Su Dongpo loved fish most in his life. In those days, he often cooked fish by himself, so he learned the secrets of making various fish dishes. He described his method of making carp in his poem "Yu Manzi": "Breaking water to get bream and carp is as easy as picking up all the roads. There is no salt in the broken cauldron, and the green vegetables are covered with snow scales." In Huangzhou, he wrote " "Bream Fish" poem: "The dawn sun shines on the river, and the swimming fish is like a jade bottle. Who said that the neck should be untied, and the greedy bait will be cooked every time. Mr. Du was thinking about it in the past, and he recalled Meng Sheng when he was here. Now I am sad for my son again, and I burst into tears." . A kind of fathead fish is produced in the Minjiang River in Leshan, Sichuan. Su Dongpo and his younger brother Su Che once used sesame oil, watercress, onions, ginger, garlic and other seasonings to make "Dongpo cuttlefish" by frying, cooking and collecting the juice. Its taste is "unparalleled in aroma and fragrance". Su Dongpo once wrote in "Leaving New News to the Villagers Ren Shizhong": "If you are strange, you will forget your hometown. When the rice is ripe and the fish is fat, the message is pure and beautiful." The story of how the mandarin fish, which has a mouth with thin scales and looks like a perch from the Songjiang River, is cooked and served with wine. In "Huanxi Sand", he wrote a beautiful poem: "Egrets fly by the Xisai Mountain, scattered flowers are scattered outside the state, and the sails are faint, and the peach blossoms flow into the flowing water, and the mandarin fish is fat." When he was the governor of Dengzhou, he ate abalone and was full of praise. He said, "The diners are good at managing the palace, and the carved statues shine brightly." "
When Su Dongpo was in Huangzhou, he wrote an article "Methods of Cooking Fish", which introduced him: "In Huangzhou, it is better to cook fish by yourself. The method is: use fresh crucian carp or carp to cook it, and cook it in cold water. Put the salt in the hall method, use the water spinach to write it, but it will still be muddy. Several stems of scallions are white, do not cover half of them, and are cooked. Add a little each of ginger, radish juice and wine in equal amounts, mix thoroughly, and serve. When it is ripe, add orange peel slices and eat it. "This method of cooking fish is "boiled fish" that is still retained by the people in Meishan area, or it is also called "boiled fish in river water." The specific method is: remove the scales of the fish, disembowel it, take out the internal organs, and cut it with a knife. Lightly score each side of the fish ribs five times, then put it into a pot of boiling water and simmer. Add ginger, green onion, orange peel, etc. to the pot when cooking. The fish soup will be thick and white, and the fish meat will be tender. It can be dipped in soy sauce and the soup is especially delicious. It is also known as "Dongpo Wuliu Fish".