Dongpo elbow was invented by Su Shi.

At the same time, he, his father Su Xun and Su Zhe are also called Sansu, leaving behind many poems and songs that have been passed down through the ages. At the same time, he is also a food enthusiast and recorded in poetry, becoming a generation of food masters.

Dongpo elbow is one of the most popular Dongpo dishes, and it is also the representative work of Dongpo cuisine's carnivorism. Dongpo elbow is fat but not greasy, soft and not rotten, stained with fragrant soup, and the meat melts at the entrance, leaving a sweet and sour glutinous lingering between the lips and teeth.

Dongpo elbow was invented when Su Dongpo lived in Huanggang, Hubei Province. At that time, pigs in Huanggang were meaty and cheap, so the rich refused to eat them and the poor couldn't cook them. Su Dongpo developed a unique cooking method: choose a good elbow, soak it in hot water for one hour, then cook it for half an hour, and then add pepper, dried pepper, ginger, onion and white wine for two and a half hours. When chopsticks can gently brush the elbow, the elbow is cooked!

Next, pour the juice: use Jiang Mo and bean paste supplemented with pepper, sugar, soy sauce, etc. to make the delicious juice! Let the acridity of ginger and the fragrance of bean paste seep into the elbow. Finally, sprinkle with shallots and coriander foam, and a delicious Dongpo elbow will be finished!