Su Shi once tasted Dongpo elbow, Dongpo tofu, Dongpo jade cake, Dongpo leg, Dongpo bud cake, Dongpo carp, Dongpo cake, Dongpo tofu, Dongpo meat and so on.

1. Dongpo cake:

Dongpo cake, also known as hollow cake and thousand-layer cake, is named in memory of Su Dongpo and is one of the traditional specialties in Hubei. The origin of Dongpo cake's name is full of humanistic color.

It is said that when Su Dongpo was relegated to Danzhou, Hainan (now Danzhou, Hainan), an elderly widow was selling rice cakes. Her craft is good, and the quality of rice cakes is also very high, but because the shop is remote, business has been bad. Knowing that Su Dongpo was a famous writer, the old woman asked him to write poems for the shop.

Su Dongpo pitied her for her poor life and her cake-making skills were really good, so she wrote a four-line poem: "When you rub your hands, the jade color will be even, and the blue oil will be light yellow and deep." Sleeping at night knows the weight of spring, and it is flat and beautiful. " In a few words, the characteristics of ring cake, such as uniformity, color and crispness, and a beautiful image of ring hairpin are outlined.

The old woman hung this poem on the door, and sure enough, customers were crowded and business was booming. Later, in order to commemorate Su Dongpo, the local people named it Dongpo cake, which has been passed down to Danzhou today. Dongpo cake not only contains peculiar food culture, but also contains rich homesickness culture, which is deeply loved by people.

2. Dongpo ink carp:

It is said that when Su Shi lived in Changzhou, a scholar-bureaucrat invited Su Dongpo to taste puffer fish, but when he saw Su Shi burying his head in eating, he just didn't say anything. When his family was disappointed, Su Shi, who had burped and refused to eat chopsticks, suddenly got off the chopsticks and said, "It's worth dying!" " This is the source of "eating puffer fish to death", which is often said in later generations.

3. Dongpo meat:

In the recipes of Song people, mutton can best represent diners, followed by beef, and pork is the lowest, so the price is very cheap.

After Su Shi was relegated to Huangzhou, he could only open Dongpo for the sake of food and clothing for his family. The hard life turned Su Shi into a butterfly, leaving behind words, figures and paintings handed down from generation to generation, and also churning out a famous dish that has been handed down to this day-Dongpo Meat. This even greatly enhanced the status of pork in people's minds at that time.

Its practice is: "Cut the pork into a square about two inches, half fat and half thin. Boil with a small amount of water, pour in seasonings such as soy sauce and cooking wine, and simmer for several hours. Meat is delicious, fat but not greasy, fragrant, crisp but not broken, delicious. "