Su Shi, a gourmet in the Song Dynasty, tasted tofu.

Answer analysis: Su Shi once tasted dishes such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo leg", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake"

", "Dongpo crisp", "Dongpo bean curd", "Dongpo meat" and so on.

Dongpo tofu is a special traditional dish that belongs to Sichuan cuisine. The famous poet Su Dongpo of the Northern Song Dynasty, who was good at cooking, personally cooked it.

In December of the second year of Yuanfeng, Emperor Shenzong of the Song Dynasty, Su Shi was demoted to deputy envoy of Huangzhou Tuanlian.

As soon as he arrived here, he wrote the poem "First Arrival in Huangzhou", praising "the Yangtze River winds around Guo to know the beauty of fish, and the beautiful bamboo mountains to feel the fragrance of bamboo shoots." He has a good impression of Huangzhou's scenery and people.

Living in Huangzhou for more than four years, he wrote hundreds of poems, notes, and articles, giving detailed introductions to stews, stir-fries, cooking, pancakes, rice, porridge, and soup. Some of them were created by him personally.

Some of them were introduced and spread by him, and others were created after he left Huangzhou, which are now compiled into "Thirty-two Flavors of Dongpo".

Some of them were developed by Huangzhou famous chefs in the past dynasties on the basis of studying Dongpo dishes (points).

According to legend, during the Qing Dynasty, Yi Bingshou, the prefect of Huizhou, Guangdong, returned to his hometown of Fujian and specially brought the production technology of "Dongpo Tofu". "Dongpo Tofu" gradually became a well-known dish there.

Extended information: Su Shi (1037-1101), also known as Zizhan and Hezhong, was known as Tieguan Taoist and Dongpo layman. He was known as Su Dongpo, Su Xian and Po Xian in the world.

He was a famous writer and poet in ancient my country. In fact, he was also a gourmet.

Several traditional delicacies in our country are related to him. Here we will list a few examples: 1. Dongpo Pork. When he was in office in Huangzhou, he wrote a limerick that said, "The pork in Huangzhou is good, but the price is like dung. The rich do not

If you are willing to eat it, the poor will not know how to cook it. Set the fire slowly, wash the pan (a shallow pan with a low bottom) first, add less water, and wait for it to cook without any smoke. Do not rush it until it is cooked.

It's beautiful at this time. Come and make two bowls every morning, and you'll be so full that you don't care." Su Dongpo often cooked meat at home according to this method of slow-cooking meat to entertain guests.

Later, it was not limited to pork, but also used for mutton, and various delicious condiments were added.

When eating, you don't even need chopsticks, you can only scoop it with a spoon, which shows how well-cooked the meat is.

Over time, this dish spread throughout the south, and is especially popular in Zhejiang and Guangdong.

People call it "Dongpo Pork. 2. Dongpo Tofu" Su Dongpo also has a specialty vegetarian dish - "Dongpo Tofu". The method of making this kind of tofu is: first fry the tofu with scallion oil until yellow, then add Broken frames and sauces. Later, this dish became more refined and became one of my country's famous dishes. In addition, there are also foods named after Dongpo, such as "Dongpo Cake" and "Dongpo Honey Wine". This generation of poets made great contributions to the development of Chinese cooking. 3. Dongpo Soup This is a vegetarian soup using wild shepherd's purse and rice straw as its main raw materials. Dongpo discovered this soup. After the effect, he recommended it to his friend Xu Twelve, and wrote a letter saying that this soup "is not inferior to the five flavors, but it has beauty beyond taste", and said that the taste is more beautiful than the "Eight Treasures of Land and Sea". Later, the poet Lu You. I have also made it according to Dongpo's method, and I deeply feel that "eating shepherd's purse grits is very delicious". It is probably a delicious soup.