Food house
My drum knife was cooked by Yiya. Water wants a new pot to be clean, but fire hates the old salary difference. Nine steams are violent and dry, and the soup is simmering. Try to put a cup on it and put two pliers before chewing the frost. Fried honey with rotten cherry beads, steamed mutton with apricot cheese. The clams are half-cooked, containing wine, and the crabs are slightly raw and not delicious. Cover the beauty of polymer to support my gourmet. Ten thousand horses in Yoshioka, Li Tao, Ru Yan. Play ChristianRandPhillips's jade harp and drum Di Zi's clouds. Life is immortal, sepals are green flowers, and jade robes dance ancient music. Lead the South China Sea to Boli, and then consider Pu Tao in Liangzhou. May Mr. Wang's later years be divided into two parts. When the jade cheeks flush, the alarm warms the sandalwood trough. Suddenly tired of the wonderful singing of the beads, I was attracted by the long-term enthusiasm. Min's hands are very tired, rarely rest, and she is suspicious of dry kisses, which has become ointment. Pour an altar of snow milk and line up a hundred thousand Joan boats. Every eye is soaked in autumn water, and the salty bones are drunk with spring mash. The beauty has gone, but Mr. Fang fled in Zen. The wind blows in the crab's eyes and the snow floats in the rabbit's hair. Mr. Wang laughed, and the sky was high and broad.
Su Dongpo's career was not smooth all his life, either relegated to a certain place or on the road of being relegated, and he was always displaced. But he always keeps pace with the times and even eats wherever he goes. Even Lin Yutang thinks that "Su Dongpo's loveliest time is when he makes a living alone."
In addition to the prestigious Dongpo meat, what other widely circulated foods did Su Dongpo leave behind?
1, Dongpo elbow-Sichuan Meishan
According to legend, Su Dongpo's wife, Wang Fu, once stewed her elbow at home because of her carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell.
Unexpectedly, the yellow elbow tastes unexpectedly good, and Su Dongpo was suddenly overjoyed.
Su Dongpo not only cooked repeatedly by himself, leaving a record, but also vigorously promoted it to relatives and friends. The red sauce is fat but not greasy, neither rotten nor rotten, so the "Dongpo elbow" will be passed down from generation to generation.
2, Dongpo bean jelly-Shaanxi Fengxiang
During the Northern Song Dynasty, when Su Dongpo was the judge of Fengxiang House (now Fengxiang County, Shaanxi Province), he spent the summer in Fengxiang East Lake, and there was nothing cool to eat in the hot summer.
Specially ordered people to grind beanstalk beans (also known as lentils) into powder, boil them into paste, put them in stone vessels, cool them, cut them into strips, and mix them with seasonings such as salt, vinegar and pepper. Because it tastes smooth and has the effect of relieving summer heat, it was later spread to Fengxiang folk.
In order to commemorate him, later generations called it "Dongpo bean jelly", which has been passed down to this day.
3. Dongpo Fish-Hangzhou, Zhejiang
Su Dongpo is a person who likes eating fish very much. According to legend, once, he asked the chef to cook a fish dish to make it fresh. After the chef delivered it, he saw it was hot and delicious, and the knife marks on the fish were like willows. Dongpo's appetite was wide open, and he was about to raise chopsticks to taste when he saw a figure flash by outside the window. Turned out to be a good friend, monk Fo Yin. Dongpo thought, "What a monk! I won't let you eat it. What should I do? " So I conveniently put this dish of fish on the shelf.
Monk Fo Yin actually saw it a long time ago and thought, "No matter how well you hide it, I still want you to take it out." Dongpo greeted Fo Yin with a smile and asked, "Isn't the big monk in the temple? What do you think of this? " Fo Yin replied: "I came to ask a question today?" "What word?" "How do you spell the surname Su?" Su Dongpo knew that he was knowledgeable, so he pretended to answer seriously: "The word' Su' has a cursive prefix on it, the word' Fish' is on the left and the word' I' is on the right." Fo Yin asked again: "Is it' he' on the left and' fish' on the right under the grass head?" "Then read' Su'." "What about the fish on the grass?" Su Dongpo quickly said, "That won't do." Fo Yin smiled and said, "Then take the fish down." Su Dongpo suddenly realized that Fo Yin wanted to eat his plate of mullet after all. Later, when Fo Yin heard that Su Dongpo was coming, he steamed a plate of mullet, thinking that the last time you made fun of me, it was hard for me today. So he conveniently put the fish in the fragrance around him.
