Su Shi, a famous writer and calligrapher of the Northern Song Dynasty, zi zhan, he zhong, the number of iron crown Daoists, sea Taoists, Dongpo residents, the world often called "Su Dongpo".
Speaking of Su Dongpo, people can often think of his masterpieces "Chibi Fu", "Title Xi Linbi", "Nian Nu Jiao Chibi Huaigu", "Water Tune Song Head • When is the Bright Moon", "Jiang Chengzi • Ten Years of Life and Death are Two Vast" and so on.
But perhaps few people know that Su Dongpo is actually a big foodie and gourmet.
Today, there are 7 dishes named after Su Dongpo, let's taste one or two.
<h1 class="pgc-h-decimal" data-index="01" > Dongpo meat</h1>
Dongpo meat is probably the most famous of these 7 dishes, and it is also the most common.
This is a delicacy invented when Su Dongpo was degraded to Huangzhou.
It is said that one day, Su Dongpo was at home, and it happened that a friend came to visit. There was nothing too good at home for hospitality, so he put a piece of pork in a pot and simmered it over a low heat, and then began to talk to his friends. Unexpectedly, playing chess was so fascinating that he forgot that there was still pork stewed in the pot, and he didn't remember it until the end of the game.
So I hurriedly got up to see, did not want to open the lid of the pot, the meat is fragrant, the meat color is rosy and tempting, busy tasting, surprised to feel mellow and delicious.
Therefore, the Dongpo meat that was passed down to the world was invented in this way.
It is said that at that time, Su Shi also wrote an article about this pork, but I don't know if it was passed down with this Dongpo meat.
<h1 class="pgc-h-decimal" data-index="02" > the east slope elbow</h1>
This dish is also famous today.
However, although it is named after Su Dongpo, it was not invented by Su Shi himself, but his beloved wife Wang Fu.
According to legend, when Su Dongpo was degraded to Sichuan, once his wife Wang Fu did not pay attention when stewing elbows, the result was stewed paste, and embarrassed to say, he thought of using some spices to cover up the paste taste of the elbows, but did not expect that by chance, he created a Dongpo elbow with full color and flavor.
Later, this dongpo elbow was also passed down.
<h1 class="pgc-h-decimal" data-index="03" > dongpo fish</h1>
Dongpo meat has produced two dishes, and this fish cannot be left behind.
Dongpo fish can be regarded as a big dish at the current wine banquet.
However, unlike Dongpo meat and Dongpo elbow, due to the many types of fish, different fish are made in the same cooking method, and their taste and taste will be different. Therefore, the Dongpo fish has been passed down to this day, but there are many different Dongpo fish, because there is no historical data as a basis, so now no one can know which kind of fish Su Dongpo made in the beginning.
Su Dongpo loves food, especially eating fish, for which he also wrote the "Method of Boiling Fish", in which he introduced many methods of fish.
<h1 class="pgc-h-decimal" data-index="04" > Dongpo tofu</h1>
Dongpo tofu is a rare vegetarian dish in the dishes named after Su Dongpo.
And the reason why it is a vegetarian dish, there are some reasons.
Because, in addition to being related to Su Shi, this dish also involves another person, and this person is Su Shi's good friend, the Buddha Seal. Buddha Yin was a monk, so he only ate vegetarian food.
It is said that once, Su Shi and FoYin exchanged chess skills, but Su Shi also lost his hoof, and he lost a game. So he had to gamble and lose, and personally cooked a tofu dish for The Buddha Seal, which was the earliest Dongpo tofu.
However, the dish of Dongpo tofu, with the passage of time, has undergone many changes by posterity in the process of circulation, and today's Dongpo tofu actually has meat in it.
<h1 class="pgc-h-decimal" data-index="05" > Dongpo Spring Dove</h1>
This dish was invented by Su Shi when he was degraded to Huangzhou and passed through Qi Prefecture.
Actually, it's time to fry the dove breast meat with celery.
This dish was supposed to be Hakka, but because the celery used is Shu parsley, it is now classified as Sichuan cuisine.
<h1 class="pgc-h-decimal" data-index="06" > Dongpo Poria Cake</h1>
Strictly speaking, Dongpo Poria Cake cannot be counted as a dish, but should belong to the category of staple food.
Its inventor is also not Su Shi himself, but the reason why it is named is because of this Dongpo Poria Cake, which is famous for Su Dongpo.
Legend has it that when Su Dongpo was demoted to Danzhou, there was an old lady there who opened a cake shop and made a living selling cakes. However, due to the remote location of this bakery, business is not very good. When the old lady heard of Su Shi's name, she went to the door and asked him to help think of a way. Su Shi was compassionate, pity this old lady, plus this cake is really good, so he wrote a poem for this cake.
Since then, the name of Dongpo Poria Cake has begun to circulate, and the old lady's life has become more and more comfortable.
<h1 class="pgc-h-decimal" data-index="07" > Dongpo soup</h1>
Dongpo soup is a kind of vegetable soup cooked by Su Shi with cabbage as the main ingredient.
Su Dongpo wrote in his own "Ode to Dongpo Soup":
"Dongpo soup, cover The soup cooked by the Dongpo residents also." No fish meat five flavors, there is natural sweetness. The method is to rub and count, remove the hard juice, coat the kettle edge with a little raw oil and porcelain cups in the vegetable soup, and add raw rice as a grit. ”
Today, Dongpo soup has become a traditional famous dish with full color and fragrance.
In fact, in addition to the 7 delicacies listed above, there are many folk foods related to Su Dongpo. Some are already famous, and some are yet to be tapped by contemporary gourmets.
It is estimated that if all these delicacies are presented, it is completely enough to hold a "Dongpo Feast".
#吃在中国 #