It was not Su Shi who contributed to Dongpo's elbow, but his wife, Wang Fu. According to legend, when Wang Fu stewed his elbow at home, he accidentally cooked it brown and sticky, so he quickly cooked it with extra materials to cover up the burnt smell.

It turned out to be surprisingly good. Su Shi enjoyed himself, cooked repeatedly, left records, and vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation. This dish is fat but not greasy, crisp but not rotten, with good color, flavor and shape.

2. Dongpo Spring Hatch.

Mr. Su Dongpo often walked around during his stay in Huangzhou. On the one hand, he wrote poems, on the other hand, he drank wine and transplanted spring pigeons. This is an innovation. In spring, Su Dongpo came to Luozhou, the neighboring state of Huangzhou, and qi zhou Town, Qichun County, Huanggang City today. This Luozhou, from the Northern Qi Dynasty to the Southern Song Dynasty, has always been famous and rich in products.

Luxurious urban construction and beautiful scenery, especially its unique specialties, such as Gracilaria lemaneiformis, Artemisia argyi, Gracilaria lemaneiformis, Agkistrodon acutus and Gracilaria lemaneiformis, are famous in all directions. Mr. Su Dongpo eats spring pigeons made of asparagus. In the Northern Song Dynasty, turtledove was an ordinary bird, which was very easy to obtain. Pigeons are domesticated by turtledove, but turtledove is not suitable for long-distance flight because of its wide chest, narrow wings and long neck.

3. Dongpo fish

This dish is red and bright, crispy and tender, sweet and sour and slightly spicy. 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 or soy sauce and wine, and cook until cooked.

Before cooking, sprinkle chopped orange peel on the fish and serve on a plate. Marinate the crucian carp with salt, add a little wine, fry the fish in a wok with hot oil and onion ginger, then put the fish with bean sprouts and onion ginger on it and steam it with a little soy sauce.

At present, Dongpo fish has various practices, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo herring, Dongpo fish head, Dongpo bream and Dongpo perch. Fried, boiled, boiled and steamed. But the best way is for Su Dongpo to create Dongpo fish.

4. Dongpo meat

Su Dongpo was appointed as the magistrate of Xuzhou. At that time, the Yellow River burst. Su Dongpo led the people to finally solve the flood after more than 70 days and nights of fighting. To thank Su Dongpo, people killed pigs and sent meat to Fu Su. After the disaster, the people were naturally not rich. Su Sanfan refused to be fruitless, so he asked the chef to return the pork to the people according to the practice of Sichuan cuisine.

People think that this kind of meat tastes fat but not greasy and tastes delicious, so it is called "gift meat". Later, Su Dongpo was demoted to Huangzhou, and he often cooked in person to improve the "ritual meat". "Slow fire, little water, abundant heat and natural beauty" is the secret, which is also the origin of Dongpo meat.

5. Dongpo tofu

When Su Shi was demoted to Huangzhou, his salary was not high, so he lived a simple life and often cooked for his guests. But the ingredients are limited, so we can only try to make the limited ingredients taste the most beautiful.

By chance, I cooked a dish with Huangzhou tofu, and everyone praised it after eating it. Later, where Su Shi was demoted, this dish spread there.