Su Shi's delicacies are Dongpo meat, Dongpo fish, Dongpo elbow, Dongpo soup and Dongpo bean jelly.

1 Dongpo meat

Su Dongpo was a wise official when he was a magistrate in Hangzhou. The local people heard that he liked pork best when he was in Xuzhou and Huangzhou, so when China New Year came, everyone greeted him with pigs and wine. After receiving it, Su Dongpo instructed his family to cut the meat into squares and burn it red and crisp, and then distributed it to the migrant workers who participated in dredging the West Lake. Everyone was surprised after eating it. The meat he sent was affectionately called "Dongpo Meat".

2. Dongpo fish

Dongpo fish is a traditional famous dish with good color and flavor. Rub the fish with salt first and stuff the stomach with Chinese cabbage leaves. Heat the oil pan, fry the fish and onion until half-cooked, add ginger slices, pour salted bean juice (soy sauce) and wine and cook until cooked. Before cooking, sprinkle chopped orange peel on the fish and serve on a plate. Su Dongpo loved to eat fish all his life. In those days, he often cooked fish by himself, so he got a wonderful way to make all kinds of fish dishes.

3. Dongpo elbow

During the Song Dynasty, Su Dongpo went to Yongxiu, Jiangxi, and cured the child of a local farmer. To show his gratitude, the farmer specially kept him for dinner. During the dinner, Su Dongpo recited a poem: "Grass pearls smell sweet in my heart". Hearing this, the farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to get to cook the meat, so he quickly put pork and straw tied with meat into the pot to cook, which became Dongpo's elbow.

4. Dongpo soup

Dongpo soup is a traditional famous dish with good color and flavor. It refers to a vegetable soup cooked by Su Dongpo. Song Sushi's Ode to Dongpo Soup quoted: "Dongpo Soup was cooked by a Buddhist named Gai Dongpo." You don't need five flavors of fish, it's natural. In this method, if fermented grains are like vines and reeds, they are all washed several times and the hard juice is removed. Wipe a little oil on the side of the pot, soak the porcelain in vegetable soup, and make glutinous rice with raw rice.

5. Dongpo bean jelly

It is said that Su Dongpo went to Fengxiang East Lake for the summer when he was a book signing judge in Fengxiang Building. It's very hot in summer, and the weather is sultry. Su Dongpo wants to eat something cool.

So he asked his servant to marry some lentils, then ground them into powder, boiled them into paste, cooled them in a stone vessel, cut them into strips, and served them with seasonings such as salt, vinegar and pepper. Because of its cool and smooth taste and the effect of relieving summer heat, it is widely circulated in Fengxiang. In memory of Su Dongpo, people named this dish "Dongpo bean jelly".