Dongpo Fish "Wuliu Fish" is a famous dish in West Lake, Hangzhou, Zhejiang. It is delicious and attractive, and is deeply loved by people.

When people enjoy it, they often call "Wuliu Fish" "Dongpo Fish". Why is this?

Su Dongpo was a gourmet in the Song Dynasty of my country.

According to legend, one time, he asked the chef to make a fish dish to enjoy.

When the chef delivered it, it was hot and fragrant, and the fish had knife marks like willows.

Dongpo's appetite was greatly increased, and when he was about to lift his chopsticks to taste, he suddenly saw a figure flashing outside the window. It turned out to be his friend Monk Foyin.

Dongpo thought to himself: "You are such a monk who is rushing to eat, but I won't let you eat. What should I do?" So he put the plate of fish on the bookshelf.

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.

He described his method of making carp in his poem "Yu Manzi": "Breaking water to get bream and carp is as easy as picking up all the roads. There is no salt in the broken cauldron, and the green vegetables are covered with snow scales." In Huangzhou, he wrote "

"Bream Fish" poem: "The dawn sun shines on the river, and the swimming fish is like a jade bottle. Who said that the neck should be untied, and the greedy bait will be cooked every time. Mr. Du was thinking about it in the past, and he recalled Meng Sheng when he was here. Now I am sad for my son again, and I burst into tears."

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A kind of fathead fish is produced in the Minjiang River in Leshan, Sichuan.

Su Dongpo and his younger brother Su Che once used sesame oil, watercress, onions, ginger, garlic and other seasonings to make "Dongpo cuttlefish" by frying, cooking and collecting the juice. Its taste is "unparalleled in aroma and fragrance".

Su Dongpo once wrote in "Leaving New News to the Villagers Ren Shizhong": "If you are strange, you will forget your hometown. When the rice is ripe and the fish are fat, the message is pure and beautiful."

The story of how the mandarin fish, which has a mouth with thin scales and looks like a perch from the Songjiang River, is cooked and served with wine.

In "Huanxi Sand", he wrote a beautiful poem: "Egrets are flying by the Xisai Mountain, scattered flowers are scattered outside the state, and the sails are faint, and the peach blossoms are flowing and the mandarin fish are fat".

When he was the governor of Dengzhou, he ate abalone and was full of praise. He said, "The diners are good at managing the palace, and the carved statues shine brightly."

"There are various ways to cook Dongpo fish that are handed down today, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo fish, Dongpo anchovy, Dongpo fish head, Dongpo

Soft fish, Dongpo seabass, etc. can be fried, cooked, boiled or steamed; but the best method is the "Dongpo fish" created by Su Dongpo? When Su Dongpo was in Huangzhou, he wrote "Boiled Fish".

The article "Fish Method" introduces him: "In Huangzhou, it is good to cook fish by yourself. The method is: use fresh crucian carp or carp to cook it, and put it in cold water.

Put the salt in the hall method, use the water spinach to write it, but it will still be muddy.

Several stems of scallions are white, do not cover half of them, and are cooked.

Add a little each of ginger, radish juice and wine in equal amounts, mix thoroughly, and serve.

When it is ripe, add orange peel slices and eat it.

"This method of cooking fish is the "boiled fish" that is still retained by the people in Meishan area, or it is also called "boiled fish in river water." The specific method is: remove the scales of the fish, disembowel it, take out the internal organs, and cut it with a knife.

Lightly score each side of the fish ribs five times, then put it into a pot of boiling water and simmer. Add ginger, green onion, orange peel, etc. to the pot when cooking. The fish soup will be thick and white, and the fish meat will be tender.

It can be dipped in soy sauce, and the soup is especially delicious. It is also known as "Dongpo Wuliu Fish". Monk Foyin had actually seen it and thought: "No matter how well you hide it, I will ask you to take it out."

"Dongpo smiled and asked Foyin to sit down and asked: "The great monk is not in the temple, what do you want to teach me here?

"Foyin replied: "I'm here to ask you a question today?

"What word?"

"How to write 'Su' in the surname Su?"

Su Dongpo knew that the Buddhist seal had good knowledge and there must be something famous in it, so he pretended to answer seriously: "The top of the word 'Su' has a cursive prefix, the bottom left is 'fish', and the right is 'Wo'."

"Foyin asked again: "Under the grass head, what is 'grass' on the left and 'fish' on the right?

"Then still pronounce 'Su'."

"What about the fish on the grass?"

Su Dongpo said hurriedly: "That won't work."

Foyin laughed and said, "Then take down the fish."

"Su Dongpo suddenly realized that Foyin kept eating his plate of five-leaf fish. Later, one time, when Foyin heard that Su Dongpo was coming, he steamed a plate of five-leaf fish as usual, thinking that you had eaten it last time.

You're kidding me, I'm going to give you a hard time today. So I put the fish in the basket nearby. Unexpectedly, Su Dongpo had already seen it, but he just pretended not to know and said, "I have something to ask: I want to write a couplet, but who knows how to write it."

Okay, I've finished the first couplet, but I can't think of a good sentence for the second couplet.

Foyin asked: "I wonder what the first couplet is?"

Su Dongpo replied: "The first couplet is 'Spring is always there at Xiangyang Gate'."

"Foyin didn't know what kind of medicine Su Dongpo was selling in his gourd, so he said almost without thinking: "The second couplet is 'People who accumulate good deeds will have more than enough happiness'.

After Su Dongpo heard this, he pretended to be amazed and said: "Great talent, great talent!"

"Yuanyi, there are fish (surplus) in your special celebration (celebration)! Take it out and share it together. Only then did Foyin suddenly realize that he had been "duped" by Su Dongpo. But he also wanted to "tease" Su Dongpo.

, a steamed fresh fish from the West Lake, with five cuts on it, and he smiled and said: "Five fish."

Foyin smiled and replied, "I've caught this 'Wu Liuyu' for you. It's better to call it 'Dongpo Fish'."

" From then on, people called "Wuliu Fish" also "Dongpo Fish", and this famous West Lake dish became more and more famous and has been spread to this day.