1. Dongpo elbow

The credit for the creation of Dongpo elbow is not Su Shi, but Su Shi's wife Wang Fu. According to legend, Wang Fu accidentally let the elbows brown and stick to the pot due to carelessness when he was stewing the elbows at home, so he quickly added ingredients and cooked again to cover up the burnt smell.

The taste turned out to be unexpectedly good. Su Shi enjoyed it and made it repeatedly by himself, leaving a record and vigorously promoting it to relatives and friends, so "Dongpo Elbow" was passed down from generation to generation. This dish is fat but not greasy, cakey but not rotten, and has good color, aroma, taste and shape.

2. Dongpo Chunjiuwan

During his days in Huangzhou, Mr. Su Dongpo often walked around, writing poems and drinking wine, and Chunjiuwan was just like that. It has been transplanted and has new ideas. In spring, Su Dongpo came to Luozhou, a state adjacent to Huangzhou, today's Qizhou Town, Qichun County, Huanggang City. From the Northern Qi Dynasty to the Southern Song Dynasty, Luozhou has always been very famous and rich in products.

The city is luxuriously built and the scenery is beautiful. In particular, its unique specialties of qi cai, qi mugwort, qi turtle, qi snake, and qi bamboo are famous in all directions. Mr. Su Dongpo ate spring dovetails made from qi vegetables. During the Northern Song Dynasty, turtledoves were still common birds and were very easy to obtain. Pigeons were domesticated from turtledoves. However, turtledoves have broad chests, narrow wing tips, and long necks, so they are not suitable for flying long distances.

Take the turtle dove breast meat, finely chop it into thin strips, then cut into segments of qil, shredded ginger, and dried cloves. Mix the shredded turtle dove with egg white, add the qil and gravy, and stir well. Heat tea oil in a pot. , put the turtle dove shreds into the pot, fry them up, pick them up, stir-fry the qi segments, ginger shreds, and dried clove shreds. When eight is cooked, add the turtle dove shreds again, and stir-fry with salt, pepper, and chopped green onion.

Then the spicy aroma of kimchi, the bean flavor of dried cloves, and the wild bird scent of turtle dove silk combine with the fresh taste of spring. It is really refreshing and refreshing, and a delicious dish to go with wine. Mr. Su Dongpo ate spring doves in Luozhou City, and then went sightseeing outside Luozhou City. There were weeping willows on both sides of the Qi River, frogs croaking and birds singing, the Qi River was green and the water was white, and there were small bridges and fishing boats. Suddenly he saw a tree on the Hanhui Pavilion on the city wall The couplet is "The sky is clear and the sky is on the water, the Liuzang Bridge is in spring state".

I found it interesting, but also regretful, so I went there and wrote "spring Liuzang Bridge", which means "the sky is in the water, spring Liuzang Bridge", changing one word to make it more appropriate. The child is perfect. When Su Dongpo returned to Huangzhou after traveling to Luozhou, he brought back the spring pigeons. Dongpo spring pigeons were added by later generations. The original meaning was that Su Dongpo was a great poet and gourmand in the world. Adding the word Dongpo made it more popular. The style of spring doves.

3. Dongpo fish

This dish is bright red in color, with crispy skin and tender meat, sweet and sour and slightly spicy. Spread salt on the fish first and stuff it with cabbage leaves. Heat the oil in a pan, fry the fish and green onions until half-cooked, add ginger slices, pour salty soy sauce or soy sauce and wine, and cook until cooked.

Before serving, sprinkle finely chopped orange peel on the fish and serve on a plate. Spread salt on the crucian carp, add a little wine to marinate it, heat the oil a little, put the fish in the green onion and ginger frying pan, fry it and put the bean sprouts on the bottom, put the fish and green onion and ginger on top, pour a little soy sauce and steam until cooked.

There are various ways to prepare Dongpo fish, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo anchovy, Dongpo fish head, Dongpo fish head, Dongpo squid, Dongpo squid, and Dongpo squid. Po sole fish, Dongpo sea bass, etc. can be fried, boiled, boiled or steamed; but the best method is the "Dongpo fish" created by Su Dongpo.

4. Dongpo Pork

Dongpo Pork is a Zhejiang cuisine with pork as the main ingredient. The dishes have thin skin and tender meat, bright red color, mellow flavor and thick juice, crispy but not broken, fragrant and glutinous but not greasy in the mouth. Dongpo meat has excellent color, aroma and taste and is deeply loved by people. Slow fire, less water, and more wine are the secrets to making this dish.

Dongpo pork is stewed with pork. It is usually a square piece of pork about two inches long. Half of it is fat and half of it is lean. It is fat but not greasy in the mouth and has the aroma of wine. Very delicious. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty (from Meishan, Sichuan). The earliest birthplace of Dongpo Pork is Huanggang, Hubei Province. In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat.

5. Dongpo Tofu

When Su Shi was demoted to Huangzhou, because his salary was not high, he lived a relatively simple life and often cooked to entertain guests. Unfortunately, the ingredients are limited, so we can only try our best to make the most beautiful taste with the limited ingredients. By chance, I made a dish using Huangzhou tofu. Everyone praised it after eating it. Later, wherever Su Shi was demoted, this dish spread.