1. Dongpo Pork

Dongpo Pork is also known as rolled pork. When Su Dongpo was the governor of Hangzhou, he managed the West Lake and did a good thing for the people.

After the West Lake was restored, the surrounding fields were no longer afraid of waterlogging or drought. The weather was good again this year, and crops in the four townships of Hangzhou had a bumper harvest. The people thanked Su Dongpo for the benefits of managing the West Lake. During the New Year, they would carry pigs and wine to pay him New Year greetings.

Su Dongpo received a lot of pork, asked people to cut it into cubes, and burned it red. Then he gave each family a piece of meat according to the roster of migrant workers who managed the West Lake, and distributed the meat to them for the New Year.

In the peaceful years, every household lived happily. At this time, they saw Su Dongpo sending meat again, and everyone was even more happy: the old ones laughed, the young ones jumped, and everyone praised Su Dongpo for being a wise parent. , called the pork he sent "Dongpo Pork".

At that time, there was a big restaurant in Hangzhou. When the restaurant owner saw that people were praising "Dongpo Pork", he discussed with the chef and cut the pork into cubes and cooked it until it was red and crispy; he hung up the sign , also named "Dongpo Pork".

As soon as this new dish came out, the restaurant's business was booming, with customers constantly coming from morning to night. Killing ten pigs every day was not enough to sell. Other restaurant owners were jealous and also Once you learn how to cook it, "Dongpo Pork" will be available in every restaurant, big or small. Later, after being recognized by peers, "Dongpo Pork" was designated as the first famous dish in Hangzhou.

2. Dongpo Cake

? Dongpo Cake, also known as hollow cake and thousand-layer cake. Su Shi was demoted to Huangzhou. He has close contacts with the monk Foyin. Once, Su Shi visited the Buddha's seal when he was traveling to the Western Mountains. It was already the middle of the night, and Su Shi was hungry, so Foyin asked the servant to get some food, but the servant was too sleepy and dried up the noodles in the pot. Later, there was the famous Dongpo cake.

3. Dongpo Fish

It is said that one time, Su Shi asked the chef to make fish dishes. When the chef delivered it, it was hot and fragrant, and the fish had knife marks like willows. Dongpo's appetite was greatly increased, and when he was about to lift his chopsticks to taste, he suddenly saw a figure flashing outside the window. It turned out to be his friend Monk Foyin. Dongpo thought to himself: "You are such a monk who is rushing to eat, but I won't let you eat. What should I do?" So he put the plate of fish on the bookshelf.

Su Dongpo loved fish most in his life. In those days, he often cooked fish by himself, so he learned the secrets of making various fish dishes. He described his method of making carp in his poem "Yumanzi": "Breaking water to get bream and carp is as easy as picking up all the roads. There is no salt in the broken cauldron, and the green vegetables are covered with snow scales." He wrote " Bream Fish" poem: "The dawn sun shines on the river, and the swimming fish is like a jade bottle. Who said that the neck should be shortened, and the greedy bait will be cooked every time. Mr. Du was thinking about it in the past, and recalled Meng Sheng when he was about to leave. Now I am sad for my son again, and burst into tears." . A kind of fathead fish is produced in the Minjiang River in Leshan, Sichuan. Su Dongpo and his younger brother Su Che once used sesame oil, watercress, onions, ginger, garlic and other seasonings to make "Dongpo cuttlefish" by frying, cooking and collecting the juice. Its taste is "unparalleled in aroma and fragrance". Su Dongpo once wrote in "Leaving New News to the Villagers Ren Shizhong": "If you are strange, you will forget your hometown. When the rice is ripe and the fish is fat, the message is pure and beautiful." The story of how the mandarin fish, which has a mouth with thin scales and looks like a perch from the Songjiang River, is cooked and served with wine. In "Huanxi Sand", he wrote a beautiful poem: "Egrets are flying by the Xisai Mountain, scattered flowers are scattered outside the state, and the sails are faint, and the peach blossoms are flowing and the mandarin fish are fat". When he was the prefect of Dengzhou, he ate abalone and was full of praise. He said, "The diners are good at managing the palace, and the carved statues shine brightly." "There are various ways to cook Dongpo fish that are handed down today, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo fish, Dongpo anchovy, Dongpo fish head, Dongpo Soft fish, Dongpo seabass, etc. can be fried, cooked, boiled or steamed; but the best method is the "Dongpo fish" created by Su Dongpo?

