The poetic food described by the old gourmet poet Su Shi?

Poetic delicacies written by the old gourmet poet Su Shi

Fireworks in the world Su Dongpo’s food diary

About drinks

Snow foam milk flower floating afternoon Cup, try the spring dish of Polygonum antler and Artemisia bamboo shoots.

Taste in the world is pure joy.

——"Huanxisha·Dry rain and slanting wind make the dawn cold"

Don't think about your homeland with old friends, and try new tea with new fire.

Poetry and wine take advantage of the youth.

——"Wang Jiangnan·Transcendent Taiwanese Works"

Rolled boiled sunflower soup and poured cinnamon wine, it is a pity that romance is in Mancun

——"New Brewed Guizhou Wine》

Jade powder is boiled into tea milk, and Jin Xiong is pounded into orange to fragrant.

——"Ten Beats·Late Autumn"

About Meat

The Yangtze River surrounds Guo to know the beauty of fish, and the mountains with good bamboos feel the fragrance of bamboo shoots.

——"First Arrival in Huangzhou"

Three or two branches of peach blossoms outside the bamboo are a prophet of the warmth of spring river water.

The ground is full of wilting wormwood and the reed buds are short, which is when the puffer fish is about to come.

——"Two Evening Scenes on the Spring River in Huichong"

The stone crabs by the stream are as small as money, and they are happy to see the round red jade plate.

Half shells contain yellow gold. Order some wine, grab the snow with two pincers, and ask for a meal.

——"Ding Gongmo sends wax cicada"

Preserved green moss, roasted green cattails, rotten steamed geese and ducks are made into gourd pots.

Boil the beans to make butter and make them crispy, burn the oil and pour the honey wine over high heat.

How can a poor family have everything in the first place?

——"Another poem in reply to the meeting between Eryouzi and Wang Lang"

About meat

Wash the pan cleanly, use less water, and use firewood and cigarettes Can't afford the flames.

Don’t rush him until he matures. When the heat is sufficient, he will be beautiful.

Huangzhou’s good pork is as cheap as dirt.

The rich will not eat it, and the poor will not know how to cook it.

Get up in the morning and make two bowls. You will be so full that you don’t care.

——"Ode to Pork"

About vegetables

The aroma is like ambergris but still white, and the taste is like milk and clearer.

Don’t compare the golden turtle from the North Sea to the jade grit soup from Dongpo.

——"Guozi suddenly came up with a new idea to use potato as a jade soup. The color and fragrance are amazing."

I used to be in the fields, and there were rare things to cook in the cold scars.

He often uses a tripod with folded legs to cook flowers and manjing.

When you lose this taste in middle age, your imagination feels like a lifetime ago.

Who knows that Nanyue Lao is interpreted as Dongpo Soup.

There are reed roots in it, which still contain Xiaoluqing.

Don’t talk about your noble son, you will be drunk and smelly.

——"Di Shaozhou's Boiled Manjing and Reed Soup"

About vegetables

The lotus root in the bowl of ice is red, and the lotus root is in the bowl of ice and the hand is red.

——"Bodhisattva Barbarian·Hui Wen Xia Guiyuan"

The perennial roots of the vine have grown leaves, and the leek buds are like ferns wearing earthen fists.

Rolled lemongrass and white fish fat, chopped into pieces of artemisia annua and smooth pancake.

——"Spring Vegetables"

The black caltrops are burned in vain, regardless of the money, and they are randomly tied with green sesame seeds and wrapped in green dishes.

Suddenly I recalled that I had a taste of Xinhui Lingguan, and I had to eat extra when I was stranded in Jianghai.

——"Drunken Book at Wanghulou on June 27th"

About seasonal delicacies

Small cakes are like chewing the moon, with crispy and sweet fillings in the middle .

——"Ode to the Moon Cake"

The delicate hands rub it into jade for several times, and the jade oil is fried to a tender yellow color.

When the night comes and spring sleeps, it is not important, and the gold wrapped around the arms of the beautiful woman is crushed.

