The top ten delicacies of Su Dongpo are: Dongpo meat, Dongpo fish, Dongpo elbow, Dongpo soup, Dongpo jelly, Dongpo cake, Dongpo tofu, braised bamboo shoots, Dongpo cuttlefish, Fried Dongpo.
1. 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 it was red and crispy, and then distributed it to the migrant workers who participated in dredging the West Lake. After eating, everyone was amazed and sent him here. The meat is affectionately called "Dongpo meat".
2. Dongpo Fish
Dongpo Fish is a traditional dish with full color, fragrance and flavor. Spread salt on the fish first and stuff it with cabbage leaves. Heat the oil in a pan, fry the fish and green onions until half-cooked, add ginger slices, pour salty soy sauce (soy sauce) and wine and cook until cooked.
Before serving, sprinkle finely chopped orange peel on the fish and serve on a plate. 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.
3. 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. During the dinner, 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 to cook. Later generations called it Dongpo. Slope elbow.
4. 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. Song Su Shi's "Ode to Dongpo Soup" quotes: "Dongpo Soup is similar to the vegetable soup cooked by lay people in Dongpo." 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.
5. Dongpo jelly
It is said that when Su Dongpo was a signing judge in Fengxiang Mansion, he went to Fengxiang East Lake to escape the summer heat. The summer was hot and the weather was sultry. Su Dongpo wanted to eat something cool and refreshing.
So he asked his servants to buy some lentils, then grind the beans into powder, then boil them into a paste, put them into stone vessels, wait for them to cool, cut them into strips, and serve with them. It is served cold with seasonings such as salt, vinegar, chili, etc. Because of its refreshing, smooth taste and cooling effect, it has been widely spread throughout Fengxiang. In order to commemorate Su Dongpo, people at the time named this dish "Dongpo jelly" .
6. Dongpo Cake
It is said that when Su Dongpo was demoted to Danxian County in Hainan, there was an old widowed woman who sold ring cakes there. Her craftsmanship was good and the ring cakes were of high quality. Because the store is remote, no one knows that business has been bad. When the old woman learned that Su Dongpo was a famous writer, she asked him to write poems for the shop. Su Dongpo felt pity for her poor life and her good skill in ring cake making, so he wrote a poem called "Qijue".
A few sentences outline the characteristics of the ring cake, which is thin, colorful and crispy, as well as the image of a beautiful ring hairpin. The old woman hung this poem on the door, and as expected, there were many customers and the business was booming. Later, the local people named it "Dongpo Cake" in memory of Su Dongpo.
7. Dongpo Tofu
Dongpo Tofu is a special traditional dish that belongs to Sichuan cuisine. Su Dongpo, who is good at cooking, created it himself with a spoon. After he created the first vegetarian dish "Dongpo Tofu", this innovative dish quickly became popular in Huangzhou. Soon, he was transferred to Hangzhou, Zhejiang, and then to Huizhou, Guangdong. Wherever he went, his "Dongpo Tofu" was widely spread.
8. Braised bamboo shoots
According to legend, in the Song Dynasty, bamboos were everywhere near Guangyuan Temple in Gushan, Hangzhou. The monks loved eating bamboo shoots, but they were not good at cooking. Burn, cook, cook, the taste is single.
When Su Dongpo became the governor of Hangzhou, he learned about this from his interactions with the monks in the temple and taught them his "Eating Bamboo Shoots". Braised whip bamboo shoots is one of them. After being developed and improved by generations of chefs, it was recognized by Zhejiang Province in 1956 as one of the 36 famous Hangzhou dishes.
9. Dongpo cuttlefish
Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional famous dish in Sichuan, made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy outside and tender inside, sweet, sour and slightly spicy, and rich flavor. Cuttlefish is not a squid in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City. It is also called "squid".
It is said that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash his inkstones. The fish in the river ate its ink, and its skin was as dark as ink. People called it "Dongpo Cuttlefish".
10. Fried Dongpo
"Fried Dongpo" is actually stir-fried pig intestine. Fried pig intestine was originally a classic Hakka specialty dish. Because on the way Su Dongpo was demoted, he passed by Ganzhou, Jiangxi and tasted this Hakka delicacy, fried pig intestines.
Su Dongpo was pleasantly surprised by the flavor and texture of this dish when he took the first bite. From then on, he fell in love with the taste of fried pig intestines. When he left Jiangxi, the only thing he couldn’t part with was this fried pig dish. The flavor of large intestine is gone.