Mr. Lin Yutang commented on Su Dongpo in this way in "The Biography of Su Dongpo".

He is said to be "a hopeless optimist, a great humanitarian, a friend of the people, a great writer, a great calligrapher, an innovative painter, a wine-making experimenter, and an engineer. , a hater of Puritanism, a yogi Buddhist, a great Confucian politician, an emperor's secretary, a drunkard, a kind judge, a political naysayer, a poet, A clown. ”

It can be said that Su Dongpo’s identity is fully explained, but he only forgot one very important thing, which is that he is an accomplished gourmet and a super foodie.

Su Dongpo, who calls himself the Taoist Weng, must be a big V in the food world if he lives now.

Not only because he can eat, knows how to eat, and dares to eat, he I can still do it, I can explore and study it, and I can write it all into poems.

A cultured foodie is a new type of person who can go to the hall, know how to cook, and can write articles. Three good men.

There must be two questions that trouble us every day: What to eat for lunch?

Several questions surrounding the life of food celebrity Su Dongpo are: What to eat? Where to eat? Why to eat?

Yuan Mei in the Qing Dynasty was also a big foodie, but his food was exquisite. Eat everything.

Do you still remember the song "Huichong Spring River Evening Scene" that we all memorized when we were children?

This is not about beautiful things in spring, Dongpo. The mentality at that time was:

Spring is finally here, the ducks can be eaten! The puffer fish can be eaten!

Dongpo was so happy! The "Wutai Shi Case" was imprisoned. Although he was a deputy commander of the regiment, although he was not a leftover in prison, it was still not as good as the delicacies outside.

Unexpectedly, he was reinstated. , said to Huang Tingjian:

"When I was in prison, I ate three white rice every day, and it was still very sweet. There is nothing more delicious than this in the world!"

Huang Tingjian asked curiously what three white rice was. ?

He replied: "A pinch of salt, a plate of raw radish, and a bowl of rice, these are the 'three whites'." "

And we know that what Dongpo liked to eat most was meat.

He himself said that "no meat makes people thin, and no bamboo makes people vulgar".

However, there is not always good meat to eat.

When he was demoted to Danzhou, Hainan, Hainan at that time was not a barbaric place like today. < /p>

"There is no meat to eat, no cure for diseases, no room to live in, no friends to go out, no charcoal in winter, and no cold spring in summer." It is natural for the local people to be short of food and meat.

The people recommended that Dongpo get some little bats, little mice, little toads, etc., bake them, burn them, dip them in honey and mix them with wine.

At first he wanted to vomit, but then he started to eat them. He is used to such customs.

A glutton is a glutton!

There is a saying that "a big mouth can eat everywhere". As a senior foodie, Su Dongpo is not a glutton. It doesn't matter where he eats, because he can eat anywhere.

Even if he is demoted, he will happily eat all the way.

In 1079 AD, he was 42 years old. Taiwan Poetry Case was demoted to Huangzhou. As soon as he arrived there, the first thing he showed was his foodie nature.

When he saw the water of the Yangtze River, he seemed to see the steamed sea bass on the table, and when he saw the bamboo forest, he felt like smelling it. When it came time to cook bamboo shoots.

In 1094, the first year of Shaosheng's reign, Dongpo was demoted to Lingnan, which is today's Huizhou, Guangdong, and he immediately fell in love with lychees there.

I remember that time. , Yang Guifei’s favorite lychee, Su Dongpo could not only eat the freshest ones, but also “ate three hundred of them a day”, wondering if he would get angry.

There were not only lychees, but also lychees. Oranges and bayberries were all fresh. Although he was demoted, he couldn't delay eating them.

In the fourth year of Shaosheng, Su Shi, who was 62 years old, was demoted to the desolate place of Hainan Island. Danzhou.

At first he ate some mice and clams, but later the people brought him local seafood, especially oysters.

He grilled the oysters himself and paired them with wine. , and later I loved eating them so much.

I also wrote to my son: Hainan’s oysters are delicious. You must not let the high-ranking officials in the court know about them and come to snatch them from me! < /p>

Although it is difficult to say that there is no sense of ridicule in this, but Su Shi has always been serious about eating!

There is an ancient saying: A gentleman is far away from the kitchen. Today, many men have become so. An excuse not to enter the kitchen.

Su Dongpo is different. He is not only good at talking, but also very diligent in using his brain and hands.

In addition to being a gourmet, he is at least a 3A-level cook. .

It is said that there are 66 dishes named after Su Dongpo in history, and he wrote more than 400 poems specifically about food.

Dongpo pork, Dongpo elbow, Dongpo tofu, Dongpo braised pork, Dongpo fish, Dongpo cake, Dongpo soup, Dongpo crisp, Dongpo jelly...

Not long after Su Dongpo came back from Huangzhou, he was marginalized and was asked to be transferred to Hangzhou as the prefect in 1089.

When I was the magistrate of Hangzhou, one year, due to continuous rainfall, Taihu Lake overflowed and countless crops were submerged.

In order to help the people tide over the difficult period, Su Dongpo personally took the lead and organized migrant workers to dredge the West Lake, build embankments and bridges, and alleviate the disaster.

In order to thank Su Shi Dongpo, the people of Hangzhou brought a lot of pork and wine to celebrate the New Year.

He was embarrassed to refuse, so he instructed his family to cut the meat into cubes, cook it until it was red and crispy, and give it to the people in West Lake to eat.

This is the "Dongpo Pork" we are familiar with, but it is not the first to be created in Hangzhou.

