If we talk about Dongpo's broad-mindedness, his ability to turn grief into appetite should rank first! Not only does he like eating, but he also makes it himself. Things that others dare not eat or are not delicious can be transformed into popular famous dishes by him, and some of them are still circulating today. I casually searched Baidu, and the names of Dongpo are Dongpo Meat, Dongpo Elbow, Dongpo Tofu, Dongpo Crisp ... Su Dongpo, an immortal genius, is not only remembered for his literary talent, but also remembered by future generations for his cooking. Is he the only one who can have this honor since ancient times? Yes, that's him.
huangzhou chapter
Dongpo was demoted to huangzhou, and he was dusty, but he has not settled down a wandering heart, but the scenery of huangzhou has already brought him unexpected surprises. Let's read his poem "First Arriving in Huangzhou":
It's ridiculous to laugh at yourself all your life.
around the country, the Yangtze River knows the beauty of fish, and the good bamboo connects the mountains to feel the fragrance of bamboo shoots.
It's better to be an outsider than a guest, and the poet is an example of water Cao Lang.
shame doesn't help at all, but it's still a waste of time for the official to suppress the wine bag.
Shoulian lamented that he came to any idle post here at the age of 43 for crimes, shaking his head again and again and sighing this absurdity. Zhuan Lian wrote a striking scene. Huangzhou is facing the river on three sides, with green hills on both sides of the river and beautiful scenery. Dongpo thought about the delicacy of fish in the vast Yangtze River around the city, and looked at the mountains to repair bamboo and felt the fragrance of bamboo shoots. Thinking about food from the beautiful scenery seems to have forgotten the bitterness of the road in an instant, and only feel that the life of "fish is beautiful and bamboo shoots are fragrant" should be very good. For Dongpo, who loves life, when he is frustrated, eating is one of the great thoughts and pleasures of life. Fish in the river and bamboo shoots in the mountains are excellent appetizers. Su Shi loves to eat fish, and there are many poems about fish in his poems. For example, the well-known "Hui Chong Riverside Scenery": "There are three or two peach blossoms outside the bamboo, and the duck prophet is warming the riverside. Artemisia selengensis has short reed buds all over the ground, which is when the puffer fish wants to go up. " This seven-character quatrain is written about bamboo shoots, fat ducks and delicious puffer fish in spring, and the breath of life comes to my face. In Dongpo Zhilin (Volume 9) and Book Cooking Fish Soup, Su Dongpo proudly mentioned that the fish soup he made won the appreciation of the guests: "If you give it to Dongpo, try to hold a gun and a dagger, and cook fish soup to set up a guest, the guest will not be called good, and it will be easy to talk about it! Today, I am out of Qiantang, and I am tired of land and water. Today, I occasionally eat it with Zhongfu Youzhi, Wang Yuanzhi and Qin Shaozhang, and make it again. The guests all say that this soup is detached and has a high rhyme, which is beyond the reach of secular people. "
When Dongpo was exiled to Huangzhou, he used to stew fish soup for his guests, and everything he tasted was praised. Later, when I came to Hangzhou as the mayor, I was tired of eating big fish and big meat. Just as he was getting together with a few friends, on a whim, he cooked in person again and stewed a pot of fish soup as usual. Friends all praised the perilla fish soup as "transcendent and elegant", which was really wonderful! The fish soup is extraordinary, and Lao Su said with a proud face that this fish soup can be made by ordinary cooks! Delicious fish is not blown out! The secret of Dongpo's cooking fish is hidden in Su Shi's Collected Works:
"Treat the fish with fresh crucian carp or carp, add salt in cold water as usual, and stir the leek with the heart, and still add a few stems, and do not stir. Half-cooked, add a little ginger, radish juice and wine, the three are equal, and mix well. When it is ripe, it is eaten when it enters the orange peel line. "
Take a fresh crucian carp or carp, scrape the scales and buckle the cheeks, take out the internal organs, put them in a pot with cold water, put salt in the pot as usual, add half a Chinese cabbage and a few scallions, cover the pot and start stewing, don't turn it with a spoon, cook until it is half cooked, and then add three ingredients: ginger juice, radish juice and cooking wine. These three ingredients are prepared in the same amount, mixed in a bowl, and then poured into fish soup for stew. When the pot is about to be cooked, sprinkle a few pieces of orange Peaches, and you can stop eating. Alas, my saliva accidentally dripped on the keyboard ...
Dongpo was demoted to Huangzhou, although he didn't have much money, but he really changed his tricks to soothe his stomach. Big fish and big meat pass through the intestines, which is definitely not an idiotic dream for Su Dongpo at that time. Although he was poor at that time, pork in Song Dynasty was far less expensive than ours today. In Ode to Pork, he said that "Huangzhou good pork is as cheap as dirt. The rich refuse to eat, and the poor don't understand cooking. " People with status think that eating pork simply lowers their own value, while poor people don't know how to cook pork delicious. Dongpo invented the practice of pork. He "cleaned the pan, lacked water, and the firewood could not afford to smoke.". Don't rush him when he is ripe, and he will be beautiful when the heat is enough. " After Lao Su bought pork, he washed the pot clean, drained a little water, burned firewood and weeds to curb the fire, and simmered it with a virtual fire that did not emit flames. Wait for it to ripen slowly, and when the heat is enough, it will naturally taste delicious. I have to say that Su Dongpo not only loves to eat, but also knows how to eat! It is really a senior foodie!
It is said that Su Dongpo later went to Hangzhou, where he was diligent and loved by the people, so the local people gave him a lot of pork during the holidays. As usual, he stewed pork belly into crispy, delicious, fat and not greasy braised pork and shared it with the people. From then on, the people named this braised pork "Dongpo Meat" and became a traditional famous dish.
Huizhou
In the eighth year of Song Zhezong (1193), Su Dongpo was demoted to Huizhou in Lingnan again. For others, this is a smoky place, just to kill you, the old man Su. But for Lai Su Sr, it was simply a sweet relegation.
It was late autumn, and Su Shi saw that the trees beside the post station were still green and dripping, so he asked the clerk who greeted him what tree it was, and the clerk replied that it was litchi tree. Su Xueshi was overjoyed and said, "If you eat lychee, you can live in Lingnan.". We are now familiar with the phrase "311 lychees a day, and I don't hesitate to be a Lingnan person", which should be said by Dongpo lying under the lychee tree and patting his belly contentedly! Lingnan is located in the subtropical zone. Vegetables, melons and fruits grow rapidly and have a wide variety. Seeing that the vegetables he cultivated are about to be harvested, he happily wrote a poem: "Qiu Lai is full of frost and dew in the east of the garden, and reeds give 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. " Dongpo's homemade vegetable soup is also unique. In his view, it is much more delicious than meat. There is a poem saying, "Fenghu has rattan vegetables, which seems to be comparable to the enemy soup."
In Huizhou, Su Dongpo also compiled many good articles related to food, such as "Poems on Eating Pork" and "Bean Pork". In "Gourmet Fu", Su Dongpo ridiculed himself as a "gourmet" and jokingly declared that the polymer is beautiful to support my gourmet! In other words, all the delicious food in the world exists for Dongpo, an old glutton!
Su Shi spent three sweet years in melon and fruit fragrance, and Huizhou gave him wonderful memories, just as he wrote in Dingfengbo Nanhai to Wang Dingguo to serve people and foster mothers: "Is Lingnan good?" However, this peace of mind is my hometown. "