When mentioning Su Shi, everyone may think of him. Su Shi was named Zizhan and Hezhong, also known as Tieguan Taoist and Dongpo layman. He was known as Su Dongpo and Su Xian in the world. He was a writer, calligrapher and painter of the Northern Song Dynasty, and one of the eight great poets of the Tang and Song Dynasties. Honorary titles such as one of the best in the family. People's impression of Su Shi has always been equivalent to a label. People define Su Shi as a great writer and poet, and label Su Shi literature. In fact, many people have not discovered it. If you tear off these labels, you can actually discover it. Su Shi was still an out-and-out foodie. Many of the delicacies we eat now were developed by Su Shi while he was being demoted.

Don’t underestimate Su Shi who was fired. He is really different. Other officials may be depressed on the way to being fired, complaining all the time, lamenting God’s treatment of them How unfair that no one appreciates his endless talents. However, Su Shi chose to turn grief into appetite and developed many delicacies that have been passed down through the ages. Now I will share with you my food journey after eating Su Shi. Bar.

1. Dongpo Pork

Dongpo Pork is stewed with pork. It is usually a square piece of pork about two inches long, half of which is fat and half of which is lean. , the entrance is fat but not greasy, with the aroma of wine, very delicious. It was created by Su Dongpo, a poet of the Northern Song Dynasty (from Meishan, Sichuan). The earliest birthplace of Dongpo Pork is Huanggang, Hubei Province. In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat. Unexpectedly, pork, which is so expensive today, was not eaten in ancient times.

2. Dongpo Tofu

When Su Shi was demoted to Huangzhou, because his salary was not high, he lived a relatively simple life and often cooked to entertain guests. Unfortunately, the ingredients are limited, so we can only try our best to make the most beautiful taste with the limited ingredients. Su Dongpo innovated on the original basis of tofu. He put high-quality tofu into a paste made of flour, eggs and many condiments, wrapped it in a fragrant "coat", and cooked it until it was 50% hot. Deep-fry in oil until golden, remove and drain, and put on a plate with the prepared bamboo shoots and other side dishes. The color is attractive, fragrant and tempting, and everyone is full of praise after eating. Where did Su Shi be demoted later? The dish spread there.

3. Dongpo Fish

In those days, he often cooked fish by himself. He described his method of cooking carp in his poem "Yumanzi": "Break the water Catching bream and carp is as easy as picking up all kinds of fish. There is no salt in the pot, and the green vegetables are covered with snow scales." When Su Dongpo was in Huangzhou, he wrote an article "Methods of Cooking Fish", in which he introduced that "in Huangzhou, it is better to cook fish by yourself. The method is as follows: carp fresh crucian carp or carp, put it under cold water, add some white stems of green onion, and add a little each of ginger, radish juice and wine. The three ingredients are equal, mix well, and serve. When it is cooked, add orange peel slices and eat it. "The various "Dongpo Fish" methods in restaurants today should have been created during Su Dongpo's time.

4. Dongpo elbow

The credit for the creation of Dongpo elbow is not Su Shi, but Su Shi's wife Wang Fu. According to legend, Wang Fu accidentally let the elbows brown and stick to the pot due to carelessness when he was stewing the elbows at home, so he quickly added ingredients and cooked again to cover up the burnt smell.

As a result, the taste was unexpectedly good. Su Shi enjoyed it and made it repeatedly by himself, leaving a record and vigorously promoting it to relatives and friends, so "Dongpo Elbow" was passed down from generation to generation. This dish is fat but not greasy, cakey but not rotten, and has good color, aroma, taste and shape.