1. Why was Su Shi named Dongpo? When Su Dongpo was demoted to Huangzhou, he had no source of income and no place to live. However, he was such an arrogant person that he naturally would not accept mercy from others.

With the help of his friends, he cultivated wasteland on the hillside outside the east gate of Huangzhou City, became a farmer, and built a thatched hut to live in.

Su Dongpo has always loved Bai Juyi, and when Bai Juyi was the governor of Zhongzhou, he wrote a poem "Poem of Planting Flowers in Dongpo". Zhongzhou and Huangzhou were both their exiled places, and they were both in the east of the city, so Su Dongpo gave this land

He called it Dongpo, and from then on he called himself "Dongpo layman".

His hut was called "Dongpo Snow Hall".

He also wrote 8 poems about "Dongpo" in praise of his events.

"History of the Song Dynasty·Biography of Su Shi" says: "Shi and Tian Fuye Lao lived together in the mountains and rivers, built a house on Dongpo, and called themselves 'Dongpo Lay Scholar'." Some collections of Su Shi's works are also named after this name, such as "

"Dongpo Yuefu", "Dongpo Inscriptions and Postscripts", "Dongpo Zhilin", etc.

In fact, there are a series of dishes under Dongpo's name, Dongpo tofu, Dongpo fish, Dongpo meat, Dongpo soup... enough to make a Dongpo banquet.

I think this phenomenon should first be attributed to Dongpo's ability to eat and write poems. After eating, he often recited poems and essays based on the food he ate: eating pheasants, he wrote the poem "Wild Pheasant", and eating bream, he wrote "Bream Fish".

For poems, eat abalone and write "Baoyu Xing", eat bamboo shoots and write "Send Bamboo Shoots, Peony and Gongzhi Two Poems", eat crabs and write "Ding Gongmo Sends Lobsters", even a bowl of porridge must be included in the poem "Bean Porridge", Xiaoxiao

A dish of seasonal vegetables also completes a "Spring Vegetables" poem...there are countless of them anyway.

And the Dongpo cuisine series is well-deserved.

Dongpo tofu is a well-documented dish of the Song Dynasty, and Dongpo fish is even more evident in Dongpo's own words. "Dongpo Zhilin" records: "When I was in Dongpo, I personally cooked fish soup with a spear and dagger to entertain guests.

It’s not bad.” Not to mention Dongpo pork, the famous pork poem is the clearest proof: Huangzhou’s good pork is as cheap as dung.

The rich refuse to eat it, and the poor do not know how to cook it.

Start the fire slowly, use less water, and the firewood stove will not produce smoke.

Don't rush it until it ripens; it will be beautiful when the fire is sufficient.

Later, this "Zhupo Poetry Talk" became known as "Ode to Pork", and the other sentences in it were watered down. Only a few sentences evolved into the thirteen-character folk formula for roasting pork: "Slow down the fire and use less water."

, it will be beautiful when the heat is done.” Here, Dongpo series is classified as Sichuan cuisine, and I am afraid that some explanations should be made, because several places across the country are arguing that it should be a dish from their place. People in Zhejiang are famous for Dongpo cuisine in Hangzhou.

The official was deeply loved by the people. Hubei people said that Dongpo clearly meant "Huangzhou has good pork." Sichuan people only believed in one hard truth: Su Dongpo was from Sichuan, and it is said that Dongpo elbows are typical after research.

2. Poems about food 1. Su Dongpo was both a famous scholar and a famous gourmet, so it is said that there are many famous dishes directly related to him, and there are more dishes named after him, such as "Dongpo".

"Dongpo elbow", "Dongpo tofu", "Dongpo jade grits", "Dongpo legs", "Dongpo buds", "Dongpo black carp", "Dongpo cake", "Dongpo crisp", "Dongpo crisp"

"Po Dou Hua", "Dongpo Pork" and so on. "Dongpo Collection" records: "Sichuan people value celery sprouts and wild rice, and mixed dove meat is used for it." Spring pigeon breast is fried turtle dove breast shreds with celery. Later called Dongpo Chun

Su Shi liked mutton soup, so he wrote: "Qin cooks only mutton soup, and Long delicacies contain bear bacon." He also wrote a special "Ode to Pork": "Wash the pan with less water and less firewood."

The smoke and flames cannot stand up.

Don't rush him until he matures. When the heat is sufficient, he will be beautiful.

Huangzhou’s good pork is as cheap as dirt.

The rich refuse to eat it, and the poor do not know how to cook it.

Get up in the morning and make two bowls. You'll be so full that you don't care.

"Su Dongpo used his favorite bamboo shoots to cook with pork. At a gourmet party, Su Dongpo wrote a limerick in his own hand: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, bamboo shoots

Braised pork." The delicious but poisonous puffer fish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are the prophet of ducks that warm the water in the spring river.

The ground is covered with wormwood and the reed buds are short, and it is the time when the puffer fish is about to bloom." This carefree seven-character quatrain also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It is really a delicacy. "Autumn comes with frost.

The dew is all over the east side of the garden, and the reeds bear children and the mustard trees bear grandchildren.

I am full of hatred, and I don't know why I eat chicken and dolphins.

"In his opinion, these vegetables are more delicious than the chicken, duck and fish. Fenghu was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shield in West Lake, Hangzhou: "Fenghu has vines.

It seems to be comparable to water shield soup." Su Dongpo ate the ring cake made by an old woman, and he couldn't help but wrote a poem: "The jade color is even when rubbed with delicate hands, and the green oil is fried into a tender yellow color.

When spring comes at night, I know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened.

"There are only 28 words, which outline the characteristics of the ring cake's thinness, fresh color, and crispness, and the image of a beautiful woman's ring.