Unexpectedly, Su Dongpo had already seen it, just pretending not to know. He said, "I want to ask you something: I want to write a couplet, but when I wrote the first couplet, I couldn't think of a good sentence." Fo Yin asked, "I don't know what the first part is?" Su Dongpo replied: "The first couplet is the first spring in Xiangyang." Fo Yin didn't know what medicine was sold in Su Dongpo's gourd, and said almost without thinking: "The bottom line is' accumulate good and celebrate'." Su Dongpo pretended to exclaim after listening: "High wit, high wit!" The original one, you have fish (surplus) in your special (celebration)! Share it with us. Fo Yin suddenly realized that he had been taken in by Su Dongpo. But he also wanted to "Doby" Su Dongpo and saw a steamed fish in the West Lake with five knives on it. Then he smiled and said, "Five full fish." Fo Yin smiled and replied, "This mullet is for you to catch. It is better to call it' Dongpo Fish'. "
Since then, people have called "mullet" "Dongpo fish", and this famous West Lake dish has become more and more famous and has been passed down to this day.
4. Dongpo Huirou-Xuzhou, Jiangsu
According to historical records, during the Northern Song Dynasty, Su Dongpo was appointed as well-known in Xuzhou. At the age of two, the Yellow River burst in autumn and August and didn't return for more than 70 days. Sue led the whole city to fight floods and finally defeated the floods. By the middle of 10, the flood had retreated to safety. In order to prevent such danger from happening again in the future, Dongpo vigorously built the Yellow River levee the following year. At the same time, from Yunlong Mountain in the south to the junction of the Yellow River levee in the northwest, a flood control levee was built. (Now called Su Causeway)
Su Dongpo once said in the poem "Answer to Reclaim the Land in Lu": "When the Yellow River first came to the Western Heaven, I was shocked that it was clear and muddy. I heard the horn on the beach at night, but I saw the snow waves floating around." Another cloud said, "The old road will destroy the mark, and it will be more difficult next year." It truly describes the vivid scene of flood fighting.
After the success of water control, the people in the city, in order to thank the "parents" who get along with the people day and night, slaughtered pigs and sheep in succession, lured sheep with wine and sent them to the well-known yamen with gongs and drums to show their gratitude to Mr. Dongpo.
Su Dongpo, who was "honest", accepted them one by one, and personally instructed the chef to cook these pigs and mutton separately and give them back to the people who participated in the flood control. After eating, the people all think that this meat is fat but not greasy, crispy and delicious, and all of them applaud. Therefore, people later called it "Dongpo Chongqing pork", which is said to be the predecessor of braised pork.
5. Dongpo cake-Huangzhou, Hubei Province
In the second year of Yuanfeng in the Northern Song Dynasty, Su Dongpo was demoted to be the deputy envoy of Huangzhou (now Hubei) Yong ying, and lived in the Narcissus Pavilion in Chibi, Huanggang, Huangzhou.
In the north of the exhibition hall, there is a ankokuji. There was an elderly monk named Shen Liao in the temple who often played chess and wrote poems with Su Dongpo, and they became close friends. Su Dongpo likes to eat crispy food, so Shen Liao treats him with exquisite thousand-layer crispy cakes.
After a long time, out of admiration for Su Dongpo, he called his favorite "Melaleuca Crispy Cake" "Dongpo Cake".
6. Dongpo Meat-Huangzhou, Hubei Province
When Su Shi was demoted to Huangzhou, he wrote a poem "Ode to Pork":
Clean the pot, no water, no firewood.
Don't rush him when he is ripe, it looks good when the fire is full.
Huangzhou good pork, the price is as cheap as dirt.
If you refuse to eat, the poor can't cook.
Get up in the morning and play two bowls, which are full, so don't worry at all.
He said that Huangzhou pork is really delicious and the price is very low. Rich people don't want to eat, and people without money can't do it. As for me, I get up in the morning and eat two bowls, which are full and delicious.
The specific method is as follows: wash the pot, add a little water, burn firewood, and simmer with weak fire. Don't worry, don't worry, the taste will be beautiful when the heat is enough.
Su Dongpo was later appointed as the governor of Hangzhou, building Su Causeway and building water conservancy projects, which was deeply loved by the people. And this "Dongpo Meat" followed closely, and became famous in Hangzhou, becoming a famous local dish.
7. Dongpo Tofu-Huangzhou, Hubei
It is said that when Su Shi was demoted to Huangzhou, his salary was not high, his life was simple, and he often cooked for his guests. But the ingredients are limited, so we can only try to make the limited ingredients taste the most beautiful.
By chance, I cooked a dish with Huangzhou tofu, and everyone praised it. Later, where Su Shi was demoted, this dish spread everywhere.
Su Dongpo's dietary preference is tofu besides pork. He also wrote the poem "Boiled Bean Cream Crisp" for tofu, visualized the production of tofu with concise language, and accurately stated that tofu is the essence of food.
Lin Hong, a native of Qiantang in the Southern Song Dynasty, recorded the method of making Dongpo tofu in his book Shanjia Qinggong. With Huangzhou tofu as the main raw material, tofu was put into a paste made of flour, eggs, salt and so on. Then fry in a 50% hot oil pan, then remove and drain; Put the base oil, bamboo shoots, mushrooms and seasonings in the pot, and finally add the drained tofu and cook until it tastes delicious.
