What Su Shi, the gourmet of the Song Dynasty, ate is as follows: Su Shi once tasted: Dongpo elbow, Dongpo tofu, Dongpo jade grits, Dongpo legs, Dongpo yawei, Dongpo ink carp, Dongpo cake, Dongpo crisp, Dongpo

Beancurd, Dongpo Pork, etc.

1. Dongpo Pork Several provinces are competing for Dongpo Pork, because the Dongpo Pork made by Sichuan people in Huangzhou has been carried forward in Yangzhou.

Because Su Shi was from Meishan, Dongpo Pork is also known as Sichuan delicacy.

Dongpo meat has bright red color, thin skin and tender meat, mellow flavor, thick juice, sweet, soft and waxy but you won’t get tired of it after eating it for a long time.

Dongpo Pork is made from pork belly. It is fat but not greasy, lean but not sticky. It melts in your mouth with just one sip. It is a rare non-spicy delicacy in Sichuan.

2. Dongpo Tofu According to legend, when Su Shi was in Huangzhou, the economy was tight. As a gourmet, Dongpo started researching vegetarian food, so he made this Dongpo Tofu with Huangzhou tofu.

Coat the tofu with eggs and flour, add salt, and adjust it to the extent that it can stick to the paste. Then fry it in an oil pan until golden brown. Control the oil and remove it. Pour the oil into the pan, add the mushrooms, bamboo shoots and seasonings, stir-fry, and add the tofu.

, take it out of the pot after the flavor is absorbed.

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

3. Dongpo Fish Su Shi loves to eat fish, so he naturally eats fish. The Dongpo Fish method is quite modern. After removing the scales, removing the internal organs and washing the carp, make a few slits on the back of the fish to ensure that it is delicious.

Spread salt and cooking wine all over the fish, marinate for a while, and stuff the fish belly with Chinese cabbage.

Heat oil in a pan, fry the fish until half-cooked, add ginger, garlic, soy sauce, watercress, chopped green onion, and cook until the fish is cooked.

Dongpo fish is salty, delicious and has a unique taste, which is widely praised in various places.

4. Dongpo Pork Pork Dongpo Pork Pork is soft and tasty, rich in flavor and bright red in color. Although it looks greasy, you won’t get tired of eating it. Take one bite and it will be sweet and soft, melting in your mouth. The salty and sweet taste conquers the taste buds of diners.

Although the Dongpo elbow is raked, it does not fall apart, and the salty and fresh taste is concentrated in the elbow.

5. Dongpo jelly is unfamiliar to many people because it is not as well-known as the previous dishes.

Dongpo jelly was made by Su Shi when he was summering in Fengxiang East Lake. Su Shi, a foodie, wanted to eat some cool and refreshing food, so he asked his servant to grind the lentils into powder, then boil them into a paste, wait for them to cool, and cut them into strips.

, use salt, vinegar, light soy sauce, and chili pepper, mix well before use, the taste is cool and refreshing.