Su Dongpo is not only a great writer of the Song Dynasty, but also a great gourmet, in addition to the famous Dongpo meat, there is also the Dongpo fish is said to have been invented by Su Dongpo. Su Dongpo in Huangzhou, had written a "cooking fish law" article, introduced him "in Huangzhou, good since the cooking fish, its method: to fresh carp or carp treatment hacking, cold water. Into the salt in the hall method, to woad pen, still into the muddy. Several stems of white onion, shall not cover half, cooked into. Ginger, radish juice and a little wine, three things equal, mix well, is down. Nearly cooked, into the orange peel slices, is eaten." This method of cooking fish, is still retained by the people of Meishan area "boiled fish", or also known as "river water boiled fish". To cook the fish, the scales are removed, the belly is disemboweled, the internal organs are pulled out, and the fish is gently slashed five times on each side of the ribs with a knife, then boiled in a pot of boiling water over moderate heat, to which ginger, green onions, and orange peels are added, and then salted at the start of the cooking. The soup is white and the meat is tender. The fish can be dipped in soy sauce, which makes the soup especially delicious. It is also known as "Dongpo Wuliu Fish", also known as Dongpo Fish.