Su Dongpo was in Huangzhou. At that time, he once wrote an article "Methods of Cooking Fish", which introduced him: "In Huangzhou, it is good to cook fish by yourself. The method is: use fresh crucian carp or carp to cook and cook it under cold water. Put the salt in the hall method, use the water spinach to write it, but it will still be muddy. Several stems of scallions are white, do not cover half of them, and are cooked. Add a little each of ginger, radish juice and wine in equal amounts, mix thoroughly, and serve. When it is ripe, add orange peel slices and eat it. "This method of cooking fish is "boiled fish" that is still retained by the people in Meishan area, or it is also called "boiled fish in river water." The specific method is: remove the scales of the fish, disembowel it, take out the internal organs, and cut it with a knife. Lightly score each side of the fish ribs five times, then put it into a pot of boiling water and simmer. Add ginger, green onion, orange peel, etc. to the pot when cooking. The fish soup will be thick and white, and the fish meat will be tender. It can be dipped in soy sauce, and the soup is especially delicious. It is also known as "Dongpo Wuliu Fish"?

Monk Foyin had actually seen it and thought: "No matter how well you hide it, I can't." I want you to take it out. Dongpo smiled and asked Foyin to sit down and asked: "The great monk is not in the temple. What can I do to teach you?" "Foyin replied: "I'm here to ask you a question today? "What word?" "How to write 'Su' in the surname Su?" Su Dongpo knew that the Buddhist seal had good knowledge and there must be something famous in it, so he pretended to answer seriously: "The top of the word 'Su' has a cursive prefix, the bottom left is 'fish', and the right is 'Wo'." Foyin asked again: "Under the grass head, on the left is 'Grain' and on the right is 'Fish'?" "Then still pronounce 'Su'." "Then what about the fish on the grass?" Su Dongpo said hurriedly: "That won't work."

Foyin laughed loudly and said, "Then take down the fish." "Su Dongpo suddenly realized that Foyin kept saying that he wanted to eat his plate of five-leaf fish.

Later, when Foyin heard that Su Dongpo was coming, he steamed a plate of five-leaf fish as usual. Fish, I thought that you made fun of me last time, so I will give you a hard time today, so I put the fish in Xinli nearby. Unexpectedly, Su Dongpo had already seen it, but he just pretended not to know. I have something to ask you: I wanted to write a couplet, but after I finished the first couplet, I couldn’t think of a good sentence for the second couplet. "Foyin asked: "I wonder what the first couplet is? Su Dongpo replied: "The first couplet is 'Spring is always there at Xiangyang Gate'." "Foyin didn't know what kind of medicine Su Dongpo was selling in his gourd, so he said almost without thinking: "The second couplet is 'Everyone who accumulates good deeds will have more than enough to celebrate'. After hearing this, Su Dongpo pretended to be amazed and said: "Great talent, great talent!" "Yuanyi, there are fish (surplus) in your special celebration (celebration)! Take it out and share it together. Only then did Foyin suddenly realize that he had been "duped" by Su Dongpo. But he also wanted to "tease" Su Dongpo. , a steamed fresh fish from the West Lake, with five cuts on it, and he smiled and said: "Five fish." Foyin smiled and replied, "I've caught this 'Five Fish' for you, so why not call it 'Dongpo Fish'?" "

From then on, people called "Wuliu Fish" also "Dongpo Fish", and this West Lake famous dish became more and more famous and has been spread to this day.