Su Dongpo

was born in Sichuan, the land of heaven

There is no doubt

that anyone born in this gourmet capital

has a heart of love for food

a voracious stomach and a mouth of good food

And Meishan, where he grew up

is the center of the origin of Sichuan cuisine.

Everyone knows Dongpo Pork, everyone knows that the meat is delicious. Although this poem was written by Su Dongpo in Huangzhou, the story of Dongpo meat has to start in Xuzhou.

The two years that Su Dongpo was in Xuzhou were an eventful time in the history of Xuzhou. In the fall of 1077, the Yellow River broke and the water was trapped in Xuzhou. Instead of fleeing like the common people, Su Shi took the lead and built a dike to protect the city with all the people. After more than seventy days and nights of hard fighting, finally saved the city of Xuzhou.

The city saved, the people are happy, they thank the leadership, and the people of Xuzhou with the breath, **** survival of the good governor, have to kill the pig slaughter goat, carry wine and food on the House of condolences. Su shi can not refuse, after receiving personally instructed family members made of braised meat, and back to the people to participate in the flood. After the people eat, they all feel that this meat is fat and not greasy, crispy flavor, unanimously called him "back to the meat". Since then, "back to the meat" in Xuzhou around the circulation, and into the Xuzhou traditional dishes.

Yuanfeng three years on February 1, Su Shi for the famous "Wutai Poetry Case" was relegated to Huangzhou as a deputy regimental trainer. He opened his own land and called this place "Dongpo Jushi". This is where the name "Su Dongpo" came from. During his time in Huangzhou, because of poverty, he cooked braised pork and wrote about his experience in "Poetry of Eating Pork".

But the braised pork that Su Shi cooked in Xuzhou and Huangzhou only had a local impact, not much fame in the country. The only braised meat that really became famous was the "Dongpo Pork" that Su Shi cooked in Hangzhou for the second time, much later.

When Su Shi was the governor of Hangzhou, he was honored for dredging the West Lake. When he was a governor of Hangzhou, he dredged the West Lake, and people brought wine and meat to pay tribute to him, and Su Shi ordered the pork and wine to be burnt for the workers to eat, which was misheard by his family as yellow wine and pork burnt together, but the people ate it instead, thinking it was even more crispy and flavorsome.

At that time, Hangzhou, there is a big restaurant owner, heard that people are praised "Dongpo meat" is delicious, but also in accordance with Su Dongpo's method of firing, written on the sign "Dongpo meat" for sale. This new dish should be marketed, the restaurant's business soon flourished, the door is full of people. For a time, Hangzhou, regardless of the size of the restaurant have "Dongpo meat". Later, Hangzhou chefs agreed, the "Dongpo meat" as Hangzhou's first famous dish, which has been passed down to this day.

Nowadays, whether it is the home of ordinary people, or the table of high-end restaurants, Dongpo meat is known and praised. Although the practice is different from place to place, there are sweet, there are also slightly spicy, but they are all from childhood to eat the hometown flavor and memory. And this is all thanks to Su Dongpo the foodie.

The Wutai Poetry Case, can be said to be the biggest turning point in Su Shi's life, this huge blow to make him become disheartened. In particular, some of his former friends distanced themselves from him like the plague.

Historically, Huangzhou was the city of Huanggang, which still covers the western part of the Dabie Mountains. Today, this small city on the banks of the Yangtze River is only an hour's drive from Wuhan, and as far as the eye can see there is a lot of prosperity, whereas in the 11th century Huangzhou was a little-known place, with no long history, and was a place of depression.

Although Huangzhou is a piece of depression is not good, but at least it covers the Dabie Mountains, the mountains of rare birds and animals but often frequented. Other strange things can not eat, the pheasant is easy to catch. The pheasant, also known as the mountain chicken, in the Yuan and Ming years ago, the mountain chicken is still high on the tribute thing. After the snow in winter, the sky cleared, but also into the mountains to hunt the good season of the pheasant, Su Dongpo certainly will not let go of this game.

The mountain chicken, only one hundred yuan a pair of children, the price of extreme pro-people, although Mr. Dong Po in Huangzhou when the hand is tight, every day the whole family spends a fixed amount of one hundred and fifty wen, can see a hunter shoulder hunting fork picking the chicken to sell, or can not help but count out one hundred wen to buy joyfully brought home. The first thing you need to do is to get your hands on some of the best products and services in the world, and then you'll be able to get your hands on some of the best products and services in the world.

Or with asparagus slices, the pot of soup, don't forget to put some snow bottom celery, the unique mellow mountain treasures, do not have to put any seasoning is fresh and delicious. The family snowy winter nights around the stove night conversation, from time to time to drink a mouthful of hot pheasant soup, can really be a great joy of life.

Dongpo pheasant soup has been spread throughout the southeast region of Hubei, and is still a good traditional soup. In addition to this irreplaceable dish, Su Dongpo also invented another way to eat, is "Dongpo spring chicken chopped". Although the days of Huangzhou in the bitter, but I guess a thousand years ago that Su Dongpo, because of food, and become lively.

In the more than four years of being relegated to Huangzhou, Su Dongpo traveled all over the famous mountains and rivers of Huanggang, and saw the magnificent scenery of East Hubei, and wrote 753 works. At this time Su Dongpo, although in the trough of life, but there has been an open-minded, transcendent optimism.

Su Dongpo life favorite fish, but often their own hands to cook, so he was y to make a variety of fish dishes of the wonderful method. In his poem "Fish Barbarians", he described his method of making carp: " Breaking water to get pomfrets, easy as picking up the road. The broken kettle is not salted, and the snowy scales brush the green vegetables. "He wrote a poem about bream in Huangzhou: " The dawn sun shines on the river, and the swimming fish look like jade bottles. The first time I saw this, I was in the middle of a long journey, and it was a long time coming. I'm not sure if you're going to be able to get a good deal on a new product or not. I'm not sure how much I'm going to be able to do this, but I'm going to be able to do it," he said. "

Minjiang River around Leshan, Sichuan, produces a kind of blackhead fish. Su Dongpo and his brother Su Zhe had used sesame oil, bean curd, green onion, ginger, garlic and other seasonings to fry, cook, juice method of production of "Dongpo cuttlefish", the flavor " aroma wonderful match ". Su Dongpo had also written in the New interest in the township of Ren Shizhong", "Wonderful that you will forget your hometown, rice ripe fish fat letter Qingmei.