Dong Po soup is a kind of drink, this drink "do not use fish and meat five flavors, there is a natural sweetness", Su Shi's description of the practice is very detailed: "its method to woad, if the cranberries, if the rutabaga, if the chestnuts, are kneaded and washed a number of times, to go to the hard juice. First of all, a little oil coated cauldron rim and porcelain, under the bowl, soup into the raw rice for grits, and a little ginger, covered with a bowl of oil, do not touch. If you touch it, it will produce oil and gas, and you will not be able to remove it until it is cooked. If a bowl is placed on top of the bowl, you can cook the rice as usual. You can't cover it quickly, but you need to cover it when the air is out of the lettuce. The drink boils and gushes, and when it encounters oil, it goes down. And a fine bowl for the pressure, so the end shall not be on. If you don't, the drink will not be able to reach the thin rice, and the rice will not be cooked. If the rice is cooked and the drink is rotten, it can be eaten. If there is no dish, with melon and eggplant, all cut and broken without rubbing the wash, into the fomentation, cooked red beans and rice half for grits, the rest of the law as cooking vegetables ".

This drink practice is indeed unique, cooking drink steamed rice two. Rice cooked drink is also rotten, can be said to be two full of beauty.