tofu.

Su Shi once tasted Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp, Dongpo Tofu and Dongpo Meat.

Su Shi (137-111), with the word Zi Zhan and the word He Zhong, was named Tieguan Taoist and Dongpo layman, and was known as Su Dongpo, Su Xian and Po Xian in the world. Meishan, Meizhou (now Meishan City, Sichuan Province) is a native of Luancheng, Hebei Province, a writer, calligrapher and painter in the Northern Song Dynasty, and a historical water control celebrity.

Su Shi, a great gourmet

Su Shi himself is a gourmet, and there are many records of Su Shi's invention of food in Song Dynasty's note novels. When Su Shi knew Hangzhou, during May and June of Yuanyou five years, there was heavy rain in western Zhejiang and Taihu Lake flooded. Su Shi directed the dredging of the West Lake and the construction of Su Causeway.

People in Hangzhou thanked him. During the Chinese New Year, everyone carries pigs and drinks to pay New Year greetings to him. Su Shi instructed his family to cut pork into cubes, burn it red and crisp, and then give it to everyone. This is the origin of Dongpo meat.

In Quyan Old News, it is recorded that Su Dongpo and the guest discussed the food times, and took a piece of paper to show the guest's cloud: "Rotten steamed Tongzhou lambs, filled with apricot cheese stalks, recommended steamed geese, Xing Wu's people and Songjiang carp; When you are full, you can cook tea in Lushan Jade Curtain Spring. Less undressing and lying on your back makes people recite Mr. Dongpo's "Fu before and after Chibi", which is enough to laugh. "