1 Dongpo meat
Su Dongpo was a wise official when he was a magistrate in Hangzhou. The local people heard that he liked to eat pork best when he was in Xuzhou and Huangzhou, so when the Chinese New Year came, everyone carried pigs and carried wine to pay New Year greetings to him. After Su Dongpo received it, he instructed his family to cut the meat into squares and burn it red and crisp, and then distributed it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and all the meat he sent was affectionately called "Dongpo Meat".
2. Dongpo fish
Dongpo fish is a traditional dish with good color and flavor. Rub the fish with salt first and stuff the stomach with Chinese cabbage leaves. Heat the oil pan, fry the fish and onion until half cooked, add ginger slices, pour salted bean juice (soy sauce) and wine and cook until cooked. Before taking out the pot, sprinkle the finely chopped orange peel on the fish and serve it on a plate. Su Dongpo loved fish most in his life. In those days, he often cooked fish by himself, so he won the wonderful method of making all kinds of fish dishes.
3. Dongpo elbow
During the Song Dynasty, Su Dongpo had been to Yongxiu, Jiangxi Province, and cured the child of a local farmer. As a token of gratitude, the farmer specially kept him for dinner. During the dinner, Su Dongpo recited a poem: "Grass pearls smell sweet in the heart". Hearing this, the farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to go to cook the meat, so he quickly put pork and straw tied with meat into the pot to cook, which was later called Dongpo elbow.
4. Dongpo soup
Dongpo soup is a traditional name with good color and flavor. It refers to a kind of vegetable soup cooked by Su Dongpo. Song Sushi's Ode to Dongpo Soup quoted Dongpo Soup and covered the soup cooked by Dongpo layman. You don't need five flavors of fish, it's natural. In the method, if the fermented grains are like vines and reeds, they are all rubbed and washed for several times, and the hard juice is removed. A little raw oil is applied to the edge of the kettle and porcelain is soaked in the vegetable soup, and the uncooked rice is used as the glutinous rice.
5. Dongpo bean jelly
It is said that Su Dongpo went to Fengxiang East Lake for the summer when he was a book signing judge in Fengxiang House. The summer is hot and the weather is sultry. Su Dongpo wants to eat something cool and refreshing.
So he asked his servant to marry some lentils, then ground the beans into powder, then boiled them into paste, put them in a stone vessel and cooled them, cut them into strips, and served them with condiments such as salt, vinegar and pepper. Because of their cool and smooth taste and the effect of cooling off summer heat, they were widely circulated in Fengxiang. In order to commemorate Su Dongpo, people named this dish "Dongpo bean jelly".