The delicacies that Su Shi, the gourmet of the Song Dynasty, once tasted are: Dongpo meat, Dongpo fish, Dongpo elbow, Dongpo soup, and Dongpo jelly.

1. Dongpo Pork Su Dongpo was a wise official when he was the magistrate of Hangzhou. The local people heard that he liked to eat pork the most when he was in Xuzhou and Huangzhou, so during the New Year, everyone would carry pigs and wine to pay him New Year greetings.

After Su Dongpo received it, he instructed his family to cut the meat into cubes, cook it until it was red and crispy, and then distributed it to the migrant workers who participated in dredging the West Lake. Everyone was amazed after eating it, and they affectionately called the meat he sent

"Dongpo Pork".

2. Dongpo Fish Dongpo Fish is a traditional dish with full color, flavor and flavor.

Spread salt on the fish first and stuff it with cabbage leaves.

Heat the oil in a pan, fry the fish and green onions until half-cooked, add ginger slices, pour salty soy sauce (soy sauce) and wine and cook until cooked.

Before serving, sprinkle finely chopped orange peel on the fish and serve.

Su Dongpo loved fish most in his life. In those days, he often cooked fish by himself, so he learned the secrets of making various fish dishes.

3. Dongpo Elbow During the Song Dynasty, Su Dongpo visited the Yongxiu area of ??Jiangxi Province and cured the disease of a local farmer's child.

The farmer expressed his gratitude and specially allowed him to eat.

During the dinner, Su Dongpo recited a poem: "Grass pearls are fragrant to the heart."

The farmer who was cooking in the stove heard this and thought that Su Dongpo was teaching him how to cook meat, so he quickly put the pork and the straw holding the meat into the pot and cooked it. Later generations called it Dongpo's elbow.

4. Dongpo Geng Dongpo Geng is a traditional snack that is delicious and delicious.

It refers to a kind of vegetable soup cooked by Su Dongpo.

Su Shi's "Ode to Dongpo Soup" of the Song Dynasty quoted Dongpo Soup, which was based on the vegetable soup cooked by Dongpo laymen.

It does not use the five flavors of fish and meat, but has a natural sweetness.

The method is to knead and wash the cucumbers, vines, reeds, and water chestnuts several times to remove the hard juice. Apply a little raw oil to the rim of the cauldron and a porcelain bowl in the vegetable soup, and add uncooked rice to make grits.

5. Dongpo jelly It is said that when Su Dongpo was a signing judge in Fengxiang Mansion, he went to Fengxiang East Lake to escape the summer heat.

The summer was hot and the weather was sultry. Su Dongpo wanted to eat something cool and refreshing.

So he asked his servants to marry some lentils, then grind the beans into powder, then boil them into a paste, put them into stone vessels, wait for them to cool, cut them into strips, and add salt, vinegar, pepper and other condiments.

Cold noodles, because of their refreshing, smooth taste and cooling effect, have been widely spread throughout Fengxiang. In order to commemorate Su Dongpo, people at that time named this dish "Dongpo jelly".