The delicacies tried by Su Shi, a gourmet in the Song Dynasty, include Dongpo elbow, Dongpo jade grits, Dongpo legs, Dongpo yawei, Dongpo black carp, and Dongpo jelly.

The summary is as follows: 1. Dongpo elbow: Dongpo elbow is a traditional famous dish in Sichuan, belonging to the Sichuan cuisine, and this dish was available in the Northern Song Dynasty.

2. Dongpo Jade Grits: According to records in "Yu Di Ji Sheng", during the founding years of the Sui Dynasty, Emperor Yang Guang of the Sui Dynasty searched for delicacies from all over the world in order to bring celebrities from all over the world to gather in the capital. Su Fang, a famous scholar from Yizhou, made his own "

"Jade Grits" was presented to Emperor Yang, who was greatly impressed when he ate it. Long Yan was so pleased that he immediately designated it as the first dish in the imperial dining room.

When Su Shi was in office in Fengxiang Mansion, he made this dish for the people of Fengxiang to enjoy.

3. Dongpo Leg: When Su Shi was demoted to Huangzhou, he was nearly fifty years old. In addition to studying knowledge day and night, he went to the countryside to provide disaster relief, planted rice and wheat with farmers in the fields, and often went to the Yangtze River to fish and

We went up the river to pick wildflowers and cook them together.

4. Dongpo sprouts: sprouts are Dongpo sprouts. Su Shi said in the poem "Farewell to Prince Li": "You know that I can't give up money, so I will try to write a few words for you." Su Shi himself couldn't give up money and he couldn't give up his family.

Even more reluctant to part with my long-term research on food culture.

He studied bean sprouts and compared them to his lover, confidant, and partner in his hometown, as well as to his own broken heart.

5. Dongpo Squid: Su Shi called the fish in the Yangtze River "Tuanyu" without distinguishing them, also known as "Squid".

Su Shi was 59 years old when he was demoted to Huangzhou.

He discovered a river pool beside the Yangtze River. "The water is so clear and deep that it seems otherworldly."

He liked this place very much. "When the fishermen returned from fishing in the abyss, they drank wine, and wrote a poem "Little Snow on the River Pool" to record the incident."

6. 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 marry 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 add salt, vinegar, pepper and other condiments.

Cold noodles, because of their refreshing, smooth taste and cooling effect, have been widely spread throughout Fengxiang. In order to commemorate Su Dongpo, people at that time named this dish "Dongpo jelly".