What delicious food did Su Shi cook?

Su Dongpo's delicacies include Dongpo pork, Dongpo fish, Dongpo elbow, Dongpo soup, Dongpo bean jelly, Dongpo cake, Dongpo tofu, stewed whip bamboo shoots, Dongpo cuttlefish and fried Dongpo.

1, Dongpo elbow

During the Song Dynasty, Su Dongpo went to Yongxiu, Jiangxi, and cured the child of a local farmer. To show his gratitude, the farmer specially kept him for dinner. During the dinner, Su Dongpo recited a poem: "The fragrance of grass pearls is in my heart".

The farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to get to cook the meat, so he quickly put pork and straw tied with meat into the pot to cook, which became Dongpo's elbow.

2. 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 Building. It is very hot in summer, and the weather is sultry. Su Dongpo wants to eat something cool.

So let the servant marry some lentils, then grind the beans into powder, cook them into paste, cool them in a stone vessel, cut them into strips, and eat them with seasonings such as salt, vinegar and pepper. Because of its cool and smooth taste and the effect of relieving summer heat, it is widely circulated in Fengxiang. In memory of Su Dongpo, people named this dish "Dongpo bean jelly".

3. Dongpo cake

According to legend, when Su Dongpo was relegated to Dan County, Hainan, an elderly widow was selling rice cakes. Her craft is good, and the quality of rice cakes is high, but because the shop is remote, I don't know that business has been bad. Knowing that Su Dongpo was a famous writer, the old woman asked him to write poems for the shop. Su Dongpo felt sorry for his poor life experience and really good ring cake skills, so he wrote a four-line poem.

In a few words, the characteristics of uniform, bright and crisp rice cakes and the image of a beautiful rice cake hairpin are outlined. The old woman hung this poem on the door, and sure enough, customers were crowded and business was booming. Later, in memory of Su Dongpo, local people named it Dongpo cake.

4. Dongpo cuttlefish

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional Sichuan dish made of fresh cuttlefish. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. The cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain Scenic Resort in Leshan City, also known as "cuttlefish".

According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish.

5, stir-fry Dongpo

"Fried Dongpo" is actually fried pork intestines, which is a classic Hakka dish. Because on the way to Su Dongpo's relegation, I passed through Ganzhou, Jiangxi, and tasted this Hakka dish fried pork intestines.

Su Dongpo was stunned by the flavor and taste of this dish at the first bite and fell in love with the taste of fried pork intestines. When he left Jiangxi, he couldn't bear to give up the taste of fried pork intestines.