The delicacies Su Shi tasted include Dongpo soup, Dongpo elbow, Dongpo pork and so on.

1. 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 of the Song Dynasty quoted from "Ode to Dongpo Soup": Dongpo Soup refers to 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.

2. Dongpo elbow

During the Song Dynasty, Su Dongpo visited the Yongxiu area of ??Jiangxi and cured the disease of a local farmer's child. The farmer expressed his gratitude and specially allowed him to eat. 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.

3. 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 carried 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 red and crispy, and then distribute it to the migrant workers who participated in dredging the West Lake. The meat he sent was affectionately called "Dongpo meat".

Features of food

1. Diverse flavors. The Chinese nation has a vast territory. Due to the differences in climate, products, and customs in various regions, many different cuisines have been formed in Chinese food since ancient times. In terms of regional division, there are four major cuisines: Bashu, Huaiyang, Qilu, and Guangdong and Fujian.

2. The four seasons are different. All year round, preparing food according to the seasons is the main feature of Chinese cooking. China has always followed seasonal seasonings and side dishes, with rich and mellow flavors in winter and light and cool flavors in summer. In winter, it is usually stewed and simmered, and in summer, it is often eaten cold and frozen. Various vegetables change with the four seasons and should be eaten at the right time.

3. Pay attention to the aesthetics of dishes. Pay attention to the coordination of color, aroma, taste, shape and utensils of food. The expression of the beauty of dishes is multi-faceted. Chefs use their smart skills and artistic accomplishment to create a variety of delicacies, uniquely achieving color, The unity of aroma, taste and shape also gives people the special enjoyment of a high degree of unity of spirit and material.