, which made them taste cool and refreshing.

6. Dongpo Tang Dongpo lived in a temple for a period of time when he was demoted. How can Su Shi, with a spiced mouth, stand eating vegetarian food every day? So I created Dongpo soup, but this soup is neither porridge nor soup, but a combination of the two.

Wash radish, kohlrabi and wild vegetables repeatedly to squeeze out water; Boil with water over high fire, add rice and bean powder, cook the rice until it is sticky, add vegetables, stir while cooking, and add some honey to the cooked vegetable soup, which tastes better.

1. Dongpo Meat

Dongpo Meat is contested in several provinces, because Dongpo Meat made by Sichuanese in Huangzhou is carried forward in Yangzhou.

Because Su Shi is from Meishan, Dongpo meat is also called Sichuan cuisine.

Dongpo meat is red and bright in color, thin and tender in skin, mellow in flavor, thick in juice, sweet and soft but not greasy for a long time.

Dongpo pork is a rare non-spicy food in Sichuan, which is made of pork belly, fat but not greasy, thin but not firewood.

2. Dongpo Tofu

According to legend, when Su Shi was in Huangzhou, the economy was tight. As a gourmet, Dongpo studied vegetarian food, so he made this Dongpo Tofu with Huangzhou Tofu.

wrap the bean curd with eggs and flour, add salt, and make it into paste. Then put it in an oil pan and fry it golden. Take out the oil, pour the oil in the pan, add mushrooms, bamboo shoots and seasonings, stir fry, add the bean curd, and take it out.

Dongpo tofu has bright color, mellow taste, tender and refreshing taste, and is suitable for all ages.

3. Dongpo Fish

Su Shi loves to eat fish, so it's natural to start with the fish. Dongpo fish is quite modern. After the carp is cleaned, several cuts are made on the back of the fish to ensure the taste.

Rub salt and cooking wine all over the fish, marinate for a while, and stuff the fish belly with Chinese cabbage.

Heat oil in a hot pot, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked.

Dongpo fish is salty and delicious, with unique taste, which is widely praised in various places.

4. Dongpo elbow

Dongpo elbow is soft, rotten and tasty, with a strong and mellow taste and a bright red color. Although it looks greasy, it never tires of eating it. When you take a bite, it is sweet and soft, and it melts in your mouth. The salty and sweet taste conquers the taste buds of diners.

Dongpo elbow is raked, but it doesn't break, and the salty taste is concentrated in the elbow.

Legend has it that Su Dongpo's wife made it. When cooking the elbow at home, it was cooked for too long, and the elbow was burnt. His wife added water to continue cooking. In order to cover up the burnt taste, she added seasoning. Unexpectedly, the elbow became soft and rotten, and it tasted better.

5. Dongpo bean jelly

Many people are unfamiliar with this dish, because its popularity is not as high as the previous dishes.

Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool and refreshing food, so he asked his servant to grind lentils into powder, cook them into paste, wait for them to cool, cut them into strips, and mix them with salt, vinegar, soy sauce and pepper, which made them taste cool and refreshing.

6. Dongpo Soup

Dongpo lived in a temple for a period of time when he was demoted. How can Su Shi with a spiced mouth stand eating vegetarian food every day? So I created Dongpo soup, but this soup is neither porridge nor soup, but a combination of the two.

Wash radish, kohlrabi and wild vegetables repeatedly to squeeze out water; Boil with water over high fire, add rice and bean powder, cook the rice until it is sticky, add vegetables, stir while cooking, and add some honey to the cooked vegetable soup, which tastes better.