The Song Dynasty gourmet Su Shi had never tasted potatoes.

Su Shi was a researcher with a passion for food. He described in detail many of the ingredients and delicacies he had tasted in "Dongpo Zhilin".

He has a keen interest in seasonal ingredients and novel delicacies, and is constantly experimenting and trying.

Su Shi was not only a poet, lyricist, essayist, and calligrapher, but also a gourmet.

After being demoted, he studied cuisine in remote areas and invented many delicious food recipes.

Nowadays, people still eat many delicacies named "Dongpo", such as "Dongpo elbows", "Dongpo tofu", "Dongpo jade grits", "Dongpo legs", "Dongpo sprouts", "Dongpo

"Mo carp", "Dongpo cake", "Dongpo crisp", "Dongpo tofu", "Dongpo meat", etc.

Potatoes were introduced to China in the Ming Dynasty.

The origin of potatoes is South America, and the history of artificial cultivation can be traced back to southern Peru from 8000 to 5000 BC.

About 7,000 years ago, an Indian tribe migrated from the east to the alpine Andes Mountains and set up camp. They were the first to discover and eat wild potatoes.

Potatoes were introduced to China in the 16th century.

When it was first introduced to China, potatoes were only food for the aristocracy.

By the Ming and Qing Dynasties, potato planting technology continued to improve, yields continued to increase, and began to enter ordinary people's homes.

In the middle of the Qing Dynasty, China's population increased sharply and the demand for food increased day by day, ushering in the first peak of potato cultivation.

During the Daoguang period, potatoes had spread to central and northern Shanxi, and Shanxi developed into the main potato producing area in China.

After three hundred years of spread, spanning the Ming and Qing dynasties, foreign potatoes took root in China.

Nowadays, potatoes have become an indispensable vegetable and staple food on the Chinese table.

During the Qing Dynasty, potatoes gradually became popular in China and became one of the important ingredients.

At the end of the 18th century, potatoes were widely cultivated and became one of the main food crops in northern China.

The application of potatoes has also gradually expanded, such as stewing soup, cooking porridge, stir-frying, making pasta, etc.