Su Shi, a gourmet in Song Dynasty, once tasted the following foods:

Su Shi once tasted such foods as Dongpo elbow, Dongpo tofu, Dongpo yusan, Dongpo leg, Dongpo bud, Dongpo mo carp, Dongpo cake and Dongpo crisp.

Dongpo elbow:

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. Dongpo elbow has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat taste, chewy head, fat but not greasy. In December 213, Dongpo Elbow was successfully awarded the title of National Geographical Indications Protection Product.

Dongpo Tofu:

Su Dongpo attaches great importance to diet, especially vegetarian diet. In "Send Joe all to congratulate him", he wrote such a poem: "It's useless to sing and dance wildly, but it's useless to ask for nourishment." He also wrote in a note entitled "It's difficult to keep healthy in order to get rid of desire": "My husband is hungry and eats, but there are too many vegetables."

After he initiated the vegetarian dish "Dongpo Tofu", this innovative dish soon spread in Huangzhou. Soon, he was moved to Hangzhou, Zhejiang, and Huizhou, Guangdong. Wherever he went, his Dongpo Tofu was widely circulated there.

Dongpo Yuman:

Dongpo Yuman is a famous dish cooked with yam. The name of "Yuman Soup" is very beautiful. It is beautiful because it was named by Su Dongpo, a great litterateur and gourmet in Song Dynasty. Apart from infiltrating the great litterateur's literary achievements, it also has a family and beautiful story.

It is said that Su Shi, a writer in the Song Dynasty, was demoted to Hainan, and his life was very difficult. Su Guo, the third son, cooked vegetarian soup for Su Shi with yam, and Su Dongpo ate it beautifully, improvising a poem to praise it, and Dongpo Yuman was handed down like this.

Dongpo leg:

Dongpo leg is made from Jinhua ham. According to the Secret of Food Xian Hong, this dish was created by Su Dongpo. Contemporary famous chefs imitated this Southern Song Dynasty delicacy by following the writer's skill of burning meat. It has the characteristics of tender bamboo shoots and white shrimps, red and crisp leg meat, delicious flavor and incomparable delicacy.

According to the Secret of Eating Xian Hong in Qing Dynasty, "Chen Jin's legs (that is, Chen Jinhua's ham) weigh about 6 kg, cut off the feet, divide them into two squares, wash them, boil them in a pot to remove the grease, and put them away. After that, the water is boiled to a very bad degree. "At the beginning, bamboo shoots and shrimps are still used as a point (with cooked dried bamboo shoots and shrimps), which is called' Dongpo leg'. Nowadays, the method of making stewed ham in Dongpo, Huangzhou has been improved, and it is called "stewed ham".