There was a murder in Lianjiang Four Seasons Hotel.

1, Su Dongpo is not only a famous scholar, but also a famous gourmet. Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and so on. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and mix them with dove meat." Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Pigeon. Su Shi likes mutton soup, so he wrote: "Qin only cooks mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, firewood can't smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor don't know how to cook. I got up in the morning and played two bowls, so I was too full to care. " Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo personally wrote a jingle: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew meat". Delicious but poisonous puffer fish has also become a new delicacy he often eats. "Peach blossoms outside the bamboo are three or two, and the spring river warms the duck prophet. Artemisia sphaerocephala has short reed buds all over the ground, which is the time for puffer fish to go up. " This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious. "Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren. I am as full as he hates, and I don't know why I want to eat chicken and dolphins. " In his opinion, these vegetables are more delicious than chicken, duck and fish. Hufeng Lake is Su Dongpo's favorite place for picnicking. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "There are rattan vegetables in Hufeng Lake, which seems to be comparable to soup." Su Dongpo ate the rice cake made by an old woman and couldn't help but write a poem: "Jade hands are rubbed evenly, blue oil is light yellow." Sleeping at night knows the weight in spring, and the beauty is wrapped in arms. "In just 28 words, the characteristics of uniform, bright and crisp rice cakes and the image that looks like a beautiful year circle are outlined." The cupcake is like chewing the moon, and it's crispy and greasy inside. ""I went around the wheat field begging for weeds, but I was forced to cook yam soup for the monk's house. " "The bright moon is in the sky, and I ask Qingtian wine." "If you don't drink enough, it tastes very long." "300 lychees a day, you might as well grow up to be a Lingnan person. "Su Shi loves tea and often praises tea in his poems." Bai Yunfeng has two new flags, green and fresh, and the rain and spring come from the valley ",which describes the scenery of the tea garden full of mountains outside Hangzhou. Tea is never as beautiful as beauty "and another poem" I want to compare the West Lake to the West Lake "were compiled into the famous teahouse tea club association. Su Dongpo's poems include many excellent articles related to food, such as Vegetable Soup Poems, Eating Pork Poems, Bean Pork, Journey to the Whale and the famous Gourmet Fu. 2. Lu You was a famous poet in Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food. The phrase "there is no meaning in the world, how can you get jade?" "Jade here refers to the" golden jade "praised by Yang Di as" delicious food in the southeast "."Fish fillets "are cut into thin slices; Limulus means chopped pickles or sauerkraut, and it also means "chopped". "Jinyu" is mainly made of frosted white perch mixed with finely cut golden mosaic vegetables. "Sichun" is a soup made of China spring silk and a famous dish in Wuzhong. Suduo in the sky is a tribute, but it is not easy to know it. "That is to say, the noodles I made with scallion oil are the same as those in the sky (that is, crisp). He wrote the practice of "sweet soup" in the preface of "Eating Meat All over the Mountain": "Take shepherd's purse, yam, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce. "Harmony Day": "I always live in a thatched cottage by the lake, and there are dining tables when we talk about the village. "The sweet soup method handed down in recent years is even more incredible for Wu." "East gate to buy Bi bone, qiang sauce some orange soup. Steamed chicken is the most famous, and beauty is not counted. " "Bo" means "pig" and "Bo Gu" means pork chop. The ribs are cooked or dipped in a sour sauce mixed with spices, such as orange sauce. In addition, the poem also praised Sichuan leeks, zongzi, turtle soup and other foods. "Frosted vegetables are light and fragrant, and spring seedlings are tender. You can cook it when you come back, without adding half a baht of salt cheese. " He summed up the choice of vegetables without seasoning, which tasted fresh. "At the beginning of the tour, Tang 'an rice and barley were cooked into carved Hu Mei. As big as amaranth, as white as jade, as slippery as a spoon, and full of fragrance. " Coix seed is as big as amaranth (chicken head meat), which is white, smooth and fragrant. "Eat porridge": "Everyone in the world is an old man, but I don't know that the long years are in the present. I have a simple Wanqiu (immortal name) method, which only gives porridge to immortals. " "The bass is fat and crisp, and the spoon looks good. (Qiao Mai) Cooked oil is delicious. Since ancient times, the people have been light and rich, and each has returned to his hometown. " "The color is like a jade version of a cat's head bamboo shoot, and the taste is scarlet on the hump and oxtail." "Xinjin has no chives, and the color is more than three feet like goose yellow. The meat in the East Gate is even more unique, and the fat is not reduced. " "The motherland is infinitely good, and the hometown elders are not poor. When a light cloud comes out of the hole, it will smell like hometown. " "When I'm full, I'll fry jasmine and chamomile." "The mountains are warm and there are no plum blossoms, and the Qingjiang River is the only crab to hug." Although Du Fu, a poet in Tang Dynasty, was not a gourmet, he had many poems about food. "Two for the Tao" has "the red hump is brought from the jade broiler, and the fragrant fish is ordered with a crystal tray; Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; The poem "The Yellow Gate is swift, the dust is not stirred, and the chef keeps cooking" is "Eight Treasures", the green bamboo shoots greet the boat, and the red fish come for nothing. " "Shu wine is invincible, Jiang fish is beautiful. "Whispering to break the snow" and "I don't feel completely empty when I put down my chopsticks" describe the superb knife skills of chefs processing raw fish and the warm scenes of diners competing for food in the Tang Dynasty. " "Fresh crucian carp eat silk, celery green soup". Q&A is not enough. Spring leeks are cut in the new cooking room where it rains at night, and the first-class people are tired of eating Liang's meat. Mr. Wenguang can't eat enough (Drunk Songs). Scorpion waved his double knives back and forth to fly the golden plate, the snow was high, and Xuzhou's bald tail was not enough to recall Hanyin. If the head is far away, it will be the first fish to escape from the fat. 4. Zheng Banqiao is not only full of fun, but also bleak (Watching the Fisherman's Song). In Zheng Banqiao, there is a saying that "in the middle of the night, under the moonlight, beautiful people cook fish heads by hand", and "Yangzhou fresh bamboo shoots cook in the spring breeze in early March by shad". There are many more, such as Zhang's poem "The Fisherman's Poet in Song Dynasty", "Egrets fly in front of Mount Cisse, and mandarin fish is fat in the peach blossoms".