Bai Juyi, a poet in Tang Dynasty, was a Buddhist in Xiangshan. It is said that "Lotte Duck" was Bai Juyi's favorite dish when his father was appointed as the magistrate of Pengcheng County. Han Yu, an eight-person master in Tang and Song Dynasties, had a good diet, and there were many poems about dishes alone. When he was in Xuzhou, he cooked his own fish, which was later called "Yue Moxibustion Fish".
/kloc-Bai Juyi, who has lived in Xuzhou with his father for more than 0/0 years, loves to eat a kind of duck, which makes his family happy, so he is called "Lotte Duck". Su Dongpo, who calls himself a "gourmet", worked as a state animal husbandry in Xuzhou for two years. His four dishes are known as the "Four Treasures of Dongpo" and have been passed down through the ages. There is a poem praising "bachelor's romantic gourmet, who is good at cooking." Four Treasures of the Study has been passed down for thousands of years, and gentlemen can't boast. "
Observing Bai Juyi's long and bumpy life, combined with his poems, chronology and other documents, we can see that Bai Juyi and Xuzhou have deep feelings and have traveled to Xuzhou eight times.
Xuzhou is Bai Juyi's second hometown. The famous swallow house has a deep relationship with poets, and Zhu Chencun has attracted much attention because of poets. The poet's trip to Xuzhou is an important part of his life and has an important influence on his poetry creation.
Introduction of Jiangsu Cuisine:
Jiangsu cuisine, one of the eight great dishes in China, is called Jiangsu cuisine for short. Because Jiangsu cuisine is similar to Zhejiang cuisine, it is collectively called Jiangsu cuisine, which is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2000 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fillets. 1000 years ago, ducks were a delicacy in Nanjing.
In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.
Jiangsu cuisine is characterized by a wide range of materials, mainly fresh seawater from rivers, lakes and seas; Fine knife work, diverse cooking methods, good at stewing several sets of gong trees; Pursue the original flavor, fresh and peaceful; The dishes are elegant in style, beautiful in shape and high in quality.