8. Dongpo Soup-Huangzhou, Hubei Province
Dongpo soup is also a kind of delicious food invented by Su Dongpo when he demoted Huangzhou. In fact, it is a paste made of wild vegetables and rice. It is more important to knead and wash it several times, remove the hard juice and cook it with rice.
In his later years, Su Dongpo was demoted to Huizhou, Guangdong Province, passing through Shaozhou. Elder Di of Nanyue specially made Dongpo soup to entertain him. He happily wrote the poem "Stewed Stewed Stewed Stewed Stewed Reed Soup in Dishao Prefecture": "I was in the field, and I was cold, so I had something to cook. Always support a tripod and cook your own flowers. Middle-aged people lose this taste, and imagination is like a lifetime. Who knows that Nanyue is old and is a Dongpo soup. Among them, reed roots are still clear. Don't talk to your son, get drunk from the canal. "
9. Guangdong Huizhou Roasted Sheep Spine
In Huizhou, due to his status as an exiled official, Su Shi could not compete with other officials to buy mutton, so he always asked the butcher to leave some sheep spines. After Su Shi took it home, he cooked the sheep's spine first, then poured it on the bones with wine, added a little salt, baked it with fire, and ate it after the flesh and blood were slightly burnt.
Su Shi ate minced meat between sheep spines and absorbed bone marrow between bones. In fact, he also tasted seafood, shrimps and crabs. Su Dongpo wrote to his younger brother to introduce this way of eating, and made fun of him: "Although this way of eating is good, the dogs around him are very unhappy."
Later, this kind of sheep thorn gradually became famous, and there was a domineering name called "Sheep Scorpion". People like to use it as a clear soup of hot pot, which is delicious and easy to absorb, and has the effects of nourishing yin and tonifying kidney, caring skin and strengthening yang.
10, roasted oysters-Danzhou, Hainan
After two years in Huizhou, Su Dongpo was banished to the more desolate Danzhou, Hainan. Su Dongpo, who is over 60 years old, explained the aftermath to his relatives and friends one by one, just like saying goodbye.
At that time, someone gave Su Dongpo some oysters, and his mind was wide open. He suddenly realized: "Cook the oyster meat with pulp, water and wine" or "Bring the big oyster meat, bake it, and chew it casually."
Dongpo's beautiful words said: "The food is very beautiful, and there is no beginning." ("eat oysters")
He wrote to his son and said:
Dongpo is in Hainan, eating oysters is so beautiful that your uncle (Sushu Party, Dongpo's third son) said: I don't want to let Chinese and Korean scholars know, and I am afraid I will move south to share this taste.
Son, dad secretly told you that there is a kind of delicious food in Hainan. Try it when you are free, and don't let the ministers in the DPRK know, or they will scramble to come to this place.
1 1, Dongpo Yumantang-Danzhou, Hainan
After Su Shi was demoted to Danzhou, Hainan, his life was very difficult. At that time, there was a shortage of rice, and Su Dongpo often wanted to eat yam. The third son, Su Guo, came up with a way to make soup for his father after crushing sweet potatoes.
Su Dongpo ate beautifully, but also improvised poetry praise:
The smell is like dragon saliva, but it is still white and tastes clearer like milk.
Don't treat the South China Sea with gold and silver, it is lighter than the jade in Dongpo.
Dongpo Yu 'ang Decoction was handed down in this way.
12, Longjing shrimp-Hangzhou
This is not directly named after Dongpo xx. But according to legend:
Su Dongpo made fresh and delicious Longjing shrimp with Longjing tea, another famous specialty in Hangzhou.
Inspired by Su Dongpo's poem "Looking at the south of the Yangtze River", Hangzhou chefs choose Longjing tea and Xianhe shrimp which are "green, fragrant, sweet and beautiful in shape".
Anyway, it is inextricably linked with Dongpo's public ownership.
You think that's all? Just look at dozens of delicious foods named after Dongpo, and you will know how much Su Dongpo likes to eat, such as "Dongpo fried peony", "Dongpo crisp" and "Dongpo tea" ...
Fried peony in Dongpo
Dongpo crisp
In addition, Su Dongpo writes too much about food, such as Huizhou, vegetables and soup, which are new to Huangzhou. ...
300 lychees a day, I will grow up to be a Lingnan person without hesitation. -Litchi
When rubbed by hand, the jade color is even and the oil is light yellow and deep. cake
All over the Yangtze River, fish is beautiful, bamboo is good, mountain is fragrant. -Bamboo shoots
Even the poem "There are three or two peach blossoms outside the bamboo, and there are duck prophets in the spring water heating. Artemisia sphaerocephala is full of short reed buds, which is the time for puffer fish to go up. " Now it is also ridiculed by everyone. Perhaps in Su Dongpo's eyes, what he wants to express is: Spring is so beautiful! Ducks in the river can be eaten, bamboo shoots can be eaten and puffer fish can be eaten. ...
Su Dongpo is simply practicing "what is the highest realm of eating goods". From this perspective, foodies who can't write poetry are not good travelers. Without a little cultural accomplishment, you can't make delicious goods. Anyway, I have to recite poems. ...