Gourmet Su Shi has tasted Dongpo pork elbow, Dongpo tofu, Dongpo meat and Dongpo cuttlefish.

1. Dongpo elbow:

Dongpo elbow is a dish with pork elbow as the main ingredient. It is one of the classic traditional Han dishes in Sichuan, China and belongs to Sichuan cuisine. , the production process is stewing, and the taste is fresh and salty.

According to legend, one time when Su Dongpo’s wife Wang Fu was stewing elbows at home, due to a moment of negligence, the elbows turned brown and stuck to the pan. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the slightly yellow elbow tasted unexpectedly good. Not only did Su Dongpo repeatedly concoct it himself and leave records, but he also vigorously promoted it to his relatives and friends. As a result, "Dongpo Elbow" was passed down from generation to generation.

2. Dongpo Tofu:

Dongpo Tofu is a dish made with tofu and ham as the main ingredients. It is an innovative tofu dish made by the poet Su Dongpo of the Northern Song Dynasty himself. , belongs to Sichuan cuisine and has a refreshing taste. It is characterized by mellow taste, fresh and fragrant soup, replenishing qi, neutralizing phlegm, promoting body fluids and moisturizing dryness.

The method of making it is to cut the tofu into long cubes, sprinkle some salt and flour, fry it in an oil pan until golden brown, remove it and drain it for later use. Heat oil in a pot, add onions, ginger, cooking wine and other ingredients, pour in half a spoon of soup, simmer over low heat, then simmer over high heat, remove from the pot and serve.

3. Dongpo Pork:

Dongpo Pork is a traditional dish in Hangzhou, Zhejiang, with a history of nearly a thousand years. This dish has thin skin, tender meat, bright red color, and mellow juice. Thick, crispy but not broken, fragrant and glutinous but not greasy, it is one of the West Lake dishes in Hangzhou.

It is said that during Su Shi’s tenure in West Lake, his family cooked pigs and wine into dishes according to his method of roasting meat and rewarded the migrant workers. The family mistakenly cooked the wine and meat together, and the dish was cooked. The meat was so fragrant and delicious that everyone was amazed after eating it. People praised Su Dongpo for his diligence and love for the people, so they called the pork cooked for this purpose "Dongpo Pork".

4. Dongpo cuttlefish:

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish from Meishan and Leshan, 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. Dongpo cuttlefish is a Sichuan delicacy related to the great writer Su Dongpo (Northern Song Dynasty).

The cuttlefish is not a cuttlefish 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 Wuyou Mountain in Leshan. It is also called "squid". It is said that when Su Dongpo went to Lingyun Temple to study, he often went to wash inkstones under the rocks of Lingyun Temple. The fish in the river ate his ink, and his skin was as dark as ink. People called it "Dongpo cuttlefish".