Su Shi is the most famous gourmet in Chinese history. Because he invented a delicacy that is still popular today: Dongpo Pork. In addition to pork, Su Shi also liked various fish ingredients (including yellow croaker, mackerel, seabass, etc.), the most famous of which is puffer fish.
One of the poems "Two Evening Scenes on the Spring River by Hui Chong" reads:
Three or two branches of peach blossoms outside the bamboo are a prophet of the warmth of the spring river.
The ground is full of wormwood and reed buds, which is when the puffer fish is about to come.
This shows the courage of gourmet Su Shi. Su Shi's interest turned to vegetarianism in his later years, mainly eating vegetables and fruits. During his stay in Hainan, Guangdong, he tasted all kinds of fruits from the South, including bayberry, tangerine, lychee, longan, olive, and betel nut, and there was nothing he disliked. Among them, I especially like lychees. "If you eat three hundred lychees a day, you will grow up to be a Lingnan native!" The famous saying will remain in the world. In addition, Su Shi also focused on the development of soup dishes (soup) in his later years. He has invented several soups, one of which is made of spring bamboo shoots, glutinous rice flour (minced ginger, garlic, and chives), and shepherd's purse. "The bamboo shoots are sprouting under the steps in the New Year, and the old poppies are covered with frost in the kitchen. He often goes around the wheat fields to seek help. Wild shepherds are used to cook mountain soup for the monks." ("Ci Yunzi grew vegetables without rain for a long time") One was made by Su Shi in the fields, with a broken tripod. The main materials were manjing and Lupine (that is, radish). This soup probably has good health-care effects. Mr. Dongpo is very proud of it. He calls himself "Zhenfeng" and named it after the three characters "Dongpo Soup" ("Di Shaozhou Boiled Manjing and Lujiang Soup"). There is also a gold-medal Dongpo soup called "Dongpo Jade Grits Soup" - it was actually invented by Su Shi's son Su Guo. "The fragrance is as white as ambergris, and the taste is as clear as milk. Don't compare the golden glutinous rice from the South China Sea to the jade grits soup from Dongpo!" ("Guozi suddenly came up with a new idea, using mountain yam to make jade grits soup, the color and taste are both good and beautiful") It's amazing. The taste of Sutuo in the sky is unknowable, and there is no such taste in the world.") The taste is so good. Su Dongpo kept the specific method of making it secret and refused to publish the recipe. He only told us that the main ingredient is potato.