Su Dongpo is a famous writer, calligrapher and painter in China, who has made outstanding achievements and reputations in these aspects, but he cannot reach the first position, only as a gourmet can he reach the first position.
Su Dongpo was repeatedly attacked and ostracized by political enemies, and for a long time he was relegated to the desolate places such as Huangzhou, Huizhou, and Danzhou, and his life was bumpy, sometimes to the point of poverty. But he is optimistic and open-minded, and maintains a positive attitude towards life. In his spare time, he used local materials to study and improve food practices, creating many delicacies. Legend has it that he personally created as many as a dozen kinds of food. There are several main ones.
1, East slope fish. Nowadays, there are various practices of Dongpo fish, such as Dongpo sweet and sour fish, Dongpo bream, Dongpo cuttlefish, Dongpo mandarin fish, Dongpo anchovy, Dongpo fish head, Dongpo anchovy, Dongpo perch, etc., anyway, frying, cooking, boiling, steaming and so on; But the best practice is still the "Dongpo Fish" created by Su Dongpo that year.
2. Dongpo meat. Dongpo meat is stewed with pork, generally a piece of about two inches of square shaped pork, half of it is fatty, half is lean, the entrance is fat but not greasy, with wine aroma, very delicious.
3. Dongpo tofu. When Su Shi was demoted to Huangzhou, because Feng Lu was not high, his life was relatively simple, and he often cooked and entertained guests. Helplessly, the ingredients are limited, and we can only try to make the most beautiful taste of the limited ingredients. By chance, a dish was made with Huangzhou tofu, and everyone praised it after eating it, and later Su Shi was relegated to where the dish spread
4. Dongpo elbow. Dongpo elbow soup milky white, snow bean powder white, pork knuckle fat soft and palatable, original taste, overflowing aroma, with soy sauce sauce sauce dipped in, the taste is particularly good. This dish is fat but not greasy, not rotten, and has excellent color, aroma, taste and shape.
5, East Slope BBQ. Dongpo Barbecue was a cuisine founded by Su Dongpo when he served as a punctual chef in Mizhou (present-day Zhucheng and Anqiu, Shandong). Mainly based on pork head meat, pig trotters, pig offal and chicken as raw materials, after salting, cooking, smoking and coloring, a unique flavor, pure taste, rich nutrition of the meat food. Later, it was continuously improved by the locals and became today's Zhucheng barbecue, Anqiuzhi pan roast meat and so on.