Su Shi, a gourmet in the Song Dynasty, once tasted tofu. Su Dongpo was not only a famous literati scholar, but also a famous gourmet.

It is said that there are many famous dishes directly related to Su Dongpo, and even more dishes are named after him.

Such as "Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo legs", "Dongpo sprouts", "Dongpo black carp", "Dongpo cake", "Dongpo crisp"

", "Dongpo bean curd", "Dongpo meat" and so on.

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.

Smoked fish According to records, Su Shi loved to taste all kinds of food, especially Jiangnan flavor dishes.

He has tasted many delicacies, one of the more famous ones is the smoked fish he tasted when he was in Huangzhou.

Su Shi once described the making process of smoked fish in "Dongpo Zhilin" and was full of praise for it.

This dish is characterized by tender fish meat and fragrant aroma. It is one of Su Shi's favorite delicacies.

Dongpo elbow The credit for 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.

As a result, the taste was unexpectedly good. Su Shi was very happy. He made it repeatedly by himself, left a record, and vigorously promoted it to his relatives and friends, so "Dongpo Elbow" was passed down from generation to generation.

This dish is fat but not greasy, crispy but not rotten, and has good color, aroma, taste and shape.

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 rich 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.