But when Dongpo was in Huangzhou, the local pigs were plentiful and cheap, so after some observation and practice, he figured out a cooking method.

He also wrote "Ode to Pork" to introduce it to the common people:

Wash the pot cleanly, add a little water, burn firewood and weeds, suppress the fire, and do not risk it. Use the virtual fire of the flame to simmer. Wait for it to cook slowly on its own, don't rush it, when the heat is enough, it will naturally taste delicious.

What is written in the poem is actually a summary of Su Dongpo’s experience in cooking "Dongpo Pork".

Su Dongpo liked to eat pork and was good at cooking pork dishes.

In addition, he is a "great poet who is famous all over the world", and the people of Huangzhou admire him very much, so they named the dish he created after him: Dongpo Pork.

In addition to Dongpo meat, there are also Dongpo fish, Dongpo tofu, Dongpo soup, Dongpo meat rice dumplings, etc., all of which are carefully researched by Su Dongpo.

This is great news for today’s foodies.

Our popular "sheep and scorpion" hotpot is also related to Su Dongpo.

It is said that after Dongpo was demoted to Huizhou, only one sheep was sold on a street a day, which was not something he, a man who wanted to punish, could buy.

He had no choice but to greet the butcher who was killing the sheep and leave the spine to him.

In his correspondence with Su Che, he specifically introduced how to eat lamb spine among other things.

How to grill and trim the meat makes people greedy just looking at it.

Su Shi also humorously said that this way of eating is not bad, but every time he picks out all the meat on the bones, the dogs around him are very unhappy.

Some people have concluded that the characteristics of Dongpo's delicious series are: the materials are used regardless of their origin, the processing is not complicated, the thickness is combined, and the elegance and taste are both appreciated.

I think there is another condiment, which is open-mindedness.

Dongpo's life was full of ups and downs. He was either demoted or on the way to being demoted.

Without his open-minded and optimistic attitude, where would there be the poems we see today and the large number of dishes and snacks left behind.

In front of delicious food, for a foodie, all matters of life and death are insignificant.

It’s not just about eating when you’re hungry. It is simply "eat even if you die".

We know that pufferfish is highly poisonous. If it is not handled properly, you will die if you accidentally eat it.

It is said that when Dongpo was exiled to Changzhou, he loved to eat puffer fish.

There was a scholar-bureaucrat who had a unique way of cooking pufferfish, and wanted to treat the famous "Scholar Su" to a meal.

Now that they were approved by this well-known celebrity, the family members of the scholar-bureaucrats were all very excited.

While he was eating pufferfish, everyone hid behind the screen and did not dare to speak out, wanting to hear his comments.

I only saw Dongpo burying his head in eating, but did not hear the sound of praise.

When the family looked at each other in despair, he had already burped, put down his chopsticks, and said only four words, "It's worth dying!"

Everyone behind the screen heard it. Great joy. It can be said that you are truly eating with your life.

Su Dongpo loved to eat meat, but eating too much meat was not good for the body.

Once, Su Shi suffered from severe hemorrhoids and pink eye because of eating too much meat.

The doctor advised him to eat less greasy food and less meat, and drink more Zhongnan Mountain Spring to relieve the spicy food and relieve the greasy food.

But he said: I can accept it, but my mouth won’t agree. Eye disease has nothing to do with the mouth.

The doctor couldn't do anything to him, so he prescribed some medicine and left.

But Chinese medicine was too difficult to swallow, so Su Dongpo mixed the medicinal materials Poria cocos and black sesame seeds, and a Dongpo medicinal cake with a great taste came out.

If you don’t even care about your life, what else do you care about. Even if he encounters something that conflicts with eating, it cannot stop his determination to eat.

"When Dongpo eats meat and chants sutras, he may say: 'Don't recite it.' Po takes water to rinse his mouth, or he says: 'How can you rinse a bowl of water!'

Meat expert Su Dongpo I am a Buddhist and I want to pay homage to the Buddha, but the Buddha's seal says that I have eaten meat and is not allowed to recite the sutra.

"I'll rinse my mouth before reciting, okay?" ”

This is simply the best template for “wine and meat pass through the intestines, and the Buddha sits in the heart”.

It can be said that at the end of his life, Su Shi left because he ate too indulgently.

Su Shi returned from distant Hainan and retired in Changzhou. At this time, the great calligrapher Mi Fu happened to be in Changzhou and invited him to travel.

It was a hot summer day, Su Shi was over sixty years old, and Mi Fu was fifty years old.

However, the two old people were swimming in Taihu Lake like teenagers. After being thirsty, I happily enjoyed the cool air and drank ice water.

Before Mi Fu felt better, Su Shi suffered from diarrhea after returning home. The next day, he was listless and weak. This was probably because he caught a cold.

According to traditional Chinese medicine, this is a cold syndrome. You should remove the cold smell and then take some prescriptions to clear away heat and relieve heat. Then there will be no big problem.

However, the confident Su Shi adopted a warming and tonic method and used astragalus to make medicinal porridge for consumption.

What's even worse is that Mi Fu invited him to a banquet. Su Shi was naturally bold and informal, so he attended due to illness.

At the dinner, big fish, meat and fine wine were indispensable. After returning, his condition worsened and he died not long after.

Dongpo is worthy of the title of "Gourmet". His sentence "I laugh at myself all my life because I am busy with my mouth" is a high summary of his life as a foodie.

There are many foodies today, but not many educated foodies like him.

Not only did he leave us an operable menu, but more importantly, he was open-minded and optimistic, casual and happy, telling us that those who know how to eat will definitely be good!

I am a foodie, who am I afraid of!