Su Shi is a famous poet in our country. He not only made great achievements in literature, but also made great contributions to cuisine. The most famous ones are Dongpo pork, braised pork with pickled vegetables, Dongpo elbow, Dongpo fish and Dongpo tofu.

1. Dongpo Pork

Dongpo Pork is also known as rolled pork and braised pork. It is a traditional famous dish of the Han people in the Jiangnan area. It belongs to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork, stewed with ingredients. The finished dishes are all neatly arranged mahjong pieces, translucent red and as colored as agate. It is soft but not rotten in the mouth, fat but not greasy.

2. Braised pork with pickled vegetables

Braised pork with pickled vegetables is a traditional Han Chinese dish and a Hakka dish. The ingredients include pork belly, pickled vegetables, scallions, ginger slices, etc. When serving, turn the meat back onto the plate. After being cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy. Braised pork with pickled vegetables, salt-baked chicken, and stuffed tofu are known as the three treasures of Hakka cuisine. In 2011, the "Dongjiang Hakka Cuisine Production Technique", a combination of four Hakka dishes including braised pork with plum vegetables and Dongpo Braised Pork, was included in the municipal intangible cultural heritage list of Huizhou City.

3. Dongpo elbows

Dongpo elbows are a specialty of Meishan City, Sichuan Province and a national geographical indication product. Dongpo pork elbow has the advantages of milky white soup, soft pork elbow, tender meat, mellow meat flavor, chewy texture, fat but not greasy. In December 2013, Dongpo elbow was successfully approved as a national geographical indication protected product.

4. Dongpo Fish

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

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 and entertained 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.