The expressions of the "beauty beyond taste" food aesthetic art proposed by Su Shi are as follows:

Eating, enjoying and processing.

The "beauty outside the taste" proposed by Su Shi is expressed in the form of eating, enjoying and processing. Eating is about delicious taste, appreciation is about color and unique shape, and processing is a kind of handicraft, which is about skills and methods.

Su Shi, courtesy name Zizhan and Hezhong, also known as Tieguan Taoist and Dongpo layman, also known as Su Dongpo and Suxian, Han nationality, from Meishan, Meizhou (Meishan City, Sichuan Province), his ancestral home is Luancheng, Hebei Province, Northern Song Dynasty Famous writer, calligrapher, painter, and historical water control celebrity.

Information expansion: Su Shi had a bumpy career throughout his life. He was knowledgeable, extremely talented, and excellent in poetry, calligraphy and painting. His writing is unbridled, clear and fluent. Together with Ouyang Xiu, he is called Ou Su, one of the "Eight Great Masters of the Tang and Song Dynasties". His poems are fresh and vigorous, good at using exaggeration and metaphor, and his artistic expression has a unique style.

Su Xin is also known as Su Xin together with Xin Qiji; he is good at calligraphy in running script and regular script. He can create his own ideas, and his pen is rich and ups and downs, with an innocent and unrestrained interest. Together with Huang Tingjian, Mi Fu and Cai Xiang, he is also known as the Four Masters of Song Dynasty; He studied painting and literature, advocated spiritual resemblance in painting, and advocated "scholar painting".

The development of Chinese cooking can generally be divided into four periods: Pre-Qin, Han, Wei and Six Dynasties, Sui, Tang, Song, Yuan and Ming and Qing dynasties.

Cooking is the activity of processing edible raw materials into food in order to satisfy people's physiological and psychological needs. In the beginning, this human activity was roughly the same in all parts of the world. They were all directly roasting animal meat over fire, mainly to meet physiological needs.