——"Poems of Cold Equipment"

About Fruit

Eating three hundred lychees a day, I have grown up as a Lingnan native.

——"One of the Best Things to Do in Huizhou"

The fragrant mist is half startling, and the clear spring is the first time you taste it.

Wu Ji’s hands still smell good after three days.

——"Huanxisha·Ode to Oranges"

The frost has fallen, the red pears are ripe, and the soft leaves are already overwhelming.

I haven’t tasted the summer thirst, but I have seen the spring ice.

——"Pear"

About others

Amber on an ice plate is as beautiful as frosting.

——"Send the monks from Jinshan Township back to Sichuan to open a church"

The rice is cooked with snow, and the sea chelae are beginning to escape from the spring.

After eating well and sleeping in the wind, a cup of flower milk will float and be light and round

——"He wants to send tea to Chiang Kai-shek"

How can it be like thousands of hectares at the head of the river? The snow-colored reeds and thatched eaves are haunted by the morning mist.

The earth is as bright as jade in spring, and the beans cooked in the sand vase are as soft as crisp.

——"Bean Porridge"

Being a gifted scholar and a gourmet, Su Shi was named Zizhan, also known as Tieguan Taoist and Dongpo layman. He was known as Su Dongpo, Su Xian and Po Xian in the world. He was a famous writer, calligrapher, gourmet and painter in the Northern Song Dynasty, and a famous figure in water control in history. As a literary giant of his generation, Su Shi made extraordinary achievements in all fields of literature and art. He was a leader in the literary world in the mid-Northern Song Dynasty and made high achievements in poetry, prose, calligraphy, and painting. His creative career lasted for more than 40 years, leaving us with more than 2,700 poems, more than 300 words and complex prose works. His huge quantity is the highest among famous writers in the Northern Song Dynasty, and his quality is the highest. You are an outstanding representative of the highest achievement of Northern Song Dynasty literature.

At the same time, he himself was a famous gourmet in ancient China. He traveled all over the country throughout his life. He once said: "What the world loves most is good food, fine clothes, and good looks." " He also mocked himself as "Lao Tao", that is, a person who loves to eat and is gluttonous. He also wrote "Lao Tao Fu" saying: "I gather the beauty of things to nourish my old glutton."

There are many records of Su Shi's invention of delicious food in the Song Dynasty's notes. When Su Shi learned about Hangzhou, in May and June of the fifth year of Yuanyou, there was heavy rain in western Zhejiang and Taihu Lake flooded. Su Shi directed the dredging of the West Lake and the construction of Su Di. The people of Hangzhou thanked him. During the Chinese New Year, everyone would carry pigs and wine to pay him New Year greetings. Su Shi instructed his family to cut the pork into cubes, cook it until red and crispy, and then distribute it to everyone. This is the origin of Dongpo Pork.

The ancients said: "Food, color, and sex." Diet is a necessity of human life, and the most common ingredients in daily life can be turned into aesthetic objects in the writer's works, making food a kind of spirit Enjoyment, no matter in good times or bad, always shows the chanting and love for food. From the Shang and Zhou Dynasties to the Song Dynasty, Dongpo was the only one. He has written more than 400 works on food topics, including more than 100 food poems, tea poems, and wine poems, which reflect the eating habits of people from nobles to common people, and from different religions. Su Shi described these delicacies from the perspectives of eating, use, appreciation, and processing. In his writing, delicacies transcended practical value and became aesthetic images, completing the process of poeticizing food.

Su Shi used food to resolve the troubles of life and political frustration. During his ten years of being demoted, he was good at finding joy and sustenance from a difficult life. He was willing to cook in the kitchen himself. He said: "It can make food Without meat, one cannot live without bamboo. Without meat, one can be thin, but without bamboo, one can still be fat. Others laugh at this and think it is foolish. If you still chew on it. , How can there be a Yangzhou Crane in the world!" This optimistic and open-minded spirit of being at peace with the situation is the true meaning that Su Shi's food poems want to convey.