What Su Shi, a gourmet in the Song Dynasty, tasted is as follows:

Su Shi once tasted Dongpo elbow, Dongpo tofu, Dongpo yunang, Dongpo leg, Dongpo sprout, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo bean curd, Dongpo meat and so on.

1. Dongpo Meat

Dongpo Meat is contested in several provinces, because Dongpo Meat made by Sichuanese in Huangzhou is carried forward in Yangzhou. Because Su Shi is from Meishan, Dongpo meat is also called Sichuan cuisine. Dongpo meat is red and bright in color, thin and tender in skin, mellow in flavor, thick in juice, sweet and soft but not greasy for a long time. Dongpo pork is made of pork belly, which is fat but not greasy, thin but not firewood, and can be melted in the mouth. It is a rare non-spicy food in Sichuan.

2. Dongpo Tofu

According to legend, when Su Shi was in Huangzhou, the economy was tight. As a gourmet, Dongpo studied vegetarian food, so he made this Dongpo Tofu with Huangzhou Tofu. Wrap the bean curd with eggs and flour, add salt, and make it to a paste-hanging degree. Then put it in an oil pan and fry it golden. Take out the oil, pour the oil in the pan, add mushrooms, bamboo shoots and seasonings, stir fry, add the bean curd, and take it out.

Dongpo tofu has bright color, mellow taste, tender and refreshing taste, and is suitable for all ages.

3. Dongpo Fish

Su Shi loves to eat fish, so it's natural to start with the fish. Dongpo fish is quite modern. After the carp is cleaned, several cuts are made on the back of the fish to ensure the taste.

Rub salt and cooking wine all over the fish, marinate for a while, and stuff the fish belly with Chinese cabbage. Heat oil in a hot pot, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked. Dongpo fish is salty, delicious and unique in taste, which is widely praised all over the country.

4. Dongpo elbow

Dongpo elbow is soft, rotten and tasty, with a strong and mellow taste and a bright red color. Although it looks greasy, it never tires of eating it. When you take a bite, it is sweet and soft, and it melts in your mouth. The salty and sweet taste conquers the taste buds of diners. Dongpo's elbow is raked, but it is not rotten, and the salty taste is concentrated in the elbow.

5. Dongpo bean jelly

Many people are unfamiliar with this dish, because its popularity is not as high as the previous dishes. Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool and refreshing food, so he asked the servant to grind lentils into powder, cook them into paste, wait for them to cool, cut them into strips, and mix them with salt, vinegar, soy sauce and pepper. The taste was cool and refreshing.