Food is the most important thing for the people. Since ancient times, literati and poets have been talented and well-spoken, and they have written beautiful poems that can be remembered through the ages. Therefore, when poets encounter delicious food, what interesting things will happen, and what kind of wonderful poems will they leave behind?

Food stories in Su Dongpo's poems: Su Dongpo was both a famous scholar and a famous gourmet; so it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Pork Elbow", "Dongpo Pork Pork" and "Dongpo Pork Pork".

"Dongpo Tofu", "Dongpo Legs", "Dongpo Cake", "Dongpo Crispy", "Dongpo Pork" and so on.

"Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it."

Spring dove breast is fried turtle dove breast shreds with celery.

Later it was called Dongpo Chunjiu.

Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, while Long delicacies have bear wax."

He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke. Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful. Huangzhou has good pork, and the price is as low as

The rich don't want to eat it, and the poor don't know how to cook it. If you get up in the morning, you'll have two bowls of it, so you don't care. "This is the origin of Dongpo Pork, and it is still a delicacy that everyone likes.

In addition, Su Dongpo also liked to cook bamboo shoots and pork together to make the delicacy of "bamboo shoot braised meat"; at a gourmet party, Su Dongpo wrote a limerick in handwriting: "No bamboo makes people vulgar, no meat makes people thin,

Not vulgar but not thin, braised pork with bamboo shoots.”

The delicious but poisonous puffer fish has also become a delicacy on his table, "Three or two branches of peach blossoms outside the bamboo are a sign of the warmth of the spring river. The grass is covered with wormwood and the reed buds are short, which is when the puffer fish is about to come." This carefree seven poem

In quatrains, he writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It can be said that every sentence is a delicacy.

"When autumn comes, frost and dew cover the east side of the garden, and the reeds bear children and mustards produce grandchildren. I am full of hatred, and I don't know why I eat chickens and pigs so hard." In his opinion, these vegetables are more delicious than the chicken, duck, and fish.

Fenghu was Su Dongpo's favorite place for picnics. He compared the evergreen vines growing by the lake here to the water shields in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be rivaling the water shield soup."

Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is uniform when rubbed with delicate hands, and the deep yellow is obtained by frying in green oil. When spring comes, you know the weight when you sleep, and the gold wrapped around the arms of a beautiful woman is flattened." There are only 28 words.

, outlining the characteristics of the ring cake, which is thin, fresh and crispy, and resembles the image of a beautiful woman’s ring.

Lu You's "Nine Miles" poems and poems: "Nine Miles" by Lu You At dawn, the countryside is in full bloom, and the egret flies across the east side of the village before me.

Thin green needles float on the water, and the crimson snow flowers dance in the wind.

There are noisy laughter on the swings on the street, and there are bunches of green and red rice on the shoulders.

Who would have thought that when I returned to my thoughts, I would love the mountains in the dim mist.

"The swings on the road are noisy and laughing, and the rice dumplings on the shoulders are clusters of green and red." The pronunciation of rice dumplings is jù nǚ, which is what we call Sazi today. After being spread from the Central Plains to Dongguan, it became a favorite of Dongguan people and became one of Dongguan's traditional New Year foods.

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Among them, the "clusters of green and red" mentioned by Lu You indicate that people also added flower rice red to some of the sugar rings to dye them a beautiful red to show happiness.

The cooking method of cabbage in Song Dynasty poetry: Zhou Dunru, a famous poet in the Song Dynasty, wrote in "Chaozhongcuo": "Grow cabbage in the border yourself and pickle it into urn yellow rice.

Stir-fried (stir-fried), the soup cakes are silky. A cup in the morning and evening will do no harm, and the gods will stop being crazy after nine turns." This is a picture of enjoying yourself in your own vegetable garden, which is enjoyable and yearning.

Rhyme and Sliced ??Noodles: There is a folk jingle describing "a leaf falls into the pot, another leaf floats, and a leaf leaves the surface and the knife comes out. The whitebait falls into the water and turns into white waves, and the willow leaves ride the wind to the treetops." Sour plum soup "Dumen Bamboo Branch Ci" and sour plum soup: Qing

"Dumen Bamboo Branch Ci" written by Hao Yixing in the 19th century wrote: "The bottom of the cup must be curved with water to divert it, and it will naturally cool down in Yanshan Mountain during the summer; the sound of a copper bowl will be heard in the street, and a cup of ice water and plum soup."

When old Beijingers were children, they often heard the crisp sound of hands banging ice cups. It was the ice plum soup sellers walking around the streets.

Drinking a bowl of it on a hot summer day will "clear your heart and clear your teeth, like nectar pouring over your heart."

Donkey Rolling in the poem "Donkey Rolling": Donkey Rolling is a traditional snack in Beijing, made of bean noodles, glutinous rice flour, and brown sugar bean paste filling; "Yandu Snacks Miscellaneous Song" describes this delicious snack like this: "Brown sugar water"

The stuffing is cleverly arranged, and the yellow noodles are made into balls and buried in beans.